ground turkey kebabs (or meatballs)

 

Hall of Fame!  I haven't declared a Hall of Fame in a while and this one deserves it.  The flavors are fantastic.  I didn't have the right skewers for kebabs so I formed mine into meatballs.  Get ready for some soft, uber-flavorful meatballs.

ground turkey kebabs (or meatballs) (Costco Connection Magazine, December 2022)

2 pounds ground turkey

1 cup fresh breadcrumbs

3/4 cup parsley, chopped

10 ounces frozen cut spinach, thawed and squeezed dry

1/2 cup feta cheese crumbled (I couldn't believe I didn't have any on hand!)

1 egg, whisked

1 shallot, chopped (I used 2 green onions)

1 tablespoon dried oregano

2 cloves garlic, finely chopped

1 tablespoon fresh dill weed, chopped

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons olive oil

10 thick 8-inch wooden skewers, soaked in water for 20 minutes

Preheat oven to 425 degrees (unless you prefer to pan fry).

Combine all ingredients except olive oil in a large mixing bowl.  Mix until well combined.  With damp hands, mold meat firmly around skewer into a sausage shape, about 5 inches long and 2 inches wide.  You should have enough meat for about 10 skewers.

Brush kebabs with oil and bake on a foil lined baking sheet for 25-33 minutes or until meat registers an internal temperature of 165 degrees.

Serve with tzatziki sauce and hummus.

creamy cheesecake pumpkin brownies

 

My oldest daughter brought these over for us and they are amazing!  My kids were saying that they tasted a lot like a really good cheesecake.  They are so soft and a great consistency.  Will definitely satisfy a sweet tooth.

creamy cheesecake pumpkin brownies (mom timeout)

1 box brownie mix

1 cup semi sweet chocolate chips

cheesecake layer

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 egg, room temperature

1/2 teaspoon vanilla extract

2/3 cup pumpkin

2 teaspoons pumpkin pie spice

Preheat your oven to indicated temperature on box mix.

Lightly spray a 9-inch square baking pan with cooking spray.  Line with parchment paper leaving an overhang for easy removal.  Alternatively, line a 9-inch square pan with foil and spray lightly with cooking spray.  Set aside.

Prepare the brownie mix as directed using ingredients indicated on the box.  Stir in chocolate chips and set aside.

Cheesecake Layer

Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.

Add the sugar and beat until combined.  Beat in the egg and vanilla extract until smooth.

Add in pumpkin and pumpkin pie spice and mix until smooth and combined.

Spread half of the brownie batter into the prepared pan and smooth the top with a spatula.

Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with an offset spatula.

Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter to create a swirl pattern.

Bake for 40-45 minutes or until an inserted toothpick comes out with a few moist crumbs.

Let cool completely in pan.  Use the parchment paper or foil overhang to pull the brownies out of the pan and cut into squares.

Store leftovers in an airtight container.

garlic parmesan potatoes in cream sauce

 

My kids loved these.

garlic parmesan potatoes in cream sauce (little broken)

1 1/2 pounds baby potatoes

2 1/2 teaspoons kosher salt

1/4 cup butter

4 garlic cloves, minced

2 tablespoons all purpose flour

1 cup vegetable broth

1/2 cup half and haalf

1/4 cup shredded Parmesan cheese

1/8 teaspoon cayenne pepper

fresh chopped parsley

kosher salt and fresh black pepper

Add potatoes to a cooking pot and cover with 2 quarts cold water.  Stir in salt.

Bring to a boil over high heat.  Once boiling, reduce the heat to a light simmer and cook the potatoes, uncovered for 13-15 minutes or until knife tender.  

While the potatoes are cooking start on the cream sauce.  In a large saute pan, melt butter over medium heat.  Add garlic, until fragrant about 30 seconds.  Whisk in flour and cook until lightly golden, about a minute or so.

Gradually whisk in the broth and cook, whisking constantly, until slightly thickened. 

Stir in half and half, cayenne pepper and Parmesan cheese.  Season with salt and pepper, to taste.  Let the mixture thicken.  If it's too thick, add more milk as needed.

Stir in the cooked potatoes until fully coated in the cream sauce.  Garnish with fresh chopped parsley before serving.

creamy tuscan mushrooms over pasta

 

These mushrooms were delicious!!  I think everyone in my family enjoyed them.  I served them over egg noodle nests (they're at Costco and so great!) and with zucchini on the side.  Great meal.

creamy tuscan mushrooms over pasta (this is a mash-up of two recipes I found)

1 tablespoon olive oil

2 teaspoons garlic, minced

1 tablespoon tomato paste

16 ounces mushrooms, quartered

1 tablespoon cornstarch

1 cup milk (I used almond milk)

1/4 teaspoon red pepper flakes

1 cup fresh spinach

1/4 cup grated Parmesan cheese

hot pasta for serving

Heat the oil in a large skillet over medium heat.

When the skillet is hot, add the garlic and tomato paste and cook for a couple minutes.  Add the mushrooms and cook for 5 minutes.  Add the black pepper.

In a small bowl combine the cornstarch and milk and stir until smooth.

Add the cornstarch and milk mixture and stir heat until the sauce thickens and the mushrooms are soft.  Add the red pepper flakes, spinach and Parmesan.  Cook until the spinach wilts and the cheese melts.  Season with salt and freshly ground black pepper.

Serve over hot pasta.

veggie loaded breakfast casserole

 

We had house guests after the wedding so I wanted something that I could make the morning of the wedding then throw into the oven the next morning before our guests left.  I chose this recipe and I added ham on one half and left the other half vegetarian.  It would out really great!

veggie loaded breakfast casserole (little spice jar)

2 tablespoons oil

8-10 mushrooms, sliced

2 teaspoons minced garlic

1/2 red onion, diced

2 bell peppers, diced

2 cups packed baby spinach, roughly chopped

20 ounces shredded potatoes (I bought the seasoned potatoes in the refrigerated section, not frozen)

10 eggs

1/3 cup half and half or milk or almond milk

1/4 cup hot sauce (or more or less to taste)

salt and pepper

1 cup shredded cheese 

diced meat, optional

In a large skillet over medium heat, heat 1 tablespoon of oil.  Add the mushrooms and saute them for 4 minutes or until they start to brown.  Add a small pinch of salt along with the onions and garlic and let cook for 2 minutes.  Remove to a plate.  Add the second tablespoon of oil, if needed, and saute the peppers for a minute.  Add in the baby spinach and allow it to wilt, remove from heat and set aside.

Generously spray a 9x13 with nonstick cooking spray.  Lay the shredded potatoes in the bottom of the dish and press to make sure they are spread out evenly.  Add the veggies (both the mushrooms and the pepper mixtures) over the potatoes, set aside.

Position a rack in the center of the oven and preheat the oven to 375 if you are baking the casserole immediately.

In a large bowl, whisk together the egg, half and half, hot sauce and a pinch of salt and pepper  Pour the egg mixture over the prepared veggies.  Sprinkle the cheese over the top and another small pinch of salt and pepper.

Bake the casserole uncovered, until the cheese melts and the top gets golden brown 45-50 minutes.  Allow the casserole to cool 10 minute before serving.

To Make Ahead:  Prepare the casserole as directed, cover with plastic wrap and refrigerate overnight or as required, not to exceed 24 hours.  Allow it to come to room temperature for 20 minutes before baking.

roasted carrot and red pepper soup

 

This soup is SO flavorful.  Unexpectedly so.  I usually end up really liking the recipes I try in the Costco Connection magazine and this one didn't disappoint...at all.  In fact, my oldest had a bowl with some toasted bread the next morning for breakfast.

roasted carrot and red pepper soup (Costco Connection, November 2022)

2 tablespoons olive oil

2 cups fresh carrots, peeled and diced

1 (16 ounce) jar roasted red peppers, drained

1/2 cup tomato pastae

1 teaspoon smoked paprika

freshly ground black pepper, to taste

5 cups vegetable broth

radishes, thinly sliced (as a garnish if desired)

cilantro, chopped

pumpkin seeds

Heat a large soup pot over medium heat and add the olive oil.  Once it's warm add the carrots and cook for 5 minutes.

Add the roasted red peppers, tomato paste, smoked paprika and pepper; mix together thoroughly.  Add vegetable broth and bring to a boil, then reduce heat to low.  Let simmer for 30 minutes or until carrots are tender.

Using a handheld immersion blender, blend the soup until smooth.  Ladle the soup into serving bowls.  Garnish with radish slices, chopped cilantro, pumpkin seeds and pepper to taste.  

slow cooker vegetarian taco soup

 

This was a great taco soup recipe and I know it was because my kids ate the leftovers!  We used veggie crumbles instead of ground beef but I'm sure you could use the real thing and would be great!  Perfect for Halloween night.

slow cooker vegetarian taco soup (adapted from the spruce eats)

1 small bag frozen corn

1 (14 ounce) can kidney beans, drained

1 (14 ounce) can pinto beans, drained

1 (14 ounce) can black beans, drained

1 (7 ounce) can green chiles

1 (14 ounce) can petite diced tomatoes

1 (1 ounce) package taco seasoning mix

1/4 teaspoon cumin

3/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 bag meatless veggie crumbles

3 cups water

toppings:  crushed tortilla chips, chopped green onions, grated cheese, cilantro, sour cream

Place the corn, beans, green chilies, tomatoes, taco seasoning, cumin, onion powder, salt, garlic powder and veggie crumbles in the slow cooker.  Add the water and stir to combine.

Cook on low for 8 to 10 hours or on high for about 3 hours.

Top with your favorite toppings.

pumpkin cinnamon rolls

 

These were awesome.  It was one of those Sunday mornings when I was in the mood for a little baking.  Actually, I was looking for a dinner recipe and got distracted. :)  My friend Karen's husband isn't a fan of pumpkin but liked these so there you have it!

pumpkin cinnamon rolls (gimme some oven)

1/2 cup milk

1/4 cup butter

2 1/4 teaspoons instant yeast (or 1 packet)

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon pumpkin pie spice

1/2 teaspoon fine sea salt

3/4 cup pumpkin puree

1 egg

cinnamon filling

1/4 cup butter, softened

1/4 cup granulated sugar

1/4 cup packed brown sugar

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

maple cream cheese frosting (I used cinnamon cream cheese icing I had in the fridge)

4 ounces cream cheese, softened

3 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

1/4 cup maple syrup

Combine milk and butter in a microwave safe bowl.  Heat on high for 1 minute, then remove and stir to help melt and dissolve the butter.  Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm.

In a separate bowl, whisk together 3 cups of the flour (not all the flour), granulated sugar, pumpkin pie spice, and salt until combined.

Add the pumpkin puree and egg to the yeast mixture and combine.  Add the flour mixture and knead until smooth and the perfect dough-like consistency.  Place the dough ball in a greased bowl, cover with a damp towel and let it rest for 10 minutes.

While the dough rests, make the filling by whisking together the granulated sugar, brown sugar, cinnamon and pumpkin pie spice together in a small mixing bowl until combined.

Once the dough is ready, turn it out onto a floured work surface.  Use a floured rolling pin to roll the dough into a large rectangle about 10x15 inches.  Us a knife to spread 1/4 cup of softened butter out evenly over the entire surface of the dough.  Sprinkle the dough evenly with the cinnamon and sugar mixture, and gently pat it down into the butter.

Beginning at the 15-inch edge, tightly roll up the dough and give the final seam a little pinch so that it seals.  Use a knife to slice off the two ends of the roll (just 1/2 inch or so because they typically don't have as much cinnamon and sugar filling) so that the ends are even.  Cut the remaining dough into 12 equal rounds.

Place each of the cut cinnamon rolls into a greased 9x13-inch baking dish.  Cover the dish with a damp towel, and leave it in a warm place to rise for 25 minutes.  Heat the oven to 350 degrees.

While the dough is rising, whisk the maple cream cheese frosting ingredients together in a mixing bowl until smooth.  If the frosting seems too thick, add in an extra tablespoon of milk at a time until it reaches your desired consistency.

Once the rolls have risen, uncover the dish and place it on the center rack of the oven.  Bake for 15-20 minutes, or until the rolls are golden and cooked through.  Transfer the baking dish to a wire rack and let the rolls cool for at least 5 minutes.

Drizzle or spread with the maple cream cheese frosting, serve warm and enjoy!

classic apple crisp

 

This apple crisp recipe was recommended to me by my friend Dee-Anna in Oregon.  When my friend Karen brought me some fresh Fuji apples from the farm I knew I had to make it.  It's DELICIOUS!  I highly recommend it.  I'd make this over an apple pie any day.

classic apple crisp (sally's baking addiction)

8 medium peeled apples, cut into 1-inch chunks that are 1/4- 1/2" thick

1/2 cup packed light or dark brown sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

topping

3/4 cup all-purpose flour

3/4 cup light or dark brown sugar

1 teaspoon ground cinnamon

1/2 cup unsalted butter, cold and cubed

1 cup old-fashioned whole oats

Preheat oven to 350 degrees.  Lightly grease a 9x13-inch baking pan.

Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.

Make the topping:  Whisk the flour, brown sugar, and cinnamon together in a medium bowl.  Cut in the utter using a pastry cutter or fork until the mixture becomes super crumbly.  Stir in the oats.  Sprinkle over filling.

Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges.  Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving.  Serve warm, room temperature, or cold.

Cover leftovers and store in the refrigerator for up to 5 days.

inside out dumplings (meatballs)

 

I am so behind on posting.  I blame it on having a child getting married...soon!  Imagine these meatballs with a drizzle of teriyaki or soy glazed chili sauce.   I stay away from added sugars but you probably don't so do that.  I really enjoyed these meatballs so I'm glad I doubled the recipe because I've been eating them for lunch all week.

inside out dumplings (Costco Connection Magazine, October 2022)

1 pound ground pork or beef (I used lean ground turkey)

4 ounces canned water chestnuts, drained and finely minced

3 tablespoons panko breadcrumbvs

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon ginger, grated or finely minced

1 teaspoon garlic, grated or finely minced

1 large scallion, minced

1 egg, lightly beaten

1/2 teaspoon black pepper

I did not follow Costco's instructions to air fry them.  I poured a little bit of olive oil into a frying pan and pan fried them.  You can do what you wish.

cozy autumn wild rice soup

 

Really yummy soup.  I added some shredded chicken to mine for an even heartier soup.

cozy autumn wild rice soup (gimme some oven)

6 cups stock

1 cup wild rice

8 ounces mushrooms, sliced

4 cloves garlic, diced

2 stalks celery, sliced

1 sweet potato, diced

1 small onion, diced

1 bay leaf

1 1/2 tablespoons Old Bay seasoning

1 can light coconut milk

2 handfuls kale

Combine stock, rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, Old Bay seasoning.  Cook on high for 1-2 hours.  Add coconut milk and kale.

roasted cauliflower (for tacos)

 

Fantastic!  SO delicious!  I LOVE this roasted cauliflower.  I made it with the intention that my vegetarians would have roasted cauliflower tacos while the rest of us had smoked pork tacos but all of the pork taco lovers also loved the roasted cauliflower!  I loved the two side dishes tonight- the roasted cauliflower AND the mexican marinated carrots.  So much flavor!!

Note:  I'm going to use this roasted cauliflower for vegetarian tikka masala bowls.  It will be perfect for those.

roasted cauliflower (the minimalist baker)

1 giant head (or two small) cauliflower, chopped into bite-sized pieces

2 tablespoons oil

1 tablespooon ground cumin

2 teapsoons chili powder

2 teapsoons smoked paprika

1 teaspoon salt

Heat the oven to 400 degrees.

Shake cauliflower in a gallon size ziplock bag with the oil, cumin, chili powder, paprika and salt. 

Pour onto a baking sheet and spread the cauliflower evenly on the baking sheet. 

Bake 20-25 minutes until the cauliflower is tender.

savory bean spinach soup

 

My family ate it all up!  It was a great soup and what made it the greatest was the fresh basil from my big pot of basil outside.  It's soaking up the summer sun and loving it.  I served this soup with fresh rolls and made a side of egg salad for the rolls.

savory bean spinach soup (Eating Well)

3 (14 ounce) cans vegetable broth

1 (15 ounce) can tomato puree

1 (15 ounce) can  Great Northern beans, rinsed and drained

1/2 cup converted white rice (I used 1 cup cooked jasmine rice from my fridge)

1/2 cup finely chopped onion (I used 2 tablespoons dehydrated onion)

2 cloves garlaic, minced

1 tablespoon fresh basil, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

4 big handfuls of kale leaves

shredded parmesan to top

In a slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt and pepper.  

Cover.  Cook on low heat for 5-7 hours or high heat for 3-4 hours.

Stir in kale.  Serve with Parmesan cheese.

veggie stuffed zucchini

 

These were really yummy!  I wished for leftovers.

Note to self:  Omit the peppers next time for the picky kid in the family.

veggie stuffed zucchini

3 zucchini, cut lengthwise in half and insides scooped out (dice the insides)

1/2 cup onion, diced

1 tablespoon minced garlic

1 red bell pepper, diced

1 cup mushrooms, diced

1 teaspoon dried oregano

1 teaspoon dried basil (I used 1 tablespoon fresh)

2 tablespoons chopped parsley, fresh

1/4-1/2 cup grated Parmesan cheese

handful of mozzarella cheese

Preheat oven to 375 degrees.

Prepare a 9x13 casserole pan with cooking spray or line with foil.

In a large skillet heat a tablespoon of oil or water.  Add onion, garlic, pepper, mushrooms and cut up zucchini "insides".  Turn off the heat.  Add seasonings and Parmesan cheese.

Take zucchini that has been prepared to be stuffed and place them in the 9x13 pan.  Stuff each zucchini half with the stuffing.

Sprinkle with mozzarella cheese.  Bake for 35-40 minutes until cheese starts to bubble.

smoky lentil potato soup

 

Another score!  All of my kids ate this soup and enjoyed it.  It's really good!  And of course I made another big pan of breadsticks to go with it (four batches of breadsticks within a week!).  I didn't add the green stuff- kale or spinach- but I might try next time around to see if the pickiest of my eaters will eat it.

smoky lentil potato soup (mel's kitchen cafe)

1 tablespoon olive oil

1/2 cup chopped yellow or white onion

3 cloves garlic, minced

1/2 cup diced carrots

1/2 cup diced celery

2 teaspoons grounc cumin

1 1/2 teaspoons smoked paprika

1 teaspoon salt

1 pound Yukon gold potatoes or red potatoes, cut into 1-inch pieces (unpeeled)

2 cups lentils, rinsed

8 cups vegetable stock

8-10 ounces kale or spinach, chopped

In a stock pot, heat the oil.  Add the onion, garlic, carrots and celery and cook for a minute or two, stirring constantly.  Add the cumin, paprika and salt.  Stir to combine.

Add the potatoes, lentils and stock or broth.

Bring to a boil then simmer 35-40 minutes.  Stir in kale or spinach if desired.  Season with salt and pepper.

easy slow cooker cabbage soup

 

All FOUR of my kids ate this soup happily.  As babies and little kids they ate everything I put in front of them.  Now that I have a few vegetarians they are tricky to feed but I made this soup and breadsticks (breadsticks for the 3rd time in a week) and they were happy campers.  I love this recipe.

easy slow cooker cabbage soup (I heart nap time)

1 cup chopped yellow onion

2-3 cups chopped cabbage

1-2 cups cut green beans (I used frozen)

1 cup chopped celery

1 cup chopped or shredded carrots

1 small zucchini, diced

1 bell pepper, chopped (I substituted frozen peas)

15 ounce can petite diced tomatoes

2 tablespoons tomato paste

1 teaspoon Italian seasoning

1 teaspoon minced garlic

32 ounces vegetable broth

salt and pepper to taste

Place all of the chopped vegetables in the bottom of the slow cooker base.  Add in the diced tomatoes and tomato paste.  Sprinkle with Italian seasoning, garlic, salt and pepper.  Pour the broth over the top.

Cook on high for 4-5 hours or on low for 7-8 hours or until the vegetables are tender.  Add more salt and pepper to taste.  Ladle into bowls and enjoy!

easy cheesy breadsticks

 

These breadsticks are now my favorite breadstick recipe.  So easy and it makes half a sheet pan which is perfect.  

easy cheesy breadsticks (mels kitchen cafe)

1 cup warm water

2 teaspoons instant or active dry yeast

1 teaspoon sugar

1 teaspoon salt

2 to 2 1/4 cups all-purpose flour or bread flour

2 tablespoons melted butter

1 tablespoon garlic herb seasoning

1 1/2 to 2 cups shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

Preheat oven to 425 degrees.  Place a baking stone on a rack in the lower third of the oven.  If you don't have a baking stone, use an over turned baking tray.  Allow the baking stone/baking tray to heat at 425 degrees for 15-20 minutes before baking the breadsticks.

In a large bowl, stir together the warm water, yeast and sugar.  Let sit for 3-4 minutes until foamy.

Add the salt and flour and stir together until the dough forms a shaggy ball.  It should be so soft and slightly sticky but not overly wet.

Knead the dough (right in the bowl) 15-20 times. 

Knead and pat the dough one final time into the ball, cover the bowl and let the dough rise for 15-20 minutes until noticeably puffy.

Lightly grease a half sheet pan with nonstick cooking spray (or brush with melted butter)

Grab the dough from the bowl and stretch it out just a bit into a thick rectangle before placing on the sheet pan.  Press the dough evenly into a large rectangle in the bottom of the sheet pan.

Brush the dough with the melted butter.  Sprinkle with garlic herb seasoning.

Sprinkle the mozzarella cheese evenly over the top of the dough followed by the Parmesan cheese.

Bake immediately or let the dough rest for 10-15 minutes for slightly puffier breadsticks.

Place the sheet pan of breadsticks directly  on the preheated pizza stone or over turned baking sheet and bake 15-17 minutes until the breadsticks are golden and the cheese is bubbly.

Cut the breadsticks in half lengthwise and then cut into strips for about 18 breadsticks total.

lemony turkey meatballs

 

I've made these meatballs twice and plan to make them again this week.  They are SO good with the lemon zest and fresh parsley. Delicious.

Note:  Great with jasmine rice, hummus and tzatziki sauce.

lemony turkey meatballs (from Cook For You Gut Health, America's Test Kitchen)

1/2 cup panko bread crumbs

1 egg

1/4 cup chopped fresh parsley

2 teaspoon grated lemon zest

1/4 teaspoon salt

1/2 teaspoon pepper

1 pound 93 percent lean ground turkey

1-2 tablespoons olive oil

Combine bread crumbs, egg, parsley, lemon, salt and pepper.  Add the turkey and knead until combined.  Use a small scoop to form meatballs.  Place on a small cookies sheet and refrigerate for 15 minutes.

Heat oil in a skillet.  Add the meatballs and brown on all sides until done.

easy broccoli salad

 

We had dinner at my friend Karen's home this evening and her husband made this salad.  It was SOOOOO good!

easy broccoli salad 

2  (12 ounce) bags of raw broccoli

1/2 cup of red onion, chopped

1 cup mild cheddar cheese, shredded

1/2 cup cooked bacon, chopped (served on the side because of the vegetarians)

1 cup creamy coleslaw dressing

In a large bowl, combine all ingredients, mix well and chill in fridge for 2 hours.

Serves 4-6

jalapeno poppers with lime cilantro dip

 

My daughter found this recipe and it's a great one!  I simplified it a little bit and honestly, I'm glad I did because just removing the seeds is work! :)  Very tasty.  Served alongside Cuban Beans & Rice.

jalapeno poppers with lime cilantro dip (adapted from Taste of Home 201 Recipes You'll Make Forever, 2019)

12 jalapeno peppers

1 package (8 ounces) cream cheese, softened (I used reduced fat)

1 1/4 cups shredded sharp cheddar cheese

4 green onions, finely chopped

few tablespoons panko breadcrumbs

lime cilantro dip

1 cup sour cream

2 green onions, finely chopped

2 tablespoons lime juice

1 tablespoon minced fresh cilantro

1/4 teaspoon garlic salt

Cut jalapenos in half lengthwise and remove the seeds.  Place jalapenos on an ungreased baking sheet.  Broil 4-inches from the heat for 4-6 minutes on each side or until lightly blistered.  Cool slightly.

In a small bowl, beat cream cheese and cheddar cheese until blended.  Stir in the onions.  Spoon into pepper halves.  Sprinkle panko breadcrumbs on the filled jalapenos.

Bake at 350 degrees for 18-20 minutes or until lightly browned.

For the lime dip, combine all ingredients in a small bowl.  Serve with poppers.

chile relleno cassesrole

 

This casserole is SOOOO good.  I have a feeling I'm going to be making this one every chance I get.  It's so easy to make, too.

chile relleno casserole (yummyhealthyeasy.com)

2 (10 ounce) cans whole green chiles (I used a 27 ounce can)

6 ounces Monterrey Jack cheese, cut into strips (I used jalapeno jack)

8 eggs

2/3 cup milk

1 cup flour

1 teaspoon baking powder

1 1/2 cups Cheddar cheese, shredded

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray, set aside.

Drain green chiles.  Place a strip of cheese into each green chile and place in the baking dish.  Once all the stuffed green chiles are inside the pan, mix together the eggs, milk, flour and baking powder in a mixing bowl.  Beat with a whisk until smooth (I needed to use an electric hand-held mixer).

Pour the egg mixture over the chiles and top with cheese.

Bake for 30 minutes.  Slice into squares and serve.

fresh veggie and herb couscous salad

 

I adapted a recipe my daughter found that she wanted me to make.  I omitted the veggies I didn't want and added the ones I did.  AND used boxes of Parmesan couscous mix.  This recipe was a snap to throw together and so fresh and delicious!

fresh veggie and herb couscous salad

2 boxes Near East couscous mix, Parmesan flavor (made according to package directions)

1 pint cherry tomatoes, halved

2 scallions, thinly sliced

1/2 English cucumber, diced

1/4 cup red bell pepper, diced

1/4 cup green bell pepper, diced

1/4 cup olive oil

2 teaspoons grated lemon zest plus 1/4 cup juice

2 cups roughly chopped leafy herbs such as dill, basil and parsley (I mostly used 1/4 cup fresh dill)

Prepare couscous.

In a large bowl, toss tomatoes, scallions, cucumber, bell peppers and fresh herbs. 

Combine olive oil with lemon zest and juice.  Add to the salad.

Toss and serve.

vegged-out pumpkin and black bean soup

 

Not exactly seasonal but one of my daughter's had this recipe in a stack of recipes to try...so we tried it...and everybody liked it.

vegged-out pumpkin and black bean soup (Costco Connection, October 2020)

1 tablespoon olive oil

5 green onions (white parts and light green parts) thinly sliced

1 red bell pepper, chopped

3 cloves garlic, minced

1 1/2 teaspoons ground cumin

1/2 teaspoon dried thyme

2 (15 ounce) cans black beans, rinsed and drained

1 (15 ounce) can pure pumpkin

1 (14.5 ounce) can petite diced tomatoes, undrained

1 (14 ounce) can vegetable broth

1/2 cup water

1/2 teaspoon salt, or more to taste

1/8 teaspoon cayenne pepper, or more to taste

Heat oil in a very large nonstick saucepan over medium heat.  Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft.  Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. 

Add beans, pumpkin, tomatoes and their juice, broth and water; bring to a boil.  Reduce heat to low; cook for 10 minutes.  Stir in salt and cayenne pepper.  Top each serving with sliced dark green onion tops.  Makes 8 (1-cup) servings.

egg-and-tater bake

 

My daughter gave me some recipes she'd like for me to make so I made this one.  It was a hit- and it's FULL of good veggies! 

egg-and-tater bake (Women's Day magazine Fall 2020)

1 pound (4 cups) frozen potato puffs

2 tablespoons olive oil

1 medium onion, finely chopped

kosher salt and pepper

1 red bell pepper, diced

8 ounces cremini mushrooms, halved

1 clove garlic, minced

3 plum tomatoes, cut into 1-inch pieces

1/2 bunch fresh spinach leaves, roughly chopped

8 large eggs

2 ounces extra-sharp grated Cheddar cheese, grated

Heat oven to 400 degrees.  Arrange potato puffs on baking sheet and bake 20 minutes.

Meanwhile, heat oil in large ovenproof skillet on medium.  Add onion, season with 1/2 teaspoon each salt and pepper, cover and cook, stirring occasionally, 5 minutes.

Add red pepper and mushrooms and cook, stirring occasionally, until just tender, 5 to 6 minutes.  Toss with garlic and tomatoes and cook 1 minute.  Fold in spinach and puffs.

Make 8 small wells in vegetable mixture; carefully crack 1 egg into each.  Sprinkle with cheese and bake eggs to desired done-ness, 15-18 minutes for slightly runny yokes.

easy baked ziti

 

This recipe is so easy you hardly need a recipe.  So easy and good. 

easy baked ziti (slightly adapted from love and lemons)

4 cups (32 ounes) marinara sauce

2 cups (16 ounces) ricotta chees

2 cloves garlic, minced

1 teaspoon oregano

1/4 teaspoon red pepper flakes

3/4 teaspoon sea salt, more for the pasta water

freshly ground black pepper

1 pound ziti pasta

extra virgin olive oil for drizzling

1 pound fresh spinach (I omitted it so my son would eat it!)

1 1/2 cups smoked mozzarella cheese

1/4 cup grated Parmesan cheese

chopped fresh parsley and/or torn basil leaves for garnish

Preheat oven to 425 degrees.  Spread 1/2 cup marinara in the bottom of a 9x13 baking sheet.

In a medium bowl, combine the ricotta cheese, garlic, oregano, red pepper flakes, 1/2 teaspoon salt and several grinds of black pepper.

In a large pot of salted boiling water, cook the pasta according to package directions until al dente.  Drain.

Return the pot back to the stove.  Over low heat, drizzle the bottom of the pot with a little oliveoil and add the spinach.  Toss and saute 1-2 minutes until just wilted, working in batches if necessary.  Turn off the heat, remove the spinach from the pot and gently squeeze out some of the excess water.  Coarsely chop it and set it aside.

Add the pasta back to the pot along with the remaining marinara, most of the chopped spinach, 1/4 teaspoon sea salt and more fresh pepper and toss until combined.

Add half the pasta to the baking dish, top with dollops of the ricotta, the remaining spinach, and scoop the remaining pasta on top.  Top with the mozzarella and Parmesan cheese.  Drizzle with olive oil and bake until the cheese is browned, 16-22 minutes.  Garnish with fresh basil or parsley and serve hot.

herbed chicken or turkey parmesan sliders

 

These were a great and my kids especially loved them.  Super easy and you MUST have fresh basil.  It's the best.

Note:  I used plant based baked "chicken patties" for my vegetarians

herbed chicken (or turkey) parmesan sliders (adapted from BH&G magazine, Jan/Feb 2022)

1 pound ground turkey

2 tablespoons chopped fresh basil plus leaves to top

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

1 clove garlic, minced

4 slices Provolone cheese, cut in half

4 ciabatta rolls, split and grilled or toasted

pizza sauce, warmed

In a medium bowl combine chicken or turkey, basil, parsley, Parmesan, garlic, and 1/2 teaspoon salt.  Use your hands to mix evenly.  Form into 4 patties.

On a grill or greased grill pan cook patties over medium heat 5-6 minutes per side until cooked through.  Top each patty with two pieces of provolone; cover and grill and cook 1 minute more or until cheese melts.

Transfer sliders to rolls.  Top each with 1-2 tablespoons marinara sauce, basil leaves and additional Parmesan cheese.  Makes 4 sliders.

cuban style black beans

 

These were a huge hit with my family so I will be making them frequently.  They are so flavorful! I served them with some green chile and cheese tamales from Costco and everyone was full and happy.

cuban style black beans (adapted from skinnytaste)

2 teaspoons olive oil

1/2 onion, finely diced

2 cloves garlic, minced

2 scallions, thinly sliced

2 tablespoons red bell pepper, finely diced

3 tablespoons cilantro

2 (15 ounce) cans black beans, do not drain

1 cup water

1 bay leaf

several pinches of cumin

couple pinches or oregano

2 teaspoons red wine vinegar

salt and pepper to taste

Add oil to a medium-sized pot on medium heat.  Add vegetables and saute until soft, about 3 minutes.  Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil. 

Lower heat and cover, simmer about 15 minutes, stirring occasionally.

Taste for salt and serve.

Serve over rice.