Easy Mac & Cheese

Easy Mac + Cheese

 

2¼ cups elbows macaroni, cooked and drained

1 can cheddar cheese soup

1 can cream of chicken soup

1½ cup skim milk

1 cup shredded cheddar cheese

1½ cups stuffing mix

Salt and pepper to taste

4-5 slices smoked ham, chopped

 

After the elbows are drained, add soups and milk to pot with elbows.  Stir to mix well.  Add ham, salt and pepper and mix well.  Pour into lightly greased baking dish.  Combine stuffing mix and shredded cheese together and spread over top.  Bake at 375º for 35-40 minutes until bubbly on top.  Let stand ten minutes before serving.

 

 

© Crackerberries 2014

Swedish Spiced Pecans

Swedish Spiced Pecans

 Great idea for Easter baskets other than candy.

12 oz. pecan halves
3 tbsp. salted butter...
1 egg white
½ cup white sugar
1 tsp. ground cardamom
¼ tsp. cayenne pepper

Line cookie sheet with aluminum foil. Slice butter into six small pieces and spread across baking sheet. Put in oven and preheat to 350º.

Beat egg white and sugar until thick and white and glossy (about six minutes with an electric mixer or two minutes with a Magic Bullet). Sprinkle in cardamom and cayenne pepper. Whip for a few seconds and then add pecans.

Tilt pan to coat completely with butter. Spread pecans across baking sheet. Bake at 350º, stirring every ten minutes for a total of 30 minutes. Cool on wire rack.

Store in fridge for 1 month.

 

© Crackerberries 2014

Sriracha Chicken Sandwich

Open-Face

Sriracha Chicken Sandwich

13 oz chicken breast

¼ cup Italian dressing

1 garlic + herb roll, cut in half length-wise

2 slices cheddar cheese

¼ onion, sliced

1 Chile pepper, sliced

1 tbsp sriracha rooster sauce

2 tbsp sour cream

2 tbsp fig BBQ sauce

Pound chicken to ¼ inch thickness and place in zip lock bag with Italian dressing.  Let stand in fridge for four-six hours. Discard dressing.  Place chicken on hot grill and cook 4-5 minutes per side.  Cut into bite size pieces.

Grill or toast roll. 

Combine sour cream, sriracha sauce, and BBQ sauce and mix well.  Spread over grilled roll.  Lay chicken over sauce and top with sliced onions.  Cover with cheese and sprinkle with Chile pepper.  Place under broiler 1-2 minutes until cheese starts to bubble.

Serve with favorite side dish.

© Crackerberries 2013

Open Face Turkey Burger

Open Face Turkey Burgers with Dilly Garlic Sauce

13 oz ground turkey

¼ cup cracker crumbs

½ tsp cumin

½ tsp thyme

¼ tsp marjoram

¼ tsp black pepper

1 tbsp Srirache sauce (Hot Rooster Sauce)

Combine all ingredients and shape into 4 patties.  Place in fridge for 2-3 hours before cooking.  Cook on griddle over medium heat 4-5 minutes per side.

Build over grilled garlic rolls, lettuce, tomato and top with dilly garlic sauce.

Sauce:

4 Tbsp fat-free sour cream

1 tsp minced garlic (I used jar garlic for the juice)

1 tsp fresh snipped dill

Stir ingredients together and let stand in fridge for 2-3 hours to incorporate flavors.

© Crackerberries 2013

Brown Rice Muffins

Brown Rice Muffins

Brown rice is supposed to be good for you, but if it’s plain it’s just so… blah!  There seems to always be a ton of leftover rice.  What to do with it?  Make muffins.  These are not a sweet muffin, so are a great addition to a bowl of soup or chowder.  They taste good plain or you could add jam or butter, depending on your sweet tooth.

1 cup skim milk

¼ cup vegetable oil

1 tsp maple flavoring

2 eggs

1½ cup cooked brown rice

2 cups whole wheat flour

¼ cup brown sugar

3 tsp baking powder

½ tsp salt

¼ tsp cinnamon

¼ cup chopped pecans

 Heat oven to 400°

Spray bottoms of 12 muffin cups with non-stick cooking spray.  Combine milk, oil, maple flavoring and eggs in medium bowl and mix well.  Stir in rice.  Add flour, brown sugar, baking powder, salt and cinnamon and stir just until moistened (batter will be lumpy).  Fold in pecans. 

Divide evenly amongst muffin tins.  Bake 18-20 minutes until golden brown.  Immediately remove from pans. 

© Crackerberries 2013

Cajun Pork Stew

Cajun Pork Stew

9 oz pork tenderloin, cut into bite size pieces

¼ cup flour

1 tsp Old Bay seasoning (garlic & herb)

½ tsp ground black pepper

¼ tsp cayenne pepper

1 tsp Creole seasoning

1 tbsp canola oil

3 cloves garlic, minced *

1 onion, diced

1 stalk celery, finely chopped

1 can chicken broth

1 can diced tomatoes and green chilies

¾ cup frozen corn

2 cups kidney beans, drained and rinsed

3 medium potatoes, peeled and diced

½ tsp rosemary leaves, crushed

Kosher salt

Combine flour, seasonings and peppers in zip lock bag.  Add pork and shake to coat well.

Heat oil in Dutch oven; add pork, garlic, onions and celery.  Cook until pork is golden brown and vegetables are tender.

Carefully pour in chicken broth.  Add potatoes and rosemary; bring to a boil.  Cover and reduce heat to simmer for 30-45 minutes.

Add corn, beans and tomatoes.  Sprinkle with kosher salt and simmer 30 minutes longer.  If desired thickness is not achieved, combine 1 tablespoon of cornstarch with one tablespoon of water and add to stew during the last ten minutes of cooking.

Serve with dollop of sour cream.

• I do not have a garlic press however I do have a meat mallet.  I put the garlic in a zip lock bag and use the meat mallet a couple of whams and voila … minced garlic.  Also if you are using a lot of garlic cloves, peeling is tedious.  Add the garlic cloves to boiling water for 30 seconds, drain, let cool and skins slip right off.

© Crackerberries 2013

Soup

BBC Soup

(Beef, Barley & Cabbage)

5 oz beef sirloin

½ cup barley

8 cups cabbage, shredded

5 cups beef broth

2 carrots, peeled and finely sliced

1 onion, coarsely chopped

1 can diced tomatoes w/green chilies

4 tbsp cooking sherry

1 tbsp Italian seasoning

Salt & pepper

Sear the beef over medium-high heat in cast iron skillet on both sides to brown.  Turn off heat and let stand ten minutes before cutting into small bite size pieces.  In large Dutch oven, combine all remaining ingredients except barley and beef.  Bring to a boil and cook five minutes.  Reduce heat, add barley and beef and simmer covered for 1½ hours.  (This could also be transferred to a crock pot and cook on low for three hours.)

Serve with black olive and garlic focaccio.

© Crackerberries 2013

Eggplant Lasagna

Eggplant-Spinach Lasagna

1¼ lb eggplant, thinly sliced

1 lb ground beef

1 onion, chopped

2 stalks celery, finely chopped

3 cloves garlic, minced

3 cups baby spinach

1½ cups shredded low fat mozzarella cheese

1½ cups low fat cottage cheese

3 slices Colby jack cheese

2 tbsp parmesan cheese

1 pint stewed tomatoes

1 egg, slightly beaten

Preheat oven to 375°.

Cook ground beef in skillet until brown.  Drain off grease and add onions, garlic and celery and cook for about 5 minutes.

Combine cottage cheese, mozzarella cheese, egg, spinach and 1 tablespoon of parmesan cheese in medium bowl and mix well.

Spray 9x9 baking dish with cooking oil.  Layer one third of eggplant in bottom of dish.  Spread half of the meat mixture over top and then half of the cottage cheese mixture, repeat layers ending with eggplant.  Lay slices of Colby Jack strategically over eggplant and pour stewed tomatoes over the top.  Sprinkle with remaining parmesan cheese and cover.  Cook 375° for 45 minutes.  Remove cover and cook an additional 15 minutes.  Let cool at least ten minutes before serving.

© Crackerberries 2013

Granitas

Strawberry Watermelon Granita

Granita: semi-frozen dessert made from sugar and water and various flavorings.

Put metal baking pan in freezer to chill while preparing the mixture.

1½ cups strawberries (I used previously frozen)

3 cups cubed seedless (or remove the seeds) watermelon

½ cup sugar

1 Tbsp lime juice

Blend ingredients until smooth.  Pour into metal baking pan and place in freezer for one hour.  No longer, no less, exactly one hour.  Remove and use a fork to mash down any big chunks.  Return to freezer for 2 more hours.  Scrape surface until flakey with a fork, like shaved ice.  Scoop in bowls and serve.  Just like homemade SNO-CONES but when you add cool whip to it, it’s even better! 

© Crackerberries 2013

Club Pedro

Club Pedro

1 lb ground beef

1 medium onion, chopped

10 oz diced tomatoes with green chili peppers

1 tsp fresh ground pepper

1 avocado, sliced

6 slices cheddar cheese

6 flour tortillas

1 tomato sliced

Shredded lettuce

Brown ground beef in skillet and drain off liquid.  Add onions and tomatoes with chili peppers and cook until onions are tender.  Divide burger mixture into tortillas and top with sliced avocado.  Roll and top with one slice cheese.  Serve with shredded lettuce and sliced tomatoes.  Serves 6

© Crackerberries 2013

Tuna and Bean Salad

Tuna & White Bean Salad

1½ cups white beans (rinsed and drained)

5 oz tuna packed in water

2 cups iceberg lettuces, chopped or torn

¼ cup chopped/sliced red onion

1 tomato, chopped

3 tbsp red wine vinegar

1 tbsp extra virgin olive oil

¼ tsp basil

¼ tsp pepper

Salt and pepper to taste

Combine tuna and beans together in bowl with onion; toss to blend. 

In small jar with screw on cover combine vinegar, olive oil, basil and pepper and shake well. 

Divide lettuce and tomato on two salad plates.  Spoon tuna mixture over top and drizzle with dressing; salt and pepper to taste.  Serve with bread sticks.

© Crackerberries 2013

Egg Plant Provolone

Egg Plant Provolone Stuffed Chicken Breasts

9 oz chicken breast; cut in half lengthwise and pounded to 1/8 inch thickness

1 clove garlic, minced

2 thin slices provolone cheese

1 cup egg plant, sauté for 5 minutes in hot skillet sprayed with cooking oil

10 oz diced tomatoes with green chili peppers

1/8 cup Italian style bread crumbs

1 tbsp soy sauce

Salt & pepper

Salt and pepper each side of chicken breast.  Place a slice of cheese and ¼ cup egg plant on each half of the chicken.  Roll and secure with toothpicks.  Place the rolled chicken breasts in small saucer and add soy sauce.  Roll the breasts to cover and let stand in fridge for one hour. 

Preheat oven to 350°

Roll the soaked chicken in bread crumbs and place in lightly greased hot cast iron skillet.  Cook over medium high heat for three minutes per side.  Place in oven and cook at 350° for 20 minutes. 

In small sauce pan combine tomatoes and remaining egg plant and heat till hot.  Spoon over chicken and serve with favorite side dish.

© Crackerberries 2013

Vegetable Pasta

Egg Plant & White Bean Pasta

FOR BEANS:

1¼ cup dry great northern beans

24 oz chicken broth

½ tsp celery salt

½ tsp Italian seasoning

½ tsp chili powder

½ tsp red pepper flakes

Soak beans overnight.  Drain and rinse.  Place beans, broth and seasonings in crock pot on low setting.  Cover and cook for 6 hours.  Do not remove the cover during cooking.  After 6 hours, stir, cover and let cool for two hours.

FOR EGG PLANT:

4 cups peeled and cubed eggplant (about 1 lb)

¾ cup chopped celery and leaves (I used the tops)

¾ cup chopped red onion

2 tbsp cooking sherry

2 tbsp fresh chopped basil

3 cloves garlic, minced

1 pint stewed tomatoes

½ cup rotini pasta

Combine celery, onion, and garlic in lightly sprayed Dutch oven and cook on medium high just until aromatic.  Add tomatoes, basil, sherry, egg plant and two cups of the beans (not drained).  Bring to boil, reduce heat; cover and simmer for 30 minutes, stirring often. 

Cook pasta according to package directions.  Drain and add to egg plant mixture.  Serve with side salad and bread sticks.

Yield:  6 one cup servings

© Crackerberries 2013