Spanish Rice - Sauteed onion and green pepper; added garlic and rice; added chili powder. Put in rice cooker with 2 cups chicken broth instead of water.
Refried Beans - Placed everything in crock pot with 8.5 cups water. I would add more cumin and chili powder next time (a little bit more). Maybe try adding a can of diced chilis?
Zucchini Corn - Didn't follow measurements - used 1 zucchini and 1 tomato; frozen corn. Tasty!
For James, I just used ground turkey and taco seasoning.
Thursday, August 5, 2010
Monday, August 2, 2010
Meatball Subs and Grilled Veggie Sandwiches
http://thepioneerwoman.com/cooking/2010/07/16-minute-meal-3-mini-meatball-sandwiches/ Made with ground turkey instead. Added some garlic powder.
Grilled Veggie Sandwiches
3 large red bell peppers (only used 1)
2 medium red onions (only used a couple slices)
1/4 cup olive oil (didn't measure)
3/4 tsp salt (didn't measure)
3/4 tsp coarsely ground pepper (didn't measure)
3/4 c mayonnaise
1/3 cup minced fresh basil (must be fresh!)
2 Tbs lemon juice
6 garlic cloves, minced (only used 4 large)
Sandwich Rolls
Cheddar cheese slices (didn't use)
3 medium tomatoes, sliced (didn't use)
3/4 cup hummus (just spread a little on bread)
Cut red peppers into eighths; cut onions and zucchini into 1/2 in slices. Brush veggies with oil; sprinkle with salt and pepper. Grill in batches, covered, over medium heat or broil 4 in from the heat for 4-5 minutes on each side or until crisp-tender. Cool.
Combine mayo, basil, lemon juice, and garlic; spread over bun bottoms. Layer with cheese, grilled veggies, and tomatoes. Spread hummus over bun tops; replace tops. YUM, YUM, YUM!
Grilled Veggie Sandwiches
3 large red bell peppers (only used 1)
2 medium red onions (only used a couple slices)
1/4 cup olive oil (didn't measure)
3/4 tsp salt (didn't measure)
3/4 tsp coarsely ground pepper (didn't measure)
3/4 c mayonnaise
1/3 cup minced fresh basil (must be fresh!)
2 Tbs lemon juice
6 garlic cloves, minced (only used 4 large)
Sandwich Rolls
Cheddar cheese slices (didn't use)
3 medium tomatoes, sliced (didn't use)
3/4 cup hummus (just spread a little on bread)
Cut red peppers into eighths; cut onions and zucchini into 1/2 in slices. Brush veggies with oil; sprinkle with salt and pepper. Grill in batches, covered, over medium heat or broil 4 in from the heat for 4-5 minutes on each side or until crisp-tender. Cool.
Combine mayo, basil, lemon juice, and garlic; spread over bun bottoms. Layer with cheese, grilled veggies, and tomatoes. Spread hummus over bun tops; replace tops. YUM, YUM, YUM!
Saturday, November 24, 2007
Chocolate Oreo Pie
2 cups milk
2 small pkgs instant chocolate pudding
8-oz tub cool whip
Oreos
Melted butter
Mix 1 1/2 cup crushed Oreos with melted butter (enough so that the Oreos hold together). Press into pie pan and refrigerate.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
Spoon 1 1/2 cup of the pudding into the pie crust; top with Oreos. Gently fold 1 1/2 cup thawed whipped cream into remaining pudding; spoon over pie.
Refrigerate 3 hours. Top with remaining whipped cream just before serving. Sprinkle crushed Oreos over the top of the pie.
2 small pkgs instant chocolate pudding
8-oz tub cool whip
Oreos
Melted butter
Mix 1 1/2 cup crushed Oreos with melted butter (enough so that the Oreos hold together). Press into pie pan and refrigerate.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
Spoon 1 1/2 cup of the pudding into the pie crust; top with Oreos. Gently fold 1 1/2 cup thawed whipped cream into remaining pudding; spoon over pie.
Refrigerate 3 hours. Top with remaining whipped cream just before serving. Sprinkle crushed Oreos over the top of the pie.
Caramel-Filled Chocolate Cookies
1 cup butter, softened
1 cup, plus 1 tbsp sugar, divided
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
3/4 cups chopped pecans
1 (13 ounce) package Rolo candies
4 (1 ounce) square white choclate, melted (I melted white chocolate chips with some shortening)
In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, and baking soda; gradually add to the creamed mixture, beating just until combined.
Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 inches apart on greased baking sheets.
Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.
1 cup, plus 1 tbsp sugar, divided
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
3/4 cups chopped pecans
1 (13 ounce) package Rolo candies
4 (1 ounce) square white choclate, melted (I melted white chocolate chips with some shortening)
In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, and baking soda; gradually add to the creamed mixture, beating just until combined.
Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 inches apart on greased baking sheets.
Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.
Fast and Sweet Chicken Tortilla Soup
This is one of James' favorites! It's super easy to make, too. I usually double the recipe and freeze the extras.
2 cups tomato sauce
1 1/2 cups water
1 cup bottled salsa (I use Pace picante)
1 cup frozen kernel corn
1 tsp oregano
1 tsp basil
1 tsp fresh pressed garlic
1 cup chicken broth
15 oz. kidney beans, drained and rinsed
Cooked and shredded chicken (optional)
1 cup shredded cheddar cheese
Tortilla chips
Combine first 9 ingredients in a large saucepan. Bring to a boil and add chicken. Cover, reduce heat, and simmer 12 minutes. Serve with cheese and tortilla chips.
2 cups tomato sauce
1 1/2 cups water
1 cup bottled salsa (I use Pace picante)
1 cup frozen kernel corn
1 tsp oregano
1 tsp basil
1 tsp fresh pressed garlic
1 cup chicken broth
15 oz. kidney beans, drained and rinsed
Cooked and shredded chicken (optional)
1 cup shredded cheddar cheese
Tortilla chips
Combine first 9 ingredients in a large saucepan. Bring to a boil and add chicken. Cover, reduce heat, and simmer 12 minutes. Serve with cheese and tortilla chips.
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