Dinner

[Recipe Share] Nacho Casserole!

I can’t even believe that I haven’t posted anything in…well…I don’t even know how long.  The hubby has been working out of the state all week long, so that’s my excuse.  Being at home with two kids 24/7 without him to help has been beyond exhausting.  It looks as though there is a light at the end of the tunnel though, so hopefully I will pick things up and lead right were I left off!

This recipe comes straight from my newest obsession.  PINTEREST.  If you don’t have an invite yet, email me (atriversedgephoto@hotmail.com) and I will send one to you.  It is amazing.  AMAZING. 

I have to give props to the original person that posted the recipe.  I haven’t had much of a chance to check out the rest of the blog, but if it is anything like this recipe, I am sure there are all sorts of surprises and goodies to be had.  http://blogchef.net/mexican-casserole-recipe/ 

Now onto the show…

[Nacho Casserole]

Tortilla Chips
1lb. Ground Beef
Taco Seasoning
Approx. 2c. Shredded Cheese (I prefer the Mexican blend)
Refried Beans
1c. of your favorite Salsa
Green Onions
Black Olives
Tomatoes

First of all – bust out your knife.  As you can see, I sharpen mine every time I use them.  It’s worth it.  Who wants to try and slice into a tomato with a dull blade?  Not me!  Don’t know how to sharpen a knife?  Learn. 

Cut your green onions and tomatoes.

Begin to brown the ground beef.  Open up the can of refried beans and warm them on medium heat.

Once your ground beef is done cooking, add the taco seasoning and follow the directions on the back of the packet.

Once your refried beans have warmed up, pour approx. 1c. of salsa and 1c. of cheese into the beans.  Mix until blended well and the cheese has melted.  (I always add more cheese.  Do you see that beautiful mount of goodness?  Nom Nom Nom Nom!)

Now onto the fun part!

Start with a layer of tortilla chips on the bottom of a 8″x11″ dish.
Add the refried bean mixture.
Top bean mixture with all the seasoned ground beef.
Add a nice handful of cheese on top of the ground beef.

At this point, add another layer of tortilla chips.
MORE CHEESE. 
Sprinkle black olives on top of the cheese.
Add green onions. 
(Wait to add the tomatoes until after the casserole has cooked.  The flavor is much brighter.)

After cooking in the oven for 30-45 minutes at 350 degrees…this is the beautiful ending! 
I love it, hubby loves it, Kiddo loves it, and I am sure that if Noodle was old enough to eat this type of food, she would love it too!

ENJOY!

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|Recipe Share| Pork & Bean Chili

Unfortunately I won’t have any fun pictures to accomany this recipe – but maybe it’ll just force you to get to the store and buy all the goods to make it yourself!  (It is THAT good people…)

Now I do have to say though – the hubby barely touched it.  His little virgin tastebuds are absolutely terrified of onions, peppers, and tomatoes so he ended up going fairly hungry for the evening.  That’s the thing though – you eat what I make or else you’ll have an empty stomach.  End. Of. Story.  🙂

Pork & Bean Chili

4 tsp. canola oil
1lb. pork tenderloin trimmed of visible fat and cut into 1 in. cubes
1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 (14-3/4 oz) can whole peeled tomatoes, chopped
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 (15 oz) can pinto beans, rinsed and drained

Heat 2 teaspons of the oil in a large nonstick saucepan over medium-high heat.  Add the pork and cook, stirring occasionally, until browed, about 4 minutes.  Transfer the pork to a plate.

Heat the remaining 2 teaspoons of oil in the pot you want your chili to stew in.  (Medium-high heat)  Add the onion, bell pepper, and garlic; cook, stirring occasionally, until slightly softened, about 3 minutes.  Stir in the tomatoes and their juice, the chili powder, cumin, oregano, salt, and pepper; cook until the mixture comes to a boil, about 4 minutes.  Stir in the beans; reduce the heat and simmer, covered, until the mixture thickens slightly, about 7 minutes.  Add the pork and cook until the pork is cooked through, about 5 minutes.

I then allowed it to simmer on the stove on low for a good half an hour (more time is better) to let the flavors mature.

After pouring my soup into a nice big bowl, I garnished it with a dollop of sour cream and mozarella cheese. 

ENJOY!!


|Recipe Share| Beef & Tater Bake

Okay.  So my “weekly” recipe posts have definately been straggling in the recent months.  I am hoping that this recipe will make up for it though!

Due to the overwhelming requests to share this rockin’ tater tot casserole recipe – I decided that this would be the recipe that hopefully gets me back into my groove! 

I recieved this recipe from my neighbor a few days ago.  Right after we had the baby, she showed up – warm casserole in hand – to congratulate us and to keep our bellies full.  Anyone who has had a newborn in the house knows full well that food is pretty low on the list!

When I first took a look at it, I saw broccoli.

BROCCOLI?

IN MY TATER TOT CASSEROLE?

NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!

But being as famished as I was, I figured I should be thankful and just give it a try.

O.M.G.

Seriously, this is officially my favorite casserole to make now.  Don’t let the ingredients fool you.  It is beyond tasty and will satisfy even the pickiest eater in your household. 

Calories?  Lets just forget that we’re paying attention to those numbers, okay? 

Enjoy!

Beef & Tater Bake

4 cups frozen tater tots
1lb. ground beef
1 package (16oz) frozen chopped broccoli, thawed
1 can condensed cream of broccoli soup, undiluted
1 meduim tomato, chopped
1 can french fried onions, divided
1 cup shredded Colby-Monterey Jack cheese, divided
1/3 cup 2% milk
1/4 tsp. garlic powder
1/8 tsp. pepper

– Place tater tots in an ungreased 13×9″ baking dish.  Bake, uncovered at 400° for 10 minutes.

– Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the broccoli, soup, tomato, 3/4 cup french-fried onions, 1/2 cup cheese, milk, garlic powder and pepper; heat through.  Pour over tator tots.

– Cover and bake for 20 minutes.  Uncover; sprinkle with remaining onions and cheese. Bake an additional 5-10 minutes longer or until cheese is melted.

MMMMMMMMMMMMMMMMMmmmmmmmmm!


(Recipe Share) PW’s Meatballs

For those of you who are reading this and have no idea what PW means…

PW = Pioneer Woman  (aka PDubb)

As you can see, her cookbook is practically tabbed.  You should see how filthy it is too!  That’s the sign of a well used cookbook if you ask me though…

What I would give to spend an afternoon drinking her homemade Sangria with her while cooking up some amazing concotion.  Ahhhh…what a dream!

But I digress…

I am going to be very basic with the ingredients and directions, as I encourage you to reference and familiarize yourself with Pioneer Woman’s website rather than mine.  (Since really…this is HER recipe – not mine!)

Here is the link to the recipe: http://thepioneerwoman.com/cooking/2009/03/bbq-meatballs-comfort-food-to-the-max/  (By the way – I think it’s absolutely hilarious that she posted this recipe a week after I had my first child, two years ago.  Great minds think alike!)

Onto the goodness…

Pioneer Woman’s Meatballs

1 – Combine the beef and oats
2 – Pour in the milk
3 – Add the minced onion.  (I tend to use more onion than what is recommended in all my recipes…it’s just good, that’s all!)
4 – Now salt that baby
5 – Add a hefty amount of black pepper.  As you can see – I don’t even bother measuring…
6 – The mixture waiting for…
7 – the wooden spoon treatment!  Give ‘er a good mix.  Make sure the ingredients are well balanced so that you’re not getting a clump of onion or just a salty bite of meat.

Now, roll the meat into balls and refrigerate them for at least a half hour, allowing them to firm up a bit.  (That’s all mine needed…and frankly, I wanted to eat them so badly I wasn’t willing to wait much longer)

After the meatballs have been given time to set, make sure the oven is set at 350.  Heat some oil in a large skillet on medium high heat.  (PW suggests this be done at medium heat – I almost always brown my meats on medium high…whatever works for you!)  THEN…roll the meatballs in a bit of flour.

Brown the meatballs in batches until they’re nice and golden brown.  (Insert Homer Simpson drooling sound….)

Now…make the sauce.

And pour the sauce over the meatballs that you’ve set aside.  (In a rectangular dish for baking…I forgot to mention that earlier….)

Then let these babies cook for a good half hour – 45 minutes until they’re bubbling and making your already filthy oven that much more filthy! 

Let me tell you – as this being my first time for trying this recipe…it will become an absolute staple in my household.  Hands down…THE BEST MEATBALLS EVER.  EVER.

Eat them.  You won’t be disappointed.  🙂


(Recipe Share) Chicken Fried Steak with Gravy, Scalloped Potatoes, Olive Bread

O. M. G.

Just the chicken fried steak alone should make your mouth water.

If it doesn’t…then you probably shouldn’t be reading this blog.  Go to Subway and “Eat Well” for me, since I don’t have the power to do so myself!

Now, this is going to be unlike the other “Recipe Share” posts from previous weeks.  This is going to be a recommendation that will change your life.

If you like good food.  And I’m talking, if you like good food that tastes like it was made by your Grandma – it didn’t skimp on the butter, and by God – isn’t afraid to use cream and plenty of salt…this is the link you need to follow.

http://www.amazon.com/Pioneer-Woman-Cooks-Recipes-Accidental/dp/0061658197/ref=sr_1_1?ie=UTF8&qid=1294787963&sr=8-1

This is Ree Drummond.  I will recommend her this one time, and this one time only…for she is my arsenal.  She is where I have gotten so many recipes that make guests of mine swoon.  So take it or leave it people…but trust me…you will NEVER regret it.

All of the recipes for the food below can be found by following the link:


(Recipe Share) Ham & Tater Soup

There’s nothing like a good soup when the wind is blowing in from the West at 50 miles per hour.

This soup is one that I just absolutely LOVE and I am telling you…you HAVE to try it.  🙂

[Ham & Tater Soup]
3c. cubed cooked ham (*)
3c. taters – peeled and diced
3c. water
1/2c. onions, finely diced
1tsp. freshly ground pepper
1tsp. salt
12tbsp. flour
4c. milk
1c. chicken broth

This is what I use for my ham.  Leftover ham from a Holiday would be the absolute best, but this is what I get the rest of the year…

In a big pot, add the potatoes, water, onions, pepper and salt.  Cook until your vegetables have reached your desired tenderness.  (I like my potatoes about half done, that way they don’t turn to mush as the entire mixture cooks.)

In a bowl, combine the flour and 1-1/2 cups milk – blend with a wire whisk.

Add the flour & milk mixture, butter, chicken broth, ham, and remaining milk to your vegetables.  (This is why I say to cook your veggies in a big pot, that way there’s less dishes in the end!)  Simmer on medium heat for about a half hour until it’s heated through and thickened.  If you like a thicker soup, create more flour/milk mixture.  If you like a thinner soup, add more milk or chicken broth.

Enjoy!


(Recipe Share) Roasted Chicken with Twice Baked Potatoes

I love that everyone who replied to my previous post was completely in support of my posting recipes!  Seriously…it just makes me that more excited about the project!

So for my first recipe share, I decided I would do something that sounds delicious – yet also probably sounds pretty daunting to everyone. 

Roasted chicken?  Like, a whole entire chicken?  Yes.  Yes.

Twice Baked Potatoes?  Like those really good ones with all the yumminess baked into them…twice?  Yes.  Yes.

Thing is – until I tried both of these, I would have never thought I could pull them off.  Then one day, I got a hankering for some roasted chicken…and gave it a try!  In the end, the chicken is ridiculously simple – yet tastes like you slaved over it.  The potatoes, on the other hand, you do take some time to make and work on – but the end result is so amazing that you completely forget all your efforts.

I will give you quite a few of my tricks with these two dishes too.  Don’t worry…just take a deep breath…and continue on.  🙂

[Roasted Chicken]
One Whole Chicken (You can purchase the Tyson brand at Walmart for about $6.00 for a 4lb bird)
Large Roasting pan or casserole dish
Lemon Pepper
Turkey Baster (or you can use a large spoon)

  • Take your chicken out of its packaging.  Wash, and pat dry with paper towels.
  • WASH YOUR HANDS THOROUGLY. 
  • Grab your lemon pepper and shake on all sides of the chicken. 
  • Set your Chicken in your roaster or casserole dish.  WASH YOUR HANDS THOROUGHLY.  Bake according to directions on packaging.  (I bake a 4lb Chicken at 350° for almost two hours)
  • Once you’ve given your bird a good hour of cooking time, there should be some juices collecting at the bottom of your pan.  Take your turkey baster or large spoon and spoon/baste the drippings over your chicken.  Do this as often as you can (every 10 minutes or so) until your bird is finished cooking.  (This gives it an amazingly juicy flavor!)
  • Bird is finished cooking when you cut into it and the juices run COMPLETELY clear.  No pink people. 

Okay.  So there should be a photo inserted [here] that shows this golden brown and beautifully cooked chicken.  I seriously just dove into it and cut into pieces before I could snap a picture.  Can we say…

FAIL!

[Twice Baked Potatoes]
Large Baking Potatoes
Salted Butter  *Note* – all recipes I make use salted butter unless mentioned otherwise. 
Milk
Sour Cream
Cheddar Cheese
Bacon (or Bacon Bits)
Sea Salt (or Table Salt)
Coarse Black Pepper (or just plain old Black Pepper)

  • Preheat your oven to 400°
  • Take your potatoes – wash them under lukewarm water and make sure the skins are clear of any dirt.
  • Poke a bunch of holes in your taters and set them on the middle rack in the oven.
  • Bake for an hour – or until taters are done.  (When you squeeze them with an oven mitt, they should give a bit)

  • When your taters have cooled a bit, turn the potatoes on their side lengthwise, and cut the top quarter of the tater off. 
  • Take a spoon and score along the inside of the tater to make it easier to carve out the insides.
  • Spoon out the insides of your tater into a medium sized mixing bowl.

  • Now this is where it is all to taste.  I never measure *anything* when it comes to a twice baked potato.  The more butter you want, the more you mix in.  Same goes with every ingredient mentioned.  Just taste it as you go along and you’ll be happy with the end result.
  • Add butter (I prefer to melt it – it mixes easier), sea salt, coarse black pepper, milk, and sour cream to your potatoes.  Stir all ingredients in until they have been mixed evenly.
  • Add cheddar cheese and bacon.  If your mixture is too dry when you try to stir it, just add a bit more milk as needed.

Oh. My. Word.  Do you see the delicousness?  Mmmmmmm!

  • Now take your tater cavities and set them on an aluminum foil lined cookie sheet.
  • Spoon the nummy tater mixture into them.  Stuff em’ full people.  The more the better!
  • Once you have used all your tater mixture up, grab your cheddar cheese and sprinkle on top.
  • Grab any remaining bacon you might have and sprinkle that on top too.
  • You can make these ahead of time, so just stick them in a 350° oven for about a half hour before your ready to eat.  They’ll be piping hot, and trust me, that’s the exact way you want to eat them!

TA DA!!!!

Well I hope you have enjoyed my first installment of the recipe share!  Sorry it’s kind of muddled together…I promise it’ll get better with time.

Til next time…