Cheesy Chili Mac Casserole

Whoa! Wild temperature swing from the upper 90’s early in the week to a high of 71 and cloudy/rainy. For me, that means I want a comforting casserole. This is just one of those dishes that you can make on a whim with whatever you have. Don’t have chili? What about beans and some chili powder? Don’t have small pasta? Break up some spaghetti. Don’t like the veggies? Leave them out. Want it hotter? Try tomatoes with green chiles in place of the diced tomatoes. Use jack cheese with peppers instead of the cheddar. Add some hot sauce. Really, you could put the base in individual casseroles and let people decide for themselves how to customize it before you bake!

Ingredients:

2 cups uncooked elbow macaroni, which is about ½ of a 13.25 ounce package (use any small pasta that you have like mini penne)
1 (15 ounce) can chili-your choice (I have a vegetarian one)
1 (14. 75 ounce) can petite diced tomatoes (or crushed tomatoes, tomato sauce, whatever)
1 small can tomato paste
15 ounces water (see what I did there? I used the chili can!)
½ cup sweet white onion, diced
½ cup green pepper, diced
1 cup frozen corn, thawed
1 cup American cheese, cubed
1 cup plain tortilla chips, crushed
1 cup shredded cheddar cheese

Directions: Cook the pasta on the stovetop according to package directions. Preheat oven to 350 degrees F. Spray a 3 quart casserole dish with cooking spray and set aside. Drain well and put right back in the same pan with the heat on medium low. Add the chili, tomatoes, tomato paste, water onion, pepper, corn, and American cheese. Cook and stir until the cheese melts. This should be a really loose sauce at this point—once it starts baking, the pasta will absorb any extra juices. If it seems dry, add a bit of water. Taste and adjust the seasoning—you may want salt or pepper, hot sauce, etc.

Pour the chili mixture into your casserole. Combine the cheddar cheese and crushed tortilla chips and sprinkle over the top. Bake for about 35 minutes or until the cheesy topping is melted, gooey and gorgeous.

Bacon, Cheese and Spinach Casserole

Kids won’t eat spinach you say? Maybe they will try this. Me, I love everything about this!

Ingredients:
Cooking spray
5 slices bacon
¾ cup onion, chopped
4 eggs
1 cup milk
Pinch of freshly grated nutmeg
1 teaspoon salt
Pepper to taste
1 cup cubed firm, white bread (1 inch pieces)
1 ½ cups frozen spinach, thawed and thoroughly drained of excess moisture
1 cup shredded Swiss cheese
½ cup grated parmesan cheese, divided

Directions: Preheat oven to 350 degrees F. Spray a casserole (1.5 or 2 quart size work great) with cooking spray. Cook bacon in a skillet until crisp. Remove, drain, crumble and set aside. Add the onions to the bacon drippings and cook about 5 minutes on medium or until fragrant but not browned. Remove from heat.

In a mixing bowl, combine eggs, milk, nutmeg, salt and together. Add the bread cubes, spinach, Swiss cheese and ¼ cup parmesan. Fold in the crumbled bacon and cooled onions. Pour the mix into your casserole, top with the remaining ¼ cup parmesan and bake for 45 minutes.

“Crab” and Shrimp Firecrackers

These are so good either fresh from the oven or at room temperature. I think these make a great appetizer for the Fourth of July or Memorial Day. This makes 12 firecrackers---you may want to double the recipe.

Ingredients:

Filling:

1 cup cooked, peeled and deveined shrimp, chopped (measure after chopping)
1 cup imitation crab meat, chopped (measure after chopping)
½ cup cream cheese, softened (about ½ of an 8 ounce package)
¼ cup Poblano pepper, chopped (use jalapenos if you like things really spicy)
2 green onions, chopped
½ cup shredded Monterey jack cheese with peppers
A few drops of hot sauce, to taste

Wrappers:

12 sheets phyllo dough, thawed (you could also do egg roll wrappers)
Cooking spray
Smoked paprika or chipotle powder

Directions: Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment and spray with cooking spray.  Stir all the filling ingredients together. Taste and adjust seasonings. Place one sheet of phyllo on your work surface with the long edge facing you. Cover the rest of the phyllo with damp paper towels to prevent them drying out. Fold the phyllo sheet in half from left to right. Place 2 Tablespoons of filling along the edge closest to you, leaving about ½ inch on the left, right and bottom sides. Fold the left and right sides over the filling and roll from bottom to top, like a cigar. Place, seam side down on the baking sheet and spray with cooking spray. Dust the top with paprika or chipotle powder (if you dare). Repeat until all filling and phyllo sheets are used. Bake for 20-25 minutes, turning the baking sheet halfway through,  or until the tops and edges are golden. Let cool for 10 minutes before serving.

Molded Fruit Salad

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Here’s a blast from the past! I was going through some of mom’s old recipes and there are tons for gelatin salads and they are perfect for summer. This may seem complicated, but it is really simple—it just takes time for the gelatin to set (you can use the ‘speed-set’ directions on the package if you want, but I just did the simple recipe). If you happen to be going to a Fourth of July party, this might be neat to do in a rectangular mold with blueberries and strawberries forming a flag shape.

Ingredients:

2 (3 ounce) boxes of flavored gelatin—try and use one light colored gelatin for the clear fruit layer and then mix and match for the creamy layer. I found sugar free peach gelatin, so that is my top layer and sugar free strawberry is my creamy layer.

Cooking spray

A few cups of assorted fruit, like strawberries, blueberries, peaches, plums, and grapes. Avoid pineapple, kiwi, figs, guava, ginger and papaya-they don’t allow the gelatin to set correctly. I’m using slices of peaches, plums and strawberries along with a handful of blueberries.

1 cup frozen whipped topping, thawed

Directions: Prepare the gelatin for the clear fruit layer according to package directions and chill for about 60 minutes or until it is the consistency of unbeaten egg whites. Spray a tiny bit of cooking spray into a 9 inch pie plate (or whatever kind of mold you feel like using) and wipe it around with a paper towel. This will help the mold come out cleanly.

Pour the cooled gelatin into the mold and then line the edges with fruit slices (I’m doing plum and peach slices around the edge). Place the mold back in the refrigerator for another 20 minutes and then place your other pieces of fruit on top of the gelatin without pushing down. Pop it back in the fridge for 50 minutes.

While the clear fruit layer is setting, prepare the second package of gelatin and chill for 30-45 minutes. Whisk or beat in the whipped topping. Once the clear layer is set, pour the creamy gelatin on top and spread to smooth. Back in the refrigerator it goes for 2 hours.

Unmold by dipping a butter knife into hot water and running it around the edge. Place your serving plate on top and flip over. Slice and serve!

PS-Dipping your knife in hot water and wiping it with a paper towel between each cut helps you get clean slices. Also, if the salad really sticks to the mold, try dipping the bottom in hot water to help it loosen.

Thai Sweet Chile Grilled Chicken

Ingredients:

1 ½ pounds boneless, skinless chicken thighs, but into 2 inch pieces
1 Tablespoon canola oil
Salt and pepper to taste

½ cup Thai Sweet Chile Sauce (recommended: Trader Joe’s)

¼ cup ketchup
1 teaspoon low sodium soy sauce
1 Tablespoon sesame seeds

Directions: Preheat grill to medium heat. Toss chicken pieces in canola oil and sprinkle with salt and pepper.

In a small mixing bowl, combine the Chile sauce, ketchup, soy and sesame.

Place chicken pieces on the grill and cook for 7 minutes per side. You can best judge the right temp and time on the chicken when it is white and opaque, with no pink. Brush one side with sauce and then flip. Baste the other side with sauce and cook five more minutes. Repeat until the chicken has been on the grill about 25 minutes and registers at least 165 degrees F (when you take its temp with an instant read thermometer) and the sauce is just nicely charred on the edges.

Corn Salad with Lemon, Lime and Honey Vinaigrette

Here’s a nice side dish to pair with just about anything. It’s also great served with tortilla, pita or corn chips. I just made a very light dressing so I can taste all the different flavors going on, but you may want to use a different dressing. Also, feel free to sub cilantro for the parsley.

Ingredients:

Salad:

2 ½ corn kernels cooked and cooled (or use frozen corn that is thawed)
3 green onions, chopped (about 1/3 cup)
½ cup chopped red bell pepper
½ cup chopped poblano pepper
1cup shelled edamame, cooked and cooled
2 Tablespoons fresh parsley, chopped
1/3 cup mild cheese (like Queso Fresco, Monterey Jack or Muenster) finely diced or crumbled
3 slices bacon, cooked and crumbled

Dressing:
Juice of ½ lemon
Juice of ½ lime
¼ cup canola oil
2 Tablespoons honey or agave syrup
Pinch of salt
Pinch of pepper

Directions: Toss the corn, green onions, peppers, edamame, and parsley together in a bowl. Add the dressing and stir again.  Chill for at least one hour and then add the cheese and crumbled bacon. Ready to serve!!!

Spiked Watermelon Lemonade

Happy first day of summer! This is so good and refreshing. Of course, you can leave out the vodka if you want, but hey, the first day of summer is a holiday right? I didn’t even know I had the straws with umbrellas—how fun!

Ingredients for two drinks:

4 cups of chilled watermelon, but into ½ inch to 1 inch cubes, divided
3 cups prepared lemonade, chilled
2 ounces vodka
Mint leaves and funky umbrellas for garnish

Directions: Place two cups of the watermelon cubes on a wax paper lined tray and freeze for one hour. These will be your ice cubes. Throw the other 2 cups of watermelon in a food processor or blender and blend until smooth. Combine the watermelon puree with the lemonade and vodka. Put the watermelon ice cubes equally into two tall glasses and pour the drink over. Top with umbrellas and mint leaves.

Mushroom Cottage Pie



This is truly a dish where the picture does not even come close to letting you know how great it tastes. The combination of the vegetables, cheeses and seasoning is just stupendous—plus you get the crispy phyllo shell.

Ingredients:
2 cups low fat cottage cheese
4 teaspoons herbs de Provence, divided
1/3 cup plus 2 Tablespoons grated parmesan, divided
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1/3 to ½ cup shredded mozzarella, provolone, Muenster or Swiss cheese
½ cup egg substitute
2 teaspoons olive oil
2 cups mushrooms (any kind—I’m using a mix of shitake and cremini)
1 cup chopped leeks
¼ cup chopped fennel bulb
1 cup dark leafy greens (like Swiss chard or spinach), chopped
6 sheets phyllo dough, thawed
Cooking spray
1/3 cup tomato sauce

Directions: Drain the cottage cheese in a fine mesh sieve placed over a bowl for 30 minutes. Discard the liquid and place the drained cottage cheese in a food processor, along with 2 teaspoons of herbs de Provence, the ½ cup parmesan, the salt and the pepper. Pulse until smooth. Remove the mixture to a bowl and add the shredded mozzarella and egg substitute. Set aside while you get everything else together.

In a large skillet, heat the oil over medium heat and add the mushrooms, leeks, fennel and the remaining 2 teaspoons of herbs de Provence. If the veggies seem to be too dry while they are cooking, just add a few Tablespoons of water to them.  Once the veggies are fragrant and soft (about 10 minutes), add in the leafy greens and cook until the greens wilt. Remove the pan from the heat and let come to room temperature. Drain off any excess liquid.

Preheat oven to 350 degrees F. Place a 9 inch pie plate on a baking sheet and coat the pie pan with cooking spray. Remove one sheet of phyllo (keeping the rest moist under damp paper towels) and place it in the pie pan with the edges over hanging. Spray with cooking spray and turn the pie pan slightly. Repeat with the remaining phyllo dough sheets. Mix the veggies into the cottage cheese mixture and pour it into the phyllo dough shell. Drizzle the tomato sauce over the top and sprinkle with the remaining parmesan. Fold up the edges of the phyllo dough. Spray the newly exposed edges of the phyllo with cooking spray and place the baking sheet in the oven for 45-50 minutes or until the edges are golden and the center only jiggles slightly when gently jostled. Remove from the oven and let cool 20 minutes before slicing into wedges.

Beach Grill Seasoning for Crab and Shrimp

Oh, my goodness! I wanted to replicate the fabulous fire grilled seasoning for seafood at a chain restaurant, and this makes me feel like I’m right at the beach! For the seafood, I used some shrimp, lobster claws and crab legs. The best part of this is that, while you are breaking apart the seafood, you get the seasoning all over your fingers, so you are licking your fingers while eating the seafood. Very messy and very tasty.

Ingredients:

½ cup seafood seasoning, like Old Bay®
2 Tablespoons smoked Spanish paprika
2 teaspoons kosher salt
1 teaspoon garlic salt
¼ teaspoon freshly cracked black pepper
½ teaspoon chipotle powder
1 teaspoon sugar

Directions: Mix all ingredients and store in an airtight container. When you are ready to cook, mix 2 Tablespoons seasoning with 1 Tablespoon vegetable oil for each pound of seafood. Spread the paste on when the seafood is almost done cooking, being careful not to burn it.

 

Salad Sandwich Number 2: “The Cobb”

I have always loved a good Cobb Salad. Now, I get to have it in a sandwich! 

Ingredients:

2 pieces whole grain bread, toasted
2 Tablespoons light, creamy dressing, like green goddess or ranch
5 lettuce leaves
1 slice tomato
½ hardboiled egg, sliced
2 slices avocado
1 or 2 slices deli turkey or chicken (optional)
2 teaspoons crumbled blue cheese
2 slices bacon or 1 teaspoon imitation bacon bits
A pinch of alfalfa sprouts (optional)

Directions: Couldn’t be simpler—spread the dressing equally on one side of each piece of toast. Pile on the ingredients as you like!

Green Goddess Dressing

I have to say that Green Goddess has always been my favorite salad dressing-even when I was a kid. I still can't get enough.



 Ingredients:

1 clove of garlic, smashed

2 teaspoons anchovy paste
1 cup flat leaf parsley, chopped and loosely packed
2 big green onions (or 3 small), chopped
2 teaspoons chives or other favorite herbs (maybe tarragon?)
½ cup light mayonnaise
½ cup plain Greek yogurt
2 teaspoons white wine vinegar
½ to 1 teaspoon sugar, to your taste
Salt and pepper to taste

Directions: Put all ingredients in a food processor or blender, and blend until creamy. Chill until needed.

Crunchy Baked Green Beans

I don’t have much to add here, except eat these up! By the way, once these cool, they lose their crispness so only make what you think you are going to eat (although they can be kept warm in the oven). I've got some leftovers, so I'm chopping them into a stir fry tonight.

 Ingredients:

1 pound fresh green beans, stemmed, rinsed and completely dried
2 egg whites
2 teaspoons corn starch
1 Tablespoon seasoning (whatever you like-I’m using a fabulous seasoning blend from Penzey’s® called “Fox Point”, divided
Cooking spray

Directions: Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper and spray well with cooking spray. In a mixing bowl, beat the egg whites until soft peaks form. Sprinkle in the corn starch and 2 teaspoons of seasoning. Beat a few seconds longer to mix everything together. Gently move the green beans into the egg white mixture and remove them one by one, letting any excess egg white mixture drip off. Line them up on your baking sheets like little soldiers, close but not touching. Spray with cooking spray, sprinkle with the remaining seasoning and bake for 10 minutes. Turn the baking sheets around and turn the green beans over (tongs work great) and bake for another 10 minutes.

Note: If you want these super crispy, you might want to roll them in whole grain panko after the egg white bath and then spray with cooking spray and bake.

Grilled Vegetable Tostadas

When I was in college, my friends always took me to Mexican restaurants and had me order the tostadas. They would crumble all over me, which my friends thought was hilarious. Honestly, I did, too. This makes a great party food—you can keep all the items separate and have guests build their own tostadas. A serving is two or more tostadas, so this recipe feeds three. Oh, I forgot to mention you can totally do this in the house—just bake the tortillas and heat the veggies in a large skillet.

Ingredients:

1 (15 ounce) can refried beans, warmed in the microwave with a little water to make the beans spreadable

6 (6 inch) corn tortillas
Cooking spray

Grilled Vegetables:

12 white button mushrooms, sliced
6 (1/4 inch) slices of red onion
2 jalapenos, stemmed, seeded and sliced
1 cup frozen and thawed (or fresh) corn
12 (1/4 inch) slices of zucchini
About a cup of bell pepper slices (red, green, yellow, orange, etc.)
2 Tablespoons olive oil
2 teaspoons grill seasoning (your choice)
1 teaspoon ground chiles, like New Mexico red (substitute taco seasoning or chili powder if you want)

Toppings:

1 tomato, chopped
1 avocado, sliced
½ cup ripe olives, sliced
½ cup taco sauce
1 cup shredded lettuce
¼ cup light sour cream
½ cup crumbled queso fresco

Directions: Preheat grill to medium heat. Lightly spray both sides of each tortilla with cooking spray and put them on a plate, ready for the grill. Next, Place all the grilled vegetable ingredients in a bowl and toss with the olive oil and seasonings. Put all the toppings in separate bowls to make serving easy. Take a grill rack, the tortillas and the bowl of veggies for grilling out to the grill. Lay the tortillas directly on the grill and cook about 5 minutes on each sides or until there are nice grill marks and they are starting to crisp up. Move them back to their plate. Place the veggies for grilling on the grill rack and cook, gently tossing every so often, until soft. Mine took about 15 to 20 minutes.  Put the veggies back in their bowl (hot pads, please) and line up next to the tortillas, refried beans and toppings. Then just take a tortilla, spread on some refried beans, some grilled veggies and as many toppings as you wish. Oh, and have lots of napkins handy!

Grilled Romaine Salad with Bagna Cauda Vinaigrette

I dream of bagna cauda sometimes. It’s just a very simple, very flavorful, warm dip for veggies and bread. I’ve altered my friend’s mom’s bagna cauda for this dressing because I’ve always liked her bagna cauda best. The most amazing thing, though is how much flavor the lettuce picks up from the grill. Hello, dinner!

Ingredients (serves 2):

1 head of romaine lettuce, cleaned

For the dressing:
½ cup olive oil
2 cloves of garlic, minced
2 teaspoons anchovy paste (optional, but it really makes the dressing)
¼ cup white wine vinegar
1 teaspoon kosher or sea salt (adjust to taste)
½ teaspoon fresh cracked black pepper (adjust to taste)
3 teaspoons small capers (or large ones, chopped)
1 Tablespoon fresh parsley, chopped

Garnish:

2 Tablespoons shaved parmesan

Directions:

Split the head of romaine in two, lengthwise, and leaving the stem end intact to keep it together. In a saucepan, whisk the dressing ingredients (except parsley and capers) and heat on low. Simmer for 10 minutes, whisking occasionally, and then remove from heat.

Preheat the grill (I’m using a gas grill) to medium high and then lightly brush the lettuce all over with the dressing, making sure there is no excess dressing on the lettuce. Place on grill, cut sides down for about five minutes, turning occasionally or until you see some nice grill marks forming. Don’t overcook or the lettuce will wilt. Place cut sides up on a serving platter and then add the parsley and capers to the dressing. Spoon the rest of the dressing over the lettuce and top with a little shaved parmesan.

Salad Sandwich Number 1: “The Works”

I’ve been making vegetable sandwiches for years and, when I’m using raw vegetables, I always think of them as salad on toast. This one is my go to.

Ingredients:

Two slices whole grain bread, toasted
2 teaspoons light or fat free mayonnaise
2 or three lettuce leaves
2 teaspoons low fat or fat free salad dressing, such as Italian
1 slice tomato
Salt and pepper (or seasoning of your choice) to taste
2 slices avocado
1 slice sweet onion
½ of a roasted red pepper from a jar, patted dry with a paper towel
2 teaspoons fresh alfalfa sprouts

Directions: Spread the mayo on the toasted bread. Toss the lettuce leaves with the salad dressing, then lay them on one piece of bread. Sprinkle the tomato slice with a touch of salt and pepper and put on top of the lettuce. Stack the rest of the veggies on and top with the second piece of bread. It is helpful to press the sandwich lightly with your hand before slicing in half. It keeps things from sliding around too much.

Three Cheese and Bacon Nachos

Here’s what I really like about this: not only is this a single-layer nacho dish that eliminates the whole goop on top, soggy chips on bottom thing, where only the first lucky few get any toppings but it also allows you to customize for guests who don’t eat bacon (gasp!), blue cheese, or want more or less jalapenos. Just keep the ingredients separate and tailor to everyone’s particular wishes.

Ingredients:

Enough tortilla chips to fit on a 17 by 13 baking sheet
3/4 cup shredded cheddar cheese
½ cup gorgonzola cheese crumbles
¼ cup shredded parmesan cheese
4 fresh jalapenos-stemmed, seeded and diced
6 strips of bacon, cooked crisp and crumbled

Directions:
Preheat oven to 400 degrees F. Line a baking sheet with foil and spread out the tortilla chips in a single layer. Mix the cheeses together in a bowl. Top the tortilla chips with sprinkles of the cheese mixture, then the jalapenos and then the bacon. Bake for 15 minutes and wolf down like a 1940’s horror movie.