Tex Mex Rice Casserole

I must be in a carb mood because that seems to be what I am caving to lately. Another from my older recipe binder, this spicy rice and corn casserole really hit the spot!

Loaded with complex carbohydrates, topped with cheesy goodness, and just the right amount of spice, how can you resist?

Ingredients:
3 cups cooked brown rice
1 10 oz package frozen corn
2 cloves fresh garlic, minced or pressed
3/4 cup chopped sweet onion
1 cup milk or half and half
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
3 teaspoons red hot sauce ( I used Frank's)
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar + 1/2 cup to top
1 large tomato, sliced

Grease a 3 quart casserole dish. Mix together the rice, corn, garlic, onion, milk, chili powder, hot sauce, salt, pepper, and 2 cups cheese in the casserole.

Top with the sliced tomato.

Bake in a preheated 350F oven for for 35 to 40 minutes or until hot throughout. Sprinkle the rest of the cheese on top and return to oven until melted, 10 minutes.

 Enjoy!

Savory Egg Noodles with a Special Little Something

Every great once in a while, a recipe I haven't made in years just pops into my head and is on my mind until I make it. Sometime around 20 years ago, this noodle dish appeared at a pot luck event, I was so taken with it I asked several people until I discovered who brought it.  This was not the prettiest dish on the table, in fact, I probably would not have tried it except for the fact that I love egg noodles.

As you read through the recipe one of the ingredients may seem out of place, however, it literally makes the dish! Try it, you won't be sorry.

Ingredients:
1 small head cabbage
1 medium yellow onion
2 tablespoons butter
1 large bag egg noodles, width does not matter
1 stick real butter (8 tablespoons)
1 12 oz jar mild banana pepper rings
salt and pepper to taste

Begin by cooking the noodles according to package directions, drain and set aside.

While the noodles are cooking, shred the cabbage and chop the onion.

Saute the cabbage and onion in the 2 tablespoons butter.

 Into a medium crock pot or back into the pasta pot, put the drained noodles, sauteed cabbage and onion, the stick of butter and the jar of banana peppers, that's right, just dump that whole jar in, if you are leery then start with 1/2 the jar, salt and pepper to taste. Sometimes I pour most of the liquid in and just a few peppers because one of my family members likes the flavor but picks the peppers out.

 Stir gently. Set crock pot to low to keep warm or just stir and serve, yum!

Creamy, Spinach, Mushroom Ravioli

The last post was on April 3rd, it is now the end of May, my camera cable would no longer load the photos no matter how many different things I tried it was continuing to be more stubborn than I.  Sad, I love to take photos, flowers, events, children, grandchildren, and yes, food. I tried, everything that came to mind, including, but not limited to, moping, to no avail.  I asked two photographers, and someone who is married to a photographer, they couldn't help me.  Then, of course, mentioning it in conversation to my older son (computer geek), he just opened a tab while we were talking, looked it up, sent link, said "here you go, Momma, it's in your email".  I opened, clicked, ordered, and thanked him, that fast! For those of you, if there are any left, who use older DSLRs which have a compact flash card, I now load all my photos faster and easier than ever with a pixelflash USB adapter. At the risk of sounding like an advertisement, if you need one, get one, you won't be sorry!

Now, back to the foodie stuff!

Made this incredible spinach and mushroom sauce and put it over cheese ravioli, makes me hungry just looking at the photos!

Ingredients:
1 large package cheese (or meat) ravioli from the frozen food or refrigerated section of supermarket, or low carb pasta for the "Trim Healthy Mamas" (I like DreamField's pasta)
8 oz package white button mushrooms, sliced
2 tablespoons butter
2 tablespoons flour (THM, omit this)
salt and pepper
4-6 oz smoked mozzarella cheese, shredded
10 oz fresh spinach, washed and dried
6-8 oz cream
Directions:
In a large sauce pan, melt butter and saute the mushrooms until golden brown.

 While these are cooking, start the water in a pasta pot.  When water comes to a boil, add the ravioli, stir.  When they float they are done.

 Add flour, stir.

Add the spinach, stir, it will begin to wilt, stir some more to incorporate all.

 Add the cream. Stir some more...

 Allow to simmer for a few minutes to thicken.

 Add the shredded cheese.

 Yum!  Salt and pepper to taste. Drain ravioli, if you haven't already. Serve sauce over ravioli, enjoy!

For the "Trim Healthy Mamas", remember that this is a side dish, use the low carb pasta, and maybe a lighter cheese, don't neglect ample protein and veggies!

Savory Roasted Potatoes and Onions

This is a follow-up to the roasted cauliflower post, since then I have roasted loads of veggies. I was at a class recently, afterward discussing healthier cooking and getting vegetables into our children (and husbands), I told one of the ladies that I had been roasting them with different seasonings, she replied that she had been doing the same and her favorites were snow peas and parsnips. Okay, so I confess that parsnips are not a favorite vegetable for me, I have "palate imprinting" from my Mom's vegetable soup. Perhaps I'll be brave soon and try them roasted but for now, here are the potatoes and onions which were delicious. And, yes, I know potatoes are not a vegetable.

3 lbs red or gold potatoes, washed and cut into bitesized chunks
4 medium onions, peeled and cut into bitesized chunks
olive oil for drizzling
salt
pepper
smoked paprika
onion powder
garlic powder
First, don't freak out because I didn't put measurements! Some people like more seasoning than others so we are going to use what we like, a little or a lot, you choose.
Preheat the oven to 450F.

In a very large bowl, place the potatoes and onions.

Drizzle with enough olive oil to lightly coat, maybe 3-5 tablespoons.
Sprinkle all the seasonings on the top.

Toss to coat all.

Place on an ungreased sheet pan. Be sure to leave space between so they roast not steam.

Roast for 18-20 minutes or until they are tender when poked with a fork.

 A "twofer".

 Crisp outside, tender inside, full of flavor!

Hope you enjoy them!
And just in case you have to have measurements, I used 1/2 teaspoon salt, 1/4 teaspoon pepper, and a heaping teaspoon everything else.

Roasted Cauliflower and Carrots- So Much Flavor!

 I had read that roasting vegetables intensified the flavor, but was always put off by the burned appearance. Not any more! These were so tasty that I have made them four times in the last two weeks. The crisp edges add even more flavor, sweetness, and dimension to the vegetables.

The first time I used only cauliflower, olive oil, and sea salt. So good! The second time I added carrots, a dusting of garlic powder, and smoked paprika. I don't think there is any end to experimentation with this!

1 head cauliflower
1/2 pound carrots, cut into sticks
olive oil
sea salt
pepper
smoked paprika (optional)
garlic powder (optional)
I did not give exact spice measurements because it is really personal preference, no matter how much salt I add my husband will add more at the table, but I like lots of spice, so if it looks good to you then it probably is.
Preheat oven to 500F.
Break apart the head of cauliflower into small florets.
Place in a large bowl with the carrots , I had to do mine in batches that's why you don't see the carrots until the end.
Drizzle with a couple tablespoons olive oil, sprinkle with the spices of choice. Toss until well coated, add more oil if needed.

 Arrange on a sheet pan with lots of space in between, if too close then they will steam not roast.

 Roast for 12-20 minutes depending on how crisp or tender you want them.

 The dark ones on the edges are the best!

I ate these as a meal one day they were so good. Or you could serve beside a burger, chicken...instead of popcorn for movies, we may be repeating tonight.

For Trim Healthy Mamas don't forget the protein and limit the carrots for an S.

Rich, Smoky, Cheddar Noodles

 One cold wintry day, ...who am I kidding, what day isn't perfect for pasta and cheese! Warm, creamy, slightly smoky with just a hint of spice, so good! I should also mention it was quick and easy.

 1 12oz. bag egg noodles, I like the wide because they seem to hold more sauce

6 tablespoons butter

1 tablespoon flour

1/2-3/4 cup milk

2 cloves garlic

1 teaspoon salt, plus more to salt water

1 cup (or more) finely shredded sharp cheddar cheese

1 teaspoon ancho chile pepper powder

1 teaspoon smoked paprika powder

1 teaspoon dry mustard powder

In a large pot of boiling, salted water, cook noodles until tender.

While noodles boil, in a medium sauce pan, melt butter. When butter is melted, add the flour, stirring until thick, immediately add the milk, stirring to incorporate.
Press the garlic, or mince and add, into the milk mixture. Add the salt, cheese, ancho chile, smoked paprika, and dry mustard.

 Stir over medium low heat until all is combined and sauce is creamy.
Don't forget to keep checking the noodles, drain in a colander when tender. Add drained noodles to sauce, stir gently.

Don't forget the vegetable to round out the meal!