Turkey Meatball Pasta Bake

I was looking through the starred posts on my Google reader when I came across this recipe from Reservations Not Required. I didn't realize quite how long this would take. I even used my Kitchen Aid mini chopper to chop the veggies and parsley. It was a good recipe - I wasn't sure how I would like the combo of sour cream and cream cheese, but it wound up tasting like a ricotta mixture. I would make this one again. Oh and the hubs took this picture with our new camera - it should be better than the pictures I've been posting :)

Turkey Meatball Pasta Bake

from Cooking with Paula Deen, September/October 2008

Makes about 8-10 servings

1 pound ground turkey

1/2 cup panko

1/4 cup minced green onion

1/4 cup minced red bell pepper (I omitted)

1 large egg

2 cloves garlic, minced

3 tablespoons chopped fresh parsley

1 teaspoon Italian seasoning

1/2 teaspoon salt

1 16 0z box rigatoni noodles, cooked and kept warm (I used rotini)

1 8 0z package cream cheese, softened

1/2 cup sour cream

Zesty Tomato Sauce, recipe follows

1 8 0z package shredded mozzarella cheese

1 5 oz package grated Parmesan

Preheat oven to 350. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over pan. Spray rack with non-stick cooking spray.

In a medium bowl, combine turkey, breadcrumbs, green onion, bell pepper, egg, garlic, parsley, Italian seasoning, and salt. Shape mixture into golf ball-size balls; place on prepared cooling rack. Bake 15-17 minutes or until lightly browned. Set aside.

Lightly grease 13x9 inch baking dish.

In a large bowl, combine hot cooked pasta, cream cheese and sour cream, stirring to combine. Spoon half of mixture into prepared baking dish. Top evenly with half of meatballs. Spoon half of Zesty Tomato Sauce over meatballs. Sprinkle evenly with mozzarella cheese. Repeat procedure with remaining noodle, meatballs and sauce. Sprinkle evenly with Parmesan cheese. Bake for 35-40 minutes or until hot and bubbly. Serve immediately.

Note: This dish can be made a day ahead of baking. It can also be prepared and frozen for up to 1 month. Thaw in refrigerator before baking.

Zesty Tomato Sauce

Makes about 6 1/2 cups

2 tablespoons vegetable oil

1 cup chopped onion

3 cloves garlic, minced

1 28 oz can crushed tomatoes

1 15 oz can tomato sauce

1 6 oz can tomato paste

1 tablespoon minced freshly parsley

1 teaspoon Italian seasoning

1 teaspoon sugar

1 teaspoon salt

In a large saucepan, heat oil over medium heat. Add onions and garlic; cook for 5 to 6 minutes, or until onion is tender. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat.

Trader Joe's Prize from Joelen

I am always amazed at the generosity of food bloggers. Recently I won an awesome contest sponsored by one of the nicest people I have met online, Joelen, from Joelen's Culinary Adventures. She has recently started a weekly contest called Foodie Freebie Friday. I won a few weeks ago, okay maybe a few months ago, and am just now getting around to blogging about it. The theme of my prize was a box of goodies from Trader Joe's. It was fun to receive this box and try out some new foods and snacks that I have never tried before!

Garlic Beef Enchiladas

I decided to make homemade enchiladas a few weeks ago. I used a recipe from the Taste of Home website. It came out very delicious. I especially liked the sauce. I served it with Spanish rice.

Garlic Beef Enchiladas

from Taste of Home

1 pound ground beef (I used a 1.3 lb package of ground turkey)

1 medium onion, chopped

2 tablespoons all-purpose flour

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon rubbed sage (I omitted since I don't have it on-hand)

1 can (14-1/2 ounces) stewed tomatoes (I used 1 can fire roasted tomatoes)

Sauce

4 to 6 garlic cloves, minced

1/3 cup butter

1/2 cup all-purpose flour

1 can (14-1/2 ounces) beef broth

1 can (15 ounces) tomato sauce

1 to 2 tablespoons chili powder

1 to 2 teaspoons ground cumin

1 to 2 teaspoons rubbed sage (I omitted since I don't have it on-hand)

1/2 teaspoon salt

10 flour tortillas (7 inches)

2 cups (8 ounces) shredded Colby-Monterey Jack cheese

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.

Pour about 1-1/2 cups sauce into an ungreased 13-in. x 9-in. baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.

Cover and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted.

Yield: 4-6 servings.

Baked French Toast Casserole with Maple Syrup

Last weekend, we had a nice breakfast for Easter morning. I made Paula Deen's recipe for Baked French Toast Casserole with Maple Syrup. I have made this recipe before and have always been pleased. It is very tasty, especially the topping. It is easy to make since you prepare it the night before and just bake it the next morning. It even reheats well in the microwave.
Baked French Toast Casserole with Maple Syrup

from Paula Deen

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.