I do not care for leftovers, but I'm always delighted to find ways to use my leftovers rather than them ending up in the trash. This is one such recipe. It only took 5 mins to prepare and 15-20 mins to warm, and no seasoning involved.
Take leftover taco meat and Spanish rice and dump into a skillet.
Add a can of beans--we used black beans.
Add a can of enchilada sauce or cream soup.
Combine and warm through which will take about 5 mins.
In a casserole dish, spray the bottom with Pam. Crumble tortilla chips. Layer meat, another can of enchilada sauce (only half of this 2nd can), cheese, and tortilla chips. Make a 2nd layer ending in cheese.
Bake in an oven of 350 degrees for 10-15 mins.
Friday, September 4, 2009
Saturday, February 14, 2009
Enchilada Casserole
This is a favorite of mine when we've been out of tortillas, and I have a craving for enchiladas. The girls love it, but if it's a little spicy I just add ranch to their portions because it neutralizes the heat. Sometimes I sub chicken and a sour cream sauce which I will have to add to this collection soon. Enjoy, as always!!!
1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chile peppers
1 cup milk
1 small clove garlic, minced
1 package (about 7 ounces) tortilla chips, coarsely crumbled
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives
Preheat oven to 375°
Brown ground beef with onion. Drain off excess fat. Add chili sauce, soups, chopped chile peppers, milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, layer half the coarsely crumbled tortilla chips, and then with half of the ground beef mixture. Repeat layers. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375 for 35 to 40 minutes. Let stand for 10 minutes before serving.
1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chile peppers
1 cup milk
1 small clove garlic, minced
1 package (about 7 ounces) tortilla chips, coarsely crumbled
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives
Preheat oven to 375°
Brown ground beef with onion. Drain off excess fat. Add chili sauce, soups, chopped chile peppers, milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, layer half the coarsely crumbled tortilla chips, and then with half of the ground beef mixture. Repeat layers. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375 for 35 to 40 minutes. Let stand for 10 minutes before serving.
Homemade Hamberger Supreme
This is a favorite of my young girls. I feel it is a better option than box versions because some of them have MSG and other perservatives in their spice packages. If I want to be extra healthy I will sub wheat macaroni. If I want it to be spicier I will sub in Rotel tomatoes. Play with it to fit your family's taste buds and enjoy this on a family night--maybe even make it a family game night! :)
1 1/2 pounds lean ground beef
1 cup chopped celery
1 cup chopped onion
1 can (14.5 ounces) tomatoes
3/4 cup uncooked macaroni, cooked and drained
1 1/2 cups shredded cheese
2 teaspoons Worcestershire Sauce
1 bay leaf
1/4 t tarragon (can sub thyme or basil)
3/4 teaspoon salt
1/4 teaspoon pepper
1 can Cream of mushroom soup
Brown ground beef with celery, chopped onion, worcestershire sauce, bay leaf, tarragon, salt and pepper. Mix soup into beef mixture. Add to large casserole dish. Then add the tomatoes, the macaroni, and top with shredded cheese and parsley. Bake at 350 for 30 minutes.
1 1/2 pounds lean ground beef
1 cup chopped celery
1 cup chopped onion
1 can (14.5 ounces) tomatoes
3/4 cup uncooked macaroni, cooked and drained
1 1/2 cups shredded cheese
2 teaspoons Worcestershire Sauce
1 bay leaf
1/4 t tarragon (can sub thyme or basil)
3/4 teaspoon salt
1/4 teaspoon pepper
1 can Cream of mushroom soup
Brown ground beef with celery, chopped onion, worcestershire sauce, bay leaf, tarragon, salt and pepper. Mix soup into beef mixture. Add to large casserole dish. Then add the tomatoes, the macaroni, and top with shredded cheese and parsley. Bake at 350 for 30 minutes.
Friday, February 13, 2009
Broccoli Supreme
This is a family favorite. My sister-in-law's mom would make this for every holiday gathering and there were never any leftovers. I've made some changes to it for ease (I've never been able to get the bread crumbs for the top to be crumbly following her recipe) and just the fact that the garlic cheese roll is very difficult to find when you live in the middle of nowhere. :) So, since I lack the mad cooking skills to make it her way, I've made it my own. I've included her recipe with notations of my subsitutions. Oh, one last alteration that I've recently made is adding cooked chicken to make it a main dish rather than a side dish. Hopefully, you enjoy this as much as we always have.
1 stick Butter
1/2 C chopped Onion
2 stalks Celery, chopped
1 C Bread crumbs
1 roll Garlic cheese (sub cheese soup)
2 10oz. boxes Chopped Broccoli
1 can Cream of Mushroom Soup
1 small can chopped Mushrooms (sub fresh mushrooms)
Saute onions and celery in butter. Add frozen broccoli. Simmer 15 mins. Add soup, mushrooms, cheese, and 1/2 C bread crumbs. Pour into ungreased casserole dish. Spirnkle remaining crumbs over top. (Keep a small piece of cheese and mix with 1/2 C bread crumbs, add a little butter.) Bake at 350 for 30 mins. Makes 8-10 servings.
1 stick Butter
1/2 C chopped Onion
2 stalks Celery, chopped
1 C Bread crumbs
1 roll Garlic cheese (sub cheese soup)
2 10oz. boxes Chopped Broccoli
1 can Cream of Mushroom Soup
1 small can chopped Mushrooms (sub fresh mushrooms)
Saute onions and celery in butter. Add frozen broccoli. Simmer 15 mins. Add soup, mushrooms, cheese, and 1/2 C bread crumbs. Pour into ungreased casserole dish. Spirnkle remaining crumbs over top. (Keep a small piece of cheese and mix with 1/2 C bread crumbs, add a little butter.) Bake at 350 for 30 mins. Makes 8-10 servings.
Tropical Lime Million Dollar Salad
1 C boiling water
1 6oz. pkg. Jello
1 20oz. can crushed pineapple, drained with juice reserved
1 8oz. pkg. cream cheese, softened
2 C heavy whipping cream
2 C chopped pecans
Mix water and jello until desolved. Add 1/2 cup of pineapple juice. Chill until thickened but not set (about an hour.) Bring pineapple and reserved juices to a boil. Then reduce heat and simmer for 5 mins. Cool to room temp. Mix cream cheese and jello until smooth. Add pineapple. In another bowl, whip cream until there are soft peaks. Fold together with jello mixture. Fold in nuts. Chill for at least 4 hours until set. Makes 10 servings.
1 6oz. pkg. Jello
1 20oz. can crushed pineapple, drained with juice reserved
1 8oz. pkg. cream cheese, softened
2 C heavy whipping cream
2 C chopped pecans
Mix water and jello until desolved. Add 1/2 cup of pineapple juice. Chill until thickened but not set (about an hour.) Bring pineapple and reserved juices to a boil. Then reduce heat and simmer for 5 mins. Cool to room temp. Mix cream cheese and jello until smooth. Add pineapple. In another bowl, whip cream until there are soft peaks. Fold together with jello mixture. Fold in nuts. Chill for at least 4 hours until set. Makes 10 servings.
Monday, February 9, 2009
Cole Slaw
This is an easy make ahead dish. It is a combination of many recipes because most homemade cole slaw are too bitter, so I also cut the vinegar back. I also did this to get a spice combination that compliments the dish more to our taste. I hope you enjoy it as much as we have.
3/4 C Mayo
2 T Sour cream
3 T Sugar
1 T White wine vinegar
1/3 C oil
1/8 t Onion powder
1/8 t Mustard powder
1/8 t Celery salt
dash Pepper
1 T Lemon juice
1/2 C 1/2-n-1/2
1 Head Cabbage grated
2 Carrots grated
Combine all ingredients for sauce. Add cabbage and carrots. Chill for 2 hours to overnight. Makes about 6 servings.
3/4 C Mayo
2 T Sour cream
3 T Sugar
1 T White wine vinegar
1/3 C oil
1/8 t Onion powder
1/8 t Mustard powder
1/8 t Celery salt
dash Pepper
1 T Lemon juice
1/2 C 1/2-n-1/2
1 Head Cabbage grated
2 Carrots grated
Combine all ingredients for sauce. Add cabbage and carrots. Chill for 2 hours to overnight. Makes about 6 servings.
Crawfish Etouffe
1/2 C Butter
1 large Onion, chopped
1/4 C finely chopped Celery
1/4 C chopped Bell pepper
2 cloves Garlic, minced
1 lb. peeled Crawfish tails
1 t Salt
1/2 Black pepper
1/2 t Onion powder
1/4 t White pepper
1/2 t Hot sauce
1 1/2 T Tony Chachere's Roux Mix
1/2 t Tony Chachere's Cajin Seasoning
3/4 C Cold Water
1/2 C finely chopped Green onions
1/4 C dried pasely
Hot Cooked Rice
Start Rice. Saute butter and veggies 5 mins. Stir in crawfish and seasonings for 5 mins. Add roux mix and water. Simmer 20 mins on low stirring often. Stir in green onions and parsely and cook for 3 mins. Serve over rice. Makes 4-6 servings.
1 large Onion, chopped
1/4 C finely chopped Celery
1/4 C chopped Bell pepper
2 cloves Garlic, minced
1 lb. peeled Crawfish tails
1 t Salt
1/2 Black pepper
1/2 t Onion powder
1/4 t White pepper
1/2 t Hot sauce
1 1/2 T Tony Chachere's Roux Mix
1/2 t Tony Chachere's Cajin Seasoning
3/4 C Cold Water
1/2 C finely chopped Green onions
1/4 C dried pasely
Hot Cooked Rice
Start Rice. Saute butter and veggies 5 mins. Stir in crawfish and seasonings for 5 mins. Add roux mix and water. Simmer 20 mins on low stirring often. Stir in green onions and parsely and cook for 3 mins. Serve over rice. Makes 4-6 servings.
Fluffy Pancakes
This is a recipe that I've developed through some research because I wanted to have fluffy pancakes to curb my prenatal cavings with my first child. It is a very easy recipe.
1 1/4 C Flour
2 T Sugar
2 t Baking Powder
1 1/3 C Milk
3 T Oil (sub applesauce)
1 Egg
Mix dry ingredients and then wet ingredients. Mix all together. Make 4in. pancakes on med-heat. Serve with butter and syrup or toppings. Serves 4.
1 1/4 C Flour
2 T Sugar
2 t Baking Powder
1 1/3 C Milk
3 T Oil (sub applesauce)
1 Egg
Mix dry ingredients and then wet ingredients. Mix all together. Make 4in. pancakes on med-heat. Serve with butter and syrup or toppings. Serves 4.
Cobbler
This is a recipe that my sister-in-law would make all the time because it is a very easy, time saving option when you're craving cobbler.
1 C Flour
3/4 C Sugar
2 C Blueberries (Any fruit or pie filling can be used.)
1/8 t Salt
1 C Milk
1 t Cinnamon
2 t Baking powder
1/2 C Butter
1/2 t lemon peel (I just used a light spinkle of juice when I don't have lemons.)
Back 350 for 60 mins. Melt Butter in 8x8x2 pan. Mix flour, salt, powder, and sugar. Slowly add milk. Pour batter in pan over butter-DO NOT STIR. Add fruit. Spirnkle with cinnamon and peel (or juice).
1 C Flour
3/4 C Sugar
2 C Blueberries (Any fruit or pie filling can be used.)
1/8 t Salt
1 C Milk
1 t Cinnamon
2 t Baking powder
1/2 C Butter
1/2 t lemon peel (I just used a light spinkle of juice when I don't have lemons.)
Back 350 for 60 mins. Melt Butter in 8x8x2 pan. Mix flour, salt, powder, and sugar. Slowly add milk. Pour batter in pan over butter-DO NOT STIR. Add fruit. Spirnkle with cinnamon and peel (or juice).
Tuesday, January 13, 2009
Fingerling Potatoes
Fingerling potatoes are smaller potatoes that are usually packaged as a medley. They are tubular and resemble fingers with their knoby appearance, which is where they get their name. They are some of the most flavorful potatoes I've ever had, which a sweet, butter, smooth flavor that is void of any hint of dirt like their larger cousins.
Potatoes are typically grown in temperate climates, and I believe they orginate from South America like all potatoes. Fingerlings are full-grown miniture potatoes, so they are different than new potatoes that are potatoes harvested early. Like most people, I thought they were just baby potatoes, but I was quite wrong.
Now to the most exciting part about this little potatoes, how to prepare them. The are typically cook whole and unpeeled--my favorite part because with two little ones I love anything that is natural, quick, and easy. I love it when I can skip bothersome steps in my recipes. The down side is that fingerlings are more expensive, but that just means they are a nice splurg every now and then which can replace slurges on unhealthy food choices. The way I normally prepre these potatoes are by making potatoe salad and more commonly making roasted potatoes in the microwave. Mirowaving them is a time saver over the oven of about 45 minutes or so. Recipes for these two dishes are as follows:
Potato Salad
1 package fingerling potatoes-cooked, drained, and cooled
4-5 T Mayo
1/2 t dijon mustard (sub any prepared mustard)
1-2 T sour cream
1 clove garlic, pressed (can sub. 1/2 t - 1 t garlic powder)
1 medium onion, diced (most of the time I sub green onion or shallots for a lighter flavor)
2 pickles, diced
2 - 3 Eggs (my husband likes more egg than I do, so I add an extra one for him sometimes)
1-2 stalks of celery (optional--sometimes I just add about 1/8 t or so celery seed instead)
Cajin seasoning (sub for salt)
Pepper
Paprika
Prepare potatoes. (It's not necessary to peel potatoes just cut them up.) While they are cooking combine mayo, mustard, sour cream, seasonings and spices, eggs, and veggies. Chill in fridge until potatoes are cooked and cooled. I will put my potatoes in the freezer for about 10-15 mins if I am short on time. Combine potatoes and sauce mixture. Sprinkle paprika on top for flavor and decoration. Chill 2 hours to overnight for full flavor potential.
Roasted Fingerling Potatoes
1 package fingerling potatoes, haved or cut into thirds with peels on
1/2 medium onion (more if you like onion, or sub shallots for a lighter, sweeter opt.)
1 clove garlic, minced (sub 1/2 t garlic powder or so)
Olive oil
Butter
Cajin seasoning
Pepper
Parsely
Place cut potaotes in casserole dish. Add onion and garlic if fresh. Toss together. Add olive oil and a little butter to taste. (You can just omit butter if you want a heathly version, but I use just a little butter to trick myself that it is the same dish when I used only butter! :) ) Add seasonings. This can be baked in a 350 oven for 45 minutes to 1 hour or microwaved for about 10-15 minutes. I just use my potato button and it works perfectly.
Enjoy!!!
Potatoes are typically grown in temperate climates, and I believe they orginate from South America like all potatoes. Fingerlings are full-grown miniture potatoes, so they are different than new potatoes that are potatoes harvested early. Like most people, I thought they were just baby potatoes, but I was quite wrong.
Now to the most exciting part about this little potatoes, how to prepare them. The are typically cook whole and unpeeled--my favorite part because with two little ones I love anything that is natural, quick, and easy. I love it when I can skip bothersome steps in my recipes. The down side is that fingerlings are more expensive, but that just means they are a nice splurg every now and then which can replace slurges on unhealthy food choices. The way I normally prepre these potatoes are by making potatoe salad and more commonly making roasted potatoes in the microwave. Mirowaving them is a time saver over the oven of about 45 minutes or so. Recipes for these two dishes are as follows:
Potato Salad
1 package fingerling potatoes-cooked, drained, and cooled
4-5 T Mayo
1/2 t dijon mustard (sub any prepared mustard)
1-2 T sour cream
1 clove garlic, pressed (can sub. 1/2 t - 1 t garlic powder)
1 medium onion, diced (most of the time I sub green onion or shallots for a lighter flavor)
2 pickles, diced
2 - 3 Eggs (my husband likes more egg than I do, so I add an extra one for him sometimes)
1-2 stalks of celery (optional--sometimes I just add about 1/8 t or so celery seed instead)
Cajin seasoning (sub for salt)
Pepper
Paprika
Prepare potatoes. (It's not necessary to peel potatoes just cut them up.) While they are cooking combine mayo, mustard, sour cream, seasonings and spices, eggs, and veggies. Chill in fridge until potatoes are cooked and cooled. I will put my potatoes in the freezer for about 10-15 mins if I am short on time. Combine potatoes and sauce mixture. Sprinkle paprika on top for flavor and decoration. Chill 2 hours to overnight for full flavor potential.
Roasted Fingerling Potatoes
1 package fingerling potatoes, haved or cut into thirds with peels on
1/2 medium onion (more if you like onion, or sub shallots for a lighter, sweeter opt.)
1 clove garlic, minced (sub 1/2 t garlic powder or so)
Olive oil
Butter
Cajin seasoning
Pepper
Parsely
Place cut potaotes in casserole dish. Add onion and garlic if fresh. Toss together. Add olive oil and a little butter to taste. (You can just omit butter if you want a heathly version, but I use just a little butter to trick myself that it is the same dish when I used only butter! :) ) Add seasonings. This can be baked in a 350 oven for 45 minutes to 1 hour or microwaved for about 10-15 minutes. I just use my potato button and it works perfectly.
Enjoy!!!
Monday, January 12, 2009
Chicken Pot Pie
This is a recipe that I developed through Ryan's family recipe and web research, which is my usual method of creating yummy meals. Also, all of my measurements are estimations as I like to prepare my meals as quickly as I can. Enjoy!
3 boneless skinless Chicken breast
1 Onion
2 stalks Celery
2 cloves garlic
1 can Cream of Chicken
1 can Cream of Mushroom (or Cream of Celery if you omit fresh celery or you don't like mushrooms)
1/4 cup 1/2-n-1/2
1 small package (about 6 oz.) of peas and carrots
1/2 teaspoon thyme
1 bay leaf
1 large can (10) biscuts
Brown chicken. (I usually season my chicken with lemon pepper and/or cajin seasoning b/c we like a little bite.) Bake buscits. (I do this because the bottoms don't bake when I've try to bake them with the sauce. So, I end up baking them 1/2 to 3/4 of the way.) Add fresh veggies to sautee. Add soups and thin with the 1/2-n 1/2 just enough to incorporate soups. Add thyme, bay leaf, salt, and pepper. Add frozen veggies. Warm though. Transfer to baking dish. Top with biscuts. Cover and Bake 20 mins. Uncover for 5 mins or so to allow biscuts to brown.
3 boneless skinless Chicken breast
1 Onion
2 stalks Celery
2 cloves garlic
1 can Cream of Chicken
1 can Cream of Mushroom (or Cream of Celery if you omit fresh celery or you don't like mushrooms)
1/4 cup 1/2-n-1/2
1 small package (about 6 oz.) of peas and carrots
1/2 teaspoon thyme
1 bay leaf
1 large can (10) biscuts
Brown chicken. (I usually season my chicken with lemon pepper and/or cajin seasoning b/c we like a little bite.) Bake buscits. (I do this because the bottoms don't bake when I've try to bake them with the sauce. So, I end up baking them 1/2 to 3/4 of the way.) Add fresh veggies to sautee. Add soups and thin with the 1/2-n 1/2 just enough to incorporate soups. Add thyme, bay leaf, salt, and pepper. Add frozen veggies. Warm though. Transfer to baking dish. Top with biscuts. Cover and Bake 20 mins. Uncover for 5 mins or so to allow biscuts to brown.
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