This is good old fashioned comfort food, great for a crowd. Serve with a nice green salad. Adapted from Mommy’s Kitchen . Since I didn’t have to feed a crowd, I halved the ingredients and used an 8 inch dish.
1 lb. hamburger or ground turkey, browned, (drained)
½ cup chopped onion
1 can diced tomatoes (do not drain)
2 (15 oz) cans chili beans
½ – tsp. onion powder
3 – tsp. chili powder
½ – tsp. garlic salt
salt & pepper
1 cup shredded cheddar cheese
1/2 cup additonal cheddar cheese for batter (optional)
(2) – packages Jiffy Corn Muffin mix
Mix browned hamburger/ground turkey with onion and drain. Add tomatoes, chili beans and seasonings. Simmer for 15 minutes. Put into greased 9×13 pan and sprinkle cheddar cheese on top. Mix corn bread mix according to box directions. Pour corn muffin mix on top of the chili and cheese cover completely. Bake at 400 degrees for 20 minutes or until golden brown.
Homemade chicken noodle soup, salad, french bread with herbed butter
Homemade creamy tomato soup and grilled cheese sandwiches – use fresh whole grain country bread
Tortellini salad topped with jumbo shrimp
Platter with chicken apple sausage, cheddar cheese, dark bread, coleslaw or broccoli slaw, gherkins, chutney and Dijon mustard. Serve with a large green salad tossed with honey dijon viniagrette.
Chinese chicken salad
Chicken quesedillas with mango salsa
Chicken salad with almonds, sliced cantelope, strawberried, blueberries and banana bread. Serve on top of curly lettuce leaves.
Toasted french bread open faced sandwich with brie and thinly sliced apples.
Sliced roast turkey breast and brie sandwiches – use mini french baguettes, slather with a bit of mayo and dijon mustard.
Peel and eat shrimp, sliced tomatoes with fresh mozzarella cheese, basil, extra virgin oil and balsamic viniagrette.
Sea salt and fresh ground pepper
12 ounces fettuccine
1 tablespoon butter
1 shallot, finely chopped (1/4 cup)
4 oz sliced baby portabellos
2/3 cup heavy cream
1 package (10 ounces) frozen peas, thawed
8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise, about 1 cup
1/2 cup finely grated Parmesan cheese, plus more for serving (optional)
1 lb large shrimp ( 15-16 per pound) – precooked
1/2 cup fresh basil, chopped
8 oz cherry tomatoes, halved
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
- Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes.Add proscuitto and saute for a couple of minutes. Add cream , peas, and mushrooms. Bring to a over medium heat unitl peas are heateed through- 3 to 4 minutes.
3. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Top with the shrimp, tomatoes and fresh basil. Serve immediately; top with additional Parmesan, if desired.
At a loss when cooking for company? Here’s some ideas to get you started. The main thing to remember is to Keep it Simple. Good quality fresh foods without too many complications.
Grilled steaks and Panzanella Salad
Spaghetti with meat sauce, grated parmesan and green salad, french bread with herbed butter
Bouef Bourgignon with egg noodles, salad and french bread with herbed butter
Simple Roasted Chicken with roasted baby reds and vegetables
Fettucine with peas and prosciutto, topped with jumbo shrimp, green salad, french bread with herbed butter.
Pan grilled pork chops with mashed potatoes and broccolini
Roast turkey breast with thyme and rosemary, wild rice and baby portobello risotto, honey ginger glazed carrots, spinach salad with crumbled Gorgonzola and sliced strawberries with honey vinaigrette.
Fettucine with proscuitto, basil pesto and peas, green salad and crusty bread.
Mixed green salad with glazed pecans, grilled steak, twice baked potatoes with cheese
Easy, healthy and flavorful!
Preheat oven to 425
1 pint grape tomatoes
1 tsp minced garlic
1/1 t olive oil
1 t fresh basil – chopped
sea salt and fresh ground pepper to taste
1/4 cup fresh mozarella, grated or diced in small cubes.
Place tomatoes in a shallow baking dish. Drizzle on the olive oil and toss the tomatoes with the salt, pepper and garlic. Roast for about 15 mins until the skins begin to pop.
Place the tomatoes in a bowl and toss with the basil. Add some fresh grated mozarella, toss and serve.
A great way to add some zing to your vegetables:
1 16 oz bag baby carrots
1/2 T butter
1/2 t fresh grated ginger
1 T honey
Few sprigs of chopped rosemary
Rinse carrots and toss in boiling water until tender – about 5 mins or so. Drain carrots into a colander. In the meantime, melt the butter in a saucepan. Add honey and ginger. Add the cooked carrots and toss to coat. Place carrot mixture in serving dish and sprinkle with the chopped rosemary.