Cooking - for a new lifestyle (Our Test Kitchen)

Leftovers. The bane to anyone's fridge storage. So today I used: An onion Leftover bacon  Half a container of sour cream The last of a brick of cheese 2 eggs Leftover mashed potatoes Garlic (lots) Salt and pepper Olive oil crushed up crackers, chips or bread crumbs All this was bits and pieces That took space but wasn't really enough To do anything with. So in my food processor I pureed The first 8 items And spooned into a casserole dish Drizzled with olive oil Then I sprinkled with the "bread crumbs". Bake at 350 For 30 to 45 min depending how crispy You prefer the top. Sprinkle with some parmesan cheese If desired. Great side dish for chicken fingers Or chicken nuggets  Or Salisbury steak..... "Bon appetit!"

Bake 9 potatoes Drizzled in oil At 350 for 40 minutes. Cool until handle-able. Cut each potato in half. Scoop out center And place it in a bowl. Set empty potatoes aside. Mash and add Parsley Salt and pepper to taste 2 tbsp butter Spread the mashed potatoes In a greased pie plate And smooth out. In a bowl mix together 1lb ground beef Parsley Salt and pepper Diced onions Form 18 rough meatballs. Stuff a boccini mini mozza ball Or a cube of your favourite cheese And roll the meatball One more time To encase the cheese completely. Now take the  potato shells And stuff with the meatballs. Place stuffed potato shells Meatball side down  On mashed potato crust. Cover all the potatoes  in a bechamel sauce. Top with shredded mozzarella. Bake at 350 For  20 minutes. Serve with a big salad. "Bon appetit!" Bechamel Sauce Melt 3 tablespoons (45 ml) butter On medium heat Stir in 3 tablespoons (45 ml) flour Forming a light paste Then add 2 cups (500 ml) milk 1/2 onion, finely c

Cut 1.5 potatoes per person Into wedges Drizzle with olive oil Mix until covered. *I used frozen fries and it worked fine Sprinkle with Salt and pepper And Paprika Put onto bake sheet evenly With 4 garlic cloves Bake at 350 for 30 min Remove garlic and mash Mix together: 1tbsp mayo 2tbsp cream cheese And mashed garlic Add 3 tbsp milk  And mix to creamy consistency. In a square baking pan Lined with parchment paper, Cover bottom  with shredded mozzarella cheese. Stand fries along edges working in Until pan is full. Drizzle milk mixture between potatoes Sprinkle with more Shredded mozzarella And some bacon. Bake again at 400 For 10 minutes. Sprinkle chopped green onion. Great for sharing. "Bon appetit!" Taken from https://www.facebook.com/110597240574537/posts/343498773951048/

1 boneless beef chuck roast (3 to 4 pounds) 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil 1 medium onion, cut into 1-inch pieces 3/4 cup Asian black bean sauce Or Hoisen sauce 1/4 cup reduced-sodium beef broth 1/2 pound sliced fresh mushrooms 8 ounces fresh snow peas, trimmed 1 tablespoon cornstarch 1 tablespoon cold water Hot cooked rice 4 green onions, sliced Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker.  Add onion.  Whisk together black bean sauce and broth; pour over roast.  Cook, covered, on low 5-6 hours. Add mushrooms and snow peas;  continue cooking on low until meat is tender, about 30 minutes. Remove roast and vegetables to a serving platter; keep warm.  Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil.  In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices.  Return to

Ingredients: 1 medium spaghetti squash  Cut squash lengthwise in half  remove and discard seeds.  Place squash in a baking pan,  cut side down add 1/2 in. of water.  Bake, uncovered, 40 minutes.  Drain water from pan. When squash  Is cool enough to handle,  Use a fork to separate strands.  ***note: I did not believe this would work. BUT It did work! So I mixed it in with the pasta! We had a tough time finding it So a great way to add even MORE Veggies to a spaghetti supper. 1 pound lean ground beef (90% lean) 2 cups sliced fresh mushrooms 4 garlic cloves, minced, divided 4 plum tomatoes, chopped 1 rib celery diced 1 small zucchini diced or shredded 1\2 onion diced 1 cup chopped spinach leaves 2 cups pasta sauce 1/2 teaspoon pepper, divided 1 tablespoon olive oil Salt and pepper Half a bag of spaghetti Cooked as directed. Grated Parmesan cheese Directions Preheat oven to 375°.  In a large skillet,  cook beef and mushrooms  over medium heat  until beef is no longe

Ingredients: 2 tablespoons olive oil 1 small onion, chopped 1 celery rib, finely chopped 1 small green pepper, chopped 2 garlic cloves, minced 1 can (15 ounces) Italian tomato sauce 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained 1/2 cup water 1/2 teaspoon Worcestershire sauce 1/8 to 1/4 teaspoon cayenne pepper 1 pound uncooked shrimp (31-40 per pound), peeled and deveined 1 1\2 cups brown rice In a large skillet,  Heat oil over medium heat.  Add onion, celery and pepper Cook and stir 5-7 minutes or until tender.  Add garlic; cook 1 minute longer. Stir in tomato sauce,  diced tomatoes,  water, Worcestershire sauce and cayenne bring to a boil.  Reduce heat and simmer, uncovered,  10-15 minutes or until slightly thickened,  stirring occasionally.  Add shrimp;  cook 2-4 minutes or until shrimp turn pink.  Serve with cooked rice "Bon appetit!"

Ingredients: 1 bag egg noodles 1 tablespoon olive oil 1 package frozen Italian meatballs, thawed 1-1/2 cups beef broth 1 cup shredded carrots 1 teaspoon dried parsley flakes 3/4 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 cup heavy whipping cream 3/4 cup sour cream Directions: Cook egg noodles according to package directions for al dente; drain. Meanwhile, in a large skillet,  heat oil over medium-high heat.  Brown meatballs;  Remove from pan.  Add broth,  stirring to loosen browned bits  from pan.  Add seasonings.  Bring to a boil;  cook until liquid is reduced to 1/2 cup,  5-7 minutes. Add meatballs, noodles and cream.  Bring to a boil.  Reduce heat;  simmer, covered,  until slightly thickened,  Mix in 1\2 cup of shredded cheese  And cook on low for 3-5 minutes.  Stir in sour cream;  heat through. "Bon appetit!"

Ingredients: 2 cups (8 ounces) uncooked elbow macaroni 2 pounds ground beef 1 large onion, chopped 2 garlic cloves, minced 1 can (28 oz) diced tomatoes, undrained 1 can (19 oz) kidney beans, rinsed and drained 1 can tomato paste 1 can (4 ounces) chopped green chiles, drained 1-1/2 teaspoons salt 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon pepper 2 cups shredded Monterey Jack cheese 2 jalapeno peppers, seeded and chopped optional *I used  a green pepper Directions: Cook macaroni according to package directions.  In a large saucepan,  Cook beef and onion over medium heat, crumbling beef, until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in next 8 ingredients.  Bring to a boil.  Reduce heat and simmer, uncovered,  for 10 minutes.  Stir pasta into beef mixture. Preheat oven to 375°.  Transfer macaroni mixture  to 2 greased 2-qt. baking dishes.  Top with cheese and jalapenos.  Cover and bake at 375° for 30 minutes.  Uncover; bake u

Ingredients 1 pound bulk pork sausage 1 celery rib, chopped 1 medium carrot, shredded 1/2 medium onion, chopped 1 can (15 ounces) pumpkin or squash 1 container whipping cream 1/2 cup dry white wine 1/4 teaspoon each ground ginger, cinnamon and nutmeg 1/8 teaspoon cayenne pepper 20 wonton wrappers Or 1 package of fresh lasagna sheets 2 Bag shredded cheese Directions: In a large skillet,  cook sausage, celery,  Carrot and onion over medium heat  until sausage is no longer pink  and vegetables are tender, 10-12 minutes,  breaking up sausage into crumbles; drain. Now in a large saucepan,  Combine pumpkin, cream,  wine and spices.  Heat through (do not allow to boil). Preheat oven to 350°.  Spread 1 cup pumpkin sauce  into a greased 13x9-in. baking dish.  Place 2 tablespoons sausage filling  In center of a wonton wrapper.  ***Cover remaining wrappers with a damp paper towel until ready to use. Note: I could not find wonton wrappers so I used Lasagna sheets available in the fresh

Ingredients: 1 small zucchini, thinly sliced 1 small yellow summer squash, thinly sliced 1/2 pound sliced fresh mushrooms 1 small onion, halved and sliced thinly 1/2 RED pepper sliced thinly 1 medium carrot, julienned 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon canola oil 1 cup sour cream 1 cup salsa 2 cups shredded cheddar cheese Directions In a large cast-iron or other heavy skillet,  saute the vegetables with salt and pepper  In oil until crisp-tender, 5-7 minutes.  Using a slotted spoon,  Place veggies on burger Mix: Sour cream and salsa And Fold in cheese. Bbq (or fry) enough burgers for dinner Place on bun or tortilla, Add some of the cheese mixture. Serve open faced or closed. "Bon appetit!" Notes: I changed it to red pepper As it would "look" prettier. This is a GREAT recipe to use  Those thinner burgers. We used good Ones and this was super filling. Leftover veggies and cheese Can be put on nacho chips For a quick plate of nacho

Ingredients: 12 corn tortillas (6 inches), warmed Cooking spray 2 cups shredded rotisserie chicken 1 can (16 ounces) refried beans 1 cup shredded reduced-fat Mexican cheese blend 1 container 5 layer dip Directions: Preheat oven to 425°.  Press warm tortillas  Into 12 muffin cups coated with cooking spray,  pleating sides as needed.  Spritz tortillas with additional cooking spray. Or Turn a muffin tray upside down and Fold each tortilla in half Standing them between the cups. Sprinkle cheese in bottom Bake until melted, 5-7 minutes.  Layer each tortilla with beans,  chicken mixture  And 5 layer dip. Top with ranch dressing Or extra hot sauce. Bake again if desired. Serve with rice. "Bon àppetit!"