An In-Between Dish To Share; Cowboy Lasagna

I found this recipe when someone shared it on Pinterest. (I copied it exactly as it was written)  I knew I would love it because of the ingredients, tater tots, ground beef, corn, tomato soup...come on!  I didn't post it on our regular weekly Supper Club agenda because frankly, it is too easy and not worthy of a whole week of you all making it...Regardless, your kids will love it, your husbands will love it and whether you admit it or not...you will probably love it too..
Note: I made half the portion in an 8x8 pan but used the whole recipe portion of the meat, soup, topping...play with it as you may, this one is for a 9x12 size.  Also, it's not spicy at all, so of course I had to throw jalapenos in my bowl...

Cowboy Lasagna
Ingredients

1. 1 lb of ground beef
2. Minced onions - 4 tbsp
3. Worcestershire sauce - generous sprinkling
4. Parsley - roughly 3 tbsp, divided
5. One can of tomato soup - 10 3/4 ozs(I think you could use 2 cans for the whole recipe, just me)
6. One can of corn - 15.25 ozs
7. Dried ground mustard - 3 tbsp
8. One package of tater tots - 32 ozs
9. Salt and Pepper to taste
10. Mozzarella cheese - roughly 4 cups

Directions
1. Brown ground beef with spices (don't forget the dried mustard, it's out of order in this recipe) - drain.  Add can of soup and can of corn, and simmer for about 10 minutes.
2. In a greased 9x13 baking dish, arrange tater tots in single layer.  Cover with 2 cups of cheese.  Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
3. Place in a 350F oven for 30 minutes.  Let stand for 5 minutes before serving.

The recipe on Pinterest

Mine..We ate it so fast I forgot to take a pretty picture....haha

Season 2; Week 9 Cindy's Central Texas Slaw

Carla is headed out of town for a little Vaca and will submit one of her fabulous recipes next week, so I am sharing this recipe I have for Central Texas Coleslaw.  I found this particular recipe in the June 2013 Issue of Southern Living Magazine..They had a section on State Champion Slaw and this one was the winner for Central Texas.  I've made it twice and loved it and will continue to make it.

Central Texas Slaw Ingredients:

Slaw Dressing:
1/4 cup white vinegar
1/4 cup extra virgin olive oil
2 Tbsp sugar
3-4 Tbsp fresh lime juice
1 1/2 tsp kosher salt
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground red pepper (I used cayenne but you could use something milder like paprika if you don't want the heat)
1/4 tsp freshly ground black pepper.

Veggie Ingredients:
2 cups thinly sliced red cabbage
2 cups thinly sliced white (green) cabbage
1/2 cup shredded carrot
1 medium jalapeno pepper (with seeds) thinly sliced
1/2 red bell pepper thinly sliced
1/2 yellow bell pepper thinly sliced

1/2 cup chopped cilantro (added right before serving)

Directions:
Whisk together the slaw dressing ingredients in a large bowl and set aside.
Add the veggies to the large bowl with dressing, toss to coat. Chill 1 hour before serving, tossing occasionally. Stir in the chopped cilantro just before serving. Makes about 4 cups

Note:  If there is any leftover for next day, drain the additional liquid off before refrigerating to keep it from getting soggy.  It's still pretty perky the next day..

I hope you enjoy this as much as we do.

Central Texas Slaw

Liz's Slaw

Season 2; Week 8; Julie's Blueberry Crisp

Filling
2 lbs fresh blueberries, or 3 11oz pints
1 cup heavy cream
1 1/2 cups sugar
1/4 cup flour
3 tblsps cinnamon
1 tsp salt
The juice of 2 limes (fresh)

Topping
1 1/2 cups ap flour
1 cup brown sugar
1 cup/ 2 sticks COLD butter cut into small pieces.


Directions
Preheat oven to 350, and grease a casserole dish. In med to large bowl mix filling ingredients together, but add the blueberries last. Gently mix in blueberries, once all ingredients are combined pour into greased dish. For topping you can either use a pastry blender or a food processor, mix until ingredients resemble coarse crumbs. Sprinkle topping over blueberry mixture, making sure to cover entire surface. Bake uncovered for 1 hour, or until topping has set. I had to bake mine for 1 hr 20 min so all the juice was absorbed. Let sit for as long as you can possibly resist this deliciousness. Serve warm with ice cream, or whipped cream, or just stand at the counter and eat straight from the dish with a spoon. Enjoy! (Crisp should not be runny, if you notice filling is too juicy, bake an extra 20 min or until most of the juice has been absorbed).

Blueberry Crisp without topping

Blueberry Crisp with topping added

Blueberry Crisp Baked and Beautiful!

Liz's crisp :)

Season 2; Week 7; Zesty Turkey Burgers Liz Style!

Zesty Turkey Burgers Liz Style

Serves 4
Cooking and prep time 20 minutes
Makes 4 large burger patties

This burger is one of my favorites! They come out moist and delicious. This is a go-to dinner in our house and makes great leftovers. I serve these burgers with salad and corn on the cob for a nice light dinner. I also freeze the cooked patties for a quick meal days or weeks later.

1.25 lbs ground turkey (I use Jennie-O Turkey Store Lean and they come out great!)
1 box (10oz) Kroger chopped Spinach thawed and drained
1 packet Kroger taco seasoning
4 Slices cheese of your choice (I use cheddar or pepper jack)
Pam cooking spray
4 Hamburger buns


Mix together turkey, taco seasoning, and chopped spinach in a bowl with your hands.  Divide mixture into 4 large patties.

Coat a large skillet with cooking spray. Heat the pan to medium high and once it is hot, add the burger patties. Cook the patties for 6 minutes per side or until the internal temp is 165degrees. Top with sliced cheese and cover for 1 minute. Serve with burger fixings and hamburger buns. Great with a salad and corn on the cob! Enjoy!



Burger fixings:

This burger comes out nice and juicy. So we don’t use the usual burger condiments on them. Here are the toppings Sam and I use instead of condiments:

Sliced avocado
Fresh cilantro
Sliced roma tomatoes
Pace Picante hot salsa

Sliced red onion

Liz's Zesty Turkey Burger Fixins

Liz's Zesty Turkey Burgers Cookin'

Liz's Zesty Turkey Burgers Liz Style

Cindy's Zesty Turkey Burger...Yum!

Julie's Zesty Turkey Burger Sans the Bun

Season 2; Week 6; Ashley's Jalapeno Popper Dip

Jalapeno Popper Dip - everyone will ask for your recipe!

Ingredients:

6-8 slices of bacon, diced and cooked crispy
2 8oz cream cheese, softened
4-6 jalapeños, chopped and deseeded, The seeds will make it fiery hot!
1 cup mayo
1 cup cheddar cheese, shredded
1/2 cup mozzarella , shredded
1/4 cup diced green onions

Topping:

1 cup crackers crusted up( I used Ritz)
1 cup Parmesan cheese
1/2 stick of butter, melted

Directions:

Preheat oven to 375, I used my ninja to finely chop all the jalapeños. Mixed all ingredients together, except topping. I put it in a round 12" stoneware dish, so it was about an inch of dip. If you use a deep dish you will need to bake it longer..  Mix all your toppings and  sprinkle them on top of your dip. Bake for 20-30 minutes, or until bubbly.. That's it, enjoy with chips or crackers your choice.

Enjoy, Ashley

Mixing The First Layer Ingredients

Before Adding The Topping

Jalapeno Popper Dip Completed!

Liz mixing it up

Liz's Dip

Cindy's Jalapeno Popper Dip

Season 2; Week 5; Carla's Banana Bourbon Bundt Pound Cake

Carla's Banana Bourbon Bundt Pound Cake

Ingredients:
3 1/4 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 - 8oz package cream cheese
1/2 cup butter
3 sups sugar
4 eggs
2 medium bananas mashed
1/4 cup bourbon
1 Tbsp vanilla
1 cup pecan pieces

Directions:

Generously grease and flour Bundt pan.  Preheat oven to 325.  Mix flour, baking powder and salt and set aside.  Beat cream cheese and butter until creamy.  Add sugar gradually beating with standing mixer 7 minutes.  

Add eggs one at a time beating 1 minute after each egg.

Put bananas, bourbon and vanilla in bowl.  Add bananas and bourbon mixture alternately with flour mixture into egg mixture.  Stir in pecans.  

Spread evenly into pan and bake for 80 minutes or until toothpick comes out clean.  I start checking it at 60 minutes.  

37 y/o Sunbeam Mixmaster she calls her Work Horse

Before it goes in the oven

This cake is good as a coffee cake in the morning or served with whipping cream at night.  It also freezes well but it has never made it to the freezer at my house.  I hope you all enjoy this cake, it will be great for Memorial Day weekend to snack on.

Banana Bourbon Pound Cake!

Cindy's Mini BBB's with a "Liz" twist

Cindy's BBB Minis

Julie's BBB Cake

Ryno having a slice!

Liz's pound cake with Bourbon butter sauce and ice cream 

 

Season 2; Week 4; Cindy's Spinach Lasagna Rolls

I love lasagna, so when I found a way to make it a little different, and more server-friendly I wanted to give it a try. This was fun to make and is great for entertaining because it is "pretty" and great for portion control.  Can't wait for you all to try it:

Ingredients:
1 Tablespoon olive oil
1 pound of ground Italian Sausage (whatever kind you like)
1 10-ounce package frozen leaf spinach, thawed, drained, chopped
1 15-oz container ricotta cheese
1/2 cup grated Parmesan
1 egg, beaten to blend
1 tablespoon chopped Italian parsley (I used dried)
salt and pepper
1 jar of your favorite prepared spaghetti sauce (I use Kroger's Marinara, it's $1 and taste great)
8 lasagna noodles, freshly cooked (do not overcook, al dente for handling). You will only use 6, but 2 extra just in case you have any that break
1 1/4 cups grated mozzarella

You'll also need:
A roll of wax paper if you don't have it (it's about $1-2 and in the aluminum foil section of the store)
An 8 x 8 square baking dish

Directions:
Preheat oven to 350. Cook the Italian sausage in a frying pan until thoroughly cooked and in small pieces. Remove from pan, add a little more oil to pan and add spinach and cook until tender, about 4 minutes. Cool. Combine spinach, ricotta, Parmesan, egg and parsley in large bowl. Season with salt and pepper. Spread 1 cup of spaghetti sauce over bottom of 8-inch square baking dish.
Remove the al dente lasagna noodles from the pot individually and place on wax paper for drying and easy handling (the wax paper keeps them from sticking to the counter). Spread about about 1/3 cup ricotta mixture of each noodle. Sprinkle the cooked sausage (you will have some sausage left over, this will be added to the remaining sauce later) over the ricotta mixture, carefully roll up noodle, starting at 1 short end, to enclose filling. Arrange seam side down in prepared dish. Repeat with remaining noodles, 6 fit just right. Add remaining sausage to remaining spaghetti sauce then pour over noodles. Sprinkle with mozzarella. Bake until cheese melts, about 45 minutes.  I hope you love it!

                                                          Cindy's Lasagna Process

                                                             Garrett's Lasagna

                                                   Garrett's Lasagna....looks Delish!

                                                     Carla's Lasagna

                                                             Julie's Lasagna

Liz's Rolls. Yummmmmmm!

Season 2; Week 3; Garrett's Walnut Chicken with Brown Butter Sauce

Walnut Chicken

(Makes 4 Servings)

8- 3oz Chicken Breast 

3/4 Cups Italian Bread Crumbs

1/4Cup Panko Bread Crumbs

1/2 Cup Cornmeal

1/2 Cup Finely chopped Walnuts

Salt, Pepper, Garlic powder, Oregano to taste. The Italian Bread crumbs have a fair amount of flavor in them. If you use plain bread crumbs, add more seasoning.

1 Poblano Pepper

1 Red Bell Pepper

1 Red Onion

1 Yellow Bell Pepper

1/2 Cup Soy Sauce

2 Packets of Instant Garlic Mashed Potatoes... You could make your own if you wish. I'm lazy.

Brown Butter Sauce

1 1/2 Sicks of Unsalted Butter

1/2 Teaspoon Tabasco sauce ( I like a lot of it personally)

1/2 cup Toasted Chopped Walnuts

Salt, Pepper to Taste

1/2 Tablespoon Brown Sugar

Combine all ingredients in a sauce pan on med-high heat. Toss the Walnuts in after the butter melts.

Turn heat down to low-medium and cook until the butter browns and cooks down. Sauce is pretty light in texture though. Thickens slightly as it cools. Stir often.

Set Aside.

Directions

Chop Veg julienne and marinate in Soy.

Set Aside

Combine Dry ingredients.

Place each individual Chicken Breast between saran wrap and beat until roughly 1/4- 1/2 in thick.

Coat chicken in dry mix. Pressing firmly on all sides to ensure that coating will not fall off during cooking process.

Preheat oven to 375 allowing the chicken to sit for a short period of time.

Generously coat a saute pan with Olive Oil over Medium-High/ High Heat.

Saute The Chicken Breasts for 2 Minutes on each side.

Place Chicken in the oven for 5 minutes. Adjust cooking time if you couldn't quite pound the meat as thin as the recipe calls for.

In your saute pan, Cook your veg mixture over medium-high heat until peppers begin to char.

Cook Instant Mash.

Scoop of Mash Potatoes, Veg Mixture on top of that, and two pieces of Walnut Chicken on the top of the pile. Smother in Brown Butter sauce.

Enjoy. Will post pics tomorrow.

Garrett

                                 Garrett's Walnut Chicken with Fried Onions on top

                                       Cindy Walnut Chicken
                                                     

                                  Cindy Saute'd peppers and Onions

                                                      Julie's Walnut chicken

                                                                    Liz's Bird.  It was delish!
 

Season 2, Week 2: Julie's Frozen Key Lime Pie

Perfect for Cinco De Mayo Weekend, this pie is so great.  It's cold and tart, Julie will send the picture later, but here are the instructions/recipe:

Please make sure to add that this pie does take several hours to freeze.  I just don't want anyone to make it, and expect to eat it right away.  Could be made in the morning and eaten that night.

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 tbsp butter- melted

Filling:

6 Extra Large egg yolks- make sure they are at room temperature

1/4 cup sugar

sweetened condensed milk - 14oz can

2 tbsp grated lime zest

3/4 cup fresh lime juice - you can use regular limes or key limes

Whipped Topping:

1 cup cold heavy cream

1/4 cup sugar

1/4 tsp vanilla

Preheat oven to 350

Combine crust ingredients and form into a pie plate, bake for 10 minutes.

Beat egg yolks and sugar with a paddle attachment until thick (5 minutes)

With mixer on medium speed, add condensed milk, lime zest and lime juice.

Pour into baked pie shell and freeze....for about an hour.

Beat the heavy cream with a whisk attachment until soft peaks form, add sugar and vanilla, beat until firm.

Spread over pie, freeze for several hours.

Enjoy!

                                                       Carla's Key Lime Pie (naked)

                                                           Carla's Key Lime Pie with WC                                  

                                          Cindy's KLP not quite frozen enough, but still delish!

                      Liz's Pie.  She got fancy and topped it with candied limes

Candied Limes

                                              

1 cup sugar

2 limes                                                  

2 tablespoons sugar                                                  

1 cup water

Directions

1. Slice limes into thin wheels(the thinner the better without falling apart). The next time I try this I will probably use my mandolin so that the slices are uniform.   Blanch in a pot of boiling 1 cup of water for 2 min & scoop the lime slices out with a slotted spoon.
2. In the same pot, combine the 1 cup of water from blanching & 1 cup sugar. Bring to a simmer & add lime slices back into the pot. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).
3. Drain & spread out on a cooling rack to dry (I didn't feel like these got completely dry) for at least 1 hour.
4. Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).
5. Store in an airtight container & layer between parchment paper or plastic wrap till ready to use.
   
   

   

                                                              Garretts Lime Pie

Weekend Supper Club Season 2

Welcome back everyone and welcome to the newcomers.  Liz has graciously submitted the first recipe, a delicious, aromatic beer bread she calls "Easy Peasy Bread".  I've been smelling it since she sent the recipe. As per last season, please duplicate the recipe exactly as it is written and take pictures of your finished product...or the process along the way...and send them to me through my weekendsupperclub@gmail.com. Please try and complete this one by Sunday, Apr 28.  I will post them all on here. Julie, if you will take next week we will put everyone in order soon, be planning on your recipe to submit.  Thanks for eating supper with us all again, Happy Sharing, C

I’m so excited for this entry. This beer bread is super easy and super yummy. I like to pair it with a nice creamy soup for a quick week night meal or toast it up in the morning and have it with my morning coffee. Just mix everything together and throw it in the oven right when you get home from work. The bread will be ready for dinner. This beer bread is also perfect for little Ryno and Raygan to make with mommyJ

Easy Peasy Beer Bread

Prep time 5 minutes      Cook time 50 minutes

3 cups self-rising flour (self-rising is very important)

½ cup granulated sugar

1 (12oz) dark beer (I went local and used Nimbus Oatmeal Stout)

4-8 Tbs melted butter (I used salted)

Non-stick cooking spray

Pre-heat your oven to 350 degrees. Mix flour, sugar, and beer together in no particular order. Spray bread loaf pan with non-stick cooking spray. Pour dough ball into loaf pan. Bake for 35 minutes. After 35 minutes, pour melted butter on top of bread and bake for an additional 15 minutes. Enjoy!

                                             LOOKS FABULOUS LIZ!!!!

                                                         Carla Sampling the Ingredients

                                                        Cindy and Carla's EPB

                                                                  Garrett's EPB...

                                                            Julie's EPB