Creamy Penne Primavera with Ham

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Creamy penne primavera with ham recipe

If you looking for a really good dish for a graduation party or pot luck supper give this Creamy Penne Primavera with Ham a recipe a try. It has a really good combination of cheeses, is quick to prepare, and the dish is large enough to serve to a crowd. This recipe uses fresh broccoli and carrots, but I am sure you could substitute with frozen if you need to. This is a mildly seasoned recipe so you might want to salt and pepper the sauce to taste before mixing it into the penne.
Give this one a try – enjoy

Creamy Penne Primavera with Ham
 
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Author:
Recipe type: Main
Serves: 14 - 1 cup
Ingredients
  • 1 pound penne pasta
  • 3 cups broccoli florets
  • 3 carrots (peeled and diced)
  • ¼ cup unsalted butter
  • 4 cloves garlic (crushed and minced)
  • ¼ cup all-purpose flour
  • 2 cans chicken broth (14.5 ounces each)
  • 1 ½ cups Italian cheese blend
  • 4 ounces cream cheese (cut into cubes)
  • ¾ cup shredded Parmesan cheese
  • 1 package deli ham (7 – 8 ounces chopped)
Instructions
  1. Preheat oven to 375F.
  2. Cook pasta according to package direction for AL dente. 2 minutes before the pasta is done add the broccoli and carrots. Drain and set aside.
  3. In a large skillet or saute pan melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Whisk in the flour and mix until smooth. Gradually add the broth stirring constantly, bring the mixture to a boil, and cook until thickened. Add the cream cheese, shredded Italian, and ¼ cup Parmesan. Stir and cook until cheese is melted. Stir the cheese sauce and ham into the penne and vegetable mixture.
  4. Pour the penne mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Sprinkle the remaining Parmesan cheese on top and bake for 20 minutes or until bubbly.
  5. Serve hot.

 Adapted from Kraft

Blondies Recipe

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blondies recipe

I have never prepared Blondies before so when I saw this recipe I had to give them a try. These bars are very rich consisting of butter, brown sugar, with white and regular semi-sweet chocolate chips. They are very good and have a rich buttery flavor.
The next time you in the mood for sweet treats give this simple Blondies Recipe a try.

Blondies Recipe
 
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Author:
Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 1 ½ cups all-purpose flour (unbleached)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter (melted)
  • 1 ½ cups light brown sugar (packed)
  • 2 large eggs (lightly beaten)
  • 1 ½ teaspoons vanilla extract
  • ½ cup semisweet chocolate chips
  • ½ cup white chocolate chips
  • 1 cup pecans (roasted and coarsely chopped)
Instructions
  1. Preheat oven to 350F.
  2. Line a 13 x 9 baking pan with aluminum foil, and lightly coat it with cooking spray.
  3. In a medium size bowl whisk together the flour, salt, and baking powder.
  4. blondies flour mixture
  5. In a large bowl mix together the brown sugar and melted butter until thoroughly combined,
  6. blondies batter mixtureand then mix in the eggs and vanilla. Add the dry ingredients and mix until just moistened.
  7. Fold in the nuts and chocolate chips. Pour the mixture into the baking pan and spread it out using a rubber spatula.
  8. folding in chocolate chips
  9. Bake for 20 to 25 minutes or until surface is shiny, cracked, and is slightly firm to the touch.
  10. Set the bars on a cooling rack to cool. Remove the bars by lifting out the aluminum foil and slice to desired size.

 Adapted from Baking Illustrated Cookbook

Chili Pasta Bake Recipe

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chili pasta bake recipe

My son was home for the weekend, and I had to work two 12 hour shifts, which did not leave me much time to cook. So he put together this Chili Pasta Bake Recipe which he later posted on his blog; blogchef.net. This recipe is simple and delicious and doesn’t take that long to prepare. It was so good I decided to put on last night’s super menu.
If you’re tight on time, and want a simple and good recipe that can be on the supper table in less than an hour, give this Chili Pasta Bake Recipe a try. Enjoy

Chili Pasta Bake Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • ½ tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • Salt and pepper
  • ½ pound medium shells
  • 15 ounces tomato sauce
  • 1 can diced tomatoes with green chilies (14.5 ounces)
  • 1 can black beans (15 ounce - drained and rinsed)
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 3 dashes cayenne pepper or to taste
  • ¼ cup water
  • 2 cups shredded Mexican cheese blend
  • ½ cups sour cream
  • 4 tablespoons green onions (sliced)
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to directions for al dente. Drain and rinse.
  3. While pasta is cooking place the chopped onion in a large skillet with the oil over medium high heat and cook until onion is translucent; about 3 minutes. Add the burger to the skillet, breaking it up with a spatula, and cook until burger is no longer pink inside; drain if needed.
  4. Add diced tomatoes with green chilies, beans, chili powder, cumin, cayenne, tomato sauce and water into the ground beef mixture, salt and pepper to taste; simmer for about 5 minutes. Add the mixture to the pasta and mix until well combined.
  5. Pour the mixture into a lightly greased 13 x 9 casserole dish. Spread the shredded cheese over the top and bake for about 30 minutes or until edges are bubbly and cheese is melted.
  6. Serve garnished with sour cream and chopped green onions.

 

Simpler Deep Fried Chicken Chimichangas Recipe

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Chimichangas recipe

Chicken Chimichangas are really good but they can be a lot of work. When I saw this simpler version of the recipe, using a microwave to do part of the cooking, I decided to give it a try. This recipe also uses flour paste to seal the edges of the pockets which worked out really well.
I have never been good at rolling or stuffing anything, my big fingers get in the way, so my wife gave me a hand and I think they came out looking pretty good.
The next time you and your family are in the mood for Chimichangas give this Simpler Deep Fried Chicken Chimichangas Recipe a try; they’re really good. Enjoy

Simpler Deep Fried Chicken Chimichangas Recipe
 
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Author:
Recipe type: Main
Serves: Makes 4
Ingredients
  • 1 ¼ cups chicken broth
  • 1 tablespoon minced canned Chile in adobo sauce
  • ½ cup long-grain white rice
  • 12 ounces chicken tender strips or 2 boneless skinless chicken breasts (I used the chicken tender’s because they cook quick, and are easy to work with.)
  • 1 tablespoon cooking oil plus oil for deep fryer.
  • 1 medium onion (chopped fine)
  • 2 garlic cloves (minced)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 can pinto beans (15 ounces drained and rinsed)
  • 1 cup shredded sharp cheddar cheese
  • ⅓ cup fresh cilantro (chopped)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water
  • 4 flour tortillas (10 inch)
Instructions
  1. In a 2 cup measuring cup mix together the chicken broth and Chile in adobo sauce.
  2. In a small microwavable bowl mix together ½ cup of the broth mixture, rice, and ¼ teaspoon salt. Microwave covered for 5 minutes or until liquid is absorbed. Set aside.
  3. Pat chicken dry and season with salt and pepper. Using 1 tablespoon of oil in a large skillet over medium high heat cook the onion until soft and onion starts to brown. Add the garlic, chili powder, and cumin; continue cooking until fragrant. Add the remaining broth, rice, and beans. Bring the mixture to a boil, reduce the heat to medium low, and add the chicken to the mixture. Cover and cook chicken to an internal temperature of 160F. Off heat; remove chicken to a cutting board, let rest for 10 minutes, and cut into ½ inch pieces. Add the chicken back into the skillet mixture, and then mix in the cilantro and cheese. Divide mixture into 4 equal portions.
  4. Preheat deep fryer to 325F.
  5. In a small bowl mix together the flour and water until smooth. Heat the flour tortillas in a microwave for about 1 minute to soften them up. Place one of the quarters of mixture in the center of each tortilla. Using a pastry brush, brush the edges of the flour tortillas with the flour paste mixture. Fold 2 sides over each other and press them together; the flour mixture will act as glue. Add some more flour paste to the ends, fold the ends over, and press to seal.
  6. Deep-fry until golden brown.
  7. Drain on paper toweling and serve hot.

 Adapted from Cooks Country Cookbook

Western Hot Dogs Recipe

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western hot dogs recipe

It has been a long winter here in Upper Michigan, but it is finally starting to warm up. It seemed good to fire up the grill without having to huddle around it to keep warm. When you’re tight for time hot dogs can be a great choice for lunch or supper. They grill quickly and there so many different combinations of condiments that can be used.
I adapted this Western Hotdogs Recipe from my son’s blog, at blogchef.net, with a few minor changes. This is a simple recipe featuring a combination of delicious flavors.
The next time, you’re tight on time, but are in the mood to fire up the grill give this Western Hotdogs Recipe a try. Enjoy

Western Hot Dogs Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • ⅔ cup barbeque sauce (divided)
  • 6 all-beef hot dogs
  • 6 slices white American cheese
  • 6 slices cooked bacon (cook until just crispy)
  • 1 cup French fried onions
  • 6 hot dog buns
Instructions
  1. Preheat and prepare grill to medium high heat.
  2. Lay the buns cut side down on the grill, and grill the buns until lightly toasted. Flip the buns and transfer them to a warming rack or cool side of the grill. Center 1 slice of cheese on each bun.
  3. Reserve 6 tablespoons of barbecue sauce, for topping the hotdogs, after they are grilled.
  4. Place the hotdogs on the grill and brush them with barbeque sauce. Roll them occasionally coating them with additional sauce until hotdogs are heated through.
  5. Place hotdogs in buns along with 1 slice of bacon. Top with 1 tablespoon barbeque sauce and 2 tablespoons of French fried onions.

 

Venison Chops with Mushroom Onion Gravy Recipe

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venison chops with mushroom onion gravy

I had some venison in the freezer I wanted to use up so I decided to put this Venison Chops with Mushroom Onion Gravy on the supper menu. This recipe is mildly seasoned and has a delicious combination of flavors. I had the venison processed at a meat processing shop so the chops were boneless and butterflied which made the cutting for this recipe really simple. If you are using back straps just cut them into ¼ inch slices.
I served this dish with egg noodles, the gravy is delicious, and so I think it would also be great over mashed potatoes.
If you have venison on hand give this Venison Chops with Mushroom Onion Gravy Recipe a try; it’s delicious.

Venison Chops with Mushroom Onion Gravy Recipe
 
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Author:
Recipe type: Main
Serves: Serves 4
Ingredients
  • 1 ½ pounds venison chops (cut into 1 ½ inch pieces)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 ¾ cups beef broth
  • ¼ ounce dried Shiitake mushrooms
  • 1 pound white mushrooms (sliced ¼ inch thick)
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 large onion (sliced thin)
  • 4 teaspoons all-purpose flour
  • 1 garlic clove (minced)
  • ¼ teaspoon thyme
Instructions
  1. Combine sugar and soy sauce into a medium size bowl. Toss the venison in the mixture coat and marinate 30 minute to one hour; tossing occasionally.
  2. While venison is marinating place ¼ cup beef broth into a small microwaveable bowl along with the dried mushrooms. Microwave for about 1 minute or until mixture is steaming, cover, and let the mushrooms set until softened. Place a coffee filter into a strainer and drain the liquid though the filter. Reserve the liquid, chop the mushrooms and set them aside separately.
  3. Drain any leftover marinate from the chops if necessary. Season the chops with ½ teaspoon pepper. In a large skillet over medium high heat using 1 tablespoon of the vegetable oil cook the chops until well browned and almost done. Remove the chops to a platter and set aside.
  4. In the same skillet over medium high heat add the other tablespoon of oil, white mushrooms, minced shiitake mushrooms, and ¼ teaspoon salt. Cook string frequently until all liquid is evaporated and mushrooms start to brown. Add the onion and another ¼ teaspoon salt to the mushroom mixture and cook stirring frequently until onion is soft, and starts to brown.
  5. Add the flour, garlic, thyme, and continue cooking and stirring until mixture is coated with the flour. Add the remaining broth, and the liquid set aside from the dried mushrooms. Stir to release any dripping from the bottom of the pan. Arrange the chops into the onion and mushrooms along with any juices that settled on the bottom of the platter. Cook over medium low heat until juices have thickened and chops are cooked to desired done-ness. (When I browned the chops I cooked them to the desired done-ness I wanted so they just had to be heated through in the mushroom onion mixture)
  6. Serve over noodles or mashed potatoes

 

Crunchy Deep-fried Fish Recipe

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curncy deep fried fish recipe

It seems like coming up with new recipes for lent can be a challenge. The market I usually shop at was running cod fillets on sale so I decided to put this Crunchy Deep-fried Fish Recipe on the menu.

The fish has a nice crunch to it and is spiced up really well. My wife thought it was a little too hot, but I thought it was just right. You can control the heat by adjusting the amount of cayenne pepper you use in the coating. If you don’t have a deep fryer, heat the oil in a Dutch oven.

Crunchy Deep-fried Fish Recipe
 
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Author:
Recipe type: Main
Ingredients
  • 1 pound good quality white fish fillets (I used cod in this recipe)
  • 2 teaspoons kosher salt
  • 1 teaspoons onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon pepper
  • oil in deep fryer for frying
  • 1 cup all-purpose flour
  • ¼ cup cornmeal
  • ½ cup cornstarch
  • 1 cup milk mixed with 1 tablespoon lemon juice – let rest 15 minutes before using. This is a substitute for buttermilk which works out especially well with the fish.
  • ½ teaspoon baking soda
Instructions
  1. Preheat deep fryer 375F.
  2. In a wide dish such as a pie dish whisk together the flour, cornmeal, salt, black pepper, oregano, cayenne pepper, onion powder, and garlic powder.
  3. In a medium size bowl mix together the milk mixture and ½ cup cornstarch.
  4. Pat fish fillets dry. Roll each piece of fish in the flour mixture, dip in the milk mixture, and then roll them again in the flour mixture.
  5. Deep fry in 2 batches until fish is golden brown.
  6. Drain on paper toweling and serve.

 

Crunchy Potato Wedges Recipe

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Crunchy Potato Wedges Recipe

These crunchy potato wedges take quite a bit of time; but they are so good. The combination of spices, cornstarch, and flour create a delicious and crunchy deep fried potato.
Usually when there are leftover over fries, I toss them, but for some reason I decided to keep the leftovers from this recipe and I was glad I did – reheated they were still very good.
Spend a little extra time and give this Crunchy Potato Wedges Recipe a try. Enjoy

Crunchy Potato Wedges Recipe
 
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Author:
Recipe type: side dish
Ingredients
  • 4 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¾ teaspoon cayenne pepper
  • ½ teaspoon pepper
  • 3 large russet potatoes (about 1 ¾ pounds cut into ¼ inch wedges)
  • ¼ cup vegetable oil (plus oil in deep fryer for frying)
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 cup buttermilk (for the buttermilk I substituted 1 cup milk mixed with 1 tablespoon lemon juice – let rest 15 minutes before using)
  • ½ teaspoon baking soda
  • ½ teaspoon baking soda
Instructions
  1. in a small bowl whisk together the salt, onion powder, garlic powder, oregano, cayenne, and black pepper.
  2. Place the potato wedges in a large coverable micro wave safe bowl. Sprinkle 4 tablespoons of the spice mixture over the potatoes, add ¼ cup oil, and toss to coat. Microwave the potatoes for 7 – 9 minutes, shaking the bowl occasionally to coat the potatoes with the spice mixture. (Time will vary depending on your microwave and how thick you cut the potatoes) drain the potatoes if needed, and single layer them on a baking sheet to cool.
  3. Preheat deep fryer to 350F.
  4. In a medium size bowl mix together the flour and corn starch. In another large bowl mix together the buttermilk and baking soda.
  5. Place a wire rack over a baking sheet to catch any batter mixture that falls off of the potatoes. Roll each potato wedge in the flour mixture shaking off any excess, and then dip them in the butter milk allowing any excess milk to drain back into the bowl. Roll them in the flour mixture again to coat placing the potato wedges on the wire rack.
  6. Deep fry the potato wedges until golden brown. (Cook in batches according to the size deep fryer you are using) drain on a baking sheet or platter covered with several layers of paper toweling.

Adapted from Cooks Country cookbook

Oklahoma-Style Fried Onion Burgers

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oklahoma style fried onion burger recipe

Burger and fried onions always seem to go good together so when I saw this recipe that incorporates the onion right into the burger I decided to give it a try. This is a simple recipe that doesn’t require many ingredients and the burgers are moist and delicious. I used white American cheese in this recipe but you can use whatever your preference is. You could also add extra condiments to your liking.
Give this simple and good Oklahoma-Style Fried Onion Burgers a try; they’re really good. Enjoy

Oklahoma-Style Fried Onion Burgers
 
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Author:
Recipe type: Main
Serves: Makes 4
Ingredients
  • 1 large onion (halved and sliced ⅛ inch thick)
  • Salt and pepper
  • 12 ounces lean ground beef
  • 1 tablespoon butter
  • 1 teaspoon vegetable oil
  • 4 slices White American cheese
  • 4 hamburger buns (buttered and toasted)
Instructions
  1. Slice the onion into a medium size bowl, add 1 teaspoon salt and toss to coat. Transfer the onion to a colander and let rest for 30 minutes – tossing occasionally. Place the onion in a clean dish towel (I used Bounty toweling and it worked out fine) and squeeze the onion dry. (This is a good time to butter and toast the buns)
  2. Divide the onion into 4 equal portions and place them in a mound on a baking sheet leaving enough distance between them to form a burger. Divide the burger into 4 equal portions and form a ball out of each one like you are making a meatball. Place each meatball an onion mound; using your hands press the burger down over the onion to form a burger.
  3. In a large nonstick or cast iron skillet, melt the butter with the oil over medium high heat. Cook the burgers onion side down until nicely browned and onion is beginning to crisp on the edges. Flip the burgers, increase the heat to high, and continue cooking to desired doneness.
  4. Place a slice of cheese on the bottom side of each bun, followed with the burger and any extra condiments. Serve hot. (You can also place the cheese on the burger while still in the pan, cover, and cook until cheese is melted)

 Adapted from cooks country TV.

Smothered Rabbit with Wild Berry Wine Recipe

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smothered rabbit in with wild berry wine recipe

I have prepared a lot of rabbit recipes but I always come back to this Smothered Rabbit with Wild Berry Wine Recipe. The meaty is tender and the gravy is delicious over mashed potatoes. You can use this recipe with wild or domestic rabbit meat; the cooking times will just vary a little bit. I used my homemade raspberry wine in this recipe, but any good quality red wine I think would work just as well.

Smothered Rabbit with Wild Berry Wine Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 rabbit (about 3 pounds cut into pieces)
  • 1 large onion (sliced)
  • ¼ cup wild berry wine (or good quality red wine)
  • 3 cups chicken broth
  • 1 bay leaf
  • Salt and pepper
  • 2 tablespoons of cooking oil
  • 2 tablespoons cold water
  • 2 tablespoons cornstarch
Instructions
  1. Salt and pepper the rabbit pieces; in a large skillet using the cooking oil brown the rabbit pieces over medium high heat on both sides.
  2. Add the wine to the skillet followed by the chicken broth. Slice the onion on top and add the bay leaf. Bring the mixture to a boil, reduce heat to a high simmer, cover and cook until rabbit is tender.
  3. While rabbit is cooking mix 2 tablespoons of cornstarch together with 2 tablespoons of cold water until dissolved.
  4. Remove the rabbit from the skillet to a serving platter. Using a slotted spoon top the rabbit with the onion slices from the skillet. Remove the bay leaf and stir in the cornstarch mixture; continue cooking until juices are thickened to form gravy. Pour some of the gravy over the rabbit pieces and reserve the rest to serve over potatoes. (Add the cornstarch thickening slowly – you can use more or less to create the gray consistency you want)