Saturday, March 13, 2010

Easy Ground Beef Wet Burrito for One Recipe

This is what I whipped up for dinner last night, for just me. Had I been thinking, however, I would have made extra. Then I would have had leftovers. These things reheat really well and taste awesome the next day.

Measurements are approximate, I just winged this one.

about 1/2 lb ground beef
spice blend: chili powder, garlic powder, onion powder and Mexican oregano, and salt and ground black pepper to taste
about 1/4-1/3 cup water
about 1/2 cup shredded Mexican blend cheese, divided
handful shredded lettuce
1 extra large burrito size flour tortilla, lightly warmed
1/2 small can enchilada sauce

Preheat oven to 350°.

In a large frying pan over medium heat, brown ground beef; drain well. Return to pan and add spices. Stir in water, and simmer for 10 minutes or so, or til liquid is cooked off. Remove beef mixture from heat to cool slightly.

Mix beef mixture with half of cheese and lettuce. Lay warmed tortilla out on a flat surface and add beef mixture. Fold sides of burrito in, then roll up. Place burrito seam side down in a small baking pan or dish. Drizzle with enchilada sauce, making sure entire tortilla is covered. Sprinkle top with remaining cheese.

Bake 20 minutes til cheese is melted and sauce is bubbling and hot.http://media-files.gather.com/images/d484/d270/d746/d224/d96/f3/full.jpg

I served the burrito with my new Laughing Bull hot sauce from Marlboro. It added nice medium heat, but not much flavor.http://media-files.gather.com/images/d485/d270/d746/d224/d96/f3/full.jpg

Sausage, Roasted Red Pepper and Provolone Calzone

Easy and so good, especially with the provolone cheese.

1 recipe pizza dough (I used homemade)
6 oz pkg provolone cheese slices
1/4 lb cooked sausage, drained
2 roasted red peppers, well drained
sliced green olives
sliced pickled jalapenos
melted garlic butter
homemade chunky tomato sauce to serve

Preheat oven and pizza stone (if you have one) to 450°.

Load up half the dough with half of cheese slices, sausage and red peppers and top with remaining cheese.

I put green olives on Matt's portion and jalapenos on mine.

Fold dough and seal. Cut a few vents in the top. Brush with garlic butter.

Bake calzone 15 minutes or til golden brown and bubbling.

I served the calzone with chunky tomato sauce.
http://media-files.gather.com/images/d296/d265/d746/d224/d96/f3/full.jpg

Nabisco's Yogurt Flavored Pretzels- A Review

If there is one thing I should have learned with Gather food giveaways, it's that I should really pay more attention to ingredients in the products.

Ingredients in the Yogurt Flavored Pretzels (from the Nabisco web site): YOGURT FLAVORED COATING (SUGAR, PALM KERNEL OIL, MILK, YOGURT POWDER [CULTURED WHEY PROTEIN CONCENTRATE, CULTURED SKIM MILK, YOGURT CULTURES], COLOR ADDED, SOY LECITHIN, SALT), UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON,THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2]], FOLIC ACID), SALT, CORN AND/OR CANOLA AND/OR COTTONSEED AND/OR SOYBEAN OIL, CORN SYRUP, BAKING SODA, YEAST. CONTAINS: MILK, SOY, WHEAT.

Based on this, I was really prepared not to like the pretzels, however, they were actually quite tasty. They had a good salty to sweet flavor ratio and the texture was perfect: creamy on the outside and crispy on the inside.

Would I buy them? No. Not even with a coupon or while on sale. That is, unless Nabisco figures out a way to make these with some semblance of real yogurt.

I would give them 2 out of 5 active yogurts.http://media-files.gather.com/images/d418/d246/d746/d224/d96/f3/full.jpg
For the original post, click here:
http://livingdeliciously.gather.com/viewArticle.action?grpId=3659174697248535&articleId=281474978016109

Allrecipes' Chili Dogs Recipe

This is my version of Allrecipes heavenly hot dog sauce. I posted the link to the recipe the other day. It can be found here: http://www.gather.com/viewArticle.action?articleId=281474978075394

These were REALLY good, but the fat content in this meal must have been off the chart!

1 lb ground beef
1/2 cup beef broth
1/2 cup tomato sauce
1/3 cup ketchup
1/3 cup regular mustard
1 T chili powder
1 t onion powder
1 t salt
1/2 t ground black pepper
hot pepper flakes or cayenne pepper to taste

1.Brown ground beef. Stir in remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer, 1- 1 1/2 hours. Taste and adjust half way through if desired.

I served the sauce over hot dogs in homemade buns, topped with shredded Velveeta, pickled jalapenos and mustard with a side of homemade macaroni and cheese.http://media-files.gather.com/images/d140/d264/d746/d224/d96/f3/full.jpg

Southwestern Vegetable Soup

I've had this recipe almost a year, and I can't believe it's taken me this long to finally make it for dinner! I can't recall where I found it.

Yummalicious!

oil
1/2 red onion, minced
1 clove garlic, minced
4 cups chicken or vegetable broth
1 small (15 oz) can diced tomatoes
1 cup frozen corn
1 cup frozen green beans
1/2 cup tomato sauce
1/4 cup dried pinto beans, cooked and drained
1 small can diced green chilies
2 T Southwest seasoning (I used homemade) or to to taste
crushed tortilla chips
shredded co jack cheese

In a large soup pot heat a little oil over medium heat. Saute onion til softened, about 5 minutes. Stir in garlic and cook another minute or so.

Add remaining ingredients (except chips and cheese) to the pot and increase heat to high.

Bring to a quick simmer; cover and reduce heat to medium low. Simmer soup for 20-30 minutes, stirring occasionally.

I served the soup topped with chips and cheese.http://media-files.gather.com/images/d15/d263/d746/d224/d96/f3/full.jpg

Southwest Seasoning Recipe

I use this delicious blend on many recipes, most recently in the southwest vegetable soup I made tonight.

Feel free to adjust ingredients to your particular tastes.

2 T chili powder (use your favorite variety. I like regular for this recipe)
2 T paprika (use your favorite variety. I like smoked for this recipe)
1 T ground coriander
1 T dried oregano
1/2 T salt (I used sea salt)
2 t ground cumin
1 t garlic powder
1 t onion powder
1 t mustard powder
1 t black pepper
1/2 t cayenne pepper

Mix spices in a container with a tightly fitting lid or cover.http://media-files.gather.com/images/d13/d263/d746/d224/d96/f3/full.jpg

Black Bean and Roasted Red Pepper Soup Recipe

What a flavorful (not to mention healthy) soup! Of course, I had to spice it up a bit by serving it with some homemade habanero sauce.

1 cup dried black beans, soaked overnight and drained
1 red onion, chopped
2 cloves garlic, chopped
2 cups chicken or vegetable broth
1 jarred roasted red pepper, drained lightly and chopped
1 jalapeno, chopped
1 t ground cumin
1 t ground coriander
1/2 t dried oregano
salt and ground ancho chile powder to taste
sour cream or plain yogurt

Add beans to a soup pot and cover with water to about 1" above the beans. Add onion and garlic to pot. Cover and cook beans about 1 1/2 hours over medium low heat, checking occasionally to ensure enough water remains in pot.

Stir in red pepper, jalapeno and spices. Cover and continue to cook for another 30 minutes or til beans are tender. Taste and adjust as desired.

I served the soup with a dollop of yogurt stirred in.http://media-files.gather.com/images/d783/d261/d746/d224/d96/f3/full.jpg

Shape Magazine's Barley Cauliflower Soup Recipe

I had never thought of pairing barley and cauliflower before until I saw this recipe in my Shape magazine, nor had I though of this particular combination of herbs and spices. It was great soup!

If you prefer thicker soup, either decrease the amount of broth or increase the amount of barley added.

olive oil
1/2 red onion, chopped
2 garlic cloves, minced
1/2 t cinnamon
1/2 t dried thyme, rubbed
1 bay leaf
salt and ground black pepper to taste
4 cups chicken or vegetable broth
1/4 cup pearl barley
1 small (15 oz) can diced tomatoes
1/2 head cauliflower, broken into florets

In a Dutch oven over medium heat, saute onion til softened, about 5 minutes. Stir in garlic and cook another minute or so. Stir in herbs and spices.

Increase heat to high; add broth and barley. Bring to a boil. Reduce heat to medium low; cover and simmer for 30 minutes, stirring occasionally.

Stir in tomatoes and cauliflower; recover and simmer another 15 minutes, or til barley and cauliflower are tender. Taste and adjust as desired. Remove bay leaf.

I served the soup with a slice of homemade buttermilk cornbread.http://media-files.gather.com/images/d92/d260/d746/d224/d96/f3/full.jpg

Spaghetti with Easy Sausage and Roasted Red Pepper Sauce Recipe

This was SO good! Next time, however, I will definitely add more roasted red pepper.

1/2 lb Italian sausage
2 cloves garlic, minced
1 small (15 oz) can crushed tomatoes
1 jarred roasted red pepper, drained and chopped
sugar, salt and pepper to taste
splash of heavy cream

In a large frying pan brown and crumble sausage; drain and return to pan.

Stir in garlic and cook another minute or so. Stir in tomatoes, red pepper, sugar and salt and pepper and simmer about 15-20 minutes, stirring often.

Stir in cream and heat through. Taste and adjust as desired.

I served the sauce over spaghetti alongside a thick slice of cheesy Texas toast.http://media-files.gather.com/images/d813/d258/d746/d224/d96/f3/full.jpg

Risa G.'s Tuscan Chicken Thighs Recipe

These turned out really well. They had excellent flavor for being such a simple dish.

olive oil
sea salt and freshly ground black pepper to taste
4 boneless skinless chicken thighs
2 cloves garlic, minced
1 T fresh lemon juice
1 t grated lemon zest
1 t dried rosemary, rubbed (or your favorite herb blend)
1/2 cup diced canned tomatoes, lightly drained

Preheat oven to 375°.

Arrange the chicken pieces in a baking pan. Drizzle with oil and sprinkle generously with salt and pepper. Sprinkle with garlic, drizzle with juice, and sprinkle with lemon zest and rosemary. Roast 30 minutes. Top each piece of chicken with about 1/4 cup tomatoes. Roast another 15 minutes or til chicken is cooked through.

I served the chicken atop spaghetti that had been tossed with a little olive oil. Everything was garnished with freshly grated parmesan blend cheese.http://media-files.gather.com/images/d404/d257/d746/d224/d96/f3/full.jpg
Risa's original recipe can be found here:
http://www.gather.com/viewArticle.action?articleId=281474978066197

Two Hummus Recipes

While I was planning this light meal, Rob Appell came to mind. I could hear him saying to me "this is IT? You can't get filled up on THIS!"

Well, this was actually quite filling and delicious. Rob, I wish you would have been here to razz me about it.

Measurements are approximate. I just cooked up a big pot of chickpeas and added a little of this and a little of that to each style.

Plain
2 cups cooked chickpeas, plus cooking liquid
1/4 cup tahini
2 T fresh lemon juice
1 clove garlic, peeled
1 t sea salt
olive oil
paprika (optional)

Combine first 5 ingredients in a blender or food processor til just combined. While running, blend in olive oil til mixture is smooth. If mixture appears dry, add a little cooking liquid til mixture is just the right consistency.

Scoop hummus onto a serving plate or into a bowl and sprinkle with paprika. (At this point I refrigerated the hummus for an hour for the flavors to blend).

Roasted Red Pepper Feta
2 cups cooked chickpeas, plus cooking liquid
1 jarred roasted red pepper, drained
1/4 cup crumbled feta cheese
2 T fresh lemon juice
1 clove garlic, peeled
1 t sea salt
olive oil

Combine first 6 ingredients in a blender or food processor til just combined. While running, blend in olive oil til mixture is smooth. If mixture appears dry, add a little cooking liquid til mixture is just the right consistency. (At this point I refrigerated the hummus for an hour for the flavors to blend).

I served the hummus with homemade pita bread triangles.http://media-files.gather.com/images/d930/d254/d746/d224/d96/f3/full.jpg

Allrecipes' Hamburger Patties with Onions and Gravy

My original plan was to serve these over mashed potatoes, but I ran out of potatoes the other day. I substituted egg noodles, which I think ended up as an even better idea.

1 lb ground beef
1 egg
1/4 cup cracker or bread crumbs
1 t Worcestershire sauce
1/2 t seasoned salt (I used homemade)
1/2 t onion powder
1/2 t garlic powder
1/8 t ground black pepper
vegetable oil
1 thinly sliced onion (I used red)
2 T flour
1 cup beef broth
1 T cooking sherry
seasoned salt to taste (I used homemade)

In a large bowl, mix beef, egg, crumbs, pepper, salt, onion and garlic powders and Worcestershire sauce. Shape into patties (size is to your preference. I made 3).

Heat a little oil in a large frying pan over medium heat. Fry the patties and onion til patties are nicely browned on both sides. With a slotted spoon, carefully remove beef patties to a plate; cover and keep warm.

Sprinkle flour over onions and drippings. Whisk in flour, scraping up browned bits from pan. Whisk in broth and sherry. Season to taste with seasoned salt.

Reduce heat to medium low and simmer for about 5 minutes, or til gravy is nice and thick. Return patties to pan; cover and simmer for another 15 minutes.

I served the patties and gravy over egg noodles alongside a scoop of corn.http://media-files.gather.com/images/d495/d253/d746/d224/d96/f3/full.jpg

http://allrecipes.com/Recipe/Hamburger-Steak-with-Onions-and-Gravy/Detail.aspx?ms=1&prop25=31287442&prop26=DailyDish&prop27=2010-02-03&prop28=DailyRecipe&prop29=FullRecipe&me=1

Food and Wine's Thai Style Cornish Hen and Cauliflower Soup

This soup was absolutely incredible! I would make this one again. And again.

1 t dried peppercorns green (I used Tellicherry since that was what I had on hand)
1 Cornish hen
water (plus a couple chicken bouillon cubes) to cover
1 red onion, chopped
3 garlic cloves, minced
2 1" pieces fresh ginger, minced and divided
hot pepper flakes to taste
salt to taste
1/2 head cauliflower, broken into florets
1/2 cup cilantro, chopped
2 T Thai fish sauce
2 lemongrass stalks, inner white bulb only, cut into strips and smashed (optional. I can't find it here)
1 t ground turmeric
juice from 1 fresh lime plus 1 t finely grated lime zest
cooked white rice for serving

In a small frying pan, toast peppercorns over moderately high heat til fragrant, about 30 seconds. Transfer to a spice grinder or food mill and cool completely; coarsely grind.

Add hen to a large soup pot and cover with water and bouillon cubes. Add ground peppercorns, onion, garlic, half of ginger, hot pepper flakes and salt. Cover and simmer over medium low heat 1 1/2-2 hours or til hen is very tender and falling apart. Carefully remove from pot and discard bones, gristle and fat. Return meat to pot.

Add remaining ingredients to pot (except rice) and heat through.

I served the soup with a dollop of rice.http://media-files.gather.com/images/d459/d252/d746/d224/d96/f3/full.jpg

Rachael Ray's Chicken and Biscuit Sliders

For these amazing chicken sandwiches, I again used homemade sharp cheddar biscuits, however I didn't add Old Bay to them. I didn't want that flavor to compete with the chicken.

To serve, I made a sour cream dip using all of the herbs and seasonings that were used in both the marinade and in the flour breading. It was a great way to layer all the flavors.

4 sharp cheddar biscuits (I used homemade), warmed and split
4 pieces boneless, skinless chicken breasts, trimmed into 3-4 oz pieces to fit biscuits
salt and pepper to taste
1 cup sour cream
1 T dried chives
2 cloves garlic, chopped and mashed into a paste
1 cup flour
1 t mustard powder
1 t poultry seasoning
1 t onion powder
1 t sweet paprika
1/2 t ground ginger
1/2 t cayenne pepper

Season the chicken with salt and pepper. In a medium container with a lid, mix sour cream with chives and garlic. Coat the chicken in sour cream mixture. Let marinate at least 2 hours.

Add flour and seasonings to a small paper or ziploc bag.

Meanwhile, heat a couple of inches of oil in a large frying pan over medium high heat.

Add chicken to flour mixture and shake well. Tap off excess flour. Let chicken rest about 15 minutes in the fridge. Fry chicken til golden brown on both sides, and chicken is cooked through. Remove and drain on a paper bag or paper towel.

I served the chicken sliders with the seasoned sour cream alongside oven fries.http://media-files.gather.com/images/d715/d250/d746/d224/d96/f3/full.jpg

Spicy Hamburger Casserole

This turned out to be a VERY tasty meal. I am glad I spiced up the original a bit, though.

1 lb ground beef
1/2 onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
1 jalapeno, minced
1 small (14.5 oz) can diced tomatoes
1 cup cooked kidney beans with a little cooking liquid
1 cup white rice
1 cup beef broth
2 T chili powder
1 t jalapeno powder
salt and black pepper to taste
1 cup shredded Mozzarella cheese

Preheat oven to 375°.

Heat a large frying pan over medium high heat and add ground beef. Cook til beef is browned, drain. Stir in onion, green pepper, garlic, and jalapeno; cook til the veggies soften, about 5 minutes. Add tomatoes; simmer til the liquid has been absorbed, about 5 minutes.

Stir in beans, rice, broth and seasonings. Taste and adjust as desired.

Pour mixture into a 9x13" baking pan and cover tightly with foil.

Bake til liquid is absorbed and rice is tender, 45 minutes to 1 hour. Uncover and sprinkle with cheese. Return to oven til cheese is melted, about 5 minutes.

Let rest a few minutes before serving.http://media-files.gather.com/images/d590/d247/d746/d224/d96/f3/full.jpg
Thanks to Ann J. who posted the base for this wonderful recipe! The original can be found here: http://www.gather.com/viewArticle.action?grpId=3659174697243066&articleId=281474978062104&nav=Groupspace

Creamy Pepper Jack Chicken

I created this recipe after posting a recipe for Taste of Home's Pepper Jack Chicken Pasta: http://www.gather.com/viewArticle.action?articleId=281474978056888.I knew I wanted to incorporate sliced pepper jack in an easy Tex Mex style dish.

I stocked up on sliced pepper jack at Kroger recently when they had a great sale on it.

vegetable oil
salt and jalapeno pepper powder to taste (or use regular pepper)
4 boneless, skinless chicken breasts
1 can cream of chicken soup
⅓ cup salsa (I used homemade)
1 cup shredded Mexican blend cheese
4 slices pepper jack cheese
about 1 cup crushed tortilla chips
minced red onion to serve (optional)

Preheat broiler.

Heat a large frying pan drizzled with a little oil over medium high heat. Sprinkle chicken with salt and jalapeno powder. Pan fry breasts til golden brown and cooked through.

Meanwhile, in a medium saucepan over medium heat, mix soup and salsa. Stirring constantly, bring soup mixture to a simmer. Stir in cheese, a little at a time.

Sprinkle tortilla chips on a baking pan. Top with cooked chicken breasts. Drizzle with soup mixture. Top each breast with a slice of cheese. Broil til cheese melts.

Serve chicken, sauce and chips garnished with red onion.http://media-files.gather.com/images/d353/d246/d746/d224/d96/f3/full.jpg

Sharp Cheddar Biscuits Recipe

Measurements are approximate. I just kind of threw these together.

2 cups baking mix (I made homemade)
about 1 t Old Bay seasoning
1/8 t garlic powder
3 T cold butter, cut into pieces
1 cup shredded sharp cheddar cheese
2/3 cup milk
2 T butter, melted and mixed with 1/4 t garlic powder for brushing over the top

Preheat oven to 400°. Spray a baking pan with cooking spray; set aside.

In a medium bowl, combine baking mix with Old Bay and garlic powder. Mix in butter with a pastry cutter or fork til coarse crumbs form. Stir in cheese. Stir in milk til just blended, being careful not to overblend.

Drop dough in 1/4 cup measurements onto prepared baking pan.

Bake 17-20 minutes or til biscuits are golden brown.

Brush melted butter mixture over the tops of the baked biscuits.
Serve hot!http://media-files.gather.com/images/d297/d246/d746/d224/d96/f3/full.jpg

Hodgepodge (Vegetable Bean) Soup

For this flavorful and healthy soup, I just threw in a little of this, and a little of that. It paired well with the homemade sharp cheddar biscuits I whipped up.

olive oil
chopped red onion
chopped green pepper
minced garlic
4 cups chicken broth
1 small (15 oz) can Del Monte diced tomatoes
1 cup frozen green beans
1/2 cup cooked black beans
1/2 cup cooked red beans
dried basil, oregano, mustard seed, bay leaf and salt and pepper to taste
1/2 cup frozen corn

In a large soup pot or Dutch oven over medium heat, add a little oil. Saute onion and green pepper til softened, about 5 minutes. Stir in onion and saute another minute or so.

Increase heat to high and add remaining ingredients, except corn. Bring to a simmer. Cover and reduce heat to medium low. Simmer soup about 20 minutes. Stir in corn and simmer another 5 minutes or til corn is heated through.

I served the soup with homemade sharp cheddar biscuits.http://media-files.gather.com/images/d557/d244/d746/d224/d96/f3/full.jpg

Marianne M.'s Spicy Macaroni and Cheese

This is my version of Marianne M.'s Spicy Macaroni and Cheese.

I loved it, M!

Measurements are approximate.

1 1/2 cups uncooked pasta (I used elbow macaroni)
about 1 cup homemade salsa (I used habanero)
about 8 oz Velveeta, cubed
about 1/2 cup sour cream
about 1/2 cup cooked black beans
fresh cilantro leaves, minced, to taste

Cook pasta according to package directions; drain well and return to hot cook pan.

Stir in salsa, cheese, sour cream and beans; cook over low heat, stirring constantly, 5 minutes or til thoroughly heated and cheese melts. Stir in cilantro.

http://media-files.gather.com/images/d344/d243/d746/d224/d96/f3/full.jpg

Turkish Style Sandwiches

I served these sandwich style kebobs with a rice side dish I came up with made of brown rice, crushed tomatoes, fresh spinach, ground coriander and fresh lemon juice.

Amazing dinner!

1 lb ground beef
1/2 red onion, grated
1 clove garlic, minced
1 1/2 t cumin (or to taste)
1 1/2 t dried mint, rubbed (or to taste)
1 t salt
1/2 t cayenne pepper (or to taste)
1/2 t black pepper (or to taste)
fresh pide (pita bread)
plain yogurt mixed with a little fresh lemon juice and sea salt

In a medium bowl, mix beef and spices. Cover tightly and refrigerate at least two hours and up to overnight.

Preheat oven to 400°.

Press beef in small cylinder shapes. Place on a baking pan and bake kebobs about 20 minutes or til beef is cooked through.

Serve kebobs atop pide bread, drizzled with yogurt and alongside rice.
http://media-files.gather.com/images/d553/d241/d746/d224/d96/f3/full.jpg

Food Network's Italian Sausage Soup with Pasta

What an amazing soup! It had excellent flavor for being so simple.

1 lb Italian sausage, cut into pieces
1/2 onion, chopped
3 cloves garlic, minced
1/4 t fennel seed (or to taste)
4 cups chicken broth
1 small (14 oz) can diced tomatoes
1/2 cup dried white beans, cooked and drained
salt and black pepper to taste
cooked small pasta (I used ditalini)
freshly grated parmesan to serve

Brown sausage in a large soup pot or Dutch oven over medium heat. Stir in onions and cook another 5 minutes or so. Stir in garlic and fennel seeds, and cook another minute or so.

Stir in remaining ingredients (except pasta and cheese); cover and cook, stirring occasionally, about 20 minutes.

I served the soup topped with a scoop of pasta and garnished with cheese alongside a thick slice of homemade buttered Amish bread.http://media-files.gather.com/images/d750/d238/d746/d224/d96/f3/full.jpg