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I LOVE to cook, but I havent amassed a collection of cook books yet (as mom point out the best ones are the ones that come from your church or work because they are tried and true and usually easy) so I have a hard time finding good recipes that don’t require 100 different spices, 30 minutes of prep time and an hour of cook time lol
Although speaking of spices, IDK if there are HEB’s in other states but if there are and you’re lucky enough to live near one of the “Market” HEB’s-the bulk spice isle is amazing! I only discovered it a year or two ago and its magic holds still. You can go and get as much or as little of just about any spice and its usually dirt cheap! You can get 3 or 4 table spoons of a spice for $0.50 or less-usually much less. The most exciting one I found was a jamacian jerk sesaoning and a…some-place-in-Mexico-that-starts-with-an-X-smoked sea salt. The Mexican smoked sea salt was like $26/lb but its VERY potent so you only need a teaspoon or half a tea spoon for a recipe. Moving on lol…
Luckily my boyfriend is a functional eater and a simple man lol he doesnt require fancy recipes, but the way I see it, if I can cook something like a restaraunt at home-that’s awesome!
So please feel free to post any recipes you may have that are easy and don’t require a million weird ingrediants. I try to keep a lot of spices on hand-and vegetables are easy enough aquired at the stores around here.
This may not be fancy but I really liked it…and it was the first thing I “invented”. It is a home version of Hamburger Helper Enchilada.
1 lb of ground beef (or ground turkey would work Im sure)
½-1 cup of rice
1 (8oz) can of tomato sauce
1 cup of milk
1 cup of water
Tortilla chips (I used Tostito’s ‘Hint of Lime’)
shredded cheese (I used sharp cheddar but any kind of orange cheese works)For the seasonings, I eyeballed it and made it to taste, so these below aren’t exact measurements, just estimates
1 teaspoon of salt
½ tablespoon of Tony Chachere’s Creole seasoning
1 teaspoon of black pepper
1 /2 tablespoon of Mrs.Dash’s “extra spicy” seasoning
½ Tablespoon of Mrs.Dash’s “Chipotle lime” or Chilli (with Lime) seasoningBrown the meat and drain off the excess grease
Put the heat on medium to medium low and add the milk, water, uncooked rice and all the seasonings.
Stir well until mixed.
Turn the heat down to low or medium low, cover and simmer for 20-30 minutes, or until rice is tender and most of the liquid is absorbed, stirring occasionally.
Once a majority of the liquid is absorbed and the rice is tender, feel free to add more of any spice you feel is necessary. I added a little more “Chipotle lime” and Tony’s.
Stir well. Add the 8oz can of tomato sauce and stir well. Turn the heat off and keep stirring until all is mixed well.
Sprinkle desired amount of cheddar cheese on top of individual portion.
Serve in a bowl with Hint of Lime tortilla chips (or any kind you like) on the side. Yumm.Ladyfirebird put this one up and it is wonderful. I changed a few things for my taste, but yummy. 😉
LadyFirebird wrote:Oh yum :yum: Found this receipe in our local paper on what to do with all that leftover turkey. Well I just made these enchiladas today and they are delicious! For those interested, here’s the receipe:
2 Cups shredded turkey
2 green onions, thinly sliced
3 TB cream cheese, room temperature
1-1/3 cup Monterey Jack cheese
2 7 ounce cans salsa verde
2TB canned, green chiles
1/2 cup fresh cilantro
2/3 cup heavy cream
1/4 cup oil
8 corn tortillasPreheat oven to 350. In medium bowl mix turkey, green onions, cream cheese and 1 cup Monterey Jack cheese. Mix thoroughly and set aside. In blender or food processor, combine salsa verde, chiles, cilantro and cream and process until smooth. Heat oil in skillet and fry each tortillas for 5 to 10 seconds on each side to soften and drain on paper towels. Divide turkey mixture among tortillas (about 1/2 cup each) and roll and place seam side down in baking pan. Pour chile cream sauce over enchiladas and sprinkle remaining Monterey Jack cheese down center. Bake for 20 minutes or until heated through. Enjoy with refried beans and Spanish rice! :yum:
I call this one I Can’t Believe it’s Not Olive Garden
Ingredients:
1 pound ground beef
1 bag frozen cheese ravioli
1 jar Bertolli Alfredo sauce
1 jar any basic spaghetti sauce
Garlic salt
dried chopped onions
shredded mozzerella cheeseIn pot, boil ravioli as per package directions. While that’s cooking we make the sauce-
In skillet, add beef, chopped onions, and garlic salt (to your taste). Brown and drain. Once cooked add jar of spaghetti sauce to make a thick meaty sauce.
Place plain raviolis on a plate, drizzle the Bertolli Alfredo over it, put a big scoop of the meaty red sauce on top, and sprinkle the top with the shredded mozzerella.
Then get out some green fabric napkins and you would swear you are at the Olive Garden!
Only takes about 20 minutes total to make and if you get the ingredients at a Walmart, it’s pretty darn cheap too! It’s very fattening and very filling, but my family loves ravioli night!
WolfenMachine wrote:Oooo I am a sucker for pasta-Ravioli sounds amazing! I may give that a try for dinner tomorrow.
If you do, let me know how it turned out for ya! It was something that I came up with when I was digging around in our cupboards one night! 😀
Made a new one tonight… Bacon wrapped asparagus.
ingredients will vary by how much you want but measurements are not exact.
place oven on Broil.
Mix about 3tbs olive oil w/1tbs soy sauce and 1tsp minced garlic…the soy or garlic or both can be ommited if you like. Brush mix on asparagus.
Wrap 4-5 asparagusus’ (plural for asparagus is what, exactly?) in a peice of bacon sliced lengthwise and secure with a toothpick. (Number of asparagus/slices of bacon will depend on amount wanted. Number per wrap will depend on size of asparagus. Smaller-5, larger-4.)
Broil on aluminum foil on rack about 6in from the bottom for 6 min then flip and broil 6 more minutes. Its yummy and quick.This pasta recipe is pretty good and pretty easy-
Cook linguine according to package instructions.
Meanwhile melt 1/2 to 1 stick butter in pan and add 1tsp minced garlic. Cook about 5 minutes and add a 1/3c of white cooking wine. Let boil about 5 min but dont let the butter evaporate. Add linguine and toss with grated parmesean. Fresh tomatoes or fresh spinach can be added with the pasta if desired and cooked a few minutes prior to serving. This recipe is easy and tastes wonderful. Amounts are not exact as I usually just toss stuff in.
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