Ingredients:
2 boneless skinless chicken breasts, cut into strips
1 teaspoon creole seasoning, store bought or homemade
2 medium carrots chopped
2 celery stalks chopped
1 green bell pepper chopped
1 small onion chopped
1 tablespoon vegetable oil
1 tablespoon butter
1 teaspoon garlic powder
1/2 cup white wine
1/2 cup chicken broth
1 can cream of chicken soup
Brown rice cooked in chicken broth and butter for extra flavor
Make It:
Heat a large pot over medium high heat, add oil to pan. Once oil is hot add chicken and brown on both sides. Remove chicken from pot. Add butter, once melted add veggies. Cook and stir till veggies are tender. Pour wine into pot, stir and scrape bottom of pan. Allow to simmer and reduce by half. Pour soup and chicken broth into pot, stir to combine. Stir in garlic powder and creole seasoning. Put chicken back in pan. Bring to a boil, reduce heat cover and allow to cook for 25 minutes, stirring occasionally. Serve over rice. Enjoy!
Sunday, January 23, 2011
Saturday, January 22, 2011
Tater Tot Casserole/ Bacon Mushroom Cheeseburger Tot Casserole
So I was gonna make the standard tater tot casserole and then I decided to do a different take on a burger and tots so I cerated this. It turned out pretty tasty!
Ingredients:
1/2 package mushrooms, quartered
1 pound ground beef
1/2 an onion, chopped
1 cup shredded cheddar cheese
1 cup beef broth
2 tablespoon flour
2 tablespoons butter
4 slices bacon, cut into pieces, cooked and drained
1/2 package frozen tater tots
Make It:
Preheat oven to 450 degrees. Heat a large pan over medium high heat. Add ground beef and cook until browned. Add onion and cook until tender. Meanwhile in a separate small saucepan heated over medium heat add butter. Once melted add mushrooms and cook until tender. Add flour and stir, cook for a minute, add beef broth and whisk to combine. Cook until thickened, turn off heat. Drain extra grease off meat and onion. Pour meat mixture into a 9x9 casserole dish. Pour mushroom mixture over top of meat, stir to combine. Evenly put tater tots on top of meat mixture, bake for 15 minutes, until tots are browned. Sprinkle cheese over top of tots and bake until melted, about 5 minutes. Remove from oven and sprinkle bacon on top of cheese. Enjoy!
Ingredients:
1/2 package mushrooms, quartered
1 pound ground beef
1/2 an onion, chopped
1 cup shredded cheddar cheese
1 cup beef broth
2 tablespoon flour
2 tablespoons butter
4 slices bacon, cut into pieces, cooked and drained
1/2 package frozen tater tots
Make It:
Preheat oven to 450 degrees. Heat a large pan over medium high heat. Add ground beef and cook until browned. Add onion and cook until tender. Meanwhile in a separate small saucepan heated over medium heat add butter. Once melted add mushrooms and cook until tender. Add flour and stir, cook for a minute, add beef broth and whisk to combine. Cook until thickened, turn off heat. Drain extra grease off meat and onion. Pour meat mixture into a 9x9 casserole dish. Pour mushroom mixture over top of meat, stir to combine. Evenly put tater tots on top of meat mixture, bake for 15 minutes, until tots are browned. Sprinkle cheese over top of tots and bake until melted, about 5 minutes. Remove from oven and sprinkle bacon on top of cheese. Enjoy!
Beef and Broccoli
1 pound top sirloin steaks, cut into strips
1 head broccoli, separated and blanched
1/2 yellow onion, cut into strips
1/2 red bell pepper, cut onto strips
1/2 cup beef broth
1/4 cup low sodium soy sauce
2 tablespoons cornstarch
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
1 teaspoon ground ginger
a little sriracha or crushed red pepper flakes for heat if you like
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
1 teaspoon ground ginger
a little sriracha or crushed red pepper flakes for heat if you like
sticky rice(optional)
Make It:
In a bowl mix together soy sauce, beef broth, ground ginger, cornstarch, garlic powder and srircha or red pepper flakes, set aside. Heat a wok or large skillet over high heat, add 1 tablespoon vegetable oil to pan. Put meat in pan and stir fry until browned all over, remove from pan. Add second tablespoon oil to pan, add vegetables and stir fry for a couple minutes, until they are tender. Add meat back to pan, stir to combine. Push meat and vegetables to the side and pour in sauce, allow to thicken and bubble, this will happen fast. Stir veggies and meat with sauce, until coated. Serve over rice. Enjoy!
In a bowl mix together soy sauce, beef broth, ground ginger, cornstarch, garlic powder and srircha or red pepper flakes, set aside. Heat a wok or large skillet over high heat, add 1 tablespoon vegetable oil to pan. Put meat in pan and stir fry until browned all over, remove from pan. Add second tablespoon oil to pan, add vegetables and stir fry for a couple minutes, until they are tender. Add meat back to pan, stir to combine. Push meat and vegetables to the side and pour in sauce, allow to thicken and bubble, this will happen fast. Stir veggies and meat with sauce, until coated. Serve over rice. Enjoy!
Sunday, January 16, 2011
Menu for January 17th - January 23rd
So far my precious baby just eats and sleeps so I have time to work on my recipes. I'm trying to do 2 new ones a week, big emphasis on trying. Waking up every 2 hours throughout the night can make your brain a little foggy. I have 2 brand new recipes this week and 2 others that are not new to our table but have not been posted yet. I have been craving a rich delicious chocolate cake so that will be the dessert, something about breastfeeding gives me the worst sweet tooth ever. Happy January, I love the weather!
Monday- Pork Loin Chop, scalloped potatoes, butter carrots
Tuesday- Beef and Broccoli, sticky rice
Wednesday- Tater Tot Casserole, green salad
Thursday- Smothered Chicken over Brown Rice, orange segments
Friday- Homemade French Bread Pizza
Saturday- Spicy Rigatoni, caesar salad, garlic bread
Sunday- Football inspired burgers! The afternoon game is New York Jets @ Pittsburgh Steelers. So i'm making Roethlis-Burger Sliders and Sanchez Sliders
Dessert of the Week: Chocolate Cake
Monday- Pork Loin Chop, scalloped potatoes, butter carrots
Tuesday- Beef and Broccoli, sticky rice
Wednesday- Tater Tot Casserole, green salad
Thursday- Smothered Chicken over Brown Rice, orange segments
Friday- Homemade French Bread Pizza
Saturday- Spicy Rigatoni, caesar salad, garlic bread
Sunday- Football inspired burgers! The afternoon game is New York Jets @ Pittsburgh Steelers. So i'm making Roethlis-Burger Sliders and Sanchez Sliders
Dessert of the Week: Chocolate Cake
Stuffed Shells
I started making these long before I got married, the recipe has changed many times over the years, but I think it is perfect now. If you prefer you can easily leave the meat out of this recipe. If you have leftover ricotta mixture do not throw it away, hollow out a red bell pepper or zucchini half and fill it with mixture, bake until vegetable is soft and enjoy!
Make It:
30 - 35 big pasta shells, cooked according to directions on box, and rinsed with cold water to cool off
1 16oz container ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup shredded parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
1/4 cup cup fresh basil or 2 tablespoons dry basil
1 28 oz can diced tomatoes with basil
3 oz tomato paste
1/2 chopped onion
1/2 chopped bell pepper
2 cloves garlic, smashed but not chopped
1 teaspoon salt
2 tablespoons italian seasoning
1/2 cup good red wine
1/2 pound ground beef
Make It:
In a bowl mix together ricotta, 1 cup mozzarella, parmesan, salt, pepper and basil. Taste to see if you need more salt and pepper. Stir in egg, refrigerate until ready to use. Heat a large pot over medium high heat, add meat to pot, break up with a spoon. Cook until browned add onion and pepper to pot. Cook stirring often until veggies are soft. Drain off extra grease. Stir in garlic and wine, allow wine to reduce by half. Stir in tomatoes and tomato paste, if to thick stir in a little water. Bring to a simmer, reduce heat, cover and cook for an hour, stirring occasionally. Uncover and stir in salt and italian seasoning. Cook uncovered for 30 minutes, stirring occasionally. While sauce is cooking for those last 30 minutes, preheat oven to 350 degrees and fill shells with ricotta cheese mixture. Use a 13 x 9 casserole dish, place one to two ladles of sauce in bottom of dish, enough to cover the bottom. Place filled shells on sauce. Pour rest of sauce evenly over the top of the shells. Sprinkle rest of mozzarella over top of sauce. Cover with a piece of foil that has been sprayed with cooking spray. Bake for thirty minutes, uncover and bake for another 15 minutes or until cheese is melted. Enjoy!
Make It:
30 - 35 big pasta shells, cooked according to directions on box, and rinsed with cold water to cool off
1 16oz container ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup shredded parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
1/4 cup cup fresh basil or 2 tablespoons dry basil
1 28 oz can diced tomatoes with basil
3 oz tomato paste
1/2 chopped onion
1/2 chopped bell pepper
2 cloves garlic, smashed but not chopped
1 teaspoon salt
2 tablespoons italian seasoning
1/2 cup good red wine
1/2 pound ground beef
Make It:
In a bowl mix together ricotta, 1 cup mozzarella, parmesan, salt, pepper and basil. Taste to see if you need more salt and pepper. Stir in egg, refrigerate until ready to use. Heat a large pot over medium high heat, add meat to pot, break up with a spoon. Cook until browned add onion and pepper to pot. Cook stirring often until veggies are soft. Drain off extra grease. Stir in garlic and wine, allow wine to reduce by half. Stir in tomatoes and tomato paste, if to thick stir in a little water. Bring to a simmer, reduce heat, cover and cook for an hour, stirring occasionally. Uncover and stir in salt and italian seasoning. Cook uncovered for 30 minutes, stirring occasionally. While sauce is cooking for those last 30 minutes, preheat oven to 350 degrees and fill shells with ricotta cheese mixture. Use a 13 x 9 casserole dish, place one to two ladles of sauce in bottom of dish, enough to cover the bottom. Place filled shells on sauce. Pour rest of sauce evenly over the top of the shells. Sprinkle rest of mozzarella over top of sauce. Cover with a piece of foil that has been sprayed with cooking spray. Bake for thirty minutes, uncover and bake for another 15 minutes or until cheese is melted. Enjoy!
Thursday, January 13, 2011
Cornbread Muffins
I got this recipe off an old box of cornmeal a long time ago.
Ingredients:
1 1/2 cups flour
2/3 cup granulated sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons melted butter
Honey and butter(optional)
Make It:
Preheat oven to 350 degrees. Grease or line 12 muffin cups. Mix together all dry ingredients in one bowl. Mix all wet ingredients in another bowl until combined. Add wet to dry, stir until just combined, you don't want to over mix it. Pour evenly into all muffin cups. Bake for 19 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes then remove to a metal rack. Serve with honey and butter. Enjoy!
Ingredients:
1 1/2 cups flour
2/3 cup granulated sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons melted butter
Honey and butter(optional)
Make It:
Preheat oven to 350 degrees. Grease or line 12 muffin cups. Mix together all dry ingredients in one bowl. Mix all wet ingredients in another bowl until combined. Add wet to dry, stir until just combined, you don't want to over mix it. Pour evenly into all muffin cups. Bake for 19 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes then remove to a metal rack. Serve with honey and butter. Enjoy!
Wednesday, January 12, 2011
Chili Beans
Ingredients:
1 26oz can Ranch style beans
116oz can Baked beans
115oz can Kidney beans, drained and rinsed
1 green bell pepper, diced
1 yellow onion, diced
1 15oz can fire roasted tomatoes
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 pound ground beef
Make It:
Heat a large pot over medium high heat, add ground beef and break up with a spoon. Cook until browned, add onion and pepper to meat. cook until vegetables are softened stirring occasionally. Drain off fat. Stir in all other ingredients. Bring to a simmer, stir, reduce heat to medium low, cover and cook for 30 minutes, stirring occasionally. Remove lid and cook for another 30 minutes, stirring occasionally. Taste and add more seasoning if needed. Enjoy!
1 26oz can Ranch style beans
116oz can Baked beans
115oz can Kidney beans, drained and rinsed
1 green bell pepper, diced
1 yellow onion, diced
1 15oz can fire roasted tomatoes
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 pound ground beef
Make It:
Heat a large pot over medium high heat, add ground beef and break up with a spoon. Cook until browned, add onion and pepper to meat. cook until vegetables are softened stirring occasionally. Drain off fat. Stir in all other ingredients. Bring to a simmer, stir, reduce heat to medium low, cover and cook for 30 minutes, stirring occasionally. Remove lid and cook for another 30 minutes, stirring occasionally. Taste and add more seasoning if needed. Enjoy!
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