Tasty Tuesday Cat Master Bean Soup!

1 PM Monday. I'm sitting here at my desk staring out the window at the snow-covered trees, wishing I had some hot soup simmering in the Crock pot. I shouldn't be thinking that this time of year. I should be out looking at flowers and planting my garden and thinking about going on vacation. But no. I'm sitting here with chilly hands and feet, and I want some hot soup! Too bad I didn't think to soak the beans last night.

But if I had remembered to soak the beans, this is what we'd be having for dinner. I've used a variety of bean combinations--usually a 9 bean mixture--but any beans will do. Adding 1/2 cup of split peas will make a thicker soup. I came up with this recipe more or less on my own, so, as always, the measurements are approximate.

Cat Master Bean Soup

Ingredients
2 cups mixed dried beans, soaked overnight
1/2 cup split peas (optional)
1 bay leaf
2 tsp minced garlic
6 whole cloves
1 carrot, chopped
1 pound beef stew meat
2 tsp instant beef broth (you can adjust this depending on how salty you like your soup)
1 onion, chopped and sauteed in butter or oil.
1/2 tsp ground black pepper
1 tsp salt

Directions
1. Saute the chopped onion until translucent.
2. Place all ingredients in a 3 1/2 quart slow-cooker and fill with water to within 1 inch of the top. If you're using a larger pot, add enough water to cover.
3. Cook on low for about 8 hours, stirring occasionally, until beans are soft and meat is tender.
4. Share with the chilly hunk of your choice!

Tasty Tuesday Pimento Cheese!

Once upon a time, there was a brand of pimento cheese that I absolutely loved. It was slightly oily rather than mayonnaise-based, the cheese was finely chopped, and it wasn't the least bit sweet. Alas, I haven't been able to find it in years and can't recall the name, but with a slice of Lebanon bologna, it was heaven on a sandwich. Since then, I've tried other brands and have always been disappointed. They're either too sweet or downright tasteless.

Lately, I've taken to making my own. Someday I'm going to try making an oil-based version, but this is probably healthier--if pimento cheese could ever be called that. Since I tend not to do much measuring, these amounts are approximate.

Cat Master Pimento Cheese

Ingredients

1/4 cup REAL mayonnaise
1/4 cup plain non-fat Greek yogurt
2 oz jar of chopped pimentos, drained
4 cups grated cheddar cheese
1 1/2 tsp of a salt, pepper, garlic powder, and onion powder mixture (I mix my own with equal parts of each)

Mix all together and enjoy with the hungry hunk of your choice!

Tasty Tuesday Bean and Honey Hot Dish!

Here's another great recipe from our own Diva Donna that I plan to make later this week. Talk about procrastination... It's only been in my files since January of 2012!
  

Bean and Honey Burrito HOTDISH serves 8

Ingredients

• 1 1/2 cups cooked yellow rice
• 1 serving cooking spray
• 8 (8 inch) flour tortillas
• 1/4 cup prepared yellow mustard
• 1/4 cup sour cream
• 1/3 cup honey
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup corn kernels
• 2 cups shredded cooked chicken
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese
• 1 1/2 teaspoons ground cumin
• 1 tablespoon honey

Directions

1. Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
2. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.
3. Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping.
4. Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture.
5. Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey.

Tasty Tuesday Cheddar Penne with Sausage and Peppers!

I ran across the original version of this on Facebook (and was redirected to a Campbell's site). Since several of the reviews said it was bland, I added the mushrooms, black pepper, Italian seasoning, and Parmesan cheese. The results weren't too bad, despite the fact that I opened a can of cream of chicken soup by mistake and added a large spoonful before I realized it was a little too pale to be cheddar...

Cheddar Penne with Sausage and Peppers

 

Ingredients 

2 Tbsp olive oil, divided
1 pound bulk Italian sausage

1 large green pepper, cut into 2-inch-long strips (about 2 cups)
1 large onion, sliced (about 1 cup)
3 cloves garlic, minced

1 cup sliced mushrooms
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk

1/2 tsp Italian seasoning
2 cups penne pasta, cooked and drained

Freshly ground black pepper to taste

Parmesan cheese

Directions

1. Heat one tablespoon of olive oil in a large skillet. Add sausage and cook until well browned. Remove the sausage from the skillet, drain on paper towels and pour off any fat.

2. Add the second tablespoon of olive oil to the skillet. Saute onions until translucent. Add the green pepper, mushrooms, and garlic. Cook until the vegetables are tender, stirring occasionally. 

3. Stir in the soup and milk and heat to a boil. Add the black pepper and Italian seasoning. Return the sausage to the skillet. Reduce the heat to low and cook for another two minutes or so, stirring occasionally.

4. Add the pasta to the sausage mixture and toss to coat. Sprinkle with Parmesan cheese and serve.

Tasty Tuesday Cherry-Coconut Cheese Coffee Cake!

After eating out so much while we were in Gatlinburg, I must admit, nothing sounds very tasty to me. Maybe after a few days of starvation, my appetite will return. In the meantime, I'll try to get a bit more exercise and seek inspiration from a recipe provided by our own Diva Donna!

Cherry-Coconut Cheese Coffee Cake

INGREDIENTS

2‑1/2	cups all-purpose flour
3/4	cup sugar
1/2	teaspoon baking powder
1/2	teaspoon baking soda
2	packages (3 ounces each) cream cheese, softened, divided
3/4	cup milk
2	tablespoons vegetable oil
2	eggs, divided
1	teaspoon vanilla
1/2	cup flaked coconut
3/4	cup cherry preserves
2	tablespoons margarine or butter

PREPARATION:

1. Preheat oven to 350°F. Grease and flour 9-inch springform pan. Combine flour and sugar in large bowl. Reserve 1/2 cup flour mixture; set aside. Stir baking powder and baking soda into remaining flour mixture. Cut in 1 package cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs; set aside.

2. Combine milk, oil and 1 egg in medium bowl. Add to cream cheese mixture; stir just until moistened. Spread batter on bottom and 1 inch up side of prepared pan. Combine remaining package cream cheese, remaining egg and vanilla in small bowl; stir until smooth. Pour over batter, spreading to within 1 inch of edge. Sprinkle coconut over cream cheese mixture. Spoon preserves evenly over coconut.

3. Cut margarine into reserved flour mixture with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over preserves. Bake 55 to 60 minutes or until golden brown and toothpick inserted into crust comes out clean. Cool in pan on wire rack 15 minutes. Remove side of pan; serve warm.

Tasty Tuesday Jambalaya!

I've got a guest post and giveaway going up on Author Sound Relations today. Hop on over for your chance to win a signed copy of Wildcat!

Somebody mentioned jambalaya as their dinner of choice on Fat Tuesday. I'm a week late, but here's my version!

Catmaster Jambalaya 

Ingredients

1 Tbsp butter
6 oz turkey smoked sausage, chopped
4 chicken tenderloins, (or 1 boneless, skinless chicken breast) chopped
6 oz tail off shrimp
1 can tomato sauce
1 bay leaf
1/2 bell pepper, chopped
1 celery stalk, chopped
1 medium onion, chopped
2 large garlic cloves, minced
1 Tbsp creole seasoning
2 cups chicken broth
1 cup brown rice
1 dash Worcestershire sauce

Directions

Melt the butter in a large pot over medium heat. Add the onions, sausage, bell peppers, celery, and garlic, and saute until the onions are translucent and sausage is browned. Add the chicken and brown on all sides. Add the creole seasoning, bay leaf, tomato sauce, rice, and broth. Bring to a boil, then reduce to a simmer and cook until the rice is tender about 45 minutes, stirring occasionally, adding the shrimp during the last ten minutes or so. Add more water if needed. Season to taste with  dash of Worcestershire sauce. You can add more salt and pepper or hot sauce if you like, but you probably won't need it.

Tasty Tuesday Chicken Cordon Bleu Bake!

Jeannine sent me this recipe a couple of weeks ago. I tried it out on Sam, who loves Chicken Cordon Bleu. He didn't care for the bread crumb topping, but aside from that, it was a hit!

Chicken Cordon Bleu Bake

Ingredients

8oz rigatoni
10.75 oz can of cream of chicken soup
3/4 cup milk
3 cups cooked chicken, cubed
6 slices deli ham julienned
2 Tbsp Dijon mustard
Salt and black pepper to taste
2 Tbsp unsalted butter melted
1 cup panko bread crumbs
1 1/2 cups shredded Swiss cheese

Directions

1. Preheat oven to 350.
2. Cook pasta according to package directions. Drain.
3. In a bowl, combine cooked pasta, soup, milk, mustard, salt, pepper, chicken, and ham.
4. In a small bowl, combine melted butter and bread crumbs.
5. Spread pasta mixture in a sprayed 9x13 casserole dish. Top with Swiss cheese and panko/butter mixture.
6. Bake 25 min until top is golden brown.

I'm at Romance at Random today, talking about my inspiration for the Cat Star Chronicles. Hop on over for your chance to win a copy of Wildcat!