Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

Wednesday, February 26, 2014

Refrigerator Soup

If you like soup, you will love this refrigerator soup! Why? Because it is a wonderful, tasty, aromatic treat for your senses, and it cleans out your fridge at the same time! What could be better?!


 Here is how it's done~ Go through your refrigerator and take out the left overs from your meals for the last few days. I found the following:

Monday, February 17, 2014

Homestyle Marinara w/ Chicken and Whole Grain Rotini

My husband and my son are pasta lovers. They could eat it everyday! I am not a pasta lover. I have always loved Italian sauces, but the pasta, no, it wasn't my thing. But last night I decided to cook some whole grain rotini I bought last week at the grocery. What a treat! It was so good-maybe I do love pasta! I covered the pasta with a homemade marinara that is simple, quick, and tasty! That actually describes the entire meal!
Homestyle Marinara w/ Chicken and Whole Grain Rotini 
1-28 ounce can of Whole Peeled Tomatoes
1-2 cloves Garlic
Vegetable Oil
1-2 teaspoons Dried Italian Seasoning
Pinch of Sugar
1 Bay Leaf
1 box Barilla Whole Grain Rotini Pasta
1 pound raw Chicken Breasts
Vegetable Spray
Cheese-Mozzarella or Provolone
Place your can of tomatoes in your food processor and puree them.
If you don't mind tomato pieces in your sauce, there is no 
need to puree. I have some picky eaters in this house! You can 
just chop the tomatoes into small bite sizes pieces.
It will look nice and smooth like this.
Chop up your garlic clove.
Heat your garlic clove in the vegetable oil.
Once your garlic pieces start to brown go ahead and
add your sauce to the pan.
Add 2 teaspoons of dried italian seasoning, a pinch of sugar
 and 1 bay leaf. Let simmer for 30-40 minutes.
Boil the water and cook your pasta.
Cut your chicken into bite size pieces and grill them
in a pan sprayed with vegetable spray.
Put it altogether. I layered rotini pasta in the bottom, sauce
on top, then chicken, more sauce, and then cheese. I used the rotini
because all the edges in the pasta hold the sauce. That is also why I
served this in bowls. I used a 4 cheese mix because that is what
I had on hand. It was actually pretty good on the pasta!


Monday, July 1, 2013

Got Ground Beef ? You've got a Meal!

This post is courtesy of Instawares food and restaurant blog.


.                                                                        
Four Ways To Prepare Ground Beef Easily



It’s 6:30 p.m., and you’ve just come home from work. The kids are hungry. There’s nothing to prepare. Or is there? If you’ve got ground beef, you’ve got a meal, even if there is little else in the pantry or refrigerator. You might also try these ideas when you have plenty of unique ingredients on hand; your next super-secret, family favorite recipe might be just around the corner, since these recipes encourage substitution and experimentation.


Hamburger Soup

If you have tomato products available, try hamburger soup -- it’ll take the chill off even the coldest winter day. A rich and hearty meal, its preparation is simple: grab a pound (or more) of hamburger meat, brown it in a skillet, then throw it in a large pot. Add a liquid base. Tomato sauce, about five small or two medium cans, works well. So does a medium can of crushed tomatoes or tomato paste mixed with the same amount of water. You can even add two cups of water and a couple of freshly diced raw tomatoes. Bring the soup to a simmer and add vegetables, either canned or fresh. Potatoes, green beans and peas work well, but almost anything you have on hand is fine. Serve alone or with crackers, sliced bread, corn bread, or biscuits.


Meatballs

You need very little to throw meatballs together. Add an egg and a quarter cup of breadcrumbs to each pound of meat you have, shape into balls, and place in a skillet to brown. And if you don’t have eggs, omit them and the breadcrumbs, then shape and brown. Create a sauce while the meat is browning. Start with a cup of catsup and add a quarter cup of soy sauce, a dash of Worcestershire sauce, and a quarter cup of brown sugar. Missing ingredients? Start with the catsup and build a base to taste using ingredients found in your refrigerator, such as sweet mustard, steak sauce, or whatever is on hand. Place the meatballs in the sauce and simmer until they’re cooked through, about 20 to 25 minutes. Serve with a vegetable and potatoes or buttered noodles.


Cheesy Hamburger Patties

You might not keep hamburger buns in the house, but you can still serve hamburger patties. Prepare and season your meat mixture, either with egg or without, then halve it. Create the same number of patties from each half. Now, get creative. Place cheese, cream cheese, jalapeƱos or olives on one half, then place the second half on top and seal by pinching the edges together. Cook the patties on the grill or in a skillet, being careful not to break them open. Serve with a salad, mashed potatoes, chips or vegetables.



Meatloaf

With seasoning, an egg, and ground beef, you can have meatloaf. Mix a pound and a half of meat, an egg, a quarter cup of breadcrumbs (optional) and seasoning in a bowl. Line a medium-sized loaf pan with two slices of bread, which will soak up some of the grease for a leaner meal. Place the meat in a loaf pan and cook for 50 to 55 minutes at 350 degrees. Top with plain catsup or catsup mixed with a touch of brown sugar and serve with vegetables, noodles or potatoes.

Monday, August 20, 2012

Southwestern Stuffed Peppers~SRC Day!

Today is reveal day for The Secret Recipe Club and this month I was so lucky to be assigned the blog, Inquiring Chef. The blog is written by Jess, an American living in Bangkok with her husband Frank. Please stop by and see all her mouthwatering recipes and interesting posts about her amazing life! I was thrilled to see a recipe for southwestern food, as I dearly love the flavors and scents. Just yesterday I was at the grocery, and I realized that there was an incredible aroma in the air, and I was still in the parking lot!! As I walked closer to the store, I realized that the employees were roasting New Mexico Hatch Chili Peppers out in front of the store. Oh my goodness, there is nothing better. My nose was in heaven, and I didn't want to go in to the store. The peppers had just arrived, and the store will roast them for free, if you purchase a case. Unfortunately, I can not use an entire case, but I am glad a lot of people can, because I got the benefit of that satisfying, comforting scent that stayed with me all day, and just made me sigh with pleasure. Oh, so good! 

Anyway, back to this incredibly, wonderful Southwestern Style Stuffed Peppers recipe!
You must make this! You will love it! I am giving you the recipe amounts as Jess wrote it. I cut it in half when I made it, as there were only two of us eating, and we ate every bit of it. I did add corn to the recipe and I left out the cilantro. I served them with a steak for my husband and a chicken breast for me. Yum!
Southwestern Stuffed Peppers
4 medium Bell Peppers (any color)
1 1/4 cup Grated Cheddar Cheese
2 cups Cooked Rice (brown or white)
3/4 cup Black Beans
1/2 teaspoon Chili Powder
1/2 teaspoon Cumin
1/2 teaspoon Salt
3/4 cup Salsa
1/2 small Onion, finely chopped
1/2 cup Cooked Corn
3 tablespoon Cilantro, chopped (more for garnish)
Sour Cream (optional for serving)

Preheat your oven to 375 degrees.

Thie first thing I did was make my beans from dried ones. 
I don't eat much salt, and canned beans have salt.
You have to start your beans the day before for best results!
 Fill a bowl with water, and pour your beans in.
Rinse the beans thoroughly to remove dirt..
Sort them to get rid of any bad beans or possibly stones.
I sort them as I place them in the pot I will be cooking them in.
Add 3-4 cups of cold water for every 1/2 lb of beans.
Let the beans soak overnight, or at least for 6-8 hours.
Then drain the water, rinse again, and add 6 cups of hot water
to the beans. Simmer the beans until desired tenderness is
achieved, about 1 1/2 to 2 hours. You should lid your pot,
but leave a little escape for the steam. You can't see
mine, but it is on the side.
Slice your peppers in half, lengthwise.
Scrape out the core and remove the seeds.
Set 1/4 cup of the cheese aside.
In a large bowl, combine the 1 cup of cheese and the cooked rice.
Add the black beans.
Also add in the chili powder, cumin, salt, salsa,
corn and onion. Add the cilantro also.
Mix all the ingredients together.
Doesn't it look so gorgeous?
Gotta love the colors!!
Spray your baking dish with pan spray, and then
arrange the peppers in the dish.
Place the rice mixture into the peppers. Pack it
gently to compress  it to get in all the
nook and crannys of the peppers.
Bake the peppers until the rice starts to turn
golden and crisp on the top, and the peppers soften,
15-20 minutes.
Remember that 1/4 cup of cheese we
set aside in the beginning of the recipe? 
Sprinkle that cheese over the peppers and continue
baking the peppers until it melts, about 3-4 minutes.
Remove the peppers and place them on the plate.
Serve immediately, topping with sour cream if desired.
Enjoy!
Thanks for joining me!

Thanks Jess, for a wonderful recipe that I will make again and again!



Monday, July 23, 2012

4 Cheese Stuffed Shells

I love Italian food, so when I was assigned the blog, Cookin' with Moxie, for this months Secret Recipe Club, I was thrilled. Cookin' with Moxie is a wonderful blog written by Jamie, whose blog is stuffed as full as these pasta shells of delicious sounding and beautiful looking foods. What to make was a difficult decision, but I finally decided on Jamie's 4 Cheese Stuffed Shells. They were so delicious, and cheesy and just yum!!
4 Cheese Stuffed Shells
1 pound Jumbo Pasta Shells
30 oz. Ricotta Cheese
2 1/2 cups Mozzarella, divided
1 cup grated Parmesan Cheese
1 cup Provolone Cheese
1 teaspoon Garlic Powder
1 Egg
2 tablespoon minced, flat leaf Parsley
2 tablespoon chopped, fresh Basil
Salt and Pepper to taste
3 cups Marinara Sauce, preferably homemade

Preheat oven to 350 degrees
Bring a large pot of water to boil. Add pasta.
Cook the shells until soft but not cooked through
(about 1/2 the cooking time on the box)
Drain pasta and set aside until the filling is ready.
Place the ricotta in a bowl.
Add 1 cup of the mozzarella and the Parmesan.
Add the provolone.
Mix together.
Add the garlic powder, egg, parsley, basil, salt and
pepper. Mix thoroughly.
In a 13X9 casserole dish, pour in half of your
marinara sauce. 
Fill your partially baked shells with the cheese filling.
Place the shells in your dish on top of the marinara.
The shells should be open side up.
(I used a smaller dish)
Place the rest of your marinara on top of the shells.
Top the marinara with 1 1/2 cups mozzarella cheese.
Garnish with minced basil and parsley, if desired.
Cover your dish with foil, and bake for 30-40 minutes.
Uncover and continue to bake for an additional 15-20 minutes,
or until the sauce starts to bubble.
Serve immediately.
Enjoy!

Thanks for joining me today!
Stop by and see what all my fellow Secret Recipe Club members made:

Monday, May 21, 2012

Slow Cooked Carnitas

Today is reveal day for Secret Recipe Club. Yay! It's always such a fun time. This month my assigned blog was Cooking in Stilettos! What a wonderful blog! Aly has lots of recipes, but as soon as I saw her Slow Cooked Carnitas, I knew I had my recipe. These carnitas are full of flavor, easy to make in the slow cooker,  (no hot kitchen!) and so delicious! I will definitely be making these again and again.

Slow Cooked Pork Carnitas
printable recipe
3-4 pound Pork Roast
1 tablespoon Olive Oil
1 teaspoon Cumin
1 teaspoon ground Coriander
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
1 tablespoon Brown Sugar
1/4 teaspoon Cayenne Pepper
1-15 ounce can Tomatoes
1/4 cup Orange Juice
Zest and juice of 1 Lime
2 Bay Leaves
Salt and Pepper
The recipe said to cut the roast into 4 pieces, but because
I used a bone in roast, I cut it into 2 pieces.
I heated the olive oil in a pan , and browned the pork pieces
on all sides.
I placed the pork in the slow cooker,
and added all the ingredients. The original recipe said to use 
fire roasted tomatoes. Because the hot stuff does not always go
over well in my house, I used a can of crushed tomatoes. They 
worked out great! 
Cook on low for 6-7 hours until the pork is tender,
and can be shredded with a fork.
Preheat your broiler. Line a baking sheet with foil,
and set aside.  
Shred the cooked pork, and set aside.
Remove the bay leaves from the tomato mixture.
Blend the tomato mixture with an immersion blender,
or pour it into a stand blender and blend until smooth.
Set some sauce aside to put on your carnitas in the tortilla.
Mix the rest of the sauce with the shredded pork 
and place on the baking sheet.
Broil the shredded pork, turning once, until brown and 
carmelized around the edges, about 5-7 minutes.
I sauteed up a few red and green peppers and some onions
to add to my tortilla.
Fill your tortilla with the carnitas, sauce, peppers, and
onions. Top with avocado slices and a scoop
of sour cream.
Enjoy!

Thanks so much Aly, for this delicious recipe! 
I will be back soon, as I have my eye on your 
Pork Tinga!

Check out what everyone else cooked up today: