I am sick of making the same things night after night. Please send me fun good recipes that your fam loves! Let's mix it up here. If anyone wants suggestions I will share as well.
I need help too! I just typed up a post but haven't posted it yet about this very thing. When I get a chance this weekend I will post some recipes for you, will you give me some of yours?
I have a great speghetti recipe, chimichangas, cinnamon rolls, brazillian black beans/rice - what do you want? Are you looking for something in particular?
Chimichangas Meat mixture: 1 1/4 c. ground beef (or shredded chicken) 1/2 onion, chopped 1/2 can chopped green chilies 1 1/2 T. flour 1 t. salt 1 garlic clove, minced 2 T. seasoning – Johnny’s Dock, Mrs. Dash, etc. Dash garlic powder Dash cumin 1/4 t. Spicy Mrs. Dash (only if you like it with a little bit of heat – it’s not that hot)
Brown hamburger. Add rest of ingredients and simmer for a few minutes. Taste and season how you like it – more heat, more seasoning, more onions, etc. Let meat mixture cool completely. Roll meat mixture into a flour tortilla as tight as you can get it (you can use toothpicks to hold the sides in place if you want). Deep fry for a couple minutes until brown or back at 350 degrees until golden brown. You may freeze the meat mixture up to 6 months. Toppings: salsa, sour cream, lettuce, olives, tomatoes, guacamole, etc.
Double Stuffed Potatoes with the Works 2 large Russet potatoes, cleaned and pricked with a fork several times each Drizzle olive oil or vegetable oil 2 slices bacon, chopped into ½ inch pieces 2 scallions, chopped 1/4 c. sour cream 1 c. shredded cheddar cheese Salt and Black pepper
Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil and microwave on high for 12 minutes, rotating once if necessary. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and scallions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, about 5 minutes. Preheat broiler to high. Cut potatoes in half (I prefer down the width as opposed to the usual length of the potato) and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher or a fork. Stir in cheddar cheese, bacon, and scallions. Season with salt and pepper to your taste. Scoop filling back into potato skins (gently so the sides don’t break) and place on a cookie sheet. Place potatoes in oven and brown under broiler for 5 minutes. Yields 4 servings.
Potato Soup (my sister's recipe) 6 Potatoes, peeled and cut into bite sized pieces 2 Onions, chopped 1 Carrot, peeled & sliced 1 Stalk Celery, sliced 4 Chicken Bouillon Cubes 1 T. Parsley Flakes 1 T. Salt 1/3 c. Butter 5 c. Water 1 13oz can Evaporated Milk (or a cup or so of regular Milk) Dash of Pepper Place all but milk in crock pot. Cover and cook on low 12-14 hours, medium 8-10 hours, high 4-5 hours. Stir in milk before serving.
(I got this from a recipe exchange, it sounds good)
Catalina Chicken Stir Fry Boneless skinless chicken breasts, cut into strips 1/4 cup Catalina dressing 1 Tbsp. soy sauce 1/4 tsp. chili flakes or powder 1 cup snow peas 1 cup sliced red bell pepper Mix sauce ingredients. Add 1 Tbsp. of sauce mixture to 1 lb. of meat; toss to coat. Let stand for 5 minutes. Stir fry meat mixture and vegetables in 1 Tbsp. of oil in nonstick wok or skillet on medium-high heat for 4 minutes, or until meat is cooked through. Add remaining sauce mixture; simmer for 2 minutes. Serve over rice. (Makes 4 servings)
3 c. black beans (soaked, see below) 2 chopped gloves of garlic (or 2-3 T. garlic salt) 1/4 – 1/2 chopped onion (1/3 c.) 2 bay leaves 1 16 oz. Eckrich smoked sausage, sliced into 1/4 inch rounds
Rinse beans (a strainer works great), then soak beans overnight or by quick soak. Quick soak – put beans in pot with 8 c. water (or full). Boil for 2 minutes then set off to the side for 1 hour.
ALL-DAY WAY Put soaked beans, garlic, onions, and bay leaves in pot with water to cover. Cover pot and bring to a boil (about 10 minutes). Turn down temperature and let simmer for half a day, or about 3 hours. Add cut sausage to the beans and let simmer for the rest of the day or until beans are soft (about 3 hrs). Season liberally with salt and pepper. (about 7 hours total) **tastes best if you have the time
PRESSURE COOKER WAY Put all ingredients into a pressure cooker and fill with water to the 2/3 line on pot. Bring temperature up (5 or 6) to raise pressure to the 2nd ring. Adjust heat to maintain constand pressure (4, then 3, then 2 ½). Cook at 2nd ring for 1 hour. After an hour, allow pressure to go down by self by setting pot off burner (30-45 minutes). Open and season liverally with salt and pepper. (about 2 – 2 1/2 hours total).
7 comments:
I need help too! I just typed up a post but haven't posted it yet about this very thing. When I get a chance this weekend I will post some recipes for you, will you give me some of yours?
I have a great speghetti recipe, chimichangas, cinnamon rolls, brazillian black beans/rice - what do you want? Are you looking for something in particular?
sandee has the best crock pot chicken recipe! and i can't cook. :( but i can recommend some great chicken nuggets: tyson brand! haha!
Chimichangas
Meat mixture:
1 1/4 c. ground beef (or shredded chicken)
1/2 onion, chopped
1/2 can chopped green chilies
1 1/2 T. flour
1 t. salt
1 garlic clove, minced
2 T. seasoning – Johnny’s Dock, Mrs. Dash, etc.
Dash garlic powder
Dash cumin
1/4 t. Spicy Mrs. Dash (only if you like it with a little bit of heat – it’s not that hot)
Brown hamburger. Add rest of ingredients and simmer for a few minutes. Taste and season how you like it – more heat, more seasoning, more onions, etc. Let meat mixture cool completely. Roll meat mixture into a flour tortilla as tight as you can get it (you can use toothpicks to hold the sides in place if you want). Deep fry for a couple minutes until brown or back at 350 degrees until golden brown. You may freeze the meat mixture up to 6 months.
Toppings: salsa, sour cream, lettuce, olives, tomatoes, guacamole, etc.
Double Stuffed Potatoes with the Works
2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle olive oil or vegetable oil
2 slices bacon, chopped into ½ inch pieces
2 scallions, chopped
1/4 c. sour cream
1 c. shredded cheddar cheese
Salt and Black pepper
Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil and microwave on high for 12 minutes, rotating once if necessary. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and scallions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, about 5 minutes. Preheat broiler to high. Cut potatoes in half (I prefer down the width as opposed to the usual length of the potato) and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher or a fork. Stir in cheddar cheese, bacon, and scallions. Season with salt and pepper to your taste. Scoop filling back into potato skins (gently so the sides don’t break) and place on a cookie sheet. Place potatoes in oven and brown under broiler for 5 minutes. Yields 4 servings.
Potato Soup (my sister's recipe)
6 Potatoes, peeled and cut into bite sized pieces
2 Onions, chopped
1 Carrot, peeled & sliced
1 Stalk Celery, sliced
4 Chicken Bouillon Cubes
1 T. Parsley Flakes
1 T. Salt
1/3 c. Butter
5 c. Water
1 13oz can Evaporated Milk (or a cup or so of regular Milk)
Dash of Pepper
Place all but milk in crock pot. Cover and cook on low 12-14 hours, medium 8-10 hours, high 4-5 hours. Stir in milk before serving.
(I got this from a recipe exchange, it sounds good)
Catalina Chicken Stir Fry
Boneless skinless chicken breasts, cut into strips
1/4 cup Catalina dressing
1 Tbsp. soy sauce
1/4 tsp. chili flakes or powder
1 cup snow peas
1 cup sliced red bell pepper
Mix sauce ingredients.
Add 1 Tbsp. of sauce mixture to 1 lb. of meat; toss to coat.
Let stand for 5 minutes.
Stir fry meat mixture and vegetables in 1 Tbsp. of oil in nonstick wok or skillet on medium-high heat for 4 minutes, or until meat is cooked through.
Add remaining sauce mixture; simmer for 2 minutes.
Serve over rice.
(Makes 4 servings)
BRAZILLIAN BLACK BEANS
3 c. black beans (soaked, see below)
2 chopped gloves of garlic (or 2-3 T. garlic salt)
1/4 – 1/2 chopped onion (1/3 c.)
2 bay leaves
1 16 oz. Eckrich smoked sausage, sliced into 1/4 inch rounds
Rinse beans (a strainer works great), then soak beans overnight or by quick soak. Quick soak – put beans in pot with 8 c. water (or full). Boil for 2 minutes then set off to the side for 1 hour.
ALL-DAY WAY
Put soaked beans, garlic, onions, and bay leaves in pot with water to cover. Cover pot and bring to a boil (about 10 minutes). Turn down temperature and let simmer for half a day, or about 3 hours. Add cut sausage to the beans and let simmer for the rest of the day or until beans are soft (about 3 hrs). Season liberally with salt and pepper. (about 7 hours total) **tastes best if you have the time
PRESSURE COOKER WAY
Put all ingredients into a pressure cooker and fill with water to the 2/3 line on pot. Bring temperature up (5 or 6) to raise pressure to the 2nd ring. Adjust heat to maintain constand pressure (4, then 3, then 2 ½). Cook at 2nd ring for 1 hour. After an hour, allow pressure to go down by self by setting pot off burner (30-45 minutes). Open and season liverally with salt and pepper. (about 2 – 2 1/2 hours total).
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