This one is a pretty good staple. It's super easy and I think it's pretty tasty. I found that I easily had everything on hand and then some so I added some stuff and took stuff out of the recipe I had, I hope you like my version.
1 lb ground beef
1 can cream of chicken (or mushroom)
1/2 C sour cream
1 C tomato sauce
Sprinkle of garlic powder
sprinkle of onion powder
1/2 package egg noodles cooked
Start water for noodles. Heat large skillet over medium-high heat. Brown beef and drain if necessary. Add soup, tomato sauce, sour cream, garlic powder and onion powder. Bring to a bubble for 5 minutes and toss with noodles.
*You could also add a chopped onion and cook it with the meat. If you did this omit the onion powder.
Thursday, April 30, 2009
Wednesday, April 29, 2009
Chicken Piccata Toss
This has been one of my all time favorites. Last night Steve had three helpings last night, I guess it's a winner.
*thanks, yet again to Rachael Ray
1 lb penne rigate
2 T olive oil
1 lb chicken tenders (I use cut up chicken breasts)
2 T butter
4 cloves garlic finely chopped
1 small onion chopped
2 T flour
1/2 C white wine (I use extra chicken stock with a little white wine vinegar)
juice of 1 lemon
1 C chicken broth
3 T capers drained and rinsed (found in the aisle with the fancy olives and salad dressing)
Start water for noodles. Heat large skillet over medium-high heat, add 1 T of the oil and add chicken. Let it brown about 5-6 mins on each side. Remove chicken from pan and set aside. Return skillet to heat and add butter and remaining T oil. Add garlic, onion, cook for three minutes. Whisk in the flour and cook for another minute or so. Add the wine and whisk together, let it reduce a little and add the lemon juice and the broth. When sauce comes to a bubble add the chicken back in. I like to cut mine into chunks. When noodles are done toss with chicken sauce and serve.
*thanks, yet again to Rachael Ray
1 lb penne rigate
2 T olive oil
1 lb chicken tenders (I use cut up chicken breasts)
2 T butter
4 cloves garlic finely chopped
1 small onion chopped
2 T flour
1/2 C white wine (I use extra chicken stock with a little white wine vinegar)
juice of 1 lemon
1 C chicken broth
3 T capers drained and rinsed (found in the aisle with the fancy olives and salad dressing)
Start water for noodles. Heat large skillet over medium-high heat, add 1 T of the oil and add chicken. Let it brown about 5-6 mins on each side. Remove chicken from pan and set aside. Return skillet to heat and add butter and remaining T oil. Add garlic, onion, cook for three minutes. Whisk in the flour and cook for another minute or so. Add the wine and whisk together, let it reduce a little and add the lemon juice and the broth. When sauce comes to a bubble add the chicken back in. I like to cut mine into chunks. When noodles are done toss with chicken sauce and serve.
Monday, April 27, 2009
Spanish Beef and Rice
This is also from Rachael Ray's 30 min meals 2. I have altered it a little. She suggests to keep leftovers and make stuffed peppers, I just use it for more tortillas.
2 C beef stock
1 C rice
1 T olive oil
1 lb ground beef
salt and pepper to taste
2 cloves garlic finely chopped
1 large onion chopped
1 green pepper finely chopped
1 T Worcestershire sauce
1 C tomato sauce
1/4 tsp ground cloves
2 tsp cumin
Bring beef stock to a boil in a sauce pan, add rice, cover and let cook for 20 mins.
Heat a large skillet over medium-high heat. Add oil and beef, let cook for 2-3 minutes and add onion, garlic, pepper, and Worcestershire sauce. Cook for 5-7 minutes until veggies are tender. Add tomato sauce, cumin, and cloves. Bring to a bubble and turn heat to low.
Combine cooked rice with meat mixture. We put it on a tortilla with cheese. It would be a super carb fest with rice AND a tortilla. Great for athletes but maybe not so great for "occasionally golfs Steve". You could also just eat it by itself. I think it would be good with a salad, if you are on speaking terms with greens.
2 C beef stock
1 C rice
1 T olive oil
1 lb ground beef
salt and pepper to taste
2 cloves garlic finely chopped
1 large onion chopped
1 green pepper finely chopped
1 T Worcestershire sauce
1 C tomato sauce
1/4 tsp ground cloves
2 tsp cumin
Bring beef stock to a boil in a sauce pan, add rice, cover and let cook for 20 mins.
Heat a large skillet over medium-high heat. Add oil and beef, let cook for 2-3 minutes and add onion, garlic, pepper, and Worcestershire sauce. Cook for 5-7 minutes until veggies are tender. Add tomato sauce, cumin, and cloves. Bring to a bubble and turn heat to low.
Combine cooked rice with meat mixture. We put it on a tortilla with cheese. It would be a super carb fest with rice AND a tortilla. Great for athletes but maybe not so great for "occasionally golfs Steve". You could also just eat it by itself. I think it would be good with a salad, if you are on speaking terms with greens.
Friday, April 24, 2009
Chicken Tetrazzini
I'm sorry to all my faithful readers (haha). Between Steve's surgery and his birthday I haven't cooked much int he last week. I did try this one out and loved it. It's a great alternative to the high fat of Cream of Chicken soup casseroles. Hope you like it too.
*This is from Rachael Ray's 30 min meals 2.
Chicken and sauce:
2 C chicken stock
2-4 chicken breasts
2 medium shallots or one small onion chopped
1 T olive oil
2T butter
2T flour
1 C dry white wine (I use extra chicken stock with a splash of white wine vinegar)
1/2 heavy cream
pinch of nutmeg
salt and pepper
Noodles:
1/2 package egg noodles
1/2 C plain bread crumbs
1/4 C Parmesan cheese
2 oz almonds
Bring chicken stock to a boil and add chicken breasts, return to a boil, reduce heat, cover and let simmer for 8 minutes, or until chicken is cooked.
In a skillet heat oil and butter saute onions for about 3 minutes. Whisk in the flour and cook for 1 minutes more. Whisk in the wine (or stock) add heavy cream. Season with salt, pepper, and nutmeg. Bring to a bubble and keep on low til it gets nice and thick.
Cook egg noodles. If you want mushrooms it says to saute them in a skillet with 2T butter until tender, add it to the chicken mixture. When noodles are done toss everything together. Top with cheese, and bread crumbs. Place under a broiler for about 2-3 minutes (don't leave!) when it's nice and brown remove from broiler and sprinkle the almonds on top.
*When I was making this it was really easy despite the list of ingredients, it looks long but it's mostly stuff you have on hand anyway. It would be great to make a double batch, which is what my friend Rach suggests and freeze it for another meal. She makes a Divine Divan with the leftovers. Maybe I'll try that one next.
*This is from Rachael Ray's 30 min meals 2.
Chicken and sauce:
2 C chicken stock
2-4 chicken breasts
2 medium shallots or one small onion chopped
1 T olive oil
2T butter
2T flour
1 C dry white wine (I use extra chicken stock with a splash of white wine vinegar)
1/2 heavy cream
pinch of nutmeg
salt and pepper
Noodles:
1/2 package egg noodles
1/2 C plain bread crumbs
1/4 C Parmesan cheese
2 oz almonds
Bring chicken stock to a boil and add chicken breasts, return to a boil, reduce heat, cover and let simmer for 8 minutes, or until chicken is cooked.
In a skillet heat oil and butter saute onions for about 3 minutes. Whisk in the flour and cook for 1 minutes more. Whisk in the wine (or stock) add heavy cream. Season with salt, pepper, and nutmeg. Bring to a bubble and keep on low til it gets nice and thick.
Cook egg noodles. If you want mushrooms it says to saute them in a skillet with 2T butter until tender, add it to the chicken mixture. When noodles are done toss everything together. Top with cheese, and bread crumbs. Place under a broiler for about 2-3 minutes (don't leave!) when it's nice and brown remove from broiler and sprinkle the almonds on top.
*When I was making this it was really easy despite the list of ingredients, it looks long but it's mostly stuff you have on hand anyway. It would be great to make a double batch, which is what my friend Rach suggests and freeze it for another meal. She makes a Divine Divan with the leftovers. Maybe I'll try that one next.
Thursday, April 16, 2009
My Big Fat Musaka
I have been told this isn't a traditional Moussaka but it's still good. We lovingly refer to it as moose-kaka. Traditionally it's made with ground lamb and that's hard to come by here in the states. We just have to settle for good 'ol ground beef. I was worried that Steve wouldn't like this but he had two helpings.
*This recipe came from Joe, thanks!
1 lb. Ground beef
1/2 C onion chopped
2-3 med. potatoes peeled and cut into 1-inch cubes
1 tomato diced
1 handful of baby carrots or 2 carrots peeled and diced
1 container feta cheese
plain yogurt
2 eggs
garlic salt
Brown beef and onion. Season with salt pepper and garlic salt to your taste. In a large pot boil potatoes and carrots for about 20 mins or until tender. Drain potatoes and carrots and add to the meat mixture along with the feta cheese and tomato.
Mix about 1 1/2 c of yogurt with the eggs. The batter should be slightly thinner than pancake batter.
Place half of the meat mixture in the bottom of a loaf pan then 1/3 of the yogurt batter. Then the rest of the meat mixture and cover the top with yogurt batter. Place on a cookie sheet just in case it's bubbles over and bake at 350 for 45 mins to 1 hour. The top should be golden brown. Let sit about 5-10 mins before serving.
*This recipe came from Joe, thanks!
1 lb. Ground beef
1/2 C onion chopped
2-3 med. potatoes peeled and cut into 1-inch cubes
1 tomato diced
1 handful of baby carrots or 2 carrots peeled and diced
1 container feta cheese
plain yogurt
2 eggs
garlic salt
Brown beef and onion. Season with salt pepper and garlic salt to your taste. In a large pot boil potatoes and carrots for about 20 mins or until tender. Drain potatoes and carrots and add to the meat mixture along with the feta cheese and tomato.
Mix about 1 1/2 c of yogurt with the eggs. The batter should be slightly thinner than pancake batter.
Place half of the meat mixture in the bottom of a loaf pan then 1/3 of the yogurt batter. Then the rest of the meat mixture and cover the top with yogurt batter. Place on a cookie sheet just in case it's bubbles over and bake at 350 for 45 mins to 1 hour. The top should be golden brown. Let sit about 5-10 mins before serving.
Wednesday, April 15, 2009
Salisbury Steak
This is the first time I've made this and I guarantee it won't be the last. Steve said he liked dinners like this. Well of course he does, it's meat and potatoes! Who doesn't like dinners like that?!
1 1/2- 2 lbs round steak cut into strips
1 can golden mushroom soup
1 can cream of mushroom
1/2 can of water
1 envelope french onion soup mix
salt and pepper to taste.
Heat skillet over med-high heat. Season steak and put in skillet seasoned side down, season this side and let sear for 3-4 minutes, flip it and sear the other side. While steak is searing mix soups in a crockpot. Add meat and stir to combine. Let it go for 6-8 hours so the meat gets super tender, no knives needed. Serve over egg noodles or mashed potatoes. Remember the salad for your veggies ;)
1 1/2- 2 lbs round steak cut into strips
1 can golden mushroom soup
1 can cream of mushroom
1/2 can of water
1 envelope french onion soup mix
salt and pepper to taste.
Heat skillet over med-high heat. Season steak and put in skillet seasoned side down, season this side and let sear for 3-4 minutes, flip it and sear the other side. While steak is searing mix soups in a crockpot. Add meat and stir to combine. Let it go for 6-8 hours so the meat gets super tender, no knives needed. Serve over egg noodles or mashed potatoes. Remember the salad for your veggies ;)
Tuesday, April 14, 2009
Pesto
This is about the easiest thing in the WHOLE world. I know I could make my own Pesto but I haven't made it there yet. For now I just buy it where the spaghetti sauce is and it's pretty tasty.
1 jar pesto sauce
1 lb angel hair pasta
It gets a little tricky here, pay attention. Cook the noodles for 5-6 minutes drain and add most of the jar of pesto to the warm noodles and toss. DONE!
I like to serve this with my cheesy bread and a salad, it's great!
1 jar pesto sauce
1 lb angel hair pasta
It gets a little tricky here, pay attention. Cook the noodles for 5-6 minutes drain and add most of the jar of pesto to the warm noodles and toss. DONE!
I like to serve this with my cheesy bread and a salad, it's great!
Friday, April 10, 2009
Green Curry Chicken Over Coconut Jasmine Rice
This recipe was adapted from Rachael Ray's "Mostly" Green Curry Chicken Over Coconut Jasmine Rice. I leave some stuff out that she has listed in her recipe. I will give you my version cause it's my favorite in the whole world! I love coconut milk and the flavor is to DIE for! Kay enough chit chat-
1 1/2 C chicken stock
1- 13 1/2oz can of coconut milk
1 C Jasmine rice (it's usually in the ethnic foods aisle)
2 Chicken breasts cut into bite size pieces
1 green pepper chopped
1 yellow onion
3 garlic cloves smashed and chopped
2 cups broccoli (I use frozen)
zest and juice of 1 lime
grated ginger
1/4 c fresh cilantro chopped
1 c frozen peas
Rice:
In a sauce pan combine 1 c chicken stock and 1/4 c coconut milk, add the rice and bring to a simmer, cover and let cook for 15-18 minutes. Keep covered until ready to serve.
While rice cooks heat a large skillet and add vegetable oil, and chicken. Season chicken with salt and pepper. Brown the chicken and add green peppers, onions, garlic, broccoli. Cook until vegetables start to soften about 4-5 minutes. Add the rest of the coconut milk and 1/2 cup chicken stock, stir to combine well. Add peas, lime and lime zest and let simmer til warmed through. Season with salt and pepper to taste. Place rice in the bottom of a serving dish and pour chicken over top. Sprinkle with cilantro.
1 1/2 C chicken stock
1- 13 1/2oz can of coconut milk
1 C Jasmine rice (it's usually in the ethnic foods aisle)
2 Chicken breasts cut into bite size pieces
1 green pepper chopped
1 yellow onion
3 garlic cloves smashed and chopped
2 cups broccoli (I use frozen)
zest and juice of 1 lime
grated ginger
1/4 c fresh cilantro chopped
1 c frozen peas
Rice:
In a sauce pan combine 1 c chicken stock and 1/4 c coconut milk, add the rice and bring to a simmer, cover and let cook for 15-18 minutes. Keep covered until ready to serve.
While rice cooks heat a large skillet and add vegetable oil, and chicken. Season chicken with salt and pepper. Brown the chicken and add green peppers, onions, garlic, broccoli. Cook until vegetables start to soften about 4-5 minutes. Add the rest of the coconut milk and 1/2 cup chicken stock, stir to combine well. Add peas, lime and lime zest and let simmer til warmed through. Season with salt and pepper to taste. Place rice in the bottom of a serving dish and pour chicken over top. Sprinkle with cilantro.
Friday, April 3, 2009
Flaming Tacos
I know I have a large following of people who look up to me as a fantastic cook... Ok I can't keep a straight face :) I too have goof ups in the kitchen. I will share my recipe and the goof up, don't laugh!
Tacos
1lb Ground beef
1 envelope taco seasoning
12 hard taco shells
1-2 C shredded cheese
toppings for tacos ie: salsa, sour cream, lettuce, whatever you like.
Brown ground beef in a skillet and drain if necessary. Add seasoning and 3/4 cup water, let simmer for 10 minutes. While meat simmers preheat broiler, and get the taco shells and sprinkle a little cheese in the bottom of each. Place under broiler for 45 seconds or until cheese melts. Why do this you say? It not only melts the cheese to make it delicious it makes the shells more crunchy. I have yet to find a perfect taco shell right out of the package. This helps it to taste fresh.
The Goof Up:
So I'm going about the recipe as directed above. I have the taco shells in the oven and I make the mistake of turning around to put a dish in the sink. Then I opened the door to retrieve the shells, yeah don't worry they are FLAMING! ON FIRE!! The sad thing is I thought for half a second that I should get my camera so I could post pictures. Luckily Steve was pulling into the garage, I ran out and said "I don't know what to do!" he told me to get the baking soda (duh I should have known that) By the time I got back out he had already blown it out, birthday cake style. Sadly they were not salvageable. I did not reattempt to put new ones in the oven, maybe next time. I hope this makes you feel better about your kitchen blunders, it happens to the best of us, happy
cooking!
P.S. Be careful out there!
Tacos
1lb Ground beef
1 envelope taco seasoning
12 hard taco shells
1-2 C shredded cheese
toppings for tacos ie: salsa, sour cream, lettuce, whatever you like.
Brown ground beef in a skillet and drain if necessary. Add seasoning and 3/4 cup water, let simmer for 10 minutes. While meat simmers preheat broiler, and get the taco shells and sprinkle a little cheese in the bottom of each. Place under broiler for 45 seconds or until cheese melts. Why do this you say? It not only melts the cheese to make it delicious it makes the shells more crunchy. I have yet to find a perfect taco shell right out of the package. This helps it to taste fresh.
The Goof Up:
So I'm going about the recipe as directed above. I have the taco shells in the oven and I make the mistake of turning around to put a dish in the sink. Then I opened the door to retrieve the shells, yeah don't worry they are FLAMING! ON FIRE!! The sad thing is I thought for half a second that I should get my camera so I could post pictures. Luckily Steve was pulling into the garage, I ran out and said "I don't know what to do!" he told me to get the baking soda (duh I should have known that) By the time I got back out he had already blown it out, birthday cake style. Sadly they were not salvageable. I did not reattempt to put new ones in the oven, maybe next time. I hope this makes you feel better about your kitchen blunders, it happens to the best of us, happy
cooking!
P.S. Be careful out there!
Subscribe to:
Posts (Atom)