Tuesday, March 24, 2009
Mexican Lasanga and French Bread
These were both really good. Krista, I want to get your french bread recipe!!!
Saturday, March 14, 2009
Krista's Tangy Meatballs
from last month. We ate these last week and they are the best meatballs I have ever had!!!! We all LOVED them!
Thursday, March 12, 2009
Tuesday, March 10, 2009
Reheating Tamales and Mar Recipes
To reheat the tamales, wrap them in wet paper towels and microwave-- they need to stay moist.
For the tamales I basically followed the instructions here: http://www.sonofthesouth.net/tamales/Tamales_Recipe_.htm but cut down the seasonings. I don't have a tamale steamer, but I did them in small batches in my vegetable steamer-- they have to steam for about 2-3 hours per batch. Winco sells the MaSeCa and corn husks and most of the seasonings you need in bulk. I used sirloin pork roast that I cooked overnight in the crockpot and shredded for the meat. The meat absorbed all the liquid, so I used chicken broth for the broth in the recipe.
For the apricot barbq pork, I cooked the pork roasts the same as above, overnight on low in the crockpot, shred it to absorb the juices. Then in the blender I mix one bottle of apricots (quart size, just the fruit, not the juice) and some barbq sauce until the color is right-- sorry I don't have measurements. It's one of Stephen's favorites so I hope you like it-- it was a copycat from a resturant in Logan. The sauce originally started out as one we use over pork chops, but with kids, this way is easier and less messy.
For the tamales I basically followed the instructions here: http://www.sonofthesouth.net/tamales/Tamales_Recipe_.htm but cut down the seasonings. I don't have a tamale steamer, but I did them in small batches in my vegetable steamer-- they have to steam for about 2-3 hours per batch. Winco sells the MaSeCa and corn husks and most of the seasonings you need in bulk. I used sirloin pork roast that I cooked overnight in the crockpot and shredded for the meat. The meat absorbed all the liquid, so I used chicken broth for the broth in the recipe.
For the apricot barbq pork, I cooked the pork roasts the same as above, overnight on low in the crockpot, shred it to absorb the juices. Then in the blender I mix one bottle of apricots (quart size, just the fruit, not the juice) and some barbq sauce until the color is right-- sorry I don't have measurements. It's one of Stephen's favorites so I hope you like it-- it was a copycat from a resturant in Logan. The sauce originally started out as one we use over pork chops, but with kids, this way is easier and less messy.
Monday, March 9, 2009
Green Chile Enchilada Casserole
Melania
-two cans cream of chicken soup
-1/4 cup milk
-one small can diced green chiles (Hatch is the best)
-one- two chicken breasts
-1/2 onion (optional)
-1 tsp. onion salt
-shredded cheese
-two- three white corn tortillas
Mix soup, about 1/2 of the soup can of milk, can of green chiles (undrained), diced or shredded chicken breast, onion salt, and chopped onion in a large mixing bowl and mix well. Spoon a layer of mixture into bottom of pan. Then cover with a layer of cheese. Next tear tortillas into 1-2 inch pieces and layer on top of the cheese filling most cracks like a puzzle. then repeat until soup mixture is gone. Top with another layer of cheese. Bake cover with foil for about 30 minutes then uncover and bake until cheese is all melted and a little browned. Goes great with beans, Spanish rice or both!
-two cans cream of chicken soup
-1/4 cup milk
-one small can diced green chiles (Hatch is the best)
-one- two chicken breasts
-1/2 onion (optional)
-1 tsp. onion salt
-shredded cheese
-two- three white corn tortillas
Mix soup, about 1/2 of the soup can of milk, can of green chiles (undrained), diced or shredded chicken breast, onion salt, and chopped onion in a large mixing bowl and mix well. Spoon a layer of mixture into bottom of pan. Then cover with a layer of cheese. Next tear tortillas into 1-2 inch pieces and layer on top of the cheese filling most cracks like a puzzle. then repeat until soup mixture is gone. Top with another layer of cheese. Bake cover with foil for about 30 minutes then uncover and bake until cheese is all melted and a little browned. Goes great with beans, Spanish rice or both!
Monday, March 2, 2009
Mexican Lasagna
* 1 pound extra-lean ground beef
* 1 (16 ounce) can refried beans
* 2 teaspoons dried oregano
* 1 teaspoon ground cumin
* 3/4 teaspoon garlic powder
* 12 dry lasagna noodles
* 1 cup diced tomatoes
* 1 1/2 cups tomato sauce
* 3/4 cup chopped green onions
* 1 (2 ounce) can sliced black olives
* 1 cup shredded cheese
1. In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, oregano, cumim, garlic powder, tomato sauce and tomatoes.
2. Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the refried beans over the noodles. Spread half of the beef mixture. Sprinkle with half the green onions and cheese. Top with 4 more uncooked noodles and repeat. Cover with remaining noodles and cheese.
3. Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender (or boil the noodles before assembling and then bake for 45 minutes.)
* 1 (16 ounce) can refried beans
* 2 teaspoons dried oregano
* 1 teaspoon ground cumin
* 3/4 teaspoon garlic powder
* 12 dry lasagna noodles
* 1 cup diced tomatoes
* 1 1/2 cups tomato sauce
* 3/4 cup chopped green onions
* 1 (2 ounce) can sliced black olives
* 1 cup shredded cheese
1. In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, oregano, cumim, garlic powder, tomato sauce and tomatoes.
2. Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the refried beans over the noodles. Spread half of the beef mixture. Sprinkle with half the green onions and cheese. Top with 4 more uncooked noodles and repeat. Cover with remaining noodles and cheese.
3. Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender (or boil the noodles before assembling and then bake for 45 minutes.)
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