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Baked Potato Casserole for 2
Baked Potato Casserole for 2 is like a baked stuffed potato without the skin. This recipe can easily be upsized but since I am usually cooking for just me I tend to do things so I don’t have lots of leftovers. Leftovers mean I usually don’t have a new recipe or two for the next day because I hate throwing out food. Let the potatoes cool a little before trying to peel them. You want the potatoes to not be cooked all the way thru, they will finish cooking when you bake this. If you cook them too much you can end up with a consistency more like mashed potatoes. Baked Potato Casserole for 2 Author: Mary Ellen Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 2 - 3 3 - 4 medium size Yukon gold potatoes 3 slices bacon 1/3 cup onion - chopped 1 green onion- sliced (optional) 1/3 cup sharp cheddar cheese plus 2 tablespoons for top 1/3 cup sour cream 1 tablespoon butter salt and pepper 3 - 4 medium size Yukon gold potatoes 3 slices bacon 1/3 cup onion - chopped 1 green onion- sliced (optional) 1/3 cup sharp cheddar cheese plus 2 tablespoons for top 1/3 cup sour cream 1 tablespoon butter salt and pepper Boil the potatoes without peeling them until almost tender. Fry the bacon. Drain the grease from the pan and sauté the regular onions in the pan until translucent. When the potatoes are done, peel them if you desire. (I did) Break them up with your hands into big chunks. Add all of the remaining ingredients except the bacon. Stir until mixed together. Dump mixture into a buttered casserole dish. Top with a little more cheese, green onion and the bacon pieces. Bake for about 20 - 25 minutes or until hot and bubbly around the edges. Serve That's My Home Boil the potatoes without peeling them until almost tender. Fry the bacon. Drain the grease from the pan and sauté the regular onions in the pan until translucent. When the potatoes are done, peel them if you desire. (I did) Break them up with your hands into big chunks. Add all of the remaining ingredients except the bacon. Stir until mixed together. Dump mixture into a buttered casserole dish. Top with a little more cheese, green onion and the bacon pieces. Bake for about 20 - 25 minutes or until hot and bubbly around the edges. Serve That's My Home Maybe you’d like to try? Skinny Eggplant Roll Ups Best Ever Mexican Rice Broccoli Cheese Patties Enjoy!
Eggplant Lasagna
The eggplant becomes the noodles in this delicious vegetable lasagna recipe. I used a jarred spaghetti sauce for a shortcut. Enjoy! I made this the other day and decided to use eggplant slices as my pasta. I loved the way it turned out and will be making it again. Serve it as a main dish with a salad for a completely healthy dinner. I made my own sauce but feel free to use your favorite jarred sauce as a time saver. Eggplant Lasagna Author: Mary Ellen Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: Serves 2 - 3 1 small eggplant 1/2 medium onion 1 zucchini – grated 2 garlic cloves – minced salt and pepper 1/2 cup low fat cottage cheese 2 cups spaghetti sauce 2 tablespoons parmesan cheese 1/2 cup low fat mozzarella cheese 1 small eggplant 1/2 medium onion 1 zucchini – grated 2 garlic cloves – minced salt and pepper 1/2 cup low fat cottage cheese 2 cups spaghetti sauce 2 tablespoons parmesan cheese 1/2 cup low fat mozzarella cheese Cut eggplant into 1/4’ slices. Salt a little bit and put in a strainer to drain for 15 minutes. Preheat oven to 375. Spray a pan with cooking spray and lay eggplant slices on it. Cook for about 15 minutes until tender, flip half way through. Mince onion and add to a frying pan that has been sprayed with cooking spray. Saute several minutes and add garlic and zucchini. Cook for several minutes until tender crisp. Add salt and pepper to taste. Remove from heat and cool slightly. Add cottage cheese and parmesan cheese. To assemble, place eggplant slices in the bottom of your casserole dish that has been sprayed with cooking spray. Put a little of the zucchini mixture on top of the eggplant. Top with the sauce and a little of the cheese. Repeat 2 more times. Bake for 30 minutes. Let set 5 minutes before cutting. That's My Home Cut eggplant into 1/4’ slices. Salt a little bit and put in a strainer to drain for 15 minutes. Preheat oven to 375. Spray a pan with cooking spray and lay eggplant slices on it. Cook for about 15 minutes until tender, flip half way through. Mince onion and add to a frying pan that has been sprayed with cooking spray. Saute several minutes and add garlic and zucchini. Cook for several minutes until tender crisp. Add salt and pepper to taste. Remove from heat and cool slightly. Add cottage cheese and parmesan cheese. To assemble, place eggplant slices in the bottom of your casserole dish that has been sprayed with cooking spray. Put a little of the zucchini mixture on top of the eggplant. Top with the sauce and a little of the cheese. Repeat 2 more times. Bake for 30 minutes. Let set 5 minutes before cutting. That's My Home Maybe you’d like to try our? Skinny Lasagna Roll Ups Creamy Spinach Rigatoni Cheesy Chicken Corkscrew Casserole Chicken with Bow Tie Pasta Enjoy!
Baked Brown Rice
Bake your brown rice instead of doing it on the stove. Freezes well too. I made this the other day and posted it over on my Facebook page, have you been there yet? If not I usually post there several times a week with recipes I am making right now. Be sure to Like Us if you want to know when I post a new recipe. Next week I’ll be posting from the Tampa area, going to go down and see what new food adventures I can find there. I’ll be sure to share with you. Baked Brown Rice Author: Mary Ellen Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: Serves 4 3/4 cup brown rice 3 cups water salt 1 tablespoon chicken base 1/2 cup carrots 1/2 small onion – diced 1/4 cup celery 1/2 cup peas 3/4 cup brown rice 3 cups water salt 1 tablespoon chicken base 1/2 cup carrots 1/2 small onion – diced 1/4 cup celery 1/2 cup peas Preheat oven to 375 degrees. Add the rice, water, salt, and chicken base to a sprayed 8 x 8 pan. Cover tightly with foil. Bake for 30 minutes. Add all of the vegetables except the peas. Add another cup water if needed. Bake for another hour and stir in peas. Let set for 10 minutes and serve. Note: I had to add water a couple of times. You can adjust the heat if you need to for a shorter baking time. That's My Home Preheat oven to 375 degrees. Add the rice, water, salt, and chicken base to a sprayed 8 x 8 pan. Cover tightly with foil. Bake for 30 minutes. Add all of the vegetables except the peas. Add another cup water if needed. Bake for another hour and stir in peas. Let set for 10 minutes and serve. Note: I had to add water a couple of times. You can adjust the heat if you need to for a shorter baking time. That's My Home Maybe you’d like to try our? Broccoli Cheese Patties Chinese Fried Rice One Pot Pasta Enjoy!
Shrimp Boil
Shrimp Boil with potatoes, sweet corn and kielbasa. This has to be one of my favorite seafood dishes. I had brought home 10 lbs. of shrimp from New Orleans and we have been making this about once a month. I really like the addition of sausage to it also as it adds another level of flavor. It is so easy to do and so fun to eat. Make sure to have some bowls to throw the shrimp shells in or line your table with newspapers, either way will work. Shrimp Boil Author: Mary Ellen Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 4 - 6 2 - 3 lbs shrimp 2 lbs. kielbasa fresh corn - broken in half potatoes bag of crab boil melted butter 2 - 3 lbs shrimp 2 lbs. kielbasa fresh corn - broken in half potatoes bag of crab boil melted butter Bring a large pot of water to a boil with the bag of crab boil. Add potatoes. If you are using fingerlings as I did here, add the corn in 5 minutes. Continue to cook at a boil for 10 minutes, add kielbasa and in another 5 minutes add the shrimp. As soon as the shrimp turns pink it is done. Drain the water from the pot and dump everything into large bowls or a cookie sheet. Serve with melted butter. Bring a large pot of water to a boil with the bag of crab boil. Add potatoes. If you are using fingerlings as I did here, add the corn in 5 minutes. Continue to cook at a boil for 10 minutes, add kielbasa and in another 5 minutes add the shrimp. As soon as the shrimp turns pink it is done. Drain the water from the pot and dump everything into large bowls or a cookie sheet. Serve with melted butter. Maybe you’d like to try? Shrimp Creole Seafood Stew Sweet and Sour Shrimp
Who Says No Fries?
 Zucchini Fries When you make them out of zucchini and panko there is no reason to not have fries. They are crunchy and are a perfect accompaniment to that hamburger you know you want to have tonight! This is the fries in the oven, I’m not sure if you can tell but the pan I use has holes in the bottom. Who Says No Fries? Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins 4 spray(s) olive oil cooking spray 1 tsp Italian seasoning 1 1/2 Tbsp all-purpose flour 3/4 tsp table salt 3/4 cup(s) dried bread crumbs, panko-variety suggested 2 medium zucchini, about 7-inches each, cut into 4 chunks, then each chunk halved 2 large egg white(s), whipped until frothy (almost soft peaks) 4 spray(s) olive oil cooking spray 1 tsp Italian seasoning 1 1/2 Tbsp all-purpose flour 3/4 tsp table salt 3/4 cup(s) dried bread crumbs, panko-variety suggested 2 medium zucchini, about 7-inches each, cut into 4 chunks, then each chunk halved 2 large egg white(s), whipped until frothy (almost soft peaks) Preheat oven to 425F. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 12 minutes. Yields about 8 fries per serving. Points per serving Recipe from Weight Watchers Weight Watchers Preheat oven to 425F. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 12 minutes. Yields about 8 fries per serving. Points per serving Recipe from Weight Watchers Weight Watchers Note: I used Kikoman Panko on these and am not sure I really like it as well as some of the others I have tried. It has a heavier texture than the bagged ones I have tried before. Skinny Lasagna Roll Ups Raspberry Yogurt with Strawberries and Blueberries Turkey Taco Salad
Asian Noodle Salad
Asian Noodle Salad So next weekend I am catering a lunch, something I have not done in a long time. I saw this salad on a blog a month ago by Jamie Oliver and thought it would be perfect. I just finished making it and it is delicious!!! I did increase the dressing recipe by half, it just didn’t seem like enough. I also used only the red pepper. I hope the girls on our fundraising committee like it as much as I do. I’m going to serve it with some Bruschetta and French Bread and fresh fruits. Asian Noodle Salad Author: Mary Ellen Serves: Serves 10 SALAD: 1 packages linguine noodles, cooked, rinsed, and cooled 1/2 to 1 head sliced Napa cabbage 1/2 to 1 head sliced purple cabbage 1/2 to 1 bag baby spinach 1 red bell pepper, sliced thin 1 yellow bell pepper, sliced thin 1 orange bell pepper, sliced thin 1 small bag bean sprouts 3 sliced scallions 1 peeled, sliced cucumber chopped cilantro-to taste 1 can whole cashews, lightly toasted in skillet DRESSING: Juice of 1 lime 8 tablespoons olive oil 2 tablespoons sesame oil 6 tablespoons soy sauce 1/3 cup brown sugar 3 tablespoons fresh ginger, chopped 2 cloves chopped garlic 2 hot peppers or jalapenos, chopped SALAD: 1 packages linguine noodles, cooked, rinsed, and cooled 1/2 to 1 head sliced Napa cabbage 1/2 to 1 head sliced purple cabbage 1/2 to 1 bag baby spinach 1 red bell pepper, sliced thin 1 yellow bell pepper, sliced thin 1 orange bell pepper, sliced thin 1 small bag bean sprouts 3 sliced scallions 1 peeled, sliced cucumber chopped cilantro-to taste 1 can whole cashews, lightly toasted in skillet DRESSING: Juice of 1 lime 8 tablespoons olive oil 2 tablespoons sesame oil 6 tablespoons soy sauce 1/3 cup brown sugar 3 tablespoons fresh ginger, chopped 2 cloves chopped garlic 2 hot peppers or jalapenos, chopped Mix together salad ingredients in LARGE bowl. Whisk together dressing ingredients and pour over salad. Mix with tongs and serve in a big bowl or platter. I dressed this salad right away and think I should of left out the spinach until just before serving. Adapted from Jamie Oliver Mix together salad ingredients in LARGE bowl. Whisk together dressing ingredients and pour over salad. Mix with tongs and serve in a big bowl or platter. I dressed this salad right away and think I should of left out the spinach until just before serving. Adapted from Jamie Oliver Hawaiian Macaroni Salad Orange Chicken Pasta Salad Don’t let the awful photo sway you from making this, it is really delicious! Orecchiette Greek Pasta Salad
Banana Pecan Pancakes
Banana Pecan Pancakes are tender and light filled with banana flavor and pecans It’s Fat Tuesday today and since I didn’t know where to go to get some authentic paczki’s here in Tampa we had pancakes this morning. I had a bag of really ripe bananas I bought the other day at the store, so I got out my favorite banana pancake recipe and got to cooking. If you have never made homemade pancakes before I think you will be surprised at how easy they are. If you don’t have buttermilk, just use regular milk and add a tablespoon of white vinegar to the milk and let set a couple of minutes before adding to the pancakes. Milk will thicken and clot so don’t be surprised. Proceed with the recipe as written. Banana Pecan Pancakes Author: Mary Ellen Prep time: 10 mins Cook time: 3 mins Total time: 13 mins Serves: Serves 4 1 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 tablespoons sugar 1 cup mashed ripe banana (about 2) 1 cup buttermilk 1 cup milk 2 eggs 1 teaspoon vanilla 1/3 cup chopped pecans 1/4 cup vegetable oil 1 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 tablespoons sugar 1 cup mashed ripe banana (about 2) 1 cup buttermilk 1 cup milk 2 eggs 1 teaspoon vanilla 1/3 cup chopped pecans 1/4 cup vegetable oil Mash the bananas in a mixing bowl. Add the eggs, milks, oil, vanilla and sugar. Whisk together until thoroughly mixed.Add the flour, salt and baking soda. Whisk until incorporated. Stir in the pecans. Heat the griddle to 325 degrees or a pan to medium heat. Pour batter into pan and cook until bubbles start to form and burst across the top of the pancakes, about 1 1/2 minutes. Flip and continue to cook until done, about 1 more minute. Repeat with remaining batter. Mash the bananas in a mixing bowl. Add the eggs, milks, oil, vanilla and sugar. Whisk together until thoroughly mixed.Add the flour, salt and baking soda. Whisk until incorporated. Stir in the pecans. Heat the griddle to 325 degrees or a pan to medium heat. Pour batter into pan and cook until bubbles start to form and burst across the top of the pancakes, about 1 1/2 minutes. Flip and continue to cook until done, about 1 more minute. Repeat with remaining batter.
Lemon Orzo Salad
Orzo with lemon, asparagus, grape tomatoes and parsley. Lemon Orzo Salad I kind of did a cooking marathon morning here today and this was one of the things I made. Orzo is a form of pasta, cut to be similar to a grain of rice. This lemon orzo pasta salad is light and refreshing, perfect for summertime dinners! I added some grilled chicken pieces I had to a bowl of the pasta salad and it’s pretty amazing. I could see this served with cold shrimp mixed in for a seafood twist also. Top with fresh grated parmesan cheese. This orzo salad is good both warm or cold, your choice…. Lemon Orzo Salad Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: Serves 4 1 cup orzo, cooked per instructions 6 asparagus spears, chopped into thirds 2 tablespoon olive oil 2 cloves garlic, minced Handful of grape tomatoes, sliced in half lengthwise Zest and juice from half a lemon Sea salt and freshly cracked pepper, to taste 1 tablespoon fresh parsley, chopped Parmesan cheese 1 cup orzo, cooked per instructions 6 asparagus spears, chopped into thirds 2 tablespoon olive oil 2 cloves garlic, minced Handful of grape tomatoes, sliced in half lengthwise Zest and juice from half a lemon Sea salt and freshly cracked pepper, to taste 1 tablespoon fresh parsley, chopped Parmesan cheese Cook orzo according to package directions. Drain well. Bring a couple cups of water to a boil in the pasta pan, add asparagus and cook 2 minutes, drain. Add oil to a sauté pan. Add garlic and then tomatoes. When the tomatoes start to wilt add the orzo and asparagus. Toss to mix well. Stir in salt, pepper, lemon, lemon zest. Pour onto serving dish. Top with parsley. Add parmesan if desired. Cook orzo according to package directions. Drain well. Bring a couple cups of water to a boil in the pasta pan, add asparagus and cook 2 minutes, drain. Add oil to a sauté pan. Add garlic and then tomatoes. When the tomatoes start to wilt add the orzo and asparagus. Toss to mix well. Stir in salt, pepper, lemon, lemon zest. Pour onto serving dish. Top with parsley. Add parmesan if desired. Maybe you’d like to try? Hawaiian Macaroni Salad Orecchiette Greek Pasta Salad Sula’s Orange Chicken Pasta Salad Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Hawaiian Macaroni Salad
Macaroni Salad with chunks of pineapple, julienned ham and sweet peppers. Hawaiian Macaroni Salad My mom is laughing at me naming this salad Hawaiian Macaroni Salad, I have no doubt. I don’t remember when she starting making it this way but when she did we threw the tuna away and it was ham, sweet peppers, pineapple chunks and cheese from that point on. She also got so she used pasta shells instead of macaroni, either works well. I was just feeling in a traditional mood today and then I added the peas. Sorry mom. I made it to go with my Picnic Fried Chicken I made today. One of things I’ve learned over the years is, if you make the macaroni ahead of time where the macaroni has time to be cold before you add everything to it, you should be able to use less mayonnaise. Dry cooked cold pasta will absorb less of the mayo than macaroni just cooked and drained. Hawaiian Macaroni Salad Author: Mary Ellen Prep time: 20 mins Cook time: 10 mins Total time: 30 mins 1 lb. macaroni elbow noodles 1 cup celery 1 cup sweet peppers 1/2 cup onions 1/2 lb. sliced ham 6 oz. block sharp cheddar cheese 1 can pineapple tidbits 1 cup frozen peas 1 1/2 - 2 cups mayonnaise salt and pepper 1 lb. macaroni elbow noodles 1 cup celery 1 cup sweet peppers 1/2 cup onions 1/2 lb. sliced ham 6 oz. block sharp cheddar cheese 1 can pineapple tidbits 1 cup frozen peas 1 1/2 - 2 cups mayonnaise salt and pepper Cook macaroni until done in salted water, about 8 minutes. Drain and rinse with cold water. Chop up the peppers, onions and celery into small pieces. Add to a big bowl along with the macaroni. Cut the ham into julienned strips. Cut the cheese up into tiny bite size square pieces. Add the pineapple and peas. Mix up and then add most of the mayonnaise. Add more if needed. Add salt and pepper to taste. Refrigerate until ready to serve. www.thatsmyhome.com Cook macaroni until done in salted water, about 8 minutes. Drain and rinse with cold water. Chop up the peppers, onions and celery into small pieces. Add to a big bowl along with the macaroni. Cut the ham into julienned strips. Cut the cheese up into tiny bite size square pieces. Add the pineapple and peas. Mix up and then add most of the mayonnaise. Add more if needed. Add salt and pepper to taste. Refrigerate until ready to serve. www.thatsmyhome.com Maybe you’d like to try? Orecchiette Greek Pasta Salad Cheesy Ranch Potato Salad Mexican Taco Pasta Salad Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Pasta Caprese
Pasta with homegrown tomatoes, fresh mozzarella cheese, garlic, olive oil and basil. Pasta Caprese I love caprese salad any way you want to make it. Today I did it with pasta, so good! With tomatoes from the garden this is a perfect summertime dish. What could be better than homegrown tomatoes, fresh mozzarella cheese, garlic, olive oil and basil? This works as an appetizer, side dish or even a main dish on a hot summer day. Yesterday it was lunch. I had gone to the farmers market specifically to get the ingredients to make this. I have discovered something I never knew either when it comes to basil. I bought some a few weeks ago that had a very woody stem. I decided to put it in water to keep it fresh and then went away to the beach for a few days. When I got home I discovered my basil had actually rooted. I am keeping the water fresh and now have fresh basil growing in my kitchen. It is growing very well and I am able to pick it as I need it. Best 50 cents I ever spent. This is a very flexible recipe, add as much or as little of something as you want. Enjoy a bite of summer! Pasta Caprese Author: Mary Ellen Prep time: 10 mins Cook time: 8 mins Total time: 18 mins Serves: Serves 2 - 3 2 - 3 tomatoes 2 garlic cloves salt olive oil 1/2 lb. pasta basil 8 oz. fresh mozzarella cheese 2 - 3 tomatoes 2 garlic cloves salt olive oil 1/2 lb. pasta basil 8 oz. fresh mozzarella cheese Cook the pasta according to package directions. Drain. Blanch the tomatoes in boiling water. Remove the skins. Cut into bite size pieces. Mince garlic. Add a little olive oil to a pan and add garlic. Add tomatoes and juices. Cook for a couple of minutes. Add the pasta and tomatoes to a bowl. Add a handful of torn basil, a little salt, mozzarella cheese and toss well. Add a little more olive oil if needed. Cook the pasta according to package directions. Drain. Blanch the tomatoes in boiling water. Remove the skins. Cut into bite size pieces. Mince garlic. Add a little olive oil to a pan and add garlic. Add tomatoes and juices. Cook for a couple of minutes. Add the pasta and tomatoes to a bowl. Add a handful of torn basil, a little salt, mozzarella cheese and toss well. Add a little more olive oil if needed. Maybe you’d like to try? Skinny Lasagna Roll Ups Cheesy Chicken Corkscrew Casserole Mushrooms, Tomatoes and Basil Pasta Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!