Bubble Up Pizza

2 containers refrigerated biscuit dough, 6 biscuits each (I used Pillsbury)
1 jar pizza sauce
2 cups shredded mozzarella cheese, divided
1 cup pepperoni (or other favorite toppings)
5 fresh basil leaves
Preparation: Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1 1/2 cups cheese and toppings. Stir to combine.

Pour mixture into greased oven safe skillet or 9×13 baking pan. Chiffonade the basil and sprinkle on top along with remaining cheese. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling (I always bake mine for an additional 5 minutes. Let cool 5 minutes before serving.

from Passthesushi

REAL SIMPLE LASAGNA

This is from Real Simple magazine, but it really is ‘real simple’!

1 26-ounce jar pasta sauce
1 18-ounce bag frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (about 2 ounces) grated Parmesan


Heat oven to 350° F. Spoon 1/3 of the sauce into a 9-by-13-inch baking dish. Place 12 ravioli on top. Cover with the spinach and half the mozzarella. Add another layer of ravioli and the remaining sauce, mozzarella, and the Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Sweet Potato, Carrot and Dried Fruit Casserole

This dish is inspired by several tsimmes recipes in Joan Nathan’s “Jewish Cooking in America.” Tsimmes, a Yiddish word that means “fuss,” doesn’t have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it’s just fruit and vegetables. Warning: You may find yourself eating this for breakfast

6 medium carrots (about 1 1/2 pounds), peeled and cut in 3/4-inch dice
3 medium sweet potatoes (about 2 1/4 pounds), peeled and cut in 3/4-inch dice
2 Granny Smith apples, peeled, cored and cut in medium dice
1/4 pound pitted prunes, cut in half
1/4 pound pitted apricots, quartered
2 tablespoons mild honey, like clover
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
Salt to taste (about 1/2 teaspoon)
1 cup fresh orange juice
1 tablespoon unsalted butter

Note: Sweet potatoes may be labeled as yams. Look for dark orange flesh.

1. Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.

2. Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

Yield: Serves eight.

Advance preparation: You can assemble this dish several hours before baking. You can bake it a day or two ahead of serving; reheat it in a medium oven.

Nutritional information per serving: 245 calories; 2 grams fat; 1 gram saturated fat; 4 milligrams cholesterol; 57 grams carbohydrates; 8 grams dietary fiber; 259 milligrams sodium (does not include salt to taste); 4 grams protein

From the NYTimes

Tamale Casserole

Tamale Filling:

cooking spray
1 Large onion, minced
1/2 large red pepper, chopped
2 Tblsp. chili powder
2 tsp. salt
1/2 tsp. ground allspice
2 Tblsp. ground cumin
3 medium cloves garlic, minced
1 jalapeno, minced
9 oz. shredded cooked chicken
1 15.5 oz. can black beans, drained
1 14.5 oz. can diced tomatoes with chiles, drained slightly
1lb. frozen corn
2 oz. cheddar cheese, shredded
2 Tblsp. fresh cilantro, minced
pepper to taste

Cornbread Topping:

3/4 c all-purpose flour (3 3/4 oz)
3/4 c yellow cornmeal (3 3/4 oz)
3 Tblsp. sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 c buttermilk
1 large egg
2 oz. cheddar cheese, shredded
1 jalapeno, diced

Preheat the oven to 450 degrees. Pre-heat a skillet over medium heat and coat with cooking spray. Add the onion, red pepper, chili powder, salt and cumin and cook until softened, about 5 minutes. Add the garlic and jalapeno and cook another 30 seconds to a minute. Stir in the shredded chicken, black beans, diced tomatoes and frozen corn and cook until heated through. Stir in the cheddar and cilantro and season to taste.

Meanwhile, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until combined.

Spoon the filling into a medium casserole dish (2-3 qt.) and then spread the cornbread batter evenly over the top. Sprinkle the remaining cheese and minced jalapeno over the batter and bake in the oven uncovered for 25-30 minutes. The cornbread topping should be cooked through and golden brown.

from CriticalMastication

Baked Tortellini

6 ounce Chicken Breast
Salt and Pepper to taste
1 Tablespoon Olive Oil

9 ounce package of refrigerated cheese or meat-filled Tortellini
2 Cups of frozen Broccoli florets

1 large Red Bell Pepper (or 1/3 Cup + 2 Tablespoons of sugar-free drained roasted red bell pepper from the jar)
1 1/4 Cup of Cream
2 Tablespoons of Butter
5 ounces of whole Parmesan Cheese, chopped
1/2 teaspoon of Salt
1 teaspoon of Pepper
4 cloves of Garlic
2 Tablespoons of Olive Oil

2 Tablespoons of Butter, melted
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/4 teaspoon Thyme
1/4 teaspoon Salt

Directions: Salt and pepper the chicken (to taste). Heat 1 tablespoon olive oil in a skillet and sauté the chicken on high heat until cooked through. Remove to a cutting board and let cool. Once cool, cut into strips and set aside.

Cook the tortellini according to package directions, drain and set aside.

Defrost the broccoli by placing it in a large bowl and pouring hot water over it. Drain water and pour more hot water over it. Repeat this until broccoli has defrosted. Then drain and set aside.

Preheat oven to broil/grill (the highest top-heat setting available).

Place the red bell pepper on a rack the closest to the top that is physically possible. Broil each side of the bell pepper for about 5-8 minutes or until it has completely blackened and burned. Turn and repeat for each side and the bottom. Then, remove to a cutting board and let cool. Once cool, scrape off all blackened skin, the core and seeds, and cut into strips. Save about 2 strips (enough that when diced you get 2 tablespoons worth); set aside. Place the rest in a food processor and puré; set aside.

In a large skillet, over medium heat, combine butter and garlic. Sauté for 1 minute, and then add cream, salt, pepper, olive oil, and Parmesan cheese chunks. Stir constantly until the Parmesan has melted and combined into the cream sauce. Lower the heat it it starts to stick to the pan.

Add puréed and diced roasted bell pepper and mix in. Dump the tortellini, broccoli, and chicken into the skillet with the sauce and mix well. Pour into a medium-small casserole dish.

In a small bowl combine the bread crumbs with oregano, basil, thyme, and 1/4 teaspoon of salt and then mix in melted butter. Sprinkle this over the top of the tortellini mixture. Broil/grill 4-6 inches from top heat for 1-2 minutes of until the topping has turned golden brown.

Makes 4 servings.

From ForTheLoveOfFood

Experiment with proportions and non-cream sauce....

Oven Hot Dogs

8 hot dogs
8 hot dog buns
1 can of chili
1/2 an onion, diced
cheddar cheese
mayonnaise
mustard
sweet relish

Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish into a 13×9″ baking pan.

Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.

Carefully remove from the pan with a spatula–I dropped one on the floor the other day :(

From InTheWabe

SOUTHWEST SPAGHETTI SQUASH

SERVES 4 

Ingredients

1 spaghetti squash (3 pounds)
1 (14 ounce) can Mexican-style tomatoes, undrained
1 (14 ounce) can black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup finely chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Directions

1Preheat oven to 350°F.
2Cut squash in half lengthwise.
3Remove and discard seeds.
4Place squash, cut side down, in greased baking pan.
5Bake 45 minutes to 1 hour or until just tender.

6Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.

7Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
8Spray 1 1/2 quart casserole with nonstick cooking spray.
9Spoon mixture into casserole.
10Sprinkle with remaining 1/4 cup cheese.
11Bake uncovered, 30 to 35 minutes or until heated through.
12Serve immediately.

Brown Rice + Turkey Casserole

Brown Rice Casserole with Leftover Turkey 

Brown Rice Casserole with Leftover Turkey (or chicken), Mushrooms, Sour Cream, Cheese, and Thyme
(Makes about 6 generous servings, recipe created by Kalyn)

2 cups cooked brown rice (long grain brown rice is best)
16 oz. mushrooms, washed, thickly sliced, slices cut in half
2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
2 tsp. ground thyme
1/2 tsp. ground poultry seasoning (see note after the recipe if you don't have it)
salt and fresh ground black pepper to taste
1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
1/2 cup turkey stock or chicken stock
1/2 cup sour cream (I used low-fat sour cream, but don't use fat-free)
1/2 cup coarsely grated parmesan cheese
1 cup + 1 cup grated low-fat cheese (I used Four Cheese Mexican Blend, use any type of low-fat cheese that you like the flavor of.)

Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.

Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.

In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.

While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.

In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.

Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.

(Note about poultry seasoning: My poultry seasoning from Penzeys has sage, white pepper, red and green bell pepper, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, and ginger. If you don't have it, just use a pinch of what you have.)

From Kalyn @ Kalyn's Kitchen

Chicken Stew

Chicken Stew

from Dianne...

4-6 serving of boneless, skinless chicken breasts and/or thighs, cut into chunks

¾ c. flour mixed with 1 tsp. salt and ½ tsp. pepper

6-8 slices bacon, diced

2 med onions, diced

6 med carrots peeled and chunked or 1-1½ lb baby carrots

6-8 potatoes, peeled and quartered

1 c. red wine (cabernet or white zinfandel works well)

1 can Campbell’s Chicken & Dumpling or Chicken Gumbo soup

1 32 oz. boxed or homemade chicken stock

1 tsp garlic salt

½ tsp pepper

Divide the uncooked bacon into thirds.  In either a large skillet or the pot you’ll be cooking the stew in, brown the first batch of bacon, remove the bacon from the pan, then brown the onions in the drippings.  Remove the onions.  Wash the pan. (so the drippings don’t  burn.) 

Brown the next batch of bacon, and while it cooks dredge half the chicken in the flour, salt and pepper mixture.  After removing the bacon, brown the chicken.  Remove the chicken.  Wash the pan and repeat with the remaining bacon and chicken. 

This time, don’t wash the pan, but instead add some of the chicken stock and scrape up all the brown bits so they get into the stew.  (You can do this after each step of browning, but I only do it the last time to make it a little healthier.)  

Put all the ingredients into a large pot.  If needed, add water to almost cover all ingredients.  It’s okay of a few aren’t completely covered.  Cover the pot and simmer 1½ -2 hours.  Once it’s done cooking, you will want to thicken the stew.  I use a few tablespoons of cornstarch in cold water, but flour in cold water will work also – use whichever you prefer.

Notes: 

Darker red wine will definitely change the color and taste of the stew – again, use whichever you prefer. 

I love the taste of boneless thighs instead of breasts in this recipe, but they tend to completely shred so there are no chunks of meat left – not bad, just don’t go looking for chunks of meat. 

When I can’t find Chicken and Dumpling or Chicken Gumbo soup I use Chicken and Rice or Chicken and Stars. 

If you use red or Yukon Gold potatoes you don’t have to peel them.

Baked Garlic Rice Pilaf

Baked Garlic Rice Pilaf

Ingredients:
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

Directions:
Preheat the oven to 375° F. Have ready a covered casserole dish. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

From Annie's Eats

Garlicky Baked Rice

Garlicky Baked Rice
Adapted from Annie's Eats
Printable Recipe

2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
Preheat the oven to 375° F. Melt the butter over medium-high heat in a Dutch oven. Add the garlic and rice and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth and bring to a boil. Cover and bake for 25 minutes. Stir in the remaining chicken broth and bake, covered, for 30 more minutes or until all the liquid is absorbed. Stir in a squeeze of fresh lemon juice and serve warm.
From Amy @ PlayingHouseBlog.com