Easy peach cobbler

Ingredients:

1/2 cup unsalted butter, melted
1 cup all-purpose flour
2 cups sugar
3 teaspoons baking powder
Pinch salt
1 cup milk
4 cups peeled, pitted and thinly sliced fresh peaches (5 to 6 medium peaches)
1 tablespoon fresh lemon juice
Several dashes ground cinnamon or ground nutmeg (optional)

Directions:

Preheat oven to 375 degrees.
Pour the melted butter into a 13 by 9 by 2-inch baking dish.
In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.

In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired.
Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.

I like this recipe as a quick substitue. But this doesn't have the same kind of crust which is my favorite part. It is more like a wet bread dough. I even buy canned lite peaches and drain it, it makes it even easier if peaches are out of season.

Polynesian-Glazed Meatballs

Ingredients:

1 tsp. oil
1 large red pepper, chopped
1 onion, chopped
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
2 cups instant white rice, uncooked

Directions:

HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.

STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.

STIR pineapple into meatball mixture. Serve over the rice.

Kraft Kitchens Tips

Jazz It Up:
For a burst of flavour, stir 1/2 tsp. grated orange peel into the water in saucepan before using to cook rice as directed.

M and I love this recipe, M doesn't like that the pineapple in cooked into the dish. He likes to have the pineapple on the side. I don't mind it that way. I will make pineapple rice with this dish sometimes, add half pineapple juice and half water when you create your rice. I don't like instant rice and I have my own rice cooker so I usually use sticky rice.

Steak salad

Ingredients:

2 lbs Flank or Flat iron steak
1 avocado
1/4 red onion sliced
1 bag of mixed salad (I like to use darker greens, it has more nutrients)
1 cup of salsa or pico de gallo
Olive oil
Salad dressing of your choice
Salt, pepper and steak seasoning.

Directions:

Rub olive oil all over the steak, add salt, pepper and seasoning. Grill until medium so the meat stays tender, let it sit for around 10 mins before cutting into it. Cut into thin slices.

Plate the salad, add sliced avocados, salsa or pico de gallo, and red onions. Add steak on top and pour a little dressing of your choice. You can even go without using dressing since the salsa has flavor in it.

M and I love to eat this during the summertime. I usually make homemade salsa, but I bought pico de gallo added a little lemon and spicy chili sauce to doctor it up. Sometimes I make grilled squash and zucchini while I grill the steak. You can slice it up and toss it with olive oil, kosher salt and pepper. So delish.

Sauted Garlic Green Beans

Ingredients:

1 handful of cleaned green beans (chop off the ends)
1 tbls chopped garlic
1 tbls olive oil
Kosher salt and pepper

Directions:

Heat the oil in a pan on medium heat, add chopped garlic and saute for a min or two. Make sure not to burn the garlic, if it is too hot turn it down a little. Add green beans and cover. Stir occasionally until the beans are a little tender (or you can keep them crisp if you like that). Season with salt and pepper to taste. Serve and enjoy.

M and I love to make the greens tender, we think it holds more flavor.

Moroccan Spiced Chickpea Soup

Ingredients:

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Directions:

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

I have fallen in love with this soup, it makes a lot for leftovers. When you add all of the spices, it makes the house smell delish. I like to fry chopped bacon in the pan a couple minutes before adding the garlic and onion. No need to drain the oil out, it adds flavor.

Chicken and Dumplings

Ingredients:

1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas

Directions:

Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

Maybe I didn't have a big enough pot, but I thought the dumplings were too close together but it didn't turn out too bad. I used dried parsley instead of fresh, but I thought the dumplings still came out good. This is a favorite during cold days.

Italian style garbanzo beans and sausage

Ingredients:

1 medium onion
4 large Italian sausages
1 can (16 oz) garbanzo beans, drained and rinsed
1 can (14.5 oz) diced tomatoes w/Italian herbs
3/4 cup water or red wine

Directions:

Peel and slice onion in half and then into strips. Set aside. Brown the sausage in a medium size frying pan. Add beans, tomatoes, onion and water or red wine. Simmer over medium heat 12-15 minutes or until sausage is cooked and sauce is beginning to thicken.

Serve immediately. good served alone or with a tossed salad.

It tasted pretty good. I added 1 cup of frozen corn for veggies and I used hot italian sausage.

Old-fashion meatloaf A.K.A Easy meatloaf

Ingredients:

1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

Topping:

1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Directions:

Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:

Mix ingredients for topping and spread on loaf. Bake for 1 hour.

M likes this recipe, but then again he likes meatloaf. A lot of my friends like this recipe too, especially the topping. I am not a picky eater but I don't care to much about eating meatloaf. Instead of a plain can of diced tomatoes, I buy the one with added flavors. I put most of the can in so I don't waste much then I add a little more oatmeal to compensate.

Smothered Pork Chops

Ingredients:

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Directions:

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

M is from Texas and this is one of his favorite meals from back home. I tried to make him feel at home, very close but of course not exact. I didn't have any buttermilk at the time so I sued whole milk and it tasted fine to me. There is a lot of flavor in the recipe and made enough gravy to pour over mashed potatoes.

Orzo with Chick Peas

Ingredients:

Salt
1/2 pound orzo
2 tablespoons extra-virgin olive oil
1 small to medium zucchini, diced
1/2 red onion, chopped
3 cloves garlic, chopped
Salt and freshly ground black pepper
1 (15-ounce) can chick peas, drained
1/2 cup parsley leaves, chopped
1/4 cup mint leaves, finely chopped
1/2 cup feta or goat cheese, crumbled

Directions:

Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.

This dish had wonderful flavor. I used a little extra zucchini and feta cheese.

French Onion Soup

Ingredients:

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Directions:

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

M and I loved this recipe. It is pretty simple but I think the onions need a little longer on the "sweatin'" than it says. I liked the Gruyere cheese, but I think I will try Mozzerella and Swiss next time. I love that thick cheesy top and this recipe really doesn't do that like that restaurants do.

New Orleans-Style Red Beans and Rice

Ingredients:

2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water
Steamed rice

Directions:

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

M and I loved loved LOVED this recipe, it was tasty and had a lot of flavor. I used smoked ham hocks instead of boiled ham, it gave it that extra flavor. I used Andouille sausage (a Louisiana style sausage) for the smoked sausage.

Shells with Crispy Pancetta and Spinach

Ingredients
Shells:

1 (12-ounce) package jumbo shells pasta
2 tablespoons olive oil
1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
2 pounds frozen spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
1 cup grated asiago cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Sauce:

1 tablespoon butter
1 garlic clove, minced
1 cup cream
2 cups grated asiago cheese, plus 1/4 cup
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.

For the shells:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.

For the sauce:
Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

I liked this recipe, I think it needs a little more flavor in the "stuffing". I think I will season a little better next time I try this recipe. Since I was in Seattle I stopped at this little market that has specialty cheeses and meats. I picked up smoked pancetta that was tasty. I think that makes a difference in what type of meat you chose to stuff in the shells.

Asian Peanut Sauce Crockpot Pork

Borrowed from: Bumpie cwhip77 (thanks)

INGREDIENTS:

2 lbs pork tenderloin or roast
1/4 cup soy sauce
1/4 cup brown sugar
1/2 cup water
2 tablespoons rice wine vinegar
1 tablespoon Asian hot chili sauce
1/2 cup peanut butter
1 large sweet onion, sliced
1 large red pepper, cored
and sliced2 cups green beans
lime wedges for garnish

DIRECTIONS:

1. Place pork in crockpot. Add soy sauce, brown sugar, water, rice wine vinegar, hot chili sauce and peanut butter. Set on low, cover and cook for 6-8 hours.2. Just before serving, in a large frypan sautee sweet onion, red bell pepper and green beans over medium high heat until tender. Stir peanut sauce until smooth, then add vegetables. Serve over rice with lime wedges for garnish.

I bought tenderloin, this recipe is easy and tasty. M and I love spicy food so I would recommend adding 2-3 tbls more of the chili sauce. In the recipe you really don't taste any spice. When I picked up the tenderloin to shred, it was pulling apart from being so tender. I didn't use any lime, but next time I will have to try that.

Cauliflower Gratin

Ingredients:

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Directions:

Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

This dish is DELISH! I could not help myself from having seconds, it tasted so good. I bought the Gruyere cheese at Wal-mart and when I saw the price on the little shelf it said $15. I looks like it was no more than 6 slices of wrapped cheese but I still wanted to make sure I used what it called for. The taste is a little different but I love it. This makes a wonderful side dish.