Here is a delicious way to end any Mexican dinner night. This dessert is the best.
4 T. butter
6 (6-inch) flour tortillas
2 T. sugar
1/4 t. cinnamon
Vanilla ice cream
Heat oven to 450. Put butter on a large baking sheet and melt in oven, about 2 min. Place tortillas on baking sheet (they may overlap a bit) and coat with butter, turning each once to coat both sides. Bake for 6-7 min, until golden and puffed in spots.
Stir together the sugar and cinnamon and sprinkle the mixture evenly over the tortillas. Top with scoops of ice cream and let it melt just a little. Serve them warm. Delicious!
Wednesday, August 1, 2007
Pork Soft Tacos with Pineapple Salsa
This is a GREAT new recipe that I just tried. I got it out of a Cooking Light magazine (thanks Paige!) It was a BIG hit with my family--and my kids don't usually eat tacos when I serve them. Must have been the pineapple salsa! Pretty easy to make and you could make it in advance and refrigerate it until dinner. I served it with watermelon and chips and salsa, quacamole and afterwards:dessert--Cinnamon Crisps (another Mexican inspiration). The recipe for that will also be posted. Enjoy! Laura
T=tablespoon
t=teaspoon
Salsa:
1 15 oz. can crushed pineapple minus about 1 large spoonful, drained
1 C. minced apple (any kind will do)
1/4 C. minced shallots (I don't know what these are so I used green onion instead)
2 T. chopped cilantro
1 T. lime juice
1/2 t. ground cumin
1/4 t. Salt
Combine ingredients, stir until blended. Cover and chill
Tacos:
1 T. canola/vegetable oil
1 C. thinly sliced yellow onion
2 garlic cloves, minced
1 1/2 lbs. pork (see below for cooking instructions. You can either cook in crock pot or in pot on stove. Cooking in crock pot will produce very moist and tender meat--this is the method I recommend, but if time doesn't permit you can cook it on the stove).
1/2 C. chicken broth
1 T. cider vinegar
1 t. dried oregano
1 t. ground cumin
1/2 t. salt
1/2 t. black pepper
12 cherry tomatoes, quartered (or 1-2 large tomatoes diced)
1 can diced green chilies (how ever spicy your family likes it!)
corn tortillas, warmed according to package (tip:warm tortillas in the microwave wrapped up in a dish towel )
Cook pork in crock pot in 1 C. water for 4 hours on High. When cooked through, shred/dice pork. Heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 min. or until tender. Add garlic; cook 30 seconds. Add pork to pan and add chicken broth (If you don't have time to cook the pork in the crock pot, cut meat into chunks and add it to the pot); cook for 7 minutes. Stir in remaining ingredients (through chilies). Cover pot if meat was not pre-cooked in crock pot (no need to cover is meat is pre-cooked). Let simmer for 10 minutes (or until meat is cooked through) and liquid is nearly evaporated. Warm tortillas according to package and serve with salsa. Yields 6 servings
T=tablespoon
t=teaspoon
Salsa:
1 15 oz. can crushed pineapple minus about 1 large spoonful, drained
1 C. minced apple (any kind will do)
1/4 C. minced shallots (I don't know what these are so I used green onion instead)
2 T. chopped cilantro
1 T. lime juice
1/2 t. ground cumin
1/4 t. Salt
Combine ingredients, stir until blended. Cover and chill
Tacos:
1 T. canola/vegetable oil
1 C. thinly sliced yellow onion
2 garlic cloves, minced
1 1/2 lbs. pork (see below for cooking instructions. You can either cook in crock pot or in pot on stove. Cooking in crock pot will produce very moist and tender meat--this is the method I recommend, but if time doesn't permit you can cook it on the stove).
1/2 C. chicken broth
1 T. cider vinegar
1 t. dried oregano
1 t. ground cumin
1/2 t. salt
1/2 t. black pepper
12 cherry tomatoes, quartered (or 1-2 large tomatoes diced)
1 can diced green chilies (how ever spicy your family likes it!)
corn tortillas, warmed according to package (tip:warm tortillas in the microwave wrapped up in a dish towel )
Cook pork in crock pot in 1 C. water for 4 hours on High. When cooked through, shred/dice pork. Heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 min. or until tender. Add garlic; cook 30 seconds. Add pork to pan and add chicken broth (If you don't have time to cook the pork in the crock pot, cut meat into chunks and add it to the pot); cook for 7 minutes. Stir in remaining ingredients (through chilies). Cover pot if meat was not pre-cooked in crock pot (no need to cover is meat is pre-cooked). Let simmer for 10 minutes (or until meat is cooked through) and liquid is nearly evaporated. Warm tortillas according to package and serve with salsa. Yields 6 servings
Friday, July 20, 2007
Steak and Cheese strombolis
This is a quick and delicious dinner. My kids love it. Pretty much just a big pizza rolled up into a log but for some reason they like it better than just regular pizza. You can use whatever meat you have on hand--deli roast beef, thinly sliced steak/beef, even ground beef if that's all you have. And use whatever cheese your family likes best: Cheddar, Jack, Swiss. I serve it with steamed broccoli and cauliflower and sometimes with a fruit shake to drink.
1 pkg. Pillsbury refrigerated pizza dough
1/2 C. chunky pasta sauce
1/2 lb. beef
1 C. shredded cheese
Jalapeno or green chili peppers (optional)
Heat oven to 450. Coat a baking sheet with nonstick cooking spray. On a well-floured work surface, roll out pizza dough into a large rectangle. Spread pasta sauce over the dough, leaving a 1/2 inch border around the edges. Top with meat, cheese and peppers. Starting at one of the short sides of the rectangle, roll up jelly-roll style. Pinch the ends and tuck underneath as you go. Place on the prepared baking sheet, seam side down. Bake at 450 for 20 min. or until browned on top and hollow sounding when tapped. Let cool for 10 min. before slicing.
1 pkg. Pillsbury refrigerated pizza dough
1/2 C. chunky pasta sauce
1/2 lb. beef
1 C. shredded cheese
Jalapeno or green chili peppers (optional)
Heat oven to 450. Coat a baking sheet with nonstick cooking spray. On a well-floured work surface, roll out pizza dough into a large rectangle. Spread pasta sauce over the dough, leaving a 1/2 inch border around the edges. Top with meat, cheese and peppers. Starting at one of the short sides of the rectangle, roll up jelly-roll style. Pinch the ends and tuck underneath as you go. Place on the prepared baking sheet, seam side down. Bake at 450 for 20 min. or until browned on top and hollow sounding when tapped. Let cool for 10 min. before slicing.
Thursday, July 19, 2007
Mini Pizzas
A fast and fun dinner--your kids can help you make it. And they can "personalize" their own pizzas to their liking. It's a good way to use up your leftover hamburger buns.
8 Hamburger buns or english muffins (I prefer the hamburger buns because it makes for a softer crust)
Spaghetti sauce
Shredded Cheddar cheese
Shredded Jack cheese
Pizza toppings such as:
Pepperoni
Mushrooms
Onions
Ham
Pineapple
On a cookie sheet or pizza pan arrange the hamburger buns or english muffins (1 bun = 2 mini pizzas) Spread spaghetti sauce on bun. Top with favorite pizza toppings and then with cheese (the Jack cheese helps it all stay together). Bake at 375 until cheese is melted. Serve with salad and fruit.
8 Hamburger buns or english muffins (I prefer the hamburger buns because it makes for a softer crust)
Spaghetti sauce
Shredded Cheddar cheese
Shredded Jack cheese
Pizza toppings such as:
Pepperoni
Mushrooms
Onions
Ham
Pineapple
On a cookie sheet or pizza pan arrange the hamburger buns or english muffins (1 bun = 2 mini pizzas) Spread spaghetti sauce on bun. Top with favorite pizza toppings and then with cheese (the Jack cheese helps it all stay together). Bake at 375 until cheese is melted. Serve with salad and fruit.
Cookie Salad
This is not a main dish but my family sure liked it--by the title of it, who wouldn't like it? I served it with our fun dinner of homemade hamburgers and french fries. You could also save it and serve it for dessert so your kids don't pile it on their plate higher than their dinner is stacked (that's what Luke did!) Enjoy! Laura
1 small pkg (3.4 oz.) vanilla instant pudding mix
1 C. buttermilk
1/2 container (12 oz. container) whipped topping (Cool whip)
1/2 can (20 oz.) pineapple chunks, drained
1 can (10 oz.) mandarin oranges, drained
1/4 pkg. fudge-striped shortbread cookies
Combine pudding mix and buttermilk. Fold in whipped topping. Add drained pineapple and mandarin oranges. Crush cookies into large pieces and fold into mixture immediately before serving. Serve as a salad, a dessert, or as individual parfaits.
1 small pkg (3.4 oz.) vanilla instant pudding mix
1 C. buttermilk
1/2 container (12 oz. container) whipped topping (Cool whip)
1/2 can (20 oz.) pineapple chunks, drained
1 can (10 oz.) mandarin oranges, drained
1/4 pkg. fudge-striped shortbread cookies
Combine pudding mix and buttermilk. Fold in whipped topping. Add drained pineapple and mandarin oranges. Crush cookies into large pieces and fold into mixture immediately before serving. Serve as a salad, a dessert, or as individual parfaits.
Wednesday, July 11, 2007
Pan-fried Ravioli
This recipe is a variation of a Rachael Ray recipe. It has become a family favorite and its very quick and easy. I have done this with several different types of ravioli and all turn out great. Yesterday we had it with sauteed zucchini with butter, onion, salt and Mrs. Dash. I have served it with salad or peas. Sometimes I serve it with garlic bread, but its quite filling with just a vegetable on the side.
Fresh ravioli (found in refrigerator section of grocery store) or frozen ravioli, cooked and slightly cooled
Combine on one bowl:
2 eggs
Splash of milk
In another bowl, combine:
Bread crumbs (Italian or regular)
Handful fresh chopped flat leaf Italian parsley (basil also works or dried Italian spices)
Handful shredded or grated Parmesan cheese
Dip ravioli in egg mixture, then bread crumb mixture until evenly coated. Fry in skillet filled with olive oil. Let cook on each side a few minutes, until golden brown. Serve with pasta sauce of your choice. Or use 1 can Italian style diced tomatoes with fresh garlic and extra Italian spice (cooked for a few minutes) for a chunky and fresh sauce.
Fresh ravioli (found in refrigerator section of grocery store) or frozen ravioli, cooked and slightly cooled
Combine on one bowl:
2 eggs
Splash of milk
In another bowl, combine:
Bread crumbs (Italian or regular)
Handful fresh chopped flat leaf Italian parsley (basil also works or dried Italian spices)
Handful shredded or grated Parmesan cheese
Dip ravioli in egg mixture, then bread crumb mixture until evenly coated. Fry in skillet filled with olive oil. Let cook on each side a few minutes, until golden brown. Serve with pasta sauce of your choice. Or use 1 can Italian style diced tomatoes with fresh garlic and extra Italian spice (cooked for a few minutes) for a chunky and fresh sauce.
Monday, July 2, 2007
Baked Spaghetti
This is one of Paula Deen's recipe from the Food Network. I have been wanting a baked spaghetti recipe after I had my friend's last year. It turned out pretty good. Nothing spectacular from this recipe (I should get my friend's), but I did alter a few things in my sauce because I didn't have them. I also don't like the flavor of bay leaves, so I left that out. I only did about 1/2 this recipe (maybe a little more) and put it in a 8 1/2x11 casserole instead of a huge 9x13. It's worth doing again though. I served it with a tossed green salad, homemade rolls from the night before and I meant to put grapes on too, but forgot. Lark
Baked Spaghetti
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion 1
/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta 1 cup grated cheddar 1 cup grated Monterey Jack
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Baked Spaghetti
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion 1
/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta 1 cup grated cheddar 1 cup grated Monterey Jack
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
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