Ingredients:
1 lb ground beef
1 can condensed tomato soup
1 cup Salsa
1/2 cup milk
6 flour tortillas or 8 corn tortillas, cut into 1 inch pieces
1 cup shredded cheese
Directions:
Cook beef in skillet over medium heat until beef is browned stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2 quart shallow baking dish. Cover and bake at 400 for 30 minutes or until hot. Sprinkle with remaining cheese.
Monday, January 19, 2009
Sausage-Stuffed Green Peppers
Ingredients:
1 pound Italian Sausage
1 medium onion, chopped
1 teaspoon dried oregano leaves, crushed
1 cup shredded mozzarella cheese
4 medium green peppers, seeded and cut in half leangth wise
2 cups Pasta Sauce
Directions:
Cook sausage until browned, stirring to separate meat. Add onion and oregano and cook until tender. Pour off fat. Stir in Cheese.
Arrange peppers in 3 quart shallow baking dish or roasting pan. Spoon sausage mixture into peppers. Pour pasta sauce over peppers. Cover and bake at 400 for 40 minutes or until peppers are tender.
1 pound Italian Sausage
1 medium onion, chopped
1 teaspoon dried oregano leaves, crushed
1 cup shredded mozzarella cheese
4 medium green peppers, seeded and cut in half leangth wise
2 cups Pasta Sauce
Directions:
Cook sausage until browned, stirring to separate meat. Add onion and oregano and cook until tender. Pour off fat. Stir in Cheese.
Arrange peppers in 3 quart shallow baking dish or roasting pan. Spoon sausage mixture into peppers. Pour pasta sauce over peppers. Cover and bake at 400 for 40 minutes or until peppers are tender.
Saturday, January 10, 2009
Crispy Fish Tacos
Ingredients:
Peanut or Canola oil for frying
2 cups panko bread crumbs
1/2 cup Flour
3 eggs Salt & Pepper
2 lbs Cod, Snapper, Halibut or other firm, flaky white fish
8 flour tortillas
1/2 head napa cabbage or lettuce (we have done both)
Pink Chili Mayo, recipe follows
Lime wedges, for garnish
Directions:
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs & flour together into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumb mix. Set aside and let them rest for 10 minutes. While waiting, wrap tortillas in tin foil and warm in oven. Cook the fish a few pieces at a time until golden brown and cooked through, about 2-3 min minutes. Drain on paper towels.
To make the tacos: Place crispy fish strips onto warmed tortilla, top with some of the shredded cabbage/lettuce & any other toppings of choice, and add Pink Chili Mayo.
Some other toppings to add are: chopped tomato, diced avocado, mexican cheese, salsa, chopped cilantro. Squeeze on some lime juice, roll up, and eat!
Pink Chili Mayo:
1 1/2 cups Light mayonnaise
1 1/2 cups Light sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
Peanut or Canola oil for frying
2 cups panko bread crumbs
1/2 cup Flour
3 eggs Salt & Pepper
2 lbs Cod, Snapper, Halibut or other firm, flaky white fish
8 flour tortillas
1/2 head napa cabbage or lettuce (we have done both)
Pink Chili Mayo, recipe follows
Lime wedges, for garnish
Directions:
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs & flour together into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumb mix. Set aside and let them rest for 10 minutes. While waiting, wrap tortillas in tin foil and warm in oven. Cook the fish a few pieces at a time until golden brown and cooked through, about 2-3 min minutes. Drain on paper towels.
To make the tacos: Place crispy fish strips onto warmed tortilla, top with some of the shredded cabbage/lettuce & any other toppings of choice, and add Pink Chili Mayo.
Some other toppings to add are: chopped tomato, diced avocado, mexican cheese, salsa, chopped cilantro. Squeeze on some lime juice, roll up, and eat!
Pink Chili Mayo:
1 1/2 cups Light mayonnaise
1 1/2 cups Light sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
Waffles
Ingredients:
3 cups all-purpose flour
2 tablespoons baking powder
3 Tbsp Sugar
3 tsp Vanilla
2-1/4 cups milk
1/2 cup and 1 tablespoon vegetable oil
3 eggs, separated
Directions:
Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and sugar. Stir in milk, oil, vanilla and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.
Comments:
This made 18 waffles which was more than enough for the three of us. I'm putting the left overs in a zip lock bag in the freezer to be used later and just popped in the toaster. These are good though and pretty simple to make.
3 cups all-purpose flour
2 tablespoons baking powder
3 Tbsp Sugar
3 tsp Vanilla
2-1/4 cups milk
1/2 cup and 1 tablespoon vegetable oil
3 eggs, separated
Directions:
Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder and sugar. Stir in milk, oil, vanilla and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.
Comments:
This made 18 waffles which was more than enough for the three of us. I'm putting the left overs in a zip lock bag in the freezer to be used later and just popped in the toaster. These are good though and pretty simple to make.
Sunday, January 4, 2009
Bacon Breadstick Focaccia
Ingredients:
1 can Pillsbury refrigerated breadsticks
10 slices packaged precooked bacon
1 egg, beaten
1 slice packaged precooked bacon, finely chopped
1/2 teaspoon chopped fresh parsley if desired
Directions:
Heat oven to 375. Unroll dough; separate into 12 strips. starting at center of ungreased cookie sheet coil bacon with dough strips into a loose spiral. Pinching ends together securely as strips are added.
Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon and parsley.
Bake 20-25 minutes or until edges are deep golden brown. Cut into wedges; serve warm
Comments:
We had this for breakfast and it was really good. We were fighting over the last piece. Just a warning this one recipe will serve about 2 adults. Your going to want to increase the ingredients if you need to serve more than that.
1 can Pillsbury refrigerated breadsticks
10 slices packaged precooked bacon
1 egg, beaten
1 slice packaged precooked bacon, finely chopped
1/2 teaspoon chopped fresh parsley if desired
Directions:
Heat oven to 375. Unroll dough; separate into 12 strips. starting at center of ungreased cookie sheet coil bacon with dough strips into a loose spiral. Pinching ends together securely as strips are added.
Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon and parsley.
Bake 20-25 minutes or until edges are deep golden brown. Cut into wedges; serve warm
Comments:
We had this for breakfast and it was really good. We were fighting over the last piece. Just a warning this one recipe will serve about 2 adults. Your going to want to increase the ingredients if you need to serve more than that.
Pretzel Turtles
Ingredients
20 small mini pretzels
20 chocolate covered caramel candies - like Rolo's
20 pecan halves
Directions:
Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Comments:
Very simple and tasty. It's also very easy to make more or less!
20 small mini pretzels
20 chocolate covered caramel candies - like Rolo's
20 pecan halves
Directions:
Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Comments:
Very simple and tasty. It's also very easy to make more or less!
Pretzel Turltes
Ingredients
20 small mini pretzels
20 chocolate covered caramel candies - like Rolo's
20 pecan halves
Directions:
Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Comments:
Very simple and tasty. It's also very easy to make more or less!
20 small mini pretzels
20 chocolate covered caramel candies - like Rolo's
20 pecan halves
Directions:
Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Comments:
Very simple and tasty. It's also very easy to make more or less!
Bacon Cheese Puffs
Ingredients:
1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread
Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
Broil for 5 minutes, or until bubbly.
Comments:
This is good as an appetizer! To make it even simpler use the Oscar Meyer bacon bits or cook the bacon the day before to cut out prep time.
1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread
Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
Broil for 5 minutes, or until bubbly.
Comments:
This is good as an appetizer! To make it even simpler use the Oscar Meyer bacon bits or cook the bacon the day before to cut out prep time.
Spicy Roasted Potato's
Ingredients:
5 medium red potatoes, diced with peel
1 medium onion, chopped
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons chili powder
1/4 cup extra virgin olive oil
1 cup shredded Cheddar cheese (optional)
Directions:
Preheat the oven to 450 degrees F (220 degrees C).
Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
Comments:
Try mixing ingredients in mixing bowl first to get a good even coating, then spreading into baking dish. Also you may not want a 1/4 cup of oil. Just drizzle until you get a good coating. Also if you like a good crunch to it once you top with cheese pop it back in the oven under the broiler for a minute or two. This is great in the evening for dinner. You can add some cubed chicken to make it a one dish meal. Or have it in the morning with a breakfast scramble.
5 medium red potatoes, diced with peel
1 medium onion, chopped
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons chili powder
1/4 cup extra virgin olive oil
1 cup shredded Cheddar cheese (optional)
Directions:
Preheat the oven to 450 degrees F (220 degrees C).
Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
Comments:
Try mixing ingredients in mixing bowl first to get a good even coating, then spreading into baking dish. Also you may not want a 1/4 cup of oil. Just drizzle until you get a good coating. Also if you like a good crunch to it once you top with cheese pop it back in the oven under the broiler for a minute or two. This is great in the evening for dinner. You can add some cubed chicken to make it a one dish meal. Or have it in the morning with a breakfast scramble.
Garlic Broiled Chicken
Ingredients:
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
Directions:
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
Comments:
Alternative to broiling is baking at 375 for about 45minutes, stir about every 15 minutes and turn chicken over about half way through. Broiling will cause smoke due to the juices. To get the broiled look just broil at the end for about 5 minutes.
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
Directions:
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
Comments:
Alternative to broiling is baking at 375 for about 45minutes, stir about every 15 minutes and turn chicken over about half way through. Broiling will cause smoke due to the juices. To get the broiled look just broil at the end for about 5 minutes.
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