Sunday, October 23, 2011

black bean salsa


total time: 10 minutes 

1 can (15 oz.) Bush's* Black Beans, rinsed and drained 
1 can (8 oz.) shoepeg corn, drained 
1 can (14.5 oz.) diced tomatoes 
1 can (10 oz.) diced tomatoes with green chilies 
8 oz. Italian dressing 
1 medium onion, chopped 
1 medium jalapefio, chopped 

Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips. Refrigerate any leftovers. Serves 4.

tortellini-tomato toss


prep time: S minutes, cook time: 15 minutes 

1 pkg. cheese tortellini, cooked and drained 
1 container (24 oz.) Kroger Wholesome @ Home Creamy Tomato Bisque soup 
Parmesan cheese, grated 
Fresh basil, chopped (for garnish) 

Cook tortellini according to package instructions. Heat soup according to package instructions. Place tortellini in a serving bowl and pour the soup as a sauce over the tortellini. Top with grated Parmesan cheese and chopped fresh basil. Refrigerate any leftovers. Makes 2 to 4 servings. 

Serving suggestion: To make it a meal, serve the tortellini toss with an iceberg lettuce salad and a loaf of your favorite artisan bread.

brunch strata


prep time: IS minutes, bake time: 45 minutes 

8 slices New York Brand* Texas Toast 
8 eggs 
3 cups half and half 
1 tsp. salt 
1/2 tsp. pepper 
1 1/4 cups ham, diced 
1 Tbsp. hot sauce 
1/4 cup parsley, chopped 
1/2 tsp. fresh thyme, chopped 
2 cups Cheddar cheese,shredded 
1/4 cup Parmesan cheese, grated 

Bake Texas Toast according to package directions. Cut into 2-inch pieces. Arrange bread in a buttered 8x11-inch baking dish. 

Combine remaining ingredients in a bowl. Pour over bread. Refrigerate, covered, for 2 to 24 hours. Preheat oven to 350°F. Bake foil-covered strata for 25 minutes. Remove foil and bake for another 20 minutes, or until golden brown. Refrigerate any leftovers. Serves 6 to 8.

Beef Taco Skillet

1 lb ground beef
1 can condensed tomato soup
1/2 coup picante sauce
1 packet low-sodium taco seasoning
1/2 c water
6 flour tortillas (6-inch) cut into 1 in pieces
1/2 c cheddar cheese, shredded

Cook the beef in a 10-in skillet over med-high heat until well browned., stirring often to separate meat. Drain off excess fat. Stir the soup, picante and taco seasoning, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.

Serves 4.

Rotisserie Chicken Sloppy Joes


1 Tbsp. vegetable oil 

1 Tbsp. brown sugar 
1/2 tsp. dry mustard 
1 cup ketchup 
1 Tbsp. Worcestershire Sauce
1 Tbsp. Apple cider vinegar
1 Rotisserie chicken, with meat pulled form the bone
6 hamburger rolls

In a saucepan, add oil, brown sugar, mustard, ketchup, Worcestershire sauce and vinegar. Heat for 3 to 5 minutes. Add Chicken; combine. Cover and heat throughout for another 3 to 5 minutes. Spoon chicken mixture onto hamburger rolls. Refrigerate leftovers.

Barbecue Beef and Corn Shepherd's Pie

1 pound lean ground beef8 medium green onions, sliced (1/2 cup)1 cup barbecue sauce1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained1 can (4 ounces) Old El Paso® chopped green chiles, undrained1/2 package (7-ounce size) Betty Crocker® Four Cheese mashed potatoes (1 pouch)1 1/2 cups hot water1/3 cup milk2 tablespoons butter or margarine1/2 cup shredded Cheddar cheese (2 ounces)1 cup corn chips



  1. Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm.
  2. Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes.
  3. Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

Shepherd's Pie

3 carrots, cut in 1 or 2 inch pieces
1 onion, half diced and half cut in rough wedges
2 Tbs olive oil
Salt, pepper and dried Italian herbs to taste
1 lb ground beef
1 garlic clove, minced
1-1/4 c beef broth
1 tsp cornstarch
1 Tbs Worcestershire sauce
1/4 tsp cayenne pepper
1 c frozen peas
2 cups mashed potatoes (ready made, left over or instant)

Heat oven to 425 deg F. Place carrots and onion wedges in baking dish;; toss with olive oil, salt, pepper and herbs. Roast for 20-25 minutes or until fork-tender.

Meanwhile, brown the ground beef, diced onion and garlic in a large skillet. Drain excess fat. Combine beef broth, cornstarch, Worcestershire sauce and spices in a separate bowl. Pour liquid over meat and simmer over medium heat until rich and bubbly. If desired, chop roasted vegetables into smaller pieces. Add peas and roasted vegetables to meat mixture; pour into a casserole dish. Top with prepared mashed potatoes. Bake at 350 deg. F. for 30 minutes or until potatoes are golden brown. Serves 6.

Sausage Stuffed Mushrooms

30 medium mushrooms
1/2 lb pork sausage
  • 1/2 cup mozzarella cheese (shredded)
  • 1/4 cup breadcrumbs (seasoned)
  • parsley (garnish)

  • Directions:

    1. 1 Remove and chop stems from mushrooms, set aside.
    2. 2 in skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain.
    3. 3 in same skilled, cook mushroom stems until tender. Remove skillet from heat, stir in sausage, bread crumb, and cheese.
    4. 4 Preheat oven to 450 degrees. Fill caps and bake for 15 minute.
    5. 5 garnish with parsley.

    Source: Food.com

    Mushrooms Stuffed with Sausage

    by MONTEREY MUSHROOMS on JUNE 2, 2011

    Can double as appetizer or garnish on meat platter
    Yield: 18 to 20 appetizers

    Ingredients

    1/2 lb. mild pork sausage
    1/4 cup chopped onion
    1/2 cup seasoned dry bread crumbs
    1 egg, lightly beaten
    1 lb. Monterey Whole Mushrooms, cleaned and stemmed*

    Directions

    Cook sausage and onion in skillet until sausage is browned and onion is tender. Drain off excess fat. Cool slightly. Stir in bread crumbs and egg. Fill mushroom caps. Place, filled side up, in shallow baking dish. Add warm water to cover bottom of dish about 1/2 inch deep. Bake in 350ยบ F oven about 20 minutes or until mushrooms are tender. Serve hot.
    *Stems can be used in gravies, sauces and or casseroles.