Sunday, July 31, 2011

Hamburger Stroganoff

1lb. ground beef
1/2 c. chopped onion (or dried onion..whatever you have on hand)
1/4 c. margarine
2 T flour
1 clove of garlic or 1 t garlic powder
1 can (4oz) mushrooms, drained
1 can cream of mushroom soup
1 c. sour cream

In large skillet, brown ground beef with onion, butter, salt & pepper. Stir in flour, garlic, and mushrooms, stirring constantly. Stir in can of soup.  Reduce heat and simmer uncovered for 10 or so minutes.  Stir in sour cream. Once heated, throughout, serve over noodles or rice.

I usually drain the ground beef of the grease and use less margarine.

Saturday, July 30, 2011

Sausage & Vegetable Pasta Supper

We received this cookbook as a wedding or shower gift. It was one of the first cookbooks I used as a newlywed, trying to figure out how to cook. :)  It has simple recipes and a wide range of recipes. This is one of our favorites.

8 ounces uncooked rigatoni or twist pasta
2 T butter or margarine
1 pound cooked smoked sausage, cut into 1/2 inch slices
1 green pepper, cut into 1 inch pieces
1 medium onion, cut into 1/2 inch slices
1/2 t fresh minced garlic
1 (28oz) can whole tomatoes, drained cut into pieces (I ALWAYS buy the petite cut tomatoes in a can, never whole)
2 cups (8oz) shredded Monterrey jack cheese (or I use whatever I have on hand, usually shredded mozzarella)

Cook pasta according to package directions; drain. Meanwhile in Dutch oven melt butter. Add sausage, green pepper, onion and garlic. Cook over medium heat, stirring occasionally until green pepper is crisply tender (8-10 min). Stir in pasta, tomatoes and cheese. Continue cooking, stirring occasionally, until heated through. (3-5 min)

Serves 6.

Nutritional Information (serving)
Calories 600; Protein 26g; Carb 27g; Fat 39g; Chol 98mg; Sodium 969mg

Friday, July 29, 2011

Baked Cream Chicken Taquitos

Submitted by Julie L.

Recipe by

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Thursday, July 28, 2011

Brown Bag Burritos

Submitted by Julie L.
Recipe from here.

  • 2 lb. ground beef
  • 2 cans refried beans (I make my own)
  • 1 1/3 c. enchilada sauce
  • 1/2 c. water
  • 1/3 c. minced onion (I use dried)
  • 1 Tbsp. chili powder
  • 1 Tbsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 3 c. shredded cheese (cheddar, Mexican blend, whatever)
  • 20 flour tortillas (burrito-size)
Brown ground beef; drain.  Add remaining ingredients (except tortillas).  Bring to a boil.  Reduce heat; cover and simmer for 20 minutes.
Heat 3-4 tortillas at a time.  Spoon 1/4 c. beef mixture down the side of each tortilla.  (I like to use my cookie scoop for this.  Helps me keep everything uniform without any mess.)
Roll up.  Wrap each burrito in a paper towel, then wrap in foil.  (See my crinkly foil?  Because the foil doesn’t really touch the food, it is super easy to save and reuse!)
Refrigerate or freeze.  I like to pack them in the tortilla ziplock bag.  I can usually fit 10 per bag.  Oh, by the way, sure wish I would have looked at the corner of this bag before I bought them.  See where it says “Thins?”  Not such a good thing for burritos.  These tortillas tore too easily.  I know I should practice making my own…
When ready to eat, remove foil and microwave for about a minute.  The paper towel keeps the burritos moist.  If you don’t use a microwave, skip the paper towel and just wrap in foil.  Then heat burritos in the oven with foil.  For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream.  If you’re eating on the run, though, just grab and go!