Monday, January 26, 2015

Cheesy Chili Hash Brown Casserole

I found this recipe in a magazine at the dentist office and thought I'd try it out. I made some substitutions to avoid the canned sauces and it turned out great!

1 lb ground beef
1 onion
1 green pepper (optional)
1/2 tsp garlic powder
3 tsp brown sugar
3/4 cup ketchup
1 tsp yellow mustard
salt and pepper to taste
1 can pinto beans (drained and rinsed)
1 can tomatoes with green chilis (undrained)
1/2 (30 oz) bag shredded frozen hashbrowns
2 cups shredded cheddar cheese

Preheat oven to 425.

Brown beef with onion and bell pepper. Drain grease and return to heat. Add garlic powder, brown sugar, ketchup, mustard, salt and pepper and stir to combine. Add beans and chopped tomatoes and stir well.

Spray 9x13 pan and fill with chili mixture. Top with frozen hash browns and bake, covered, for 30 minutes. Uncover and bake for 10 more minutes or until brown and crisp. Sprinkle with cheese and bake 5 more minutes until melted.

Serves: 6

Asiago Dip

1 cup mayonnaise
1/2 cup chopped chives
1/3 cup asiago cheese, grated
1/2 cup spinach or shredded zucchini (lightly sauteed in olive oil)
8 oz. sour cream
1 tbsp asiago cheese, shredded

Preheat oven to 350 degrees. Combine first five ingredients in a bowl. Transfer to 1 qt. baking dish. (I like to use my small stoneware baking dish). Sprinkle with asiago. Bake for 30 minutes or until bubbly.

Serves: 6

Sunday, January 18, 2015

Kale, Cherry and Farro Salad

Kale, Cherry and Farro Salad

1/4 c plus 2 T. extra virgin olive oil
1 small shallot, diced
1 c. farro, rinsed
1 t. kosher salt, divided
2 sprigs fresh oregano or ½ t. dried oregano
Juice of ½ large lemon
Juice of 1 medium orange
1 small bunch of Kale, stemmed, finely shredded
½ c. dried cherries, chopped
½ English cucumber, chopped
4 o. goat cheese
½ c. slivered almonds or pine nuts, toasted lightly in oven

Heat a medium saucepan over med-high heat. Add 2T. olive oil and shallot. Cook until shallots have softened, about 3 minutes. Add the farro and toast in olive oil, about 3-4 minutes, stirring often. Reduce heat to medium/med-low and stir in 2 c. water, oregano and ½ t. salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 20-25 minutes. Remove fresh oregano sprigs (if using), drain farro if necessary and set aside.

Whisk together lemon and orange juice, ¼ c. olive oil and ½ t. salt in large bowl. Add the warm farro and toss. Add kale, dried cherries, cucumber and nuts (if using). Toss to combine. Crumble in goat cheese and mix gently.

*Note: If farro dressing tastes too tart, use honey to sweeten. If it doesn’t taste tart enough, add more lemon juice or orange juice.