Friday, February 29, 2008
Monday, February 25, 2008
If you can get past the name of this dish...I think you'll really like it! The name reminds me of something you would have thrown together in a bucket in your backyard when you were a kid pretending to cook, but it really is pretty tasty. It's Paula Deen's recipe and, as I've said before, if it's Paula's...you know it's gonna good! Definitely nothing fancy, but sometimes that's just what the doctor orders! I only made half of the recipe (and cut down the cooking time) and it still made plenty. I added a dollup of sour cream before serving and it made it more creamy and rich...I love sour cream!
What You'll Need:
2 pounds lean ground beef (I used ground sirloin)
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
What you'll Do:
In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.
Add the onions to the pot and saute until they are tender about 5 minutes.
Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.
Wednesday, February 20, 2008
6 cups cooked and shredded chicken
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
Salt and pepper, to taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a bowl with the shredded chicken.
In a seperate bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula.
Friday, February 15, 2008
For the Black Olive Vinaigrette:
Thursday, February 14, 2008
What You'll Need:
6-8 Jumbo Sea Scallops
Extra Virgin Olive Oil
Salt and Pepper
3/4 Cup Mayonaise
Juice of Half a Lime
1 Tbsp. Wasabi Paste (more or less to taste)
2 Tbsp. Cilantro, chopped
What you'll Do:
Rinse the scallops making sure the "beard" has been removed. Thouroughly pat dry.
Drizzle with EVOO and sprinkle with Salt and Pepper.
In a VERY hot pan, sear the scallops on one side and allow to cook for about 3 minutes until they loosen from the pan. Flip them over and do the same for the other side.
To make the dressing, combine the mayo, lime juice, wasabi, and cilantro and refrigerate until ready to use.
Serve the warm scallops with the avocado on the side drizzled with the wasabi mayo.
Tuesday, February 12, 2008
Flour for Dredging
Monday, February 11, 2008