Enchilada Stuffed Shells

Ingredients:
Box of Pasta Shells (stuffing size) Boiled to al dente and cooled
2 Pounds Hamburger browned, drained (seasoned with taco seasoning optional)
1 Large Can Refried Beans
8 oz Block of Colby Jack Cheese (shredded)
8 oz Block of Pepperjack Cheese (shredded)
2 Cans Enchilada Sauce
Scallions chopped

Instructions:
1. Spoon a little enchilada sauce on bottom of 9x13 pyrex dish.
2. Mix refried beans, cooked hamburger and ¾ of the shredded cheese.
3. Spoon bean, cheese, meat filling into the boiled and cooled shells.
4. Place into pyrex.
5. Cover shells with remaining enchilada sauce and cheese.
6. Bake covered at 350 till bubbly.
7. Top with chopped scallions and serve.

In Jan 2015 SisteRSpeak.

Dutch Oven Chicken and Cheese Doritos Casserole

 3 cups cooked chicken, diced or shredded
1 cup sour cream
1 10 oz can cream of mushroom soup
1 10 oz can cream of chicken soup
1 14 oz can petite cut zesty tomatoes with jalapenos, drained
1 15 oz can corn, drained
2 cups Mexican blend cheese, shredded and divided
1 11 oz bag Nacho Cheese Doritos, crushed

Lightly oil or spray 12 inch dutch oven. Completely cover bottom of dutch oven with crushed Doritos.  In large bowl, combine chicken, sour cream, mushroom soup, chicken soup, tomatoes, corn and 1 cup cheese until well blended. Spoon chicken mixture evenly over crushed Doritos. Bake at 350 degrees for 25-30 minutes or until hot and bubbling. Sprinkle with remaining 1 cup of cheese. Bake for 5-7 minutes or until cheese has melted. Makes 6 servings.

http://www.everydaydutchoven.com

Shared in SisteRSpeak July 2014

Pizza Pasta Casserole

Ingredients:
 2 pounds ground beef
 1 large onion, chopped
 3-1/2 cups spaghetti sauce
 1 package (16 ounces) spiral pasta, cooked and drained
 4 cups (16 ounces) shredded part-skim mozzarella cheese
 8 ounces sliced pepperoni

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.

Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).

In SisterSpeak, June 2013.

Chicken Pot Pie

2 C diced cooked chicken (2 chicken breasts - -I sometimes pan fry them until they are just done and sometimes boil them)

2 C diced potatoes, blanched (2 medium potatoes)

1 C carrots, blanched (2 carrots)

1 C chopped onion

1 C sweet green peas

6 T butter

6 T flour

2 C chicken broth (may use that from boiling chicken)

1 C milk

Salt, pepper, seasonings (I use about 1/2 t or more salt and 1/4 black pepper, and about 1 t chicken bouillon)

Fresh parsley, finely chopped

1 recipe Double Pie Crust

Cook chicken breasts until they are just done, then cover and set aside. Cube chicken into 1/2 inch cubes.

Place diced potatoes and carrots in boiling water and blanche vegetables until they are just beginning to soften, (about 7-8 mins). Remove and rinse in cold water. Set aside.

Melt butter in large saucepan. Saute celery and onions in butter until almost tender, (2-3 mins). Add flour and cook another 2 minutes to make a blonde roux.  Add chicken broth and cook until sauce begins to thicken. Add seasonings and milk and cook until sauce again thickens.

Add potatoes, carrots, chicken and peas to sauce.  Pour into a 9 inch pie crust and tover with top crust. Make slits in top crust to vent pie. Bake pie in 400 degree oven for 30-40 minutes until crust is golden brown and vegetables are tender.

Hint: The pie will taste better if you season the sauce just a little because the vegetables will balance out the flavor.

Shared in RS Program February 26, 2012.

From Esther West-Emeril Lagasse, Esther grew up and got married!

Shredded Beef Tacos

1 (4 lb) lean roast
2 t black pepper
1 large onion, diced
1 (7 oz) can chopped green chilies
2 t chili powder
1 t cayenne pepper
1 T garlic powder
2 t ground cumin
1 cube beef bouillon

Trim the roast of any excess fat and cut into four pieces. Rub with black pepper and place into a slow cooker.  Add the onions, green chilies, chili powder, cayenne pepper, garlic powder, cumin, and beef bouillon.  Pour enough water to cover 1/3 of the roast.  Cover and cook on low for about 8 hours. Add water if needed to keep the roast from drying out. When meat is done, remove from slow cooker and shred the meat into bite sized pieces using two forks.  Return the meat to the slow cooker and allow to cook in leftover juices for about 20 minutes.

Shared by Michelle deOliveira, in the April 15, 2012 RS program.

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded

1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

The rest of LDS Living winners and other yummy recipes can be located at this blog:

girlsinaprons.blogspot.com

(This recipe with pictures: http://girlsinaprons.blogspot.com/2012/01/verde-chicken-mexican-lasagna.html)

19 February 2012

Kung Pao Chicken

3 boneless chicken breasts or 5-6 thighs

4 TBSP oil
½ cup peanuts
8-14 dried hot chili peppers, with the tops broken off
1 large or 2 small red bell pepper; largely diced
2 zucchinis, cut into bite-sized wedges
3 ½ tsp minced fresh ginger
3-6 green onions with tops cut in ½" pieces

Bowl 1 Marinade:
½ tsp sugar
4 tsp cornstarch
¼ tsp salt
4 tsp water
4 tsp soy sauce 

Bowl 2 Sauce:
3 tsp sugar
3 tsp cornstarch
6 tsp water
6 tsp soy sauce
2 TBSP red wine vinegar
4 TBSP chicken broth

Cut chicken into small pieces. Make mixtures. Pour marinade over chicken and let stand 30 minutes. Reserve sauce until cooking.

1. Heat 1 TBSP oil in wok or large skillet over medium heat. Add peanuts; stir and cook until lightly toasted. Remove peanuts and set aside.
2. Cook red pepper and zucchini in 1 TBSP oil. Stir fry until tender-crisp. Remove from pan.
3. Add 2 TBSP oil in skillet over medium heat. Add chili peppers. Stir-fry until peppers just begin to char, about 1 minute.
4. Increase the heat to high. Add chicken mixture; stir fry 2 minutes. Add ginger; stir-fry until chicken is no longer pink in the center, about 1 minute.
5. Add peanuts, vegetables (including green onions), and sauce mixture to skillet. Cook and stir until sauce boils and thickens. Serve over white rice.

A few notes.
~We like more peanuts---about 1 cup.
~Be very exact on measuring the ginger.
~The peppers are what give this dish the kick. We like a fair amount of heat so I use about 12.
~Following the steps exactly makes a big difference; I actually use the timer on this. If the cooking takes longer than the suggested time, your heat is not high enough.
~The coloring is a little different than you get in a restaurant-I think they may put a little coloring in it. I tried a little red once and it looked a little closer, but I decided not to bother with that issue. The flavor is awesome!

Submitted by Darcee Waddoups, in honor of Chinese New Year 2012.

"Being married to someone who thinks he's part Chinese (or just really wishes it so. . .) I've learned to cook a lot of Chinese dishes over the years.  One of our favorite family traditions is to eat Chinese food for a week around Chinese New Year.  With that just around the corner (January 23 this year), I thought I'd hijack the recipe corner for a couple of weeks to share some of our favorites.  If you like to cook, maybe you'll try a few.  If not, maybe you'll get take-out.  Either way, Gong Xi Fa Cai  (Happy New Year!)!"

Black Pepper Chicken

3-4 skinless and boneless chicken breasts, cut into thin strips
2 onions, cut into thin strips
1-2 red peppers, cut into thin strips
3 TBSP soy sauce
1-2 tsp freshly milled black pepper (we tend to like closer to 2 tsp)
1/2 tsp sugar
1/2 tsp Maggi seasoning (purchase online, at an Asian market or borrow from Darcee)**
2 TBSP oil

Marinate chicken in 1 TBSP soy sauce for 10 minutes.

Heat pan and add cooking oil.  When the oil is hot, add chicken and black pepper.  When almost all cooked, add sliced onions and stir fry until aromatic.  Add the red pepper. Stir-fry for 1 minute more and add in remaining soy sauce, sugar and Maggi seasoning.  Serve over rice.

**While you can make this without this seasoning, it makes all the difference in the world for this recipe.

Submitted by Darcee Waddoups in honor of Chinese New Year 2012.

Won Ton Snacks

2 lbs. bulk sausage

2 stalks celery

2 carrots

2 cloves garlic

1 small onion

1 8oz. can water chestnuts

1/2 cup Thai peanut sauce

1 pkg. Wonton wrappers

Cook sausage until done, breaking into fairly small pieces.  Drain off fat and then rinse.  In a food processor, finely chop celery, carrots, garlic, onion and water chestnuts.  The pieces should be small and fairly uniform, but not liquid.  Add to cooked sausage and cook until barely tender.  Add peanut sauce and cook for 5 minutes.  Press wonton wrappers into the cups of a mini muffin pan.  Spoon in mixture.  Pinch tops closed.  Bake for 12 minutes at 350.  Allow to cool slightly before removing from the pan.

Submitted by Darcee Waddoups in honor of Chinese New Year 2012.

Cashew Chicken

8 chicken thighs (or 4 breasts) sliced thin

Marinate in 2 TBSP soy sauce and 1/2 tsp garlic.

Cut 6-8 green onions in 1/2 inch pieces. Set aside.

Measure 1 TBSP chopped ginger and 1 tsp minced garlic; put in bowl and set aside.

6 dried whole red chili peppers, tops broken off

1 cup cashews

Sauce:

2 tsp white sugar

2 TBSP soy sauce

1 TBSP chicken broth
4 tsp sugar
2 tsp corn starch

Heat 1 TBSP oil; cook chili peppers until they start to blacken. Add chicken and cook until almost done. Add garlic/ginger and cook with chicken for about 1 minute. Add green onions and sauce. Cook until sauce thickens. Add cashews. Serve over rice.

Beef Benihana

This recipe is in the ward cookbook, but it is good enough to repeat here.

1 TBSP sesame seeds 
1 onion, cut into thin wedges
½ lb. mushrooms, sliced
2 medium zucchini, cut in thin strips
1 lb. boneless beef sirloin, cut in 1/4" strips 
2 TBSP oil 
6 TBSP Teriyaki sauce
2 tsp sugar
1 tsp salt
½ tsp black pepper

Toast sesame seeds in skillet until brown. Remove. Heat 1 TBSP oil for 30 seconds. Add beef; stir-fry until done. Remove with juices. Add remaining oil. Add onions; stir-fry until they start to soften. Add zucchini and mushrooms. Cook until tender-crisp. Stir remaining ingredients together to make sauce. Add meat, accumulated juices, sesame seeds and sauce. Heat. Serve over hot rice.

Won Ton Soup

3 1/2 qts water

10 chicken bouillon cubes
2 TBSP vinegar**
2 TBSP soy sauce
cayenne pepper

1-2 cups broccoli cut into bite sized spears
1-2 cups carrots cut into large match sticks
chopped green onions (we love these so I do quite a few)

Won tons: Fry 1 lb. sausage until completely cooked. Drain and rinse off fat. Cool enough to handle. Put 1 piece of sausage on a won ton square and seal up according to package directions. Set on cookie sheet until ready to cook.

Combine the broth ingredients and simmer together. Add carrots and cook until carrots are tender. Right before serving bring broth to boil. Add just enough broccoli and won tons that you will serve and simmer until broccoli is slightly tender and won tons float. Spoon into bowls removing all broccoli and won tons from pan. Sprinkle green onions in bowls and stir to cook slightly.

Submitted by Darcee Waddoups, in honor of Chinese New Year 2012.

**Tom  likes much more vinegar than me and adds it to his taste in his own bowl afterwards. I hold my breath and close my eyes because I find that quite unpalatable, but true Chinese would likely add much more vinegar that me. You can decide for yourself.

Honey-Soy Glazed Chicken

Adapted slightly from mmmcafe.blogspot.com

1 ½ lbs chicken tenderloins (about 8)
½ tsp salt
¼ tsp pepper
½ cup honey
¼ cup soy sauce
¼ cup chopped onion
⅛ cup (2 T) Ketchup
1 T canola oil
1 clove garlic, minced
½ tsp minced ginger or ¼ tsp ground ginger
¼ tsp red pepper flakes

Place chicken in the crock pot, combine remaining ingredients and pour over chicken.  Cook on high for 3 hours or low for 4-5 hours.  Shred chicken, return to crock pot and toss with sauce.  Serve over rice.

10 December 2011

Zupas Copy Cat Wisconsin Cauliflower Soup

From UtahDealDiva.com. This tastes very very close to Zupa's soup. It cools down very quickly so you need to eat it fast!

2 T Butter
1 med Onion, chopped
1/4 C Flour
1/2 t Salt
2 C Milk
3 1/2 C Water
5 Chicken Bouillon Cubes
1 Head Fresh Cauliflower or 1 Bag Frozen Cauliflower
1 t Dijon Mustard
1 C Cheddar Cheese, shredded
1 C Pepper Jack Cheese or Provolone or Mozzarella, shredded/ whatever you like

Cheese and Bacon for toppingsIn a large pan saute onion in butter until soft and golden brown. Whisk in flour and salt. Gradually stir in milk, and water. Add bouillon cubes and cauliflower. Bring to a boil then reduce heat, cover and simmer for about 15 minutes until cauliflower is tender. In a blender, (with center, top part removed, so the steam can vent) blend cauliflower at low speed in small batches until very smooth. Blending is really easy and your kids won't even know there is cauliflower in the soup unless you tell them. So sneaky, they underestimate your sneakiness! Return cauliflower mixture to pot and heat on medium until hot. Stir in mustard and cheese, mix until cheese is melted and smooth. Ladle into bowls and top with cheese and bacon.

Mmmm!


9 October 2011

Chicken Pot Pie

2 cups diced cooked chicken (2 chicken breasts – I sometimes pan fry them until they are just done and sometimes boil them)

2 cups diced potatoes, blanched (2 medium potatoes)

1 cup carrots, blanched (2 carrots)

2 cup chopped celery (2 celery)

1 cup chopped onion

1 cup sweet green peas

6 T butter

6 T flour

2 cups chicken broth

1 cup milk

Salt, pepper, seasonings (I use about ½ tsp or more of salt and ¼ tsp of black pepper, and about 1 tsp of chicken bouillon.)

Fresh parsley, finely chopped

1. Cook chicken breasts until they are just done, then cover and set aside. Cube chicken into ½ inch cubes.

2. Place diced potatoes and carrots in boiling water and Blanche vegetables until they just begin to soften (about 7-8 min). Remove and rinse in cold water. Set aside.

3. Melt butter in large saucepan. Sauté celery and onions in butter until almost tender (2-3 minutes). Add flour and cook another 2 minutes to make a blonde roux. Add chicken broth and cook until sauce begins to thicken. Add seasonings and milk and cook until sauce again thickens. 

4.  Add potatoes, carrots, chicken and peas to sauce. Pour into a 9 inch pie crust and cover with top crust. Make slits in top crust to vent pie.

5.   Bake pie in 400F oven for 30-45 minutes until crust is golden brown and vegetables are tender.

Hint: The pie will taste better if you over season the sauce just a little because the vegetables will balance out the flavor.

 Double Pie Crust:    

    2 cups flour, 2 tsp. salt, ½ cup cold shortening plus ½ cup cold butter, ½ cup ice-cold water.

Cut cold shortening and butter into flour and salt until it resembles course crumbs. Add enough water until a soft dough forms.   Divide dough into 2 balls and wrap each in plastic wrap. Refrigerate dough until it is chilled, before making crusts, about 30 minutes or more.

(I take my dough out of the fridge a couple of minutes before I roll it out so that it can warm and soften slightly. I then knead it only about 5 times so that it rolls out well but isn’t tough.)

(Esther West - Emeril Lagasse)


18 September 2011

Creamy Skillet Penne with Sausage and Broccoli

This is a yummy one skillet pasta dish (fewer dishes!!!)
1 lb. hot sausage
1 onion, finely chopped
1 red bell pepper, seeded and sliced thin
8 oz. penne pasta (about 2 1/2 cups)
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 cup beef broth
2 cups chicken broth
1/2 cup heavy cream
8 oz. broccoli florets
1/2 cup grated Parmesan cheese
1 TBSP basil
2 tsp balsamic vinegar

Cook sausage in large nonstick skillet, breaking into pieces until no longer pink.  Remove from pan onto a paper towel-lined plate.

Cook onion and bell pepper in sausage fat until softened (if there is a lot, I remove some).  Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes.  Stir in garlic and pepper flakes until fragrant, about 30 seconds.  Stir in broths and cream and bring to boil.  Reduce heat to medium, cover, and simmer stirring occasionally until pasta begins to soften.  (8-10 mins.)

Arrange broccoli on top of pasta and continue to cook, covered until broccoli is bright green and tender and pasta is al dente.  (about 8 minutes)  Remove from heat and add cheese, basil and vinegar.  (Yum!)

Darcee Waddoups

Teriyaki Chicken

One of my favorite easy recipes:

3 lbs. Chicken (whole, breasts or thighs)
3/4 C sugar
3/4 C soy sauce
1 1/2 t dry ginger
2 cloves garlic, minced
1/4-1/2 t black pepper
3-4 shakes cayenne pepper

Stir all ingredients together except chicken.  Mix well.  Pour over chicken in baking dish.  Cover and refrigerate for at least 3 hours. Turn chicken about every hour or as needed to marinate all sides and pieces.

Bake for 45 minutes-1 hour at 350 or until 165 degrees.  Serve over rice with a frozen veggie mix.

Darcee Waddoups

Lisa Olsen's Alfredo Sauce

Original recipe:
ALFREDO SAUCE
Ingredients:
1/4 C butter
1 clove garlic, crushed
1/4 C all-purpose flour
1 1/2 t instant chicken bouillon
1/8 t white pepper
2 C light cream or half and half
1/2 C combined grated Parmesan and Romano cheese

Directions:
Sate garlic in butter 3 minutes.  Stir in flour and seasonings.  Remove from heat.  Stir in cream.  Bring to boil over medium heat, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low  Stir in cheese until melted, pour over fettuccine noodles prepared according to directions.

LISA'S NOTES:
I think that we have made this once (when we first received the recipe) with half and half.  We have ALWAYS used skim milk.  Unfortunately, you can't skip on the butter.  It needs to match the flour to make the roux.  Also, I purchase the "great value" italian blend cheese from Walmart and is it instead of the parmesan/romano cheese.  It's just cheaper, but it's a little string-i-er.    Hope your family likes it!  Cole makes it all the time (that's what he'll eat on his mission).


21 August 2011

Hawaiian Style Meatballs

2 lbs hamburger
2 cans water chestnuts, drained and chopped
4 T soy sauce
2 T brown sugar
1/4 t  pepper
1 t onion powder
1 t garlic salt

Mix together well. (I wear rubber gloves and use my hands.) Roll into small meatballs and place on a baking sheet.  Bake at 400 degrees for 15 minutes.

While cooking, make sauce:
1 C apricot jam or preserves
3 T apple cider vinegar
1/4 C chopped green onions
2 T teriyaki sauce
2 T brown sugar

Transfer cooked meatballs to a crock pot and cover with sauce.  Cook for 1/2-1 hour. (For some reason longer than this in the crock pot and they don't taste as good.)

Submitted by Darcee Waddoups

19 June 2011

Freezer Meatballs

Shape these tiny meatballs, then freeze for up to three months. There's no need to thaw before using, they will cook quickly right out of the freezer.

Everyday Food, March 2005
Prep time - 20 minutes
Total time - 20 minutes
Yield - makes 40

Ingredients
1 lb lean ground beef
2 slices bacon (2 oz) finely chopped
1/3 C chopped fresh parsley
2 garlic cloves, minced
3 T grated Parmesan cheese
1 T plain dried breadcrumbs
1 large egg
1/8 t ground nutmeg
Coarse salt and ground pepper

Directions
1. In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 t salt, and 1/4 t pepper. Shape mixture into 40 meatballs. (For equal size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls.)

2. Arrange in a single layer on a baking sheet or on two large plates.  Freeze 1 hour. Once frozen, transfer into an airtight container or resealable plastic bag, label and date.

3. To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

Cook's notes: Frozen mini-meatballs can also be used in soup or sauce.  Simmer meatballs, covered in liquid until cooked though, about 10 minutes.

28 August 2011