Individual Au Gratin Potatoes

Prep Time - 10 minutes
Cook time - 55 minutes

Servings - 6

Ingredients:

6 large baking potatoes
cooling spray
2 tbsp.  unsalted butter
2 tbsp all purpose flour
1/2 tbsp Italian seasoning
1 tsp iodized Salt
3/4 tsp ground black pepper
2 cups heavy whipping cream
8 oz Swiss cheese block, grated

Directions:

Preheat oven to 350F.

Peel and thinly slice the potatoes.

Coat 65 ramekins with cooking spray.  Divide sliced potatoes evenly among ramekins.

Melt butter in a small saucepan.  Add flour, Italian seasoning, salt and pepper and stir.

Add heavy whipping cream, stir and bring to a simmer.

Add the Swiss cheese, stir until melted.

Once cheese is melted, place 1/3 cup of sauce into each ramekin over the potatoes.

Cover each ramekin with aluminum foil.  Bake int he oven for 50-55 minutes.  Uncover for the last 5 minutes.

Courtesy of ALDO Test kitchen.

Italian Sausage Dressing Cups

Prep Time - 20 minutes
Cook time - 55 minutes

Servings - 6

Ingredients:

Cooking spray
8 oz. mild Italian sausage, thawed and casings removed
1 tbsp vegetable oil
2 onions, diced
2 carrots, peeled and diced
2 tbs of celery, diced
14 oz canned chicken broth
1/2 tsp ground black pepper
1/2 tsp. iodized salt
1/2 tsp Italian seasoning
12 oz brown and serve rolls, diced
2 large eggs, beaten

Directions:

Preheat oven to 400F.  Lightly spray a 12 cup muffin pan with nonstick spray.

In a large saute pan, brown and crumble Italian sausage over medium high heat, about 10 minutes.

Remove sausage and set aside, add vegetable oil.  Reduce heat to medium; add onions, carrots and celery.  Saute until vegetables are clear and soft.

Add chicken broth and bring to a boil, reduce heat and simmer for 10 minutes.  Transfer vegetables to a large bowl to cool.

Add black pepper, salt and Italian seasoning.  Taste, adjust seasoning if necessary.

Toast diced rolls on a baking sheet until crisp, about 10 minutes.

Add rolls, Italian sausage and beaten eggs to the vegetable mixture, stir to combine.

Place 1/2 cup of roll mixture into each muffin tin.

Bake for 30 minutes, until toothpick comes out clean and dressing cups and lightly browned.

Courtesy of ALDI Test Kitchen.

Caramel Apple Bread Pudding

Prep time - 20 minutes
Cook time - 1 hour

Servings:  24

Ingredients:

Cooking Spray
2 12 oz packages of King's Hawaiian Sweet Rolls
21 oz apple pie filling
8 large eggs
32 oz pumpkin spice coffee creamer
14 oz caramel apple dip, divided
1 tsp iodized salt
1 tsp ground cinnamon
1 tsp pure vanilla
1 cup brown sugar

Directions:

Preheat oven to 350F

Spray a glass 13 x 9 inch pan with cooking spray

Cut rolls into bite size pieces and place in pan.

Chop apple pie filing into bite size pieces.  In a medium bowl, combine pie filling, eggs, creamer, half of caramel apple dip, seasonings, vanilla and brown sugar.  Whisk until fully incorporated.

Pour over rolls, mix gently until liquid is absorbed.  Mixture should be moist.

Bake for 45 minutes or until top springs back when lightly touched.

Cool and drizzle with remaining caramel apple dip.

courtesy of ALDI Test Kitchen

Green Bean Casserole - Not the Classic version

What's a midwest holiday if it doesn't have a recipe for Green Bean Casserole?

Prep time - 10 minutes
Cook time - 40 minutes

Servings 4-6

Ingredients:

6 slices center cut bacon
16 oz extra fine green beans
2 tbsp water
2 tbsp unsalted butter, room temp
15.25 oz whole kernel corn, drained
8 oz cream cheese, room temp
1/2 cup mayonnaise
1/2 tsp iodized salt
1/2 tsp ground black pepper
1 cup french fried onions

Directions:

Preheat oven to 400F

Bake 6 slices of bacon until crispy, about 12 minutes and drain.  Chop coarsely and reserve.

Cook green beans in a microwave safe container with 2 tablespoons of water for 6 minutes.  Drain and chop green beans in half.

In a medium bowl, combine all ingredients EXCEPT onions, mix thoroughly.

Coat a 9 x 12 inch pan with cooking spray; add the mixture, top with the onions.

Cover and bake for 35-40 minutes.

Courtesy of ALDI Test Kitchen

Twice Baked Sweet Potato

Prep Time - 5 minutes
Cook time - 1 hour
Serves 4

Ingredients:

4 large sweet potatoes
1 Tbsp vegetable oil
2 Tbsp. iodized salt, divided
9 oz. flat leaf spinach
6 oz dried cranberries
2 tsp ground black pepper
4 oz honey goat cheese, crumbled*

Directions:

Preheat oven to 350F

Rinse potatos with cool water.  Place on a baking sheet and drizzle with oil and 1 tablespoon salt.  Bake for 45 minutes or until fork tender.

Cut a 3 inch slit in top of each potato and scoop insides into a medium size bowl.  reserve skins.  Mash together with spinach, dried cranberries, pepper and remaining salt.

Divide mixture into four portions and spoon into reserved skins.  Top with crumbled goat cheese and bake for 10 minutes or until cheese has melted.

Courtesy of ALDI Test Kitchen

*I think you could substitute whatever cheese you happened to like if you didn't like goat cheese.

Butternut Squash and Cranberry Couscous

I just love Couscous and when I saw this recipe...yummmm.

Prep time - 15 minutes
Cook time - 20 minutes

Servings - 7

Ingredients:

4 cups peeled and diced butternut squash
1 tbsp +1 tsp 100% pure olive oil, divided
1 tsp iodized salt, divided
1 tsp ground black pepper, divided
5 oz dried cranberries
4 cups water, divided
10 oz. original couscous
2/3 cup sliced almonds, toasted
1/3 cup diced celery
zest of 1 lemon
4 tbsp lemon juice (about 2 lemons)

Directions:

Preheat oven to 400F

In a medium bowl, toss butternut squash with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Place on baking pan.  Bake for 15 minutes or until tender.

In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water.  Soak for one minute.  Drain.

In a medium saucepan, bring 2 cups water, 1/2 teaspoon salt and 1 tablespoon olive oil to a boil.  Stir in couscous and cover, remove from heat.  Let stand 5 minutes.  Remove cover, fluff and allow to cool for 10 minutes.

In a large bowl, combine the couscous, butternut squash, cranberries and remaining ingredients.  Serve at room temperature.

Courtesy of ALDI Test Kitchen

Parmesan Zucchini

Prep time - 10 minutes

Cook time - 10 minutes

Serves 6

Ingredients:

1 tbsp 100% pure olive oil

1 onion, thinly sliced

1 clove garlic, minced

4 zucchini, sliced

1/2 tsp iodized salt

1/4 tsp ground black pepper

1/4 cup shredded Parmesan Cheese

Directions:

In a large saute pan, heat the oil over high heat.  Saute the onions until they begin to soften.

Add the garlic, saute one minute.  Add the sliced zucchini.  Cook covered, until the zucchini is crisp and tender.

Season with salt and pepper.  Toss with Parmesan cheese.

from the ALDI Test Kitchen

Happy Thanksgiving 2013!

Here is what I am having today.

Appetizers -      mixed nuts
Main -               mixed lettuce greens with dried cranberries
                          Rock Cornish Hens
                          Stuffing with onions and water chestnuts
                          garlic mashed potatoes
                          peas (my favorite veggie after potatoes)
                          Cornbread

Dessert -            My favorite dessert is apple pie but since it will only be me, I'm not going to make a full pie.  Instead I think I will make peanut butter cookies.  They freeze well so I can just have one or two if I wish.  They also are in memory of my oldest brother Tony (aka Santa) who loved peanut butter cookies.  They were his favorite and since Christmas time is right behind Thanksgiving, it will be a nice move into that.  :)

I think I'm full just reading about what I will be making!  LOL.  I will be posting up a couple more recipes for you.  All from the Aldi's test kitchen.  They sound like good holiday ones.

I hope everybody has a safe and wonderful holiday.

Jamie's Cranberry Spinach Salad

From allrecipes.com

Ingredients 

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds

• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

• PREP10 mins
• COOK10 mins
• READY IN20 mins

Roasted Chicken with Dried Fruit

Prep Time - 15 minutes
Cook time - 1 hour

Serves 6

Ingredients:

1 tsp ground black pepper, plus additional to taste
1/2 tsp iodized salt, plus additional to taste
1 tsp Italian seasoning
2 garlic cloves, minced
2 tbsp extra virgin olive oil
3 lbs Fresh Chicken Thighs
2 cups Chicken Broth
1 cup Dried Apricots
1 cup Pitted Prunes
1 cup Dried Cherries
1 tbsp unsalted butter
3 tbsp all purpose flour
2 cups chardonnay

Directions:

Preheat oven to 425F.

In a small bowl, combine black pepper, salt, Italian seasoning, garlic and olive oil.  Apply spice mixture to chicken.

Place chicken in roasting pan with chicken broth, apricots, prunes and cherries.  Roast in oven for 45 minutes until internal temperature of chicken reaches 165 degrees.  Strain chicken broth, reserve.

In a medium saucepan, saute butter for 30 seconds, whisk in flour and cook for 2 minutes, whisking occasionally.

Pour win into pan and scrape bottom of pan.  Bring to a boil and reduce liquid by half.  Add reserved broth, bring to a simmer and cook for 10 minutes. Season to taste with pepper and salt.

Arrange chicken on a platter with dried fruit, serve sauce on side.

Courtesy of ALDI test kitchen.

Spinach Artichoke Bread

Spinach Artichoke Bread

Prep Time 10 minutes
Cook time  20 minutes

Ingredients:

8 oz cream cheese, softened
3/4 cup plain nonfat Greek yogurt
2 cups flat leaf spinach
2 tbsp water
12 oz artichoke quarters in water, drained
1 tsp onion powder
1/2 tsp garlic powder
1 tsp iodized salt
1/2 cup shredded mozzarella cheese, divided
1/4 cup Reggano Parmesan cheese
4 french rolls or 2 French baguettes

Directions:

Preheat oven to 375F

Using an electric mixer, beat cream cheese until smooth.  Add yogurt, continue mixing until smooth.  Reserve.

Place spinach and 2 tablespoons of water in a medium bowl.  Cover with plastic wrap and microwave for 2 minutes.  Let it sit 1 minute, then drain, squeezing spinach to remove excess water.  Allow to cool.
Chop spinach and artichokes.  Fold into the cream cheese mixture.  Add onion powder,garlic powder, salt, 1/4 cup mozzarella and Parmesan.

Cut the French bread in half.  Slightly hollow each half by removing some of the bread from the middle.  Fill with the spinach artichoke mixture and level the filling.  Sprinkle with the remaining mozzarella.

Place the filled loaves on a baking sheet.  Bake for 15-20 minutes, until the filling is bubbly and the cheese on top is browned slightly.  Allow to cool for several minutes before slicing and serving.

Courtesy of Aldi test kitchen.

Party Poppers

It's the eve of Thanksgiving as well as the eve for Hanukkah.   So what is on the menu?  These might not be but I thought I'd post some holiday recipes that came from Aldi's.

Party Poppers
Prep time - 25 minutes
Cook time - 15 minutes
Servings - 2 dozen poppers

Ingredients:

8 oz. pitted dates
4 oz brie cheese round
6 oz slivered almonds
1 1/2 lb thick sliced hickory bacon
2 tsp ground black pepper.

Directions:

Preheat oven to 375 F.

cut dates in half, lengthwise.

Cut brie-size pieces, about the size of a peanut.

Place a piece of brie and 4 almond pieces of open half of date.  Place other half on top.

Quarter bacon slices, wrap tightly around stuffed date and secure with a toothpick.  Sprinkle with pepper.

Line a baking sheet with foil and place wrapped dates on top.  Bake for 15 minutes or until bacon is crispy.

serve warm.