Tuesday, May 17, 2011

Jack Pot Pie (a VERY commonly eaten dish at our house!)

1 lb. ground beef
12 oz. box of rotini noodles
1/2 c. grated cheddar cheese (I always use more than that)
1 can whole corn
1 tsp. sage
1/4 c. chopped onion
1 Tbsp. Worcestershire sauce
2 cans tomato soup
salt and pepper to taste
1/2 tsp. chili powder

Brown beef and onion together. Boil noodles and drain. Mix all the ingredients together in a casserole dish. Sprinkle the cheese on top (this is where I need more than 1/2c). Bake at 350 for 30 mins.

Caramel Popcorn (easiest recipe ever!)

2 bags microwave popcorn (or 1/2 c. kernals)
1 cube butter
1 c. brown sugar
14 large marshmallows

Melt butter with brown sugar until dissolved in a sauce pan. Take off heat and add marshmallows and mix them in until they dissolve. Add peanuts if desired. Pour over popcorn.

Hot Fudge Sauce

2c. sugar
4tbsp. cocoa
4tbsp. flour
1 can evaporated milk
1 cube butter
1tsp vanilla

Melt butter. Add cocoa and stir well. Mix flour and sugar together and add to cocoa mixture. Slowly add canned milk. Bring to a boil and boil lightly for 3 to 4 minutes. Stir constantly. Add vanilla.

Friday, May 6, 2011

Pasta Rustica

2 Tbsp. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
¾ lb. chicken or turkey sausage, casing removed
1 tsp. dried basil
1 tsp. dried oregano
¼ tsp. hot red pepper flakes
1 can (28 oz.) tomatoes in puree, tomatoes coarsely chopped and puree reserved
Salt, to taste
1 lb. penne pasta
1 ¼ c. ricotta cheese (I use cottage cheese)
2 c. shredded fontina or mozzarella cheese
½ c. grated Parmigiano-Reggiano cheese

 In a large saucepan over medium heat, warm oil.  Add onion and cook until golden, about 5 min.  Add garlic and cook, stirring, for 1 min.  Add sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 min.  Stir in basil, oregano and red pepper flakes.  Add tomatoes with puree and bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 10-12 min.  Taste and adjust seasonings.  Preheat oven to 350°.  Lightly oil a baking dish.  Bring a large pot ¾ full of water to a boil over high heat.  Salt the water, add pasta, stir well and cook until barely al dente (tender but firm to the bite), 10-12 min.  Drain well.  In a large bowl, toss pasta with sauce, ricotta, and mozzarella.  Spread in pre-buttered baking dish and sprinkle with Parmigiano-Reggiano.  Bake until cheeses are melted and edges of pasta are crusty, about 30 min.  Let stand 5 min. before serving.  Serve hot.  Makes 6-8 servings.

*This is my favorite main dish recipe.  I wanted to bring some to the cooking group this week, but I was too lazy to make it!

Cafe Rio Recipes

There was another recipe posted like this, but this is my version.

Café Rio Pork

5-6 lb pork roast

1 Tbsp. cumin

1 c. brown sugar

20 oz. bottle Coke

12 oz. Red Taco Sauce

Place roast in crockpot and cover halfway up with water. Cook roast in crockpot on low for 12 hours. (Save the liquid from the roast in a separate bowl.*) Add remaining ingredients to roast and cook for 4 more hours. Take out roast and shred. Put back in sauce and cook for additional 2 hours.

(*Strain the fat from the liquid by placing in fridge for a little bit first. Thicken with cornstarch and then add a can of Chili Verde Enchilada Sauce to liquid. This sauce can then be placed over burrito.)

Café Rio Rice

5 C water

4 tsp. chicken bouillon

4 tsp. minced garlic

½ bunch chopped cilantro

1 tsp. cumin

1 can green chilies

¾ tsp. salt

1 Tbsp. butter

½ medium onion, chopped

3 c. rice, uncooked

Bring water to boil, add all ingredients. Cook for 30 minutes.

Café Rio Creamy Tomatillo Dressing

1 pkg. buttermilk ranch dressing (powder)

3 tomatillos

1 c. mayonnaise

1 c. buttermilk

1 c. chopped cilantro

3 cloves garlic

1/8 tsp. cayenne

Mix in blender and chill.

Café Rio Chicken

1 small bottle Kraft Zesty Italian dressing

1 Tbsp. chili powder

1 Tbsp. cumin

3 cloves garlic

5 lbs boneless skinless chicken breasts

Roast all ingredients in crockpot on low for 4 hours. Shred chicken, roast an additional 1 hour.

Also, don't forget to buy tortillas, cheese, beans, tomatoes or salsa, sour cream, and don't forget the lettuce (I have before, how embarrassing). I also make homemade guacamole Lately I have had to add more water to the rice, so watch it as you are cooking it.

Mexican Rice

3 Tbsp. vegetable oil
1 c. uncooked long-grain rice
¼ c. chopped onion
1 tsp. garlic salt
½ tsp. ground cumin
½ c. tomato sauce
2 c. chicken broth

Heat oil in a large saucepan over medium heat and add rice and onion.  Cook, stirring constantly, until rice is puffed and golden.  While rice is cooking, sprinkle with salt and cumin (I add some chili powder).  Stir in tomato sauce and chicken broth; bring to a boil.  Reduce heat to low, cover and simmer for 20 to 25 minutes.  Fluff with a fork.