Eggplant Croquettes
Makes 4-6 servings
Ingredients:
2 medium eggplants, peeled and cubed
1 cup shredded sharp cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 Tlbs dried parsley
2 Tlbs chopped onion
1 clove garlic, minced
1 cup vegetable oil
1 tsp salt (I added a little more S&P to taste)
1/2 tsp ground black pepper
Directions:
Place eggplant in a microwave safe bowl and microwave on med-high for 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender cook another 2 minutes if not tender. Drain any liquid from the eggplants and mash. (In my microwave I ended up cooking 3minutes, stir, 3 more minutes, stir, 3 more minutes, mash and drain)
Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.
These were delicious! I think even someone who doesn't care for eggplant might enjoy them. They have a great crunchy golden exterior with a slightly chunky eggplant filling (like a crab cake). I could eat these alone, on a salad, or as an appetizer. You can be creative with sauces too.
Friday, September 24, 2010
Easy Marinade
Asian Barbecue Steak
1 beef top round steak, cut 3/4 in thick (about 1 lb) (I used a 2-3lb London Broil)
Salt & Pepper
Sliced green onions (optional)
Marinade:
1/2 cup ketchup
1/4 cup hoisin sauce
1/4 cup orange juice
2 tsp minced fresh ginger
Combine marinade ingredients in a small bowl. Remove and refrigerate 1/2 cup for sauce. (Since I used a larger cut of meat I used the entire sauce to marinade and made a little extra to serve with it when we ate.)
Place beef steak and marinade in a Ziploc bag; turn steak to coat. Close bag securely and marinate in a refrigerator 6 hrs or overnight, turning occasionally.
Remove steak from marinade; discard marinade. Grill, uncovered, 9-11 minutes over medium heat, for medium rare doneness, turning occasionally.
Meanwhile, pour reserved marinade into small microwave-safe dish; cover with vented plastic wrap. Microwave on high 1 to 1 1/2 minutes or until heated through, stirring every 30 seconds.
Carve steak into thin slices; season with salt and pepper as desired. Serve with sauce and green onions, if desired.
Serves 4
1 beef top round steak, cut 3/4 in thick (about 1 lb) (I used a 2-3lb London Broil)
Salt & Pepper
Sliced green onions (optional)
Marinade:
1/2 cup ketchup
1/4 cup hoisin sauce
1/4 cup orange juice
2 tsp minced fresh ginger
Combine marinade ingredients in a small bowl. Remove and refrigerate 1/2 cup for sauce. (Since I used a larger cut of meat I used the entire sauce to marinade and made a little extra to serve with it when we ate.)
Place beef steak and marinade in a Ziploc bag; turn steak to coat. Close bag securely and marinate in a refrigerator 6 hrs or overnight, turning occasionally.
Remove steak from marinade; discard marinade. Grill, uncovered, 9-11 minutes over medium heat, for medium rare doneness, turning occasionally.
Meanwhile, pour reserved marinade into small microwave-safe dish; cover with vented plastic wrap. Microwave on high 1 to 1 1/2 minutes or until heated through, stirring every 30 seconds.
Carve steak into thin slices; season with salt and pepper as desired. Serve with sauce and green onions, if desired.
Serves 4
Wednesday, September 15, 2010
Easy Chinese
Mindless Mu Shu Chicken
Time: 20 minutes
Servings: 4
Ingredients:
1/2 to 3/4 lbs boneless, skinless chicken breast halves (about 2)
1 bunch green onions (about 1 cup chopped)
5 tsp vegetable or peanut oil
1 (16 oz) package coleslaw mix
1/2 cup sliced mushrooms
2 tsp cornstarch
1/4 cup sherry or white wine (or white grape juice)
1/4 cup reduced-sodium soy sauce (I used normal)
1/2 tsp bottled minced garlic
2 tsp Asian sesame oil
8 small (8 in) flour tortillas
Hoisin sauce or plum sauce, to taste
Directions:
Begin heating the vegetable oil in an extra-deep 12 inch skillet over medium heat.
Slice the green onions, using all of the whites and enough of the green tops to make 1 cup. Immediately add the onion, coleslaw and mushrooms to the skillet. Raise the heat to medium-high and begin to cook, stirring frequently.
Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, add the chicken to the skillet as you slice. Continue to stir and cook until the chicken is no longer pink, about 5 minutes.
Mix the cornstarch into the sherry (grape juice) in a small jar that has a lid. Shake well to combine and set aside. When the chicken is done, shake the sherry mixture again and add it to the skillet along with the soy sauce, garlic and sesame oil. Stir well and cook until the mixture thickens slightly, about 1 to 2 minutes. Remove the skillet from the heat.
Place the tortillas between two paper towels, and microwave, uncovered, until warmed through, about 1 minute. To serve, spread Hoisin sauce to taste on each tortilla and spoon approx 1/2 cup of the chicken mixture in the middle of each tortilla. Roll up, burrito style, and serve.
These were so easy to make and I thought they had great flavor. I wasn't sure about the tortilla at first (not the most authentic) but I actually found I liked the added chewy texture. Even good as leftovers.
Time: 20 minutes
Servings: 4
Ingredients:
1/2 to 3/4 lbs boneless, skinless chicken breast halves (about 2)
1 bunch green onions (about 1 cup chopped)
5 tsp vegetable or peanut oil
1 (16 oz) package coleslaw mix
1/2 cup sliced mushrooms
2 tsp cornstarch
1/4 cup sherry or white wine (or white grape juice)
1/4 cup reduced-sodium soy sauce (I used normal)
1/2 tsp bottled minced garlic
2 tsp Asian sesame oil
8 small (8 in) flour tortillas
Hoisin sauce or plum sauce, to taste
Directions:
Begin heating the vegetable oil in an extra-deep 12 inch skillet over medium heat.
Slice the green onions, using all of the whites and enough of the green tops to make 1 cup. Immediately add the onion, coleslaw and mushrooms to the skillet. Raise the heat to medium-high and begin to cook, stirring frequently.
Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, add the chicken to the skillet as you slice. Continue to stir and cook until the chicken is no longer pink, about 5 minutes.
Mix the cornstarch into the sherry (grape juice) in a small jar that has a lid. Shake well to combine and set aside. When the chicken is done, shake the sherry mixture again and add it to the skillet along with the soy sauce, garlic and sesame oil. Stir well and cook until the mixture thickens slightly, about 1 to 2 minutes. Remove the skillet from the heat.
Place the tortillas between two paper towels, and microwave, uncovered, until warmed through, about 1 minute. To serve, spread Hoisin sauce to taste on each tortilla and spoon approx 1/2 cup of the chicken mixture in the middle of each tortilla. Roll up, burrito style, and serve.
These were so easy to make and I thought they had great flavor. I wasn't sure about the tortilla at first (not the most authentic) but I actually found I liked the added chewy texture. Even good as leftovers.
Alternative Side Dish
Barley Pilaf with Chickpeas and Artichoke Hearts
Cooking Light
Time: 20 minutes
Servings: 4
Ingredients:
2 cups warm water
1 cup uncooked quick-cooking barley
1/4 tsp salt
2 Tlb commercial pesto
1 (15 oz) can chickpeas (or you can substitute cannellini beans if you wish)
1 Tlb fresh lemon juice
1 Tlb olive oil
1 tsp bottled minced garlic
1 (14 oz) can quartered artichoke hearts, drained and rinsed
1/2 cup (2 oz) pre-shredded fresh Parmesan cheese
Directions:
Combine the first 2 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until barely is tender and liquid is absorbed. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
While barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; saute 3 minutes or until lightly browned.
Place 1 cup barley mixture into each of the 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 Tlb of cheese. (I mixed the artichokes in and served it family style with cheese on the side so people could use it as wanted.)
Cooking Light
Time: 20 minutes
Servings: 4
Ingredients:
2 cups warm water
1 cup uncooked quick-cooking barley
1/4 tsp salt
2 Tlb commercial pesto
1 (15 oz) can chickpeas (or you can substitute cannellini beans if you wish)
1 Tlb fresh lemon juice
1 Tlb olive oil
1 tsp bottled minced garlic
1 (14 oz) can quartered artichoke hearts, drained and rinsed
1/2 cup (2 oz) pre-shredded fresh Parmesan cheese
Directions:
Combine the first 2 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until barely is tender and liquid is absorbed. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
While barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; saute 3 minutes or until lightly browned.
Place 1 cup barley mixture into each of the 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 Tlb of cheese. (I mixed the artichokes in and served it family style with cheese on the side so people could use it as wanted.)
Healthy and Delicious
Barley, Bacon, and Avocado Salad With Roasted Chicken
Total Time: 40 minutes
Servings 10
Dressing:
4 Tlb cider vinegar
3 Tlb olive oil
1/4 tsp salt
1/4 tsp ground black pepper
Salad:
6 slices bacon, cut into thin strips
1 cup quick-cook barley
1/2 tsp salt
2 cups water
2 cups frozen corn kernals, thawed
1/2 cup coarsely chopped red onion
2-3 lb rotisserie chicken, skin discarded, meat removed and shredded (4-5 cups)
2 med tomatoes, diced (about 1 1/2 cups)
1 small avocado, pitted, peeled and diced
Directions:
To make the dressing, in a small bowl, whisk together the vinegar, olive oil, salt and pepper. Set aside.
To make the salad, in a medium saucepan over medium heat, cook the bacon until crisp about 8 minutes. What a slotted spoon transfer the bacon to paper towels to drain. Discard the fat from the saucepan. (I cooked my bacon in the microwave.)
Add the barely to the same saucepan with salt and water. Bring to a boil. Reduce heat to maintain a simmer. Cover the pan and cook barely until tender, about 8 minutes. Drain in a colander, pressing out any excess moisture with the back of a spoon. Transfer to a large serving bowl to cool.
Add the corn, onion, reserved bacon, shredded chicken and dressing. Toss well. Then add the tomatoes and avocados and toss gently.
I really liked this, but felt that it could have used a bit more flavor. I added more salt and pepper and that helped, but I still might play around with it next time.
Total Time: 40 minutes
Servings 10
Dressing:
4 Tlb cider vinegar
3 Tlb olive oil
1/4 tsp salt
1/4 tsp ground black pepper
Salad:
6 slices bacon, cut into thin strips
1 cup quick-cook barley
1/2 tsp salt
2 cups water
2 cups frozen corn kernals, thawed
1/2 cup coarsely chopped red onion
2-3 lb rotisserie chicken, skin discarded, meat removed and shredded (4-5 cups)
2 med tomatoes, diced (about 1 1/2 cups)
1 small avocado, pitted, peeled and diced
Directions:
To make the dressing, in a small bowl, whisk together the vinegar, olive oil, salt and pepper. Set aside.
To make the salad, in a medium saucepan over medium heat, cook the bacon until crisp about 8 minutes. What a slotted spoon transfer the bacon to paper towels to drain. Discard the fat from the saucepan. (I cooked my bacon in the microwave.)
Add the barely to the same saucepan with salt and water. Bring to a boil. Reduce heat to maintain a simmer. Cover the pan and cook barely until tender, about 8 minutes. Drain in a colander, pressing out any excess moisture with the back of a spoon. Transfer to a large serving bowl to cool.
Add the corn, onion, reserved bacon, shredded chicken and dressing. Toss well. Then add the tomatoes and avocados and toss gently.
I really liked this, but felt that it could have used a bit more flavor. I added more salt and pepper and that helped, but I still might play around with it next time.
Sunday, September 12, 2010
Use Your Zucchini!
Summer Squash Bake
Kraft
Kraft
Ingredients:
2 small Zucchini, thinly sliced
1 small Yellow squash, thinly sliced (Didn't have so I substituted mushrooms)
4 Eggs
1/2 cup MIRACLE WHIP Dressing (I used light Mayo)
1/3 cup grated Parmesan Cheese
1 cup finely Shredded Italian Five Cheese Blend
1 small Onion, chopped
1/2 cup chopped green peppers
1/4 tsp. each salt and pepper
Directions:
HEAT oven to 375°F.
HEAT large skillet sprayed with cooking spray on medium heat. Add zucchini and yellow squash; cook and stir 5 min. or until crisp-tender.
BEAT eggs and dressing in large bowl with whisk until well blended. Stir in Parmesan. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish. (I covered the top with more of the Italian cheese mix)
BAKE 35 to 40 min. or until center is set and edges are lightly browned. (Mine took more like 45 minutes)
Yummy Summer Salad
Asian Chicken Pasta Salad
(I got this recipe from Dane's cousin at a baby shower and I can't get enough!)
(I got this recipe from Dane's cousin at a baby shower and I can't get enough!)
16oz. bowtie pasta, cooked al dente
Dressing:
1/2 c. vegetable or canola oil
2/3 c. Teriyaki sauce (I like Mr. Yoshida or Kikkoman)
1/2 c. white wine vinegar
4 T. sugar
1/2 t. salt
1/2 t. pepper
Salad: (Adjust amounts to your taste or to what you have around)
1/2 bag fresh spinach (I used a whole bag)
1 c. craizins
2 cans mandarin oranges, drained (omitted)
1 bunch green onions, chopped
1 bunch cilantro, chopped (omitted)
1/4 c. toasted sesame seeds (omitted)
1 c. honey roasted peanuts (substituted candied, slivered almonds)
2 c. cooked, diced chicken (I boiled mine)
Directions:
Directions:
Mix the dressing and cooked pasta and chill for 4 hours or overnight, stirring occasionally. (Check to make sure there isn't a pool of dressing in the bottom of the bowl.) A little while before serving add and toss together remaining ingredients. *I add more teriyaki sauce before serving if the noodles aren't flavored enough.
This makes a LARGE bowl of salad so it's great for potlucks or family gatherings. If you are making it for a smaller family/group you will want to half it.
This makes a LARGE bowl of salad so it's great for potlucks or family gatherings. If you are making it for a smaller family/group you will want to half it.
An Easy and Delicious Coffee Cake
Moist Sour Cream Coffee Cake
PREHEAT oven to 350°F. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.
MIX pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers. (I love nuts, so I added additional chopped pecans into the batter itself and then layered with the sugar, cinnamon and nut mixture.)
BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.
prep time: 15 min
total time: 1 hr 15 min
makes: 24 servings
Ingredients:
1-1/2 cups Granulated sugar
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 tsp. Vanilla
2 Eggs
2 cups Flour
1 tsp. Baking Powder
1/2 tsp. Baking soda
1 cup Sour Cream
1 cup chopped Pecans
1/3 cup firmly packed brown sugar
1-1/2 tsp. Ground cinnamon
Make It
PREHEAT oven to 350°F. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.
MIX pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers. (I love nuts, so I added additional chopped pecans into the batter itself and then layered with the sugar, cinnamon and nut mixture.)
BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.
Summer Chicken
Grilled Lemon-Dijon Chicken
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 45 Minutes
Servings: 4
Ingredients:
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
Directions:
In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes (best for about an hour) in the refrigerator.
Preheat grill for high heat.
Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
A delicious tangy taste, light and refreshing.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 45 Minutes
Servings: 4
Ingredients:
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
Directions:
In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes (best for about an hour) in the refrigerator.
Preheat grill for high heat.
Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
A delicious tangy taste, light and refreshing.
Twist on Potato Casserole
Three-Cheese Baked Gnocchi
Start to Finish: 30 min
Serves 8-10
Ingredients:
15 oz can pumpkin puree (not pie mix)
8 oz container creme fraiche (I substituted Greek yogurt for cost and fat)
1 1/2 cups (6 oz) shredded mozzarella cheese
1 1/2 cups (6 oz) shredded Cheddar cheese
1/2 lb thick-sliced prosciutto, cut into thin strips (substituted chopped bacon)
3 roasted red peppers (jarred), drained and diced (I omitted these, but they would probably be good)
1 tsp salt
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper
3 lbs packaged gnocchi pasta (I found mine at Target in the pasta aisle)
1/2 cup pine nuts, coarsely ground (I substituted chopped walnuts)
1 cup panko breadcrumbs
1 stick butter, melted
Directions:
Preheat oven to 400 F. Bring a large saucepan of lightly salted water to a boil. Lightly coat a 13x9 inch (3-quart) baking pan with cooking spray.
While the water heats, in a large bowl, mix the pumpkin puree, creme fraiche/yogurt, mozzarella cheese, Cheddar cheese, prosciutto/bacon, roasted red peppers, red pepper flakes, salt, and pepper. Set aside.
When the water is boiling, add the gnocchi and cook according to package directions (usually just until they float). Reserve 1/4 cup of the cooking water, then drain the gnocchi.
Return the gnocchi to the pan, then add the cheese mixture. Stir well until everything is thoroughly mixed and the cheese is mostly melted. Stir in the reserved cooking water.
Transfer the gnocchi and sauce to the prepared baking pan, spreading it in an even layer. Set aside.
In a small bowl, mix the ground pine nuts, breadcrumbs and butter. Sprinkle the breadcrumbs mixture evenly over the gnocchi, then bake for 15 minutes, or until lightly browned.
We found this yummy and something different. It would make a great side dish to meat and it's very filling with its starchy pasta and has a nice hint of heat.
Start to Finish: 30 min
Serves 8-10
Ingredients:
15 oz can pumpkin puree (not pie mix)
8 oz container creme fraiche (I substituted Greek yogurt for cost and fat)
1 1/2 cups (6 oz) shredded mozzarella cheese
1 1/2 cups (6 oz) shredded Cheddar cheese
1/2 lb thick-sliced prosciutto, cut into thin strips (substituted chopped bacon)
3 roasted red peppers (jarred), drained and diced (I omitted these, but they would probably be good)
1 tsp salt
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper
3 lbs packaged gnocchi pasta (I found mine at Target in the pasta aisle)
1/2 cup pine nuts, coarsely ground (I substituted chopped walnuts)
1 cup panko breadcrumbs
1 stick butter, melted
Directions:
Preheat oven to 400 F. Bring a large saucepan of lightly salted water to a boil. Lightly coat a 13x9 inch (3-quart) baking pan with cooking spray.
While the water heats, in a large bowl, mix the pumpkin puree, creme fraiche/yogurt, mozzarella cheese, Cheddar cheese, prosciutto/bacon, roasted red peppers, red pepper flakes, salt, and pepper. Set aside.
When the water is boiling, add the gnocchi and cook according to package directions (usually just until they float). Reserve 1/4 cup of the cooking water, then drain the gnocchi.
Return the gnocchi to the pan, then add the cheese mixture. Stir well until everything is thoroughly mixed and the cheese is mostly melted. Stir in the reserved cooking water.
Transfer the gnocchi and sauce to the prepared baking pan, spreading it in an even layer. Set aside.
In a small bowl, mix the ground pine nuts, breadcrumbs and butter. Sprinkle the breadcrumbs mixture evenly over the gnocchi, then bake for 15 minutes, or until lightly browned.
We found this yummy and something different. It would make a great side dish to meat and it's very filling with its starchy pasta and has a nice hint of heat.
Quick Dinner or Brunch
Cheesy Broccoli Pie
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 12
Ingredients:
Directions:
In a large bowl, combine broccoli, 2 cups cheese and onion. In another bowl, combine eggs, milk, biscuit mix, salt and pepper; mix well. Pour over broccoli mixture; toss gently. Pour into two greased 9-in. pie plates.
Bake at 400 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; return to the oven for 1-2 minutes or until melted. (I sprinkled the cheese on at the very beginning of baking and found it created a nice golden cheesy crust). Let stand 5-10 minutes before cutting.
I don't usually use a lot of pre-fab products like Bisquick, but I was looking for a quick and easy dinner and this was quite good. The kids ate it well and you could really substitute anything you had on hand if you wanted to change up the flavor. It would be good with bacon, ham, or even ground beef added.
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 12
Ingredients:
2 (10 ounce) packages frozen chopped broccoli, thawed
3 cups shredded Cheddar cheese, divided
2/3 cup chopped onion (I used red onion because I had it on hand)
3 eggs
1 1/3 cups milk
3/4 cup biscuit baking mix (Bisquick)
1/2 teaspoon salt (I might add a touch more S&P)
1/4 tsp pepperDirections:
In a large bowl, combine broccoli, 2 cups cheese and onion. In another bowl, combine eggs, milk, biscuit mix, salt and pepper; mix well. Pour over broccoli mixture; toss gently. Pour into two greased 9-in. pie plates.
Bake at 400 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; return to the oven for 1-2 minutes or until melted. (I sprinkled the cheese on at the very beginning of baking and found it created a nice golden cheesy crust). Let stand 5-10 minutes before cutting.
I don't usually use a lot of pre-fab products like Bisquick, but I was looking for a quick and easy dinner and this was quite good. The kids ate it well and you could really substitute anything you had on hand if you wanted to change up the flavor. It would be good with bacon, ham, or even ground beef added.
Not Your Usual Crockpot Dish
Monterey Spaghetti
Ingredients:
4 ounces spaghetti, broken into 2 inch pieces
1 egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
3 cups shredded Monterey Jack cheese
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1 can (3 oz) french fried onions
Directions:
Grease crock-pot. Cook spaghetti in boiling water for 5-7 minutes. Drain. In a small bowl, beat egg. Transfer to the crock-pot. Add sour cream, Parmesan cheese, and garlic powder. Mix spaghetti, 2 cups Monterey Jack cheese, spinach and half of the onions in the crock-pot.
Cover and cook on low 6-8 hours or on high for 3-4 hours. In the last 30 minutes of cooking turn to high if cooking on low and add to top of casserole the remainder of the Monterey Jack cheese and the onions. (I found these time measurements to be way too long, I did high, so if you're not around to watch it, I would suggest more like 4-5 hours on low or 2-3 on high). Serve when cheese is melted. Serves 6-8 (as a side dish)
I served this as our main dish for our family of 2 adults, 3 kids, and ate it with salad, biscuits, fruit, etc. It was filling and delicious with hardly any leftovers.
Ingredients:
4 ounces spaghetti, broken into 2 inch pieces
1 egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
3 cups shredded Monterey Jack cheese
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1 can (3 oz) french fried onions
Directions:
Grease crock-pot. Cook spaghetti in boiling water for 5-7 minutes. Drain. In a small bowl, beat egg. Transfer to the crock-pot. Add sour cream, Parmesan cheese, and garlic powder. Mix spaghetti, 2 cups Monterey Jack cheese, spinach and half of the onions in the crock-pot.
Cover and cook on low 6-8 hours or on high for 3-4 hours. In the last 30 minutes of cooking turn to high if cooking on low and add to top of casserole the remainder of the Monterey Jack cheese and the onions. (I found these time measurements to be way too long, I did high, so if you're not around to watch it, I would suggest more like 4-5 hours on low or 2-3 on high). Serve when cheese is melted. Serves 6-8 (as a side dish)
I served this as our main dish for our family of 2 adults, 3 kids, and ate it with salad, biscuits, fruit, etc. It was filling and delicious with hardly any leftovers.
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