Macaroni & Chili

Posted on November 15, 2009. Filed under: Uncategorized |

• 2 teaspoons olive oil
• 2 medium onions, cut into small dice (about 3 cups)
• 2 jalapeños, stemmed and minced (optional)
• 2 to 3 teaspoons salt, plus more for the pasta water
• 2 pounds extra-lean ground beef
• 5 tablespoons Mexican chili powder
• 1 tablespoon dried Mexican oregano
• 2 tablespoons minced garlic
• One 28-ounce can whole plum tomatoes, broken with your hands, with juices
• Two 15-ounce cans kidney beans, drained
• 1/2 cup water
• 1 pound elbow macaroni
• 1 pound medium sharp cheddar cheese
• Sour cream, for serving (optional)
• Cooking Directions
Prep time: 10 minutes
Cook time: 40 minutes
Inactive time: 5 minutes
Total: 55 minutes
1. Heat the olive oil in a 6-quart soup pot over medium-high heat. Add the onions, jalapeños (if desired), and 2 teaspoons of the salt. Cook until the onions are soft, 2 minutes. Add the ground beef, chili powder, oregano, and garlic, and cook, breaking up any clumps of meat with a spoon, for 5 minutes. Add the tomatoes and their juices, beans, and water. Stir, and bring the chili to a boil. Then reduce the heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste, and add 1 more teaspoon salt if needed.
2. While the chili is simmering, preheat the oven to 400°F.
3. Place a 9 × 13½-inch or other 3-quart baking dish on a baking sheet. Bring a pot of salted water to a boil, add the macaroni, and cook until just tender, 6 minutes. Drain in a colander, rinse under cool running water, and set aside. Grate the cheddar cheese and set it aside.
4. Once the chili has finished cooking, fold in the cooked macaroni and one- third of the cheddar. Transfer the chili- mac mixture to the baking dish and top with the remaining cheese. Bake until the chili is heated through and the cheese has melted, about 10 minutes.
5. Remove from the oven and let cool for 5 minutes before serving. Garnish each portion with a dollop of sour cream, if desired.
Recipe courtesy Emeril Lagasse, “Emeril 20-40-60” , HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc

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Slow cooker buffalo chicken sandwich

Posted on November 15, 2009. Filed under: Uncategorized |

4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

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Stovetop Mac & Cheese

Posted on November 15, 2009. Filed under: Uncategorized |

Fast and Easy Stovetop Macaroni and Cheese
Serves 4.


2 cups large elbow Macaroni, uncooked
2 cups low fat Milk
if needed, additional 1/4 cup milk for final cooking
1/2 tablespoon Butter
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/4 tsp nutmeg
1/4 tsp turmeric
black pepper to taste
1/2 cup frozen peas
1 cup Grated Cheese (I used cheddar, parmesan and gruyere)
1 small can tuna fish


1) In medium sauce pan, add milk, raw elbow macaroni, butter, mustard,
salt, nutmeg, turmeric and pepper.

2) On medium heat, slowly bring milk/macaroni mixture to a simmer,
stirring the macaroni frequently as it comes up to a simmer. This will
separate macaroni and keep them from sticking together. DO NOT
LEAVE THE STOVE! The milk mixture will come to a boil very quickly
and leaving it unattended will leave a big mess on your stove stop.

3) Once mixture comes to a simmer, immediately turn down heat to
LOW. Macaroni will slowly cook in the milk. Having your heat too high
will evaporate the milk too quickly!

4) Continue to stir the mixture frequently so that macaroni will cook
evenly and absorb milk evenly. If you don’t stir your mixture frequently,
you will get a big clump of macaroni in the end! Stir, stir stir!

5) Cook for about 15 minutes or until milk has been fully absorbed. At
this point, stir in the peas. If macaroni is not cooked fully, add a little
more milk to mixture ( in small amounts) until macaroni is fully cooked.
This will take about another 5 minutes.

6) When milk has evaporated, stir in grated cheese of your choice. Stir
the cheese evenly into the macaroni.

7) Turn off heat. Place lid on top of pan and cover for about 5 minutes.
This rest period will allow macaroni to plump up and absorb any excess
milk. Drain the can of tuna and stir it into the macaroni. Take a final
taste and add additional salt and pepper to taste.

8) Before serving, stir one final time to mix everything together. Serve

SOURCE: http://DianasaurDishes.com

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Cottage Pies in Baked Potatoes

Posted on August 17, 2009. Filed under: Uncategorized |

Cottage pies in baked potatoes

4 large baking potatoes, washed
85g/3oz unsalted butter
salt and freshly ground black pepper, to taste
85g/3oz Boursin herb and garlic cheese
450g/1lb mainstay mince (see recipe below)

For mainstay mince
2 tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
1 garlic clove, crushed to a paste with a little salt
1 tsp soft thyme leaves
1 x 400g can of chopped tomatoes
1 tbsp tomato purée
2 tsp anchovy essence (I usually leave this out)
1 tbsp Worcestershire sauce
500g/17oz minced beef or lamb
400ml/14fl oz beef or lamb stock
salt and freshly ground black pepper

1. Preheat oven to 200C/400F/Gas 6.
2. Push a metal skewer through the centre of each potato: this reduces the cooking time and allows the steam to escape.
3. Pop the potatoes into the preheated oven, on a rack rather than in a baking dish, and bake for about one hour, or until the potatoes feel soft when squeezed.
4. While the potatoes bake, make the mainstay mince. In a large, heavy-based saucepan heat the olive oil. Add the onion, carrot, garlic and thyme, and cook over a medium heat until they have softened.
5. Add the mince and fry until coloured.
6. Add the canned tomatoes, tomato purée, anchovy essence and Worcestershire sauce. Stir well and bring to the boil. Reduce the heat and simmer for about 20-25 min, stirring occasionally.
7. Season with salt and freshly ground black pepper, to taste.
8. Once the potatoes are baked, cut a shallow lid from the top of each potato, scoop out the flesh into a bowl and mash with the Boursin cheese, butter, salt and pepper.
9. Half-fill the cavities with the mince mix and pipe or spoon the potato back on top. Fluff up with a fork.
10. Return to the oven and bake until the potato is golden and the mince is hot, about 20 minutes.
11. Serve with the green vegetable of your choice, or a well-dressed leaf salad.

SOURCE: madmum at Family Corner http://www.familycorner.com/forums/916111-post105.html

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Slow Cooker Buffalo Chicken Sandwiches

Posted on July 3, 2009. Filed under: Uncategorized |

Slow Cooker Buffalo Chicken Sandwiches
4 frozen skinless, boneless chicken breast halves
1 17½-ounce bottle buffalo wing sauce, divided (FRANKS!)
½ (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 rolls, split lengthwise
Place the frozen chicken breasts into a slow cooker, and pour in ¾ of the wing sauce and the ranch dressing mix. Cover, and cook on low for 7 to 8 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
Yield: Serves 6.
Source: My cousin Sharon

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Sourdough Misc.

Posted on January 19, 2009. Filed under: Uncategorized |

Recipe at King Arthur Flour site:

The easiest and most successful method of making your own starter is to combine water, flour, and a tablespoon (or packet) of active dry “domestic” yeast which is available at any grocery store. By letting this brew sit for several days as you would with a dried sourdough starter, the domestic yeast will go “wild” and develop the familiar tang of its truly wild cousins. You’ll probably catch some wild yeast in the process as well.

2 cups warm water
1 tablespoon of sugar or honey (optional)
1 tablespoon or packet active dry yeast
2 cups King Arthur Unbleached All-Purpose Flour

Pour the water into a two-quart glass or ceramic jar or bowl, add and dissolve the sugar or honey and the yeast in that order. Stir in the flour gradually. Cover the jar or bowl with a clean dishcloth and place it somewhere warm. By using a dishcloth instead of plastic wrap, you’ll allow any wild yeast in the area to infiltrate and begin to work with the domestic yeast which itself is beginning to develop “wild” characteristics and flavors.

The mixture will begin to bubble and brew almost immediately. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and refrigerate it until you are ready to use it. The starter should have the consistency of pancake batter.

Sourdough Tips

SourDough Starter

1 package active dry yeast

2 cups water, warmed to 110-115 degrees

2 cups flour, all purpose or whole wheat

1 tablespoon sugar or honey

Dissolve the yeast in 1/2 cup water,

Stir in the remaining 1 1/2 cups of water, the flour and sugar or honey.

Beat until smooth and well-blended.

Cover with a plastic wrap and let stand for about 48hrs.

Stir the mixture 2 or 3 times each day.

When properly fermented and (sour) it will be bubbly on top. This might take up to a week,depending on humidity and room temperature.

Store the starter in the refrigerator, cover with cheesecloth or a loose plastic wrap. Do not seal tightly as will blow lid off and make a mess in fridg.

When part of the starter is removed, add 1 cup flour and 1 cup warm water and 1 teaspoon of sugar or honey, stirring to blend well and let stand at room temperature until the fermentation is resumed.


Don’t worry about the lumps as will smooth out when ferments. The starter may be used and replenished indefinitely, and it improves with age.

Source:  Autobreadmachine email group

Sourdough Starter II

1/2 cup warm water*, 105° to 115°F

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons

2 cups warm water, 105° to 115°F

2 1/2 cups unbleached all-purpose flour flour

2 tablespoons granulated sugar

Sprinkle yeast over 1/2 cup warm water, stirring to moisten yeast; allow yeast to foam, about 5 minutes. Combine flour, sugar and remaining warm water in a small bowl, stirring until smooth. Add yeast mixture; transfer resulting mixture into a glass container or crock. Cover container opening with cheesecloth; set aside at room temperature for 5 days. Refrigerate mixture for 2 more days. Mixture is now ready to use.

As you use starter, replenish it by replacing each 1/2 cup of starter with

1/2 cup of flour mixed with 1/2 cup of lukewarm water. Even if starter is not used, it should be stirred once a day and ‘fed’ once a week with 1/2 cup flour mixed with lukewarm water. Store starter in refrigerator.

*Do not use chlorinated tap water or distilled water. Use bottled spring water.

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Recipe Notebook 12/28/2008

Posted on December 28, 2008. Filed under: Uncategorized |

Barbara has a ton of links:

The Ultimate Chewy & Soft Chocolate Chunk Cookies

Tami’s Pepperoni Rolls

Amish Funnel Cakes

Cinnamon Sugared Mixed Nuts

Cranberry Oatmeal Raisin Cookies

Father Daren Zehnle’s Pasta Salad

Simple Mom’s Make Your Own Seasoning Blends

Hillbilly Housewife’s Lunch Ideas

Homemade buttermilk

A Year of Crockpotting has some recipes I want to try:

Thai-Garlic Chicken at Amanda’s Cookin’

Copycat Girl Scout cookies at Amanda’s Cookin’

Cranberry Streusel Cake at Amanda’s Cookin’

Assumption Rolls at Catholic Cuisine

Amish Baked Oatmeal

No-Knead Bread

Danielle’s Roundup of Super Snacks

Esther’s Paella


Margaret’s Peppermint Chocolate Chip Cookies

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Sweet & Spicy Nuts

Posted on September 3, 2008. Filed under: Uncategorized |

Sweet and Spicy Nuts

Heat oven to 350.

4 c nuts (I us pecans, but this works with just about any single nut or a mixture)
1 egg white
1 c sugar
1/2 tsp each cinnamon, nutmeg, and allspice (or more to taste)
1 tsp salt

Beat egg white til it bubbles. Add nuts and mix. Add all remaining ingredients, mix again. Spread on cookie sheet and bake 20-25 minutes, stirring occasionally to ensure even roasting, til nuts begin to brown. Cool completely and pour nuts into cello bags; tie with ribbon.


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Melt-in-your-mouth Braised & Barbecued Chicken

Posted on March 28, 2008. Filed under: Uncategorized |

Recipe is here at Bless Us O Lord.

Should work in the Nesco roaster, 12-qt.

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Dump Chicken Recipes

Posted on January 1, 2008. Filed under: Uncategorized |

Source:  catwoman at Family Corner

*Fragrant Sticky Chicken*
serves 4- can triple to serve 12
1/2 cup soy sauce
1/2 cup chicken broth
1 Tbsp grated ginger
4 boneless, skinless chicken breasts
3 cloves garlic, minced
1/4 cup honey

Combine soy, broth, ginger, garlic. Mix wekk and add the chicken. Cover and marinate 1-2 hours in the fridge. Pack chicken and marinade into a zipper-lock freezer bag and freeze.

To cook: Thaw freezer bag in fridge overnight. Heat skillet to medium. Add chicken and marinade and cook 5-8 minutes on one side. Flip the chicken over and add the honey to the pan. Cover and cook 8-10 minutes, or until chicken is done and sauce is reduced.

(Catwoman’s note: I serve this one with white rice and buttered green beans with almonds. I’ve also used it in stir-fry and chicken salad sandwiches.)

*Citrus Glazed Chicken*
serves 4- can triple to serve 12
4 boneless, skinless chicken breasts
1/4 cup honey
3 Tbsp lemon juice
3 Tbsp orange juice
1 tsp dried tarragon

Pleace chicken in zipper freezer bag. Mix remaining ingredients, place in the bag, and freeze.

To cook: Thaw bag in fridge overnight. Bake uncovered at 350 degrees for 25-30 minutes, glazing frequently.

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….


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