foodie 1

Saturday, February 28, 2009

Fiesta Casserole

This is a recipe from my mom.  It's basically a version of the ever popular taco dip.  It was one of the most requested meals by me and my sister growing up.

Fiesta Casserole
from my mom

1 pound ground beef (You can also use turkey.)
1 package taco seasoning mix
1 can refried beans (I use the fat free, spicy kind.)
1 can cheddar cheese soup
1 cup shredded Monterey Jack Cheese (One of the Mexican blends would work too.)
1/2 cup sliced black olives
1 cup sour cream
2 green onions, sliced
2 tomatoes, diced
tortilla chips

  • Brown meat, adding taco seasoning according to package directions.
  • Spread beans in bottom of casserole dish, cover with cooked and seasoned meat.
  • Pour soup over meat, sprinkle with shredded cheese, then olives.
  • Cook in microwave on high for 15 minutes on until cheese melts and mixture is bubbly.
  • Place sour cream over cheese, top with green onions and tomatoes.  

Tilapia and Roasted Corn

I saw this in the February edition of EveryDay with Rachael Ray and knew it would be perfect for a Friday night during Lent.  I scaled it back for just two fillets, because that's all we had.  It was yummy and something different to do with tilapia, since we normally just coat with bread crumbs ala fish "fry."  It was easy and simple, and we served it with a cheesy rice mix.

Tilapia with Roasted Corn
Serves 4, Prep: 10 minutes, Cook: 10 minutes

1/4 cup mayonnaise
2 teaspoons chili powder
4 tilapia fillets (1 pound total)
1 1/2 cups frozen corn, thawed (I used canned.)
1 lime, cut into 4 wedges

  • Preheat the broiler.
  • In a small bowl, combine the mayonnaise, chili powder and 1/4 teaspoon salt.  
  • Grease a 9-inch square baking dish with 1 teaspoon of the mayonnaise mixture.  Place the tilapia fillets in the baking dish and coat with the remaining mayonnaise mixture.  Top with the corn. 
  • Broil until the corn is lightly browned and the fish is cooked through, about 10 minutes.  Serve with the lime wedges.  

Thursday, February 5, 2009

Bacon Jalapeno Corn Chowder

This is one of our favorite soups. We got the recipe from my parents. My mom had cut it out of the newspaper ages ago and made one time when we were visiting them. They had some leftover fresh corn cut right off the cob and used that though the recipe calls for frozen corn. I prefer it with the fresh corn as it is much creamier, but the frozen corn works just as well, especially in the winter. Since she only had a newspaper clipping of just the recipe, I don't have a source to credit really, but I think it's a recipe worth sharing anyway. I did make some changes in terms of preparation methods, but the ingredients are basically the same, with the addition of more bacon.

Bacon Jalapeno Corn Chowder

2 bags (16 ounces each) frozen corn
1/2 pound center cut bacon, chopped
1 cup chopped onion
1 jalapeno pepper, diced
2 tablespoons flour
1 cup chicken broth
3-4 cups milk
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste

  • Cook the corn according to package directions, omitting salt and fat. Drain and set aside.
  • In a heavy stockpot, cook bacon until crisp. Remove from pan and drain on paper towels. Pour off all but two tablespoons of bacon fat.
  • Saute onion and jalapeno in stockpot until soft, about 5 minutes.
  • Sprinkle flour over the mixture in pot and cook for 2-3 minutes.
  • Add the chicken broth, corn and 3 cups of milk to mixture. Stir to combine.
  • Season with cumin, chili powder, salt and pepper. Continue to cook, stirring frequently until hot and thick.
  • Use an immersion/stick blender to create desired consistency. Add more milk, if needed to thin out as desired.

Wednesday, February 4, 2009

Pepperoni Pizza Dip

This has become one our favorite dips to have at a party, or to bring as a guest. It was originally Sausage Pizza Dip and from EveryDay with Rachael Ray. We thought it would work if we used pepperoni instead of the sausage, and it does! We think it's just as yummy, if not yummier! We lighten it up a bit by using fat free or low fat cream cheese. You could use 2% shredded cheese as well, but I find that doesn't work as good for the top layer as it doesn't melt quite as nicely as full fat cheese. I've thought of using turkey pepperoni too, but we haven't tried that variation yet. I didn't remember to take a picture until after we started eating it, so it's already been attacked.

Pepperoni Pizza Dip
adapted from Sausage Pizza Dip from Every Day with Rachael Ray, December 2006

1/2-3/4 pound pepperoni, we use a stick, cut in a small dice
Half of an onion, finely chopped
2 cloves of garlic, finely chopped
8 ounces cream cheese, softened
1 cup shredded scamorza or mozzarella cheese, we used a 6 cheese Italian blend
2/3 grated Parmesan cheese
2 pinches dried oregano
1 cup tomato sauce, we use a jarred pizza sauce

  • In a medium skillet, heat the diced pepperoni over medium-high heat. It will release a fair amount of grease. When it is heated through, drain off all but a few tablespoons of the fat.
  • Reduce the heat to medium, push the pepperoni to the sides of the pan, add the onion and garlic to the center and cook until tender, 6 to 8 minutes. Mix together with the pepperoni and remove the pan from the heat.
  • Preheat the broiler with the rack set 8 to 10 inches away from the heat.
  • Combine the cream cheese with half the shredded mozzarella and half the Parmesan. Stir in the oregano and then fold in the pepperoni mixture.
  • Spread the mixture into a casserole. Top with the tomato sauce and the remaining cheeses. Cover with foil and broil for 2 minutes, then uncover and broil until bubbling, about 5 minutes.

The recipe suggests to serve with sliced semolina bread. We serve with pizza crust triangles.

We make or purchase pizza dough, arrange it on a pizza stone, poke holes in it with a fork, brush olive oil on top, season with Italian seasoning and grated Parmesan and then bake as directed.

Vegetable Meatloaf with Balsamic Glaze

This recipe's name is a bit misleading. It does have many veggies in it, but I would call it a turkey meatloaf. Oh well. It's credited to Bobby Flay and is from the Feb/Mar 2009 edition of the Food Network Magazine. We really liked it. It had a nice balance of spiciness in the glaze. I choose the recipe because Zach really loves the flavor of balsamic vinegar, so I thought he would enjoy it. We would definitely make it again!

Bobby Flay's Vegetable Meatloaf with Balsamic Glaze
Food Network Magazine, Feb/Mar 2009
serves 8

2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey
1 cup panko bread crumbs
1/2 cup grated Parmesan or Romano cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

  • Preheat the oven to 425 degrees.
  • Heat the oil in a large saute pan over high heat. add the zucchini, bell peppers, garlic paste and 1/4 teaspoons red pepper flakes. season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
  • Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
  • Gently press the mixture into a 9x5 inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl. Brush the mixture over the entire loaf.
  • Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.