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Easy Chicken Chalupas

7/15/2016

Here's a quick, thrifty meal when you're in a bind that can be tossed together in minutes. I always keep a freezer stocked with corn tortillas and chicken breasts.

With just a head of cabbage and a bit of cheese, you're set for a delightful dinner.

6 corn tortillas (6 inches)
2 teaspoons olive oil
3/4 cup shredded part-skim mozzarella cheese
2 cups chopped cooked chicken breast
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely shredded cabbage

Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese.

Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat 6-8 minutes or until most of the liquid is evaporated. Spoon over tortillas. Bake 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage.

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Cheesy Sausage Bake

7/15/2016

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There is a deeply discounted store down the road from me. Every time I browse the aisle I am deeply touched by my eclectic surroundings just brimming with special buys.

This week's special buy was Jimmy Dean's sausage for $1 pound lying in a multitude of rolls in a cramped mini freezer. I picked up several and decided on a family favorite.

1 package Pork Sausage Roll
1 pound rigatoni or penne pasta
1 24-ounce jar spaghetti sauce
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
1 container ricotta cheese
2 cups shredded mozzarella cheese, divided
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley, optional

Preheat oven to 350°F. Cook pasta and remove from heat 1 minute before suggested cook time; drain and set aside.

Cook and stir sausage in large skillet over medium-high heat 8 to 10 minutes or until thoroughly cooked. Drain and return to skillet. Stir in sauce, Italian seasoning, salt and cooked pasta. Layer half of pasta mixture in a greased 13 x 9-inch baking dish.

Mix ricotta and 1 cup of mozzarella and Parmesan cheese. Spread over pasta. Top with remaining pasta and mozzarella cheese. Sprinkle with parsley.

Bake for 30 minutes or until hot and cheese is melted.

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Peach Crostata in a Cast Iron

7/4/2016

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If you've got a cast iron pan sitting in the back of your cabinet or inside your stove, why not put it to good use for your Fourth of July buffet table? This quick and easy recipe can be made in a flash and looks delightful on the picnic table.

With peaches on sale as low as $1 a pound at Save a Lot, you can't beat the price on this one. No one will know it cost a couple of bucks as it looks like you spent hours of your afternoon in preparation.

1-1/2 cups all-purpose flour
2 tablespoons plus 3/4 cup packed brown sugar, divided
1-1/4 teaspoons salt, divided
1/2 cup cold margarine, cubed
2 tablespoons shortening
3 to 5 tablespoons ice water
8 cups sliced peaches (about 7-8 medium)
1 tablespoon lemon juice
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, beaten
2 tablespoons sliced almonds, optional
1 tablespoon sugar
1/3 cup water
1 cup fresh raspberries or strawberries, optional

Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

Preheat oven to 400°. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.

Meanwhile, on a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into pastry, reserving liquid. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with almonds (if desired) and sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes.

In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; drizzle over warm pie. If desired, top with fresh raspberries or strawberries.

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Patriotic Jello Salad

7/2/2016

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Here's a delightful side dish to add to your Fourth of July BBQ festivities. Believe it or not, this is a versatile, thrifty treat that's easy to put together. It will steal the show!

Tis the season for berries! At Aldi, berries are on sale for 99 cents all summer. So get in while you have a minute and stash some of those beauties to make this wondrous dessert below:

1 package (3 ounces) berry blue gelatin
2 cups boiling water, divided
2-1/4 cups cold water, divided
1 cup fresh blueberries
1 envelope unflavored gelatin
1 container of cool whip
6 tablespoons sugar
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
1 package (3 ounces) strawberry gelatin
1 cup fresh strawberries
Whipped topping and additional berries, optional

Dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.

In a saucepan, sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 1 minute. Add cream and sugar; cook and stir over low heat until dissolved. Cool to room temperature. Whisk in cool whip and vanilla. Spoon over blue layer. Refrigerate until firm.

Dissolve strawberry gelatin in remaining hot water; stir in remaining cold water. Add strawberries Spoon over cream layer. Chill until set. Top with whipped topping and berries if desired.

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Quick Semisweet Chocolate Mousse

7/1/2016

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Here's a quick, thrifty recipe that's tons of fun. You can put together these luscious ingredients and make a special treat for someone you love. On the other hand, double the recipe to make enough for a family.

This treat is a rendition of that deep, rich chocolate mousse that is a bit more costly. Honestly, you won't notice the difference!

1/4 cup semisweet chocolate chips
1 tablespoon water
1 large egg yolk, lightly beaten
1-1/2 teaspoons vanilla extract
1 cup cool whip
Whipped cream and fruit, optional

In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring several times.

In a small bowl, add cool whip. Fold in cooled chocolate mixture. Cover and refrigerate for at least 2 hours. Serves 2.

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Easy Chicken Chalupas

Cheesy Sausage Bake

Peach Crostata in a Cast Iron

Patriotic Jello Salad

Quick Semisweet Chocolate Mousse

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