Oh my gosh, I totally forgot to post my recipe. Sorry!
1 pork loin
favorite teriyaki sauce
Take from freezer and let thaw in fridge. Grill for 20 minutes or bake for 40 at 375.
Thursday, September 24, 2009
Saturday, September 12, 2009
Monica's Cincinnati Chili and Sweet Sausage & Pepper Stir Fry
Cincinnati Chili
1 pound ground beef, cooked
1 can undrained kidney beans
1 large can tomato sauce (can use canned tomatoes too if you like)
1 pack of chili seasoning
Throw it all together and simmer for 10 minutes. At the same time cook up your spaghetti noodles. On your plate, put down noodles, then chili and then top with cheese, sour cream etc. yummy goodness!!
Sweet Sausage and Peppers Stir Fry
5 large sweet sausage links
Cut up sweet orange, yellow and red peppers
1 medium onion
a pinch of garlic
salt and pepper to taste
Cook up your rice. While that is cooking, fry up you top five ingregients and then put it over the rice. So tastey!
1 pound ground beef, cooked
1 can undrained kidney beans
1 large can tomato sauce (can use canned tomatoes too if you like)
1 pack of chili seasoning
Throw it all together and simmer for 10 minutes. At the same time cook up your spaghetti noodles. On your plate, put down noodles, then chili and then top with cheese, sour cream etc. yummy goodness!!
Sweet Sausage and Peppers Stir Fry
5 large sweet sausage links
Cut up sweet orange, yellow and red peppers
1 medium onion
a pinch of garlic
salt and pepper to taste
Cook up your rice. While that is cooking, fry up you top five ingregients and then put it over the rice. So tastey!
Friday, September 11, 2009
Erika's Recipes, Asian Lettuce Wraps and Baked Ziti
Asian Lettuce Wraps
2 t vegetable oil
4 cloves garlic, minced
1 T minced fresh ginger
1 lb ground chicken (about 2 boneless, skinless breasts)
3/4 C minced mushrooms (I use cremini/Italian Brown/Baby Portabello)
1/2 t kosher salt
4 C minced cabbage (about 1/2 a head)
1 8oz can water chestnuts, minced
1/2 C minced green onions
1/4 C soy sauce
2 t sesame oil
1 lemon, zested and then juiced.
1 t hot sauce
1/3 C chopped cilantro
1 head iceberg lettuce
*Dipping Sauce recipe to follow
Heat up a large skillet. Really, a large one, this makes a lot. Put in vegetable oil and when it's hot add minced garlic and ginger. Saute for a minute just until it's fragrant and then add in the ground chicken, minced mushrooms, and salt. Cook until chicken is cooked through.
Then add in the cabbage, water chestnuts, and green onions. Cook for a few minutes until cabbage starts to wilt. Add in the soy sauce, sesame oil, juice and zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.
To serve, carefully separate the whole leaves from the lettuce. Wash and dry them and keep them in the fridge so they're nice and cold. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with dipping sauce below- or any other favorite Asian dipping sauce.
dipping sauce
¼ C Soy Sauce
¼ C Seasoned Rice Vinegar
1 T Fresh minced ginger
2 T chopped green onions
You'll get about 6 cups total of filling.
From Frozen: Thaw mixture slightly, then pour into a skillet and cook until heated through. Let dipping sauce thaw at room temperature.
Baked Ziti
1 pound ziti, cooked
1 onion
1 pound ground beef
1 pound sausage
26 oz spaghetti sauce
6 oz provolone cheese
1 1/2 c sour cream
6 oz mozarella
2 T parmesan
Cook beef, sausage and onion until browned. Drain. Add sauce and simmer 15 minutes. Preheat oven to 350. Grease a 9 X 13 pan. Layer 1/2 the ziti, provolone, sour cream, 1/2 the sauce mixture, remaining ziti, mozarella, remaining sauce and then top with parmesan. Bake 30 minutes.
From Frozen: Thaw in refrigerator the day before and then bake at 350 for 40 minutes, until bubbly.
2 t vegetable oil
4 cloves garlic, minced
1 T minced fresh ginger
1 lb ground chicken (about 2 boneless, skinless breasts)
3/4 C minced mushrooms (I use cremini/Italian Brown/Baby Portabello)
1/2 t kosher salt
4 C minced cabbage (about 1/2 a head)
1 8oz can water chestnuts, minced
1/2 C minced green onions
1/4 C soy sauce
2 t sesame oil
1 lemon, zested and then juiced.
1 t hot sauce
1/3 C chopped cilantro
1 head iceberg lettuce
*Dipping Sauce recipe to follow
Heat up a large skillet. Really, a large one, this makes a lot. Put in vegetable oil and when it's hot add minced garlic and ginger. Saute for a minute just until it's fragrant and then add in the ground chicken, minced mushrooms, and salt. Cook until chicken is cooked through.
Then add in the cabbage, water chestnuts, and green onions. Cook for a few minutes until cabbage starts to wilt. Add in the soy sauce, sesame oil, juice and zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.
To serve, carefully separate the whole leaves from the lettuce. Wash and dry them and keep them in the fridge so they're nice and cold. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with dipping sauce below- or any other favorite Asian dipping sauce.
dipping sauce
¼ C Soy Sauce
¼ C Seasoned Rice Vinegar
1 T Fresh minced ginger
2 T chopped green onions
You'll get about 6 cups total of filling.
From Frozen: Thaw mixture slightly, then pour into a skillet and cook until heated through. Let dipping sauce thaw at room temperature.
Baked Ziti
1 pound ziti, cooked
1 onion
1 pound ground beef
1 pound sausage
26 oz spaghetti sauce
6 oz provolone cheese
1 1/2 c sour cream
6 oz mozarella
2 T parmesan
Cook beef, sausage and onion until browned. Drain. Add sauce and simmer 15 minutes. Preheat oven to 350. Grease a 9 X 13 pan. Layer 1/2 the ziti, provolone, sour cream, 1/2 the sauce mixture, remaining ziti, mozarella, remaining sauce and then top with parmesan. Bake 30 minutes.
From Frozen: Thaw in refrigerator the day before and then bake at 350 for 40 minutes, until bubbly.
Mandi- Honey Barbecue Chili
1/2 lb hamburger
1 chopped onion
4 minced garlic cloves
Brown the meat with the onion and garlic. Drain then add the following:
1/2 - 1 C BBQ sauce (just depends how barbecue-ish you like it)
2 cans chili beans
1/3 C honey
3 cans diced tomatoes
dash of basil
1 T chili powder
4 beef bouillon cubes
2 T cocoa
1 T Worcestershire sauce
1 T dijon mustard
1 1/2 t cumin
2 cans kidney beans
Bring all that to a boil then let it simmer about an hour or till ready to eat.
From frozen: unthaw in fridge over night then re-heat on stove or crock pot. Serve with sour cream and cheese. (and corn bread! :)
1 chopped onion
4 minced garlic cloves
Brown the meat with the onion and garlic. Drain then add the following:
1/2 - 1 C BBQ sauce (just depends how barbecue-ish you like it)
2 cans chili beans
1/3 C honey
3 cans diced tomatoes
dash of basil
1 T chili powder
4 beef bouillon cubes
2 T cocoa
1 T Worcestershire sauce
1 T dijon mustard
1 1/2 t cumin
2 cans kidney beans
Bring all that to a boil then let it simmer about an hour or till ready to eat.
From frozen: unthaw in fridge over night then re-heat on stove or crock pot. Serve with sour cream and cheese. (and corn bread! :)
Tuesday, September 8, 2009
Angie's Burrito Casserole
1 pkg (2.5 lbs) of frozen bean and cheese burritos like El Monterey
1 c milk
1 can cream of mushroom soup
1 1/2 c shredded cheddar cheese
1/2 cup sliced olives
cilantro leaves
Add burritos to bottom of 13X9 baking dish. In a medium bowl, mix together m ilk, soup, 1 c of cheese and the olives. Pour mixture evenly over the burritos. Top with remaining cheese.
Bake at 350 for 50 min or until heated and bubbly. Sprinkle with cilantro leaves.
Angie's Sausage and Bean Casserole
1pkg sausages
3 cans pork and beans
1/3 c bottled BBQ sauce
2 T brown sugar
1 pkg Jiffy cornbread
1/3 c milk
1 egg
Cook sausage until browned and cut into 1/2 inch pieces. Mix together sausages bean, BBQ sauce and brown sugar. Spoon into 13x9 coated baking dish. Prepare the cornbread and spread evenly over the top of the casserole.
Bake at 350 for 45 min, until bubbly. Allow to cool slightly before serving.
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