Category Archives: Veggies

Cheesy Baked Pasta w/ Sausage & Summer Veggies

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Cheesy Baked Pasta with Sausage and Summer Veggies

Ah, it’s almost the end of Summer and I keep thinking, where has it gone? Along with Summer comes lots of fresh veggies like zucchini, bell peppers, mushrooms and yellow squash that I just can’t get enough of!

Colavita

I recently received a lovely care package from my client Colavita, who sent me some delicious pasta, sauces, olive oils and vinegars to sample, which inspired me to make this Cheesy Baked Pasta with Sausage and Summer Veggies. 

Cheesy Baked Pasta with Sausage and Summer Veggies

It’s a tasty and healthy twist on traditional Baked Ziti, using Colavita Fusilli pasta with sweet Italian sausage and lots of colorful summer veggies like zucchini, squash, bell peppers, mushrooms, onions and garlic. I sautéed everything in Colavita Extra Virgin olive oil with a splash of Colavita Chardonnay White Balsamic vinegar for some extra sweet and tangy flavor.

Cheesy Baked Pasta with Sausage and Summer Veggies

I used their Colavita Tomato Basil sauce mixed in to the pasta and veggies along with fresh oregano and basil. AND it has three (3!!) cheeses: ricotta, parmesan/asiago and mozzarella to make it super creamy and cheesy – all baked into a big pot of bubbly goodness.

Cheesy Baked Pasta with Sausage and Summer Veggies

Look. At. This. Cheesy Baked Pasta Goodness. YUM.

Cheesy Baked Pasta with Sausage and Summer Veggies

It’s the perfect dish for a quick and healthy weeknight dinner – and is great served with a green salad and some crusty Italian bread (dipped in Colavita olive oil and vinegar of course!) Enjoy!

Cheesy Baked Pasta w/ Sausage and Summer Veggies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6-8

This is a tasty and healthy twist on traditional Baked Ziti, using Colavita Rotini pasta with Italian Sausage and lots of colorful summer veggies like zucchini, squash, mushrooms, onions and garlic! It also features Colavita Tomato Basil sauce mixed with three cheeses: ricotta, parmesan/asiago and mozzarella to make it super creamy and cheesy baked into a big pot of bubbly goodness. Perfect for a quick weeknight dinner served with a green salad and crusty Italian bread.

Ingredients

  • 1 pound Colavita Fusilli pasta, uncooked
  • 1 pound sweet Italian sausage, ground
  • 2 tablespoons Colavita Extra Virgin olive oil, divided
  • 1 tablespoon Colavita Chardonnay White Balsamic vinegar
  • 1 cup yellow squash, chopped
  • 1 cup zucchini, chopped
  • 1 cup mushrooms, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1-16 ounce jar Colavita Tomato Basil sauce
  • 1 cup mozzarella cheese, shredded
  • 1 cup Parmesan/Asiago cheese, grated
  • 1 cup part-skim ricotta cheese
  • 1 large egg, beaten
  • 2 tablespoons fresh basil, chopped
  • 2 teaspoons fresh oregano, chopped
  • 1 teaspoon sea salt (add more to taste)
  • 1/2 teaspoon freshly ground black pepper (add more to taste)
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Cook pasta according to package directions (about 9 minutes for al dente), drain.
  2. Preheat oven to 400 degrees F.
  3. Heat a large skillet over medium-high heat and add one tablespoon of olive oil to the pan. Cook sausage until no longer pink, drain fat and set aside.
  4. Add additional tablespoon of olive oil to the pan, and add squash, zucchini, mushrooms and bell pepper. Saute for 5-7 minutes until soft. Add minced garlic and balsamic vinegar and cook for another minute or two. Add the cooked sausage back into the pan.
  5. Stir in the tomato sauce, 1/2 cup of mozzarella and 1/2 cup of Parmesan/Asiago cheese and reduce heat to medium-low. Cover and cook for another 5 minutes until cheese is melted.
  6. Meanwhile, add the ricotta cheese to a mixing bowl and stir in beaten egg, fresh herbs, salt, pepper and red pepper flakes.
  7. Place the cooked pasta in a large pot and add the sausage-veggie-tomato sauce mixture, stirring well. Fold in the ricotta-egg-herbs mixture until thoroughly combined.
  8. Spoon the pasta mixture into an 8x8 square glass or ceramic baking dish. Sprinkle with remaining mozzarella and Parmesan/Asiago cheese evenly over the top.
  9. Bake at 400 degrees F for 15 minutes until cheese is bubbly and browned.
  10. Let cool for a few minutes, serve hot with a green salad and crusty Italian bread.

Notes

You can also substitute Colavita penne, shells, farfalle or ziti for the fusilli pasta.

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Cheesy Baked Pasta with Sausage and Summer Veggies

Cheesy Baked Pasta with Sausage and Summer Veggies

Colavita has a great line of Italian gourmet food, olive oils, vinegars, pastas,  condiments and other specialty foods, which makes them one of my favorite brands for quality Italian cooking.

Check out their Facebook page, Twitter page, Pinterest and Instagram pages for more great recipes and cooking ideas!

Note: I received complimentary products from Colavita but was not compensated for this post. All photos, copy, recipes and opinions are my own. Please do not share, distribute or use any content without my permission.

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Homemade Spring Fettuccine with Pancetta, Peas & Asparagus

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PastaHero1

Spring is finally here in full bloom, and I’m so excited to cook with fresh, seasonal ingredients! One of my favorite pasta dishes to make for spring is this tasty and fresh  Homemade Spring Fettuccine with Pancetta, Peas & Asparagus.

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PrepFreshIngredients

It features homemade fresh spinach and egg fettuccine made with flour, eggs and olive oil, topped with crispy pancetta, fresh scallions, garlic, baby green peas and asparagus in a tasty parmesan cream sauce.

FoodProcessor

You simply make the dough in your KitchenAid 14-cup food processor,

CutDough

knead it and cut it into a few pieces,

RollPasta

then use the KitchenAid pasta attachment to roll it out the pasta sheets

CutFettuccine2

and cut into lovely fresh fettuccine

PastaNests

AddBrothCream

served with a gorgeous Parmesan cream sauce with fresh veggies all tossed around with the pasta and cheese right in the pan. YUM.

PastaHero2

It’s so delicious and easy to make and tastes like Spring in a bowl!

Click here to view the full recipe post on the Kitchenthusiast blog and see step by step photos and instructions on how to make this delicious Spring pasta dish!

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Chicken, Spinach & Mushroom Fettuccine Alfredo

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Chicken Spinach Mushroom Fettuccine

I made myself a pledge to focus on being healthier and happier since the New Year has started… getting more sleep, balancing work and life better, focusing on my business and my brand with a revived passion, reaching out to friends and family more often, traveling more, eating healthier and getting more walking around the city in, and just choosing to be happy every day, no matter what. NO EXCUSES.

Chicken Spinach Mushroom Fettuccine

BUT, see the thing is…I hate diets. They never work and I slowly grow tired of counting calories and feeling deprived and end up eating like a maniac and ruining all the good i just did by torturing myself on the diet in the first place. So I’ve decided to go in a different direction by simply cutting sugar out of my diet, eating more healthy lean proteins and fresh veggies and cutting DOWN on carbs, not fully out. It seems to lessen the pain of a diet and I truly feel better and am more conscious of what I eat by tracking the amount of carbs I’m taking in.  So far, so good. 

Chicken Spinach Mushroom Fettuccine

So I decided I wouldn’t fully deprive myself of the carb-laden pasta dishes I crave in the Winter and that I’ve been missing out on, and made a Chicken, Spinach, Mushroom & Bacon Fettuccine Alfredo that’s absolutely to die for. I used some lower-carb fettuccine pasta (Carba-Nada, which I got on Amazon for $10 and it only has 17 grams of carbs in 1.5 cups of pasta...LOVE IT). I sautéed some chicken breasts, shallots, garlic, bacon and added some spinach and mushrooms to make the base for the pasta. Then I made a delicious Alfredo sauce with half and half, unsalted butter, whipped cream cheese and shredded Parmesan cheese, thinned down with some water to make a semi-healthier version of this luscious, velvety (and usually super rich and fattening) pasta sauce.

I hope you’re getting through the Winter OK yourselves, and if not, whip up a batch of this deliciousness. Guilt-Free. You’ll be just fine, I promise. 😉

Chicken Mushroom Spinach Fettuccine

Chicken, Spinach & Mushroom Alfredo Fettucine

Ingredients

  • CHICKEN, SPINACH & MUSHROOM PASTA
  • 1 package fresh or dried fettuccine pasta
  • 4 slices center cut bacon
  • 1-2 tablespoons olive oil
  • 1 pound chicken breasts (3-4 pieces)
  • 6 tablespoons butter, divided
  • 2 shallots, sliced thin
  • 3 garlic cloves, minced
  • 1 package frozen spinach (or a few handfuls fresh baby spinach)
  • 8 ounces fresh mushrooms, sliced (baby bella, porcini, chanterelle)
  • Kosher salt and pepper, to taste
  • ALFREDO SAUCE
  • 4 tablespoons unsalted butter
  • 1/3 cup heavy cream or half and half
  • 3/4 cup whipped cream cheese
  • 5 ounces shredded parmesan cheese
  • freshly ground black pepper, to taste
  • 1/4 cup - 1/2 cup water, as needed for desired sauce consistency

Instructions

  1. CHICKEN, SPINACH & MUSHROOM PASTA
  2. Cook pasta in salted boiling water according to package directions, drain and set aside. Reserve some of the pasta water to add back in to the pasta sauce later on, for consistency.
  3. Meanwhile, in a large saute pan, cook bacon over medium heat until crispy and cooked through. Drain on paper towels, crumble and set aside.
  4. Rinse and pat dry chicken breasts, brush olive oil on and season with kosher salt and pepper to taste.
  5. Drain bacon grease from saute pan and raise heat to medium high. Saute chicken breasts, about 6 minutes per side, until a nice browning occurs and chicken is cooked through. Set aside, and keep warm with tented foil. (NOTE: You may also grill the chicken if desired at the same cooking time).
  6. In the same pan, add 2 tablespoons of butter and saute shallots for a few minutes. Add garlic and cook for another 30 seconds. Add sliced mushrooms and saute for another few minutes until they are soft.
  7. Defrost frozen spinach in microwave for 5 minutes, drain and then add spinach (you can also add fresh spinach now) to the pan with the shallots, garlic and mushrooms. Cook for a few minutes until all cooked through, add crumbled bacon and season with freshly ground black pepper. Turn heat to low and keep warm while making the Alfredo sauce.
  8. ALFREDO SAUCE
  9. In a medium saucepan, melt butter, cream and whipped cream cheese over medium-low heat.
  10. Add shredded Parmesan cheese and season with freshly ground black pepper. If sauce seems too thick, add some of the reserved pasta water to the sauce to thin it down to desired consistency.
  11. Pour the Alfredo sauce into the pan with the spinach and mushroom mixture, slice the chicken into slices or chunks and add to the sauce and stir together well.
  12. Serve hot over the pasta (or you can mix the pasta into the sauce ahead of serving, whatever you prefer).
  13. Serves 4-6.
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Red Beef Curry with Zucchini Noodles

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Red Beef Curry

The New Year has arrived, and it’s time to start anew. I like to kick bad habits and start new resolutions, such as exercising more, dropping a few pounds, cleaning house, and of course eating healthier and lighter.

Zucchini Noodles Action

I recently got the new KitchenAid® Spiralizer Attachment to go along with my KitchenAid® Stand Mixer and am so excited to experiment with it to make some healthier low-carb meals! It comes with five different blades for peeling, coring and slicing and is perfect for fresh fruits and vegetables. I love pasta and rice, but spiralized veggies are such a great substitute when I want to lighten up my recipes.

Prepped Ingredients

Because we are in the middle of winter, I thought a delicious comfort food dish with a healthy twist would be perfect. I made an amazing Red Beef Curry with Zucchini Noodles, with stewed beef, sweet potatoes, onions, garlic and green beans in a lovely curry sauce made with coconut milk, red curry paste, fresh lime juice, fish sauce, a little beef broth and a dash of Sriracha.

Red Beef Curry

Super delicious and easy to make!

Cutlery and Veggies

I also got an amazing new Professional Series 3.5″ Paring Knife that came with my larger set, perfect for chopping my onions and garlic. and Thai chilies and basil, which I used for garnish. The larger Chef’s knife was great for cutting up the large chunks of beef, and sweet potatoes with it’s sturdier grip and large super sharp blade.

Red Beef Curry

This is such a great Winter comfort food dish to make and it’s so easy with all the right tools! You’ll definitely want to make this Red Beef Curry for dinner – tonight!

CLICK HERE TO VIEW THE RECIPE AND STEP BY STEP VISUALS ON THE KITCHENTHUSIAST BLOG!

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Classic Comfort Food :: Beef Bourguignon

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Beef Bourguignon

So Old Man Winter is finally back in town, despite the crazy warm weather we’ve been having lately in New York City. Temperatures drop and there’s nothing better than a big pot of comfort food and a bottle of red to make a girl happy, right? Sometimes it’s the simple things in life that make everything OK…(*sigh). So I did just that this weekend, and made a huge batch of some classic Beef Bourguignon..you know, the classic French braised beef stew with veggies and red wine that Julia Child made famous.

Beef Bourguignon

I made it in a large 6-quart ceramic Dutch oven (KitchenAid brand is my fav!), and it’s chock full of savory deliciousness – sautéed pancetta, braised beef, shallots, garlic and carrots sautéed into a roux with some flour, flambeed brandy (my secret ingredient!), a whole bottle of red (yes, really!) and some beef stock, along with a bouquet garni of fresh herbs (1 bay leaf, 2 sprigs of fresh thyme, 3 sprigs of rosemary wrapped in cheesecloth) slow cooked in the oven for 2 hours.

Beef Bourguignon

The finishing touch of mushrooms and caramelized Cippolini onions sautéed in butter are added in at the end to add tons of buttery, savory flavor to the stew. YUM.

Beef Bourguignon

I don’t think I’ve ever tasted anything so delicious in my life – and I’m quite sure if Julia was still alive, I would make her damn proud, if I do say so myself.

Beef Bourguignon

It’s a flavor bomb in a bowl, my friends, and perfect for a lovely  holiday dinner party for a crowd. Serve in big bowls garnished with fresh Italian parsley over mashed potatoes, polenta or egg noodles, of course accompanied with a bottle of red (Pinot Noir or Burgundy) and some crusty French bread to mop up the sauce. All around a big table of friends and family to partake in all the goodness.

Happy Holidays! 

Beef Bourguignon

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Yield: 10 to 12 servings

This is a delicious heartwarming French Beef Stew made with beef chuck, red wine, brandy, fresh herbs, shallots, garlic, cippolini onions, carrots and pancetta. Perfect one-pot dish for Winter or the holidays!

Ingredients

  • 5 pounds beef chuck, cut into medium-large cubes
  • Kosher salt and freshly ground black pepper
  • 1/2 pound pancetta, diced
  • 1/4 cup vegetable oil
  • 5 large shallots, finely diced
  • 3 large carrots, finely diced
  • 4 cloves garlic, finely diced
  • 1/4 cup brandy
  • 1/3 cup all-purpose flour
  • 1 bottle dry red wine (Pinot Noir or Burgundy)
  • 4 cups beef or veal stock
  • 1 bouquet garni (1 bay leaf, 2 sprigs thyme, 3 sprigs Italian parsley)
  • 3 tablespoons unsalted butter (divided)
  • 5-7 small to medium Cippolini onions, quartered
  • 1 pound mushrooms, sliced (White button or Cremini)
  • Flat leaf Italian Parsley, minced, for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Place beef in a single layer on a rimmed baking sheet and season with a couple teaspoons of Kosher salt and freshly ground black pepper.
  3. Heat a large Dutch oven or stockpot over medium-high heat for several minutes to get it hot.
  4. Add pancetta and cook until crispy and browned, drain on paper towels and set aside.
  5. Increase the heat to high and add the beef in to the pot in a single layer and brown on all sides, turning with tongs (be careful not to crowd or overfill the pot as you will need to cook beef in batches to get a nice browning).
  6. Place the browned beef back on to the baking sheet and set aside.
  7. Add the oil and diced shallots and carrots to the Dutch oven and cook for a few minutes. Lower the heat to medium-high and continue to saute until they begin to soften, about 10 minutes.
  8. Add the brandy and flambe (light it in the pan with a long lighter or match) and let the flames keep going for as long as possible, until they go out to burn off alcohol.
  9. Reduce heat to medium, add flour and stir together with the vegetables for a few minutes to make a roux base for the stew.
  10. Next deglaze the pan by pouring in the red wine, a little bit at a time, stirring well to incorporate and remove any lumps, scraping the brown bits off the bottom of the pan (these babies are full of flavor!)
  11. Add 3 3/4 cups of the stock, browned meat and bouquet garni and bring to a boil over high heat.
  12. Remove pot from the heat, cover and cook the stew in the oven for 2 hours, until meat is fork tender. (The meat should shred/fall apart easily when you pierce it with a fork - if not, place it back in the oven for another 15-20 minutes).
  13. While stew is cooking, caramelize the onions in a medium saute pan with 1 tablespoon of butter and salt and pepper, until the onions are lightly browned.
  14. Add the remaining 1/4 cup stock and cover, reduce heat to medium-low, and cook for about 15-20 minutes, stirring occasionally, until the onions are soft and glazed and liquid is evaporated.
  15. Transfer onions to a bowl and set aside.
  16. In the same pan, turn the heat up to high. Melt 2 tablespoons of butter, the mushrooms, salt and pepper to taste, sear over high heat until mushrooms are lightly browned, about 5 minutes. Remove from the pan and mix into the caramelized onions, set aside.
  17. Remove the stew from the oven and gently stir in cooked pancetta, mushrooms and onions. Adjust seasonings (salt and pepper to taste).
  18. Serve the stew in bowls with a sprinkling of fresh parsley over mashed potatoes, polenta or egg noodles, with a glass of red and crusty bread to mop up the sauce of course!

Notes

Recipe adapted from Mother's Best Comfort Food Cookbook.

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Beef Bourguignon

Other Beef Bourguignon recipes you may enjoy:

Julia Child’s Beef Bourguignon

Slow-Cooked Beef Bourguignon The Kitchn

Martha Stewart Beef Bourguignon

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Sweet & Savory Mini Tarts

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Sweet & Savory Mini Tarts

With the holidays approaching, it’s time to start thinking about fun food to make for all the parties and get togethers with family and friends. I love making appetizers, mini tarts, and small bites for potlucks and parties because it’s fun to experiment with different flavor combinations and they’re generally easy to transport.

One of my favorite things to make are  Sweet and Savory Mini Tarts, and I’ve used my KitchenAid® Professional-Grade Nonstick Mini Pie Pan to whip up two delicious tarts that you can bring to your next holiday soiree. I love this pie pan because its nonstick professional-grade construction and removable bottoms make it easy to work with. And the pre-engraved ridges for the crust ensure that all of your tarts and mini pies come out looking perfect!

Cranberry Almond Mini Tarts

My Mini Cranberry Apple Almond Tarts are super delicious – sweet and tangy with a little bit of crunch, made with fresh cranberries, orange juice, honey, apples, cinnamon and chopped almonds.

Mini Savory Tarts

I also made some savory Mini Bacon, Veggie and Cheese Tarts that are great for a holiday brunch or even a small evening get together with friends and family. They’ve got tons of good stuff inside too – eggs, cream, shredded cheese, crispy bacon and lots of fresh sautéed veggies like zucchini, mixed bell peppers, green onion and garlic with a touch of fresh thyme for garnish.

Mini Sweet & Savory Tarts

So easy to make and so delicious and fun for a holiday party!

I’d love to hear in the comments below what you would make in the mini pie pan for your holiday party – sweet or savory? Or both? What flavors and ingredients would you use? How would you change up the crust? Be sure to share your take on these sweet and savory tart recipes with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Happy holidays!

Check out how i made them with my KitchenAid mini pie pan Stainless Steel cookware and get the #recipes on the Kitchenthusiast blog HERE!

Disclaimer: As a Kitchenthusiast Contributor, I have been compensated by KitchenAid for this post, but this post represents my own opinion.*

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Wine-Braised Chicken w/ Bacon, Veggies & Herbs

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Wine-Braised Chicken with Bacon, Veggies & Herbs

As the weather cools down in the late fall season, there’s nothing I love more than cooking a big one-pot comforting dish on a Sunday afternoon. One-pot dishes are so easy to make, and the enticing smells from the oven are enough to wipe out any winter blues that might be coming on. Welcome my Wine-Braised Chicken with Bacon, Veggies and Herbs. 

KitchenAid 6 Qt Ceramic Dutch Oven

I love making hearty braised dishes with meat and vegetables because they’re easy and so good, especially in my KitchenAid® 6.0Qt Cast Iron Cookware. It’s big enough to make a meal for a crowd, and it’s enameled with cast iron inside which makes it the perfect vessel to cook slow braised dishes, roasts, stews, soups, chilis and any one-pot meals. It even has a grill pan inside the lid! How cool is that?

Wine-Braised Chicken with Bacon, Veggies and Herbs

My Wine-Braised Chicken has tons of goodness inside: chicken thighs, shallots, bacon, cipollini onions, garlic, fresh rosemary and thyme, bacon and carrots. It’s slow-cooked into a big pot of deliciousness with white wine, chicken broth, and then a reduced  au jus cream sauce served over the top.

Wine-Braised Chicken with Bacon, Veggies and Herbs

This is such a delicious and easy recipe to make and it’s pure comfort food perfect for a chilly Winter day. The best part is you only have to cook and clean in one pot, which is awesome. (More time to snuggle under the blankets and watch movies by the fireplace!)

I’d love to hear what you would make in your KitchenAid® Cast Iron Cookware by experimenting with my recipe. Would you use a different meat, like beef or pork? What vegetables would you substitute or add? Would you try a different sauce for the recipe?

Share your take on this Wine-Braised Chicken recipe on the KitchenAid Instagram page using #MadeWithKitchenAid for a chance to be featured!

CLICK HERE FOR THE FULL RECIPE AND STEP-BY-STEP INSTRUCTIONS ON THE KITCHENAID BLOG!

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Beef Enchilada Tortilla Casserole for Game Day!

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Beef Enchilada Tortilla Casserole

 

It’s finally Fall (Yay!) and football season is in full force which means fun tailgating and parties with friends mixed with lots of delicious football party food and drinks! My favorite time of year.

Beef Enchilada Tortilla Casserole

I’ve partnered with Mission Foods to create a delicious Game Day recipe for serving a crowd with their awesome flour tortillas, and I present to you my Beef Enchilada Tortilla Casserole.

Beef Enchilada Tortilla Casserole

 

It’s made with ground beef and taco seasoning, onions, garliccorn, jalapeños, chopped tomatoes, beef broth and LOTS of cheese, all baked in layers of spicy, cheesy, ooey-gooey goodness with the flour tortillas in a 9-inch pie pan. Then it’s served cut into wedges and topped with some fresh green onions. You can also serve it with some sour cream and cilantro for extra garnish, if you like, on the side.

Beef Enchilada Tortilla Casserole

 

I love making casseroles and one-pot dishes in the Fall, and especially for parties with friends because they’re easy to make and easy to transport and serve, and they are usually a huge hit on the food table! This one will disappear fast so you might want to double the recipe for a big crowd – trust me!

Group8_Soft_Flour_Tortillas

I’m also hosting a giveaway for my readers to win 2 packs of Mission Foods Tortillas – all you need to do is leave a comment and your email below telling me how you would use the tortillas to make a delicious recipe for your Fall Football party! A winner will be chosen at random.

Beef Enchilada Tortilla Casserole

Hope you enjoy my super yum recipe and enter for a chance to win tortillas to make your party more delicious and fun too!

Mission Foods Football Party Food

Beef Enchilada Tortilla Casserole

Beef Enchilada Tortilla Casserole for Game Day!

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6-8

Serving Size: 1 wedge

This Beef Enchilada Tortilla Casserole is a super easy and tasty dish to make for Football season! Made with Mission Foods flour tortillas, all layered with a spicy enchilada beef, mixed with onions, garlic, corn, tomatoes, broth and jalapeño and lots of cheese in the layers and on top! Garnished with scallions, sour cream and cilantro if desired...and DIG IN!

Ingredients

  • 1 pound ground beef
  • 1/2 onion, chopped
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 packet taco seasoning
  • 1 cup petite diced tomatoes and juice (or 1 8-ounce can tomato sauce)
  • 1 cup frozen corn
  • 1 jalapeno, chopped
  • 4 large Mission Foods flour tortillas
  • 1 6-ounce package shredded Mexican Blend cheese (Colby, Monterey Jack and Cheddar)
  • 1-2 scallions, sliced, for garnish
  • 1/2 cup sour cream, for garnish (optional)
  • 2-3 tablespoons cilantro, chopped, for garnish (optional)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to pan and cook for about 5-6 minutes until browned and crumbled.
  3. In a separate medium saucepan, melt the butter and sauce the garlic for 1 minute until lightly golden, sprinkle with flour and stir, cooking for 30 seconds.
  4. Add broth, taco seasoning, tomatoes, corn and jalapeños to the saucepan and bring to a boil.
  5. Reduce heat and simmer for about 5 minutes.
  6. Add 1 1/2 cups of the tomato-corn-jalapeno mixture to the cooked ground beef and onions in the large saute pan, mixing together and reserving the rest for the top layer of the casserole.
  7. In a 9-inch pie plate, place 1 tortilla on the bottom. Top with 1 cup of the beef mixture, and sprinkle with a layer of the shredded cheese. Repeat layers 2 more times, ending with the 4th tortilla on top.
  8. Spread the reserved tomato mixture over the tortilla and top with the rest of the shredded cheese.
  9. Bake at 400 degrees for about 10 minutes until cheese is melted and golden.
  10. Let cool slightly, then cut into wedges and serve with sliced green onions, and sour cream and cilantro (if desired).

Notes

You can also substitute ground turkey or chicken for the ground beef. For a large crowd, I suggest doubling the recipe to make two casseroles as this one will disappear fast!

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STEP-BY-STEP PHOTOS

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Check out Mission Foods website for all their great products!
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Disclosure: I’m required to disclose a sponsored partnership between our site and Mission Foods. I have been compensated in exchange for this post in the form of payment, product or experiences. #spon

 

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Zucchini & Sweet Potato Pancakes w/ Homemade Apple Sauce

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Zucchini Sweet Potato Pancakes

Now that the fall season has finally arrived, it’s time to start cooking with seasonal ingredients that are richer in color and warmer in flavor. One of my favorite dishes to make in the fall are Potato Pancakes, served with applesauce and sour cream, just like my Grandma used to make.

KitchenAid Juicer

 

 

 

 

 

 

 

 

 

 

 

 

 

I recently got a KitchenAid® Juicer and Sauce Attachment for my Stand Mixer and decided to do a twist on this traditional family recipe by making Homemade Applesauce and making the pancakes out of zucchini and sweet potatoes to add some healthy color and fall flavors to the dish. I used my KitchenAid® Stainless Steel 3-Quart Saucepan, which was perfect for cooking the applesauce in, and a fantastic KitchenAid® Copper Core 12″ Nonstick Skillet, great for cooking the pancakes with it’s large base and even, quick heat distribution.

Homemade Apple Sauce

Homemade Apple Sauce

Zucchini Sweet Potato Pancakes

Zucchini and Sweet Potato Pancakes with Cinnamon Sour Cream

Healthy, delicious and super easy to make!

CLICK HERE FOR THE FULL RECIPE ON THE KITCHENAID BLOG

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Seafood Corn Chowder

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Seafood Corn Chowder

Now that summer is coming to an end, I thought it would be appropriate to make one last dish to celebrate the season. And what would be better than something with fresh seafood and something that requires minimum cooking effort in this scorching weather?

Seafood

I decided to make a delicious Seafood Corn Chowder, chock full of seafood – lobster, scallops, crabmeat, shrimp, fresh corn,

fresh veggies

and all kinds of fresh veggies – multi-colored bell peppers, onions, potatoes, garlic and spices, all cooked in a chicken stock finished with cream and garnished with fresh chives and parsley.

Seafood Corn Chowder 2

I made this chowder in my gorgeous KitchenAid® Professional Seven-Ply 8-Quart Stockpot, which is perfect for making soups, stews, chili, and one-pot dishes for a crowd.

Pour Cream

It’s extra large and made out of multi-layered stainless steel so it’s sturdy and heats up quickly and evenly. It also has optional pasta and steamer inserts, which I love, that fit right inside the large pot and lid. This is definitely one of my favorite go-to pots that I use for everything and it all fits conveniently together with a stainless steel lid to seal in moisture and heat.

Seafood Corn Chowder 3

It’s heaven in a bowl, really.

READ THE FULL STORY & GET THE RECIPE ON THE KITCHENAID BLOG HERE

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