Spanish Rice is a great side dish to serve with your meals. Rice with a southwestern flair. This recipe is made on the stove and is very easy. The important thing you need to remember is to read your rice package to determine the amount of liquid you need. Your rice will come out perfect.
Spanish Rice
Simply Recipes
INGREDIENTS
2 tablespoons extra virgin olive oil (can use up to 1/4 cup)
1 onion, finely chopped (about 1 cup)
1 garlic clove, minced (about 1 teaspoon)
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock for vegetarian version)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of dried oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
METHOD
1 Brown the rice: Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice has browned.
2 Add onion, garlic: Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften. Add the garlic and cook until the onions are translucent and softened, about a minute more.
3 Combine broth, tomato, oregano, salt, and browned rice and onions: To save time you can bring the stock to a simmer in a separate saucepan, with the tomato, oregano, and salt.
4 Combine the rice and broth mixture: Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you can skip the simmering step and just add the broth and tomatoes to the rice.
5 Simmer, cover, cook until the rice has absorbed the stock: Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer.
Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package.
Remove from heat and let sit for 5 minutes.
Fluff with a fork or spoon to serve.
Serves 6
Wednesday, September 30, 2020
Monday, September 28, 2020
Cole Slaw
Cole Slaw is a quick and easy side to make. It goes well with practically everything, cookouts, sandwiches, BBQ, fish, poultry, etc. I open up a bag of cole slaw mix and toss it with a nice vinaigrette dressing. Mmmmm delicious.
Cole Slaw
Ingredients:
3 tablespoons apple cider vinegar
4 tablespoons olive or vegetable oil
3 tablespoons white sugar
1/2 teaspoon dijon mustard
1/4 teaspoon celery seeds
Salt & pepper to taste
1 bag (16 ounce) Cole Slaw mix
Directions:
1. Making the vinaigrette: Whisk the first 6 ingredients together in a bowl.
2. Making the Cole Slaw: Open and pout the bag of Cole Slaw Mix in a large bowl. Pour the dressing over them and toss well. Refrigerate for an hour or more before serving.
Serves 6
Friday, September 25, 2020
Broccoli Cheddar Soup
With the weather getting a little crisp, a nice bowl of hot soup is always welcome. I made this Broccoli Cheddar Soup the other night for dinner and it was delicious. The family said this was the best Broccoli Soup I have made. It was very easy to make and require little time to make from start to finish 15-30 minutes. You put the ingredients in an Instant Pot and cook for 5 minutes. When done puree with an immersion blender. Then add cheese, milk, and a teaspoon of sugar. Yes, sugar it does makes the flavor pop.
Note: You can omit the sugar - optional
Broccoli Cheddar Soup
From Instant Pot
INGREDIENTS
5 cups chicken broth
1 medium onion chopped
1 - 2 stalks celery thinly sliced
2 cloves garlic crushed (optional)
1 lb Broccoli cut in big chunks
1 tsp salt
1/2 tsp pepper
1 tsp dried basil or 2 tsp fresh basil (optional)
1/4 cup flour
2/3 cup Water
1 - 2 cup cups grated sharp cheddar
1/2 cup heavy cream Half & Half or milk
1 tsp sugar optional but it makes the flavour pop
INSTRUCTIONS
Put the first 8 ingredients (up to and including the basil) in the Instant Pot and close the lid. Make sure the valve is set to Sealing and push Pressure Cook (or Manual). Adjust time with the +/- buttons to 5 minutes.
While it cooks, whisk together the flour and water until completely smooth. When the IP beeps that it's done, flip the valve from Sealing to Venting and when the pin drops, press Cancel and remove the lid.
Press Saute and bring it back to a boil, stirring frequently. Give the flour/water slurry a final whisk and pour about half of it in the soup, stirring until it comes back to a boil and thickens. If you want it thicker, add a little more slurry, boiling after each addition.
Use an immersion blender to puree the soup. Or use a blender or food processor and then return it to the pot.
Press Cancel and add the cheese (add some Parmesan if you like, for an extra kick). Stir until melted and smooth. DO NOT BOIL after cheese goes in. Add the cream/milk and sugar. Taste and add salt and pepper to your liking. Serve with a sprinkle of grated cheese, broccoli florets or croutons.
Serves 6-8
Wednesday, September 23, 2020
Mexican Lasagne
Who doesn't like Lasagne. Layers of goodness in one dish. This dish is a spin off of the original Italian Lasagne. Tortillas, seasoned ground beef, refried beans, cheese and a semi spicy sauce. Just like the traditional lasagne only with a South of the Border twist.
Mexican Lasagne
INGREDIENTS
Extra virgin olive oil
1 1/4 pounds ground beef or ground turkey
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/4 teaspoon cayenne
1 14-oz can refried pinto beans (or you can make your own refried beans)
2 medium onions, chopped (about 2 1/2 cups)
1 red bell pepper, stem and seeds removed, chopped (about 1 cup)
3 garlic cloves, peeled and minced
1 28-oz can crushed or diced tomatoes, preferably "Fire Roasted"
1 7-oz can diced green Anaheim chiles
1/2 teaspoon dried oregano
12 (6-inch) corn tortillas (choose sturdy tortillas mad with yellow corn)
2 cups coarsely grated Monterey Jack cheese (about 8 oz)
2 cups coarsely grated mild cheddar cheese (about 8 oz)
To serve:
Sour cream
Avocado
Cilantro
Iceberg lettuce
METHOD
1 Brown the ground beef: Heat 2 tablespoons olive oil in a large sauté pan or cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it.
Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 tablespoons of olive oil.
Do not stir the meat unnecessarily. Allow the meat to brown on one side, and then stir it so the other side can be browned.
As soon as the meat is browned, remove the pan from the burner. The meat will continue to cook in the heat of the pan.
Once you are sure that the meat is cooked through, use a slotted spoon to remove the meat from the pan to a bowl. Set aside.
2 Sauté onions, bell peppers, garlic, add tomatoes, chiles, oregano: Add another tablespoon of olive oil to the empty pan used to cook the meat and set over medium heat.
Add the onions and chopped bell peppers. Cook until onions have softened, about 5 minutes. Add the garlic, cook for an additional 1 minute.
Add the diced tomatoes, green chiles and oregano. Bring to a simmer. Simmer gently for 15-20 minutes while you prepare the tortillas.
3 Cook the tortillas: While the sauce is simmering, soften the tortillas by frying them in a little oil. In a 9-inch skillet, heat 1/2 cup olive oil on medium high heat until it is sizzling hot, but not smoking.
Cook the tortillas one at a time, for 5 seconds on each side, so that they soften, but don't get crisp.
Remove the tortillas with a metal spatula or tongs and place on a plate lined with paper towels to soak up the excess oil.
4 Preheat oven: Preheat oven to 350°F and lightly oil a 9x13-inch glass or ceramic baking dish.
5 Assemble the casserole: In baking dish, arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely).
(If you don't have time to pre-soften the tortillas, coat the bottom of the pan with some olive oil and spread a little sauce over the bottom before adding the tortillas.)
Spread half of bean mixture evenly over tortillas in dish and top with half of meat mixture. Sprinkle one third cheese over the meat and spread half of the sauce over the cheese.
Repeat layering of tortillas, beans, meat, cheese, and sauce and top with remaining 4 tortillas. Sprinkle remaining cheese over tortillas.
6 Bake: Bake casserole on the middle rack in the oven at 350°F for 35 minutes, until the casserole is heated through and the cheese is completely melted and bubbling.
7 Cool and serve: Let the casserole stand for 10-15 minutes before serving.
Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.
Serves 8
Monday, September 21, 2020
Cheesy Broccoli Casserole
Broccoli is not a veggie my family usually dislikes. However, when I found this recipe for a broccoli bake, and sat it before them, they loved it. Broccoli is paired with bacon (everything is good with bacon), cheese, milk, eggs, salt, and pepper. They are all combined together and baked at 425 degrees for about 30 minutes.
You have a tasty side that goes great with any meal.
Cheesy Broccoli Casserole
INGREDIENTS
2 pounds (900g) broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery) and crowns cut into florets (about 8 cups of broccoli florets)
2 strips thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
5 large eggs, beaten
1/3 cup (43g) all-purpose flour
1/2 cup (118 ml) heavy cream
1 cup (236 ml) whole milk
2 to 3 teaspoons freshly ground black pepper (1 to 2 teaspoons if using fine ground black pepper)
1/2 teaspoon salt
2 teaspoons Dijon mustard
8 ounces (225g) cheddar cheese, grated
METHOD
1 Blanch the broccoli florets: Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
2 Cook the bacon: While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
3 Make the egg mixture: Preheat oven to 425°F (220°C). Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
4 Assemble the casserole: Place the blanched broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli.
Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
5 Bake for 25 to 40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
Serves 6
Friday, September 18, 2020
Texas Sheet Cake
Texas sheet cake is a tasty chocolate cake that is about 1-inch thick topped with a chocolate cooked frosting. This cake is easy to make and doesn't take a lot of time. The cake batter is made and poured into a half-sheet cake pan. Bake the cake and when done remove from the oven. While the cake is cooling (about 5-10 minutes), you make the frosting. The frosting is then poured on top of the cake and spread evenly. You can scatter pecans on top of the cake, if you wish. Let the cake cool before serving.
Texas Sheet Cake
From Simply Recipes
Ingredients:
Texas Sheet Cake
From Simply Recipes
Ingredients:
For the cake:
2 cups (14 ounces) granulated sugar
1/2 teaspoon kosher salt
1 cup (8 ounces) unsalted butter
1 cup water
1/4 cup (1 ounce) natural unsweetened cocoa powder
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon baking soda
For the frosting:
3/4 cup (6 ounces) unsalted butter
5 tablespoons natural cocoa powder
1/2 cup milk, whole or 2 percent
1 teaspoon vanilla extract
Pinch of kosher salt
3 cups (15 ounces) powdered sugar, sifted
1 cup chopped pecans (4.5 ounces)
Special equipment:
Half-sheet pan
METHOD
1 Preheat the oven and prep the pan: Preheat the oven to 350°F. Spray or butter a half-sheet pan (13x18 inches) and line the bottom with parchment.
2 Combine the dry ingredients: Whisk the flour, sugar, and salt together in a large mixing bowl.
3 Make the batter: In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat.
Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.
4 Bake the cake: Spread the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and set the pan on a wire rack to cool briefly, about 5 to 10 minutes, while you make the frosting.
5 Frost the cake: As soon as the cake is done baking and on the cooling rack, combine the butter, cocoa, and milk for the frosting together in a saucepan and bring to a boil. Remove from the heat and stir in the salt and vanilla. Beat in the powdered sugar with an electric mixer or by hand.
Pour the hot frosting over the still-warm cake and spread evenly. Sprinkle the top with chopped pecans or other topping.
Allow to set, then serve immediately or cool completely and cover to serve later. You can also wrap the cake well in foil or plastic wrap and freeze.
Serves 36
Wednesday, September 16, 2020
Air Fried Zucchini Fries
From Breville
Ingredients:
2 medium zucchini (about 8 ounces/225g each)
2 teaspoons kosher salt, divided
1 cup (55g) panko breadcrumbs
1 cup (60g) finely grated Parmesan cheese
1 teaspoon Italian seasoning
Pinch cayenne pepper
1⁄4 cup (35g) all-purpose flour
2 egg whites
Ranch Dressing
Directions:
1. Cut the zucchini in half crosswise and then cut each half lengthwise into wedges 1⁄2-inch (1cm) thick. Toss zucchini with 11⁄2 teaspoons kosher salt and place in a strainer or colander set over a bowl. Let drain for 30 minutes. Rinse well under cold running water to get rid of excess salt. Use paper towels or a clean dish towel to dry the zucchini well.
2 . Pre heat Air Fryer to 425 degrees. Combine panko, Parmesan, Italian seasoning, cayenne and 1⁄2 teaspoon kosher salt in the bowl of a food processor. Pulse until ingredients are well combined and slightly finer in texture, 5–7 pulses. Transfer panko mixture to a shallow dish.
3. Place flour and egg whites in two additional shallow dishes.
4.Working in batches, toss zucchini in flour and shake off any excess. Dip zucchini in egg whites and allow excess to drain off. Dredge zucchini in panko mixture, ensuring all sides are well crusted.
5.Arrange zucchini in a single layer on the airfry basket, leaving space between each piece.
6. Cook in Airfryer at 425 degrees for12 minutes.
7. Cook until brown and crispy, about 12 minutes.
8. Serve immediately with Ranch Dressing.
Serves 4
Monday, September 14, 2020
Beef Braciole (Stuffed Italian Beef Roll)
The family loved this recipe. Flank steak stuffed with breadcrumbs, herbs, cheeses, salt, pepper; cooked in a delicious sauce. This sauce was truly delicious. Very flavorful and not overpowering - paired well with the flank steak.
It is somewhat time consuming to prepare but well worth it. Be sure to pound the steak until it is 1/4- inch thick otherwise the steak could be a little tough.
Beef Braciole (Stuffed Italian Beef Roll)
It is somewhat time consuming to prepare but well worth it. Be sure to pound the steak until it is 1/4- inch thick otherwise the steak could be a little tough.
Beef Braciole (Stuffed Italian Beef Roll)
Ingredients:
½ cup bread crumbs
1 cup shredded pecorino romano cheese, plus more for serving
½ cup fresh basil, chopped
⅓ cup shredded provolone cheese
½ cup fresh italian parsley, chopped
8 cloves garlic, minced, divided
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup olive oil
1 lb flank steak
2 tablespoons canola oil
1 tablespoon butter
1 medium carrot, chopped
1 small onion, chopped
1 stalk celery, chopped
1 cup dry white wine
28 oz crushed tomato, 1 can
2 dried bay leaves
1 tablespoon dried oregano
½ teaspoon red pepper flakes
1 lb pasta, or polenta, cooked, for serving, optional
¼ cup fresh basil, cut into ribbons, for serving
Preparation
1. In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.
2. Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
3. Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
4. Preheat the oven to 350°F (180°C).
5. Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
6. Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
7. Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
8. Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
9.Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
Enjoy!
Serves 8
1. In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.
2. Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
3. Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
4. Preheat the oven to 350°F (180°C).
5. Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
6. Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
7. Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
8. Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
9.Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
Enjoy!
Serves 8
Friday, September 11, 2020
Beef and Cheese Crunch Wraps
These Crunch Wraps are perfect for when you don't know what to make for dinner or you are running short on time. Start by taking a large flour tortilla and in the center place some cheese, the taco meat and bean mixture, avocados, more cheese. Fold and place on a baking sheet. Bake until golden brown, flip, brown, and serve. You can serve them with salsa, sour cream, lettuce, tomatoes, or simply eat them as they are. Either way, they are delicious.
Beef and Cheese Crunch Wraps
From Our Best Bites
Ingredients
1 lb ground beef
1 packet taco seasoning, OR homemade taco seasoning
1 can black beans, drained and rinsed
2 cups shredded Pepperjack cheese (or Jack or Cheddar), more if desired!
2 medium-large avocados (or you can sub store-bought guac)
8 burrito-size tortillas
oil or cooking spray
Instructions
Place a sheet pan in the oven and preheat oven to 400 degrees.
Preheat large skillet to medium heat. Brown ground beef and drain fat if necessary (shouldn’t be necessary if using lean ground beef). Add taco seasoning and stir to combine . If you’re using store-bought taco seasoning sometimes it requires a little water in the pan as well, just make it according to the packet instructions.
Add black beans and stir to combine.
Lay out 8 tortillas on large work surface. Place a small handful of cheese in the center of each tortilla, spreading it out in about a 3-inch circle in the center. You can make these as cheesy as you like! At minimum, use about 1/4 cup shredded cheese on each crunch wrap. You’ll use half of that amount on the bottom layer of the filling, and place the other half on top.
Divide the beef and bean mixture between the tortillas, spooning it on top of the cheese. Slice or dice your avocado and place on top of the beef mixture.
Top with another little handful of cheese.
Wrap each crunch wrap: Fold the top of a tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have 5 to 6 folds). Flip the crunchwrap over and repeat with the remaining tortillas.
Drizzle oil of choice on each one and use clean hands to gently massage on both sides of wraps.
Remove sheet pan from oven and place crunch wraps seam-side down on pan. (Be careful, it’s hot!). Bake for 10 minutes and then flip wraps over and cook for another 10 minutes or until toasty and golden on the outside.
If desired, cut in half and add toppings before eating (shredded lettuce, onions, fresh tomatoes, etc.) . Or simply eat as-is! These are also amazing dipped in Lime-Cilantro Ranch, or Plain Ranch or simply sour cream.
Skillet Directions: Simply heat a large skillet or griddle to medium heat. Instead of brushing crunch wraps with oil, simply add some to the pan (or non-stick spray works great here as well) and cook on both sides until toasted and golden.
FREEZER INSTRUCTIONS: After brushing with oil, place Crunch Wraps on a parchment-lined pan in a single layer and freeze until solid. After frozen, they can be stacked in a container or zip top bag. You can separate the crunch wraps with parchment to ensure they don’t stick together. To bake from frozen, don’t worry about preheating your pan, simply preheat the oven to 400 and bake for about 15 minutes on first side (check to see if they’re browned before you flip) and 10-15 on the second. You can eyeball it, you just want them toasted on both sides!
Serves 8
Ingredients
1 lb ground beef
1 packet taco seasoning, OR homemade taco seasoning
1 can black beans, drained and rinsed
2 cups shredded Pepperjack cheese (or Jack or Cheddar), more if desired!
2 medium-large avocados (or you can sub store-bought guac)
8 burrito-size tortillas
oil or cooking spray
Instructions
Place a sheet pan in the oven and preheat oven to 400 degrees.
Preheat large skillet to medium heat. Brown ground beef and drain fat if necessary (shouldn’t be necessary if using lean ground beef). Add taco seasoning and stir to combine . If you’re using store-bought taco seasoning sometimes it requires a little water in the pan as well, just make it according to the packet instructions.
Add black beans and stir to combine.
Lay out 8 tortillas on large work surface. Place a small handful of cheese in the center of each tortilla, spreading it out in about a 3-inch circle in the center. You can make these as cheesy as you like! At minimum, use about 1/4 cup shredded cheese on each crunch wrap. You’ll use half of that amount on the bottom layer of the filling, and place the other half on top.
Divide the beef and bean mixture between the tortillas, spooning it on top of the cheese. Slice or dice your avocado and place on top of the beef mixture.
Top with another little handful of cheese.
Wrap each crunch wrap: Fold the top of a tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have 5 to 6 folds). Flip the crunchwrap over and repeat with the remaining tortillas.
Drizzle oil of choice on each one and use clean hands to gently massage on both sides of wraps.
Remove sheet pan from oven and place crunch wraps seam-side down on pan. (Be careful, it’s hot!). Bake for 10 minutes and then flip wraps over and cook for another 10 minutes or until toasty and golden on the outside.
If desired, cut in half and add toppings before eating (shredded lettuce, onions, fresh tomatoes, etc.) . Or simply eat as-is! These are also amazing dipped in Lime-Cilantro Ranch, or Plain Ranch or simply sour cream.
Skillet Directions: Simply heat a large skillet or griddle to medium heat. Instead of brushing crunch wraps with oil, simply add some to the pan (or non-stick spray works great here as well) and cook on both sides until toasted and golden.
FREEZER INSTRUCTIONS: After brushing with oil, place Crunch Wraps on a parchment-lined pan in a single layer and freeze until solid. After frozen, they can be stacked in a container or zip top bag. You can separate the crunch wraps with parchment to ensure they don’t stick together. To bake from frozen, don’t worry about preheating your pan, simply preheat the oven to 400 and bake for about 15 minutes on first side (check to see if they’re browned before you flip) and 10-15 on the second. You can eyeball it, you just want them toasted on both sides!
Serves 8
Wednesday, September 9, 2020
Au Gratin Potatoes
Who doesn't love potatoes. When I was growing up, I used to love having Au Gratin Potatoes for dinner. I tried various potato recipes which were all good but recentlyI went back to making Au Gratin Potatoes. I found this recipe on the Taste of Home website and it brought back great food memories.
Tender potatoes baked in a creamy cheese sauce with a hint of onion. I love it when they come out of the oven all bubbly and smelling wonderful. A great side for any meal.
Au Gratin Potatoes
From Taste of Home
Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups whole milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional
Directions
1. Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
2. Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Serves 8
Tender potatoes baked in a creamy cheese sauce with a hint of onion. I love it when they come out of the oven all bubbly and smelling wonderful. A great side for any meal.
Au Gratin Potatoes
From Taste of Home
Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups whole milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional
Directions
1. Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
2. Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Serves 8
Monday, September 7, 2020
Friday, September 4, 2020
Baked Pasta with Chicken and Creamy Ranch Sauce
This is a perfect dish to make when you need something quick, easy, and delicious for dinner. I have had a lot of pasta bakes, but this pasta bake has the flavor kicked up a notch. Not only is it rich and creamy; it has a wonderful ranch flavor to it that takes it to a whole new level. The bacon also adds some delicious flavor.
Baked Pasta with Chicken and Creamy Ranch Sauce
From Southern Living
Ingredients:
8 ounces uncooked mini penne pasta
4 bacon slices, chopped
1 tablespoon minced garlic (about 3 garlic cloves)
3/4 cup heavy whipping cream
1 (8-oz.) pkg. cream cheese, cubed and softened
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 tablespoons ranch dressing and seasoning mix (from 1 [1-oz.] pkg.)
1/4 teaspoon black pepper
3 cups shredded, cooked chicken (from 1 rotisserie chicken)
8 ounces low-moisture part skim mozzarella cheese, shredded (about 2 cups) divided
Cooking spray
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Step 1
Preheat oven to 375°F. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl, and set aside.
Step 2
Heat a large skillet over medium. Add bacon, and cook, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet.
Step 3
Add garlic to hot drippings in skillet over medium, and cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup of the mozzarella cheese. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and remaining 1 cup cheese.
Step 4
Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley, and serve hot.
Baked Pasta with Chicken and Creamy Ranch Sauce
From Southern Living
Ingredients:
8 ounces uncooked mini penne pasta
4 bacon slices, chopped
1 tablespoon minced garlic (about 3 garlic cloves)
3/4 cup heavy whipping cream
1 (8-oz.) pkg. cream cheese, cubed and softened
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 tablespoons ranch dressing and seasoning mix (from 1 [1-oz.] pkg.)
1/4 teaspoon black pepper
3 cups shredded, cooked chicken (from 1 rotisserie chicken)
8 ounces low-moisture part skim mozzarella cheese, shredded (about 2 cups) divided
Cooking spray
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Step 1
Preheat oven to 375°F. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl, and set aside.
Step 2
Heat a large skillet over medium. Add bacon, and cook, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet.
Step 3
Add garlic to hot drippings in skillet over medium, and cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup of the mozzarella cheese. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and remaining 1 cup cheese.
Step 4
Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley, and serve hot.
Wednesday, September 2, 2020
Steak Stir Fry
Stir Fry is a quick and nutritious meal to make. This recipe comes together quickly and is very easy to make. Slice some carrots, peppers, steak, onions; add some garlic and ginger. Cook the ingredients separately, and then add to a stiry fry sauce and serve with rice. Your dinner is ready to enjoy with your family.
Note: I threw in about 4 ounces of mushrooms because I had them on hand.
Steak Stir Fry
Taste of Home Ingredients:
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1 large green pepper, julienned
1 cup julienned carrots or sliced celery
5 green onions, cut into 1-inch pieces
Hot cooked rice
Directions:
1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
2. Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.
Makes 4 servings
Note: I threw in about 4 ounces of mushrooms because I had them on hand.
Steak Stir Fry
Taste of Home Ingredients:
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1 large green pepper, julienned
1 cup julienned carrots or sliced celery
5 green onions, cut into 1-inch pieces
Hot cooked rice
Directions:
1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
2. Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.
Makes 4 servings
Subscribe to:
Posts (Atom)