all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Tuesday, April 22, 2014

Healthified Ham and Potato Hotdish



Leftover ham, you say?  I’ve got a great tasty solution for you!




This is a new lighter healthier version of an oldie, but goodie, like Mom made.  A “hotdish” supper which tastes as good as Mom’s did, but with a lot less fat and calories; coming in at 290 calories for 1 serving.  It’s a Live Better America recipe.




It is truly delicious ~ Bill and I really like this dish! I’ve made it using spiral honey ham after Easter, and a ham steak at other times throughout the year.  I see the grocery store now carries plastic containers filled with cubed ham!  How easy is that? 

It’s cheesy comfort food, no matter what ham you use ~ it’s a keeper!


Healthified Ham and Potato Casserole
Adapted

Ingredients:

4 cups unpeeled red potatoes, about 4 medium
1 teaspoon olive oil
1 cup chopped green bell pepper
¼ cup chopped onion
1½ cups skim milk
2 tablespoons flour
¼ cup reduced-fat mayonnaise
1 teaspoon seasoned pepper
1 tablespoon Mrs Dash Steak Seasoning
1 cup shredded reduced-fat sharp Cheddar cheese, plus 2 tablespoons for garnish, if desired
2 cups cubed cooked ham

Method:

Heat oven to 350 degrees.
Cook potatoes in boiling water until fork tender, drain and cube.
Heat oil in skillet over medium-high heat.
Add bell pepper and onion, cook 3-4 minutes, stirring occasionally, until vegetables are tender.
Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended.
Stir into vegetables in skillet.
Heat to boiling.
Reduce heat, cook uncovered 2-3 minutes, stirring constantly, until thickened.
Stir in mayonnaise, pepper, Mrs Dash and cheese; stir until cheese is melted.
Place ham and potatoes in ungreased 2-quart casserole.
Pour milk mixture over ham mixture; stir to combine.
Bake uncovered 30 to 40 minutes or until bubbly and light golden brown on top.
Garnish with cheese, if desired.
6 servings (about 1 cup each)


Deeeelicious!







Saturday, April 19, 2014

Happy Easter to You and Yours




 
My wish for all of you this Easter
 is a heart filled with
happiness and joy.
And that you’re blessed with a lifetime of
Good Health
Good Fortune
&
Peace







Spread the Love
&
Share a hug!






HAPPY EASTER




Monday, April 14, 2014

Cuban Picadillo Sloppy Joes plus Tetrad with a Blood Moon and a Happy Anniversary…


I’m envious of our good Canadian friends who vacation in Cuba frequently ~ this recipe is about as close as we will get to it!






Anyway, I love picadillo!  (Say peek-ah-DEE-yoh.)  It’s derived from the Spanish verb “picar,” which means to mince into small pieces.  The basic ingredients are ground beef, onions and tomatoes, with each Latin American country having its own rendition, but its heart belongs to Cuba.

What makes the Cuban-style hash especially appetizing is the addition of green olives, capers and raisins or currants ~ it’s a great mixture of salty and sweet, with different textures and various flavors, blending together to form the distinctive Cuban dish. 





I took it one step further, and turned the picadillo into sloppy joes.  This makes a lot:  if there is any left over, you are the lucky one, as it’s even better then!  It’s comfy, home-style cooking at its best!


Cuban Picadillo Sloppy Joes

Ingredients:

2 teaspoons olive oil
1½ cups onion, chopped
2 tablespoons garlic, minced
2 pounds 90% lean ground beef
1 tablespoon chili powder
1 tablespoon dried oregano
2 (15-ounce) cans crushed tomatoes, undrained
1/3 cup tomato paste
4 tablespoons red wine vinegar
1 teaspoon brown sugar
½ cup dried currants
½ cup green olives with pimento, chopped
2 tablespoons capers, rinsed and drained
Hamburger buns

Method:

Heat oil in a large skillet over medium heat.
Add onion and garlic, sauté 3 minutes.
Add beef to pan, crumble and brown.
Stir in ingredients through brown sugar.
Reduce heat to low; simmer about 20 minutes, until liquid reduces, stirring occasionally.
Stir in currants, capers and olives, cook for 5 minutes.
Serve on toasted hamburger buns.
Makes 10-12 sandwiches


Buen provecho!



By the way…
 
Tonight and tomorrow, kicks off a tetrad:  the first of four lunar eclipses in a row ~ the only such quartet in a span of 28 years.   A full lunar eclipse in North America will occur, presenting a blood moon.  Mars will be closest to Earth for the year.  It’s around 1:00 a.m. CST, and will last 78 minutes.  I hope to see it!  Will you be watching?





And it’s our 47th wedding anniversary tomorrow!  Our anniversary, a total lunar eclipse, income tax day, what a day!

 HAPPY ANNIVERSARY, DEAR BILL!!!
   






Thursday, April 10, 2014

Roasted Garlic Red Potatoes



Life’s too short for long posts and peeling potatoes; therefore,  these aren’t in this savory dish…





I’ve said it before, I’m a potato-holic ~ there’s plenty of fresh minced garlic here, plus a touch of lemon juice and Parmesan, to feed my craving. 

It could serve as a whole meal for me any time!

No wonder Mr. Potato Head is still a hit ~ I know because our grandson loves to make faces with his!



Roasted Garlic Red Potatoes

Ingredients:

2 pounds red potatoes, quartered
3 tablespoons olive oil or melted butter
2 tablespoons garlic, minced
1 teaspoon salt
1 teaspoon seasoned pepper
2 tablespoons lemon juice
1 tablespoon grated Parmesan cheese

Method:

Preheat oven to 375 degrees.
Place potatoes in a 2-quart (8”x8”) baking dish.
In a small bowl, whisk remaining ingredients and pour over potatoes.
Bake, uncovered, for 45 minutes to 1 hour, until fork tender, and golden brown, stirring once or twice.
4 servings


ENJOY!







Monday, April 7, 2014

Italian-style Orange Roughy


This is a simple tasty dish with Italian flair, that's my twist on a Bush's Beans recipe.

The mild flaky fish, tomatoes and beans, plus seasonings, and a splash of red wine vinegar, makes for a delicious meal that's nutritious also.




There is no bean that is actually a "white bean."  Use your choice of beans, such as navy beans, cannelloni beans, pea beans, or Great Northern beans, which are smaller than navy beans, with similar taste and texture.

And, don't forget the thick slice of crusty bread for sopping up the juices! 


Italian-style Orange Roughy
Adapted

Ingredients:

1 tablespoon olive oil
1/2 cup green onions, sliced
3 cloves garlic, minced
1 pound orange roughy fillets
Salt and seasoned pepper, to taste
1 tablespoon paprika
1 (14-ounce) can diced tomatoes
1 (15-ounce) can cannelloni beans (or any white bean), drained and rinsed
2 tablespoons red wine vinegar
1 teaspoon dried basil

Method:

Preheat oven to 350 degrees.
Heat oil in skillet over medium heat.
Add onions and garlic, cook until softened, stirring occasionally.
Meanwhile, season fish with salt and pepper and paprika.
Place in a baking dish.
Bake until fish flakes easily with a fork, about 15-20 minutes.
Add tomatoes to the skillet mixture and cook for 4 minutes.
Stir in beans, vinegar and basil.
Bring to a boil, simmer for 1 minute.
Plate fish and serve with bean mixture.
4 servings


ENJOY!





Friday, April 4, 2014

Shrimp and Asparagus over Pasta



Kudos to Spring!  
 Fresh asparagus ~ 
and no more Winter!


Asparagus is in the Lily family, and the succulent tender spears have been considered a delicacy since ancient times.  Cato gave excellent growing instructions for asparagus in 200 BC. I wasn’t around then for his gardening lessons, but I try to avoid thick stalks of asparagus and choose the thin tender variety, which cooks faster, with less waste.

Asparagus and shrimp star in this delicious pasta dish, along with more fresh vegetables, a sprinkling of herbs and a healthy splash of wine for a delicate complimentary flavor.




This is a tasty meal for any night of the week that pulls together and cooks quickly.  It’s super ~ simple ~ healthy! 


Shrimp and Asparagus over Pasta

Ingredients:

9 ounces angel hair pasta, cooked and drained
12 ounces medium shrimp, peeled and deveined
¼ teaspoon salt and pepper
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 bunch fresh asparagus, trimmed and cut into
2-inch pieces
8 ounces fresh mushrooms, sliced
6 plum tomatoes, chopped
4 cloves of garlic, minced
¼ cup onion, chopped
½ cup dry white wine
½ teaspoon each fresh basil, oregano, and parsley, shredded
Parmesan cheese, grated fine

Method:

Heat 1 tablespoon oil in large skillet.
Add shrimp and sprinkle with salt, pepper and red pepper flakes.
Stir-fry for a couple of minutes until pink.
Remove from skillet and set aside, keeping warm.
In the same skillet, heat remaining tablespoon of oil and cook the asparagus, mushrooms, tomatoes, garlic and onion until crisp-tender, about 7-8 minutes.
Add wine and herbs.
Return shrimp to the skillet, toss and heat through.
Serve over pasta.
Sprinkle with Parmesan.
3 servings


ENJOY!




Monday, March 31, 2014

Baked Penne with Tomatoes and Mozzarella



This is simply satisfying, and I just had to get this fave dish of mine in one last time before grilling season is here! 

I don’t which I like better ~ the crispy browned bits of pasta sticking to the side of the baking dish or the slightly tangy cheese that’s smothering the noodles. 

This is easy ~ it’s a low-maintenance dish that you can prepare upfront, and then a half-hour before mealtime, pop it into your oven.  The oven time turns it into a savory, deliciousness for your crowd!  If there’s no crowd, the leftovers will be magnificent!






And ~ yet again, I did it, I didn’t pull out the camera until supper was about over ~ sometimes my food is camera shy and just wants to be eaten!


Baked Penne with Tomatoes and Mozzarella

Ingredients:

1 pound penne pasta
Cooking spray
3 cloves garlic, minced
2 (14-ounce) cans diced tomatoes
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
1 teaspoon seasoned pepper
8 ounces mozzarella, shredded
¾ cup freshly grated Parmesan

Method:

Cook pasta, al dente, following package directions.
Coat large skillet with nonstick cooking spray.
Add garlic and cook over high heat for 1 minute.
Add tomatoes and seasonings; cook until slightly thickened, about 10 minutes.
Toss pasta with the tomato mixture.
Coat a 9” x 13” baking dish with cooking spray.
Place half of pasta in the baking dish.
Top with half of mozzarella and Parmesan, and repeat layers.
Bake in 400 degree oven for 15-20 minutes, until cheese is melted, hot and bubbly.
Let stand for 5 minutes.
Serve


ENJOY!


Today is opening day for the Cubbies!!!  

Here's to a winning 2014 season!!!

GO CUBS!!!