Tuesday, March 29, 2011

Salsa Verde

Salsa Verde

2 lbs tomatillos; shucked and washed
1/2 red onion; cut cup
1 Anaheim pepper; halved, washed and seeded
1/2 jalapeno pepper (or whole); halved, washed and seeded
1/2 c chicken broth
 t. salt
1/4 t. sugar
1/2 c. fresh cilantro (or more if you like)

Preheat broiler. Place tomatillos, onion and peppers on foil and broil until they start to blacken, then turn over (carefully!) and roast until the other side starts to blacken. The tomatillos should be soft. Transfer all to blender, plus all juices. Add broth, salt, sugar and cilantro and blend up until salsa consistency. Enjoy!

Creamy Chicken Taquitos

Yum Yum. I made these last night for dinner and they were a HUGE hit. They are one of my favorite new recipes that I have tried lately. They will definitely be thrown in rotation.

Creamy Chicken Taquitos

1/3 cup (3 oz.) cream cheese; softened
1/4 cup green salsa
1 T lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 cups rotisserie chicken
1 cup grated pepperjack cheese
Flour tortillas

Mix together cream cheese, salsa, lime juice, and spices in a bowl. Pour over chicken. Add cheese and cilantro. Mix all together and spread in tortillas. Roll and spray lightly with cooking spray (I used butter flavor)
Bake 15 minuets @ 425.

Tuesday, March 22, 2011

Italian Beef Roast

From my Mother-In-Law. Oh so yummy!!

Italian Beef Roast
2-3 lb roast (the cheaper the better)
1 packet of ZESTY Italian dressing mix (make sure it's zesty or it won't taste right)
1 jar of pepperoncini, juice too
1 can of beef broth (I use the lower sodium because of the whole jar of peppers)

Throw all of this in the crock pot on low in the morning and it will be ready for supper time. I take out the peppers and toss them and open a new jar to have with my sandwich. NUMMY I serve it on Italian bread.

Buffalo Chicken Dip

Forewarning ~ This is NOT healthy!! :)

I have made this a few times recently for people, and then been begged for the recipe. :)

1 package of cream cheese
1 cup shredded cheddar cheese (I use sharp cheddar)
1 cup of Franks Red Hot
1 cup of ranch dressing
2 large cans of chicken (you know, the stuff that somehow still smells like tuna???)

Throw it all in the crock pot and wait for the cream cheese and cheddar to get all melty and ENJOY!!! Great with Tortilla chips or even in a tortilla shell as a roll up.

Fresh Salsa

Fresh Salsa

1 lb tomatoes; cored and chopped
1 jalapeno pepper; finely chopped
3 cloves garlic; finely chopped
1/2 red onion; finely chopped (are you noticing a pattern here??)
1 cup of cilantro; finely chopped (I LOVE cilantro, so I use more)
3 T. lime juice
1 T. olive oil
salt and pepper to taste.

If you didn't chop it finely enough, you could always throw it in the food processor. :)


One Skillet Lasagna

I never used to like lasagna, and I couldn't figure out why. I love pasta. I love red sauce. So what's the deal with lasagna. Then I finally figured out that it's because I don't like the cheese on top. I don't like cheese when it's been baked and starts to brown and you pick it up and like the whole thing comes with it. ICK! (Although it doesn't bother me with pizza?? Man I am a strange duck!)

Then, I found a recipe from The Pioneer Woman. It is FULL of cheese, however its all under the sauce. Brilliant!! I love lasagna now! It's so cheesy and melty and good. There are a few things I do differently, but you get the basics. It. Is. So. Good!

I will admit, that I am a lasagna cheater. I almost always use oven ready noodles. Why? Because I was interested once and tried it and found that I couldn't really tell the difference, so why not save me a step. Anyhoo.... I found a recipe for One Skillet Lasagna. It is a faster version of lasagna and you only dirty one pan. Whooo hooo! The recipe specifically recommends to NOT use oven ready noodles, but I did because that is all I had. I thought it turned out just fine, and everyone wanted seconds!

One Skillet Lasagna

oil for saute
1 medium onion
3 cloves garlic
1/4 t. red pepper flakes
1/2 t. salt
1 lb. ground hamburger (or any meat of your choosing)
10 lasagna noodles broken into pieces (uncooked)
3 cans of whole tomatoes (14.5 oz)
1 1/2 t basil
1 1/2 t. oregano
pepper to taste
1/2 c. mozzarella cheese
1/4 c. Parmesan cheese
1/2 c. Ricotta cheese

Place tomatoes in a blender and pulse for a few seconds.
Heat oil. Add onion and salt, satue until softened. Add garlic and red pepper flakes. Add meat and brown. (I recommend using lean meat, so that no draining is necessary so you don't lose all that yummy goodness.)

After meat is browned, place broken noodles on top. Pour tomatoes on top. Add basil, oregano and pepper. Cover and simmer 20 minuets or so until noodles are cooked. Add mossarella and Parmesan cheese. Stir gently until melted. Add ricotta cover to let it melt. Serve and Enjoy!