If you have one of my recipe books, this recipe is in there. I may not be a gourmet cook, but I'm guaranteed to have a "quick and dirty" repertoire!
Ingredients:
1 pd hamburger
1 can tomato soup
1 cup salsa
1/2 cup water
8 corn or flour tortillas
1 cup shredded cheese
Directions:
1. Cook beef in a large skillet until browned.
2. Add soup, salsa, water and torn up tortillas with 1/2 the cheese.
3. Heat to a boil. Cover and cook over low heat 5-8 minutes or until hot.
4. Top with remaining cheese and serve!
Tuesday, April 13, 2010
Friday, April 9, 2010
Easiest Lasagne EVER, and homemade breadsticks
This is the ONLY lasagne recipe I have ever made since being married 10+ years ago. But, it is soooo stinking easy and good, that I don't really have a desire to try another.
LASAGNE:
Hamburger, or Italian Sausage, (Brett and my new favorite)
pre-cooked lasagne noodles
grated cheese
cottage cheese
tomato sauce or spaghetti sauce
** I brown the meat, if using sausage, I don't bother seasoning it. If using hamburger, season with garlic, salt, pepper, and Italian seasoning. When brown, add tomato sauce.
Layer cooking dish with 1/2 cup of meat mixture 1st.
cover with noodles
1/2 cup more meat mixture
1/2 cup cottage cheese
spinkle grated cheese
Repeat layers 2-3 times.
**Cook at 350 degrees for 45 minutes covered. Take off the foil the last 10 minutes to melt the top layer of cheese.
BREADSTICKS:
1 Tbsp yeast
2 Tbsp sugar
1.5 cup warm water
* mix together until it bubbles
1 tsp salt
3.5 cups flour
**Knead together dough.
**Melt butter onto a cookie sheet
**Roll out dough and flip over both ways on the cookie sheet of butter.
**Cut breadsticks to desired size, sprinkle with garlic powder and parmesan cheese.
Cook at 375 degrees 15-20 minutes.
LASAGNE:
Hamburger, or Italian Sausage, (Brett and my new favorite)
pre-cooked lasagne noodles
grated cheese
cottage cheese
tomato sauce or spaghetti sauce
** I brown the meat, if using sausage, I don't bother seasoning it. If using hamburger, season with garlic, salt, pepper, and Italian seasoning. When brown, add tomato sauce.
Layer cooking dish with 1/2 cup of meat mixture 1st.
cover with noodles
1/2 cup more meat mixture
1/2 cup cottage cheese
spinkle grated cheese
Repeat layers 2-3 times.
**Cook at 350 degrees for 45 minutes covered. Take off the foil the last 10 minutes to melt the top layer of cheese.
BREADSTICKS:
1 Tbsp yeast
2 Tbsp sugar
1.5 cup warm water
* mix together until it bubbles
1 tsp salt
3.5 cups flour
**Knead together dough.
**Melt butter onto a cookie sheet
**Roll out dough and flip over both ways on the cookie sheet of butter.
**Cut breadsticks to desired size, sprinkle with garlic powder and parmesan cheese.
Cook at 375 degrees 15-20 minutes.
Two-week menu and Make-Your-Own Pasta Salad
I use most of my produce and fresh items in the first week and then go to pantry staples and frozen items for week number two. Since I just went shopping yesterday and have a fresh two-week menu (although it's short a couple of days because I didn't get my shopping done on Tuesday like I wanted to), I thought I would share it with you to help answer your daily question of "What's for dinner?"
Thursday, April 8-- Make-your-own Pasta Salad
Friday, April 9-- Fajitas
Saturday, April 10-- leftovers
Sunday, April 11--Hamburgers, fries, salad
Monday, April 12--Rhodes Rolls Ham Hot pockets
Tuesday, April 13--Sloppy joes
Wednesday, April 14-- Stir fry
Thursday, April 15-- Pigs in blankets
Friday, April 16--Spaghetti
Saturday, April 17-- leftovers
Sunday, April 18 -- Crock pot lasagna
Monday, April 19-- Brinner (Breakfast for dinner)
Here's last night recipe. It's a family pleaser because each person gets to add just what he wants. Ryker even eats it. It's a great way to get veggies in your kids, too.
Make-Your-Own Pasta Salad
(an Eyre family original)
Your choice of pasta (I like rotini)
A pile of each of the following ingredients (feel free to add more):
cubed ham
cubed turkey
cubed cheddar cheese
cubed Monterrey Jack cheese
olives
cucumbers (peeled and diced)
tomatoes, diced
avocados, diced
Your choice of salad dressing
Cook pasta according to package directions. While pasta is cooking, dice toppings. Put pasta in a big serving bowl and put all the other toppings in small bowls. Serve buffet style with each person making his or her own salad.
Thursday, April 8, 2010
Spaghettie with shaved veggies
Ingredients:1 lb zucchini, ends trimmed
1 lb carrots, peeled
1 box (1lb) spaghetti
5 Tbsp unsalted butter, cut up
2 cloves garlic, minced
1 Tbsp grated lemon zest
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
Shaved parmesan
1. Bring salted water to a boil, meanwhile shave zuccini and carrots into ribbons
2. Cook spaghetti until done. Add zuccini and carrots to the pasta pot. Cook 1 minute, or until veggies are just tender. Remove and reserve 1 cup of pasta cooking water, drain pasta and veggies.
3. Meanwhile, melt butter in same pot used to cook pasta. Add garlic; cook 30 seconds. Remove from heat.
4. Return pasta and veggies to pot. Add lemon zest and juice, salt and pepper: toss. Add enough reserved pasta water to create a thin sauce. Top with parmesan.
**I'm serving grilled pork chops with this tonight!
Wednesday, March 31, 2010
The FAMOUS Empanadas
Living in Tropic, we didn't go out for dinner for our birthdays, instead there were two different dishes that we would beg mom to make. Either homemade pizza, or EMPANADAS! Our first few years of marriage, I don't think I could make them without having some kind of meltdown. But, I've gotten pretty good at them and it's always a plus when Mardi's eyes light up and she's hovering around the kitchen waiting for the beloved treat.
Ingredients:
Dough:
2 tsp yeast
1 cup warm water
2 tsp sugar
2 Tbsp powdered milk
2 tsp salt
4 cups flour
4 Tbsp oil
Directions for Dough:
1.) Mix yeast, sugar, and water. Let it bubble, then mix in other ingredients.
2.) Knead together, pull off lemon-size balls of dough to make empanada shell.
Filling:
1 pound of hamburger
garlic & oregano for seasoning
green onion (diced)
2 Tbsp worchestershire sauce
1 can tomato sauce
grated cheese
sour cream
Directions:
1.) Brown hamburger and onions on stove. Add garlic and oregano for seasoning.
2.) Add worchestershire sauce and tomato sauce to browned meat.
3.) Roll out dough shell.
4.) Fill shell with hamburger filling, shredded cheese, and sour cream.
5.) Fold shell over, and make sure it is sealed.
6.) Deep fry until golden brown.
Ingredients:
Dough:
2 tsp yeast
1 cup warm water
2 tsp sugar
2 Tbsp powdered milk
2 tsp salt
4 cups flour
4 Tbsp oil
Directions for Dough:
1.) Mix yeast, sugar, and water. Let it bubble, then mix in other ingredients.
2.) Knead together, pull off lemon-size balls of dough to make empanada shell.
Filling:
1 pound of hamburger
garlic & oregano for seasoning
green onion (diced)
2 Tbsp worchestershire sauce
1 can tomato sauce
grated cheese
sour cream
Directions:
1.) Brown hamburger and onions on stove. Add garlic and oregano for seasoning.
2.) Add worchestershire sauce and tomato sauce to browned meat.
3.) Roll out dough shell.
4.) Fill shell with hamburger filling, shredded cheese, and sour cream.
5.) Fold shell over, and make sure it is sealed.
6.) Deep fry until golden brown.
Homemade Reeses Bars
Since I am the developer of the site, I figure I can throw a curve ball if I want. After my grandma provided me with 6 jars of peanut butter for my food storage, I decided to look up a kind of Reeses recipe. I remember my mom having made something like this when I was little only once or twice. It is soooooooo good, that I also decided that she probably quit making them after finding herself EATING THE WHOLE PAN! (I won't end up eating the entire pan at my house, I had to slap Mardi away right before dinner tonight and Brett has his own little addiction to Reeses Peanut Butter cups as well.)
Homemade Reeses Bars
1 cup butter, softened
1 packet (about 8-9) whole graham crackers, crushed into fine crumbs
2 cups confectioners' sugar
1 cup natural, creamy peanut butter
1/2 cups semisweet chocolate chips
1 cup milk chocolate chips
2 tablespoons peanut butter
2 tablespoons butter
In the bowl of a stand mixer, mix together the butter , graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Whip until light and fluffy. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal or glass bowl over very hot water (almost simmering), melt the chocolate chips with the peanut butter and butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. Store, covered, in the refrigerator.
Homemade Reeses Bars
1 cup butter, softened
1 packet (about 8-9) whole graham crackers, crushed into fine crumbs
2 cups confectioners' sugar
1 cup natural, creamy peanut butter
1/2 cups semisweet chocolate chips
1 cup milk chocolate chips
2 tablespoons peanut butter
2 tablespoons butter
In the bowl of a stand mixer, mix together the butter , graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Whip until light and fluffy. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal or glass bowl over very hot water (almost simmering), melt the chocolate chips with the peanut butter and butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. Store, covered, in the refrigerator.
Sweet and Sour Chicken
I thought it tasted more like teriyaki than sweet and sour but it was still good. I pulled together a few recipes because I didn't have much on hand and really didn't want to go to the store. The next time I make this, I will add red peppers(I don't like green) and carrots-like in Triessa's recipe.
1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2 teaspoons cornstarch
In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
1 onion-cut into 1 inch chunks
several stalks celery cut into 1 inch chunks
slivered almonds-I just added some until it looked like enough and then sprinkled some on top
Sauce:
2 tablespoons sugar
1/3 cup brown sugar
2 tablespoons soy sauce
3 tablespoons vinegar
1/4 teaspoon fresh ground ginger
1 teaspoon salt
1/2 large can pineapple with juice
1/2 cup water
2 tablespoons cornstarch
Bring all ingredients to a boil and thicken with cornstarch.
Stir fry the onion and celery in vegetable oil, until crisp-tender. Add chicken and cook until no longer pink. Add sauce and mix. Serve with white or brown rice.
1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2 teaspoons cornstarch
In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
1 onion-cut into 1 inch chunks
several stalks celery cut into 1 inch chunks
slivered almonds-I just added some until it looked like enough and then sprinkled some on top
Sauce:
2 tablespoons sugar
1/3 cup brown sugar
2 tablespoons soy sauce
3 tablespoons vinegar
1/4 teaspoon fresh ground ginger
1 teaspoon salt
1/2 large can pineapple with juice
1/2 cup water
2 tablespoons cornstarch
Bring all ingredients to a boil and thicken with cornstarch.
Stir fry the onion and celery in vegetable oil, until crisp-tender. Add chicken and cook until no longer pink. Add sauce and mix. Serve with white or brown rice.
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