Monday, September 2, 2013

Korean Beef



1 pound lean ground beef
1/2 cup brown sugar 1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced

  1. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. 
  2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. 
  3. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.  
Serves 3, double for a family.

Recipe from Lizzy Writes.   

Chicken Fried Rice

Better-Than-Takeout Chicken Fried Rice from Rachel Schultz

4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked
1 cup peas & carrots, frozen
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce

  1. Prepare rice according to package instructions to yield 4 cups cooked rice.
  2. Heat sesame oil in a large skillet on medium heat.
  3. Add onion, garlic, peas, and carrots. Stir fry until tender.
  4. Crack eggs into pan and scramble, mixing throughout vegetables.
  5. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Recipe from Rachel Schultz

Chicken, Potato, Green Bean Bake

frozen chicken, frozen green beans, cut up potatoes, pack of italian dressing mix, stick of butter (melted) Cover with foil and bake at 350 for hour.

4-6 chicken breasts, I cut mine up into smaller sizes
Potatoes, cut up
Green beans (fresh or frozen)
Italian dressing mix
1 stick of butter

  1. Arrange all the cut up chicken in the center, then the potatoes on one side, and green beans on the other.
  2. Sprinkle a packet of Italian Dressing Mix over the entire top and then pour over a melted stick of butter.
  3. Cover with foil and bake at 350 F for 1 hour.
Recipe from Cooking with Crystal




1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice


  1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  2. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Recipe from The Pioneer Woman

Spicy Sausage Pasta



1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

  1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
  2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
  3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
Recipe from Kevin & Amanda 


Crock Pot Chicken and Noodle Soup



4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 stick of butter
2 cans chicken broth
24 oz. frozen egg noodles

  1. Combine chicken with soup, melted butter and broth in crock pot, cook on low for 6-7 hours.
  2. Take Chicken out and shred.
  3. Put chicken back in, add noodles and cook on low for 2 hours.  Stir a few times while cooking.   
Serve over mashed potatoes.  I added a bag of frozen peas and carrots to it, gives you some veggies that no one (except for my husband) complains about. (he kept calling it chicken pot pie soup). (yes he is a brat).

Recipe from the Cooking Nurse

Sunday, June 23, 2013

Tostado Stack


1 1/2 Cups long grain rice (not instant)
1 (15 ounce) can black beans (or any bean that you want)
1 (15 ounce) can diced tomatoes
1 medium onion, diced
4 cloves garlic, minced
1 Tablespoon cumin seeds
1 Tablespoon coriander seeds
1 Teaspoon crushed red peppers
2 Teaspoons paprika
3 Tablespoons olive oil or butter
Salt and pepper
Tostados (premade or make your own)
8 ounces cheddar cheese, grated
Sour Cream (optional)
2 Avocados, for guacamole
Hot sauce (optional) 


  1. To get your rice and beans started, heat your oil over medium-high heat in a large pan with a lid. Add your onions and garlic and cook for just a few minutes until they are translucent. Then add all your spices and stir well to combine.
  2. Next stir in you rice. Sort of like making a risotto, you want the rice to absorb some of the spices and get hot before you add your liquids. Just stir everything together for about 30 seconds.
  3. Next add your canned tomatoes and about 3 to 3 1/2 Cups water. Depending on what kind of rice you use exactly, you’ll have to adjust the amount of water. Just remember that there’s some liquid in your canned tomatoes also.
  4. Bring this mixture to a simmer and cook it covered over low heat for about 20 minutes. Again, check your rice package as the cooking time will vary a lot based on what kind of rice you are using. I usually check mine at about 20 minutes and give it a quick stir just to make sure the rice isn’t sticking. You can also add a bit more liquid at this point if you need to.
  5. Layer rice mixture with tostados, add desired toppings.
Get it?
Recipe from Machessmo.


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