Spinach and Mushroom Lasagna

November 2, 2010 at 2:39 pm (eggs, frozen cut spinach, lasagna noodles, Main Dish, mozzarella, mushrooms, nutmeg, olive oil, oven, parmesan, pasta sauce, red bell peppers, ricotta cheese, roasted red peppers, stovetop, sweet onions)

Preparation: 30 minutes
Total: 1 hour 30 minutes
Yield: 12 servings

1 jar (26 oz) spaghetti sauce
2 large roasted red peppers, seeded and peeled
1 egg, beaten
2 1/2 cups ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
1 package (16 oz) frozen chopped spinach, thawed
1/2 cup grated Parmesan cheese, divided
1/2 tsp. nutmeg
12 lasagna noodles
2 tsp. olive oil
1 large sweet onion, chopped
1 lb mushrooms, sliced
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Preheat oven to 350 degrees.

Blend the sauce and peppers. Mix egg, ricotta, 1 1/4 cup of mozzarella, spinach, 1/4 cup Parmesan and nutmeg.

Cook the lasagna noodles as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion; cook and stir 5 min. Stir in mushrooms; cook 10 min.

Spread 3/4 cup sauce over bottom of a 9 x 13″ baking dish. Top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture, 1/3 of the mixture mushrooms and 3/4 cup of the sauce. Repeat layers twice. Top with pasta sauce, remaining mozzarella and Parmesan. Cover with foil sprayed with cooking spray.

Bake 1 hour or until heated through, removing the foil after 45 min. Let lasagna stand 15 minutes. before serving.

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Lemon-Ancho Chicken with Sweet Potatoes

November 1, 2010 at 4:10 pm (ancho chiles, chicken leg quarters, honey, italian dressing, lemon juice, lemons, Main Dish, Mexican, sour cream, stovetop, sweet onions, sweet potatoes)

Preparation: 15 minutes
Cooking: 55 minutes
Total: 1 hour 10 minutes
Yield: 6 servings

1/2 tsp. grated peel and 1/4 cup juice from 2 lemons
3 tsp. honey, divided
4 ancho chiles, stemmed, seeded, soaked
1/4 cup zesty Italian dressing
6 chicken legs with thighs (3 pounds), separated
1 1/2 lb sweet potatoes (about 3), peeled and each cut into 12 wedges
1 large sweet onion, cut into wedges
1/2 cup sour cream
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Blend lemon juice, 2 tbsp. honey and chiles to make a smooth paste.

Pour dressing over chicken in a large bowl, stir to coat chicken. Spread half of chicken in a Dutch oven or in a large deep skillet; cook on high for 2 min. Remove chicken from the pan and repeat with remaining chicken. Put the onions in the pan, cook for 5 min., stirring occasionally. Return the chicken to the pan. Add the potatoes and chili paste, mix well. Cover the pan.

Simmer over medium-low heat 45 min. or until chicken is cooked through and the potatoes are tender, stirring occasionally. Mix sour cream, lemon zest and remaining honey. Serve this sauce with chicken.

Extra touch: Sprinkle with a little chopped cilantro.

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Steak and Pepper Hero

October 26, 2010 at 3:29 pm (7 ingredients or less, cooked beef, cubanelle pepper, Main Dish, Quick Dishes, sandwich rolls, Sandwiches, stovetop, sweet onions, worcestershire sauce)

Serves 2.

Leftover London broil or other steak
1 large sweet onion, halved
2 cubanelle peppers, halved and seeded
2 hero rolls
Worcestershire sauce
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Saute or grill onion and peppers until softened.

Slice rolls and lightly toast. Cut cooked steak into slices.

Divide steak, onions and peppers among hero rolls. Drizzle with Worcestershire sauce and serve.

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Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

August 7, 2010 at 12:48 pm (ancho chili powder, avocado, black pepper, bottled hot sauce, cabbage, chili powder, chipotle chili powder, cilantro, corn tortillas, flank steak, fresh tomatoes, lime juice, limes, Main Dish, Mexican, salt, sweet onions, vidalia onions)

Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.

Serves 4.

Steak:
1 T chili powder
2 t grated lime rind
1/2 t salt
1/2 t chipotle chile powder
1/4 t freshly ground black pepper
1 (1 lb) flank steak, trimmed
Cooking spray
Salsa:
1 C diced peeled avocado
3/4 C finely chopped tomato
1/3 C finely chopped Vidalia or other sweet onion
1/4 C chopped fresh cilantro
1/2 t grated lime rind
2 T fresh lime juice
1/4 t salt
1/4 t hot pepper sauce (such as Tabasco)
Remaining Ingredients:
8 (6″) corn tortillas
2 C very thinly sliced green cabbage
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1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.

2. Prepare grill to medium-high heat.

3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.

4. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.

5. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 C salsa and 1/4 C cabbage.

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Creamy Sweet Potato Soup

October 24, 2009 at 4:04 pm (canola oil, chicken broth, cilantro, ground cumin, parsley, soup, stovetop, sweet onions, sweet potatoes, toasted shelled pumpkin seeds, Winter, yogurt)

Makes 12 servings.

1 3/4 C plain yogurt
2 T canola oil
1 large sweet onion, sliced
2 t ground cumin
3 sweet potatoes, peeled and cubed
1 1/2 qt chicken broth
2 T chopped parsley or cilantro
1/4 C toasted pumpkin seeds
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1. In a soup pot heat oil. Add onions and cumin and saute 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes.

2. Puree soup with 1 1/2 C yogurt and parsley or cilantro. Serve each portion of soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds.

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Blue Cheese Vidalia Onions

March 22, 2008 at 8:52 pm (black pepper, blue cheese, butter, cream cheese, dill weed, grill, Side dish, sweet onions, vidalia onions, worcestershire sauce)

Blue Cheese Vidalia Onions
by Judy Lynn Henderson

2 large Vidalia onions or other sweet onions, cut into 1/2-inch slices
1 tablespoon butter
4 oz blue cheese, crumbled (1 cup)
1/2 of an 8-oz package cream cheese, cut up
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon dried dill weed
Grilled burgers topped with bacon, or grilled steaks
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1. Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Place onion slices in center of foil. Dot with butter. Bring up opposite edges of foil; seal with a double fold. Seal remaining edges with double folds to completely enclose onions, leaving space for steam to build.

2. For a charcoal grill, place packet on rack of covered grill directly over medium coals. Grill for 25 to 30 minutes or until onions are just tender; turn packet once or twice during cooking. (For a gas grill, preheat grill. Reduce heat to medium. Grill as above.)

3. In a large bowl combine blue cheese, cream cheese, Worcestershire sauce, pepper, and dill weed. Use a slotted spoon to add onions to cheese mixture; toss to coat. Serve on burgers or with steaks. Makes 8 servings.

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