Tuesday, September 29, 2009
2 or 3 potatoes, sliced (or diced or cubed or whatever)
2 or 3 carrots, sliced
1 onion, sliced
1 beef roast
1/2 cup beef broth (or water)
salt, pepper, and garlic powder to taste
2 or 3 dashes Worcestershire sauce
Put potatoes, carrots, and onion in bottom of the crock pot. Add beef roast (fat side up, if there is one). Pour in beef broth or water. Add salt, pepper, and garlic powder to taste (I just eyeball this). Add Worcestershire sauce (again, use what makes you happy...I put in about 3 "dashes"). Cook on low for 10 to 12 hours.
1/2 c. green pepper chopped
2 tbsp. butter
2 c. cooked chicken
1 4oz can green chili peppers
3 tbsp. butter
1/2 c. flour
1 tsp. coriander
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. sour cream
1 1/2 c. monterey jack cheese, shredded
12 - 6" tortillas
Cook onion and green peppper in 2 tbsp butter until tender.
Combine in bowl with chicken & chili peppers
melt 3 tbsp butter and stir in flour, coriander, and salt.
Add broth and stir until thick and bubbly.
Cook and stir 1-2 minutes longer.
Remove from heat and add sour cream & 1/2 cup cheese.
Stir 1/2 c. sauce into chicken mixutre.
Dip each tortilla into remaining sauce to soften.
Fill each of the tortillas with 1/2 c. chicken mixture.
Roll up and arrange in baking dish.
Sprinkle with remaining cheese.
Bake at 350* for 25 minutes.
Monday, September 28, 2009
1 lb lean ground beef
2 cans fat free refried beans
16 oz fat free sour cream
3 cups sharp cheddar cheese
1 package taco seasoning
1 large onion
1 package flour tortillas OR crumbled tortilla chips
Preheat oven to 350 degrees.
Cook beef and onion until beef is cooked and onion is translucent. Add taco seasoning, and cook according to instructions on package. Set aside.
In large casserole dish, lightly coat bottom of dish with salsa, and add a layer of tortillas or tortilla chips. Then layer with half of the beef mixture, 1 can refried beans, half of the sour cream, 1 cup cheddar, and some salsa. Repeat, with first layer being chips or tortillas.
Top with another layer of chips or tortillas, and add another light layer of salsa, and top with the rest of the cheese.
Bake uncovered at 350 for 45 minutes, or until bubbly and brown. Let sit for 10 minutes before serving.
8 oz. angel hair pasta – uncooked, broken into 1-inch pieces
1 ½ cups rice – uncooked
5 cups water
4 chicken bullion cubes
1 pound chopped chicken (or 1 large can of chicken)
1 can condensed soup (chicken, mushroom, celery, etc)
Coat medium saucepan over medium heat with EVOO, and sauté uncooked rice and pasta, stirring when needed, until pasta is light brown. Dissolve bullion cubes in water and add to rice. Be careful of the steam! Bring to a boil and add chicken and can of soup – do not stir! Reduce heat to medium/low heat, cover, and cook for 45 minutes, or until rice is done. Add more water if needed to continue cooking. Stir to combine and serve!
¼ cup finely chopped shallots or green onion
4 cups water
2½ cups chicken broth
½ cup finely diced celery
1¼ tsp. salt
1/8 tsp. marjoram
1/8 tsp. thyme
pinch black pepper
3 oz. medium egg noodles, uncooked (can use whole wheat egg noodles)
Combine all ingredients in large saucepan and bring to a boil. Reduce to simmer for 30 minutes.
Garnish as desired.
Preheat oven to 350 degrees. Arrange 3 cooked noodles in a lightly greased 11- x 7-inch baking dish. Top with half of chicken mixture then repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans. Bake, covered, for 45 minutes, then uncover and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.
Recipe doubles easily!
Yield: Makes 6 servings
4 - 5 chicken breasts, cooked and shredded
16 oz cream cheese (fat free works fine)
12 oz texas pete hot sauce
16 oz ranch dressing
Preheat oven to 350 degrees. Over medium heat, melt cream cheese with ranch dressing. Mix chicken with with hot sauce (if you like spicy, use the whole jar, if not, use 1/2 the jar. you can taste it and add more) and combine with cream cheese/ranch mix. Pour into 13x9 inch pan and bake for 30 minutes.
Saturday, September 26, 2009
Wednesday, September 23, 2009
4 large baking potatoes
1/2 lb bacon
6 green onions
1 stick butter (margarine will kill this recipe!)
1 8 ounce package mushrooms (sliced)
grated cheese of your liking (my fave is colby/jack)
Wash potatoes and prick holes with fork. Slather with a little cooking oil and then sprinkle with course salt. Put in 400 degree oven on directly center rack (no foil). Cook until just tender (about an hour).
Slice bacon into little pieces and fry until crisp. Drain on paper towells and set aside. Cut green onions, set aside. Sautee mushrooms after cutting bigger slices into smaller pieces in 1/2 stick of butter, seasoning with garlic salt/pepper while cooking. They should be tender and somewhat caramelized. Set aside.
When potatoes are done, allow to cool so your don't cook your fingers =). Cut each in half, and scoop the meat out of the skins into a bowl. DON'T THROW THE SKINS AWAY!!! Add the other 1/2 stick of butter and a spoonful sour cream and mash potatoes with a potato masher so they have a little texture. Season with garlic salt/pepper to taste. Once mixed, add the bacon, mushrooms and onion and mix lightly with a fork (you can add the grated cheese here if you would like). Once it is all combined, put the good stuff back in the potato shells and line them up on a cookie sheet. Add a pat of butter to the top of each potato (you can add the cheese here if you didn't put it in the mix). Put back in a 350 degree oven until butter has melted and the tops have begun to lightly brown.
Easy and delicious!
Tuesday, September 22, 2009
1 lb lean ground beef
2 cans hearty vegetable soup (Campbell’s chunky savory veg soup)
1 can diced toms
1 can lima beans
1 can niblet corn
1 can diced toms with green chilies
Brown beef with onions
Combine all ingredients in crock-pot and cook on high for 3 hours (I cook mine on low for 6-8 hours).
4 oz cooked extra lean ground beef, drained
1-16 oz package sweet corn kernels
2-15 oz cans pinto beans, rinsed and drained
1-15 oz can black beans, rinsed and drained
3-14.5 oz cans no-salt added diced tomatoes
1-14.5 oz can Italian-style diced tomatoes
1 envelope taco seasoning mix
1 envelope ranch dip/dressing mix
¼ cup minced onions
Salt and pepper to taste
Pour the toms and corn in a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.
Reduce heat to low and let simmer for 15 minutes.
Remove from heat and allow soup to sit for at least 5 minutes.
Monday, September 21, 2009
Taken from smittenkitchen.com
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar*
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.