Monday, December 22, 2008
Tuesday, November 25, 2008
Monday, November 24, 2008
Monday, November 17, 2008
Wednesday, October 15, 2008
I have a base recipe of 1 to 1 1/2 lbs ground meat (I usually use turkey, but beef would be fine);
8oz tomato sauce, 16oz pkg of noodles, spices, and 1 1/2 cups cheese.
For American, I use tri-color rotini noodles, cheddar cheese, and I used McCormick hamburger spice, maybe about 2 teaspoons.
For Italian, I would use penne noodles, mozzarella, and italian seasoning (basil, oregano) and add a little parmesan and ricotta.
For Mexican, I would use probably penne noodles, taco cheese (or pepper jack), and taco seasoning.
You cook the noodles and brown the meat. Add the spices to the tomato sauce. Add this to the meat mix and fold in noodles. Add cheese and heat until melted.
Tuesday, October 14, 2008
Monday, September 29, 2008
Monday, September 22, 2008
3 lbs country style boneless pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 tablespoon onion powder
1 tablespoon salt
2 bottles of bbq sauce, your choice (I usually use the cheapest stuff I can find)
Place ribs in a large pot with enough water to cover. Season with spices. Bring water to a boil and cook ribs until tender, 45 minutes. Preheat oven to 325. Pour some bbq sauce to barely cover bottom of 9x13 inch pan (I use disposable metal ones, but you can use glass). Remove ribs from water and place in pan. Cover with rest of bbq sauce. Cover with foil and bake for 1 - 1 1/2 hours.
Monday...chili dob bake, oven fries
Tuesday...fried chicken w/gravy, mashed potatoes
Wednesday...pasta bake, garlic bread
Saturday...I'm going out with my high school girlfriends!!!
Sunday...we'll be at an Angel's game
Friday, September 19, 2008
This is one of our absolute favorites!!!
3 cups ziti
1/2 lb Italian sausage links
1/4 cup butter
1/4 cup flour
1 1/2 teas. salt, divided
1/4 teas plus 1/8 teas pepper, divided
2 cups milk
1/2 cup parmesan, divided
1 egg, lightly beaten
2 cups (16 oz) ricotta
1 cup shredded mozzarella
Cook pasta, drain, place in large bowl. Cook sausage in a skillet; drain and cut into 1/2 inch slices; add to pasta. In a saucepan, melt butter. Stir in the flour, 1 teas salt and 1/4 teas pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and stir in 1/4 cup parmesan. Add to pasta and sausage. In a bowl, combine egg, ricotta, and remaining parmesan, salt and pepper. Add to pasta mix and stir to combine. Sppon into a greased deep casserole dish and sprinkle with mozzarella.(I usually stir a little of the mozzarella into the pasta also). Bake, uncovered at 350 for 30 minutes or until hot and bubbly.
Goes great with a side of garlic toast.
Monday, September 8, 2008
Tuesday...mini meatloaves, mashed potatoes
Wednesday...cheesy baked chicken, parmesan potatoes
Thursday...not sure yet, we'll have to see when AC's game is over
Friday...potato salmon patties, mac N cheese
Saturday...we have a funeral in the afternoon so we'll probably eat out
Sunday...bbq garlic ranch chicken, mac N cheese
Tuesday, September 2, 2008
Monday, August 25, 2008
Monday, August 18, 2008
Monday, August 11, 2008
Monday, August 4, 2008
Monday, July 28, 2008
Last night: S.O.S., crockpot mac n cheese
Tonight: taco pie
Tuesday: Pruda's chicken casserole (strawberry rhubarb pie for dessert)
Wed: cheeseburger joes
Thurs: Taco Nite
Fri: coconut shrimp
Thursday, July 24, 2008
(But it sure does make all this cooking alot more fun)
Whish together the lime juice, tequila, olive oil, garlic salt, cumin, and pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours.
Drain and discard marinade from shrimp. Place on soaked wooden skewers, alternating with lime slices. (Sometimes I add some pineapple chunks into the mix.)
Grill until shrimp turn pink (about 5-7 minutes per side).
(This time I didn't skewer them like I usually do. I had just bought a handy dandy bbq basket and I put them in there loose and grilled them.)
(I'm sensing a theme here)
1 Cup margarita MIX
2 Tablespoons tequila
1/2 teaspoon salt
1 Tablespoon white sugar
2 teaspoons minced garlic
1/4 cup vegetable oil
bacon (if you want)
T and I had filet mignon. I made sirloins for the kids.
Combine all ingredients (except the bacon and steaks) in a bowl and whisk well. Pierce steaks with fork. Place steaks in a resealable plastic bag. Pour marinade in and coat. Marinate in fridge for at least an hour. Discard marinade. Wrap bacon around steaks and secure with toothpicks. Grill.
Let me tell you, the filet mignon with this marinade melted in our mouths. It was heavenly!!
Another staple of any of our bbq's is this hot sausage that we get from the butcher.
Tuesday, July 22, 2008
In another bowl, whisk together olive oil, lemon juice, basil and garlic.
Pour mixture over the veggies, cover and marinate in the fridge for at least 1 hour.
Alternate veggies on skewers. Cook on gril 2-3 minutes per side, or to desired doneness.
I had this every day in Jamaica. It's kinda like a deep-fried dumpling.
MACARONI AND CHEESE
This was the easiest part of the dinner:
Monday, July 21, 2008
I make this so often I don't even have the recipe anymore.
Tomorrow I'll post the recipes for the side dishes: Festival, mac N cheese, and marinated grilled vegetables.
Tuesday, July 8, 2008
OREO & FUDGE ICE CREAM CAKE:
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip, thawed, divided
1 pkg. (4-serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
8 Oreo Chocolate Sandwich Cookies, chopped (about 1 cup) **I crushed ours**
12 vanilla ice cream sandwiches, unwrapped
Pour fudge topping into medium bowl. Add 1 cup of the Cool Whip; stir with wire whisk until well blended. Add dry pudding mix; stir 2 minutes or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24 inch long piece of foil; top with half of the Cool Whip mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining plain Cool Whip. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftovers in freezer.