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Broccoli Cheddar Soup (Vegetarian, Vegan, Gluten Free and Keto)

January 9, 2021 //
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Broccoli Cheddar Soup is one of our kids favorite things from Panera Bread. It is an easy, quick soup that can be made to suit any Vegetarian, Vegan, Gluten-Free or Keto lifestyle. I made a large pot of Broccoli Cheddar Soup today. We will eat some now and freeze some for another cold, winter day. My recipe below includes the Vegetarian ingredients first and Vegan ingredients second.

Broccoli Cheddar Soup (Vegetarian, Vegan, Gluten Free and Keto)

1 TBSP regular, salted butter or Miyoko’s Creamery Cultured Vegan Butter

1/2 onion, chopped fine

2 celery stalks, chopped fine

1 carrot, chopped fine (I like the carrots smaller than matchsticks)

3 garlic cloves, minced

1/4 cup regular, salted butter, melted or Miyoko’s Creamery Cultured Vegan Butter

1/4 cup all-purpose flour or 3 TBSP Bob’s Red Mill Organic Coconut Flour (gluten free)*

2 cups regular whole milk or milk substitute such as Almond Milk, Rice Milk, Coconut Milk (your preference)

2 cups chicken stock or vegetable stock (for Vegetarian)

1 1/2 cups coarsely chopped broccoli florets

2 1/2 cups shredded sharp Cheddar cheese such as Kraft or Violife Cheddar Shreds

Salt and ground pepper to taste

Directions:

  1. Add 1 TBSP butter in a heavy pot or Dutch oven on medium heat until it melts. Add the chopped onion, celery and carrots and cook about 6 minutes until the onion is translucent. Add the garlic and sauté for another minute.
  2. Melt 1/4 cup butter in a microwave dish. Let cool. Add flour and stir until incorporated. Then, add this to the vegetables that are sautéing and stir until completely mixed. Cook about 3 to 4 minutes to cook off the flour flavor.
  3. Gradually begin pouring the milk into the flour mixture while whisking continuously. Then, stir in the broth and continue whisking. Bring to a simmer and cook about 20 minutes until the sauce thickens.
  4. Add the cheese into the vegetable mixture until it melts completely. (Other recipes add the cheese after the broccoli but I reverse the order to keep the broccoli from overcooking.)
  5. Add the broccoli to the mixture and combine completely. Continue simmering the soup for 10 minutes with the lid on. If the soup is too thick, you can add some milk to your desired consistency. Add salt and pepper to taste.

*When you cook with Coconut Flour you only need 20% of the flour called for in the recipe. Coconut Flour is very absorbent. It will make any recipe heavy and dense, which means you need to use less then the recipe calls for and/or an equal amount of liquid.

Enjoy! XOXO Jill

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Categories #Bob's Red Mill Coconut Flour, #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Miyoko's Creamery, #One Pot Dinner, #Vegan, Broccoli Cheddar Soup, Cheese, Gluten Free, Keto, Soup, Vegetarian, Violife Cheddar Shreds

Chicken Fajitas With Grilled Peppers and Onions

January 5, 2021 //
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The New Year brings many resolutions for self-improvement and that often means losing weight. For our family, we are eliminating carbohydrates, sugar and packaged foods for 30 days (or longer if there isn’t a mutiny). Healthy eating is my goal and this “Taco Tuesday” alternative is a great option. You can swap out the chicken for skirt steak. You can even remove the chicken entirely for a Vegan or Vegetarian take on this simple dish. If you only eat the chicken and peppers like I did, you’ll have a great Keto dinner too.

Chicken Fajitas with Grilled Peppers and Onions

Serves 6

Ingredients for the Chicken:

2 pounds skinless, boneless chicken breasts (about 4 medium to large breasts)

3 TBSP canola or extra virgin olive oil

1 large onion, sliced lengthwise into 1/4″ strips

3 to 4 bell peppers (I use green, red and yellow peppers)

Salt and Ground Pepper to taste

Ingredients for the Marinade:

3 TBSP extra virgin olive oil

2 garlic cloves, minced

1/2 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp chili powder

1 small can diced green chilies such as Ortega (you can use Mild, Medium or Hot depending on your preference)

Ingredients To Serve:

Tostada Shells, Flour Tortillas or Corn Tortillas your preference (traditional Fajitas are made with flour tortillas)

Salsa

Sliced Avocado

Sour Cream

Directions:

  1. Mix all the marinade ingredients together in a bowl. Set aside.
  2. Slice the onions and peppers lengthwise into 1/4″ strips. Set aside.
  3. Cut the chicken breasts in half horizontally. Sprinkle the chicken with salt and pepper.
  4. In a large Dutch oven or cast iron fry pan, add 2 TBSP olive oil. Sear the chicken on high heat undisturbed for 2 to 3 minutes. Turn and repeat on the other side for another 2 to 3 minutes. You can add extra time if they’re not cooked through. Remove from the pan onto a cutting board and cover with foil.
  5. In the same pan, add 1 TBSP olive oil. Cook the onions and peppers on high heat for 2 minutes undisturbed. Then, scrape the bottom of the pan and stir. Cook another 5 minutes until the onions are translucent. Add the marinade and turn the heat on low for about 7-10 minutes.
  6. Slice the chicken lengthwise in 1/4″ strips across the grain. Add to the pan with the peppers and stir to mix. I use tongs to incorporate. Once combined and the chicken is reheated (about 3 minutes) remove to a platter or bowl.
  7. Serve with warm tortillas and any sides that you choose such as cheese, salsa and guacamole. You can also add Cilantro Rice, Spanish Rice and/or Refried Beans.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, #Vegan, Chicken Fajitas, Chicken Recipes, Keto, Mexican Food, Taco Tuesday Recipe, Vegetarian

Cornish Game Hens with Wild Rice and Sausage Stuffing

December 31, 2020 //
1

It’s New Year’s Eve and even though we’re having a small dinner with our children I wanted it to be special. Cornish Game Hens with Wild Rice and Sausage Stuffing alongside Roasted Tri-Color Carrots and Broccoli came to mind as a fancy, elegant and impressive meal.

Ingredients:

For the Rice:

1/2 cup uncooked wild rice, rinsed

2 cups water

1/4 tsp salt

For the Stuffing & Game Hens:

3 TBSP olive oil

1 medium yellow onion, chopped

3 celery stalks, chopped

1/2 tsp salt and ground pepper

3 garlic cloves, chopped or minced

1/2 pounds ground pork sausage

4 ounces white button mushrooms, chopped

2 TBSP fresh thyme, chopped

2 TBSP fresh sage, chopped

6 Cornish Game Hens such as Patti Jean

3 TBSP butter

1/2 cup chicken stock

Directions:

  1. Bring 2 cups of water to boil in a large saucepan, add rice and salt. Continue boiling and place a lid on the pan. Turn the heat down to a low simmer and cook for 40 minutes (or according to the package). Uncover and remove from the heat.
  2. In a large sauté pan over medium heat add 3 TBSP oil. Add chopped onion, celery, 1/2 tsp each of salt and pepper. Sauté for 8 to 9 minutes. Add the garlic and cook one minute more.
  3. Add the sausage and saute 5 minutes breaking up the meat with the spoon. Cook until browned. Then, add the mushroom, thyme and sage for another 3 minutes.
  4. Fold in the wild rice and remove from the heat. Let cool completely before stuffing the hens.
  5. To prep the game hens, remove them from their packaging and rinse. Drain any liquid and pat dry inside and out with a paper towel. (This part can be done ahead. Then, let the hens sit in the refrigerator uncovered for 30 minutes to 4 hours. It’ll help the skin crisp easier.)
  6. Stuff each bird with the cooled stuffing mixture. Using kitchen twine tie the legs together. Rub softened butter over the entire hen and then season well with salt, pepper and any other fresh or dried herb seasoning you choose (Ms. Dash, Herb D ‘Provence, etc.). Place in a roasting pan.
  7. Roast for 30 minutes at 425 degrees F, then reduce temperature to 350 degrees F for 30 to 40 minutes more. Baste the chicken with the broth and pan juices every 10 minutes. The chicken is done when a meat thermometer reads 165 degrees F from the middle of the breast.
  8. Remove the hens from the oven and transfer to another baking pan. Turn the heat of the oven up to 500 degrees F with the drippings in the original pan.
  9. Transfer the drippings and liquid to a glass measuring cup and allow the fat to rise to the top. Remove the fat then add the liquid to a sauté pan. Bring to a simmer over medium heat for 6-8 minutes. The sauce should thicken.
  10. Return the game hens to the oven for 5 minutes to heat up and turn their skin golden.
  11. Serve the game hens with a drizzle of sauce. Then, pass the remaining sauce in a gravy boat for everyone to add more on their own.
Cornish Game Hens Ready to Roast!
Roasted Tri-Colored Carrots with Broccoli

Enjoy! XOXO Jill

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Categories #Dinner, #Entertaining, #Family Dinner, Cornish Gam Hens with Wild Rice & Sausage Stuffing, Cornish Game Hens, Elegant Main Course, Sunday Dinner

Beef Stroganoff

December 30, 2020 //
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For Christmas, we cooked a wonderful New York Prime Rib Roast on our rotisserie. It was not only tender and delicious but we had plenty left-over for sandwiches the next day and an upscale Beef Stroganoff.

Normally, this recipe is made with ground beef but I diced up the New York Prime to create a grown-up version of this comfort food.

Beef Stroganoff

Ingredients

1/4 cup butter, divided

1 to 1 1/2 pounds New York Prime Rib, top sirloin, tenderloin, cut in 1/2″ strips (you can also use ground beef)

1/3 cup shallots or small white onion, finely chopped

1/2 pounds mushrooms, sliced (I prefer baby bella or cremini)

4 garlic cloves, minced or pressed

salt and ground pepper to taste

1/2 cup dry white wine

1 1/2 cups beef stock

1 TBSP Worcestershire sauce

3 TBSP flour

1/2 cup plain Greek yogurt or sour cream at room temperature

1 pound egg noodles or fettuccine

chopped parsley

Directions:

  1. Heat the water for your pasta. Cook pasta until al dente and drain.
  2. While the pasta water is heating, sauté the strips of beef in half of the butter in a large saucepan or Dutch oven on medium heat for 3-4 minutes. Increase to high temperature and brown the meat for another 2 minutes. Transfer to a plate. Salt and pepper the meat.
  3. In the same pan, sauté remaining butter, shallots, mushrooms and garlic over medium heat stirring occasionally until vegetables are tender about 5-6 minutes. Remove to a bowl or the same plate with the meat.
  4. Deglaze the same pan with the wine, scraping the bottom to get up all the beef flavoring. In another bowl, whisk together beef stock, Worcestershire and flour until combined and smooth. Pour the beef stock mixture into the sauté pan to combine and simmer for 5 minutes stirring occasionally. Stir in the Greek yogurt (or sour cream) and mix well.
  5. Return the shallots and beef to the mixture in the pan. Stir to thoroughly combine. Taste and season with additional salt and pepper if needed.
  6. Serve the beef mixture over warm egg noodles or pasta. Sprinkle chopped parsley on top.

Note: The Beef Stroganoff can also be served over rice, polenta or mashed potatoes. You can leave out the mushrooms if you have picky eaters (I often do).

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, Beef, Beef Stroganoff, Comfort Food

Spinach Lasagna (Meatless)

December 17, 2020 //
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This is for my sister who is not a carnivore like me and asked for a Vegan lasagna recipe. I love a challenge and this prompted me to search several Vegan and Vegetarian recipes over the past few days. I wanted the perfect meatless lasagna that my family would eat. The recipe also needed to be simple. Although, it is Vegetarian, it’s not too far from my traditional meat sauce lasagna.

Greek yogurt or tofu is substituted for the egg that is traditionally used in the ricotta mixture. Spinach is used in place of the meat, which is an even better source of protein. This is a great lasagna and filling dinner for any Vegan or Vegetarian.

Here you go Heidi Lou!

Spinach Lasagna

Ingredients:

1 box no-bake lasagna noodles or fresh pasta sheets (my preference)

1 large onion, chopped

3 garlic cloves, minced

Salt and fresh ground pepper

1 tsp Italian Seasoning

2 packages frozen spinach, thawed and drained

3 cups ricotta cheese

1/4 cup Greek yogurt or silk tofu

1/2 cup Parmesan

3 cup mozzarella cheese

2 cups crushed tomatoes (such as San Marzano, Muir Glen or Cento) or jar of pasta sauce

fresh chopped parsley

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium heat add oil, onion and garlic. Sauté until the onions are translucent. Add the salt, pepper and Italian seasoning. Stir in the thawed and drained spinach until completely combined. Turn off heat.
  3. In a large bowl, stir together the ricotta, Greek yogurt or tofu (depending on which you use), Parmesan, handful of parsley, salt and pepper. Mix to combine. Set aside.
  4. You’re now ready to begin building the lasagna in a large baking dish or lasagna pan. Add a thin layer of the crushed tomatoes or pasta sauce to the bottom of the pan to cover. Top the sauce with a layer of the no-bake or fresh lasagna pasta overlapping if necessary. Next, add another scoop of the crushed tomatoes or pasta sauce over the noodles. Then, add about 1/4 cup of the spinach mixture and spread evenly. Add 6 dollops of the ricotta mixture over the spinach and spread. Sprinkle with an even layer of mozzarella cheese. Repeat these steps again, ending with the mozzarella and a sprinkle of Parmesan on the top.
  5. Cover with foil and bake 45 minutes, then remove the foil and bake another 15 minutes until the cheese is bubbly and the lasagna slightly browned.
  6. Let cool for 10 minutes before cutting in order for it to set. Garnish with the remaining parsley and serve.

Add a Caesar Salad and Garlic Bread to complete this very meatless dinner.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, #Vegan, Casserole, Italian, Lasagna, Meatless Lasagna, Mozzarella, Pasta, Recipe for a Crowd, Spinach Lasagna, Vegetables, Vegetarian

Classic Meat Lasagna

December 13, 2020 //
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The cheese, sauce and noodles are bubbling in the oven!

Lasagna is something I’ve made endlessly over the years for my family. It can be made ahead and even frozen until you’re ready to cook. This is another recipe committed to memory, which prompted me to write everything down while I made it tonight. My advice is to use the best ingredients and the thinnest lasagna noodles available, which usually are not found in a box.

Although, I’m pretty confident in my lasagna-making ability, I will never serve it to my son-in-law from Naples, Italy since his family’s Italian restaurant makes the best I’ve ever tasted…hands down! It’s his nonna, Mamma Carmela’s recipe. Her lasagna is layers of thin homemade noodles with the most incredible sauce and cheese. It’s something we order whenever we go to their restaurant because it is a delicacy for any lasagna lover.

Although, mine is not nearly as good, here’s my version that begins with meat sauce that cooks all day and thin, fresh, store-bought lasagna noodles (someday I’ll learn to make my own)!

Classic Meat Lasagna

1 pound ground beef

1 pound Italian sausage

1 medium onion, chopped

1 carrot, diced small

3 garlic cloves, chopped

1 TBSP olive oil

1 28 ounce can of San Marzano Style Whole Peeled Tomatoes

1 15 ounce can tomato puree

1 6 ounce can tomato paste

1/4 cup red wine

1 tsp oregano

1 tsp basil

1 tsp salt

1 tsp pepper

16 ounce fresh mozzarella cheese, sliced (such as Bel Gioioso or Galbani)

12 ounces shredded mozzarella or Italian blend cheese (the one I used tonight was for Pizzas)

16 ounces ricotta cheese (such as Bel Gioioso, Galbani, Lucerne or Maggio)

1/2 cup grated Parmesan cheese

1 egg

16 ounces lasagna pasta (I use thin flat sheets of fresh pasta)

Directions:

  1. Preheat oven to 350 degree F.
  2. In a large pan or Dutch oven, heat olive oil and add chopped onions, carrots and sliced garlic. Sauté for 5-6 minutes until the onion is translucent.
  3. Add the ground beef and Italian sausage and cook until completely browned. Drain fat and return to pan.
  4. Add whole peeled tomatoes, tomato puree, tomato paste, red wine, oregano, basil, salt and pepper. Bring to boil then reduce heat to low. Cover and simmer for 3 to 4 hours, stirring occasionally. At this point, I emulsify the sauce to thin out the meat but that’s optional and not necessary.
  5. Slice the mozzarella log or purchase pre-sliced.
  6. In another bowl, mix the ricotta cheese, egg, Parmesan cheese, parsley, salt and pepper until combined. Set aside.
  7. In a 14 x 11 1/2 baking dish you will begin to assemble the lasagna ladling some of the pasta sauce on the bottom. Top this with the 2 fresh lasagna noodle sheets (you do not need to cook the noodle if it is fresh. If you are using a box lasagna noodle, follow the instructions to cook before this step). Add another layer of sauce, then dollops of the ricotta cheese mixture that you’ll smooth over the meat. Next, you’ll add the sliced mozzarella cheese in three rows of three. You will repeat these steps two more times. After the final layer you’ll add the shredded mozzarella cheese and remaining slices of mozzarella. Finally, sprinkle with some Parmesan.
  8. Cover the lasagna with foil and cook for 50-60 minutes on top of a baking sheet (to catch any sauce that may bubble over). Remove the foil and cook for an additional 10 minutes until the top is slightly browned.

Serve with Caesar Salad and garlic or sour dough bread. Serves 6 – 8.

Enjoy! XOXO Jill

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Categories #Dinner, #Family Dinner, #Main Dish, Casserole, Classic Meat Lasagna, Comfort Food, Lasagna, Meat Lasagna, Sauce, Sunday Dinner

Chicken Tamales with Red Chile Sauce — A Christmas Eve Tradition

December 13, 2020 //
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In 1992, I was a journalism major and as a school assignment queried a magazine to write a story about tamales. It wasn’t about me making them or my recipe but my mother-in-law who would have an assembly line of family and friends making over 250 tamales every Christmas Eve. She was from El Paso, TX and grew-up making these from scratch. It was a fabulous, fun tradition that I knew would be a great food magazine article. To my surprise, the magazine agreed (which gave me an awesome grade!).

The following year a story about our Christmas Eve tradition and my mother-in-law’s menu and recipe for Chicken Tamales with Red Chile Sauce was published. (Ping me and I’ll let you know the magazine and date it was published.) Obviously, I was super proud and have never forgotten the recipe and tradition even though my mother-in-law has since passed and life changed tremendously.

The following is my rendition of that recipe that I’m happy to share to keep this wonderful Christmas Eve tradition alive!

Chicken Tamales with Red Chile Sauce

Ingredients:

1 package dried corn husks, soaked in water to cover overnight

1 — 4 pound chicken

Red Chile Sauce:

10 dried New Mexico Chiles

2 dried Pasilla Chiles

2 tsp minced garlic

2 1/2 cups chicken broth (from the poached chicken)

2 tsp salt

1/4 tsp ground pepper

1/4 tsp cumin

Filling:

1 TBSP vegetable oil

1 cup finely chopped onions

4 cups shredded poached chicken

1 cup Red Chile Sauce

1 tsp salt

Masa Harina Dough (if you’re unable to purchase 3 1/4 pounds of masa from a Mexican market this is the recipe to make the dough)

1 1/3 cups vegetable shortening

4 cups masa harina

2 tsp salt

1 tsp baking powder

2 2/3 cups warm chicken broth (from the poached chicken)

Directions:

  1. Soak the corn husks in water to cover overnight.
  2. In a stockpot, add the whole chicken and cover with water. Add a pinch or two of salt. Bring to a boil, reduce heat to a simmer and cook for 45 minutes. Remove chicken to a plate to cook. Reserve the chicken broth for the Red Chile Sauce and Masa Harina.
  3. When the chicken is cool enough to handle, remove chicken meat and shred for the filing (should be about 4 cups).
  4. Red Chile Sauce — Soak chiles in hot tap water to cover for 15-60 minutes, until softened. (The time variance depends on the dryness of the chiles.) Discard the stems and seeds. Transfer the chiles to a blender with 3/4 cup of hot water; cover tightly and puree. Repeat with the remaining chiles. Add garlic and puree 10 seconds more. Strain mixture through a sieve into a medium saucepan. Stir in chicken broth, salt, pepper and cumin. Bring to a boil, reduce heat to a simmer, stirring occasionally for about 10 minutes. (The sauce can be made 24 hours ahead, covered and refrigerated until needed.) Makes about 4 cups.
  5. Filing — Heat oil in a medium saucepan over medium heat. Add onions and cook until translucent, about 6-7 minutes. Stir in 4 cups of shredded chicken, 1 cup of the Red Chile Sauce and salt. Simmer, stirring occasionally until liquid is almost evaporated, 15 to 20 minutes. Makes 4 cups.
  6. Masa Harina Dough — Beat shortening, masa harina, salt and baking powder in mixer bowl to combine. Gradually beat in warm broth. Cover with a damp towel.
  7. Rinse corn husks and dry. Open 1 large husk on a work surface (if corn husks are small, overlap two). Spread 1/4 cup dough in center of husk to 5×4″ rectangle on the husk. Spoon 2 TBSP filing down center of rectangle. Fold up sides of husk, then fold ends over to make a packet. Secure with strips from the corn husk or actual string. Repeat with the remaining husks, dough and filing to make 24 tamales.
  8. Arrange tamales upright on steamer rack in Dutch oven over simmering water. Cover and steam 2 hours, adding more boiling water as needed.

Serve tamales with remaining Red Chile Sauce on the side. We also included Margarita’s, Mexican Rice, Refried Beans, Guacamole and Salsa for a true Fiesta!

Enjoy! XOXO Jill

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Categories #Dinner, #Entertaining, #Family Dinner, #Main Dish, Chicken Recipes, Chicken Tamales, Christmas Eve Cooking Tradition, Mexican, Mexican Food, Red Chile Sauce, Tamales

Pasta Primavera with Herb Roasted Chicken

December 11, 2020 //
0
Tonight’s Dinner!

Pasta Primavera with Herb Roasted Chicken is an easy, weeknight dinner that our (teenage and young adult) children always enjoy. In fact, it is what I cooked tonight. The following is my recipe that I’ve created and changed over the years. You can use any vegetables you prefer and leave out the chicken for a great vegetarian meal.

Pasta Primavera with Herb Roasted Chicken

Ingredients:

5 boneless, skinless chicken breasts

Fresh herbs such as thyme, rosemary or oregano, chopped (about 3 TBSP)

Seasonings such as Italian, Herb d’ Provence and/or Ms. Dash (about 1 TBSP)

Salt & Pepper

1/4 cup olive oil, divided (add 3-4 TBSP to a small bowl to brush on the chicken and the remaining to add to a Dutch Oven or large saucepan to cook the vegetables)

3 garlic cloves, minced

2 large carrot stalks, diced

1 large zucchini, diced

1 yellow squash, diced

1 red bell pepper, diced

2-3 broccoli crowns, chopped in bite-size pieces

1/4 cup dry white wine

1/2 cup heavy whipping cream

Parmesan Cheese to sprinkle over the pasta once plated

1 pound angel hair or thin spaghetti pasta

2 TBPS Italian Parsley, chopped

  1. Heat oven to 425 degrees.
  2. Add water to a large pasta pot and bring to a boil. Cook the pasta according to the package directions minus 1-2 minute for al dente. Drain and set aside.
  3. Add the chicken breasts to a foil lined cookie sheet or other baking dish. Sprinkle each with salt and coarse pepper. Brush each piece generously with the 3-4 TBSP olive oil. Then, top each with 2 TBSP of the minced herbs and seasoning divided among the 5 chicken breasts.
  4. Place in the oven and bake for 20-30 minutes until the internal temperature is 165 degrees F. Remove from the oven and let rest before slicing. (Roasting the chicken in a 425 degree oven is the key to keeping it super moist. Do not cook more than 20 or 30 minutes.)
  5. Cut all vegetables. I like the vegetables to be bite-size and diced (square shape).
  6. In another large saucepan, add the remaining olive oil and garlic. Cook for 2 minutes on medium heat. Add the chopped vegetables and sauté for 8-10 minutes until the vegetable are tender. Add a pinch of salt and pepper. Add the remaining herbs and seasonings and mix completely on medium heat.
  7. Add the dry white wine to the vegetables and let the alcohol cook off for about 5-6 minutes, stirring to incorporate. (Note: you can substitute chicken broth in place of the white wine.)
  8. Then, add the heavy cream and mix until totally combined. Bring to a boil and then reduce heat to low. Simmer with a lid on for 4-5 minutes.
  9. Add the cooked al-dente pasta to the vegetables and combine. Continue cooking for about 2 minutes. Divide between plates and top with Parmesan to taste. (I made 5 servings.)
  10. Slice the chicken breasts (or not) and nestle on top of the Pasta Primavera. Top with chopped Italian parsley for garnish.

Serve with Garlic Bread or our favorite Acme or Bordenave Sourdough.

Enjoy! XOXO Jill

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Categories #Dinner, #Easy Dinner, #Entertaining, #Family Dinner, #Main Dish, Chicken Recipes, Herb Roasted Chicken, Pasta, Pasta Primavera, Vegetables

Cheesy Mexican Tortilla Pizza

December 8, 2020 //
0

It’s Taco Tuesday and the perfect day to get adventurous! I know…I know…tacos are a major food group for many of us and a thing of edible beauty but every once in awhile we need variety. Today, instead of tacos, we’re making Cheesy Mexican Tortilla Pizza.

Almost forgot to take a pic before it was all gone!

I found this recipe on @thesoccermomblog.com and it’s easy and fantastic. It changes things up for a family that loves pizza. What could be better than cheese, beans, taco meat and enchilada sauce on a super large tortilla? I include Mexican Rice or Cilantro Rice on the side and serve with extra toppings of shredded cheese, guacamole, salsa, sour cream and chips to round out the meal.

This is my version of the recipe!

Cheesy Mexican Tortilla Pizza

Ingredients:

1 pound ground beef, browned and drained

1 package taco seasoning (any brand such as McCormick or Lawry’s)

2 12″ Grande Tortillas for 1 pizza (such as Guerrero other brand of extra large tortillas)

1 cup refried beans (any brand such as Rosarita or Old El Paso)

2 1/2 cups shredded Mexican blend cheese

1/4 to 1/2 cup red enchilada sauce (such as El Pato, Las Palmas, Rosarita or Old El Paso)

1/4 cup Rotel Diced Tomatoes & Green Chilies, drained (you can use Mild, Medium or Hot) or salsa

Extra cheese, olives, sour cream, guacamole, salsa for garnish (your choice)

Directions:

  1. In a large skillet cook ground beef until browned. Drain grease and return to the pan. Add taco seasoning, 2 TBSP water and mix completely. Remove from heat and set aside.
  2. Heat the tortillas side-by-side on a baking sheet in the oven at 375 degrees for 4 minutes on each side. You want to crisp and brown the tortillas slightly. Remove from the oven to begin building your Cheesy Mexican Tortilla Pizza.
  3. Place one tortilla on a round pizza stone/pan or baking sheet and frost with the refried beans. You’ll want to smooth the beans over the tortilla to 1/8″ of the edge. Next, top the beans with a nice layer of shredded cheese and then add the ground beef smoothing it over the cheese layer.
  4. Add another tortilla on top and press down. Then, spread enchilada sauce on top with a pastry brush leaving 1/4″ space from the edge. Top with the remaining shredded cheese.
  5. Broil the pizza for about 4-6 minutes, rotating the pan halfway through and checking to make sure it doesn’t burn and the cheese is completely melted. Your oven may cook quicker so pay attention!
  6. Remove from the oven and add some (not too much) drained diced tomatoes or salsa on top. Use a pizza cutter and divide in equal parts like you would a pie. Serve with any toppings or sides you choose.

You will find most ingredients in the Mexican food isle of your local grocery store. For a family of 5, we make 2 of these Cheesy Mexican Tortilla Pizzas and serve with rice for a super, easy, alternative Taco Tuesday Dinner!

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, Cheese, Ground Beef, Mexican, Mexican Tortilla Pizza, Pizza, Taco Tuesday Recipe

Lobster Mac n’ Cheese

November 29, 2020 //
0

Today is my son’s birthday and I made a version of his favorite Surf n’ Turf. The star is the Lobster Mac n’ Cheese, alongside Grilled Rib-Eye and Sautéed Spinach. For dessert, it’s Vanilla Cake with Buttercream Frosting and Chocolate Peanut Butter Balls (a recipe for another post but the picture is below). I enjoy making my young, adult children and my spouse their favorite meals on their birthday. When my kids were younger we had big birthday parties with their childhood friends and family but as they got older the celebrations became smaller.

I first made Lobster Mac n’ Cheese about 10 years ago for my oldest daughter’s birthday while living in New England. Lobster was abundant and easily purchased at our local grocery store. Even though we now live on the opposite coast, I found lobster tails at our local grocery to make this wonderful childhood, comfort-food that’s all grown-up.

Lobster Mac n’ Cheese

Vegetable oil

1 pound elbow macaroni (or other shell-shaped pasta of your choice), cooked al dente

1 cup Monterey, swiss, fontina or gruyere (this is totally up to you since all melt easily and taste great), shredded

1 1/2 cups sharp cheddar, shredded

1 quart whole milk

1 stick unsalted butter, divided

1/2 cup flour

salt and ground pepper

1/2 tsp nutmeg

1 to 1 1/2 pounds cooked lobster meat (defrost if frozen)

1 1/2 cups crushed butter crackers, such as Ritz (I smash them in a plastic bag with a rolling pin)

Directions:

  1. Preheat your oven to 375 degrees F.
  2. Drizzle about 2 tsp oil into a boiling pot of salted water. Add the pasta and cook according to the instructions but al dente. Drain well. (You want the pasta al dente or slightly firm since it will continue to cook in the oven with the other ingredients.)
  3. Add milk to a microwave safe container and heat about 1 to 2 minutes, set aside.
  4. In a large pot, melt 6 TBSP of the butter. Add the flour and cook about 2 to 3 minutes stirring continually with a whisk. Then, while whisking add in the hot milk and cook two minutes longer until thick and smooth. You can add additional milk if it’s too pasty.
  5. Turn off the heat and add the cheese(s), salt, pepper and nutmeg. Stir until incorporated and the cheeses until melted and smooth.
  6. Add the cooked macaroni and stir to incorporate completely. At this point, you can add half of the mixture into one of two buttered casserole dishes — one will be with lobster and one without lobster (for picky eaters). Keep the other half of the mixture in the pot and add in the lobster. Then, add to the other butter casserole. You can forego this part entirely if everyone is eating lobster and add into one large butter casserole or 6-8 individual gratin dishes.
  7. Melt the remaining 2 TBSP butter and combine with the crushed butter crackers. Divide and sprinkle on top of all the casserole or gratin dishes.
  8. Bake for 30 to 35 minutes until bubbly and browned on the top.

Note:

The lobster can be substituted for crab, pancetta, bacon or any other of your favorites.

To cook the lobster, place it in boiling salted water (I used the pasta water and returned it to a boil). Let cook for about 4-5 minutes until the translucent color turns white and pink — don’t overcook or it’ll be rubber. Or, you can grill the lobster as well. Remove and let cool before cutting into chunks and adding to the pasta mixture.

Future White and Chocolate Peanut Butter Ball Recipe

Enjoy! XOXO Jill

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Categories #Dinner, #Easy Dinner, #Elegant Cocktail Party, #Family Dinner, #Main Dish, Comfort Food, Fall Dinner, Football Food, Lobster, Lobster Mac n Cheese, Mac n Cheese, Recipe for a Crowd
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