April 25th, 2006
This is just a classic that is so good on days you don't want to cook a big meal. It's also good to make ahead and freeze.
1 can (10 3/4 oz) Cream of Mushroom Soup
1/2 c milk
2 T chopped pimiento (optional)
1 c cooked frozen veggies
2 cans (6 oz each) tuna, drained and flaked
2 c egg noodles, cooked
2 T dry bread crumbs (I like panko bread crumbs)
1/4 c shredded cheddar cheese
1 T butter, melted
1. In 1 1/2-quart casserole mix soup, milk, pimiento, peas, tuna, and noodles. Bake at 400 degrees for 20 minutes or until hot.
2. Stir. Mix bread crumbs with melted butter and cheddar and sprinkle over noodle mixture. Bake 5 minutes more.
One of my absolute favorite foods to make when I am short on time and want something that tastes good. Serve over rice.
1 lb pork stir fry meat
2 cans (8 ounces each) pineapple tidbit
1/3 c ketchup
1/3 c water
2 T Soy Sauce
2 T Rice Wine Vinegar
2 T Brown Sugar
2 T Cornstarch
3/4 t salt
1/4 t pepper
1/4 t ground ginger
2 T vegetable oil
1 medium onion, chopped
1 green pepper, cut into thin strips
Drain pineapple, reserving juice, into a small bowl. Set pineapple aside. To juice add ketchup, water, soy sauce, vinegar, brown sugar, cornstarch, salt, pepper,and ground ginger; stir until smooth.
Heat oil in a large skillet or wok on high. Stir fry pork and onions for 5-7 minutes or until pork is no longer pink. Stir pineapple juice mixture and add to skillet. Cook and stir until thickened and bubbly. Add pineapple and green pepper. Reduce heat; cover and cook for 5 minutes. Serve immediately over rice.
This is SUCH an easy recipe and it really comes out great.
5 lb beef roast of your choice
1 packet Lipton's Onion Soup Mix
1 can Cream of Mushroom Soup
1 T Worchestire Suace
Place all ingredients in crockpot and cook on high for 3 hours or on low for 6-7 hours. If you want add an extra layer of flavor, sear each side of the roast for 3 minutes in a skillet with a little vegetable oil first.
"Not your mother's enchilada" This recipe was born during the always-popular Cinco de Mayo office celebration. While everyone was busy signing up for chips, dips, and salsa, I wanted something different and uniquely authentic, as well as something that could serve as a meal. The result was a dish that not only was the first to go, but served me personally as a springboard to creative cooking.
For the steak:
2 pounds tri-tip steak, cut into large chunks
1 cup water
1/4 cup anejo tequila
1 clove garlic, minced
1 serrano chile, diced
Kosher salt and freshly ground black pepper
For the enchiladas:
5 (7-ounce) cans tomatillo sauce
1 1/2 cups tomato sauce
1 pound pepper Jack cheese, grated
3 (15 1/2-ounce) cans black beans
1 (7-ounce) can diced chiles
2 dozen flour tortillas
Equipment: 2 (9 by 13-inch) baking pans
One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
Make the enchiladas:
Preheat oven to 350 degrees F.
Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
Heat the black beans in another saucepan.
Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
Cover the pans with foil and bake for 15 minutes. Serve immediately.
Although it's not my normal Jamabalaya recipe, this is really good and since it is done in the crockpot, how much easier can it be?
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
This recipe will make your toes curl it is SO good. It's definately not low fat, but it's one of those foods that your kids will ask for over and over again and you'll find yourself sneaking down to the fridge for 2nds at midnight.
2 cups cooked cubed chicken
2 cups ham
2 cups instant rice
2 cups sour cream
2 cups grated swiss cheese
2 cans Cream of Chicken soup
Breadcrumbs (I like panko breadcrumbs, but any will work)
Combine in a large bowl the chicken, ham,rice, sour cream, cream of chicken soup and swiss cheese. Spread in the bottom of a greased 9x13 pan. Melt the butter and then mix the bread crumbs in and sprinkle over the top of casserole. Bake until the top is brown and the inside is bubbling in a 350 degree oven.