taco soup.

Taco Soup.


Ingredients:
1. 1 lb. ground beef, browned
2. 16 oz. can chili beans, with liquid
3. 15 oz. can kidney beans with liquid
4. 15 oz. can whole kernel corn, with liquid
5. 8 oz. can tomato sauce
6. 2 cups water
7. 14.5 oz. can chili ready diced tomatoes
8. 14.5 oz. can fire roasted diced tomatoes

9. 4 oz. can diced green chile peppers
10. 1 tbsp. chili powder

11. 1/4 tsp garlic powder

12. 1/4 tsp. onion powder

13. 1/4 tsp. red pepper flakes

14. 1/4 tsp. paprika

15. 1/4 tsp. oregano

16. 1 1/2 tsp. ground cumin

Recipe:

1. Combine all ingredients in a crock-pot. Cook on the low setting for about 8 hours.

pizza braid.

Pizza Braid.


Ingredients:
1. Rhoades bake n serve white bread loaf (frozen bread department)
2. pizza sauce
3. cheese (I used shredded mozzarella and a fiesta blend)
4. toppings (I used green pepper, ground beef, and pepperonis)


Recipe:
1. The dough takes a few hours to rise, so take it out at least 4-6 hours before you want to bake it. Wrap with plastic wrap.   
2. On a coated cookie sheet, press out the dough into a large rectangle. Then spread some pizza sauce. Add toppings and cheese. Keep everything close to the middle to leave room for the braiding.
3. Then cut about 1 in. thick strips down the whole rectangle. Keep the strips equal of both sides. Take the first strip and pull it down to the second strip on the other side. Then take the first strip on the other side and do the same. Keep braiding all the way down and make sure to tuck in the ends. (it will rise more during baking, causing it to come undone if not tight) 
4. Spray the top once braided and bake at 350 for about 20-30 mins. until golden brown.


Credit to idea: busy-mommy.com

homemade spaghetti and meatballs.

Homemade Spaghetti and Meatballs.


Ingredients:
Meatballs:
1. 1 lb. ground beef
2. 1/2 cup bread crumbs
3. 1 tbsp. water
4. 1 egg
5. 1/4 tsp. garlic powder
6. 1/2 tsp. italian seasonings


Sauce:
1. 3/4 cup chopped onion
2. 5 cloves garlic, minced
3. 1 (28 oz.) can diced tomatoes
4. 2 (14 1/2 oz.) cans fire roasted diced tomatoes
5. 2 teaspoons salt
6. 3 tbsp. balsamic vinegar
7. 1 (6 oz.) can tomato paste

Recipe:
Meatballs:
1. In large bowl combine egg, water, bread crumbs, and seasonings. Add ground beef, broken into chunks, and mush with your hands to combine. 
2. Form into meatballs about 1" in diameter and place on a broiler pan. 
3. Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center. 


Sauce:
1. In a large saucepan over medium heat, saute onion and garlic in olive oil until tender. 
2. Stir in remaining ingredients. Cover, reduce heat to low, and simmer 90 minutes. Add meatballs and simmer 30 minutes more. Serve with your choice of pasta.

one pot chili.

One Pot Chili.


Ingredients:
1. 1 lb ground turkey
2. 1 small onion, chopped
3. 1/4 cup green pepper, chopped
4. 1 tsp olive oil
5. 2 cups water
6. 1 can (15 oz.) pinto beans, drained and rinsed
7. 1 can (14 1/2 oz.) beef broth
8. 1 can (14 1/2 oz.) diced tomato and green chilies, undrained
9. 1 can (8 oz.) tomato sauce
10. 2 tsps. chili powder
11. 1 tsp. ground cumin
12. 1/2 tsp. oregano
13. 2 cups dried penne pasta
14. sour cream
15. cilantro


Recipe:
1. In a large saucepan, cook the ground turkey, onion and green pepper in the oil over medium heat until meat is no longer pink; drain.
2. Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally.
3. Combine sour cream and cilantro. About 1 tsp. cilantro to every cup of sour cream. 
4. Top chili with sour cream mixture.

homemade nutella.

Homemade Nutella.


Ingredients:
1. 3 oz raw hazelnuts
2. 3/4 cup sweetened condensed milk
3. 3 oz. unsweetened baker's chocolate
4. 3 tbsp agave nectar


Recipe:
1. Place raw hazelnuts on a cookie sheet and roast for about 10-15 mins on 350.  Once done let completely cool before removing the nut's shell. Add cooled hazelnuts to food processor. Turn the food processor on, after a minute or two you'll be left with very finely ground hazelnuts. After about 2-5 minutes, your hazelnuts should be processed into a liquid. Scrape down the sides and the blade and process until there are no lumps remaining. Set aside.
2. Heat chocolate, condensed milk, and agave nectar on the stove top. Stirring frequently until smooth.
3. Add warm chocolate mix into the food processor with the liquid hazelnut. Process for a minute, until it smooths out. Be sure not to over process.

peanut butter bread.

Peanut Butter Bread.


Ingredients:
1. 1 1/2 cups all-purpose flour
2. 1 cup quick-cooking oats
3. 1 cup sugar
4. 1 tablespoon baking powder
5. 1/2 teaspoon salt
6. 1 cup creamy peanut butter
7. 1 egg
8. 1 cup milk
9. 1 teaspoon vanilla extract


Recipe:
1. Combine the flour, oats, sugar, baking powder and salt. Cut in the peanut butter until crumbly. Combine the egg, milk and vanilla; stir into dry ingredients just until moistened.
2. Transfer to a greased 9x5x3 loaf pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

baked lemon chicken pasta.

Baked Lemon Chicken Pasta.

Ingredients:
1. 1 lb. of chicken tenders
2. 3 lemons
3. garlic
4. parsley
5. thyme
6. butter
7. salt and pepper
8. sour cream
9. shredded parmesean cheese
10. olive oil
11. 1 lb. linguine pasta

Recipe:
1. Whisk the juice from one lemon, 2 tsp. dried thyme, 1 tsp. minced garlic, and 1 tsp. sea salt to make a marinade for the chicken. Let chicken marinade in lemon mixture for at least 2 hours.
2. Preheat oven to 375. Cook linguine according to directions.
3. In a skillet, melt 4 tbsp. butter with 2 tbsp. olive oil over low heat. When butter is melted, add 2 cloves garlic, minced. Squeeze juice from one lemon into the pan. Turn off heat.
4. Add 2 cups sour cream and stir mixture together. Add zest from one lemon and 1 tsp. sea salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Meanwhile place marinaded chicken into another oven safe dish.
5. Bake both covered for 15 mins. Uncover, check and bake additional mins if needed uncovered.
6. Once done, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end. Serve with garlic or French bread.

taco stuffed shells.

Taco Stuffed Shells.

Ingredients:
1. 1 lb. ground beef
2. taco seasoning
3. 4 oz cream cheese
4. large pasta shells
5. salsa
6. taco sauce
7. shredded mexican "taco" cheeses
8. sour cream




Recipe:
1. Brown ground beef and add taco seasoning (I make my own but a package is fine); add 1/2 cup water and simmer 3 mins. Add cream cheese and simmer until cheese is melted. Blend well. Set aside and allow to fully cool.
2. Meanwhile cook the pasta shells.
3. Pour salsa (about a cup) in the bottom of a 9 x 13 inch baking dish.
4. Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and drizzle top with taco sauce.
5. Bake at 350 for 30 minutes.
6. Add cheese on top. Cook for about 10 more minutes. Serve with sour cream. (I also garnished mine with black olives.)


Sorry through the rush of dinner and the fact I'm a horrible blogger; I forgot to take pictures. But it was Delicious.

creamy, cheesy ham and penne.

Creamy, Cheesy Ham and Penne.


Ingredients:
1. penne pasta
2. 1/2 cup frozen peas
3. 1 can (10 oz) Ro*Tel Original Diced Tomatoes & Green Chilies
4. 8 oz cream cheese
5. 1/2 cup shredded cheddar cheese
6. 3/4 cup cubed cooked lean ham


Recipe:
1. Cook pasta. Add peas to boiling pasta when there is 2-3 mins. left.
2. Combine all remaining ingredients. Cook over medium heat until cheese melts and mixture is bubbly. 
3. Stir in pasta and peas.

Found these with the tomato sauces/diced tomatoes.
 (silly me thought they'd be in the Mexican aisle with the green chilies.)

It was delicious. And ridiculously simple.

taco salad.

Taco Salad.


Ingredients:
1. 1 lb. ground beef
2. taco seasoning (my recipe is at the end of this post.)
3. 6 - 10 in. flour tortillas
4. 15 oz. can dark red kidney beans; drained and rinsed
5. 2 medium tomatoes; diced
6. 2 medium avocados; pitted, peeled, and diced
7. 1 medium green pepper
8. can of large black olives; halved
9. shredded cheddar
10. sour cream
11. oil based dressing


Recipe:
1. First make the tortilla bowls. Lightly brush 1 side of the tortilla with a small amount of water.  Coat 6 small oven safe bowls with nonstick cooking spray.  Press tortillas, coated side up, into bowls. Place a ball of aluminum foil into each tortilla cup.  Bake at 350 for 15 to 20 mins. Let cool.

Mine didn't come out great; but you get the idea.

2. In a medium saucepan cook ground beef, until beef is brown.  Drain off fat.  Add taco seasoning and 1/3 cup water. Let simmer 5 mins. Stir in kidney beans. Simmer 10 mins.
3. Layer your salad in the tortilla cups. Beef, then your veggies, cheese, and sour cream. Then top with your favorite dressing. I used:  Wish-Bone® Superfruit Berry Vinaigrette. 

It was so tasty.

As promised, my taco seasoning recipe; so you don't have to use a packet seasoning anymore.

Taco Seasoning:

Combine the following:

1. 1 tbsp chili powder

2. 1/4 tsp garlic powder

3. 1/4 tsp onion powder

4. 1/4 tsp red pepper flakes

5. 1/4 tsp oregano

6. 1/2 tsp paprika

7. 1 1/2 tsp ground cumin

8. 1 tsp sea salt

rotini and sausage casserole.

Rotini and Sausage Casserole.


Ingredients:
1.   1 lb. rotini
2.   1 lb. smoked sausage
3.   4 cups mozzarella
4.   medium red pepper, diced
5.   medium green pepper, diced
6.   medium orange pepper, diced
7.   sun dried tomatoes, diced
8.   basil 
9.   1/2 cup butter
10. 1/2 cup flour
11. 4 1/2 cups milk
12. 3 tsp minced garlic
13. sea salt
14. crushed red pepper


Recipe:
1. Cook rotini according to package. Remove the sausage from the casing and start browning it; like ground beef.
2. Melt the butter over medium heat, just until it starts to bubble. Stir in the garlic, crushed red pepper and a dash of salt. Cook and stir for a few minutes. Stir in the flour and cook for another couple of minutes. Add the milk and cook, stirring continuously, until the sauce thickens. Remove from the heat and set it aside. (This creates the sauce.)
3. Spread a little sauce in the bottom of a baking dish and add a layer of pasta. Sprinkle with a generous amount of mozzarella. Add a layer of assorted bell peppers and sun dried tomatoes. Top with about half the sauce.
4. Next layer sausage, then pasta. Then another layer of the mozzarella and veggies. Topped with the last of the pasta and the rest of the sauce. Tear the basil leaves over the top.
5. Bake at 350 for 20-25 minutes. Keep an eye on the cheese to make sure it doesn't get too browned.

 Plus the fourth of july cupcakes..

one pan penne with pancetta, tomatoes, and red peppers.

One Pan Penne with Pancetta, Tomatoes, and Red Peppers.


Ingredients:
 1.   1 lb penne (i used multi-grain)
 2.   8 oz. pancetta, diced
 3.   6 plum tomatoes, diced.
 4.   3 tsp minced garlic
 5.   1 red bell pepper, diced.
 6.   1/8 lb sun dried tomatoes, diced.
 7.   2 tbsp balsamic vinegar
 8.   1/2 cup water
 9.   6 chicken bouillon cubes (makes 6 cups) or 6 cups chicken stock
10.  fresh basil
11.  olive oil
12.  1/2 tsp crushed red pepper
13.  parmesan cheese
14.  sea salt

Recipe:
1. Prepare chicken broth as directed on package, making about 6 cups. Keep to the side and keep on a low simmer.
2. In a large saute pan, add a little olive oil and the pancetta. Fry until a little crispy. Remove from skillet, pat dry. (Like bacon)
3. To the saute pan, add garlic, red pepper, sun dried tomatoes and tomatoes. Add crushed red pepper and a dash of salt. Cook over medium heat until tomatoes are tender. (2 minutes or so) 
4. Stir in balsamic vinegar and water. Then add the pasta and stir well. Add a little broth. As the broth is absorbed, add a little more and stir. Continue this process til the pasta is almost done.  (Keep covered during this part.)
5. Tear in a few basil leaves. Add pancetta. Stir together and cook a couple more minutes.
6. Serve with parmesan cheese.

arrabiata-style shrimp.

Arrabiata-Style Shrimp.


Ingredients:
1. 1 tbsp olive oil
2. 1 tsp minced garlic
3. 1 can (14 1/2 oz) fire-roasted crushed tomatoes
4. 1/2 cup dry white wine
5. 1/4 tsp sea salt
6. 1/2 tsp red pepper flakes
7. 3/4 lb large shrimp
8. 1 tbsp balsamic vinegar 
9. 1 package (9 oz.) refrigerated linguine
10. shredded mozzarella


Recipe:
1. Heat olive oil in a skillet over medium-high heat. Add garlic. Heat for about 1 min. Then add tomatoes, wine, salt and red pepper flakes. Bring to a simmer. Simmer, uncovered, 5 mins.
2. Add shrimp and simmer 5 more mins.
3. Meanwhile, cook pasta. To serve, toss pasta with shrimp and sauce. Sprinkle with mozzarella cheese.

homemade beef stroganoff.

Homemade Beef Stroganoff.

Ingredients:

1 lb ground beef
1 small onion, chopped
1/2 tsp garlic salt
1/4 tsp pepper
10.5 oz can of cream of mushroom soup, condensed
3 oz fresh chopped mushrooms3/4 cup sour cream

Recipe: 
In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms. Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Served over linguine.

With bustle of my everyday life (giving my sister a ride right after making dinner then getting to eat it cold) I forgot to take a picture of the finish product but I have a picture of the mixture before adding the sour cream.

capellini pomodoro.

Capellini Pomodoro.


Ingredients:
1. 1 tsp minced garlic
2. 2 (14.5 oz) cans diced tomatoes (i used a basil and oregano spiced one and a fire roasted just for added flavor.)
3. 1/4 tsp black pepper
4. 1/3 cup olive oil
5. 2 tbsp balsamic vinegar 
6. 1/4 cup italian mix cheese (romano, parmesean, and a provolone-mozzerella mix) aka pizza cheese.
7. 9 oz fresh angel hair pasta




Recipe:
Heat olive oil, garlic, balsamic vinegar, tomatoes and pepper and heat through, stirring occasionally, about 10 - 15 minutes.  (I just left it on the stove while the water boiled and the pasta cooked.) 

Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture and cheese.

I like using fresh pasta.

(watching peter pan.)

yum!

homemade chicken and broccoli alfredo.

Homemade Chicken and Broccoli Alfredo.


Ingredients:
1. box of penne pasta
2. 2 stems of broccoli
3. 8oz. package of cream cheese
4. 1 cup half and half
5. 2 medium chicken breasts
6. 1/2 cup shredded parmesan 
7. 1/2 cup butter


Recipe:
1. Cook box of penne according to directions. Drain.
2. While pasta is cooking, cube the chicken and fry til cooked through.
3. Bring 1/2 cup water to a boil and steam chopped broccoli covered for about 5 mins.

Alfredo Sauce:
1. Melt butter in medium saucepan. Add cream cheese and stir until mostly combined. Add half and half and Parmesan cheese; stir. (I also add 1/2 tsp garlic powder and 1/2 tsp garlic salt.)  Remove from heat and let thicken (1-2 minutes).

It was delicious.

Dantae loved it too.

stuffed chicken.

Feta and Roasted Red Pepper Stuffed Chicken.

Ingredients:

1. 4 boneless/skinless chicken breast halves

2. 1 tsp italian seasoning

3. 2 tbsp parmesan cheese

4. 4 tbsp tomato & basil feta cheese

5. sweet roasted red peppers

6. 1/4 cup fresh chives

7. sea salt and pepper

8. 2 tbsp olive oil

Recipe:

1. Preheat oven to 350.

2. Combine parmesean cheese, italian seasoning and chives. Sprinkle over chicken breasts.

Fresh chives from the garden.

3. At one end of breast add a few strips of roasted red pepper. Top with 1 tbsp feta cheese.

4. Roll each breast starting with the red pepper side. Hold in place with a toothpick.

5. Season with sea salt and pepper. Drizzle with olive oil. Bake 20 min. Then broil on high 5 min.

My Mashed Potatoes and Sweet Corn on the Cob.

Potatoes:

1. Bring a large pot of water to a boil. Peel and quarter desired amount of potato (I used 3 medium russet potatoes, which is good to know later for the other additives).  Boil about 10-15 mins. (depends on amount of potato)

2. Mash them. Add 1 tsp minced garlic, 1/4 cup warm milk, 2 tbsp butter, and sea salt and pepper (based on 3 medium russets).

Corn:
1. Fill your pot with water.
2. Add 1/4 cup of sugar. Drop in your corn (already shucked and cleaned).
3. Bring everything to a boil, making sure the sugar is dissolved in the water.
4. Boil for no longer than 8 minutes. Remove from the water and let it cool enough for handling and eating.

when life gives you rotten bananas...

Make Banana Bread!
ok not rotten but you know what I mean.

Banana Chai Bread

Ingredients:

1. 1 3/4 cup flour

2. 1 tbsp baking powder

3. 1 tsp sea salt

4. 3/4 cup white sugar

5. 3 oz cream cheese

6. 2 eggs

7. 3 large over ripe bananas (mashed)

8. 1/4 cup brewed chai tea

Recipe:

1. First off I took 1/2 cup water and 2 vanilla chai tea bags and microwaved it for a minute. Ten let stand while I made the rest. (turns into about 1/4 cup; squeeze tea bags for extra liquid.)

2. In one bowl combine flour, baking soda, and sea salt.

3. In another bowl combine sugar, cream cheese and eggs until light and fluffy.  Mix bananas and chai into sugar mixture.

4. Then slowly add the flour mixture while stirring. Combine until smooth.

5. Pour mixture into a gresed 9x5 loaf pan.

6. Bake at 350 for 60 minutes. Let cool for ten minutes then remove from pan.

an avocado a day...

Does anyone love avocado as much as I do?

probably not.

If you do then you'll probably love this recipe.  Easy. Looks wonderful. Delicious.  

Crab and Avocado Salad

Ingredients:

2 (6oz) cans of lump crab meat

1/4 cup light mayo

1/8 cup chopped red onion

1 tsp diced jalapeños

1/2 tbsp cilantro

juice from half a lime

1/4 tsp ground cumin

2 avocados (cut in half, pit removed, and diced; save half shells)

dash seasoned salt

Combine all ingredients. Spoon into the 4 avocado halves.

Now off to use my sewing machine for the first time. Wish me luck.

Couldn't resist a couple pictures of baby kitty, Sherlock.

shepherd's pie.

Ingredients:
1. 3 large russet potatoes 
2. 1 yellow onion (chopped)
3. 1 lb. ground beef
4. can of mixed veggies
5. 8 tbsp butter
6. 1/2 cup beef broth
7. 1 1/2 tsp Worcestershire sauce
8. salt, pepper, other seasonings
9. shredded cheddar cheese


Recipe:


1. Peel and quarter potatoes. Boil in salty water until tender.
2. Meanwhile over med high heat in a skillet add 4 tbsp butter. Brown onion. Then brown ground beef.

3. Add can of veggies, Worcestershire sauce and beef broth.  Add Salt and pepper to taste.
4. Mash potatoes with remaining butter.
5. Layer beef mixture then mashed potatoes. Top with cheese.
6. Bake at 400 for about 20 mins. Until browned.