Sorry that it has been a while since I have added recipes. I really haven't been so good at cooking lately. But I am hoping that I will be better now since I have new found energy that I didn't have before. I made this yesterday curtesy of cooks.com. It sounded yummy and tasted great as well. My husband and daughter gobbled it up. I also added to it about 1/2 tsp of Cajun Seasoning. I was lucky to find a neighbor who had a jar of pimentos in her pantry. I don't know if that is required but it seems every recipe has it in it with no optional next to it. Has anyone tried it without pimentos and liked it. Please comment and let me know.
Ingredients:
1/4 c. butter
1/2 c. flour
1/2 tsp. salt
1 c. chicken broth
1 c. milk
1 can or jar sliced mushrooms
1 sm. jar pimentos
3-4 chicken breast halves, cooked & cubed
Directions:
Melt butter and blend with flour and salt. Add broth and milk. Cook on low, stirring constantly, until thick. Add chicken, mushrooms and pimentos. Heat through. Good served over toast.
Wednesday, October 1, 2008
Tuesday, September 9, 2008
David's Favorite Burritos
These are my husbands favorite burritos and they are quick and easy to prepare so we have them a lot.
2 lbs ground beef
1 can refried beans
Pepper to taste
Brown the ground beef and drain off the grease. Mix in the refried beans and the pepper. I usually use about 3 tablespoons of pepper, but you can use more or less according to your personal preference.
Warm one tortilla shell on a skillet or griddle. Spread grated cheese on the tortilla like you would if you were going to make a quesadilla. Spoon some of your meat/bean mix on top of the cheese in the middle of the tortilla in a line. Top with sour cream, salsa and any other topping you wish (or omit the toppings). When the tortilla starts to bubble, wrap the edges over your toppings. The tortilla will be hot and crispy.
You can store the unused portion of the meat/bean mix in the refridgerator for about a week. You can also use taco seasoning in place of the pepper, or opt for a soft shell by only warming the tortilla on the skillet instead of letting it crisp up.
2 lbs ground beef
1 can refried beans
Pepper to taste
Brown the ground beef and drain off the grease. Mix in the refried beans and the pepper. I usually use about 3 tablespoons of pepper, but you can use more or less according to your personal preference.
Warm one tortilla shell on a skillet or griddle. Spread grated cheese on the tortilla like you would if you were going to make a quesadilla. Spoon some of your meat/bean mix on top of the cheese in the middle of the tortilla in a line. Top with sour cream, salsa and any other topping you wish (or omit the toppings). When the tortilla starts to bubble, wrap the edges over your toppings. The tortilla will be hot and crispy.
You can store the unused portion of the meat/bean mix in the refridgerator for about a week. You can also use taco seasoning in place of the pepper, or opt for a soft shell by only warming the tortilla on the skillet instead of letting it crisp up.
Saturday, August 16, 2008
Barking Biscuits
2 cups Bisquick
1/2 shredded cheddar cheese
2/3 cup milk
6 hot dogs cut in half
Mix the Bisquick, cheese and milk in a medium bowl until a soft dough forms. Place on a surface well dusted with Bisquick and knead about 10 times. Roll the dough out to 1/4 inch. Cut into rectangles just big enough to wrap around your hot dog halves. Wrap the biscuit dough around the hot dog and pinch the edges together. Place on an ungreased baking sheet and bake at 400 degrees for 15 minutes. Brush (or rub) with butter while hot.
If you would like to omit the cheese, increase the Bisquick by 1/4 cup.
macaroni and meatballs
I am on a roll...
Meatballs. I am sure you all know how to make them, but I want to post so I can reference later.
1 lb of lean ground beef.
4- 15 oz of tomato sauce
pinch or so of salt and pepper
1 tsp of parsley
2 tbl of Parmesan cheese
1 tsp of garlic
In a mixing bowl, add the ground beef, salt, pepper, parsley, and 1 tbl of Parmesan cheese. Make into small balls, place them in a medium frying pan, good until done, brown..
In a large sauce pan, add the 4 cans of sauce. Add garlic, the rest of the Parmesan Cheese and salt and pepper, bring to a boil. After bring to a boil add the meatballs, at a simmer for about 20 mins.
In medium sauce pan, cook the macaroni according to the directions on the box.
Put on a plate and enjoy...
Meatballs. I am sure you all know how to make them, but I want to post so I can reference later.
1 lb of lean ground beef.
4- 15 oz of tomato sauce
pinch or so of salt and pepper
1 tsp of parsley
2 tbl of Parmesan cheese
1 tsp of garlic
In a mixing bowl, add the ground beef, salt, pepper, parsley, and 1 tbl of Parmesan cheese. Make into small balls, place them in a medium frying pan, good until done, brown..
In a large sauce pan, add the 4 cans of sauce. Add garlic, the rest of the Parmesan Cheese and salt and pepper, bring to a boil. After bring to a boil add the meatballs, at a simmer for about 20 mins.
In medium sauce pan, cook the macaroni according to the directions on the box.
Put on a plate and enjoy...
PASTA E FAGIOLI
I actually have a recipe:
Here is what you need
Olive Oil - to thinly cover bottom of pot
4-5 Cloves of Garlic- Chopped
2- 15oz Cans of Navy Beans-strained
3- Cans of Chicken Broth
1 tbl dried Basil
1 tbl Oregano
1 tsp Black pepper
1 tsp Parmesan cheese
12 oz small pasta (elbow mac)
1- 14 oz canned diced tomatoes- stranied
1- medium sauce pan
Saute garlic until soft. Add Beans, simmer for 3 mins. Add chicken broth, oregano, basil and black pepper. Simmer for 5 mins. Add can of diced tomatoes. Bring to a boil. Add pasta until done.
I do not have a picture but I think it is really good. Eat and enjoy.
Here is what you need
Olive Oil - to thinly cover bottom of pot
4-5 Cloves of Garlic- Chopped
2- 15oz Cans of Navy Beans-strained
3- Cans of Chicken Broth
1 tbl dried Basil
1 tbl Oregano
1 tsp Black pepper
1 tsp Parmesan cheese
12 oz small pasta (elbow mac)
1- 14 oz canned diced tomatoes- stranied
1- medium sauce pan
Saute garlic until soft. Add Beans, simmer for 3 mins. Add chicken broth, oregano, basil and black pepper. Simmer for 5 mins. Add can of diced tomatoes. Bring to a boil. Add pasta until done.
I do not have a picture but I think it is really good. Eat and enjoy.
Friday, August 8, 2008
Ryan's Fresh Salsa
4 medium tomatoes (for thicker salsa use 6 roma tomatoes)
1/2 small white or yellow onion
1 jalapeno pepper
2 cloves of garlic
1/4 cup chopped cilantro
1 pinch of oregano
salt to taste
splash of lime juice
Fill a medium sauce pan half way with water and bring to a boil. Once boiling, place the tomatoes in the water. Boil the tomatoes until the skin just barely begins to crack (about 6 minutes.) Place the onion, garlic, jalapeno,, cilantro, salt, and oregano into a blender or food processor. Place the cooked tomatoes on top and blend until mixed, but not smooth. Taste and salt as needed.
For chunkier salsa, add some extra chopped onion or cilantro after it is blended.
Salsa needs some time to reach it's potential. Place it in a container and place it in the fridge about 1/2 hour before serving. Enjoy with your favorite chips or Mexican Dish.
*A note about mild/medium/hot salsa: If you want a mild salsa, then slice and remove the seeds from the jalapeno. Try not to touch the inside with your hands. A spoon works well. For medium salsa, boil the jalapeno with the tomatoes. This will help leach some of the heat out of the pepper. Add it to the blended ingredients in parts starting with 1/2 until desired heat is reached. All jalapenos are not the same. Sometimes 1/2 will be enough, sometimes not. For hot salsa and the best flavors (according to Ryan Rowan), add 1 to 2 jalapenos. Always remember to remove the stems.
1/2 small white or yellow onion
1 jalapeno pepper
2 cloves of garlic
1/4 cup chopped cilantro
1 pinch of oregano
salt to taste
splash of lime juice
Fill a medium sauce pan half way with water and bring to a boil. Once boiling, place the tomatoes in the water. Boil the tomatoes until the skin just barely begins to crack (about 6 minutes.) Place the onion, garlic, jalapeno,, cilantro, salt, and oregano into a blender or food processor. Place the cooked tomatoes on top and blend until mixed, but not smooth. Taste and salt as needed.
For chunkier salsa, add some extra chopped onion or cilantro after it is blended.
Salsa needs some time to reach it's potential. Place it in a container and place it in the fridge about 1/2 hour before serving. Enjoy with your favorite chips or Mexican Dish.
*A note about mild/medium/hot salsa: If you want a mild salsa, then slice and remove the seeds from the jalapeno. Try not to touch the inside with your hands. A spoon works well. For medium salsa, boil the jalapeno with the tomatoes. This will help leach some of the heat out of the pepper. Add it to the blended ingredients in parts starting with 1/2 until desired heat is reached. All jalapenos are not the same. Sometimes 1/2 will be enough, sometimes not. For hot salsa and the best flavors (according to Ryan Rowan), add 1 to 2 jalapenos. Always remember to remove the stems.
Parma Rosa Crock Pot Chicken
4 chicken breasts
8 oz. sour cream
1 can cream of chicken soup
1pkg parma rosa creamy tomato sauce mix (Knorr)
Put all ingredients in the crock pot. Cook for 7 hours on low or 4-5 hours on high. Pour over your favorite noodles. Rigatoni works well.
8 oz. sour cream
1 can cream of chicken soup
1pkg parma rosa creamy tomato sauce mix (Knorr)
Put all ingredients in the crock pot. Cook for 7 hours on low or 4-5 hours on high. Pour over your favorite noodles. Rigatoni works well.
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