Tag Archives: Tomato

Cori’s Egg-straordinary Casserole

Ahh! Happy Easter to all! It’s already Spring and the best part??? It’s Easter and I decided to make my own Egg casserole. I know a numerous amount of families tend to make this every year for the holidays whether it’s Easter, Christmas, or any type of holiday gathering in between, but I have never made this type of casserole and I was hoping to find a great recipe and modify it…that turned out to be non-existent. Besides, a lot of families tend to keep their recipes to themselves…however, I’m the sharing type and I am proud to share this recipe with all of you! I hope you enjoy!

Servings: 6

Here’s what you’ll need:

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6 eggs, beaten

2 small potatoes, shredded (1 1/2 cups)

3 slices of bread, torn

1 tomato, diced

1/2 red onion, diced

3/4 pound of bacon, cooked and crumbled

8 ounces sour cream

1 (4.5 oz) can of green chiles, diced

1/2 pound (2 cups) shredded cheese, your preference in flavor

salt and black pepper to taste

Directions:

In a large bowl, beat the eggs…

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Add sour cream….

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Shredded cheese…

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Green chiles….

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Red onion…

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Diced tomato…

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Mix well until all ingredients are incorporated thoroughly, add salt and pepper…

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Add bread…

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Mix again, cover, and place in fridge for at least an hour (this can also be made overnight if you prefer). Meanwhile, cook the glorious bacon….

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Someone was watching and waiting for bacon…he thinks it’s glorious too!

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Let the glorious bacon cool and then crumble and add to the egg mixture (I also added about a teaspoon of bacon grease to the egg mixture as well…cooled slightly, of course)…

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Pre heat your oven to 350 degrees. Spray an 11 3/4 x 7 1/2 x 2 1/2″ baking dish with non-stick baking spray. You can also bake this casserole in a 9 x 13″ pan but make sure to keep and eye on it, it can burn quickly. Oven temps and time may vary depending on baking dish being used.

Pour egg mixture into baking dish…

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Bake for approximately 45 minutes (this baking time is for an 11 3/4 x 7 1/2 x 2 1/2″ baking dish)…keep a close eye on it!

This is it! It is very moist, flavorful, and most definitely a holiday favorite in my house!

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HAPPY EASTER AND PLEASE ENJOY!!

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Guacamole

This is such a simple recipe and avocados are such a healthy and tasteful way to get in some of those required nutrients. Now that spring and summer are on their way, why not get started with a great snack!? This is full of flavor and can be adjusted to your liking! Enjoy!

Prep Time: 10 minutes

Makes: approx. 1 1/2 cups

Here’s what you’ll need:

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2 ripe avocados

2 Tbsp – 1/4 cup minced onion

1 jalapeno, finely diced

1 Tbsp lime juice

2 Tbsp cilantro (I used dried cilantro)

1/2 tsp Kosher salt

Dash of black pepper

1/2 ripe tomato, chopped

Directions:

Cut avocados in half….

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Remove seed (pit), and scoop out the avocados from the peel, put into a mixing bowl….

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Using a fork, roughly mash the avocado (don’t overdo it, this should be a little chunky!)….

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Add the diced onion, cilantro, lime juice, tomato, jalapeno, & salt and pepper…

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Be careful handling any kind of peppers when removing the seeds. I wear gloves and then thoroughly wash my hands after handling…

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Remember…DO NOT TOUCH YOUR EYES OR FACE FOR SEVERAL HOURS  after handling peppers.

Cover guacamole with plastic wrap directly on the surface of the guacamole (helps to prevent oxidation)…

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Refrigerate until ready and you can change the spice level as needed!

Enjoy!!

Taco Chili

It was a very cold and rainy day here in the midwest and I was NOT attempting to leave the house for anything. I knew I was making chili tonight but I wanted something with a little heat and some tantalizing spice to it. So I found a recipe for taco chili. I added Rotel tomatoes and Jalapenos to the mix and used 1 Tbsp of my own taco/chili seasoning mix (spices, rubs, and marinades category). We served this chili with cornbread! Mmm!

Makes:  6 servings

Here’s what you’ll need:

1 lb. ground beef or turkey (shredded chicken would work great too!)

1/2 large onion, chopped

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (10 oz) can Rotel tomatoes

1 (28 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 packet of taco seasoning mix

1 packet of ranch dressing mix (I use 1 Tbsp from the small container that I have)

small amount of jalapenos (depends on your heat preference)

Directions:

In a large stock pot, over medium heat, brown the beef and the onion until cooked through……

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Once the beef is cooked, add the Rotel…..

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Add the diced tomatoes…..

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Add the tomato sauce…..

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The ranch dressing mix…..

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The taco seasoning…..

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The can of kidney beans…..

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Bring to a boil……

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Once boiling, reduce heat and let simmer for 15-30 minutes or until heated through and ready to eat! Mmm!

I like to serve mine over cornbread!

 

Lasagna Soup

I love soup! I love soup! I love…..I know, I’ve made myself clear that I LOVE SOUP! I also love lasagna and why not find a recipe that compliments both? I found 2 recipes of this soup and sort of made my own rendition. It is full of aroma and it will definitely change your thought process of the way comfort food is presented. The way that Josh and I served up this soup was to scoop a spoonful of a ricotta mixture into the bowl and then ladle the soup on top! It was fantastic! I found the idea for this recipe from www.tasteofhome.com and on Pinterest. Please enjoy and as always….feedback is welcome! Enjoy!

Makes: 6 servings

Here’s what you’ll need:

2 tsp olive oil

1 1/2 pounds italian sausage (or ground beef, depends on preference)

1 1/2 c chopped red onion

3 garlic cloves, minced

2 tsp dried oregano leaves

1/2 tsp crushed red pepper flakes

2 Tbsp tomato paste

2 (14 oz) cans fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. fusilli pasta or cavatappi pasta

1/2 c. finely chopped basil leaves (optional) or 2 tsp dried basil leaves

salt and pepper to taste

Directions:

Heat olive oil in a large pot over medium heat. Add sausage and brown for about 7-10 minutes…

Add red onions and cook until softened, about 5 minutes…

Add garlic, oregano, and red pepper flakes, cook for 1 minute…

Add tomato paste and stir well to incorporate into sausage mixture…

Cook for 3-4 minutes or until tomato paste turns to a reddish-brown color…

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine…

Bring to a boil and then reduce heat, let simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for too long. Pasta will get mushy and soak up all the broth.

While the pasta is cooking, you can prepare the ricotta mixture (as follows):

Here’s what you’ll need:

8 oz ricotta cheese

1/2 c. grated parmesan cheese

1/4 tsp salt

pinch of black pepper

1/4 c mozzarella cheese

Directions:

In a small bowl, mix all ingredients until well blended…

To serve this glorious soup, dollop a spoonful of ricotta mixture in the bottom of your bowl…

Ladle the hot soup on top of the ricotta mixture, then top with shredded mozzarella cheese (I used Italian Blend) and a sprinkle of parsley…

Voila! Lasagna Soup served over a ricotta cheese mixture!

Three Pepper Pasta Sauce

I found this recipe in my Crock-Pot cookbook, thank you family members! I love this cookbook, I just try to make my own recipes rather than do exactly what they have typed. I’m more of an experimentalist with the food rather than anything else. I will admit, this sauce is very good and very chunky. I put a little in my food processor at a time and it still had great texture. It just depends on your preferences. Please enjoy!

Makes: 4-6 servings

Here’s what you’ll need:

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

2 cans (14 oz each) diced tomatoes, undrained

1 cup chopped onion

1 can (6 oz) tomato paste

4 cloves garlic, minced

2 Tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp crushed red pepper flakes or ground black pepper

English: Three bellpeppers (Capsicum annuum) f...

English: Three bellpeppers (Capsicum annuum) from three different cultivars. Français : Trois poivrons (Capsicum annuum) de trois variétés différentes. Nederlands: Drie paprika’s (Capsicum annuum) in drie verschillende varianten. (Photo credit: Wikipedia)

Directions:

Spray non-stick cooking spray or place a slow cooker liner in your crock pot, then combine bell peppers, tomatoes with juice, garlic, onion, tomato paste, olive oil, basil, oregano, salt and red pepper flakes in slow cooker. Cover and cook on LOW for 7-8 hours, or on HIGH for 3-4 hours or until vegetables are tender.

This sauce is great served over pasta with parmesan cheese with great garlic bread on the side.

Salsa

I love salsa and I saw this recipe and just had to try it. I have been wanting a salsa recipe that I could also use in the winter time when garden tomatoes are no longer available. I have used some great canned tomatoes and I found some that I prefer to use with this salsa recipe. I got this recipe from the ‘Pioneer Woman’ website and I changed it a little bit. Hope you enjoy it all year round! This recipe can make a huge batch but definitely well worth it. It freezes well.

Makes: 12 servings

Here’s what you’ll need:

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1 can (14.5 oz) diced tomatoes (perfect to double and use the 28 oz can)

1 can (10 oz) Rotel (diced tomatoes and green chiles-Mexican flavor)

1/4 cup chopped onion

1 clove garlic, minced (or 1/2 tsp garlic powder)

1 whole jalapeno, quartered and sliced thin (optional)

1/4 tsp salt

1/4 tsp sugar

1/4 tsp ground cumin

1/2 tsp homemade chili and taco seasoning (in the Spices, Rubs, and Marinades category)

1/4-1/2 cup cilantro (adjust according to taste)

1 tsp lime juice

Directions:

Combine tomatoes, Rotel, onion, jalapeno (optional), garlic, cilantro, sugar, salt, cumin, and lime juice in a large bowl, I like chunky salsa…..

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Stir until all items are combined thoroughly…..

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Add the taco and chili seasoning mix at the end…..

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Stir well again, cover, and refrigerate for at least an hour.

ENJOY!!!

**You can also place all the ingredients into a blender or food processor and pulse until you get the salsa to the consistency you would like. Test seasonings with tortilla chips and adjust as needed.

 

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