Tuesday, October 30, 2012

Fiesta Dip

I haven't posted a Sunday night football dip in sometime because of things being crazy.  I did make one this Sunday and it was based off something that my mom used to make when I was little and I made it with a little twist.  It was delicious and was a big hit with everyone.

Ingredients
  • 1 cup of frozen corn (thawed out)
  • 1.5 cups of mild salsa (or the salsa of your spiciness)
  • 1 cup of sour cream
  • 1 cup of shredded Mexican cheese
Directions
  1.  Preheat oven to 375 degrees.
  2.  Mix all of your ingredients together and transfer into a pie dish or circle casserole dish
  3. Top with mexican cheese and bake for 20 minutes or until cheese is melted.
  4. Let sit for 5 minutes and enjoy!
Final Product

Sunday, October 28, 2012

Cowboy Meatloaf

As you guys can probably see I love meat loaf... as do the others who usually eat with me.  We are due to be getting hit my the hurricane in a couple hours and had a lot of food we wanted to use.  I had extra potatoes, cheese and ground beef and decided why no make cowboy meatloaf.  I actually heard of the recipe from the back of an ore ida back and knew I had to try it.

Ingredients

  • 1 pound of ground beef
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of barbeque sauce
  • 3/4 cup of italian bread crumbs
  • 1 egg
  • 1 tablespoon of onion powder
  • 1 teaspoon of cajun pepper
  • 2 cups of mashed potatoes (or you can use one box of instant mashed potatoes
  • 1 cup of shredded italian cheese
Directions
  1. Preheat oven to 325 degrees
  2.  In a bowl add your ground beef, worcestershire sauce, barbeque sauce, bread crumbs, egg, onion powder and cajun pepper.  Mix well.
  3. In an 8x8 pan place your meat and spread out on bottom of pan.
  4. Bake for 15-20 minutes or until cooked through.  Remove from oven and place your oven on broil.
  5. While your oven is heating place your mashed potatoes on top of meat.
  6. Top potatoes with your cheese.
  7. Place in broiler for 3-5 minutes or until cheese is golden brown.
Final picture before cut




















Final picture after cut



Tuesday, October 23, 2012

Vegetable Chowder

There is nothing better on a rainy cold day then a nice hot bowl of soup.  I really am not a big fan of soups made of broth... I am much more a chowder person.  I saw a recipe going around for vegetable chowder and had to try it.

Ingredients

  • 1 cup of chopped carrots
  • 1/2 cup of chopped onions
  • 2 sticks of celery chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons of butter
  • 4 cups of chicken broth
  • 2 large russet potatoes diced
  • 3 tablespoons of whole wheat flour (if using regular flour I would start with one tablespoon)
  •  1/2 cup of water
  • 2/3 cup of milk
  • 2 cups of broccoli cut into small pieces
  • 2 cups of shredded sharp  cheddar cheese
Directions

  1. In a large pot over medium high heat melt your butter.
  2. Once butter is melted add carrots, onions and celery.  Saute for about 3 minutes until vegetables are tender.
  3. Add your garlic and cook for another 2 minutes.
  4. Add your chicken broth and potatoes and bring to a boil.
  5. Once boiling cook until your potatoes are tender (about 10 minutes)
  6. Once potatoes are cooked in a separate bowl mix your flour and water and add to your pot.
  7. Simmer on medium low heat for about 10 minutes.
  8. Add your broccoli and mile and let simmer for another 5 minutes (or until broccoli is tender)
  9. Add your cheese and stir till cheese is combined.
  10. Enjoy!
Final Product


Thursday, October 18, 2012

Pizza Bread

I am really looking for some really easy meals for those nights that I work both jobs.  I decided that I would try a homemade pizza bread.  It was absolutely delicious and it took 15 minutes to prep AND cook.  This was also very cheap and you could do a lot of different things with it.

Ingredients

  • 1 large loaf of frozen garlic bread
  • 1 package of pepperoni 
  • 1cup of mozzarella cheese
  • 1 tablespoon of italian seasoning
  • Pizza sauce for dipping
Directions

  1.  Preheat oven to 400 degrees
  2. Slice your garlic bread in pieces
  3. On each piece place 2 slice of pepperoni
  4. On top of pepperoni sprinkle your cheese.
  5. On top of cheese sprinkle Italian seasoning
  6. Bake for 10 minutes or until golden brown
  7. Serve with pizza sauce
Final Product

Tuesday, October 16, 2012

Vegetarian Stuffed Cabbage

I know it has been a little since I posted but I recently started a full time job so I am getting used to working all the time and having time to cook.  This weekend I went home which means I got to cook with my mom.  My mom and me have very similar tastes and it is great to come home and cook.  My mom found this recipe for stuffed cabbage and it was vegetarian.  Growing up we always had stuffed cabbage so we were really excited to try this recipe.  I have to say that I like this BETTER than the traditional meat filled cabbage.

Ingredients

  • 1 carton of button mushrooms chopped finely
  • 1 cup diced zucchini copped finely
  • 3/4 cup finely chopped green pepper
  • 3/4 cup finely chopped red pepper 
  • 1 cup vegetable broth
  • 1/2 cup Bulgar
  • 1 teaspoon basil
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1 large cabbage
  • 6 tablespoons of Parmesan cheese
  • 2 teaspoons of lemon juice
  • 1 can tomato sauce
Directions

  1. Preheat oven to 400 degrees.
  2. Cook cabbage in a large pot filled with boiling water.  Continue to cook the cabbage till leaves begin to fall off.  Remove 8 leaves and set aside.
  3. In a large pan combine your first 10 ingredients and bring to a boil.  Once boiling let simmer for 5 minutes and set aside to let cool.
  4. Cut the thick vein in the cabbage in a v shape and set aside.
  5. Stir 4 tablespoons of Parmesan cheese and your lemon juice into your vegetable mixture.
  6. Place half of your tomato sauce on the bottom of baking dish.
  7. Place a heaping amount of mixture in the middle of the cabbage.
  8. Fold sides of cabbage over and roll cabbage to filling is enclosed and place in casserole dish.
  9. Place the rest of your sauce on top of the rolled cabbage (we added more sauce to the top of the cabbage)
  10. Bake for 15 minutes and sprinkle with the remaining Parmesan cheese.
Final Product

Saturday, October 6, 2012

Pizza Mushrooms

It's finally fall and I am so happy for all the fun fall things to come.  This weekend my whole family came up and we did this awesome cornmaze and then I decided to make dinner.  My mom does not like meat and my brothers are really picky.  I decided to make buffalo chicken pasta (from my earlier posts) and make stuffed mushrooms.  It had all the ingredients of pizza but without the bread and oh my were they delicious.

Ingredients

  • 6 plum tomatoes diced
  • 8 cloves of garlic minced
  • 1/2 cup of chopped onions
  • 2 tablespoons of basil
  • 12 mini Portabella mushrooms with stems cut off.
  • 1 cups shredded asaigo cheese 
Directions

  1. Pre-heat to 400 degrees
  2. In a large pan saute your garlic, onions and tomatoes for about 5-7 minutes
  3. Add your basil and stir and cook for about 3-5 more minutes
  4. While cooking cut your stems off and place in a sprayed casserole dish
  5. Fill each mushroom with the tomato mixture (you may have some leftover)
  6. Top the mushrooms with your asaigo cheese 
  7. Bake for 12 minutes.
Final Product


Thursday, October 4, 2012

Cajun jambalaya pasta

Ruby Tuesday's is one of my favorite restaurants for cheap, delicious meals (and of course their salad bar.)  My boyfriend absolutely loves their Cajun jambalaya pasta.  I really like jambalaya and knew I had to try and make it.  I found no recipes for the one for Ruby Tuesdays, I tried a little of my own thing and it turned out really good.  It was a little spicier then the one for Ruby Tuesdays but delicious all the same!

Ingredients

  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 pound shrimp peeled
  • 1 pound hot italian sausage
  • 12 oz. fettuccine pasta
  • 2 tablespoons of oil
  • 1 15 oz can of diced tomatoes
  • 1 frozen bag of mixed peppers
  • 2 tablespoons of onion powder
  • 1.5 cups of chicken stock
  • 1 tablespoon cornstarch 
  • 2 tablespoons of white wine
Directions

  1. In a bowl combine black pepper, cayenne pepper, paprika and garlic powder
  2. Boil your water, and add pasta when boiling.
  3. Heat your oil over medium high heat
  4. Cut your sausage into bite size pieces, sprinkle with 1/3 of seasoning and add to oil.
  5. Cook for about 5 minutes and add your shrimp and 1/3 of seaosing
  6. Cook for another 5 minutes and remove meat from pan
  7. In same pan add your peppers and tomatoes cook for about 10 minutes or until vegetables are brown
  8. Add your meat to the peppers and add your chicken stock, wine and cornstarch.
  9. Continue to mix until slightly thick (you may need to add more cornstarch)
  10. Add your pasta, mix well, and serve!
 Final Product

Tuesday, October 2, 2012

Easy Peasy Chicken

Who doesn't love a quick, easy and delicious dinner.  Let me tell you they are my favorite!  I made this recipe tonight and it was the easiest thing EVER!  It came out nice and crunchy and the taste was AWESOME!  I made this with potatoes that I will be posting tomorrow!

Ingredients

  • 1 pound of boneless skinless chicken breasts (I pounded mine and split into four pieces)
  • 1/2 cup of sour cream
  • 1 cup of shredded asiago shredded cheese
  • 1 cup of italian bread crumbs
  • Cooking spray
Directions

  1. Preheat oven to 350 degrees
  2. In a large bowl or freezer bag add you sour cream and chicken mix well until the chicken is fully coated
  3. Spray a casserole dish with cooking spray and place the chicken
  4. Top the chicken with your shredded cheese
  5. Top with breadcrumbs
  6. Bake for 20-30 minutes or until the breadcrumbs are crispy (cut the chicken in half to make sure)
  7. Serve =)
Final Product




Monday, October 1, 2012

Meatloaf Muffins

I love meatloaf it is probably one of my favorite meals and it is great because there is so many different ways to make it.  I saw something on the food network for meatloaf  in muffin tins and I knew I had to try them.  I really liked this way because it was a lot faster to cook but still had the great meat loaf taste.

Ingredients

  • 1 Pound ground beef
  • 1 tablespoon of onion powder
  • 1/2 cup chopped green pepper
  • 1 tablespoon celery salt
  • 1 egg beaten
  • 1 cup bread cups
  • 2 cups McCormick Montreal Steak seasoning
  • 1 Tablespoon Worcestershire sauce
  • 1/2 cup of salsa
  • 2 cups of barbeque sauce
Directions

  1.  Preheat oven to 450 degrees
  2. In a large mixing bowl add your ground beef, onion powder, green peppers, celery salt, egg, bread crumbs and steak seasoning.  Mix well until everything is combined.
  3. In another bowl combine your Worcestershire sauce, salsa and barbeque sauce.
  4. Add half of the mixture to your meat and mix well.
  5. Grease 12 Muffin tins will with cooking spray.
  6. With an ice cream scooper scoop meat into muffin tins.
  7. Top the meat with the rest of your sauce
  8. Bake for 25-30 minutes (cut one muffin in the middle to make sure they are done)
Final Product

Google+ Followers