Tuesday, May 31, 2011

Mediterranean Layer Dip

Time for another recipe swap! It is a good thing I keep doing these because they make me update my blog regularly. This weeks swap theme was something you would take to a Memorial Day cookout. I submitted S'more Brownies and in return got this fabulous dip from Baby Food Scoops. When I saw this recipe was immediately excited because I love these flavors (minus the onions of course). I have always been a fan of hummus, but this recipe makes hummus even more amazing. It adds texture and freshness that is sometimes missing. The best part of this dip is it healthy and guilt free.


Note: Required quantities dependent upon desired amount of finished product.

hummus (I used roasted garlic)
cucumber, peeled and chopped
tomato, seeded and chopped
Kalamata olives, pitted and chopped
feta cheese, crumbled
pitas, for serving


Spread hummus onto serving platter. Scatter cucumber, tomato, olives and feta over hummus.

Serve with pita bread sliced into finger-sized pieces.

Recipe Rewind: Italian Drip Beef and Creamy Black Bean Burritos

Friday, May 20, 2011

Taco Pizza

I have been wanting to make some type of Mexican inspired pizza for a while now. When I saw my pick for this weeks recipe swap I was happy to see this Taco Pizza from The Weekly Pizza. And by that way, was a great idea for a food blog! This weeks swap theme was vegetarian. I am sure this would also be great with some shredded chicken or ground beef. You can really make this pizza your own by simply using what you have on hand.


1 ball of pizza dough
taco sauce
1 15 ounce can of black beans, drained and rinsed
taco seasoning
shredded cheddar cheese
1 tomato, diced
1 avocado diced (I omitted)
shredded lettuce or fresh baby spinach (I just garnished mine with fresh parsley)
sour cream


Preheat oven - 475 F.

Prep pizza crust on the pan. Stretch ball of dough out to about 12-14 inches. Cook on lowest rack for 5 minutes. Slightly mash black beans in a bowl and add taco seasoning to taste. Top the taco sauce and then the beans and tomatoes*. Top with the cheddar cheese. Place back in oven for 9-11 minutes.

After pizza is cooked, top with a layer of sour cream, the lettuce, spinach or parsley and diced avocados.

*The original recipe calls for the tomatoes to be place on after the pizza is cooked, but I prefer mine heated with the pizza.

Recipe Rewind: Cheddar Ale Spread and Cauliflower Pie with Grated Potato Crust

Friday, May 13, 2011

Italian Beef Sandwiches

This is another recipe from an exchange. The theme was sandwiches or burgers this time around. I was happy when I saw a recipe I could throw in the slow cooker from The Cooking Nurse. There is nothing better then coming home to the smell of dinner in the air. I used a sirloin tip roast for this is it worked perfectly. The main thing I did differently was I separated the fat from the juice out of the slow cooker and mixed it in with the meat to keep it from getting dry.

Adapted from: Midwest Living


1 (4 pound) boneless beef sirloin roast or beef rump roast
1/2 cup water
1 package dry Italian dressing
2 teaspoons dried Italian seasoning
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10-12 hoagie buns
1 1/2 cups shredded Italian cheese (I used sliced provolone)
pickles, sliced onion, sliced pepperoncini peppers (optional)


Place beef in a 4-5 quart slow cooker. Add water, dry Italian dressing, Italian seasoning, crushed red pepper, and garlic powder. Cover and cook on low for 10-11 hours. Shred meat with two forks and place on hoagie buns. Top with cheese and peppers if using.

Recipe Rewind: Warm Bacon Potato Salad and Lemon Cheesecake Ball

Monday, May 9, 2011

Baked Creamy Chicken Taquitos

This was a last minute meal that I just had to make for Cinco de Mayo. I must say I am SO glad I did, they were better than I had hoped for. Since I didn't start making them until 8:00 at night I took the help of a rotisserie chicken from the store to move things along. These are great for dinner or as finger food for a get together.

Adapted from: Our Best Bites


8 ounces cream cheese
1/4 cup salsa
the juice of 1 lime
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon onion powder
1/2 teaspoon granulated garlic, or garlic powder
2 cups shredded cooked chicken
1 can black beans, drained and rinsed
1 cup grated Monterey jack cheese

small tortillas (I used flour)
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine. Add chicken, beans and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

I ended up with 19 taquitos.

Recipe Rewind: 7 Layer Dip and Chicken Enchilada Roll-Ups

Wednesday, May 4, 2011

Marlboro Man Sandwich

I always had cube steak growing up, but never in a sandwich. After years of seeing this recipe I finally gave it a try. I am happy to say I am glad I did. As you may be able to guess I omitted the onions (I hate them) when I made this, but I have kept them in the recipe below because chances are you will prefer it that way. Although I took away the onions, I couldn’t resist the urge to add cheese to this. Cheese is a must when it comes to sandwiches. This is a great fast weeknight dinner.

From: The Pioneer Woman


1 whole large onion
2 sticks butter
2-3 pounds cube steak
seasoned salt, such as Lawry’s
½ cups (approximately) Worcestershire sauce
hot sauce, to taste
4 whole French/deli rolls
provolone cheese – optional


Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with cheese and other half of roll.

Recipe Rewind: Banana Chocolate Chip Muffins and Peanut Butter and Cream Brownie Torte

Tuesday, May 3, 2011

Meat and Cheese Stuffed Shells

These are not your average stuffed shells...they are above average in my opinion. These are full of meat and creamy goodness. You can use any type of ground meat for this...pork, turkey, chicken or beef. Just try to make sure you do use some type of sausage for half of the meat, it gives it great flavor. This was the first time I didn't use plain cream cheese in this recipe. My local grocery store had the Philadelphia Cooking Creme on sale and it ended up being cheaper than the plain stuff so I gave it a try. The results were wonderful.


20 large pasta shells (this will vary on depending on how much you fill them)
½ pound bulk Italian sausage (I used a pork sausage)
½ pound ground chicken/turkey/beef/pork (I used chicken this time)
4 ounces sour cream
5 ounces cream cheese or Philadelphia Cooking Creme*
1 1/2 cups shredded mozzarella, divided
salt and pepper


Preheat over to 350.

Boil pasta in salted water according to directions. Drain and set aside

Over medium/high heat cook both meats seasoned with salt and pepper. Once meat is thoroughly cooked through turn off heat and stir in sour cream, cream cheese/cooking creme and ¾ cup shredded cheese.

Evenly distribute meat mixture into the pasta shells. Place shells open side up in a 9x13 baking dish. Top shells with ¾ cup shredded cheese and bake until cheese is melted and shells are warmed through, about 15-20 minutes.

*This was the first time I have used the Philadelphia Cooking Creme and it really gave the shells a wonderful flavor. I used the Italian Cheese and Herb blend. If you go with pain cream cheese and I would some Italian seasoning to the mixture to bump up the flavor.

Recipe Rewind: Pepperoni Bruschetta and Chile Cheese Bread