Cornbread Casserole

Ingredients

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Pasta e Fagioli

Game plan: Traditionally, pancetta is included in pasta e fagioli to provide more intense flavor. If you want to use it, add 3 ounces of diced pancetta with the garlic. If you prefer some heat, add a few dried red peppers when you put in the herbs.

For a slacker solution, buy high-quality canned white beans instead of cooking the beans yourself. (THIS IS WHAT WE DID and used chicken broth instead for broth)

Ingredients

• 1 cup dried tubettini pasta (you can substitute ditalini, conchigliette, or small maccheroni)
• 2 cups cooked small white beans such as cannellini (we used canned)
• 2 tablespoons water
• 3 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 10 small fresh sage leaves, finely chopped
• Leaves from 2 fresh rosemary sprigs, finely chopped
• 3 tablespoons tomato paste
• 4 cups reserved bean-cooking liquid or chicken broth if using canned beans
• 2 ounces Parmigiano-Reggiano cheese, grated
• Olive oil, for drizzling

Instructions

1. Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Add pasta and boil until partially cooked, about 5 minutes. Drain and set aside. Combine 1/2 cup of the cooked beans and the water in a blender or food processor and process until smooth. Set aside.
2. Heat olive oil in a large saucepan over medium heat. When oil shimmers, add onion and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic, sage, and rosemary and cook for 1 minute, stirring constantly. Season well with salt and freshly ground black pepper. Stir in tomato paste and cook until it caramelizes and melts in with the other ingredients, about 2 minutes.
3. Thin tomato-paste mixture with bean-cooking liquid, add remaining 1 1/2 cups beans, and let simmer for 10 minutes. Add pasta and bean purée to soup, and simmer until pasta is al dente, about 5 minutes. Adjust salt and pepper if necessary, sprinkle with Parmigiano-Reggiano and a drizzle of olive oil, and serve.

Crock-pot Pot Roast

Best one we've tried!

Crock-pot Pot Roast

Ingredients


One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Directions


Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.


Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.


Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.


Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.


Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pot-roast.print.html?oc=linkback

Taco Hot Pockets :)

1 

package (1 ounce) taco seasoning mix

2/3 

cup water

1/4 

cup Sriracha sauce (optional)

1 

pound chicken, cooked and shredded (or ground beef cooked and drained)

1 

can (16.3 ounces) Pillsbury® Grands!® refrigerated biscuits (any variety)

1 

cup shredded Monterey Jack cheese or Mexican cheese blend (4 ounce)

1/4 cup salsa

dried oregano (if desired)

1 

cup sour cream, if desired

DIRECTIONS

• Heat oven to 375°F.
• In medium saucepan, cook taco seasoning mix, water, 1/4 cup of the Sriracha sauce and/or salsa if desired, and cooked chicken or beef until thickened.  About 10-15 min.
• Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.  Sprinkle with oregano on top.
• Bake 9 to 14 minutes or until golden brown. Serve with cheese and sour cream. :)