Hey Girls! When I noticed Melissa posted her cornbread dressing recipe, I thought we could each post a favorite Thanksgiving recipe this week...I plan on calling my Aunt Marilyn to get her famous Sweet Potato Casserole recipe for our Wednesday Thanksgiving meal and I'll post it! Oh, and with the cold weather upon us (I think it officially started last night), let's share all the soups and comfort food recipes we have!
This week I'm trying out Caroline B's Crockpot BBQ!
Oh, and another update...the Ellie Krieger Pot Pie recipe was a little too complicated for me so I don't recommend using that one!
Sunday, November 16, 2008
Thursday, November 13, 2008
Fun Food
Spicy Beef Vegetable Soup
Great with corn chips are by itself!
1lb ground beef
1 onion chopped
1 clove garlic chopped
1 jar Ragu Mushroom and Green Peppers
1 cup chopped celery
1 can beef broth
2 cups water
pinch of salt, pepper and sugar
1 bag garden veggies (Green Gaint)
1 can Rotel tomatoes
First brown together ground beef, onion and garlic. Then add all but garden vegetables and Rotel tomatoes. Cook for about 25mins. Then add garden veggies and Rotel tomatoes cook another 20-30 mins until veggies are done.
Makes lots- good to freeze.
Mexican Pie
(not as complicated as it looks)
Spice mix
(sometimes I don't have one of these and substitute for something else)
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon salt
1 tablespoon flour
Filling
1 1/2 lbs ground beef
1 medium onion chopped
1 green bell pepper, chopped
2 cloves garlic minced
2 cups frozen corn thawed , or 1 can cream style corn (I prefer the cream style)
2 cans (14 1/2 ounce) Mexican or Chili style diced tomatoes
Cheese (as desired)
Corn Bread Topping (can substitute for corn muffin mix from the box)
1 cup yellow cornmeal
1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
1/4 cup veg. oil
Step One
Lightly oil a shallow 3 quart casserole dish. (may want to do to 1.5 quart 9x9 pan one to freeze for later and one to eat) . Combine the spice mix ingredients in a small bowl.
Step two
Brown the ground beef in a large skillet, drain. Add onion, bell pepper and saute 7-8 mins. Add garlic and spice mix stirring all the while, then stir in corn and tomatoes. Cover the pan and bring to gentle boil. stirring occasionally. Pour into pan(s). Add cheese to top as desired.
Step Four
heat the oven to 400D.
Add all ingredients for cornmeal into bowl whisking in egg, milk and oil until all is evenly blended. Pour batter over the filling and spread evenly.
Step Five.
Bake for 22 mins or until topping is golden brown and toothpick inserted comes out clean.
If freezing a pan do not bake cover and put into freezer. When baking from freezer bake longer on a lower temp to keep edges from burning.
Really yummy. Takes about 30-40 mins to prepare.
Great with corn chips are by itself!
1lb ground beef
1 onion chopped
1 clove garlic chopped
1 jar Ragu Mushroom and Green Peppers
1 cup chopped celery
1 can beef broth
2 cups water
pinch of salt, pepper and sugar
1 bag garden veggies (Green Gaint)
1 can Rotel tomatoes
First brown together ground beef, onion and garlic. Then add all but garden vegetables and Rotel tomatoes. Cook for about 25mins. Then add garden veggies and Rotel tomatoes cook another 20-30 mins until veggies are done.
Makes lots- good to freeze.
Mexican Pie
(not as complicated as it looks)
Spice mix
(sometimes I don't have one of these and substitute for something else)
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon salt
1 tablespoon flour
Filling
1 1/2 lbs ground beef
1 medium onion chopped
1 green bell pepper, chopped
2 cloves garlic minced
2 cups frozen corn thawed , or 1 can cream style corn (I prefer the cream style)
2 cans (14 1/2 ounce) Mexican or Chili style diced tomatoes
Cheese (as desired)
Corn Bread Topping (can substitute for corn muffin mix from the box)
1 cup yellow cornmeal
1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
1/4 cup veg. oil
Step One
Lightly oil a shallow 3 quart casserole dish. (may want to do to 1.5 quart 9x9 pan one to freeze for later and one to eat) . Combine the spice mix ingredients in a small bowl.
Step two
Brown the ground beef in a large skillet, drain. Add onion, bell pepper and saute 7-8 mins. Add garlic and spice mix stirring all the while, then stir in corn and tomatoes. Cover the pan and bring to gentle boil. stirring occasionally. Pour into pan(s). Add cheese to top as desired.
Step Four
heat the oven to 400D.
Add all ingredients for cornmeal into bowl whisking in egg, milk and oil until all is evenly blended. Pour batter over the filling and spread evenly.
Step Five.
Bake for 22 mins or until topping is golden brown and toothpick inserted comes out clean.
If freezing a pan do not bake cover and put into freezer. When baking from freezer bake longer on a lower temp to keep edges from burning.
Really yummy. Takes about 30-40 mins to prepare.
Monday, November 10, 2008
Some yummy easy recipes
Corn and Crawfish Bisque
2 tbsp. butter
1 med. onion chopped
1# peeled crawfish tails
1 10oz can diced Rotel tomatoes
2 101/2 cans potato soup
2 17 oz cans whole kernal corn, drained
1 1/2 cups half and half
3 tbsp chopped fresh parsley
3 tbsp chopped green onion
In a large skillet, heat butter and saute onion. Add crawfish and cook 3 min.
Transfer to a large pot and add all other ingredients and simmer over low heat until hot
Makes a lot, I just froze some, so we will see!
Eggplant Creole
1 onion chopped
1 green bellpepper chopped
1/2 cup butter (i used 2 tbsp)
1/2 cup raw rice
1 large eggplant, peeled and chopped
1 14 0z can tomatoes
1/4 tsp basil
1/4 tsp oregano
1 cup beef boullion
1/2 tsp salt and 1/2 tsp pepper
2 dashes tabasco
1 cup grated cheese
Saute onion and green pepper in butter. Add rice and saute until golden. Add all other ingredients except cheese. Bake in greased 2 qt. casserole at 350 for 30 min, then sprinkle cheese on top and cook 30 min.
**** i haven't tried this, but my mother -in-law suggested adding shrimp to make it a meal... i will definitely that next time****
Crockpot Barbeque- this is excellent...the hardest part is timing the cooking in the crock pot
* This makes a lot of food, so plan to share* *Great for parties, etc...*
5# Boston butt roast
salt, pepper
1 onion, halved
3/4 cup firmly packed brown sugar
1 18 oz bottle regular flavored barbeque sauce
1 cup white vinegar
Salt and pepper roast. Place in crockpot and add vinegar. Cook on high 1 hour. Turn to low and cook 12 hours. Drain and shed into pieces. Place meat back into crockpot. Mix brown sugar and barbeque sauce and pour over meat. Place onion halves on top of meat. Cook on low until onion is done (about 3 hours)
Salt and pepper roast
2 tbsp. butter
1 med. onion chopped
1# peeled crawfish tails
1 10oz can diced Rotel tomatoes
2 101/2 cans potato soup
2 17 oz cans whole kernal corn, drained
1 1/2 cups half and half
3 tbsp chopped fresh parsley
3 tbsp chopped green onion
In a large skillet, heat butter and saute onion. Add crawfish and cook 3 min.
Transfer to a large pot and add all other ingredients and simmer over low heat until hot
Makes a lot, I just froze some, so we will see!
Eggplant Creole
1 onion chopped
1 green bellpepper chopped
1/2 cup butter (i used 2 tbsp)
1/2 cup raw rice
1 large eggplant, peeled and chopped
1 14 0z can tomatoes
1/4 tsp basil
1/4 tsp oregano
1 cup beef boullion
1/2 tsp salt and 1/2 tsp pepper
2 dashes tabasco
1 cup grated cheese
Saute onion and green pepper in butter. Add rice and saute until golden. Add all other ingredients except cheese. Bake in greased 2 qt. casserole at 350 for 30 min, then sprinkle cheese on top and cook 30 min.
**** i haven't tried this, but my mother -in-law suggested adding shrimp to make it a meal... i will definitely that next time****
Crockpot Barbeque- this is excellent...the hardest part is timing the cooking in the crock pot
* This makes a lot of food, so plan to share* *Great for parties, etc...*
5# Boston butt roast
salt, pepper
1 onion, halved
3/4 cup firmly packed brown sugar
1 18 oz bottle regular flavored barbeque sauce
1 cup white vinegar
Salt and pepper roast. Place in crockpot and add vinegar. Cook on high 1 hour. Turn to low and cook 12 hours. Drain and shed into pieces. Place meat back into crockpot. Mix brown sugar and barbeque sauce and pour over meat. Place onion halves on top of meat. Cook on low until onion is done (about 3 hours)
Salt and pepper roast
Sunday, November 9, 2008
So excited!
Well thanks Lauren for doing this! I have been in a cooking rut so maybe this blog will motivate me! Here's my white bean soup recipe that Lauren was talking about...I think Caroline B. had mentioned wanting it also. It's one of my favorite recipes of my mom. It's great for cold weather! Hope everyone has a good week!
White Bean Soup
Ingredients:
1 lb white beans
1 large onion
1 can whole tomatoes
slice of smoked ham (1/2 in. thick)
rice
salt and pepper
Rinse beans and let soak. Boil beans for 1 1/2-2 hours until beans break. Add 1 tbsp salt.
Cube ham and fry in another skillet with vegetable oil until brown. Add chopped onion and let simmer. Add 1 can whole tomatoes. Leave on low covered.
Add to beans. Let cook on low. Add salt and pepper (about 1 tspn). Cook for at least 30 minutes, until beans get soft and mushy.
Serve with rice.
Serves alot! I usually freeze half for another week.
White Bean Soup
Ingredients:
1 lb white beans
1 large onion
1 can whole tomatoes
slice of smoked ham (1/2 in. thick)
rice
salt and pepper
Rinse beans and let soak. Boil beans for 1 1/2-2 hours until beans break. Add 1 tbsp salt.
Cube ham and fry in another skillet with vegetable oil until brown. Add chopped onion and let simmer. Add 1 can whole tomatoes. Leave on low covered.
Add to beans. Let cook on low. Add salt and pepper (about 1 tspn). Cook for at least 30 minutes, until beans get soft and mushy.
Serve with rice.
Serves alot! I usually freeze half for another week.
Let's try it!
Hey Girls...Ok, I have no idea if we will ever use this but here goes nothing!!! :) So every week I make three or four meals for the two of us. I always look online but I never really know if the recipe is going to taste alright and sometimes the ingredients are so darn expensive. So I thought we could post our recipes or our menu for the week just to get some other ideas out on the table!
So...this week Adam and Lauren will be eating:
- Eggplant Spaghetti
- Chicken Pot Pies (food network...Ellie Krieger...don't know how this one will turn out)
- White Beans (Caroline E's recipe...GREAT!)
I haven't done the chicken pot pies before and the spaghetti is frozen from last week...just sautéing fresh veggies to go over the pasta. But I wanted to post a recipe I did last week that we loved!!!
Shrimp Italian
1 lb. small shrimp (I bought the Louisiana frozen shrimp and they tasted great)
1/2 bunch green onion, chopped
salt & pepper to taste
1/2 cup margarine
1/2 cup Italian bread crumbs
garlic powder to taste
1/4 cup plus 3 tbsp. grated parmesan cheese, divided
1/4 cup grated swiss cheese
1 package (12 oz.) egg noodles
1 can (3 oz.) evaporated milk
1 tbsp. parsley, chopped
Saute shrimp & green onions with salt, pepper and garlic powder to taste in margarine for about 10 minutes or until cooked. Add 1/4 cup parmesan cheese, swiss cheese and Italian bread crumbs. Cook egg noodles until tender, drain & rinse with cold water. Season lightly with salt & garlic powder. Add evaporated milk and remaining 3 tbsp. of parmesan cheese. Pour shrimp mixture over egg noodles and sprinkle with parsley.
Serves 4-6
Ok, just one more that you really can't go wrong with!!!
Potatoes Mamou
2 1/2 lbs. butter (Yukon) gold potatoes
1/2 cup butter
1/4 cup buttermilk or milk
1 package (5.2 oz.) Boursin cheese (this is what makes the potatoes so GOOD!)
salt & pepper to taste
Scrub potatoes clean, leaving skins on. Slice potatoes thin with a mandolin or knife. Place in a large saucepan and cover with water. Bring to a boil over high heat and cook 10 minutes or until tender. Drain potatoes in a colander and return to saucepan. Place on burner with the heat turned off to evaporate any water and mash with a potato masher. Meanwhile, heat butter and buttermilk in the microwave until hot. Crumble boursin cheese into butter mixture and stir until well blended. Pour over potatoes and stir to combine. Add a generous amount of salt & pepper. Taste for seasonings. (Red potatoes can also be used.)
Serves 8
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