Creamy Beef Bake

I don't think this needs much of an introduction - it's a simple, yummy recipe with things most of us have around our pantry and fridge.

1/2 cup chopped white onion
1 tsp olive oil
1 lb ground beef
1 15-oz can tomato sauce
2 Tbsp. Worchestershire sauce
2 cloves minced garlic
8 oz egg noodles (I like No-Yolks)
1 cup small curd cottage cheese
3/4 cup sour cream (I used light)
2 cups cheddar cheese

In skillet, heat olive oil on medium heat until warmed through.  Add onions and cook until translucent.  Start a pot of water to boil for the pasta.  Once the onions are soft and translucent, pour them into a heat-safe bowl and set aside.  Brown meat in the skillet the onions were cooking in, and drain when cooked.  While browning the meat, cook the pasta to al dente in the boiling water.  To the beef, add tomato sauce, garlic and worchestershire sauce and stir until mixed and sauce is warm.  To the onions, add cottage cheese and sour cream.  Gently stir noodles into onion mixture.

Time to build a casserole!  In a 2 1/2-qt. casserole dish, layer half of the noodle mixture.  Top with half the meat mixture, and then half of the cheese.  Repeat layers in that order.  Bake at 350 until warm and the cheese is hot and bubbly.  Also, you could make it ahead of time, and instead of baking it - put it in the fridge and bake it off the next day when you're ready to eat it.

Creamy Garlic Brussels Sprouts

Yep, you read that right - brussels sprouts.  I don't have any good memories of eating brussels sprouts before this (sorry, Mama... and Grandma...).  But I decided to try and see if there was something I could do to make them more enjoyable, and it worked!  Cheese makes almost everything better, right?

Creamy Garlic Brussels Sprouts

12-15 fresh brussels sprouts (fresh, cleaned and halved)
1 cup whole milk (you could use cream, but don't use skim)
2 cloves minced garlic
1 cup shredded romano
1/4 cup dried cranberries
pinch nutmeg
pinch pepper

Place the brussels sprouts cut side up in a baking dish, and sprinkle cranberries around them.  Sprinkle cheese on top.  In a separate bowl, combine milk, garlic and pepper. Pour over the sprouts, and sprinkle the dish lightly with nutmeg.  Cover the dish and bake at 300 for 1 hour.   Uncover and bake another 15-20 minutes until golden brown.

*You don't need to add salt - the romano cheese has plenty!

Whole Wheat Pasta with Spinach Sauce

Whole wheat pasta is a tough sell in our house.  Hubby doesn't like it much, and although I don't mind it, it's definitely not my preferred pasta.  However, in my couponing a few weeks ago, I got some organic whole wheat pasta for just a few pennies.  My mother and her mother before her would be oh-so-disappointed if I didn't find a way to use something that was such a good value of both money and nutrition so... here goes. :)

Whole Wheat Pasta with Spinach Sauce

1 lb. whole wheat pasta (I used elbows, use whatever shape you like)
6 oz. fresh spinach
8 oz. fresh goat cheese
8 oz. reduced fat cream cheese
1/3 cup milk
2 cloves minced garlic
2 Tbsp. bread crumbs
1/4 cup parmesan cheese

Boil pasta according to package directions.  While the pasta is cooking, combine spinach, goat cheese, cream cheese, milk and garlic in food processor.  When pasta is drained, use the original pasta pot (now empty) to combine the pasta and spinach sauce.  Pour into casserole dish and top with cheese and bread crumbs.  Bake at 350 until hot and bubbly.

Baked Parmesan "Risotto"

Most people don't even attempt risotto at home because it's such a high-maintenance dish.  I've tried it the old fashioned way before and frankly - it was good, but not worth the work.  However, this week I saw a recipe where someone had made risotto in the oven - minimal stirring required.  I jumped on that train and modified it according to my personal tastes.  This was by FAR the best attempt I've made at home.   

(PS - the reason the word "risotto" is in quotations is that the word 'risotto' refers not only to a certain type of rice, but to the method of cooking.  So this is definitely not risotto in the traditional definition.)

Baked Parmesan "Risotto"

1 1/2 cups arborio rice (risotto rice - you have to use this kind)
5 1/4 cups chicken broth
1/2 cup chopped white onion
2 cups finely grated parmesan cheese
1/2 cup milk

Preheat oven to 350 (don't slack on this, the oven needs to be hot when you put the dish in).  Bring 4 cups of the chicken broth and onions to a boil in a saucepan.  In a 2-quart or larger baking dish, pour the rice.   When the chicken broth is simmering and the oven is preheated, pour the broth and onions over the rice and stir to combine.  Cover and bake for 1 hour at 350 degrees.  When it is finished baking, add the remaining broth, milk, and cheese.  Stir for 2-3 minutes to combine and finish the development of the rice.  Enjoy!

Mediterranean Chicken

In case you haven't noticed, I've been tailoring some of my recipes based on ingredients I get from my couponing excursions.  Knorr recipe mixes are one of the things I've been getting pretty cheap, so although I don't normally cook with them, it's been worth my while to experiment with them.  Here's a chicken recipe that I threw together for dinner. It was moist and flavorful, and a cinch to throw in the oven!

Mediterranean Baked Chicken

4 frozen boneless, skinless chicken breasts**
1 pkg, Knorr Vegetable recipe mix
1/2 cup dry red wine
2 cups water

In 2-quart baking dish, arrange chicken breasts in one layer.  Mix together wine, recipe mix, and water.  Pour over the chicken breasts and bake covered at 350 degrees for 30 minutes, and uncovered for another 30 minutes.

**Of course you could use fresh chicken and I encourage it!  But you'll have to adjust the cooking time, so please take that into account when baking!

Croque Sarah

Ever heard of a croque monsieur?  Well, I couldn't call this "my version of a croque monsieur" because although it was the inspiration, it's also really quite different.  What else is it?  Delicious! 

Croque Sarah

2 slices sourdough bread
2 slices black forest ham
2 slices gouda cheese (not smoked)
2 Tbsp. fig jam
1 egg
1/8 cup milk
pinch nutmeg
1/2 tsp dijon mustard

Build your sandwich by spreading the fig jam on one slice of bread.  Pile on the ham and gouda and top with the other slice of bread.  Whisk together the egg, milk, mustard, and nutmeg in a wide-mouthed bowl.  Prepare a skillet by spraying it liberally with cooking spray, and heat to medium.  Carefully dip the sandwich into the egg mixture on both sides, french-toast style, and place into the skillet.  Cook on each side for about 5 minutes, until golden brown.  Serve warm.

Avocado Goat Cheese Dip

Avocado is one of my newly acquired tastes that I love.  I didn't used to like them at all, but somehow nowadays I find them to be pretty great!  They were on sale this week for Cinco de Mayo, and here's one of the things I did with them.  (My favorite way to eat them is sliced on toast with a little salsa or taco sauce.)

Avocado Goat Cheese Dip

2 ripe avocados
4 oz. fresh goat cheese
1 T. lime juice
1 T. taco sauce (I like Pace)

Scoop out the delicious avocado flesh into a food processor or blender with the lime juice and taco sauce.  Crumble the goat cheese into the food processor (if you do it in one big chunk it won't blend up well).  Blend until smooth!  I personally added a little more lime juice because I love lime, but taste it this way first and add more if you prefer.

Yep, it's that simple.  And delicious. :)