Gettin' Saucy #2: Blue Steak Sauce

OK, it's not really blue, but this idea sends plain ole blue cheese into a nummy steak topper. And if a little spills over to mashed potatoes, it's your day!

In a small saucepan combine:
1/2 c. half-and-half or cream
4 oz. package of blue cheese crumbles

Let s-l-o-w-l-y melt together, stirring often. It takes about 10 minutes. Serves 6 generously.

French Butternut Squash Soup

Fool your foodie friends into thinking this soup is European, exotic and elegant. It's fast, tastes good and... it's actually good for you! (Well, the creme fraiche aside, that is...)

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 4 bowls

Thaw one 12 oz box of cooked butternut (winter) squash, either in microwave or saucepan, on low

Stir in 1/2 c. creme fraiche,
1 c. apple juice or cider
2 dashes cinnamon
Salt and pepper to taste.

Simmer a minute or so, serve piping hot. Voila!

Lazy Day Lasagna

Prep time: 15 minutes
Cook time: 60 minutes
Servings: 6-8, depending on appetite

This white lasagna is a little different than the usual suspects... and with a couple of short cuts, easier than most. Fits perfectly in an 8"x8" pan. Freezes beautifully.

Good idea: Assemble day ahead, refrigerate, pop in oven for baking the next day. (This dish is headed out both through cyberspace and in person to Lizz, new mom to Baby Sam.)

Mix together:
1 jar light Alfredo Sauce
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1 Tbsp. Italian seasoning

Get out:
2 c. baby spinach, no need to chop (get the pre-washed kind, duh!)
2 thinly sliced Roma tomatoes
1 package oven ready lasagna noodles (the no-precook kind)
2 c. shredded (or diced) cooked chicken, can now find frozen cooked strips
2 c. shredded mozarella cheese (divided)

Spray pan with cooking spray... or else.

Assembly:
One ladle of sauce in bottom of pan,
Layer of noodles, break to fit, can overlap
Ladel of sauce,
Layer of noodles,
Lay in tomato slices,
Cover with baby spinach,
Ladel of sauce,
1 c. of the shredded mozarella,
Last layer of noodles,
Ladel of sauce,
Remaining 1 c. of shredded mozarella.

Cover with foil, bake about an hour at 375 degrees, pull the foil off the last 10 minutes to brown. Let stand 10 minutes to firm up before slicing.

Breakfast-For-Dinner, Takes 1 through 4!

Breakfast-For-Dinner, Take 1: Above-and-Beyond French Toast
Or lunch, brunch, or breakfast, for that matter!

Remember wheat germ? Yeah, they still make the stuff and it’s not only crunchy and tasty, it is so good for you!

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4 (two slices each)

8 slices cinnamon swirl bread (day old ((or more!)) is best)

Beat together:
4 eggs
¼ tsp salt
½ tsp. cinnamon (yes, I know, the bread already has some…)
2 T. wheat germ

Pour egg mixture into a rimmed baking sheet. Put bread slices into mixture, turn once, let soak 10 minutes.

Melt 1 T. butter in large non-stick skillet or griddle. Cook over medium heat, until lightly brown on each side. Serve with maple syrup, warmed in the micro, of course.
--------------------

Breakfast-For-Dinner, Take 2: Eggy Casserole

This casserole can easily be assembled the night before, refrigerated and popped in the oven for baking. (For those of us who like to sleep in when we can!) It’s also easy to double or triple for a crowd.

Prep time: 10 minutes
Cook time: 1 hour
Servings: 6 servings

8 ounces pre-cooked breakfast sausage
6 eggs
½ can cream of mushroom soup
½ soup can milk
16 ounces frozen potatoes (rounds, tater tots or hash browns)
1- 4 ounce can mushrooms
½ c. shredded cheese, plus a little more to sprinkle on top

Mix all together. Pour into well-greased baking dish. Bake in a preheated oven (350 degrees) 50-60 minutes until done. Sprinkle extra cheese on top for an additional five minutes of baking.
--------------------------

Breakfast-For-Dinner, Take 3: Hash Brown Skillet

Not even almost low-fat, this is a once-in-awhile easy, tasty skillet supper.

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4 servings

1T. olive oil to grease skillet

Brown 12 ounces frozen hash browns (with or without peppers, your choice)
When potatoes are almost crispy, add 1/2 c. chopped frozen onions to the pan.

As soon as onions are soft, add 4 beaten eggs and turn heat down to low.
Stir gently until eggs are cooked.
Sprinkle on 1/2 c. of your fav shredded cheese and stir once more.

A bit of chopped parsley or slivered chives is a pretty, but very optional, touch.
--------------------------

Breakfast-For-Dinner, Take 4: Burritos Eggscetera
(Sorry about the title...)

Prep time: 10 minutes
Cook time: 5 minutes
Servings: 4

Whip up 8 eggs, salt and pepper to taste - be generous, eggs can be boring. Spray a micro-wave safe bowl with cooking spray so clean-up isn't too bad. Microwave, stirring frequently, 3-4 minutes until eggs are soft set.
Stir in 1/2 c. shredded cheese (will melt upon standing) and 1 c. diced ham (or cooked sausage)(or bacon).
Warm four large flour tortillas 1 minute in microwave. Fill each tortilla with 1/4 of eggscetera (ok, last time...) mixture. Fold up, seam-side down. Top with sour cream and salsa.

Peanut Shrimp Stir-Fry

If this takes you longer than 10 minutes, TOTAL, you're just not paying attention and shouldn't be around a hot stove.

Also great with leftover chicken or pork.

Prep time: 2 minutes
Cook time: 8 minutes
Servings: 4

Heat 1 tsp. oil in large skillet on medium heat.
Toss in:
12 oz. cooked, shelled, deveined shrimp
16 oz. bag of coleslaw mix
2 C. matchstick carrots
2 C. shredded purple cabbage

Stir-fry until everything just starts to soften.
Stir in:
1 C. peanut salad dressing, heat through. If you have peanuts on hand, chop some and scatter on top. Ditto with green onions/scallions.

Done! And only one pan to clean!!!

Unbelievably, Ridiculously, Miraculously Simple Tortilla Soup

(And hey - it even tastes great!)
This one is for daughter Amanda, who oh, SO loves soup.

Prep time: 6 minutes
Cook time: 15 minutes
Servings: 8 cups of soup


8 c. good quality chicken broth
4 c. shredded/diced cooked chicken
16 oz. salsa, the specialty kind with black beans and corn
5 or 6 fresh small corn tortillas, cut into thin strips
1/2 t. dried cilantro
1/2 t. garlic powder

Mix.
Simmer.
DONE!

(Told ya it was easy...!)

POP! It's a Tart!

Prep time: 10 minutes
Cook time: 35-40 minutes
Servings: 8 pieces

Easy enough for a weeknight, not too sweet, and adds a serving of fruit to everybody’s day. (Hint: Call it a Rustic Tart and folks will be even more impressed!) ((Hint P.S. In our world, rustic just means homemade chunky style but don’t tell anyone!))

1 sheet refrigerated piecrust, at room temp
1 large apple, red or green, unpeeled but cored, sliced
1 large pear, Bartlett works best, unpeeled, cored, sliced
Feeling creative? Use all green apples, or all red apples, or all pears, or throw in a peach or some plums - just so fruit totals 1 ¼ lb.

Mix together:
4 oz. cream cheese, at room temperature
1 tsp. cinnamon
1 T. brown sugar

Toss fruit with:
¼ c. brown sugar
¼ c. flour
2 tsp. cinnamon

Preheat oven to 450 degrees. Spray pie plate with nonstick cooking spray. Put crust in a pie plate. Spread cream cheese mixture into mainly the center of piecrust. Top with the fruit.

Bake 35-40 minutes, covering loosely with foil after first ten minutes, and POP! It’s a Tart!