Makes 4-6 servings
1-1/2 lb. ground beef
1 medium onion, chopped
1-2 cloves of garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
2 C. fresh or frozen corn (or 15-oz can, drained)
1 19-oz can enchilada sauce
2 C. (8 oz) shredded cheddar cheese
1 2-1/2 oz. can sliced ripe olives, drained (optional)
6 corn tortillas
Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, and cheese. Repeat tortillas and other layers two times. Cover and cook on low 4-6 hours.
Friday, February 12, 2010
Baked Chicken Nuggets
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
1. Preheat oven to 400 degrees F.
2. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
1. Preheat oven to 400 degrees F.
2. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
French Bread
3 cups very warm water
2 Tablespoons yeast
4 Tablespoons sugar
Mix together and let set for at 3-5 minutes
Add
1 Tablespoon salt
2 Tablespoons cooking oil
7 ½ - 8 Cups flour
Mix all ingredients. Knead together for one minute. Dough will be stiff. Cover and let rise for 1 hour punching the dough down every 15 minutes. Divide dough into 4 equal parts. Roll each part into a long strips and roll into French bread form. Place bread on greased cookie sheet. Cut 3 slits on top of each loaf. Cover with towel and rise until double in size, about 30 minutes. Bake at 325 for 25 minutes. Brush hot bread with melted butter.
Optional – add ¼ cup Italian seasoning to dough mixture.
Serve with oil and balsamic vinegar.
2 Tablespoons yeast
4 Tablespoons sugar
Mix together and let set for at 3-5 minutes
Add
1 Tablespoon salt
2 Tablespoons cooking oil
7 ½ - 8 Cups flour
Mix all ingredients. Knead together for one minute. Dough will be stiff. Cover and let rise for 1 hour punching the dough down every 15 minutes. Divide dough into 4 equal parts. Roll each part into a long strips and roll into French bread form. Place bread on greased cookie sheet. Cut 3 slits on top of each loaf. Cover with towel and rise until double in size, about 30 minutes. Bake at 325 for 25 minutes. Brush hot bread with melted butter.
Optional – add ¼ cup Italian seasoning to dough mixture.
Serve with oil and balsamic vinegar.
Baked Ziti
Ingredients
1 package dry ziti pasta
1 onion, chopped
1 pound lean ground beef
1 32 ounce jar spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
1 package dry ziti pasta
1 onion, chopped
1 pound lean ground beef
1 32 ounce jar spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Friday, January 8, 2010
January Meals
Chicken Stir Fry - Britta
Artichoke, Sundried Tomato, and Chicken Pasta - Julianne
Honey-Soy Broiled Salmon & Lemon Parsley Rice - Julie
Gouda Cheese and Ham Sandwiches - Kim Roylance
Orange Chicken (from Costco) - Kimberly Summers
Chicken Fajitas - Lindsay
London Broil with Mashed Cauliflower - Margaret
Pizza Braid - Naomi
Breakfast Burritos - Tawnee
Artichoke, Sundried Tomato, and Chicken Pasta - Julianne
Honey-Soy Broiled Salmon & Lemon Parsley Rice - Julie
Gouda Cheese and Ham Sandwiches - Kim Roylance
Orange Chicken (from Costco) - Kimberly Summers
Chicken Fajitas - Lindsay
London Broil with Mashed Cauliflower - Margaret
Pizza Braid - Naomi
Breakfast Burritos - Tawnee
London Broil and Mashed Cauliflower
London Broil
Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented w/ foil for about 10 minutes. Slice across the grain and serve.
“Mock” Garlic Mashed Potatoes from Food Network Kitchens
1 medium head cauliflower
1 tablespoon cream cheese, softened
¼ cup grated Parmesan
½ teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute ½ teaspoon salt)
1/8 teaspoon freshly ground black pepper
½ teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented w/ foil for about 10 minutes. Slice across the grain and serve.
“Mock” Garlic Mashed Potatoes from Food Network Kitchens
1 medium head cauliflower
1 tablespoon cream cheese, softened
¼ cup grated Parmesan
½ teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute ½ teaspoon salt)
1/8 teaspoon freshly ground black pepper
½ teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Gouda and Ham Sandwiches
1 package Gouda Cheese (10-12 Slices)
10 slices deli ham
1 loaf loaded Italian Bread (found at Walmart for $1.50 per loaf)
Lettuce
Tomato - sliced
Pesto Sauce
Heat oven to 425 degrees. Slice the bread length wise. Layer ham, cheese, ham cheese on bottom half of the bread. Toast bread in oven for 5-7 minutes (until cheese melts). Remove from oven. Spread pesto sauce on top half of bread. Place tomato slices on cheese side of bread, top with lettuce. Place top half of bread on lettuce. Slice and enjoy!
10 slices deli ham
1 loaf loaded Italian Bread (found at Walmart for $1.50 per loaf)
Lettuce
Tomato - sliced
Pesto Sauce
Heat oven to 425 degrees. Slice the bread length wise. Layer ham, cheese, ham cheese on bottom half of the bread. Toast bread in oven for 5-7 minutes (until cheese melts). Remove from oven. Spread pesto sauce on top half of bread. Place tomato slices on cheese side of bread, top with lettuce. Place top half of bread on lettuce. Slice and enjoy!
Chicken Fajitas
1 or 2 bell peppers, sliced
1 small onion, sliced
3 chicken breasts, cubed
1 pckg McCormick fajita seasoning
Sautee chicken in seasoning with a little bit of olive oil or water. When the chicken is almost cooked through, add the veggies. Cook until desired tenderness. Serve on warm tortillas with sour cream, refried beans, and salsa.
1 small onion, sliced
3 chicken breasts, cubed
1 pckg McCormick fajita seasoning
Sautee chicken in seasoning with a little bit of olive oil or water. When the chicken is almost cooked through, add the veggies. Cook until desired tenderness. Serve on warm tortillas with sour cream, refried beans, and salsa.
Lemon Parsley Rice
1 cup white rice
1 can chicken broth (14 oz.)
1 Tbsp. parsley, dried
1/2 to 1 lemon
1/4 cup butter or margarine
1 tsp. minced onions, dried
sprinkle of garlic powder
sprinkle of lemon pepper
salt and pepper to taste
Bring chicken broth to a boil and add rice. Cover, turn to low and simmer 20 min. Stir in butter and seasonings. Add the juice of half the lemon or more to taste. Serve immediately.
1 can chicken broth (14 oz.)
1 Tbsp. parsley, dried
1/2 to 1 lemon
1/4 cup butter or margarine
1 tsp. minced onions, dried
sprinkle of garlic powder
sprinkle of lemon pepper
salt and pepper to taste
Bring chicken broth to a boil and add rice. Cover, turn to low and simmer 20 min. Stir in butter and seasonings. Add the juice of half the lemon or more to taste. Serve immediately.
Honey-Soy Broiled Salmon
Recipe from EatingWell.com
Ingredients
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds, (see Tip)
Preparation
1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
2. Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
3. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Tips & Notes
Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
(It also cooks fine with skin on. It peels off very easily after cooking. You can also transfer it to a serving platter once cooked without the skin.)
To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Ingredients
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds, (see Tip)
Preparation
1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
2. Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
3. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Tips & Notes
Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
(It also cooks fine with skin on. It peels off very easily after cooking. You can also transfer it to a serving platter once cooked without the skin.)
To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
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