from thepioneerwoman.com
Prep Time: 15 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6
Ingredients
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Friday, June 18, 2010
restaurant style smashed potato
Prep Time: 5 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 4
Ingredients
5 whole Large Red Potatoes
1 stick Butter, Softened And Cut Into Pieces
5 slices Bacon, cooked and crumbled
2 whole Green Onions, Sliced
¾ cups Sour Cream
Salt To Taste (add Plenty!)
Freshly Ground Black Pepper To Taste (ditto!)
¾ cups French Fried Onions, More For Topping
Preparation Instructions
Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.
Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!
Ingredients
5 whole Large Red Potatoes
1 stick Butter, Softened And Cut Into Pieces
5 slices Bacon, cooked and crumbled
2 whole Green Onions, Sliced
¾ cups Sour Cream
Salt To Taste (add Plenty!)
Freshly Ground Black Pepper To Taste (ditto!)
¾ cups French Fried Onions, More For Topping
Preparation Instructions
Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.
Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!
pasta carbonara
from thepioneerwoman.com
Prep Time: 30 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 6
Ingredients
1 pound Bacon Or Pancetta
1 pound Linguine Pasta
1 whole Large Onion
8 cloves (to 12 Cloves) Garlic
1 cup White Wine (or Substitute Another Cup Of Stock)
1 cup Chicken Stock
4 whole Eggs
1-½ cup Parmesan Cheese
1 bunch Parsley
½ sticks Butter
1 Tablespoon (to 2 Tablespoons) Black Pepper
Preparation Instructions
First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.
While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.
Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff.
Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.
Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with Parmesan and parsley. And you’re done! Enjoy!
Prep Time: 30 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 6
Ingredients
1 pound Bacon Or Pancetta
1 pound Linguine Pasta
1 whole Large Onion
8 cloves (to 12 Cloves) Garlic
1 cup White Wine (or Substitute Another Cup Of Stock)
1 cup Chicken Stock
4 whole Eggs
1-½ cup Parmesan Cheese
1 bunch Parsley
½ sticks Butter
1 Tablespoon (to 2 Tablespoons) Black Pepper
Preparation Instructions
First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.
While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.
Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff.
Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.
Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with Parmesan and parsley. And you’re done! Enjoy!
oven roasted sweet potato fries
from recipezaar.com
Ingredients
2 lbs sweet potatoes (approx. 2 large potatoes)
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
salt
Directions
1Preheat the oven to 425.
2Wash and clean potatoes.
3In a large bowl, stir together the olive oil, paprika, and cumin and set aside.
4Cut the potatoes into medium"french fries".
5Toss the potatoes in the oil and spices until well coated.
6Arrange the potatoes in a single layer on a baking sheet prepared with cooking spray or lightly oiled.
7Bake for 25 to 40 minutes, stirring occasionally, until the fries are golden and crisp.
8Sprinkle with salt to taste and serve immediately.
Ingredients
2 lbs sweet potatoes (approx. 2 large potatoes)
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
salt
Directions
1Preheat the oven to 425.
2Wash and clean potatoes.
3In a large bowl, stir together the olive oil, paprika, and cumin and set aside.
4Cut the potatoes into medium"french fries".
5Toss the potatoes in the oil and spices until well coated.
6Arrange the potatoes in a single layer on a baking sheet prepared with cooking spray or lightly oiled.
7Bake for 25 to 40 minutes, stirring occasionally, until the fries are golden and crisp.
8Sprinkle with salt to taste and serve immediately.
mexican lasagna
from thepioneerwoman.com
Prep Time: 45 Minutes Cook Time: 35 Minutes Difficulty: Easy Servings: 8
Ingredients
4 cups Unprepared Rice
6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
4 whole (to 8) Tomatoes (up To You)
2 whole (to 3) Onions (up To You)
8 cloves (to 14 Cloves) Of Garlic (up To You)
Butter
Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
1 can (to 2 Cans) Black Or Pinto Beans (up To You)
3 pounds Lean Ground Beef
2 jars (16 Ounce) Salsa Verde
Flour Tortillas
3 packages (16 Ounces) Mexican Cheese Blend
1 jar (16 Ounce) Enchilada Sauce
3 cans Corn, Drained
Sour Cream, to taste
Cilantro, to taste
Preparation Instructions
Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste.
Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined.
Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.
Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.
Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected.
Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer.
Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly.
Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.
Bake at 375º for 25-35 minutes until cheese has melted and begins to brown a bit.
Enjoy!
Prep Time: 45 Minutes Cook Time: 35 Minutes Difficulty: Easy Servings: 8
Ingredients
4 cups Unprepared Rice
6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
4 whole (to 8) Tomatoes (up To You)
2 whole (to 3) Onions (up To You)
8 cloves (to 14 Cloves) Of Garlic (up To You)
Butter
Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
1 can (to 2 Cans) Black Or Pinto Beans (up To You)
3 pounds Lean Ground Beef
2 jars (16 Ounce) Salsa Verde
Flour Tortillas
3 packages (16 Ounces) Mexican Cheese Blend
1 jar (16 Ounce) Enchilada Sauce
3 cans Corn, Drained
Sour Cream, to taste
Cilantro, to taste
Preparation Instructions
Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste.
Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined.
Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.
Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.
Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected.
Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer.
Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly.
Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.
Bake at 375º for 25-35 minutes until cheese has melted and begins to brown a bit.
Enjoy!
baked pasta with zuchhini and mozzarella
from recipezaar.com
Ingredients
3/4 lb fusilli or orecchiette or ortini pasta
5 small zucchini, 1/2 inch slices
salt and pepper
1 (28 ounce) can Italian plum tomatoes, drained/chopped
8 black olives, sliced
3 tablespoons parmesan cheese, freshly grated
1 teaspoon fresh rosemary
1/2 lb mozzarella cheese, cut in 1/2 inch cubes
Directions
1Preheat oven to 350 degrees.
2In a large frying pan, heat oil.
3Saute Zucchini until lightly browned, about 5 minutes.
4Season with salt and pepper.
5Transfer to an oiled shallow casserole dish.
6Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
7Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
8Sprinkle with a little more salt and pepper; if desired.
9Gently mix together.
10Cover with the remaining mozzarella.
11Bake until cheese is melted and the top is slightly browned, about 15 minutes.
Ingredients
3/4 lb fusilli or orecchiette or ortini pasta
5 small zucchini, 1/2 inch slices
salt and pepper
1 (28 ounce) can Italian plum tomatoes, drained/chopped
8 black olives, sliced
3 tablespoons parmesan cheese, freshly grated
1 teaspoon fresh rosemary
1/2 lb mozzarella cheese, cut in 1/2 inch cubes
Directions
1Preheat oven to 350 degrees.
2In a large frying pan, heat oil.
3Saute Zucchini until lightly browned, about 5 minutes.
4Season with salt and pepper.
5Transfer to an oiled shallow casserole dish.
6Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
7Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
8Sprinkle with a little more salt and pepper; if desired.
9Gently mix together.
10Cover with the remaining mozzarella.
11Bake until cheese is melted and the top is slightly browned, about 15 minutes.
walnut basil pesto
from recipezaar.com
I have made this, but froze all of it, so I cant vouch for its tastiness...we'll see soon, its on deck to be served sometime in the next week...
Ingredients
2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Directions
1Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
2Blend until thoroughly combined.
3Add Parmesan and butter (if using) and blend 5-10 seconds more.
4Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
5Serve over pasta with bread and salad.
I made a double batch and froze all of it in ice cube trays.
I have made this, but froze all of it, so I cant vouch for its tastiness...we'll see soon, its on deck to be served sometime in the next week...
Ingredients
2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Directions
1Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
2Blend until thoroughly combined.
3Add Parmesan and butter (if using) and blend 5-10 seconds more.
4Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
5Serve over pasta with bread and salad.
I made a double batch and froze all of it in ice cube trays.
chicken enchilada ring
from kellyskornerrecipes.blogspot.com
Ingredients:
2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
Ingredients:
2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
BETTER than olive gardens alfredo sauce
from recipezaar.com
Ingredients
1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
Directions
1Melt butter in medium saucepan over medium/low heat.
2Add the garlic, cream, white pepper and bring mixture to a simmer.
3Stir often.
4Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6While the sauce cooks, boil noodles for 3-5 minutes.
7Place pasta on serving plates and spoon sauce over pasta.
Ingredients
1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
Directions
1Melt butter in medium saucepan over medium/low heat.
2Add the garlic, cream, white pepper and bring mixture to a simmer.
3Stir often.
4Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6While the sauce cooks, boil noodles for 3-5 minutes.
7Place pasta on serving plates and spoon sauce over pasta.
pf changs chicken lettuce wraps
from recipezaar.com
Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
1Make the special sauce by dissolving the sugar in water in a small bowl.
2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3Mix well and refrigerate this sauce until you're ready to serve.
4Combine the hot water with the hot mustard and set this aside as well.
5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6Bring oil to high heat in a wok or large frying pan.
7Saute chicken breasts for 4 to 5 minutes per side or done.
8Remove chicken from the pan and cool.
9Keep oil in the pan, keep hot.
10As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12When chicken is cool, mince it as the mushrooms and water chestnuts are.
13With the pan still on high heat, add another Tbsp of vegetable oil.
14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16Top with"Special Sauce".
Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
1Make the special sauce by dissolving the sugar in water in a small bowl.
2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3Mix well and refrigerate this sauce until you're ready to serve.
4Combine the hot water with the hot mustard and set this aside as well.
5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6Bring oil to high heat in a wok or large frying pan.
7Saute chicken breasts for 4 to 5 minutes per side or done.
8Remove chicken from the pan and cool.
9Keep oil in the pan, keep hot.
10As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12When chicken is cool, mince it as the mushrooms and water chestnuts are.
13With the pan still on high heat, add another Tbsp of vegetable oil.
14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16Top with"Special Sauce".
Chili's salsa
from kellyskornerrecipes.blogspot.com
CHILI'S SALSA
1 (14 1/2 oz.) can tomatoes and green chilies
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
and this is not on the recipe but we add: 1/4 teaspoon cilantro and juice from 1/2 lime
1. In food processor place jalapenos (optional) and onion and process for just a few seconds.
2. Add both cans of tomatoes, salt, sugar, cumin,cilantro and lime juice.
3. Process all ingredients until well blended but do not puree.
4. Place in covered container and chill.
5. Serve with your favorite tortilla chips!
CHILI'S SALSA
1 (14 1/2 oz.) can tomatoes and green chilies
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
and this is not on the recipe but we add: 1/4 teaspoon cilantro and juice from 1/2 lime
1. In food processor place jalapenos (optional) and onion and process for just a few seconds.
2. Add both cans of tomatoes, salt, sugar, cumin,cilantro and lime juice.
3. Process all ingredients until well blended but do not puree.
4. Place in covered container and chill.
5. Serve with your favorite tortilla chips!
Pepper Jack Roast Beef Sandwiches
from my friend Amanda at faithfoodfamily.blogspot.com
On Saturday, I cooked a roast in the slow cooker. No real recipe. Just cut up a bunch of red potatoes and carrots and placed them in the bottom of the crockpot. Placed the roast on top of those and poured in about 2 cups of beef broth. Then salt and peppered the roast. Cooked all day in the slow cooker.
Then I removed the roast and veggies and used the liquid to make a gravy. Just heated it in a sauce pan on the stove and added some corn starch that I had combined with a few tablespoons of cold water. Add corn starch mixture when the cooking liquid has come to a boil.
It was a large roast and I had leftovers. Only I was in the mood for something with a bit of spice. So I created Open Faced Roast Beef Sandwiches covered with Pepperjack Cheese! It was delicious! Sorry that the picture didn't come out well. It was night out when I made this and I couldn't get good lighting.
Open Faced Pepperjack Roast Beef Sandwiches
leftover roast
leftover gravy
sliced sourdough bread
sliced pepperjack cheese
butter
Heat roast beef and gravy together in a saucepan until nice and hot. Keep on low to keep warm while you grill the bread.
In a nonstick skillet over medium heat, place a small pat of butter and let it melt. Then grill one side of your bread, flip over and toast up the other side. Repeat with desired number of pieces of bread.
Top grilled bread with meat and gravy, then add a slice of pepperjack cheese. Warm for a few seconds in the microwave to get cheese all melty. Serve with veggies from roast.
This was so good! I also really think the sourdough bread really helped make this dish. So I recommend you try it. I use the kind like Cracker Barrel sells. Enjoy!
On Saturday, I cooked a roast in the slow cooker. No real recipe. Just cut up a bunch of red potatoes and carrots and placed them in the bottom of the crockpot. Placed the roast on top of those and poured in about 2 cups of beef broth. Then salt and peppered the roast. Cooked all day in the slow cooker.
Then I removed the roast and veggies and used the liquid to make a gravy. Just heated it in a sauce pan on the stove and added some corn starch that I had combined with a few tablespoons of cold water. Add corn starch mixture when the cooking liquid has come to a boil.
It was a large roast and I had leftovers. Only I was in the mood for something with a bit of spice. So I created Open Faced Roast Beef Sandwiches covered with Pepperjack Cheese! It was delicious! Sorry that the picture didn't come out well. It was night out when I made this and I couldn't get good lighting.
Open Faced Pepperjack Roast Beef Sandwiches
leftover roast
leftover gravy
sliced sourdough bread
sliced pepperjack cheese
butter
Heat roast beef and gravy together in a saucepan until nice and hot. Keep on low to keep warm while you grill the bread.
In a nonstick skillet over medium heat, place a small pat of butter and let it melt. Then grill one side of your bread, flip over and toast up the other side. Repeat with desired number of pieces of bread.
Top grilled bread with meat and gravy, then add a slice of pepperjack cheese. Warm for a few seconds in the microwave to get cheese all melty. Serve with veggies from roast.
This was so good! I also really think the sourdough bread really helped make this dish. So I recommend you try it. I use the kind like Cracker Barrel sells. Enjoy!
breakfast casserole
from my friend amanda at faithfoodfamily.blogspot.com
Breakfast Casserole
1 bag of frozen shredded hashbrowns, thawed (I used 30oz package)
1 lb of sausage, cooked and crumbled
1 onion, diced and sauteed
2 cups of shredded cheese
1 can of evaporated milk
10 eggs
1-2 tsp of Mrs. Dash
salt and pepper to taste
Preheat oven to 350 degrees. Grease a 9x13 baking dish. In a very large bowl, mix together sausage, onion, hashbrowns, and 1 cup of cheese. Mix well and pour into baking dish. Then in the same bowl, add eggs, milk and seasonings. Mix well. Then pour over potato mixture in the dish. Bake for about 45 minutes to 1 hour and then add 1 cup of cheese to the top and bake for about 5-10 minutes longer. Enjoy!
Make sure your middle gets done. I had trouble with that. I ended up baking mine a bit longer. I think next time I might use less hashbrowns as well. That might help it bake faster in the middle. Mine was pretty thick.
This was definitely a kid friendly dish as well. The kids really enjoyed it!
Breakfast Casserole
1 bag of frozen shredded hashbrowns, thawed (I used 30oz package)
1 lb of sausage, cooked and crumbled
1 onion, diced and sauteed
2 cups of shredded cheese
1 can of evaporated milk
10 eggs
1-2 tsp of Mrs. Dash
salt and pepper to taste
Preheat oven to 350 degrees. Grease a 9x13 baking dish. In a very large bowl, mix together sausage, onion, hashbrowns, and 1 cup of cheese. Mix well and pour into baking dish. Then in the same bowl, add eggs, milk and seasonings. Mix well. Then pour over potato mixture in the dish. Bake for about 45 minutes to 1 hour and then add 1 cup of cheese to the top and bake for about 5-10 minutes longer. Enjoy!
Make sure your middle gets done. I had trouble with that. I ended up baking mine a bit longer. I think next time I might use less hashbrowns as well. That might help it bake faster in the middle. Mine was pretty thick.
This was definitely a kid friendly dish as well. The kids really enjoyed it!
fresh green bean bundles
from recipezaar.com
Ingredients
2 lbs fresh green beans, trimmed
1/2 lb bacon, cut in half crosswise
1 cup firmly packed brown sugar
1 tablespoon chili powder
1/2 cup butter, melted
Directions
1Preheat oven to 350 degrees; line a rimmed baking sheet with heavy-duty aluminum foil.
2In large saucepan, combine beans and water to cover.
3Bring to a boil over medium-high heat; reduce heat, and simmer 3 minutes; drain; plunge beans into ice water to stop the cooking process and drain again.
4Wrap about 5 beans in 1 slice bacon.
5Place seam side down on prepared baking sheet.
6Repeat process with remaining beans and bacon.
7In small bowl, combine brown sugar, chili powder and butter.
8Spoon mixture over green bean bundles.
9Bake 30-40 minutes, or until bacon is crisp.
10Serve immediately.
Ingredients
2 lbs fresh green beans, trimmed
1/2 lb bacon, cut in half crosswise
1 cup firmly packed brown sugar
1 tablespoon chili powder
1/2 cup butter, melted
Directions
1Preheat oven to 350 degrees; line a rimmed baking sheet with heavy-duty aluminum foil.
2In large saucepan, combine beans and water to cover.
3Bring to a boil over medium-high heat; reduce heat, and simmer 3 minutes; drain; plunge beans into ice water to stop the cooking process and drain again.
4Wrap about 5 beans in 1 slice bacon.
5Place seam side down on prepared baking sheet.
6Repeat process with remaining beans and bacon.
7In small bowl, combine brown sugar, chili powder and butter.
8Spoon mixture over green bean bundles.
9Bake 30-40 minutes, or until bacon is crisp.
10Serve immediately.
Kellys green bean bundles
from kellyskornerrecipes.blogspot.com
Ingredients:
2 or 3 cans of whole green beans
Bacon slices
1 stick of butter
1 cup of brown sugar
tsp of garlic salt
Wrap a handful of green beans in half a slice of bacon. That makes one bundle - keep going for as many bundles as you would like to have. Melt a stick of butter and stir in one cup of brown sugar (more or less depending on how sweet you would like it). Add a teaspoon of garlic salt. Pour over bundles. Bake at 350 for 30 minutes. Then put under the broiler for 4-5 minutes at the end. DELICIOUS!
Ingredients:
2 or 3 cans of whole green beans
Bacon slices
1 stick of butter
1 cup of brown sugar
tsp of garlic salt
Wrap a handful of green beans in half a slice of bacon. That makes one bundle - keep going for as many bundles as you would like to have. Melt a stick of butter and stir in one cup of brown sugar (more or less depending on how sweet you would like it). Add a teaspoon of garlic salt. Pour over bundles. Bake at 350 for 30 minutes. Then put under the broiler for 4-5 minutes at the end. DELICIOUS!
blueberry streusel muffins
Ingredients
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries or canned blueberries, drained
STREUSEL TOPPING
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter
Directions
1Heat oven to 400 degrees.
2Grease bottoms only of 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or paper lined cups.
3Beat the milk, oil, vanilla extract and egg.
4Stir in the flour, sugar, baking powder & salt all at once until flour is moist (should be lumpy). Add the blueberries, combine and divide batter evenly among muffin cups.
5Sprinkle each using about 2 tsp of the prepared topping.
6Bake 20-25 minutes or until golden brown.
7Remove from pan right away.
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries or canned blueberries, drained
STREUSEL TOPPING
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter
Directions
1Heat oven to 400 degrees.
2Grease bottoms only of 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or paper lined cups.
3Beat the milk, oil, vanilla extract and egg.
4Stir in the flour, sugar, baking powder & salt all at once until flour is moist (should be lumpy). Add the blueberries, combine and divide batter evenly among muffin cups.
5Sprinkle each using about 2 tsp of the prepared topping.
6Bake 20-25 minutes or until golden brown.
7Remove from pan right away.
tomato-cucumber stacks with fresh mozzarella
Ingredients
1 medium cucumber, sliced 1/4-inch
2-3 tomatoes, sliced 1/4-inch (preferably vine-ripened)
1/4 red onion, very thinly sliced
8 large fresh basil leaves, chopped
3 tablespoons good quality balsamic vinegar
1 tablespoon good quality olive oil
2-3 cloves garlic, minced
1 pinch sugar
1 pinch red pepper flakes
fresh mozzarella cheese, , sliced 1/4-inch (, fromaggio di buffalo)
Directions
1Combine vinegar and oil in small bowl; whisk in garlic, sugar and red pepper flakes.
2Arrange in individual stacks, or together on a serving platter, as follows: Cucumber, tomato, onion, mozzarella.
3Repeat layers as necessary.
4Scatter basil leaves liberally.
5Drizzle vinaigrette; best if flavors are left to marinate for one hour.
1 medium cucumber, sliced 1/4-inch
2-3 tomatoes, sliced 1/4-inch (preferably vine-ripened)
1/4 red onion, very thinly sliced
8 large fresh basil leaves, chopped
3 tablespoons good quality balsamic vinegar
1 tablespoon good quality olive oil
2-3 cloves garlic, minced
1 pinch sugar
1 pinch red pepper flakes
fresh mozzarella cheese, , sliced 1/4-inch (, fromaggio di buffalo)
Directions
1Combine vinegar and oil in small bowl; whisk in garlic, sugar and red pepper flakes.
2Arrange in individual stacks, or together on a serving platter, as follows: Cucumber, tomato, onion, mozzarella.
3Repeat layers as necessary.
4Scatter basil leaves liberally.
5Drizzle vinaigrette; best if flavors are left to marinate for one hour.
tomato cucumber mozzarella salad
Ingredients
3 cucumbers, peeled,quartered lengthwise & sliced
4 tomatoes, halved and quartered
2 cloves garlic, chopped
6-8 green onions, tops only,chopped
4 ounces mozzarella cheese, cut into small cubes
1 cup olive oil
1 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
salt & pepper
Directions
1Combine 1st 5 ingredients and toss.
2Mix oil& vinegar, add seasoning and whisk thoroughly.
3Pour over salad.
4Drain& set aside dressing that runs off.
3 cucumbers, peeled,quartered lengthwise & sliced
4 tomatoes, halved and quartered
2 cloves garlic, chopped
6-8 green onions, tops only,chopped
4 ounces mozzarella cheese, cut into small cubes
1 cup olive oil
1 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
salt & pepper
Directions
1Combine 1st 5 ingredients and toss.
2Mix oil& vinegar, add seasoning and whisk thoroughly.
3Pour over salad.
4Drain& set aside dressing that runs off.
fiesta corn cucumber salad
Ingredients
1 cucumber, seeded and chopped (not peeled)
1 (8 3/4 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
4 teaspoons white wine vinegar
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 teaspoon cumin
1/4-1/2 cup chopped fresh cilantro
salt and pepper
Directions
1Toss together all ingredients in a glass bowl.
2Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).
1 cucumber, seeded and chopped (not peeled)
1 (8 3/4 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
4 teaspoons white wine vinegar
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 teaspoon cumin
1/4-1/2 cup chopped fresh cilantro
salt and pepper
Directions
1Toss together all ingredients in a glass bowl.
2Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).
cucumber salsa
Ingredients
2 medium cucumbers, peeled,seeded,chopped
2 medium tomatoes, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded,minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
1 teaspoon fresh parsley, minced
2 teaspoons fresh cilantro, minced
1/2 teaspoon dried dill weed
1/2 teaspoon salt
Directions
1In a medium bowl stir together all ingredients.
2Cover and refrigerate at least one hour.
3Serve with tortilla chips.
2 medium cucumbers, peeled,seeded,chopped
2 medium tomatoes, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded,minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
1 teaspoon fresh parsley, minced
2 teaspoons fresh cilantro, minced
1/2 teaspoon dried dill weed
1/2 teaspoon salt
Directions
1In a medium bowl stir together all ingredients.
2Cover and refrigerate at least one hour.
3Serve with tortilla chips.
cucumber boats
Ingredients
2 medium ripe tomatoes, chopped into 1/4 inch pieces
1 1/2 teaspoons olive oil
1 teaspoon vinegar
1/4 teaspoon dried oregano
4 1/2 tablespoons feta cheese, finely crumbled
2 large cucumbers
salt & pepper
Directions
1In a small bowl. combine chopped tomatoes, oil, vinegar, oregano, salt, and pepper. Toss gently until well mixed. Chill until serving time. (at least a few hours).
2Just before serving, add feta cheese to tomatoes and mix well.
3Peel cucumbers and cut them in half lengthwise. Using a melon ball scoop or a spoon, scoop out and discard seeds. Pile tomato mixture into cucumbers.
4Serve right away.
5Preparation time does not include chilling time.
2 medium ripe tomatoes, chopped into 1/4 inch pieces
1 1/2 teaspoons olive oil
1 teaspoon vinegar
1/4 teaspoon dried oregano
4 1/2 tablespoons feta cheese, finely crumbled
2 large cucumbers
salt & pepper
Directions
1In a small bowl. combine chopped tomatoes, oil, vinegar, oregano, salt, and pepper. Toss gently until well mixed. Chill until serving time. (at least a few hours).
2Just before serving, add feta cheese to tomatoes and mix well.
3Peel cucumbers and cut them in half lengthwise. Using a melon ball scoop or a spoon, scoop out and discard seeds. Pile tomato mixture into cucumbers.
4Serve right away.
5Preparation time does not include chilling time.
blueberry banana bread
Ingredients
2 1/2 cups flour
1/2 cup reg. sugar
1/2 cup packed light brown sugar
1 tablespoon baking powder, plus
1/2 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup coconut
3 tablespoons vegetable oil
1/3 cup milk
1 egg
2 teaspoons vanilla
3 medium mashed bananas
1 cup chopped pecans
2 cups frozen blueberries
Directions
1In large bowl, mix all ingredients except blueberries for about 30 seconds.
2Fold in frozen berries.
3Pour into 2 greased 8 1/2x4 1/2x2 1/2 loaf pans that have been greased on the bottoms only.
4Bake in 350º oven for 55-60 minutes, til toothpick inserted in center comes out clean.
5Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool.
6When cool, wrap tightly with plastic wrap, keep refrigerated.
7Best the next day!
8*Ialways bake blueberries frozen in breads and muffins so they hold up perfectly, and you don't end up with a hollow blue hole, lol.
2 1/2 cups flour
1/2 cup reg. sugar
1/2 cup packed light brown sugar
1 tablespoon baking powder, plus
1/2 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup coconut
3 tablespoons vegetable oil
1/3 cup milk
1 egg
2 teaspoons vanilla
3 medium mashed bananas
1 cup chopped pecans
2 cups frozen blueberries
Directions
1In large bowl, mix all ingredients except blueberries for about 30 seconds.
2Fold in frozen berries.
3Pour into 2 greased 8 1/2x4 1/2x2 1/2 loaf pans that have been greased on the bottoms only.
4Bake in 350º oven for 55-60 minutes, til toothpick inserted in center comes out clean.
5Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool.
6When cool, wrap tightly with plastic wrap, keep refrigerated.
7Best the next day!
8*Ialways bake blueberries frozen in breads and muffins so they hold up perfectly, and you don't end up with a hollow blue hole, lol.
blueberry (or strawberry) and cream bread
Ingredients
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, softened
3/4 cup sugar
1/4 cup light brown sugar (use if you want a sweeter bread)
2 eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla
1 1/4 cups strawberries, fresh & coarsely chopped (do NOT use frozen) or fresh blueberries
3/4 cup walnuts (optional)
Directions
1Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
2In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
3Stir into flour mixture only until dry ingredients are moistened.
4Fold in strawberries and nuts.
5Pour into a greased 8 x 4 inch loaf pan.
6Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
7Let stand 10 minutes in pan.
8Turn out on rack to cool.
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, softened
3/4 cup sugar
1/4 cup light brown sugar (use if you want a sweeter bread)
2 eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla
1 1/4 cups strawberries, fresh & coarsely chopped (do NOT use frozen) or fresh blueberries
3/4 cup walnuts (optional)
Directions
1Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
2In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
3Stir into flour mixture only until dry ingredients are moistened.
4Fold in strawberries and nuts.
5Pour into a greased 8 x 4 inch loaf pan.
6Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
7Let stand 10 minutes in pan.
8Turn out on rack to cool.
baked apples and blueberries
Ingredients
8 whole apples, cored (orchard picked or store bought)
1/2 pint fresh blueberries
1/4 cup dark brown sugar
2 tablespoons butter
4 teaspoons cinnamon
3 tablespoons water
Directions
1Preheat oven to 350°F.
2Core apples with end of peeler.
3Generously sprinkle cinnamon in each apple, reserving some for topping.
4Place a few blueberries in each apple.
5Sprinkle dark brown sugar on top of blueberries.
6Layer with 1/2 pat of butter.
7Mound more blueberries on top.
8Sprinkle with remaining cinnamon.
9Place stuffed apples on glass baking dish and put a couple spoonfuls of water on bottom of dish.
10Bake for approximately 35 minutes or until fork soft.
11Serve whole or cut half way down into a fanning presentation.
12Substitute margarine for low-fat option.
8 whole apples, cored (orchard picked or store bought)
1/2 pint fresh blueberries
1/4 cup dark brown sugar
2 tablespoons butter
4 teaspoons cinnamon
3 tablespoons water
Directions
1Preheat oven to 350°F.
2Core apples with end of peeler.
3Generously sprinkle cinnamon in each apple, reserving some for topping.
4Place a few blueberries in each apple.
5Sprinkle dark brown sugar on top of blueberries.
6Layer with 1/2 pat of butter.
7Mound more blueberries on top.
8Sprinkle with remaining cinnamon.
9Place stuffed apples on glass baking dish and put a couple spoonfuls of water on bottom of dish.
10Bake for approximately 35 minutes or until fork soft.
11Serve whole or cut half way down into a fanning presentation.
12Substitute margarine for low-fat option.
"recipes to try" label explained...
I enjoy perusing websites for recipes that sound good. Usually I bookmark them in my "favorites" but I have noticed lately I am not really using that tool very much and there are some recipes I REALLY do want to try, so I am going to try to keep track of them this way. I will either copy and paste the entire recipe in the post, or I will include a link. I HAVENT TRIED these recipes yet, they havent been tweaked or anything....so I guess that is my disclaimer...I dont know if these really will be one of Melanie's Favorite recipes"...but it sounds like they have the potential...
blueberry zuchhini bread
Ingredients
3 eggs, beaten
1 cup oil
2 1/2 cups sugar
2 cups unpeeled grated zucchini (food processor works well)
2 teaspoons vanilla
1/2 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained
Directions
1Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
2Sift dry ingredients together and add to batter.
3Gently fold in blueberries.
4Pour into 2 greased and floured 8x4x2" loaf pans.
5Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
6Cool on rack and store in plastic wrap in refrigerator.
3 eggs, beaten
1 cup oil
2 1/2 cups sugar
2 cups unpeeled grated zucchini (food processor works well)
2 teaspoons vanilla
1/2 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained
Directions
1Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.
2Sift dry ingredients together and add to batter.
3Gently fold in blueberries.
4Pour into 2 greased and floured 8x4x2" loaf pans.
5Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.
6Cool on rack and store in plastic wrap in refrigerator.
Saturday, June 12, 2010
Green Bean chicken Casserole
1 package (6 ounces) long grain and wild rice mix
4 cups cubed cooked chicken
1 3/4 cups frozen french-style green beans
1 can condensed cream of mushroom soup-undiluted
1 can condensed cream of chicken and broccoli soup-undiluted (couldnt find, just used cream of chicken, and added in some frozen broccoli for good measure)
1 can (4 ounces) mushroom stems and pieces, drained (mushrooms dont like me, so I omitted and subbed frozen broccoli-see above ingredient note)
2/3 cup choppen onion
2/3 cup chopped green pepper (might omit next time)
1 envelope onion soup mix
3/4 coup shredded colby cheese (didnt have, just used mild cheddar)
ADDITIONAL INGREDIENT (for each casserole)
2/3 cup french-fried onion (I used a whole small can....we love those things!)
1. .Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into 2 greased 1.5 quart baking dishes. Sprinkle with cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 degrees for 25-30 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until onions are golden.
3. TO USE FROZEN CASSEROLE: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake for 60-65 minutes or until heated through. Uncover, sprinkle with frech-fried onion and bake 5 minutes longer.
2 casseroles (4-6 servings each)
4 cups cubed cooked chicken
1 3/4 cups frozen french-style green beans
1 can condensed cream of mushroom soup-undiluted
1 can condensed cream of chicken and broccoli soup-undiluted (couldnt find, just used cream of chicken, and added in some frozen broccoli for good measure)
1 can (4 ounces) mushroom stems and pieces, drained (mushrooms dont like me, so I omitted and subbed frozen broccoli-see above ingredient note)
2/3 cup choppen onion
2/3 cup chopped green pepper (might omit next time)
1 envelope onion soup mix
3/4 coup shredded colby cheese (didnt have, just used mild cheddar)
ADDITIONAL INGREDIENT (for each casserole)
2/3 cup french-fried onion (I used a whole small can....we love those things!)
1. .Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into 2 greased 1.5 quart baking dishes. Sprinkle with cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 degrees for 25-30 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until onions are golden.
3. TO USE FROZEN CASSEROLE: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake for 60-65 minutes or until heated through. Uncover, sprinkle with frech-fried onion and bake 5 minutes longer.
2 casseroles (4-6 servings each)
Tuesday, June 8, 2010
Chicken Tuscon
from the "Everything Meals for a Month Cookbook"
INGREDIENTS:
1 20 ounce jar salsa
2 (16 ounce) cans black beans (or 1/2 pound of dried black beans, cooked)
1 red bell pepper, chopped (I only had green)
6 corn tortillas
2 cups shredded cheddar cheese
1/2 cup sour cream
1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture.
3. Sprinkle with 1 cup cheese and bake at 350 for 25-35 minutes until bubbly and cheese begins to brown. Top with dollop of sour cream.
Serves 4
IF YOU WANT TO TRIPLE THIS RECIPE AS A FREEZER MEAL:
INGREDIENTS:
3 (20 ounce) jars salsa
6 (16 ounce) cans black beans (or 1.5 pounds of dried black beans, cooked)
3 red bell peppers, chopped (I only had green)
18 corn tortillas
6 cups shredded cheddar cheese
1/2 cup sour cream
1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture. Wrap and label. Reserve sour cream in refrigerator. Place remaining cheese in ziploc bag and attach to baking dish, and freeze.
3. TO THAW AND COOK: Thaw overnight in refrigerator. Sprinkle with cheese and bake at 350 degrees for 30-40 minutes until hot and cheese begins to brown. Top with dollop of sour cream.
Serves 12
INGREDIENTS:
1 20 ounce jar salsa
2 (16 ounce) cans black beans (or 1/2 pound of dried black beans, cooked)
1 red bell pepper, chopped (I only had green)
6 corn tortillas
2 cups shredded cheddar cheese
1/2 cup sour cream
1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture.
3. Sprinkle with 1 cup cheese and bake at 350 for 25-35 minutes until bubbly and cheese begins to brown. Top with dollop of sour cream.
Serves 4
IF YOU WANT TO TRIPLE THIS RECIPE AS A FREEZER MEAL:
INGREDIENTS:
3 (20 ounce) jars salsa
6 (16 ounce) cans black beans (or 1.5 pounds of dried black beans, cooked)
3 red bell peppers, chopped (I only had green)
18 corn tortillas
6 cups shredded cheddar cheese
1/2 cup sour cream
1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture. Wrap and label. Reserve sour cream in refrigerator. Place remaining cheese in ziploc bag and attach to baking dish, and freeze.
3. TO THAW AND COOK: Thaw overnight in refrigerator. Sprinkle with cheese and bake at 350 degrees for 30-40 minutes until hot and cheese begins to brown. Top with dollop of sour cream.
Serves 12
Monday, June 7, 2010
Three-Cheese Kielbasa Bake
from Freezer Pleasers
12 ounces uncooked elbow macaroni (I ended up using a pound of pasta)
2 pounds kielbasa or polish sausage, halved lengthwise and sliced (I used turkey smoked sausage)
1 tablespoon olive oil
2 medium zucchini quartered and sliced
2 medium onions, chopped
2 medium carrots, grated (didnt feel like grating it, so I just chopped it with the onions)
2 cloves garlic, minced
1 jar (26 ounces) pasta sauce
1 can (14.5 ounces) stewed tomatoes
1 egg lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded cheddar cheese (didnt have, so I used Mexican blend)
2 cups (8 ounces) mozzarella cheese
1. cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat, drain. Add the onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender.
2. stir in spaghetti sauce and tomatoes. bring to a boil. reduce heat; simmer, uncovered, for 15 minutes. drain macaroni.
3. in each of 2 greased 9x13 baking dishes, layer a fourth of the macaronie and meat sauce. Combine egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions.
4. Cool one casserole; cover and freeze for up to 2 months. Cover and bake the second casserole at 350 degrees for 15 minutes. Uncover; bake 15 minutes longer or until cheese is melted.
5. To use frozen casserole: thaw in the refrigerator for 24 hours. Remove from the fridge 30 minutes before baking. Cover and bake at 350 degrees for 35-40 minutes or until heated through.
8-10 servings each
TWEAKS
*(instead of the onions, carrots and garlic, I could have used the pureed seasoned veggies in the freezer and just added them with the sauce....might try that next time)
*Instead of 2 large casserole dishes, I split this between 4 smaller casserole dishes to make them easier to freeze and not have so many leftovers each time the dish is cooked.
12 ounces uncooked elbow macaroni (I ended up using a pound of pasta)
2 pounds kielbasa or polish sausage, halved lengthwise and sliced (I used turkey smoked sausage)
1 tablespoon olive oil
2 medium zucchini quartered and sliced
2 medium onions, chopped
2 medium carrots, grated (didnt feel like grating it, so I just chopped it with the onions)
2 cloves garlic, minced
1 jar (26 ounces) pasta sauce
1 can (14.5 ounces) stewed tomatoes
1 egg lightly beaten
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded cheddar cheese (didnt have, so I used Mexican blend)
2 cups (8 ounces) mozzarella cheese
1. cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage in oil over medium heat, drain. Add the onions, zucchini, carrots and garlic; cook and stir for 5-6 minutes or until crisp-tender.
2. stir in spaghetti sauce and tomatoes. bring to a boil. reduce heat; simmer, uncovered, for 15 minutes. drain macaroni.
3. in each of 2 greased 9x13 baking dishes, layer a fourth of the macaronie and meat sauce. Combine egg and ricotta cheese; spoon a fourth over sauce. Sprinkle with a fourth of the cheddar and mozzarella. Repeat layers. Top with green onions.
4. Cool one casserole; cover and freeze for up to 2 months. Cover and bake the second casserole at 350 degrees for 15 minutes. Uncover; bake 15 minutes longer or until cheese is melted.
5. To use frozen casserole: thaw in the refrigerator for 24 hours. Remove from the fridge 30 minutes before baking. Cover and bake at 350 degrees for 35-40 minutes or until heated through.
8-10 servings each
TWEAKS
*(instead of the onions, carrots and garlic, I could have used the pureed seasoned veggies in the freezer and just added them with the sauce....might try that next time)
*Instead of 2 large casserole dishes, I split this between 4 smaller casserole dishes to make them easier to freeze and not have so many leftovers each time the dish is cooked.
black bean helpful hints
not sure if this applies to ALL dried vs canned beans...but this is what I have found for black beans...
one 15 ounce can of beans = 1.5 cups of cooked beans (drained) = 1/4 pound dry beans (cooked)
1 pound of dry beans = 6 cups cooked beans (drained) = 4 cans (drained)
1.5 pounds dry beans = 9 cups cooked beans = 6 cans
also I PREFER to overnight soak my beans....but I rarely remember, so here are the directions for quick soak:
QUICK SOAK:
rinse and sort beans. to 1 lb of beans add 8 cups hot water. bring to a rapid boil and boil for 2 minutes. remove from heat. cover and let stand for 1 hour. drain soak water and rinse beans.
OVERNIGHT SOAK:
rinse and sort beans in a large pot. to 1 lb of beans add 8 cups cold water. let stand overnight or at least 6-8 hours. Drain soak water and rinse beans. (it has been suggested that when overnight soaking the beans, add 1 tbsp of plain yogurt or 1 tbsp of lemon juice to the soak water will help break down the gas producing enzymes and make the beans easier to digest)
COOKING DIRECTIONS:
add 6 cups hot water to drained and rinsed beans. Simmer gently with lid tilted until desired tnderness is reached, about 1 1/2-2 hours.
one 15 ounce can of beans = 1.5 cups of cooked beans (drained) = 1/4 pound dry beans (cooked)
1 pound of dry beans = 6 cups cooked beans (drained) = 4 cans (drained)
1.5 pounds dry beans = 9 cups cooked beans = 6 cans
also I PREFER to overnight soak my beans....but I rarely remember, so here are the directions for quick soak:
QUICK SOAK:
rinse and sort beans. to 1 lb of beans add 8 cups hot water. bring to a rapid boil and boil for 2 minutes. remove from heat. cover and let stand for 1 hour. drain soak water and rinse beans.
OVERNIGHT SOAK:
rinse and sort beans in a large pot. to 1 lb of beans add 8 cups cold water. let stand overnight or at least 6-8 hours. Drain soak water and rinse beans. (it has been suggested that when overnight soaking the beans, add 1 tbsp of plain yogurt or 1 tbsp of lemon juice to the soak water will help break down the gas producing enzymes and make the beans easier to digest)
COOKING DIRECTIONS:
add 6 cups hot water to drained and rinsed beans. Simmer gently with lid tilted until desired tnderness is reached, about 1 1/2-2 hours.
Sunday, June 6, 2010
Ham and Potato Casserole
tweaked from Southern Livings "Easy Weeknight Favorites"
my tweaks are highlighted RED
1 (26 ounce) package frozen shredded potatoes-(I actually ended up using a 30 ounce package)
1 (1 pound) ham slice, cut into bite sized pieces
1 (10.75 ounce) can cream of potato soup, (or any "cream of" soup) undiluted-(I used 2 cans of soup...1 didnt seem like enough)
1/2 teaspoon pepper
2 TBS minced onion (or to taste)...optional
1 TBS Mrs Dash-garlic and herb...optional
1/4 cup grated parmesan cheese
1 cup shredded sharp cheddar cheese
paprika
Combine first 4 (or six) ingredients; spoon mixture into a lightly greased 9x13 baking dish. Bake uncovered at 400 degrees for 25 minutes. sprinkle with cheeses (sprinkle parm first) and paprika. Bake 5 more inutes or until thoroughly heated.
6-8 servings
I am also trying this out as a freezer meal by dividing the potato mixture in half and putting into 2 smaller casserole dishes, one to be cooked the same time and temp, and one to be frozen and cooked later when needed.
my tweaks are highlighted RED
1 (26 ounce) package frozen shredded potatoes-(I actually ended up using a 30 ounce package)
1 (1 pound) ham slice, cut into bite sized pieces
1 (10.75 ounce) can cream of potato soup, (or any "cream of" soup) undiluted-(I used 2 cans of soup...1 didnt seem like enough)
1/2 teaspoon pepper
2 TBS minced onion (or to taste)...optional
1 TBS Mrs Dash-garlic and herb...optional
1/4 cup grated parmesan cheese
1 cup shredded sharp cheddar cheese
paprika
Combine first 4 (or six) ingredients; spoon mixture into a lightly greased 9x13 baking dish. Bake uncovered at 400 degrees for 25 minutes. sprinkle with cheeses (sprinkle parm first) and paprika. Bake 5 more inutes or until thoroughly heated.
6-8 servings
I am also trying this out as a freezer meal by dividing the potato mixture in half and putting into 2 smaller casserole dishes, one to be cooked the same time and temp, and one to be frozen and cooked later when needed.
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