Mexican Stacked Burritos

I couldn't think of a better name for this meal than "Stacked Burritos." Neal suggested maybe calling it a Tostada or Stacked Tortillas because Stacked Burritos doesn't really fit, but I guess I'm just not creative enough to come up with a new name! :) I've made something similar to this a few times, but I never though to add in refried beans. These made a huge different and added a new flavor and texture from my go-to black beans. I loved how fresh all of the ingredients were and it came together so easy. Since Neal likes meat with most of his dinners, I added diced chicken to his side and left mine meatless. Both sides tasted great and made for an easy and quick weeknight meal (my favorite!).

 

Ingredients:

• 1 can refried beans (16 oz.)
• 1/2 cup medium salsa
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/2 cup sour cream
• 4 tortillas
• 1/2 cup frozen corn, thawed
• 1 cup diced tomatoes
• 1/2 cup diced green onions
• 1 cup shredded cheddar cheese
• 1 cup diced chicken (optional)

Heat oven to 350 degrees. Mix first 5 ingredients together, spread onto tortillas. Place 1 tortilla in a 9x13 inch dish sprayed with cooking spray. Top with 1/4 cup cheese, corn, tomatoes and onions. Top with a second tortilla. Repeat layers 3 times, cover with aluminum foil. Bake 20-25 minutes or until heated through. Top with salsa, hot sauce or cilantro. Cut into wedges and serve.

Cheesy Sausage, Broccoli and Mushroom Casserole

Sometimes when I think of the word "Casserole" I get a little anxious and unsure. I guess it's because it's what you always picture at a church potluck or funeral, but maybe that's just me! Anyway, I really did love this particular casserole for several reasons. It's a super easy meal that can literally be thrown together in 30 minutes and it also has your meat, noodles, vegetables and sauce all thrown into one container! It's definitely not fancy, but it's hearty, warm and flavorful and also very versatile depending on the kinds of vegetables you like. Oh, and it feeds a LOT of people - around 8-10 if you have a couple of other sides. Or you can serve it to 4 or 5 and then eat it for lunch over the next couple of days! Anything to get out of the old sandwich routine. :)



Ingredients:

• 1 jar (16 oz.) Alfredo sauce (I love Classico brand, but anything works)
• 1/3 cup milk
• 1 pound sweet Italian sausage, cooked and crumbled
• 1 package (9 oz.) frozen chopped broccoli, thawed
• 8 oz. diced mushrooms
• 1 red pepper, finely diced
• 8 oz. egg noodles, cooked and drained
• 1/4 cup shredded cheddar cheese

Preheat oven to 350 degrees. In a large bowl, combine Alfredo sauce and milk until smooth. Stir in sausage, broccoli, mushrooms, red pepper and noodles. Pour into a 9x13 baking dish and spread mixture evenly into pan. Sprinkle with cheese, cover with aluminum foil and bake 30 minutes or until heated through.

Double Chocolate M&M Cookies

I know I already have a chocolate cookie recipe that's really similar to this, and it really is a great recipe. But I wanted to try something different... Something that produced a softer and chewier cookie, and this was the winner! I've made these cookies twice in the past two weeks and I'm still not sick of them. They're so chewy and chocolatey (is that a word?) and taste awesome with a mix of M&M's and white chocolate chips. This recipe also makes a lot of cookies - almost 4 dozen so there's a perfect amount to eat and share! (Recipe courtesy of Two Peas and Their Pod)

 

Ingredients:

 

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup cocoa powder
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups M&M's
• 1 cup white chocolate chips

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a Silpat and set aside. In a medium bowl, sift flour, baking soda, salt and coca and set aside. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until blended. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in M&M's and chocolate chips. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.

 

Bake cookies for 10 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.

 
 

Mushroom and Brown Rice Casserole

I usually don't have too hard of a time coming up with ideas and recipes for the main dish each day, but the sides? Whew.. Now that's a whole different story. My mind draws a huge blank each time I try to think about sides and I usually go back to the same boring salad, corn on the cob, mixed veggies, salad, fresh fruit... salad.. You get the picture. It was so nice and refreshing to actually find a different side recipe other than salad! And if you haven't already picked up from my blog that I love mushrooms, then you need to come visit more! I absolutely loved everything about this casserole. The rice was moist and flavorful and the mushrooms and onions added a nice texture and flavor to the brown rice. It's a very simple dish, very creamy and comforting that reminds me of home. And the best part of all is I now have a new side dish to add to my salad and veggies! Perfect in my book. (Recipe and picture courtesy of Annie's Eats)

Ingredients:

• 2 tsp. olive oil
• 1 lb. brown mushrooms, cleaned and coarsely chopped
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 cups cooked brown rice, at room temperature
• 2 large eggs
• 1 cup cottage cheese
• 1/2 cup sour cream
• 1/2 tsp. salt
• 1/3 cup grated Parmesan cheese, divided
• Minced fresh herbs (optional) such as chives, parsley, etc.

Preheat the oven to 350 degrees. Lightly grease a 2-qt. baking dish. In a large skillet over medium heat saute the mushrooms in the olive oil, stirring occasionally, until the mushrooms have released their juices, about 5-7 minutes. Add the onions to the pan and cook, stirring occasionally, until translucent and tender, about 5 minutes. Stir in the garlic and cook just until fragrant, about 1 minute. Remove from the heat. Add in the rice and stir to combine.

In a large bowl, whisk the eggs, cottage cheese, sour cream and salt until smooth. Add in the rice mixture and stir gently until blended. Spoon mixture into the baking dish and sprinkle most of the Parmesan cheese over the top, reserve a bit for finishing. Cover the dish with foil and bake for 30 minutes. Remove the foil and cook for an additional 20-30 minutes more, until the top is lightly browned. Top with remaining Parmesan and fresh herbs, if desired.

Caramelized Onion, Spinach and Mushroom Pizza with Garlic White Sauce

Some of my absolute favorite ingredients all in one combination that just happens to be on a pizza. Oh baby.. Can't get better than this! I loved the sweetness of the caramelized onions combined with the savory garlic white sauce. Add some sauteed sliced mushrooms and fresh spinach to make a beautiful and flavorful pizza! The mushrooms have enough substance to make it very filling so meat isn't necessary. Oh, and if you don't like mushrooms, this probably isn't the pizza for you... Just sayin'.



Ingredients:

Garlic White Sauce:

• 4 cloves garlic, minced
• 1 Tbsp. butter
• 3 Tbsp. flour
• 1 cup milk
• Herbs such as basil, parsley, and oregano
• Salt and pepper to taste

Toppings:

• 1 large onion sliced thin
• 1 small package cremini mushrooms, sliced
• 1/2 bag fresh baby spinach
• 2 cups Fontina cheese, grated (A mozzarella and parmesan mix works great too)

Make the garlic white sauce first. Melt the butter in a saucepan over medium heat. Add the garlic and saute for three minutes. Whisk in the flour until a roux or paste forms. Slowly add in the milk, whisking constantly to avoid lumps. Cook for about 4-5 minutes or until sauce begins to thicken. Add in a pinch of desired herbs and salt and pepper to taste. Set aside.

Place the sliced onions in a saute pan with a couple tablespoons of butter. Stir over medium-high heat for 5-10 minutes or until they become very soft. Add in sliced mushrooms and cook until mushrooms begin to release their juices and the onions begin to take on a caramel color.

Pour the white sauce into the middle of the pizza dough and spread around with a a ladle. Sprinkle on the onions, mushrooms and spinach and top with grated cheese. Bake pizza on a pizza stone in a 500 degree oven for 8 to 13 minutes or until edges are crisp and cheese is golden and bubbly in spots.

The Best Homemade Pizza Crust

I have another recipe for homemade pizza crust on here that I've used for years, but it was just missing something... My husband gave me a pizza stone for my birthday a couple of weeks ago and I was determined to find a crust worthy of my new stone! Of course it didn't surprise me a bit when I tried the basic pizza dough recipe from the America's Test Kitchen and it turned out amazing. I have yet to try a recipe from them that I don't like, and I honestly can't say that about any other recipe book I own or website I follow. I've said it before, but if you have to choose one particular cookbook, choose one by America's Test Kitchen. I have their Family Baking Book and I can't say enough good things about it!

Their cookbooks have "secret" tips and tricks to make the best recipes, particularly when it comes to baking. For their basic pizza dough recipe, they recommend three things to make the crust perfect: 1) Use bread flour because it gives the dough enough strength to be stretched thin, but still provide a crust that's very crisp and chewy once baked. 2) Use a pizza stone. Pizza stones retain heat and lessen the effects of temperature fluctuations. And 3) Preheat your pizza stone in the oven for at least 30 minutes before topping and baking. If you don't allow the stone to have enough time in the oven prior to baking your pizza, the crust will absorb moisture from the sauce and cheese before it cooks and will be limp and soggy instead of crisp and sturdy enough to hold its' shape.

This particular pizza crust uses instant yeast and takes a little bit longer than my other quick go-to crust recipe, but it is worth every extra minute. The result is a soft, chewy crust with a slightly crisp bottom that holds the pizza together perfectly. Both Neal and I agreed that this crust was even better than most food-chain pizza crust, and you really can't get any better than a homemade meal!

Ingredients:

• 4 - 4 1/2 cups bread flour (all-purpose flour may be substituted but the crust will be less chewy)
• 1 envelope (2 1/4 tsp.) instant or rapid-rise yeast
• 1 1/2 tsp. salt
• 2 Tbsp. olive oil
• 1 1/2 cups warm water (110 degrees)

Combine 4 cups of the flour, yeast and salt together in a food processor or mixer (fitted with dough blade) to combine. With the processor/mixer running, pour the oil, then water in and process until a rough ball forms, 30 to 40 seconds.  Let the dough rest for 2 minutes, then process for 30 seconds longer. If after 30 seconds the dough is sticky and clings to the blade, add the remaining 1/4 cup flour 1 tablespoon at a time as needed.

Turn the dough out onto a lightly floured counter and form it into a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 to 1 1/2 hours, before using.

Divide dough into 2 equal pieces and press and roll each piece into a 14-inch round on a lightly floured counter. Transfer the dough to a parchment-lined baking sheet and reshape as needed. Lightly brush the other 1/2 inch edge of the dough with oil and top with desired toppings and cheese.

Slide the parchment paper and pizza onto the hot baking stone and bake at 500 degrees for 8 to 13 minutes, or until the edges are brown and the cheese is golden in spots.

This recipe will make enough dough for two 14-inch pizzas.

To make ahead: After the dough is mixed, do not let the dough rise but refrigerate it overnight or up to 16 hours. Let the dough sit at room temperature for 30 minutes before using. Alternatively, the pizza dough can be frozen for up to 1 month; let the dough rise as directed above, then wrap tightly in greased plastic wrap and freeze. Let the frozen dough thaw on the counter for 2 to 3 hours, or overnight in the refrigerator before using.

Egg Stuffed Baked Potatoes

Sometimes I love trying out new things (obviously...) that are different and unique. I had heard of these egg stuffed potatoes on Our Best Bites' website a couple months ago and finally got around to trying it. I love baked potatoes and would probably eat them every day with my meal if I could.. Probably because I have more cheese and sour cream than potato.. I absolutely loved how these turned out and Neal thought they were great too. These are kind of like omelettes in a way, since they're so versatile and can be made with just about any ingredients you have in your fridge - the only two main ingredients you really need are potatoes and eggs! The only suggestion I would make would be to buy round, deep potatoes that look like bowls when cut in half so a cracked egg could sit inside without spilling over. These are such a fun idea.. I just wish I had thought of it! (Recipe and picture adapted from Our Best Bites).

Ingredients:

• Baked Potatoes, slightly cooled
• Ham or Bacon
• Salt and pepper
• Shredded cheese (cheddar, pepperjack, or either of your choice)
• Eggs
• Additional fillings of your choice: onions, tomatoes, bell peppers, mushrooms, etc.

Heat oven to 350 degrees. Slice a layer off the top of each potato (or, if your potatoes are large and deep, slice potatoes in half lengh-wise). Use a spoon to gently scoop out the insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings. Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pper and top with additional cheese and toppings, if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft. Don't overcook or else eggs will be hard and rubbery.

 

Mushroom Lasagna with Parmesan White Sauce

I absolutely love mushrooms and this lasagna is packed full of them which makes it a perfect dinner for me. Now, unfortunately, if you don't like mushrooms, this lasagna is definitely not for you. But maybe you could still try it and let it show you what you're missing out on! I love this different twist on lasagna with the creamy white sauce and Parmesan cheese - completely different from your usual meaty lasagna with marina sauce, but so delicious. Do your taste buds a favor and try this out. You'll love it! (Recipe adapted from Mel's Kitchen Cafe)

Ingredients:

• 12 no-boil lasagna noodles
• 1 large garlic clove, minced
• 4 cups milk
• 3/4 cups butter (1 1/2 sticks)
• 1/2 cup flour
• 1/2 cup cream cheese
• 1 tsp. pepper
• 1 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1 1/2 lbs. baby bella or white mushrooms
• 1 1/2 cups Parmesan cheese

Preheat the oven to 375 degrees. For the white sauce, heat the milk and garlic in the microwave until hot, and set it aside. In a large saucepan, melt 1/2 cup (1 stick) butter. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first, and whisking until combined. Add in cream cheese, salt, pepper and nutmeg, stirring or whisking frequently until cheese has melted and sauce becomes thick (anywhere from 3 - 10 minutes). Set aside.

To prepare the mushrooms, slice them 1/4 inch thick. In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the mushrooms and cook for about 5 minutes, until they are tender and release some of their juices.

To assemble the lasagna, lightly coat the bottom and sides of a 9x13-inch baking dish with cooking spray. Spread 1/4 cup or so of the white sauce in the bottom of the dish. Arrange a layer of noodles on top (I used 3 noodles for each layer without overlapping them), then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/3 cup of the Parmesan cheese. Repeat two more times then top with a final layer of noodles, your remaining sauce and last 1/4 cup of cheese.

Bake lasagna for 45 minutes, or until top is browned and the sauce is bubbly. Remove from oven and let sit for 10-15 minutes before serving.

Note: I've halved this recipe for 2-3 people with great results!

Blackberry-Peach Cobbler with Praline-Pecan Streusel

There are very few cookbooks, blogs and magazines that I can honestly say I have never been disappointed with a recipe. So when I say that I have never been disappointed with a recipe from Southern Living magazine, that's really saying something! This cobbler was yet another hit that I'll probably be making again and again every summer when all the fruit starts to ripen. There's an incredible farmer's market in my town that I try and go to every Saturday I can to restock my fridge with some of the season's best produce. I had picked up a pint of blackberries one Saturday and wanted to make a fun summer dessert with them. As soon as I noticed this cobbler recipe I knew I had to try it, and I was not disappointed.

I absolutely loved the combination of the peaches mixed with the blackberries. They added a hint of sweetness from the peaches mixed with the sweet-tartness of the blackberries. I also chopped up a fresh mango I had purchased at the grocery store and added it to the mix as well. The streusel was very easy and I loved the slightly chewy, slightly crunchy texture it added to the cobbler. We ate ours with a scoop of vanilla ice cream which melted over the hot cobbler and made for a perfect summer treat! (Recipe and picture courtesy of Southern Living)

Ingredients:

Streusel

• 3/4 cup firmly packed light brown sugar
• 1/2 cup butter, melted
• 1/8 tsp. salt
• 1 1/2 cups all-purpose flour
• 1 cup coarsely chopped pecans

Filling

• 4 cups peeled and sliced fresh peaches (about 4 large)
• 1/2 cup granulated sugar
• 3 Tbsp. all-purpose flour
• 1/4 tsp. ground nutmeg
• 2 cups fresh blackberries

Prepare Streusel: Stir together first 3 ingredients in a large bowl. Add flour and pecans, and stir until blended.  Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.

Prepare Filling: Preheat oven to 375 degrees. Stir together peaches and next 3 ingredients in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and boil, stirring occasionally, 6-7 minutes or until juices have thickened. Remove from heat and stir in blackberries. Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot peach mixture. Bake at 375 for 30 to 35 minutes or until bubbly and golden brown.

 

Turkey Taco Burgers with Green Chile Sour Cream

These burgers were a really nice change to your regular summer burger, and perfect for Taco Tuesday! They're super easy to make with an addition of taco seasoning and a few spices. But the thing that takes them over the top is the green chile sour cream and the guacamole. Top 'em off with your classic lettuce, tomato and onion and you've got yourself a dang good burger and a quick and easy week-night meal. (Recipe and picture adapted from Sweet Treats and More)

Ingredients:

Burgers:

• 1 lb. ground turkey
• 1 packet taco seasoning
• Salt and pepper to taste
• Dash of McCormick's Hamburger seasoning (optional)
• 4-6 whole wheat hamburger buns
• 4-6 slices cheese

Toppings:

• Lettuce, Sliced Tomato, Sliced Onion, Cheese, Avocado/Guacamole

Green Chile Sour Cream

• 1/2 cup reduced fat sour cream
• 3 Tbsp. diced green chiles
• 1/2 tsp. cumin
• 1/2 tsp. garlic powder
• 5-6 drops hot sauce (to taste)

In a medium bowl, mix the ground turkey, taco seasoning and spices together. Form into 4-6 patties and place on a hot grill. Cook until cooked through, flipping once. (You can also cook the burgers in the oven and broil each side for 7-8 minutes until browned and cooked through). Top each patty with a slice of cheese and leave until melted.

For the sauce: mix together all sauce ingredients in a small bowl.

To assemble: spread the green chile sour cream on the buns, then assemble hamburgers with your choice of toppings.