Beef Tacos

• 2 pounds ground round
• 1 teaspoon canola oil
• 3 tablespoons minced white onion
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon Oregano
• 1 teaspoon minced fresh Serrano Chile OR jalapeno
• 1-1/2 cup tomato sauce
• 24 taco shells
• Shredded iceberg lettuce
• Finely chopped ripe tomato
• Shredded Longhorn cheese

Preheat oven to 200°F degrees.

In a large skillet over medium heat, brown the meat in the oil. Pour off any excess oil. (If you're using ground round, there shouldn't be any excess, but drain whatever is there.)

Add the onion, garlic, salt, pepper, spices, Chiles and tomato sauce, and stir well. Lower heat, cover and simmer for 10 minutes. While filling is simmering, heat the taco shells in the preheated oven.

Fill hot taco shells with meat mixture, and top with shredded lettuce, chopped tomatoes and grated cheese.

Seafood Soup With Chilies and Tomatoes

Seafood Soup With Chilies and

 Tomatoes

20 cups Water
1 1/2 medium Onions -- peeled quartered
60 milliliters Garlic -- peeled
12 Black peppercorns -- whole
2 teaspoons Salt -- or to taste
4 Fish heads
1 1/2 pounds Red snapper or sea bass Bones and trimmings.

FOR THE SOUP BASE

1/2 cup Olive oil
3 medium Onions -- thinly sliced
40 milliliters Garlic -- crushed
2 cans Whole plum tomatoes -- drained And chopped -- 28 oz size
3/4 teaspoon Dried oregano -- OR 3/4 tablespoon Fresh oregano
1/2 teaspoon Black pepper
Salt to taste
2 fresh jalapeño or (2 to 4) Serrano chilies,or 1 haberno, stemmed and
Cut into strips

TO FINISH THE RECIPE

2 pounds To 2 1/2 lbs red snapper or Sea bass cut into chunks
32 medium Shrimp; peeled -- deveined
4 jalapeño chilies -- (4 to 6) Stemmed and cut in strips For garnish

To prepare fish stock, place water, onions, garlic, peppercorns and salt
in medium stockpot
and bring to a boil.
Add fish heads and simmer 40 minutes, then add fish and continue cooking
25 minutes more.
Remove from heat, strain stock and discard solids.
Set stock aside.

To prepare soup base, heat oil in heavy saucepan over medium heat.
Saute onions and garlic until lightly browned, about 5 minutes.
Add tomatoes and cook until mixture is thick, about 20 minutes.
Add oregano, pepper and salt to taste.
Gradually add chilies and reserved fish stock.
Recipe may be prepared to this point 1 day in advance.

Before serving, heat soup base to a simmer.
Add fish chunks and shrimp and cook on medium low heat for 8 minutes.
Taste and adjust seasonings.
Serve immediately with jalapeño strips on the side to garnish.

Makes 8 servings

Heart Healthy Shrimp and Tomato Soup with Chipotle Peppers

Heart Healthy Shrimp and Tomato 

Soup with Chipotle Peppers

Serves 4

1 medium chipotle pepper
Vegetable oil spray
1 large onion, finely chopped
1 medium green bell pepper, chopped
1 3/4 cups fat-free, low-sodium chicken broth
14.5 ounce can diced tomatoes with bell peppers and onions, undrained
1 pound raw medium shrimp in shells, peeled
1 tablespoon olive oil (extra-virgin preferred)
1 medium lime, quartered
1/4 cup fat-free or light sour cream
1/4 cup snipped fresh cilantro

Wearing gloves, discard the seeds and ribs of the chipotle pepper.
Mash the pepper.
Heat a Dutch oven over medium-high heat.
Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame).
Cook the onion and bell pepper for 4 minutes, or until the onion is
soft, stirring frequently.
Stir in the broth, tomatoes, and chipotle pepper.
Increase the heat to high and bring to a boil.
Reduce the heat and simmer, covered, for 20 minutes, or until the bell pepper is tender.
Stir in the shrimp.
Simmer, covered, for 5 minutes, or until the shrimp is opaque in the
center, stirring frequently.
Remove from the heat.
Stir in the oil.
To serve, ladle into bowls.
Squeeze the juice of a lime wedge over each serving.
Top each with a dollop of sour cream.
Sprinkle with the cilantro.



Source : the new American heart association cookbook 7TH EDITION via All_Around_Cooking

Wild Boar Tamales With A Chile Honey Butter Sauce

Wild Boar Tamales With A Chile Honey Butter Sauce

Wild Boar Mixture:

1 pound wild boar meat, preferably a loin cut, cut into 1/4
inch pieces OR pork tenderloin
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
2 tablespoons (1/4 stick) butter
2 tablespoons brown sugar
Salt and pepper, to taste

For meat mixture, toss meat with garlic, cumin and red pepper.

Heat butter in large skillet until hot.

Add meat, half at a time, and sauté until lightly browned.

Season to taste with salt and pepper. Add brown sugar and about 1/4 cup water. Cover and simmer until meat is tender, about 20 minutes.

Remove from heat and set aside to cool.

Onion Herb Mixture:

1/4 cup (1/2 stick) butter
1 medium onion, finely chopped
2 tablespoons minced garlic
1/2 teaspoon each: cayenne pepper, ground cumin and
dried oregano
1/2 cup chicken broth

Heat butter in medium skillet until hot. Add onion, garlic and seasonings. Sauté until tender, 3 to 4 minutes. Add chicken broth and simmer, uncovered, about 5 minutes. Set aside to cool.

Yellow Masa Mix:

1 medium yellow pepper, chopped
1/4 cup (1/2 stick) melted butter
1 teaspoon salt
1/4 cup whipping cream
1/2 of the Onion Herb Mixture (see recipe above)
6 tablespoons (3/4 stick) butter, softened
1-1/4 cups masa harina (corn masa mix)

Place pepper, melted butter, salt, cream and 1/2 of the onion herb mixture in blender container. Cover and blend until smooth. Cream remaining butter with electric mixture.
Slowly beat in masa harina and then the pureed pepper mixture. The mixture should be the consistency of a thick cake mix. Set aside.

Red Masa Mix

1/2 cup ancho chili paste *
1/4 cup melted (1/2 stick) butter
1 teaspoon salt
1/4 cup whipping cream
1/2 of Onion Herb Mixture (see recipe above)
6 tablespoons (3/4 stick) butter, softened
1-1/4 cups masa harina (corn masa mix)

Place 1/2 cup ancho chili paste*, melted butter, cream, salt and remaining onion herb mixture in blender container. Blend until smooth.
Cream remaining butter with electric mixture. Slowly beat in masa harina and then the pureed pepper mixture.

Set aside.

*Ancho Chili Paste:

Pour hot water over 3 ancho chiles and soak in a bowl until softened, about 15-20 minutes. Drain peppers and remove seeds and stems.

Place in blender with a small amount of water and puree.

To Assemble Tamales:

Sprinkle a 10"x10" square of thin cotton cloth or sheeting with cornmeal. Spread 1/2 of the yellow masa mixture across bottom of cloth into a rectangle 4 inches long by 8 inches wide. Spread 1/2 of the red masa mixture directly above the yellow masa mixture into the same size rectangle. Place 1/2 of the meat mixture in a row between the two masa mixtures. Roll up jelly roll fashion. Twist ends tightly and tie with string. You will have a tamale 8-9-inches long and 3-inches wide.

Repeat with remaining mixture. Steam tamales 1 hour or until firm to touch.

Let stand 10 minutes. Remove cloth from tamales. Trim ends and cut into 1/2-inch slices. Serve drizzled with Chili Honey Butter Sauce.

Makes 8 servings (2 large tamales)

Chili Honey Butter Sauce:

1/4 cup (1/2 stick) butter
1 cup honey
2 to 3 dried ancho chiles, stems and seeds removed
1 tablespoon each: garlic and shallots
1 tablespoon chili powder
1/2 teaspoon ground cumin
1-1/2 teaspoons cocoa powder
Salt and pepper to taste

In a medium heavy saucepan, combine butter, honey, anchos,  garlic and shallots. Heat to boil.

Remove from heat and let stand about 20 minutes.

Transfer mixture to blender container. Cover and blend until smooth. With blender running, add chili powder, cumin and cocoa through top of cover.

Strain mixture. Makes approximately 1 cup.

Note:

Wild Boar Tamales can be made ahead and refrigerated up to 3 days.

Heat in microwave before serving. The Chili Honey Butter Sauce can also be made ahead and refrigerated up to one week.

Heat before serving.

Baked Pork Chops with Mushroom Sauce

Baked Pork Chops with Mushroom Sauce

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine or chicken broth

Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with breadcrumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.

Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.


Recipe source: Cooking with Terry yahoo group, submitted by Jackie Austin.

GRANDMA'S BUTTERMILK BISCUITS

GRANDMA'S BUTTERMILK BISCUITS

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 cup butter

1 cup buttermilk (or sour milk)

In a large bowl, sift together the dry ingredients and cut in the butter using a fork or pastry blender.

Stir in the buttermilk, and continue stirring only until the mixture forms a ball and begins to hold together.

Turn out onto a lightly floured surface and pat or roll out to 1/2 or 3/4 inch thick, and cut into rounds.

Place on a lightly oiled or sprayed cookie sheet (or line a cookie sheet with parchment paper). Arrange biscuits close together for soft sides or 1 inch apart for more crusty sides.

Bake in a 450°F oven for 12 or 15 minutes until nicely golden brown.  Enjoy.

MY MOM’S SAUERKRAUT BALLS

MY MOM’S SAUERKRAUT BALLS

Preheat the oven to 325 degrees.

Two pounds of sage pork sausage, (cooked, browned, drained, and then broken in to small pieces)

12 ounces of cream cheese, (softened)

1 tablespoon milk

one egg, (beaten)         

one large can or bag of sauerkraut, (drained and then cut into small pieces with kitchen scissors)

Bread crumbs.

While the sausage is still warm, add the cream cheese.  Mix well, (I use my hands.)  

Then, add the milk and the beaten egg.  Add the sauerkraut.  Mix well.  . 

Use just enough bread crumbs to be able to form small balls.

Place the balls in a large glass dish or ungreased cookie sheet. 

Bake at 325 degrees for 15 to 20 minutes.

Zesty Salsa

Zesty Salsa 

This chunky and colorful salsa, from Susan Causey of Columbia, Louisiana, is the ideal companion for crispy tortilla chips and goes together in a jiffy.

    * 16 Servings
    * Prep: 10 min. + chilling

Ingredients

    * 2 large tomatoes, diced
    * 6 green onions, chopped
    * 1 cup (4 ounces) finely shredded Monterey Jack cheese
    * 1 can (4 ounces) chopped green chilies
    * 1 can (2-1/4 ounces) sliced ripe olives, drained
    * 1/4 cup prepared zesty Italian salad dressing
    * Tortilla chips

Directions

    * In a bowl, combine the first six ingredients; mix well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips. Yield: 4 cups.

Zesty Salsa published in Taste of Home June/July 2004, p61

Beth Layman  :)

Chicken Fried Steak with Gravy

Chicken Fried Steak with Gravy
Recipe courtesy Sandra Lee

Show: Semi-Homemade Cooking with Sandra Lee
Episode: Country Cooking

4 servings

* 2 packages garlic-ranch salad dressing mix
* 1 cup all-purpose flour
* Ground black pepper
* 1 egg, lightly beaten
* 2 cups buttermilk, plus 1 cup
* 1 pound cubed steak, cut into 4 pieces
* Oil, for frying
* 1 cup chicken broth
* 1 (2.64-ounce) package gravy mix
* Mashed potatoes, for serving

Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks.

Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.

To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.

http://groups.yahoo.com/group/a-little-bit-of_everything/

Ranch-Style Family Pie

Ranch-Style Family Pie

1 lb lean ground beef
2 tomatoes, thinly sliced
1 (10 oz) pkg frozen chopped broccoli, cooked and drained
1/2 tsp seasoned salt
1/4 tsp freshly ground black pepper
1 (4 oz) c shredded Monterey Jack cheese
1 c sour cream
1/2 c prepared creamy ranch style salad dressing
1 c milk
1 egg
2 c buttermilk baking mix
2 green onions, chopped

Preheat oven to 375 F (190 C).
Grease a 13x9 inch baking dish.
Cook the beef in a large nonstick skillet over medium heat until
no longer pink, stirring to break up.
Spoon into prepared dish.
Top with tomatoes and broccoli.
Sprinkle with the salt and pepper.
Combine the cheese, sour cream, and dressing in a small bowl.
Spread over broccoli.
Whisk together milk, egg, baking mix and onions,
Pour over contents of baking dish.
Bake 25-30 minutes, or until top is lightly browned.

Hamburger Stroganoff

Hamburger Stroganoff
Serves 6

1/4 cup butter
1/2 cup chopped onion
1 pound lean ground beef
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 cup sour cream
cooked noodles

Saute onion in butter, add hamburger and brown. Add rest except sour cream and noodles, simmer 10 minutes. Stir in sour cream and heat. Serve over noodles.

http://groups.yahoo.com/group/a-little-bit-of_everything/

Chicken Tetrazzini

Chicken Tetrazzini

8 OUNCES SPAGHETTI

8 OUNCES SLICED FRESH MUSHROOMS

4-6 SKINLESS CHICKEN BREASTS (CUT IN BITE-SIZE PIECES)

1 TABLESPOON BUTTER

1 ½ TABLESPOONS LEMON JUICE

3-4 TABLESPOONS BUTTER

6 TABLESPOONS FLOUR

½ TEASPOON PAPRIKA

1/8 TEASPOON NUTMEG

¾ TEASPOON SALT

½ TEASPOON PEPPER

1 CAN CHICKEN BROTH (14 ½ OUNCES)

1 CUP SKIM MILK

¾ CUP PARMESAN CHEESE

SPRINKLE PAPRIKA

Cook and drain spaghetti. Stir fry the mushrooms and the chicken pieces with the 1 tablespoon butter and the lemon juice until chicken is done, about 15-20 minutes. Toss with the cooked spaghetti. Set aside. Melt the 3-4 tablespoons of butter and stir in the flour and spices. Add broth and stir until the sauce thickens, then add the milk. Pour the sauce over the spaghetti. Mix. Place mixture into a 9x13-inch pan. Sprinkle with parmesan cheese and paprika and back at 400 degrees for 20-25 minutes or until browned and bubbly

Recipe source: Cooking with Terry yahoo group, submitted by Sandy

We had the kids over for dinner last night and I made this....it was sooooooo good! and they even liked it even though they had to pick out the mushrooms! I did compromise a little though and only used half of the mushrooms called for!

Enjoy!

hugs, peg

Plato de seis granos (Six bean casserole)

Plato de seis granos (Six bean casserole)

2 16 oz cans pork and beans
1 16 oz can Mexican beans
(or pinto beans by Green Giant)
1 16 oz can green lima beans
1 16 oz can butter beans
1 16 oz can black beans or black-eyes peas
1/2 cup vinegar
1 cup brown sugar
1 tsp minced garlic
4 onions, sliced into rings
1/2 tsp jalopies chili powder (or 1 jalapeno pepper, chopped)

Empty pork and beans and Mexican beans, including liquid, into a large baking dish. Drain the remaining beans in a colander and mix with other beans.
In a saucepan, mix the remaining ingredients and boil for 20 mins. Pour the broth and onions over beans, onions will remain on top.
Cover and bake at 350 degrees for about 90 mins. This is good as a main dish served over a bed of rice.

http://groups.yahoo.com/group/a-little-bit-of_everything/

OAMC- Islander Pork Roast

Islander Pork Roast

Serves: 4-5

1 1/2 lb. boneless pork loin roast
1/2 t. ground cloves
1/2 to 1 whole orange, cut into 8 wedges
1/2 c. crushed pineapple, w/juice
2 T. soy sauce
1/2 t. pumpkin pie spice
1/4 t. pepper
2 T. cornstarch
2 T. water

Rub pork loin with ground cloves; place in crock pot. Arrange orange wedges around pork. (If cooking in 4-5 hours, use the whole orange. If cooking in 8 hours, use only half of orange.) In a small bowl, combine remaining ingredients; pour over pork. Cook on high for 4-5 hours (or low for 8 hours) until the internal temperature reaches 160 degrees. In the last 30 minutes, mix together cornstarch and water and stir into pineapple mixture to thicken sauce. Remove orange peel and serve.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was an easy recipe to get together in the crock pot and then just let it cook and serve with rice. I try to buy pork loin when it is on sale in a value pack, then I ask the meat counter to cut it into 4-5 pieces that my family will use for several meals. I happened to have fresh pineapple on hand so I just pureed it and used that instead of having to buy a can of pineapple.

OAMC- Scalloped Corn

Scalloped Corn

1 can whole kernel corn, drained
1 can creamed corn
1 1/2 cups milk
2 eggs, beaten
1/2 stick butter (4 T), melted
1 T sugar
salt and pepper
1 c. cracker crumbs (Ritz is best)
paprika
Mix together everything but the paprika. Pour into a greased 9×13 baking dish. Sprinkle with paprika (lightly). Bake 30-35 minutes at 350 F.

P.S. Here are a few of my other favorite holiday recipes.

OAMC- Cheese and Onion Enchiladas

Cheese and Onion Enchiladas

Ingredients

• 3 tablespoons butter, divided
• 3 large onions, sliced and separated into rings
• 1 can pinto beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can (15 ounces) tomato sauce
• a generous 1/3 cup taco seasoning
• 1 can (10 ounces) enchilada sauce
• 3-4 cups shredded cheese, Mexican blend
• 10 flour tortillas
• Salsa (we used pineapple & peach salsa; it really added a lot to the flavors)
• Sour cream

Instructions

1. Melt 2 tablespoons butter in a large skillet over medium-low heat. Saute onions in butter until very soft and starting to brown, 15 to 20 minutes.
2. Melt 1 tablespoon butter in a second large skillet. Mash beans and add to skillet. (I use stainless steel pans, and I mashed the beans right in my skillet.) Add in half of the tomato sauce and the taco seasoning. Cook until heated through.
3. Mix the enchilada sauce with the remaining tomato sauce and spread about 1/2 cup in the bottom of a 9×13 pan.
4. Spread a large spoonful of the bean mixture on a tortilla. Top with onions and then sprinkle generously with shredded cheese. Roll up and place, seam side down, in the 9×13 pan. Repeat with the remaining tortillas.
5. Spread the remaining sauce over the enchiladas and top with additional cheese.
6. Bake at 350 for 30 minutes.

Oh. my. goodness.
These enchiladas were so very good, and they were very filling. I can’t imagine that anyone would be able to eat more than two of them.

OAMC- Bacon Quiche

 
Bacon Quiche
9 or 10-inch pie crust, refrigerated
6 slices thick-cut bacon
2 tablespoons of reserved bacon drippings
1 medium onion, chopped
1 large (or 2 small) shallot(s), chopped
1/2 cup sour cream
4 large eggs
1 1/2 cups heavy cream
3 ounces sharp cheddar cheese, grated
1 ounce Parmigiano Reggiano, grated
1/4 teaspoon salt
fresh ground black pepper to taste

1. Preheat oven to 425 degrees.

2. Line a pie plate or quiche dish with pie pastry, then trim and flute as desired.  Prick pastry all over with a fork, then carefully line it with foil, gently pressing foil to bottom and side of pastry.  Make sure edges are covered to prevent over-browning. Bake 10 minutes at 425 degrees. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has set.  If crust bubbles, gently push bubbles down with back of spoon.

3. Turn oven down to 325 degrees.

4. Meanwhile, cook bacon until crisp.  Pour out all but two tablespoons of drippings, then add chopped onion and shallot to the pan.  Cook over medium-low heat until very soft and starting to caramelize.  Chop or crumble bacon into small pieces, then add bacon and onions to bottom of pie crust.  Top with grated cheeses.  Whisk together eggs, sour cream and heavy cream, salt and a bit of fresh ground black pepper.  Carefully pour the egg mixture into the crust.  Depending on the size of your pie or quiche plate, you may have a bit of leftover liquid.

5. Carefully transfer the quiche to the middle rack of preheated 325 degree oven.  Bake for 45 to 50 minutes, or until knife inserted in center of quiche comes out clean.

OAMC- Chicken & Rice Pilaf

Chicken & Rice Pilaf

This recipe is found in one of the first Once A Month cookbooks I ever used. We chose this recipe because it is similar to a dish that Cortney regularly makes in the crock pot.

Author/Source:

Once-a-Month Cooking, Revised and Expanded: A Proven System for Spending Less Time in the Kitchen and Enjoying Delicious, Homemade Meals Every Day, Mary-Beth Lagerborg, Mimi Wilson.   

Ingredients:

• 2    pounds     Chicken breasts
• 1.25    cups    Chicken broth or water
• 1    cups    Rice, uncooked
• 1/2    envelope    Dry onion soup mix
• 10.5    ounces    Condensed cream of mushroom soup
• 2    ounces    pimentos (optional)
• To Taste        Salt
• To Taste        Pepper
• To Taste        Paprika

Directions:

Sprinkle chicken breasts with salt, pepper and paprika. Mix chicken broth, uncooked rice, onion soup mix, cream soup and pimientos together; put in 2 11x7x1 1/2 inch baking dishs. Place chicken breasts on top of rice mixture. Bake uncovered at 375 degrees for 1 1/4 hours or until chicken and rice are tender.

Servings: 4

OAMC-Chicken Macaroni Bake

Chicken Macaroni Bake

Author/Source:

Tricia Callahan @ onceamonthmom.com

 I got this recipe from a friend in high school. It was lying around in one of my cookbooks so I fixed it one night for my husband. It has quickly become one of his favorites. It is a creamy chicken pasta with a cheese and breadcrumb topping.

Ingredients:

• 0.25    cup    Onions, chopped
• 2    Tablespoons butter or margarine
• 1/4    cup milk
• 10.5    ounces cream of chicken soup
• 1 1/2    cups chicken (or Turkey), cooked & cubed
• 4    ounces cheddar cheese, shredded
• 8    ounces pasta, any variety, cooked
• 1/8    cup buttered bread crumbs

Directions:

Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into buttered baking dish. Mix the remaining cheese and bread crumbs and place on top. Bake at 350 for 30 minutes or until hot. 

Servings: 4-6

Freezing Instructions:

Prepare up to the point of baking – DO NOT BAKE. Place foil on baking dish and write the following instructions: Remove foil. Bake at 350 for 30 minutes (if thawed) or 1 hour (if frozen) or until hot.

OAMC- Pizza-Stuffed Meatloaf

Pizza-Stuffed Meatloaf

• 1 1/2 lbs. ground meat (beef, turkey, or a combination of the two)
• 1 1/2 c. quick oats or breadcrumbs
• 1 egg
• 1 c. pizza sauce
• 2 t. each salt, Italian seasoning and garlic powder
• 2 t. Extra-virgin olive oil
• 1/2 green pepper, diced
• 1/2 onion, diced
• 1/2 lb. mushrooms, sliced
• 12 - 15 slices pepperoni
• 1 c. shredded mozzarella cheese

1. Combine the ground meat, oats or breadcrumbs, egg, pizza sauce and seasonings.

2. In a small skillet, heat the olive oil over medium heat. Add the green pepper, onion and mushrooms. Cook until mushrooms are brown, about 5 minutes.

3. Press half of the meatloaf into the bottom of a loaf pan.

4. Spread the cooked veggies on top of that. (If you don't like this combination of veggies, you can use any of your other favorite pizza toppings.)

5. Layer the pepperoni on top of the veggies.

6. Add 1/2 c. mozzarella on top of the pepperoni.

7. Press the remaining 1/2 of the meatloaf mixture into the pan.

8. Sprinkle with the remaining mozzarella cheese. Cover with aluminum foil. (At this point, you can put the meatloaf in the refrigerator until an hour before dinner or just bake and eat.)

9. Bake, covered, at 350 degrees for 1 hour, or until meat is fully cooked.10. Let meatloaf rest at least 5 minutes before cutting.

OAMC- Chicken Cobbler Casserole

Chicken Cobbler Casserole

September 26, 2010 by It's a Keeper 

The Recipe
6 Tbsp melted butter, divided
4 cups sourdough rolls, cubed
1/3 cup Parmesan cheese, grated
2 Tbsp fresh parsley, chopped
2 medium sweet onions, sliced
1 (8 oz) package sliced mushrooms
1 cup white wine
1 (10 3/4 oz) can cream of mushroom soup
1/2 cup roasted red peppers, chopped
2 1/2 cups chicken, cooked and shredded


Toss 4 Tbs melted butter with the bread, parmesan cheese and parsley; set aside.
Saute onions in remaining butter in a large skilled over medium-high heat for 15 minutes or until golden brown.  Add mushrooms and saute for 5 minutes.
Stir in wine, soup, roasted red peppers and chicken.  Cook for 5 minutes, stirring constantly.  Spoon mixture into a lightly greased 9×9 baking dish; top evenly with bread mixture.
Bake at 400 degrees for 15 minutes or until golden brown.

OAMC- Slow Cooked Potato Corn Chowder

Soups are perfect this time of year. I don’t think anything tastes better on a cold winter day than a bowl of hot soup.
I love to make soups because they are usually a meal in a bowl. Yes, you can add some bread or something else to it, but you do not need to. A bowl of soup is usually enough on it’s own.
I especially like this soup because it is a slow cooked soup.

Slow Cooked Potato Corn Chowder

• 2 tablespoons butter
• 1 onion chopped
• 2 cloves garlic, minced
• 3 lbs of potatoes, peeled and cubed into 1 inch chunks
• 3  14.5 ounce cans of chicken broth
• 1  10 ounce bag of frozen corn
• 1 cup milk
• 1 cup heavy cream
• ½ teaspoon thyme
• 5 ounces of swiss cheese shredded
• 4 slices of cooked bacon, chopped

Cook onion in butter until tender. In the crockpot combine cooked onion, garlic, potatoes, and chicken broth. Cook on low about 4 hours or until potatoes are almost done. Add corn, milk, and cream. Cook another 30 minutes to 1 hour or until potatoes are tender and ingredients are heated through. Stir in cheese, place into bowls, and sprinkle each bowl with bacon pieces.

Fluffy Coconut Cream Pie

 

Fluffy Coconut Cream Pie

2 (1/4-ounce) packages unflavored gelatin
1/4 cup cold water
2 (8-ounce) cans cream of coconut
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
4 large eggs
1 (9-ounce) graham cracker pie crust
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1/2 cup sweetened flaked coconut

1. In a small saucepan, sprinkle unflavored gelatin over cold water. Heat over low heat and stir until dissolved.
2. In a blender on low speed, combine cream of coconut, evaporated milk, vanilla, and eggs. 
3. Gradually add to the gelatin mixture. Pour into a 9graham cracker pie crust. Chill until firm, about 3 hours. Top with non-dairy whipped topping and flaked coconut.

Makes 8 servings.

OAMC- Stuffed Cabbage Rolls with Tomato Sauce and Kraut

Stuffed Cabbage Rolls with Tomato Sauce and Kraut, Made by Mom, Made with Love

Published by Brad on December 6th, 2009 - in Tasty Recipes

I was sent this recipe in an email, and it looks yummy!  The link for the page was no good, but if anyone knows if/where the page moved I would love to link to it.   He says the secret is coring and freezing whole heads of cabbage a few days before making the rolls.  "This method of “softening” the cabbage leaves is so much easier than boiling and cooling them."


Freezing whole cored heads is also a great way to save fresh cabbage at the end of the growing season, so that the cabbage rolls can be made when the weather turns colder.  They can be stored frozen for at least 6 months.
This recipe for Mom’s Stuffed Cabbage Rolls with Tomato Sauce and Kraut makes enough for a 6 quart slow cooker.  There might be a little extra depending on how tight the rolls are packed into the crock pot
.

• 2 medium  heads cabbage, cored, rinsed well and frozen for at least 3 days prior to finishing recipe
• 3 pounds 85% lean ground beef
• 1 pound lean ground pork
• 1 tsp garlic powder
• 2 tsp salt
• 1 tsp pepper
• 4 eggs
• 1/2 cup fresh grated parmesan cheese
• 2 cups cooked long grain white rice (boil in a bag rice works well)
• 1 32 ounce jar or bag of kraut
• 2 64 ounce bottles of V-8 Juice
• 1 26 ounce can Campbells Condensed Tomato Soup

Remove frozen cabbage heads from the freezer and soak in warm water for a few hours until completely thawed, then seperate the outer larger leaves and pat dry.

Cook the rice and allow it to cool. Remove the beef and pork from the refrigerator for 1/2 hour allowing them to come to room temperature.
In a large mixing bowl add the ground beef, ground pork, garlic powder, salt, pepper, eggs, and cheese.  Mix well with both hands, add the rice, and mix lightly to incorporate completely.  Mix with love like mom does….

Lay a cabbage leaf flat, cut out any remaining thick white core, and slice in half lengthwise. Place 1 heaping tablespoon of the meat and rice mixture towards the pointed bottom part of the cut cabbage leaf.

Roll the cabbage leaf so that the meat and rice mixture is packed tight inside.  The roll should be about three inches long and one inch wide.

Tuck one end in about 1/2 inch with your pointer finger, leaving the other end of the roll open.  Pack the stuffed cabbage rolls into a tight single layer in the crock pot.

This will hold them together while cooking, and allow the simmering sauce to saturate the rolls with intense flavor.
Spread a thin layer of kraut over the layer of stuffed cabbage rolls.

Repeat the layers of stuffed cabbage rolls and kraut until the crock pot is almost full.  Mix the V-8 Juice and condensed tomato soup (do not add water) in a separate bowl.
Slowly pour the sauce mixture over the layered rolls.  Allow the sauce to seep in between them by only adding a little at a time.
Cover the rolls completely with the sauce, but leave about an inch without sauce on the top of the crock.  This will allow the liquid to simmer without overflowing.

Cook covered on high for 6-7 hours    The rolls and sauce freeze well so that you can enjoy them all winter long.

OAMC- Maple Honey Mustard Pork Chops

Maple Honey Mustard Pork Chops

This is an easy marinade for pork chops that works well for your freezer. My sister learned it when she was working for one of those "assemble meals for your freezer" places.

• 6 pork chops (center cut loin chops)
• 2 T. Dijon mustard
• 2 T. syrup
• 2 T. honey
• 2 t. lemon juice
• 2 t. vegetable oil
• 1/4 c. chicken broth
• 1/2 t. salt
• 1/4 t. pepper

1. Dump pork chops and remaining ingredients into ziploc bag. Freeze! (or marinate for a few hours in the fridge.)
2. Thaw bag overnight (skip if you're just marinating and cooking right away).
3. Heat 2 tablespoons oil over medium heat in a large skillet. Add chops (reserve marinade) and brown on both sides. Pour in remaining marinade and cook chops until done! (time will depend on size and thickness of chops; cover skillet if marinade is cooking down too fast.)

Serves 6 (can be doubled or tripled easily)

OAMC- Lasagna

Lasagna

This is a lasagna recipe without a lot of expensive cheeses. If you would like to make this recipe faster and easier, eliminate the first 11 ingredients and use a jarred spaghetti sauce.

Author/Source:

Cortney Loyd & Tricia Callahan @ onceamonthmom.com

Ingredients:

• 1    pound    Ground Beef
• 1    pound    Sausage
• 1/2    cup    Onion, chopped
• 28    ounces    Tomatoes, diced
• 14.5    ounces    Tomato, sauce
• 12    ounces     Tomato paste
• 2    Tablespoons    Basil, dried
• 5    cloves    Garlic, minced
• 2    Tablespoons    Oregano, dried
• 5    Tablespoons    Parsley, dried
• 10    ounces    Mushrooms, canned
• 8    ounces    No-boil lasagna noodles
• 2    cups    Cottage Cheese, low-fat (more if you like your lasagna cheesy)
• 8    ounces    Mozzarella cheese

Directions:

In a stockpot, brown the beef, sausage, and onion over medium heat. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for one hour. Spoon a layer of sauce into a baking pan. Place a layer of noodles on top of the spaghetti sauce. Spread a layer of cottage cheese mixture over the noodles. Repeat spaghetti sauce, noodles, and cottage cheese one more time and then finish with a layer of spaghetti sauce. Place 1 cup of mozzarella cheese on top of each lasagna. Place foil over lasagna and bake at 350 degrees for 40 minutes. Remove foil and bake for 10 minutes longer, or until top is bubbly and brown.  

Servings:

8-10

OAMC- Chicken Ziti

Chicken Ziti

Ingredients:

• 2    cups, Cooked chicken or turkey
• 8    ounces, Ziti noodles, cooked
• 4    Tablespoons, Butter
• 1    cups, Celery, sliced
• 1/2   cup Onion, chopped
• 1/2    cup Carrots, grated
• 4   ounces Canned mushrooms, sliced
• 1/8    cups Flour
• 2.5    cups Milk
• 1.5    teaspoons    Salt
• 1    teaspoons    Tarragon leaves
• 0.25    teaspoons    Pepper
• 8    ounces    Cheddar cheese, grated
• 0.33    cups    Buttered bread crumbs

Directions:
Prepare pasta according to package directions. In a medium saucepan melt butter; add celery, onion, carrot and mushrooms. Cook until tender. Do not brown. Stir in flour. Add milk, salt, tarragon and pepper. Cook and stir until mixture boils. Remove from heat. Add cheese; stir until melted. Combine cooked pasta, chicken and cheese sauce; pour into 3 quart shallow baking dish. Top with bread crumbs. Bake at 350 degrees for 30-40 minutes.
Servings: 6-8

OAMC- Chicken Pomodoro

Chicken Pomodoro

Chicken Pomodoro

• 2 T. olive oil
• 1/4 onion, diced
• 5 cloves garlic, minced
• 1/4 t. crushed red pepper flakes
• Salt and pepper, to taste
• 2 15 oz. cans diced tomatoes
• 1 1/2 t. sugar
• 3 T. pesto or 1/3 c. fresh basil leaves, torn or cut chiffonade style
• 1/2 lb. chicken breasts, cooked and cubed (optional)

1. Heat olive oil in a large skillet. Add onion, garlic and crushed red pepper flakes. Season to taste with salt and pepper. Cook until onions are nearly translucent, about 3 minutes.

2. While the onion and garlic cooks, pour the tomatoes (with liquid) into a food processor or blender. Process until coarsely chopped to desired consistency. (Process less time for a thicker, heartier sauce or longer for a creamier sauce.)

3. Add the tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.

4. Stir in the pesto and simmer an additional 5-10 minutes. (If using fresh basil, let the sauce simmer for 10-15 minutes and then stir in the basil after removing from the heat.)
5. Stir the chicken into the sauce just until warmed through. Serve over pasta.

Personally, I love the pomodoro sauce as is (pictured above), without the addition of the chicken. But the chicken does make it a complete meal and my husband swears the only way to eat this is with the chicken. It’s really up to you.

OAMC-Orange-Apricot Pork Chops in the CrockPot

Orange-Apricot Pork Chops in the CrockPot

The Ingredients.

6 pork chops
1 cup apricot jam
3 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 (11-ounce) can mandarin oranges (and juice!)

The Directions.

Use a 4-6 quart crockpot. I switched Alison's recipe up a bit to reflect ingredients I had in the house. She'd approve, because that's the way she cooks. I know she wouldn't have wanted me to wake up my napper to go to the store, I just know it.

Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4.

Serve with rice to soak up the yummy juice.

OAMC-Teriyaki Honey Chicken

Teriyaki Honey Chicken

Author/Source:
Pam @Once a Month Mom

Ingredients:

• 4 pieces boneless, skinless, chicken breast or thigh
• 1/2cup honey
• 1/2 cup soy sauce
• 1/4 cup water
• 2 tsp. ground ginger
• 2 tsp. minced garlic
• gallon freezer bag

Directions:

In a bowl, combine marinade ingredients. Place chicken in zippered bag. Pour marinade over chicken, seal bag, and let marinate 8 hours. Remove from marinade. Grill chicken until juices run clear. Or to cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover and bake 20-30 minutes longer or until juices run clear.

Freezing Directions:

Prepare as directed above but instead, place in freezer bag and freeze, no need to marinate in refrigerator. To serve: Thaw if frozen. Remove from marinade. Grill chicken until juices run clear. Or to cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover and bake 20-30 minutes longer or until juices run clear.

Servings: 4

OAMC-Apple Pie Pork Chops

Apple Pie Pork Chops

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 8    cups    apples, peeled & sliced
• 3/4   cups    sugar
• 2    Tablespoons    all-purpose flour
• 1    teaspoons    ground cinnamon
• 1/2    teaspoons    ground cloves
• 1/2    teaspoons    ground allspice
• 1 1/2    pounds    pork chops

Directions:

Place pork chops in the bottom of a slow cooker. In a separate gallon zippered bag place all of the ingredients except the pork chops. Mix. Once mixed, dump on top of pork chops in the slow cooker. Cook on LOW 6-8 hour or HIGH 3-4 hours.

Freezing Directions:

Add all ingredients except the pork chops to a ziploc bag. Squish this around so that the apples get coated and the spices get mixed around. Add pork chops to the mix (1.5 lbs per bag) or freeze them in a separate gallon bag. Then put this in the freezer.  To serve: Thaw both bags (apples and pork chops). Place all ingredients in a slow cooker and cook on LOW 6-8 hour or HIGH 3-4 hours.

Servings: 4

OAMC-Sweet-and-Sour Chicken

Sweet-and-Sour Chicken

Ingredients
1 pound skinless, boneless chicken breast halves, cubed
2 tablespoons vegetable oil
1/2 cup diced green bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon corn starch
1/4 cup soy sauce
1 (8ounce) can pineapple chunks, with juice
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger

Directions

1. In a large skillet over medium high heat, brown chicken in oil.
2. Add green bell pepper, carrot, and garlic and stir-fry for 1 to 2 minutes.
3. In a small bowl, combine corn starch and soy sauce and mix together, pour mixture into skillet along with the pineapple and its juice, vinegar, brown sugar, and ginger.
4. Stir together and bring just to a boil.
5. Serve over rice.

If you make this dish let me know what you think.

OAMC-Apple Cider Beef Stew

OnceAMonthMom is a great site to check out for tips, tricks, and recipes.  If you get a chance go check it out.

 

Apple Cider Beef Stew

A great recipe that is perfect for fall and you can prep it ahead! Check out my latest creation that I worked with Ziploc to craft!
This blend of sweet apples, seasoned beef and farm fresh vegetables is one of my absolute favorite dishes for welcoming fall. It is so easy, yet tastes like you have slaved over it for hours. (Don’t tell anyone that it was Mrs. Slow Cooker that did all that slaving.)
The meat is quickly browned with thyme, pepper and salt sealing in the marinating the meats natural flavorings. The fresh vegetables ensure that you don’t have to spend extra time working to make sure there are adequate side dishes on the table. And the addition of fall apples makes the dish scream FALL!
This was a family favorite growing up and still is to this day. It is easy to prepare ahead of time and it makes your house smell amazing. And like most recipes found around these parts; it is freezer friendly as well.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 0.5    cups    water
• 2    pounds    beef stew meat, cut into 1-inch cubes
• 3    Tablespoons    all-purpose flour
• .75    Tablespoons    salt
• 0.5    teaspoon    pepper
• 0.5    teaspoon    dried thyme
• 3    Tablespoons    cooking oil
• 2    cups    apple cider or apple juice
• 2    Tablespoons    vinegar
• 3    whole    potatoes, peeled and quartered
• 4    whole    carrots, quartered
• 2    whole    onions, sliced
• 1    stalks    celery, sliced
• 2    whole    apples, sliced (or diced)
• 1   gallon-sized Ziploc Brand bag or 4 quart-sized Ziploc Brand Freezer bags

Directions:

1. Place meat in a gallon-sized Ziploc Brand bag and add mixture of flour, salt, pepper and thyme.
2. Shake until well coated.
3. Brown meat in hot oil.
4. Drain off fat.
5. In a 4-6 quart slow cooker add remaining vegetables, apples, juice/cider and water.
6. Add meat on top.
7. Cook on low 10-12 hours or high 6-8 hours

This is a great recipe that you can also make in advance and serve later!

Freezing Directions:

1. Repeat steps 1-4 from above.
2. Divide meat among 4 quart-sized Ziploc Brand Freezer bags
3. Place potatoes in 4 gallon-sized Ziploc Brand Freezer bags on bottom and add remaining vegetables, apples, juice/cider and water
4. Freeze along with meat
5. Thaw and place meat and vegetable mixture in a slow cooker on low 10-12 hours or high 6-8 hours

Servings: 4-6