Cheesy Smoked Turkey, Swiss and Vegetable Casserole

This is one of those recipes where the picture is deceptive. It looks like it might be a very bland casserole, but looks can be deceiving. Try this casserole-the scent coming from the oven will entice you and the creamy, cheesy taste will keep you coming back for more.

Ingredients:

3 Tablespoons light butter or margarine

¾ cup dried breadcrumbs (I like seasoned breadcrumbs here)

2 eggs

1 cup milk

1 (10.5 ounce) can of cream of mushroom soup (I’m using the 98% fat free type)

1 teaspoon Worcestershire sauce

1/3 cup baking mix (like Bisquick®)

½ of a medium onion, chopped

1 cup sliced mushrooms

1 (around 10 ounce) bag of frozen broccoli florets

1 (around 14 ounce) bag of frozen cauliflower florets

1 cup pre-cooked smoked turkey, cubed

      (Ask for a ½ slab of the smoked turkey at the deli counter and cube it at home)

1 cup shredded Swiss cheese

¼ cup grated parmesan cheese

A pinch of freshly grated nutmeg

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees F. Spray a 13 by 9 baking pan with cooking spray and set aside.

In a microwaveable bowl or mug, melt the 3 TB of butter or margarine. Stir in the breadcrumbs and set aside.

In a large mixing bowl, whisk the eggs, milk, cream of mushroom soup, Worcestershire, and baking mix until well combined.

Stir in the onion, mushrooms, broccoli, cauliflower, turkey, Swiss and parmesan cheese. Add nutmeg, salt and pepper to taste.

Spoon the casserole mixture into the prepared baking pan and sprinkle the buttered breadcrumbs on top.

Bake for 55 minutes or until golden and bubbling.

Apple Cranberry Pecan Baked Oatmeal

Whether you are looking for a hearty breakfast or a comforting dessert, this dish is the perfect choice in chilly months. I know some recipes call for fruit on the bottom, but this one bowl recipe is easier and allows the juices from the apples to soak right into the oats as it cooks. Warming, hearty, and not-too-sweet, please give this one a try.

Ingredients (serves 8):

Cooking Spray

2 cups almond milk (or other milk)

½ cup yolk-free egg substitute (like Egg Beaters®)

½ cup light brown sugar

¼ cup maple syrup

1 teaspoon vanilla

1/3 cup butter or margarine, melted (I used Earth Balance®)

½ teaspoon salt

2 teaspoons cinnamon

Freshly grated nutmeg to taste

2 ¼ cups old-fashioned rolled oats (not instant)

2 Tablespoons ground flax seeds

2 Tablespoons toasted wheat germ

1 cup pecan pieces

1/2 cup dried cranberries

2 to 2 ½ cups chopped apples (your favorite, peeled or unpeeled)

Optional:

2 Tablespoons of butter or margarine to dot the top of the casserole before it bakes.

Directions:

Preheat the oven to 325°F. Spray a 2.5 quart baking dish with cooking spray and set aside.

In a large bowl, whisk together the milk, egg substitute, brown sugar, maple syrup, vanilla, butter or margarine and salt. Stir in the cinnamon and nutmeg.

Next, stir in the oatmeal, flax, wheat germ, pecans, cranberries and apples. Pour into the baking dish. Dot with the additional 2 Tablespoons of butter or margarine, if you like.

Bake for 55-60 minutes, until the top is golden and the casserole seems firm. Serve warm or at room temperature.

Autumn Cassoulet

Simple, honest food for a cool fall evening. This bean stew is hearty and flavorful. I love using smoked pork chops in a dish like this and they are easy to find in the supermarket this time of year.

Ingredients:

1 Tablespoon olive oil

½ of a medium onion, diced

2 stalks of celery, diced

1 carrot, diced

2 smoked pork chops, diced

2 chicken and apple sausages, diced

3 (15 ounce) cans great northern beans, drained and rinsed

1 (14.5 ounce) can diced tomatoes in tomato juice

2 cups vegetable stock

½ to 1 teaspoon garlic salt

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 bay leaf

Salt and pepper to taste

1 ¼ cup panko breadcrumbs

½ to 1 teaspoon kosher salt

1 ½ teaspoons dried thyme

4 Tablespoons (1/2 stick) butter, melted

Directions: Heat the oil in a large Dutch oven over medium heat and add the onion, celery and carrot. Cook, stirring often, until the veggies are soft and fragrant (about 5 minutes). Add in the diced pork chops and sausages and cook about 8 minutes or until the meat starts to brown.

Add in the beans, tomatoes, stock, garlic salt, thyme, marjoram, bay leaf and salt/pepper. Bring up to a boil and reduce to a simmer. Cover and cook for 1 hour on low heat, stirring occasionally.

Remove the cover and cook another 30 minutes.

Preheat the oven to 425 degrees F.

In a small bowl, combine the panko breadcrumbs with the salt and thyme. Stir in the melted butter.

Remove the cassoulet from the heat and uncover. Remove and discard the bay leaf. Sprinkle the breadcrumb mixture over the top and bake for 15 minutes or until the breadcrumbs start to brown.

Peanut Butter and Oatmeal Cookie Energy Bites

Give me nuts or give me seeds! Wait, give me both. Try a couple of these bites with a sliced apple to get over that 3pm slump. They are full of protein and really take care of your sweet tooth. Really, they are almost like peanut butter cookies without the mess of baking up a batch.

Ingredients (makes 28-30):

1 cup peanut butter

1 teaspoon vanilla

2 teaspoons honey or agave syrup

1 cup instant oats

1 scoop protein powder (I use unflavored whey protein powder, you do you)

¼ cup ground flax seeds

1/2 cup roasted, salted sunflower seed kernels

1/2 cup salted or unsalted pepitas (shelled and roasted pumpkin seeds)

Directions: Stir the peanut butter, vanilla and honey/agave together in a bowl. Add in the oats, protein powder, flax seeds, sunflower kernels and pepitas. Mix until well combined. Roll into 1 inch balls. Store in the fridge. That’s it!

Fire Roasted Green Chile, Corn, Onion and Tomato Tostadas

Green chiles rule! I just scored 2 pounds of fresh Hatch New Mexico green chiles and couldn’t wait to get them on the grill. I love the relatively mild heat from the green chiles with the sweetness of fresh sweet corn, tomatoes, onions and both creamy and salty cheeses. I kept the seasoning down to just some salt because I wanted the veggies to shine here. If you are having a group over, consider having all the ingredients in separate bowls and letting people put their own toppings on the tostadas-you can get all the fire roasting done earlier in the day or even the day before.

Ingredients (makes 15):

1 pound fresh green chiles

15 small white corn flour tortillas

2 small white onions, peeled and cut into quarters, root end intact

3 plum tomatoes cut in half lengthwise

3 or more baby bell peppers (‘cuz they are fun and have lots of color and flavor)

2 ears fresh corn, steamed for 4 minutes in the microwave (just put a few tablespoons of water in a large microwaveable container, place the corn in and zap)

1 Tablespoon canola oil

½ cup Monterey jack or block mozzarella, diced

Salt to taste

½ cup Queso Fresco, crumbled

2 limes, cut into quarters

Fresh cilantro or parsley to garnish

Directions:

Heat a grill to medium high heat and throw on the chiles. Grill for about 10 minutes, turning frequently, until all sides start to blacken. Toss them in a large bowl and cover with plastic wrap. Let sit for 15 minutes to steam then pull off and discard the skins. Cut off the stem and cut in half to remove the seeds. You can do this all easily with your fingers under a gentle stream of cool water. Don’t put the stems, skins and seeds down the garbage disposal, though. It will clog it up. Cut the chiles into strips.

Next, put the tortillas on the grill. Cook for about 2 minutes per side, or until just starting to color. Remove to a plate and set aside.

Place the onion quarters, tomato halves, baby bell peppers and corn cobs on a large tray (a baking sheet is great here) and sprinkle on the oil. Rub the oil over all the veggies to keep them from sticking to the grill.

Place all the veggies on the grill and cook for about 5-10 minutes until soft and starting to char. Remove back to the tray.

Using a sharp knife, cut the kernels from the corn and place in a mixing bowl. Chop the onions, tomatoes and bell peppers and place in the bowl with the corn. Add in the diced Monterey jack and strips of green chiles. Taste and add salt to your preference.

Place a few tortillas back on the grill and put a spoonful of the veggie mixture on top. Cook until the Monterey jack melts and then remove to individual plates. Garnish with Queso Fresco, cilantro or parsley and lime quarters, squeezing some lime juice over the top.

Mushroom, Shallot and Gruyere Bread

This dish speaks to my very soul on a rainy Saturday. First, there is the crispy bread shell, then a rich mushroom and herb filling topped by nutty, golden cheese. Perfect for a lazy day and a good movie.

Ingredients:

1 demi-baguette (mini) French bread, about 12 to 14 inches long

2 Tablespoons olive oil

1 cup shredded Gruyere cheese

½ cup shredded Swiss cheese

¼ cup shredded Parmesan cheese

2 Tablespoons butter

1 whole shallot, finely chopped (about ¼ cup chopped)

1 (108 ounce) package of cremini mushrooms, sliced (about 4 cups sliced)

1 Tablespoon vegetable stock (optional)

1 teaspoon salt

1 Tablespoon fresh parsley, chopped

1 Tablespoon fresh chives, chopped

1 teaspoon fresh thyme, chopped

Directions:

Preheat oven to 350 degrees. Line a baking tray with parchment paper and set aside.

Cut the bread in half vertically and then cut each half through the middle to create four long pieces of bread. Using your fingers, pinch out some of the soft interior bread to create about a 1 inch bread shell on each piece. Hint: Store those bread pieces that you removed in a zip top bag in the freezer—you can use them for fresh bread crumbs in a future dish).

Place the bread shells on your baking sheet and brush the interior with the olive oil. Bake for 10 minutes and remove.

While the bread shells are baking, combine the cheeses in a bowl and set aside.

Melt the butter in a large saucepan and add the shallots. Cook for a few minutes until they are soft and then add the mushrooms. Cook, stirring often, for about 6 minutes or until the mushrooms are soft. Add in the stock (if using), salt, parsley, chives and thyme.

Spoon the mushroom mixture evenly into the bread shells and top with cheese. Bake for 15 minutes. Turn the oven up to broil and broil for 2 minutes with the oven door cracked open. Garnish with a little extra parsley, chives and thyme.  

Fresh Greek Shrimp Summer Rolls with Garlic-Herb Dipping Sauce

If you like Greek salad as much as I do, you are going to love this handheld version with shrimp and dressing on the side. These may sound like a lot of work, but they go together so fast and, if you use precooked shrimp, there is no cooking involved. Fresh and light, these are the perfect summer dinner appetizer.  Every ingredient here is just a guide-feel free to leave out anything you don’t particularly care for.

Ingredients (serves 6 as an appetizer, 3 as a main course):

Dipping Sauce:

¾ cup extra virgin olive oil

2 fat cloves of garlic, minced

½ teaspoon anchovy paste (optional, but it is so good!)

¼ cup red wine vinegar

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

½ to 1 teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon dried marjoram

½ teaspoon sugar

½ teaspoon lemon zest

Rolls:

6 spring roll wrappers

Warm water

Filling:

1 cup baby spinach leaves

12 fresh mint leaves (optional)

20 or so fresh oregano leaves (optional)

½ of a small red onion, thinly sliced into half moons

½ cup pitted Kalamata olives, chopped

½ cup feta cheese, crumbled

1 small red pepper, thinly sliced

½ of a medium cucumber, peeled and cut into thin strips about 4 inches long

½ of a carrot, julienned

2 teaspoons nonpariel (small) capers

½ pound shrimp, cooked and cut in half lengthwise (from back to front instead of down the middle)

Directions:

Dipping Sauce: Make this a few hours ahead, if possible, to let all the flavors marry. Just combine everything from the olive oil through the lemon zest, cover and let rest at room temperature until you are ready to serve.

Rolls: Put very warm water into a wide, shallow bowl or frying pan. Quickly dip one spring roll wrapper at a time in the warm water, shake off excess water and place it on a clean work surface. Mine were sticking to my plastic work surface, so I sprayed it with just a touch of canola oil spray. Worked like a charm.

Wrap it up: On the side of the wrapper nearest you, place a few spinach leaves. Top the spinach with 2 mint leaves, some fresh oregano, a few red onion slices, a bit of chopped olives and then a bit of feta cheese.

Next to that, about in the middle of the wrapper, place some red pepper slices and top them with a few slices of cucumber and carrots.  

On the side of the wrapper farthest from you, place several of the shrimp slices and a few capers in a row, orange side down.

To fold, tightly roll the end of the wrapper nearest you over the veggies and cheese. Roll once more over the cucumbers and red peppers. Fold the sides in and roll once more over the shrimp. Turn it over and admire your handiwork. Repeat with remaining ingredients. Then serve whole or cut in half with the dipping sauce.