1 (16 ounce) package frozen stir fry vegetables
2 - 2 1/2 pounds beef stew meat, cut into 1" cubes
1 (12 ounce) bottle stir-fry sauce, any flavor
3/4 cup chicken or beef broth (low sodium)
1/4 teaspoon crushed red pepper
2 (3 ounce) packages ramen noodles, broken
1/4 cup green onions, chopped
Directions:
Coat a 4 quart slow cooker with cooking spray. Place frozen vegetables in the bottom and top with stew meat. In a medium bowl, stir together stir-fry sauce, broth, and red pepper. Pour over stew meat and vegetables in cooker.
Cover and cook on low for 9-10 hours or on high for 4 1/2-5 hours (I recommend low, it will help to break the meat down more).
At the end of cooking time, stir noodles (and seasoning packet) and green onions into meat mixture. Cover and let stand 10 minutes more. Stir before serving. This can be kept on warm for 1-2 hours.
Originated from: http://www.stephaniecooks.blogspot.com/
Monday, February 28, 2011
Mustard & Jalapeño Roasted Potatoes
1 1/2 pounds small red potatoes
1 (large) yellow onion
3 TBS olive oil
2 TBS Dijon mustard
Seasoned Salt(Lawrys)
1 TSP freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Jalapeños (small jar - chopped)
Preheat the oven to 425 degrees. Lightly grease an 8 x 8 pan.
Cut the potatoes in halves, or quarters, depending on their size, and place them in the pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswide in 1/4-thick slices to make half rounds. Toss the onions and potatoes together in the pan.
Add the olive oil, mustard, 2 tsp salt, pepper and jalapenos (I also add a little bit of the jalapeno juice) toss them together.
Bake for 50 mins to an hour, until the potatoes are lightly browned on the outside, but tender on the inside. Toss the potatoes from time to time with metal spatula so they brow evenly.
Serve hot sprinkled with the chopped parsley and a little extra salt.
Adapted from: http://blissfullydelicious.wordpress.com/
1 (large) yellow onion
3 TBS olive oil
2 TBS Dijon mustard
Seasoned Salt(Lawrys)
1 TSP freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Jalapeños (small jar - chopped)
Preheat the oven to 425 degrees. Lightly grease an 8 x 8 pan.
Cut the potatoes in halves, or quarters, depending on their size, and place them in the pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswide in 1/4-thick slices to make half rounds. Toss the onions and potatoes together in the pan.
Add the olive oil, mustard, 2 tsp salt, pepper and jalapenos (I also add a little bit of the jalapeno juice) toss them together.
Bake for 50 mins to an hour, until the potatoes are lightly browned on the outside, but tender on the inside. Toss the potatoes from time to time with metal spatula so they brow evenly.
Serve hot sprinkled with the chopped parsley and a little extra salt.
Adapted from: http://blissfullydelicious.wordpress.com/
Wednesday, February 23, 2011
Pesto Chicken Stuffed Shells
This is an easy recipe to double and freeze half.
12-16 jumbo pasta shells
water for boiling pasta
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
1 cup shredded mozzarella cheese
5 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
3 tablespoons melted butter
Prepared Alfredo Sauce
salt and pepper to taste
Topping:
4 tablespoons melted butter
1/2 cup Panko breadcumbs
1/2 cup Parmesan Cheese
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.
Prepare topping : melt butter and add Parmesan and Panko, stir to produce a crumbly topping and top on the shells.
Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
Serve with prepared Alfredo sauce.
Adapted from: http://joelens.blogspot.com
12-16 jumbo pasta shells
water for boiling pasta
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
1 cup shredded mozzarella cheese
5 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
3 tablespoons melted butter
Prepared Alfredo Sauce
salt and pepper to taste
Topping:
4 tablespoons melted butter
1/2 cup Panko breadcumbs
1/2 cup Parmesan Cheese
In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells.
Prepare topping : melt butter and add Parmesan and Panko, stir to produce a crumbly topping and top on the shells.
Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
Serve with prepared Alfredo sauce.
Adapted from: http://joelens.blogspot.com
Hidden Cheeseburgers
2 pounds ground beef
2 small dill pickles, minced
1 small onion, minced
2 tablespoons grated Parmesan cheese
3 tablespoons mayonnaise
2 tablespoons ketchup
1 teaspoon minced garlic
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 tube Pizza Dough
8 slices American cheese
1 tablespoon melted butter
Directions
Combine the ground beef, pickles, onion, Parmesan cheese, mayonnaise, ketchup, garlic, salt, and pepper in a bowl. Form the mixture into 4 patties.
Heat the olive oil in a skillet over medium heat. Cook the hamburger patties in the hot oil until the burgers are cooked to your desired degree of doneness, 8 to 10 minutes for well done.
Line a baking sheet with parchment paper, and set aside. Cover a flat surface with the flour. Divide the pizza dough into 4 even pieces; roll each piece into a flattened rectangle on the floured surface at least twice the size of the American cheese slices. Place one slice of American cheese on each piece of dough; top each with one of the cooked patties and another slice of American cheese. Fold the dough over the top of the meat and cheese. Pinch the dough around the edges to seal completely. Arrange on the prepared baking sheet with the seam side facing downward. Brush the tops with the melted butter; move to a warm area and allow to rise for 20 minutes.
Preheat an oven to 425 degrees F (220 degrees C).
Bake in the preheated oven until the bread has browned, about 20 minutes.
2 small dill pickles, minced
1 small onion, minced
2 tablespoons grated Parmesan cheese
3 tablespoons mayonnaise
2 tablespoons ketchup
1 teaspoon minced garlic
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 tube Pizza Dough
8 slices American cheese
1 tablespoon melted butter
Directions
Combine the ground beef, pickles, onion, Parmesan cheese, mayonnaise, ketchup, garlic, salt, and pepper in a bowl. Form the mixture into 4 patties.
Heat the olive oil in a skillet over medium heat. Cook the hamburger patties in the hot oil until the burgers are cooked to your desired degree of doneness, 8 to 10 minutes for well done.
Line a baking sheet with parchment paper, and set aside. Cover a flat surface with the flour. Divide the pizza dough into 4 even pieces; roll each piece into a flattened rectangle on the floured surface at least twice the size of the American cheese slices. Place one slice of American cheese on each piece of dough; top each with one of the cooked patties and another slice of American cheese. Fold the dough over the top of the meat and cheese. Pinch the dough around the edges to seal completely. Arrange on the prepared baking sheet with the seam side facing downward. Brush the tops with the melted butter; move to a warm area and allow to rise for 20 minutes.
Preheat an oven to 425 degrees F (220 degrees C).
Bake in the preheated oven until the bread has browned, about 20 minutes.
Tuesday, February 8, 2011
Pot Sticker Pork Chops
6 pork chops (totalling about 2 lbs)
Marinade:
1/3 c soy sauce
2 tablespoons sesame seeds
1 tablespoon sugar
1 tablespoon dark sesame oil
1/3 cup chopped green onions
1 tablespoon minced garlic
1 1/2 teaspoons ground ginger
Marinade overnight - or longer if possible
Remove meat from marinade (reserving marinade). In a 12 inch skillet heat 1 tablespoon cooking oil over medium high heat for 1 minute. Add chops. Cook about 5 minutes per side or until pork is no longer pink (160 degrees)
Remove chops from skillet.
Add reserved marinade to the skillet. Bring mixture to a boil, reduce heat, and simmer uncovered for 2 minutes or until mixture is reduced to about 3 tablespoons.
Spoon reduced soy sauce mixture over chops, serve immediately.
Serve with sesame noodles or just some steamed rice.
Feeling spicy?: Add some onion, green peppers to the skillet before reducing the marinade.
Source: What's for Dinner Des Moines?! Cookbook
Marinade:
1/3 c soy sauce
2 tablespoons sesame seeds
1 tablespoon sugar
1 tablespoon dark sesame oil
1/3 cup chopped green onions
1 tablespoon minced garlic
1 1/2 teaspoons ground ginger
Marinade overnight - or longer if possible
Remove meat from marinade (reserving marinade). In a 12 inch skillet heat 1 tablespoon cooking oil over medium high heat for 1 minute. Add chops. Cook about 5 minutes per side or until pork is no longer pink (160 degrees)
Remove chops from skillet.
Add reserved marinade to the skillet. Bring mixture to a boil, reduce heat, and simmer uncovered for 2 minutes or until mixture is reduced to about 3 tablespoons.
Spoon reduced soy sauce mixture over chops, serve immediately.
Serve with sesame noodles or just some steamed rice.
Feeling spicy?: Add some onion, green peppers to the skillet before reducing the marinade.
Source: What's for Dinner Des Moines?! Cookbook
Monday, February 7, 2011
Bacon & Cheddar Pinwheels
1 tube of crescent roll dough
2 oz- cream cheese (softened)
6 -bacon slices, fried and chopped
4- green onions, chopped
1 cup - sharp cheddar cheese
sprinkling of garlic salt
Unroll the crescent roll dough and smoosh together all the seams. Roll it out with the rolling pin to flatten it a bit. Spread with 2 ounces of softened cream cheese, right out to the very edges. Sprinkle with garlic salt. Sprinkle on the cheese and bacon and green onion as evenly as possible. Roll it up from long end to long end. Slice into 1/2 to 1 inch (ish) slices and place on a baking sheet. Bake as directed on the crescent roll package.
Originated from : Www.bunsinmyoven.com
2 oz- cream cheese (softened)
6 -bacon slices, fried and chopped
4- green onions, chopped
1 cup - sharp cheddar cheese
sprinkling of garlic salt
Unroll the crescent roll dough and smoosh together all the seams. Roll it out with the rolling pin to flatten it a bit. Spread with 2 ounces of softened cream cheese, right out to the very edges. Sprinkle with garlic salt. Sprinkle on the cheese and bacon and green onion as evenly as possible. Roll it up from long end to long end. Slice into 1/2 to 1 inch (ish) slices and place on a baking sheet. Bake as directed on the crescent roll package.
Originated from : Www.bunsinmyoven.com
Thursday, February 3, 2011
Chocolate Chip Cookie Dough Dip
Seriously - this is heaven in a bowl. You must try it.
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.
Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon.
Makes 1 1/2 cups.
Originated from: http://www.howsweeteats.com/
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.
Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon.
Makes 1 1/2 cups.
Originated from: http://www.howsweeteats.com/
Tuesday, February 1, 2011
Breakfast Pizza
For those of you who love it - this pizza give's Casey's Breakfast Pizza a run for it's money!; I searched to find the perfect cheese sauce as everyone knows a breakfast pizza isn't complete without this ooey gooey goodness!
1 package - prepared pizza dough
1 pound ground breakfast sausage
1 cup frozen hash brown potatoes, thawed
2 cups shredded (sharp) Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/2 lb - bacon
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1‑1/2 cups milk
Directions:
Preheat oven to 450.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Cook bacon and drain.
Scramble Eggs - using milk, 1/2 tsp salt and 1/8 tsp pepper - cook on stovetop.
Melt butter in medium saucepan over medium heat. Stir in flour, salt and black pepper until smooth. Gradually stir in milk; cook and stir until thickened. Stir in 1/2 cup cheddar cheese until melted.
Spoon cheese sauce over crust -top with sausage, hashbrowns, bacon and finally remaining 1 1/2 cups cheddar and parmesan cheeses.
Bake for 10 - 12 minutes
1 package - prepared pizza dough
1 pound ground breakfast sausage
1 cup frozen hash brown potatoes, thawed
2 cups shredded (sharp) Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/2 lb - bacon
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1‑1/2 cups milk
Directions:
Preheat oven to 450.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Cook bacon and drain.
Scramble Eggs - using milk, 1/2 tsp salt and 1/8 tsp pepper - cook on stovetop.
Melt butter in medium saucepan over medium heat. Stir in flour, salt and black pepper until smooth. Gradually stir in milk; cook and stir until thickened. Stir in 1/2 cup cheddar cheese until melted.
Spoon cheese sauce over crust -top with sausage, hashbrowns, bacon and finally remaining 1 1/2 cups cheddar and parmesan cheeses.
Bake for 10 - 12 minutes
Garlic & Parmesan Fries
4 large unpeeled russet potatoes, cut into 1/4-inch strips
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon ground dried thyme
1/4 teaspoon seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1/4 teaspoon seasoned salt (optional)
Preheat an oven to 425 degrees F (220 degrees C).
Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.
Originated From: http://www.allrecipes.com/
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