Thursday, July 22, 2010

Mexican Goulash

This is another new ground beef recipe I thought I would try. I thought it was good! I added some minced garlic and chopped green peppers to the meat mixture.

1 pound lean ground beef
1 cup chopped onion
1 (14.5 ounce) can diced tomatoes,
1 (8 ounce) can tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1 1/4 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded reduced-fat Cheddar

1. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Add macaroni. Reduce heat; cover and simmer for 20-25 minutes or until macaroni is tender. Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted

Tuesday, July 20, 2010

Chicken Poppy Seed Salad

This is another one from the Sister's Cafe. YUMMY!!

Spinach leaves
Romaine leaves
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

The best part... The Dressing:

1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

*This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!

Olive Garden Salad

This is from the blog Wendy likes to use - the Sister's Cafe. It does taste a lot like the Olive Garden Salad. I added some grilled chicken breast to make it a main dish.

Olive Garden Salad Dressing:

½ c. mayonnaise

1/3 c. white vinegar

1 tsp vegetable oil

2 Tb. corn syrup

2 Tb. Parmesan cheese

2 Tb. Romano cheese

¼ tsp garlic salt – or one clove garlic, minced

½ tsp Italian seasoning

½ tsp parsley flakes

1 Tb. lemon juice


1 large head romaine lettuce

slices red onion

black olives

2-4 banana peppers

2 small tomatoes, quartered

½ c. croutons

freshly grated Parmesan cheese

For homemade croutons:

4 slices sandwich bread

1 clove garlic, minced

3 Tb. butter

salt and pepper

dried parsley flakes

Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.(It turns out a bit runny.)

Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

For the homemade croutons:

Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking. [Keep your eye on them. ;)]

Ground Beef Enchiladas

I am always making the same things with ground beef (sloppy joes, tacos, hamburgers....) so I decided to mix it up a little bit this week. These turned out good - a keeper recipe!! If any of you have any other good ground beef recipes post them!

1 1/2 pounds lean ground beef
1 bunch green onions, finely chopped
1 diced fresh jalapeno pepper, or to taste
1/4 cup water
1 (1.25 ounce) package taco seasoning
mix 1 cup plain yogurt
1 (10.75 ounce) can condensed cream
of chicken soup
2 cups shredded mozzarella cheese
6 (6 inch) corn tortillas

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
3. In a medium bowl, mix together yogurt, condensed soup, and cheese.
4. Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
5. Bake in preheated oven for 20 to 30 minutes

Banana Cake

Yes, I know I hate bananas. But even I thought this tasted good.

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk 2 teaspoons lemon juice
1 1/2 cups mashed bananas

1/2 cup butter, softened
1 (8 ounce) package cream cheese,
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake

Tuesday, July 13, 2010

Teriyaki Chicken Salad Sandwiches

We had this for dinner tonight and it was really good!

2 Chicken Breasts
Kikkoman Teriyaki baste and glaze
2 stalks celery, finely chopped
1/3 c chopped green onions
1/4 c almonds sliced
1 mango cut into small cubes
1 small can pineapple tidbits
1/3-1/2 c mayonaise
salt and pepper to taste
croissants or pitas
lettuce leaves

Marinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green oinons in a small mixing bowl. When chicken is done allow to stand for 10 minutes and then cut into bite-sized. Toss with celery and onions and add mayonaise. Mix thoroughly. Add 2 or 3 more tablespoons of teryaki sauce. Refridgerate for several hours.

Right before serving, add mango and pineapple.

Friday, July 2, 2010

Meat Marinade

Here is the link for the blog where I got the meat marinade recipe for the BBQ at my house. The chicken and the steak both had the same marinade. Yum! I'll definitely use that recipe again. Sorry you couldn't make it Suzy. We missed you!

And just a sidenote - I love The Sisters Cafe blog. Everything I have tried so far has been truly delicious. There are so many recipes on there that I want to try!