After this, I promise you will never want jar sauce again. Very quick to make, the longer it cooks, the better it tastes. Great for a crock pot. This also freezes well in a double gallon zip lock bag.
Ingredients:
1 1/2 lbs hamburger
1 tbsp olive oil
1 sweet onion diced
1/4 tsp crushed red pepper flakes
1 garlic clove (you can use less if you prefer - I use about 3 tbsp minced garlic)
1 large can crushed tomatoes
1 large can tomato sauce
1/3 can tomato paste
1 tbsp basil
1 tbsp oregano
1 tbsp Italian seasoning
1 cup sliced mushrooms (optional)
spaghetti, angel hair, tortellini, or any other pasta you prefer
Directions:
1. Brown ground beef and season to taste. Set aside.
2. Add oil to pan and then add diced onion. Cook until translucent.
3. Add crushed red pepper and garlic, stir about 1 minute.
4. Add tomatoes, sauce and paste; stir.
5. Add seasoning and stir.
6. Add mushrooms and ground beef.
The longer you cook it, the better it will taste. I usually put mine on low for a few hours or in the crock pot on warm all day. It is quick and makes the house smell yummy when you get home! Bonus!
Add your favorite pasta and serve!
Tuesday, June 30, 2015
Tuesday, June 23, 2015
Chicken/Shrimp Sriracha-cha-cha Bites
These are so ridiculously delicious I could lick the pan. No joke.
They are easy and great for a party or dinner. I know the ingredients are a little generic but you can figure those out depending on your particular taste and how much you are making.
Ingredients:
1 lb boneless, skinless chicken breasts cut into bite-sized chunks
-or-
1 lb tail off shrimp
1 lime
sriracha sauce
bacon
brown sugar
Directions:
1. In a gallon size zip lock bag mix chicken or shrimp, lime juice and enough sriracha sauce to cover all the chicken or shrimp. Mix and refrigerate overnight.
2. Cut bacon slices into fourths. I leave this in the package and cut it because it is easier.
3. Wrap bacon around each bite of chicken or shrimp.
4. Roll in brown sugar and lay in baking dish.
5. Bake at 350 until bacon is cooked to your desired crispiness.
Seriously, you're going to love these!!!!!
Ingredients:
1 lb boneless, skinless chicken breasts cut into bite-sized chunks
-or-
1 lb tail off shrimp
1 lime
sriracha sauce
bacon
brown sugar
Directions:
1. In a gallon size zip lock bag mix chicken or shrimp, lime juice and enough sriracha sauce to cover all the chicken or shrimp. Mix and refrigerate overnight.
2. Cut bacon slices into fourths. I leave this in the package and cut it because it is easier.
3. Wrap bacon around each bite of chicken or shrimp.
4. Roll in brown sugar and lay in baking dish.
5. Bake at 350 until bacon is cooked to your desired crispiness.
Seriously, you're going to love these!!!!!
Thursday, June 18, 2015
Monkey Bread
My kids love this one
Ingredients:
4 rolls biscuit mix (7.5 oz cans)
1 tsp cinnamon (more if desired)
2/3 cup sugar
Topping:
1 1/2 sticks melted butter
1 cup sugar
1 tsp cinnamon (more if desired)
Directions:
1. Cut each biscuit into 4-6 pieces
2. Combine cinnamon and sugar in a bowl
3. Roll each biscuit piece in the cinnamon sugar
4. Drop in a buttered bundt pan
5. Melt butter and combine with cinnamon and sugar for the topping
6. Pour over pieces moving them with a fork to get in between pieces
7. Bake at 350 for 30-35 minutes
Ingredients:
4 rolls biscuit mix (7.5 oz cans)
1 tsp cinnamon (more if desired)
2/3 cup sugar
Topping:
1 1/2 sticks melted butter
1 cup sugar
1 tsp cinnamon (more if desired)
Directions:
1. Cut each biscuit into 4-6 pieces
2. Combine cinnamon and sugar in a bowl
3. Roll each biscuit piece in the cinnamon sugar
4. Drop in a buttered bundt pan
5. Melt butter and combine with cinnamon and sugar for the topping
6. Pour over pieces moving them with a fork to get in between pieces
7. Bake at 350 for 30-35 minutes
Pasta Salad
This one is quick and simple but super yummy
Ingredients:
16 oz multi-colored curly pasta
2 pkgs pesto sauce mix
1 bag dried tomatoes
garlic to taste
Directions:
1. Make pasta according to directions
2. Make pesto sauce according to directions using only 2/3 of required water
3. Toss
Ingredients:
16 oz multi-colored curly pasta
2 pkgs pesto sauce mix
1 bag dried tomatoes
garlic to taste
Directions:
1. Make pasta according to directions
2. Make pesto sauce according to directions using only 2/3 of required water
3. Toss
Gigi's Noodles
We had a guest in our home and she loved this dish so much that we named it after her.
Ingredients:
1 can cream of celery, chicken or cheese soup
1/2 cup milk
1.4 tsp ground pepper
1 bag mixed veggies
2 cups cubed, cooked chicken (you can also use canned chicken or rotisserie chicken from the market - they often have cold ones so your can use it immediately)
1/4 cup Parmesan cheese
1/2 cup shredded cheddar or cheddar jack cheese
1 bag egg noodles, cooked and drained
Directions:
1. Stir all ingredients except shredded cheese in a 9x11 baking dish
2. Bake at 400 for 25 minutes or until veggies are tender
3. Top with shredded cheese during last 10 minutes of baking
Ingredients:
1 can cream of celery, chicken or cheese soup
1/2 cup milk
1.4 tsp ground pepper
1 bag mixed veggies
2 cups cubed, cooked chicken (you can also use canned chicken or rotisserie chicken from the market - they often have cold ones so your can use it immediately)
1/4 cup Parmesan cheese
1/2 cup shredded cheddar or cheddar jack cheese
1 bag egg noodles, cooked and drained
Directions:
1. Stir all ingredients except shredded cheese in a 9x11 baking dish
2. Bake at 400 for 25 minutes or until veggies are tender
3. Top with shredded cheese during last 10 minutes of baking
Grape Salad
This may look a little funky but I promise you, people will LOVE it and they will be begging you for the recipe!
Ingredients:
8 oz cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 tsp vanilla
2 tbsp brown sugar
2 pounds grapes
1 pkg Emerald brand Pecan Pie flavored pecans
Directions:
1. In a mixer combine cream cheese, sour cream, sugars and vanilla. Mix until smooth
2. Add mix and grapes to a bowl and fold together
3. Optional - Just before serving, sprinkle the top with the pecans (do not mix them in or things will turn a funky color)
Ingredients:
8 oz cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 tsp vanilla
2 tbsp brown sugar
2 pounds grapes
1 pkg Emerald brand Pecan Pie flavored pecans
Directions:
1. In a mixer combine cream cheese, sour cream, sugars and vanilla. Mix until smooth
2. Add mix and grapes to a bowl and fold together
3. Optional - Just before serving, sprinkle the top with the pecans (do not mix them in or things will turn a funky color)
Easy Baked Tortellini
This is my go-to dinner when I don't have time or ingredients:
Ingredients:
1-2 packages premade tortellini (I use Bertolli or Costco)
1 jar spaghetti sauce
1 jar Alfredo sauce
4 oz mozzarella cheese
1/4 cup parmesan cheese
Directions:
1. Cook tortellini as directed
2. Mix in both jars of sauce and pour into a large baking dish
3. Sprinkle with mozzarella cheese and Parmesan cheese
4. Bake at 350 for 20 minutes until golden and bubble
Ingredients:
1-2 packages premade tortellini (I use Bertolli or Costco)
1 jar spaghetti sauce
1 jar Alfredo sauce
4 oz mozzarella cheese
1/4 cup parmesan cheese
Directions:
1. Cook tortellini as directed
2. Mix in both jars of sauce and pour into a large baking dish
3. Sprinkle with mozzarella cheese and Parmesan cheese
4. Bake at 350 for 20 minutes until golden and bubble
Mama's Veggie Casserole
This is a must have for family dinners and holidays.
Ingredients:
4 oz Velveeta cheese cubed, not melted
1-2 cans cream of chicken or cheese soup
2-3 bags mixed veggies (your choice, I use corn, carrot and green bean)
3 sticks butter
1 loaf of bread
Directions:
1. Cook veggies as directed and drain
2. Add soup to veggies and stir
3. Pour into 9X11 baking dish
4. Add cubed cheese, mix
5. In a bowl, melt butter
6. Tear bread into pieces and add to the top of the veggie mix
7. Pour melted butter over the bread
8. Bake at 350 for 20 minutes or until bread is golden brown
Ingredients:
4 oz Velveeta cheese cubed, not melted
1-2 cans cream of chicken or cheese soup
2-3 bags mixed veggies (your choice, I use corn, carrot and green bean)
3 sticks butter
1 loaf of bread
Directions:
1. Cook veggies as directed and drain
2. Add soup to veggies and stir
3. Pour into 9X11 baking dish
4. Add cubed cheese, mix
5. In a bowl, melt butter
6. Tear bread into pieces and add to the top of the veggie mix
7. Pour melted butter over the bread
8. Bake at 350 for 20 minutes or until bread is golden brown
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