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Monday, November 30, 2015

chili tuna roll-ups

Ingredients

  • Servings: 6
  • 2 (6 ounce) cans tuna, drained
  • 2/3 tablespoon sweet chili sauce
  • 6 green onions, chopped
  • 1 tablespoon water
  • 6 (12 inch) flour tortillas
  • 1 (8 ounce) package neufchatel cheese

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • in a small bowl, mix tuna, chili sauce and green onions. blend in enough water to allow easy spreading.
  • lay tortillas one by one on a flat surface. spread a thin layer of cheese each tortilla, covering the entire surface. spread tuna mixture over cheese to within an inch of tortilla edge.
  • starting at the top, roll up the tortilla into a snug cylindrical shape, ensuring the cream cheese seals the bottom.
  • enclose roll-ups in aluminum foil, and refrigerate or freeze until serving. when ready to serve, cut the roll-ups into 2 inch slices. if frozen, slice the roll-ups about 15 minutes before serving time to allow them to defrost completely.

Chili And Cheese Stuffed Chicken Breasts

Ingredients

  • Servings: 6
  • 6 skinless, boneless chicken breasts
  • 2 cups cooked wild rice
  • 1/2 cup roasted green chili, chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped green onions
  • 1 teaspoon ground cumin
  • salt to taste
  • ground black pepper to taste
  • 1 cup crushed corn flakes cereal
  • 1 egg, beaten

Recipe

  • mix together rice, chili, cheese, onion, and cumin.
  • rinse chicken thoroughly, and pat dry. cut a slit in each breast to create a pouch that is open on one side only. stuff each chicken breast with rice filling.
  • coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. season with salt and pepper to taste.
  • bake at 375 degrees f (190 degrees c) for 40 minutes, or until juices run clear. if the breasts dry out too quickly, cover loosely with a piece of foil.

Saturday, November 28, 2015

Colorful Chicken Pesto With Asparagus, Sun Dried Tomatoes And Peppers

Ingredients

  • Servings: 4
  • 10 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 2 skinless, boneless chicken breast halves, cut into strips
  • 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
  • 1/2 pound fresh asparagus, trimmed
  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 cup prepared pesto
  • 1/2 cup grated parmesan cheese
  • 1 pinch crushed red pepper flakes, or to taste (optional)
  • 2 teaspoons grated parmesan cheese

Recipe

    Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins

  • fill a large pot with lightly salted water and bring to a boil. stir in the angel hair pasta and return to a boil. cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. drain well.
  • heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
  • pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
  • lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup parmesan cheese. sprinkle with crushed red pepper flakes and 2 teaspoons of parmesan cheese to serve.

fiesta chili beef and rice

Ingredients

  • Servings: 4
  • 2 tablespoons vegetable oil
  • 1 cup white rice
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 1/4 cups water
  • 1 (10 ounce) can red chile sauce
  • 1 (8.75 ounce) can sweet corn
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 pound sirloin, cut into 1 inch cubes
  • 1 (15 ounce) can mexican-style tomato sauce
  • 1 teaspoon ground cumin
  • 1 cup shredded monterey jack cheese

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • add oil to a medium saucepan. stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. stir in water and half of the chili sauce. bring to boil. mix in corn, lemon juice, and 1/2 teaspoon salt. cover, and simmer over low heat for 20 minutes.
  • meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
  • add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. simmer uncovered 15 minutes.
  • turn rice a platter, and fluff with a fork. sprinkle with cheese, and top with beef mixture. serve immediately.

Friday, November 27, 2015

Chili Cheese Potato Skins

Ingredients

  • Servings: 20
  • 10 medium baking potatoes
  • 2 cups oil for frying, or as needed
  • 1/4 cup margarine
  • salt to taste
  • 1 pound ground beef
  • 1 (1.25 ounce) package chili seasoning mix
  • 1 pound processed cheese food, cubed
  • chili powder to taste

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • in a microwave, cook potatoes on high heat until soft, 15 to 20 minutes. turn and rearrange potatoes for even cooking every few minutes.
  • heat oil in a large, heavy skillet or deep-fryer to 375 degrees f (190 degrees c). cut potatoes in half lengthwise, and scoop out center of potatoes, leaving about 1/4 inch on the skins. place scooped out potato in a medium bowl, and mash together with margarine and salt. set aside.
  • fry skins in the hot oil, turning occasionally until golden brown, about 5 minutes. drain on paper towels.
  • preheat oven to 350 degrees f (175 degrees c). place ground beef in a large skillet, and cook over medium-high heat until evenly brown; drain. mix in chili seasoning and processed cheese. cook and stir until cheese is melted.
  • stuff potato skins with the ground beef mixture, and top with mashed potato mixture. sprinkle the tops with chili powder. arrange stuffed skins in a single layer on a large baking sheet, and bake in the preheated oven 15 minutes, or until mashed potatoes are lightly browned.

Thursday, November 26, 2015

Grandma's Creamy Ham Casserole

Ingredients

  • Servings: 6
  • 1 (8 ounce) package egg noodles
  • 1 cup cubed fully cooked ham
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 small onion, minced
  • 1/3 pound processed cheese food (such as velveeta®), cubed
  • 1/2 cup crushed potato chips

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. drain.
  • mix egg noodles, ham, evaporated milk, cream of chicken soup, onion, and processed cheese food in a 9x13-inch baking dish until evenly distributed.
  • bake in preheated oven until bubbly and cheese food is melted, about 1 hour. about 5 minutes before end of baking, sprinkle chips atop casserole and return to oven; bake for 5 minutes more.

light southwestern tomato pasta

Ingredients

  • Servings: 4
  • 1 pound pasta
  • 4 large tomatoes, cubed
  • 1 teaspoon chopped fresh cilantro
  • 1 pinch dried basil
  • 2 teaspoons white sugar
  • 1/2 teaspoon dried oregano
  • 1/3 cup olive oil
  • salt and pepper to taste
  • 2 tablespoons grated parmesan cheese (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • in a large bowl, combine tomatoes, cilantro, basil, sugar and oregano; mix well, then add olive oil and season with salt and pepper to taste. mix well.
  • combine sauce with pasta and toss to coat. top with cheese and serve.

Tuesday, November 24, 2015

Celery Chesapeake

Ingredients

  • Servings: 8
  • 8 ounces dried beef, chopped
  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons prepared horseradish
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon lemon juice
  • 1 bunch celery

Recipe

    Preparation Time: 5 mins Ready Time: 1 hr 10 mins

  • in a small mixing bowl, combine beef and cream cheese; mix well. add horseradish, black pepper and lemon juice, mix until well blended. cover, and refrigerate for 1 hour.
  • remove leaves and ends from celery, and cut remaining stalks in half. spread cream cheese mixture into the celery stalks.

Monday, November 23, 2015

my mom's lasagna

Ingredients

  • Servings: 12
  • 1/3 cup olive oil
  • 4 onions, minced
  • 6 (16 ounce) cans crushed tomatoes
  • 8 cloves garlic, minced
  • 12 ounces tomato paste
  • salt and pepper to taste
  • 10 leaves fresh basil leaves, torn
  • 2 (16 ounce) packages lasagna noodles
  • 1 cup red
  • 4 pounds ricotta cheese
  • 1 pound mozzarella cheese, shredded
  • 2 cups grated parmesan cheese

Recipe

    Preparation Time: 45 mins Cook Time: 1 hr 30 mins

    Ready Time: 3 hrs 15 mins

  • in a large heavy bottomed pot, heat the olive oil over medium high heat. saute the onions and garlic until soft and slightly clear. pour in the crushed tomatoes and bring to a boil. stir in the tomato paste, salt and pepper. lower heat to medium, just hot enough to keep lightly bubbling. add basil leaves and cook, stirring occasionally for an hour. add salt and pepper and red and allow to simmer another hour or until desired consistency. remove from heat and let it cool. if you have time, let it sit in the refrigerator over night.
  • bring a large pot of lightly salted water to a boil. add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool.
  • preheat oven to 350 degrees f (175 degrees c).
  • you'll need two 9x13 inch baking trays. put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles. spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. repeat until you fill the tray, making sure that you end up with lasagna noodles on top. spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan. cover with foil.
  • bake in a preheated oven for an hour. remove the foil and bake another half hour.

lancaster county stuffed green pepper boats

Ingredients

  • Servings: 4
  • 4 large green bell peppers, halved and seeded
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 cup long grain white rice
  • salt and pepper to taste
  • 1 pinch garlic powder
  • 1 (10.75 ounce) can condensed tomato soup, undiluted
  • 5 (1/4 inch thick) slices tomato
  • 1 cup shredded cheddar cheese

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 20 mins

  • preheat the oven to 350 degrees f (175 degrees c). bring a shallow pot of water to a boil. immerse the bell peppers in boiling water for 3 minutes. remove from the water, and drain. place the peppers, cut side up, in a lightly greased 9x13 inch baking dish.
  • in a medium bowl, combine the ground beef, onion and rice. season with salt, pepper and garlic powder; mix with your hands until blended. divide into 8 portions and mold into elongated patties. stuff one patty into each pepper half. pour the tomato soup over the stuffed peppers, dividing evenly. top each one with a slice of tomato, pressing down to adhere. cover with aluminum foil.
  • bake for 1 hour in the preheated oven, then remove the aluminum foil. top with cheddar cheese and return to the oven. bake until cheese is melted, about 5 more minutes.

Sunday, November 22, 2015

queso fundido

Ingredients

  • Servings: 16
  • 1 pound chorizo sausage, crumbled
  • 1 pound ground beef
  • 1 tablespoon minced onion
  • 1/2 cup pitted black olives
  • 1 (16 ounce) jar picante sauce
  • 2 cups shredded four cheese mexican blend
  • chili powder to taste

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • in a skillet over medium heat, cook and stir the chorizo sausage, ground beef, and onion until evenly brown. drain, and transfer to a medium baking dish.
  • arrange the olives over the cooked meat in the baking dish. top with the picante sauce and cheese, and season with chili powder.
  • bake 15 minutes in the preheated oven, until bubbly and lightly brown.

Beef Dip

Ingredients

  • Servings: 2
  • 1 (8 ounce) package cream cheese, softened
  • 1 (5 ounce) container sharp processed cheese spread
  • 1 (2.5 ounce) package smoked sliced beef
  • 1/4 cup chopped onion

Recipe

    Preparation Time: 5 mins Ready Time: 8 hrs 5 mins

  • combine cream cheese and processed cheese in medium bowl; mix until well blended. chop beef in small pieces. stir beef and onion into cheese mixture. refrigerate overnight before serving.

Saturday, November 21, 2015

Thick Spaghetti With Marinara Sauce, Arugula And Parmigiano Cheese

Ingredients

  • Servings: 4
  • 1 (16 ounce) box barilla® thick spaghetti
  • 1/4 cup olive oil
  • 1 small onion, diced
  • 1 (24 ounce) jar barilla® marinara sauce
  • salt and black pepper to taste
  • 2 cups roughly chopped arugula
  • 1/2 cup grated parmigiano cheese

Recipe

  • bring a large pot of water to a boil.
  • in a large skillet saute onions in olive oil until lightly browned and cooked through. add barilla marinara sauce and bring to a simmer. season with salt and pepper.
  • cook pasta 2 minutes under cooking directions. drain, reserving 1/2 cup cooking liquid.
  • add pasta and cooking liquid to sauce. cook pasta and sauce together for 2 minutes.
  • once finished add arugula and stir to combine. toss with cheese.

Friday, November 20, 2015

wavy lasagna with italian sausage and marinara sauce

Ingredients

  • Servings: 10
  • 1 (16 ounce) box barilla® wavy lasagne
  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 1 pound italian sausage
  • salt and black pepper to taste
  • 1/2 cup white (optional)
  • 2 (24 ounce) jars barilla marinara sauce
  • 1 (15 ounce) container fresh ricotta cheese
  • 1 cup diced mozzarella cheese
  • 1/2 cup grated parmigiano-reggiano cheese (reserve 1 tbsp for top)

Recipe

    Preparation Time: 20 mins Cook Time: 39 mins Ready Time: 59 mins

  • preheat oven to 375 degrees f. spray a 13 x 9 baking dish with cooking spray.
  • cook pasta according to package directions.
  • in a large skillet saute onions in oil until translucent, about five minutes. add sausage, salt, pepper; brown well until cooked through.
  • (optional) deglaze sausage pan with and reduce.
  • add 2 jars marinara sauce to the sausage mixture, bring to a boil.
  • pour 1 cup marinara sauce on the bottom of prepared baking dish.
  • layer 3 sheets of lasagna noodles, top with 1 cup of sausage mixture, 1/2 cup ricotta and 2 tablespoons of parmigiano reggiano cheese. repeat for 3 more layers.
  • on the top layer pour the remaining marinara sauce and cover with foil.
  • bake in pre-heated oven for 20 minutes.
  • top lasagna with mozzarella and the remaining parmigiano reggiano cheese. re-cover with foil and continue baking for another 10 minutes.
  • before cutting the lasagna let it rest for 5 minutes.

mexican enchilada casserole

Ingredients

  • Servings: 6
  • cooking spray
  • 1 1/2 cups canned tomato sauce
  • 1/3 cup chili powder (such as gebhardt®)
  • 1/2 cup water, or as needed
  • 1 1/2 pounds ground turkey
  • 1 1/2 cups chopped onion
  • 2 (1 ounce) packages taco seasoning mix, divided
  • 2/3 cup water
  • 16 (5 inch) corn tortillas, cut in half
  • 3 cups shredded sharp cheddar cheese
  • 3 cups shredded monterey jack cheese
  • 1 1/2 (10 ounce) bags shredded iceberg lettuce
  • 2 cups chopped fresh tomatoes

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • preheat oven to 425 degrees f (220 degrees c). spray a 3-quart casserole dish with cooking spray.
  • combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. remove from heat and set enchilada sauce aside.
  • cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
  • to layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. toss sharp cheddar cheese and monterey jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. repeat layers twice more. place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
  • bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.

Karen's Taco Pasta

Ingredients

  • Servings: 6
  • 16 ounces dry fettuccine pasta
  • 1 pound lean ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 4 ounces shredded cheddar cheese
  • 3 tomatoes, diced
  • salt to taste
  • ground black pepper to taste
  • 1 pinch garlic powder
  • 3/4 (6 ounce) can black olives, drained and chopped
  • 2 tablespoons grated parmesan cheese

Recipe

  • cook pasta in a large pot of boiling salted water until al dente. drain.
  • meanwhile, in a large skillet cook ground beef. drain excess grease. add taco seasoning packet as directed on package.
  • transfer pasta to a large bowl. toss with cooked meat mixture, prepared cheese, and tomatoes. if desired, add sliced olives. season to taste with salt, pepper, and garlic powder. sprinkle with grated parmesan cheese. serve immediately.

impossibly easy pizza bake

Ingredients

  • Servings: 8
  • 3 1/3 cups original bisquick® mix
  • 1 cup milk
  • 1 (14 ounce) jar pizza sauce
  • 1 (7 ounce) package sliced pepperoni
  • 1 (8 ounce) package shredded mozzarella cheese

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • heat oven to 375 degrees f. spray 13x9-inch (3-quart) glass baking dish with cooking spray. in medium bowl, stir bisquick mix and milk until soft dough forms. drop half of dough by spoonfuls* evenly in bottom of baking dish (dough will not completely cover bottom of dish).
  • drizzle about 1 cup pizza sauce over dough. arrange half of the pepperoni slices evenly over sauce. top with 1 cup of the cheese. repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
  • bake 25 to 30 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.

Overnight Casserole

Ingredients

  • Servings: 10
  • 2 cups small seashell pasta
  • 4 hard-cooked eggs, chopped
  • 1/2 pound cheddar cheese, cubed
  • 1 pinch ground black pepper
  • 2 cups milk
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 onion, chopped
  • 1 1/2 pounds dried beef, torn in pieces

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • combine the macaroni, eggs, cheese, pepper, milk, soup, onion and beef in a 9x13 inch baking dish. mix well, cover and refrigerate overnight.
  • preheat oven to 350 degrees f (175 degrees c).
  • bake casserole, covered, at 350 degrees f (175 degrees c) for 1 hour.

Dried Beef Casserole

Ingredients

  • Servings: 4
  • 3 cups elbow macaroni
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 (10.75 ounce) cans milk
  • 1 cup sour cream
  • 1 (8 ounce) jar dried beef
  • 1 (2 ounce) can sliced black olives
  • 1 large onion, diced
  • 2 cups shredded cheddar cheese

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. preheat oven to 350 degrees f (175 degrees c).
  • combine soup, milk and sour cream in a large bowl. cut beef into fourths. combine beef, olives and onion with soup mixture. stir in pasta. pour into 9x13 inch glass baking dish. top with shredded cheese.
  • bake in preheated oven for one hour, until cheese is golden brown.

Thursday, November 19, 2015

Chicken 'n Pasta Primavera

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken, thinly sliced
  • 1 (12 ounce) bag birds eye® recipe ready primavera blend
  • 1 cup prepared alfredo pasta sauce
  • 8 ounces fettuccine, cooked according to package directions

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. remove chicken from pan.
  • add recipe ready primavera blend and cook, stirring frequently, 5 minutes or until just tender. stir in pasta sauce and bring to a boil. add fettuccine and chicken and toss to coat.* serve, if desired, with additional parmesan cheese and season with black pepper.

jaxx's no chunk spaghetti

Ingredients

  • Servings: 4
  • 1 (12 ounce) package thin spaghetti
  • 1 pound ground beef
  • 1 1/2 cups ketchup
  • 1/2 cup prepared yellow mustard
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried sage

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • bring a large pot of lightly salted water to a boil. add spaghetti, and cook until tender, about 5 minutes.
  • meanwhile, crumble the ground beef into a large skillet. cook and stir until no longer pink. drain grease, and reduce heat to low. sprinkle cheese over the top. keep over low heat until cheese is melted. mix in ketchup, mustard, garlic powder and sage. cook until heated through.
  • drain spaghetti, and stir into beef mixture. serve and enjoy!

Wednesday, November 18, 2015

Easy Chicken Enchiladas

Ingredients

  • Servings: 12
  • 2 teaspoons vegetable oil
  • 6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried oregano leaves
  • 1 1/2 cups sour cream
  • 3/4 cup chopped roasted red bell peppers (from a jar)
  • 1 (4.5 ounce) can old el paso® chopped green chiles, drained
  • 3 cups shredded mexican cheese blend
  • 2 (10 ounce) cans old el paso® red enchilada sauce
  • 12 old el paso® flour tortillas for burritos, 8 inch

Recipe

    Preparation Time: 30 mins Ready Time: 1 hr 20 mins

  • heat oven to 350 degrees f. spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
  • in 12-inch skillet, heat oil over medium-high heat. add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. stir in cumin, garlic salt and oregano. cook 1 minute longer; drain if necessary. pour chicken mixture into large bowl.
  • reserve 2 tablespoons sour cream in small bowl; refrigerate. into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
  • spread heaping 3/4 cup chicken mixture on center of each tortilla. roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
  • top each baking dish evenly with enchilada sauce. sprinkle with remaining 1 1/2 cups cheese. spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
  • bake about 50 minutes or until enchiladas are hot. use reserved 2 tablespoons sour cream to drizzle over enchiladas.

south-of-the-border stuffed peppers

Ingredients

  • Servings: 4
  • 4 large red bell peppers, tops and seeds removed
  • 1 poblano pepper
  • 1 1/2 cups water
  • 1 cup uncooked white rice
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 pound ground beef
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1 (10 ounce) can red enchilada sauce
  • salt and ground black pepper to taste
  • 1 cup shredded asadero cheese

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • preheat oven to 400 degrees f (200 degrees c). lightly grease a baking dish.
  • place the bell and poblano peppers in the prepared baking dish. cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. remove the poblano pepper from the dish, and peel off the skin. chop the poblano pepper into 1/4 inch pieces, and set aside.
  • combine the rice and water in a pan over medium heat, and bring to a boil. reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. remove from heat, and set aside.
  • place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. stir in the ground beef; cook until crumbly and evenly browned. drain the meat, and stir in the garlic, cumin, and oregano. cook and stir until the garlic is fragrant, about 1 minute. season with salt and pepper to taste. stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. adjust the seasoning if desired.
  • to make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
  • lower oven heat to 350 degrees f (175 degrees c).
  • spoon the beef mixture into bell peppers until heaping full. place any extra beef mixture into the center of the baking dish between the peppers. drizzle cheese sauce over each pepper. cover the baking dish with aluminum foil.
  • bake peppers in preheated oven until cheese sauce and filling is heated through, about 35 minutes.

Tuesday, November 17, 2015

Fern's Tuna Casserole

Ingredients

  • Servings: 4
  • 1/2 (8 ounce) package egg noodles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 3/4 cup whole milk
  • 1 (6 ounce) can tuna
  • 2 slices processed cheese food (such as velveeta®)
  • 1/2 cup crushed potato chips, or as needed

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain.
  • preheat oven to 350 degrees f (175 degrees c).
  • combine mushroom soup, milk, and tuna in a saucepan over medium heat; cook until well blended and warmed through, about 5 minutes. pour mixture into a 9x13-inch baking dish; add noodles and mix well. top noodles with cheese food and sprinkle potato chips over cheese.
  • bake in the preheated oven until casserole is bubbling, 30 to 45 minutes.

chef john's penne with sauce

Ingredients

  • Servings: 6
  • 4 ounces bacon, chopped
  • 1 small sprig fresh rosemary
  • 1 tablespoon olive oil
  • 1/2 cup
  • 1/2 cup heavy whipping cream
  • freshly ground black pepper to taste
  • 3 cups prepared marinara sauce
  • 3/4 cup water
  • 1 (14.5 ounce) package multigrain penne pasta (such as barilla®)
  • 1/2 cup freshly grated parmesan cheese

Recipe

    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • cook and stir bacon and rosemary sprig with olive oil in a large, deep skillet over medium heat until bacon renders its fat but is not crisp, about 5 minutes. pour into the skillet, standing back to avoid any flare-ups. raise heat to high and continue to cook until the reduces to about 2 tablespoons.
  • pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. mix marinara sauce and water into cream mixture and bring to a simmer. lower heat and simmer sauce 20 to 25 minutes to blend flavors.
  • fill a large pot with salted water and bring to a boil. stir in penne and return to a boil. cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to pot. pour sauce over penne and stir to combine. turn off heat, cover pot with a lid, and let stand 5 minutes for pasta to absorb sauce. serve sprinkled with parmesan cheese.

Monday, November 16, 2015

Bbq Nachos

Ingredients

  • Servings: 2
  • 20 tortilla chips
  • 1/4 pound smoked beef sausage
  • 1/2 cup cheddar cheese
  • 1/4 cup barbeque sauce

Recipe

    Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins

  • arrange the tortilla chips on a microwave-safe platter. shred the sausage with a cheese grater; scatter evenly over the chips; top with cheddar cheese. drizzle the barbeque sauce over the nachos.
  • heat in the microwave until the cheese melts, 15 to 30 seconds.

Easy Chicken Enchiladas

Ingredients

  • Servings: 12
  • 2 teaspoons vegetable oil
  • 6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried oregano leaves
  • 1 1/2 cups sour cream
  • 3/4 cup chopped roasted red bell peppers (from a jar)
  • 1 (4.5 ounce) can old el paso® chopped green chiles, drained
  • 3 cups shredded mexican cheese blend
  • 2 (10 ounce) cans old el paso® red enchilada sauce
  • 12 old el paso® flour tortillas for burritos, 8 inch

Recipe

    Preparation Time: 30 mins Ready Time: 1 hr 20 mins

  • heat oven to 350 degrees f. spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
  • in 12-inch skillet, heat oil over medium-high heat. add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. stir in cumin, garlic salt and oregano. cook 1 minute longer; drain if necessary. pour chicken mixture into large bowl.
  • reserve 2 tablespoons sour cream in small bowl; refrigerate. into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
  • spread heaping 3/4 cup chicken mixture on center of each tortilla. roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
  • top each baking dish evenly with enchilada sauce. sprinkle with remaining 1 1/2 cups cheese. spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
  • bake about 50 minutes or until enchiladas are hot. use reserved 2 tablespoons sour cream to drizzle over enchiladas.

grilled gorgonzola flat irons

Ingredients

  • Servings: 4
  • 1 tablespoon ground cinnamon
  • 1 tablespoon cracked black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper, or to taste
  • 1/4 cup dark brown sugar
  • 4 (8 ounce) flat iron steaks
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 cup red onion, minced
  • 1 cup cabernet sauvignon (or other dry red )
  • 1 cup crumbled gorgonzola cheese
  • 2 tablespoons chopped fresh basil

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • preheat an oven to 400 degrees f (200 degrees c). preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • combine the cinnamon, black pepper, garlic powder, chili powder, cayenne pepper, and brown sugar in a small bowl. sprinkle over the flat iron steaks on all sides, and press into the meat; set aside.
  • heat the olive oil in a skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. pour in the red , and boil until the has nearly evaporated, about 5 minutes more. remove the onions from the skillet and set aside.
  • cook the flat iron steaks on the preheated grill for 4 minutes per side, then remove and place into the skillet. top the steaks with the onion mixture, and sprinkle with gorgonzola cheese.
  • bake in the preheated oven until the cheese has melted and the steaks have cooked to your desired degree of doneness, about 5 minutes for medium. sprinkle with chopped basil to serve.

Homemade Summer Sausage

Ingredients

  • Servings: 2
  • 2 pounds ground beef
  • 3/4 cup water
  • 1/2 teaspoon garlic powder
  • 2 tablespoons sugar-based curing mixture (such as morton® tender quick®)
  • 1 tablespoon liquid smoke flavoring
  • 1 tablespoon mustard seed

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • in a large bowl, mix together the ground beef and water until well blended. season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. it is best to use your hands for this - like meatloaf. form the mixture into two rolls, and wrap with aluminum foil. refrigerate for 24 hours.
  • preheat the oven to 350 degrees f (175 degrees c). remove foil from the beef, and poke holes in the bottom of the rolls. place them on a roasting rack in a shallow roasting pan to catch the drippings.
  • bake for 1 hour in the preheated oven. cool, then wrap in plastic or foil, and refrigerate until cold before slicing.