Prep Time: 10 Minutes Cook Time: 20 Minutes Difficulty: Easy
1/2 pound Hot Breakfast Sausage (such As Jimmy Dean Or J.C. Potter) Or Chorizo
1 whole Medium Onion, Finely Diced
2 whole SMALL Bell Peppers (any Color Combination), Seeded And Finely Diced
1 pound Monterey Jack, Grated (OR Mozzarella, Or Other Stringy Melting Cheese), Grated
Sprinkle Of Chili Powder
3 whole Roma Tomatoes, Diced
Tortilla Chips For Serving
In a large dutch oven, cook and crumble the sausage until brown. Remove from skillet and drain on a paper towel. Pour off any excess fat. Add onions and bell peppers to the skillet and cook over medium-high heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.
To build the layers, place 1/3 of the cheese in a medium-sized ovenproof dutch oven. Add half the sausage. Add another third of the cheese, then as much of the veggie mixture as you’d like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the sausage, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.
NOTE: Depending on the size of your dutch oven or baking dish, you may have some ingredients left over. Just build up the ingredients in the dutch oven; they’ll shrink quite a bit once the cheese melts!
Cover and begin to check it about 4 to 5 minutes in. You want to bake it until the cheese is totally melted, hot, and slightly bubbling…but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)
Remove from the heat, top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with tortilla chips!
These salty asparagus spears are great for entertaining guests or served as a starter dish at a dinner party. I also like to dip these in soft boiled eggs, instead of toast strips. Make sure to get good quality prosciutto from your local deli, it should be cut paper thin.
Cook’s notes: You can pre-wrap the aspragus ahead of time and store in the fridge until guests arrive. It’s best served just off the grill. When I first made these, I used the whole prosciutto slice to wrap around the asparagus but it was a little too salty so I recommend using half of the strip as suggested in the instructions.
Ingredients12 asparagus spears6 prosciutto slices/stripsA little ghee for fryingInstructionsWash asparagus and cut 2 cm off the ends. Cut prosciutto strips into two halves, going lengthways, you should end up with 12 strips.Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it. The tip of the asparagus should be lined up with the bottom of the prosciutto strip. Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, start rolling the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. You can try a different wrapping method but I find this is a very quick to do it. Don’t worry if parts of the asparagus spears are not covered completely.Heat some ghee in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is brown and crispy.
Preparation time: 15 minutesCooking time: 5 minutesNumber of servings: 12 spears
3 LBS large Idaho potatoes, peeled and cut into 2-inch chunks
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup heavy cream, at room temperature
1/2 cup sour cream
3 large scallions, finely chopped (this is optional)
Several dashes of Tabasco
Freshly ground pepper
** Minced garlic can also be added for a different touch
1. In a large saucepan, cover the potatoes with water and add 1 teaspoon kosher salt. Bring to a boil over high heat and cook until tenter, about 20 minutes/ Drain the potatoes. Return them to the saucepan and shake over high heat for about 30 seconds to dry them out.
2. Using a potato masher, mash the potatoes with the butter, leaving in some small lumps. Stir in the heavy cream, sour cream, and scallions and season with Tabasco, kosher salt and pepper.
** Food and Wine – February 1995
4 Ripe Haas Avacados (brown just give to the touch)
3 Tsp freshly squeezed lemon juice
8 dashes Tabasco
1/2 Cup small diced red onion (1 sm onion)
1 large clove garlic minced
1 tsp Kosher Salt
1 tsp freshly ground black pepper
1 med. tomato, seeded & small diced
– Cut avocados in 1/2, score with a knife, scoop out & immediately add lemon juice
– add all other ingredients – add tomato last – and mix
– plastic wrap pressed directly on top – prevents it from getting brown
1/2 Cup of melted butter
2 LB. bag of frozen hash brown potatoes, thawed
1/2 Cup chopped onion
2 Cups cheddar cheese, grated
1 Tsp. salt
1/4 Tsp. pepper
1 carton sour cream
1 and 3/4 cans of cream of chicken soup
2 Cups crushed Corn Flakes
1/4 Cup melted butter (for the corn flakes)
Mix in a large bowl and place in a 9″ x 13″ baking dish or two square 8″. Top with 1/4 cup melted butter with 2 cups crushed corn flakes. Bake 50 minutes in 350 degree oven.
Freezes well before baked, set out to partially thaw or allow more time to bake.
Cornerstones – A Cookbook By Assistance league – Marshalltown, Iowa
– Jane Maulsby (Mrs. Orval)
2 c. fresh green beans
1/3 c. butter
1/2 tsp. salt
1/2 tsp. pepper
Place beans on double square of foil. Add remaining ingredients and mix. Bring 2 long ends of foil up over beans. Fold together twice, until foil rests on beans. Fold ends down twice. Place on grill, seam side up over medium heat, about 30 minutes, or until beans are done. About 4 or 5 servings.
* 1/3 cup olive oil
* 1/4 cup sesame oil
* 1/4 cup chopped fresh parsley
* 2 tablespoons hot sauce
* 2 tablespoons minced garlic
* 1 tablespoon ketchup
* 1 tablespoon Asian chile paste
* 1 teaspoon salt
* 1 teaspoon black pepper
* 3 tablespoons lemon juice
* 2 pounds large shrimp, peeled and deveined
* 12 wooden skewers, soaked in water
1. Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
2. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
3. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
4. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
- 8 medium-sized Yukon gold potatoes, quartered unpeeled
- 2 cups heavy cream
- 2 cups whole milk
- 4 cloves garlic, peeled and gently smashed
- 4 sprigs fresh thyme
- 1 bay leaf
- Extra-virgin olive oil
- 2 tablespoons butter
- 1 tablespoon whole-grain mustard
- Kosher salt and freshly ground black pepper
Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.
Recipe courtesy Tyler Florence
1 large bunch of Broccoli or 2 10oz pkgs. of frozen broccoli (cooked and drained – don’t over cook)
1 can 10.5 oz Cream of Chicken Soup
1/2 to 1/2 cup of milk
1/2 cup shredded sharp cheese
1/4 cup buttered bread crumbs
Place cooked broccoli into 10x6x2 greased dish. Mix soup, milk and cheese and pour over vegetables. Top the mixture with the bread crumbs and bake at 350 degrees for 30 minutes or until bubbling.
From: Campbell’s Kitchen Prep: 10 minutes
Bake: 30 minutes
This traditional classic features green beans and Campbell’s® Cream of Mushroom Soup topped with savory, crunchy French fried onions.
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
For a festive touch, stir in 1/4 cup chopped red pepper with soup.
For a heartier mushroom flavor, substitute Campbell’s® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.