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Sunday, July 20, 2014

Mexican Rice Casserole

I'm not gonna lie, other than the 2 cans I have no clue how much of each spice was used.  I am guestimating completely, just eyeball it.  I really like cumin so I dump a bunch of that into it.

4 BLSL chicken breast, cut into bite sized pieces
4 garlic cloves
1 TBSP onion powder
2 tsp cumin
1 tsp chili powder
1 tsp paprika (spanish smoked)
1 tsp cayenne pepper
1/2 tsp crushed red pepper
1/4 cup of apple cidar vinegar (or regular, I've used both)
juice of 1 lime
1/4 cup of salsa (we dont do chunks so I blend the salsa)
1 can of whole kernal corn, drained
1 can of black beans, drained and rinsed
1 package of frozen sweet plaintains
1 cup of rice
2-3 cups of chicken broth

Heat just a touch of oil in a deep pot add chicken, season w salt and pepper.  "fry" on high just to get a little brown on the chicken, add vinegar, lime, salsa and spices. turn to low and allow to reduce.

Defrost plaintains in the microwave and chop into bite sized pieces, set aside.

Add beans, corn and plaintains to the part, add about 2 1/2 cups of chicken broth, bring to a boil.

Add a cup of rice and turn heat to low.  Put a lid on it for about 20-30 minutes until all the liquid is absorbed and rice is tender.  I had to add a little more chicken stock, so keep and eye on it.  Don't let the bottom burn, or let it burn if you want--you're the one cleaning the pot, not me.

I've also added sausage to this and thats really good as well.

***top with cheese, sour cream, jalapenos, and/or chips.  The cheese is not the star, the plaintains are so don't glob tons of cheese on top.  I'll be mad.

BuFfAlo ChIcKeN SaNdWiChEs

This is one of my husband's favorite meals.  I double the recipe if we have company over.  They are always finished.

4 sub rolls
4 BLSL chicken breasts
2 cloves of garlic, pressed
1 tsp onion powder
1 tsp parsley flakes
1/4 to 1/2 hot sauce (I use Lousianna or Franks) 
Couple Squirts of Ranch dressing
4 slices of provolone cheese
5 TBS butter

Cut chicken into bite size pieces, season w salt and pepper.  Just a little salt, ur hot sauce will do most of that. 

Heat 2 TBS of butter in a skillet on high, add garlic and stir, add chicken and brown for just a few minutes.  I like to get a little crisp on the outside of the chicken.  

Turn heat down to low, add onion powder and parsley flakes.  Add hot sauce.  I dont measure, so I put enough to coat the chicken completely with a little left over.  Put a lid on it and let it go for about 10-15 minutes until chicken is done. 

Meanwhile, heat griddle to 350.  Split rolls in, not completely in half.  Melt butter on griddle and smear bread inside down onto the butter, allow to toast for just a few minutes, until it starts to brown.  Don't skip this step!  I know it doesnt seem important, but it makes all the difference.  If you don't have a griddle or just feel lazy at least toast them in the oven for goodness sakes!  

Once you remove the bread from the griddle place cheese inside and allow to start melting.  Spoon chicken into sandwiches and top with ranch dressing. 


For my ranch, my Aunt Leticia taught me to mix 1 cup of mayo, 1 cup of whole milk and one of those ranch packets and refridgerate over night.  If I need it the same day I put it in the blender for a few minutes and add to the freezer for about 20 minutes and then back to the fridge until I need it.  That just helps to thicken the sauce.  

Saturday, July 19, 2014

Potato-Burger casserole

So I saw something similar to this on Tricia Yearwood's cooking show, but she did not add enough to make it delicious so I fixed it.....some of the way.  ]

1 lb of ground beef
1/2 small onion
3 cloves of garlic
1 TSB of parsley
2 TBS butter
Few dashes of Worcestershire sauce

1/2 stick of butter
1/4 cup of flour
2 cups of shredded cheddar cheese
2 tsp of Dijon mustard
Few dashes of hot sauce
2 cups of milk

5 red potatoes, peeled and sliced

15 Ritz crackers

Start by boiling the potatoes until just done, don't over cook. Layer in the bottom of a 13 x9 in pan.  sprinkle with salt and pepper

In a pan add onion (I chopped it really fine) and pressed garlic to a pan with a little butter, add ground beef and cook until no longer pink.  Add Worcestershire sauce.

In the pot you used for the potatoes, obviously empty now, melt half a stick of butter. Once melted add flour and stir for a few minutes until browned slightly, just enough to get rid of the flour taste.

Add hot sauce and stir.  Gradually add milk and whisk.  Allow to come almost to a boil and start to thicken.  Add cheese and Dijon mustard and stir to melt cheese.

Add ground beef mixture to the cheese mixture and pour on top of potatoes.

Crush Ritz crackers and add to the top.  Bake for about 20 minutes until top is bubbly. Longer if you mixture has been in the fridge.  (I made this the night before and added the crackers the next day before baking, took about 35 mins)

I served it with grilled butter bread and a pickle.

This was better.  Next time I will add half a block of cream cheese to the cheese mixture and I will use hash browns instead of the sliced potatoes.  I may even double the cheese/beef mixture.

Everthing French Bread Pizzas!

Walmart had everything french bread, like the bagels, ya know!  It was exciting.

1 Loaf of french bread (everything bread!!!)
1/2 cup of jar pizza sauce (or left over spaghetti sauce)
package of sliced pepperoni
3 sausage links, cut into small chunks
1 package of sliced mozz cheese (I use Sargento)

Preheat to 350

brown sausage in a pan until nice and crips, drain on paper towels and set aside.  (I like johnsonville new orleans style)

Cut bread in half lenghwise and then cut those pieces in half, so you have 4 half slices.

Spoon 2 TBS of sauce onto each bread piece (more or less for your liking, but it was a thick piece of bread, so i used a little more than I normally would)

Add sausage and pepperoni to the party and then top with cheese.  I like to use sliced cheese because the shredded end up all over my pan and it pisses me off.  I have to clean it, cheese is wasted, its a lose-lose situation.

The flavor of the bread was so delicious I didnt need to add much extra in the way of spices.  These turned out very good and I was full after one piece.

Chicken Roll Ups

3 BLSL chicken breasts
3 cloves of garlic, pressed
1 tsp onion powder
1 TSB vinegar
1 tsp cumin powder
1 tsp chili powder
1 TSB parsley flakes
1 TSB chopped cilantro
1 tsp of chopped pickled jalapenos
juice of one lime
3/4 cup of Mexican melting cheese
10 Corn shells
oil for frying

Start with sauteing the chicken in a little oil  with garlic on pretty high heat and add spices and jalapenos. Then add vinegar and lime juice.  Reduce to low and let simmer and reduce.  (add a little more vinegar if looks too dry)

Add about 3/4 cup of cheese and allow to melt.

In a small frying pan add just enough oil to completely cover the bottom, heat to high.

One at a time, put the corn shells into the oil and fry maybe 25 seconds a side.  You will see when they start to brown a little.

Remove from oil and drain on a paper towel, immediately, while the corn shell is still pliable, add about 2 TSB of chicken mixture and roll up and set aside.

Repeat until all the chicken mixture has been used, I did about 10.

Normally, I would smother these in cheese and enchilada sauce and bake, but my Hubs isn't a big of enchiladas.  They were very good this way.  I topped with a little cheese and sour cream.

Baked Ziti Lasanga Style

I love lasagna, but my husband isnt a big fan.  I should claify, he doesnt like the big long lasagna noodles, so I basically made lasagna without making lasagna.  He really likes this.  The ricotta cheese with the pesto is the star!

1 box of ziti (or any cylinder pasta, I used rigatoni), boiled until al dente
1 jar of ragu original spaghetti sauce
3 giant cloves of garlic
1 package of link sausage, sliced thin (I used johnsonville new orleans flavor)
1 tsp of onion powder
1 tsp of basil flakes
1/2 tsp crushed red pepper
1/2 tsb good cayenne pepper
1 TBSP brown sugar
1/2 tsp marjaram flakes
1 tsp parsley flakes (I was out of fresh)
1 package of ricotta cheese (16 oz)
2 TBSP prepared pesto
1 package of slized mozzarella cheese
1/2 grated parmesan cheese

Cook sausage until browned on both sides, drain any excess fat.
Add prepared spaghetti sauce and the rest of the ingredients except the cheese and pesto sauce.  Allow to simmer for at least 30 minutes, longer is time is available.
Mix pesto sauce with the ricotta and set aside.
Mix just a enough pasta sauce with the cooked pasta to barely coat.
In a lasagna dish (sprayed to hell and back with cooking spray) add half of the pasta, spoon over 1/2 of the tomato sauce, 1/2 ricotta cheese mixutre and then a few slices of mozzarella cheese and repeat ending with mozzarella cheese on top.

I made this the day before and baked the next evening after work.  Baked about 30 minutes total.  Be sure to cover for at least half of the cooking time or ur cheese will be too brown.

Pesto Cheese Bread

2 left over sub rolls (or hot dog or hamburger buns)
2 tsp prepared pesto
2 slices mozz cheese

Preheat to 350
spread pesto on each roll half and top with cheese.  Bake until bread is toasted and cheese is melted.