Posts
Showing posts with label beef/pork/other. Show all posts
Showing posts with label beef/pork/other. Show all posts
3.30.2011
Shredded Beef Burritos :) YUMMO
So the roast you made for french dip sandwiches the other night made up a lot more meat than you thought. Have no fear! This recipe is a perfect way to use up that leftover beef. Or if you used all your meat with the sandwiches and are looking for a good shredded beef burrito recipe, this is the one for you! This recipe comes from allrecipes.com and I've done a little tweaking. I will let you know what the tweaks are when I get to them! Here's what you'll need: 1 Tbsp vegetable oil 1 onion, chopped 1 clove garlic, minced (or 1/8 tsp garlic powder) 4 tomatoes, chopped (We're talking small to medium-sized tomatoes, not big massive ones or you'll have tomatoes coming out your ears.) 2 c. shredded cooked roast beef 1 (8 oz) jar taco sauce (I bought the Taco Bell brand at Walmart.) 1 (4 oz) can diced green chili peppers 1/2 tsp cumin 1/8 tsp red pepper flakes (optional) 6 flour tortillas, warmed 1 1/2 c. shredded Mexican blend cheese (The original recipe called for Cheddar, but I like the taste of the mixed Mexican blend cheese you can find in the bag.) 2 c. shredded lettuce the green chilies really make the flavor so try really hard to put those in! What to do: Heat the oil in a skillet over medium-high heat. Add the onion and garlic. Cook for about 5 minutes or until everything is transparent. Then mix in the tomatoes. (PS If you're not using the onion and using garlic powder instead of clove, heat up the oil then just add the tomatoes.) Then add the roast beef, taco sauce, green chilies, cumin, and red pepper flakes. Bring the mixture to a boil. Reduce the heat to medium and let it simmer uncovered until thickened. (The recipe says to let it simmer for 25 minutes but mine only needed to simmer for about 5 minutes. Huge difference! Just let it all thicken up a bit and you'll be fine.) Add about half the cheese and mix together. (This wasn't in the recipe but I did this and it was rockin'.) Put the tortillas in the microwave one at a time for about 10 seconds. Fill each one with about 2/3 c. of the mixture. If you would like them just as these are, sprinkle a little more cheese in it and add lettuce and sour cream. Roll it up and enjoy. OR after you put the mixture in the tortilla pinch in the sides, roll it up like a burrito, and put it in a glass baking dish. Do this for all the tortillas. Then pour the leftover mixture over the top of the burritos and put them in the oven covered with foil for 15 minutes on 350 degrees. Take them out of the oven and sprinkle the rest of the cheese over them. Allow the cheese to melt before serving. (This was the way I made them. They were SO good!)
5.23.2010
The PERFECT Roast Beef
I found this method of cooking a roast on recipezaar. I tried it today and it truly is perfect!
I cooked mine medium-rare so it does look quite pink. I should have let it sit longer to avoid losing all this juice, but it doesn't matter, it was moist and delicious! I find that often the beef flavor gets covered up by all the herbs and other ingredients that recipe's call for, but this recipe actually lets you taste the beef.
Another major bonus: this roast took less than an hour to cook!
Try it next time you're making a Sunday roast!
I cooked mine medium-rare so it does look quite pink. I should have let it sit longer to avoid losing all this juice, but it doesn't matter, it was moist and delicious! I find that often the beef flavor gets covered up by all the herbs and other ingredients that recipe's call for, but this recipe actually lets you taste the beef.
Another major bonus: this roast took less than an hour to cook!
Try it next time you're making a Sunday roast!
5.01.2010
Fajita Marinade
My mother-in-law and I were recently shopping at Costco on a Saturday. She asked me what I'd like for Sunday dinner and I quickly answered "fajitas!"
As we walked through the store, testing all the samples we came across a lady sampling beef. It was delicious! I asked the lady what kind of seasoning she used and she told me that she had been marinading the meat in 7-up and McCormick Grill Mates Montreal Steak Seasoning. The 7-up tenderizes the meat and the steak seasoning gives it a lot of flavor.
My mother-in-law marinated the steak while before church on Sunday so it was nice and tender by dinnertime. My hubby cooked up the meat while we got the rest of the fajita fix-ins ready. I like sauteed red peppers & onions, sour cream, homemade guacamole, shredded cheese and, of course, freshly cooked tortillas. By freshly cooked I don't mean that I made the dough, but I like to buy the raw tortillas at Costco and cook them up right before we eat.
So good! Everybody went back for 2nds & 3rds!
As we walked through the store, testing all the samples we came across a lady sampling beef. It was delicious! I asked the lady what kind of seasoning she used and she told me that she had been marinading the meat in 7-up and McCormick Grill Mates Montreal Steak Seasoning. The 7-up tenderizes the meat and the steak seasoning gives it a lot of flavor.
My mother-in-law marinated the steak while before church on Sunday so it was nice and tender by dinnertime. My hubby cooked up the meat while we got the rest of the fajita fix-ins ready. I like sauteed red peppers & onions, sour cream, homemade guacamole, shredded cheese and, of course, freshly cooked tortillas. By freshly cooked I don't mean that I made the dough, but I like to buy the raw tortillas at Costco and cook them up right before we eat.
So good! Everybody went back for 2nds & 3rds!
3.08.2010
Tomato and Spinach Pasta Toss
I know that this one doesn't have chicken in it, but I've been meaning to put this up. This is currently my husband's FAVORITE meal. It has been a hit with everyone we've shared it with. You have to try this.
Tomato and Spinach Pasta Toss
12 oz Italian Sausage
6 oz baby spinach leaves
2 1/2 c rotini pasta
2 T Parmesan cheese, grated
1 c mozzarella cheese, grated
14-20 oz diced tomatoes, Italian style
Brown sausage in large nonstick skillet. Drain grease, lower heat, then add tomatoes and spinach to the meat. Heat until spinach is wilted.
Cook pasta according to directions. Drain water.
Add meat mixture and pasta together. Stir, and add both cheeses just before serving. Toss just until mixed through.
Be prepared to be wowed. This stuff is so good. And it's really yummy as leftovers because the noodles absorb the sauce. Oh man, good!!
Tomato and Spinach Pasta Toss
12 oz Italian Sausage
6 oz baby spinach leaves
2 1/2 c rotini pasta
2 T Parmesan cheese, grated
1 c mozzarella cheese, grated
14-20 oz diced tomatoes, Italian style
Brown sausage in large nonstick skillet. Drain grease, lower heat, then add tomatoes and spinach to the meat. Heat until spinach is wilted.
Cook pasta according to directions. Drain water.
Add meat mixture and pasta together. Stir, and add both cheeses just before serving. Toss just until mixed through.
Be prepared to be wowed. This stuff is so good. And it's really yummy as leftovers because the noodles absorb the sauce. Oh man, good!!
10.23.2009
Taco Soup in Ones
Ingredients:
1-medium onion- chopped
1 lb ground beef
1-can beans (kidney or black or other dark bean)- rinsed and drained
1-can stewed tomatoes
1-can whole kernel corn
1-cup beef broth
1-bag taco seasoning
1-bag tortilla chips (we like the scoop kind)
In the pan you'll cook the whole soup in cook onion and beef together (this is how I make things faster and add some flavor to the meat).
Add beef broth and taco soup.
Add beans, stewed tomatoes, corn.
Cook till heated through (boiling-ish) and serve with tortilla chips.
Notes: I use beef granules, that way I can add just a smidge more than one tsp to give the soup a little added flavor.
All cans are your typical 14.5 oz size.
That's it.
It is a family favorite, my brother even likes it and he hates taco soup. It's because I use the beef broth instead of tomato paste *gag.*
1-medium onion- chopped
1 lb ground beef
1-can beans (kidney or black or other dark bean)- rinsed and drained
1-can stewed tomatoes
1-can whole kernel corn
1-cup beef broth
1-bag taco seasoning
1-bag tortilla chips (we like the scoop kind)
In the pan you'll cook the whole soup in cook onion and beef together (this is how I make things faster and add some flavor to the meat).
Add beef broth and taco soup.
Add beans, stewed tomatoes, corn.
Cook till heated through (boiling-ish) and serve with tortilla chips.
Notes: I use beef granules, that way I can add just a smidge more than one tsp to give the soup a little added flavor.
All cans are your typical 14.5 oz size.
That's it.
It is a family favorite, my brother even likes it and he hates taco soup. It's because I use the beef broth instead of tomato paste *gag.*
4.18.2009
Ham Tortilla Roll Ups
This is a great left over ham recipe. We like to have it with our leftover baked ham, or even deli sliced ham also. It is easy, we usually always have the stuff on hand, and the WHOLE family likes it!
Make a medium white sauce:
2 T. butter
2 T. flour
1/2 t. salt
1 c. milk
-melt butter over medium heat, add flour, salt, and a dash of pepper, mix well. Add milk all at once and stir constantly until the mixture thickens and bubbles. Once it has thickened, add a handful or two of cheese (we like swiss, but I use whatever I have on hand).
For the Filling:
Tortillas
Ham (cubed, shredded, sliced)
fresh diced tomatoes (we have used petite diced canned and it works too)
Cheese
Any other toppings you want, we occasionally add diced green chilis, but other veggies would be good too, maybe some bell peppers or olives?
-lay out tortillas, sprinkle with cheese down the middle, then top with ham and other toppings. Add a little spoonful of sauce, then roll up tightly and place in a 9x9 baking dish. Once the pan is full of tortillas (I think I usually do 6-8) pour the rest of the sauce over top and bake at 350 degrees for 30 minutes. I like to turn the broiler on for the last five minutes, it makes the tortillas a little crispy. Enjoy!
4.15.2009
Ham Fried Rice
We also have a ton of leftover ham, so this week we've already had this delicious and easy recipe for Ham Fried Rice (from the Food Network). It was a really light dinner that went great with a green salad.
Ingredients
2 large eggs, lightly beaten
3 1/2 to 4 tablespoons corn or peanut oil
3 1/2 cups cold cooked rice
2 to 3 ounces honey or sugar-cured ham (yielding 1/2 cup cubed ham)
1/2 cup fresh or frozen peas or baby lima beans
1 to 1 1/4 teaspoons coarse kosher salt
3 tablespoons green and white scallions
Peanuts
Directions
Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft and a bit runny -- not brown.
Heat the wok or a large skillet and add 2 tablespoon oil to coat. Add the rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot.
p.s. We're also using some of our ham for the yummy Princess Pasta that was posted earlier on this blog.
Ingredients
2 large eggs, lightly beaten
3 1/2 to 4 tablespoons corn or peanut oil
3 1/2 cups cold cooked rice
2 to 3 ounces honey or sugar-cured ham (yielding 1/2 cup cubed ham)
1/2 cup fresh or frozen peas or baby lima beans
1 to 1 1/4 teaspoons coarse kosher salt
3 tablespoons green and white scallions
Peanuts
Directions
Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft and a bit runny -- not brown.
Heat the wok or a large skillet and add 2 tablespoon oil to coat. Add the rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot.
p.s. We're also using some of our ham for the yummy Princess Pasta that was posted earlier on this blog.
Left Over Ham!?
Not really a ham person myself... but I use it occasionally in some pretty good recipes.
So here's two:
1) Chicken Cordon Bleu
Ham
Swiss Cheese slices
Chicken
Generally you would pound out the chicken and then roll the ham and Swiss into it (using toothpicks to hold it in place), but I find that tedious and I have no toothpicks, so I just cut the chicken lengthwise to thin it out and then stack it. Chicken, ham, Swiss, ham, chicken.
Place in oven safe dish and cook at 350-400 (covered) for about an hour... or until chicken is done all the way through.
(Sorry guys, that's how I do my recipes... I just wing it a lot of times)
2) One of my favorites! Potato Soup
3 medium red potatoes (I use russets a lot)
2 C water
1 small onion
3 TBS butter
3 TBS all purpose flour
Crushed red pepper
Ground black pepper
3 C milk
1/2 tsp sugar
1 C shredded cheddar
1 C cubed ham
Cut potatoes into 1 inch cubes (and ham if you need to). Cook potatoes in the water until tender. Drain, reserving 1 Cup of the potato liquid (water may be added if needed). Set aside both potatoes and liquid.
Melt butter in large saucepan (the one you'll use to make the soup) over medium heat. Add onion, cook, stirring frequently until onion is translucent and tender, but not brown. Add flour to saucepan, season with pepper's. Cook 3-4 minutes. Gradually add potatoes, reserved liquid, milk, and sugar to onions. Stir well.
Add cheese and ham.
Simmer over low heat 30 minutes, stirring frequently. Makes 12 servings.
Tricks and notes:
*I add more cheese and ham and you don't need salt if you've got good ham.
*If you turn the heat up during the simmer part and stir constantly it takes less time, but if you want to do other things go with the lower heat... you don't want to burn your milk.
*Serve with rolls, they are perfect with this.
*Missionaries love this meal.
*A little bit goes a LONG way (it is potatoes) and it still tastes great the next day.
So here's two:
1) Chicken Cordon Bleu
Ham
Swiss Cheese slices
Chicken
Generally you would pound out the chicken and then roll the ham and Swiss into it (using toothpicks to hold it in place), but I find that tedious and I have no toothpicks, so I just cut the chicken lengthwise to thin it out and then stack it. Chicken, ham, Swiss, ham, chicken.
Place in oven safe dish and cook at 350-400 (covered) for about an hour... or until chicken is done all the way through.
(Sorry guys, that's how I do my recipes... I just wing it a lot of times)
2) One of my favorites! Potato Soup
3 medium red potatoes (I use russets a lot)
2 C water
1 small onion
3 TBS butter
3 TBS all purpose flour
Crushed red pepper
Ground black pepper
3 C milk
1/2 tsp sugar
1 C shredded cheddar
1 C cubed ham
Cut potatoes into 1 inch cubes (and ham if you need to). Cook potatoes in the water until tender. Drain, reserving 1 Cup of the potato liquid (water may be added if needed). Set aside both potatoes and liquid.
Melt butter in large saucepan (the one you'll use to make the soup) over medium heat. Add onion, cook, stirring frequently until onion is translucent and tender, but not brown. Add flour to saucepan, season with pepper's. Cook 3-4 minutes. Gradually add potatoes, reserved liquid, milk, and sugar to onions. Stir well.
Add cheese and ham.
Simmer over low heat 30 minutes, stirring frequently. Makes 12 servings.
Tricks and notes:
*I add more cheese and ham and you don't need salt if you've got good ham.
*If you turn the heat up during the simmer part and stir constantly it takes less time, but if you want to do other things go with the lower heat... you don't want to burn your milk.
*Serve with rolls, they are perfect with this.
*Missionaries love this meal.
*A little bit goes a LONG way (it is potatoes) and it still tastes great the next day.
1.20.2009
Princess Pasta
I noticed the ingredient this week was parmesan and thought it's about time I posted something on here, so here we go. This is a really yummy dish that a friend mad and since it's simple to make I have loved it ever since. My husband and I enjoy it a lot and there are hardly leftovers. A good side dish for this is some steamed broccoli with lemon. On little side note is that I do not like mushrooms so I don't add them and sometimes I do not have minced onion or parsley on hand so I leave those out and it's still pretty good.
Ingredients:
2 T butter
1 T minced onion
4 oz. fresh mushrooms, sliced
1/8 t salt
4 oz. ham, cut in thin strips
1 T fresh parsley, minced
1 pound short pasta such as penne
½ pint whipping cream
1 c grated Parmesan cheese
Melt the butter in a skillet on medium heat. Add onion and sauté it until soft and white. Add mushrooms and salt. When mushrooms are done, stir in the ham and parsley. Remove the skillet from the stove. Cook the pasta and drain completely (do not rinse). Return the pasta
to its pot on medium high heat. Pour in the cream. Stir the pasta until the cream begins to bubble. Add 3/4 cup of the cheese. Blend well and remove the pot from the heat source. Stir in the ham mixture, holding some back for topping. Put the pasta in a serving dish, scraping cream from the sides of the pan. Sprinkle the pasta with remaining cheese and arrange the ham topping in the center. Garnish the pasta with parsley. Enjoy!
Ingredients:
2 T butter
1 T minced onion
4 oz. fresh mushrooms, sliced
1/8 t salt
4 oz. ham, cut in thin strips
1 T fresh parsley, minced
1 pound short pasta such as penne
½ pint whipping cream
1 c grated Parmesan cheese
Melt the butter in a skillet on medium heat. Add onion and sauté it until soft and white. Add mushrooms and salt. When mushrooms are done, stir in the ham and parsley. Remove the skillet from the stove. Cook the pasta and drain completely (do not rinse). Return the pasta
to its pot on medium high heat. Pour in the cream. Stir the pasta until the cream begins to bubble. Add 3/4 cup of the cheese. Blend well and remove the pot from the heat source. Stir in the ham mixture, holding some back for topping. Put the pasta in a serving dish, scraping cream from the sides of the pan. Sprinkle the pasta with remaining cheese and arrange the ham topping in the center. Garnish the pasta with parsley. Enjoy!
11.10.2008
Sloppy Toms
And, here's my oats recipe. This sounds like a really wierd way to use oats, and it is, but it is really yummy. Apparently the oats help to thicken the sauce, plus they are healthy! It is my favorite sloppy joe recipe, besides Manwich! :) I also love that the recipe calls for ground turkey which is much leaner. I've used hamburger if I don't have ground turkey, but you can get ground turkey at a really good price at Costco, and of course, I freeze it. I think I'm the freeze queen.
Anyways, here's the recipe, we really like to put swiss cheese on our buns and toast them (that sounds a bit scandalous) and it is YUM. This is a family fun recipe so, click here for the full recipe. Oh, one more thing, you can freeze this if you make double! :)
9.05.2008
EASY Burritos
This is the BEST 5 min meal you'll ever make! :) My sister got this recipe and passed it along to me! She doesn't like to cook and I'm always looking for fast and easy meals so this made us both happy! And you would NEVER know you're eating microwavable burritos! We even made it for our family reunion last week and everyone was asking for the recipe because it's so good. It was a little embarrassing to admit how easy it was though! :)
EASY Burritos:
Frozen burritos or chimichangas
2-3 cans El Pato Sauce (this is a "hot tomato sauce" usually in the isle with canned green chilies and salsa)
Grated Cheese
Use as many burritos as you want, we used the Jose Ole steak and cheese burritos and the bean and beef chimichangas, both were good, but anything works. Lay them out in a baking dish, pour the El Pato sauce over to cover them. This is spicy so leave it off for the kids portion! Then cover with grated cheese. Bake on 350 for about 20 min.
We took them out of the freezer and had them mostly defrosted before we put them in the oven. So it might take a little longer if you cook them frozen. Just cook until they are warmed through and the cheese is melted! Enjoy!!
EASY Burritos:
Frozen burritos or chimichangas
2-3 cans El Pato Sauce (this is a "hot tomato sauce" usually in the isle with canned green chilies and salsa)
Grated Cheese
Use as many burritos as you want, we used the Jose Ole steak and cheese burritos and the bean and beef chimichangas, both were good, but anything works. Lay them out in a baking dish, pour the El Pato sauce over to cover them. This is spicy so leave it off for the kids portion! Then cover with grated cheese. Bake on 350 for about 20 min.
We took them out of the freezer and had them mostly defrosted before we put them in the oven. So it might take a little longer if you cook them frozen. Just cook until they are warmed through and the cheese is melted! Enjoy!!
8.22.2008
Black Bean Tortilla Casserole
I know the "ingredient" is Oriental, but I just have to share this. It has been way too long since I last posted, sorry! I will try to be better.
Anyway, I just made this a couple nights ago for the first time, and let me tell you... if you like Mexican food, you're going to LOVE this!!! It's super easy, and it is SO yummy!
2 large onions, chopped
1-1/2 c chopped green peppers
1 can (14.5 oz) diced tomatoes, drained
3/4 c picante sauce (I wasn't sure if it was just a fancy way to ask for salsa, but that's what I used)
2 garlic cloves, minced
2 tsp ground cumin (I didn't have this so I used curry powder and it was fine)
2 cans (15 oz each) black beans, rinsed and drained
8 corn tortillas
2 c (8 oz) shredded Mexican cheese blend (reg. cheddar cheese would work fine as well)
Toppings:
1-1/2 c shredded lettuce
1 c chopped fresh tomatoes
1/2 c thinly sliced green onions
1/2 c sliced ripe olives
sour cream
1. in large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
2. Spread 1/3 of the mixture in a 13 x 9 baking dish coated with nonstick cooking spray. Layer with 4 tortillas and 2/3 cup cheese. Repeat layers; top with remaining bean mixture.
3. Cover and bake at 350 degrees for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.
Yield: 9 servings
This is just so yummy, and it's super healthy too, except for the cheese, I guess. But come on!
Just a note... My brother has celiac disease, which means he has to have a gluten free diet, otherwise he gets pretty sick. This meal works great because of the corn tortillas!! If any of you know of any other recipes (good ones... some of what he has to eat is not exactly tasty) let me know!! Thanks!
7.07.2008
BBQ Cups
I'm finally back! I was out of town for a while and then my internet went down but it's fixed now so I can finally catch up! So here's my BBQ sauce recipe! Sorry it's late!
BBQ Cups
1 lb hamburger
BBQ sauce
1 can refrigerator biscuits
3/4 cup grated cheese
Brown Beef, add BBQ sauce and set aside. Place refrigerator biscuits in ungreased muffin cups, pressing dough up sides to edge of cup. Spoon beef mixture into cups. Sprinkle cheese on top. Bake at 400 for 12 min.
BBQ Cups
1 lb hamburger
BBQ sauce
1 can refrigerator biscuits
3/4 cup grated cheese
Brown Beef, add BBQ sauce and set aside. Place refrigerator biscuits in ungreased muffin cups, pressing dough up sides to edge of cup. Spoon beef mixture into cups. Sprinkle cheese on top. Bake at 400 for 12 min.
6.21.2008
Hot Roast Beef Sandwich Loaf
This is one of my husbands favorites. And it's so easy! I got this recipe from a friend.
Hot Roast Beef Sandwich Loaf
1 loaf French bread
1 red pepper cut in thin strips
1/2 ld thinly sliced deli roast beef
Garlic powder
1/2 cup cheese (we usually use mozzarella)
Heat oven to 375. Slice bread in half and spread both sides with butter and sprinkle with garlic powder. Layer bottom loaf with peppers, roast beef, and cheese. Top with the top of loaf. Wrap tightly in tin foil. Bake for 15-20 min.
Hot Roast Beef Sandwich Loaf
1 loaf French bread
1 red pepper cut in thin strips
1/2 ld thinly sliced deli roast beef
Garlic powder
1/2 cup cheese (we usually use mozzarella)
Heat oven to 375. Slice bread in half and spread both sides with butter and sprinkle with garlic powder. Layer bottom loaf with peppers, roast beef, and cheese. Top with the top of loaf. Wrap tightly in tin foil. Bake for 15-20 min.
6.20.2008
Hamburgers
Okay so I have been trying to rattle my brain and figure out what my husband loves to eat and well, he enjoys hamburgers, I don't know that they are his favorite but he sure makes a good one.
Grill the meat, adding some crushed red pepper, salt and pepper along with liquid smoke, just a little of each, while meat is grilling.
Place meat on a bun with mayo, lettuce, tomato, onion, avacado spicey brown mustard, and ketchup.
YUM, YUM, YUM
Grill the meat, adding some crushed red pepper, salt and pepper along with liquid smoke, just a little of each, while meat is grilling.
Place meat on a bun with mayo, lettuce, tomato, onion, avacado spicey brown mustard, and ketchup.
YUM, YUM, YUM
4.26.2008
Roast and Salsa Chicken
I love my crock pot. For some reason it's so much easier to throw some things into the pot sometime in the morning or early afternoon (or nap time!!) and have it be ready by the time my husband comes home then it is to try and cook something the hour before he comes home. In that hour it seems like the kids are trying everything they can to make getting dinner cooked a nightmare! And I also love crock pot meals when we have the late church time because it's ready right when you get home.
Anyway... here are a couple easy things I make in my crock pot.
Roast:
Beef roast (I usually use Round or Chuck and for my family I get about 3lbs)
1 envelope dry Lipton onion soup mix
Potatoes- chopped into big chunks (I usually use about 3)
Onion- chopped into big chunks (I only use one)
About a cup of water or a whole can of Coke
Put roast in crock pot. Put potatoes and onions around/on top of the roast. Sprinkle soup mix on top of roast and then pour in water or coke. Cook on low for at least 6 hours (or high for at 3-4 hours). Cut up (or spoon out) and serve. Put the potatoes and onions in a bowl and have as a side dish.
When I do this in the morning I just use water and let it cook for 6-8 hours on low. But sometimes I'll do it the night before and use the coke and let it cook overnight and all day on low. The longer it cooks the more tender it will be and the coke makes it even more tender. And I've been told that the caffeine cooks out. So for tender roast- low for 6-8 hours. For super tender roast- overnight with the coke! Yum! It sounds weird, but I promise you can't taste the coke!
OK and this is the easiest thing I make!
Salsa Chicken:
Put as much chicken as you want into a crock pot. Pour a jar (or just enough to cover the chicken) of salsa over the chicken. Cook on high for about 4 hours or low for about 6 hours. Serve over rice! EASY!
Anyway... here are a couple easy things I make in my crock pot.
Roast:
Beef roast (I usually use Round or Chuck and for my family I get about 3lbs)
1 envelope dry Lipton onion soup mix
Potatoes- chopped into big chunks (I usually use about 3)
Onion- chopped into big chunks (I only use one)
About a cup of water or a whole can of Coke
Put roast in crock pot. Put potatoes and onions around/on top of the roast. Sprinkle soup mix on top of roast and then pour in water or coke. Cook on low for at least 6 hours (or high for at 3-4 hours). Cut up (or spoon out) and serve. Put the potatoes and onions in a bowl and have as a side dish.
When I do this in the morning I just use water and let it cook for 6-8 hours on low. But sometimes I'll do it the night before and use the coke and let it cook overnight and all day on low. The longer it cooks the more tender it will be and the coke makes it even more tender. And I've been told that the caffeine cooks out. So for tender roast- low for 6-8 hours. For super tender roast- overnight with the coke! Yum! It sounds weird, but I promise you can't taste the coke!
OK and this is the easiest thing I make!
Salsa Chicken:
Put as much chicken as you want into a crock pot. Pour a jar (or just enough to cover the chicken) of salsa over the chicken. Cook on high for about 4 hours or low for about 6 hours. Serve over rice! EASY!
4.25.2008
Chalupa
I remember this recipe from when I was little. It's fun for kids to dress up with toppings.
3 # pork loin roast
1 # raw pinto beans
2 cloves garlic, chopped
½ small onion, chopped
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp oregano
4-7 oz diced green chili
3 tsp salt
1. Soak beans in water overnight.
2. Place all ingredients in crock pot. Add enough water to cover beans and cook on low 6 hours, or till meat falls apart. Add water as needed.
3. Remove meat from pan, shred and discard any fat. Put meat back into pan and cook without a lid for 1 more hour.
4. Serve hot with tortilla chips, shredded cheese, olives, tomatoes, sour cream, etc.
Serves 8-10
3 # pork loin roast
1 # raw pinto beans
2 cloves garlic, chopped
½ small onion, chopped
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp oregano
4-7 oz diced green chili
3 tsp salt
1. Soak beans in water overnight.
2. Place all ingredients in crock pot. Add enough water to cover beans and cook on low 6 hours, or till meat falls apart. Add water as needed.
3. Remove meat from pan, shred and discard any fat. Put meat back into pan and cook without a lid for 1 more hour.
4. Serve hot with tortilla chips, shredded cheese, olives, tomatoes, sour cream, etc.
Serves 8-10
4.24.2008
I love crock pot meals!
I was excited to see that the "ingredient" of the week is crock pot meals. They are so great, and so easy! I have so many crock pot recipes that I love. I will put some of my favorites.
Shredded French Dip
3 lb boneless beef chuck roast
1 can French onion soup
1 can beef consomme
1 can beef broth (all cans 10 1/2 oz)
1 tsp beef bouillon granules
8-10 French or Italian rolls, split
shredded parmesan (or any kind of cheese you like)
1. Halve the roast and place it in slow cooker. Combine the soup, comsomme, broth and bouillon; pour over roast. Cover and cook on low 6-8 hours.
2. Remove meat and shred with 2 forks. Serve on rolls.
This is not only sooo good, but super easy. Also, Rob and I love cheese, so we split the rolls, put shredded cheese on them, and broiled them for about 45 seconds. (For those of you who are nervous about broil, just try it once, and keep an eye on it until the cheese is melted to your liking. Also, use the leftover juice in the crock pot for your dipping sauce. So good!
Cherry Delight
21-oz can cherry pie filling (I would 1 1/2 this)
1 pkg yellow cake mix
1/2 c butter, melted
1/3 c walnuts, optional
Place pie filling in greased slow cooker
2. Combine dry cake mix and butter (mixture will be crumbly). Sprinkle over filling. Sprinkle with walnuts.
3. Cover and cook on low 4 hours, or high for 2 hours.
4. Allow to cool, then serve with vanilla ice cream.
Desserts in the crock pot are delish!
Country Scalloped Potatoes and Ham
8 potatoes, thinly sliced
1 onion, chopped
1 lb fully-cooked ham, cubed
1 oz pkg dry country-style gravy mix
10 3/4 oz can cream mushroom soup
2 c water
2 c shredded cheddar cheese
1. Combine potatoes, onion, and ham in lightly greased slow cooker
2. Combine gravy mix, mushroom soup, and water. whisk until combined. Pour over potatoes.
3. Cover. Cook on low 7-9 hours or high 3-4 hours
4. Top with cheese during last 30 minutes of cooking.
Hope you like them! These are so easy and yummy!
Shredded French Dip
3 lb boneless beef chuck roast
1 can French onion soup
1 can beef consomme
1 can beef broth (all cans 10 1/2 oz)
1 tsp beef bouillon granules
8-10 French or Italian rolls, split
shredded parmesan (or any kind of cheese you like)
1. Halve the roast and place it in slow cooker. Combine the soup, comsomme, broth and bouillon; pour over roast. Cover and cook on low 6-8 hours.
2. Remove meat and shred with 2 forks. Serve on rolls.
This is not only sooo good, but super easy. Also, Rob and I love cheese, so we split the rolls, put shredded cheese on them, and broiled them for about 45 seconds. (For those of you who are nervous about broil, just try it once, and keep an eye on it until the cheese is melted to your liking. Also, use the leftover juice in the crock pot for your dipping sauce. So good!
Cherry Delight
21-oz can cherry pie filling (I would 1 1/2 this)
1 pkg yellow cake mix
1/2 c butter, melted
1/3 c walnuts, optional
Place pie filling in greased slow cooker
2. Combine dry cake mix and butter (mixture will be crumbly). Sprinkle over filling. Sprinkle with walnuts.
3. Cover and cook on low 4 hours, or high for 2 hours.
4. Allow to cool, then serve with vanilla ice cream.
Desserts in the crock pot are delish!
Country Scalloped Potatoes and Ham
8 potatoes, thinly sliced
1 onion, chopped
1 lb fully-cooked ham, cubed
1 oz pkg dry country-style gravy mix
10 3/4 oz can cream mushroom soup
2 c water
2 c shredded cheddar cheese
1. Combine potatoes, onion, and ham in lightly greased slow cooker
2. Combine gravy mix, mushroom soup, and water. whisk until combined. Pour over potatoes.
3. Cover. Cook on low 7-9 hours or high 3-4 hours
4. Top with cheese during last 30 minutes of cooking.
Hope you like them! These are so easy and yummy!
2.28.2008
BBQ Ribs
These are so good! This is not my recipe. I got it from a ward recipe exchange so some of you may already have it. But I retyped it to make more sense to me and added some measurements because the original didn't have any. So I hope it makes sense to you. The sauce is sooo good! You'll be licking your fingers after the ribs are gone! These instructions are for oven baked but you could easily throw these on a grill as well.
BBQ Ribs:
Rack of pork ribs
Seasoning salt
Garlic Powder
Pepper
Italian Dressing (about half a bottle)
Vinegar (just a couple splashes)
BBQ Sauce (about half a bottle)
Brown Sugar (I used about half a cup)
Lemon juice (1-2 tablespoons)
Prepare ribs- cut off fat, cut to fit pan, etc. Shake some seasoning salt, garlic powder and pepper over ribs. Place in pan and cover with Italian dressing. Cover and let marinate for at least 1/2 hour or overnight in fridge.
Let ribs warm up to room temp before placing in oven. Then cover and bake at 350 degrees for an hour. You can use a little vinegar mixed with water to sprinkle over ribs to make sure they stay moist (this is mostly for if you are grilling them).
While cooking mix some BBQ sauce with a little brown sugar and lemon juice. After an hour take ribs out of oven and cover with sauce. You can also cut them apart at this point. Then place back in the oven for about another 30 min or until fully cooked. You can also leave uncovered for last 10-20 min.
YUMMM Enjoy!
BBQ Ribs:
Rack of pork ribs
Seasoning salt
Garlic Powder
Pepper
Italian Dressing (about half a bottle)
Vinegar (just a couple splashes)
BBQ Sauce (about half a bottle)
Brown Sugar (I used about half a cup)
Lemon juice (1-2 tablespoons)
Prepare ribs- cut off fat, cut to fit pan, etc. Shake some seasoning salt, garlic powder and pepper over ribs. Place in pan and cover with Italian dressing. Cover and let marinate for at least 1/2 hour or overnight in fridge.
Let ribs warm up to room temp before placing in oven. Then cover and bake at 350 degrees for an hour. You can use a little vinegar mixed with water to sprinkle over ribs to make sure they stay moist (this is mostly for if you are grilling them).
While cooking mix some BBQ sauce with a little brown sugar and lemon juice. After an hour take ribs out of oven and cover with sauce. You can also cut them apart at this point. Then place back in the oven for about another 30 min or until fully cooked. You can also leave uncovered for last 10-20 min.
YUMMM Enjoy!
2.15.2008
Zuppa Toscana Soup
I know that this isn't a sweet, really, but I have to share this! I made this for Rob for dinner on Valentines, and he absolutely loved it! If you've ever been to Olive Garden and had their soup with sausage in it (Zuppa Toscana) then you have to try this recipe! It is SO good, and it's fairly easy to make! It took me about an hour or so. Anyway, this tastes just like it does at the restaurant.
2 (32 oz) chicken stock (it says you should NOT substitute for chicken broth. I found chicken stock at Target)
6 c water
3-4 med-lg russet potatoes, peeled and sliced (I also cut the slices into quarters)
3 pieces bacon (you won't use the bacon, you use the bacon grease)
1 lg white onion, sliced fine
1 lb sweet Italian sausage (I couldn't find sweet sausage so I got mild Italian and it was great)
3 garlic cloves, minced
2/3 c cream or half-and-half
1 bunch swiss chard or kale, cut into bite size pieces
1 tsp salt
1/4 tsp anise seed (I found this at Target as well, it was expensive though, $4.50 a container)
1 dash red pepper flakes (I just used ground)
black pepper to taste
Bring chicken stock and water to a light boil and add potatoes. Don't lower heat.
In a skillet cook bacon until somewhat done and remove (do not add bacon to soup)
Saute onions in bacon grease until carmelized (a light golden brown color)
Remove onions and put in boiling stock.
In the same skillet, add some olive oil and cook Italian sausage (casings removed)
Add the garlic with the sausage and cook until sausage is done and is the consistency of hamburger meat
Add mixture to the stock.
By this time check to see if the potatoes are done, squish them against the side to see.
If they are done, add the cream, kale, salt, anise, red pepper and black pepper
Serve with garlic bread or corn bread
Enjoy
I hope you like it! It really is so, so, so good!
2 (32 oz) chicken stock (it says you should NOT substitute for chicken broth. I found chicken stock at Target)
6 c water
3-4 med-lg russet potatoes, peeled and sliced (I also cut the slices into quarters)
3 pieces bacon (you won't use the bacon, you use the bacon grease)
1 lg white onion, sliced fine
1 lb sweet Italian sausage (I couldn't find sweet sausage so I got mild Italian and it was great)
3 garlic cloves, minced
2/3 c cream or half-and-half
1 bunch swiss chard or kale, cut into bite size pieces
1 tsp salt
1/4 tsp anise seed (I found this at Target as well, it was expensive though, $4.50 a container)
1 dash red pepper flakes (I just used ground)
black pepper to taste
Bring chicken stock and water to a light boil and add potatoes. Don't lower heat.
In a skillet cook bacon until somewhat done and remove (do not add bacon to soup)
Saute onions in bacon grease until carmelized (a light golden brown color)
Remove onions and put in boiling stock.
In the same skillet, add some olive oil and cook Italian sausage (casings removed)
Add the garlic with the sausage and cook until sausage is done and is the consistency of hamburger meat
Add mixture to the stock.
By this time check to see if the potatoes are done, squish them against the side to see.
If they are done, add the cream, kale, salt, anise, red pepper and black pepper
Serve with garlic bread or corn bread
Enjoy
I hope you like it! It really is so, so, so good!
Subscribe to:
Posts (Atom)
