Author: Liza Torborg

Categories
Recipes with Pictures Soups Vegetables Vegetarian

Black Bean Soup with Corn

I got this recipe from chef Tom Skold at a soup and salad cooking class. Be careful to use just a little of the sriracha sauce until you know how spicy you like it. It’s very potent stuff!

2 T. olive oil
1 medium white onion, diced
6 garlic cloves, chopped
2 tsp. cumin, ground
2 C. chicken stock
2 – 10 oz. cans tomatoes with green chilies (Rotel)
2 – 15 oz. cans black beans, drained
1 1/2 C. Frozen corn
Salt, to taste
Sriracha hot chili sauce, to taste
Sour cream, to garnish

Heat olive oil in a quart saucepan and sweat the onion until translucent. Add garlic and cumin and cook another two minutes.

Add stock, tomatoes and chilies, and beans. Bring to a boil. Puree part of the soup (a little more than half) to give it some body. Add the corn and season to taste. Serve in warm bowls garnished with crumbled tortilla chips and dollops of sour cream.

Serving size: 6

Categories
Appetizers Beef Pork Recipes with Pictures

Italian Sausage Wontons

This delicious appetizer (which more often than not turns into full-on dinner) has been a staple at our New Year’s Eve Olympics celebration for a few years. It fits all the requirements of our NYE menu: cheesy, tasty, and easy to make.

1 lb Italian sausage (cooked, drained)
1 large jar pimentos
3-4 C. shredded Mexican cheese
1 C. ranch salad dressing
3-4 boxes of wonton cups (mini fillo shells by Athens)

Mix ingredients together in a bowl.  Fill wonton cups/mini fillo shells and place on a baking sheet or stone.  Bake 10 minutes at 350 degrees.

Categories
Chicken Dips Recipes with Pictures

Buffalo Chicken Dip

This version of buffalo dip is creamy and has just enough heat. It’s a huge hit at parties when served with tortilla chips and celery. It also makes a mighty fine dinner. Or so I’ve heard.

2-3 large chicken breasts, cooked and shredded
1/2 C. to 3/4 C.. wing sauce (I use Frank’s Red Hot Wings Sauce, Buffalo)
1 8 oz. package cream cheese, softened
1/2 C. ranch dressing
1 1/4 C. shredded cheddar, divided

Preheat oven to 350 degrees. Combine shredded chicken and wing sauce in saucepan on low until all chicken is covered in sauce. Add cream cheese, ranch dressing and 3/4 C. cheddar cheese. Stir together until combined. Pour in small, greased casserole dish and sprinkle with 1/2 C. cheddar cheese. Bake at 350 degrees for 25 minutes. Remove from oven and let sit five minutes before serving.

Categories
Beef Main Dishes Recipes with Pictures

Easy Crock Pot French Dip Sandwiches

I am always looking for ways to use up a roast without having to eat … roast. This is a fabulous recipe I got from my friend Erin. She is pretty much the queen of making easy food that tastes like it took all day to prepare. (Well, technically this does take all day.) Most importantly, it’s impossible to mess this up. Enjoy!

3-4 lb. beef roast
2 onions (sliced)
5 C. water
1/2 C. soy sauce
1 envelope Lipton Onion Soup Mix
1 clove garlic, minced
Rolls or hoagies
Thinly sliced Swiss cheese

Place roast in large crock pot. Add other ingredients. Cook on low for 6-9 hours (depending on how hot your crock pot is). Shred beef and place on buns; top with cheese and broil 3-4 minutes or until cheese is melted. Serve with juices for dipping.

Categories
Breads & Rolls Recipes with Pictures

Banana Flaxseed Bread

1/2 C. flaxseed, ground
3 bananas, mashed
1/4 C. vegetable oil
1/4 C. white sugar
1/4 C. brown sugar
2 eggs
3/4 C. all-purpose flour
3/4 C. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
  2. In a large mixing bowl, beat together banana, oil, sugar and eggs.
  3. In a separate bowl, mix together flour, baking powder, baking soda, salt, and ground flax seed.
  4. Gradually stir flour mixture into banana mixture.
  5. Spoon batter into prepared loaf pan.
  6. Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.

 

Categories
Casseroles Chicken Main Dishes Pasta Recipes with Pictures

Baked Orzo with Chicken, Tomato and Feta

1 medium onion, finely chopped
3 cloves garlic, minced (I often use more)
1 tsp. dried basil (I use much more)
2 T. olive oil (divided)
1/2 C. white wine
1 large can petite diced tomatoes (28 to 32 oz)
1 tsp. salt (optional)
1 1/2 to 2 lbs diced cooked chicken
1 lb. orzo pasta
1/2 C. black olives, pitted and chopped (optional)
1 to 1 1/2 C. crumbled feta (to taste)

  1. Preheat oven to 425.
  2. Cook onion, garlic and basil in 1 Tbsp oil in a 4-quart heavy pot over moderately high heat until onion is softened (about 3 minutes – but I usually do them longer). Add wine and boil until reduced by half (about 3 minutes). Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened (about 8-10 minutes).
  3. While sauce is being prepared, cook orzo to al dente (don’t overcook, as it will become mush in the sauce). Reserve 1/2 C. of pasta cooking water and then drain orzo. Return orzo to pot and toss with remaining 1 Tbsp of oil. Stir in sauce and chicken, then reserved cooking water (note: I generally don’t add much of the water (if it looks dry, I add just a bit of it), then add olives, salt and pepper to taste.
  4. Spoon into an oiled 13 x 9 baking dish, then sprinkle with feta. Bake uncovered in middle of oven until cheese is slightly melted and pasta is heated through (approx 15 minutes).

    Note: Makes excellent left-overs (just microwave). Can be made a day ahead for a dinner party (it actually tastes better on day 2, in my opinion!)

Categories
Cookies Desserts Recipes with Pictures

Monster Marshmallow Cookies

Monster Marshmellow Cookies from the Bartholomew Buffet - bbuffet.com

I discovered this recipe in Food Network Magazine (a Christmas gift that I LOVE!). I saw the picture one day and made these cookies the next. They are A-M-A-Z-I-N-G! As you’re mixing the dough you’ll probably think to yourself “There is no WAY I can possibly mix in any more ingredients,” but keep going. You’ll be tired but happy. Oh — and you may need to double the chocolaty topping and/or use more half and half. I found it a bit too thick to drizzle … more like “plop.”

2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 sticks butter, softened
1 C. granulated sugar
1 C. packed light brown sugar
2 large eggs, at room temperature
1 T. vanilla extract
2 C. quick-cooking oats
1 1/4 C. crispy rice cereal
1 C. milk chocolate chips
1 C. coarsely chopped pecans
1 C. miniature marshmallows

TOPPING:
1/2 C. milk chocolate chips
1/2 C. miniature marshmallows
2 1/2 tsp. half-and-half
Pinch of cayenne pepper
1/3 C. finely chopped pecans

  1. Making the cookies: Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine the flour, baking powder and baking soda in a large bowl.  In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy.  Beat in the eggs one at a time on medium speed, then beat in the vanilla.  Add the four mixture and beat on low speed until combined.
  2. Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon.  Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Transfer to racks to cool.
  3. Making the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes.  Remove from the heat. Stir in the pecans.  Drizzle the mixture over the cookies and let set, about 4 hours.
Categories
Candy Desserts Recipes with Pictures

Creamy Peanut Butter Fudge

4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract

  1. Grease a 9×13 inch baking dish.
  2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes.
  3. Remove from heat; stir in marshmallow creme until well incorporated and melted.
  4. Stir in peanut butter and vanilla until smooth; spread in prepared pan.
  5. Let cool before cutting into squares.
Categories
Chicken Main Dishes Recipes with Pictures

Cheddar Chicken

Cheddar Chicken recipe from the Bartholomew Buffet - bbuffet.com

I tore this recipe out of Real Simple magazine, since I am always looking for something good and easy for dinner. (The fact that I then actually made it is quite impressive, if I do say so myself.) Though it’s not exactly a healthy chicken dish, my kids gave it a 9 out of 10 and a “one hundred HUNDRED” out of 10. Which means they ate it. Which means it’s a winner! The adults loved it, too.

16 buttery crackers (such as Ritz), crushed (about 3/4 C.)
6 oz. sharp Cheddar, grated
1 clove garlic, finely chopped
Kosher salt and pepper
4 – 6 ounce boneless, skinless chicken breasts
4 T. unsalted butter, melted

  • Heat oven to 350 degrees. In a bowl, combine the crackers, cheese, garlic, and 1/4 teaspoon each salt and pepper.
  • Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined backing sheet.
  • Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes.
Categories
Chicken Pasta Recipes with Pictures

Ellen’s Summer Bruschetta Pasta

Ellen's Famous Brushetta Pasta Recipe from the Bartholomew Buffet | bbuffet.com

My cousin Ellen — an amazing cook and baker — came up with this great recipe this summer. Everyone who had already tried it swore that I would love it and my kids would eat it, and they were right. It really is the perfect summer dish. Fresh basil and garlic are a must (but canned tomatoes make it so easy).

1 12 oz. box bow-tie pasta
1 28 oz. can diced tomatoes
1/3 C. olive oil
1 6 oz. package Parmesan cheese
3-4 cloves garlic, chopped
1/3 to 1/2 C. basil, chopped
Salt and pepper, to taste
3-4 Chicken Breasts, cooked and sliced (optional)

Cook pasta according to directions on the box. In a medium bowl, mix together tomatoes, olive oil, cheese, garlic, basil, salt and pepper. Drain pasta and return noodles to pot. Add tomato mixture to pasta and stir over low heat (only takes a minute or two to warm tomatoes). Add sliced grilled or baked chicken breasts and stir.