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Archive for the 'Recipes' Category

Cowboy Pot Roast with Mashed Potatoes Cowboy Pot Roast

2.5 – 3 lbs. beef pot roast, trimmed

1 can Rotel tomatoes, undrained

1 onion, cut into large wedges


2 (16 oz) cans pinto beans, drained

1 (15 oz) can black beans, drained


Mashed Potatoes


1 small container of cream cheese with chives and onions




Crab Cakes, Shrimp & Grilled Asparagus 

As always, his asparagus and shrimp were heavenly.


1 lb. crab meat

Panko crumbs (Japanese crumbs)

2 T. fresh parsley

1/2 t. dry mustard

1/2 c. Ritz Crackers, crushed

2 t. mayo


1 t. Worcestershire


Grilled Shrimp Sauce

1 T. oil


1 sliced green onion

1 T. fresh parsley


Dash of basil, dry mustard, thyme, and salt

1 t. Dijon mustard

Cheesy Vegetable Medley

Published November 11, 2007 Photos , Recipes Leave a Comment
Tags: side dish, veggies It’s a bit like mac & cheese except with veggies and served with grilled chicken.

3 c. broccoli florets

3 c. cauliflowerets

2 c. carrots, julienned

1 small onion, diced (optional)

1/2 t. garlic powder

1/2 t. Italian seasoning

Salt & black pepper, to taste

16 oz. (half a package) elbow macaroni, cooked & drained

2 c. shredded mozzarella cheese

2 c. shredded cheddar cheese

8 oz. Velvetta cheese, sliced

1 c. half-and-half cream

3/4 c. seasoned bread crumbs

1/4 c. butter

1/2 c. grated Parmesan cheese

Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 inch of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. [Alternative method: Place all vegetables in a 13 X 9″ casserole dish. Pour large container of chicken broth over the vegetables. Cover with Glad’s Press-n-Seal Wrap and microwave for 5 minutes. I think steaming in chicken broth adds a lot of flavor. Toss out the broth once you are done steaming.]

Place veggies in a bowl; added garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 13 X 9″ casserole dish. Sprinkle with half of the mozzarella, cheddar and Velvetta cheeses. Repeat layer once more time.

Pour half-&-half cream over the top. Sprinkle with bread crumbs; dot with pats of butter. Top with Parmesan cheese. (I totally forgot about the Parmesan cheese.) Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.

Note: I thought it was a little dry. You might want to add some additional half & half cream or add a little chicken broth.

Sausage Balls

Published November 6, 2007 Photos , Recipes 1 Comment
Tags: breakfast, Recipes, sausage Mine turned out a little browner than it should. I got caught up on the phone. They should be a nice golden brown.

This is truly one of my favorite breakfast snacks. The recipe comes from my Aunt Cindy who is an awesome cook. These balls are great to travel with because you can eat them room temp or hot.


3 c. Bisquick

1 pkg. Owens’ sausage, hot

1 pkg. Owens’ sausage, regular

3 c. shredded cheddar cheese

Remove your bling. This gets messy. Take sausage out of frig and bring to room temp. Mix Bisquick and cheese in a large bowl until well blended; use your hands. Work in the sausage to the mixture until well blended. Use your hands to squish and knead it. Form into small balls and place on a well greased cookie sheet. These do not rise so you can get them close together. Bake at 350 degrees for 30-40 minutes.

These freeze beautifully! The sausage mix ready to be formed into balls. Ready for the oven. As you can see, I like my balls a little on the big side. *wink*

P.S. In the writing of this post, I’ve eaten TWO balls already. They are so addictive.

Taco Crescent Bake

Tags: beef, Casserole, kid-friendly, Mexican, Recipes Sorry for the bad photo. It gets so dark so early now that I can’t use good light at dinner.

I’ve been in the mood to try out some new casseroles, so tonight was an experiment. It came out pretty good, but not “sophisticated” enough for Mark’s pallet. 🙂 This was super easy and it will be a great kids’ dish once they are older. I wouldn’t serve it for company though.


1 tube (8 oz) refrigerated crescent rolls

2 c. Fritos, divided

1 1/2 lbs. ground beef

1 can (15 oz) tomato sauce


1 c. (8 oz) sour cream

1 c. (4 oz) shredded cheddar cheese

Unroll crescent dough into a greased 13 x 9″ baking dish. Press the dough down on the bottom of the dish and partially up the sides. Seal seams and perforations. Sprinkle with 1 cup of Fritos; set aside. In a large skillet, brown the beef and drain. Stir in tomato sauce and taco seasoning. Bring to boil, reduce heat and simmer (uncovered) for 5 minutes. Spoon over chips. Top with sour cream, cheese and 1 cup of Fritos. Bake, uncovered, at 350 degrees for 25-30 minutes or until crust is lightly browned. This is what it looked like after I pressed out the dough and put on the first layer of Fritos.

Beer & Cheese Potato Chowder

Published October 8, 2007 Photos , Recipes 1 Comment
Tags: chowder, comfort food, potato, Recipes This falls under the category of comfort food….definitely not healthy!

2 1/2 lbs potatoes, peeled & chopped



1 celery stalk, finely chopped

1 can corn, drained (optional)


1 can beer


1 c. American cheese, shredded

1 c. Cheddar cheese, shredded

1/2 c. whipping cream

Croutons (optional)

Cook potatoes and drain. Combine potatoes, onion, celery, corn, carrot, salt (to taste), black pepper (to taste) and garlic; slightly mash together. Pour beer and broth over veggies. Cover and cook on low-medium heat for 20-30 minutes. Add cheese and whipping cream; stir until cheese melts. Cover and cook an additional 5 minutes. If you think it’s too thick, you can add additional chicken broth. Top with croutons.

Mahi-Mahi Fish with Asparagus & Rice

Published October 7, 2007 Photos , Recipes Leave a Comment
Tags: fish, Recipes Mahi-Mahi Fish is also known as Dolphin Fish or Dorado.

Mahi-Mahi is my favorite fish. I like seafood, but I tend to stay away from anything that tastes very fishy or oceany (new word!). That’s part of the reason I love Mahi-Mahi — it’s a non-fishy tasting sweet fish.

1 lb. Mahi-Mahi (cut into two fillets)


1/4 c. dark rum

1/4 c. lime or lemon juice

1 1/2 T. garlic, minced


2 T. soy sauce

2 T. Jamaican Jerk Seasoning or honey

1 1/2 t. lime or lemon zest

3/4 t. cumin


1 pepper, chopped without seeds

1/4 c. dried mint

1/4 c. cilantro

Marinade in a Ziplock bag for 30 minutes; flipping after 15 minutes. Grill or broil for 5 minutes on each side.

Mark’s Asparagus

Buy one large bunch of asparagus. Break off the tough bottom part of stalks. Arrange in a single layer in a 13 X 9″ casserole dish. Place 3 or 4 pats of butter that has been broken up over the asparagus. Add enough chicken broth* to cover the bottom of the casserole dish. Press ‘n Seal casserole dish (i.e., cover it) and microwave for 5 minutes. If you want, you can sprinkle a little Parmesan cheese over the top.

* The chicken broth is the secret to his always good asparagus!


 

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