Song of the Day

A Change is Gonna Come - Seth Avett

This is just beautiful. :)

Quesadilla Cups

This is a Pampered Chef recipe summer made the other day. They are very light and refreshing. Its a unique combination of ingredients but they surprisingly complimented each other very well. And they are very pretty! (oh and this came with nutrition info and chef's tips. Those are at the end of the recipe if you're interested.)

What you need:
4 oz Monterey Jack cheese (summer used shredded, but i think the recipe wants a block)
3 (6-in.) flour tortillas
2 tsp vegetable oil (pretty sure Summer forgot to even use this and it was fine)
1 medium firm, ripe nectarine
1/4 cup roasted red peppers, drained and patted dry
1 serrano pepper, seeded
2 tbsp finely chopped red onion
2 tbsp finely chopped fresh cilantro
1 lime
1/4 tsp salt
Additional finely chopped fresh cilantro (optional)

What you need to do:
Preheat oven to 400°F. Cut cheese into twenty-four 1/2-in. cubes. Brush both sides of tortillas with oil. Stack tortillas and cut into eight wedges using Pizza Cutter for a total of 24 wedges. Press tortillas into cups of Mini-Muffin Pan. Place one cheese cube into each cup. Bake 5-7 minutes or until edges of tortillas begin to brown and cheese is melted.

Meanwhile, for salsa, dice nectarine and roasted pepper using Utility Knife. Finely chop serrano pepper, onion and cilantro using Food Chopper. Juice lime to measure 1 tbsp. Combine nectarine, peppers, onion, cilantro, juice and salt; mix well. Remove pan from oven. Cool cups in pan 2-3 minutes. Carefully remove cups from pan to serving platter. Divide salsa evenly among cups. Sprinkle with additional finely chopped cilantro, if desired. Serve immediately.

Nutrients per serving: (2 cups): Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 6 g, Protein 3 g, Sodium 160 mg, Fiber 0 g

Cook’s Tip: Cook’s Tips: Be sure to choose a firm, ripe nectarine for this recipe. They are easier to dice and will prevent the salsa from becoming watery.
If desired, 1 medium peach or mango can be substituted for the nectarine.
Wear plastic gloves when working with serrano peppers. The juice can create a burning sensation on the skin.

Song of the Day

Be Set Free - Langhorne Slim

Creamy Lemon Shrimp Pasta

I loved this dish. It was very light and refreshing and super easy to make! Takes about 20 minutes and makes 6 servings.

What you need:
2 cups penne pasta, uncooked
1.5 lb uncooked, deveined peeled medium shrimp
1/2 cup chicken broth
6 oz cream cheese, cubed
2 tsp zest and 1 tbsp juice from 1 lemon
1/2 cup grated Parmesan
1/2 cup shredded mozzarella
1 tbsp chopped parsley

What you need to do:
Cook pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 minutes. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice. Cook and stir 3-4 minutes or until cream cheese is melted. Drain pasta mixture. Add to cream cheese sauce in skillet with parmesan, mix well. Top with mozzarella, cover. Cook 3-4 minutes or until mozzarella is melted. Sprinkle with parsley.

Bacon Swiss Burger Casserole

This was a great comfort food for this rainy night! It is another Paula recipe so you know its good. And it was super easy. It serves 8-10. It overflowed my casserole dish and I had to use two additional ramekins to bake. I may half it next time.

What you need:
2 pounds ground chuck
1 cup chopped onion
1 (14.5 oz) can petite diced tomatoes, drained
1 cup ketchup (I would probably use 2/3 cup next time, it doesn't need this much)
1/2 cup mayo
1 tablespoon dijon mustard
1.5 teaspoons salt
2 cups shredded swiss
2 cups shredded sharp cheddar
1 (16 oz) package penne pasta, cooked and kept warm (I used shells instead)
1 cup panko (japanese bread crumbs)
10 slices bacon, cooked and crumbled

What you need to do:
Preheat oven to 350. Spray a 13x9 casserole dish with Pam. In a large skillet, combine ground chuck and chopped onion; cook oer medium heat until beef is browned and crumbly. Drain well. Add diced tomatoes, ketchup, mayo, mustard, and salt, stirring until combined. Stir in Swiss and Cheddar. Add pasta, stirring to combine. Spoon into prepared baking dish. Sprinkle with panko and bacon. Bake for 20-30 minutes.

**You can make this ahead of time and freeze up to 1 month. Thaw the casserole overnight in the fridge and bake at 350 for 20 to 30 minutes.

Shrimp Linguine

This is another recipe courtesy of Rachael. Thanks!

What you need:
3/4 lb. peeled shrimp
2 large plum tomatoes, diced
1/4 cup sliced green onions
1/3 cup grated parmesan cheese
8 ounces linguine
1 teaspoon evoo
2 garlic cloves, pressed
3/4 cup sour cream
1/2 cup evaloprated milk
S&P

What you need to do:
Cook pasta. Heat oil in skillet. Add shrimp & garlic & cook 3-4 minutes until shrimp is pink. Remove from heat, but keep warm. Heat sour cream and evaporated milk in skillet, but do not boil. Stir in parmesan cheese, add shrimp, tomaotes, onion, S&P. Pour shrimp mixture over pasta. Toss. Top with addl parm cheese.

Cream Cheese Pastry

These are a Carlisle Family Tradition, recipe courtesy of Rachael. I haven't personally made them yet but they sound amazing!

What you need:
2 packages crescent rolls
8 oz cream cheese
1/2 cup sugar
1 egg yolk (save the white)
1 tsp vanilla
powdered sugar
nuts
milk

What you need to do:
Unroll 1 tube of rolls and press seams together on a cookie sheet. Blend cheese, sugar (not powdered sugar), and egg yolk. Spread on rolls. Unroll 2nd tube onto wax paper, sealing seams. Put on top of other and pinch edges. Beat egg white and spread on top. Sprinkle with nuts. Bake at 400 for 10 minutes and then 350 for 10 minutes. Cool slightly and drizzle with powdered sugar that has been mixed with vanilla and milk. (Mrs. Carlisle does not measure the vanilla or milk, just adds to powdered sugar to get a drizzle consistency.)

Taco Biscuits

These are Chrissy's mom's recipe and they are always a big hit! They're great to bring for a weekend away and snack on because they reheat well in the microwave. This recipe is for regular sized biscuits but we've been making mini muffins in mini muffin tins and just tearing/cutting the dough to fit.

What you need:
2 cans pillsbury small sized biscuits
1 lb. hamburger meat
1 packet taco seasoning
1 chopped tomatoes
1 pkg shredded cheese
1 med vidalia onion if baking and reg onion if cooked with meat
jalapenos (optional)

What you need to do:
Make a dent in biscuit dough. Cook meat and mix ingredients with meat. Fill dent with ingredients and bake accordingly to biscuit package.

Serve with salsa and sour cream.

Orange Blossom Muffins

These are Lindsay's recipe and are amazing. I was a little skeptical going in because I'm not a huge orange fan but they are delish! They are almost like a poppy seed muffin but better.

What you need:
Muffins:
1 pkg yellow cake mix
4 eggs
1 - 3oz pkg instant pudding (lemon)
3/4 cup orange juice
3/4 cup veg oil


Glaze:
2 T. veg oil
1/3 cup and 2 T. orange juice
2 cups confectioners sugar

What you need to do:
Muffins:
Preheat over to 350
Combine cake mix, eggs, pudding, oj, and oil in large bowl; stir to mix well. Spoon into mini muffin cups coated with non-stick cooking spray. Bake 8-10 minutes.

Glaze:
Mix oil, oj, and sugar in bowl. Dip tops of cooled muffins in glaze (I just drizzled on top instead of dipping). Let glaze set.

Makes about 36 muffins.

Sausage and Vegetable Calzones

Here's another quick and easy recipe to use with the new Philly Cooking Cremes! This was rich but delicious and different.

What you need:
1/2 lb Italian Sausage
1/2 lb sliced fresh mushrooms
1 large red pepper, cut into strips, halved (I used green)
1 tub (10oz) Philly Savory Garlic Cooking Creme
1 cup shredded Mozzarella
1 can (10 oz) refrigerated pizza crust
Grated Parmesan Cheese (optional)

What you need to do:
Heat oven to 400. Brown sausage with mushrooms and peppers in large nonstick skillet on medium high heat. Drain. Return to skillet and stir in cooking creme and mozzarella. Remove from heat.
Unroll pizza dough on clean work surface. Pat into a 15x11 inch rectangle. Cut lengthwise in half (make two long rectangles) then cut each half crosswise in thirds (so you're making 6 squares basically). Top dough rectangles with sausage mixtures and fold up in half. Seal edges with fork and place on cookie sheet. Sprinkle with parmesan cheese (optional). Bake for 15 minutes.

Song of the Day

Monsters - Band of Horses

Creamy Italian Chicken & Orzo Skillet

You wouldn't think something this simple would be this delicious and have this much flavor! We both loved this recipe and it only took 20 minutes. We even think that it would be good without the chicken, and with more veggies (if you can believe that). I got this recipe off the package of one of the new Philadelphia Cooking Cremes.

Hint: In my grocery store, it was in the fridge section beside the bertolli pastas and the feta cheese, and not the cream cheese as you would expect. Also for you couponers out there, a recent Sunday paper had a coupon for the cooking creme and I ended up only paying $0.49 for it.

What you need:
1 lb boneless skinless chicken breasts, cut into bite-sized pieces (I actually used a 9 oz package of perdue short cuts, precooked and trimmed chicken)
1 small zucchini, chopped (I just sliced mine)
1 tub (10oz) Philadelphia Italian Cheese & Herb Cooking Creme
1/2 cup chopped tomatoes
2 cups hot cooked orzo pasta (I measured out 1 cup of dry orzo and cooked it and it was plenty)

What you need to do:
Cook chicken and zucchini in a large skillet on medium for about 6 or 7 minutes or until chicken is done (since my chicken was precooked, I just cooked until zucchini looked tender). Add cooking creme and tomatoes and stir for 2 minutes. Serve over orzo. THAT'S IT!