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January 2, 2012

Noodle and Spinach Casserole

Posted by kimlj under Bunco, Casseroles, Tennis | Tags: , , , , |
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My girlfriend brought this over for me after I tore my ACL. It has been a staple in the house ever since.

Thanks Hilary :)

1 8 ounce package of wide egg noodles or you can use pasta ribbons.
1 1/2 pound of ground beef
3 cloves of garlic minced
1/2 teaspoon salt
1/2 teaspoon of pepper
1 26 ounce jar of spaghetti sauce
1 teaspoon Italian seasoning
1 10 ounce package of frozen chopped spinach, thawed and drained. I squeeze mine between paper towels to get all the excess water out.
2 cups of shredded Monterey jack cheese
1 1/2 cups of sour cream, I use light
1 large egg, lightly beaten
1 teaspoon garlic salt
1 1/2 cups shredded Parmesan cheese

Cook noodles according to package, drain and set aside. Cook beef and the next 3 ingredients in a large non-stick skillet over medium heat, stirring until beef crumbles and no longer pink. Drain off fat. Stir in spaghetti sauce and Italian seasoning. In a separate bowl combine spinach and next 4 ingredients. Fold in noodles. Spoon mixture into a lightly greased 13×9 inch baking dish. Sprinkle with half of the Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese
Bake at 350° for 30 minutes until bubbly and golden

 

January 2, 2012

The East Fiesta Dip

Posted by kimlj under Appetizers, Mexican, Tennis | Tags: , , |
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Another easy dip that you probably have all the ingredients for.

Thanks Michelle

3 cans of fiesta corn – 14 ounce
2 ounces of chopped chilies
2 cups of Mayonnaise
2 cups of Mexican Shredded Cheese
1 cup of shredded Parmesan cheese

Combine all ingredients and bake at 350 for 45 minutes. Serve with tortilla chips

 

November 2, 2011

Easy Bean Dip

Posted by kimlj under Appetizers, Mexican, Tennis | Tags: , , , |
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Love all the ingredients in this dip.

2 Cans of black beans (drained)
1 can chopped olives (small can)
1 can green chilies (small can)
1 can chopped jalapenos (small can)
1 jar of hot salsa
1 bag of shredded Mexican cheese

Mix all together and microwave for 5 minutes, stir and then microwave another 5 minutes or until cheese is melted.

 

February 19, 2011

Handmade Angel Food Cake

Posted by kimlj under Bunco, Dessert, Tennis | Tags: , , , , |
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So, I stumbled upon Denise’s blog

( www.twitter.com/foodfanatics, http://www.DeniseVivaldo.com, and on Facebook) via a friend Laura ( http://laurasbestrecipes.com/).  The first thing I read was her Kwanzaa cake recipe regarding Sandra Lee, this article can be found on Huffington Post.  Even if you are not a “foodie” this article is not to be missed.  Very funny.

I don’t bake, o.k, so I bake a little but not much.  I really don’t like sweets and am not a big fan of chocolate.  I know a rare combination – female and no chocolate-  .  Every once in awhile I find something sweet that makes me go hummm, I might actually like that.  This is one of those times.

This is such an easy cake recipe, even I can make it!  The only thing I did differently was use store bought egg whites instead of separating my own eggs.  I can’t wait till peaches come in season so I can put those on top.  Actually thought of cutting the cake in half, digging an trench and filling with whip cream and strawberries or peaches or kiwi.  Have not tried that yet, but come summer time I will.

Trust me, this is the easiest cake you will ever make.  Definitely a keeper or as I say in my house “a go to recipe”

Thank you Denise for letting me share this.

www.foodfanaticsunwashed.com


Made with Love

The hardest part of making this cake is separating the eggs. Save the yolks for scrambled eggs or freeze them in an air-tight container for another baking project. Use a stand mixer and it only takes minutes to make this heavenly cake.

1 cup sifted cake flour
1 1/2 cups sugar
1 1/2 cups egg whites (about 12 eggs from 1968, about 7 large eggs today)
1 1/2 tsp cream of tartar (or sub equal amount lemon juice or white vinegar)
1/2 tsp salt
1 tsp vanilla (or almond extract)

Sift flour and 3/4 cup sugar together.

Beat egg whites until foamy; add cream of tartar, salt, and vanilla, beat until mixture begins to hold its shape. Gradually add remaining 3/4 cup sugar and beat until mixture is very stiff and glossy. Sift dry ingredients onto egg whites, a little at a time, and carefully fold in until well blended.

Spoon into ungreased 10-inch tube pan and run knife through mixture to break up any large air holes. Bake in preheated slow oven (325 degrees F) for about 55 minutes to 1 hour.

Invert pan on cake rack until completely cooled. Remove from pan, gently loosening edges with a thin knife if necessary.

Serve as it is or with fresh whipped cream and strawberries.

Adapted from “Cherry Angel-Food Cake” Woman’s Day Encyclopedia of Cookery Vol. 2 – 1967

 

July 19, 2010

Heirloom Tomato, Basil and Goat Cheese Bruschetta

Posted by kimlj under Appetizers, Bunco, Italian, Tennis | Tags: , , , , , |
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This recipe is from my girl friend Laura.  She has so many good recipes, which you can find at  www.laurasbestrecipes.com.  There are many many ways to make Bruschetta, but I love the idea of the goat cheese.  I am especially excited to make this since I have the tomatoes and basil fresh from my garden…Yummy

May 30, 2010 1:26 PM   |  
Heirloom Tomato, Basil and Goat Cheese Bruschetta
This is one of my favorite things in the world.  When I start craving this during the peak of heirloom tomato season… I. must. make. it. now.  Although it’s not exactly a traditional method – I don’t care. There are a million variations of this including roasting tomatoes, adding garlic or a host of other ingredients.  But this is my favorite.  It is wonderful as a light lunch, an appetizer or a mid-day snack. I’ll give you the basic idea without exact ingredient amounts.  You can tailor quantities depending upon how much you feel like making. Plan to make a lot…. it’s good! 
Ingredients:
  • Fresh sourdough bakery baguette, sliced 1/2 -3/4 inch
  • Pats of butter (plan on 1 pat per slice)
  • 1-2 large, ripe heirloom tomatoes (core, remove seeds and chop)
  • 1 bunch, fresh basil leaves, thinly sliced into ribbons (chiffonade)
  • Extra virgin olive oil
  • Good quality goat cheese (I used Haystack Mountain from Boulder)
  • Sea Salt
  • Freshly cracked pepper
Method:
Melt butter in a pan and lightly toast both sides of the sourdough bread until golden brown (like you would with grilled cheese) You want the bread to have a light, buttery crunch without getting burned or too toasted. The inside should still be soft. Set aside.
Chop tomatoes.  Try and remove seeds and lightly pat tomatoes to remove excess water.  Add lots of basil “ribbons” to the tomato (as much as you desire.)  Add salt and pepper and a light drizzle of olive oil. Gently blend together. Continue to lightly blot with towels to remove any remaining tomato liquid. You don’t want them to be too runny on the bread.
Take toasted bread and lightly spread olive oil on surface, then a layer of goat cheese.  Top with tomato mixture. Salt and pepper lightly. Serve immediately. Bite into it open-faced and have a napkin nearby for all that tomato juice!
 

July 18, 2010

Baked Potato Salad

Posted by kimlj under Bunco, Comfort foods, Salad, Side Dishes, Tennis | Tags: , , , , , , , |
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Baked Potato Salad

Just a twist on a favorite salad. I love the Baked potato flavor.
6 medium potatoes, about 2 pounds
3/4 cups of sour cream
3/4 cup of mayonnaise
8 slices of bacon cooked crispy
1/2 cup red onion chopped
1/2 cup celery
1/4 to 1/2 cup sharp shredded cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper

Heat oven to 425°
Spray potatoes with vegetable oil and prick them with a fork. About 6 times each.. Bake for 60 minutes. Combine sour cream, mayonnaise, bacon, onion, celery, salt and pepper. refrigerate above mixture. Cool potatoes completely and cut into 1/2 inch pieces. Mix withe the sour cream mixture. Refrigerate for 4-6 hours or overnight. Garnish shredded cheese

 

July 12, 2010

Jeanne’s Plum Sauce Chicken

Posted by kimlj under Asian, Bunco, Chicken, Grilling, Tennis | Tags: , , , , |
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Jeanne's Plum Sauce Chicken

This is so good I am sure you will make it a weekly favorite. Simple, easy and delicious.

Marinate 3 pounds of boneless skinless chicken thighs or breast tenders overnight in
1 Tablespoon Sesame oil
1 Tablespoon chopped garlic
1 Tablespoon chopped ginger
2 Tablespoons soy sauce
Marinate over night

Make plum sauce:
1 cup plum jam
1/4 cup soy sauce
1 Tablespoon chopped ginger
3 cloves chopped garlic
1/2 cup honey

After marinating chicken overnight, BBQ chicken until golden brown. Do not over cook.
Place Chicken in a 9×13 glass dish cover with plum sauce and bake at 325 for 20 minutes.
Serve over rice

 

June 16, 2010

Avocado Feta Salsa

Posted by kimlj under Appetizers, Bunco, Mexican, Tennis | Tags: , , , , , , , |
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Avocado Feta Salsa

This is one of my most favorite dips.  Incredibly light and refreshing.  Thankyou Rene :)

3 plum tomatoes, chopped

2 ripe avocados chopped

1/4 cup chopped red onion

1 clove of garlic, minced or a teaspoon from a jar

2 Tablespoons chopped fresh cilantro

1 Tablespoon chopped fresh oregano

1 Tablespoon olive oil

1 Tablespoon red wine vinegar

1 package basil tomato feta cheese crumbled

Gently stir all ingredients together.  Cover and chill for 2-6 hours.  Although you may not have to because of the vinegar I still add an avocado seed to the mix before chilling to keep from turning brown.  Serve with tortilla chips

 

June 14, 2010

Black Bean with Corn Salsa

Posted by kimlj under Appetizers, Bunco, Mexican, Side Dishes, Tennis | Tags: , , , , , , |
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Black Beans with Corn

It doesn’t get much easier then this. 

1 can black beans drained 

1/2 can corn with peppers. 

1/4 can Herdez Mexican Salsa. I like mine hot 

1/2 – 1 teaspoon cumin 

Heat through and serve 

You can also serve it as a dip with chips, just don’t heat and add about a 1/4 cup of chopped cilantro

 

February 22, 2010

Two Cheese Tomato Tarts

Posted by kimlj under Appetizers, Bunco, Side Dishes, Tennis | Tags: , , , , , |
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Two Cheese Tomato Tart

I have a tomato pie that I posted a few months ago.  I was playing around with the recipe and this is what it morphed into!  I tried Crescent rolls and thought they were to fluffy.  You could always use a pie crust too.

1 package of puff pastry, defrosted

2 -3  Tablespoons olive oil

2 large onions thinly sliced

3 – 4  large cloves of garlic, cut into thin slivers

3 Tablespoons dry white wine

2 teaspoons frsh thyme minced

4-5 Tablespoons fresh grated Parmesean

5-6 shaved pieces of fresh Parmesean

4 ounces of herb goat cheese

1 large tomato cut inot 4 thick slices

4 Tablespoons julienned basil leaves

Kosher salt and fresh ground black pepper

Preheat oven to 425°

Unfold the puff pastry on lightly floured surface and roll in to an 11 x 11 inch square.  Cut 2 circles from the pastry 6 inch in diamiter each, or just use what ever size saucer you have.  Line sheet pans with parchment paper and place circles on pans.

Heat olive oil in skillet and add onions and garlic.  Saute for about 15 to 20 minutes, until the moisture is gone. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, wine and the thyme cook for about 10 minutes.  Remove from heat.

Score 1/4 inch border around each pastry circle, be careful not to cut all the way through.  Prick pastry inside the score lines with fork and sprinkle a Tablespoon of grated Parmesan on each round inside the circle.  Place equal amounts of the onion mixture on top of the Parmesan.  Crumble 1 ounce of goat cheese onto each round.  Place a tomato slice in the center brush lightly with olive oil, sprinkle with basil, salt and pepper and top with shaved Parmesan pieces.

Bake 20 – 25 minutes

Serve warm

 

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