{Spicy} Stuffed Jumbo Shells
(there is an easy lowfat version here. I haven't tried that one because, let's be honest, I really like the fat.)
1 box jumbo shells cook according to directions on box, drain and rinse with cold water
In medium skillet cook together:
1 lb ground beef
1 clove garlic crushed (or 1/2 t minced)
1/2 t oregano
drain excess fat
stir together:
1 cup mayo (I use reduced fat)
1/2 t. oregano
1 t salt
2 cups cottage cheese
1/2 c shredded mozzarella
add cooked hamburger mixture
Spoon meat and cheese mixture into shells and place in a 9x13 baking dish.
Once all shells are stuffed, drizzle 1 jar of spaghetti sauce over the top.
* For the zesty spicy version (which I highly highly highly recommend) use Spicy spaghetti sauce, or add crushed red pepper flakes to any old spaghetti sauce with a little italian dressing for added zest ;) Italian sausage in place of ground beef is also tasty.
Sprinkle with parmesan cheese and shredded mozzarella
Cover with foil and bake at 35o for 20 min (325 for glass pan). Remove foil and bake an additional 10 min.
Thursday, March 25, 2010
Monday, March 22, 2010
Cresent Roll Recipe
3 cups sour milk (add 3 big lids of vinegar to milk and microwave the milk for about 3 minutes or so to get it to a boil)
6 T butter
3/8 tsp baking soda
3 beaten eggs
9 T sugar
3 tsp salt
9 cups flour
3 pkg yeast (3 T)
Boil milk, pour into mixing bowl ( I use my kitchen aid.) Add cold butter, sugar. Mix.
Once the milk has cooled a little so it's warm and not hot, add the yeast with 1 cup of flour.
Mix together.
Let sit for a coupl of minutes to make sure the yeast activates.
Add soda and salt. Mix
Add pre-beaten eggs. Mix
Add the rest of the flour. Mix
let the dough stand for 5 minutes
Grease pans with butter.
Roll our dough, spread with butter, cut into triangles and roll up. ( you can also just roll them into balls if you don't want the "cresent roll" look.)
let raise 2 hours.
Bake at 375 for 12-15 minutes until light brown.
When I do the cresent roll I usually pour a little olive oil on the counter and on the roller to roll the dough out instead of using flour. If you feel the dough needs more flour, then add more or roll out in flour instead of oil. Roll the dough out in a long rectangle about 2 hand lengths tall and 4-5 handlengths wide. Spread butter over the dough, then cut. Cut the rectangles in half lengthwise, then I use my hand as a guide to cut the other direction into small rectangles, about 4-5 cuts. Then cut each rectangle diagonally in to triangles. Then roll starting with the big end and ending with the point, rolling the butter inside. You can also pick up the triangle, holding it by the base and flip the dough to roll it up. It will roll up tighter that way.
6 T butter
3/8 tsp baking soda
3 beaten eggs
9 T sugar
3 tsp salt
9 cups flour
3 pkg yeast (3 T)
Boil milk, pour into mixing bowl ( I use my kitchen aid.) Add cold butter, sugar. Mix.
Once the milk has cooled a little so it's warm and not hot, add the yeast with 1 cup of flour.
Mix together.
Let sit for a coupl of minutes to make sure the yeast activates.
Add soda and salt. Mix
Add pre-beaten eggs. Mix
Add the rest of the flour. Mix
let the dough stand for 5 minutes
Grease pans with butter.
Roll our dough, spread with butter, cut into triangles and roll up. ( you can also just roll them into balls if you don't want the "cresent roll" look.)
let raise 2 hours.
Bake at 375 for 12-15 minutes until light brown.
When I do the cresent roll I usually pour a little olive oil on the counter and on the roller to roll the dough out instead of using flour. If you feel the dough needs more flour, then add more or roll out in flour instead of oil. Roll the dough out in a long rectangle about 2 hand lengths tall and 4-5 handlengths wide. Spread butter over the dough, then cut. Cut the rectangles in half lengthwise, then I use my hand as a guide to cut the other direction into small rectangles, about 4-5 cuts. Then cut each rectangle diagonally in to triangles. Then roll starting with the big end and ending with the point, rolling the butter inside. You can also pick up the triangle, holding it by the base and flip the dough to roll it up. It will roll up tighter that way.
Chicken Tortilla Soup
A long time ago (like three years ago) I had some chicken tortilla soup from Cafe Rio. It was so good. I have never had it from there since because I always want the salad or the tacos. I try and make up my own copy cat recipe all the time though. I have no idea if this tastes like Cafe Rio or not because it has been so long since I have had the Cafe Rio. Anyway, we had this version of Chicken Tortilla Soup the other night and it was delicious. I am putting the recipe on here because I made it up and I will forget. It was good.
2 chicken breasts cooked and shredded (or however much you want)
4 cups chicken broth
1 can of corn, undrained
1 can blk beans, drained
1 can pinto beans, undrained
1 can diced tomatoes
1 can green chilis
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1 T lemon juice (lime would probably be better, but I had lemon)
cilantro
Put everything in a pot and cook for 30 min.
Serve with cheese, sour cream, and guacamole. I also cut up some corn tortillas into strips and baked them until they were crispy to serve with the soup, but you could use tortilla chips if you wanted.
2 chicken breasts cooked and shredded (or however much you want)
4 cups chicken broth
1 can of corn, undrained
1 can blk beans, drained
1 can pinto beans, undrained
1 can diced tomatoes
1 can green chilis
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1 T lemon juice (lime would probably be better, but I had lemon)
cilantro
Put everything in a pot and cook for 30 min.
Serve with cheese, sour cream, and guacamole. I also cut up some corn tortillas into strips and baked them until they were crispy to serve with the soup, but you could use tortilla chips if you wanted.
Saturday, March 13, 2010
Spaghetti and Meatballs
I love spaghetti, but I think this is my favorite version of spaghetti. It was so good! I got the recipe HERE, from The Pioneer Woman. I will post the recipe on here, but she has pictures and very detailed instructions if you go to the website. It did take time to make, but it was not hard at all.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.
I used Italian sausage and ground beef in my meatballs. I used about a full pound of both (we were supposed to be feeding 3 missionaries,) but if I were to do this again for just my family I would probably do about 1/2 a pound of each. Also, if you didn't want to do your own sauce like the recipe, then you could use canned spaghetti sauce. I usually make my own sauce and so I did a version of mine and hers mixed (I added two cans of tomato sauce and had a little less tomatos and some Italian dressing.) I also did not use the wine, obviously.
I ate this for leftovers for two days after I made it, and it got better each day.
Ingredients
- Meatballs:
- ¾ pounds Ground Beef
- ¾ pounds Ground Pork
- 3 cloves Garlic, Minced
- ¾ cups Fine Bread Crumbs
- 2 whole Eggs
- ¾ cups Freshly Grated Parmesan
- ¼ cups Flat-leaf Parsley, Minced
- ¼ teaspoons Salt
- Freshly Ground Black Pepper
- Splash Of Milk
- ½ cups Olive Oil
- Sauce:
- 1 whole Yellow Onion, Diced
- 3 cloves Garlic, Minced
- 1 whole (28-ounce) Can Whole Tomatoes
- 1 whole 28 Ounce Can Crushed Tomatoes
- ½ cups White Or Red Wine (optional)
- ¼ teaspoons Salt
- 1 teaspoon Sugar
- Freshly Ground Black Pepper
- ¼ cups Flat-leaf Parsley, Minced
- 8 whole Fresh Basil Leaves, Chiffonade (optional)
- 2 pounds Spaghetti, Cooked To Al Dente
Preparation Instructions
To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.
I used Italian sausage and ground beef in my meatballs. I used about a full pound of both (we were supposed to be feeding 3 missionaries,) but if I were to do this again for just my family I would probably do about 1/2 a pound of each. Also, if you didn't want to do your own sauce like the recipe, then you could use canned spaghetti sauce. I usually make my own sauce and so I did a version of mine and hers mixed (I added two cans of tomato sauce and had a little less tomatos and some Italian dressing.) I also did not use the wine, obviously.
I ate this for leftovers for two days after I made it, and it got better each day.
Thursday, March 11, 2010
Chicken Pasta Salad
12 oz. bag of Bowtie pasta
12 oz. bag of colored rotini (it can be a 16 oz bag too)
20 oz. can pineapple tidbits
2 cups chopped celery
1 bunch of green onions
1 cup cashews
1 cup red grapes (I usually do more, I like them)
4 cooked ckn breasts (cut into small pieces)
1 cup mayo (could substitute plain yogurt to make it healthier)
16 oz. coleslaw dressing (I don't always use the whole bottle, it can make it too runny)
I have also added mandarin oranges to this
Cook pasta and chicken. Let cool completely. Mix all ingredients together and chill in fridge for at least 1 hour.
This is one of those recipes that tastes even better the next day.
****Side note****
This makes a very large batch. I usually make this if I am planning on feeding more than just my little family.
12 oz. bag of colored rotini (it can be a 16 oz bag too)
20 oz. can pineapple tidbits
2 cups chopped celery
1 bunch of green onions
1 cup cashews
1 cup red grapes (I usually do more, I like them)
4 cooked ckn breasts (cut into small pieces)
1 cup mayo (could substitute plain yogurt to make it healthier)
16 oz. coleslaw dressing (I don't always use the whole bottle, it can make it too runny)
I have also added mandarin oranges to this
Cook pasta and chicken. Let cool completely. Mix all ingredients together and chill in fridge for at least 1 hour.
This is one of those recipes that tastes even better the next day.
****Side note****
This makes a very large batch. I usually make this if I am planning on feeding more than just my little family.
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