Friday, August 1, 2014

Cheesy Mexican Rice




2 T butter
3 cloves garlic, minced
1/4 C chopped onion
1/4 C chopped red, orange or green bell pepper
2 C rice (I used long grain jasmine rice)
1 (6 ounce) can tomato sauce
3 1/2 C chicken broth
1/2 t cumin
salt and pepper
1 T butter
1 C shredded mexican blend cheese

1. Heat a large, deep skillet up over medium high heat. Toss 2 tablespoons of butter into the not pan and let it melt.

2. Add 3 cloves of garlic (minced), 1/4 cup chopped onion and 1/4 cup chopped red pepper. Allow the vegetables to cook for about 5 minutes, stirring occasionally until the onions are translucent.
3. Add 2 cups of rice. Give it a nice stir to combine and then and allow the rice to cook a bit. You want some of it to turn a beautiful golden brown color. We are just looking for some of the grains of rice to turn golden brown.

4. Add 1 can of tomato sauce and 3 1/2 cups of chicken broth.
5. Toss in 1/2 teaspoon of cumin and stir everything together.
6. Reduce the heat to medium low and cover the pan. Allow the mixture to simmer and cook for about 12-15 minutes, or until the rice has soaked up the liquid and is no longer crunchy.
7. Sprinkle the rice with a bit of salt and pepper and toss another tablespoon of butter in. Stir it all together to combine.

8. Turn off the heat and sprinkle 1 cup of mexican blend cheese over the top of the rice. 
Cover the pan and let it sit for about 5 minutes or until the cheese has melted.

* I loved this rice and thought that it was a perfect side dish to any mexican meal. And was really easy to make. I got this recipe from one of my new favorite food blogs jamiecooksitup

Thursday, July 31, 2014

Pasta with Tomato Cream Sauce




  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Minced
  • 2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
  •  Salt And Pepper, to taste
  •  Dash Of Sugar (more To Taste)
  • 1 cup Heavy Cream
  •  Grated Parmesan Or Romano Cheese, To Taste
  •  Fresh Basil, Chopped
  • 1-1/2 pound Fettuccine

  • Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
  • Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
  • Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)



* I got this recipe from thepioneerwoman I loved this I used a bottle of ragu basil and tomato pasta sauce in place of the tomato sauce and also used 1tsp salt 3/4 tsp pepper and 1 tsp sugar.

Wednesday, July 30, 2014

Chili Tortellini




  • 1 pound dry tortellini (I used frozen)
  • 2 tablespoons extra virgin olive oil
  • 1 cup finely chopped onion
  • 2 tablespoons fresh minced garlic
  • 1 pound lean ground beef
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • 32 ounces reduced sodium chicken broth
  • two 15 ounce cans beans, I used black and red beans, whatever you prefer
  • 15 ounce can Rotel diced tomatoes
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons chili powder (I used 2T)
  • 1/2 cup fresh chopped cilantro

  1. Cook tortellini according to package directions. Heat olive oil into a large dutch oven over medium heat. Saute onion and garlic for about 5 minutes then brown beef until browned. Drain if necessary. Add broth, tomatoes, beans, cumin, chili powder and cilantro. Add cooked tortellini and heat for 10 minutes or until hot. Reduce heat to a low simmer until ready to serve.
Makes 8-10 Servings

* I got this recipe from picky-palate I thought that it was pretty good I used frozen tortellini and just added it to the soup 8-10 min before it was done so cook up the noodles. Topped with some cheese and sour cream

Thursday, June 5, 2014

Slow cooker Baked Potatos



Potatos
salt
foil


1. Wash potatos and sprinkle with salt wrap in foil and place in slow cooker 4hrs on high or 8 hrs on low.



* I loved the idea of these and I thought that they turned out pretty good. They tasted more like microwaved potatos to me then they did baked. They were a little soggy. They work great if you are using the oven but because of the soggy skin I was not a huge fan of these.

Wednesday, June 4, 2014

Pasta salad




1 pkg macaroni or small shell pasta
1 1/2 c. mayonnaise

2 Tbsp. mustard
1/4 c. sour cream
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 tsp. kosher salt (or to taste)
ground black pepper (to taste)
1 c. ham steak, cut into small cubes
1 c. cheddar cheese, cut into small cubes
2/3 c. frozen peas, thawed
2-3 carrots, shredded

Optional mix-ins:
cucumber, peeled and diced
dill pickles, chopped
tomato, diced
red bell pepper, diced
celery, chopped


1.Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain and rinse in cold water. Once macaroni has cooled down, drain well.
2.In a medium-sized mixing bowl, combine mayonnaise, mustard, sour cream, apple cider vinegar, sugar, salt, and pepper.
3.In a large bowl toss macaroni with ham, cheese, peas, carrots, and other mix-ins.

4.Fold in mayonnaise mixture until pasta is well coated.
5.Cover with plastic wrap and allow to sit overnight.
6.If the salad seems a little dry after setting up overnight, add some milk a little bit at a time until salad becomes nice and creamy again.

* I got this recipe from favfamilyrecipes it makes alot of salad so its great for get togethers. I love that you can add any veggies to it and anything goes.

Tuesday, June 3, 2014

Chili Lime Chicken Fajitas


1 Lb. chicken breasts, sliced into 1 inch strips
1 small - medium onion, sliced
1 green bell pepper, sliced
2 tsp. olive oil
6-8 flour or corn tortillas (depending on the size you use)
shredded cheese, for serving
salsa
sour cream, for serving, opt.
chopped cilantro, for serving, opt.

1.Place sliced chicken, onion and green pepper in a gallon-size zip-lock bag.  Pour in marinade. Seal bag shut Refrigerate at least 1 hour.  



2.Heat olive oil in a large skillet over medium-high heat.  Dump the entire bag of ingredients into the skillet.  Cook and stir for 10-15 minutes or until chicken is done.  Serve on toasted flour or corn tortillas with desired toppings. 

* I got this recipe from eatcakefordinner I added some red peppers and corn to the mix and I thought that they were great. My kids thought that it was a little spicy but me and my husband loved them.

Monday, June 2, 2014

Lime Slush



4 cups lime sherbet, softened
1 cup thawed limeade concentrate
4 cans (12 ounces each) lemon-lime soda, chilled (I used Sprite Zero)
1 to 2 cups crushed iced

In a large bowl, beat the sherbet and limeade until blended. Stir in soda and ice. Pour into chilled glasses.