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.