tag:blogger.com,1999:blog-63254927769351604992024-03-14T03:52:56.262-07:00Fat Girl EatsUnknownnoreply@blogger.comBlogger148125tag:blogger.com,1999:blog-6325492776935160499.post-57783596283086142472012-12-22T15:53:00.001-08:002012-12-22T15:53:49.061-08:00Hashbrown Casserole<br /><br /><center><a href='https://picasaweb.google.com/alliejeffery/CurvesWithAttitude02?authkey=Gv1sRgCLnCxOTJmOauvAE#5824922382093253826'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAwoE4xBN11WtbgeUiSoyybznkTmFkPCxV9Q8n-Xsj4gKnklFJPDGBrhvkWnOH0pgiHIv_lB1rZGU68cjTmnZ7eTcPtStnAKk9rAfNCHG_48hZRkCYHeannqsITZEhwwmTfEp2oZ73JwJ/s288/0.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Ingredients:<br />1 lb shredded frozen hash browns<br />1 cup shredded cheddar cheese<br />16 oz sour cream, soft<br />1/4 cup butter, soft<br />1 package hidden valley ranch dip<br />1 package Oscar Meyer bacon bits ( or about 1/4 lb crumbled bacon)<br />4 green onions, chopped<br />1/2 cup heavy cream<br />2 tbsp fresh cracked pepper<br />2 tbsp course sea salt <br /><br />Directions: <br />Mix all ingredients but hash browns and cream in a bowl. Stir in hash browns and place in a 9x 13 glass pan. Drizzle cream over the top. Season with salt and pepper. Bake 400 degrees for 45 minutes. <br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-65271199726540922812012-11-27T17:24:00.001-08:002012-11-27T17:24:20.212-08:00Layla's Broccoli Soup<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=12/11/27/2267.jpg'><img src='http://photo.blogpressapp.com/photos/12/11/27/s_2267.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br />Ingredients:<br /><br />2 crowns of broccoli, cut into pieces<br />4 potatoes, peeled and cubed<br />1/2 yellow onion, diced<br />2 cloves of garlic, minced<br />1 pint of vegetable stock<br />1/2 cup of heavy cream<br />1 bay leaf<br />1/4 cup Parmesan cheese<br />Salt & White Pepper<br /><br />Directions:<br />Sauté onions and garlic until tender. Add stock, potatoes and bay leaf Bring to a boil. Cook 5 minutes or so, then remove bay lead and add broccoli. Reduce heat to medium and simmer until veggies are fork tender. Turn to low, add cream and Parmesan cheese. Mash the living glory out of it until it is creamy (sometimes we use a hand blender). Season with salt and white pepper. Depending on your preferences you can simmer longer for a thicker soup or thin with milk/water for a thinner soup. We rarely have to do this but sometimes it happens. <br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-37847077142785581572012-09-05T11:53:00.001-07:002012-09-05T11:53:10.519-07:00Jalapeño Popper Bacon Dip<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=12/09/05/1965.jpg'><img src='http://photo.blogpressapp.com/photos/12/09/05/s_1965.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Ingredients:<br />4 cloves roasted garlic<br />6-8 slices of bacon, diced and cooked crispy<br />2 8-oz packages of cream cheese, soft<br />1 cup of mayonnaise<br />4-6 jalapeno's, chopped and deseeded. <br />1/2 cup of cheddar cheese, shredded<br />1/2 cup of mozzarella cheese, shredded<br />1/2 cup of Colby cheese, shredded<br />1/4 cup diced green onion<br /><br />Topping:<br /><br />1 cup of crushed crackers ( I used Ritz)<br />1/2 cup parmesan cheese<br />1/2 stick of butter, melted<br /><br /><br />Preheat oven to 350.<br /><br />Combine all of the ingredients into a medium bowl. Stir well.<br /><br />Spread into 8x8 dish. Top with topping and back 20-30 minutes.<br /><br />Originally modified from this recipe found through pinterest: <br />http://www.simply-gourmet.com/2012/08/183-jalapeno-popper-dip.html?m=1 <br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-83137432434953736172012-09-05T11:35:00.001-07:002012-09-05T11:35:06.009-07:00Asian Noodle Slaw<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=12/09/05/1878.jpg'><img src='http://photo.blogpressapp.com/photos/12/09/05/s_1878.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Ingredients:<br /><br />1/2 lb cooked Angel Hair Pasta, cooled<br />1 cup shredded carrots<br />1 cup shredded purple cabbage<br />1 bunch chopped cilantro (no stems)<br />1 bunch green onions, chopped<br /><br />Dressing:<br />1/3 cup rice wine vinegar<br />1/3 cup TS garlic infused oil<br />1 inch fresh ginger, grated<br />2 garlic cloves, grated<br />3 tsp sesame oil<br />3 tbsp soy sauce<br />2 tbsp brown sugar (more if your rice vinegar is unseasoned)<br /><br />Combine dressing and pour over salad, chill and serve<br /><br /> Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-28671898338639547352012-09-05T11:19:00.001-07:002012-09-05T11:19:40.245-07:00American Spinach Salad <br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=12/09/05/1741.jpg'><img src='http://photo.blogpressapp.com/photos/12/09/05/s_1741.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Ingredients:<br />1 bag of washed spinach<br />1 cup shredded carrots<br />1/2 cup shredded purple cabbage<br />3 sliced hard boiled eggs<br />5 slices cooked bacon, chopped<br />1/2 cup sliced radishes<br />4 green onions, chopped<br />1 cucumber, sliced<br />2 heirloom tomatoes, wedged<br />1 cup Tastefully Simple Vidalia Onion Salad Dressing <br /><br />Directions: I layer this salad until its time to be dressed, then just add the dressing, toss and serve.<br /><br /><br /> Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-29539160314682302642012-09-05T11:14:00.001-07:002012-09-05T11:14:01.474-07:00Greek Orzo Salad<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=12/09/05/1715.jpg'><img src='http://photo.blogpressapp.com/photos/12/09/05/s_1715.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Ingredients:<br />1 package Orzo pasta, cooked<br />1/2 red onion, diced<br />1 can small olives, cut in half<br />1 cup grape tomatoes, cut in half<br />1 cucumber, peeled/seeded/chopped bite size<br />1 jar artichoke hearts in marinade, drained and chopped<br />1/2 cup crumbled feta cheese<br />3 tsp oregano<br />1 tsp crushed garlic<br />2 tsp thyme<br />1/2 cup Tastefully Simple Infused Garlic Oil<br />1/2 cup red wine vinegar<br /><br />Directions: cook and drain pasta, combine all other ingredients, chill and serve cold<br /><br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-92152709702781379742012-09-05T11:07:00.001-07:002012-09-05T11:07:56.012-07:00Tortellini Roasted Veggie Salad<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=12/09/05/1661.jpg'><img src='http://photo.blogpressapp.com/photos/12/09/05/s_1661.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Ingredients:<br /><br />1 package of 3 cheese tortellini, cooked<br />1 small red onion, big dice<br />1 zuchinni, big dice<br />2 yellow squash, big dice<br />1 bell pepper, diced <br />1 cup grape tomatoes, cut in half<br />1 small eggplant, big dice<br />3 cloves of garlic, sliced<br />Balsamic vinegar<br />Olive Oil<br />1 tsp sugar<br />Italian seasoning <br />Salt and Pepper<br /><br />Directions:<br /><br />Place all diced and chopped veggies on a baking sheet. Drizzle with olive oil and balsamic and then season with salt and pepper. Bake in 350 degree oven until fork tender. <br /><br />Combine with cooked tortellini and mix. Sprinkle with sugar and<br />Italian seasoning and then dress with a drizzle of olive oil and balsamic. <br /><br />Can be served hot or cold.<br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-61415370761821174992011-09-15T08:12:00.001-07:002011-09-15T08:12:52.593-07:00Chicken Enchilada Soup<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/09/15/1581.jpg'><img src='http://photo.blogpressapp.com/photos/11/09/15/s_1581.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Ingredients:<br /><br />6 to 8 cups of grandma's Mexican chicken broth<br /><br />1 diced small red onion<br />1/2 a diced yellow pepper<br />1/2 a diced green pepper<br />1 small can crushed tomato<br />4 cups shredded chicken<br />1 small can drained and rinsed black beans<br />1 cup frozen corn<br />6 ounces cream cheese<br />Cayenne pepper & garlic powder<br />3 cups corn tortillas cut into strips<br />Olive oil<br />Salt & pepper<br />Cheese, green onion and sour cream to garnish<br /><br />Directions:<br /><br />After your broth has simmered awhile in a sauté pan cook your vegetables in olive oil until they are tender then add to broth with the chicken and black beans. Stir in cream cheese and tomatoes and let simmer 30 minutes. Salt and pepper to taste.<br /><br />On a cookie sheet coat tortillas in a little olive oil and sprinkle with garlic powder and cayenne. Broil until crunchy (like a chip).<br /><br />Serve soup in a bowl topped with tortilla shreds, shredded cheese, green onion and sour cream.<br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-13714279925032057642011-09-15T08:02:00.001-07:002011-09-15T08:02:20.061-07:00caldo de pollo de la abuela<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/09/15/1518.jpg'><img src='http://photo.blogpressapp.com/photos/11/09/15/s_1518.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />So I had a dream two nights ago that my friend Lynn's grandma was teaching me to make chicken broth soup. Mind you, the woman never taught me to make anything or spoke English in my presence but I'm not going to split hairs. <br /><br />The grandma soup had whole chicken legs, potatoes cut in quarters lengthwise, halved carrots and big pieces of onion but the kicker was this broth.<br /><br />The broth was filled with spices and flavor and while I didn't recreate the whole soup last night I did make the broth as a base for another soup using different pieces of chicken. Also, in her recipe she mixed dried chiles with oil and ran them through the food processor with tomato sauce but I just used a little enchilada sauce.<br /><br />So here is my version of the broth.<br /><br />Ingredients:<br />1 lb chicken breast<br />1 lb chicken thighs<br />1 yellow onion<br />3 carrots<br />2 celery stocks<br />2 bay leaves<br />1 adobo chile in sauce<br />1 small can red enchilada sauce<br />2 tablespoons each of cumin, chili powder and cayenne <br />1 tablespoon thyme <br />1 can diced tomatoes w/ chiles and onions (I used Rotel)<br />2 cups roasted tomatoes<br />3 crushed garlic cloves<br />Water<br />Salt & Pepper<br /><br />Directions:<br /><br />Place chicken and veggies in a sauce pan. Cover 2 inches higher than items in pot with water. Add garlic and bay leaves and thyme. Bring to a boil and simmer until chicken starts to fall apart a little. Remove chicken.<br /><br />Take the tomatoes and blacken them on the BBQ, then dice them up to add to broth with everything else.<br /><br />Place the broth and all remaining ingredients on low heat and simmer 1 to 2 hours.<br /><br /><br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-4168549457183579362011-08-29T17:26:00.001-07:002011-08-29T17:26:21.161-07:00Mini Enchiladas (mild)<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/08/29/4197.jpg'><img src='http://photo.blogpressapp.com/photos/11/08/29/s_4197.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Ingredients:<br /><br />3 cups shredded chicken<br />1/2 diced white onion<br />1 clove garlic, minced<br />1 tablespoon butter<br />3 cups shredded cheese<br />Large can of mild enchilada sauce<br />Small corn tortillas<br /><br />Directions:<br /><br />Heat enchilada sauce in a sauce pan. Heat tortillas for 1.5 minutes in the microwave. Cook onions in butter until translucent and then add garlic, chicken and half the cheese.<br /><br />I used a mix of cheddar cheese and Monterey Jack.<br /><br />Dip each tortilla in sauce then fill with a few tablespoons of chicken mixture, roll and place in pan open side down.<br /><br />Continue until all chicken mixture is used. I used the smallest corn tortilla I could find and filled a jelly roll pan. Drizzle top with remainder of sauce and top with cheese. Bake 350 degrees for 45 minutes.<br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/08/29/4198.jpg'><img src='http://photo.blogpressapp.com/photos/11/08/29/s_4198.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-84599672891666550322011-07-30T09:03:00.001-07:002011-07-30T09:03:44.466-07:00Provolone & Ham Scramble<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/07/30/1906.jpg'><img src='http://photo.blogpressapp.com/photos/11/07/30/s_1906.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Ingredients:<br /><br />1 slice if ham, diced<br />2 mushrooms thinly slices<br />1 green onion, chopped<br />1 slice of provolone<br />3 eggs<br />1 tbsp milk<br />1 tbsp butter <br />Salt & Pepper<br /><br />Directions:<br /><br />Melt 1/2 of the butter in a pan and sauté the mushrooms and ham until for tender. Mix eggs and milk. Add more butter then pour in egg mix. Season to taste. Scramble until eggs are a soft scramble. Add green onion and cheese. Cover and remove from<br />heat for 1 minute. Scramble together and serve. <br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-81086405648822774152011-07-02T11:58:00.001-07:002011-07-02T11:58:16.512-07:00Layla & Ani's Fresh Beat SmoothieLayla is obsessed with the Fresh Beat Band on Nick Jr. She wanted to make a Peachy Keen Smoothie so here is what we did...<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/07/02/2961.jpg'><img src='http://photo.blogpressapp.com/photos/11/07/02/s_2961.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Ingredients:<br /><br />1 cup sliced peaches<br />1 banana<br />1 cup frozen apple juice concentrate<br />1 strawberry yogurt<br />Ice<br />A little apple/grape juice if too thick<br /><br />Blended in the blender...<br /><br />Ani totally approves of today's lunch, too.<br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/07/02/2962.jpg'><img src='http://photo.blogpressapp.com/photos/11/07/02/s_2962.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-5826076764597293582011-07-01T07:43:00.001-07:002011-07-01T07:43:22.658-07:00Santa Maria Rub<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/07/01/1457.jpg'><img src='http://photo.blogpressapp.com/photos/11/07/01/s_1457.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Seasoned Salt Mixture:<br />6 tablespoons salt<br />4 tablespoons garlic powder<br />2 teaspoons ground black pepper<br />2 teaspoons cayenne pepper<br />2 teaspoons white pepper<br />1 teaspoon onion powder<br />1 teaspoon paprika <br /><br />Mix together all ingredients in a small bowl.<br /><br />Sauce for Basting:<br />1/2 cup red wine vinegar<br />1/2 cup garlic-infused vegetable oil<br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-9098928637466092532011-07-01T07:32:00.001-07:002011-07-01T07:32:40.907-07:00Jeromy's Grilled Veggies w/ Thyme<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/07/01/1363.jpg'><img src='http://photo.blogpressapp.com/photos/11/07/01/s_1363.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />Ingredients:<br /><br />3 yellow squash, chopped<br />3 zucchini, chopped<br />1 red onion, chopped<br />2 beef steak tomatoes, chopped<br />3 cloves of minced garlic<br />1 package button mushrooms, cut in half<br />3 tablespoons of thyme<br />Salt & Pepper<br />Olive oil<br />1 cup of chicken stock<br />Foil pan<br />*optional shredded Romano cheese for topping<br /><br />Directions:<br /><br />Chop veggies into bite size pieces. Mix veggies w a light coat of olive oil. Season w/ thyme, salt, pepper and garlic. Pour stock into foil pan, add veggies on top, top with foil and place on grill until veggies are tender.<br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-8856095441870678692011-07-01T07:25:00.000-07:002011-07-01T07:26:00.250-07:00Penny's Macaroni Salad for Cousin Pat<br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/07/01/1316.jpg'><img src='http://photo.blogpressapp.com/photos/11/07/01/s_1316.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Ingredients:<br /><br />1 bag of macaroni salad noodles, cooked<br />Best Foods Mayo<br />French's Mustard<br />Del Monte Pickle Relish<br />1 Red Onion, diced<br />1 can small black olives, drained and chopped<br />6 hard boiled eggs, chopped<br /><br />Honestly there is no recipe for this recipe, Penny eyeballed it. I just mix everything together and stir in wet ingredients until it's the consistency you like then season with salt, pepper, and garlic salt.<br /><br /><br />- Posted using BlogPress from my iPhone<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-52106441966049940232011-01-02T12:57:00.000-08:002011-01-02T13:03:10.181-08:00Monkey Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIirm4tLv7y-j9Ql0zteoNAQ08SotUQKo_bHYAjxiuvNaVDMJGVXcblwLX7cOzopZb4on2wBXtqjg_3LY4t6J6l2WiU3NmY11cpikKiu3vqT9mcQKKCMhI4zOxYC8CHdzKZ9ItUPzaYE/s1600/056.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5557696245523056386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIirm4tLv7y-j9Ql0zteoNAQ08SotUQKo_bHYAjxiuvNaVDMJGVXcblwLX7cOzopZb4on2wBXtqjg_3LY4t6J6l2WiU3NmY11cpikKiu3vqT9mcQKKCMhI4zOxYC8CHdzKZ9ItUPzaYE/s320/056.JPG" /></a> Ingredients:<br /><br />1/2 cup butter<br />1 cup brown sugar<br />1 egg<br />2 bananas, mashed<br />3 cups flour<br />1 1/2 tsp baking powder<br />1/2 tsp baking soda<br />1 tsp cinnamon<br />1 1/3 cup milk<br /><br />Directions:<br /><br />Preheat oven to 350 degrees. Grease a 12 count muffin pan. Cream together butter, brown sugar & egg. Fold in banana. Combine dry ingredients in a seperate bowl. Mix into creamed banana base. Add milk and mix until thoroughly combined. Put equal portion in each muffin cup. Bake 15 to 20 minutes until inserted toothpick comes out clean.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-65441537979264671132010-09-22T12:09:00.000-07:002010-09-22T12:15:44.443-07:00Red Pepper & White Wine Angel Hair w/ Spicy Italian Sausage<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNv7Rvk_GicP37lnI66zYTeoF9Q2rLGn1K-HCE1_br2vHmYa7iZLUBQDtOJG8aVpziLGEUIFoVrSL7ZzvjWn2Ss2SuFTPm1xzbofGDY3h8KKe_H1sVTD7l7zvGITaobwYEiKvkWm_smQ/s1600/iPhone+053.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519817416072162706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNv7Rvk_GicP37lnI66zYTeoF9Q2rLGn1K-HCE1_br2vHmYa7iZLUBQDtOJG8aVpziLGEUIFoVrSL7ZzvjWn2Ss2SuFTPm1xzbofGDY3h8KKe_H1sVTD7l7zvGITaobwYEiKvkWm_smQ/s320/iPhone+053.JPG" /></a><em> (alternate title: how to give yourself heartburn in 30 minutes or less)</em><br /><div> </div><div>Ingredients:</div><div> </div><div>3 roma tomatoes</div><div>1/2 yellow onion</div><div>3 cloves garlic</div><div>3 tablespoons of red pepper flakes</div><div>1 tablespoon sweet oregano</div><div>1 lb spicy italian sausage (I used NY style)</div><div>1 cup white wine</div><div>4 tablespoon heavy cream</div><div>1 lb cooked angel hair pasta</div><div>Olive oil & Salt/Pepper to taste</div><div> </div><div>Directions:</div><div> </div><div>Drizzle tomatoes with olive oil and place under a broiler on a baking sheet until they are slighlty charred. Chop the tomatoes. Drizzle olive oil into a skillet, brown italian sausage, about halfway through cooking it, add in the garlic and onions. Cook until browned. Add red pepper, white wine, oregano, salt and pepper and simmer until the wine cooks off (5 to 7 minutes usually) add the cream. Stir into warm angel hair pasta and add the tomatoes. </div><div> </div><div>I topped ours with a little parm cheese... yummy!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-70734471739315270622010-09-22T12:01:00.001-07:002010-09-22T12:09:39.209-07:00Tamale Loaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2OGfGyzaU7plmwUl9avlP9S4g2R2r4XqQJ4BZO6mTcKPDv7XQunvurPHIV1cb1lxJHooObcSrgPDms6C41suTDmLRh7fcxjIdEI7SOyxGee3-QsH6L7r60jdmofG5oOBen2iB3Jxysk/s1600/060.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519815793319755922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2OGfGyzaU7plmwUl9avlP9S4g2R2r4XqQJ4BZO6mTcKPDv7XQunvurPHIV1cb1lxJHooObcSrgPDms6C41suTDmLRh7fcxjIdEI7SOyxGee3-QsH6L7r60jdmofG5oOBen2iB3Jxysk/s320/060.JPG" /></a><br /><div><em>This recipe should not be confused with </em><a href="http://fatgirleats.blogspot.com/2008/07/tamale-pie-casserole.html"><em>Darlene's Tamale Casserole</em></a><em> (Darlene's is yummier and harder to make but this is still good).- Thanks, Allie</em></div><br /><div></div>Ingredients:<br /><br />1 can Rotel diced tomatoes, with onions and chiles<br />1/4 diced olives (a tiny can)<br />1 clove minced garlic<br />1 can of black beans, drained and rinsed<br />1 cup of chicken stock<br />1/2 lb ground beef<br />1/2 cup of frozen corn<br />1 package jiffy corn bread mix, with preparations required to make it<br />1/2 cup shredded sharp cheddar cheese.<br /><br />Directions:<br /><br />Brown beef in a skillet with garlic. Add Rotel, olives, beans, and stock. Simmer 10 minutes. Add frozen corn. Turn off heat and set aside. Mix Jiffy as directed.<br /><br />Poor beef mixture into an 8x 8 pan. Top with cornbread mix. Bake 350 degrees until corn bread is thoroughly cooked (about 30 minutes) top with cheese and place back into oven 2 minutes to melt.<br /><br />Serve warm w/ a dallop of sour cream if desired.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-90386273481130284062010-09-11T21:06:00.000-07:002010-09-11T21:16:52.330-07:00Chicken & Black Bean Tortilla Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7EouhPaH6Xfq2xE9mx3-0WR_9p62dgTkqWf4EainTewAvMJsDxK3UTCPUEA7pn0FY9MhbV6NiMJwPjdMIrDbFsU7-NHfL75SlZEPkUiDLVRnSYr_Yr4OaPGUOL1AEwpJ3PECc62Q3sa8/s1600/ChickenBlackBeanTortillaSoup.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5515873646456765394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7EouhPaH6Xfq2xE9mx3-0WR_9p62dgTkqWf4EainTewAvMJsDxK3UTCPUEA7pn0FY9MhbV6NiMJwPjdMIrDbFsU7-NHfL75SlZEPkUiDLVRnSYr_Yr4OaPGUOL1AEwpJ3PECc62Q3sa8/s320/ChickenBlackBeanTortillaSoup.jpg" /></a><br /><div>Ingredients:</div><div> </div><div>3 cups cooked chicken, chopped</div><div>1/2 yellow onion diced</div><div>2 cloves of garlic, minced</div><div>1 jalepeno, seeded and diced</div><div>2 cans of black beans, drained and rinsed *</div><div>1 cup of frozen corn</div><div>2 cans of diced organic tomatoes, no salt *</div><div>1 pint of chicken stock, no salt *</div><div>1 tsp olive oil</div><div>1/4 cup (or 1 package) of taco seasoning</div><div>8 flour tortillas (or whole wheat but not corn)</div><div>shredded cheese & diced avocado for garnish</div><div> </div><div>Directions:</div><div> </div><div>Heat olive oil in the bottom of a stock pot, add onions and garlic and cook until translucent. Add chicken and diced pepper (if you have little kids use less jalepenos). Stir in stock and bring to a boil. Add beans, tomatoes, and taco seasoning. Simmer 15 - 20 minutes. While the soup is simmering, take tortillas and lay them on a cookie sheet. Place the sheet in the oven on broil. After 2 minutes flip the tortillas so they brown on both sides. Once they are done chop them into small squares. Add frozen corn to soup and stir until cooked through. Add in tortillas. Serve with cheese and avocado as garnish.</div><div> </div><div>* I used Full Circle organic canned produce.</div><div> </div><div>** I used a pre-diced jalepeno in a can. I also only made half a batch of this because I am the only one at my house that eats soup.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-43368029433677937032010-08-12T10:12:00.000-07:002010-08-12T10:18:55.178-07:00Cream Cheese & Chicken Enchiladas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wccLDeyayTBlnYmk3QmWuT8EMkheQxzpHY4_6ughrMoFLcLbnEypnw95Y3WyWNzN8um2OWgJbFY4Yf6VOW9wJN-mfYKW2t5SGaoU98HjgXSkhWOtkCK-7qkG8EzdgJ94SbCyL90KPx0/s1600/JulyandFair+133.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5504572787208685650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wccLDeyayTBlnYmk3QmWuT8EMkheQxzpHY4_6ughrMoFLcLbnEypnw95Y3WyWNzN8um2OWgJbFY4Yf6VOW9wJN-mfYKW2t5SGaoU98HjgXSkhWOtkCK-7qkG8EzdgJ94SbCyL90KPx0/s320/JulyandFair+133.JPG" /></a><br /><div>Oh so many recipes for Enchiladas... so many... here is the latest one.</div><div> </div><div>Ingredients:</div><div> </div><div>1 tablespoon butter</div><div>1 tablesspoon olive oil</div><div>1/2 white onion, diced</div><div>1 clove of garlic, minced</div><div>1 rotisserie chicken, removed from bone and shredded</div><div>1 teaspoon each, cumin, pepper, salt, and chili powder</div><div>1 can of red enchilada sauce</div><div>1 8 oz package of cream cheese</div><div>1 can of diced green chilies</div><div>1/4 cup milk</div><div>2 cups shredded cheese (I used monterey jack because that's what I had)</div><div>6 flour tortillas</div><div> </div><div>Directions:</div><div><br />Put butter and oil in a skillet and cook onion and garlic until tender. Add cream cheese and milk and cook until it is saucey. Mix in seasoning and set aside. Once cool- add chilies and chicken and stir.</div><div> </div><div>Fill each tortilla with creamy chicken mixture. Roll into a tube and place in a 9 x 13 pan. Pour enchilada sauce over enchiladas and top with shredded cheese.</div><div><br />Bake 350 degrees until sauce is bubbly and cheese is melted. (30 minutes?)</div><div> </div><div> </div><div> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-48190713657895576432010-08-12T10:07:00.000-07:002010-08-12T10:12:49.533-07:00Chicken & Brocolli Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAB9Dkn5P34SJAVlsKWL0YXLO9LZbRS-ACQwB4v2rEnwfTS6_zNELuq1QtSr6GmVMPaeE8BpY8QzpNCwkMB_rp8pa9Syn4K3lNKoHH82zHZISmsOf-ZuVoyS-5BGx6yqMAT92Ozn8fbZg/s1600/JulyandFair+020.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5504571305272473602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAB9Dkn5P34SJAVlsKWL0YXLO9LZbRS-ACQwB4v2rEnwfTS6_zNELuq1QtSr6GmVMPaeE8BpY8QzpNCwkMB_rp8pa9Syn4K3lNKoHH82zHZISmsOf-ZuVoyS-5BGx6yqMAT92Ozn8fbZg/s320/JulyandFair+020.JPG" /></a> Ingredients:<br /><br />2 cups shredded chicken<br />1 head of brocolli cut into bit sized pieces<br />1 lb of spaghetti<br />1 can chicken broth (2 cups)<br />1 shallot, diced<br />1 clove of garlic, minced<br />2 cups cream<br />2 tablespoons butter<br />2 tablespoons flour<br />salt & pepper<br />2 cups monterey jack cheese, shredded<br /><br />Directions:<br /><br />Boil spaghetti as directed by package, for the last 3 minutes add your brocolli and blanch it. Drain. and set aside.<br /><br />In a pan melt butter and saute shallot and garlic until translucent. Mix in flour to create a light brown paste. Mix in cream and thin out with chicken broth until saucy in consistency. Season to taste with salt and pepper.<br /><br />Mix brocolli, chicken, pasta and sauce in a bowl and pour into a 9 x 13 pan. top with cheese. Bake at 350 degrees until cheese is melted.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-8324976163986430542010-07-04T23:04:00.000-07:002010-07-04T23:08:58.678-07:00Un-Defined Chocolate Dessert<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWax1WAF8brBozp6J3QgVf3qPrzvMQeCncAlOPl4c3JhGO2RXOlTurtv7mmmTwoY4zhv7yb-6lrxkhzIt1c8RWvU4vpactAyoZYWuhfQzod8oUAs6IlT4etMi60l7BvWEA8wF9xBu7A0M/s1600/4thBBQ+012.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490299311067608082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWax1WAF8brBozp6J3QgVf3qPrzvMQeCncAlOPl4c3JhGO2RXOlTurtv7mmmTwoY4zhv7yb-6lrxkhzIt1c8RWvU4vpactAyoZYWuhfQzod8oUAs6IlT4etMi60l7BvWEA8wF9xBu7A0M/s320/4thBBQ+012.JPG" /></a><br /><div>I made this tonight for the 4th of July BBQ. On my facebook status I called it a mudpie cheesecake "thingie"...um yeah... it needs a name...help a girl out with that would ya?</div><div> </div><div>Ingredients:</div><div> </div><div>12 oreo cookies</div><div>2 Tbs melted butter</div><div>8 ounces cream cheese</div><div>1/4 sugar</div><div>2 tubs of cool whip</div><div>chocolate fudge pudding mix</div><div>2 1/2 cups milk</div><div> </div><div>Directions:</div><div> </div><div>Crush oreos (I put mine in a ziploc freezer bag and smushed them by hand) and mix with melted butter, press into the bottom of a pan (in hindsight....use a 9 x 13 I used something smaller and it was a mighty tall dessert).</div><div> </div><div>Mix cream cheese, sugar and 1 tub of cool whip with a mixer until well blended. Spread over oreo crust.</div><div> </div><div>Mix pudding and milk together. Spread over cream cheese filling.</div><div> </div><div>Top with whip cream (honestly the topping was unnecessary but extra darn tasty).</div><div> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-43088781616136994522010-06-28T17:35:00.000-07:002010-06-28T17:47:25.205-07:00Vegetable Skewers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESLTTD2KBJKJQFHHKUbgglBVDaE_WdxxWMAwUDj8Q9YLJjWyX2rGJDuSyQScJb-1lpGFhvVH1CH2czIzmsamIDMq8V5-ETMaK7YOtQZEvOXqjK-psN05U6X_HC1HvNrHqtETU65V7CEY/s1600/photo+3.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 151px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487987972132798002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESLTTD2KBJKJQFHHKUbgglBVDaE_WdxxWMAwUDj8Q9YLJjWyX2rGJDuSyQScJb-1lpGFhvVH1CH2czIzmsamIDMq8V5-ETMaK7YOtQZEvOXqjK-psN05U6X_HC1HvNrHqtETU65V7CEY/s320/photo+3.JPG" /></a><br /><div>Ingredients:</div><div> </div><div>2 Bell Peppers, diced</div><div>Red Onion, diced</div><div>2 Summer Squash, cut into rounds</div><div>1 head of garlic seperated and peeled into individual cloves</div><div>1 package of button mushrooms (if they are large cut them in half)</div><div>1 package of cherry tomatoes</div><div>Balsamic Vinegar</div><div>Olive Oil</div><div>Rock salt & Freshly Ground Pepper</div><div>Dried Oregano</div><div> </div><div>Directions:</div><div> </div><div>Place chopped vegetables in a bowl (except the summer squash and tomatoes). Coat with equal parts oil and vinegar. Season to taste (it's vegetables so I usually grab a bell pepper and try the mix to make sure I like the flavor). Let sit at room temperature 1 hour. Add tomatoes and summer squash, mix. Cover and let sit 30 minutes (or more). </div><div> </div><div>If you use wood skewers soak them in water as directed on the package. If using metal skewers (or after they have soaked) you can go ahead and skewer your vegetables until you are ready to use them. I usually put them in a dish and pour the marinade back over them if it's going to be awhile.</div><div> </div><div>Grill over low heat 5 minutes (or until vegetables are tender).</div><div> </div><div> </div><div> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-59638375820506691322010-06-28T17:29:00.000-07:002010-06-28T17:35:27.977-07:00BBQ Pork Ribs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLYA7XliAX6SmkTVG1Gj7rUvoryz5Cvdbh6d8QK8O0_Crt-VTiTXHc44rEiWZb1ZKUDRVS2cV2pvPbpHvAY67XPXnPNUsI4G58aO2Rpr0g8LOD3gORibBIx8aaogpbB4yAso46TXdUkU/s1600/photo+2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487986504881129746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLYA7XliAX6SmkTVG1Gj7rUvoryz5Cvdbh6d8QK8O0_Crt-VTiTXHc44rEiWZb1ZKUDRVS2cV2pvPbpHvAY67XPXnPNUsI4G58aO2Rpr0g8LOD3gORibBIx8aaogpbB4yAso46TXdUkU/s320/photo+2.JPG" /></a><br /><div>Ingredients:</div><div> </div><div>2 racks of pork loin ribs</div><div>Grill Mates Montreal Seasoning</div><div>2 cups of your favorite BBQ sauce</div><div> </div><div>Directions:</div><div> </div><div>Place ribs fat side up on foil. Season liberally with Montreal seasoning. BBQ over low heat on the top rack of your BBQ for 1 hour. Open foil and brush 1 cup of BBQ sauce over each rack of ribs. BBQ medium heat for 30 minutes or until glaze is tight enough to serve on the meat. Remove from heat and let stand 5 to 10 minutes before cutting.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6325492776935160499.post-61863203043133438042010-06-28T17:25:00.000-07:002010-06-28T17:29:42.773-07:00Macaroni Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaaVENAnHP5umhhdadlrtRz9B1yax-74Vu-J8OZ9THUe85o0Ed52_B-fwqHieATbx69ICw0z5rRCSbo3bfZPa448Xv3OEqBhLHpnroowi39hYfZTANuajbMJvdTpYT35eLrUWsAkR-Gw/s1600/photo+1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487985393847935362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaaVENAnHP5umhhdadlrtRz9B1yax-74Vu-J8OZ9THUe85o0Ed52_B-fwqHieATbx69ICw0z5rRCSbo3bfZPa448Xv3OEqBhLHpnroowi39hYfZTANuajbMJvdTpYT35eLrUWsAkR-Gw/s320/photo+1.JPG" /></a><br /><div>Ingredients:</div><div> </div><div>1 package of salad macaroni, cooked and drained</div><div>6 hard boiled eggs, peeled and minced</div><div>1/2 of a can of petite olives, minced</div><div>1 red onion, small diced</div><div>4 tablespoons of Del Monte Pickle Relish</div><div>3/4 cup Best Foods mayo</div><div>6 tablespoons of yellow mustard</div><div>1 tablespoon garlic powder</div><div>salt & pepper to taste</div><div> </div><div>Directions:</div><div> </div><div>Mix ingredients together and chill before serving.</div><div> </div><div> </div>Unknownnoreply@blogger.com0