Friday, November 04, 2005

 

enchilada casserole

2 lb hamburger meat
1 onion
1 can ch green chiles
1 can ch black olives
1 can c of mushroom
1 can c of chicken
s, p, cumin and garlic salt (to taste)
1 pack corn torts
1 can enchilada sauce
cheese

brown meat, onion, chiles and olives. add soups. dip 1/2 torts in enchilada sauce and line bottom of 9 x 12. pour in meat mixture. dip rest of torts in sauce and layer on top. top with shredded cheese. cover and bake 20 at 350.
 

bratwurst with onion marmalade

1/4 c olive oil
3 large sweet onions finely chopped
1 c dry red wine
1/4 c balsamic vinegar
1 T sugar
1/2 t dried thyme
s & p to taste
6-8 bratwurst, grilled or broiled
6-8 hoagie rolls
assorted mustards

heat oil and saute onions until tender. add remaining marmalade ingredients, and reduce heat to low. simmer uncovered a/b 15-20 minutes. remove from heat; let cool. serve with bratwust on buns with mustard.
 

orange wilted spinach salad with pork

1/4 c water
2 T orange marmalade
2 T white wine vinegar
4 t soy sauce
1 t sesame oil
1/4 t ginger
2 lb pork loin
1 sm red bell pepper, sliced
8 c torn spinach
4 orange sections
3 T sesame seeds

in food processor, combine water, marmalade, vinegar, soy sauce, sesame oil and ginger until blended. pour sauce over meat and refrigerate overnight.

remove pork from marinade; bake covered 1 - 1 1/4 hours at 325. remove from oven. heat marinade, add red peppers and cook 1 minute covered. add spinach and cook additional minute, or until just wilted. top spinach with pork, a section of orange and sesame seeds.
 

farmhouse beef casserole

4 oz all-purpose potato
1 c shredded mozzarella
1 lb ground beef
1 medium ch. onion
2 cl minced garlic
1 can diced tomatoes with juice
1 T chili powder
2 c shredded green cabbage
s & p
1 - 3 T taco sauce
pickled japs

peel and grate potato, stir in 1/4 c cheese. spread evenly in casserole. bake at 375 for 15 - 20 min. Brown beef, onion and garlic - discard fat. stir in tomatoes with juice, chili powder and cabbage. season to taste. saute for a few minutes. if too dry, add taco sauce. spoon beef on top of potatoes; top with cheese and japs. bake 25-30 minutes.
 

chicken in creamy mushroom sauce

2 T cornstarch
1 c water
1 lb chicken breasts (strips)
1/4 c ch. onion
1 clove cr. garlic
1/4 t salt
1/8 t pepper
1 ch. red bell pepper
3 c sliced mushrooms (8 oz)
1/4 c dry white wine
1 t ch. bouillon granules
2 T sour cream
3 T chives
3 C cooked pasta

Stir cornstarch into water. cook onion, garlic, s & p. stir in chick and red pepper a/b 4 minutes. stir in mushrooms, wine and bouillon. heat to boiling; reduce heat; cover and simmer 1 minute. stir in sc and cornstarch mixture. cook over mh a/b 2 minutes, serve over pasta and sprinkle chives.

Wednesday, November 02, 2005

 

sloppy chicken sami's

12 bake-off dinner rolls, any brand
1 teaspoon plus 1 tablespoon smoked paprika, divided
1 tablespoon vegetable oil, 2 turns of the pan
2 tablespoons butter
2 pounds ground chicken
3 cloves garlic, finely chopped
1 medium to large onion, finely chopped
2 tablespoons grill seasoning (recommended: Montreal Seasoning blend by McCormick)
1 tablespoon hot sauce, eyeball it
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 rounded tablespoonfuls spicy brown mustard
1/2 cup water


Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.

Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.
 

spicy shrimp burgers

1 pound raw peeled and deveined small shrimp
1 celery stalk with green, leafy tops, coarsely chopped
1/2 small to medium yellow skinned onion, coarsely chopped
1/2 green bell pepper, seeded and coarsely chopped
1 clove garlic
A handful parsley leaves
1 tablespoon all-purpose seafood seasoning, found near fish department (recommended: Old Bay)
1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco)
1 lemon, zested
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 English muffins, sandwich size plain or sour dough flavor
1/4 cup mayonnaise or reduced fat mayonnaise
1/4 cup chili sauce or salsa or taco sauce
Butter or Boston lettuce leaves

Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.
Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.

Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.
 

smoky chipotle and cheddar mac

1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
3/4 pound chorizo, 1 package, casing removed and diced
1 (15-ounce) can diced fire roasted tomatoes, drained
1 small onion, finely chopped
2 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili
3 tablespoons all-purpose flour
3 cups whole milk
1 cup chicken stock
3 cups shredded smoked Cheddar

Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente.
While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve.

While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes.

Drain macaroni or pasta. Add cooked pasta back to the large pot.

Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve.
 

grilled bacon sauced meatloaf

Grilled Bacon-Sauced Meat Loaf

Ingredients
1 slightly beaten egg white
2 tablespoons fine dry bread crumbs, quick-cooking rolled oats, or
toasted wheat germ
2 tablespoons finely chopped onion
2 tablespoons vegetable juice cocktail, tomato juice, or milk
1 teaspoon prepared mustard, horseradish mustard, or Dijon-style
mustard
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces lean ground beef or pork
1 slice bacon, cut up
1/4 cup finely chopped onion
1/2 of an 8-ounce can (1/2 cup) tomato sauce
1/4 cup beer or water
1 tablespoon brown sugar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1/8 teaspoon salt
1/8 teaspoon pepper

Directions
1. In a mixing bowl stir together the egg white; bread crumbs, oats, or
wheat germ; onion; vegetable juice cocktail, tomato juice, or milk;
mustard; salt; and pepper. Add beef or pork; mix well. On waxed paper
shape mixture into a 4- to 5-inch round loaf.

2. To grill, in a covered grill arrange medium-hot coals around a drip
pan. Test for medium heat above the pan. Carefully invert loaf onto the
grill rack over the drip pan, but not over the coals. Peel off waxed
paper. Lower the grill hood. Grill for 30 to 35 minutes or until no pink
remains.

3. Or, to bake, place loaf in a shallow baking pan. Bake in a 350 degree
F oven for 30 to 35 minutes or until no pink remains.

4. Meanwhile, for sauce, in a small saucepan cook and stir bacon until
crisp. Remove bacon from pan with a slotted spoon; drain on paper
towels. Add onion to bacon drippings in saucepan. Cook over medium heat
for 2 to 3 minutes or till onion is tender but not brown. Stir in bacon
pieces, tomato sauce, beer or water, brown sugar, lemon juice,
Worcestershire sauce, celery seed, salt, and pepper. Simmer sauce,
uncovered, about 10 minutes or to desired consistency. To serve, spoon
some of the sauce over the loaf. Pass the remaining sauce. Makes 2
servings.



Nutrition facts per serving:
calories: 291
total fat: 9g
saturated fat: 3g
cholesterol: 69mg
sodium: 936mg
carbohydrate: 21g
protein: 30g
 

mexican meatball rice soup

Mexican Meatball Rice Soup (Sopa de Albondiga)

Ingredients
1 can (7-oz.) diced green chiles
2 cans (14.5-oz.) diced tomatoes
2 cans (14-oz.) low-sodium beef broth
2 cans (14-oz.) low-sodium chicken broth
16 ounces frozen meatballs
1 medium white onion, chopped
1/2 cup chopped fresh cilantro
1/2 cup converted rice
2 teaspoons dried oregano
Salt and pepper to taste

Directions
1. Combine all ingredients in a 4- to 5-quart slow cooker. Cover and
cook on High setting for 3 to 4 hours or Low setting for 8 to 9 hours.
Makes 8 servings

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