Monday, March 9, 2009
Italian Tilapia
Wednesday, February 25, 2009
Tortellini Soup
Wednesday, February 18, 2009
Colorful Kielbasa
Ingredients:
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups water
1 tablespoon butter
1 pound smoked kielbasa, cut into 1/2-inch pieces
3/4 cup uncooked long grain rice
1 package (10 ounces) frozen peas
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded cheddar cheese
Directions:
Monday, January 26, 2009
Baked Tilapia
1/4 cup grated Parmesan cheese
3 Tablespoons butter, softened
1/4 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
Paprika
Directions:
Ingredients:
Friday, January 23, 2009
Baked Ziti
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 jars spaghetti sauce
2 bags mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped dried basil
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
In a large skillet, brown beef over medium heat. Add onions saute until tender. Drain off fat and add spaghetti sauce. Simmer for about 15 minutes.
Preheat oven to 350 degrees
In a lightly sprayed 13X9 baking dish, place some of the sauce in the pan. Place half the pasta in. Add the spaghetti sauce and spread mozzarella cheese, Parmesan cheese and sour cream on. Repeat layers till mozzarella cheese is on top.Sprinkle with basil.
Bake in preheated oven Covered for about 30 minutes or until cheese and sauce are bubbly.
Monday, January 19, 2009
Beef Stuffed (or not) Sopaipillas
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup water
1/4 cup evaporated milk ( I just used milk)
1-1/2 teaspoons canola oil (I used vegetable oil)
Additional oil for frying
FILLING:
1 pound ground beef
3/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
SAUCE:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 can (4 ounces) chopped green chilies
1/2 teaspoon onion powder
2 cups (8 ounces) shredded cheddar cheese
Directions:
Monday, December 15, 2008
Fish Tacos
3 Tilapia Fillets
2 TBS Olive Oil
dash of salt and pepper
dash of paprika
dash of oregano
1/2 head of cabbage (shredded)
8 corn tortillas
2limes
Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced (I didn't add this the cayenne gave it enough kick)
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper (I would cut back to 1/2 tsp.)
Directions:
Drizzle fish with olive oil and add a dash of salt, pepper, paprika, and oregano on both sides of fish. Place fish in a medium heat skillet. Cook fish on both sides for 3 minutes or until fish is flaky.
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Cut up cabbage into thin slices. Slighty warm tortillas in skillet and serve with gucamole, lime and white sauce.
The Results:
I love fish tacos and I have had a billon fish tacos in my life so I would have to say that they were average. Growing up we went to Mexico probably 4 or 5 times a year. So when we would go we always had fish tacos. I just wish I could recreate that prefect fish taco. I was trying to make these healthy though so maybe that is why these were just average. I remember the fish was fried but I am trying to eat somewhat healthy. Oh well....these were good for a healthy taco but just average for the Best fish taco. I got the White Sauce recipe from allrecipes. Also be careful of the cayenne pepper. It made the white sauce pretty hot. I would cut back on it.
Thursday, December 11, 2008
Shrimp Fettuccine Alfredo
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
Directions:
Friday, October 31, 2008
Chili
1-2 tsp olive oil (I didn't need to use olive oil )
1 medium onion, diced
1 stalk of celery, diced
6 cloves of garlic, chopped
1/2 red, yellow or orange bell pepper, diced (I used a green bell pepper)
1/2 jalapeno, diced (optional)
2 16 oz cans diced tomatoes
2 tsp cumin powder
3 tbsp chili powder
1 tsp black pepper
2 tsp salt
1/2 tsp oregano
1 tsp garlic powder
1 tsp sugar
2 tbsp vinegar
1 7 oz can of whole green chiles, diced (I used 2 4oz cans of diced green chilies)
2 15 oz cans of tomato sauce
1 16 oz kidney or black beans
2 16 oz can chili or pinto beans
Heat olive oil in a large Dutch oven. Once the pot is hot, add beef and cook for 2-3 minutes, stirring occasionally then add onions, celery, pepper, garlic and jalapeno (if using). Sauté for about 3-4 minutes before adding tomatoes, tomato sauce, green chiles and beans. Add all spices and vinegar, stir and either cook covered on low heat on the stove top,on low in your crock pot; or at 250 degrees in the oven. Cook all day stirring throughout the day if you can. Don't forget to take out the bay leaf before serving. Enjoy!
Friday, October 17, 2008
Chicken Noodle Soup
Ingredients:
1 Tbs. Olive Oil
2/3 cup onion (chopped)
1/2 cup celery (chopped)
48 oz box chicken broth
2 cans chicken broth
2 chicken breast (cooked)(shredded)
2/3 cup of sea shell noodles
4 carrots (sliced)
1/2 tsp. basil (dried)
1/2 tsp. oregano (dried)
salt and pepper
Directions:
In a large pot heat Olive Oil. Add in the celery and onions and cook until tender (5-6 minutes). Pour in chicken broth and add the chicken , sea shell noodles, carrots, basil, oregano, salt and pepper. Bring everything to a boil for about 5 minutes and then reduce the heat to a simmer for about 25 minutes.
The Results:
This soup is so easy to make and it is so good. My boys were sick so I made some soup and it was good on the chilly day that it was. I love making soups when it is cold. ENJOY!
Monday, October 13, 2008
Tuna Melt
Blog Chef recipe
Tuesday, October 7, 2008
Beef and Barley Soup
Ingredients:
1 1/2lb beef stew meat
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2-3 cloves garlic, finely chopped
2/3 cup frozen whole kernel corn, thawed
2/3 cup uncooked pearl barley
1 cup mushrooms (quartered)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5oz) diced tomatoes, undrained
3 cans (14 oz each) beef broth (I think you need 4 cans of broth)
1 cup frozen sweet peas, thawed
Directions:
1.Spray 5 to 6 quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.
2. Cover; cook on Low heat setting 9-10 hours
3. Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.
The Results:
This soup was super good. My only recommendation would be to add an extra can of broth and to add more salt and a LITTLE more pepper. You just will have to taste it to your liking. I also added the mushrooms. Add if you want. You could add in potatoes too. Everything else was perfect. My husband wanted his topped with cheese. I thought it was good without. It was a quick and easy dinner. I got the recipe out of my little crockpot recipe book. ENJOY!
Friday, October 3, 2008
White Enchiladas
INGREDIENTS:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups shredded cooked chicken breast meat (salt and pepper your chicken)
6 (12 inch) flour tortillas
1/4 cup milk (I used 1/3 cup)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Thursday, September 25, 2008
Hot Sloppy Joe Sandwiches
Pull all that good bread out and go feed it to the ducks.
Now fill them up
Of couse put cheese on top
Now wrap them all safe and tight.
Ohhh yeah!
I know my sandwiches are smoking. Hey like I say we couldn't wait to eat them any longer.
Ingredients:
1 1/2 lean ground beef
salt and pepper
1/2 onion (chopped)
1/2 green bell pepper (chopped)
1/2 or 1 whole can of olives (depends on how many olives you want in it)
1 can tomato soup
1/4 cup ketcup
2 Tbsp. mustard
1 Tbsp. Worcestershire sauce
2 Tbsp. vinegar
2 Tbsp. brown sugar
7 french sandwich rolls (I like Francisco roll)
2 cups of shredded cheese
7 sheets of tin foil
Directions:
Brown meat in skillet with onions and green bell peppers. Add remaining ingredients and simmer for 5 minutes.
Scoop of the bread inside the rolls to make room for the meat mixture. Add the meat and cheese to the rolls and wrap them in foil.
Bake at 350 for 15 minutes.
The Results:
I love these sandwiches. Maybe because my mom use to make something like this or maybe just cause they are quick and easy. I served them with celery sticks and called it dinner. ;) They are just too good not to try. The oven gives the rolls a little crisp and the cheese melts right on in. YUM!
Thursday, September 18, 2008
Deep Dish Lasagna
INGREDIENTS :
12 uncooked lasagna noodles
1 pound sweet Italian sausage (I used half ground beef and half sausage)
2/3 cup chopped onions
1/2 tablespoon minced garlic
2/3 cup chopped fresh parsley, divided
3 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
2 cups water
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil leaves
1 pound part-skim ricotta cheese
1 (10 ounce) package chopped spinach, thawed and squeeze dried
1/2 cup grated Parmesan cheese
3 eggs
2 teaspoons garlic salt
1/4 teaspoon ground black pepper
3 cups shredded mozzarella cheese
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
In lightly greased 9x13 inch baking dish, spread 2 cups sauce mix. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again and the last layer will be noodles, sauce and mozzarella cheese.
Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.
The Results:
I made this for company a couple days ago. It was really good. I did change a couple things. I did half ground beef and half sausage and I added about 1/2 to 1 teaspoon of salt to the sauce. Also you only need 10 noodles. Everything else was just perfect. Yummy! I served it with a salad and garlic bread. Also if you wanted just use your own spaghetti sauce. You can make it or pour it out of your favorite bottle of sauce. I won't judge you.:) I got this recipe from allrecipes.
Wednesday, September 17, 2008
Chicken,Rice and Black Bean Chimichanga
Monday, September 15, 2008
Chicken Tortilla Soup
1TBS Olive Oil
2-3 Chicken breasts (chopped into bite sized pieces) * I cut the pieces really tiny
1 medium onion (chopped)
3 cloves of garlic (minced)
2 tsp. chili powder
1 tsp. oregano
1 48 oz. box of swanson chicken broth (3lbs)
1 extra can of chicken broth
1 can corn
1 can of diced roasted green chilies
1/2 cup of salsa
1/2 cup of cooked rice
1 can diced tomatoes
Directions:
In a large stock pot put in olive oil & chicken pieces for about 5 minutes till they are cooked thru. Then add the onion & garlic & saute. Then add the chili powder & oregano. Then add everything else in except the cooked rice. Bring to a boil for about 5 minutes. Then let it simmer for about 20-25 minutes. Add the rice (cooked) at the end.
The Results:
I made this recipe up a little while ago. I love this soup and it makes alot so I am able to eat it through the week for lunch. This is my husbands favorite and I really don't think you can mess it up. Perfect on a nice cold day. Go make it. Yum!
You can serve it with cornbread or some good ol' drop biscuits. On top we always put cheese. We have used Pepperjack cheese, sharp cheese. You can put sour cream on top or crushed tortilla chips. Whatever floats your boat.:)
*** I posted this on here a while ago and wanted to update the pictures. Best soup!**
Tuesday, September 9, 2008
Baked Penne and Meatballs
Mushroom Marinara:
1/2 sweet yellow onion, diced
6 oz of button or cremini mushrooms, sliced thinly ( I used canned mushrooms)
3-4 cloves of garlic, chopped finely
1 28 oz can of crushed tomatoes ( I used diced tomatoes and smashed them)
1 15 oz can of tomato sauce
1 tsp balsamic vinegar
1 tbsp fresh parsley, chopped
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seeds, crushed ( I didn't have any)
1 tsp white sugar (I didn't use sugar because I'm not a big sweet sauce fan)
1 pinch of red pepper flakes
Sea salt and fresh cracked pepper to taste
1 lb lean ground beef (I used 93/7)
7 button mushrooms, diced finely (I had to use canned mushrooms )
1/4 sweet yellow onion, diced finely
1/4 cup of Italian style breadcrumbs
1 clove of garlic, minced
1 egg
1 tbsp fresh basil, chopped
1/2 tbsp fresh parsley, chopped
1/2 tsp fennel seed, crushed ( I didn't have any so I didn't use it.)
Sea salt and fresh cracked black pepper
1 tsp olive oil (for cooking)
Penne pasta, prepared per instructions
1 cup of mozzarella cheese, shredded
1/4 cup of Parmesan cheese, shredded
1 tbsp fresh basil