Saturday, January 29, 2011
Tuesday, January 25, 2011
Saturday, January 22, 2011
Friday, January 21, 2011
What's for Dinner
Green Chili Enchiladas (once a month cooking)
1 1/2 lb ground beef
1 1/4 c. chopped onion
1 T. chili powder
salt and pepper
8 - 12 flour tortillas
2 C. Monterrey jack cheese + 1 cup
1 10 3/4 oz can cream of chicken soup
1 1/2 C. sour cream
1 4 oz can diced green chilies
Brown beef and saute onion. Combine with chili powder, salt, and pepper. Reserve 1 cup cheese in a freezer bag to use when serving, mix remaining cheese into beef mixture. Spoon enough meat and cheese mixture to cover a third of the tortilla. Roll up and place seam side down in 13 x 9 x 2 greased baking dish. When tortillas are completed, combine the soup, sour cream and green chilies to make a sauce and pour over tortillas. Cover dish with foil, and freeze with bag of cheese taped to it.
To prepare for serving, thaw enchilada and cheese and preheat over to 375. Bake uncovered for 20 to 25 minutes. The last 10 minutes sprinkle with remaining cheese. Makes 8 servings.
1 1/2 lb ground beef
1 1/4 c. chopped onion
1 T. chili powder
salt and pepper
8 - 12 flour tortillas
2 C. Monterrey jack cheese + 1 cup
1 10 3/4 oz can cream of chicken soup
1 1/2 C. sour cream
1 4 oz can diced green chilies
Brown beef and saute onion. Combine with chili powder, salt, and pepper. Reserve 1 cup cheese in a freezer bag to use when serving, mix remaining cheese into beef mixture. Spoon enough meat and cheese mixture to cover a third of the tortilla. Roll up and place seam side down in 13 x 9 x 2 greased baking dish. When tortillas are completed, combine the soup, sour cream and green chilies to make a sauce and pour over tortillas. Cover dish with foil, and freeze with bag of cheese taped to it.
To prepare for serving, thaw enchilada and cheese and preheat over to 375. Bake uncovered for 20 to 25 minutes. The last 10 minutes sprinkle with remaining cheese. Makes 8 servings.
Additional notes:
I made and baked this at the same time. It was baking when I wrote this and it smells wonderful! I only used 3/4 pound beef and 6 tortillas - and made a smaller batch for the first try. Paul did say it could be spicier - he almost always says that, but this time I might have agreed with him. It's a little hard to spice up after the fact although when putting it together it occurred to me that an extra can of chilies in with the beef mixture might be good. Might try that next time- which there will be. It got four thumbs up and Paul agreed I should keep this one and make it again. I like that its a OAM cooking recipe too. Next time I'll be making the whole recipe.Thursday, January 20, 2011
What's for Dinner
Italian Chicken
4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 bar cream cheese
1 pint of sour cream
1 pkg dry Italian dressing
Throw it all into a crock pot and cook on high for 4 hours or low for 6 hours. Serve over rice or noodles. Cover with Parmesan cheese.
Additional notes:
This was a recipe from my friend Nikki. It was super easy to make. It was the one we had Tues and all liked. The chicken seemed a little dry and over cooked. Next time I'd brown it in a pan first and cook it probably 2 1/2 hours (I did the high method). We had it over egg noodles and that seemed a good choice. It was saucy too (like Monday nights choice). I could have probably doubled the chicken breasts and then saved half of this for another dinner. We all liked the flavor.
4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 bar cream cheese
1 pint of sour cream
1 pkg dry Italian dressing
Throw it all into a crock pot and cook on high for 4 hours or low for 6 hours. Serve over rice or noodles. Cover with Parmesan cheese.
Additional notes:
This was a recipe from my friend Nikki. It was super easy to make. It was the one we had Tues and all liked. The chicken seemed a little dry and over cooked. Next time I'd brown it in a pan first and cook it probably 2 1/2 hours (I did the high method). We had it over egg noodles and that seemed a good choice. It was saucy too (like Monday nights choice). I could have probably doubled the chicken breasts and then saved half of this for another dinner. We all liked the flavor.
Wednesday, January 19, 2011
What's for Dinner
Penne with Pumpkin Cream Sauce
serves 4*
prep 15 min
cook 15 min
1 lb penne
2 T butter
1 onion, chopped
salt and pepper
1 15 oz can pumpkin puree
1 C. heavy cream
1/2 C. grated Parmesan cheese + extra
1/4 C. parsley
Cook pasta, drain - reserving one cup of liquid. In same pot, melt the butter over low heat. Add onion and season with salt and pepper; cook stirring, until softened, about 6 min. Stir in pumpkin and cream and bring to boil. Return the pasta to the pot with the reserved liquid and toss. Stir in cheese; season with salt and pepper. Top with parsley and more Parmesan.
Additional notes:
I ripped this out of a magazine and I'd love to give them credit, but it's not on the page anywhere.
This is the recipe I loved and no one else in the family did. It was super easy to make, although a tad sweet. I usually follow the recipe the first time and tweak it the next but I don't know that I'll make it again since it would be just me eating it~ oh and it says it serves 4.... it was *more like 8-10 people. It made a ton! It was also saucy, I could have cooked more noodles and still covered them. I was going to freeze some for later, but since the guys wouldn't be eating it I blessed the neighbors with a ready made dinner. It would be good with a little spice, not sure which one. If you try it and tweak it, let me know what you did.
serves 4*
prep 15 min
cook 15 min
1 lb penne
2 T butter
1 onion, chopped
salt and pepper
1 15 oz can pumpkin puree
1 C. heavy cream
1/2 C. grated Parmesan cheese + extra
1/4 C. parsley
Cook pasta, drain - reserving one cup of liquid. In same pot, melt the butter over low heat. Add onion and season with salt and pepper; cook stirring, until softened, about 6 min. Stir in pumpkin and cream and bring to boil. Return the pasta to the pot with the reserved liquid and toss. Stir in cheese; season with salt and pepper. Top with parsley and more Parmesan.
Additional notes:
I ripped this out of a magazine and I'd love to give them credit, but it's not on the page anywhere.
This is the recipe I loved and no one else in the family did. It was super easy to make, although a tad sweet. I usually follow the recipe the first time and tweak it the next but I don't know that I'll make it again since it would be just me eating it~ oh and it says it serves 4.... it was *more like 8-10 people. It made a ton! It was also saucy, I could have cooked more noodles and still covered them. I was going to freeze some for later, but since the guys wouldn't be eating it I blessed the neighbors with a ready made dinner. It would be good with a little spice, not sure which one. If you try it and tweak it, let me know what you did.
Tuesday, January 18, 2011
Perfect sled day
Friday it was clear skies and above forty degrees and there was still snow. It's been warm lately (we've even slept with the windows open at night the last few days) and I knew the snow would melt quickly (it's gone now) so we headed to one of our favorite snow hills and spend the afternoon swooping down hill. Since it was a weekday we had most of the hill to ourselves. I think there were only four cars total in the parking lot. It was so warm we didn't even need gloves, good thing they were soaking wet.
On other things, I hate when you get in that rut where it seems like you've made the same thing for dinner night after night. I sat down last week to go through recipes and forgot about some favorites, but I found a bunch of new things that look easy so we are trying them. I have over a weeks worth of new dinner items planned. Last nights I loved but no one else did. Tonight we all liked it. It wasn't a show stopper, but I'd make it again. Both were super easy. I'll get the recipes up later~ and I forgot to take any pictures of them.
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