Tuesday, August 16, 2016

Broccoli Rice Casserole

This is a simple side dish with an interesting twist - spinach artichoke dip.  A little dip leftover is one of the best parts!

Broccoli Rice Casserole

Ingredients:

1 (12 oz) bag frozen broccoli florets
1 (8.5 oz) pouch precooked basmati rice
1 C Deli spinach artichoke dip
1 C chicken broth (or stock)
1/4 C shredded Parmesan cheese
Aluminum foil

Preheat oven to 375 degrees. Combine all ingredients and place in a 2-quart baking dish. Cover dish with foil; bake 25-30 minutes or until hot and bubbly. Remove foil and stir to fluff rice; bake 5 more minutes. Serve.

Servings: 6
Recipe Given by: Publix


Monday, August 15, 2016

Taco Dip

We don't do a lot of warm dips around our house, but we are always scrounging for snacks while watching the Olympics or football or soccer.

I had this planned for Sunday night, but we had a filling mid-day dinner so I made it for lunch today, while friends were over. Food is always better when you can share with friends.

Taco Dip

Ingredients:

1/2 lb. ground beef
1 can refried beans (I used one with jalapeƱos)
1 packet of taco seasoning
8 oz. sour cream
2 C shredded cheddar cheese (Katie used 4 cups!)

Preheat oven to 350 degrees. In a skillet brown the ground beef over medium heat, drain. Mix beans, cooked ground beef and taco seasoning. Spread bean mixture in the bottom of a 9x13 baking dish. (I used an 8x11 glass dish.) Spread the sour cream on top of the beans and then top with cheese.

Bake for 25-30 minutes until cheese is bubbly. Serve with Frito Scoops.

Recipe Given By: unknown


Thursday, August 4, 2016

L - Lasagna Soup

We love this yummy soup!  It is SO EASY to make.

Lasagna Soup 

Ingredients:

 1 lb. ground beef
½ C chopped onion
1 pkg (7 ¾ oz) lasagna dinner mix (Hamburger Helper)
5 C water
1 can (14 ½ oz) diced tomatoes, undrained
1 can (7 oz) whole kernel corn, undrained
2 T grated parmesan cheese
1 small zucchini, chopped

In a dutch oven or soup kettle, cook beef and onion over med heat until meat is no longer pink; drain. Add contents of lasagna dinner sauce mix, water, tomatoes, corn and parmesan cheese; bring to a boil. Reduce heat; cover and simmer for 10 min, stirring occasionally. Add the lasagna noodles and zucchini. Cover and simmer for 10 min or until noodles are tender. Serve immediately.

Recipe Given By: Quick Cooking S/O 1999 p. 13

You can add a little parmesan on top of each serving, if you'd like. It makes great leftovers!

Friday, July 29, 2016

Carnitas

Pork tacos! Yum! My husband grew up eating carnitas while growing up in San Diego and we've been looking for a good recipe to make at home. 

We've found it! You'll start enjoying the slow cooking aroma long before you put the first bite into your mouth, but it will be worth the wait. 

Be sure to finish your tacos off with cilantro and lime, plus any other favorite toppings.

(picture from all recipes.com)
Carnitas

Ingredients:

1 t. salt
1 t. garlic powder
1 t. cumin
½ t. crumbled dried oregano
½ t. ground coriander
¼ t. ground cinnamon
1 (4 lb.) boneless pork shoulder roast
2 bay leaves
2 C chicken broth

Toppings: cilantro, lime, salsa, onion, cheese

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat the pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker and shred with two forks. Use cooking liquid as needed to moisten the meat.

Serving: 10 (223 calories each)
Recipe Given By: allrecipes.com

Saturday, February 22, 2014

Breaded Baked Tilapia

I made a quick, easy and delicious meal this week of baked fish. The picture included on Taste of Home showed green beans so I paired it with green beans, as well as, parmesan couscous. So yummy! This one is going right into my arsenal of go-to fish dishes.

Breaded Baked Tilapia

Ingredients:

1 large egg
3/4 C soft bread crumbs (I just used dry Panko)
1/3 C grated Parmesan cheese
1 t. garlic salt
1 t. dried oregano
4 tilapia fillets (5 ounces each)

Preheat oven to 425 degrees. In a shallow bowl, combine bread crumbs, cheese, garlic salt and oregano. In a second shallow bowl, use a fork to lightly beat one large egg.  Coat fillets first in the egg, then follow into crumb mixture. Place on a baking sheet coated with cooking spray.

Bake 8-12 minutes or until fish flakes easily with a fork.

Servings: 4
Recipe Given By: adapted from Taste of Home

(picture by Taste of Home)

Monday, June 10, 2013

Hawaiian Chicken Kabobs

We first had these kabobs at Tara's luau birthday party, but enjoyed them so much it will now become a staple summer grill food at our house! Super yummy served with rice and veggies.

Hawaiian Chicken Kabobs

Ingredients:

1/2 C reduced sodium soy sauce
1/2 C unsweetened pineapple juice (we used the juice from the pineapple chunks below)
1/4 C vegetable oil
1 T. brown sugar
1 t. garlic powder
2 t. ground ginger
1 t. dry mustard
1/4 t. freshly ground pepper
1 1/2 lbs. boneless, skinned chicken breasts, cut into 1 in. cubes
1 (15 1/4 oz.) can unsweetened pineapple chunks, drained
1 large green pepper, cut into 1 in. pieces
12 medium sized fresh mushrooms
18 cherry tomatoes
1 medium onion cut into chunks (our addition)
3 C. hot cooked rice

Combine first 8 ingredients in a saucepan, bring to a boil. Reduce heat and simmer 5 minutes; let cool. Pour mixture into a shallow dish, add chicken. (My hubs uses a baggie.) Cover and marinate at least 1 hour in the refrigerator. Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper, mushroom, tomato and onion on 12 7-inch skewers.  Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade.  Serve over hot cooked rice.

Yield: 6 servings.
Recipe Given by: Cooks.com


Saturday, June 8, 2013

Poppy Seed Chicken

I first had this dish at our Small Group Bible Study and my family begged me to get the recipe. It's a tasty dish  - great for a potluck or meal to someone in need.

Poppy Seed Chicken

Ingredients:

4 chicken breasts, cooked & cut into bite-size
1 can cream of chicken soup
1 C sour cream
1/2 t. garlic powder
1/2 t. onion powder
1 T. soy sauce
1 tube of Ritz crackers, crushed
1 stick of butter, melted
2 T. poppy seeds

Mix together the chicken, cream of chicken soup, sour cream, and spices. Pour into a glass 9x13 inch dish.  Mix the Ritz crackers, melted butter and poppy seeds. Sprinkle on top of the chicken mixture. Bake at 350 degrees for 35-40 minutes.

Serve over rice.

Recipe Given by: Susan Rebeiz


There are lots of Poppy Seed Chicken recipes on the web, like this one
I just might give a few of them a try and see which one we like best.