Tuesday, February 23, 2016

Zucchini, Rice, & Beans

Zucchini, Rice, & Beans
1 large zucchini, diced
1 small green bell pepper, diced
1 T vegetable oil
1- 15.25 oz can black beans, drained and rinsed
1- 14.5 oz can fire-roasted tomatoes
3/4 c water
1 c instant rice, uncooked
1 c Cheddar cheese

1. In a large pan over medium heat, saute zucchini and pepper in oil for a few minutes until slightly tender, stirring occasionally.
2. Add beans, tomatoes, and water; increase heat to high and bring to a boil.
3. Remove from heat, stir in rice, and let stand, covered, for 7 minutes, until rice is cooked; stir in cheese.

Tuesday, February 16, 2016

Italian Meatballs

Italian Meatballs
2 lb ground beef
1 lb ground turkey
2 eggs
2 T olive oil
1 t salt
1 t oregano
1 t basil
2 t rosemary
3 cloves garlic, minced
1 large onion, finely diced
29 oz tomato sauce

1. In a large bowl, combine beef, turkey, eggs, olive oil, salt, oregano, basil, and rosemary; gently mix until just combined.
2. In a large pot, over medium-high heat, heat 2-3 tablespoons oil. Drop golf ball-sized meatballs in the pot, brown on all sides, and remove to a plate. Repeat with remaining meat mixture.
3.When all meatballs are cooked and removed to the plate, add garlic and onion to the now-empty pot; cook until onions are clear.
4. Add tomato sauce and meatballs to pot and reduce heat to medium-low; simmer for 20-30 minutes.
Serve over spaghetti [squash].

    Tuesday, February 9, 2016

    White Chocolate Raspberry Cheesecake

    White Chocolate Raspberry Cheesecake
    2 c (or a 10 oz pkg) frozen raspberries
    5 T + 1/2 c sugar, separated
    2 t cornstarch
    1/2 c water
    15 Oreos, filling removed and discarded, and cookies crushed
    1/4 c butter, melted and cooled
    2 c white chocolate chips
    1/2 c half & half
    3- 8 oz pkgs cream cheese, softened
    3 eggs
    1 t vanilla

    1. Preheat oven to 325*. Grease a 9" springform pan and wrap the bottom in foil.
    2. In a small pot, combine raspberries, 2 tablespoons sugar, cornstarch, and water; bring to a boil and boil for 5 minutes, until sauce thickens. Strain sauce through a mesh strainer and set aside to cool.
    3. In a small bowl, mix together Oreo crumbs, 3 tablespoons sugar, and melted butter; press into the bottom of the springform pan.
    4. In a glass bowl, microwave chocolate chips and half & half for 3-5 minutes, stirring every 30 seconds or so, until well blended and smooth.
    5. In a large bowl, cream together cream cheese and remaining 1/2 cup sugar; beat in eggs one at a time, and then add vanilla and melted chocolate mixture.
    6. Pour roughly 2/3 of the batter into the pan; spoon about 4 tablespoons of raspberry sauce over batter, concentrating most of it in the middle. Pour in remaining batter and spoon raspberry sauce on top, to almost cover the cheesecake.
    7. Bake for 60 minutes, turn off oven, and leave inside for another 60 minutes. Let cool, cover with plastic wrap, and refrigerate for at least 8 hours before removing from pan and serving.

    Tuesday, February 2, 2016

    Chocolate Mayonnaise Cake

    Chocolate Mayonnaise Cake (with Brown Sugar Frosting)
    1 c water
    1 c mayonnaise
    1 t vanilla
    2 c flour
    1 c sugar
    3 T cocoa
    2 t baking soda
    Brown Sugar Frosting:
    1/2 c packed brown sugar
    1/4 butter, cubed
    2 T milk
    1 3/4 c powdered sugar

    1. Preheat oven to 350* and grease a 9x9 pan.
    2. In a large bowl, combine water, mayonnaise, and vanilla.
    3. In a separate bowl, combine flour, sugar, cocoa, and baking soda; stir into mayonnaise mixture.
    4. Pour into pan and bake for 35 minutes, until passes toothpick test. Cool completely.
    5. For frosting: In a small pan, combine brown sugar and butter and heat until bubbly; remove from heat, add milk, and then stir in powdered sugar.