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Esteemed Contributor
Posts: 6,091
Registered: ‎02-26-2012

Re: JANUARY 2023 RECIPE GAME

I had to go looking for something as I almost never use white potatoes. The one recipe I do like to make, no one else in my family likes. It's on the "we don't need to have these again" list. (It's creamed potatoes and peas. Which apparently is gag worthy at my house).

 

I am going to make this recipe w/ a few additional versions for the gang coming to watch football at my house this weekend.

 

Loaded Baked Potato Rounds - Taste of Home

Potato rounds.PNG

 

Ingredients - For Potato Rounds
4 medium WHITE POTATOES (about 7 ounces each), cut into 1/4-inch slices
3 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper

 

Ingredients - For Topping
3/4 cup shredded part-skim mozzarella cheese
3/4 cup sour cream
2 green onions, sliced
1/2 teaspoon kosher salt
1/8 teaspoon pepper
6 bacon strips, cooked and crumbled

 

 

Directions
Preheat oven to 425°. Toss together potato rounds, olive oil and seasonings. Place potato rounds on greased 15x10x1-in. pans. Roast until tender, 12-15 minutes.


Mix the first 5 topping ingredients; spoon onto potato slices. Top with crumbled bacon. Transfer to serving platters. Serve immediately.

 

Next Ingredient: BLACK BEANS

"What we practice daily is what we build a life on. Practice peace, love & kindness."
Honored Contributor
Posts: 10,511
Registered: ‎03-26-2010

Re: JANUARY 2023 RECIPE GAME

[ Edited ]

@kate2357 ...you sure have a wealth of good recipes to share here!  Thanks!  I like seeing pics too. They all sound good.  I am ready to try new things...stuck in cooking rut.  Just went to store and bought a roast to fix the crock pot roast recipe you posted.  I also bought a can of black beans for another recipe I might try (found on barley box I bought for another recipe).   Recipe follows....

Honored Contributor
Posts: 10,511
Registered: ‎03-26-2010

Re: JANUARY 2023 RECIPE GAME

[ Edited ]

I have not tried this recipe yet.  I found it on a box (Quaker) of barley which I purchased for another recipe. 

****EDIT TO SAY....I fixed this and really liked it.  I did use the salsa.  


Chicken Barley Chili

 

1 can (14 1/2 oz) diced tomatoes, undrained

  (seasoned ok)

1 jar (16 oz) salsa or tomato sauce

1 can (14 1/2 oz) chicken broth

1 cup medium barley

4 cups water

1 tablespoon chili powder

1 teaspoon cumin

1 can (15 oz) BLACK BEANS, drained and rinsed

1 can (15 1/4 oz) whole kernel corn

3 cups chicken breast, cooked and cut into bite-size pcs.

   ( about 1 1/2 lbs.)

 

In 6 quart pan, combine first 7 ingredients.  Over high heat bring to a boil; cover and reduce heat to low.  Simmer for 40 minutes, stirring occasionally.  Add BLACK BEANS, corn and chicken; increase heat to high until chili comes to a boil.  Cover and reduce heat to low.  Simmer another 5 minutes or until barley is tender.  If chili becomes too thick, add more chicken broth or water until chili is desired consistency.  If desired, top with shredded cheese and sour cream.  Makes 11 (1 cup) servings.

 

NEXT INGREDIENT ..... CARROTS

 

 

Esteemed Contributor
Posts: 6,091
Registered: ‎02-26-2012

Re: JANUARY 2023 RECIPE GAME

I use this recipe as inspiration to make lentil soup or black bean soup. Sometimes I add in cubed ham or cooked Italian sausage. I don't always have a parmesan rind, in fact, I didn't even know about freezing a parm rind until it came up on the message board. It does make the soup taste rich. I love parmesan.

 

I do tend to cut my carrots in strips vs rounds ... couldn't tell you why, except maybe less chopping? 

 

 

 

Crockpot Lentil Soup - Well Plated

Carrot and lentil crockpot soup.PNG

 

Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion diced
4 medium CARROTS peeled and cut into a ½-inch dice
3 stalks celery thinly sliced
1 ½ teaspoons Italian seasoning
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon black pepper
4 cloves garlic minced
1 1/2 cups French green lentils or brown lentils; I do not recommend red lentils, which are more delicate and break down when cooked for a long period
1 can fire-roasted diced tomatoes 15 ounces
1 can crushed tomatoes 15 ounces
4 cups low-sodium vegetable broth
Parmesan rind optional; add it if you have it
1 tablespoon red wine vinegar
½ teaspoon granulated sugar
For serving: chopped fresh parsley and Parmesan

 

Instructions

In a large skillet, heat the olive oil over medium high. Once the oil is hot, add the onion. Cook the onion, stirring often, until it is very soft and beginning to nicely brown and break down, about 8 minutes. Add the carrots, celery, Italian seasoning, salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Transfer to a 6-quart or larger slow cooker.


To the slow cooker, add the lentils, diced tomatoes, crushed tomatoes, and vegetable broth. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, or until the lentils are tender and retain a slight amount of pleasant chew but are not mushy.
Remove the Parmesan rind (if using). Stir in the red wine vinegar and sugar.

 

If the soup is too thick for your liking, thin with a bit of water or additional broth until you reach your desired consistency. Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

 

Next ingredient: YOUR CHOICE OF SQUASH

"What we practice daily is what we build a life on. Practice peace, love & kindness."
Honored Contributor
Posts: 9,937
Registered: ‎03-09-2010

Re: JANUARY 2023 RECIPE GAME

I woke up with my mom on my mind, as today would've been her 98th birthday.  I know this recipe is an oldie and has probably been mentioned here several times, but it was one of her favorites and I feel compelled to post it.

 

When she and my dad were in their last years and their appetites were finicky I made this for them often, and they always enjoyed it.

 

 

zucchini pie this one is GF.JPG

 

Impossible Zucchini Pie

 

3 cups zucchini, sliced thin or shredded

1 small onion, chopped

1 cup Bisquick

4 eggs, beaten

1/2 cup vegetable oil

1/2 cup Parmesan cheese

1 teaspoon parsley flakes

1/4 teaspoon salt

1/4 teaspoon pepper

 

Mix it all together until incorporated, don't overmix.

Pour into a greased 8x8 pan.

Bake at 375° until lightly browned - about 45 minutes.

Best served warm.

Freezes well.

 

Next ingredient: poached chicken

 

 

~ house cat ~
Honored Contributor
Posts: 10,511
Registered: ‎03-26-2010

Re: JANUARY 2023 RECIPE GAME

@house_cat ...what a sweet, touching story about your parents.  Thanks for sharing this special recipe.  I like zucchini and will try it.  I only have one other zucchini recipe.  It is similar but uses Pepperidge Farm Stuffing Mix.  Enjoy your day and good memories.

 

NEXT INGREDIENT .... POACHED CHICKEN

Esteemed Contributor
Posts: 7,757
Registered: ‎11-15-2011

Re: JANUARY 2023 RECIPE GAME

[ Edited ]

 

Chicken Salad with Walnuts and
Tarragon Mayo

 

4 skinless, boneless chicken breast halves

(1 1/2 lbs)

1/3 cup walnuts pieces (toasted)

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon finely chopped or dried tarragon

1 tablespoon snipped chives or green onions

1 tablespoon fresh lemon juice

Salt and pepper to taste

4 celery ribs with leaves from the light green inner heart, finely chopped

 

  1. Poach chicken breasts.  Let cool.  Cut into small cubes.

  2. Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until golden brown. Let the walnuts cool, then coarsely chop them.

  3. In a large bowl, whisk the mayonnaise with the mustard, tarragon, chives and lemon juice. Add the chicken, walnuts and celery, season with salt and pepper and toss to coat thoroughly.

Make Ahead: The chicken salad can be assembled and refrigerated overnight.
Add the toasted walnuts just before serving.  Enjoy!

 

Great on croissants or finger sandwiches.

 

Next ingredient:  Egg noodles

 

Honored Contributor
Posts: 10,511
Registered: ‎03-26-2010

Re: JANUARY 2023 RECIPE GAME

Buttery Italian NOODLES*

 

1 (8 oz) package EGG NOODLES

1/2 to 1 envelope Dry Italian Dressing Mix

1/2 cup half-and-half

1/2 stick butter

1/4 cup grated fresh Parmesan Cheese

 

Cook NOODLES per package directions; drain well.  Add remaining ingredients and toss to blend.  Serves 4.

 

* I have not tried this recipe yet but think I will with shrimp or chicken.

 

NEXT INGREDIENT ..... MUSTARD...dry or regular

Honored Contributor
Posts: 9,937
Registered: ‎03-09-2010

Re: JANUARY 2023 RECIPE GAME

@walker 

 

Another winner!  I can't wait to try it... in fact, it might be tonight to go with our salmon.  Years ago I would buy those awful packages of Lipton dehydrated noodles - DH loved them and I didn't know how to cook, so they worked for us at the time. This sounds similar, except with much better ingredients. I think he'll be happy to see it on his plate.

 

NEXT INGREDIENT ..... MUSTARD...dry or regular

~ house cat ~
Esteemed Contributor
Posts: 6,091
Registered: ‎02-26-2012

Re: JANUARY 2023 RECIPE GAME

I hope dijon mustard is okay ....

 

Cheesy Honey Mustard Ham Rolls - Family Fresh Meals

Ham Rolls.PNG

 

 

Ingredients
1 tube Pillsbury pizza dough
2 cups ham diced small
8 slices cheddar or American cheese
1/4 cup  Dijon MUSTARD
3  tbsp Honey
¼ cup  butter melted
½ tsp garlic minced
sprinkling Parsley dried

 

Instructions
Preheat the oven to 375 degrees F. Roll out the pizza dough and using a rolling pin, roll it to about ¼ inch thick.


 In a bowl, mix the Dijon mustard and the honey. Spread it liberally over the surface of the pizza dough.


Sprinkle the diced ham evenly over the dough.


Lay the cheese over the ham, covering as much to the end of the dough (and break apart some pieces to cover large bare spots)
Carefully roll the dough up starting from the long side.


When the dough is completely rolled, make 2” cuts with a sharp knife. After each roll is cut, place cut side down in a greased baking dish.


Bake in the oven for approximately 20 – 25 minutes.
In a bowl, mix the melted butter, garlic and parsley together. When cooking time is complete, remove from the oven and brush the tops of the rolls with the butter mixture.

 

Next Ingredient: THAI CHILI SAUCE

"What we practice daily is what we build a life on. Practice peace, love & kindness."