We had our neighbors over for dinner the other night and she brought this amazing macaroni. It is seriously the best macaroni I have ever had. It's Olive Garden quality for sure. So you'll have to try it. It's super yummy!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/macaroni-and-cheese-recipe/index.html
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Tuesday, October 5, 2010
Monday, July 26, 2010
Mexican Dinner
Okay so this meal has a lot of dishes but none of them are too hard. I made it for mom and dad the other night and it was a hit. They were my guinea pigs :) I will give you all the recipe's and then tell you which order I did them in. Don't be scared!
Re fried Beans
These really are a cinch to make. I don't have the exact measurements so it is a little bit of a tasting game but I will try my best.
Rinse 2 cups of pinto beans and pick out the bad looking ones. Soak them overnight in your crock pot bowl (mine is about a 4 quart crock pot). You will use 8 cups cold water for this. I normally start soaking mine around 8ish. You could do it sooner or later if you want but they need about eight hours to soak.
Between 8 and 10 in the morning boil 12 cups of water (I tend to lean more towards the 8:00). Drain your soaked beans and rinse them again (the more you rinse the less gas they will produce in your tummy :)). Put rinsed beans back into your crock pot and add boiling water till just about to the top of the pot. Turn on high and forget about it until 4:00 (you can adjust the times depending on when you want to eat). At 4:00 turn off the crock pot and drain and rinse the beans again. I put them back into the crock pot bowl to keep them warm. Now mash them up and add water until it is the consistency that you want.
For the spices I add: (these are all approximate guesses sorry)
1-2 tsp. garlic salt (they can be over salted so less is better at first)
2 tsp. cumin
1-2 tsp. onion powder
2 tsp. chili powder
a small bunch of cilantro chopped
2 tsp. oregano
1 small can green chilies
1 tsp. lime juice
You may need to add more spices than this. I found I added more of the cumin and chili powder and lime juice. Now the beans are done! Simple right?
Enchilada Sauce
2 Tbs. butter
1/4 c flour
4 c boiling water
2 tsp. chicken bouillon
1/4 c tomato sauce
1 garlic clove
1 tsp. onion salt
1 tsp. cumin
3 Tbs. chili powder
Melt butter in skillet (I use a ten inch skillet). Add flour, whisking constantly, and stir until mixture turns brown (this will take a few minutes be patient). Dissolve bouillon in water and bring to a boil. Gradually stir the water mixture into browned butter-flour mixture, whisking constantly until smooth. Cook until mixture boils and thickens. Stir in tomato sauce and spices. Reduce heat to low and continue to cook for an additional 10 minutes, stirring occasionally.
Homemade Flour Tortillas
These are so yummy!
Boil water 2 cups to be safe
In a bowl mix
1 tsp. salt
2 c flour
1/2 tsp baking powder
1/2 c shortening (cut this in until crumbly)
Now add your boiling water a little at a time until it is the consistency of a pie crust. Rest covered for 2 hours. Grab a tablespoon silverware and scoop out some dough. Roll into a ball (about the size of a golf ball) and flatten with your hand on a floured surface. Continue to roll it out with a rolling pin until desired thickness. The thinner the better. Cook on a griddle or pan for 30 seconds or so (until it starts to brown) flip and cook again. You are done!
Green Chili Rice
This is the Cafe Rio version I got from Mel a while back.
3 c minute rice
3 c water
3 Tbs chicken bouillon
1 Tbs butter
4 tsp minced garlic
1/2 bunch cilantro, chopped
1 tsp cumin
1 can green chilies
1/2 c chopped onion
In a saucepan, saute butter, garlic and onions. In a pan, bring water and chicken bouillon to boil and add rice. Boil until tender (about 5 min) and add the rest of the ingredients. You may need to add a little more water. Cover and simmer if necessary.
Okay that is everything beside chips and salsa.
To assemble. I make the re fried beans first. Then the tortillas. Before I roll them out I cook the enchilada sauce. When the sauce is simmering for 10 minutes I roll and cook the tortillas. Then I assemble it all into a 9x13 greased pan. Spread some sauce onto the bottom of the pan. Then start rolling your tortillas with the re fried beans. Squish as many as you can. The tortillas are delicate so be careful not to puncture a hole but it is okay if you do. I was able to squish 13 tortillas into my pan. Cover with more sauce. You will have extra sauce but be generous. Next I put equal amounts of cheddar cheese and mozzarella cheese on top. Whatever floats your boat though. You can make this ahead and keep it in the fridge until ready to put into the oven. Bake at 375 degrees for 15-20 minutes. Serve with lettuce, tomato, sour cream, chopped onion, and salsa. Have the rice as a side dish and corn if you want. You could put the rice in with the tortillas but I like it out. Break open the chips and enjoy! Sorry this is so long. I thought it was so yummy though.
Re fried Beans
These really are a cinch to make. I don't have the exact measurements so it is a little bit of a tasting game but I will try my best.
Rinse 2 cups of pinto beans and pick out the bad looking ones. Soak them overnight in your crock pot bowl (mine is about a 4 quart crock pot). You will use 8 cups cold water for this. I normally start soaking mine around 8ish. You could do it sooner or later if you want but they need about eight hours to soak.
Between 8 and 10 in the morning boil 12 cups of water (I tend to lean more towards the 8:00). Drain your soaked beans and rinse them again (the more you rinse the less gas they will produce in your tummy :)). Put rinsed beans back into your crock pot and add boiling water till just about to the top of the pot. Turn on high and forget about it until 4:00 (you can adjust the times depending on when you want to eat). At 4:00 turn off the crock pot and drain and rinse the beans again. I put them back into the crock pot bowl to keep them warm. Now mash them up and add water until it is the consistency that you want.
For the spices I add: (these are all approximate guesses sorry)
1-2 tsp. garlic salt (they can be over salted so less is better at first)
2 tsp. cumin
1-2 tsp. onion powder
2 tsp. chili powder
a small bunch of cilantro chopped
2 tsp. oregano
1 small can green chilies
1 tsp. lime juice
You may need to add more spices than this. I found I added more of the cumin and chili powder and lime juice. Now the beans are done! Simple right?
Enchilada Sauce
2 Tbs. butter
1/4 c flour
4 c boiling water
2 tsp. chicken bouillon
1/4 c tomato sauce
1 garlic clove
1 tsp. onion salt
1 tsp. cumin
3 Tbs. chili powder
Melt butter in skillet (I use a ten inch skillet). Add flour, whisking constantly, and stir until mixture turns brown (this will take a few minutes be patient). Dissolve bouillon in water and bring to a boil. Gradually stir the water mixture into browned butter-flour mixture, whisking constantly until smooth. Cook until mixture boils and thickens. Stir in tomato sauce and spices. Reduce heat to low and continue to cook for an additional 10 minutes, stirring occasionally.
Homemade Flour Tortillas
These are so yummy!
Boil water 2 cups to be safe
In a bowl mix
1 tsp. salt
2 c flour
1/2 tsp baking powder
1/2 c shortening (cut this in until crumbly)
Now add your boiling water a little at a time until it is the consistency of a pie crust. Rest covered for 2 hours. Grab a tablespoon silverware and scoop out some dough. Roll into a ball (about the size of a golf ball) and flatten with your hand on a floured surface. Continue to roll it out with a rolling pin until desired thickness. The thinner the better. Cook on a griddle or pan for 30 seconds or so (until it starts to brown) flip and cook again. You are done!
Green Chili Rice
This is the Cafe Rio version I got from Mel a while back.
3 c minute rice
3 c water
3 Tbs chicken bouillon
1 Tbs butter
4 tsp minced garlic
1/2 bunch cilantro, chopped
1 tsp cumin
1 can green chilies
1/2 c chopped onion
In a saucepan, saute butter, garlic and onions. In a pan, bring water and chicken bouillon to boil and add rice. Boil until tender (about 5 min) and add the rest of the ingredients. You may need to add a little more water. Cover and simmer if necessary.
Okay that is everything beside chips and salsa.
To assemble. I make the re fried beans first. Then the tortillas. Before I roll them out I cook the enchilada sauce. When the sauce is simmering for 10 minutes I roll and cook the tortillas. Then I assemble it all into a 9x13 greased pan. Spread some sauce onto the bottom of the pan. Then start rolling your tortillas with the re fried beans. Squish as many as you can. The tortillas are delicate so be careful not to puncture a hole but it is okay if you do. I was able to squish 13 tortillas into my pan. Cover with more sauce. You will have extra sauce but be generous. Next I put equal amounts of cheddar cheese and mozzarella cheese on top. Whatever floats your boat though. You can make this ahead and keep it in the fridge until ready to put into the oven. Bake at 375 degrees for 15-20 minutes. Serve with lettuce, tomato, sour cream, chopped onion, and salsa. Have the rice as a side dish and corn if you want. You could put the rice in with the tortillas but I like it out. Break open the chips and enjoy! Sorry this is so long. I thought it was so yummy though.
Friday, June 18, 2010
French Fries
I don't make these very often, but when I do I am so glad I did. They are super yummy and taste even better with some fry sauce. Too bad we can't get that out here in WV.
INGREDIENTS:
3-4 medium russet potatoes
2 T vegetable or olive oil
2 T grated parmesan cheese
1 t salt
1/2 t paprika
1/8 t chili powder
Preheat oven to 450 degrees.
With or without skins, cut potatoes into 1/2 inch thick strips. Place potatoes and vegetable oil in a large ziplock bag. Squish the potatoes around so they are coated with the oil. In a small bowl, combine Parmesan, salt, paprika, and chili powder. Sprinkle seasoning over potatoes in bag. Close bag and shake until all potatoes are evenly covered. Spread potatoes on a lightly greased baking sheet. Bake 15 minutes. Remove from oven and flip potatoes. Bake an additional 15-20 minutes or until fries reach desired crispness. Makes 3-5 servings.
INGREDIENTS:
3-4 medium russet potatoes
2 T vegetable or olive oil
2 T grated parmesan cheese
1 t salt
1/2 t paprika
1/8 t chili powder
Preheat oven to 450 degrees.
With or without skins, cut potatoes into 1/2 inch thick strips. Place potatoes and vegetable oil in a large ziplock bag. Squish the potatoes around so they are coated with the oil. In a small bowl, combine Parmesan, salt, paprika, and chili powder. Sprinkle seasoning over potatoes in bag. Close bag and shake until all potatoes are evenly covered. Spread potatoes on a lightly greased baking sheet. Bake 15 minutes. Remove from oven and flip potatoes. Bake an additional 15-20 minutes or until fries reach desired crispness. Makes 3-5 servings.
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