Yet another allrecipes.com recipe. This is about as close to a Mexican recipe as you'll ever see me make. It was decent- quick and easy, another good weeknight meal:
Ingredients:
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 cup Pace® Chunky Salsa or Pace® Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts
paprika
1/2 cup shredded Cheddar cheese
Directions:
1. Cut up chicken into one-inch pieces and cook.
2. Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
3. Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.
Wednesday, February 24, 2010
Baked Ziti
Another recipe stolen from allrecipes.com, this one is a quick and easy meal for a weekday, and it was also super cheap to make. I'm going to make it for a dinner get together that I'm having tomorrow night, but I'm going to make a homemade sauce instead of just using regular sauce out of a jar to spice things up.
Ingredients:
1 lb dry ziti pasta
1/2 onion, chopped
1 lb lean ground beef
2 26oz jars of spaghetti sauce
12 oz four cheese blend grated cheese
1.5 cups of sour cream
2 tbsp grated parmesan cheese
Directions:
1. Cook noodles as directed on the box.
2. Brown ground beef with chopped onion until cooked.
3. Preheat oven to 350.
4. Butter a 9x13 casserole dish. At the bottom of the dish, layer half the noodles with beef, then half the sauce, then sour cream. Add half the cheese on top of that. Repeat. Add parmesan on top.
5. Bake for 30 minutes or until the cheese is melted.
Ingredients:
1 lb dry ziti pasta
1/2 onion, chopped
1 lb lean ground beef
2 26oz jars of spaghetti sauce
12 oz four cheese blend grated cheese
1.5 cups of sour cream
2 tbsp grated parmesan cheese
Directions:
1. Cook noodles as directed on the box.
2. Brown ground beef with chopped onion until cooked.
3. Preheat oven to 350.
4. Butter a 9x13 casserole dish. At the bottom of the dish, layer half the noodles with beef, then half the sauce, then sour cream. Add half the cheese on top of that. Repeat. Add parmesan on top.
5. Bake for 30 minutes or until the cheese is melted.
Artichoke Spread
So I've made this twice... once for a Super Bowl get together at my house, and then again for Chris' mom's birthday get together at our house. Both times it was a HUGE hit. We served it with wheat ritz crackers and LOVE it. It's extra cheesy and delicious.
Ingredients:
1 14oz can artichoke hearts, drained
1 8oz package of cream cheese
1 cup Sargento fresh parmesan cheese
1/2 cup mayo
1 tbsp fresh roasted garlic
1 tsp dill weed
Directions:
1. Preheat oven to 400 degrees
2. Soften cream cheese in microwave for thirty seconds.
3. Pull apart artichoke hearts to dice. Add to cream cheese. Mix in the rest of the ingredients together. Put into an 8 or 9 inch pie dish.
4. Bake for 15 minutes. Serve with crackers.
It's flipping awesome.
Ingredients:
1 14oz can artichoke hearts, drained
1 8oz package of cream cheese
1 cup Sargento fresh parmesan cheese
1/2 cup mayo
1 tbsp fresh roasted garlic
1 tsp dill weed
Directions:
1. Preheat oven to 400 degrees
2. Soften cream cheese in microwave for thirty seconds.
3. Pull apart artichoke hearts to dice. Add to cream cheese. Mix in the rest of the ingredients together. Put into an 8 or 9 inch pie dish.
4. Bake for 15 minutes. Serve with crackers.
It's flipping awesome.
I think a mass update is in order
There are at least three new recipes that I've made since January 17. And I'm sure that there's actually more, but that's all that comes to mind right now. I took a bit of a hiatus from cooking while I stressed out about taking a job that would've meant more money, but wouldn't have been as rewarding as working at the shelter. I decided to decline the other job. Not because I don't love working for Maya again (I'm working at the bridal shop every Saturday, and some Fridays and Sundays), but because there's nothing that will replace the reward of being a level of support for someone trying to get back on their feet. Three recipes to follow! No pics, sadly, because I've slacked.
Sunday, January 17, 2010
Made Delicious BBQ
It was pretty easy.
3lb of boneless pork ribs
1 carton of beef broth
KC Masterpiece Honey BBQ sauce
1. We put the ribs in the crock pot with about 20-22 oz of beef broth. Left on high for 4 hours.
2. Take the meat out after 4 hours and pull apart. Pre-heat oven to 350.
3. Put pulled apart meat and as much BBQ sauce as you want into an iron skillet. Put in the oven for the 30 minutes.
4. Eat deliciously.
It was pretty good. It's another one that Chris is going to bring to work with him, so I must be getting good at this thing.
3lb of boneless pork ribs
1 carton of beef broth
KC Masterpiece Honey BBQ sauce
1. We put the ribs in the crock pot with about 20-22 oz of beef broth. Left on high for 4 hours.
2. Take the meat out after 4 hours and pull apart. Pre-heat oven to 350.
3. Put pulled apart meat and as much BBQ sauce as you want into an iron skillet. Put in the oven for the 30 minutes.
4. Eat deliciously.
It was pretty good. It's another one that Chris is going to bring to work with him, so I must be getting good at this thing.
Thursday, January 14, 2010
Epic Meatloaf
Or as Campbell's calls it "Souper Meatloaf".
It was really most delicious, and Chris said that it was the best thing I've ever made, so I think that it may just be a win all around.
Here's the recipe:
Ingredients:
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
2 pounds ground beef
1 pouch Campbell's® Dry Onion Soup and Recipe Mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Instructions:
1. Mix thoroughly 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8x4-inch loaf in baking pan.
2. Bake at 350 degrees F for 1 hour 15 minutes or until done.
3. Mix 2 tablespoons drippings, remaining mushroom soup and water. Heat through. Serve with meat loaf.
Seriously? It was amazing. As was the gravy. I've not ever made meatloaf or gravy, so I feel as though I may be the best cook in the world after that one.
To top it off? Chris brought it for work for leftovers the next day. He NEVER eats leftovers.
It was really most delicious, and Chris said that it was the best thing I've ever made, so I think that it may just be a win all around.
Here's the recipe:
Ingredients:
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
2 pounds ground beef
1 pouch Campbell's® Dry Onion Soup and Recipe Mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Instructions:
1. Mix thoroughly 1/2 cup mushroom soup, beef, onion soup mix, bread crumbs and egg. Shape firmly into 8x4-inch loaf in baking pan.
2. Bake at 350 degrees F for 1 hour 15 minutes or until done.
3. Mix 2 tablespoons drippings, remaining mushroom soup and water. Heat through. Serve with meat loaf.
Seriously? It was amazing. As was the gravy. I've not ever made meatloaf or gravy, so I feel as though I may be the best cook in the world after that one.
To top it off? Chris brought it for work for leftovers the next day. He NEVER eats leftovers.
Tuesday, January 5, 2010
New Years Resolution
My new years resolution is to cook 4 new recipes a week, which means that I should be blogging at least four times a week. Ideally.
Tonight we tried Basil Burgers, another allrecipes.com recipe, and I failed yet again. The recipe, I'm sure is good, and I followed all but one thing. Instead of cooking it outside, I cooked it on our stove. Here's the recipe, C&Ped for your liking. It's definitely worth trying... just don't cook it on the stove, then realize the middle's not cooked, and then nuke it in the microwave so its drier than it would've been (basil tries it out).
Here ya go:
Ingredients:
1 1/4 pounds ground beef
3 tablespoons Worcestershire sauce
1 1/2 tablespoons dried basil, or to taste
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 hamburger buns, split
Recipe:
1. Preheat an outdoor grill for high heat.
2. In a bowl, mix the ground beef, Worcestershire sauce, basil, garlic salt, and pepper. Form the mixture into 4 burger patties.
3. Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns.
We added ketchup and mustard to our burgers, and actually ate them on potato rolls (which we prefer). Chris liked them, but said next time that HE'D be cooking them on the charcoal grill outside. Womp womp.
Tomorrow I'm getting some mouth surgery, so I may not be making anything fantastic unless I can find an amazing soft recipe. But really, should you be cooking medicated? We shall see.
Tonight we tried Basil Burgers, another allrecipes.com recipe, and I failed yet again. The recipe, I'm sure is good, and I followed all but one thing. Instead of cooking it outside, I cooked it on our stove. Here's the recipe, C&Ped for your liking. It's definitely worth trying... just don't cook it on the stove, then realize the middle's not cooked, and then nuke it in the microwave so its drier than it would've been (basil tries it out).
Here ya go:
Ingredients:
1 1/4 pounds ground beef
3 tablespoons Worcestershire sauce
1 1/2 tablespoons dried basil, or to taste
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 hamburger buns, split
Recipe:
1. Preheat an outdoor grill for high heat.
2. In a bowl, mix the ground beef, Worcestershire sauce, basil, garlic salt, and pepper. Form the mixture into 4 burger patties.
3. Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns.
We added ketchup and mustard to our burgers, and actually ate them on potato rolls (which we prefer). Chris liked them, but said next time that HE'D be cooking them on the charcoal grill outside. Womp womp.
Tomorrow I'm getting some mouth surgery, so I may not be making anything fantastic unless I can find an amazing soft recipe. But really, should you be cooking medicated? We shall see.
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