Enchilada Casserole

Cook together:

1 ½ lb hamburger

½ tsp oregano

1 cup chopped onions

2 TB chili powder

½ tsp Tabasco sauce

Simmer for 15 minutes, then add ¾ cup flour and mix well.

Add 2 cups water or to consistency of thin gravy, after which add ½ cup tomato sauce and 1 tsp garlic salt.

Simmer together add salt and pepper to taste.

In a baking dish, put layer of tortillas, chili mixture, and cheese (3/4 lb shredded) to about 4 layers, with cheese as a final layer

Bake at 350^o for 30 minutes or until heated through.

Serve with shredded lettuce and chopped green onions mixed together and sprinkled on top.

EASY Mexican Rice

I put this in my rice cooker, but if you dont have one I imagine you can just put it in a pot on the stove.

1 cup uncooked long grain rice

1 jar (12 oz) fresh salsa

1 tbs vegetable oil

1 1/4 cups of water

(and I'm a simple cooker so that is where I usually end, but the recipe goes on if you want...)

1/2 tsp cumin

1/2 tsp salt

1 cup fresh or canned corn kernels

minced fresh cilantro

Its super easy and goes great with tacos, burritos, anything Mexican!

G'ma Lisa's Enchiladas

Okay, you may have a recipe like this that has been passed down for generations in your family, but it was passed to me from my wonderful Mother-in Law and so she gets her name on it. Sorry. Now these aren't your typical rolled up and stuffed enchiladas. In fact when Ryan and I were dating and I had them for the first time I was not excited about eating them when he dished me up a plate... but they are soooo good! And really not that hard to make!

Sauce:
2 lbs. Hamburger
1 Onion
1 Green Pepper
2 packages of Lipton Noodle Soup
2 46 oz Cans of Tomato Juice
2 tsp. Chili Powder
10-14 Mezzetta Hot Chili Peppers

Brown hamburger, onion and green pepper and salt and pepper to taste. In the largest pot you have, make Lipton Noodle Soup according to directions. Combine all ingredients, bring to a boil and then reduce to a simmer uncovered for 1 1/2 - 2 hours (my pot can't handle it all, so when I make it this way I have to wait about an hour to add the second can of tomato juice, or it won't all fit, I'll explain the slow cooker way at the bottom).


Tortillas:
2 c. Flour
2 c. Corn Meal
1 tsp. Salt
1 egg
1/4 c. Oil
Water

Combine all ingredients in a large mixing bowl (preferably one that has a pouring lip, it is easier that way). Now, I have no idea how much water is added, but you add enough to make the mix really runny. So just when you think you have added too much, add a little more. I was taught to place your mixing bowl in your sink and use your hand mixer to mix it up. That way you can keep adding water (and the splatters don't get all over your kitchen). So the mix will kind of be like making crepe or really thin pancake mix. Then make like pancakes on a hot griddle. One trick that we always do is quickly pour your "pancakes" on your griddle and then tip the griddle from side to side letting the batter run all over so that they are even thinner. I hope this is making sense... if people have questions let me know and then maybe I'll have to take pictures the next time I make 'em... ooo and excuse to make them again (we just had them a couple of days ago... heeheehehe)

Sides:
Diced Onion
Shredded Mild Cheddar Cheese (if you live in Utah get Cache Valley)
Head of lettuce coarsely chopped

To Serve:
Place layer of tortillas on plate, top with lots of cheese, onions cover with sauce and lettuce...oh, and you know me, a little more cheese on the top. Enjoy several helpings, this makes a TON!!!


****Update****
I forgot to add my Slow Cooker option. The full recipe make oodles of sauce, and so I usually half everything (except I still use the full onion and green pepper, and usually put 7-9 chili peppers in, but we like it spicy). Make the soup in a regular pot and then combine all ingredients into a slow cooker and simmer on low all day, with the lid tipped so that some of the water can evaporate out and thicken it up. This is really great for Sundays. I usually cook my meat the night before and then just throw it all together before church. I think if I had a larger slow cooker I would do the entire recipe and then freeze half of it, but I just have a regular sized one, and it barely holds half of the recipe. I don't know why, but doing it in a slow cook just seems so much easier to me. *I would still recommend using the full recipe for the corn tortillas, even if you half the batch of sauce.

Spanish Rice- Main Dish

This is another recipe from my sister and we eat it at least twice a month. This is her picture-- we don't put sour cream on it or that much cheese! Not sure that it is completely "Mexican" but it is sooooooo tasty! Mmmm.... now I want some for dinner tonight! It makes A TON!! Like you could feed an army with it! So either 1/2 the recipe or freeze some for later. I have started buying those aluminum square tin things with the little lids (they look like square versions of the cafe rio tins and lids). Anyway, when I have a huge recipe like this I put half in one of those tins, label it, and freeze it so that one night when I am busy I already have a good meal that I can use for dinner.

1 lb. Hamburger
1 Large Onion- chopped
1 Large Green Pepper
28 oz can Tomatoes- diced (undrained)
1 C. Water
1 C. Rice
1 T. Brown Sugar
1 T. Worcestershire Sauce
1 t. Salt
1 t. Chili Pepper
1 can Corn (undrained)
1 can Kidney Beans (drained)


Toppings:
Tortilla Chips
Sliced Olives
Green Onions- Sliced
Grated Cheese
Sour Cream


Brown beef with onions and green pepper. Drain. Stir in the rest of the ingredients. Cover and simmer 30 minutes, until rice is done and liquid is absorbed.
Serve on a bed of tortilla chips (lime chips are my favorite) and sprinkle with desired toppings.

MEXICAN!!!!

Okay, all you still living in the West... the thing I miss the most about Utah (with regards to food) is Authentic MEXICAN food!!! Well, that and my mom's cooking, you're never too old to miss that! And even with her recipes... it just never turns out the same.

Anyway, El Burrito is my FAVORITE mexican restaurant, I know, I know, you either love it or hate it. But I have never found anywhere that has cheese enchiladas to compare to theirs, So since I can't find any restaurants out here to satisfy cravings, I turn to you my blogging friends in search for some new delicious mexican recipes!

Arrrrriba!

(or however you would type that mexican cheer/hoot/call)

Lemon Pepper Tilapia

This is as close as I could come to healthy... it probably isn't because of the butter... and it really isn't a recipe, as much as it is a very complimentary meal. But it is as close as I get to healthy... AND it is a fast and easy meal, the rice is the longest part, so sometimes I just nix it and add another veggie... thats healthy right? But I don't usually, because the rice is soooooo goooooood!

Put 1/2 stick of butter into a 9x13 pan and melt in oven (which is heated to 350)
          I have made it before by using just water with a little lemon juice in it... it isn't as good, but it is friendlier to the love handles!
Place fish fillets in pan of melted butter and coat.

(I buy mine from Sam's Club in a big bag where they are all individually packaged... they are a pain to pull apart when they are all frozen together... this way just seams easiest to me... not the most eco-friendly though... sorry enviroment!)

Sprinkle with Salt and Lemon Pepper (you can't go wrong, but make sure you put quite a bit on... its good stuff!)
Bake for 8-10 minutes or until fish flake with a fork.

Serve with steamed broccoli (I just buy the Frozen broccoli florets... we have bad luck with fresh broccoli going bad, and the frozen kind tastes just as good to us)

and Rice a Roni (use this kind... it is the BEST, and it's brown rice... so um, healthy right?)

***I can't take all the credit for this yummy meal combo... My wonderful SIL Em showed it to me. She always has ears of corn and crescent rolls with it too... very good. ***

Haystacks

I'm not sure how healthy this is but I feel healthy when I am eating it because of all the veggies... does that count?

Rice (as much as you need depending on your family size)
1 pkg. Chicken- cubed
Lemon Pepper
1 Green Pepper- diced
1 Tomato- diced
Green Onion- chopped
Chow Mein Noodles
Pineapple Tid-bits
Olives

Celery, chopped

Gravy:
1 can Chicken Broth
2 cans Cream of Chicken

Cook rice. Cook chicken and season with anything you want, I use Lemon Pepper. Mix the gravy together and heat. It makes a LOT of sauce. I usually just freeze 1/2 can of the broth (dumped into a freezer bag) to be used at another time so that makes it easier to 1/2 the recipe.

Add any of these toppings, and any others that you can think of... this recipe and picture are from my sister's recipe blog but we usually add more veggies-- broccoli, carrots, cucumber etc... And I can't find the noodles here in Canada so we don't even put those on there.

Recipes for the Scales

Okay, I'll admit it. This week's recipe search is for me. That right. I need motivation to eat right...real bad. I have had fun trying new recipes with this, so I thought, "Hey, if people posted yummy healthy recipes, then maybe I could fill my meal plan up with them and start eating healthier!"  So please, SHARE if you care!

But until we make these delicious recipes... doesn't laughing burn calories? ;D

Thai Chicken Pizza (Makes 2)

This is a recipe for Thai chicken pizza like unto the one at California Pizza Kitchen. This picture is actually from CPK's menu because I don't have a picture of it.

It has a lengthy and sometimes hard to find ingredient list... but I ASSURE you it is DEFINITELY worth the time and effort you put into making it!! This is one of the best pizzas I have ever eaten. You have got to give it a try! This makes 2 pizzas so you can either 1/2 the recipe or just have a lot of pizza. I have never put the roasted peanuts on it and it was still good.

Sauce:
½ C. peanut butter
½ C. Hoisin Sauce
1 T. honey
2 tsp. red wine vinegar
2 tsp. minced ginger
2 cloves minced garlic
¼ tsp. salt
2 T. roasted sesame oil
2 tsp. soy sauce
1 tsp. oyster sauce
2 T. water

Thai Chicken pieces:
1 T. olive oil
10 oz. chicken cut into 3/4in cubes

Pizza:
Pizza dough (for 2 pizzas)
2 C. shredded mozzarella cheese
4 green onions, slivered diagonally
½ C. bean sprouts (white)
¼ C. shredded carrots
Roasted peanuts (opt.)
2 T. chopped, fresh cilantro

Combine sauce ingredients in a small pan over med. Heat. Bring sauce to a boil; boil gently for 1 minute. Divide into 2 portions to use on chicken and pizza; set aside.

To make Thai Chicken: cook the chicken in olive oil over med-high heat, stirring until just cooked (5-6 minutes). Do not overcook. Set aside in fridge until chilled through. Once chilled, coat chicken with ¼ C. sauce. Put in fridge.

To Make Pizza: spread ¼ C. sauce evenly over pizza dough within the rim. Cover with ¾ C. cheese. Distribute ½ of chicken over pieces (you can tear up the pieces), followed by ½ of the green onions, bean sprouts, and carrots. Sprinkle with an additional ¼ C. of cheese (covering toppings). Add chopped nuts. Bake 9-10 minutes (this may need to go longer—maybe 15 minutes).
While still hot (after cooking), sprinkle 1 T. chopped cilantro.

Repeat with remaining ingredients for 2nd pizza.

Pizza without Red Sauce

Sorry, I am late getting these pizza recipes up! My sister and I used to make pizzas every Friday night when I lived with her so we perfected pizza making... or tried to. We really like the pizza crust recipe listed below.
This pizza tastes like a Mediterranean pizza and is very tasty. It also doesn't have regular pizza sauce so it has a different flare to it. This is definitely worth making because you will be surprised how tasty it is. I included the picture of the sauce because it can be hard to find sometimes. Sadly, my husband doesn't like feta or I would be making this all the time!



Sauce:
2 T. Melted Butter
1 T. Olive Oil
3 T. Minced Garlic
2 T. Sun-Dried Tomato Pesto
1 t. Dried Basil
1 t. Dried Oregano
1 T. Grated Parmesan Cheese

Toppings:
1 Tomato thinly sliced
1 bunch of Spinach, torn in small pieces
1 Sweet Onion, thinly sliced
1 fresh, chopped Jalapeno Pepper (Opt)
6 oz. package of Feta Cheese, crumbled
In a small bowl combine all the sauce ingredients and spread on your crust evenly. Arrange tomatoes evenly over all the sauce. Then add torn spinach. Place onions on and opt. jalapeno. Last top with crumbled feta cheese. Bake at 400 for 15-25 minutes.

Excellent Pizza Dough

1 C. Warm Water
2 1/4 tsp. Yeast
1 tsp. Sugar
2 T. Oil
2 1/2 C. Flour
1 tsp. Salt
Corn Meal

Combine water, yeast, and sugar. Let rise for 5 or so minutes. I use a Kitchen Aid. Add Oil to mixer. Add flour and salt. It should be a little sticky but not a gooey ball of yuck. If it is, add more flour. Let rise, covered, for at least 20 minutes. I cover it with plastic wrap.
Put corn meal on your baking sheet, pizza stone or whatever you are using. Just a light coverage will do-- you can spread it out with your hands. Roll out your dough on the cornmeal cookie sheet/pizza stone with a rolling pin. If you want you can put sting cheese in it for a stuffed crust. Poke the bottom of the crust with a fork then add your toppings at bake at 400 for 15-25 minutes.

Pesto Pizza

This is based on the traditional Italian caprese salad, which combines basil, tomatoes, and mozzarella. It's vegetarian-friendly and a healthier change of pace from your average workaday pepperoni/sausage pizza.

• 1 1/2 cups pesto (buy it in a jar or use this recipe to make your own, it's not hard)
• 6 oz. fresh mozzarella, also called "buffalo" mozzarella. It's white and softer than regular mozzarella, and can usually be found in the deli section with the other cheeses. Yeah, it's a bit more expensive, but worth it. If you can't find it, regular ol' mozzarella will do in a pinch.
• 1 or 2 fresh tomatoes
• Pizza crust

Spread pizza crust evenly with pesto. Slice fresh mozzarella and tomatoes and arrange on top. Bake according to pizza crust instructions, or until cheese browns and tomatoes are a bit crinkly-looking. If the toppings look like they are swimming in soup, it needs to bake longer (but keep in mind that the pizza will "solidify" as it cools).


Eat and enjoy!


Optional toppings: Try a sprinkling of freshly grated Parmesan, pitted kalamata olives, or roasted red peppers, sliced into strips. If you have any fresh basil leaves lying around, they make a good garnish after the pizza is baked. Mmmm!

When the moon hits your eye...

Like a big pizza pie, that's Amore!

I just love pizza, and with our recent addiction to Rialto's Pizzaria here in Pittsburgh, we need to find some good recipes to suffice the urge to eat out! So bring on the recipes. They can be for any kind of pizza,  traditional or not (the one we like is a Steak, French Fry and Ranch Dressing Pizza...talk about crazy!)

If you have good pizza dough recipes be sure to share those too!

Chicken Penne

I LOVE this recipe!

2-3 diced chicken breasts (also tastes great with diced salmon)
1 cube butter
1 tsp garlic salt
1 box penne noodles
1 pint heavy whipping cream
2 cups parmesan cheese
1 tsp onion salt
optional: tomato

Boil water and cook noodles to box directions. In saucepan combine cream, butter, garlic salt, onion salt and parmesan cheese. Bring to boil for 5 minutes. Add chicken (or salmon) and boil 1 minute. Mix with noodles and enjoy! (Makes around 8 servings)

I got this recipe from a friend and decided to added diced tomatoes. I think it makes it just that much better. I like lots of tomatoes! This recipe reminded me a lot of the chicken penne at Applebees if you have had that.

Olive Garden Alfredo Sauce

1 pint whipping cream
1 cube butter
2 Tbsp cream cheese, melted
3/4 cup fresh parmesan cheese
2 minced cloves garlic

Lightly saute garlic in butter. Add cream, then add melted cream cheese. Add parmesan cheese. Simmer on low until it thickens. Then add 1/2 tsp. salt.

Chicken Primavera

1 c. Carrots (thinly sliced)

1 c.  Asparagus (chopped)

1 c. Yellow & Green Zucchini (sliced)

1 c. Mushrooms (sliced)

1 c. Chicken, cooked/cubed
1 c. Noodles (I like bow tie), cooked

1 c. Whipping Cream

2 pkg. Dry Italian Dressing

1 c. Parmesan Cheese

1 cans. Diced Tomatoes

Optional Veggies:

Peppers

Onions

Cook Noodles. Saute Carrots & Asparagus for 2 mins, add rest of veggies and saute another 2 mins. Add chicken, cooked noodles, whipping cream, Italian seasoning, and parmesan. Stir well. then add tomatoes. Bring to a boil and then simmer until ready to serve.

This is a new recipe that was recently given to me! It is soooooo gooooood I had to share, can't take the credit though. :)

The hardest part is slicing up the veggies. I usually buy enough veggies to make it twice and slice them all up at one time, so the next time it is so easy to throw it all together (but don't forget about your veggies and have them go bad). Which means I make it twice pretty close together, but it is good enough that our family doesn't mind. My two year old LOVES this recipe. Especially when I sprinkle some extra parmesan cheese on top (she takes after her mother).

Broccoli and Tortellini Alfredo

INGREDIENTS
1(14-oz.) pkg. Green Giant Select® Broccoli Florets
1 (19-oz.) pkg. frozen tortellini
1 (10-oz.) container refrigerated Alfredo sauce or 1 (1-lb.) jar Alfredo Sauce
Grated Parmesan cheese
2 cooked chicken breast

DIRECTIONS
1.
Prepare broccoli and tortellini as directed on package. Drain; place in large serving bowl along with cubed chicken.
2.
Meanwhile, heat Alfredo sauce in saucepan. Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese.

Sausage and Tomato Rigatoni

4 cups rigatoni pasta, uncooked
1lb Italian Sausage, cut into chunks
1 Red Onion, sliced
¼ cup tomato paste
¼ cup Kraft Sun-Dried Tomato Dressing
¼ cup chopped parsley
¼ cup grated Parmesan Cheese

Cook Pasta as directed on package

Meanwhile, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook for 15 minutes or until onions are tender and sausage is cooked through, stirring occasionally. Stir in dressing

Toss sausage mixture with pasta. Sprinkle with parsley and cheese.

Who Needs the Olive Garden...

We sure don't! The weather is getting colder and the idea of a warm romantic dinner at home sounds more and more appealing (that and the fact that I'm too cheap to pay for a babysitter).

So lets hear all of those delicious

Italian Recipes!

Barbacoa pork

Ok I finally got one to share!

Here is a rather easy Cafe fake-o

What you'll need

1 boneless pork roast
1pkg taco seasoning (i like la Victoria)
1 cup brown sugar
1tblsp cumin (optional)
12 oz bottle of Dr. Pepper

Lettuce
Tomatoes
Rice
Black or Pinto beans
Soft shell tacos
Your favorite enchilada sauce

In a separate bowl dissolve taco seasoning, brown sugar and cumin in dr pepper
Put the roast and remaining Dr pepper in crock pot.
Pour Brown sugar/taco mixture over top of roast.
Let cook 4-5 hours
Shred the pork and let soak for a little while longer.

Make inside a soft shell taco with beans and rice. Smother in enchilada sauce. Add lettuce and tomatoes on top.

I've been told if you use the tortillas that have to be cooked it makes the recipe even better!