Enchilada Meat Loaf

Ingredients:

1 egg, lightly beaten
1 medium onion, finely chopped
1/4 cup bottled salsa
2 Tbsp. chili powder
3 cloves garlic, minced
1/2 tsp. salt
1 lb. ground beef
1 8.5 oz. pkg. corn muffin mix
2 oz. sharp cheddar cheese, sliced
Bottled salsa (optional)

Directions: 

Preheat oven to 350F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside. 

Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa.  Makes 6 servings.

Fusilli with Three Cheeses and Red Bell Peppers

Ingredients:  4 tablespoons butter 2 red bell peppers, cut into thin strips 1 teaspoon salt 3/4 pound fusilli 1/4 pound fontina cheese, grated (about 1 cup) 3 ounces mozzarella cheese, grated (about 3/4 cup) 6 tablespoons grated parmesan cheese, plus more for serving 1/4 teaspoon fresh-ground black pepper

Directions:  In a medium frying pan, melt one tablespoon of the butter over moderately low heat. Add the bell peppers and 1/4 teaspoon of the salt and cook until soft, about 10 minutes. Heat the broiler. Butter a large shallow baking dish. In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain and return to the hot pot. Toss the pasta with the remaining 3 tablespoons butter and 3/4 teaspoon salt, the sautéed bell peppers, the fontina, mozzarella, 3 tablespoons of the Parmesan, and the black pepper. Transfer the pasta to the prepared baking dish and sprinkle the remaining 3 tablespoons Parmesan over the top.  Broil until the top starts to brown, 3 to 4 minutes. Serve with additional Parmesan.

Pepperoni, Mushroom, and Sausage Pizza

Ingredients:

1 store-bought pizza dough

Marinara sauce

2 cups shredded mozzarella cheese

1 hot Italian sausage, crumbled and cooked

1 cup sliced mushrooms

20 slices of pepperoni

1 cup fresh mini mozzarella balls

1 cup finely grated parmesan

2 tablespoons fresh basil, julienned

Red pepper flakes, for serving

Directions:

Preheat the oven to 450°F. Place a baking sheet in the oven to warm while you assemble the pizza.

Cut the dough in half. On a lightly floured piece of parchment paper, roll out each half of dough to the thinnest circle as possible. Ideally, you will have two 10 to 12-inch pies.
 

Cover each dough with marinara sauce, spreading evenly and leaving a 1/2-inch border around the edge of the pie.
 

Sprinkle evenly with the shredded mozzarella. Distribute the crumbled sausage, sliced mushrooms, and pepperoni liberally and evenly on the pizzas. Dot with the fresh mozzarella balls and sprinkle with parmesan.
 

Transfer to the prepared warmed baking sheet and cook for 12 to 15 minutes until the pizza is crisp and the cheese is melted.
 

Top with the fresh basil and red pepper flakes and serve immediately.

Easy French Onion Soup

Ingredients:   2 tablespoons (1/4 stick) butter 10 cups thinly sliced onions (from about 5 large) 1 cup dry white wine 10 cups chicken broth or water Three 3-inch pieces baguette, halved diagonally 1 cup grated gruyere cheese

Directions:    Melt butter in a heavy chef's casserole or a large pot over medium-low heat. Stir in onions. Cover and cook until onions are very tender but not brown, stirring occasionally, about 1 hour. Add wine. Cover and cook until liquid has evaporated and onions are pale golden, stirring occasionally, about 30 minutes. Add broth or water. Bring to boil over medium-high heat. Reduce heat to medium and simmer until flavors blend, about 15 minutes. Season soup to taste with salt and pepper. DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.

Baked Shells with Pesto, Mozzarella, and Meat Sauce

Ingredients:   1 tablespoon cooking oil 1 onion, chopped 1 pound ground beef 2 cups chopped canned tomatoes, drained (from one 28-ounce can) 1 1/2 teaspoons salt 1/2 cup store-bought or homemade pesto 3/4 pound medium pasta shells 6 ounces mozzarella cheese, grated (about 1 1/2 cups) 1/4 cup grated Parmesan

Directions:   Heat the oven to 400 degrees F. Oil a large baking dish (about 9 by 13 inches). In a large stainless-steel frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess fat. Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto. Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes. Variation-- Almost any relatively soft, mild cheese will taste good here. You might try fontina in place of the mozzarella, or even Gouda or Havarti.

Pumpkin Cheescake

Ingredients:

For the Crust
5 graham crackers
5 ginger snaps
1/4 cup pecans
4 tablespoons butter, melted 

For the filling
1 cup ricotta cheese
2 packages cream cheese, 8 oz, at room temperature
1 – 14 oz can pumpkin puree
1 cup packed brown sugar
1 3/4 tablespoons pumpkin pie spice
4 eggs
1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees.

Combine graham crackers, ginger snaps and pecans in food processor. Pulse until fine. Add melted butter and pulse until well combined. Press crust into the bottom of a 9 inch spring form pan. Now you have to make your pan watertight. Either wrap it with two sheets of aluminum foil, the type that comes in the long box, heavy duty 18 inch, or I have also heard that a turkey roasting bag will fit around the cheesecake pan. Do not use 2 sheets of regular size aluminum foil, this is not watertight, and you will have a soggy crust.

Add ricotta cheese to large mixing bowl. Use a hand-held mixer to blend until it is smooth. Add cream cheese and sugar. Blend until smooth. Add pumpkin, spices and salt. Blend until well combined. Add eggs, slowly, one at a time. Make sure each egg is completely incorporated before adding the next egg.

 Pour batter into cake pan. Place cheesecake in a large roasting pan and fill with water until water comes halfway up the cheesecake pan. Place in oven. Reduce temperature to 300 degrees. Bake for 50- 60 minutes. Center will be jiggly when done, but not ripply. Turn oven off and leave it in the oven an additional 2 hours. Remove cheesecake after 2 hours and place on cooling rack until it is room temperature. Then place cheesecake in refrigerator for at least 8 hours before serving.

Cincinnati Chili

Ingredients:

2 tbsp. olive oil
5 cloves garlic, finely chopped
2 medium yellow onions, finely chopped
1 1/2 lbs. ground beef
2 tbsp. chili powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. ground nutmeg
1/2 tsp. celery seed
1 dried bay leaf
Kosher salt and freshly ground black pepper,
   to taste
2 cups tomato sauce
1 tbsp. unsweetened cocoa powder
3/4 lb. dried spaghetti
1  15-oz. can red kidney beans, rinsed
   under hot water and drained
4 cups finely grated cheddar cheese
Oyster crackers

Directions:


Heat oil in a large skillet over medium-high heat. Add garlic and half of the onions and cook, stirring occasionally, until lightly browned, 5–6 minutes. Add beef, chili powder, cinnamon, allspice, cloves, cumin, oregano, nutmeg, celery seed, bay leaf, and salt and pepper and cook, stirring occasionally, until well browned, 6–8 minutes. Tilt skillet and spoon out and discard any accumulated fat. Add tomato sauce, cocoa powder, and 1 cup water; bring to a boil. Reduce heat to medium-low and cook, partially covered, until somewhat thick, about 25 minutes.

Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add spaghetti and cook, stirring occasionally, until tender, 8–10 minutes; drain. Put beans into a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout. Divide spaghetti between 4 large bowls. Top with chili, cheese, remaining onions, and beans. Serve hot, with oyster crackers on the side.

Baked Macaroni & Cheese

Ingredients:

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni (or other small pasta shape)

Directions 

Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve.

Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside.

In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce.

Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it's not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Potato Chip & Bacon Macaroni and Cheese

Ingredients:

6 tablespoons butter
1/2 cup all-purpose flour
4 cups milk, warm
1 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
Dash salt and freshly ground black pepper
Dash hot sauce
Dash Worcestershire sauce
3 cups shredded Cheddar
1 pound cavatappi pasta, cooked al dente
1 cup crushed potato chips
5 slices cooked bacon, crumbled
1/2 cup freshly grated Parmesan, for topping

Directions:

Heat oven to 350 degrees F.

Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire.

Stir in the 3 cups of Cheddar until it melts.

Pour the cheese sauce over the noodles and add to a 3 quart casserole dish.

Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.

Chocolate Fudge Cake

Ingredients:   For Cake: 1/2 cup unsalted butter 1/3 cup vegetable oil 1 1/4 cups sugar 1 cup chopped good-quality semisweet chocolate 1/3 cup milk 2 cups all-purpose flour 1/3 cup cocoa powder 1 tablespoon baking powder Pinch of baking soda 2 eggs For Fudge Topping: 1/2 cup heavy cream 1 tablespoon light corn syrup 1 1/4 cups chopped good-quality semisweet chocolate

Directions: Preheat the oven to 325 degrees F. Line two 6-cup loaf pans, each 8 1/2 x 4 1/2 x 2 inches. Following the melt-and-mix method, combine the butter, oil, sugar, chocolate, milk and 2/3 cup water in a large saucepan and stir over low heat until the sugar dissolves and the chocolate melts. Remove from the heat. Sift together the flour, cocoa, baking powder and baking soda into a bowl. Beat in the chocolate mixture (using a wire whisk means the mixture is less likely to form lumps). Gradually beat the eggs, one at a time, into the chocolate mixture. Pour into the loaf pans and smooth the top with the back of a spoon. Place the pans on a baking sheet and bake for 50 minutes, or until a skewer comes out clean when inserted into the center of each cake. Cool in the pans for 5 minutes. Turn out onto a wire rack; peel off the paper and cool completely, crust side-up.

Pizza Baked Potatoes

Ingredients:

3 large potatoes
1 can spaghetti sauce
2 cups mozzarella cheese
Pepperoni


Directions:

Microwave potatoes until tender, about 12-15 minutes. Slice the potatoes in half lengthwise, scoop a small well into the center of the potato, sprinkle lightly with salt, then scoop a bit of spaghetti sauce on top of the potato. Sprinkle some cheese on top of the sauce. Place a few pepperoni on top of the cheese, then transfer to a cookie sheet.

Bake in an oven preheated to 400 degrees for about 15 minutes, or until the cheese is melted and bubbly. Allow to cool slightly before serving.

Chicken Barley Soup

 Ingredients:

1 tablespoon of extra-virgin olive oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
salt and pepper
6 cups low-sodium chicken broth
5 sprigs thyme
1 cup quick-cook barley
5 ounces baby spinach leaves (5 cups)

Directions:

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.  Add carrots, celery, and onion.  Cook until tender, about 8 minutes.  Add chicken, season with salt and pepper to taste, and cook, stirring until all chicken is opaque at edges, about 2 minutes.

Add broth and thyme and bring to a boil.  Stir in barley.  Cover, reduce heat and simmer until barley is tender and chicken is cooked through, 10-12 minutes.

Add spinach leaves and turn off heat and cover pot.  Let stand a few minutes until leaves are wilted.  Season to taste -- salt and pepper. 

Simple Roast Chicken

 Ingredients:

1 small onion, peeled and quartered
3 cloves garlic, peeled and quartered
3 sprigs fresh tarragon
3 sprigs fresh thyme
1 5-pound chicken, giblets removed
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Directions:

Preheat oven to 375 degrees F.

Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.

Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.