Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. It is a fact of life that we have to eat to live. One of my goals in life is to share recipes that make food interesting and fun. My computer is down so I have spent a lot of time on my smart phone working on recipe ideas. These are some of the new recipes that I have been working on.
California Spaghetti Salad
16 ounces spaghetti - cooked
1 pint cherry tomatoes - halved
1 large cucumber - diced
1 large red bell pepper - seeded and diced
2 1/4 ounces black olives - sliced
Dressing:
2 cups Italian Dressing - see recipe
1/4 cup Parmesan cheese - grated
1 tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
Cook spaghetti accordingly to package instructions and drain. Rinse with cold water and drain again.
Add dressing ingredients together and mix well.
In a large bowl add the spaghetti, tomatoes, cucumber, bell pepper, onions and olives. Mix well.
Add dressing and mix well. Refrigerate for at least 1 hour.
Makes 12 servings
Italian Dressing
1 cup olive oil
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon celery seeds
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1 tablespoon honey
Add everything except the olive oil together in a small bowl and mix well.
Slowly drizzle in the olive oil and whisk to combine.
Store in a jar with a lid.
Makes 6 servings
Chicken Tetrazzini
8 ounces spaghetti
2 whole boneless, skinless chicken breasts - cubed
8 ounces mushroom caps - sliced
1 small shallot - minced
1 clove garlic - minced
4 tablespoons unsalted butter- divided
2 tablespoons all purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup frozen peas
3/4 cup white wine
1 cup panko bread crumbs
1/2 cup Parmesan cheese - grated
1/4 teaspoon ground nutmeg
1 cup sour cream
Cook spaghetti accordingly to package instructions and drain.
Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the flour and cook stirring for a couple of minutes.
Add the milk slowly stirring constantly until sauce comes to a boil and thickens about 4 to 6 minutes.
Remove the pan from the heat and add the sour cream.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chicken, mushrooms and shallot. Cook until the shallots start to soften and the chicken and mushrooms start to brown about 3 to 5 minutes.
Add the wine and stir to deglaze the pan to get up all the brown bits from the bottom of the pan.
Add salt, pepper, nutmeg and the peas to the skillet. Cook until the peas are defrosted.
Add the sauce and the spaghetti to the skillet and stir to combine. Pour into a 13x9x2 inch casserole dish.
Mix the Parmesan and the panko together and sprinkle over the top of the casserole.
Bake for 20 to 25 minutes or until the sauce is bubbly and the top is golden.
Makes 6 servings
Mexican Street Corn
4 cups corn kernels - can be frozen
2 tablespoons mayonnaise
1/2 cup cotija cheese - crumbled
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder - see recipe
3 tablespoons cilantro leaves - minced
2 tablespoons olive oil
In a large skillet over medium heat add the olive oil and heat to shimmering.
Add the corn to the skillet and cook until starting to brown about 3 to 5 minutes.
Put the corn in a bowl and add the remaining ingredients. Mix well.
Makes 4 servings
Mexican Street Corn Pasta Salad
2 cups bow tie pasta - cooked
3 whole green onions - sliced
1 small red onion - minced
1 small jalapeño pepper - seeded and diced
1/2 cup cotija cheese - crumbled
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cups Mexican Street Corn - see recipe
In a large bowl add the pasta, green onions, red onions, corn, jalapeño and cheese. Mix well.
In a small bowl add the mayonnaise, sour cream, lime juice, cumin and chili powder. Mix well.
Add the dressing to the pasta and mix well. Refrigerate for at least 1 hour.
Makes 4 servings
Loaded Baked Potato Salad
1 cup sour cream
6 slices bacon - cooked and crumbled
6 whole green onions - finely sliced
1 cup cheddar cheese - shredded
6 medium Yukon Gold potatoes - cubed
Dressing:
3 tablespoons white wine vinegar
1 tablespoon olive oil
1 clove garlic- minced
1 cup mayonnaise
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/2 teaspoon seasoned pepper
1 tablespoon Dijon mustard
In a large saucepan or Dutch oven bring a pot of water to boil. Add potatoes and cook for 20 to 25 minutes or until tender when pierced. Drain and cool.
Add bacon, green onions, cheese and garlic to the potatoes.
In a small bowl mix the dressing ingredients together.
Add the dressing to the potatoes and mix well.
Cover and chill for at least 4 hours or overnight.
Makes 8 servings
Crockpot Hawaiian Chicken
2 pounds boneless, skinless chicken breasts or thighs
20 ounces pineapple chunks in juice
1/3 cup low sodium soy sauce
1 medium red bell pepper - seeded and diced
1 medium yellow bell pepper - seeded and diced
1 tablespoon grated fresh ginger root
2 tablespoons no salt added tomato paste
1 clove garlic minced
1 small onion minced
Cut the chicken into cubes about the size of the pineapple chunks.
Mix the pineapple juice, soy sauce, brown sugar, ginger root, garlic and tomato paste together.
Add the chicken, bell peppers and onions to the crockpot.
Pour the liquid over the chicken and vegetables.
Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
Makes 4 servings
Cowboy Spaghetti
16 ounces spaghetti - cooked
6 slices bacon - diced
1 pound lean ground beef
1 medium onion - diced
2 cloves garlic - minced
1 tablespoon Worcestershire sauce
14 1/2 ounces diced fire roasted tomatoes
1 cup low sodium beef broth
8 ounces no salt added tomato sauce
1 cup cheddar cheese - shredded
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 teaspoon Tabasco or other hot sauce
In a medium skillet over medium heat cook the bacon until crisp. Put on a paper towel lined plate. Crumble when cool.
Add the ground beef and onions to the skillet. Cook until no pink remains or until the beef and the onions have softened. Add the garlic and cook for 30 seconds.
Add the salt, pepper, Worcestershire sauce, Tabasco and beef broth. Turn the heat to medium low. Cook for 3 minutes.
Break spaghetti in half and add to the beef.
Add the tomatoes and tomato sauce. Add half of the bacon. Mix well. Cover and cook for 20 minutes.
Remove the lid and sprinkle with the cheese and the remaining bacon.
Makes 4 servings
Italian Drunken Noodles
16 ounces wide egg noodles
1 pound Italian sausage
1 large red bell pepper - seeded and diced
1 large yellow bell pepper - seeded and diced
1/2 cup white wine
1 medium onion - thinly sliced
28 ounces no salt added diced tomatoes drained
1 teaspoon Italian Seasoning - see recipe
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
Make the noodles accordingly to package instructions and drain.
In a large skillet over medium heat add the sausage, onions and peppers. Cook until the sausage has browned and the onions and peppers have softened about 3 to 4 minutes. Add the garlic and cook for 30 seconds.
Add the salt, pepper, crushed red pepper and Italian seasoning and mix well.
Add the wine and cook until reduced by half.
Add the tomatoes and cook for 3 minutes.
Makes 6 servings
Italian Seasoning
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried thyme
1/2 teaspoon crushed red pepper flakes
Mix everything together and store in a jar with a lid.
Makes 18 servings
