Monday, January 26, 2009

Baked Tilapia

3 Tilapias
1/2 cup sour cream
1/4 cup grated Parmesan cheese
3 Tablespoons butter, softened
1/4 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper

Place tilapia in a greased 13-in. x 9-in. baking dish. Combine the sour cream, Parmesan cheese, butter, dill, salt and pepper; spoon over tilapia.
Cover and bake at 375° for 20 minutes.
Uncover; sprinkle with paprika.
Bake 10-15 minutes longer or until fish flakes easily with a fork.

Parmesan Green Onion Couscous

1 box of Parmesan Couscous (Follow directions according to box)
1/2 cup green onions
Make couscous according to box. When the couscous is done add a 1/2 cup of green onions.
The Results:
The results of this dinner was good. My husband liked it alot and I just thought it was good. I was a different dinner for us and I thought it was a success. My boys both gobbled up their dinner. So I guess it was good for them too. This recipe originally called for halibut but I didn't have halibut. I changed most of the recipe but got the idea out of my Taste of Home cookbook.

Friday, January 23, 2009

Baked Ziti

1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 jars spaghetti sauce
2 bags mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped dried basil

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.

In a large skillet, brown beef over medium heat. Add onions saute until tender. Drain off fat and add spaghetti sauce. Simmer for about 15 minutes.

Preheat oven to 350 degrees

In a lightly sprayed 13X9 baking dish, place some of the sauce in the pan. Place half the pasta in. Add the spaghetti sauce and spread mozzarella cheese, Parmesan cheese and sour cream on. Repeat layers till mozzarella cheese is on top.Sprinkle with basil.

Bake in preheated oven Covered for about 30 minutes or until cheese and sauce are bubbly.
The Results:
This was so simple to make. I've never made ziti with sour cream and thought I would give it a try. It gave the pasta a different kick then ricotta and was really good. I served this with salad and garlic bread. Oh and my pasta wasn't ziti but I can't remember what it is called. Any round noodle should work. Enjoy! :)

Wednesday, January 21, 2009

Oven Baked Potatoes and Award

2-3 Tablespoons Olive oil
3 Baking potatoes (cubed)
1/2 onion (diced)
1/2 bell pepper (diced)
4 button mushrooms (sliced)
1/4 cup grated Parmesan cheese
2 cloves garlic (minced)
1 1/2 teaspoon salt
1/2 teaspoon pepper
Cut baking potatoes in 4th. Boil them for 4-5 minutes. Drain. Dice potatoes into bite size pieces. In a 9X13 pan spray pan with cooking spray. Add the olive oil to coat the potatoes. Add the onion, bell pepper, mushroom Parmesan cheese, garlic , salt and pepper. Bake in oven at 375 for 20-25 minutes. Make sure your potatoes are fork tender before pulling out. Enjoy!
The Results:
These went perfect with the Beer Bratwurst. I just kind of started to throw things in the pan and ended up with this. I love potatoes and don't get to eat enough of them due to my husband and little boy aren't big fans. Who doesn't love potatoes? Weirdos! So I got to enjoy my potatoes and they were great. Hope you enjoy.

Lemonade Award : for a refreshing blog
Spryte from Spryte's Place gave me this award. I was so happy to see a comment from her the other day. I loved being able to look around her blog and see what i could start book marking to make. Go check her blog out.

So I'm going to pass this on to:
Priscilla, Maria, Pam and Rebecca all have refreshing blogs. I look forward to seeing what new things they cook all the time. They all make delicious looking food.

Monday, January 19, 2009

Beef Stuffed (or not) Sopaipillas

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup water
1/4 cup evaporated milk ( I just used milk)
1-1/2 teaspoons canola oil (I used vegetable oil)
Additional oil for frying

1 pound ground beef
3/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 can (4 ounces) chopped green chilies
1/2 teaspoon onion powder
2 cups (8 ounces) shredded cheddar cheese

In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper.
In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce. Yield: 4 servings.
The Results:
These were suppose to be stuffed with the ground beef but when I cut into the sopaipilla it split on top. Darn it! Oh well these were still good. They were like a fried bread taco. We have never had something like these so I thought they turned out pretty good for the first time. I figure if you fold it up like a taco they would be just as good if I had filled them. I got this recipe out of my Taste of Home 2002 recipe book.

Wednesday, January 14, 2009

Blueberry Coffee Cake Muffins

Hurry! Go and make these little muffins.
by Ina Garten (Barefoot Contessa)

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
The Results:
These were the Best muffins ever. Seriously, I made these last night so we could have them for breakfast in the morning. We almost finished them all off. They will all by gone by tonight. I picked up some blueberries from the store yesterday. I knew I had to use them. So I went looking for the perfect recipe. Well I came on and typed in blueberry muffins. I have seen so many people into Barefoot Contessa recipes that I thought I would give it a try. Plus it had 5 stars. Ina's recipe didn't fail me. These will be made over and over again in my house. Everyone loved them. Hurry go and try this recipe. You can't go wrong.
Oh and my New Year's Resolution is to make some good food.
**My changes to the recipe were I didn't have unsalted butter so I just used my Imperial stick butter and I added only about a 1/4 teaspoon of salt instead of 1/2 tsp and it wasn't kosher salt it was plain ol' table salt.