14 July 2009
Super Easy Mac & Cheese
This is a super easy mac & cheese recipe. Enjoy!
Ingredients
1/2 lb shell pasta - cooked and drained
1/2 medium size Velveeta cheese block, cubed - about 1 cup
1 1/2 cup shredded cheddar cheese
1/3 cup milk
1 tbsp butter
1/3 tsp Cayenne pepper
Salt and Pepper to taste
Preheat oven to 375. In a medium sauce pan melt butter and Velveeta. Remove from heat and stir in 1/2 cup of cheddar cheese, milk, Cayenne pepper and salt and pepper. In a small casserole dish mix together cheese sauce and shells. Top with remaining cheddar cheese and bake for 25 to 30 minutes.
Ingredients
1/2 lb shell pasta - cooked and drained
1/2 medium size Velveeta cheese block, cubed - about 1 cup
1 1/2 cup shredded cheddar cheese
1/3 cup milk
1 tbsp butter
1/3 tsp Cayenne pepper
Salt and Pepper to taste
Preheat oven to 375. In a medium sauce pan melt butter and Velveeta. Remove from heat and stir in 1/2 cup of cheddar cheese, milk, Cayenne pepper and salt and pepper. In a small casserole dish mix together cheese sauce and shells. Top with remaining cheddar cheese and bake for 25 to 30 minutes.
YUM!
12 July 2009
Gumbo
My first attempt at Gumbo. I sort of used a recipe but I added my own things as well so i am claiming it as mine:)
1 medium onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
10oz sliced okra fresh or frozen
1/4 cup butter
2 tbsp flour
1 tsp Creole Seasoning
1 16oz can whole tomatoes
1 can tomato paste
3 cups chicken broth or stock
1 tbsp hot sauce
1 boneless skinless chicken breast
1 lb shrimp
1 pkg smoked sausage
2 cups prepared rice - follow package directions
In a stock pot add butter and saute onion, garlic and bell pepper for 5 - 7 minutes. Remove mix from pot and add flour. Cook flour for 10 minute or longer until rue is desired darkness.
Add onion and bell pepper mix back into the pot along with the remaining ingredients - except the shrimp.
Simmer on low for 45 minutes then add shrimp and cook for 5 minutes. Serve over rice.
1 medium onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
10oz sliced okra fresh or frozen
1/4 cup butter
2 tbsp flour
1 tsp Creole Seasoning
1 16oz can whole tomatoes
1 can tomato paste
3 cups chicken broth or stock
1 tbsp hot sauce
1 boneless skinless chicken breast
1 lb shrimp
1 pkg smoked sausage
2 cups prepared rice - follow package directions
In a stock pot add butter and saute onion, garlic and bell pepper for 5 - 7 minutes. Remove mix from pot and add flour. Cook flour for 10 minute or longer until rue is desired darkness.
Add onion and bell pepper mix back into the pot along with the remaining ingredients - except the shrimp.
Simmer on low for 45 minutes then add shrimp and cook for 5 minutes. Serve over rice.
Penne with Turkey Meatballs
I know it's been over a week but it has been a busy week. I am really trying hard to blog at least once a week so let's hope I do better next week.
This is something I made up last week. it was really good! Enjoy!
Penne with Turkey Meatballs
1 pkg Frozen Turkey Meatballs - I got mine at Trader Joes but I am pretty sure they have them at Publix
1/2 lb Penne Pasta
1/2 medium onion, chopped
4 cloves garlic, grated
1/2 cup grated Parmesan Cheese
1/2 bag frozen bell pepper strips
1 cup chicken broth or stock
1/4 cup milk
2 tbsp butter
2 tbsp flour
2 tbsp flour
1/3 cup dry white wine
Salt and Pepper to taste
Bring water to a boil and add pasta. In a separate pan add butter, onions, garlic and bell peppers and saute for 5 minutes. Remove from saute pan and add 2 tbsp flour and cook for 1 to 2 minutes. Slowly whisk in wine and chicken broth then simmer for a few minutes until thickened add milk, Parmesan cheese, sauteed vegetables and frozen meatballs. Simmer for 10-15 minutes and mix with pasta. Enjoy!
29 June 2009
Crustless Tex-Mex Meatloaf Cheddar Pie
Ingredients:
One 16-ounce jar fire-roasted red peppers drained, split and seeded
12 ounces shredded Mexican cheese blend (3 cups)
1 1/2 pounds lean ground beef
One 16-ounce jar chunky salsa
1 cup bread crumbs
2 eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt
3/4 teaspoon pepper
Directions:
Preheat the oven to 375°. Grease a 10-inch pie plate lightly with olive oil and line with the red peppers. Scatter 1 cup cheese on top.
This was a fast, easy and yummy recipe. Enjoy!!
Ingredients:
One 16-ounce jar fire-roasted red peppers drained, split and seeded
12 ounces shredded Mexican cheese blend (3 cups)
1 1/2 pounds lean ground beef
One 16-ounce jar chunky salsa
1 cup bread crumbs
2 eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt
3/4 teaspoon pepper
I added:
1 tsp Ground Cummin
1 tsp Chili Powder
1/3 tsp Ground Red Pepper
Directions:
Preheat the oven to 375°. Grease a 10-inch pie plate lightly with olive oil and line with the red peppers. Scatter 1 cup cheese on top.
In a large bowl, mix 1 cup cheese, the beef, 3/4 cup of the salsa, the bread crumbs, eggs, parsley, salt and pepper until just combined.
Press into the pepper-and-cheese-lined pie plate. Spread the remaining salsa over the top. Bake for 35 minutes.
Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.
Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.
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- Hi, I'm Miranda, the creator, author and photographer of this blog. I have a wonderful husband, Gabe, best taster-dishwasher-critic-dishwasher a woman could have along with our two children, Jacob and Lucy that complete our family. I have a real passion for cooking and baking and this is my attempt to share my adventures in the kitchen with you.
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