Foodie Friday ~ Quick and Easy Pimento Cheese

img_7638

2 cups shredded sharp Cheddar cheese

2 cups shredded Colby cheese

2 (4 ounce) jars diced pimento peppers, drained

1/2 (16 ounce) jar creamy salad dressing (e.g. Miracle Whip)

salt and pepper to taste

Directions

In a medium bowl combine Cheddar cheese, Colby cheese, pimentos, creamy salad dressing, salt and pepper. Add more or less creamy salad dressing to achieve desired texture. Mix well.

Foodie Friday ~ Angel Food Cake

Angel Food Cake

1 1/4 cups cake flour

1 3/4 cups white sugar

1/4 teaspoon salt

1 1/2 cups egg whites

1 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Directions

Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.

Sift together flour, sugar, and salt. Repeat five times.

Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.

Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees. Cook for about one hour, or until cake is golden brown.

Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Foodie Friday – Chicken Zucchini Rice Casserole

zucchini-chicken-and-rice-casserole_456X342

2 cups boiling water

1 cup uncooked white rice

2 cubes chicken bouillon

1 tablespoon olive oil

1 cup thinly sliced zucchini

1/2 cup diced celery

1/2 cup diced onion

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic

1 (8 ounce) can sliced water chestnuts, drained

1 cup diced cooked chicken

1/2 cup mayonnaise

1 teaspoon lemon juice

1 (3 ounce) can French-fried onions

Directions

Bring water, rice, and chicken bouillon to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes.

Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.

Heat olive oil in a large skillet over medium heat; cook and stir zucchini, celery, and onion in hot oil until tender, about 5 minutes. Stir rice, cream of mushroom soup, cream of mushroom soup with roasted garlic, water chestnuts, chicken, mayonnaise, and lemon juice into vegetable mixture. Transfer mixture to prepared baking dish. Spread French-fried onions over rice mixture.

Bake in the preheated oven until bubbly and lightly browned, 30 to 35 minutes.

Foodie Friday ~ Mocha Cheesecake Brownies

mocha-cheesecake-brownie-wedge

1/4 cup unsalted butter

2 (1 ounce) squares semisweet chocolate, chopped

1/3 cup all-purpose flour

1/3 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1 pinch salt

1/3 cup heavy whipping cream

1 (8 ounce) package cream cheese, softened

2/3 cup white sugar

1 egg

1 egg yolk

1/4 cup sour cream

1 tablespoon all-purpose flour

1/2 teaspoon vanilla extract

1/3 cup mini semi-sweet chocolate chips

1 1/2 tablespoons instant coffee powder

1/3 cup confectioners’ sugar

1 cup sour cream

Directions

First make the brownie crust. Begin by melting butter in medium saucepan over low heat. Add 2 ounces chopped chocolate to the butter; stir until chocolate melts, and remove from heat. Whisk in 1/3 cup flour, 1/3 cup sugar, 1 large egg, 1/2 teaspoon vanilla extract, and pinch of salt. Spread batter in thin layer on bottom of greased and floured 8 x 8 x 2 inch pan.

Bake at 350 degrees until tester toothpick inserted into center comes out with only moist crumbs attached, about 10 minutes. Cool.

Next make the filling. In a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. Cool.

Beat cream cheese and 2/3 cup sugar in large bowl until light and fluffy. Beat in 1 egg and yolk. Add 1/4 cup sour cream, 1 tablespoon flour, 1/2 teaspoon vanilla, and the coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie crust.

Reduce oven temperature to 325 degrees. Bake about 35 minutes, or until filling puffs slightly around the edges and center is set. Cool completely on rack. Cover pan with foil, and chill overnight.

Now make the topping. In a small saucepan, stir 1 cup sour cream and confectioners’ sugar over low heat until sugar dissolves; do not boil. Spread topping evenly over filling. Cool slightly. Cover and chill until topping sets, at least 2 hours. Cut dessert into 24 bars. Serve cold. Enjoy!

Foodie Friday ~ Lime-Shrimp Avocado Pasta

lime-shrimp-avocado-pasta-salad

2 pounds uncooked shrimp – peeled, deveined, and chopped

1/4 cup lime juice

1 (16 ounce) package uncooked cellentani (corkscrew) pasta

4 avocados – peeled, pitted and diced

1 pint grape tomatoes, quartered

1 large red onion, chopped

1/2 cup chopped fresh cilantro

1/3 cup olive oil

1/4 cup lime juice

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

salt and ground black pepper to taste

Directions:

Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.

Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.

Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.

Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.

Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.

Pour dressing over shrimp mixture; toss to coat. Chill before serving.

Foodie Friday ~ Black Bean & Sweet Potato Quesadillas

quesadilla

1 large sweet potato, peeled and diced

1 teaspoon chopped fresh cilantro

1/4 teaspoon chili powder

1/2 teaspoon salt

1/4 cup frozen corn

1 (19 ounce) can black beans, drained and rinsed

8 (8 inch) flour tortillas

1 cup shredded Cheddar cheese

cooking spray

Directions

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.

Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.

Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.

Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

Foodie Friday ~ Lemon Garlic Caprese Pasta Salad

pasta with asparagus

1 pound mezze (short) penne pasta

1 bunch fresh asparagus, trimmed and cut into thirds

1/4 cup olive oil

3 tablespoons butter

2 teaspoons lemon juice, or more to taste

1/2 large shallot, minced

2 large cloves garlic, minced

1 large grilled chicken breast, sliced thinly and halved (optional)

1 roma (plum) tomato, diced

8 leaves fresh basil, torn

Directions

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.

Place asparagus into a saucepan, add a little water, and place over medium heat; cover pan and let asparagus steam until bright green and tender, 3 to 4 minutes. Drain.

Heat olive oil with butter and lemon juice in a large saucepan over medium-low heat until butter melts; cook and stir shallot in hot oil and butter mixture until it just begins to soften, 1 to 2 minutes. Stir garlic into shallot mixture and cook until shallot and garlic are opaque, 3 more minutes. Stir asparagus and chicken into mixture; cook until heated through, about 5 minutes.

Toss pasta with chicken and vegetables to combine; mix tomato and basil into salad and serve warm.

Foodie Friday ~ Mini Chocolate Chip Pancakes

pancakes

1 cup all-purpose flour

2 tablespoons white sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 egg

1 cup milk

2 tablespoons butter, melted and cooled

1/2 cup miniature chocolate chips

Directions

Sift flour, sugar, baking powder, and salt together in a bowl. Beat egg into milk in a separate bowl until thoroughly combined. Pour melted butter into flour mixture; whisk in milk mixture to make a smooth batter. Fold chocolate chips into batter.

Heat a small nonstick skillet over low heat; pour about 1/3 cup of batter into hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes; flip pancake and cook covered until other side is browned. Repeat with remaining batter.

Foodie Friday ~ Ham and Potato Soup

potato-soup-ham

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Directions

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Foodie Friday ~ Spinach Alfredo Enchiladas

Spinachenchiladas-recipe-306203-269533.card

1 tablespoon olive oil

1/2 yellow onion, diced

3 cloves garlic, minced

1 (8 ounce) package sliced fresh mushrooms

1 1/2 pounds fresh spinach, stems removed

1 1/2 cups shredded Monterey Jack cheese

3/4 cup cottage cheese

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon ground black pepper

10 (6 inch) flour tortillas

1 (16 ounce) jar Alfredo sauce

1 cup shredded mozzarella cheese

Directions

Preheat oven to 350 degrees.

Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until softened, about 2 minutes. Add mushrooms; cook and stir until mushrooms begin to soften, about 1 minute. Fold spinach into mixture and cook until wilted, 3 to 5 minutes. Remove saucepan from heat.

Mix Monterey Jack cheese, cottage cheese, sour cream, salt, and black pepper into spinach mixture.

Heat a skillet over medium heat; warm tortillas, 1 at a time, in the hot skillet until flexible, about 30 seconds per side.

Spoon spinach mixture down the center of each warmed tortilla. Roll tortilla around filling; place filled tortillas seam sides down into a 9×13-inch casserole dish. Pour Alfredo sauce over the enchiladas; top with mozzarella cheese.

Bake in the preheated oven until sauce is bubbling and cheese topping is slightly browned, 20 to 25 minutes.