Petite Lasagnas

I wish I could say that I creatively came up with the recipe by myself. But alas, I simply followed the directions. Thankfully these were at hit at our June Petites Wine and Dine.

The only variation I made was swapping ground turkey for ground beef and excluding the cheese mixture on a few of the lasagnas for our non-dairy friends. In place of the cheese I added sauteed mushrooms. Otherwise, I tripled this recipe exactly.

Ingredients:

• 12 oz raw ground turkey
• ¼ tsp salt, divided
• ¼ tsp pepper
• 1 cup chopped onion
• 14.5 oz can crushed tomatoes, or tomato sauce
• 2 cloves garlic, minced
• 3 tsp dried oregano, divided
• ½ tsp dried basil
• 1 ½ cups part skim ricotta cheese
• 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
• 1 1/2 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
2. Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
3. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
4. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
5. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
6. Gently press another wonton wrapper on top of the mozzarella layer.
7. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
8. Bake for 10 minutes, or until the cheese has melted.
9. Let the cups cool, remove them from the pan, and serve!

Original recipe found here: 
http://www.canyoustayfordinner.com/2010/11/04/petite-lasagnas/

Strawberry Spinach Salad

This salad and dressing is super easy and convenient.  I had all the ingredients for the dressing on hand, so I didn't really need to buy any specialty items (which can often be the problem when trying new recipes.) Here's what I used for a Wine & Dine to feed 20 people.

Ingredients 

• 1 large bin of baby spinach
• 1 standard size box of strawberries
• 1 cup slivered almonds
• 1 cup feta cheese
• 3/4 cup vegetable oil
• 1/3 cup white wine vinegar
• 1/2 cup sugar
• 1/2 tsp. paprika
• 3 T. sesame seeds
• 1 1/2 T. poppy seeds

Instructions

1. Candy slivered almonds by putting them in a grill pan with two spoonfulls of sugar and a few drops of water.  Cook on medium heat until brown
2. Slice strawberries while almonds are cooking
3. Toss almonds, strawberries, and feta in with the spinach
4. In a medium bowl, whisk together vegetable oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds
5. Toss dressing on salad immediately before serving.  

Throw on mandarin oranges, omit almonds, replace feta with blue cheese - the variations are endless! 

Creamy Chicken Alfredo

Some people requested the main dish recipe that was served at the May W&D so here it is - I essentially made this.  I usually make a variation of this (aka the dairy free version) which is that recipe except it is dairy free cream cheese and from scratch cream of mushroom soup which I got the recipe from here...   The following seems a bit lengthy but it's all quite easy.

Step 1 - Cream of Mushroom Soup
Make your own cream of mushroom soup!  My personal opinion is if you don't make your own you should because it's pretty easy, cheaper, and easy to freeze and then pull out of the freezer whenever you need it!  Also you can make it dairy free which is great.

Ingredients

• 2 lbs mushrooms
• 2 cups water
• 4 cups vegetable broth
• 4 cups milk (use Lactaid if you're going for dairy free)
• 3 T lemon juice (or juice from 1 lemon)
• 1/2 t salt
• 1/2 t pepper
• 1 T dried minced onion
• 2 T Italian seasoning

Directions

• You have a few different options for the mushrooms you can buy fresh ones from the store, used canned mushrooms, dehydrated mushrooms, etc.  I found a big carton of dehydrated various types of mushrooms at Costco that I use along with a small can of mushrooms.  Using various types of mushrooms adds something nice I think. 
• Add all of the above except the milk to a crockpot and cook on low for 8 hours.
• After 8 hours use an immersible hand blender to blend the soup. 
• You have the option to add the milk at this point or, what I do, is scoop out 1/2 C of the soup and put it into ziplocks to freeze.  You should end up with 8 or so ziplocks. 
• When you unfreeze your ziplock add 1/2 C milk to the bag and squeeze the bag to mix the milk into the soup.  You now have a cup of cream of mushroom soup!  A can of cream of mushroom soup is 10 oz so you can pretty much substitute your own cup of soup in any recipe that calls for a can of cream of mushroom soup.

Step 2 - Creamy Chicken Alfredo Pasta
Easy and delicious way to make chicken alfredo in the crockpot!

Ingredients

• 2-3 chicken breasts (frozen or unfrozen)
• 1 cup of your homemade cream of mushroom soup! (or a can of the store bought stuff if you're not going for homemade or for dairy free)
• 1/2 C Italian dressing
• 2-4 cloves of garlic, chopped
• 6 oz can sliced mushrooms, drained
• 1 8oz block of cream cheese (use Tofutti's lactose free version if you're doing dairy free)
• 1/2 - 1 bag of frozen peas or broccoli
• 1 lb noodles, like rotelle noodles

Directions

• Put first 5 ingredients in the crockpot and cook for 6-8 hours on low.
• After 6-8 hours shred chicken, add cream cheese, cook on low for another 1/2 hour.  Meanwhile start cooking the pasta.  
• A few minutes before the noodles are done add whichever veggie you've chosen to the boiling water with noodles.  
• Drain veggies and noodles once both are cooked/unfrozen, stir into crockpot alfredo mixture and enjoy!

Hope you like it!

Eclair Cake

I got this recipe from a friend in choir who brought it to one of our rehearsals.  During a rehearsal break a few weeks ago I kind of went a little nuts over the cake and she admitted that it was embarrassingly easy and passed along the recipe.  It is embarrassingly easy, but soooooooo tasty!

Ingredients for Pudding:

• 1 lb. box graham crackers
• 3 1/2 C milk
• 2 small packages of instant vanilla or french vanilla pudding
• 1 (8 oz.) tub of Cool Whip
• Optional: add 1 tsp. of either orange or almond extract

Ingredients for Frosting (Beat all ingredients until smooth)

• 2 squares of unsweetened bittersweet chocolate, melted
• 2 tsp. light corn syrup
• 2 tsp. vanilla extract
• 3 T. butter
• 1 1/2 C powdered sugar
• 3 T. milk

Instructions

1. Spray 13"x9" pan with non-stick cooking spray.  
2. Line the bottom with a layer of graham crackers.
3. Mix pudding with milk, beat at medium speed for 2 minutes.
4. Blend in Cool Whip
5. Pour 1/2 the mix over graham crackers
6. Place 2nd layer of graham crackers over pudding.
7. Pour remaining half of pudding
8. Cover with the final layers of graham crackers
9. Refrigerate for 2 hours
10. Frost
11. Refrigerate overnight

And that's it!  Make it lighter by using low-fat or fat free ingredients.  Make it easier by buying a can of frosting at the store rather than making your own.  Stays good in the fridge for several days afterwards.  :-) 

Caramelized Onion Dip

This easy-to-make caramelized onion dip was well received at the Garrett's Wine and Dine last weekend. I hope you enjoy it too!


Ingredients:

• 1 & 3/4 C mayo (I use the reduced fat olive oil mayo)
• 2 C swiss cheese 
• 1/2 sweet onion (about 2 cups)
• 1 T butter
• 1 T paprika

 Instructions:

1. Thinly slice your onion into about 2 cups. 
2. Melt the butter in a frying pan and sautee with onions until caramelized.
3. In a medium bowl, combine mayo and cheese. Slowly stir in the caramelized onions.
4. Spread into a pie pan or 8x8 baking dish. 
5. Sprinkle paprika on top.
6. Bake for 30 minutes at 350.

It's really that easy. Serve with crackers and enjoy!

Raspberry Swirl Cheesecake Cupcakes

There are two things that are no secret among our group of friends.
1. I do NOT like cheesecake.
2. My husband LOVES cheesecake.

So since I am all about trying new recipes AND because I love my husband so much, I tried out a new cheesecake recipe for his birthday last weekend. Thankfully, those that eat cheesecake seemed to enjoy these and I hope you do too!

*Note* Please do not be intimidated by the instructions. It may look like a lot but it's fairly simple. I promise you can do it!

Ingredients:
For the crust:

• 1½ cups graham cracker crumbs
• 4 tbsp. unsalted butter, melted
• 3 tbsp. sugar

  For the raspberry swirl:

• 6 oz. fresh raspberries
• 2 tbsp. sugar 

 For the filling:

• 2 lbs. cream cheese, at room temperature
• 1½ cups sugar
• Pinch of salt
• 1 tsp. vanilla extract
• 4 large eggs, at room temperature

 Instructions:

1.  Preheat the oven to 325˚ F.
2. Line cupcake pans with paper liners.
3. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened.
4. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. I used the bottom of a glass to push the graham cracker down.
5. Bake until just set, 5 minutes. Transfer to a cooling rack.
6. To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
7. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition.
8. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.
9. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
10. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.
11. Let cool to room temperature.
12. Transfer to the refrigerator and let chill for at least 4 hours before serving. *I placed some cling wrap lightly on top and kept them in the cupcake tins for refrigeration.

Recipe found here: http://annies-eats.com/2010/08/06/raspberry-swirl-cheesecake-cupcakes/

Enjoy!

The Best Chili Ever

I know this is a pretty hefty claim, but this is my go-to chili recipe and it won first place at our Superbowl Chili Cook-off.  My friend Tamara claims that she has the best chili ever, but that is still to be determined!

I can't take the credit for the chili though.  I found it here: http://allrecipes.com/recipe/boilermaker-tailgate-chili/ last year, and have just adjusted a few things here and there.  I toned the spiciness WAY down and it's still  pretty zesty, so I can only imagine how the original recipe might burn one's mouth off.

Don't be intimidated by the list of ingredients.  It may be a lot of measuring, but once it's all in the pot, just stir and forget about it for a few hours.  Like most chilis and stews, this does actually taste better the next day.


Ingredients

• 2 lbs. ground beef (or ground turkey)
• 1 lbs. Italian sausage (or Italian turkey/chicken sausage)
• 3 (15 oz.) cans chili beans, drained
• 1 (15 oz.) can spicy chili beans, not drained
• 2 (28 oz.) cans diced tomatoes with juice - I like the S&W brand with the spices already mixed in
• 1 (6 oz.) can tomato paste
• 1 large onion
• 3-6 stalks celery, depending on how much you like celery
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 T. bacon bits
• 4 cubes beef bouillon (or 4 tsp. if you used the powdered stuff like I do)
• 1/2 c.-1 c. beer - I used Alaskan Amber last time
• 1 T. chili powder
• 2 T. Worcestershire sauce 
• 1 T. minced garlic
• 1 T. dried oregano
• 2 tsp. ground cumin
• 1 tsp. basil
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 tsp. cayenne pepper
• 1 tsp. paprika - sometimes I use smoked paprika
• 1 tsp. white sugar

Instructions

1. In a large stock-pot, brown ground beef and sausage over medium heat.  Drain excess grease.
2. Pour in all of the other ingredients, stir well, and simmer on low for at least 2 hours, stirring occasionally.
3. After 2 hours, taste and adjust spices as preferred.  

Serve with chopped onions, cheddar cheese, and a dollop of sour cream!  

Red Pepper Shrimp Bisque

This is an incredible bisque and I just HAD to pass the recipe along!  Don't let the ingredients fool you, this bisque is amazing!!

If you're looking for a lower-fat version, try sauteing the vegetables in a spritz of olive oil.  And instead of making a roux with butter and flour, use a mixture of cornstarch and cold water.  The 4 T. of butter and 1/4 cup of flour equates to about 2 T. cornstarch and 2 T. cold water.

Ingredients

• 1 lb. shrimp
• 7 T butter
• 3/4 c. chopped onion
• 3/4 c. chopped celery
• 3 c. cold water
• 2 c. bottled clam juice
• 1 c. dry white wine
• 2 fresh parsley sprigs
• 1/4 tsp. dried thyme
• 1/4 tsp. black peppercorn (whole or ground)

• 1/4 c. flour
• 1/4 c. Madeira (you can substitute with dry Port, sherry, or Marsala wines)
• 3 T. tomato paste

• 3/4 c. half-and-half

• 1 medium zucchini, cut into 1/4-inch cubes
• 1 medium red bell pepper, cut into 1/4-inch cubes

Instructions

1. Melt 1 T. butter in heavy medium saucepan over medium heat
2. Add onion and celery.  Cook and cover until tender, stirring occasionally, about 5 minutes.
3. Add 3 cups cold water and next 5 ingredients (through peppercorn) and bring to boil.  
4. Reduce heat to low and simmer until liquid is reduced to 5 cups, about 30 minutes.
5. Melt 4 T. butter in heavy large pot over medium heat.
6. Add flour and whisk until mixture bubbles, but does not brown.  About 3 minutes.  
7. Whisk in Madiera and tomato paste.  
8. Add soup stock, and simmer until mixture thickens slightly.  About 8 minutes.  
• This part can be prepared 1 day ahead.  Cool slightly, cover, and refrigerate.  Bring soup to a boil before continuing.
9. Mix in half-and-half, and cook until soup is heated through (do not boil.)
10. Melt remaining 2 T. butter in heavy large skillet over medium-high heat.  
11. Add zucchini and red bell pepper and saute until vegetables are crip-tender, about 3 minutes.
12. Add shrimp and saute until shrimp is cooked through and vegetables are tender, about 3 minutes longer.  
13. Mix soup stock with shrimp and vegetables and simmer for about 5 minutes.  
14. Season to taste with salt, pepper, and cayenne pepper.

Shared by Jeff Nickerson and Amber Daubt

Mini Italian Flags

Quite possibly the laziest yet most delicious little appetizer ever thrown together.

Mini Italian Flags:

Ingredients:

• 1 thin baguette
• 1 jar of sun dried tomatoes
• 1 jar of pesto
• 8 oz. of reduced fat cream cheese

Instructions:

1. Slice the baguette into thin rounds. Toast lightly. I'd guess about 2 minutes on broil.
2. Top with cream cheese. Toast lightly again- this time baking at 375 for 4-5 minutes.
3. Finish with a spread of pesto and top with 1/2 of a sun dried tomato

 They look festive, taste delicious and take minutes to assemble.

Roasted Banana Pudding

Ingredients

• 5 ripe, unpeeled bananas
• 2 cups milk
• 2/3 cup sugar, divided
• 2 T cornstarch
• 1/4 tsp. salt
• 2 large eggs
• 1 T butter
• 2 tsp. vanilla extract
• 1 (12oz) container frozen whipped topping, thawed and divided
• 45 vanilla wafers, divided

Instructions

1. Preheat oven to 350F
2. Place bananas on a baking sheet covered in parchment paper.  Bake at 350 for 20 minutes.  Remove 3 bananas; Peel and cut into 1/2 inch slices.  Bake the remaining 2 bananas at 350 for an additional 20 minutes.  Carefully peel and place the 2 bananas in a small bowl, and mash until smooth.
3. Combine milk and 1/3 cup sugar in a saucepan over medium-high heat.  Bring to a simmer (do not boil).
4. Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk.  Gradually add hot milk mixture, stirring constantly with a whisk.  Return milk to pan.  Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly.  Remove from head.  Add mashed bananas, butter, and vanilla, stirring until butter melts.  Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally.  Fold half of whipped topping into pudding.
5. Spread 1 cup custard evenly over the bottom of an 11 x 7" baking dish.  Top with 20 vanilla wafers and half of the banana slices.  Spoon half of remaining custard over banana.  Repeat procedure with 20 wafers, banana slices, and custard.  Spread remaining half of whipped topping evenly over top.  Crush remaining 5 wafers; spring over top, Refrigerate 1 hour or until chilled.  

Recipe from Cooking Light Magazine, August 2011

http://www.myrecipes.com/recipe/roasted-banana-pudding-50400000114472/

Shared by Kristi Turner

Roasted Red Pepper and Artichoke Dip

Ingredients

• 1 cup grated parmesan cheese
• 1/2 cup mayonnaise or salad dressing
• 1 (8oz) package cream cheese, softened
• 1 small garlic clove
• 1 (14 oz) can artichoke hearts, drained and finely chopped
• 1/3 cup finely chopped roasted red bell pepper

Instructions

1. Head oven to 350F
2. Combine Parmesan cheese, mayonnaise, cream cheese and garlic.  Mix until smooth
3. Add artichoke hearts and roasted red peppers; mix well.
4. Spread in an ungreased 9 inch oven-safe dish
5. Bake at 350 for 20-25 minutes or until thoroughly heated

Serve warm with crackers, cut-up fresh vegetables, or baguette bread slices.

Shared by Katee Horak

Creamy Tarragon Onion Dip

Ingredients

• 1 six ounce cup plain yogurt
• 1 Tbs mayonnaise/miracle whip
• 1/4 cup minced scallions or white onions
• 1 Tbs tarragon
• 2 tsp lime juice
• 1 tsp hot pepper sauce

Mix all ingredients together and refrigerate for 1-2 hours.

Served especially well over Salmon.

Shared by Rachel Garrett

Raspberry Chipotle BBQ Chicken

Ingredients:  

• Chicken breasts
• Raspberry Chipotle Marinade
• McCormick's Chicken Seasoning

1. Place chicken in large casserole dish or baking pan.
2. Season to taste with McCormicks chicken seasoning, black pepper, seasoning salt, and chiptole seasoning.
3. Brush with favorite BBQ-ing sauce and let sit for half hour to an hour.
4. Place on pre-heated grill.  Make sure the heat is as low as possible in order to assure tender and juicy chicken.  Grill until chicken is no longer pink in the middle.

Pair with a spicy Gewurztraminer, or dark Zinfandel

Shared by Bryann Turner

Spicy Lime Drum Sticks

Ingredients:

• 4 Qt water
• 1/4 cup sugar
• 1/2 cup salt plus 1Tbs reserve
• 5.5-6 lbs chicken legs with skin and bones
• 1/4 cup lime juice plus 4 limes
• 2 Tbs fish sauce
• 1 garlic clove
• 3 Tbs finely chopped mint
• 1/4 cup cilantro
• 1 tsp. dried red peppers
• 1/2 cup vegetable oil

Instructions:

1. Bring water, sugar, and salt to boil.  Reduce heat and simmer uncovered 15 minutes.
2. Cool brine completely, then add chicken and soak covered and chilled for 6 hours.
3. Remove chicken and pat dry.
4. Whisk together lime juice, fish sauce, garlic, mint, cilantro, red pepper flakes, and remaining salt in a bowl.
5. Add oil in a stream, whisking until combined.
6. Separately, grill chicken until skin is brown and chicken is cooked through.
7. Transfer chicken to bowl with sauce and turn to coat.  Then transfer to platter to keep warm.
8. Serve with quarter slices of lime.

Shared by Annie Miller

Cajun Dill Sauce

Ingredients

• 1/2 cup sour cream
• 1/4 cup mayonnaise/miracle whip
• 1/2 tsp garlic powder
• 1/2 to 1 tsp Cajun seasoning (depending on taste)
• 1 tsp lemon juice
• 2 Tbs chopped dill

Mix all ingredients and enjoy!  Served especially well over fish.

Shared by Rachel Garrett