Taco Cornbread Casserole

 I adapted this Recipe to make it with Plant Based Ground Round:

Here's what you'll need:

Preheat the oven to 350 Degrees.

1 - 9" X  9" Baking Pan Lightly Brushed with Vegetable Oil.

7 oz. Cornbread Mix.

1/2 C Milk.

1 Egg.

1 Pound of Meatless Ground Beef.....or Regular Ground Beef for Non Vegetarians.

3 TBS Taco Seasoning or 1 Packet.

1/3 C Water.

1 - 11 oz Can of Mexicorn, Drained.

1 - 10 oz. Can of RO-TEL  Diced Tomatoes  with Green Chiles, Drained.

2 C Sour Cream.Mix 

2 C Shredded Mexican Cheese Blend.

1/2 C Chopped Green Onion, the entire Onion.

Topping Ingredients:

Shredded Lettuce.

Sliced Black Olives.

Diced Tomatoes.

In a Medium Mixing Bowl:

Cornbread Mix.

 Milk.

Egg.

Mix Well.

Spoon evenly into the Baking Pan.

Bake for 15 Minutes.

Remove and Set Aside.

In a Nonstick Skillet on Medium High Hear with 2 TBS of Vegetable Oil:

Meatless Ground Beef. Stirring often until well Heated.

Add:

Taco Seasoning.

 Water.

Mix Well.

Add:

Corn.

RO-TEL Tomatoes.

Mix Well and Reduce Heat to Simmer for 2-3 Minutes.

Spoon Evenly Over the Baked Cornbread.

In a Small Mixing Bowl:

 Sour Cream.

1 C Mexican Cheese Blend.

 Green Onions.

Mix Well.

Spoon Evenly Over the Ground Beef  Mixture.

Sprinkle the Top Evenly with the Remaining Mexican Cheese.

Bake Uncovered 25 Minutes.

Transfer from the Oven to a Cooling Rack for 10 Minutes.

To Serve:

Slice and Top Individual Servings with Toppings.

Enjoy! 

Peace in the Kitchen!

Spinach and Feta Cheese Pie

 Another Favorite Recipe!

Here's what you'll need:

Preheat the oven to 375 Degrees.

A 9" Pie Pan Greased lightly with a Vegetable Cooking Spray.

Ingredients:

2 C  Chopped Fresh Spinach.

1 C Cottage Cheese.

4 Eggs.

1/2 C Crumbled Feta Cheese.

1/2 C Shredded Mozzarella Cheese.

1/ 2 C Grated Parmesan Cheese.

1/4 C Plain Greek Yogurt.

2 Cloves of Garlic, Minced. ( I use 2 tsp of Minced Garlic in a Jar)

1/4 tsp Onion Powder.

1/2 tsp Dried Oregano.

Salt and Pepper.

In a Large Mixing Bowl:

Eggs.

Cottage Cheese.

Yogurt

Whisk until Well Combined.

Add:

Feta Cheese.

Mozzarella Cheese.

Parmesan Cheese.

Garlic.

Onion Powder.

Salt and Pepper to Taste.

Add:

Spinach and Mix until Well Combined.

Spoon into the Pie Pan.

Bak 30 - 40 Minutes, until the Center is Set and it's Golden Brown.

Remove to a Cooling Rack for 10 Minutes.

Enjoy!

Peace in the Kitchen!

Fried Cabbage and Onion Patties

I Love any Recipe made with Cabbage and I have Several on the Blog. 

This is a Great Side Dish.

Here's what you'll need:

A Saucepan, a Sieve, a Mixing Bowl and a Skillet. 

Ingredients:

A Small to Medium Cabbage, Chopped into Small to Medium Pieces.

2 Onions, Diced.

Olive Oil 

3 Eggs

4 Green Onions. (Only the Green Part), Sliced.

1 TBS Salt

1 TBS Pepper

1 TBS Paprika

4 TBS All Purpose Flour

Instructions:

In a Saucepan:

Chopped Spinach

Cover with Boiling Water.

Continue Boiling on  Medium High Heat for 10 Minutes, until the Cabbage is Tender.

Remove from Heat and Carefully Drain Well in a Sieve.

Set Aside to Cool.

In A Skillet on Medium High Heat:

1 TBS Olive Oil until Hot.

Add:

Onion.

Sauté until it just begins Turn Golden Brown.

In a Mixing Bowl:

Cabbage

Onion

Mix to Combine Well.

Add:

Eggs

Green Onion

Salt

Pepper

Paprika

Flour

Mix to Combine Well and Create a Batter.

In A Skillet on Medium High Heat:

3 TBS Olive Oil until Hot.

Drop Spoonsfull of the Batter into the Skillet and Gently Press to Create a Patty. 

See Photo Above!

Fry 5 - 7 Minutes on 1 Side, until Golden Brown.

Turn them Over and Continue to Fry  them a Few Minutes More.

Remove them to a Serving Platter and Repeat with Remaining Batter.

Enjoy!

Peace in the Kitchen

Sweet Potato and Spinach Casserole

 Another Great Holiday Recipe.

Here's what you'll need:

Preheat the oven to 375 Degrees.

A  9" X 13" Casserole Dish Brushed with 2 TBS Olive Oil.

Aluminum Foil.

Ingredients:

3 Large Sweet Potatoes, Peeled and Thinly Sliced. I use a Mandolin to Slice them.

1/2 tsp Garlic Powder.

1/2 tsp Smoked Paprika.

1/2 tsp Italian Seasoning.

Salt and Pepper to Taste.

Filling Ingredients:

4 C Chopped Fresh Spinach.

1 Large Onion, Diced.

3 Cloves of Garlic, Minced. I use 3 tsp of a Jar of Minced Garlic.

1 TBS Olive Oil.

1/2 C Cream Cheese.

1/2 C Ricotta Cheese.

1/2 C Grated Parmesan Cheese.

1/2 tsp Italian Seasoning.

1/4 tsp Nutmeg.

Salt and Peppet to Taste.

Topping Ingredients:

1 C Shredded Mozzarella Cheese.

1/4 C Grated Parmesan Cheese.

2 TBS Breadcrumbs.

1 TBS Chopped Fresh Parsley.

Directions:

Overlap 1/2 of the Sweet Potato Slices in the Casserole Dish.

In a Skillet on Medium High Heat Prepare the Filling:

1 TBS Olive Oil, until Hot.

Add:

Onion and Cook 2-3 Minutes.

Add:

Garlic for 30 Seconds.

Mix Well.

Add: Spinach for 2-3 Minutes.

Mix Well.

Remove from Heat and Stir in:

Cream Cheese.

Ricotta Cheese.

Parmesan Cheese.

Italian Seasoning.

Nutmeg.

Salt and Pepper to Taste.

Spoon the Spinach Mixture Evenly on Top of the Sweet Potato Slices.

Add the Remaining Sweet Potato Slices on Top of the Spinach Mixture.

Cover With Foil.

Bake 30 Minutes.

Remove Foil.

Sprinkle the Top Evenly with the Topping Ingredients:

Mozzarella Cheese.

Parmesan Cheese.

Breadcrumbs.

Bake Uncovered 15 - 20 Minutes.

Remove to a Cooling Rack for 10 Minutes and Garnish with Parsley.

Enjoy!

Peace in the Kitchen!

Pumpkin Sugar Cookies

 These are the Perfect Thanksgiving Cookie.

Here's what you'll need:

2 Sheet Pans Lined with Parchment Paper.

Preheat the oven to 350 Degrees.

A Stand Mixer.

A Cookie Scoop, (About 2 TBS)

Cookie Ingredients:

2 1/2 C All Purpose Flour.

1 1/2 tsp Pumpkin Pie Spice.  You can purchase it or make your own with my recipe at the end of this Post.

1 tsp Baking Powder.

1/2 tsp Kosher Salt.

1 1/4 C Granulated Sugar.

1 1/2 Sticks of Butter, Softened.

1/2 C Pure Pumpkin Purée.

1 Large Egg.

1 1/2 tsp Vanilla Extract.

OPTIONAL: White Sparkling Sugar. (See Photo Below)

Icing Ingredients:

2 1/2 C Powdered Sugar (Confectioners Sugar).

2 TBS Pure Pumpkin Purée.

1/4 tsp Pumpkin Pie Spice.

2 TBS Water.

Instructions for the Cookies:

In a Medium Mixing Bowl, Whisk together Flour, Pumpkin Pie Spice, Baking Soda, Salt.

Mix Well and Set Aside.

In the Stand Mixer, with a Paddle Attachment:

Beat together, Granulated Sugar and Butter on Medium Speed until Light and Fluffy (about 3 Minutes).

Beat in the Pumpkin Purée, Egg, Vanilla until Well Combined (about 1 Minute).

Add: Flour and Beat on Low Speed just until Incorporated.

Cover and Refrigerate the Dough for at Least 2 Hours or up to 2 Days.

Scoop the Dough into Balls about 2 TBS each and place them on the Sheet Pans 2" Apart.

Bake them 11 - 12 Minutes until Lightly Browned around the Edges.

Remove the Pan ad allow the Cookies to Cool on the Pan for 3 Minutes.

They will Collapse as they Cool. 

Transfer them to a Rack to Cool Completely for 30 Minutes.

Icing Instructions:

In a Medium Mixing Bowl, Whisk:

Powdered Sugar.

Pumpkin Purée.

Pumpkin Pie Spice.

Water.

Whisk until well Combined.

Spoon about 1 tsp onto each Cookie and Spread evenly to Cover the Top.

OPTIONAL: Sprinkle the Tops with White Sparkling Sugar.

Allow them to sit for 45 Minutes so the Icing can Harden.

Pumpkin Pie Spice:

In a small Bowl:

1/4 C Cinnamon

2 TBS Ground Ginger

1 TBS Nutmeg

1 TBS Ground Cloves

Mix well and Store in a Jar.

Enjoy!

Peace in the Kitchen!

Cheesy Zucchini and Yellow Squash Casserole

 Another Great Side Dish for the Holidays.

Here's what you'll need:

A  9" X 13" Casserole Dish Brushed Well with Olive Oil or Vegetable Oil.

Preheat the oven to 350 Degrees.

2 Medium Zucchini, Unpeeled and Sliced.

2 Medium Yellow Squash,  Unpeeled and Sliced.

4 TBS Chopped Fresh Basil.

2 TBS Thinly Sliced Green Onions.

1/2 tsp Dried Thyme.

3/4 tsp Garlic Powder.

1 C Shredded Mozzarella Cheese.

1 C Shredded Parmesan Cheese.

Salt and Pepper to Taste.

In a Mixing Bowl:

Zucchini

Yellow Squash

Green Onion.

Basil, Thyme, Garlic Powder.

1/2 C Mozzarella Cheese.

1/2 C Parmesan Cheese.

Salt and Pepper to Taste.

Mix Well.

Spoon into the Baking Dish.

Bake Uncovered 25-30 Minutes.

Remove from the Oven and Sprinkle with Remaining 1/2 Cup of Mozzarella Cheese.

Sprinkle with  Remaining 1/2 C of Parmesan Cheese.

Return to the Oven for 10  - 15 Minutes, Until the Cheese is Melted.

Remove from the Oven  to a Cooling Rack for 10 Minutes.

Enjoy!

Peace in the Kitchen!