Zucchini Pineapple Bread

We recently started getting bi-weekly organic produce deliveries, and we got several zucchini in our first box. I sauteed some of it with red onion, soy sauce and seasonings for dinner, and didn't want the other 2 to go to waste, so I found a creative and absolutely delicious solution. Branner LOVED the bread! It was a huge hit at our house!

Zucchini Pineapple Bread

Yield: 2 9x5 loaves

3 c all-purpose flour

2 t baking soda

1 t salt

1/4 t baking powder

1 1/2 t ground cinnamon

2 c white sugar

1 c vegetable oil (I use olive oil instead)

3 eggs

3/4 t vanilla extract

2 c shredded zucchini

1 8 oz can crushed pineapple

Preheat oven to 325. Grease loaf pans or line with parchment paper. Mix flour, baking soda, salt, baking powder and cinnamon in a bowl. Beat sugar, oil, eggs and vanilla extract together in a large mixing bowl (I used my mixer). Stir in zucchini and pineapple. Gradually add flour mixture, mixing until just incorporated. Divide batter evenly between 2 loaf pans. Bake for about 1 hour, or until a toothpick inserted into the center of each loaf comes out clean. Allow to cool before removing loaves from pans.

Macaroni and Cheese

My second favorite food (mashed potatoes wins first place)! All day, I have been craving macaroni and cheese. It just doesn't fit in my diet since I am trying to manage my weight. So, I don't buy it or eat it often. But tonight, I will be indulging. I can't wait! Macaroni and Cheese 3/4 c dry breadcrumbs 4 T butter (divided) 8 oz butter 1 T all-purpose flour 1 small onion, minced Salt and pepper to taste 1/4 t dry mustard 1 1/2 c milk 2 c shredded sharp cheddar Preheat oven to 350. Grease a 2 qt casserole dish. Mix bread crumbs and. 2 T melted butter in a small bowl and set aside. Cook macaroni according to directions, drain and put in the casserole dish. While the pasta is cooking, melt 2 T of butter in a saucepan over medium heat. Cook the onion in the butter until translucent (about 5 minutes). Stir in the flour, pepper, salt and dry mustard. Pour in the milk and bring to a simmer. Stir constantly until the sauce has thickened (about 10 minutes). Remove from heat and stir in the cheddar cheese until melted. Pour the sauce over the macaroni. Add the breadcrumb mixture evenly to the top. Bake for 20 minutes or until the top is golden and bubbly.

Beef Stew

Continuing on the Souper Sunday trend, we are having beef stew tonight. I hope our dinner guests enjoy it!


Beef Stew

2 lbs cubed beef stew meat
3 T olive oil
4 cubes beef bouillon, crumbled
4 c water
1 t dried rosemary
1 t dried parsley
1/2 t black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks of celery, cut into 1 inch pieces
1 large onion, chopped
2 t cornstarch
2 t cold water

Brown beef in the olive oil in a large pot or dutch oven. Dissolve the bouillon in 4 cups of water and pour into the pot. Stir in rosemary, parsley and pepper. Bring to a boil, reduce heat and let simmer for 1 hour. Stir potatoes, carrots, celery and onion into the pot. Dissolve the cornstarch in 2 t of cold water and add. Cover and simmer for another hour.

Easy Meatloaf

This is another meatloaf recipe I love. It is so easy and is also a crowd pleaser. I love comfort food! Easy Meatloaf 1 1/2 lbs ground beef 1 8 oz can tomato sauce 1 c herb-seasoned stuffing 1 egg, slightly beaten 1 t salt 1/4 t pepper 1/4 c ketchup 2 T brown sugar Preheat oven to 350. Combine first six ingredients. Mix well. Shape into loaf. Mix ketchup and brown sugar and spoon over meatloaf. Bake for 35 minutes. Enjoy!

Butternut Squash Soup

This week's Souper Sunday selection! It was amazing and simple! Butternut Squash Soup 6 T chopped onion 4 T margarine (I only used 2) 6 c peeled and cubed butternut squash 3 1/2 c chicken broth 1/2 t dried marjoram 1/4 t black pepper 1/8 t ground cayenne pepper 2 8 oz packages of cream cheese (I used fat free this time) In a large saucepan, saute onions in margarine until tender. Add squash, chicken broth, margarine, pepper and cayenne. Bring to a boil and cook for 20 minutes. Purée with cream cheese in a blender until smooth. Return to saucepan and heat through. Do not allow to boil.

Double Layer Pumpkin Cheesecake

We had a nice little neighborhood get together this weekend, and this is what I made. It was a hit! It was gone by the end of the night. I had a small bite, and it was amazing. It's also super easy to make and the perfect fall dessert! Double Layer Pumpkin Cheesecake 2 8 oz packages of cream cheese (I used one reduced fat, one regular) 1/2 c sugar 1/2 t vanilla extract 2 eggs 1 9 in prepared graham cracker crust 1/2 c pumpkin purée 1/2 t ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 c frozen whipped topping, thawed Preheat oven to 325. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove one cup of batter and spread evenly in the pie crust. Set aside. Add pumpkin, cinnamon and cloves to the remaining batter. Mix well. Spread over batter in the crust. Bake for 35-40 minute until center is almost set. Remove from oven and allow to cool. Refrigerate for at least 3 hours. Cover with whipped topping and serve.

Spicy Chicken Soup

This was last week's Souper Sunday selection. It was so good! This is the first time I'd ever made my own chicken broth, too. I saved the excess and plan to use it in a chicken pie! Hope you enjoy! Spicy Chicken Soup 2 qts water 4 chicken breasts 1/2 t salt 1 t black pepper 1 t garlic powder 2 T dried parsley 1 T onion powder 5 cubes chicken bouillon 3 T olive oil 1 onion, chopped 3 cloves garlic, chopped 1 16 oz jar chunky salsa (I used medium) 2 cans peeled and diced tomatoes 1 can whole peeled tomatoes 1 can condensed tomato soup 3 T chili powder 1 can whole kernel corn 2 cans kidney beans, drained 1 8 oz container sour cream (I used reduced fat) Combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes in a large pan over medium heat. Bring to a boil, then reduce heat. Simmer for about an hour, or until chicken is cooked through. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, kidney beans, chili powder, corn, sour cream, shredded chicken and 5 cups chicken broth. Simmer for 30 minutes.

Baked Potato Soup

Being a mashed potato lover my whole life (hence the mashed potato bar at my wedding), there is no other soup I enjoy like baked potato soup! I am so excited to make this tonight!


Baked Potato Soup

5 medium baking potatoes
12 slices bacon, cooked and crumbled (I am using turkey bacon)
2/3 c flour
2/3 c butter (I am using Smart Balance light)
8 oz sour cream (I am using low fat)
6 c milk (I am using skim)
3/4 t salt
1/2 t pepper
4 green onions, chopped
1 1/4 c sharp cheddar cheese


Bake potatoes and scoop out insides. Mash and set aside. Melt butter and flour on low heat. Stir for one minute. Gradually add milk until thick and bubbly. Add potatoes, salt, pepper, 2 T onion, 1/2 c bacon and 1 c cheese. Stir in sour cream. Heat thoroughly. Pour into bowls and top with remaining cheese and bacon.

Spicy Oven Fried Chicken

It's weird, but I have been craving fried chicken for a few weeks now. There are two reasons why this is strange: 1) I really don't eat fried chicken and 2) I am definitely NOT pregnant. So, I started searching for a recipe, and I am going to make this very soon. I can't wait!!!


Spicy Oven Fried Chicken

1 c buttermilk
1/4 c hot pepper sauce
4 boneless, skinless chicken breast halves
1 c dry breadcrumbs
1/2 c all-purpose flour
2 t onion powder
1 t cornstarch
1 t sugar
1 t garlic salt
1 t salt
1 t pepper
1 t paprika
1/2 t cayenne pepper
2 T olive oil

In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours (or overnight). Preheat oven to 350. In a separate bowl, mix bread crumbs, flour, onion powder, cornstarch, sugar, garlic salt, salt, pepper, paprika and cayenne. Thoroughly coat the chicken in this mixture. Heat the olive oil in a medium skillet over medium heat and cook chicken 5-7 minutes on each side until lightly browned. Transfer chicken to a medium baking dish and bake for 30 minutes.

Baked Spaghetti

This is one of my all-time favorite recipes. It is so good, and I swear it is better after sitting in the fridge for a day or two. Baked Spaghetti 12 oz cooked spaghetti (I use whole wheat) 1/2 c butter 2 c sour cream (I use the reduced-fat variety) 1 c grated Parmesan 3 eggs, well beaten 11/2 lbs ground beef (you know I always use 96/4) 1 c chopped onion 1 c chopped green pepper 8 oz shredded mozzarella 2 15 oz cans tomato sauce 2 6 oz cans tomato paste 2 T sugar 1/3 c water Minced garlic, basil, parsley and oregano to taste To make sauce: Cook beef, onions and peppers. Drain well. Stir in tomato sauce and paste, sugar, water and seasonings. Heat well. Stir butter, Parmesan and eggs into chopped, cooked spaghetti. Form into a crust and cover the bottom of a buttered 9 x 13 pan. Spread sour cream on top of spaghetti crust. Top with sauce, cover with mozzarella. Bake at 350 for 30 minutes.

Spicy Vegetable Beef Soup

This is a cold weather month staple at the Kirby House! It is absolutely delicious and so easy to make. Enjoy! Spicy Vegetable Beef Soup 1 lb ground beef (I am using 96/4 as usual) 4 stalks celery, sliced 2 cloves crushed garlic 1 medium onion, chopped 1 26 oz jar spaghetti sauce 1 can beef broth, undiluted 2 c water 1 t sugar 1 t salt 1/2 t ground black pepper 16 oz frozen mixed vegetables 1 10 oz can diced tomatoes and green chilies (like Rotel) Cook ground beef, celery, garlic and onion in a Dutch oven over medium heat until meat is crumbled and no longer pink. Drain. Stir in spaghetti sauce, beef broth, water, sugar, salt and pepper into the beef mixture; bring to a boil. Cover, reduce heat and simmer for 15 minutes, stirring occasionally. Add mixed vegetables and diced tomatoes and chilies; return to a boil. Cover, reduce heat and simmer for another 15 minutes or until the vegetables are tender. Stir occasionally. Great served with sharp cheddar and garlic bread!

Buffalo Chicken Dip

Touchdown! This is the PERFECT tailgating or football party dip! I made it for the first time last weekend, and it got rave reviews! If you have 4-6 people, cut the recipe in half. Oh, and shout out to my mom for the recipe! Buffalo Chicken Dip 5 c chicken or 4 of the larger-sized cans 2 8 oz blocks of cream cheese (I used the 1/3 less fat type) 1 c Ranch dressing 1 c chopped celery 12 oz Frank's red sauce 11/2 c shredded cheddar cheese Sauté chicken, then add the other ingredients. Cook over medium heat. Mix well. Pour into baking dish and top with cheddar cheese. Cook in oven until bubbling. Serve with crackers, toasted bread triangles or tortilla chips. Note: I used canned chicken, and the dip was still amazing. I recommend using it to save time. I served the dip with Reduced Fat Triscuits and Baked Scoops.

Low(er) Fat Pumpkin Muffins

Since it is almost officially fall, I am posting this recipe because I love all things pumpkin! On my family blog, lifeofthekirbs.blogspot.com (follow me there, too:)!), I have seasonal to-do lists, and making these muffins is on it. So glad I've already accomplished one thing on my list. They are very yummy! Low(er) Fat Pumpkin Muffins 4 3/4 c all-purpose flour (I used 2 c regular all-purpose flour and 2 3/4 c whole wheat flour) 4 c sugar 1 1/2 t baking powder 1 1/2 t baking soda 1 1/2 t salt 1 1/2 t nutmeg 1 1/2 t cinnamon 1 1/2 t ground cloves 6 eggs 1 29 oz can pumpkin (I used 2 15 oz cans) 1 c unsweetened applesauce Preheat oven to 350. Line three muffin pans with muffin liners. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon and ground cloves. In another bowl, mix eggs, pumpkin and applesauce until smooth. Add this mixture to the dry ingredients and mix thoroughly. I used my Kitchenaide mixer to so this. It worked great. Spoon batter into the muffin cups. I used an ice cream scoop. Bake for 30-35 minutes. Enjoy!

Mexican Fiesta Salad Pizza

This recipe came with a cooking tool I ordered. Sounds yummy, so I am going to make it tonight! Mexican Fiesta Salad Pizza 2 pkgs refrigerated crescent rolls (I am using reduced fat) 1 1/4 lbs ground turkey (I am just going to use 1 lb even) 1 1/4 c medium thick and chunky salsa 1 envelope taco seasoning mix 1 clove garlic, pressed 1 c sour cream (I am using fat free) 2 c thinly sliced iceberg lettuce 2 plum tomatoes, seeded and diced 2 green onions with tops, thinly sliced 1/2 c shredded cheddar Preheat oven to 375. Unroll crescent squares onto a cookie sheet. Arrange so cookie sheet is covered to make a square pizza. Roll dough to create a smooth surface. Bake 15-18 mins or until golden brown (reduced fat rolls take less time). Remove from oven. Cool completely. Cook ground turkey over medium heat until no longer pink (about 10-12 mins). Drain. Combine salsa, seasoning mix and garlic in a medium bowl; mix well. Add to turkey. Toss to coat. Sprad sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions and cheese.

Mediterranean Lamb Burgers

In my quest to try different burger recipes, I came across this. Since Barry and I are fans of lamb meat, I think we will spice up our Labor Day cookout, Mediterranean style!

Mediterranean Lamb Burgers

1 lb ground lamb
1/2 lb ground beef
3 t chopped mint
1 t minced ginger
1 t minced garlic
1 t salt
1/2 t ground black pepper

1 16 oz container Greek yogurt
1/2 lemon, zested
1 clove garlic, minced
1/2 t salt

Garnish:
sliced onion
sliced green tomato
feta cheese
arugula

Mix the ground lamb, ground beef, mint, ginger, 1 t garlic, 1 t salt and pepper in a large bowl. Divide equally into four portions. Shape into large patties. Set aside. Mix yogurt, lemon zest, 1 clove garlic and 1/2 t salt in a bowl. Cover and refrigerate. After burgers have been grilled, spread with yogurt sauce and garnish accordingly. Opa!

Lasagna Roll Ups

They had a low-fat version of this recipe on the Today show this morning, however I can't find the recipe anywhere, so I am using this recipe and substituting low-fat cheeses. I am also going to use the chive and onion cream cheese for extra flavor!

Lasagna Roll Ups

4 oz. softened cream cheese
1 10 0z package frozen chopped spinach, thawed and well drained
1 1/4 c shredded mozzarella cheese, divided
1/4 c grated parmesan cheese
6 lasagna noodles cooked and drained
2 c spaghetti sauce

Heat oven to 375. Mix cream cheese, spinach , 1 cup of mozzarella cheese and all of the parmesan cheese until well blended. Spread on noodles. Roll up tightly. Place seam-side down in a 9 inch square baking dish. Top with sauce and remaining cheese. Bake for 30 minutes.

Deviled Eggs

Yet another Southern girl staple and also a great snack if you make them low-fat! In fact, I was inspired to make these just now because I need a little something to eat and our pantry is a little bare since we have been out of town for so long. Enjoy!

Deviled Eggs

6 eggs (hardboiled)
3 T mayonnaise (I will be using the reduced-fat olive oil version)
1/2 t mustard
1/8 t salt
1/8 t pepper

Peel the eggs and cut lengthwise in half. Empty yolks into small bowl and mash with fork. Stir in mayo, mustard, salt and pepper. Fill whites with the yolk mixture. Cover and refrigerate up to 24 hrs. I like to garnish mine with paprika.

Sweet and Sour Spinach Salad

Who can't use a go-to salad recipe? I just found this one below. I'm sure it would also be great with grilled chicken, salmon or shrimp.


Sweet and Sour Spinach Salad

1 package fresh spinach
1/4 lb chopped pecans
1/2 purple onion, chopped
1 package crumbled blue cheese
1 package dried cranberries
1 can diced pears or 1 fresh pear, diced
Balsamic Vinaigrette

Combine all ingredients in a large bowl. Toss and serve.
This serves 8-10.

King Ranch Casserole

I haven't made this in forever, although I'm not sure why, because it's delish!


King Ranch Casserole

2 T butter or margarine
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cups chopped cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced tomatoes and green chiles
1 t chili powder
1 t ground cumin
2 c crushed tortilla chips (I use baked chips)
2 c shredded cheddar

Preheat oven to 325. Melt butter in a medium skillet over
medium-high heat. Add onion and peppers; sauté until tender
(around 8 minutes). Stir in chicken and next 5 ingredients.
Cook, stirring occasionally for 2 minutes. Place half of the
tortilla chips in the bottom of a 9x13 pan. Layer with half
the chicken mixture and shredded cheese. Repeat layers,
ending with cheese. Bake, uncovered for 45 minutes.

Banana Oatmeal Loaf

Weekends are the best, so why not make something yummy and low fat to enjoy for breakfast? I'm making this for Barryand I to enjoy over lazy cups of coffee and hot tea this weekend. I can't wait to taste it!

Banana Oatmeal Loaf

1 1/2 c all-purpose flour
2/3 c sugar
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 c regular oats
1 c mashed ripe banana (about 2 large bananas)
1/3 c low-fat buttermilk
1/4 c vegetable oil
1 t vanilla extract
2 large eggs, lightly beaten
Cooking spray

Preheat oven to 350. Combine flour and next four ingredients in a large bowl, stirring well with a whisk. Stir in oats. Combine banana, buttermilk, oil, vanilla and eggs. Add to flour mixture. Stir just until moist. Spoon batter into loaf pan coated with cooking spray. Bake at 350 for 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan. Cool completely.

Note: One slice has 192 calories and 6 grams of fat. Makes 12 servings.

Slow Cooker BBQ

I'm making this for the first time tonight. I can't wait to taste it!

Slow Cooker BBQ

1 3 lb boneless chuck roast
1 t garlic powder
1 t onion powder
Salt and pepper to taste
1 18 oz bottle BBQ sauce

Place meat in the slow cooker. Sprinkle with garlic powder and onion powder. Season with salt and pepper. Pour BBQ sauce over meat. Cook 6-8 hours on low. Remove meat and shred. Return to the slow cooker. Cook for 1 hour.

Crescent Chicken Squares

This is a favorite at our house!


Crescent Chicken Squares

4-6 chicken breast halves, boiled and cubes
8 oz cream cheese (I use reduced fat)
1 sm can sliced mushrooms
1 can cream of chicken soup (I use 98% fat free)
2 lg cans crescent dinner rolls (I use reduced fat)
1 T chopped chives

Mix chicken, cream cheese, mushrooms and soup. Unroll
crescent rolls (two triangles make one rectangle, with a
total of eight squares). Fill with the chicken mixture.
Bring the four corners to the center and press. Bake 35-45
mins at 350.

Turkey Taco Salad

This recipe is easy, low-fat and requires few ingredients. It also tastes great!


Turkey Taco Salad


1 lb ground turkey meat
1 pkg taco seasoning mix
1 pkg shredded lettuce or iceburg lettuce mix
1 cup shredded cheddar
1/2 c black beans

Cook turkey meat according to directions on the taco seasoning mix pack. Add to lettuce. Toss with cheddar and black beans. You can serve with tortilla chips or just serve as a salad to keep it low-fat. Enjoy!

Posh Squash

Here is a great recipe for that fresh summer squash straight from the Farmer's Market. Yum!


Posh Squash

2 lbs yellow squash, sliced (about 3 medium squash)
2 eggs, beaten
1 c mayonnaise (I used olive-oil based as usual)
1 c grated Parmesan cheese (I used cheddar instead)
1 small onion, chopped
1 t salt
1/2 t pepper
1/2 c bread crumbs
1 T margarine or butter, melted

Cook squash 10-15 mins or until tender. Drain and slightly cool. To eggs, add all ingredients except butter and crumbs. Stir to blend. Stir in squash. Pour into 1 1/2 qt dish. Combine crumbs and butter and sprinkle on top. Bake at 350 for 30 mins.

Note: I did not add the breadcrumb/butter mixture, and it was still great. Enjoy!

New Orleans Shrimp Salad

While browsing through my cookbook given to me when I joined the Jr. League of Charlotte, I came across this recipe. I can't wait to make this! It seems absolutely perfect for summer! I'm definitely going to make some while on hiatus at Holden Beach in a few weeks.


New Orleans Shrimp Salad

2 1/2 lbs clean, cooked shrimp
1/3 c olive oil
3 T vinegar
1 T paprika
1/2 t white pepper
2 T mustard
1/2 c finely chopped celery
2 T finely chopped onion
1 t parsley

Combine all ingredients except shrimp, mixing well. Add shrimp, blending thoroughly. Marinate all day. Serve on lettuce or as hors d'oerve with toothpicks.

Easy Dips

I'm making these dips as appetizers for the poker game Barry is hosting tonight. Both are super easy and are sure to be delish!


Hot Cheese & Onion Dip

1 c mayonnaise (I used the olive oil based mayo)
1 c chopped Vidalia onion
1 c shredded cheddar cheese
4 drops hot pepper sauce (I used a little more for an extra kick)

Mix all ingredients together and bake 20 minutes at 350. Serve warm with crackers or tortilla chips.


Salsa Dip

1 8 oz block cream cheese
1 jar salsa
1 c shredded Mexican cheese

Layer above ingredients in a round dish in the order listed. Cook in the microwave about 5 minutes or until bubbly. Serve with tortilla chips.

Peach Cobbler

Another southern girl staple--perfect for summertime! I halved the recipe and added some fresh blackberries. So yummy!

Peach Cobbler

6 c fresh peaches

1/2 stick margarine

1 c sugar

3/4 c self-rising flour

3/4 c milk

Melt butter in a 2 qt. oblong dish. Add peaches. Mix sugar, flour and milk and pour over fruit. Bake at 300 degrees for 1 1/2 hours.

Marinated Vegetable Salad

Wow! I just noticed that it has been a month since my last post. I have been super-busy, but I will try to do better going forward. This recipe was on the menu for Branner's christening, and it is great. It's the perfect side to take to a cookout or have at a luncheon.

Marinated Vegetable Salad

Marinade:

3/4 c cider vinegar
1/2 c vegetable oil (I used olive oil, and it worked fine)
1 c sugar
1 t salt
1 t pepper
1 T water

Mix well and set aside for sugar to dissolve. Stir well again before adding vegetables.

1 sm jar chopped pimientos, drained
1 c spring onions, sliced thinly, including some tops
1 c chopped celery
1 chopped green or yellow bell pepper
1 14.5 oz can white shoepeg corn, drained
1 14.5 oz can French green beans, drained
1 8 oz can French green beans, drained

Mix veggies gently into marinade and chill well before serving. Yield: 8-10.

Pesto Turkey Burgers

I am on a mission to find the best and most diverse burger recipes I can. Barry and I are trying a new kind each week since the weather is nice and we (ok--he) love(s) to grill. I am excited about these...they sound great and I love pesto!

Pesto Turkey Burgers

1 1/4 lbs ground turkey (I use extra lean)
2 T pesto
1 t garlic
1/2 c feta cheese
1 1/2 t salt
1/2 c breadcrumbs
1/2 t seasoned salt (I am leaving this out...it doesn't seem necessary)

Mix all ingredients and enjoy!

Asian Turkey Burgers

I was at a cookout a couple of weeks ago, and my friend, Tracy, made these. They were so good, I dug around on the internet to find a recipe so I can make them for the Thompsons tonight.

Asian Turkey Burgers

12 oz ground turkey
1 egg white
1 T soy sauce
1/2 c bread crumbs
1 T chopped onion
1 clove garlic--minced
1/4 t ground ginger
1/8 t pepper

Mix all ingredients and form into patties. Grill and enjoy!

Lexington Grilled Chicken Salad with Spicy Ranch Dressing

Barry has been craving salads, so I made this one up last night. Scott's BBQ sauce (found at Harris Teeter) can be substituted for the marinade from my previous post for Lexington grilled chicken.

Lexington Grilled Chicken Salad with Spicy Ranch Dressing

1/4 bag Trader Joe's frozen roasted corn prepared according to directions
1/2 can black beans
2 leftover Lexington grilled chicken breasts (or 2 chicken breasts marinated in 1 1/2 c Scott's and cooked in the sauce)
1/4 c green onion
1/4-1/2 c cheddar cheese
4 T ranch dressing w/ Scott's added to taste
mixed greens

Toss mixed greens with corn, black beans, green onion, cheddar and dressing. Slice chicken and serve on top. Easy and yummy!

Spicy Blue Cheese Hamburgers

I am making these for the first time tomorrow night. They sound awesome!

Spicy Blue Cheese Hamburgers

1 lb lean ground beef (I'm using 96/4)
1/2 c crumbled blue cheese
1/2 c minced onion
1/2 c hot chicken wing sauce
1 T Worcestershire sauce
1 t ground pepper
1 t yellow mustard
4 hamburger buns

In a medium bowl, mix beef, blue cheese and onion. Season with Worcestershire sauce, mustard and pepper. Mix well. Form into 4 patties. Cover and refrigerate for an hour.

Remove patties from the refrigerator and pour wing sauce over them (be sure top surface is covered). Allow to sit for 10 mins. Grill and enjoy!

Grilled Vidalia Onion and Steak Sandwiches

Sorry I've been MIA lately! I've been a busy bee! Things are finally starting to settle down, so you can expect to see more recipe posts in the near future. This is a summertime favorite!

Girlled Vidalia Onion and Steak Sandwiches

1 1/2 lbs flank steak, trimmed
6 1/2 in thick slices of Vidalia onion
6 Kaiser rolls
cooking spray

Steak Marinade:

3/4 c cola
2 T red wine vinegar
1 t ground black pepper
1/2 t salt
1/2 t ground chipotle chile pepper (I use red pepper flakes instead)
4 crushed garlic cloves
1 crushed bay leaf

Dressing:

3/4 c minced arugula
1/2 c mayonnaise

To prepare steak, combine the marinade ingredients in a large zip-lock bag.. Add steak. Seal and marinade in the refrigerator for 2 hrs, turning occasionally. Remove steak from bag, reserving marinade. Pour reserved marinade into microwave-safe bowl. Microwave on high for 2 mins or until boiling. Set aside.

Prepare the dressing by combining the arugual and mayonnaise. Set aside.

Grill steak on a grill rack coated with cooking spray. Grill 8 mins per side for medium-rare steak. Remove steak from grill. Cover and let stand for 5 mins. Place onion slices on grill rack. Grill 4 mins per side, basting occasionally with reserved marinade.

Cut steak diagonally across grain into thin slices. Spread 2 T dressing on Kaiser rolls. Add tomato if desired. Makes 6 sandwiches.

Banana Pudding

Another southern girl staple! This recipe is easy AND yummy! I'm making this tonight for a cookout we're hosting at our house. Enjoy!

Banana Pudding

2 boxes instant vanilla pudding
1 8 oz container sour cream
1 reg-sized container of Cool Whip
Vanilla wafers
Bananas

Make pudding according to the directions on the box. Combine with sour cream and Cool Whip. Layer pudding mixture with wafers and bananas.

Aunt Mel's Baked Beans

In honor of spring time & cookouts, I am posting the most fabulous recipe for baked beans ever. This is from my "aunt," Mel Andrews, and I love it!

Aunt Mel's Baked Beans

1 sm can lima beans
1 reg-sized can kidney beans
1 lg can pork-n-beans
1/2 c brown sugar
1/4 c vinegar
1/2 c ketchup
1 tsp mustard
1 tsp salt
1 tsp black pepper
3 med onions, chopped and fried in bacon fat

Mix all ingredients and bake @ 325 for 1 hr.

**Note: I do not fry my onions in bacon fat. I fry them in a little extra virgin olive oil instead. Also, this serves at least 8-10.

Ma, the Meatloaf!

Every single time I make meatloaf, Barry always breaks out this line by Will Ferrell's character in Wedding Crashers. I'm making it tonight, and I've decided to name this recipe after it! For all of you Asheboro natives, this is another of Ms. Ruth's recipes, so you know it's great!

Ma, the Meatloaf!

1 lb lean ground beef (I'm using 96/4)
1 egg, well beaten
1/2 c fine, dry bread crumbs
1 1/2 c milk
3/4 c diced sharp cheddar cheese
1 tsp salt
1/2 tsp pepper
1/2 tsp celery salt
1/4 tsp paprika
1 med onion, chopped
1 green pepper, chopped

Mix well and turn into loaf pan. Bake 1 hr @ 350.

Note: I'm sure substituting ground turkey or ground chicken for the beef would work as well.

Pimiento Cheese

Every true southern girl knows a good pimiento cheese recipe is a must-have! This one is wonderful...it has a little kick, but it is sure to get raves from those who try it. I'm making it to have for sandwiches, but it works great as an appetizer w/ gourmet crackers. You can also hollow out a bread bowl, bake it til it's bubbly and serve with fresh bread cubes. Any way you make it, it's delicious!

Pimiento Cheese

1 10 oz can Rotel Original, drained
1 cup mayo (I'm using the olive-oil based mayo...it works fine, but fat-free and other low-fat mayos do not work well. They make it too watery)
1 tsp Worcestershire sauce
1/2 tsp salt
16 oz (or more, if needed) shredded sharp cheddar cheese
1 4 oz jar chopped pimientos, drained

Stir together first 4 ingredients in a large bowl. Stir in cheese and pimientos.

Chicken Tetrazzini

Watch out, Chicken Tetrazzini is really good (please see video below from the Maury Povich show)--just ask Paul--he love it!!!!!

www.youtube.com/watch?v=_RZxbKvD1YQ

Chicken Tetrazzini

8 oz. spaghetti (broken in half)--cook according to directions
1 can mushroom pieces
1 onion, thinly sliced
1/4 c margarine
1/2 tsp salt
1/2 tsp poultry seasoning
3-4 c chopped chicken
1 clove minced garlic
1/4 tsp pepper
1/4 c flour
2 c chicken broth
1/2 c cream of mushroom soup
1/2 c skim milk
1/2 c grated cheese (I use Parmesan)

Saute mushrooms, onions and garlic in margarine (you can also do this in a little bit of olive oil instead, which is what I opt to do). Add flour and seasonings. Stir well. Cook 1 minute, stirring constantly. Gradually add broth and soup over medium heat, stirring constantly until thickened and bubbly. Add milk and stir until smooth. Stir in meat and spaghetti, drain. Bake @ 350 for 20 minutes uncovered in a 9x13 dish. Sprinkle with cheese, bake 5 minutes.

**Note: This recipe serves 10-12, so you could get 2 casseroles out of it by splitting it & baking in 2 smaller pans. It freezes well, so you could even save one for later!
**Disclaimer: I cannot be held responsible if anyone uses this recipe to steal your man!

Chicken Pie I

Tonight, I'm trying a new recipe for chicken pie. I have a super-easy recipe I normally use (which I will post at a later date), but I am in the mood to try something different, and this sounds great!

Chicken Pie I

3-4 cups cooked chicken breasts--chopped
1 can cream of chicken soup (I'm using low-fat)
1 can chicken broth
1 stick melted butter (I'm using 8 T of Smart Balance margarine instead)
1 1/2 c milk
1 1/2 c Bisquick

Spray a 9x13 in casserole dish with Pam, and place the chicken in it. Mix together cream of chicken soup, chicken broth and melted butter. Pour over the chicken. Mix milk and Bisquick. Pour over chicken mixutre. Bake at 375 for 45 mins or until golden brown on top.

Shepherd's Pie

In honor of St. Patty's Day tomorrow, here is my mom's recipe for Shepherd's Pie. It's very easy to make! Barry and I love it!

Shepherd's Pie

1 22 oz package frozen mashed potatoes
1 lb ground beef (I use 96/4--the leanest you can buy)
1 onion
1/2 c sliced carrot
2 T all-purpose flour
2 tsp salt, divided
1/2 tsp pepper, divided
1 c beef broth
1 lg egg, lightly beaten
1/2 c shredded cheddar cheese

Cook potatoes according to package instructions, set aside. Cook beef and onion in a large skillet over medium-high heat until beef crumbles are no longer pink. Drain and return to skillet. Add carrots and stir in flour, 1 tsp salt and 1/4 tsp pepper. Add broth, cook, stirring constantly for 3 mins or until slightly thickened. Spoon mixture into lightly greased 11x7 baking dish. Stir together potatoes, egg, remaining 1 tsp salt and 1/4 tsp pepper. Spoon over beef mixture. Bake @ 350 for 25 mins. Sprinkle with cheese and bake 5 mins more.

Lexington-Style Grilled Chicken

This recipe is from my mom. This is the first time I am trying it, but I can't wait--should be delish! For the record, I am halving the recipe and using 4 boneless, skinless chicken breasts. I am serving with mashed potatoes and sour cream green beans (you can find that recipe in my first post).

Lexington-Style Grilled Chicken

2 (2 1/2-3 lb) cut up chickens or 8 boneless, skinless chicken breasts or thighs
2 c cider vinegar
1/4 c firmly packed dark brown sugar
1/4 c vegetable oil
3 T dried crushed red pepper
4 tsp salt
2 tsp pepper

Stir together all ingredients minus the chicken until blended. Place vinegar mixture & chicken in zip loc bags; seal. Use 1/2 mixture & 1 chicken or 1/2 mixture & 4 breasts or thighs per bag. Chill chicken at least 2 hrs or up to 8 hrs, turning occasionally. Remove chicken from marinade, discarding marinade. Grill chicken on a covered grill over medium-high heat (350-400 degrees) for 35-40 mins or until done, turning occasionally.

Asparagus with Sour Cream Topping

Ok, if you haven't tried my pot roast recipe, you really need to! I'm making it again tonight because Barry loves it so much, he asked me to make it this week. So, for the second time since starting this blog, I am. This time, I'm trying a new side dish with it.

Asparagus with Sour Cream Topping

1/2 bunch of fresh asparagus
1/2 c sour cream (I use reduced fat)
2 T mayonnaise (I use the olive oil based mayo)
2 T grated Parmesean

Drizzle asparagus w/ olive oil and season w/ salt and pepper to taste. Bake @ 350 until slightly tender. Combine sour cream, mayonnaise and Parmesean cheese. Mix well and spread over baked asparagus. Broil until lightly browned and bubbly--don't overcook. Serve immediately.

**This topping can also be served over broccoli!**

Chicken & Cheese Enchiladas

I will be making these for dinner tonight. This recipe is from Ruth Pugh (fellow Asheboro natives know her & her fabulous cooking) via the Timeless Traditions Cookbook from First Presbyterian Church. They are wonderful!

Chicken & Cheese Enchiladas

1 med onion--chopped
2 T margarine
4 c shredded cooked chicken (I boil my chicken)
1 36 oz jar picante sauce, divided
1 8 oz pkg cream cheese (I use reduced fat)
1 tsp cumin
3 c shredded Mexican-blend cheese
10 6 in flour tortillas (I use whole wheat)

Heat oven to 350 degrees. Cook and stir onion in margarine in large skillet until tender (I acutally cook my onion in just a little bit of olive oil instead). Stir in chicken, 1 c picante sauce, cream cheese and cumin. Cook until thoroughly heated. Stir in 1 1/2 c cheese. Spoon about 1/3 c chicken mixture into the center of each tortilla and roll up. Place seam side down in baking dish. Top w/ remaining picante sauce and cheese. Bake for 15 mins. Buen provecho!

Chicken Swiss Casserole

I made this for the first time last night, and it was good!

4-5 chicken breasts
1 can cream of chicken soup (I used 98% fat free)
6 slices swiss cheese (shredded would also work)
1/4 c milk
2 c herbed stuffing (not prepared)
1/4 c butter--melted

Boil chicken breasts and shred them. Mix the cream of chicken soup and milk and add chicken. Put in a greased pan. Place swiss cheese slices on top. Add stuffing. Drizzle melted butter on top. Cook @ 350 for 30-35 mins.

Easy Peasy Crock Pot Pot Roast and Sour Cream Green Beans

I just made these two things for dinner last night, so what better dishes to use in my first post?! I have been making this pot roast for years. It is probably the easiest dish I make, and it is SO delicious. I have received many compliments on it. The sour cream green bean dish is like a green bean casserole w/ a new twist...very yummy!

Easy Peasy Crock Pot Pot Roast
1 roast (you choose the size and type)
1 envelope dry onion soup
1 can cream of mushroom soup (98% fat free works...that's what I normally use)
1 soup can water

Mix the dry onion soup, cream of mushroom soup and 1 can of water in the Crock Pot. Place roast in the pot and spoon some of the mixture over the top. Cook on low for 6-8 hrs.

Sour Cream Green Beans

3 cans French-style green beans
2 T margarine
2 T flour
1 tsp salt
1/4 tsp pepper
1 T sugar
1 T onion flakes
1 pt (16 oz) sour cream (reduced fat works)
1 1/2 c crushed cornflakes , combined w/ 2 T melted margarine & 1 c grated sharp cheddar cheese

Combine margarine, flour, salt, pepper, sugar, onion flakes & sour cream in saucepan. Cook & stir until slightly thickened. Drain green beans & add to mixture. Pour into large, greased casserole dish. Cover w/ grated cheddar cheese. Sprinkle crushed cornflakes & margarine mixture over casserole. Bake 20 mins uncovered at 400F. ***Breadcrumbs can be substituted for the cornflake mixture***

Welcome!

Welcome to my recipe blog! I love to cook--the simpler the recipe, the better! Many of my Facebook friends have asked for my recipes, so I decided to start a blog to have a place to post my favorites along with any new recipes I try and love.

I am by no means a gourmet chef. You can expect a lot of soup, casserole and semi-homemade-type recipes to come. Enjoy and bon appetit!