Porcupine Meatballs
1 1/2 cups Italian bread crumbs
1 lb ground beef
2/3 cup uncooked parboiled rice
1/2 cup milk
1 package (1 oz) onion soup mix
1 egg
1 cup water
2 cans (11 1/2 oz each) tomato juice (3 cups)
Heat oven to 425°F. In large bowl, mix bread crumbs, beef, rice, milk, dry soup mix and egg. Using wet hands, shape mixture into 30 meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole.
Pour water and tomato juice over meatballs; stir gently.
Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear.
Wednesday, February 3, 2010
Rotisserie Chicken Fajitas
1 rotisserie chicken, cooked and meat shredded
1 large green bell pepper, sliced
1 medium onion, cut into chunks
salt
pepper
garlic powder
olive oil
6 flour tortillas
Shredded cheese
*Lettuce
*Tomatoes
*Guacamole
*Sour Cream
*optional toppings
Warm olive oil in a skillet on med-high heat. Add bell peppers and onions. Season with salt, pepper, and garlic powder. Saute until tender, stirring often. Add shredded rotisserie chicken and warm through.
Add chicken mixture to tortillas and top with desired toppings (cheese, lettuce, tomatoes, guacamole, sour cream, etc.).
1 rotisserie chicken, cooked and meat shredded
1 large green bell pepper, sliced
1 medium onion, cut into chunks
salt
pepper
garlic powder
olive oil
6 flour tortillas
Shredded cheese
*Lettuce
*Tomatoes
*Guacamole
*Sour Cream
*optional toppings
Warm olive oil in a skillet on med-high heat. Add bell peppers and onions. Season with salt, pepper, and garlic powder. Saute until tender, stirring often. Add shredded rotisserie chicken and warm through.
Add chicken mixture to tortillas and top with desired toppings (cheese, lettuce, tomatoes, guacamole, sour cream, etc.).
Goulash
1 lb. ground beef
salt
pepper
garlic powder
1 16 oz. package large elbow macaroni
1 small onion, chopped finely
1 can diced tomatoes with onion
1 can tomato sauce
1 64 oz. bottle or can tomato juice
Cook pasta according to package.
Season ground beef with salt, pepper, and garlic powder and brown in skillet. Add onion and continue cooking, covered on low until onions are tender.
Drain pasta and return to pot. Add cooked beef and onions along with can of diced tomatoes, tomato sauce, and tomato juice (you may not use all of the tomato juice, but save it for hydrating leftovers). Bring mixture to a boil then reduce heat and simmer for 10-12 minutes.
Serves 6-8
1 lb. ground beef
salt
pepper
garlic powder
1 16 oz. package large elbow macaroni
1 small onion, chopped finely
1 can diced tomatoes with onion
1 can tomato sauce
1 64 oz. bottle or can tomato juice
Cook pasta according to package.
Season ground beef with salt, pepper, and garlic powder and brown in skillet. Add onion and continue cooking, covered on low until onions are tender.
Drain pasta and return to pot. Add cooked beef and onions along with can of diced tomatoes, tomato sauce, and tomato juice (you may not use all of the tomato juice, but save it for hydrating leftovers). Bring mixture to a boil then reduce heat and simmer for 10-12 minutes.
Serves 6-8
Oven-Fried Onion Rings
3/4 c fine bread crumbs
3 T butter or margarine, melted
1/4 tsp salt
2 medium sweet yellow or white onions, cut into 1/4-inch slices
2 slightly beaten eggs
Lightly coat a large baking sheet with cooking spray. In a small bowl stir together bread crumbs, melted butter, and salt. Spread about 1/4 of the crumb mixture on a sheet of waxed paper.
Using a fork, dip the onion rings in the eggs, then in the bread crumb mixture. Replace waxed paper and add more of the crumb mixture as needed. Arrange the coated onion rings in a single layer on the baking sheet.
Bake at 450 degrees for 12-15 minutes or until the onions are tender and the coating is crisp and golden.
3/4 c fine bread crumbs
3 T butter or margarine, melted
1/4 tsp salt
2 medium sweet yellow or white onions, cut into 1/4-inch slices
2 slightly beaten eggs
Lightly coat a large baking sheet with cooking spray. In a small bowl stir together bread crumbs, melted butter, and salt. Spread about 1/4 of the crumb mixture on a sheet of waxed paper.
Using a fork, dip the onion rings in the eggs, then in the bread crumb mixture. Replace waxed paper and add more of the crumb mixture as needed. Arrange the coated onion rings in a single layer on the baking sheet.
Bake at 450 degrees for 12-15 minutes or until the onions are tender and the coating is crisp and golden.
Oven-Baked Chicken
4 boneless, skinless chicken breasts (butterflied open)
3 c Italian bread crumbs
3 c flour
5-6 eggs
Tobasco sauce
Salt
Pepper
Garlic Powder
Dried Minced Onions
Heat oven to 400 degrees.
Set up a breading station in this order: large platter or plate of seasoned flour (use salt, pepper, garlic powder, and dried minced onions to season); large bowl of eggs (beat the eggs well and add a few dashes of Tobasco sauce to season); large platter or plate of bread crumbs. Have a sprayed pan ready at the end of the line to place chicken.
Take each piece of chicken and coat with seasoned flour. Shake off excess. Dip piece in egg mixture, then transfer to bread crumbs. Coat all surfaces with bread crumbs. Place on baking sheet and repeat with remaining chicken.
Bake at 400 degrees for 25-30 minutes (or until internal temperature is above 165 degrees).
Serves 4-6
4 boneless, skinless chicken breasts (butterflied open)
3 c Italian bread crumbs
3 c flour
5-6 eggs
Tobasco sauce
Salt
Pepper
Garlic Powder
Dried Minced Onions
Heat oven to 400 degrees.
Set up a breading station in this order: large platter or plate of seasoned flour (use salt, pepper, garlic powder, and dried minced onions to season); large bowl of eggs (beat the eggs well and add a few dashes of Tobasco sauce to season); large platter or plate of bread crumbs. Have a sprayed pan ready at the end of the line to place chicken.
Take each piece of chicken and coat with seasoned flour. Shake off excess. Dip piece in egg mixture, then transfer to bread crumbs. Coat all surfaces with bread crumbs. Place on baking sheet and repeat with remaining chicken.
Bake at 400 degrees for 25-30 minutes (or until internal temperature is above 165 degrees).
Serves 4-6
Crockpot Pinto Beans
1 lb. dried pinto beans, (sort, cover with water, and soak overnight)
2 smoked ham hocks (approx 1/2 lb.) *use a sharp knife to break them down before using
1 tsp. chili powder
Salt
Pepper
Garlic powder
1 medium onion, chopped finely
water (approx. 4 cups)
Place drained beans and ham hocks in Crock Pot. Add water to cover, onion, and chili powder. Season with salt, pepper, and garlic powder, and stir well. Cook 5-6 hours on high. Ham hocks give dish extra flavor.
1 lb. dried pinto beans, (sort, cover with water, and soak overnight)
2 smoked ham hocks (approx 1/2 lb.) *use a sharp knife to break them down before using
1 tsp. chili powder
Salt
Pepper
Garlic powder
1 medium onion, chopped finely
water (approx. 4 cups)
Place drained beans and ham hocks in Crock Pot. Add water to cover, onion, and chili powder. Season with salt, pepper, and garlic powder, and stir well. Cook 5-6 hours on high. Ham hocks give dish extra flavor.
Bacon and Potato-Topped Mini Meatloaf
Heat oven to 350 degrees
1/2 lb. ground beef or turkey seasoned with salt and pepper
2 c cheddar cheese
2 c Italian bread crumbs
1 c chopped green bell pepper (about 1)
1 medium onion-divided (chop 1/2 and chunk half)
1/4 c tomato paste
2 red potatoes sliced thinly (skin-on)
8 slices bacon
Mix meat, cheese, bread crumbs, bell pepper, chopped onion, and tomato paste with clean hands in a large bowl. Divide into four equal parts and shape into four small loaves. Put loaves in a large baking dish lined with coated (cooking spray) foil.
Add sliced potatoes and onion chunks on top then put 2 slices of bacon over each to hold potatoes and onions on top (may need to use toothpicks to secure). Cover with foil and bake for 35 minutes. Uncover and bake additional 10-15 minutes, or until cooked through.
Serves 4
Heat oven to 350 degrees
1/2 lb. ground beef or turkey seasoned with salt and pepper
2 c cheddar cheese
2 c Italian bread crumbs
1 c chopped green bell pepper (about 1)
1 medium onion-divided (chop 1/2 and chunk half)
1/4 c tomato paste
2 red potatoes sliced thinly (skin-on)
8 slices bacon
Mix meat, cheese, bread crumbs, bell pepper, chopped onion, and tomato paste with clean hands in a large bowl. Divide into four equal parts and shape into four small loaves. Put loaves in a large baking dish lined with coated (cooking spray) foil.
Add sliced potatoes and onion chunks on top then put 2 slices of bacon over each to hold potatoes and onions on top (may need to use toothpicks to secure). Cover with foil and bake for 35 minutes. Uncover and bake additional 10-15 minutes, or until cooked through.
Serves 4
Sopapilla Cheesecake
2 8 oz packages Cream Cheese (Softened)
1 cup sugar
1 Tbsp vanilla
2 cans Crescent Rolls
1 stick butter
2 Tbsp sugar combined with 1/4 tsp. ground cinnamon
Beat cream cheese, sugar and vanilla in a bowl with a mixer. Set aside. Unroll and press 1 can of crescent roll dough in bottom of 13x9" glass baking dish. Spread cream cheese mixture on top evenly. Arrange second can of crescent roll dough on top of mixture to cover cream cheese. Melt stick of butter in microwave. Pour butter on top of crescent rolls. Sprinkle cinnamon-sugar mixture over all. Bake at 350 degrees for 35 minutes in preheated oven.
Notes: You can eat this warm or cold. I prefer to cool, then cut into squares and chill in refrigerator. This recipe is always a hit. When I serve or take it, I usually take the recipe with me to share.
Number of Servings: Serves 8-12
2 8 oz packages Cream Cheese (Softened)
1 cup sugar
1 Tbsp vanilla
2 cans Crescent Rolls
1 stick butter
2 Tbsp sugar combined with 1/4 tsp. ground cinnamon
Beat cream cheese, sugar and vanilla in a bowl with a mixer. Set aside. Unroll and press 1 can of crescent roll dough in bottom of 13x9" glass baking dish. Spread cream cheese mixture on top evenly. Arrange second can of crescent roll dough on top of mixture to cover cream cheese. Melt stick of butter in microwave. Pour butter on top of crescent rolls. Sprinkle cinnamon-sugar mixture over all. Bake at 350 degrees for 35 minutes in preheated oven.
Notes: You can eat this warm or cold. I prefer to cool, then cut into squares and chill in refrigerator. This recipe is always a hit. When I serve or take it, I usually take the recipe with me to share.
Number of Servings: Serves 8-12
Triple-Decker Tortilla
Nonstick cooking spray
1 c canned pinto beans, rinsed and drained
1 c salsa
4 6-inch corn tortillas
1/2 c frozen whole kernal corn
1/2 c shredded Jack & Cheddar cheese
1/2 c shredded lettuce
Lightly coat a 9-inch pie plate with spray; set aside. Place beans in a small bowl; slightly mash the beans. In a small saucepan or skillet cook and stir beans over medium heat for 2-3 minutes. Set aside.
Spoon 1/4 c salsa into the bottom of prepared pie plate. Top with 1 of the tortillas. Layer half of the mashed beans, 1 tortilla, corn, 1/4 c of cheese, 1/4 c salsa, 1 tortilla, remaining beans, remaining tortilla, and remaining salsa.
Cover with foil, bake at 450 degrees for 12 minutes. Remove foil. Sprinkle with remaining cheese. Bake, uncovered for 3 minutes. Top with shredded lettuce.
Nonstick cooking spray
1 c canned pinto beans, rinsed and drained
1 c salsa
4 6-inch corn tortillas
1/2 c frozen whole kernal corn
1/2 c shredded Jack & Cheddar cheese
1/2 c shredded lettuce
Lightly coat a 9-inch pie plate with spray; set aside. Place beans in a small bowl; slightly mash the beans. In a small saucepan or skillet cook and stir beans over medium heat for 2-3 minutes. Set aside.
Spoon 1/4 c salsa into the bottom of prepared pie plate. Top with 1 of the tortillas. Layer half of the mashed beans, 1 tortilla, corn, 1/4 c of cheese, 1/4 c salsa, 1 tortilla, remaining beans, remaining tortilla, and remaining salsa.
Cover with foil, bake at 450 degrees for 12 minutes. Remove foil. Sprinkle with remaining cheese. Bake, uncovered for 3 minutes. Top with shredded lettuce.
Tater and Veggie Soup
4 medium red, white, or yellow potatoes, cut into bite-sized pieces (about 1 1/4 lbs.)
1/2 c sliced carrot (1 medium)
1/2 c sliced celery (1 stalk)
2 T butter or margarine
2 T all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1 1/2 c milk
1 14-oz. can chicken broth
Shredded cheddar cheese (optional)
In a large saucepan, cook unpeeled potatoes n a large amount of boiling salted water for 5 minutes. Add carrot and celery. Cook about 10 more minutes or until vegetables are tender; drain. Transfer 1 c of the vegetable mixture to a small bowl; set remaining vegetable mixture aside. Use a potato masher to mash the 1 cup vegetables until nearly smooth. Set mashed vegetables aside.
In the same saucepan melt butter. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly.
Stir in the reserved cooked vegetables, mashed vegetables, and broth. Cook and stir over medium heat until heated through. If necessary, stir in additional milk to reach desired consistency. Season to taste with additional salt and pepper. If desired, sprinkle with shredded cheese.
4 medium red, white, or yellow potatoes, cut into bite-sized pieces (about 1 1/4 lbs.)
1/2 c sliced carrot (1 medium)
1/2 c sliced celery (1 stalk)
2 T butter or margarine
2 T all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1 1/2 c milk
1 14-oz. can chicken broth
Shredded cheddar cheese (optional)
In a large saucepan, cook unpeeled potatoes n a large amount of boiling salted water for 5 minutes. Add carrot and celery. Cook about 10 more minutes or until vegetables are tender; drain. Transfer 1 c of the vegetable mixture to a small bowl; set remaining vegetable mixture aside. Use a potato masher to mash the 1 cup vegetables until nearly smooth. Set mashed vegetables aside.
In the same saucepan melt butter. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly.
Stir in the reserved cooked vegetables, mashed vegetables, and broth. Cook and stir over medium heat until heated through. If necessary, stir in additional milk to reach desired consistency. Season to taste with additional salt and pepper. If desired, sprinkle with shredded cheese.
Kickin' Chicken
Nonstick cooking spray
8 chicken drumsticks
1/4 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced, or 1 tsp bottled minced garlic
2 tsp cooking oil
3/4 c barbecue sauce
1/4 c ketchup
1/4 c orange juice (or water)
2 T packed brown sugar
2T light molasses or maple-flavored syrup
Several dashes bottled hot pepper sauce (optional)
Lightly coat a 15/10/1-inch baking pan with cooking spray. Skin chicken. Arrange chicken in prepared baking pan. Sprinkle with salt and pepper. Bake in a 375-degree oven for 25 minutes.
Meanwhile, for sauce, in a medium saucepan cook garlic in hot oil over medium heat for 30 seconds. Stir in barbeque sauce, catsup, juice, brown sugar, molasses, and hot pepper sauce (if desired); heat through.
Reserve 1/4-1/2 c sauce. Carefully brush chicken with remaining sauce. Turn chicken and brush this side. Bake for 20-25 minutes more or until chicken is no longer pink (180 degrees). Reheat reserved sauce; drizzle some of the sauce over chicken.
Nonstick cooking spray
8 chicken drumsticks
1/4 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced, or 1 tsp bottled minced garlic
2 tsp cooking oil
3/4 c barbecue sauce
1/4 c ketchup
1/4 c orange juice (or water)
2 T packed brown sugar
2T light molasses or maple-flavored syrup
Several dashes bottled hot pepper sauce (optional)
Lightly coat a 15/10/1-inch baking pan with cooking spray. Skin chicken. Arrange chicken in prepared baking pan. Sprinkle with salt and pepper. Bake in a 375-degree oven for 25 minutes.
Meanwhile, for sauce, in a medium saucepan cook garlic in hot oil over medium heat for 30 seconds. Stir in barbeque sauce, catsup, juice, brown sugar, molasses, and hot pepper sauce (if desired); heat through.
Reserve 1/4-1/2 c sauce. Carefully brush chicken with remaining sauce. Turn chicken and brush this side. Bake for 20-25 minutes more or until chicken is no longer pink (180 degrees). Reheat reserved sauce; drizzle some of the sauce over chicken.
Turkey Taco Salad
Nonstick cooking spray
12 oz. uncooked ground turkey
1 15-oz. can pinto beans, rinsed and drained
1 c frozen whole kernel corn
1 c bottled salsa
1/4 c water
4-6 c shredded lettuce
1/4 c shredded cheese (cheddar or Mexican blend)
1 c broken tortilla chips
Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Cook ground turkey about 5 minutes or until no longer pink. Drain off any fat. Stir in beans, corn, salsa, and water. Bring to boiling; reduce heat. Simmer, covered, for 2-3 minutes to blend flavors.
Line 4 salad bowls or plates with lettuce. Top with hot turkey mixture. Sprinkle with cheese and tortilla chips. Serve immediately.
Nonstick cooking spray
12 oz. uncooked ground turkey
1 15-oz. can pinto beans, rinsed and drained
1 c frozen whole kernel corn
1 c bottled salsa
1/4 c water
4-6 c shredded lettuce
1/4 c shredded cheese (cheddar or Mexican blend)
1 c broken tortilla chips
Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Cook ground turkey about 5 minutes or until no longer pink. Drain off any fat. Stir in beans, corn, salsa, and water. Bring to boiling; reduce heat. Simmer, covered, for 2-3 minutes to blend flavors.
Line 4 salad bowls or plates with lettuce. Top with hot turkey mixture. Sprinkle with cheese and tortilla chips. Serve immediately.
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