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Archive for the ‘January 2011’ Category

Can be served with cilantro, cheese, and sour cream (or plain yogurt)INGREDIENTS

1 lb Ground Chuck
1 12oz or 16oz package of Dried Pasta in the shape of SHELLS, sized Small or Medium will do
1/2 chopped Yellow/Sweet Onion
2 cloves finely chopped Garlic
1 1/2 tsp ground Comino
1 8oz (or is it 10oz) can of Tomato Sauce poured into
2 cups Water (or Beef Broth), medium bowl
Salt, Pepper, Garlic Powder to taste
2 Tbs, 1Tbs Olive Oil
DIRECTIONS

Add 2 Tbs Olive Oil to medium-high heated skillet, throw in the pasta and do not walk away! Stir continuously, carefully brown most sides of the shells, may take up to 3 minutes. With a slotted spoon, remove shells from pan and add to ‘waiting bowl’. Add ground chuck, chopped onions, garlic, salt, pepper, garlic powder, and most importantly 1 1/2 tsp of Ground Comino to hot pan and stir to brown. When beef is browned, pour tomato sauce/water-broth mixture into pan. Since the pan is hot, it will sizzle and steam, do not be alarmed. Add the shells and bring to a boil. Stir for 2 to 3 minutes, then simmer for up to 10 minutes, covered. Test doneness of shells, they should be more firm than soft, al dente. Stir and season with additional salt and pepper if needed.Conchitas- To prepare from frozen-

Defrost beef/ tomato sauce mixture.  In a skillet cook shells in 2Tbs. of olive oil on medium-high heat, stirring until shells are browned- may take up to 3 minutes.  With a slotted spoon, take shells out of pan and set aside.  Put defrosted tomato/ground beef mixture in same skillet.  Add box of beef broth and stir.  Add shells and bring to boil.  Stir for 2-3 minutes, and then simmer for 5-10 minutes, covered.  Dish is ready when shells are done to your liking.  Enjoy!

By the way (please read)– My husband made this and said he needed to add a little water for the shells to cook all the way.  I suggest cooking the shells in broth first, then adding the meat sauce.  Hopefully that helps.

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9 lasagna noodles(I don’t use the precooked ones, I think it tastes better if you cook them)
10 oz pkg chopped spinach(thawed and drained well)
2 cups chopped chicken
2 cups shredded cheddar cheese
1/2 cup finely chopped onion
1/4 t nutmeg
1 T cornstarch
1/4 t salt
1/4 t pepper
1 T soy sauce
1 can cream of mushroom
8 oz sour cream
4 oz can of sliced mushrooms(drained)
1/3 cup mayonnaise
1/2 cup parmesan cheese

Cook lasagna noodles. Boil chicken and shred. Drain spinach very well(I use paper towels to drain the excess water as you want the spinach to be very dry). Combine all ingredients in a large bowl and mix well. Lay 3 noodles on bottom of pan and spread 1/3 mixture on top. Repeat 2 times. Sprinkle with additional parmesan cheese.

Pecan topping:
Mix 1 T melted butter with 1 cup of chopped pecans and cook on medium for 3-5 minutes until they are toasted. Sprinkle on lasagna.

Cook at 350 for 55-60 minutes and let stand for 15 minutes before serving.

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One Week Reminder!

Don’t forget our January swap is one week from today. 🙂 Here’s the January menu. Bring 7 makes.

Aaaand, while I’ve got you – anyone seen whole chickens on sale? They’re like $6 at HEB, and I’m supposed to do 2 per make – d’oh! Help!

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  • 1 jar (30 oz.) spaghetti sauce
  • 1 tsp. garlic salt
  • 1 1/2 lbs. chicken breast tenders
  • 14 uncooked manicotti shells
  • 1 can (2 1/2 oz.) sliced ripe olives, drained
  • 2 c. shredded Mozzarella cheese

1. Spread about 1/3 of the spaghetti sauce in ungreased 9×13 baking dish.

2.  Sprinkle garlic salt on chicken.  Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.  Place shells on spaghetti sauce in dish.

3.  Pour remaining spaghetti sauce evenly over shells, covering completely, Sprinkle with olives and cheese.

TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and label.  Freeze no longer than 1 month.

TO COOK FROM REFRIGERATOR:  Defrost in refrigerator.  Bake covered for 1 hour, or until shells are tender.

TO COOK FROM FREEZER: Heat oven to 350.  Bake covered for 1 1/2 hours or until shells are tender.

Serves 7.  From a Betty Crocker Cookbook.

 

***PLEASE READ***I cooked this covered at 350 for 1 1/2 hours and it was not done.  I put it on for an additional 20 min uncovered and this worked.

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Bacon and Blue Burgers

Ingredients:
1 pound ground beef
.67 cups bacon crumbles (approximately 3 oz)
.33 cups bleu cheese crumbles
Optional – extra bleu cheese crumbles for melting on top
Directions:
Cook bacon in 400 degree oven on a cookie sheet for 15-20 minutes, or until crisp. Remove, allow to cool and chop in food processor. In a large bowl, mix together all of the ingredients until well incorporated. Make a large ball of the meat and then divide into fourths. Make 4 quarter pound hamburger balls and then mold into patties. Cook on hot grill for 3 minutes on each side or until hamburgers are cooked to desired doneness. Serve on buns with additional toppings if desired.
Freezing Directions:
You can make up these hamburgers and freeze them using sheets of wax paper to divide them and then place them in freezer bags. To serve: Thaw. Cook on hot grill for 3 minutes on each side or until hamburgers are cooked to desired doneness. Serve on buns with additional toppings if desired.
Servings: 4

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From allrecipes.com

  • 2 whole chickens (4 pounds each)
  • 4 tsp salt
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp white pepper
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 2 onions, quartered

Preparation: Mix together all spices in small bowl. Rinse chicken cavity and pat dry with paper towel. Rub each chicken inside out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in ziploc freezer bag and refrigerate at least 4-6 hours or freeze.

Serving Day: Thaw chicken. Place chicken in a roasting pan and bake uncovered at 250 degrees for 5 hours or until a minimum internal temperature of 180 degrees. Let the chicken stand 10 minutes before carving.

Option: Add Yukon gold potatoes and carrots in the roaster as well. Take the pan drippings while the chicken “rests” and add 1 can chicken broth and a tablespoon of cornstarch (combine the stock and cornstarch prior to adding to the drippings) and make a gravy…No need to add additional seasoning to the gravy.

 

NOTE!!! I did NOT make this recipe – it was cheaper to buy the already cooked rotisserie chickens! I had no idea whole chickens were so expensive. Reheating instructions are on the cardboard sleeve, serve with rolls (provided).

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January’s Menu

Click here for December’s Menu

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