Sunday, August 30, 2009
These tacos reheated great and tasted even better the next day!
Adapted from: All Recipes
1 1/2 pounds lean ground beef
1 onion, diced
4 oz. reduced fat cream cheese
1 package taco seasoning
1 4 oz. can chopped green chiles
1 teaspoon salt
Chili powder to taste
30 jumbo pasta shells
2 tablespoons butter, melted
2 cups taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
In a large skillet over medium heat, saute the onion until translucent, then brown beef until no longer pink; drain. Add cream cheese, taco seasoning, green chiles, salt and chili powder; mix and simmer for 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
Preheat oven to 350 degrees F
Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
Remove dish from oven and top with the cheese, return dish to oven to cook for 15 minutes more.
Garnish as desired.
Thursday, August 27, 2009
Asian Marinated Flank Steak
Source: Taste and See
Originally from: Cooking Light
3 tablespoons hoisin sauce (I used ginger teriyaki sauce)
2 tablespoons water
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil (I used regular sesame oil)
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray (I used a little olive oil)
Combine first 9 ingredients in a small bowl. Reserve 1/4 cup of the mixture and put the rest in a large Ziploc bag. Add steak to bag; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove steak from bag; discard marinade.
Prepare grill or grill pan to medium-high heat. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with reserved 1/4 cup sauce.
Sunday, August 23, 2009
Thursday, August 20, 2009
I would also like to add that I hate blogger and the fact that for no reason whatsoever it is doublespacing my ingredient list. I apologize in advance for the awfulness. I hope it doesn't keep you from trying a yummy recipe. If any of you Blogger users out there know what I've done wrong, please leave me a comment and let me know.
Ham & Shells Casserole
Source: Taste of Home December & January 2009
Ingredients:1 pkg (16 oz.) medium pasta shells
3 large onions
1 Tbsp olive oil
1 9 oz. package fresh spinach, torn
1 Tbsp minced fresh rosemary or 1 tsp dried rosemary, crushed
1/4 cup butter, cubed
1/3 cup all-purpose flour
Salt and pepper to taste
3-1/2 cups skim milk
1 cup park-skim ricotta cheese
1 cup (4 oz.) crumbled goat cheese
2 cups cubed fully cooked ham
1/3 cup grated Parmesan cheese
Preheat oven to 350°
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, saute onions in oil for 15-20 minutes or unitl golden brown. Add spinach and rosemary, cook for a few minutes until spinach is wilted.
Meanwhile, in a large saucepan, melt butter. Stir in flour and pepper until smooth and cook for a few minutes. Gradually add milk, stirring to prevent lumps from forming. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat and stir in cheeses until blended.
Drain pasta, place in a large bowl. Add the ham, onion mixture and sauce and toss to coat. Season with salt and pepper to taste. Pour into a greased 9x13 baking dish and sprinkle with Parmesan cheese. Bake uncovered for 25-30 minutes until bubbly.
Saturday, August 15, 2009
1 Box Duncan Hines Moist Deluxe Milk Chocolate Cake Mix
1 Cup Flour
1/2 Cup Butter, Melted
1 tsp. Almond Extract
1/2 Cup Chopped Almonds
Preheat to 350 and line a baking sheet with parchment paper.
Combine all ingredients but nuts and beat on low until well blended. Stir in almonds. Divide dough in half. Shape each half into 12"x2" long loaf. The loaf with expand slightly so be sure to leave room on the baking sheet for that.
Bake 30 to 35 minutes or until toothpick comes out clean. Cool on baking sheet 15 minutes. Cut into 1/2" slices. Arrange on baking sheets and back into the oven for another 10 minutes. Remove to racks to cool completely.
Friday, August 7, 2009
As soon as I finish work today, C-Unit and I are heading to Kansas to visit my mom. Tonight is the Relay for Life event benefiting the American Cancer Society. Caleb, mom and I are going to walk a few laps to honor my dad. I'm sure it's going to be very emotional, but I'm really looking forward to spending this time with my mom and my baby. On a lighter note, after the sad stuff tonight, mom and I have lots of cooking plans so hopefully I'll come back with plenty of material for new posts.
Tuesday, August 4, 2009
Tricolored Rotini Pasta Salad
Sunday, August 2, 2009
Pesto Tuna Salad with Sundried Tomatoes
1 (12 ounce) can canned tuna
1/2 cup prepared basil pesto sauce
12 oil-packed sun-dried tomatoes, drained and diced
4 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
Combine ingredients together in a bowl, season to taste with salt and pepper. Refrigerate until ready to serve. This actually tasted better the next day.