Courtesy of Karen Rupp :)
Difficulty Level: Easy
Rating: 4 stars
Yummy!! That's all I have to say.
Cook rice (about 2 cups)
Cook bacon - keep 3 to 4 tbsp. of dripping (crumble bacon when cooked)
Cut up cabbage (about 1/2 head)
Cut up ham
Cut up green onions
Cook onions in bacon drippings until soft. Add cabbage until limp (almost clear). Add ham and rice. Add the bacon last and sprinkle with soy sauce.
Cafe Rio Chicken & Cilantro Ranch Dressing
honestly don't know where I found this recipe, but I made it tonight and it was delicious. I'm using the leftover chicken to make enchiladas tomorrow. Enjoy!
Chicken
2 lbs. chicken breasts
1/2 small bottle of Zesty Italian dressing
1/2 Tbsp. minced garlic
1 packet ranch dressing mix, mixed with 1/2 cup water - I omitted the water
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin
Place all ingredients in a crock pot. Cook on low 8-10 hours. Shred with fork and serve in salads, burritos, tacos... etc. Great for freezing.
Cilantro Ranch
1 packet ranch dressing mix (not buttermilk)
1 c. mayonaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice from 1 lime
1 jalapeno (if you want mild, remove the seeds)
Put all in a blender and mix. That's it!!
Cheddar Burgers
Courtesy of Betty Crocker
(http://www.bettycrocker.com/recipes/grilled-cheddar-burgers/03686bd4-d538-426b-8154-fb6ca38f5e66)
Difficulty Level: Medium
Rating: 3 1/2 stars
So, I wasn't sure how these burgers would turn out - and I was pleasantly surprised. They were delicious! And, my family seemed to really enjoy them as well. I used a kaiser roll I bought at Costco instead of the french bread, and it was really good. And you should know, I HATE cooked mushrooms - but I added them in and actually enjoyed it. Here you go:
1 lb. lean ground beef
1/4 cup finely chopped onion
1 (4-oz.) can Green Giant® Mushroom Pieces and Stems, drained
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
2 tablespoons margarine or butter, softened
8 diagonally cut slices French bread (1/2 inch thick)
4 (1-oz.) slices Cheddar cheese
1.In medium bowl, combine ground beef, onion, mushrooms, garlic powder, salt, pepper and Worcestershire sauce; mix well. Shape mixture into 4 oval-shaped patties, about 1/2 inch thick.
2.Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until thoroughly cooked, turning once. Remove patties from skillet; cover to keep warm. Drain drippings from skillet and discard; carefully wipe skillet with paper towels.
3.To assemble sandwiches, spread margarine on one side of each bread slice. With margarine on outside of sandwiches, assemble 4 sandwiches with cheese slices and ground beef patties.
4.Heat same skillet over medium heat until hot. Add sandwiches; cook about 1 minute on each side or until bread begins to brown and sandwich is hot. If desired, serve with ketchup, mustard or chili sauce.
Cheesy Enchilada Stacks
Courtesy of Chef in Training
http://www.chef-in-training.com/2011/09/cheesy-enchilada-stack.html
I made these last night and everyone really liked them. We did make two stacks instead of one. Pretty simple recipe - and a different alternative to enchiladas. Hope you enjoy:
- 1 lb. Lean ground beef
- 2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)
- 6 (8 inch) flour tortillas
- 1 (8 oz) bag Shredded Cheddar Cheese
- 1 (16 oz) can refried beans (or you can make your own)
- 2 (4 oz) cans diced green chilies
- 1 bunch green onions
Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.
Stir 1/2 cup enchilada sauce in the skillet with the beef. Spray a baking sheet with non-stick cooking spray.
Place 1 tortilla onto the baking sheet. Top with 1/3 of the beef mixture and 1/4 cup cheese.
Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.
Repeat the layers one more time.
Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.
Top with remaining tortilla. Cover the stack with aluminum foil.
Bake at 400 F for 40 minutes or until the filling is hot. Uncover the
stack and top with remaining enchilada sauce, cheese and green onion.
Bake 5 more minutes or until the cheese is melted.
Cut the stack into 6 wedges.
Chicken Enchiladas
Courtesy of Mallory Miller
Difficulty Level: Easy
Rating: 4 stars
Mal is my sister-in-law, and a very good cook. I've had this recipe from her for about 2 years, but just tried it 3 months ago. It was wonderful and the family really liked it. Here goes:
12 tortillas (best with the kind you get that you have to cook yourself- found near the cheese or refrigerated pasta in most grocery stores)
1 can enchilada sauce (we like the hot)
about a block of cheese (I like the colby jack or jalapeno jack cheese)
Filling (mix all the following together)
2 cans cream of chicken
Med container of Sour Cream (1 1/2 - 2 cups ?)
I can diced green chilis (again we like the hot ones)
1 med onion chopped
2-3 cups chicken (either canned or shredded works- I buy the rotisserie chicken and use most of it)
Cook tortillas as directed on package
fill each with heaping spoonfulls of filling (to the size you want ?) and sprinkle with cheese, roll and place in baking dish
after pan is full I spread remaining filling on top followed by the can of enchilada sauce and sprinkle generously with cheese
Bake at about 350 until cheese is all melted and starts to crisp (about 20-30 min).
Chicken Pot Pie Crumble
Courtesy of Mel's Kitchen Cafe
(http://www.melskitchencafe.com/)
Oh my, I'm counting down the hours until dinner. This looks DELIGHTFUL! I'll let you know how it goes...
Serves 6-8
Chicken and Sauce:
1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas
Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream
To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
Classic Red Chili
Courtesy of Mel's Kitchen Cafe
(http://www.melskitchencafe.com/2009/10/my-moms-classic-chili.html)
I am in the mood for something warm! It's cold and dreary outside - ugh! I know we are all tired of the rain and snow. Well, what a perfect day to try out a new chili recipe. This looks delish. Hope you have time to try it today:
*Makes 12-14 servings
2 medium onions, diced
2 teaspoons salt
2 to 2 1/2 pounds ground beef
3 large cans (29 ounces each) pinto beans, drained
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1 1/2 tablespoons brown sugar
Brown the hamburger and onion in a large skillet. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.
In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in hamburger and onions and seasoning/water mixture. Mix well. Stir in bay leaves.
Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).
Recipe Source: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)
French Bread Pizza
Courtesy of Cooking... by the seat of my pants.
(http://www.cookingbytheseatofmypants.com/recipes/french-bread-pizza/)
Looking for an alternative to the traditional pizza recipe? Here you go. These look delicious!
Ingredients:
Preheat oven to 400 to 450 degrees. Meanwhile, slice french bread in half lengthwise and cut into desired portion sizes. Arrange bread on a baking sheet cut side up, drizzle with olive oil and bake for 5 minutes.
Remove bread from heat. Spread on pizza sauce, sprinkle liberally with cheese and top as desired. Return to oven and bake for approximately 8 minutes or until cheese is melted and bubbly. Remove from heat, allow to cool for 5 minutes and serve.
Share and Enjoy!
Lasagna
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/)
Difficulty Level: Medium
Rating: 5 stars
So, we just got back from a trip to Disneyland. We had so much fun, I'm not sure I'm ready to be back.
Here is another Lasagna recipe I made last week. It is SO good. I don't eat lasagna very much, but I will make this again - and again!!
Here you go:
Ingredients■1-½ pound Ground Beef
■1 pound Hot Breakfast Sausage
■2 cloves Garlic, Minced
■2 cans (14.5 Ounce) Whole Tomatoes
■2 cans (6 Ounce) Tomato Paste
■2 Tablespoons Dried Parsley
■2 Tablespoons Dried Basil
■1 teaspoon Salt
■3 cups Lowfat Cottage Cheese
■2 whole Beaten Eggs
■½ cups Grated (not Shredded) Parmesan Cheese
■2 Tablespoons Dried Parsley
■1 teaspoon Salt
■1 pound Sliced Mozzarella Cheese
■1 package (10 Ounce) Lasagna Noodles
■(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Preparation InstructionsBring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Lasagna Soup
Courtesy of A Farmgirl's Dabbles
http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/
I made this soup tonight for dinner, and it was a hit. The kids loved it! That's always a plus in my book. And, it wasn't too difficult to make! Give it a try. A few things: I just used egg noodles instead of what it called for, I didn't use basil leaves - just added some dried basil, and I did add the noodles the last 5 minutes of cooking.
for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Pasta with Tomato Cream Sauce
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2010/09/pasta-with-tomato-cream-sauce/)
Difficulty Level: Easy
Rating: 4 stars
We made this for dinner tonight - it was a hit. So good. I'm telling you, everything I make from her turns out fantastic. I made it with her garlic cheese bread - what a great dinner. Here you go:
Ingredients
■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■1 whole Medium Onion, Finely Diced
■4 cloves Garlic, Minced
■2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
■Salt And Pepper, to taste
■Dash Of Sugar (more To Taste)
■1 cup Heavy Cream
■Grated Parmesan Or Romano Cheese, To Taste
■Fresh Basil, Chopped
■1-½ pound Fettuccine
Preparation Instructions
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
Slow Cooker Chicken Lasagna
Courtesy of 5 Dinners in an Hour
(5dinners1hour.blogspot.com)
Difficulty Level: Easy
Rating: 3 1/2 stars
So easy, and so yummy. The entire family loved it. I am a sucker for anything made in the crock pot. Makes my day so much easier. Here ya go:
5 oz frozen chopped spinach, thawed and squeezed dry
2 C. cooked cubed chicken
1 can cream mushroom soup
1 can cream onion soup
8 oz sour cream
1 C. milk
salt & pepper
Add all ingredients to large zipper bag. Zip to seal. Squish around to mix.
Additional ingredients needed when ready to cook:
9 dry lasagna noodles
2 C. shredded Colby jack cheese
1 C. shredded Parmesan cheese
Layer 1/3 chicken mixture in bottom of slow cooker.
Cover with 3 noodles, breaking to fit.
Sprinkle with 1/2 Colby/jack cheese.
Repeat layers ending with chicken mixture.
Sprinkle with Parmesan cheese.
Cook on low for 4 hours. Serve with a green salad.
Spaghetti with Brown Butter
Courtesy of Old Spaghetti Factory
Difficulty Level: Medium
Rating: 4 stars
Dusty and I found this recipe a few years ago online. I love the Old Spaghetti Factory - they have the best recipes with Mizithra cheese (which is hard to find - only a select grocery stores carry it). Well, this is definitely a hit in our house. SO GOOD. Hope you enjoy..
Ingredients:
1 cup butter
1 cup mizithra cheese
pasta of choice
Directions:
Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2 quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).
Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the ban.
The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.
Spicy Dr. Pepper Shredded Pork
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/)
Rating: 4 stars
Difficulty Level: Easy
Where have I been? It's certainly been a busy summer filled with a lot of stress! And, no energy. But, hopefully I can get to posting a little more consistently again.
I was looking for something to make for family this Saturday, and of course turned to my favorite person lately - The Pioneer Woman. I made this ahead and put it in the freezer. I will just pull it out Friday night and throw it in the crockpot. It is really good - and a little spicy! So my husband should love it! Here you go:
Ingredients
■1 whole Large Onion
■1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
■Salt And Freshly Ground Black Pepper
■1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
■2 cans Dr. Pepper
■2 Tablespoons Brown Sugar
Preparation Instructions
Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
(We are serving it on rolls.)
Steve's Oven Baked Chimichangas
Stuffed Pizza Rolls
Courtesy of Our Best Bites
(http://www.ourbestbites.com/2009/06/stuffed-pizza-rolls/)
Difficulty Level: Easy
Rating: 4 stars
I made this last night for some company we had - SO GOOD and fun to make. I would highly recommend using her recipe for pizza dough (I made one match from scratch and one batch store bought - and the store bought wasn't as good). I also made her homemade pizza sauce. It really is to die for!! We made one batch with cheese and pepperoni and one batch with just cheese. We also added cheddar cheese along with the mozzarella. Here you go:
1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (or make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
*You can use regular pizza dough, or thin crust.
Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)
Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.
Serve warm with warmed marinara sauce on the side for dipping.
Taco Soup
Courtesy of Our Best Bites
(http://www.ourbestbites.com/2011/01/taco-soup/)
Rating: 4 starts
Difficulty Level: Easy
I think I took a mini vacation from everything - BUT not cooking!! I've been baking and cooking a lot, so I'll try to update some of the yummy recipes I've been trying. Here is a perfect recipe for the cold winter time. It is SO delicious!! Oh, and I always cook my soups in the crockpot - makes this a lot easier.
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained
Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.
Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.
Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.
Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.
Tomato and Avocado Sandwiches with Pesto
Such an easy thing to make, you'll laugh that I'm posting this. But, we've had some tomatoes coming in from our garden and nothing is better then a fresh tomato sandwich. The other night I wanted to spice it up a bit, and here you go.
Butter both sides of bread (I used wheat). Cut fresh slices of mozzarella cheese, tomatoes, and avocados. Heat a skillet on medium heat. Add pesto (from a jar) to the inside of the bread. Add all ingredients (plus salt and pepper) and grill. So delicious!
Tortilla Soup
Courtesy of Shannon Ray (with additions from me)
Difficult Level: Medium
Rating: 4 stars
This is certainly my family's favorite meal that I make! I always make it for parties or family get togethers because it is a big hit. It is a little time consuming - and I always do the first part and then throw it in the crock pot! I almost always double the recipe - especially if making for more than just my little family. Enjoy:
2-3 Tbsp. olive oil
3-4 chicken breasts (cooked & shredded)
1/4 cup onion, diced
2 garlic cloves, minced
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. chili powder
pepper
1 can chicken broth
1 can corn, undrained
1 can black beans, rinsed
1 can stewed tomatoes, undrained (I put in my food processor or blender to chop up with juices)
2 tbs. cilantro
sour cream
shredded cheese
Saute onion and garlic, then add shredded chicken and seasonings. Add corn, broth, tomatoes, black beans and cilantro. Simmer. Top with sour cream and cheese when served.
Like I mentioned early, I usually saute the onions, garlic, chicken, and seasonings and then throw everything in the crock pot for at least 4 hours on low.
White Chicken Enchiladas
Courtesy of Joyful Momma's Kitchen
http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html
I made these a few nights ago and they were delicious. My family always loves trying new enchilada recipes. Hope you enjoy:
1 can enchilada sauce (we like the hot)
about a block of cheese (I like the colby jack or jalapeno jack cheese)
Filling (mix all the following together)
2 cans cream of chicken
Med container of Sour Cream (1 1/2 - 2 cups ?)
I can diced green chilis (again we like the hot ones)
1 med onion chopped
2-3 cups chicken (either canned or shredded works- I buy the rotisserie chicken and use most of it)
Cook tortillas as directed on package
fill each with heaping spoonfulls of filling (to the size you want ?) and sprinkle with cheese, roll and place in baking dish
after pan is full I spread remaining filling on top followed by the can of enchilada sauce and sprinkle generously with cheese
Bake at about 350 until cheese is all melted and starts to crisp (about 20-30 min).
Chicken Pot Pie Crumble
Courtesy of Mel's Kitchen Cafe
(http://www.melskitchencafe.com/)
Oh my, I'm counting down the hours until dinner. This looks DELIGHTFUL! I'll let you know how it goes...
Serves 6-8
Chicken and Sauce:
1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas
Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream
To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
Classic Red Chili
Courtesy of Mel's Kitchen Cafe
(http://www.melskitchencafe.com/2009/10/my-moms-classic-chili.html)
I am in the mood for something warm! It's cold and dreary outside - ugh! I know we are all tired of the rain and snow. Well, what a perfect day to try out a new chili recipe. This looks delish. Hope you have time to try it today:
*Makes 12-14 servings2 medium onions, diced
2 teaspoons salt
2 to 2 1/2 pounds ground beef
3 large cans (29 ounces each) pinto beans, drained
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1 1/2 tablespoons brown sugar
Brown the hamburger and onion in a large skillet. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.
In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in hamburger and onions and seasoning/water mixture. Mix well. Stir in bay leaves.
Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).
Recipe Source: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)
French Bread Pizza
Courtesy of Cooking... by the seat of my pants.
(http://www.cookingbytheseatofmypants.com/recipes/french-bread-pizza/)
Looking for an alternative to the traditional pizza recipe? Here you go. These look delicious!
- 1 loaf french bread
- Extra virgin olive oil
- Pizza sauce
- Any cheese blend you prefer
- Whatever other toppings make you happy
Preheat oven to 400 to 450 degrees. Meanwhile, slice french bread in half lengthwise and cut into desired portion sizes. Arrange bread on a baking sheet cut side up, drizzle with olive oil and bake for 5 minutes.
Remove bread from heat. Spread on pizza sauce, sprinkle liberally with cheese and top as desired. Return to oven and bake for approximately 8 minutes or until cheese is melted and bubbly. Remove from heat, allow to cool for 5 minutes and serve.
Share and Enjoy!
Lasagna
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/)
Difficulty Level: Medium
Rating: 5 stars
So, we just got back from a trip to Disneyland. We had so much fun, I'm not sure I'm ready to be back.
Here is another Lasagna recipe I made last week. It is SO good. I don't eat lasagna very much, but I will make this again - and again!!
Here you go:
Ingredients■1-½ pound Ground Beef
■1 pound Hot Breakfast Sausage
■2 cloves Garlic, Minced
■2 cans (14.5 Ounce) Whole Tomatoes
■2 cans (6 Ounce) Tomato Paste
■2 Tablespoons Dried Parsley
■2 Tablespoons Dried Basil
■1 teaspoon Salt
■3 cups Lowfat Cottage Cheese
■2 whole Beaten Eggs
■½ cups Grated (not Shredded) Parmesan Cheese
■2 Tablespoons Dried Parsley
■1 teaspoon Salt
■1 pound Sliced Mozzarella Cheese
■1 package (10 Ounce) Lasagna Noodles
■(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Preparation InstructionsBring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Lasagna Soup
Courtesy of A Farmgirl's Dabbles
http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/
I made this soup tonight for dinner, and it was a hit. The kids loved it! That's always a plus in my book. And, it wasn't too difficult to make! Give it a try. A few things: I just used egg noodles instead of what it called for, I didn't use basil leaves - just added some dried basil, and I did add the noodles the last 5 minutes of cooking.
for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Heat olive oil in a large pot over
medium heat. Add sausage, breaking up into bite sized pieces, and brown
for about 5 minutes. Add onions and cook until softened, about 6
minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes,
or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and
chicken stock. Stir to combine. Bring to a boil and then reduce heat and
simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do
not over cook or let soup simmer for a long period of time at this
point, as the pasta will get mushy and absorb all the soup broth. You
may even want to consider cooking the noodles separately, and then
adding some to individual bowls before ladling the soup over them. This
would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy
yum in each soup bowl, sprinkle some of the mozzarella on top and ladle
the hot soup over the cheese.
Servings: 8
Macaroni & Cheese
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/)
Difficulty Level: Medium
Rating: 4 stars
I made this last night for my sister-in-law and her family - and of course made a double batch for my family. I LOVE homemade macaroni and cheese! So much better then the boxed stuff. Well, this recipe was a winner. I made it with her garlic cheese bread - so much cheese with this meal, but OH SO GOOD. Hope you enjoy!
Ingredients
■4 cups Dried Macaroni
■1 whole Egg Beaten
■¼ cups (1/2 Stick Or 4 Tablespoons) Butter
■¼ cups All-purpose Flour
■2-½ cups Whole Milk
■2 teaspoons (heaping) Dry Mustard, More If Desired
■1 pound Cheese, Grated
■½ teaspoons Salt, More To Taste
■½ teaspoons Seasoned Salt, More To Taste
■½ teaspoons Ground Black Pepper
■Optional Spices: Cayenne Pepper, Paprika, Thyme
Preparation Instructions
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
(http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/)
Difficulty Level: Medium
Rating: 4 stars
I made this last night for my sister-in-law and her family - and of course made a double batch for my family. I LOVE homemade macaroni and cheese! So much better then the boxed stuff. Well, this recipe was a winner. I made it with her garlic cheese bread - so much cheese with this meal, but OH SO GOOD. Hope you enjoy!
Ingredients
■4 cups Dried Macaroni
■1 whole Egg Beaten
■¼ cups (1/2 Stick Or 4 Tablespoons) Butter
■¼ cups All-purpose Flour
■2-½ cups Whole Milk
■2 teaspoons (heaping) Dry Mustard, More If Desired
■1 pound Cheese, Grated
■½ teaspoons Salt, More To Taste
■½ teaspoons Seasoned Salt, More To Taste
■½ teaspoons Ground Black Pepper
■Optional Spices: Cayenne Pepper, Paprika, Thyme
Preparation Instructions
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
Pasta with Tomato Cream Sauce
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2010/09/pasta-with-tomato-cream-sauce/)
Difficulty Level: Easy
Rating: 4 stars
We made this for dinner tonight - it was a hit. So good. I'm telling you, everything I make from her turns out fantastic. I made it with her garlic cheese bread - what a great dinner. Here you go:
Ingredients■2 Tablespoons Olive Oil
■2 Tablespoons Butter
■1 whole Medium Onion, Finely Diced
■4 cloves Garlic, Minced
■2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
■Salt And Pepper, to taste
■Dash Of Sugar (more To Taste)
■1 cup Heavy Cream
■Grated Parmesan Or Romano Cheese, To Taste
■Fresh Basil, Chopped
■1-½ pound Fettuccine
Preparation Instructions
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
Slow Cooker Chicken Lasagna
Courtesy of 5 Dinners in an Hour
(5dinners1hour.blogspot.com)
Difficulty Level: Easy
Rating: 3 1/2 stars
So easy, and so yummy. The entire family loved it. I am a sucker for anything made in the crock pot. Makes my day so much easier. Here ya go:
5 oz frozen chopped spinach, thawed and squeezed dry
2 C. cooked cubed chicken
1 can cream mushroom soup
1 can cream onion soup
8 oz sour cream
1 C. milk
salt & pepper
Add all ingredients to large zipper bag. Zip to seal. Squish around to mix.
Additional ingredients needed when ready to cook:
9 dry lasagna noodles
2 C. shredded Colby jack cheese
1 C. shredded Parmesan cheese
Layer 1/3 chicken mixture in bottom of slow cooker.
Cover with 3 noodles, breaking to fit.
Sprinkle with 1/2 Colby/jack cheese.
Repeat layers ending with chicken mixture.
Sprinkle with Parmesan cheese.
Cook on low for 4 hours. Serve with a green salad.
Spaghetti with Brown Butter
Courtesy of Old Spaghetti Factory
Difficulty Level: Medium
Rating: 4 stars
Dusty and I found this recipe a few years ago online. I love the Old Spaghetti Factory - they have the best recipes with Mizithra cheese (which is hard to find - only a select grocery stores carry it). Well, this is definitely a hit in our house. SO GOOD. Hope you enjoy..
Ingredients:
1 cup butter
1 cup mizithra cheese
pasta of choice
Directions:
Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2 quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).
Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the ban.
The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.
Spicy Dr. Pepper Shredded Pork
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/)
Rating: 4 stars
Difficulty Level: Easy
Where have I been? It's certainly been a busy summer filled with a lot of stress! And, no energy. But, hopefully I can get to posting a little more consistently again.
I was looking for something to make for family this Saturday, and of course turned to my favorite person lately - The Pioneer Woman. I made this ahead and put it in the freezer. I will just pull it out Friday night and throw it in the crockpot. It is really good - and a little spicy! So my husband should love it! Here you go:
Ingredients
■1 whole Large Onion
■1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
■Salt And Freshly Ground Black Pepper
■1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
■2 cans Dr. Pepper
■2 Tablespoons Brown Sugar
Preparation Instructions
Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
(We are serving it on rolls.)
Steve's Oven Baked Chimichangas
Ingredients
- 1-½ pound Ground Turkey ( Or Chicken)
- 1 package Taco Seasoning (1.25 Oz)
- 1-¼ cup Water
- 1 teaspoon Ground Cumin
- 2 teaspoons Chopped Fresh Oregano
- 2 Tablespoons Chopped Fresh Cilantro
- 1 can Fire-roasted Green Chiles (7 Oz.)
- ½ cups Diced Fresh Tomatoes
- 2 Chopped Green Onions
- ½ cups Low Fat Sour Cream
- ½ cups Shredded Cheddar Cheese
- 4 Tablespoons Melted Butter
- 6 Flour Tortillas (burrito Sized / Large)
- ½ cups Shredded Cheddar Cheese (to Melt On Top)
- GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream
Preparation Instructions
Preheat oven to 450 degrees. Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.
Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.
Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.
Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.
Stuffed Pizza Rolls
Courtesy of Our Best Bites
(http://www.ourbestbites.com/2009/06/stuffed-pizza-rolls/)
Difficulty Level: Easy
Rating: 4 stars
I made this last night for some company we had - SO GOOD and fun to make. I would highly recommend using her recipe for pizza dough (I made one match from scratch and one batch store bought - and the store bought wasn't as good). I also made her homemade pizza sauce. It really is to die for!! We made one batch with cheese and pepperoni and one batch with just cheese. We also added cheddar cheese along with the mozzarella. Here you go:
1 roll refrigerated pizza dough* (or make your own)marinara/pizza sauce (or make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
*You can use regular pizza dough, or thin crust.
Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)
Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.
Serve warm with warmed marinara sauce on the side for dipping.
Taco Soup
Courtesy of Our Best Bites
(http://www.ourbestbites.com/2011/01/taco-soup/)
Rating: 4 starts
Difficulty Level: Easy
I think I took a mini vacation from everything - BUT not cooking!! I've been baking and cooking a lot, so I'll try to update some of the yummy recipes I've been trying. Here is a perfect recipe for the cold winter time. It is SO delicious!! Oh, and I always cook my soups in the crockpot - makes this a lot easier.
Taco Soup
Recipe from Our Best Bites
1 lb. extra lean ground beef (93% lean or or leaner)1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained
Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.
Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.
Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.
Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.
Tomato and Avocado Sandwiches with Pesto
Such an easy thing to make, you'll laugh that I'm posting this. But, we've had some tomatoes coming in from our garden and nothing is better then a fresh tomato sandwich. The other night I wanted to spice it up a bit, and here you go.
Butter both sides of bread (I used wheat). Cut fresh slices of mozzarella cheese, tomatoes, and avocados. Heat a skillet on medium heat. Add pesto (from a jar) to the inside of the bread. Add all ingredients (plus salt and pepper) and grill. So delicious!
Tortilla Soup
Courtesy of Shannon Ray (with additions from me)
Difficult Level: Medium
Rating: 4 stars
This is certainly my family's favorite meal that I make! I always make it for parties or family get togethers because it is a big hit. It is a little time consuming - and I always do the first part and then throw it in the crock pot! I almost always double the recipe - especially if making for more than just my little family. Enjoy:
2-3 Tbsp. olive oil3-4 chicken breasts (cooked & shredded)
1/4 cup onion, diced
2 garlic cloves, minced
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. chili powder
pepper
1 can chicken broth
1 can corn, undrained
1 can black beans, rinsed
1 can stewed tomatoes, undrained (I put in my food processor or blender to chop up with juices)
2 tbs. cilantro
sour cream
shredded cheese
Saute onion and garlic, then add shredded chicken and seasonings. Add corn, broth, tomatoes, black beans and cilantro. Simmer. Top with sour cream and cheese when served.
Like I mentioned early, I usually saute the onions, garlic, chicken, and seasonings and then throw everything in the crock pot for at least 4 hours on low.
White Chicken Enchiladas
Courtesy of Joyful Momma's Kitchen
http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html
I made these a few nights ago and they were delicious. My family always loves trying new enchilada recipes. Hope you enjoy:
Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add
broth and whisk until smooth. Heat over medium heat until thick and
bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.