Tuesday Recipes

Enjoy!

SWEDISH MEATBALLS

This comes from PureWow, and begins, “Listen, if you can brave the cafeteria line at Ikea for a taste of those famous meatballs, then you can absolutely make this recipe in your own kitchen. Our version sticks pretty closely to the classic in terms of flavors--but it's how we cook the meatballs that makes all the difference. Serve them as an appetizer (an excuse to bust out those cocktail toothpicks) or over mashed potatoes for a warming dinner.” Makes 6 entree servings; start to finish: 1 hour

To view this online, click here.

Ingredients

Meatballs

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

1 pound ground beef

1 egg

1 1/4 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

3/4 cup plain bread crumbs

Sauce

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 1/2 cups beef broth

Salt and freshly ground black pepper, to taste

Chopped fresh parsley, for garnish

Directions

Preheat the oven to 375°F. Line a baking sheet with aluminum foil and grease it lightly with nonstick spray.

Make the meatballs: In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Cool to room temperature.

In a medium bowl, mix the cooled onion mixture with the beef, egg, salt, pepper, allspice and nutmeg to combine. Add the bread crumbs and mix to combine.

Form the mixture into 1-inch meatballs and then transfer the meatballs to the prepared baking sheet. Bake until golden brown and cooked through, 15 to 18 minutes.

Make the sauce: In a medium pot, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture is golden brown, 3 to 4 minutes.

Gradually whisk in the beef broth and bring the mixture to a simmer. Simmer until the sauce is thick enough to coat the back of a spoon. Season with salt and pepper.

When the meatballs are fully cooked, transfer them to the sauce and toss to coat. Serve warm (preferably over mashed potatoes), garnished with parsley.

ICE-CREAM CONE CANNOLI

This also comes from PureWow. This one starts off, “Ever heard the phrase 'Fake it till you make it?' Aside from being some of the wisest words ever spoken, it 100 percent applies to cooking. Take this recipe for cannoli. We keep the filling traditional--just like you'd get at any Italian bakery--but don't futz around trying to make fancy shells for the filling. We prefer a shortcut involving ice-cream cones, which means you can have dessert ready in about 30 minutes.” Makes 1 dozen cannoli; start to finish: 35 minutes

To view this online, go to http://www.purewow.com/recipes/Ice-Cream-Cone-Cannoli

Ingredients

12 sugar cones

2 cups whole-milk ricotta cheese

1 cup confectioners' sugar

1 teaspoon pure vanilla extract

2 tablespoons orange zest

1/4 cup chopped dark chocolate

1/4 cup chopped pistachios

Directions

With a serrated knife, cut about 1 1/2 inches off each cone, removing the pointy ends. (Save these for crumbling on top of ice cream.)

In a medium bowl, whisk the ricotta with the sugar,vanilla extract and orange zest to combine. Add the chocolate and mix to combine.

Transfer the ricotta mixture to a 1-gallon ziplock plastic bag. Cut 1/4 inch off a bottom corner of the bag.

Working one at a time, pipe the filling into each cone, stopping when it just reaches the edge.

Dip the ends of the cannoli into the pistachios. Serve within 45 minutes.

SHEPHERD'S PIE

This comes from Campbell's Kitchen, and starts off, “It takes less than 45 minutes to make this delicious pub favorite, right in your own kitchen. Cream of mushroom soup and instant mashed potatoes make it quick and easy!” Prep Time: 20 minutes; Total Time: 35 minutes; Serves:4

To view this online, go to http://www.campbellskitchen.com/recipes/shepherd's-pie-50380.

Ingredients

1 pound ground beef

1 medium onion, chopped (about 1/2 cup)

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

1 tablespoon ketchup

1/8 teaspoon ground black pepper

1 cup frozen peas and carrots

2 1/2 cups reduced fat (2%) milk

1/4 cup (1/2 stick) butter

2 cups instant mashed potato flakes or buds

Directions


Heat the oven to 400°F.


Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.



Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate.


Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.


Bake for 15 minutes or until the potatoes are lightly browned.

Chef Tip: Try this Mexican-seasoned version with sour cream-Cheddar potatoes on top! Increase the ketchup to 2 tablespoons and the black pepper to 1 teaspoon. Reduce the milk to 2 cups. Substitute frozen corn for the peas and carrots. Add 1 poblano pepper, seeded and diced, to the beef mixture in Step 2. Add 1 envelope (about 1 ounce) taco seasoning mix to the soup mixture in Step 3. Stir in 1/2 cup sour cream and 3/4 cup shredded Cheddar cheese with the potato flakes in Step 4. Spoon the potatoes over the beef mixture. Sprinkle with an additional 1/4 cup shredded Cheddar cheese. Bake for 20 minutes or until the potatoes are lightly browned. Sprinkle with 3 green onions, sliced.

POLENTA PIZZA BITES

These tasty treats come from The Food Network's Melissa d'Arabian. She writes, “After school, my girls are super-hungry, so I steer them toward a savory snack. These polenta mini-pizzas are a treat that I feel great about giving them. And, I can tailor them according to their tastes (and what I happen to have in the pantry)!” Total Time: 10 minutes; Prep: 5 minutes; Cook: 5 minutes; Yield: 8 mini-pizzas; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/polenta-pizza-bites.print.html?oc=linkback

Ingredients

Eight 1/2-inch-thick slices of prepared polenta (sold in tubes)

1 teaspoon olive oil

1/2 cup low-fat jarred marinara sauce

1/2 cup shredded mozzarella cheese

Other toppings if desired (chopped veggies, chicken sausage, ham cubes)

Directions

Preheat the broiler to high. Brush the polenta with the olive oil on both sides and place the disks on a broiler pan covered with foil. Broil until the tops begin to turn golden, about 1 minute (watch closely as broiler heat varies).

Flip the polenta disks over and spread about 1 tablespoon of the marinara sauce on each one, then top with cheese and other toppings (if using). Broil until the cheese is golden and bubbly, about 1 more minute. Let cool a few minutes and serve.

ULTIMATE CHICKEN POT PIE

This comes from Campbell's Kitchen, and starts off, “Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It’s chock full of flavor and ready in just 50 minutes.” Prep Time: 15 minutes; Total Time: 50 minutes; Serves: 4.

To view this online, go to http://www.campbellskitchen.com/recipes/ultimate-chicken-pot-pie-61716.

Ingredients

1 package (about 14 ounces) refrigerated refrigerated pie crust (2 crusts), at room temperature

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

1/2 cup milk

2 cups cubed cooked chicken

1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)

1 cup shredded Cheddar cheese (about 4 ounces)

Directions


Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.



Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.



Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.

COWBOY CHICKEN CASSEROLE

This also comes from Campbell's Kitchen, and starts off, “This comforting casserole combines chicken, tortilla pieces, black beans, corn and salsa, all bathed in a scrumptious sauce made with Campbell's® Condensed Cream of Chicken Soup.” Prep Time: 10 minutes; Total Time: 35 minutes; Serves: 4; Servings are about 1 1/ 2 cups each

To view this online, go to http://www.campbellskitchen.com/recipes/cowboy-chicken-casserole-50099.

Ingredients

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

1/2 cup water

1 teaspoon chili powder

1/2 teaspoon garlic powder

1 cup Pace® Chunky Salsa

1/4 cup rinsed, drained, canned black beans

1 can (about 15 ounces) whole kernel corn, drained

2 cups cubed cooked chicken

4 flour tortillas (8-inch) or 6 corn tortillas (6-inch), cut into 1-inch pieces

1/2 cup shredded Cheddar cheese

Directions


Set the oven to 350°F. Stir the soup, water, chili powder, garlic powder, salsa, beans, corn, chicken and tortillas in a large bowl.


Spoon the chicken mixture into an 11x8x2-inch baking dish. Top with the cheese. Cover the baking dish.


Bake for 25 minutes or until the mixture is hot and bubbling.