Welsh Rarebit

 2 tbsp. Butter

2 tbsp. Flour

1/3 c. Whole Milk

1/2 c. Beer

1 tsp. (heaping) Dry Mustard

1/2 tsp. Paprika

1/4 tsp. Cayenne

2 dashes Worcestershire

1 1/2 c. Sharp Cheddar Cheese, Grated

Melt butter in a saucepan over low heat.
Sprinkle in flour and whisk together until combined. Cook over low heat for 2 minutes.
Pour in milk and beer, whisking constantly, and cook for an additional minute. Add mustard, paprika, and cayenne and whisk.
Add cheese and whisk slowly, cooking for a couple of minutes or until smooth, melted, and very hot.
Serve immediately (while hot) over toast. Sprinkle with chopped chives before serving.

https://www.thepioneerwoman.com/food-cooking/recipes/a11360/welsh-rarebit/

Turkey Devonshire

BREAD - toasted, cut in half to fit baking dish  (I toast and let sit out to dry)

BACON - 1/2 slices fried, enough to put on each slice of bread

TURKEY or chicken pieces

STOUFFER's WELSH RAREBIT 2 pkg for one pan - defrosted and diluted with a little milk for easier spreading

Spray baking dish, bread, bacon, turkey and cover with cheese sauce.  

Bake 350 for approx. 30 minutes until hot.  

From the kitchen of Jan Segal.

Creamy Spinach Baked Chicken Breasts

 -2 (8-ounce) boneless skinless chicken breasts 

-3/4 teaspoon table salt

-3/4 teaspoon ground black pepper

-2 cups chopped fresh spinach, stems removed 

-3 ounces cream cheese

-1/4 cup shredded cheddar cheese

-1/4 cup finely chopped sun-dried tomatoes

-1/2 teaspoon garlic powder

• Prepare Chicken: Preheat oven to 425 F. Slice each chicken breast in half; resulting pieces should be no thicker than 1/2 inch (Note 4). If moist, pat dry with paper towels. Spread out chicken pieces in single layer on baking tray lined with parchment paper. Season both sides of chicken pieces with salt and pepper. Set aside.
• Make Topping: Cook spinach on skillet on stovetop until wilted. Separately, microwave cream cheese until very soft, about 20 seconds. Stir together cooked spinach, softened cream cheese, cheddar, tomatoes, and garlic in bowl until well-mixed. Evenly spread mixture across tops of chicken pieces.
• Bake: Bake uncovered at 425 F until chicken is cooked through, about 20 minutes, depending on size of chicken pieces. Let cool at room temperature for about 5 minutes before serving (Note 5).

Balsamic Pot Roast

 

• 3-pound boneless chuck roast
• 1 tablespoon kosher salt
• 1 teaspoon black ground pepper
• 2 tablespoons extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 cups beef stock
• 2 dried bay leaves
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon xanthan gum (optional)
• Handful fresh flat-leaf Italian parsley, chopped (optional garnish)

1. Rinse the roast in cold water and pat dry with paper towels. Remove any hard fat. Season both sides of the roast with the salt and pepper.
2. Warm a Dutch oven or large heavy-bottomed pot over medium-high heat.
3. Add olive oil to the pot and sear both sides of the roast, about 3-5 minutes per side. Add bay leaves to your slow cooker. I like to use a 6-quart oval for this recipe.
4. Remove the roast from the pot and place it on top of your bay leaves in your slow cooker. Pour the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder into the pot. Bring to a boil. Stir occasionally, using a wooden spatula to scrape the browned bits from the bottom of the pot.
5. Once the liquid comes to a boil, pour into the slow cooker over the roast. Cover. Cook on high for 3 to 4 hours (until the roast is pull-apart tender) or 6-8 hours on low. When it is done the meat will pull apart with barely any effort. If you have to put muscle into it, let it cook another hour.
6. Remove the bay leaves. Use 2 forks to break the roast into chunks. Remove any large pieces of fat.
7. If you prefer to serve your roast in an au jus, it is ready to serve as is. To turn the au jus into a gravy, sprinkle the xanthan gum over the roast and stir to combine. Garnish with parsley if desired. Serve and enjoy!

Black Beans

 

• 1 teaspoon olive oil
• 1/2 cup chopped onions
• 3 cloves garlic, minced
• 1 (16 oz) can black beans, do not drain
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1/2 teaspoon salt

Instructions

• In a small sauce pan, heat the olive oil over medium heat. Add the onions and garlic and cook for 3-4 minutes, just until the onions begin to soften. 
• Add the undrained black beans, cilantro, cumin, and salt. Stir well and reduce heat to medium low. Allow to cook for 15-20 minutes, stirring occasionally. Taste and adjust seasonings to your liking. 
• Serve sprinkled with more chopped cilantro and cotija cheese if desired. Enjoy!

+++++++++++++++++++++

• 1 (16 ounce) can black beans
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh cilantro
• ¼ teaspoon cayenne pepper
• salt to taste

Ravioli in Creamy Pesto Sauce

 -2 package Ricotta Cheese Ravioli 
-1 Tbsp (15 ml) olive oil
-2 shallots, sliced thinly into half-moons
-salt and pepper to taste
-8 ounce jar pesto 
-12 ounce bag frozen peas
-1 ladle of hot pasta water
-8 ounces heavy cream
-1 tsp lemon zest (zest of one lemon)
-4 fistfuls baby spinach
-freshly grated parmesan cheese to taste
-1 cup toasted pine nuts, optional

Easy Hamburger Casserole

Ingredients

• 1 (1lb) box medium pasta shells
• 1lb ground beef
• 2 (10oz) cans tomato soup
• 2 cups shredded cheddar
• 1 cup shredded mozzarella
• 1/2 cup water
• 1 onion, diced
• garlil, salt & pepper to taste

Instructions

1. Cook and drain the pasta according to the package directions.

2. Meanwhile, preheat your oven to 375 degrees and grease and 9x13 baking dish.

3. In a large skillet, brown and chop the ground beef with garlic powder, salt and pepper (or any seasoning of your choice).

4. Add the cooked pasta, tomato soup, a half cup of water and HALF of the cheese to your skillet with the browned beef; stir and cook for 2-3 minutes over medium heat.

5. Pour the mixture into your greased dish and top with the remaining cheese.

6. Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes (I also like to turn the broiler on for the last 2-3 minutes to brown the cheese).

7. Serve immediately and store any leftovers in the fridge for up to 3 days.