Sunday, February 28, 2010

Lil' Cheddar Meatloaves

This comes from a Taste of Home magazine. It is one of the first recipes my girls made totally on their own. Everyone likes them.

Lil' Cheddar Meatloaves

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 lb. LEAN ground beef
2/3 cup ketchup
1/2 cup packed light brown sugar
1 1/2 teaspoons prepared mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well.

Shape into eight loaves; place in a greased 13x9" baking dish. (Line the dish with foil and spray with Pam for easy clean-up).

Combine ketchup, brown sugar, and mustard; spoon over loaves.

Bake, uncovered, at 350°F for 45 minutes

Saturday, February 27, 2010

Best Chicken Pot Pie

We made this last week for dinner. It was good and easy to make. I emailed the blogger where I found the recipe because there was no liquid in the crust. She says she makes it without liquid. I added some water and it worked great for me.

Best Chicken Pot Pie
http://www.tammysrecipes.com/

1 Tablespoon butter
2 garlic cloves, minced
1/4 cup diced onion
2/3 cup sliced or diced carrots**
1 teaspoon salt (or more, depending on taste)
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup frozen peas**
2/3 cup frozen corn**
2/3 cups milk
1/2 cup flour
2 cups cubed cooked chicken
**Beth used 2 cups of frozen mixed vegetables....peas, carrots, corn and beans

Crust Pastry Ingredients:

1 2/3 cups flour
2 teaspoons celery seed
8 ounces cream cheese, cubed
1/3 cup butter
2-4 tsp cold water*** Beth's addition

1. In saucepan on stove top, combine butter, garlic, onion, **carrots, salt, pepper, and chicken broth. Bring to a boil and simmer until carrots are tender.

2. While initial mixture is cooking, combine pastry ingredients, kneading until thoroughly mixed. (I use my hands for this sometimes.) Wrap in plastic wrap and chill.

3. When carrots are tender, add peas and corn and simmer for about 5 more minutes**.(Beth's notes: This is where I added all the frozen veggies and cooked for about 3 minutes) Whisk together the flour and milk. Add to boiling mixture and return to a boil, stirring constantly; boil for 1-2 minutes or until thickened. Add chicken and stir. At this point I like to taste the filling to see if it has enough salt!

4. Using flour as needed, roll 2/3 of your pastry dough into a 12-inch square. Transfer to an 8-inch square baking dish. Pour filling into crust.

5. Roll remaining dough into a 9-inch square. Cut vents for steam to escape, and place top crust over pie. Trim edges. Wet crust edges using fingertips dipped in water, and then crimp to seal.

6. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is hot and bubbly

Friday, February 26, 2010

Hot Fudge Sundae Cake

This comes from my Betty Crocker cookbook. The picture doesn't do it justice, but it tastes great. Kathleen was hungry for this last week and made it.

Hot Fudge Sundae Cake

1 cup all-purpose flour
3/4 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts, if desired
1 cup packed brown sugar
1/4 cup baking cocoa
1 3/4 cups very hot water
Ice cream, if desired

1. Heat oven to 350ºF.
2. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
3. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
4. Bake about 40 minutes or until top is dry.
5. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.
**** I did 1 1/2 times the recipe for a 9x13 pan.

Thursday, February 25, 2010

Good & Simple French Bread

I love to use my bread maker when cooking something in the crockpot. I put the the bread on before church and come home to my meal pretty much ready. This is a great recipe and makes great croutons with the leftovers.

Good & Simple French Bread

Makes one 1 1/2 lb. loaf
1 c. + 2 T. lukewarm water
1 t. lemon juice, fresh or bottled
1 1/2 T. olive oil
1 1/2 T. sugar
1 t. salt
3 1/2 c. flour
2 t. yeast

Bake on French Bread cycle. Can be baked on Instant Cycle by increasing yeast to 2 1/2 t. For an even tastier loaf, add a teaspoon of basil, oregano, marjoram, leaf sage, or tarragon.

My notes say I made this first in June 2004. We added basil and chives to this. Very tasty bread.

Wednesday, February 24, 2010

Southwestern Style Beef and Potato Bake

This was a good casserole I found on the Taste of Home bulletin board. Next time I will make half the recipe since it was too much for us and we had leftovers for days! :-)

Southwestern Style Beef and Potato Bake
posted by salasrose (on Taste of Home Bulletin Board)

1 pound extra-lean ground beef
2 tablespoons olive oil
1 cup coarsely chopped onion
1 cup thinly sliced celery
1 tablespoon minced jalapeno peppers, or diced mild chile peppers **I used 1 jalapeno
2 cloves garlic, finely minced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (about 12 to 15 ounces) corn with peppers, drained
1 teaspoon chili powder
1/2 teaspoon salt
Dash pepper
1/2 teaspoon ground cumin ***I used 3/4 tsp
4 medium potatoes, peeled, thinly sliced, about 1 1/2 to 2 pounds
2 cups (8 ounces) shredded sharp cheddar cheese

Grease a 13x9x2-inch baking dish (2 1/2 to 3 quart size). Heat oven to 350°.
In a large skillet, heat the olive oil over medium heat. Add the ground beef, breaking up, and the onions and celery. Cook, stirring, until beef is browned and vegetables are tender. Add garlic and peppers; cook, stirring, for about 1 minute longer. Stir in the tomatoes, chili powder, salt, pepper, and cumin.

In the prepared baking dish, arrange half of the sliced potatoes, then top with half of the corn and ground beef mixture and half of the cheese. Repeat the layers, ending with the remaining cheese. Cover tightly with foil and bake for about 1 hour and 15 minutes, or until potatoes are tender.

Tuesday, February 23, 2010

Pizza Hut Style Breadsticks

Found this recipe a few different places on the internet. We made them last week and they are quick and easy. They taste great too! Next time we will put cinnamon and sugar on the top to make 'dessert' breadsticks.

Pizza Hut Style Breadsticks

1 ½ cup hot water
2 Tb sugar
½ tsp salt
½ cup non fat dry milk
1 Tb yeast
3 cup flour
1/3 cup melted butter

Dissolve sugar, salt and dry milk in hot water. Add enough flour (~1 cup) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth.

Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the breadsticks with garlic salt, Parmesan cheese, salad seasoning salt, or whatever you want. (I sprinkled garlic salt and Parmesan cheese) Cut the dough into breadsticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min. Yum

Monday, February 22, 2010

Parmesan Pork Roast

This recipe is from the newest Simple and Delicious Magazine. I made it last Sunday for lunch. I turned the crockpot on high at 9 and we were eating it by 1! It it delicious and makes a wonderful sauce. Don used the electric knife and cut some very thin slices for 'lunch meat' for his lunches....made a great sandwich.

Parmesan Pork Roast

1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons Crisco® Pure Olive Oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Cut roast in half.(I didn't do this as it fit fine in my crockpot)Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160° and meat is tender.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

Sunday, February 21, 2010

Lemonade

Jenna got this recipe from making it at Dana Akers house. It is refreshing and quick.

Lemonade

Juice from 6 lemons
1/2 cup sugar
16 packets of Truvia

Put three ingredients in a gallon pitcher and fill to the top with cold water.

Saturday, February 20, 2010

Dipping Oil for Bread

We love dipping oils like Italian restaurants serve with warm bread. We found this on the internet and added a few things .

Dipping Oil for Bread

1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt ( we used less)
1/4 - 1/2 cup extra virgin olive oil
1 T sugar
1 T parm. cheese

Combine all ingredients, except oil, on a shallow bowl or plate. Heat before serving to dissolve the sugar.
Pour olive oil over.

Notes: Serve with fresh-baked bread for dipping.

Friday, February 19, 2010

Cranberry Chicken

This is a great recipe a friend gave me well over 17 years ago. It is easy and good. We serve it with rice.

Cranberry Chicken

3 or more chicken breasts boneless and skinless
1 can whole cranberry sauce
1 envelope onion soup mix(dry)
1 c. French dressing(I have used any red dressing)

Place chicken in baking dish. Combine other ingredients and pour over chicken. Bake at 400 for 1 hour or in microwave for 35 minutes turning every 7 minutes.

Thursday, February 18, 2010

Creamy Corn Chowder

We have been making this for many years. It comes from Everything Kids, Cookbook. It was one of the first recipes my girls made on their own. I was hungry for it, so they made it this past week.

Creamy Corn Chowder

1 tbsp oil
1 onion, finely chopped
3 potatoes, peeled and chopped
2 cups water
salt and pepper
2 (15 oz) cans corn, drained
2 cups milk
2 tbsp. butter
2 tbsp. cornstarch

In a large saucepan, heat the oil over medium heat. Add the onion and cook for about 5 minutes, stirring frequently. Add the potatoes, water, salt, and pepper. Turn up the head until the mix begins to boil. When soup starts to boil, reduce it to a simmer and continue to cook for about 20 minutes, or until the potatoes are fork tender. In a separate bowl, mix the cornstarch with a little warm water to avoid clumps. Add the corn, milk, and butter. Once that comes to a boil, add the cornstarch mixture to thicken the soup. Continue to simmer for about 10 minutes, stirring occasionally.

- We add a clove of garlic to the onions for some extra flavor.

Wednesday, February 17, 2010

Cracked Pepper Bread

We found this recipe on line. It is a Taste of Home recipe and we all liked it.
Cracked Pepper Bread

1-1/2 cups water (70° to 80°)
3 tablespoons Crisco® Light Olive Oil or Canola Oil
3 tablespoons sugar
2 teaspoons salt
3 tablespoons minced chives
2 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon cracked black pepper
1/4 cup grated Parmesan cheese
4 cups bread flour
2-1/2 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions

(check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Tuesday, February 16, 2010

Cole Slaw Dressing

This recipe comes from Zion Lutheran Church Cookbook in Mondovi, WI. It makes a great coleslaw! We made half this recipe and it was more than enough for us.

Cole Slaw Dressing

1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 tsp salt
1/2 tsp ground mustard **
1/2 tsp celery salt **

Mix well. Grated carrots, minced onion and green pepper can be added.
**These were our additions to the recipe.

Monday, February 15, 2010

Swedish Meatballs

This recipe comes from a family friend, Shirley Gunderson. We love the hint of nutmeg in the meatballs.

Swedish Meatballs

1 pound ground beef
1/3 cup bread crumbs
1/4 cup condensed milk (or 1/4 cup milk + 1/2 tsp. sugar)
1/8 tsp. nutmeg
chopped onion
1 egg
1 can beef consomme(bouillon)

Make meatballs-add all ingredients except consomme. Brown the meatballs and add 1/2 of the consomme. Simmer for 20 minutes. Use the rest of the consomme to make gravy.(I added 1 /3 c flour to the consomme) Add a dash of lemon juice. Serve over mashed potatoes or noodles.

Sunday, February 14, 2010

Pizza Burgers

I grew up eating these! We always used english muffins, but I didn't have enough in the freezer for dinner on Saturday, so we used hamburger buns. This is an easy meal to make---let everyone assemble their own!

Pizza Burgers
english muffins, split or hamburger buns
pizza sauce
mozzarella cheese
onions
bell peppers
italian sausage, cooked and drained
pepperoni
black olives

Toast the english muffins or hamburger buns under the broiler. Add pizza sauce and your favorite pizza toppings, ending with the cheese. Broil until cheese is brown and bubbly.

Saturday, February 13, 2010

Mexican Style Deep Dish Pizza

I am not sure where this recipe came from. I have made it for many years and it is easy to change up and add what your family likes in it. No one but me likes black olives, so I usually don't add those.

Mexican Style Deep Dish Pizza

3 pkgs(7.5 ounces each) buttermilk biscuits
1 1/2 c thick and chunky salsa, divided (We used taco sauce)
3 c shredded cheddar cheese, divided
1/3 c chopped green pepper
1/3 c chopped green onions
1/3 c sliced ripe olives
1 garlic clove

Preheat oven to 375. Cut biscuits into quarters; place in large bowl. Stir in 1 c of the salsa, 2 cups of the cheese, pepper, onions, olives and garlic; mix well. Spread into greased 9x13 pan. Pour remaining 1/2 c salsa and 1 cup cheese over top. Bake 30-35 minutes. 9 servings

*****Beth's notes: I didn't have olives, peppers or green onions, so I used a yellow onion and used 1/2 can of chopped green chilies. I used my 9" deep dish baking/pizza dish. This is a great recipe that you can make as mild or as hot as you like.

Friday, February 12, 2010

MUST-Make-from-Scratch Macaroni and Cheese

This recipe comes from the cookbook One Bite Won't Kill You. I mixed it all up to make for lunch on Thursday before we left for a college visit. Hubby came home early, so sent this with Kathleen to Don's folks to bake there. They all liked it.

MUST-Make-from-Scratch Macaroni and Cheese

12 ounces dried macaroni
2 tablespoons (1/4 stick) unsalted butter
2 large eggs
1 12-ounce can evaporated milk
1/2 teaspoon paprika (optional)
1/2 teaspoon dry mustard (optional)
1 clove minced garlic ** this was our addition to the the original recipe
Salt and Pepper to taste
12 ounces Velveeta or other processed "American" cheese, grated or chopped (about 3 cups);if you use "regular" cheese, grate it.

Preheat the oven to 350 degrees. Grease a 9x13 baking dish.

Cook the macaroni in a large pot of boiling salted water according to the package directions, but take it off the heat 2 minutes early. Drain it well and return it to the hot pot. Stir in the butter.

Beat the eggs with the evaporated milk in a small bowl. Add the optional spice and salt and pepper. (Don't over salt- the cheese will be salty) Add the milk mixture to the macaroni.
Over very, very low heat (you don't want the eggs to scramble) stir the cheese into the macaroni until it has melted. Put the mixture into the baking dish and bake it for 20 minutes.

After 20 minutes, turn the oven up to 500 degrees. Bake the macaroni and cheese for 5 to 8 minute more minutes, or until it's beginning to brown and get crusty on top.

Thursday, February 11, 2010

Cherry Cinnamon Cobbler

This is a pretty good recipe. Very easy to make. I made it before church on Sunday. It reheats well.

Cherry Cinnamon Cobbler

1 can (21 ounce) cherry pie filling
1 tube (12.4 ounces) refrigerated cinnamon rolls

Spread pie filling into a greased 8-inch square baking dish. Set aside icing from cinnamon rolls. Arrange rolls around edge of baking dish. Bake at 400 for 15 minutes. Cover and bake 10 minutes longer or until golden. Spread icing over rolls. Serve warm. Yield 8 servings

Wednesday, February 10, 2010

Killer Inside Out Burger with Worcestershire Tomato Ketchup

This is a food network recipe. We used the George Foreman grill to make these. We only used 1 pound of ground beef. The ketchup was great! There was a lot of that leftover, so next time I would make half the recipe.

Killer Inside Out Burger with Worcestershire Tomato Ketchup
Recipe courtesy Guy Fieri

1/4 pound bacon, chopped
1/2 cup minced red onions
3 tablespoons fresh uncooked chorizo, out of casing **we omitted this
Salt and freshly ground black pepper
2 pounds ground chuck, 80/20 mix****** we only used 1 pound
1/2 pound Swiss cheese, thinly sliced, about 8 slices
4 kaiser rolls, split and toasted

In a medium pan over medium to high heat, add bacon and onions, cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Remove the bacon mixture to a paper towel-lined plate to drain and cool.

Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties.

Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in a 250 degree F oven for 10 minutes.

Remove from oven, place onto rolls and serve with Worcestershire Tomato Ketchup.

Worcestershire Tomato Ketchup:
3 tablespoons olive oil
1/4 cup diced red onion
8 Roma tomatoes, cut into 1/4-inch pieces***we used 2 cans diced tomatoes
1 tablespoon chopped garlic
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
2 tablespoons sugar
1/2 teaspoon chopped fresh dill
Salt and freshly ground black pepper
Pinch allspice
Pinch celery salt
Pinch mustard seed

In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the remaining ingredients and simmer for 30 minutes.

You can either serve the ketchup chunky or puree it in a blender first and serve it smooth.

Tuesday, February 9, 2010

Garlic Fries

We are always looking for new 'comfort' foods. These taste just like the garlic fries at Red Robin. We used frozen french fries in place of the potatoes. We cooked them per the package instructions and then added the 'toppings'.

Garlic Fries

4 teaspoons oil
3/4 teaspoon salt
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Preparation

Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly.
Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.

Monday, February 8, 2010

Pumpkin Cake

I have been making this recipe for over 18 years. It is a great fall recipe and easy to make. I had this on Sunday when Don's parents come over for lunch.

Pumpkin Cake

1 yellow cake mix
1/2 c butter melted
1 egg
1 large can Pumpkin Pie mix(Libby's)
2/3 c milk
2 eggs
1/4 c sugar
1 tsp pumpkin pie spice(or cinnamon)
1/4 c butter

Mix 1/2 c butter, 1 egg and yellow cake mix(take out 1 cup of this and set aside). Press into bottom of greased 9x13 pan.

Mix pumpkin pie mix, milk and 2 eggs together and pour over the crust mixture.
Take the reserved 1 cup of cake mix and add 1/4 c sugar, 1 tsp pumpkin pie mix and 1/4 c butter(NOT melted) Mix like a pie crust. Put this on top of pumpkin mixture in the pan.

Bake at 350 for 40-50 minutes. Test with a knife for doneness. Serve with cool whip.

Sunday, February 7, 2010

Green Bean with Sweet and Sour Sauce

This is a different way to serve green beans that everyone loves. I think they are even better warmed up the next day! This recipe comes from my mom.

Green Bean with Sweet and Sour Sauce

2 strips bacon
1 qt green beans
1/4 c sugar
1/4 c water
1/4 c vinegar
1 T cornstarch mixed with 2 T water
1/2 t onion salt
salt
pepper

Fry bacon. Take out of pan and add vinegar, sugar, water salt, pepper and onion salt. Add cornstarch and simmer to thicken. Add this to hot beans and crumbled bacon. Mix all together.

***We add the beans before the cornstarch

Saturday, February 6, 2010

Taco Ring

This is an easy recipe for a quick dinner. We just served it with sour cream and salsa.

Taco Ring

1/2 lb. beef cooked, drained
1 pkg taco seasoning
2 tbs water
4 oz shredded cheese
2-8oz pkg crescent rolls

Optional
1/2 head lettuce, shredded
1 tomato, cubed
black olives, sliced
onion chopped
1 green pepper
1 cup salsa
sour cream

Preheat oven to 375. Combine cooked meat, taco seasoning, cheese, and water. Arrange rolls in a circle points outward. Scoop meat mixture over rolls. Fold in points and tuck under. Bake 20-25 min. Garnish with optional vegetables.

Friday, February 5, 2010

Wisconsin Potato Cheese Soup

This recipe comes from the 1st Assembly of God cookbook, Kenosha WI. I have MANY cookbooks and have been looking through them and finding great recipes. We all liked this soup.

Wisconsin Potato Cheese Soup
Jennifer Heiring

1/3 c chopped celery
1/3 c chopped onion
2 T butter
4 c diced peeled potatoes
3 c chicken broth
2 c milk
1 1/2 t salt
1/4 t pepper
dash of paprika
2 c shredded cheddar cheese
chopped fresh parsley

In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, 12-15 minutes. Allow mixture to cool a bit. In batches puree potato mixture in a blender or with a hand blender. Stir in milk and seasonings. Add the cheese and heat until just melted. Garnish with croutons and parsley.

Thursday, February 4, 2010

Pretzel Salad

This recipe comes from a friend in Pulaski, WI. I made it for Sunday lunch. It is easy and yummy.

Pretzel Salad
1 c crushed pretzels
1 stick butter
1/2 c sugar

Mix pretzels, butter and sugar and put in a 9 x 13 pan. Bake for 7 minutes at 400. Cool and break up.

Beat:
8 oz cream cheese
1/2 c sugar

Add: 8 oz cool whip and 20 oz can crushed pineapple, drained. Add pretzels just before serving.

Wednesday, February 3, 2010

Taco Salad and Chipolte Honey Vinaigrette

I am blessed that my girls have always loved salads. I grew up eating Taco Salad and we used Western Salad dressing. Kathleen found this dressing and we tried it this time and really liked it. It is not very spicy, so don't worry about that.

Taco Salad

1/2 lb hamburger, browned and seasoned with taco seasoning
lettuce
onion
cheddar cheese
tomatoes
bell pepper
kidney beans(opt)
pasta, cooked--wagon wheels is what my sister uses
Doritos, crushed(use your favorite flavor)

You can make individual plates or mix all ingredients together and serve. We usually use a Western dressing or Catalina.

CHIPOTLE HONEY VINAIGRETTE

"Can be used as a salad dressing or meat marinade."

1/2 Cup red wine vinegar
1/3 Cup honey
1 Tablespoon adobo or 2-3 chipotle peppers
2 Tablespoons kosher salt
1 Teaspoon pepper
1 Tablespoon freshly chopped oregano
1-1/2 Cups olive oil.

Mix all ingredients in blender, adding oil slowly at the end.
From: Chef, Jaime Mercado, Chipotle Mexican Grill
Source: Texas Cable News/Food

Tuesday, February 2, 2010

Garlic Lime Chicken

I am trying to go through all my many cookbooks and try some new recipes. This comes from Fix-it and Forget-it recipes for Entertaining. It was good. Adjust the lime juice to your taste.

Garlic Lime Chicken
Loretta Krahn---Fix it and Forget it Cookbook

3-5 chicken breast halves
1/2 c soy sauce
1/4-1/3 c lime juice
1 T Worcestershire sauce
2 garlic cloves, minced(or 1 t garlic powder)
1/2 tsp dry mustard
1/2 tsp ground pepper
Place chicken in the crockpot. Combine remaining ingredients and pour over chicken. Cook on high 4-6 hours, or low 6-8 hours.

Monday, February 1, 2010

Crash Hot Potatoes

This recipe is from the Pioneer woman's blog. We made this this past week. They are very good, but make sure to boil them until they fall off a fork. They will be much easier to 'smash'.

Crash Hot Potatoes

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.