Friday, August 27, 2010
Jen's Crock Pot Goulaush
6 sausages (your preference - mild, sweet, hot)
1 bag of frozen hasbrowns (the cubed kind - not the shredded kind)
1 diced onion
2 cans of cream of mushroom soup (or whatever cream of ... you have on hand)
Bag of fresh (or frozen) broccoli
2 cups shredded Colby Jack cheese
Salt and pepper to taste
Add all ingredients except cheese together. Cook in your crock pot on high for 4 hours - stirring occasionally. The last 30 - 45 minutes, add the cheese.
Monday, August 23, 2010
I found this recipe - it's a Bobby Flay recipe so you know it's good!! The honey really balances out the heat nicely.
2 poblano chiles, grilled, peeled, seeded, and chopped (I used green chiles)
1 medium white onion, grilled and chopped
1 to 2 cloves garlic, chopped
2 tablespoons chopped fresh epazote, or fresh oregano leaves
1/4 cup cold water
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.
Sunday, August 15, 2010
I don't really have a recipe for these meatballs - I didn't measure anything. I used ground turkey, pesto sauce, italian style breadcrumbs, salt, pepper and sauteed onions - I'll measure next time and post the recipe.
Anyhow... my husbands comment about this meal (other than it hitting the spot) was about the Parmesan. "I love that you have been using fresh parmesan - everyone should - it makes a HUGE difference".
He is right - and I thought you should know about it too!! I just buy a chunk at the grocery store and use my cheese slicer to shave a little on lots of things! It really 'bumps up' the presentation factor and the taste difference is wonderful!
Tuesday, August 3, 2010
It's hard for me to come up with ideas to use with ground beef. It's basically burgers, spagetti, burritos, etc...
Then it hit me - meatloaf - but kicked up somehow... this is what I came up with:
Meatloaf - Bacon Cheeseburger Style
1 lb ground beef
1 15 oz can of diced tomatoes (with the juice)
1/2 an onion, diced
1 lb bacon, crumbled
1 1/2 c cheddar cheese, shredded
1 stack of Ritz crackers, crumbled
Salt, Pepper, Garlic Powder all to taste
Combine all ingredients in a bowl and mix with your hands. After it is all incorporated, put into a 9x13 casserole. Bake at 350 for 45 minutes.
When you put the meatloaf in the oven - it will be a solid(ish) piece. When it is done cooking, the meatloaf will be surrounded by a 'soup.' It's the juice from the can of the tomatoes, as well as the water that has cooked out of the tomatoes. This 'soup' keeps the meatloaf nice and moist - I had hoped that would happen and it did!! A little 'bonus' for me!
I used a slotted spoon to serve - so that all that is left on the plate is that delicious, moist meat. Sweets said "this is the best meatloaf I have ever had in my life" he is a good husband who compliments my food often - but he was raised having his mothers meat loaf as one of his favorite dinners - so I was pretty dern proud of myself:)
Sunday, August 1, 2010
This recipe is so versatile. You really can use any protein, veggies and cheese you like.