Broccoli, Cheese, & Ham Turnovers

I found this recipe on allrecipes.com, because I was looking for something to make with broccoli and cheese and whipping cream (which I randomly had). I thought maybe I would find a recipe for soup, but no, I found these, which have quickly become a family favorite! (You can find a picture of these if you search for them at allrecipes.com)

Enjoy!

Ingredients:

• 2 cups broccoli florets
• 1 1/2 cups shredded sharp Cheddar cheese
• 1/2 cup cubed fully cooked ham
• 1/2 cup sliced green onions (I just use a little less amount of yellow onion)
  
• 1 tablespoon minced fresh parsley ( I use dried)
  
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 1 pastry for double-crust pie ( I make my own-recipe follows)
  
• 1 egg
• 1 tablespoon whipping cream (Use if you have it or otherwise omit it)
  

Directions:

1. Place broccoli in a steamer basket over 1 in. of boiling water in a saucepan. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain well. In a bowl, combine the broccoli, cheese, ham, onions, parsley, nutmeg, salt and pepper.
2. On a floured surface, roll out the pastry; cut each in half. Place 1-1/2 cups of the filling on one side of each half; flatten filling with a spoon. Combine the egg and cream; brush some over pastry edges. Fold pastry over filling. Seal edges and prick tops with a fork. Place on a baking sheet; brush with remaining egg mixture.
3. Bake at 400 degrees for 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

BYU cooking lab's Double Pie Crust
2 C. flour 2/3 C shorting
1/2 tsp. salt 6-7 T. cold water

1. Combine flour and salt in a mixing bowl
2. Cut in shorting with a pastry blender or two butter knives until rice-like
3. Sprinkle water 1 T. at a time over flour. Toss with a fork, and press to the side of the bowl. Repeat until all is moistened.
4. Divide dough in half, and form 2 balls, and for the turnovers, divide in half again so you have 4 balls.

Baked Penne with Roasted Vegetables

This was soooo good and healthy. It is from Everyday Italian on food network.



● 2 red peppers, cored and cut into 1-inch wide strips
● 2 zucchini, quartered lengthwise and cut into 1-inch cubes
● 2 summer squash, quartered lengthwise and cut into 1-inch cubes
● 4 cremini mushrooms, halved (I would have liked more mushrooms)
● 1 yellow onion, peeled and sliced into 1-inch strips
● 1/4 cup extra-virgin olive oil
● 1 tsp. salt, divided
● 1 tsp. freshly ground black pepper, divided
● 1 tbsp. dried Italian herb mix or herbs de Provence
● 1 lb. penne pasta (I used whole wheat)
● 3 cups marinara sauce (store bought or homemade)
● 1 cup grated fontina cheese (expensive, but so worth it)
● 1/2 cup grated smoked mozzarella
● 1 1/2 cups frozen peas, thawed
● 1/4 cup grated Parmesan, plus 1/3 cup for topping
● 2 tbsp. butter, cut into small pieces


Directions:

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Recipe for Homemade Spaghetti Sauce?

I have a ton of fresh tomatoes from my garden and would like to made some spaghetti sauce to freeze. I've looked online and there are hundreds of recipes and they are all so different. Does anyone have a tried and true recipe that they love? Thanks!

Smothered Chicken

This is one of my all-time favorite standbys. It's so easy and quick and you can substitute whatever vegetables you have on-hand. The other day I made this with fresh squash and zucchini from our garden and cauliflower, with marinara sauce on the side. Deelish!

Smothered Chicken
4 boneless, skinless chicken breasts
1 tsp dried oregano
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp cayenne pepper
1 T butter or stick margarine
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 cup sliced mushrooms
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

1. Spray nonstick skillet with cooking spray and heat over medium heat. Sprinkle both sides of chicken with oregano, salt, garlic powder, black and cayenne pepper. Cook in skillet 8-10 minutes, turning once until chicken is cooked through. Remove chicken from skillet and keep warm.

2. Melt butter in same skillet over medium heat. Cook bell pepper and onion in butter about 5 minutes, until crisp tender. Stir in mushrooms and cook another 3-5 minutes, until all vegetables are tender.

3. Place chicken back in skillet; spoon vegetables over chicken. Sprinkle cheese over chicken and vegetables; remove from heat. Cover and let stand until cheese is melted.

Recipe from The Big Red Cookbook from Betty Crocker

Spaghetti with Mozzarella Stuffed Meatballs

● 1/4 cup plain bread crumbs
● 1/2 cup milk or water
● 1 tbsp. extra virgin olive oil
● 3 garlic cloves, 2 smashed, 1 chopped
● 2 28 oz crushed tomatoes
● 1 lb. lean ground sirloin
● 2 tbsp. flat-leaf parsley, chopped
● 1/2 cup parmesan cheese, grated
● 1 egg
● 4 oz. mozzarella cheese, cut into 20 cubes
● 1 lb. spaghetti

Directions:

In medium bowl, soak the bread crumbs in the milk.

In a large, wide saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally.

Add the beef, chopped garlic, parsley, parmesan cheese, egg, and 1 tsp of salt to the soaked bread crumbs and stir with a fork, until combined. Place about 2 tbsp of the mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with remaining meat and mozzarella.

Stir the sauce and raise the heat to medium-low. Carefully place the meatballs in the sauce, submerging them completly. Bring the sauce to a simmer, and cook without stirring for 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with parmesan cheese and serve.

Recipe from Everyday with Rachael Ray magazine

The Best Dip Ever

1 can black eyed peas (drained & rinsed)
1 can white shopeg corn (drained & rinsed)
3 diced avocados
5 diced Roma tomatos
3 Tablespoons chopped green onions
1 package Good Seasonings Italian
4 Tablespoons white vinegar
3 Tablespoons water
2 Tablespoons oil

Fish Tacos with Lime-Cilantro Creme.

While nothing compares to a Rubio's fish taco, these are the best homemade {non deep fried} fish tacos that I've had.

Creme:

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 tablespoons fat-free mayonnaise

3 tablespoons reduced-fat sour cream

1 teaspoon grated lime rind

1 1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 garlic clove, minced

Tacos:

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground red pepper

1/8 teaspoon salt

1/8 teaspoon garlic powder

1 1/2 pounds red snapper fillets {or other white fish}

Cooking spray 8 {6-inch} corn tortillas

2 cups shredded cabbage

Preheat oven to 425°.

To prepare creme, combine all ingredients in a small bowl; set aside.

To prepare tacos, combine cumin, coriander, paprika, red pepper, salt, and garlic powder in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray.

Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.

Heat tortillas according to package directions.

Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon creme.

Serve with lime wedges and salsa.

Yield 4 servings {serving size: 2 tacos}.

[via Cooking Light]