So I forgot to include this pasta salad alongside with the Sloppy Joe posting of earlier today... So here is the salad that went with the sloppy joes... enjoy
Note* my husband likes shredded cheese in this salad, I don't like cheese really so this step is up to you....and I didn't put this in the salad... he added it to his :)
Pasta Salad with Bacon Ranch dressing
1/2 package pasta (I use orichette pasta, which means little ears in Italian, your italian lesson of today lol )
1 rib celery, diced
1/2 onion, diced
1/2 cup shredded carrot
1/4 cup real bacon bits
1/2 cup shredded cheddar cheese (optional)
Dressing:
1 cup ranch dressing (I homemake Hidden Valley Ranch with Buttermilk)
1/2 cup mayo
1 T. sugar
splash of rice wine vinegar
sprinkle of salt & pepper
Cook pasta in salted water until al dente (or firm to the tooth). Drain and rinse with cold water to stop the cooking process.
In large bowl mix dressing ingredients. Add vegetables and cooked pasta stir well. Let sit in fridge for a couple of hours to chill.
Saturday, January 29, 2011
Sloppy Joes
I was walking thru the grocery store the other day looking for some inspiration. Saw the hamburger buns and thought to myself why not make some sloppy joes.. Yummy hamburger creations with lots of bbq-y (is that a word??? lol) tomatoey sauce.... with some chopped onions and a little mustard (my husband likes cheese on his..) with macaroni salad and some baked beans and chips... It reminds me of summer.. which in this really cold, snowy, yuckky day I need reminding of..... enjoy
Sloppy Joes
1 lb. lean ground beef
1 onion, finely chopped
1/4 green pepper chopped
1 clove garlic
1 t. oil
Sauce
8oz tomato sauce
1/2 cup ketchup
1 T. worchester sauce
1/4 c. brown sugar
1 t. vinegar
1 t. mustard
1 T. orange marmelade
seasonings ( I used paprika, chili powder, red pepper flakes a little seasoned salt & pepper)
Hamburger buns
toppings (optional), chopped onion, mustard & cheese
In large skillet add oil to skillet. Add chopped onion & green pepper. Saute for around 4 minutes over medium heat, add ground beef turning up heat to medium high. When meat is almost done add garlic stirring until fragrant. If meet is greasy drain meat mixture. Add sauce ingredients stirring well bring to boil, then turn down heat to low and simmer for about 15 minutes stirring occasionally. Taste and adjust seasonings if necessary. Serve with buns.
Sloppy Joes
1 lb. lean ground beef
1 onion, finely chopped
1/4 green pepper chopped
1 clove garlic
1 t. oil
Sauce
8oz tomato sauce
1/2 cup ketchup
1 T. worchester sauce
1/4 c. brown sugar
1 t. vinegar
1 t. mustard
1 T. orange marmelade
seasonings ( I used paprika, chili powder, red pepper flakes a little seasoned salt & pepper)
Hamburger buns
toppings (optional), chopped onion, mustard & cheese
In large skillet add oil to skillet. Add chopped onion & green pepper. Saute for around 4 minutes over medium heat, add ground beef turning up heat to medium high. When meat is almost done add garlic stirring until fragrant. If meet is greasy drain meat mixture. Add sauce ingredients stirring well bring to boil, then turn down heat to low and simmer for about 15 minutes stirring occasionally. Taste and adjust seasonings if necessary. Serve with buns.
Thursday, January 27, 2011
Squash soup
For one of our holiday get togethers the menu was potluck featuring soup & sandwiches. There were many delicious soups to choose from and one of them was squash soup, which I absolutely love. I thought after the holidays are done I am going to make it my goal to try to make a new soup at least once a week using vegetables (trying to get more veggies into me and my family :) so searched all over online looking for soup recipes. I saw several squash soup recipes but none that I wanted to completely commit too, so I decided to make my own. This is my version and it turned out yummy and delicious.
Enjoy
Squash Soup
1 butternut squash
4 T. butter
1/2 cup (diced celery, carrots & onion) or you can use the frozen ones from the freezer section (Kroger carries it called mirepoix blend)
1 box (4 cups) Chicken Stock
1 cup water
8 oz. Cream cheese ( I use 1/3 reduced fat), bring to room temperature
1/2 tsp. Worchester sauce
salt & pepper to taste
seasonings of your choice ( I used just a sprinkling of seasoned salt, onion & garlic powder, sprinkle of paprika & a pinch of cayenne pepper)
Optional for serving, Bread or crackers of your choice
Rinse squash under running water removing any dirt and grit. With a sharp knife poke 3 holes into squash and place on a microwave safe plate, microwave about 13-15 minutes or until about halfway tender. Let cool completely. When cooled cut in half lengthwise and scoop out seeds. Peel and cut squash into chunks. In large stockpot melt butter and add celery, carrots & onion. Saute for about 5 minutes. Add squash chunks and salt & pepper to taste. Add water & chicken stock (This mixture should cover vegetables completely. Bring to a boil over medium high heat. Turn heat down to medium when boiling, and simmer for about 25 minutes or until veggies are tender. Add seasonings, cream cheese & Worchester sauce to veggies. With an immersion ( stick blender) blend soup until smooth & creamy. (Can also do this in batches in a blender or food processor, but the stick blender is much easier). Taste soup and adjust salt & pepper if needed. Enjoy
*note can use bouillon cubes or granualles and water instead of chicken stock. Be careful cause these things are salty so you probably can omit the salt completely if you use these methods).
Enjoy
Squash Soup
1 butternut squash
4 T. butter
1/2 cup (diced celery, carrots & onion) or you can use the frozen ones from the freezer section (Kroger carries it called mirepoix blend)
1 box (4 cups) Chicken Stock
1 cup water
8 oz. Cream cheese ( I use 1/3 reduced fat), bring to room temperature
1/2 tsp. Worchester sauce
salt & pepper to taste
seasonings of your choice ( I used just a sprinkling of seasoned salt, onion & garlic powder, sprinkle of paprika & a pinch of cayenne pepper)
Optional for serving, Bread or crackers of your choice
Rinse squash under running water removing any dirt and grit. With a sharp knife poke 3 holes into squash and place on a microwave safe plate, microwave about 13-15 minutes or until about halfway tender. Let cool completely. When cooled cut in half lengthwise and scoop out seeds. Peel and cut squash into chunks. In large stockpot melt butter and add celery, carrots & onion. Saute for about 5 minutes. Add squash chunks and salt & pepper to taste. Add water & chicken stock (This mixture should cover vegetables completely. Bring to a boil over medium high heat. Turn heat down to medium when boiling, and simmer for about 25 minutes or until veggies are tender. Add seasonings, cream cheese & Worchester sauce to veggies. With an immersion ( stick blender) blend soup until smooth & creamy. (Can also do this in batches in a blender or food processor, but the stick blender is much easier). Taste soup and adjust salt & pepper if needed. Enjoy
*note can use bouillon cubes or granualles and water instead of chicken stock. Be careful cause these things are salty so you probably can omit the salt completely if you use these methods).
Tuesday, January 25, 2011
Mexican galoush & Black Bean & Corn Salsa
This recipe is the result of an attempt to try something new and it didn't turn out exactly as planned so I re-invented it. I was attempting to make some Mexican minstrone soup, but added way too much pasta to the dish, and it sucked up all of the broth that was in the soup when it was cooking, birthing "galoush". My husband says after I told him I ran out of broth, it looks like galoush... my "lightbulb" moment.. ok now we are having Mexican galoush... LOL Sometimes the best things come out of "mistakes" in the kitchen... I would love to hear of your "mistakes"... maybe I can find some new recipes ...
This is pretty quick cooking and you can use whatever veggies you have on hand.. frozen, canned whatever.. use what you have.. the same with the pasta, use whatever shape you have in the cupboard...
The Black Bean & Corn Salsa is good with just tortilla chips, or to put in recipes or to heat up and eat inside tortillas (see my previous blog for my tortilla recipe). I sometimes heat it up put it in a tortilla and sprinkle with cheese and microwave until the cheese is melted...yummm
Enjoy....
Mexican Galoush
1/2 lb ground beef
1/2 onion, diced small
1 can diced tomatoes
6 cups water
2-3 tsp. chicken bouillon granuales, or 2-3 chicken bouillon cubes
2 T. brown sugar
2T. red wine (optional)
1 T. Worchester sauce
1 can tomato sauce
1 1/2 cups black bean salsa mix (recipe follows or you can use store bought, use whatever or just use salsa)
1/2 box pasta, ( I used digitallini)
seasonings of your choice ( I used chili powder, paprika, garlic & onion powder, cumin, seasoned salt & pepper, red pepper flakes, celery seed)
1 cup frozen mixed veggies
Toppings of your choice ( I used sour cream, shredded cheddar cheese & crushed tortilla chips/Doritos/Fritos (use your choice of chips whatever is your favorite) the crunch is nice and adds flavor
In large pot place onion & ground beef cooking until crumbled and browned and no longer pink. Deglaze pan with red wine Add rest of the ingredients (EXCEPT PASTA). Bring to rolling boil, add pasta stirring occasionally until all of the liquid is absorbed and pasta is tender. Serve with sour cream, and crushed chips of your choice and cheese.
Black Bean & Corn Salsa
1 can black beans, rinsed & drained
1 can corn, rinsed & drained
1 small bunch of green onions thinly sliced
1 clove garlic minced
1/2 lime (or lemon) juiced
1 cup salsa
seasonings of your choice ( I seasoned salt, pepper, red pepper flakes, cumin, chili powder & paprika)
1 T. worchester sauce
1 T. brown sugar
Tortilla Chips
drizzle of olive oil
Mix all ingredients mixing well. Serve with tortilla chips.
This is pretty quick cooking and you can use whatever veggies you have on hand.. frozen, canned whatever.. use what you have.. the same with the pasta, use whatever shape you have in the cupboard...
The Black Bean & Corn Salsa is good with just tortilla chips, or to put in recipes or to heat up and eat inside tortillas (see my previous blog for my tortilla recipe). I sometimes heat it up put it in a tortilla and sprinkle with cheese and microwave until the cheese is melted...yummm
Enjoy....
Mexican Galoush
1/2 lb ground beef
1/2 onion, diced small
1 can diced tomatoes
6 cups water
2-3 tsp. chicken bouillon granuales, or 2-3 chicken bouillon cubes
2 T. brown sugar
2T. red wine (optional)
1 T. Worchester sauce
1 can tomato sauce
1 1/2 cups black bean salsa mix (recipe follows or you can use store bought, use whatever or just use salsa)
1/2 box pasta, ( I used digitallini)
seasonings of your choice ( I used chili powder, paprika, garlic & onion powder, cumin, seasoned salt & pepper, red pepper flakes, celery seed)
1 cup frozen mixed veggies
Toppings of your choice ( I used sour cream, shredded cheddar cheese & crushed tortilla chips/Doritos/Fritos (use your choice of chips whatever is your favorite) the crunch is nice and adds flavor
In large pot place onion & ground beef cooking until crumbled and browned and no longer pink. Deglaze pan with red wine Add rest of the ingredients (EXCEPT PASTA). Bring to rolling boil, add pasta stirring occasionally until all of the liquid is absorbed and pasta is tender. Serve with sour cream, and crushed chips of your choice and cheese.
Black Bean & Corn Salsa
1 can black beans, rinsed & drained
1 can corn, rinsed & drained
1 small bunch of green onions thinly sliced
1 clove garlic minced
1/2 lime (or lemon) juiced
1 cup salsa
seasonings of your choice ( I seasoned salt, pepper, red pepper flakes, cumin, chili powder & paprika)
1 T. worchester sauce
1 T. brown sugar
Tortilla Chips
drizzle of olive oil
Mix all ingredients mixing well. Serve with tortilla chips.
Saturday, January 22, 2011
Pizza Dip & Chili Cheese Dip
Going over to my father in laws for our Christmas... yes I know it's January but everyone has had so much going on that we all couldn't get together until this weekend. Hopefully this year we will be able to get together sooner...
Wanted to make something warm and yummy (since it is about 0 degrees outside today)...These dips are always popular and super easy to make....... you usually never have any left.... try this one today... it is so yummy. I serve this with toasted french bread slices, but you can serve this with plain french bread slices not toasted, crackers, crunchy breadsticks... use whatever YOU like.... enjoy
Chili Cheese Dip is super easy as well and so yummy.. This is so popular as well... enjoy
Pizza Dip
8 oz. cream cheese ( I use light)
1 cup pizza sauce
2 cups shredded cheese, ( I use 1 3/4 c. mozzerella & 1/4 cup cheddar)
1/2 package of pepperoni (or enough to cover the top)
1/2 tsp. each onion & garlic powder
1/4 tsp. Italian seasoning
Dippers of your choice:
French Bread sliced (I drizzle it with olive oil & sprinkle it with garlic powder and toast it in the oven until golden)
Crackers
Crunchy breadsticks
In oven/microwave safe dish ( I use a 9 inch round pan) spread cream cheese evenly over bottom of pan. Sprinkle with the onion & garlic powder & Italian seasonings. Spoon pizza sauce evenly over the top of cream cheese. Sprinkle cheese evenly over top and top with pepperoni all over the top of the cheese. Bake (at 350) or microwave until all the cheese is melted and the sides are bubbly. Usually about 15 minutes ( check center of dip to make sure it is hot) Serve with dippers of your choice.
Chili Cheese Dip
8 oz. cream cheese ( I use light)
2 cups leftover chili ( or in a pinch can use 1 can Hormel chili w/ Beans)
2 cups shredded cheese ( I use 1 3/4 cups cheddar & 1/4 cup mozzerella)
Tortilla or Frito chips for dipping
(sour cream & hot sauce optional)
In oven/microwave safe dish (I use a 9 inch round dish) spread cream cheese evenly over dish. Spread Chili over cream cheese. Sprinkle cheese over the top. Bake (at 350) for about 15 minutes or until dish is bubbly and cheese is melted (check center to make sure it is hot). Serve with Tortilla or Fritos to serve. I set out a bowl of sour cream & hot sauce for guests to add to their individual plates.. it is optional though... enjoy
Wanted to make something warm and yummy (since it is about 0 degrees outside today)...These dips are always popular and super easy to make....... you usually never have any left.... try this one today... it is so yummy. I serve this with toasted french bread slices, but you can serve this with plain french bread slices not toasted, crackers, crunchy breadsticks... use whatever YOU like.... enjoy
Chili Cheese Dip is super easy as well and so yummy.. This is so popular as well... enjoy
Pizza Dip
8 oz. cream cheese ( I use light)
1 cup pizza sauce
2 cups shredded cheese, ( I use 1 3/4 c. mozzerella & 1/4 cup cheddar)
1/2 package of pepperoni (or enough to cover the top)
1/2 tsp. each onion & garlic powder
1/4 tsp. Italian seasoning
Dippers of your choice:
French Bread sliced (I drizzle it with olive oil & sprinkle it with garlic powder and toast it in the oven until golden)
Crackers
Crunchy breadsticks
In oven/microwave safe dish ( I use a 9 inch round pan) spread cream cheese evenly over bottom of pan. Sprinkle with the onion & garlic powder & Italian seasonings. Spoon pizza sauce evenly over the top of cream cheese. Sprinkle cheese evenly over top and top with pepperoni all over the top of the cheese. Bake (at 350) or microwave until all the cheese is melted and the sides are bubbly. Usually about 15 minutes ( check center of dip to make sure it is hot) Serve with dippers of your choice.
Chili Cheese Dip
8 oz. cream cheese ( I use light)
2 cups leftover chili ( or in a pinch can use 1 can Hormel chili w/ Beans)
2 cups shredded cheese ( I use 1 3/4 cups cheddar & 1/4 cup mozzerella)
Tortilla or Frito chips for dipping
(sour cream & hot sauce optional)
In oven/microwave safe dish (I use a 9 inch round dish) spread cream cheese evenly over dish. Spread Chili over cream cheese. Sprinkle cheese over the top. Bake (at 350) for about 15 minutes or until dish is bubbly and cheese is melted (check center to make sure it is hot). Serve with Tortilla or Fritos to serve. I set out a bowl of sour cream & hot sauce for guests to add to their individual plates.. it is optional though... enjoy
Friday, January 21, 2011
Steak sandwiches & No Bake Cookies
I am getting tired of the same old stuff to eat. Needed a change. I decided to go online and look for some new ideas, going to be trying a couple of new recipes this week (Asian Sesame noodles w/ chicken, and Cheese souffle (yikes a little nervous about this one...). Also decided to get some inspiration at the grocery store. They had some yummy steak on sale this week and it hit me... Why not make some steak sandwiches with sauteed green peppers, onions & topped with butter sauteed mushrooms.... yummy... I love these they are so good....
In my online journies saw some no bake cookie variaties... I love my recipe so I decided to post my recipe.... People always compliment me on these cookies and they couldn't be any easier. In about a total of about 5 minutes from start to finish you couldn't ask for any easier thing to make... yummmm
(Serves 2-3)
Steak Sandwiches
1 1lb steak ( I used sirloin)
1 onion, thinly sliced
1 green pepper, thinly sliced
2-3 Tbls. butter
1 T. oil
1 small package of sliced mushrooms ( I used baby bella)
Hoagie/Sub buns sliced almost in half to hold fillings
cheese optional
seasonings for crusting the steak ( I used seasoned salt, pepper, montreal steak seasoning,paprika, onion & garlic powder)
Sandwich sauce (to serve with the sandwich)
1/3 cup mayo
2 Tbls ketchup
1 tsp mustard
couple splashes hot sauce
splash of worchester sauce
Mix ingredients together and serve on the side with the sandwich.
Preheat oven to 400 degrees. In small bowl mix seasonings. In large oven safe frying pan place oil heating pan. Sprinkle both sides of steak with seasoning mix patting into steak. Place steak in frying pan and saute until golden brown on both sides. While steak is browning on both sides, place a little oil into another frying pan, add sliced onions & peppers. Add salt & pepper. If steak is browned on both sides (should only take 2-3 minutes per side) place steak in oven for about 7 minutes. In another small frying pan place butter melting, add mushrooms. Stir onions & peppers and mushrooms cooking until they are done. When mushrooms are done salt & pepper them. Take steak out of oven and it should be pink in the middle. Place aluminum foil over steak and let rest for 5 minutes.
Turn broiler on. Place buns on baking sheet and broil until light brown. (should only take about 1-2) minutes WATCHING CAREFULLY so they don't burn. On cutting board place steak. Slice very thinly across the grain. On buns place steak, topping with green peppers and mushrooms. Add cheese if desired and replace under broiler to melt cheese if desired. Serve with steak sauce on side....
No bake cookies
1 stick butter
2 cups sugar
1/2 cup milk
2 Tbls cocoa
1 hershey bar broken into pieces
1/2 cup peanut butter
3 cups oatmeal
1 tsp vanilla
In saucepan place butter, sugar, milk, cocoa & hershey bar (I keep mine in the freezer and break them inside their package on the counter before adding them, easier than chopping them up). Bring mixture to rolling boil, boil for 1-2 minutes. Add peanut butter and vanilla, melting peanut butter. TURN OFF heat. Add oatmeal and drop onto waxed paper lined counter by spoonfuls. Let set about an hour and enjoy.
In my online journies saw some no bake cookie variaties... I love my recipe so I decided to post my recipe.... People always compliment me on these cookies and they couldn't be any easier. In about a total of about 5 minutes from start to finish you couldn't ask for any easier thing to make... yummmm
(Serves 2-3)
Steak Sandwiches
1 1lb steak ( I used sirloin)
1 onion, thinly sliced
1 green pepper, thinly sliced
2-3 Tbls. butter
1 T. oil
1 small package of sliced mushrooms ( I used baby bella)
Hoagie/Sub buns sliced almost in half to hold fillings
cheese optional
seasonings for crusting the steak ( I used seasoned salt, pepper, montreal steak seasoning,paprika, onion & garlic powder)
Sandwich sauce (to serve with the sandwich)
1/3 cup mayo
2 Tbls ketchup
1 tsp mustard
couple splashes hot sauce
splash of worchester sauce
Mix ingredients together and serve on the side with the sandwich.
Preheat oven to 400 degrees. In small bowl mix seasonings. In large oven safe frying pan place oil heating pan. Sprinkle both sides of steak with seasoning mix patting into steak. Place steak in frying pan and saute until golden brown on both sides. While steak is browning on both sides, place a little oil into another frying pan, add sliced onions & peppers. Add salt & pepper. If steak is browned on both sides (should only take 2-3 minutes per side) place steak in oven for about 7 minutes. In another small frying pan place butter melting, add mushrooms. Stir onions & peppers and mushrooms cooking until they are done. When mushrooms are done salt & pepper them. Take steak out of oven and it should be pink in the middle. Place aluminum foil over steak and let rest for 5 minutes.
Turn broiler on. Place buns on baking sheet and broil until light brown. (should only take about 1-2) minutes WATCHING CAREFULLY so they don't burn. On cutting board place steak. Slice very thinly across the grain. On buns place steak, topping with green peppers and mushrooms. Add cheese if desired and replace under broiler to melt cheese if desired. Serve with steak sauce on side....
No bake cookies
1 stick butter
2 cups sugar
1/2 cup milk
2 Tbls cocoa
1 hershey bar broken into pieces
1/2 cup peanut butter
3 cups oatmeal
1 tsp vanilla
In saucepan place butter, sugar, milk, cocoa & hershey bar (I keep mine in the freezer and break them inside their package on the counter before adding them, easier than chopping them up). Bring mixture to rolling boil, boil for 1-2 minutes. Add peanut butter and vanilla, melting peanut butter. TURN OFF heat. Add oatmeal and drop onto waxed paper lined counter by spoonfuls. Let set about an hour and enjoy.
Tuesday, January 18, 2011
Chili Dogs
I have lots of leftovers in the fridge. Sometimes wondering what on earth am I going to do with them?? I usually love leftovers lots of things are better the next day with chili being one of them. See my earlier blog on my chili recipe... I love it... but didn't have enough for the family to have for a meal. I didn't want to throw the remaining out but was racking my brain on finding a use for it.... then it hit me chili dogs.... which I hadn't had in absolute ages... I told my husband what I was thinking and he was like sounds good. Well made them, my husband and son went nuts over them and so did I ..... so much so that I had them 3 days in a row.... crazy good.... enjoy
This makes 8 chili dogs
Chili Dogs
2 cups leftover chili
8 hot dogs
1 Tbls. butter
1 package of hot dog buns
1/2 onion, finely chopped
shredded mild cheddar cheese
condiments of your choice (I used mustard)
In pan heat leftover chili. In frying pan place butter melting over medium heat, adding hotdogs. Cook hotdogs until golden brown and stir chili heating thru. In microwave warm buns for 30 seconds. To assemble : Place hotdogs in buns, spoon chili over top, sprinkle with cheese then onions. Top with mustard. Enjoy....
This makes 8 chili dogs
Chili Dogs
2 cups leftover chili
8 hot dogs
1 Tbls. butter
1 package of hot dog buns
1/2 onion, finely chopped
shredded mild cheddar cheese
condiments of your choice (I used mustard)
In pan heat leftover chili. In frying pan place butter melting over medium heat, adding hotdogs. Cook hotdogs until golden brown and stir chili heating thru. In microwave warm buns for 30 seconds. To assemble : Place hotdogs in buns, spoon chili over top, sprinkle with cheese then onions. Top with mustard. Enjoy....
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