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Recipes for Chicagoans
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California Girl
Recipes for Chicagoans
This is a YUMMY easy pasta salad recipe. It has chicken in it, but all you'd have to do is eliminate the chicken to make it a veggie recipe. I'm thinking you could also experiment with adding other ingredients, such as carrots or something.
Easy Chicken Pasta Salad
2 boneless, skinless chicken breasts cooked & diced
1 cup dry pasta - cooked (I like the rainbow fusilli)
1 jar marinated artichoke hearts
1 can chopped black olives
1 pkg. crumbled Feta cheese
Mayonnaise & garlic (powder or fresh) to taste (sometimes I use 1/2 mayo and 1/2 sour cream)
Serves 4
Note: My husband normally doesn't like pasta salads and he requested this for his birthday dinner!
Easy Chicken Pasta Salad
2 boneless, skinless chicken breasts cooked & diced
1 cup dry pasta - cooked (I like the rainbow fusilli)
1 jar marinated artichoke hearts
1 can chopped black olives
1 pkg. crumbled Feta cheese
Mayonnaise & garlic (powder or fresh) to taste (sometimes I use 1/2 mayo and 1/2 sour cream)
Serves 4
Note: My husband normally doesn't like pasta salads and he requested this for his birthday dinner!
Last edited by California Girl on Fri Jun 12, 2009 8:34 pm, edited 1 time in total.
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piscesgirl0314
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cypressgirl
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I'm trying to put together some easy meals for my husand and daughter, while I'm in STJ.
Here is a really easy main dish casserole that freezes well too.
PIZZA CASSEROLE
1 Pkg. pepperoni
1 lb. ground beef (browned)
1 Pkg. egg noodles (cook according to directions)
1 can cheddar cheese shoup
1 jar pizza sauce
1 jar mushrooms (optional)
2 cups moz. cheese
Mix all ingrediants, bake at 350 for 30 min., top with moz. cheese the last 10 min.
Here is a really easy main dish casserole that freezes well too.
PIZZA CASSEROLE
1 Pkg. pepperoni
1 lb. ground beef (browned)
1 Pkg. egg noodles (cook according to directions)
1 can cheddar cheese shoup
1 jar pizza sauce
1 jar mushrooms (optional)
2 cups moz. cheese
Mix all ingrediants, bake at 350 for 30 min., top with moz. cheese the last 10 min.
Here's a link to a tasty satay chicken salad that is easy to make and really tasty.
http://www.epicurious.com/recipes/food/ ... lad-352776
http://www.epicurious.com/recipes/food/ ... lad-352776
I made this for a vegetarian friend and she loved it.
You don't have to put so many mushrooms in it, because that can get pricy...
Ingredients
4 cups sliced fresh button mushrooms
4 cups sliced fresh portobello, shiitake, and/or crimini mushrooms
2 14-1/2-ounce cans diced tomatoes
1/2 cup water
1/3 cup dry red wine
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper
1 9-ounce package refrigerated cheese-filled ravioli
Shredded Parmesan cheese
Directions
1. In a 4- to 5-quart slow cooker combine mushrooms, undrained tomatoes, water, red wine, garlic, salt, rosemary, and crushed red pepper.
2. Cover; cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting. Stir ravioli into soup. Cover; cook for 20 minutes more. Serve with Parmesan cheese. Makes 4 main-dish servings.
You don't have to put so many mushrooms in it, because that can get pricy...
Ingredients
4 cups sliced fresh button mushrooms
4 cups sliced fresh portobello, shiitake, and/or crimini mushrooms
2 14-1/2-ounce cans diced tomatoes
1/2 cup water
1/3 cup dry red wine
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper
1 9-ounce package refrigerated cheese-filled ravioli
Shredded Parmesan cheese
Directions
1. In a 4- to 5-quart slow cooker combine mushrooms, undrained tomatoes, water, red wine, garlic, salt, rosemary, and crushed red pepper.
2. Cover; cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting. Stir ravioli into soup. Cover; cook for 20 minutes more. Serve with Parmesan cheese. Makes 4 main-dish servings.
Being from Chicago, you might not appreciate this pizza recipe (and frankly, I wouldn't blame you) but my vegetarian friend also loves this recipe. She ate all but one slice last time. I generally make my own crust when I have time to do so.
Southwestern Vegetarian Pizza
1 (10-ounce) round pre-baked Italian bread shell
1/2 cup LAND O LAKES® Fat Free Sour Cream
3/4 cup thick and chunky salsa, drained
1/2 cup black beans, rinsed, drained
1/4 cup sliced green onions
4 ounces (1 cup) Alpine Lace® Deli Reduced Fat Cheddar Cheese, shredded
Instructions:
Heat oven to 450°F. Place bread shell onto ungreased baking sheet. Spread sour cream over bread shell; top with salsa, beans and green onions. Sprinkle with cheese.
Bake for 10 to 12 minutes or until cheese is melted.
TIP: To make individual pizzas, use 4 (7-inch) pita breads.
Southwestern Vegetarian Pizza
1 (10-ounce) round pre-baked Italian bread shell
1/2 cup LAND O LAKES® Fat Free Sour Cream
3/4 cup thick and chunky salsa, drained
1/2 cup black beans, rinsed, drained
1/4 cup sliced green onions
4 ounces (1 cup) Alpine Lace® Deli Reduced Fat Cheddar Cheese, shredded
Instructions:
Heat oven to 450°F. Place bread shell onto ungreased baking sheet. Spread sour cream over bread shell; top with salsa, beans and green onions. Sprinkle with cheese.
Bake for 10 to 12 minutes or until cheese is melted.
TIP: To make individual pizzas, use 4 (7-inch) pita breads.
Maybe thinking of St. John will help get you through all of this -
Here's Woody's Pasta Salad recipe
(thank you lulu76 for posting a while back)
Woody's Pasta Salad:
Obviously, this recipe may need to be adjusted for a smaller crowd.
4 lbs pasta
3 red/3 green peppers
2 onions
1/2 bag imitation crab (I'm assuming they use the giant bag)
1 1/2 cup mayo
2 shakes celery salt
6 shakes adobo
6 shakes black pepper
6 shakes garlic powder
4 shakes old bay seasoning
Mix it all together and yum!
Here's Woody's Pasta Salad recipe
(thank you lulu76 for posting a while back)
Woody's Pasta Salad:
Obviously, this recipe may need to be adjusted for a smaller crowd.
4 lbs pasta
3 red/3 green peppers
2 onions
1/2 bag imitation crab (I'm assuming they use the giant bag)
1 1/2 cup mayo
2 shakes celery salt
6 shakes adobo
6 shakes black pepper
6 shakes garlic powder
4 shakes old bay seasoning
Mix it all together and yum!
janet
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Xislandgirl
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This great, you can leave out the ground beef. I substitute ground turkey but you could leave it out all together
12 ounces rigatoni
1 large yellow or white onion, chopped
3 cloves garlic, chopped or minced
1-2 tablespoons olive oil
3/4 pound ground sirloin
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt, pepper
24 ounces crushed tomatoes (with juice)
1 to 2 teaspoons crushed red pepper
2 tablespoons fresh basil, chopped
12 ounces ricotta cheese
1/2 large zucchini or about 1 1/2 cups, sliced and quartered
1 cup Parmesan cheese
Preheat oven to 350ºF.
In a large pot par boil the rigatoni, drain, and set aside.
In the same large pot, sauté the onions and garlic in olive oil until the onions are translucent. Add the beef and season with the cumin, chili powder, salt and pepper. When the meat is browned, add the crushed tomatoes. Mix in the crushed red pepper and basil and season with salt and pepper as needed. Add the pasta, zucchini, ricotta and all but 1/4 cup of the Parmesan cheese. Mix well.
Transfer to a 2 3/4 qt. baking dish and evenly distribute the remaining Parmesan on top of the casserole.
Bake uncovered for 45 minutes. It’s important not to overcook this dish or the zucchini will become soggy.
12 ounces rigatoni
1 large yellow or white onion, chopped
3 cloves garlic, chopped or minced
1-2 tablespoons olive oil
3/4 pound ground sirloin
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt, pepper
24 ounces crushed tomatoes (with juice)
1 to 2 teaspoons crushed red pepper
2 tablespoons fresh basil, chopped
12 ounces ricotta cheese
1/2 large zucchini or about 1 1/2 cups, sliced and quartered
1 cup Parmesan cheese
Preheat oven to 350ºF.
In a large pot par boil the rigatoni, drain, and set aside.
In the same large pot, sauté the onions and garlic in olive oil until the onions are translucent. Add the beef and season with the cumin, chili powder, salt and pepper. When the meat is browned, add the crushed tomatoes. Mix in the crushed red pepper and basil and season with salt and pepper as needed. Add the pasta, zucchini, ricotta and all but 1/4 cup of the Parmesan cheese. Mix well.
Transfer to a 2 3/4 qt. baking dish and evenly distribute the remaining Parmesan on top of the casserole.
Bake uncovered for 45 minutes. It’s important not to overcook this dish or the zucchini will become soggy.
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Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
I make these with ground turkey or chicken
16 jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
3/4 cup shredded Cheddar cheese
1 (16 ounce) jar salsa, divided
1/4 cup sliced green onion
1/4 cup shredded Cheddar cheese
1/2 cup sour cream (optional)
DIRECTIONS
Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
16 jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
3/4 cup shredded Cheddar cheese
1 (16 ounce) jar salsa, divided
1/4 cup sliced green onion
1/4 cup shredded Cheddar cheese
1/2 cup sour cream (optional)
DIRECTIONS
Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
Here's a Veggie Lasagna recipe I make often:
(I use whole wheat noodles, but you can use regular, too.)
Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients:
* 10 ounces (250 g) whole wheat lasagna
* 10 ounces (250 g) cherry tomatoes, sliced
* 1 1/2 pounds (700 g) round eggplants
* 2/3 pound (300 g) robiola (a mild slightly runny soft creamy cheese) (or a ricotta and mozzarella mixture works well)
* 4 tablespoons milk
* 1/4 pound (100 g) baby spinach leaves
* 1 cup (50 g) freshly grated Parmigiano
* A small bunch of chives, chopped
* 6 tablespoons olive oil
* Salt and pepper to taste
Preparation:
Trim the ends of the eggplants, slice them into quarter-inch (half cm) slices, put them in a colander, and sprinkle them with salt. Let them rest for about an hour, rinse them, pat them dry, and grill them on a lightly oiled cast iron griddle for a couple of minutes per side, seasoning them with salt and pepper as they come off the griddle.
Slice the tomatoes and wash the spinach.
Put the robiola in a bowl, work the milk into it, and then add the chopped chives.
While you are doing this, bring pasta water to a boil, lightly salt it, add a drop of oil to it, and cook the lasagna, a few sheets at a time; remove them with a slotted spoon when they are al dente and put them on a clean cloth to cool.
Lightly oil an oven dish large enough to contain the ingredients and lay down a layer of lasagna, followed by a little of the robiola mixture, evenly distributed, and then eggplant, tomatoes, grated cheese, and a drizzle of olive oil. Repeat the sequence until all is used up, drizzle the last of the oil over the top, and bake in a preheated 400 F (200 C) oven for about 15 minutes. Serve at once.
Yield: 4-6 servings vegetarian lasagna.
*I skip the steps of letting the eggplant "rest" and putting the noodles on a cloth to cool. I just drain them and it works out fine.
(I use whole wheat noodles, but you can use regular, too.)
Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients:
* 10 ounces (250 g) whole wheat lasagna
* 10 ounces (250 g) cherry tomatoes, sliced
* 1 1/2 pounds (700 g) round eggplants
* 2/3 pound (300 g) robiola (a mild slightly runny soft creamy cheese) (or a ricotta and mozzarella mixture works well)
* 4 tablespoons milk
* 1/4 pound (100 g) baby spinach leaves
* 1 cup (50 g) freshly grated Parmigiano
* A small bunch of chives, chopped
* 6 tablespoons olive oil
* Salt and pepper to taste
Preparation:
Trim the ends of the eggplants, slice them into quarter-inch (half cm) slices, put them in a colander, and sprinkle them with salt. Let them rest for about an hour, rinse them, pat them dry, and grill them on a lightly oiled cast iron griddle for a couple of minutes per side, seasoning them with salt and pepper as they come off the griddle.
Slice the tomatoes and wash the spinach.
Put the robiola in a bowl, work the milk into it, and then add the chopped chives.
While you are doing this, bring pasta water to a boil, lightly salt it, add a drop of oil to it, and cook the lasagna, a few sheets at a time; remove them with a slotted spoon when they are al dente and put them on a clean cloth to cool.
Lightly oil an oven dish large enough to contain the ingredients and lay down a layer of lasagna, followed by a little of the robiola mixture, evenly distributed, and then eggplant, tomatoes, grated cheese, and a drizzle of olive oil. Repeat the sequence until all is used up, drizzle the last of the oil over the top, and bake in a preheated 400 F (200 C) oven for about 15 minutes. Serve at once.
Yield: 4-6 servings vegetarian lasagna.
*I skip the steps of letting the eggplant "rest" and putting the noodles on a cloth to cool. I just drain them and it works out fine.
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chicagoans
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StJohnRuth
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chicagoans
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awwww... you all are so sweet! Please don't give me too much credit -- I have such great neighbors who are all pitching in. (Come to think of it, you all would fit in very nicely here!)hoosierdaddy wrote:I love Chicagoans
I'm in charge of August meals for one family. Within 2 days of sending an email, I had all the meals covered! (Plus extras! Those folks will do gift baskets / help pay for the cleaning service / etc.)
Thanks again for all the great recipes!
