Seven Layer Meatless Tortilla Pie


I love this recipe! It’s a great dinner for your busy summer evenings.  It’s also super quick to assemble and so versatile. If you want you can add meat ground beef or turkey seasoned with some taco or fajita seasoning.  Grilled chicken, turkey, pork also seasoned and sliced thin works great. If you are going to add a meat layer, do so after spreading the beans on the tortilla. Top with cheese and continue with standard directions.  

This is a dinner that will please everyone in your family. I like to serve mine with shredded  lettuce and diced tomatoes. If you don’t want to use sour cream, for a dip or dressing to drizzle on top of the pie,  I mix some picante sauce and Ranch dressing together.

Enjoy and Happy cooking,
Vonnie                                                                                                

 

 

 
Ingredients:
2 (15 ounce) cans pinto beans, drained
1 cup picante sauce
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, drained
2 small tomato, chopped
7 (8 inch) flour tortillas
2 cups shredded Cheddar cheese
Optional toppings:

sour cream
green onions, chopped
black olives, sliced
jalapeno, sliced

Directions:
Mash pinto beans. Stir in 3/4 cup picante sauce and garlic powder.
Mix remaining picante sauce, cilantro, black beans and tomatoes.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2-inch of edge. (Add meat layer)  Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more. Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
Bake at 400 degrees F for 40 minutes or until hot. Uncover. Top with remaining cheese. Cut into wedges. Serve with additional picante sauce, sprinkle with additional cilantro if desired, and optional toppings

Advertisements

Slow Cooker Beef and Tortellini Soup


Nothing says Autumn more than a bowl of  this fabulous soup my friend Debbie shared with me.  She is such a wonderful person and I feel privileged to know her. She is “old school” and believes no matter how busy your day, you should have a home cooked meal.  And if the family can all eat together;  Better yet!   This recipe is a great reason to “SLOW” down at the end of your busy day and reward yourself with a very satisfying dinner. I love to serve this with a big salad,  fresh-baked bread and some apple cake for dessert!

FYI…I have made this for my meat-free families and it’s just as good as a vegetarian soup. I added some white beans (cannellini) for the fiber. YUMMY!

Happy Fall!

Enjoy and Happy Cooking~

Vonnie

Ingredients:
1# beef stew meat                                                                                  
1 Tablespoon steak seasoning
1 large onion, chopped
2 large carrots, chopped
2 cloves of garlic, pressed
2 teaspoons sugar
1 can (14.5 oz.) diced tomatoes, undrained
32 oz. beef broth
1 teaspoon dried basil leaves
2 cups frozen cheese filled tortellini  or gnocchi
1 can green beans, drained

Directions: 
In a large skillet, brown stew meat in a little oil for 3-5 minutes add steak seasoning to meat while browning.
Place meat in slowcooker. Add onion, carrots, garlic, sugar, tomatoes, and beef broth in order listed.
Cover; cook on low setting for 8 hours.
Stir in basil, frozen tortellini and green beans. Increase heat to high.
Cover;cook for 20 to 30 minutes.

Note: I have also used gnocchi and just a good!!

Panzanella Bread Salad


Oh the joys of summer! On the top of the list is fresh, ripe tomatoes, garden cucumbers, and basil that the more you cut, the more it grows. And the tomatoes… Beefsteak, early girls, heirlooms,roma, plum, not to mention the all the varieties of cherry and grape!  Finally the heat is upon us and the garden has finally started to be promising.  This classic Tuscan bread salad is a perfect thing to make with the bounty.  Panzanella at its core is really a way to use up crusty bread that has gotten hard and to celebrate perfect summer tomatoes. It is a cooling summertime salad that relies on the bread as the “filler” to soak up the juices of fresh tomatoes and cucumbers, as well as the olive oil you pour over everything.

Once a poor man’s dish, it has become rather trendy. Once you make it, you’ll see why. It’s a great way to show off wonderful, fresh, summer produce and with so few ingredients you will be amazed at how good it is.  I am serving my with my leftover Herb and Dijon Mustard Glazed Turkey Breasts I had for dinner last night! You can serve the salad with any of your favorite grilled meats or it will stand alone for a great Meatless Meal. 
Enjoy and Happy Cooking,

Vonnie                                                                                                                                                              

Ingredients:
4 cups tomatoes, cut into large chunks
4 cups day old (somewhat dry and hard) crusty bread (Italian or French loaf), cut into chunks the same size as the tomatoes*
1 cucumber, skinned and seeded, cut into large chunks
1/2 red onion, chopped
1 bunch fresh basil, torn into little pieces
1/4 to 1/2 cup good olive oil
Salt and pepper to taste
* If you don’t have hard old bread sitting around, you can take fresh crusty bread, cut it into big cubes, lay the cubes out on a baking sheet, and put in a 300°F oven for 5-10 minutes, until the outer edges have dried out a bit (not toasted, just dried). If you use fresh bread without doing this, the bread may disintegrate into mush in the salad.

Directions:
Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes.

Serve at room temperature.

Serves 6-8.

Mini Cheeseburger Salad with Yellow Mustard Vinaigrette


It came to my attention today that I did not have this recipe posted. First let me say, I am sorry for not sharing this sooner and second, be prepared to keep this recipe at the front of your recipe file. You will be making this one OFTEN!!  I like to serve it with warm garlic bread and some fresh sliced melon.  Kudos to Rachael Ray!
This is one of her fabulous recipes.
Enjoy and Happy Cooking,                                                                                         
Vonnie
4 tablespoons extra virgin olive oil, divided
2 pounds ground beef
1/2 small red onion, grated and chopped, divided
2 tablespoons Worcestershire sauce
1 tablespoon grill seasoning
3/4 pound brick sharp cheddar cheese, or American cheese, sliced
3 tablespoons yellow mustard
2 tablespoons apple cider vinegar
Salt and freshly ground pepper, to taste
2 large hearts of romaine lettuce, coarsely chopped
1 cup sliced pickles, drained and chopped – choose from sweet, half-sour or dill varieties
1 pint cherry or grape tomatoes, cut in half
Preparation Place a large skillet over medium-high heat with 2 TBSP of olive oil. (You can also pre-heat a grill pan or a large nonstick skillet over medium-high heat or pre-heat an outdoor grill instead of the skillet).While the pan is heating up, combine the meat with about 3 tablespoons of the grated red onion, the Worcestershire sauce and the grill and poultry seasonings (you may substitute salt and pepper for the grill and poultry seasonings). Form two-inch meatballs, then flatten them into patties.Cook the mini burgers for 3 minutes on each side, then top with cheese. Tent the mini cheeseburgers loosely with foil to help the cheese melt.

While the burgers are cooking, whisk together the mustard and cider vinegar in a large salad bowl. Continue whisking and stream in the remaining 2 TBSP olive oil and season with salt and pepper.

Finely chop up the remaining red onion and add it to the bowl along with the romaine, pickles and tomatoes. Toss the salad to evenly coat everything in dressing.

To serve, arrange the salad on a large platter and slide the mini burgers on top.

NOTE: You can use ground chicken or turkey instead of beef

BLT Salad


Today seems like a good day for a nice Big salad for dinner. Make a little extra for lunch tomorrow!
You can use your favorite bacon for this recipe. I have fallen in head over heels for Wright Brand bacon. You will love the dressing!
Enjoy and Happy cooking,

Vonnie                                                                                                                                           

 

Ingredients
1 pound bacon, cooked and crumbled
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce – rinsed, dried and shredded
1 cup grape tomatoes, halved
2 cups seasoned croutons, favorite flavor

Directions
Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing.

Italian Sausage with Mussels and Pasta


What I love about this recipe is there are no real set ingredients. Can can adjust the vegetables to your liking and the flavors of the sausage. If you don’t like mussels, you can use clams. there are endless possibilities. I use homemade Italian hot sausage from my local grocery store. They have wonderful favors and always fresh. Any flavor would work in this recipe. I also get my mussels from there. When you are buying mussels have the seafood specialists rinse them. Sometimes they open up and rinsing them closes them and that’s what you want. Any that stay open, toss. When you bring them home, refrigerate until you are ready to cook. They should have a salty ocean air smell.
 
Enjoy and Happy Cooking,                                                                                                   
 
 
 
 
Ingredients:1 # Italian Sausage grilled and sliced1 bag of mussels
1 28 can of diced tomatoes with juice
2 cloves garlic, chopped
1 large onion, diced
2 bell peppers, any color and diced
red pepper flakes
parmesan cheese, freshly grated
olive oil

Pasta
1# angel hair pasta, cooked el dente
4 cloves garlic, minced
1 cup olive oil
fresh basil, chopped
parmesan cheese, freshly grated
black pepper, to taste

 
Directions:Coat a large deep skillet with olive oil and heat to medium. Add peppers, onions, and garlic. Saute for 3 minutes. Add can of tomatoes with juice, Stir. Cover and simmer for 3-5 minutes. Add red pepper flakes and stir. Add mussels and stir. Cover and cook for 5 minutes. Keep lid on the whole 5 minutes without peeking! Stir and cover. Cook for another 3-5 minutes. Mussels should be opened . Any that don’t open, discard. Stir in Italian sausage and parmesan cheese. Serve on top of pasta.Pasta:
Heat oil over medium heat and add garlic. Watch closely and stir. When garlic get to a golden color, add to cooked pasta. Toss and add pepper, parmesan cheese and fresh basil.

· Share · Delete

Tomatoes


As spring kicks into full gear we can now enjoy so many more fresh fruits and vegetables.  April was recognized as National Florida Tomato Month as it’s the state that grows the most fresh tomatoes for consuming, while California grows the most tomatoes for processing. 

Yesterday, I had the pleasure of meeting Dale from Lincoln Park, Michigan who is Michigan Heirloom Tomatoes. He shared his wealth of knowledge and helped me pick out 5 varieties of heirloom tomatoes for my garden. He gave me a lot of suggestions on planting too. Thanks Dale! I can’t wait to get my garden in the ground in the next couple of weeks. You can find Dale on Facebook:  Michigan Heirloom Tomatoes (Michigan Tomatoes)
With this in mind I decided to post one of my new favorite recipes using tomatoes.
Chicken with Prosciutto, Mushrooms, and Tomatoes.
Hope you enjoy. Let me hear from you.                                                                    
Happy cooking,


 

Serves:6

6 boneless chicken breasts
flour
3 TBSP. olive oil
1 TBSP. butter
salt and pepper
2 cloves garlic, minced
1/4 pound prosciutto, cut into slivers * can use a mild flavored ham
1 TBSP. fresh rosemary, chopped
1 bay leaf
1/2 pound mushrooms, sliced
1/2 cup white wine
4 TBSP. tomato paste mixed with 1/2 cup water
2-3  ripe tomatoes, diced

Dust chicken with flour. Heat oil and butter over medium heat in large oven proof skillet. Add chicken and brown thoroughly. Season with salt and pepper. Add prosciutto, garlic, rosemary, and bay leaf. Stir and add mushrooms. Saute for 3-5 minutes. Add wine, simmer gently for 3 minutes. Add tomato paste that has been mixed with water. Stir well. Transfer to 350 degree oven and bake for 20 minutes. Baste chicken so that it is well glazed and add diced tomatoes. Continue cooking for 10- 15 minutes.
Serve with lightly buttered pasta and a green salad.