Tex-Mex Summer Squash Casserole ala ~DKBB~

Tex-Mex Summer Squash Casserole ala ~DKBB~

(original recipe by Tommy Lambardo on www.tasteofhome.com)

3 to 4 medium yellow supper squash, sliced (about 5 cups)

2 cups shredded Pepper Jack cheese, divided

1 small onion, chopped

1 jalapeno, diced

1 Anaheim pepper, diced

1 Tbsp. olive oil

1 can black beans, rinsed and drained

¼ cup all-purpose flour

½ tsp. salt

¾ to 1 cup salsa

4 green onions, sliced

½ small red onion, diced

• Preheat oven to 400° F.
• In a small sautéing pan, sauté chopped onion, jalapeno, and Anaheim pepper in 1 Tbsp. olive oil under crisp-tender.
• In a large bowl, combine squash, ¾ cup cheese, sautéed onion/peppers, and black beans; sprinkle all with flour and salt; toss well to combine.
• Transfer all to a greased baking dish (13x9 or smaller…whatever size it all fits in best); bake, covered, 30 to 40 minutes, or until squash is tender.
• Spoon salsa over the top, sprinkle with remaining cheese; return to oven to bake, uncovered, 10 to 15 minutes more or until golden brown.
• Let stand 10 minutes before serving; top each serving with green and red onions.

Zucchini & Sausage Stovetop Casserole ala ~DKBB~

Zucchini & Sausage Stovetop Casserole ala ~DKBB~

(original recipe by Leann Gray in June/July 2015 Simple & Delicious magazine)

Photo courtesy of tasteofhome.com

1 lb. Italian sausage (mild, hot, or sweet – depends on the flavor bent you want)

1 tbsp. olive oil

3 medium zucchini, thinly sliced

1 medium onion, chopped

1 to 2 cloves garlic, minced

1 can (14.5 oz.) stewed tomatoes (Italian style), cut up

1 pkg. read-to-serve long grain rice

1 tsp. prepared mustard (any kind you want…I used sweet hot)

½ tsp. garlic salt       

½ tsp. fresh cracked pepper or white pepper

½ to 1 tsp. Italian seasoning

1 cup Italian shredded cheese

In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and remove sausage from pan.

Add olive oil to pan and heat up a bit, then add zucchini, onion, and garlic; cook and stir 5 to 7 minutes or until veggies are tender.

Stir in sausage, tomatoes, rice, mustard, garlic salt, pepper, and Italian seasoning; bring to a boil, then reduce heat and simmer, covered, for at least 5 minutes to allow the flavors to blend.

Remove from heat; sprinkle with cheese; let stand, covered, 5 minutes or until cheese has all melted.

Chipotle Chicken with Spanish Rice ala ~DKBB~

Chipotle Chicken with Spanish Rice ala ~DKBB~

(original recipe from Carolyn Collins on tasteofhome.com)

Photo courtesy of tasteofhome.com

4 boneless chicken breasts

Garlic salt

2 tbsp. canola oil

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

1 cup chunky salsa

1 chipotle pepper in adobo sauce, finely chopped –OR- 1 small can diced green chilies*

2 pkgs. Ready-to-serve Spanish rice

½ cup shredded Mexican cheese blend (or Monterey Jack or Pepper Jack)

2 tbsp. minced fresh cilantro or parsley (optional)

• Sprinkle chicken breasts with garlic salt sparingly.
• In a large skillet, heat oil over medium-high heat; brown chicken on both sides.
• Stir in beans, salsa, and chipotle pepper (or green chilies); bring to a boil.
• Reduce heat; simmer, covered, for 6 to 8 minutes or until a meat thermometer inserted into chicken reads 170° F.
• Meanwhile, prepare rice according to package directions. Serve chicken dish with rice and garnish with cheese and cilantro/parsley.

* Use the green chilies instead of the chipotle pepper in adobo sauce if you want less heat to this dish.

Spinach & Artichoke Pizza ala ~DKBB~

Spinach & Artichoke Pizza ala ~DKBB~

(original recipe by Raymonde Borgeois in Apr/May 2015 Taste of Home magazine)

Crust

1¾ cups wheat (or unbleached) flour

1½ tsp. baking powder

¼ tsp. salt

¼ tsp. garlic powder

½ tsp. each dried basil, oregano, and parsley flakes

¾ to 1 cup beer (or nonalcoholic beer)

Toppings

1½ tsp. olive oil

1 clove garlic, minced

½ tube tomato paste

2 cups shredded Italian, pizza, or mozzarella cheese

Pizza seasoning spices (your choice)

2 cups fresh baby spinach

1 can (14 oz.) water-packed quartered artichoke hearts, drained and coarsely chopped

2 roma tomatoes, seeded and coarsely chopped

¼ cup green onions, chopped

• Preheat oven to 425° F; grease pan of choice (pizza pan or medium cookie sheet).
• In a large bowl, whisk flour, baking powder, salt, and dried herbs until blended; add beer, stirring just until moistened.
• Turn dough out onto a well-floured surface; knead gently 6 to 8 times, added flour as needed; roll out dough to fit pan of choice; press dough out to fill pan, pinching edges a bit to form a rim.
• Bake 8 minutes, or until lightly browned. 

• Mix oil and minced garlic, spread over crust.
• Spread tomato paste over crust with spatula; sprinkle with pizza seasoning spices of your choice.
• Sprinkle with ½ cup cheese; layer spinach, artichokes, and tomatoes.
• Sprinkle with remaining cheese.
• Bake until crust is golden and cheese is melted.

Stovetop Chicken Tarragon ala ~DKBB~

Stovetop Tarragon Chicken ala ~DKBB~

(original recipe by Tina Westover on www.tasteofhome.com)

Picture from Taste of Home

4 boneless, skinless chicken breast halves (≈5 oz. each)

2 tsp. paprika

2 tbsp. olive oil

½ pkg. julienned carrots (≈5 oz.)

½ lb. fresh sliced mushrooms

2 cans (10¾ oz. each) condensed Cream of Chicken soup, undiluted

3 tsp. dried tarragon

1 tbsp. lemon juice

3 small squash, thinly sliced (zucchini, yellow, or combination) 

• Sprinkle chicken breasts with paprika.
• In a Dutch oven, heat olive oil over medium heat; cook chicken 2 minutes on each side or until lightly browned; remove from pan.
• Add carrots and mushrooms to pan; cook, covered, 6 to 8 minutes or until carrots are crisp-tender, stirring occasionally.
• In a small bowl, whisk soup, tarragon, and lemon juice until well blended; pour over vegetables.
• Return chicken to pan; bring to a boil, then reduce heat to low; cook, covered, 8 minutes.
• Top with squash; cook, covered, 8 to 10 minutes longer, or until a meat thermometer inserted in the chicken reads 165°F and the vegetables are tender.
• Serve over cooked rice.

Zucchini Crust Pizza ala ~DKBB~

Zucchini Crust Pizza ala ~DKBB~

(original recipe from www.tasteofhome.com)

3 cups shredded zucchini

¾ cup egg substitute

⅓ cup flour

½ tsp. salt

1½ cups shredded mozzarella cheese

2 small roma tomatoes, halved and thinly sliced

½ diced onion

½ julienned green pepper (can use Anaheim, red, or yellow – or a combination)

1 tsp. oregano

½ tsp. basil

3 tbsp. shredded Parmesan cheese

• In a large bowl, combine zucchini and egg substitute; stir in flour and salt. Spread onto the bottom of a 12-inch pizza pan coated with cooking spray.
• Bake at 450° F for 8 to 10 minutes (until well set).
• Reduce heat to 350° F.
• Remove pizza from oven and sprinkle with mozzarella, tomatoes, onions, pepper(s), oregano, basil, and Parmesan cheese.
• Bake for 15 to 20 minutes or until cheese is melted.

Egg Baskets Benedict

Egg Basket Benedicts ala ~DKBB~

(original recipe by Sally Jackson in Apr/May 2015 Simple and Delicious)

 

1 sheet frozen puff pastry, thawed

6 eggs

3 to 4 sliced Canadian bacon, chopped

1 envelope hollandaise sauce mix

 Preheat oven to 400° F.

• On a lightly floured surface, unfold puff pastry; roll into rectangle; cut into 6 equal squares.
• Place cut squares in greased large 6-cup muffin tin, pressing gently onto bottoms and up sides, allowing corners to point up.
• Break and slip an egg into each pastry cup; sprinkle with Canadian bacon.
• Bake 10-12 minutes, or until pasty is golden brown and egg whites are set (turn off oven after allotted backing time, but leave egg baskets in turned-off oven for another 2 to 3 minutes).
• While egg baskets are baking, prepare the hollandaise sauce per directions on package.
• Remove egg baskets to plates, covering each with warm hollandaise sauce, and top with fresh cracked pepper and Himalayan salt.