Put That in Your Pot

Shrimp Pasta Alfredo

2012-12-21T05:51:00.000-08:00

This was a tasty dish. I enjoyed it, but not the most amazing knock-your-socks-off dish. If I make it again, I might tweak it and jazz it up a little.It is definitely a quick and easy dish, though-great for busy weeknights, so that kind of balances the scale a little bit.

Ingredients:
1/2 pound frozen shrimp
1 clove garlic (minced)
1 large tomato (diced)
1 (8 ounce) package fresh mushrooms (sliced)
15 oz jar Alfredo Sauce
1 cup frozen peas
Parmesan (amount to your liking)
Salt (to taste)
Olive oil

Directions:

Cook pasta according to directions on package.
While pasta is cooking, put 3 tablespoons olive oil, garlic, and mushrooms in a skillet and cook about 3 minutes. Add shrimp, Alfredo sauce, peas, and tomatoes. Cook about 5 to 6 minutes or until shrimp is cooked.
Drain pasta, add salt to taste, then toss with a tablespoon of olive oil.5. Put spaghetti on serving plate and top with warm shrimp Alfredo sauce. Sprinkle with Parmesan. Enjoy!

Credit: Chef in Training

Chicken Enchilada Soup

2012-12-21T05:43:00.000-08:00

This was a great soup. I definitely recommend making it.

Ingredients:
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth

2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese

Directions:

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

Credit: Chef in Training

Philly Cheesesteak Sloppy Joes

2012-12-21T05:36:00.000-08:00

This was not bad. I think I would prefer it stuffed in a fried pistollete or in a pita pocket. Also. the sauce is a little too gravy-like for my taste. I would prefer it to have more of the cheese quality. I would probably just melt the cheese with a little milk next time.

Ingredients:
1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls

1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

Directions:
In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.

While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Credit: Chef in Training

Spicy Romano Chicken With Artichoke Hearts & Sundried Tomatoes

2012-12-21T05:29:00.000-08:00

Yet another fattening, but delicious recipe. You're welcome. I love the unexpected bursts of flavor from the artichokes and sun-dried tomatoes.

Ingredients
The Sauce:
1 pint heavy cream
4 T butter
2 tsp salt
1 – 2 tsp pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
cayenne pepper to taste

The Rest:
10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 7-8 ounce precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
1/8 cup sundried tomatoes, chopped
1 oz heavy cream

How To Make It:

Sauce:
Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper to taste. Set aside.

The Rest:
In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

Credit: Boss Sanders

Coconut Joy Bites

2012-12-21T05:18:00.000-08:00

I love making candy at Christmas time. This is one of my new favorites! Its almost like and Almond Joy candy bar.

Prep Time: 15 min

Total Time: 25 min

Servings: 12 bites

Ingredients
1/4 cup raw almonds
3 tablespoons corn syrup
1 1/2 cups powdered sugar
1 tablespoon melted butter
2 cups shredded coconut
1/2 teaspoon coconut extract (optional)
1/2 teaspoon vanilla extract
1 1/2 cups almond bark

Directions

Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and bake in preheated oven for about 10 minutes.
In a large bowl, stir together the corn syrup, powdered sugar, melted butter, coconut extract, shredded coconut and vanilla extract, to form a thick paste.
Moisten hands slightly and form mixture into small balls. Place on a sheet of parchment paper and flatten slightly.
In a double boiler, melt almond bark until smooth and melty.
Dip coconut squares into the melted chocolate with a toothpick. Press a toasted almond into the top of the chocolate and allow to dry completely before serving.
Allow to cool at room temperature until chocolate hardens.

Credit: CheekyKitchen via Tablespoon.com

Menu: Week 14

2012-12-21T05:01:00.001-08:00

Day 1:

Shrimp Pasta Alfredo

Baked Sweet Potatoes

Day 2:

Chicken Cordon Bleu

Day 3:

Spicy Romano Chicken with Artichoke Hearts & Sun-dried tomatoes

Day 4:

Shredded Beef Enchiladas

Day 5:

Crock Pot Chicken Enchilada Soup

Wednesday:

Philly Cheesesteak Sloppy Joes

Lagniappe:

Coconut Almond Bites
Easy Pretzel Turtles
Cornflake Candy
Millionaires

Burgundy Beef

2012-12-18T10:10:00.000-08:00

This was a tasty comfort food. Very rich!

Ingredients:
1 (5 lb) boneless beef chuck roast, trimmed and cut into 1 1/2 inch chunks
Salt and Pepper
1 tbs vegetable oil
4 oz bacon (about 4 slices), minced
3 onions, minced
1 carrot, peeled and minced
1/4 cup tomato paste
6 garlic cloves, minced
1 tbs minced fresh thyme
1/3 cup flour
2 1/2 cups red wine
1 1/2 cups low-sodium chicken broth, plus additional as needed
1/2 cup soy sauce
2 bay leaves
2 cups frozen pearl onions
1/2 cup water
3 tbs unsalted butter
2 tbs sugar
1 lb cremini mushrooms, trimmed and halved if small or qurtered if large

Preparation:
Dry beef with paper towels and season with salt and pepper. Place half of beef in slow cooker. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown remaining beef well on all sides, 7-10 minutes; transfer to slow cooker.

Cook bacon in skillet over medium-high heat until crisp, about 5 minutes. Stir in onions, carrot, tomato paste, garlic, and thyme and cook until onions are softened and lightly browned, 8 – 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 1/4 cups wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

Stir broth, soy sauce, and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

About 20 minutes before serving, bring frozen pearl onions, water, butter, and sugar to boil in 12-inch skillet. Reduce to simmer, cover, and cook until onions are fully thawed and tender, 5 – 8 minutes. Uncover, bring to a boil, and cook until all liquid evaporates, 3 – 4 minutes. Stir in mushrooms and cook until vegetables are browned and glazed, 8 – 12 minutes; transfer to slow cooker.

Add remaining 1 1/4 cups wine to skillet and simmer until it has reduced by half 6 – 8 minutes; transfer to slow cooker. Let stew settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. (Adjust stew consistency with additional hot broth as needed.) Season with salt and pepper to taste and serve over mashed potatoes or egg noodles.

Credit: Pass the Sushi

Tomato Basil Parmesan Soup

2012-12-17T08:40:00.000-08:00

This soup is DEE-LI-CIOUS! WE always eat every scrap of leftovers!

Ingredients:

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots I use matchstick carrots)
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
1 bay leaf

1/4 c butter
1/4 c flour

1 cup Parmesan cheese

2 c half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ tsp black pepper

Directions:

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. I like to puree it with an immersion blender at this point.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Credit: Random Thoughts and Thrills

Mini Tomato Sandwiches

2012-12-17T08:27:00.000-08:00

There are a lot of foods I enjoy- and then there are those I can gorge myself on. This falls in the second category. It's a great hearty appetizer for parties. Definitely not healthy, but worth the splurge on occasion. Not that this makes a LOT, so if you aren't making a large amount for a party, you might want to scale it back.

Ingredients:
1 quart mayonnaise
1 lb real bacon bits
1 bunch green onions, diced
Roma tomatoes
french bread
fresh cracked pepper to taste

Directions:
Slice french bread and toast in oven if desired. Mix mayonnaise, bacon, and green onions. spread on toast and top with slice of Roma tomato. Sprinkle with pepper to taste.

Menu: Week 13

2012-12-17T08:18:00.000-08:00

Day 1:

Chicken Enchilada Pizza

Day 2: LifePoint Christmas Party

Mini Tomato Sandwiches

Cheesy Baked Artichoke Dip

Tomato Basil Parmesan Soup

Hot Cocoa

Day 3:

Cajun Shrimp with Chipotle Mayonnaise

Day 4:

Layered Enchilada Casserole

Day 4:

Braised French Onion Chicken with Gruyere

Day 6:

Burgundy Beef

Mashed Potatoes

Curried Turkey Soup

2012-12-14T06:59:00.001-08:00

I used the leftover turkey carcass from Thanksgiving to make the broth for this soup. It was amazing and I see it becoming a post-Thanksgiving tradition at our house. I am sure it would be just as good with chicken and chicken broth if you want to cook it at other times when you don't have turkey.

Yield: 11 servings

Ingredients:
1 tablespoon stick margarine or butter
5 teaspoons curry powder
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
64 oz turkey broth
2 cups chopped onion
1/2 cup diced carrot
1/2 cup diced celery
3 cups finely shredded cooked turkey
1 tablespoon lemon juice
1/8 teaspoon white pepper
1 (12-ounce) can evaporated skim milk
1/2 cup all-purpose flour

2 3/4 cups hot cooked rice (preferably basmati)

Directions:
To prepare soup, melt margarine in a large Dutch oven over low heat. Add curry powder, ginger, and garlic; saute 2 minutes. Add 2 cans of broth, onion, and next 3 ingredients (onion through celery), and bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender.

Place half of the vegetable mixture in a food processor, and process until smooth. Spoon into a bowl. Repeat procedure with remaining vegetable mixture. Or use an immersion blender if you have one-its way easier!

Combine the vegetable puree, 1 can of broth, turkey, juice, pepper, and milk in pan, and stir well. Combine 1 can of broth and flour in a bowl. Stir with a whisk; add to vegetable mixture in pan. Bring to a boil; reduce heat, and simmer 10 minutes or until thick, stirring constantly.

Serve over steaming rice. Dig in!

Credit: MyRecipes

German Apple Pancake

2012-12-14T06:46:00.001-08:00

This is so much fun to watch bake. Be sure to turn on the oven light so the kids can watch. It puff up into a glorious poof while in the oven and then deflates into a scrumptious tart when you take it out. So yummy!

Yield: 4 servings

Prep: 15 minutes

Cook: 20 minutes

Ingredients:
4 eggs
1/2 c unbleached all-purpose flour
1/2 tsp baking powder
1 Tbsp sugar
1 pinch salt
1 c milk
1 tspn vanilla extract
2 Tbsp unsalted butter, melted
1/2 tsp ground nutmeg

1/4 c unsalted butter
1/2 c white sugar, divided
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 large tart apple - peeled, cored and sliced

Directions:

In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

Credit: AllRecipes

Special Menu: Thanksgiving

2012-12-14T06:36:00.003-08:00

This is the menu from Thanksgiving week this year. We had a lot of company coming and going, so I have a lot more on the menu!

Day 1:

Breakfast:

German Apple Pancake

Lunch:

Green Chili Chicken & Lime Soup

Dinner:

Baked Ravioli

Salad

Thanksgiving Day:

Fried Turkey

Ham

Sweet Potato & Pears Swirls

Chicken & Dressing

Giblet Gravy

Shoe Peg Corn

Green Bean Casserole

Cranberry Sauce

Mushroom Risotto

Rolls

Sparkling juice

Day 3:

Breakfast:

Pumpkin Waffles

Bacon

Lunch:

Leftovers/Sandwiches

Curried Turkey Soup

Dinner:

Bang Bang Shrimp

Day 4:

Breakfast:

Ham Egg & Cheese Breakfast Braid

Fresh Fruit

Lunch:

Leftovers/Sandwiches

Dinner:

Crawfish Fettuccine

Salad

Day 5:

Breakfast:

Cereal

Lunch:

Roast & Gravy

Green Beans

Pancetta & Porcini Potato Gratin

Rolls

Pies & Desserts:

Chocolate Silk Espresso Pie

Chocolate Pecan Pie

Lemon Meringue Pie

Banana Pudding

Wild Mushroom Pizza with Truffle Oil

2012-12-14T06:30:00.000-08:00

This was ok. I made it on a whole wheat pre-made crust. I think next time I will try making it on the homemade crust. I am sure it will be light-years better.

Ingredients:
1 teaspoon sugar
1 package quick-rise yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
1 1/2 cups all-purpose flour, divided
1/2 teaspoon salt, divided
Cooking spray
2 teaspoons cornmeal
2 teaspoons olive oil
2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
2 cups sliced cremini mushrooms (about 4 ounces)
1 1/2 cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces)
2.5 ounces shredded fontina cheese (about 2/3 cup), divided
2 teaspoons chopped fresh thyme
1/2 teaspoon truffle oil
1 ounce grated fresh Parmesan cheese (about 1/4 cup)
1/4 teaspoon sea salt or flake salt

Directions:

Dissolve the sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes. Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll dough into a 12-inch circle on a floured surface. Place dough on prepared baking sheet. Crimp edges of dough with fingers to form a rim; let rise 10 minutes.
Preheat oven to 475°.
While dough rises, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon salt and mushrooms, and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.
Sprinkle 1/4 cup fontina evenly over dough, and arrange the mushroom mixture evenly over fontina. Sprinkle with thyme; drizzle evenly with truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over top. Bake at 475° for 15 minutes or until crust is lightly browned. Remove to cutting board, and sprinkle with sea salt. Cut into 8 slices. Serve immediately.

Credit: MyRecipes

Shrimp & Andouille Pot Pies

2012-12-10T05:40:00.001-08:00

I was a little disappointed with this. I will try again, but will make a lot of changes next time. Such as changing out the leek for the cajun holy trinity (onions, bell peppers, & celery), making a dark roux as the base, and using crawfish instead of shrimp...wait-am I describing a crawfish pie?

Prep Time: 35 minutes
Total Time: 1 hour 10 minutes
Yield: Makes six 20-oz potpies
Serves: 6
Ingredients

For The Filling
4 tablespoons unsalted butter
4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well
6 ounces andouille sausage, quartered lengthwise and chopped
4 garlic cloves, thinly sliced
1/2 cup all-purpose flour
2/3 cup dry vermouth
4 cups fish stock
2 medium potatoes, cut into 1/2-inch cubes
1 pound 8 ounces rock shrimp

For The Topping
2 packages (14 ounces each) frozen puff pastry), thawed

All-purpose flour, for surface
1 large egg, lightly beaten for egg wash

Directions
Make the filling: Melt butter in a large pot over medium heat. Cook leeks until soft but not brown, about 7 minutes. Add sausage and garlic, and cook until sausage cooks through and garlic is fragrant, about 2 minutes. Stir in flour to combine.

Add vermouth. Let cook for 1 minute. Add stock and potatoes, and cook until potatoes are just tender, about 4 minutes. Add shrimp, and cook until opaque, about 1 minute. Let cool. Divide filling among six 20-ounce ramekins.

Meanwhile, preheat oven to 400 degrees. Make the topping: Roll out puff pastry to a 1/4-inch thickness on a lightly floured surface. Cut out 6 circles that are 1 inch wider than the ramekins; cut a 1/2-inch vent hole in the middle of each. Freeze on a baking sheet for 20 minutes.

Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.

Credit: Martha Stewart

Layered Baked Spaghetti

2012-12-10T05:29:00.000-08:00

This was so good! The french onions add an amazingly unexpected crunch that I never would have thought of adding to spaghetti. This has become a family favorite!

Serves: 10

Ingredients:
8 ounces uncooked spaghetti
1 pound crumbled italian sausage
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
½ cup chopped green peppers
⅓ cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French-fried onions (small can)

Instructions:

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown sausage. Drain excess grease. Add spaghetti sauce to skillet and heat.
Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.)
Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste)
Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Notes:
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.

Credit: Salad in a Jar

Menu: Week 12

2012-12-10T05:20:00.000-08:00

Day 1:

Wild Mushroom Pizza with Truffle Oil

Salad

Day 2:

Buffalo Chicken Tacos

Day 3:

Layered Baked Spaghetti

Day 4:

Filet Mignon

Baked Potatoes

Day 5:

Rubbed Tilapia Tacos

Day 6:

Shrimp & Andouille Pot Pies

Thai Beef Pitas

2012-12-10T05:10:00.001-08:00

These were ok, but not my favorite. I just don't really care for the peanut butter taste in my meat. We didn't eat the leftovers, which is a sign that I won't be making it again.

Ingredients:
1 lb lean ground beef
2 red bell peppers, seeded and thinly sliced
2 tablespoons fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red pepper flakes ( or less according to your taste)
1/2 cup cilantro
3 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 limes, juice of
2 green onions, sliced thin including green tops to garnish
4 pita pockets, whole
romaine lettuce leaves

Directions:
Crumble beef into large nonstick skillet and cook over medium heat. Stir occasionally until browned, about 5-6 minutes. Drain well.
Add peppers, ginger, garlic, and red pepper flakes to skillet. Cook until peppers are crisp tender.
Whisk together in a small bowl peanut butter, cilantro, soy sauce, lime juice, and sesame oil. Stir into beef and pepper mixture.
Cut pitas in half and line with lettuce leave. Fill each with about 1/2 cup of the meat mixture. Sprinkle with green onions and serve.

Credit: Food.com

Smothered Chili Colorado Burritos

2012-12-10T04:34:00.000-08:00

This turned out great and have become as much of a regular as something gets around here. And it's a crock-pot recipe to boot!

INGREDIENTS:
1 1/2 lbs. stew meat
1 (19 oz) can red enchilada sauce
2 beef bullion cubes
refried beans
5-7 burrito size tortillas
1 cup shredded cheese (more or less depend ending on personal preference)

INSTRUCTIONS:
Put beef pieces into crock pot. Top with crushed bouillon cubes and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.

Make sure beans are warmed through. You can use canned refried beans or the recipe I provided you with.

Smear about 2 heaping spoons worth of beans on to the center of each tortilla. Add about 1/2 cup of beef, give or take, and roll into a burrito.

Place burritos into a greased 9x13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them. Place cheese on top.

Broil until cheese becomes bubbly, approx. 2-4 minutes.

Yield: 5-7 burritos depending on how big you make them.

Credit: Chef in Training

Chili Relleno Casserole

2012-12-06T08:52:00.001-08:00

This turned out really great. Another dish that is perfect for baking in individual serving ramekins and freezing the extra before baking.

Ingredients:
8 Anaheim chilies
3 eggs
3 tbsp flour
3 tbsp sour cream
1 3 oz can of sliced black olives
2 cups of low fat Mexican blend cheese
1 can black beans, rinsed & drained
1 1/2 cups ground meat
1 can green enchilada sauce

Optional Toppers, take your pick:
Sour cream
Diced green onion
Salsa
Cheese
Avocado (or guacamole)

Directions:
Rinse chilies and place on a baking sheet covered in foil. Move oven rack to very top of oven and broil chilies for about 5 minutes on each side or until skin is blackened.

Remove from oven and place in a Ziploc bag. Close bag and let sit for 10-15 minutes. Remove chilies. Skin and remove veins and seeds. Cut into strips.

Preheat oven to 350℉. Combine eggs, flour, sour cream, olives, salt and pepper to taste then mix thoroughly. Coat a baking dish with cooking spray. (I prefer to use individual serving ramekins)

Add a layer of the chilies. Then egg mixture, then cheese, then black beans, then ground meat; repeat layers until gone.

Top with enchilada sauce and a more cheese. Bake at 350 for 30-35 minutes. Serve with optional toppings.

Credit: A Whisk and a Prayer

Chili Pie with Cornmeal Crust

2012-12-06T08:44:00.000-08:00

This was a hit. I made it in individual size pies. Great for putting the extra in the freezer (prior to baking) and pulling out as needed.

Serves: 4

FILLING
1 pound lean ground beef or turkey
2 garlic cloves, crushed
1/3 cup chopped red bell pepper
1 tablespoon vegetable oil
2 cups canned crushed tomatoes
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon salt
Cayenne pepper to taste
2 1/2 cups canned pink or red kidney beans, rinsed and well drained

PASTRY
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled and thinly sliced
1/4 cup ice water

DIRECTIONS
For the filling:

Brown the meat with the garlic and bell pepper in the oil in a large skillet over medium heat, breaking up the meat with your spoon as you stir.

Add the tomatoes and seasonings and cook for 5 minutes or until the mixture has thickened slightly.

Reduce the heat to low, add the drained beans, and cook for 5 more minutes, stirring frequently. Spoon the mixture into a 1 1/2-quart casserole or baking dish and let it cool while you prepare the crust.

For the pastry:

Heat the oven to 400. Sift together the flour, cornmeal, and salt into a medium bowl.

Cut in the butter until the mixture looks like, well, coarse meal. Add the water and toss the dough lightly with a fork until it begins to come together.

Lightly gather it together some more, then press it into a disk. On a floured surface, roll it out until it's about 1/4 inch thick and slightly larger than your casserole.

Place the rolled-out dough on top of the casserole, as you would for a pie. Trim the edges, leaving a 1/2-inch overhang, turn them under, and flute.

Cut large slits into the crust to let the steam escape. If you're up to it, you can decorate the crust with any dough scraps.

Bake for 30 minutes or until the crust is well browned.

Credit: Spoonful

S'More Cupcakes

2012-12-05T07:21:00.000-08:00

I tried these in jumbo cupcakes wrappers. Would have been great except for two things: 1. I overfilled them so they ran over. 2. After placing the marshmallows on top, I should have gone back a minute or two later and pressed them down a little bit after they had softened. They were falling off. I still love the idea, though, and want to try them again.

Ingredients:

1 1/4 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1 cup sugar
1 stick butter
4 oz. milk or dark chocolate, melted in microwave
3 egg whites
1 cup milk
1 tsp vanilla
honey graham crackers- quartered
jumbo marshmallows

Directions:
mix together flour, cocoa powder and baking powder
In standing mixer, cream together butter and sugar
add melted chocolate, egg whites, milk and vanilla; mix together until creamy
slowly add flour mixture until batter forms
bake until toothpick pulls out clean

set timer about five minutes before baking is complete, at 15 minutes
add one graham slice on top of each cupcake then top with a marshmallow
continue baking another 5 minutes until marshmallow is toasted and toothpick comes out clean.

Credit: Toni Spilsbury

Menu: Week 11

2012-12-05T06:55:00.002-08:00

Day 1:

Curried Beef Stew with noodles & Cilantro

Watermelon & Pineapple

Day 2:

Thai Beef Pitas

Caribbean Rice

Day 3:

Smothered Chili Colorado Burritos

Day 4:

Chili Relleno Casserole

Day 5:

Chili Pie with Cornmeal Crust

Lagniappe

S'Mores Cupcakes

Cheesecake Pops

Carne Asada Fries

2012-12-05T06:54:00.000-08:00

This is a hearty man-style dish that my husband loves.

Serves: 4

Ingredients:
3 russet potatoes
1 tsp garlic salt
1/2 tsp ground pepper
1 tsp onion flakes
1/2 tsp cumin
1 tbsp olive oil
2 avocados
2 tbsp cilantro
2 cups chopped carne asada (recipe below)
1 cup cheese, cheddar, pepperjack or quesadilla
1/2 cup pico de gallo
salt and pepper to taste

Instructions:
Preheat the oven to 400 degrees.
Peel the potatoes and slice into thick wedges. Each potato should yield about 8 wedges. Place the wedges into a plastic bag and add the garlic salt, pepper, onion flakes, cumin and olive oil. Give the bag a gentle shake until the potatoes are coated with the seasoning.
Lay the potatoes on a parchment lined baking sheet and bake for 20 minutes. Remove from oven and flip the potatoes over and let them bake for another 20-25 minutes until they are golden brown. Remove from oven and let cool slightly.
While the potatoes are cooling, mash together the avocados and cilantro in a bowl. Season with salt and pepper as needed.
Place the baked steak fried onto a plate. Cover with the carne asada, cheese, pico de gallo and finally the guacamole. Serve immediately.

For the Carne Asada:
2 lb flank steak
4 garlic cloves, minced
1 jalapeno, minced
1 cup cilantro, finely chopped
2 limes, juiced
1 orange, juiced
1/2 cup olive oil
Salt and pepper

Place a 2 lb flank steak in a large baking dish and cover with the marinade for 4-5 hours.

Heat a grill over high heat and grill the flank steak for 5 minutes on each side. Remove from the grill and let rest before slicing.

Credit: What's Gaby Cooking

Cheesy Baked Artichoke Dip

2012-12-05T06:44:00.000-08:00

This is so yummy! Definitely a party hit!

Ingredients:
2 1/4 cup plus 2 tablespoons (packed) grated parmesan cheese
1 1/4 cup plus 2 tablespoons mayonnaise
1 1/4 cup plus 2 tablespoons sour cream
2 teaspoon ground black pepper
2 teaspoon onion salt
2 teaspoon garlic powder
salt to taste
8 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces

1 teaspoon paprika
4 cup italian cheese blend
French-bread baguette slices, toasted

Preparation:
Whisk 2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to baking dish. (Can be prepared 1 day ahead. Cover mixture and refrigerate.) Sprinkle dip with remaining 1/4 c and 2 tablespoon grated parmesan cheese, italian cheese and paprika. Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled). Preheat broiler. Broil until cheese melts, about 2-3 minutes.

Serve warm with toasted baguette slices.

Credit: Picky Cook