4-6 raw chicken breasts
new potatoes
frozen green beans
Arrange in 9x13 dish. Sprinkle with a packet of Italian dressing mix and then top with a cube of melted butter. Cover with foil and bake at 350 degrees for 1 hour. Enjoy!
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Sunday, August 21, 2016
Wednesday, September 7, 2011
Pulled Pork Sandwich
INGREDIENTS
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat
Hamburger buns
METHOD
1 Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2 Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
4 Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.
Serves 6 to 8.
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat
Hamburger buns
METHOD
1 Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2 Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
4 Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.
Serves 6 to 8.
Thursday, July 21, 2011
Skillet Summer Vegetable Lasagna
2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes
1 teaspoon salt
1 16 oz. pkg penne noodles (I used whole wheat)
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup freshly grated Parmesan cheese
Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Add basil, parsley, sugar, oregano and pepper. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add about half of the cheeses to the noodles, stirring until the sauce is creamy. Sprinkle remaining cheese over the noodles.
Note: We added 1 pound of browned, Italian sausage to the above. It was yummy! My kids loved this recipe. Even the one who hates squash and zucchini....:) It would be good with a parmesan crusted chicken too. Good way to use those veggies!
1 yellow onion, chopped fine
2 garlic cloves, minced
1 (28-oz.) can diced tomatoes
1 teaspoon salt
1 16 oz. pkg penne noodles (I used whole wheat)
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup mozzarella cheese, grated
1 cup freshly grated Parmesan cheese
Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Add basil, parsley, sugar, oregano and pepper. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add about half of the cheeses to the noodles, stirring until the sauce is creamy. Sprinkle remaining cheese over the noodles.
Note: We added 1 pound of browned, Italian sausage to the above. It was yummy! My kids loved this recipe. Even the one who hates squash and zucchini....:) It would be good with a parmesan crusted chicken too. Good way to use those veggies!
Sunday, May 29, 2011
Saturday, May 28, 2011
This was the busiest week of the year for me! So...I didn't cook "real" food. It was anything fast and anything you could find.
I did make this on Thursday night, on our way out the door to another soccer game. It was so good! Everyone either really loved it...or really just missed real food! Here goes:
Pica Dio Tacos
(This is adapted a tiny bit, from my good friend, Myla's recipe!)
1 lb. ground turkey
1 cup chopped onion (I only use about one Tbl)
2 cloves garlic
Brown and saute. Mix in the following:
1 (14 1/2 oz.) can diced tomatoes
2 tsp. chili powder
1 1/2 tsp salt
1 tsp sugar
1 1/2 tsp cumin
4 Tbl cilantro
Simmer until thickened. Serve on flour tortillas, sour cream and lettuce.
So yummy!
This was Saturday's rainy day dinner. This was so good too. The kids kept saying how good it was.
Herbed Turkey Burgers
(Pink Parsley)
makes 4 burgers
1 Tbs olive oil, divided
3 Tbs finely diced onion
1/2 cup finely chopped green peppers
2 cloves garlic, minced
1 lb ground turkey
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 Tbs chopped fresh parsley
1 tsp minced fresh thyme (1/4 tsp dried)
2 tsp minced fresh rosemary (1/2 tsp. dried)
2 tsp minced fresh sage (1/2 tsp. dried)
2 tsp Dijon mustard
1/4 tsp red pepper flakes
4 slices Havarti cheese (I used swiss)
For serving, tomato slices, onion, lettuce, and buns
Prepare grill for cooking over medium high heat.
In a small saute pan, heat 1 tablespoon of the oil over medium heat. Add the onions and green pepper and cook until soft and transluscent, about 3-5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and allow to cool slightly.
In a large bowl combine the turkey, onions, peppers and garlic, salt, pepper, thyme, parsley, rosemary, sage, mustard, and red pepper flakes.
Shape the meat into 4 equal-sized patties.
Oil the grill and cook the burgers 4-6 minutes per side, or until they are evenly browned and cooked through. Add a cheese slice to each burger, close the grill, and cook just until the cheese has melted. Toast the buns if desired. Serve with lettuce, tomato, and onion.
I did make this on Thursday night, on our way out the door to another soccer game. It was so good! Everyone either really loved it...or really just missed real food! Here goes:
Pica Dio Tacos
(This is adapted a tiny bit, from my good friend, Myla's recipe!)
1 lb. ground turkey
1 cup chopped onion (I only use about one Tbl)
2 cloves garlic
Brown and saute. Mix in the following:
1 (14 1/2 oz.) can diced tomatoes
2 tsp. chili powder
1 1/2 tsp salt
1 tsp sugar
1 1/2 tsp cumin
4 Tbl cilantro
Simmer until thickened. Serve on flour tortillas, sour cream and lettuce.
So yummy!
This was Saturday's rainy day dinner. This was so good too. The kids kept saying how good it was.
Herbed Turkey Burgers
(Pink Parsley)
makes 4 burgers
1 Tbs olive oil, divided
3 Tbs finely diced onion
1/2 cup finely chopped green peppers
2 cloves garlic, minced
1 lb ground turkey
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 Tbs chopped fresh parsley
1 tsp minced fresh thyme (1/4 tsp dried)
2 tsp minced fresh rosemary (1/2 tsp. dried)
2 tsp minced fresh sage (1/2 tsp. dried)
2 tsp Dijon mustard
1/4 tsp red pepper flakes
4 slices Havarti cheese (I used swiss)
For serving, tomato slices, onion, lettuce, and buns
Prepare grill for cooking over medium high heat.
In a small saute pan, heat 1 tablespoon of the oil over medium heat. Add the onions and green pepper and cook until soft and transluscent, about 3-5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and allow to cool slightly.
In a large bowl combine the turkey, onions, peppers and garlic, salt, pepper, thyme, parsley, rosemary, sage, mustard, and red pepper flakes.
Shape the meat into 4 equal-sized patties.
Oil the grill and cook the burgers 4-6 minutes per side, or until they are evenly browned and cooked through. Add a cheese slice to each burger, close the grill, and cook just until the cheese has melted. Toast the buns if desired. Serve with lettuce, tomato, and onion.
Sunday, May 22, 2011
Back tracking!
May is a very busy month! I am ready for it to be over! Too much craziness! Dance competitions, soccer games, then just the normal soccer practices, dance classes and me teaching. Then the volunteer hours for school-rendezvous, decathalon, field trips, church stuff, school projects, homework, etc. etc. Ahhhhh! Too much! I'm done! But...with all the madness...we still need to eat!
So...meals this week:
Mango Quinoa Salad
(Our Best Bites)
Disclaimer: Never had (keen-wah) before. Wanted to try it. This is so good! Dave thought it tasted like couscous. But I don't think so. I served this over chicken. I took some frozen chicken tenders, poured teriyaki sauce over the top, and let them marinate for about an hour. Then I heated up my electric fry pan, with a little bit of EVOO and let them cook. Really good and really healthy! Must try!
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
Baked Chicken-Bacon Alfredo
Recipe by Our Best Bites
8 oz. penne or bowtie pasta
1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Preheat oven to 350.
Prepare pasta according to package directions.
While pasta is cooking, prepare Guiltless Alfredo sauce (below). When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.
Guiltless Alfredo Sauce
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
Potato Soup
This recipe can be found in 'This & That" cookbook. It's my kids favorite!
So...meals this week:
Mango Quinoa Salad
(Our Best Bites)
Disclaimer: Never had (keen-wah) before. Wanted to try it. This is so good! Dave thought it tasted like couscous. But I don't think so. I served this over chicken. I took some frozen chicken tenders, poured teriyaki sauce over the top, and let them marinate for about an hour. Then I heated up my electric fry pan, with a little bit of EVOO and let them cook. Really good and really healthy! Must try!
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
Baked Chicken-Bacon Alfredo
Recipe by Our Best Bites
8 oz. penne or bowtie pasta
1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Preheat oven to 350.
Prepare pasta according to package directions.
While pasta is cooking, prepare Guiltless Alfredo sauce (below). When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.
Guiltless Alfredo Sauce
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
Potato Soup
This recipe can be found in 'This & That" cookbook. It's my kids favorite!
Sunday, May 15, 2011
Friday, May 13, 2011
So this blog is for my sisters and I am pretty sure that none of my sisters will try this recipe, but it was actually pretty good. So...little explanation...whenever I am gone, Dave will make crabby patties (out of tuna fish and saltines). Kids love em, request em, but I don't make em. So when I came across this recipe, I had to try it. Looked interesting and sounded pretty good. It was good! The kids really liked it! (Kash prefers Dave's version but for the most part, everyone liked the meal. It was a little bit of work, not sure I will do it again.) The salad is soooooo good! I will make it often! Here goes....
Green Chile Crab Cakes with Tomatillo Salsa
source: Rebecca Rather, The Pastry Queen
For the Tomatillo Salsa:
1 lb tomatillos, papery skins removed, halved
1 medium-sized yellow onion, sliced
5 cloves garlic, peeled
2 tbsp olive oil
1 tsp Kosher salt, or more to taste
For the Crab Cakes:
4 tbsp butter
4 tbsp olive oil
1/2 medium-sized yellow onion, diced
1/4 cup diced red bell pepper
2 cloves garlic, minced
1 Roasted poblano Chile (see instructions below), optional (I used a green chili from a can)
1/2 jalapeño chile, seeded and finely diced
1 lb lump crabmeat, cleaned
Juice of 1 lime
2 tbsp chopped fresh cilantro
2 large eggs, lightly beaten
3 cups panko (Japanese breadcrumbs)
1/2 cup mayonnaise
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
To roast the chile:
Preheat the broiler. Broil the chile about 2 minutes per side, until blackened and blistered on all sides. Remove from the broiler using tongs or oven mitts and enclose in a paper bag to sweat for 5 minutes. (You can also place the chile on a bowl and cover with plastic wrap for 5 minutes.) Remove the chiles from the bag/bowl and peel. Slice in half and remove and discard the stems and seeds. If you want some extra heat, keep some of the seeds. Dice the chiles and set aside.
To make the salsa:
Preheat the oven to 450 degrees F. Place the tomatillos, onion, and garlic on a baking pan. Drizzle the olive oil over the vegetables and roast, stirring once, for 20 minutes, until the vegetables are brown around the edges. Cool the vegetables for 10 minutes. Spoon the vegetables into a blender or a food processor fitted with a metal blade and process until puréed. Transfer the purée to a glass jar and refrigerate until cold, about 45 minutes.
To make the crab cakes:
Melt 2 tbsp of the butter and 2 tbsp of the olive oil in a large skillet set over medium heat. Add the onion, bell peppers, garlic, and both chiles; sauté for 5 minutes. Wipe out the skillet with a paper towel (it will be used again to saute the crab cakes).
In a large bowl, combine the crabmeat, lime juice, cilantro, eggs, 2 cups of the breadcrumbs, the mayonnaise, salt, and pepper. Stir in the vegetable mixture and form into 8 to 10 3-inch-diameter patties. Pour the remaining 1 cup breadcrumbs into a medium bowl. Coat the patties in crumbs.
Melt the remaining 2 tbsp butter and 2 tbsp olive oil in the same large skillet over medium heat. Add the crab cakes and cook for 3 to 4 minutes on each side, until they are golden brown and crispy on the outside. Serve immediately with the tomatillo salsa.
Leftover crab cakes can be wrapped tightly and refrigerated for 2 days. Set the oven rack in the middle of the oven and reheat the crab cakes under the broiler for 2 minutes.
Strawberry, Mango, and Avocado Salad
inspired by epicurious.com
1 mango, peeled, pitted, and cut into 1-inch cubes
1 cup chopped strawberries
1 Tbs honey
1/2 Tbs balsamic vinegar
2 Tbs orange juice
juice of 1/2 lime
pinch cayenne
1 Tbs minced fresh cilantro
1 avocado, pitted and cut into 1-inch cubes
kosher salt
In a medium bowl, whisk together the honey, vinegar, orange juice, lime juice, cayenne, salt, and cilantro. Toss with the strawberries and mango, and allow to sit for at least 15 minutes. When ready to serve, gently mix in the avocado. Season with salt to taste and serve immediately.
I also served this over a green salad-like as the dressing-it was very yummy! I will definitely
make this for something.
Green Chile Crab Cakes with Tomatillo Salsa
source: Rebecca Rather, The Pastry Queen
For the Tomatillo Salsa:
1 lb tomatillos, papery skins removed, halved
1 medium-sized yellow onion, sliced
5 cloves garlic, peeled
2 tbsp olive oil
1 tsp Kosher salt, or more to taste
For the Crab Cakes:
4 tbsp butter
4 tbsp olive oil
1/2 medium-sized yellow onion, diced
1/4 cup diced red bell pepper
2 cloves garlic, minced
1 Roasted poblano Chile (see instructions below), optional (I used a green chili from a can)
1/2 jalapeño chile, seeded and finely diced
1 lb lump crabmeat, cleaned
Juice of 1 lime
2 tbsp chopped fresh cilantro
2 large eggs, lightly beaten
3 cups panko (Japanese breadcrumbs)
1/2 cup mayonnaise
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper
To roast the chile:
Preheat the broiler. Broil the chile about 2 minutes per side, until blackened and blistered on all sides. Remove from the broiler using tongs or oven mitts and enclose in a paper bag to sweat for 5 minutes. (You can also place the chile on a bowl and cover with plastic wrap for 5 minutes.) Remove the chiles from the bag/bowl and peel. Slice in half and remove and discard the stems and seeds. If you want some extra heat, keep some of the seeds. Dice the chiles and set aside.
To make the salsa:
Preheat the oven to 450 degrees F. Place the tomatillos, onion, and garlic on a baking pan. Drizzle the olive oil over the vegetables and roast, stirring once, for 20 minutes, until the vegetables are brown around the edges. Cool the vegetables for 10 minutes. Spoon the vegetables into a blender or a food processor fitted with a metal blade and process until puréed. Transfer the purée to a glass jar and refrigerate until cold, about 45 minutes.
To make the crab cakes:
Melt 2 tbsp of the butter and 2 tbsp of the olive oil in a large skillet set over medium heat. Add the onion, bell peppers, garlic, and both chiles; sauté for 5 minutes. Wipe out the skillet with a paper towel (it will be used again to saute the crab cakes).
In a large bowl, combine the crabmeat, lime juice, cilantro, eggs, 2 cups of the breadcrumbs, the mayonnaise, salt, and pepper. Stir in the vegetable mixture and form into 8 to 10 3-inch-diameter patties. Pour the remaining 1 cup breadcrumbs into a medium bowl. Coat the patties in crumbs.
Melt the remaining 2 tbsp butter and 2 tbsp olive oil in the same large skillet over medium heat. Add the crab cakes and cook for 3 to 4 minutes on each side, until they are golden brown and crispy on the outside. Serve immediately with the tomatillo salsa.
Leftover crab cakes can be wrapped tightly and refrigerated for 2 days. Set the oven rack in the middle of the oven and reheat the crab cakes under the broiler for 2 minutes.
Strawberry, Mango, and Avocado Salad
inspired by epicurious.com
1 mango, peeled, pitted, and cut into 1-inch cubes
1 cup chopped strawberries
1 Tbs honey
1/2 Tbs balsamic vinegar
2 Tbs orange juice
juice of 1/2 lime
pinch cayenne
1 Tbs minced fresh cilantro
1 avocado, pitted and cut into 1-inch cubes
kosher salt
In a medium bowl, whisk together the honey, vinegar, orange juice, lime juice, cayenne, salt, and cilantro. Toss with the strawberries and mango, and allow to sit for at least 15 minutes. When ready to serve, gently mix in the avocado. Season with salt to taste and serve immediately.
I also served this over a green salad-like as the dressing-it was very yummy! I will definitely
make this for something.
Monday, May 9, 2011
My kids beg for sloppy joes. I really like this recipe.
Dressed-Up Sloppy Joes
1 lb. lean ground beef
Seasoning salt to taste
1 medium onion, minced
1/2 green pepper, minced
3-4 cloves garlic, minced or pressed
3/4 c. ketchup
1 tsp. mustard
3 Tbsp. + 1 tsp. brown sugar
1 1/2 tsp. red wine vinegar
3/4 tsp. Worcestershire sauce
3 Tbsp. tomato paste
1/3-1/2 c. water to reach desired consistency
Freshly ground black pepper to taste
6 hamburger buns (to make your own, click here for the recipe)
Stovetop Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.
Crockpot Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.
Freezer Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.
Dressed-Up Sloppy Joes
1 lb. lean ground beef
Seasoning salt to taste
1 medium onion, minced
1/2 green pepper, minced
3-4 cloves garlic, minced or pressed
3/4 c. ketchup
1 tsp. mustard
3 Tbsp. + 1 tsp. brown sugar
1 1/2 tsp. red wine vinegar
3/4 tsp. Worcestershire sauce
3 Tbsp. tomato paste
1/3-1/2 c. water to reach desired consistency
Freshly ground black pepper to taste
6 hamburger buns (to make your own, click here for the recipe)
Stovetop Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.
Crockpot Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.
Freezer Instructions:
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.
Thursday, May 5, 2011
Lasagna
Cali has been begging for lasagna for months now. It's her favorite. I used the best recipe ever from, the cookbook, This & That. If you need the recipe, let me know.
Wednesday, May 4, 2011
Crockpot Applesauce Chicken
4 frozen chicken breasts (I used 14 chicken tenders)
1 1/2 cups of applesauce
1 T dried onion flakes, or 1 yellow onion, chopped finely
1 T apple cider vinegar
1/4 tsp cinnamon (optional-I did not use)
1/2 tsp black pepper
2 cloves garlic, minced or 1/2 tsp. garlic powder
1/4 tsp red pepper flakes (optional)
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Cover and cook on low for 5-7 hours, or on high for 3-4.
Serve with rice.
Yummy! Kids loved it and so did Dave! Bonus!
Tuesday, May 3, 2011
Beef Quesadillas
Cook (uncooked) tortilla, add cheese to 2nd side. Used the left over roast beef from last night. Added to tortilla. Yummy! Dipped in salsa and sour cream. Can add lettuce, tomatoes, whatever you have on hand. Easy!
Cook (uncooked) tortilla, add cheese to 2nd side. Used the left over roast beef from last night. Added to tortilla. Yummy! Dipped in salsa and sour cream. Can add lettuce, tomatoes, whatever you have on hand. Easy!
Monday, May 2, 2011
Monday, May 2, 2011
OK this recipe is kind of thrown together with things I happen to have on hand. I asked the kids what they wanted for dinner this week, and this was Kambree's request.
French Dip Sandwiches
3 pound roast
sprinkle with garlic powder and salt and pepper
Place in crockpot. Sprinkle with au jus packet and 3 cups of water. Cook on low for 8-10 hours.
Place meat on one side of bun and swiss cheese on the other side. Broil til melted. Enjoy!
(We served this with green salad and sweet potato fries. Busy night-2 soccers games-5:30 and 6:00 p.m. So it was a late dinner.)
French Dip Sandwiches
3 pound roast
sprinkle with garlic powder and salt and pepper
Place in crockpot. Sprinkle with au jus packet and 3 cups of water. Cook on low for 8-10 hours.
Place meat on one side of bun and swiss cheese on the other side. Broil til melted. Enjoy!
(We served this with green salad and sweet potato fries. Busy night-2 soccers games-5:30 and 6:00 p.m. So it was a late dinner.)
Saturday, April 30, 2011
Thursday, April 28, 2011
Cornbread Taco Bake
1 pound ground beef
1 envelope taco seasoning mix
1 (15 oz.) can chili, or kidney beans
1 c. cheddar cheese, grated
2 (8 oz.) boxes corn bread muffin mix (or I just made the cornbread recipe from This & That cookbook)
1 1/2 c. frozen corn, thawed
Toppings:
chopped tomatoes
sliced olives
lettuce
sour cream
salsa (or ketchup-it's a Larsen thing!)
Brown beef and drain. Add seasonings and water according to pkg. Stir in chili and cheese. Prepare cornbread according to pkg. directions. Stir in corn and 1 cup cheese. Spread beef mixture 9x13 pan. Top with cornbread and spread evenly. Bake at 375 for 20-25 minutes or until done. Top with toppings.
1 pound ground beef
1 envelope taco seasoning mix
1 (15 oz.) can chili, or kidney beans
1 c. cheddar cheese, grated
2 (8 oz.) boxes corn bread muffin mix (or I just made the cornbread recipe from This & That cookbook)
1 1/2 c. frozen corn, thawed
Toppings:
chopped tomatoes
sliced olives
lettuce
sour cream
salsa (or ketchup-it's a Larsen thing!)
Brown beef and drain. Add seasonings and water according to pkg. Stir in chili and cheese. Prepare cornbread according to pkg. directions. Stir in corn and 1 cup cheese. Spread beef mixture 9x13 pan. Top with cornbread and spread evenly. Bake at 375 for 20-25 minutes or until done. Top with toppings.
Wednesday, April 27, 2011
Cranberry Pork Chops
(New recipes-never tried it-kids loved it. I didn't get any. It was all gone after dance.)
1 Tbl. butter
1 onion, chopped
3 pounds pork chops, about 1 inch thick
2/3 cups bottled chili sauce
3 Tbl. brown sugar
1 Tbl. red wine vinegar
1 tsp. dry mustard
1 14 oz. can whole cranberry sauce or 1 1/2 cups fresh cranberries
In a 400 degree oven, melt butter in a 9x13 glass dish. Add onions to dish and bake uncovered, stirring occasionally, for 10 to 15 minutes or until onion is soft. Place pork chops in dish and reduce heat to 350. Bake for 25 minutes. Stir together remaining ingredients. Spoon over the pork chops and continue baking for 30 minutes or until meat is fully cooked and sauce has slightly carmelized.
Serve with rice.
(New recipes-never tried it-kids loved it. I didn't get any. It was all gone after dance.)
1 Tbl. butter
1 onion, chopped
3 pounds pork chops, about 1 inch thick
2/3 cups bottled chili sauce
3 Tbl. brown sugar
1 Tbl. red wine vinegar
1 tsp. dry mustard
1 14 oz. can whole cranberry sauce or 1 1/2 cups fresh cranberries
In a 400 degree oven, melt butter in a 9x13 glass dish. Add onions to dish and bake uncovered, stirring occasionally, for 10 to 15 minutes or until onion is soft. Place pork chops in dish and reduce heat to 350. Bake for 25 minutes. Stir together remaining ingredients. Spoon over the pork chops and continue baking for 30 minutes or until meat is fully cooked and sauce has slightly carmelized.
Serve with rice.
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