1 lb. hamburger (use 15% or 7% fat)
1 small yellow onion, diced
2 garlic cloves, crushed
salt (not much) and pepper
15oz. tomato sauce
onion powder, chili powder, cumin, oregano
1 15 oz. can of red kidney beans, drained
Cook the meat with the onion, garlic and salt/peper in a frying pan. Continue to stir and cook until the meat is cooked and the onion is soft. Pour the tomato sauce into the pan and add seasonings. Add the beans and heat thoroughly. Continue to simmer while you prepare the following....
Large bowl of tortilla chips (if these are low salt, you can add more salt to the meat)
shredded cheese, preferably cheddar
torn or shredded lettuce
olives
tomatoes, cut into wedges
sliced green onions
avocado slices
salsa
sour cream
Place all the above into separate bowls and let each person make their own dinner.
Thursday, October 25, 2007
Oven Fried Chicken
This is easier and less mess results than frying chicken in a pan.
Chicken parts
all purpose flour in a flat bowl with seasonings mixed in (salt/pepper/garlic powder/onion powder, etc.)
Rinse the chicken and pat dry with a paper towel.
Dredge the chicken in the flour/seasoning mixture.
Shake off excess flour and lay skin side up in an oven proof 11x15" pan which has been oiled on the bottom.
Drizzle oil on top of the chicken, or spray with Pam.
Bake at 375 for about 40 minutes, depending on the chicken. (white meat takes less time to cook as do smaller pieces.)
Half-way through baking, baste the chicken with the fat in the pan. There should be no dry flour left, or the chicken won't brown.
When done, remove to a platter and serve.
Chicken parts
all purpose flour in a flat bowl with seasonings mixed in (salt/pepper/garlic powder/onion powder, etc.)
Rinse the chicken and pat dry with a paper towel.
Dredge the chicken in the flour/seasoning mixture.
Shake off excess flour and lay skin side up in an oven proof 11x15" pan which has been oiled on the bottom.
Drizzle oil on top of the chicken, or spray with Pam.
Bake at 375 for about 40 minutes, depending on the chicken. (white meat takes less time to cook as do smaller pieces.)
Half-way through baking, baste the chicken with the fat in the pan. There should be no dry flour left, or the chicken won't brown.
When done, remove to a platter and serve.
Saturday, September 29, 2007
Delicious Hamburgers
Judy had delicious hamburgers at Michelle's house; here is the recipe.
2 lb.hamburger
1 egg
2/3 c chopped onion
1/2c grated parmesan cheese
1/4 c chopped basil
1/4 c ketchup
2 minced garlic cloves
1/4 t salt
1/4 t pepper
Beat egg with a fork in a bowl; add the next ingredients. Mix well with the hamburger. Shape into patties and barbecue.
Makes 6-8 burgers.
2 lb.hamburger
1 egg
2/3 c chopped onion
1/2c grated parmesan cheese
1/4 c chopped basil
1/4 c ketchup
2 minced garlic cloves
1/4 t salt
1/4 t pepper
Beat egg with a fork in a bowl; add the next ingredients. Mix well with the hamburger. Shape into patties and barbecue.
Makes 6-8 burgers.
Sunday, September 23, 2007
Oatmeal Cookies
These are a family favorite. We particularly like them large as the cookies are chewier this way.
Preheat the oven to 350
In a mixing bowl place ~
2 cubes of room temperature butter, cut into chunks
1 cup white sugar
1 cup brown sugar
2 eggs
1 splash of vanilla
Beat well until creamy and butter has almost disappeared.
Mix together in a small bowl ~
2 1/2 cups flour
2 cups Old Fashioned oats
1 tsp. salt
1 tsp. baking soda
Beat the butter/sugar mixture again to further incorporate the butter.
Add the dry mixture and beat until thoroughly mixed.
Place onto cookie sheet by heaping tablespoons; give them a little room to spread.
Bake about 15 minutes, or until edges are set. They should still be a light color.
Preheat the oven to 350
In a mixing bowl place ~
2 cubes of room temperature butter, cut into chunks
1 cup white sugar
1 cup brown sugar
2 eggs
1 splash of vanilla
Beat well until creamy and butter has almost disappeared.
Mix together in a small bowl ~
2 1/2 cups flour
2 cups Old Fashioned oats
1 tsp. salt
1 tsp. baking soda
Beat the butter/sugar mixture again to further incorporate the butter.
Add the dry mixture and beat until thoroughly mixed.
Place onto cookie sheet by heaping tablespoons; give them a little room to spread.
Bake about 15 minutes, or until edges are set. They should still be a light color.
Thursday, May 17, 2007
Salad Dressing or Dip
RANCH STYLE DRESSING
This has got to be the best dressing ever invented. Children will eat salad and raw vegetables if this is poured onto them. The recipe makes about 2 cups.
1 cup mayonnaise (Best Foods or Hellmanns)
1 cup buttermilk
1 Tbls. dried parsley flakes
2 tsp. minced dehydrated onion
1/4 tsp. garlic powder
Put the mayonnaise into a container (I like to use a qt. canning jar).
Add the spices and stir thoroughly. Pour in the buttermilk, stirring as you go.
Refrigerate for a couple of hours.
For DIP, substitute 1 cup of sour cream for the mayonnaise.
This has got to be the best dressing ever invented. Children will eat salad and raw vegetables if this is poured onto them. The recipe makes about 2 cups.
1 cup mayonnaise (Best Foods or Hellmanns)
1 cup buttermilk
1 Tbls. dried parsley flakes
2 tsp. minced dehydrated onion
1/4 tsp. garlic powder
Put the mayonnaise into a container (I like to use a qt. canning jar).
Add the spices and stir thoroughly. Pour in the buttermilk, stirring as you go.
Refrigerate for a couple of hours.
For DIP, substitute 1 cup of sour cream for the mayonnaise.
Eat Your Vegetables!
SUMMER SQUASH
Pick three or four smallish zuchinni, and a couple of yellow squash. Wash well, trim off the ends and cut into 1/2" slices. Cook in a small amount of simmering water until tender, about 5 to 10 minutes. Drain well. Shred a little monterey jack cheese; drain the squash again, as they will continue to release water for a little while.
When ready to serve, sprinkle with the cheese, mix gently and serve.
You may also take these squash, and saute them in a little olive oil in a non-stick frying pan. Stir them over high heat, until they begin to brown and soften. Salt and pepper them, and sprinkle with Italian seasonings, or oregano and basil. Add a little water to the pan and stir fry them until the water is gone and the squash are firm but cooked. Serve immediately.
Saute the squash in a bit of hot olive oil, with half an onion and clove of garlic, minced until almost soft. Season the squash and turn into a serving bowl. Add a fresh diced tomato and mix. Serve immediately.
BROCCOLI AND CARROTS
Wash two pieces of broccoli thoroughly and trim into bite size pieces; place on paper towels to drain and set aside. Wash three carrots, peel and slice diagonally at an angle. Heat oil in a frying pan; when hot, add the carrots. Reduce heat to medium and stir fry the carrots until they begin to brown. Add the broccoli and continue to cook them until the broccoli begin to brown, also. Both these vegetables will be a bright color. Add a little water or chicken broth to the frying pan, cover and bring to a boil. Reduce the heat and simmer for 10 -15 minutes until tender. Drain and serve immediately.
Pick three or four smallish zuchinni, and a couple of yellow squash. Wash well, trim off the ends and cut into 1/2" slices. Cook in a small amount of simmering water until tender, about 5 to 10 minutes. Drain well. Shred a little monterey jack cheese; drain the squash again, as they will continue to release water for a little while.
When ready to serve, sprinkle with the cheese, mix gently and serve.
You may also take these squash, and saute them in a little olive oil in a non-stick frying pan. Stir them over high heat, until they begin to brown and soften. Salt and pepper them, and sprinkle with Italian seasonings, or oregano and basil. Add a little water to the pan and stir fry them until the water is gone and the squash are firm but cooked. Serve immediately.
Saute the squash in a bit of hot olive oil, with half an onion and clove of garlic, minced until almost soft. Season the squash and turn into a serving bowl. Add a fresh diced tomato and mix. Serve immediately.
BROCCOLI AND CARROTS
Wash two pieces of broccoli thoroughly and trim into bite size pieces; place on paper towels to drain and set aside. Wash three carrots, peel and slice diagonally at an angle. Heat oil in a frying pan; when hot, add the carrots. Reduce heat to medium and stir fry the carrots until they begin to brown. Add the broccoli and continue to cook them until the broccoli begin to brown, also. Both these vegetables will be a bright color. Add a little water or chicken broth to the frying pan, cover and bring to a boil. Reduce the heat and simmer for 10 -15 minutes until tender. Drain and serve immediately.
Chicken Enchiladas
CHICKEN ENCHILADAS serves 6
1 lb. cooked chicken, shredded
1/2 ~ 1 lb. monterey jack cheese, shredded
12 corn tortillas
black olives
32 oz. can green tortilla sauce
Heat vegetable oil in a small frying pan until hot. Dip a tortilla with tongs into the hot oil, covering each side for about 10 seconds or so, until soft. Place onto a plate covered with two paper towels. Continue with each tortilla, adding more paper towels as necessary to absorb the oil. Let sit.
Coat the bottom of a jelly-roll pan, or a 9x13" pan with a thin layer of tortilla sauce.
Sprinkle chicken and some of the cheese into the tortilla. Roll up and place seam side down into the pan. Repeat with all the enchiladas. Carefully pour the remaining sauce over the enchiladas, sprinkle with the remaining cheese and scatter olives over the top. Bake in a 350 oven for about 15 - 20 minutes or until very hot.
Let stand for 5 or 10 minutes to firm up so you can serve these more easily.
You may serve these with refried beans... heat the beans (with cheese on top) at the same time you heat the enchiladas.
1 lb. cooked chicken, shredded
1/2 ~ 1 lb. monterey jack cheese, shredded
12 corn tortillas
black olives
32 oz. can green tortilla sauce
Heat vegetable oil in a small frying pan until hot. Dip a tortilla with tongs into the hot oil, covering each side for about 10 seconds or so, until soft. Place onto a plate covered with two paper towels. Continue with each tortilla, adding more paper towels as necessary to absorb the oil. Let sit.
Coat the bottom of a jelly-roll pan, or a 9x13" pan with a thin layer of tortilla sauce.
Sprinkle chicken and some of the cheese into the tortilla. Roll up and place seam side down into the pan. Repeat with all the enchiladas. Carefully pour the remaining sauce over the enchiladas, sprinkle with the remaining cheese and scatter olives over the top. Bake in a 350 oven for about 15 - 20 minutes or until very hot.
Let stand for 5 or 10 minutes to firm up so you can serve these more easily.
You may serve these with refried beans... heat the beans (with cheese on top) at the same time you heat the enchiladas.
Wednesday, May 16, 2007
Recipes for Starving Students
Because I have been asked by so many of you kids individually for recipes, I've finally decided to get smart and put a few on this blog. Try to mark the page, so you can refer to it. And I may even add to it occasionally. : )
These first recipes are larger, main dishes. They will probably feed six to eight people. The recipes are easy to add more ingredients, especially if one is feeding boys. : )
ORECCHIETTE WITH PROSCIUTTO AND PEAS (feeds about six people)
*If you will be serving sourdough bread, butter the slices, wrap them into foil and heat in a 325 oven until good and hot, about 20 minutes. Serve at the table.)
1 ~ 10 oz. pkg. orecchiette pasta, or small shell pasta
2 Tbls. butter
1 clove garlic, minced
2 oz. proscutto, thinly sliced into strips
1/4 cup half&half
1 cup thawed green peas at room temperature
2 fresh sage leaves, cut into thin strips
3 Tbls. grated Parmigiano-Reggiano cheese, plus more for the table
Cook pasta in a large pot of boiling water. After five minutes, slowly add the peas to cook with the pasta. Continue stirring, until the water comes back up to a boil.
In a large frying pan (non stick) melt butter over medium/low heat and saute garlic until soft, 2 or 3 minutes. Add prosciutto and the half&half. Continue cooking until the sauce is simmering, 2 to 3 minutes. Take from heat.
Drain pasta and peas, saving a little of the water. (be careful, it's hot!)
Add the pasta/peas to the frying pan. Add sage and cheese, and coat all with the sauce. If it's too thick, add a little more water or half&half.
Serve immediately with the cheese on the table.
Add a green salad, or sliced tomatoes and cucumbers with this dish.
This is easy to double if you want to feed a crowd; just make sure your dishes are large enough.
CHICKEN A LA AZTECA
1 dozen corn tortillas, warmed
1/4 cup vegetable oil
2 cups chopped tomatos (Roma is best)
1 cup chopped yellow onion
1 ~ 4 oz.can green diced chiles
4 cups cooked chicken, shredded
1/2 tsp. thyme and cumin
3/4 cup chicken broth
2 Tbls. fresh cilantro
Heat oil in frying pan, and add tomto, onion and pepper. Saute three minutes and add chicken, spices and broth. Salt and pepper as you desire. Simmer for about 15 minutes to reduce broth. Serve in warmed tortillas with cilantro.
Warmed beans can also be added to the chicken mixture to stretch it for more people.
Serve a green salad, or green beans cooked with oregano.
MEXICAN SKILLET CHICKEN
2 garlic cloves
1 chopped onion
3 Tbs. oil
12 oz. mild/medium taco sauce
4 oz. tomato sauce
1 ~ 4 oz. can chopped green chiles
1 tsp. chili powder
1 tsp cumin
1/4 tsp oregano
1/2 tsp salt
16 oz. cooked chicken, chopped coarsely
16 oz. cooked pinto beans
Saute the onion/garlic in the oil in a frying pan.
Add the other ingredients, except the chicken/beans and warm. Add the chicken and beans, and heat thoroughly, being careful not to break up the beans.
To serve, mound the chicken mixture onto a platter and surround with tortilla chips. (have more in a bowl) Pass torn lettuce, tomatoes, cheese, sour cream, avocados, black olives and sour cream.
Serve this with jello and fruit salad : ) or a fresh mixed fruit salad.
CORN CHIP CASSEROLE
This can be made ahead and kept in the refrigerator to heat the next day. Serves about 8 people.
1 lb. of lean ground beef. Fry this with small onion, diced, and 2 cloves of garlic. Season with salt and pepper. Add 15 oz. can of tomato sauce, and a cup of corn.
Heat through in the frying pan. Set aside.
Mix together 1 cup of cottage cheese, 1 cup of sour cream, 1~ 4 oz. can of diced green chiles, and a cup of sliced black olives. Set this aside.
Crush about 8 oz. of corn tortillas in the bottom of a 9x13" pan. Spread evenly. Top with the meat sauce, then the cheese mixture. Grate 1/2 lb. of Monterey Jack cheese evenly over the top. Sprinkle a few olives over this for color...
Bake about 30 minutes until hot and bubbling. Or if it's cold from the refrigerator, bake for about 45 minutes, or until it's hot. Always check the middle of the casserole with a fork to see how hot it is.
Serve this with a green salad or veggies.
STUFFED SHELLS 6 to 8 people
This can also be made ahead, which is a good idea as it gets messy in the kitchen!
Serve this with the bread (see above) and green salad or vegetables and fresh fruit.
1 pk. (12 oz.) *jumbo* shells (these are sometimes hard to find)
32 oz. (4 cups) of ricotta cheese
8 oz. mozzarella cheese, diced or shredded
1/2 cup parmesan cheese
2 eggs, bean with a fork
1 Tbls. parsley
Cook pasta until done, stirring gently to prevent breaking the shells.
Rinse well with cold water; make sure each shell is rinsed (these are hot!) Drain.
Mix cheeses, eggs and parsley in a bowl; add a little black pepper.
Cover the bottom of a 9x13" pan with a thin layer of tomato sauce.
Fill the shells with the cheese mixture and lay them into the pan.
Mix one or two 15 oz. cans of tomato sauce with two tsps. of Italian herbs, and pour this over the shells. Or, you can use a 28oz. jar of spaghetti sauce.
I usually cover the pan with foil, and remove the foil the last ten minutes of baking.
Bake at 350 until hot for about 35-45 minutes. Bake longer if this has been refrigerated. Let the shells sit for at least 5 minutes so they can firm up before eating. Pass more parmesan.
APPLE CHICKEN
2 cup up chickens, or chicken pieces
Brown the chicken lightly in oil, remove to paper towels.
6 -8 large Roma apples, peeled and cut thickly into slices (core the seeds)
2 Tbls. brown sugar
1 1/2 cups coarsely broken pecans
1 1/2 cups apple juice
Place apple slices in the bottom of 2 large pans. Sprinkle them with brown sugar and nuts. Place chicken on top and pour the juice over all. Bake uncovered about 45 minutes at 375 or until cooked through.
GINGER'S PASTA WITH ARTICHOKES/TOMATOES
This is soooo good.
2 9oz. packages of fresh cheese ravioli
1 tsp. olive oil
1 Tbls. olive oil
1 pound of roma tomatoes, peeled (if you'd like), seeded and chopped
1 6.5 oz. jar marinated artichoke hearts
1/2 cup chopped green onions
3 cloves crushed garlic
1/2 tsp salt; 1/4 tsp. black pepper
2 Tbls. parmesan cheese
Cook ravioli, being careful not to split the pasta.
In a large, non-stick skillet, heat 1 Tbls. oil over medium heat; add tomatoes, artichokes, onions, garlic and seasonings. Cook 2-3 minutes until vegetables are warmed.
Drain pasta well; transfer to large bowl with 1 tsp. olive oil. Add half the sauce to raviolis and gently mix. Transfer to serving bowl and pour remaining sauce over pasta. Sprinkle with parmesan cheese and pass extra cheese at the table.
These first recipes are larger, main dishes. They will probably feed six to eight people. The recipes are easy to add more ingredients, especially if one is feeding boys. : )
ORECCHIETTE WITH PROSCIUTTO AND PEAS (feeds about six people)
*If you will be serving sourdough bread, butter the slices, wrap them into foil and heat in a 325 oven until good and hot, about 20 minutes. Serve at the table.)
1 ~ 10 oz. pkg. orecchiette pasta, or small shell pasta
2 Tbls. butter
1 clove garlic, minced
2 oz. proscutto, thinly sliced into strips
1/4 cup half&half
1 cup thawed green peas at room temperature
2 fresh sage leaves, cut into thin strips
3 Tbls. grated Parmigiano-Reggiano cheese, plus more for the table
Cook pasta in a large pot of boiling water. After five minutes, slowly add the peas to cook with the pasta. Continue stirring, until the water comes back up to a boil.
In a large frying pan (non stick) melt butter over medium/low heat and saute garlic until soft, 2 or 3 minutes. Add prosciutto and the half&half. Continue cooking until the sauce is simmering, 2 to 3 minutes. Take from heat.
Drain pasta and peas, saving a little of the water. (be careful, it's hot!)
Add the pasta/peas to the frying pan. Add sage and cheese, and coat all with the sauce. If it's too thick, add a little more water or half&half.
Serve immediately with the cheese on the table.
Add a green salad, or sliced tomatoes and cucumbers with this dish.
This is easy to double if you want to feed a crowd; just make sure your dishes are large enough.
CHICKEN A LA AZTECA
1 dozen corn tortillas, warmed
1/4 cup vegetable oil
2 cups chopped tomatos (Roma is best)
1 cup chopped yellow onion
1 ~ 4 oz.can green diced chiles
4 cups cooked chicken, shredded
1/2 tsp. thyme and cumin
3/4 cup chicken broth
2 Tbls. fresh cilantro
Heat oil in frying pan, and add tomto, onion and pepper. Saute three minutes and add chicken, spices and broth. Salt and pepper as you desire. Simmer for about 15 minutes to reduce broth. Serve in warmed tortillas with cilantro.
Warmed beans can also be added to the chicken mixture to stretch it for more people.
Serve a green salad, or green beans cooked with oregano.
MEXICAN SKILLET CHICKEN
2 garlic cloves
1 chopped onion
3 Tbs. oil
12 oz. mild/medium taco sauce
4 oz. tomato sauce
1 ~ 4 oz. can chopped green chiles
1 tsp. chili powder
1 tsp cumin
1/4 tsp oregano
1/2 tsp salt
16 oz. cooked chicken, chopped coarsely
16 oz. cooked pinto beans
Saute the onion/garlic in the oil in a frying pan.
Add the other ingredients, except the chicken/beans and warm. Add the chicken and beans, and heat thoroughly, being careful not to break up the beans.
To serve, mound the chicken mixture onto a platter and surround with tortilla chips. (have more in a bowl) Pass torn lettuce, tomatoes, cheese, sour cream, avocados, black olives and sour cream.
Serve this with jello and fruit salad : ) or a fresh mixed fruit salad.
CORN CHIP CASSEROLE
This can be made ahead and kept in the refrigerator to heat the next day. Serves about 8 people.
1 lb. of lean ground beef. Fry this with small onion, diced, and 2 cloves of garlic. Season with salt and pepper. Add 15 oz. can of tomato sauce, and a cup of corn.
Heat through in the frying pan. Set aside.
Mix together 1 cup of cottage cheese, 1 cup of sour cream, 1~ 4 oz. can of diced green chiles, and a cup of sliced black olives. Set this aside.
Crush about 8 oz. of corn tortillas in the bottom of a 9x13" pan. Spread evenly. Top with the meat sauce, then the cheese mixture. Grate 1/2 lb. of Monterey Jack cheese evenly over the top. Sprinkle a few olives over this for color...
Bake about 30 minutes until hot and bubbling. Or if it's cold from the refrigerator, bake for about 45 minutes, or until it's hot. Always check the middle of the casserole with a fork to see how hot it is.
Serve this with a green salad or veggies.
STUFFED SHELLS 6 to 8 people
This can also be made ahead, which is a good idea as it gets messy in the kitchen!
Serve this with the bread (see above) and green salad or vegetables and fresh fruit.
1 pk. (12 oz.) *jumbo* shells (these are sometimes hard to find)
32 oz. (4 cups) of ricotta cheese
8 oz. mozzarella cheese, diced or shredded
1/2 cup parmesan cheese
2 eggs, bean with a fork
1 Tbls. parsley
Cook pasta until done, stirring gently to prevent breaking the shells.
Rinse well with cold water; make sure each shell is rinsed (these are hot!) Drain.
Mix cheeses, eggs and parsley in a bowl; add a little black pepper.
Cover the bottom of a 9x13" pan with a thin layer of tomato sauce.
Fill the shells with the cheese mixture and lay them into the pan.
Mix one or two 15 oz. cans of tomato sauce with two tsps. of Italian herbs, and pour this over the shells. Or, you can use a 28oz. jar of spaghetti sauce.
I usually cover the pan with foil, and remove the foil the last ten minutes of baking.
Bake at 350 until hot for about 35-45 minutes. Bake longer if this has been refrigerated. Let the shells sit for at least 5 minutes so they can firm up before eating. Pass more parmesan.
APPLE CHICKEN
2 cup up chickens, or chicken pieces
Brown the chicken lightly in oil, remove to paper towels.
6 -8 large Roma apples, peeled and cut thickly into slices (core the seeds)
2 Tbls. brown sugar
1 1/2 cups coarsely broken pecans
1 1/2 cups apple juice
Place apple slices in the bottom of 2 large pans. Sprinkle them with brown sugar and nuts. Place chicken on top and pour the juice over all. Bake uncovered about 45 minutes at 375 or until cooked through.
GINGER'S PASTA WITH ARTICHOKES/TOMATOES
This is soooo good.
2 9oz. packages of fresh cheese ravioli
1 tsp. olive oil
1 Tbls. olive oil
1 pound of roma tomatoes, peeled (if you'd like), seeded and chopped
1 6.5 oz. jar marinated artichoke hearts
1/2 cup chopped green onions
3 cloves crushed garlic
1/2 tsp salt; 1/4 tsp. black pepper
2 Tbls. parmesan cheese
Cook ravioli, being careful not to split the pasta.
In a large, non-stick skillet, heat 1 Tbls. oil over medium heat; add tomatoes, artichokes, onions, garlic and seasonings. Cook 2-3 minutes until vegetables are warmed.
Drain pasta well; transfer to large bowl with 1 tsp. olive oil. Add half the sauce to raviolis and gently mix. Transfer to serving bowl and pour remaining sauce over pasta. Sprinkle with parmesan cheese and pass extra cheese at the table.
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