Mexican-Italian mashup

Wow! I really took quite the hiatus from this blog. It feels good to start posting again. These pepperoni quesadillas are a tasty way to make a comeback. They are unique and delicious! Using corn tortillas is a must. I used the 6-inch tortillas, but the bigger ones would work, too. These quesadillas are great for lunch or dinner, served alongside some healthy veggies or fruit.

THE RECIPE:

Corn tortillas

Spaghetti sauce or pizza sauce

1 package pepperoni slices*

Shredded cheese

Heat an electric skillet to 400-425 degrees. Lay several slices of pepperoni on skillet -- enough for one batch. (For example, I laid out 10 slices, because I needed five slices per 6-inch tortilla and could only cook two tortillas at a time.) Don't cook all the pepperoni at once, because you need each batch to have its own drippings. Cook pepperoni until they release their drippings and become crispy. Using tongs, remove pepperoni from skillet to a plate lined with a paper towel. 

Swirl tortillas around in pepperoni drippings, then top half of each with sauce, a little cheese, cooked pepperonis, then a little more cheese. Doing two layers of cheese helps the quesadillas stick together. Fold over. Cook a couple minutes on each side, until golden and crispy. In the meantime, push them off to the side and start cooking the next batch of pepperoni to move things along.

Let finished quesadillas cool on paper towels, then enjoy!

*I often look for ways to reduce fat and sugar, but the reduced-fat pepperoni just didn't work in this recipe. They didn't release any drippings, and the corn tortillas really need oil in order to taste right and crisp up.

Note: This recipe is made with ingredients that are generally gluten-free, but be sure to check labels of particular brands.

Pumpkin year-round

I am aware that it's springtime, but for some reason I wanted to open a can of pumpkin. I don't know what got into me. I made this pumpkin mac 'n cheese, and my whole family was happy with it. It's something different from the ordinary, and it's fast and easy to make. We will definitely remember this one for when fall rolls around.

The recipe is adapted from Taste and Tell. The ingredients are kind of crazy, so I recommend going on faith. Don't taste the sauce until it's all put together. Then you'll love it! I could have eaten it like a soup.

THE RECIPE:

8 oz. whole wheat penne*
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. ground allspice
1 tsp. ground mustard
1/8 tsp. nutmeg
1/2 tsp. salt
Shake of cayenne pepper
1/2 c. chicken broth
1 Tbsp. honey OR brown sugar
1 c. milk
1 c. pumpkin puree
2 1/2 c. shredded sharp cheddar, divided

Cook pasta according to package directions. Drain and set aside.

Meanwhile, melt butter in large saucepan. While it melts, put flour and seasonings in a small bowl. When butter is melted, whisk in flour mixture until smooth, then whisk in chicken broth. Mixture will start to thicken quite rapidly. Mix in milk and honey and continue cooking until thick enough to coat the back of a spoon. Whisk in pumpkin, then 2 cups cheese.

Preheat broiler to high. Combine pasta and sauce in 9x13 dish. Sprinkle with remaining 1/2 cup cheese and place in oven. Broil until cheese is melted, bubbling and browning in spots.




*Don't substitute enriched noodles. This isn't just a health thing. The ingredients are written to complement the nutty flavor of whole wheat, and it makes a huge difference. I made this recipe both ways, and my entire family thought the whole wheat version was way better. The enriched version lacked flavor.

Soup's on!

My family gobbled up this broccoli cheese soup in no time. It was delicious. We are broccoli fans around here. This makes a fast and easy weeknight meal. I have made this with several different combinations of cheese, depending on what I have on hand. My family said they would eat this any time.

THE RECIPE:

4 Tbsp. butter
1 onion, chopped
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. chicken broth
2 c. milk
1 1/2 c. shredded sharp cheddar cheese
1/2 c. shredded Swiss cheese
1 head broccoli, chopped into bite-sized pieces

In large pot, saute onion in butter for several minutes over medium-high heat. Meanwhile, place broccoli in microwavable dish with lid and sprinkle with salt. Add a shot of water, cover, then steam in microwave for about 3 minutes, or until tender.

Add flour, salt and pepper to onions, and stir to make paste. Pour in chicken broth and mix thoroughly. Cook until mixture thickens. Add milk and cook until desired consistency is reached. Stir in cheese, then add broccoli. Allow the soup to stand, covered, on lowest heat until ready to serve so broccoli has time to absorb soup's flavors. Serves 4.

Enchiladas for breakfast

 My family loves enchiladas....enough to have them for breakfast.

I saw these overnight ham and egg breakfast enchiladas on The Girl Who Ate Everything and had to give them a try. My family was very happy with the results. We used leftover Easter ham.

THE RECIPE:

2 c. cubed cooked ham
1/2 c. chopped green onions
2 1/2 c. shredded cheddar cheese, divided
10 flour tortillas
4 eggs
1/2 tsp. salt
1 Tbsp. flour
1 1/4 c. half-and-half
1 4-ounce can diced green chiles
Salsa and sour cream for serving

Toss together ham, green onions and 2 cups cheese. Spray a 9x13 baking dish with cooking spray. Fill each tortilla with a heaping 1/3 cup of ham mixture, then roll up and place seam side down in baking dish. Whisk together eggs, salt, flour, half-and-half and chiles. Pour over enchiladas, then cover with foil and refrigerate overnight.

In the morning, preheat oven to 350 degrees. Bake, covered, for 30 to 40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over top. Bake another 10 minutes, or until eggs are set. Serve with salsa and sour cream.

Simple, yet satisfying

This is just a simple, mild, kid-friendly recipe for white bean chili. It uses pantry ingredients, and it's meatless, because I like to try to reduce the amount of meat we eat every week. My entire family gobbled this right up. Add whatever toppings make you happy -- crushed tortilla chips, avocado chunks.....

THE RECIPE:

2 cans Great Northern beans, rinsed and drained
1 can corn, drained
1 4-ounce can chopped green chiles, NOT drained
1 medium onion, chopped
2 c. chicken broth
1/2 tsp. each salt, chili powder, garlic powder, oregano
1 1/2 tsp. cumin
1/4 c. cream
1 c. shredded cheese

In large pot, mix beans, corn, chiles, onion, broth and seasonings. Bring to boil, then cover, reduce heat and simmer 45 minutes so flavors can combine. Stir in cream and cheese. Serves 4.

Something different: tuna + lasagna

This is cheesy tuna lasagna with mushrooms and basil. The base recipe came from our cute niece Cassidee, who is a great cook. It's comfort food, of course, with all that cheese. This dish is a snap to throw together, and our family really enjoys it!

THE RECIPE:

9 lasagna noodles
2 5-ounce cans tuna, drained
1 10.5-ounce can cream of mushroom soup
1/2 c. milk
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. plus 1/4 tsp. dried basil
1/4 tsp. pepper
1 1/2 c. cottage cheese
8 ounces sliced mushrooms (optional)
2 c. shredded cheese (I have used mozzarella or cheddar)
1/4 c. shredded Parmesan cheese

Preheat oven to 350 degrees. Boil lasagna noodles according to package directions. Meanwhile, mix tuna, soup, milk, garlic powder, onion powder, 1 teaspoon basil, and pepper.

Spread about 3/4 cup of tuna mixture onto bottom of greased 9x13 pan. Lay down three noodles, then layer as follows: 3/4 cup of tuna mixture, 3/4 cup cottage cheese, 4 ounces mushrooms, 1/2 cup shredded cheese. Lay down three more noodles, then repeat layering process. End with last three noodles, then top with remaining shredded cheese and Parmesan cheese. Sprinkle with 1/4 teaspoon basil.

Bake, uncovered, for 25 to 30 minutes. Let stand about 15 minutes so sauce can thicken.

Bringing home the bacon

This bacon and Swiss pasta salad is an easy and yummy side dish. It would be great for a barbecue. The ingredients are simple but flavorful, and you could always adjust them to your preference. I got the recipe from my lovely friend Kylie.

THE RECIPE:

16 oz. spiral pasta, cooked
8 oz. shredded Swiss cheese
12 to 16 oz. bacon, well cooked then crumbled
5 green onions, white and green parts, thinly sliced

Dressing:

2 c. mayonnaise*
4 Tbsp. red wine vinegar
1/2 c. sugar

Make salad and dressing separately, then combine in large bowl. Refrigerate at least an hour. I recommend reserving some of the dressing to stir in immediately before serving. The pasta soaks up the dressing during refrigeration, so the last-minute addition will preserve the creaminess.

*I used Kraft's olive oil mayo to cut down on fat.

Best tilapia ever

Our whole family absolutely loves this Parmesan tilapia. We could eat it every week. It's incredibly easy and fast to make. We hope you like it as much as we do.

THE RECIPE:

1 1/2 lbs. boneless, skinless tilapia fillets, completely thawed
Salt
1/2 c. shredded Parmesan cheese (not the powder)
2 Tbsp. butter, softened
3 Tbsp. mayonnaise
2 Tbsp. lemon juice
1/4 tsp. each dried basil, black pepper, onion powder, chili powder

Mix cheese, butter, mayo, lemon juice and seasonings in small bowl.

Turn oven to broil setting on high. Move rack to highest possible position, which is 4 or 5 inches from heating element. Let oven preheat. Place tilapia fillets on baking pan or cookie sheet coated in cooking spray and sprinkle with salt. Tuck under any very thin parts of the fish to ensure even cooking. Place in oven for 2 minutes. Flip over fillets and salt the other sides, then place in oven again for 1 more minute. Remove and spoon Parmesan mixture over all. Cook for 2 minutes more.

Fish is done when the color becomes opaque and the fish flakes easily with a fork. It will still look and be moist. If you are new to cooking fish, please restrain yourself from the need to overcook the fish. It only needs a few minutes under this kind of intense heat and it's perfect.

Southwest flair

These south-of-the-border turkey melts, from the Lion House recipes, are delicious, fun and easy. They would be great for dinner, appetizers, parties, whatever. We highly recommend them!

THE RECIPE:

French bread, cut into 3/4-inch slices
1/2 c. chopped olives
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/3 c. mayo or Miracle Whip
1/3 c. sour cream
1/3 c. chopped green onions
Sliced deli turkey
2 medium tomatoes, sliced
2 ripe avocados, sliced
1 1/2 c. shredded cheese, any kind or combo (cheddar, pepper jack, Monterey jack)

Preheat oven to 350 degrees. Combine olives, chili powder, cumin and salt; set aside 2 tablespoons of this mixture. To the remaining mixture, add mayo, sour cream and green onions.

Spread a generous amount of mayo mixture on each slice of bread. Top with turkey, tomatoes, avocados and cheese. Sprinkle reserved olives on top for looks. Bake on cookie sheet for about 15 minutes.

Pie for dinner

I am always on the lookout for meatless main dishes. Beans are a great way to add fiber and protein to your diet without all the fat, cholesterol and expense of meat. This tamale pie, from Better Homes and Gardens, fit the bill. It made for a yummy and fast weeknight dinner. It is also a great recipe for using canned food storage.

THE RECIPE:

1 c. chopped green sweet pepper
1/2 c. chopped onion
2 cloves garlic, minced
1 Tbsp. cooking oil
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 6-ounce can (2/3 cup) vegetable juice, such as V8
1 4-ounce can diced green chile peppers, undrained
1/2 tsp. chili powder (the original recipe called for 1 teaspoon, but we're wimps)
1/2 tsp. ground cumin
1/4 tsp. salt
1 8-ounce package corn muffin mix, such as Jiffy, and required milk and egg
1/2 c. shredded cheddar cheese
1/4 c. chopped fresh cilantro

Grease a 2-quart square baking dish or 10-inch quiche dish and set aside. In a medium skillet, cook sweet pepper, onion and garlic in hot oil until tender. Stir in beans, vegetable juice, chile peppers and seasonings; heat through. Spoon bean mixture into prepared dish.

Prepare corn muffin mix according to package directions. Add cheese and cilantro, stirring until just combined. Spoon batter evenly over bean mixture. Bake, uncovered, at 400 degrees for about 20 minutes, or until golden. If desired, serve with salsa and sour cream. Serves 6.

Scrumptious shells

My whole family loved these stuffed shells. I adapted a recipe from Carrie's Cooking Corner, using fresh spinach from our garden instead of frozen. I will definitely make this again. I am always glad to have another good meatless recipe on hand.

THE RECIPE:

20 jumbo pasta shells, cooked and drained
16 oz. low-fat cottage cheese
10 oz. frozen chopped spinach, thawed and well drained*
1 c. shredded mozzarella cheese
1/4 c. grated Parmesan cheese
1/2 tsp. EACH garlic powder, onion powder, dried basil, dried oregano
1/4 tsp. pepper
16 oz. spaghetti sauce

Heat oven to 400 degrees. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning. Spoon filling into shells. Pour half of spaghetti sauce into bottom of 9x13 baking dish. Line up filled shells in baking dish, then spoon remaining sauce down the middle of each line of shells. Bake 20 minutes. Top with remaining cheese and bake a couple of minutes more.

*I used 4 packed cups fresh spinach, which I washed and roughly chopped.

Superior sandwiches

These sandwiches are so delicious. They make us happy. I've seen them all over the Web, so I don't know who deserves the credit, but pouring sauce over a sandwich is a wonderful idea. The recipe is quite versatile. You can change the meat, the roll size, the mustard type. You can use it as a main dish (large rolls) or an appetizer (little slider rolls) -- whatever you want. Enjoy!

THE RECIPE:

24 small dinner rolls OR 12 large French rolls
Ham or turkey slices (I used deli meat)
Swiss cheese slices
Mayonnaise or Miracle Whip

Slice rolls in half and spread Miracle Whip on both sides. Place meat and cheese inside, then close rolls and place tightly together in baking dish. Pour or spoon sauce over all. Cover with foil and bake at 350 degrees for about 15 minutes, or until cheese is melted. Uncover and bake a couple of minutes more. Serve warm. Sandwiches can be assembled ahead of time (including sauce) and refrigerated before baking.

Sauce:

1/2 c. butter, melted
1 1/2 Tbsp. yellow mustard or spicy brown
1 Tbsp. minced onion
1/2 tsp. Worcestershire sauce
1/2 Tbsp. poppy seeds

Whisk together sauce ingredients, and then pour evenly over sandwiches.

Cornmeal has a new job

This creamy soup is called cornmeal chicken chowder with sweet potatoes. Cook's Country came up with a unique thickening agent -- cornmeal batter. Our family really loved the flavor it added. We also loved the sweet potatoes.

Cornmeal thickener:

1 1/2 c. milk
1/4 c. flour
3 1/2 Tbsp. cornmeal
1 1/2 Tbsp. sugar
1 tsp. baking powder
1/8 tsp. salt

Mix everything together in small bowl and set aside until ready for use in chowder. If you don't want to make your own thickener, you may use 1/2 cup of dry store-bought corn muffin mix (such as Jiffy) and combine it with the 1 1/2 cups milk.

Chowder:

1 Tbsp. butter
1/2 c. finely chopped onion
2 cloves garlic, minced
3/4 tsp. cumin
1/2 tsp. thyme or oregano
1/4 tsp. salt
4 c. chicken broth
2 chicken breast halves, cut into chunks*
1 large sweet potato, peeled and cut into small chunks
1 c. shredded cheese
1 1/2 c. frozen corn

Make cornmeal thickener and set aside. Heat butter in pot, then add onion. Saute for a couple of minutes before adding garlic and spices. Saute one minute more, then add broth, along with raw chicken and sweet potatoes. Bring to a boil, then cover, reduce heat and simmer about five minutes. Stir in cornmeal thickener, then bring to boil. Cover, reduce heat and simmer again -- this time about 10 minutes. Add cheese and corn and cook a couple of minutes more.

*In some recipes, I don't love the texture of boiled chicken. This was one of those. It was my only hang-up with the recipe. It didn't bother my husband. Even though it's convenient to just throw the chicken in, I might try cooking it first next time and stirring it in at the end. Or, it might be nice to use rotisserie chicken. I have made this recipe twice -- the first time with the boiled chicken and the second time without any chicken. You can do whatever suits your fancy.

Quick tip

Spaghetti is one of those fast and easy meals we often make when we are starving and short on time. Here's a quick tip to give a fresh approach to an old favorite: Melt a couple of ounces of cream cheese into your regular marinara. It gives the sauce a yummy twist.

Don't skimp on shrimp

Do you like grapefruit? We do. And we really like this fun and unique shrimp salad with grapefruit. It might sound like a crazy mix, but it is delicious. After his first bite, my husband started nodding and said, "Yep. You can make this any time."

Note that the dressing recipe makes a lot. (The measurements are easier this way.) You could probably halve it. Or double the salad.

THE RECIPE:

1 1b. shrimp, cooked (veins and tails removed)
6 oz. spinach
1 grapefruit, peeled, sectioned and cut into chunks
Sugar (optional)
2 green onions, thinly sliced
1 c. shredded Swiss cheese OR desired amount of crumbled feta
1/2 c. walnuts or pistachios*

Place grapefruit chunks in a bowl and sprinkle with sugar. Set aside while assembling remainder of salad ingredients. Toss in grapefruit. Pour dressing over individual servings as desired.

Dressing:

1/3 c. lemon juice
1/4 c. grapefruit juice
1/2 c. sugar
1/2 tsp. salt
1 tsp. poppy seeds
1/2 c. oil (I used canola)

Mix first five ingredients, then add oil in thin, steady stream, whisking as you go.

*I used walnuts and toasted them under the broiler.

Another great day for pesto

Pesto has never let me down. I had never tried it on fish, but it was a hit. Of course it was! I'm sorry I even considered doubting. That was rude of me. Give this salmon with pesto mayo a try for a fast, delicious and unique meal. The recipe comes from Better Homes and Gardens.

THE RECIPE:

4 boneless, skinless salmon fillets, completely thawed
Salt
Lemon juice
2 Tbsp. bread crumbs
1/4 c. mayo or Miracle Whip
3 Tbsp. basil pesto
1 Tbsp. grated/shredded Parmesan cheese

Broil bread crumbs on high until golden brown. Set aside. Season fish with salt and place on greased baking sheet with rims or on greased rack of broiler pan, tucking under any thin edges. Broil 4 inches from heat for 4 to 6 minutes per 1/2-inch thickness, or until fish flakes easily with fork. (Mine were 1/2 inch thick and took only 4 minutes. Don't overcook your fish!) If fillets are 1 inch thick, turn once halfway through broiling.

Meanwhile, in small bowl, stir together mayo and pesto. Set aside. Stir together bread crumbs and cheese in another bowl. Sprinkle a hint of lemon juice on each fillet when fish comes out of oven. Spoon pesto mixture over all, then sprinkle with crumb mixture. Broil 1 to 2 minutes more.

Full of fiber

I'm always in the market for good meatless main dishes. I think people eat too much meat. If we're not careful, we could eat it with every meal every day and not think twice about it. This potato chili is a filling way to pack in the nutrients without using meat. It's a slow-cooker meal, which is a bonus. I got the recipe from Better Homes and Gardens, and I'd say it's pretty good -- definitely worth making every now and then. The cheese really makes the dish.

THE RECIPE:

1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 c. chopped onion
2 stalks celery, chopped
1 c. frozen peas
1 c. chopped green bell pepper
1 can cream of mushroom soup
4 cloves garlic, minced
1/4 tsp. black pepper
1 tsp. dried thyme
3 small-medium potatoes, cut into 1/4-inch slices
Shredded cheddar cheese

Combine all ingredients except for cheese and potatoes in large bowl. Spoon half of bean mixture into slow cooker. Top with sliced potatoes. Spoon remaining half of mixture over potatoes. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours. Top individual servings with shredded cheese.

Restaurant-style appetizer

This baked artichoke-spinach dip is a classic in the appetizer category. I've been making it for years, and everyone loves it. This time around, I used fresh spinach from our garden. I added more than the recipe called for, and I loved it. Feel free to make little tweaks like that.

THE RECIPE:

1 c. shredded mozzarella cheese
1 c. shredded Parmesan cheese
1 c. sour cream
1 c. mayonnaise
2 tsp. Dijon mustard
2 14-ounce cans artichoke hearts, drained and chopped
2 c. chopped spinach leaves
Salt and pepper to taste

Combine all ingredients and spread into 9x13 baking pan. Bake, uncovered, at 350 degrees for about 15 minutes. Serve with tortilla chips, crackers or French bread.

*Note: I often halve the recipe and bake it in an 8x8 pan. Keep the baking time the same.

Enchiladas with texture

I have been making these creamy almond-chicken enchiladas for years now. The recipe is from Better Homes and Gardens and calls for cream of chicken soup. I don't like to use cream soups very much in my cooking -- we are trying to be healthier -- but I keep them in my food storage. This recipe is a great reason to use canned foods. I absolutely love the addition of almonds. They give great texture.

THE RECIPE:

4 c. diced chicken breasts
3/4 c. slivered almonds
1/2 c. chopped onion (sometimes I use green)
2 4-ounce cans diced green chilies
6 oz. cream cheese
2 Tbsp. milk
1/2 tsp. ground cumin
10 flour tortillas
2 15-ounce cans cream of chicken soup
12 oz. sour cream (I used light)
2 c. milk
1 1/2 c. shredded cheese

In large skillet, cook chicken. Add onions and 1/2 cup of the almonds, then saute. Add 2 tablespoons green chilies. In a medium bowl, combine cream cheese, 2 tablespoons milk and cumin. Add chicken mixture. Spoon into tortillas, then roll and place side by side in 9x13 baking dish. In medium bowl, combine soup, sour cream, 2 cups milk and remainder of chilies. Pour over tortillas. Cover and bake at 350 degrees for 35 minutes. Sprinkle with cheese and remaining 1/4 cup almonds. Bake, uncovered, 5 minutes more. (Sometimes I put the cheese in the tortilla filling instead.)

Ain't no mountain high enough

I love salads with lots of ingredients. This mountain salad has all kinds of great stuff in it. I got the recipe a couple of years ago from my friend Carolyn, who is an excellent cook. We love this salad! Note that this salad requires refrigeration before serving.

THE RECIPE:

1 head green leaf lettuce (or a mix of green leaf and spinach), washed and chopped

1 lb. bacon, cooked and crumbled

6 hard-cooked eggs, chopped

10 oz. frozen peas, thawed

1/2 c. sliced green onion

2 c. shredded cheddar cheese

Dressing:

1/2 c. each mayonnaise, Miracle Whip and milk

Assembly:

Start with half of lettuce. Sprinkle with salt, pepper and sugar. Then layer with half of each remaining ingredient: bacon, egg, onion, peas and cheese. Top with half of dressing, then start over with seasoned lettuce, bacon, egg.....etc. This time, though, reverse the cheese and dressing so you end with cheese on top. Refrigerate for about six hours before serving.