My mother-in-law and I made this yesterday. It was mostly her invention. I really liked it. The amounts are not exact and this is the kind of thing that you can leave out or replace anything you don't like.
1 packet ranch, mixed with mayo and/or sour cream according to directions
1 cup fresh salsa
1-2 lbs macaroni, cooked and drained
3 cups cooked chopped chicken
1 red bell pepper, chopped
1 can sliced olives
2 sliced green onions
1 chopped cucumber
handful of fresh cilantro leaves, chopped
1 can corn, drained
1 can black beans, drained
handful halved cherry tomatoes
salt and pepper to taste
Mix and chill.
Friday, June 12, 2009
Thursday, June 11, 2009
Baked Ziti
1 lb. dry ziti noodles, I use rigatoni
1 onion, chopped
1 lb. ground beef
2 jars spaghetti sauce
6 oz. provolone cheese, sliced
1 1/2 c. sour cream
6 oz. mozzarella cheese, shredded
2 T. grated parmesan cheese
Cook ziti 8 minutes until al dente. Drain and rinse. Brown onion and beef on medium heat. Add spaghetti sauce and simmer for 15 minutes. Grease a 9x13 dish and layer ziti, provolone cheese, sour cream 1/2 sauce mixture, ziti, mozzarella, and sauce mixture. Top with parmesan cheese. Bake at 350 degrees for 30 minutes.
Layers:
ziti
provolone cheese
sour cream
1/2 sauce mixture
ziti
mozzarella
sauce
parmesan cheese
**Half this recipe and it still makes a ton!!
1 onion, chopped
1 lb. ground beef
2 jars spaghetti sauce
6 oz. provolone cheese, sliced
1 1/2 c. sour cream
6 oz. mozzarella cheese, shredded
2 T. grated parmesan cheese
Cook ziti 8 minutes until al dente. Drain and rinse. Brown onion and beef on medium heat. Add spaghetti sauce and simmer for 15 minutes. Grease a 9x13 dish and layer ziti, provolone cheese, sour cream 1/2 sauce mixture, ziti, mozzarella, and sauce mixture. Top with parmesan cheese. Bake at 350 degrees for 30 minutes.
Layers:
ziti
provolone cheese
sour cream
1/2 sauce mixture
ziti
mozzarella
sauce
parmesan cheese
**Half this recipe and it still makes a ton!!
Best Meatloaf Ever
It is the sauce that makes this meatloaf what it is!
2 eggs
2/3 c. milk
3 slices bread, torn into pieces
1/2 c. chopped onion
1/2 c. grated carrot
1 c. shredded Cheddar or Mozzarella
2 T. Worcestershire sauce
1 t. dried parsley
1 t. salt
1/2 t. garlic powder
1/2 t. ground thyme
1/2 t. coarse ground black pepper
1/4 t. ground sage
1 1/2 lb. hamburger
Topping:
1/2 c. ketchup
1/2 c. brown sugar
2 t. prepared mustard
Beat eggs. Add milk and bread--let sit for a few minutes. Stir in onion, carrot, cheese, Worcestershire, herbs and seasonings. Add beef. Put in greased loaf pan.
Bake at 350 degrees for 45 minutes. Combine topping ingredients. Bake for 30 minutes more, occasionally spooning topping over beef. Let stand 10 minutes before serving.
*This will make 1 very very large meat loaf or 2 medium size meatloafs and you can freeze one!
2 eggs
2/3 c. milk
3 slices bread, torn into pieces
1/2 c. chopped onion
1/2 c. grated carrot
1 c. shredded Cheddar or Mozzarella
2 T. Worcestershire sauce
1 t. dried parsley
1 t. salt
1/2 t. garlic powder
1/2 t. ground thyme
1/2 t. coarse ground black pepper
1/4 t. ground sage
1 1/2 lb. hamburger
Topping:
1/2 c. ketchup
1/2 c. brown sugar
2 t. prepared mustard
Beat eggs. Add milk and bread--let sit for a few minutes. Stir in onion, carrot, cheese, Worcestershire, herbs and seasonings. Add beef. Put in greased loaf pan.
Bake at 350 degrees for 45 minutes. Combine topping ingredients. Bake for 30 minutes more, occasionally spooning topping over beef. Let stand 10 minutes before serving.
*This will make 1 very very large meat loaf or 2 medium size meatloafs and you can freeze one!
Taco Rice
from allrecipes.com
You can use this as a side dish with enchiladas or as a filling with your tacos, whatever you can imagine it will taste good with-- it probably will!
1 (14.5 ounce) can chicken broth
14.5 ounces water in chicken broth can
1 (8 ounce) can tomato sauce
1 (1 ounce) package taco seasoning mix, to taste
2 cups uncooked white rice
1 cup shredded Cheddar cheese
1 cup sour cream
In your rice cooker, put in rice, chicken broth & water, tomato sauce, and as much taco seasoning as you want. I used about half. Turn rice cooker on. After rice is cooked, stir in the cheddar and sour cream.
*You can also stir in at the end any of the following: 1 can green chilies, 1 can sliced olives, 1 can black beans, 1 can corn, 1 can spicy Ro-tel tomatoes & green chilies
You can use this as a side dish with enchiladas or as a filling with your tacos, whatever you can imagine it will taste good with-- it probably will!
1 (14.5 ounce) can chicken broth
14.5 ounces water in chicken broth can
1 (8 ounce) can tomato sauce
1 (1 ounce) package taco seasoning mix, to taste
2 cups uncooked white rice
1 cup shredded Cheddar cheese
1 cup sour cream
In your rice cooker, put in rice, chicken broth & water, tomato sauce, and as much taco seasoning as you want. I used about half. Turn rice cooker on. After rice is cooked, stir in the cheddar and sour cream.
*You can also stir in at the end any of the following: 1 can green chilies, 1 can sliced olives, 1 can black beans, 1 can corn, 1 can spicy Ro-tel tomatoes & green chilies
Linguine with Vegetables
* I'm sure many of you have recipes like this, but this is my favorite way to eat my veggies!
1/2 lb. linguine
2 t. oil
1 garlic clove, minced
2 small zucchini, sliced
1/4 lb. mushrooms, sliced
2 medium tomatoes, chopped
1/2 t. basil
1/2 t. salt
1/4 t. pepper
1 c. provolone or mozzarella cheese, grated
3 T. parmesan, grated
Cook pasta according to box. Heat oil in large fry pan on medium heat. Add garlic, zucchini, and saute for 2 minutes. Add mushrooms and cook for 1 more minute. Add tomatoes, basil, salt and pepper. Reduce heat and simmer for 3-4 minutes or until tender crisp. Add vegetables to drained pasta, add cheeses and mix until cheese melts. Sprinkle with parsley if desired.
1/2 lb. linguine
2 t. oil
1 garlic clove, minced
2 small zucchini, sliced
1/4 lb. mushrooms, sliced
2 medium tomatoes, chopped
1/2 t. basil
1/2 t. salt
1/4 t. pepper
1 c. provolone or mozzarella cheese, grated
3 T. parmesan, grated
Cook pasta according to box. Heat oil in large fry pan on medium heat. Add garlic, zucchini, and saute for 2 minutes. Add mushrooms and cook for 1 more minute. Add tomatoes, basil, salt and pepper. Reduce heat and simmer for 3-4 minutes or until tender crisp. Add vegetables to drained pasta, add cheeses and mix until cheese melts. Sprinkle with parsley if desired.
Crockpot Brown Sugar Chicken
6 boneless skinless chicken breast halves
1 c. brown sugar
1/4 c. lemon-lime soda
2/3 c. white vinegar
3 cloves smashed & chopped garlic
2 T. soy sauce
1 t. ground black pepper
Put chicken in crockpot. Cover with brown sugar, pepper, chopped garlic & soy sauce. Add the vinegar and pour in the soda. It will bubble.
Cover and cook on low for 6-9 hours or on high for 4-5 hours. The chicken is done when it is cooked through and falls apart. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a a huge ladle full of the broth poured over.
1 c. brown sugar
1/4 c. lemon-lime soda
2/3 c. white vinegar
3 cloves smashed & chopped garlic
2 T. soy sauce
1 t. ground black pepper
Put chicken in crockpot. Cover with brown sugar, pepper, chopped garlic & soy sauce. Add the vinegar and pour in the soda. It will bubble.
Cover and cook on low for 6-9 hours or on high for 4-5 hours. The chicken is done when it is cooked through and falls apart. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a a huge ladle full of the broth poured over.
Wednesday, June 10, 2009
Banana Cupcakes with Honey-Cinnamon Frosting
Everyday Food
Makes 12
1 1/2 c. all purpose flour
3/4 c. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. unsalted butter, melted
1 1/2 c. mashed bananas 9about 4 ripe)
1 whole banana for garnish
2 large eggs
1/2 t. pure vanilla extract
Honey-Cinnamon Frosting
In a medium bowl, using an electric mixer, beat 1 1/4 c. confectioner's sugar, 1/2 c. butter (room temperature), 1 T. honey and 1/8 t. ground cinnamon until smooth, 4-5 minutes.
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. Make a well in the center of flour mixture. In well, mix together butter, mashed bananas, eggs and vanilla. Stir to incorporate flour mixture (do not over mix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25-30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon frosting. Just before serving, peel and slice banana into rounds and place one on each cupcake.
Makes 12
1 1/2 c. all purpose flour
3/4 c. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. unsalted butter, melted
1 1/2 c. mashed bananas 9about 4 ripe)
1 whole banana for garnish
2 large eggs
1/2 t. pure vanilla extract
Honey-Cinnamon Frosting
In a medium bowl, using an electric mixer, beat 1 1/4 c. confectioner's sugar, 1/2 c. butter (room temperature), 1 T. honey and 1/8 t. ground cinnamon until smooth, 4-5 minutes.
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. Make a well in the center of flour mixture. In well, mix together butter, mashed bananas, eggs and vanilla. Stir to incorporate flour mixture (do not over mix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25-30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon frosting. Just before serving, peel and slice banana into rounds and place one on each cupcake.
Fresh Fettuccine with Quick Meat Sauce
Serves 4
coarse salt & pepper
1 Tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 lb. ground pork
1/2 lb. ground beef chuck
1 c. dry white wine (I used combo: white wine, white wine vinegar & apple juice)
1 can (28 oz.) whole peeled tomatoes in juice, chopped
1 can (6 oz.) tomato paste
1/2 t. dried oregano
1/4 t. red pepper flakes
18 oz. fresh fettuccine
grated Parmesan cheese, for serving
1. Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add onion & garlic; season with salt & pepper. Cook, stirring occasionally, until onion softens, about 3-4 minutes. Add pork & beef; cook, breaking meat up with a spoon, until no longer pink, 2-3 minutes. Add wine; cook until evaporated, about 7 minutes. Add tomatoes, tomato paste, oregano and red pepper flakes; cook until sauce is slightly thickened, 2-3 minutes.
2. Cook pasta in boiling water until al dente, according to package instructions. Drain, and return to pot; add meat sauce, and toss to coat. Serve immediately, topped with parmesan, if desired.
** I only used half the fettuccine and half the sauce, freezes nicely for another meal!
coarse salt & pepper
1 Tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 lb. ground pork
1/2 lb. ground beef chuck
1 c. dry white wine (I used combo: white wine, white wine vinegar & apple juice)
1 can (28 oz.) whole peeled tomatoes in juice, chopped
1 can (6 oz.) tomato paste
1/2 t. dried oregano
1/4 t. red pepper flakes
18 oz. fresh fettuccine
grated Parmesan cheese, for serving
1. Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add onion & garlic; season with salt & pepper. Cook, stirring occasionally, until onion softens, about 3-4 minutes. Add pork & beef; cook, breaking meat up with a spoon, until no longer pink, 2-3 minutes. Add wine; cook until evaporated, about 7 minutes. Add tomatoes, tomato paste, oregano and red pepper flakes; cook until sauce is slightly thickened, 2-3 minutes.
2. Cook pasta in boiling water until al dente, according to package instructions. Drain, and return to pot; add meat sauce, and toss to coat. Serve immediately, topped with parmesan, if desired.
** I only used half the fettuccine and half the sauce, freezes nicely for another meal!
Monday, May 25, 2009
Hummus
This is adapted from my mom's recipe. The tahini is a little hard to find; you can find it in health or ethnic food stores. You can still make this without it, or even throw in some sesame seeds in the food processor instead.
2 cans garbanzo beans, drained
1/4 cup tahini (sesame butter)
3 T chopped cilantro (a handful of leaves)
2 -- 4 cloves garlic
juice of one large lemon
2 T water
1 T olive oil
a pinch cumin
Process in food processor until fairly smooth.Makes about 3 cups.Serve with warm pita and raw vegetables such as lettuce, chopped cucumber, diced tomatoes, chopped bell pepper, olives, or sprouts. Or use as a dip with chips or crackers.
Or make pinwheel sandwiches by spreading 3/4 - 1 cup hummus on a piece of lavash bread (or torilla), add lettuce (with the crunchy part torn out) or baby spinach and any of the other vegetables mentioned above. Roll it up and slice.
2 cans garbanzo beans, drained
1/4 cup tahini (sesame butter)
3 T chopped cilantro (a handful of leaves)
2 -- 4 cloves garlic
juice of one large lemon
2 T water
1 T olive oil
a pinch cumin
Process in food processor until fairly smooth.Makes about 3 cups.Serve with warm pita and raw vegetables such as lettuce, chopped cucumber, diced tomatoes, chopped bell pepper, olives, or sprouts. Or use as a dip with chips or crackers.
Or make pinwheel sandwiches by spreading 3/4 - 1 cup hummus on a piece of lavash bread (or torilla), add lettuce (with the crunchy part torn out) or baby spinach and any of the other vegetables mentioned above. Roll it up and slice.
Sunday, May 10, 2009
Orzo Pasta with Garbanzo Beans
1 1/2 cups orzo pasta
1/4 cup olive oil
3T lemon juice
1 clove garlic, minced
15 oz can garbanzo beans
2T chopped fresh oregano (or a little less dried)
Feta cheese
salt and pepper
Sautee garlic over medium-low heat in the olive oil until tender, being sure not to let it brown. Lower heat, and add lemon juice, oregano, salt, pepper, and garbanzo beans. Meanwhile, cook orzo in abundant salted boiling water until tender and drain. Place orzo in serving bowl, and pour sauce over, then toss to coat. Crumble in as much feta as you want before serving.
If you want to use dried garbanzo beans, let them soak in lots of water overnight, then drain the next morning, and cook them with lots of water in your crock pot on low for about 6 hours. They should be firm, and not mushy. The beans will have a weird, clear skin on them that you'll need to try and get off. Rolling small amounts of the beans around in a dishcloth works pretty well.
1/4 cup olive oil
3T lemon juice
1 clove garlic, minced
15 oz can garbanzo beans
2T chopped fresh oregano (or a little less dried)
Feta cheese
salt and pepper
Sautee garlic over medium-low heat in the olive oil until tender, being sure not to let it brown. Lower heat, and add lemon juice, oregano, salt, pepper, and garbanzo beans. Meanwhile, cook orzo in abundant salted boiling water until tender and drain. Place orzo in serving bowl, and pour sauce over, then toss to coat. Crumble in as much feta as you want before serving.
If you want to use dried garbanzo beans, let them soak in lots of water overnight, then drain the next morning, and cook them with lots of water in your crock pot on low for about 6 hours. They should be firm, and not mushy. The beans will have a weird, clear skin on them that you'll need to try and get off. Rolling small amounts of the beans around in a dishcloth works pretty well.
Thursday, May 7, 2009
FYI
Due to the number of random comments we've been getting lately, I'll now be monitoring the comments before they are published. I don't think this will affect those of you who are members, just the random visitors . . .
Hope everyone is having a wonderful Spring!!!
Hope everyone is having a wonderful Spring!!!
Tuesday, May 5, 2009
Grape Salad
2 lbs green seedless grapes (I only used red because they didn't have green at Winco)
2 lbs red seedless grapes
8 ounces sour cream (I used plain yogurt because I had it on hand)
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 lbs red seedless grapes
8 ounces sour cream (I used plain yogurt because I had it on hand)
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
Topping Ingredients
1 cup brown sugar
1 cup crushed pecans
Wash and stem grapes. Set aside to dry. Beat cream cheese and sugar together, then stir in sour cream and vanilla by hand. Stir grapes into mixture, and pour in large serving bowl. I would use a wide, long bowl instead of a tall deep bowl so that there is more surface area for the topping. Combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Don't skimp on the topping...it makes this dish! Chill overnight. It gets better with time!
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