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Recipes
Stuffed Shells with Spinach and Chicken
By Casie
1 Heat oven to 350°F. 2 Cook and drain pasta as directed on package
- 18 (16 ounce) pasta shells, large
- 1 (15 ounce) container whole milk ricotta cheese
- 1 egg, slightly beaten
- 1/4 cup parmesan cheese, grated
- 2 cups frozen chopped spinach, thawed and drained (very well)
- 1 cup rotisserie cooked chicken, chopped
- 1 (26 ounce) jar pasta sauce
- 2 cups Italian cheese blend, shredded
Pizza Dough
By Casie
In a liquid measuring cup, combine the warm water, yeast and sugar
- SIMPLE PIZZA DOUGH:
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
Pumpkin Bread
By Casie
Preheat oven to 350 degrees
- 2 1/2 cups sugar
- 1 cup applesauce
- 4 eggs lightly beaten
- 16 oz can pumpkin
- 3 1/2 cups flour
- 2 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp nutmeg
- 2 tsp allspice
- 2 tsp cinnamon
- 1 tsp ground cloves
- 2/3 cup water
Fresh Tomato Salsa Recipe
By Casie
1 Start with chopping up 2 medium sized fresh tomatoes
- 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
- 1/2 red onion, finely diced
- 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
- 1 serano chili pepper (stems, ribs, seeds removed), finely diced
- Juice of one lime
- 1/2 cup chopped cilantro
- Salt and pepper to taste
- Optional: oregano and or cumin to taste
Couscous Stuffed Chicken
By Casie
Preparation 1. Bring broth to a boil in a small saucepan; remove from heat
- Ingredients
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 cup uncooked couscous
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 3 tablespoons chopped plum tomato
- 2 tablespoons kalamata olives, chopped
- 2 tablespoons crumbled feta cheese
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh parsley
- 1 teaspoon grated lemon rind
- 1 minced garlic clove
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- Serve with fresh green beans.
Basil Pesto
By Casie
Serve with pasta for a quick meal, use the pasta water to make a sauce consistency with the pesto
- 4 cups fresh basil, tightly packed
- 4 garlic cloves
- 1 cup EVOO
- 2/3 cups toasted pine nuts
- salt and pepper
- 1 1/2 cups paresan cheese, grated
- 4 Tbsp unsalted butter at room temperature
Island Keilbasa
By Casie
1.Place the sausage, ketchup, sugar and pineapple in the slow cooker and mix together
- 2 pounds kielbasa sausage, sliced into 1/2 inch pieces
- 2 cups ketchup
- 2 cups brown sugar
- 1 (15 ounce) can pineapple chunks, undrained
Spicy Pesto
By Casie
In a food processor combine the garlic, jalapeno, cheese, salt, and pepper
- 2 cloves garlic, roughly chopped
- 1 jalapeno pepper
- 2 cups grated asiago cheese
- 2 tsp salt
- 1 tsp pepper
- 3 oz baby spinach
- 3 oz arugula
- 1/4 cup EVOO
Buttercream Icing
By Casie
Cream the shortening and butter
- 1/2 cup solid vegetable shortening
- 1/2 cup (1stick) butter
- 1 tsp clear vanilla extract
- 4 cups confecioner's sugar (1 box)
- 2 Tbsp milk or water
Slow Cooked Whole Chicken
By Casie
Wash and dry whole chicken Pierce lemon all over with fork or ice pick Place lemon, whole onion, parsley sprigs, 2 ...
- 4-5 pound whole chicken
- 3 whole medium onions
- 1 whole lemon
- rosemary sprigs or dried rosemary
- 1 garlic clove, crushed
- 2 garlic cloves, peeled
- celery leaves or 1 rib of celery
- parsley sprigs
- black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter (will rub outside of chicken with 2 of these tablespoons)
- 4 whole carrots
- 1/2 cup chicken broth
- Paprika* (optional)
- toothpicks for closing cavity of chicken
- NOTE: Can sprinkle with paprika before browning