Mexicali Hamburger Casserole ala ~DKBB~

Mexicali Hamburger Casserole ala ~DKBB~

(original recipe from Better Homes & Gardens)

1½ lb. lean ground beef

½ small onion, diced

½ each of at least 4 different peppers, diced (red, green, yellow, orange, Anaheim, pablano, pasidlla…whatever floats your boat)

½ to 1 small can green chilies, drained (optional)  

½ to 1 small can sliced olives, drained (optional)

1 can Mexican-style diced tomatoes, drained

12 oz. pkg. frozen whole kernel corn, thawed

1 cup shredded pepperjack cheese

½ cup all-purpose flour

½ cup yellow cornmeal

1 Tbsp. sugar

1¼ tsp. baking powder

½ tsp. salt

¼ tsp. turmeric

¼ tsp. cumin

¼ tsp. coriander

½ tsp. dried cilantro

⅔ cup milk

1 egg, beaten

2 Tbsp. cooking oil

• Preheat oven to 350 degrees F.
• In medium to large skillet cook and brown beef with peppers and onion; drain off fat.
• Stir undrained tomatoes, thawed corn,  hamburger, peppers and onions (and green chilies and/or sliced olives) together.
• Pour all into greased 2- to 3-qt. baking dish and top with ⅔ cup shredded cheese.
• For corn bread topping: in medium bowl combine flour, cornmeal, sugar, baking powder, salt, and spices. Stir in egg, milk, and oil. Evenly spread on beef mixture and sprinkle with remaining cheese.
• Bake, uncovered, 35 to 40 minutes or until topping is set. Let stand 5 minutes.

Instant Mini Pot Pies ala ~DKBB~

Instant Mini Pot Pies ala ~DKBB~

(original recipe from a Campbell’s Soup ad)

1 can cream of whatever* soup

8 oz. frozen mixed vegetables (about 1½ cups), thawed

1½ cups diced meat (ham, turkey, or chicken), optional

¼ cup diced peppers (your choice), sautéed

1 pkg. refrigerated biscuits (large size, 8 biscuits)

½ cup shredded cheddar cheese (optional)

Herbs/spices to taste:

Garlic salt

Cracked pepper

Parsley

Marjoram
Coriander

Tarragon

Tumeric (just a dash of this)

*cream of chicken or cream of chicken w/mushroom (for meat version), cream of celery, broccoli, or asparagus (for veggie or meat version), cheddar cheese (for shredded cheddar cheese version)

• Heat oven to 350° F.
• Spray muffin cups in large-muffin pan (6-muffin size).
• Mix together soup, thawed veggies, meat, sautéed peppers, and herbs/spices.
• Using a rolling pin and a bit of flour, roll 6 of the biscuits into large, flat rounds; place 1 each in the 6 muffin cups to create the pot pie crust.
• Fill each cup with the soup/veggie mixture; if you are using the cheddar soup, sprinkle the top of each filled cup with shredded cheddar cheese and/or mix it with the soup/veggie mixture.
• Peel apart the remaining two muffins (as best you can) and use them as the “top” for the filled tins.
• Cook for 17 to 19 minutes or until biscuits are golden; let cool in the pan on a wire rack for 5 minutes.

You can freeze the leftover individual pot pies and warm them up in the oven later.

Red Quinoa and Black Rice ala ~DKBB~

Red Quinoa and Black Rice ala ~DKBB~

You can substitute any color of rice or quinoa to make this healthful dish, which works as a vegetarian main course (esp. if you include the black beans) or hearty side dish.

1/2 c. short-grain black rice

1 c. red quinoa, rinsed well

1 bay leaf

¼ tsp. kosher salt plus more

1 can black beans, rinsed well (optional)

4 tbsp. extra-virgin olive oil, divided

1 small onion, finely chopped

Any number of any / many types of peppers, diced

3 large garlic cloves, minced

2 to 3 tsp. cumin seeds

3 tbsp. fresh lemon juice

⅛ to ¼ c. chopped fresh cilantro

¼ c. chopped flat-leaf parsley (optional)

2 tbsp. 1" pieces chives or chopped green onions

Freshly ground black pepper

1 avocado, peeled, pitted

• Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.
• Meanwhile, combine quinoa, bay leaf, ¼ tsp. salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
• Heat 2 tbsp. oil in a large skillet over medium heat. Add peppers and onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice and black beans; mix well. Stir in remaining 2 tbsp. oil, fresh lemon juice, cilantro, and parsley. Season to taste with salt and pepper.
• Cut avocado (diced or into wedges). Serve salad with chopped green onions and avocado for garnish.

Borscht ala ~DKBB~

Borscht ala ~DKBB~

(original recipe from Serving Up The Harvest by Andrea Chesman)

I grow beets in my garden or buy them at farmers' markets and freeze a lot of them for use in the winter. I love to make borscht on cold winter nights.

6 medium-size beets, tops and roots trimmed to 1 inch

1 medium-size onion, diced

2 medium-size russet potatoes, peeled and diced

3 cups vegetable broth

2 Tbsp. chopped fresh dill (plus additional for garnish)

2 Tbsp. fresh lemon juice, or to taste

Salt to taste

Freshly ground pepper and/or white pepper to taste (I prefer white pepper)

Sour cream or plain yogurt for garnish (topped with the extra chopped dill)

To prepare the beets:

• Preheat oven to 400°F.
• Wash the beets but do not peel.
• Divide beets between 2 large sheets of heavy-duty aluminum foil and fold each to form a well-sealed packet.
• Roast beet packets for 50 to 60 minutes, until beets are easily pierced with a fork.
• Remove from the oven, open the packets, and let cool.
• When the beets are cool enough to handle, peel and cut into shoestrings.

To prepare borscht:

• Combine onion, potatoes, broth, and dill in medium saucepan.
• Bring to a boil, then reduce the heat and simmer until potatoes are completely tender, about 20 minutes.
• Cool briefly.
• Mash the potatoes in the broth.
• Stir in the beets and season with lemon juice, salt, and pepper.
• Serve hot or chilled, garnishing each bowl with a dollop of sour cream or plain yogurt and a sprinkle of chopped dill.

Serves 4 to 6.

NOTE: If you like, chop the beet greens and steam them until they are tender (3 to 5 minutes); stir the greens into the broth along with the beets.

Southwest Black Bean & Corn Quinoa

Southwest Black Bean & Corn Quinoa ala ~DKBB~

(original recipe by Lindsay McSweeney in the Feb/Mar 2014 Simple & Delicious magazine)

2 Tbsp. canola oil

1 medium onion, diced

1 medium red pepper, diced

1 celery rib, diced

2 tsp. chili powder

⅛ tsp. cumin

⅛ tsp. turmeric

⅛ tsp. coriander

¼ tsp. salt

¼ tsp. pepper

2 cups vegetable broth

1 cup frozen corn

1 cup quinoa, rinsed

1 can (15 oz.) black beans, rinsed and drained

Dried cilantro (or you can use fresh minced) to taste

• In a large skillet, heat oil over medium heat; add onion, red pepper, celery, and seasonings; sauté and stir 5 to 7 minutes or until veggies are tender.
• Stir in vegetable stock and frozen corn; bring to a boil.
• Stir in quinoa; reduce heat and simmer, covered, 12 to 15 minutes or until liquid is absorbed.
• Add black beans and cilantro, heat through, stirring occasionally.
• Garnish with fresh cilantro if desired.
• Serve with warm corn tortillas.

Spice Cake Bars with Salted Caramel Icing

Spice Cake Bars with Salted Caramel Icing ala ~DKBB~

(original recipe by Ellen Hartman in Feb/Mar 2014 Simple & Delicious magazine)

1 package spice cake mix (regular size)
3/4 cup butter, melted
1/3 cup evaporated milk
1/8 to 1/4 tsp. allspice (depending on your desire for strong flavor)
1 egg (warmed to room temperature and slightly beaten)

• Preheat oven to 350° F.
• Grease a 13x9-inch pan.
• In a large bowl, combine cake mix, butter, milk, allspice, and egg; beat on low speed for 30 seconds, then on  medium for 2 minutes. Batter will be thick.
• Transfer to prepare pan.
• Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack.

Frosting

1/3 cup packed brown sugar

1/3 cup evaporated milk

1/4 cup butter, cubed

2 cups powdered sugar

1 tsp. vanilla extract

1/2 to 1 tsp. sea salt (use a salt mill for big grains)

• In a large saucepan, combine brown sugar, milk, and butter over medium heat; bring to a boil, stirring occasionally.
• Reduce heat, simmer, uncovered, for 3 minutes.
• Remove from heat; stir in powdered sugar and vanilla; immediately spread icing over cake; sprinkle with sea salt.
• Cool completely before serving. Cut into bars. Store in airtight container.