I know what you're thinking. Spaghetti? Lame! Not just any spaghetti though! Instead of using just ground beef in the sauce like normal, I attempted meatballs, and it actually turned out pretty great! It put a little twist into the "same old, same old" and was a little more exciting than just Spaghetti : ) Here's what I used and what I did:
1 lb ground beef
1 jar Ragu
2/3 cup bread crumbs (I didn't actually measure, I eyeballed it until it looked right, and this seemed like a pretty good estimate of what I used)
1 egg
A few dashes of Italian seasoning
1 tsp. Seasoning Salt (again didn't measure, just added what I thought would taste good)
1 tsp. Minced Garlic (^same as above)
Spaghetti Noodles (enough to feed your family)
:::In a small mixing bowl, mix together ground beef, bread crumbs, egg, and seasonings. After everything is mixed together well, form meat into golf ball sized meat balls.
:::Put meat balls into a frying pan, COVER and cook on LOW heat. Turning meatballs occasionally.
***NOTE*** The meat balls take about 15-20 minutes to cook through, and if you don't cover them they will not cook through, they will burn on the outside before they'll cook on the inside. So it's very important that you cover them and cook them on very low heat. I learned my lesson the hard way = ) I think next time I'll be baking my meatballs, just the way I did in the Sweet & Sour Meatballs recipe. I'm a better baker, than fryer!
:::When meatballs are cooked through, drain grease, add spaghetti sauce and let simmer about 10 minutes on low until sauce is heated through!
:::Serve over Spaghetti noodles, add a green salad and some garlic bread for a complete meal!
YUM!
Sunday, January 23, 2011
Wednesday, January 19, 2011
Country Style Mashed Potatoes!
6-8 Red potatoes, unpeeled
1-2 TBS sour cream
Boil potatoes until cooked through. Add sour cream and with an electric mixer, mash until the potatoes are creamy, yet slightly lumpy!
Serve with country style gravy! I LOVE these mashed potatoes! The peels in them are delicious!!!
1-2 TBS sour cream
Boil potatoes until cooked through. Add sour cream and with an electric mixer, mash until the potatoes are creamy, yet slightly lumpy!
Serve with country style gravy! I LOVE these mashed potatoes! The peels in them are delicious!!!
Mom's Mashed Potatoes
My mom makes the best mashed potatoes. They're always so creamy and fluffy! Here's her secret!
3-4 medium russet potatoes, peeled
1 TBS mayonaise
1 TBS butter
I always cut my potatoes up so they cook faster. Boil potatoes until they are cooked through. When I cut mine into 4's it usually takes about 20-30 minutes.
Drain water from potatoes and add mayo and butter. With an electric mixer, mash potatoes until they are creamy and fluffy!
Serve with choice of gravy!
They turn out perfect every time! Yummy!
3-4 medium russet potatoes, peeled
1 TBS mayonaise
1 TBS butter
I always cut my potatoes up so they cook faster. Boil potatoes until they are cooked through. When I cut mine into 4's it usually takes about 20-30 minutes.
Drain water from potatoes and add mayo and butter. With an electric mixer, mash potatoes until they are creamy and fluffy!
Serve with choice of gravy!
They turn out perfect every time! Yummy!
Baked Red Potatoes
I LOVE these potatoes! They are my favorite!
6 Red (or new) Potatoes, Rinsed, Unpeeled
2 TBS Olive Oil
Thyme
Garlic Salt
Seasoning Salt
Pepper
Cut potatoes in half, then cut the halves in quarters so they are basically bite sized.
In a Ziplock bag, combine potatoes, oil, and seasonings. Shake until potatoes are well coated.
Bake on a foil lined baking sheet at 450 for about 30 minutes.
YUM!!!
6 Red (or new) Potatoes, Rinsed, Unpeeled
2 TBS Olive Oil
Thyme
Garlic Salt
Seasoning Salt
Pepper
Cut potatoes in half, then cut the halves in quarters so they are basically bite sized.
In a Ziplock bag, combine potatoes, oil, and seasonings. Shake until potatoes are well coated.
Bake on a foil lined baking sheet at 450 for about 30 minutes.
YUM!!!
Monday, January 17, 2011
Easy Cheesy Potatoes (a.k.a.:Funeral Potatoes, Grandma's Potatoes, etc...)
I don't know why, but I had a sudden craving for funeral potatoes the other night. I had most of what I needed on hand...and what I didn't have...I didn't use! Here's what I did, and they turned out pretty good!
1 bag frozen, shredded, hash browns
1 small onion-chopped
1 small (8 oz) container sour cream
1/2 can cheddar cheese soup
1 can cream of chicken soup
1 package (2 cups?)Shredded Monterey Jack cheese (I didn't measure, and we didn't have any cheddar left)
Bread Crumbs (didn't measure, just added enough to make it look right)
:::In a medium sauce pan melt together sour cream, soups and about 3/4 of cheese.
:::Combine hash browns, onion, and melted soup mixture in a casserole dish. Mix until potatoes are evenly coated.
:::Sprinkle remaining cheese and bread crumbs on top and bake at 375 for about 30 minutes.
They were good and it was an easy shortcut!
1 bag frozen, shredded, hash browns
1 small onion-chopped
1 small (8 oz) container sour cream
1/2 can cheddar cheese soup
1 can cream of chicken soup
1 package (2 cups?)Shredded Monterey Jack cheese (I didn't measure, and we didn't have any cheddar left)
Bread Crumbs (didn't measure, just added enough to make it look right)
:::In a medium sauce pan melt together sour cream, soups and about 3/4 of cheese.
:::Combine hash browns, onion, and melted soup mixture in a casserole dish. Mix until potatoes are evenly coated.
:::Sprinkle remaining cheese and bread crumbs on top and bake at 375 for about 30 minutes.
They were good and it was an easy shortcut!
Saturday, December 18, 2010
Try This!
When and If you try the Perfect Potato Soup Recipe try adding a small container (8 oz) of sour cream! I did this a few nights ago when I made it and it tastes DELICIOUS! It gives the soup so much more flavor! Remember, the recipe makes enough to fill a 6 quart crock-pot, so it's perfect for large groups! Next time I make it for our family of 3, I think I'll at least halve it! I made it 3 days ago and we've still got a huge bowl of leftovers in the fridge, and we've eaten it for dinner twice and lunch 3 times! There's still enough for at least another nights meal for the 3 of us!
Monday, December 6, 2010
Sweet N Sour Meatballs
I was skeptical to try this one. It sounded different, and I wasn't sure if I'd ever had it before. Turns out, I'm glad I tried it. It was pretty good! The only thing I would change next time is using a little more sauce. Other than that, it was good. My husband said he liked it and would eat it again, and my 4 year old gobbled his up.
:: 1 lb ground beef
:: 1 - 1 1/2 cups bread crumbs
:: 1 egg
:: 1/2 small onion, chopped
:: 1/2 green pepper, chopped
For Sauce:
:: I used 1 bottle of Kraft Sweet N Sour Sauce
OR
:: 1 bottle Catalina Salad Dressing
:: 1/4 cup soy sauce
:: 1 small can crushed pineapple (with juices)
:: Corn starch to thicken if desired
:: Mix dressing, soy sauce and pineapple. Add corn starch to thicken.
:: Mix beef, bread crumbs, egg, onion, and green pepper
:: Roll meat mixture into golf ball sized balls
:: Brown all sides if desired (I did not)
:: Put meat balls in baking dish and top with sauce
:: Bake at 375 for 30-35 minutes
:: Serve over rice
:: 1 lb ground beef
:: 1 - 1 1/2 cups bread crumbs
:: 1 egg
:: 1/2 small onion, chopped
:: 1/2 green pepper, chopped
For Sauce:
:: I used 1 bottle of Kraft Sweet N Sour Sauce
OR
:: 1 bottle Catalina Salad Dressing
:: 1/4 cup soy sauce
:: 1 small can crushed pineapple (with juices)
:: Corn starch to thicken if desired
:: Mix dressing, soy sauce and pineapple. Add corn starch to thicken.
:: Mix beef, bread crumbs, egg, onion, and green pepper
:: Roll meat mixture into golf ball sized balls
:: Brown all sides if desired (I did not)
:: Put meat balls in baking dish and top with sauce
:: Bake at 375 for 30-35 minutes
:: Serve over rice
Thursday, December 2, 2010
Sweet Pork Burrito's
I think this is about as close to Costa Vida as I'll ever get. It was still really yummy!
2-3 lb pork roast
1 (12 oz) can of soda (I used diet coke)
1 tsp minced garlic
1 pinch ground cumin
1-1/2 cups brown sugar
2 packets enchilada sauce mix
::Prepare enchilada sauce as directed on package
::Meanwhile put roast, soda, garlic & cumin in crock-pot
::Mix brown sugar into the enchilada sauce and pour over roast
::Cook on low for 8 hours
::30 minutes before serving, shred the pork with two forks, drain all but maybe 1 or 2 cups of the sauce and let the meat soak in the rest of the sauce.
Next time I may even refrigerate half of the sauce and add it towards the end of the cooking time so it has a little more flavor. But this was an excellent sweet pork.
I served in whole wheat tortillas with Mexican style rice. YUM!
2-3 lb pork roast
1 (12 oz) can of soda (I used diet coke)
1 tsp minced garlic
1 pinch ground cumin
1-1/2 cups brown sugar
2 packets enchilada sauce mix
::Prepare enchilada sauce as directed on package
::Meanwhile put roast, soda, garlic & cumin in crock-pot
::Mix brown sugar into the enchilada sauce and pour over roast
::Cook on low for 8 hours
::30 minutes before serving, shred the pork with two forks, drain all but maybe 1 or 2 cups of the sauce and let the meat soak in the rest of the sauce.
Next time I may even refrigerate half of the sauce and add it towards the end of the cooking time so it has a little more flavor. But this was an excellent sweet pork.
I served in whole wheat tortillas with Mexican style rice. YUM!
Monday, November 29, 2010
Southwestern Style Chicken
I have just found a new favorite recipe. For a few reasons.
1. This recipe calls for 5 ingredients that I usually have on hand
2. It's super EASY!
3. It's really YUMMY!
4. You can make so many different dishes with it!
2-3 boneless, skinless, chicken breasts
1 (16 oz) jar of MEDIUM salsa (don't use mild, the chicken won't have much flavor)
1 can black beans, drained
1 can corn, drained
Cheddar Cheese
Throw all ingredients except cheese in crock-pot. Cook on LOW for 4-6 hours. Shred chicken with two forks.
I used the chicken in quesadilla's tonight. And honestly 2 large chicken breasts made A LOT! I made 6 quesadilla's and we have enough left overs for at least 6-8 more! I plan to use the left overs tomorrow on salad.
The great thing about this, is you can serve it so many different ways! Like I did, you can make quesadilla's. I just put the shredded chicken mixture in a tortilla, topped with cheese and folded the tortilla in half. I baked them for 3 or 4 minutes at 450 degrees just to melt the cheese and warm the tortillas and they were FABULOUS!
*tip: moisten the edges of the tortillas to seal into a quesadilla!
Tomorrow, I'll just warm up the left overs, add it to some tossed greens. Add some tortilla strips, sour cream and guacamole and WA-LA! Basically a chicken taco salad!
The recipe I have says just to serve it over rice. And it would be good in enchilada's or hard taco shells!
1. This recipe calls for 5 ingredients that I usually have on hand
2. It's super EASY!
3. It's really YUMMY!
4. You can make so many different dishes with it!
2-3 boneless, skinless, chicken breasts
1 (16 oz) jar of MEDIUM salsa (don't use mild, the chicken won't have much flavor)
1 can black beans, drained
1 can corn, drained
Cheddar Cheese
Throw all ingredients except cheese in crock-pot. Cook on LOW for 4-6 hours. Shred chicken with two forks.
I used the chicken in quesadilla's tonight. And honestly 2 large chicken breasts made A LOT! I made 6 quesadilla's and we have enough left overs for at least 6-8 more! I plan to use the left overs tomorrow on salad.
The great thing about this, is you can serve it so many different ways! Like I did, you can make quesadilla's. I just put the shredded chicken mixture in a tortilla, topped with cheese and folded the tortilla in half. I baked them for 3 or 4 minutes at 450 degrees just to melt the cheese and warm the tortillas and they were FABULOUS!
*tip: moisten the edges of the tortillas to seal into a quesadilla!
Tomorrow, I'll just warm up the left overs, add it to some tossed greens. Add some tortilla strips, sour cream and guacamole and WA-LA! Basically a chicken taco salad!
The recipe I have says just to serve it over rice. And it would be good in enchilada's or hard taco shells!
Saturday, November 27, 2010
Perfect Potato Soup!
I think I found this basic recipe at allrecipes.com. It was a good guide for a good soup, I made a few of my own adjustments and Wa-La! It was perfect! Definitely a must try for the winter season! I know it's definitely going on our menu again within the next couple weeks! It was a little time consuming to start, but once it's in the crock pot that's it! Here's my version of the soup:
8-12 medium russet potatoes, peeled & cubed
1 small onion, chopped
1 celery stalk, chopped
1 bag baby carrots, chopped (next time I think I'll just buy the carrot chips, but I chopped a bag of baby carrots into 4's and it worked great!)
2 cans cream of chicken soup
2 chicken bouillon cubes
5 cups water
Thyme, Salt & Pepper to taste
1/2 cup flour
2 cups milk
2 cups shredded cheddar cheese
Put all ingredients, except cheese, milk & flour in crock pot. Cook on low for 8 hours. 30 minutes before serving add cheese, milk, & flour.
Serve with rolls.
I was nervous all day, I kept stirring the soup and it seemed really watery. DON'T WORRY! As soon as you add the cheese, milk, and flour it will thicken up almost instantly. 30 minutes later it's a perfect texture!
My husband said next time he'd like me to add some sort of meat. Bacon, Ham, & Cube Steak come to mind and sound like they would taste good in this soup. I may even add a little sour cream and top with some chives next time as well.
8-12 medium russet potatoes, peeled & cubed
1 small onion, chopped
1 celery stalk, chopped
1 bag baby carrots, chopped (next time I think I'll just buy the carrot chips, but I chopped a bag of baby carrots into 4's and it worked great!)
2 cans cream of chicken soup
2 chicken bouillon cubes
5 cups water
Thyme, Salt & Pepper to taste
1/2 cup flour
2 cups milk
2 cups shredded cheddar cheese
Put all ingredients, except cheese, milk & flour in crock pot. Cook on low for 8 hours. 30 minutes before serving add cheese, milk, & flour.
Serve with rolls.
I was nervous all day, I kept stirring the soup and it seemed really watery. DON'T WORRY! As soon as you add the cheese, milk, and flour it will thicken up almost instantly. 30 minutes later it's a perfect texture!
My husband said next time he'd like me to add some sort of meat. Bacon, Ham, & Cube Steak come to mind and sound like they would taste good in this soup. I may even add a little sour cream and top with some chives next time as well.
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