This is the other recipe that works well in a pumpkin. I actually like this recipe better for eating a meal cooked in a pumpkin. Bake the pumpkin for an hour to an hour and a half covered with foil in a 350 degree oven. Do not cut in half. Be sure to put the pumpkin on a pan!
1 Squash (Butternut works well!) cut in half. Scoop out the seeds and add a pat of butter (or two) and brown sugar. Cover with foil and bake for an hour at 350 degrees.
Filling:
1 lb of ground pork or turkey (I use turkey), browned, season with 1 T of Italian seasoning, salt and pepper.
2 stalks of celery, chopped
1 small onion, chopped
Mushrooms if desired.
Saute the veggies.
Mix the veggies with the meat and add:
3/4 C of sour cream
1 T of prepared yellow mustard
1/4 C Shredded Parmesan Cheese
Add filling to squash. Sprinkle with a little more Parmesan. Cover with foil and bake at 350 degrees for 40 minutes. Spoon liquid from the bottom of the baking dish over the top when serving.
This is really yummy and when you use the turkey, it's pretty healthy, too! Enjoy!
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Friday, October 30, 2015
Hamburger Chinese Rice
The next two posts are great meals for putting in a pumpkin for Halloween. Gut the pumpkin and bake it for an hour to an hour and a half first, just to get it softer before you add the rest of the ingredients. I would cover it with foil and leave the top off. Make sure your pumpkin is small enough to fit in the oven and be sure to use a pan underneath. The pumpkins for pies are a little too small.
1 1/2 C Rice (I use minute rice)
1 or 2 lbs hamburger
1 onion, chopped
1 green pepper*
3 stalks celery, chopped*
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of water
1 T soy sauce
Chinese noodles (don't use when baking in a pumpkin.)
Cook hamburger, onion, celery and green pepper. Combine all ingredients and pour in a 9" x 13" pan. Cook for 45 minutes, covered, at 350 degrees. Then uncover and put Chinese noodles on top. Cook for 15 minutes more.
*Leave out the green pepper and celery to make it more kid-friendly. I used to leave it out when you were young because none of you would eat it. When I started leaving it out, you ate it!
1 1/2 C Rice (I use minute rice)
1 or 2 lbs hamburger
1 onion, chopped
1 green pepper*
3 stalks celery, chopped*
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of water
1 T soy sauce
Chinese noodles (don't use when baking in a pumpkin.)
Cook hamburger, onion, celery and green pepper. Combine all ingredients and pour in a 9" x 13" pan. Cook for 45 minutes, covered, at 350 degrees. Then uncover and put Chinese noodles on top. Cook for 15 minutes more.
*Leave out the green pepper and celery to make it more kid-friendly. I used to leave it out when you were young because none of you would eat it. When I started leaving it out, you ate it!
Wednesday, November 19, 2014
King Ranch Chicken
This one's a hit every time I make it, Shane and everyone else who has tried it loves it. I got it from my old roommate, Amanda. I am not sure why it's called King Ranch Chicken, so don't ask, and there's not really many specifics on the amounts of everything, but I usually just eyeball everything anyway. It's mostly just personal preference.
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Ingredients:
1 package tortilla chips
cooked and shredded chicken breast
diced onion
grated cheddar cheese
chopped green pepper
1 tsp chili powder
1 tsp garlic salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
Sour cream for topping
Grease a 9x13 pan, crunch tortilla chips and layer on bottom, cover with shredded chicken. Sprinkle onion, cheese, green pepper, chili powder, and garlic salt on top.
Mix separately: cream of chicken, cream of mushroom, can of tomatoes, and then spread on top of the casserole.
Cook for 30-45 minutes at 350 degrees
Serve with sour cream and more tortilla chips.
1 package tortilla chips
cooked and shredded chicken breast
diced onion
grated cheddar cheese
chopped green pepper
1 tsp chili powder
1 tsp garlic salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
Sour cream for topping
Grease a 9x13 pan, crunch tortilla chips and layer on bottom, cover with shredded chicken. Sprinkle onion, cheese, green pepper, chili powder, and garlic salt on top.
Mix separately: cream of chicken, cream of mushroom, can of tomatoes, and then spread on top of the casserole.
Cook for 30-45 minutes at 350 degrees
Serve with sour cream and more tortilla chips.
Sunday, October 5, 2014
Paula Deen Gumbo MMMMM
OK so this recipe I didn't really alter at all (except the dutch oven: just a large pot on the stove worked fine) (which is really strange for me, I usually have to tweak something for lack of ingredients), the older kids LOVED it, but couldn't eat very much because it's so filling, and I think it was a little much for the little ones. Make sure you have time to make it, it's not a lot of effort, but you do need to be in the house for at least 3 hours (you can be doing other things, but you'll need to be present...) It tastes just as good the next day as the first, serve over rice and enjoy!
Total Time:
2 hr 40 min
Prep:
15 min
Cook:
2 hr 25 min
Yield:8 to 10 servings
Level:Intermediate
NUTRITION INFO
HEALTHY
Next Recipe
Ingredients
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Total Time:
2 hr 40 min
Prep:
15 min
Cook:
2 hr 25 min
Yield:8 to 10 servings
Level:Intermediate
NUTRITION INFO
HEALTHY
Next Recipe
Ingredients
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Saturday, September 20, 2014
Hone-Lime Chicken Enchiladas
I hope Afton doesn't mind me posting this recipe - her friend and neighbor brought this over after Logan was born and it was an instant favorite, so she got the recipe. It's easy and tastes the best. This is my favorite recipe at this time!
Oven: 350 Degrees
1/2 C honey
1/4 Cup Lime juice (squeezed from fresh limes is best, but 100% lime juice woks too)
1 T Chili Powder
1/2 t Garlic Powder
1 1/2 pound chicken, cooked and shredded (I use 10 to 12 frozen skinless, boneless, chicken tenders) You can use you crock-pot on low to cook your chicken (2 or 3 breasts) - more tender. I boil mine with some seasonings and it takes about 20 minutes.
Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.
2 (10 oz) cans green enchilada sauce (Make sure it's green! Some places don't sell this - Wal-mart didn't until recently, I always found it at Cub Foods.)
1 C Half & half
Flour Tortillas
Shredded Colby Jack Cheese (I use a mixture of cheddar and colby jack)
Mix enchilada sauce with half & half. Spread roughly 3/4 C of the sauce in the bottom of a 9" x 13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roo up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake for 25 - 30 minutes.
Stacey will actually eat this without the sauce (I keep 2 out for her) and it is one of her favorite meals...could be the sweetened meat.
Tastes great with guacamole and Mexican Rice (recipe to follow).
Oven: 350 Degrees
1/2 C honey
1/4 Cup Lime juice (squeezed from fresh limes is best, but 100% lime juice woks too)
1 T Chili Powder
1/2 t Garlic Powder
1 1/2 pound chicken, cooked and shredded (I use 10 to 12 frozen skinless, boneless, chicken tenders) You can use you crock-pot on low to cook your chicken (2 or 3 breasts) - more tender. I boil mine with some seasonings and it takes about 20 minutes.
Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.
2 (10 oz) cans green enchilada sauce (Make sure it's green! Some places don't sell this - Wal-mart didn't until recently, I always found it at Cub Foods.)
1 C Half & half
Flour Tortillas
Shredded Colby Jack Cheese (I use a mixture of cheddar and colby jack)
Mix enchilada sauce with half & half. Spread roughly 3/4 C of the sauce in the bottom of a 9" x 13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roo up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake for 25 - 30 minutes.
Stacey will actually eat this without the sauce (I keep 2 out for her) and it is one of her favorite meals...could be the sweetened meat.
Tastes great with guacamole and Mexican Rice (recipe to follow).
Pork Tenderloin Rub
Rub this on your pork tenderloin before baking and you get a moist, yummy piece of meat!
Mix together:
1 t Garlic Powder
1 t Dried Oregano (leaves or powder)
1 t Ground Cumin
1 t Ground Coriander
1 t Dried Thyme
Dash of salt
1 minced garlic clove
Baste your pork loin with Olive oil and then rub the mix into the tenderloin before you bake it.
Mix together:
1 t Garlic Powder
1 t Dried Oregano (leaves or powder)
1 t Ground Cumin
1 t Ground Coriander
1 t Dried Thyme
Dash of salt
1 minced garlic clove
Baste your pork loin with Olive oil and then rub the mix into the tenderloin before you bake it.
Barbecue Chicken Thighs
Uncle Vaughn taught me how to make this! It's best on a grill, but since our's isn't working, I cheat and use the broiler. I've been cheating even more when I make it ahead or just want to be sure the chicken gets done by cooking the chicken in the oven before I broil it. It tastes just as good and doesn't get burned by the broiler as easily! When I want to make it ahead (church in the afternoon), I make it completely and put it in my crock-pot that has been sprayed with cooking spray. It turns out even more tender and you still have the barbecue flavor!
You will need: Boneless, skinless chicken thighs (the thighs are more tender than chicken breasts, but harder to find skinless) and barbecue sauce. I used to use Cattlemen's, but I can't find it out here any more so I use Sweet Baby Ray's Original or Honey.
Pour barbecue sauce on the chicken in a dish (I use my 9" x 13" baking pan). Make sure all the chicken gets covered in the sauce.
For the grill: put the pieces of chicken on the grill separately, then baste with more barbecue sauce. Keep turning and basting until done.
For the broiler: Set your broiler on low. Put the chicken pieces separately on a cookie sheet or broiler pan (for easier clean-up, use aluminum foil). Baste with barbecue sauce. Bake under the broiler about 7 minutes. (Check it after 5 minutes to make sure the time works in your broiler.) Turn and baste again. Broil 7 minutes. Repeat 2 more times or until done.
Tastes great with corn on the cob, potato salad and cold veggies.
You will need: Boneless, skinless chicken thighs (the thighs are more tender than chicken breasts, but harder to find skinless) and barbecue sauce. I used to use Cattlemen's, but I can't find it out here any more so I use Sweet Baby Ray's Original or Honey.
Pour barbecue sauce on the chicken in a dish (I use my 9" x 13" baking pan). Make sure all the chicken gets covered in the sauce.
For the grill: put the pieces of chicken on the grill separately, then baste with more barbecue sauce. Keep turning and basting until done.
For the broiler: Set your broiler on low. Put the chicken pieces separately on a cookie sheet or broiler pan (for easier clean-up, use aluminum foil). Baste with barbecue sauce. Bake under the broiler about 7 minutes. (Check it after 5 minutes to make sure the time works in your broiler.) Turn and baste again. Broil 7 minutes. Repeat 2 more times or until done.
Tastes great with corn on the cob, potato salad and cold veggies.
Wednesday, June 25, 2014
Yummy Stuffed Potatoes
For those nights you crave something a little fancier than a potato bar (and almost as easy), this goes great as a main or side dish.
The Ultimate Stuffed Potato
Adapted from a recipe by Tyler Florence on Food Network
Ingredients
4 Russet potatoes
Extra-virgin olive oil
Kosher salt
1/2 stick butter
1/4 cup all purpose flour
1/2 cup milk
2 cups shredded cheese plus more for topping*
2 heads broccoli florets
1/2 pound chopped bacon**
2 tablespoon chopped chives (optional)
Freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Wash and dry potatoes, place on a baking sheet. Pierce with a fork, toss with olive oil and salt. Bake for 1 hour. Sometimes I like to cook it for longer; I like my potatoes on the crispier side.
Blanch the broccoli in boiling salted water until it's slightly cooked and tender (about 2 min). Set aside. Cook the bacon until crisp, chop, and set side.
About 20 minutes before the potatoes finish cooking, prepare a Mornay sauce. Melt the butter then whisk in the flour over medium heat. Whisk in the milk. Fold in 2 cups cheese and stir until melted. Once the cheese is melted, remove from heat and fold in the cooked broccoli florets, crispy bacon, and chives. Season with salt and freshly ground black pepper.
When the potatoes are done, make a small cut lengthwise along the top of each potato and squeeze ends together until the potato opens a bit, but not so much that it falls apart. Spoon the sauce over the top of the potato, sprinkle each with cheese, season with salt and pepper to taste, and then put back in the oven until golden brown (about 2 more minutes).
And there you have it, another delicious way to eat a potato!
* The original recipe calls for sharp white cheddar, but choose whatever firm cheese you like! I've tried Colby Jack, Cheddar, Monterey Jack, and even Mozzarella with good results.
** I've also tried smoked sausage and ham and they were just as good.
The Ultimate Stuffed Potato
Adapted from a recipe by Tyler Florence on Food Network
Ingredients
4 Russet potatoes
Extra-virgin olive oil
Kosher salt
1/2 stick butter
1/4 cup all purpose flour
1/2 cup milk
2 cups shredded cheese plus more for topping*
2 heads broccoli florets
1/2 pound chopped bacon**
2 tablespoon chopped chives (optional)
Freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Wash and dry potatoes, place on a baking sheet. Pierce with a fork, toss with olive oil and salt. Bake for 1 hour. Sometimes I like to cook it for longer; I like my potatoes on the crispier side.
Blanch the broccoli in boiling salted water until it's slightly cooked and tender (about 2 min). Set aside. Cook the bacon until crisp, chop, and set side.
About 20 minutes before the potatoes finish cooking, prepare a Mornay sauce. Melt the butter then whisk in the flour over medium heat. Whisk in the milk. Fold in 2 cups cheese and stir until melted. Once the cheese is melted, remove from heat and fold in the cooked broccoli florets, crispy bacon, and chives. Season with salt and freshly ground black pepper.
When the potatoes are done, make a small cut lengthwise along the top of each potato and squeeze ends together until the potato opens a bit, but not so much that it falls apart. Spoon the sauce over the top of the potato, sprinkle each with cheese, season with salt and pepper to taste, and then put back in the oven until golden brown (about 2 more minutes).
And there you have it, another delicious way to eat a potato!
* The original recipe calls for sharp white cheddar, but choose whatever firm cheese you like! I've tried Colby Jack, Cheddar, Monterey Jack, and even Mozzarella with good results.
** I've also tried smoked sausage and ham and they were just as good.
Thursday, April 24, 2014
Baked Creamy Chicken Taquitos
I made these last night and they turned out really good! Shane's mom posted it on Facebook and I had to try them, they're from six sisters stuff. They didn't look quite like the picture that they had on their site, but I thought they were perfect. They turn out nice and crispy like regular taquitos.
Ingredients:
1/2 cup (4 oz) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) flour tortillas
Salt
Cooking spray
1/2 cup (4 oz) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) flour tortillas
Salt
Cooking spray
Directions:
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
We didn't have a sauce for them, but they tasted just fine plain. If you want a sauce for them you could make a "salsa ranch" dip (just mix together equal parts salsa and ranch dressing), or it would also be good with guacamole or regular salsa,
This is how a few of mine looked when they were done, they were a nice golden brown:
They were very filling, I know the recipe said about 20, but ours made about 15 and we could barely finish them with just the 2 of us. I would have been perfectly fine with just a few of them.
Tuesday, April 1, 2014
Baked Tilapia with Tomato and Basil
I found this recipe on the food network, It's Paula Deen (gasp). It's actually pretty healthy...and is one of my go-tos for fish. Super duper easy and quick. I also don't use fresh ingredients, and I think it tastes awesome (haven't tried with fresh--you'll have to let me know if you do and how it tastes! :)). I also often forget the lemon, though it does taste good with (or without) it.
Nonstick cooking spray
2 (8-ounce) tilapia fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Nonstick cooking spray
2 (8-ounce) tilapia fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon onion powder
1 teaspoon minced garlic
3 tablespoons olive oil
1 large tomato, thinly sliced
1 teaspoon fresh lemon juice
Preheat the oven to 400 degrees F. Spray a shallow 1-quart baking dish (I usually just use a 9x13 glass pan) with nonstick spray. Sprinkle the fish evenly with salt and pepper. Arrange the tilapia in a baking dish and sprinkle evenly with basil, oregano, onion powder and garlic. Drizzle with 2 tablespoons of the olive oil. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil. Bake until fish flakes easily with fork, about 20 to 25 minutes. Squeeze the lemon juice over fish and serve immediately.
1 teaspoon minced fresh oregano leaves
1 teaspoon onion powder
1 teaspoon minced garlic
3 tablespoons olive oil
1 large tomato, thinly sliced
1 teaspoon fresh lemon juice
Preheat the oven to 400 degrees F. Spray a shallow 1-quart baking dish (I usually just use a 9x13 glass pan) with nonstick spray. Sprinkle the fish evenly with salt and pepper. Arrange the tilapia in a baking dish and sprinkle evenly with basil, oregano, onion powder and garlic. Drizzle with 2 tablespoons of the olive oil. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil. Bake until fish flakes easily with fork, about 20 to 25 minutes. Squeeze the lemon juice over fish and serve immediately.
I like mine with green beans and couscous. Yum!
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