Thursday, September 25, 2008

Hot Sloppy Joe Sandwiches

Pull all that good bread out and go feed it to the ducks.
Now fill them up
Of couse put cheese on top
Now wrap them all safe and tight.
Ohhh yeah!
I know my sandwiches are smoking. Hey like I say we couldn't wait to eat them any longer.

1 1/2 lean ground beef
salt and pepper
1/2 onion (chopped)
1/2 green bell pepper (chopped)
1/2 or 1 whole can of olives (depends on how many olives you want in it)
1 can tomato soup
1/4 cup ketcup
2 Tbsp. mustard
1 Tbsp. Worcestershire sauce
2 Tbsp. vinegar
2 Tbsp. brown sugar
7 french sandwich rolls (I like Francisco roll)
2 cups of shredded cheese
7 sheets of tin foil

Brown meat in skillet with onions and green bell peppers. Add remaining ingredients and simmer for 5 minutes.
Scoop of the bread inside the rolls to make room for the meat mixture. Add the meat and cheese to the rolls and wrap them in foil.
Bake at 350 for 15 minutes.

The Results:
I love these sandwiches. Maybe because my mom use to make something like this or maybe just cause they are quick and easy. I served them with celery sticks and called it dinner. ;) They are just too good not to try. The oven gives the rolls a little crisp and the cheese melts right on in. YUM!

Friday, September 19, 2008

Skor Cake

1 box Chocolate Cake Mix
1 (5.9 oz)box Chocolate Instant Jell-O Pudding
1 tub of Cool Whip
6 Skor bars (crushed)
Start with making the Instant Chocolate Pudding (make according to directions on box)
Bake the Chocolate cake (according to directions). I used two 8-inch round pans. Once they are done let them cool down for about an hour on a wire rack.
Now start to assemble: I used a trifle dish. So I started with putting the cake in the bottom, then put the pudding on, whip cream and crushed Skor. Then repeat the layer. Cake, Pudding, Cool Whip and crushed Skor bar.
The Results:
This is not a fancy smancy dessert but it is oh so good. When my mother in law first made this I knew it was meant for me. It is all chocolate and is AWESOME. If you are a chocoholic this has your name written all over it.

Thursday, September 18, 2008

Deep Dish Lasagna

Sorry, I didn't clean up the picture. The sauce draining down the plate makes it more real, right?
So as you can tell by most of my pictures they are quick and in a hurry. With no background or anything. What can I say my family can not wait for the dinner. My husband sighs every time I break out the camera. We had company the night I made this lasagna and they asked "Why are you taking a picture of the food?" I just laughed because I know it looks kinda weird. Oh well, I do it for the viewing pleasures of you guys. I just wish my family didn't have to starve an extra 5 minutes longer.

12 uncooked lasagna noodles
1 pound sweet Italian sausage (I used half ground beef and half sausage)
2/3 cup chopped onions
1/2 tablespoon minced garlic
2/3 cup chopped fresh parsley, divided
3 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
2 cups water
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil leaves
1 pound part-skim ricotta cheese
1 (10 ounce) package chopped spinach, thawed and squeeze dried
1/2 cup grated Parmesan cheese
3 eggs
2 teaspoons garlic salt
1/4 teaspoon ground black pepper
3 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
In lightly greased 9x13 inch baking dish, spread 2 cups sauce mix. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again and the last layer will be noodles, sauce and mozzarella cheese.
Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.

The Results:
I made this for company a couple days ago. It was really good. I did change a couple things. I did half ground beef and half sausage and I added about 1/2 to 1 teaspoon of salt to the sauce. Also you only need 10 noodles. Everything else was just perfect. Yummy! I served it with a salad and garlic bread. Also if you wanted just use your own spaghetti sauce. You can make it or pour it out of your favorite bottle of sauce. I won't judge you.:) I got this recipe from allrecipes.

Wednesday, September 17, 2008

Chicken,Rice and Black Bean Chimichanga

1/2 cup instant rice
1/2 cup chicken broth (or water)
2-3 Tbsp Pace Salsa
6 flour tortillas
2 Chicken breast (cooked and shredded)
1 cup Monterey Jack cheese (shredded)
1 (6 oz) can of black olives
1/2 cup black beans (smashed)
1 can diced green chilies (*optional)
1/4 cup vegetable oil
In a small sauce pan cook your instant rice. Once it is done add in the Pace salsa.
Heat tortillas up in a large pan so they are easy to work with.
Start to assemble the chimichangas: black beans, shredded chicken, rice, cheese, olives and green chilies. Tuck and fold the tortilla so it is in the shape of a square. Make sure it isn't over filled. So be sparing when putting all your ingredients in the tortilla. So it will be able to fold.
Heat oil in a large skillet and fry the filled tortillas until both sides are browned. Place on paper towel when down. ENJOY!
Serve with guacamole, lettuce and tomatoes
The Results:
These were perfect for my first time chimichanga making. They went really good with the guacamole I made and I think that it is a must. Along with the lettuce and tomatoes. You could totally cut out the oil and just cook this in a skillet without oil. I just wanted the crunch on the tortilla. This was a tasty dish. YUM!

Monday, September 15, 2008

Chicken Tortilla Soup

1TBS Olive Oil
2-3 Chicken breasts (chopped into bite sized pieces) * I cut the pieces really tiny
1 medium onion (chopped)
3 cloves of garlic (minced)
2 tsp. chili powder
1 tsp. oregano
1 48 oz. box of swanson chicken broth (3lbs)
1 extra can of chicken broth
1 can corn
1 can of diced roasted green chilies
1/2 cup of salsa
1/2 cup of cooked rice
1 can diced tomatoes

In a large stock pot put in olive oil & chicken pieces for about 5 minutes till they are cooked thru. Then add the onion & garlic & saute. Then add the chili powder & oregano. Then add everything else in except the cooked rice. Bring to a boil for about 5 minutes. Then let it simmer for about 20-25 minutes. Add the rice (cooked) at the end.

The Results:
I made this recipe up a little while ago. I love this soup and it makes alot so I am able to eat it through the week for lunch. This is my husbands favorite and I really don't think you can mess it up. Perfect on a nice cold day. Go make it. Yum!
You can serve it with cornbread or some good ol' drop biscuits. On top we always put cheese. We have used Pepperjack cheese, sharp cheese. You can put sour cream on top or crushed tortilla chips. Whatever floats your boat.:)

*** I posted this on here a while ago and wanted to update the pictures. Best soup!**

My FIRST award

I recieved the I love you this much award from Pam at For the Love of Cooking. Pam makes the BEST dishes and I'm always excited to see what is next.

I'm passing this award on to the following:

The Sister's over at The Sisters' Cafe. I love seeing what they are up to and making. Everything sounds delicious.

Julia at Dozen Flours. She makes some fabulous desserts that will make your mouth water.

Bobby at Blog Chef. I love the pictures and how he makes you want to hurry and go make it.

Apples and Butter.
Everything looks easy and tasty.

Jenny of course over at Picky Palate makes awesome things and they are all so creative.

Check out this websites and those that got the awards pass them on. :)

Tuesday, September 9, 2008

Baked Penne and Meatballs

Mushroom Marinara:
2 tsp olive oil
1/2 sweet yellow onion, diced
6 oz of button or cremini mushrooms, sliced thinly ( I used canned mushrooms)
3-4 cloves of garlic, chopped finely
1 28 oz can of crushed tomatoes ( I used diced tomatoes and smashed them)
1 15 oz can of tomato sauce
1 tsp balsamic vinegar
1 tbsp fresh parsley, chopped
1 tsp dried basil
1 tsp dried oregano
1 tsp fennel seeds, crushed ( I didn't have any)
1 tsp white sugar (I didn't use sugar because I'm not a big sweet sauce fan)
1 pinch of red pepper flakes
Sea salt and fresh cracked pepper to taste

Heat the olive oil in a dutch oven over medium heat. Add the onions and mushrooms and saute until tender; add the garlic and cook for 60 seconds, stirring frequently. Add the remaining ingredients. Simmer for at least 2 hours.
1 lb lean ground beef (I used 93/7)
7 button mushrooms, diced finely (I had to use canned mushrooms )
1/4 sweet yellow onion, diced finely
1/4 cup of Italian style breadcrumbs
1 clove of garlic, minced
1 egg
1 tbsp fresh basil, chopped
1/2 tbsp fresh parsley, chopped
1/2 tsp fennel seed, crushed ( I didn't have any so I didn't use it.)
Sea salt and fresh cracked black pepper
1 tsp olive oil (for cooking)
Put the onions, garlic and mushrooms in a food processor to chop, otherwise chop them as small as you can. Combine all ingredients (except for olive oil) together gently. Form into small meatballs and set aside. Once the meatballs are prepared. Heat a skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides. Remove from skillet and place the cooked meatballs in the mushroom marinara.

Penne pasta, prepared per instructions
1 cup of mozzarella cheese, shredded
1/4 cup of Parmesan cheese, shredded
1 tbsp fresh basil
Preheat the oven to 350 degrees. Cook the pasta per instructions and drain. Pour the pasta into the sauce with the meatballs. Add the fresh basil and cheese - reserving a bit for the top, then mix VERY gently. Top with remaining cheese and bake for 30 minutes. Enjoy!
The Results:
This is sooo yummy! I had to improvise a little because I didn't have a couple things but it all turned out good. The meatballs were soooo prefect. My husband was wishing I was making meatball sandwiches though. Anyways, well once again I went to the best food bloggers page and she never fails at providing good recipes for my family to enjoy.

Tuesday, September 2, 2008

Chicken Parmesan

4 chicken breasts
2 eggs - beaten
salt, pepper, garlic powder to taste
1/2 cup Italian style bread crumbs
1 tbsp olive oil
Cooking spray
1/2 cup low fat shredded mozzarella cheese
3 tbsp shredded or grated Parmesan cheese (I use shredded)
Dried basil
2 cups Spaghetti sauce (homemade or store bought)
Pre-heat oven to 350 degrees. Trim chicken breasts of all fat. Cut each breast into two pieces. Heat large pan on medium heat; coat the pan with cooking spray and olive oil. Add seasonings to beaten egg and mix. Dip chicken into eggs and then into bread crumbs. Add to pan & cook 3-4 minutes on each side. Make sure to spray the pan with cooking spray when you turn the chicken over. In large baking dish add 1 cup of spaghetti sauce and spread evenly over the bottom of the dish. Add chicken and top each piece with the remaining sauce. Sprinkle the mozzarella evenly over the chicken, top with Parmesan and basil. Bake uncovered for 25 minutes. Enjoy!
The Results:
This was really good. I'm so glad that I've been able to test out some of Pam's recipes from For the Love of Cooking. Everything has been fantastic and I'm sure I will be back for more recipes from her food blog. I served this with Whole Wheat Spaghetti and garlic toast. YUM!