We always have the most delicious food at Sit-n-Sews, and I've told the lady who cooks that she needs to provide recipe cards for people to take home :) Last week, we had Mexican food and of course, everything was super yummy! We had some chicken fajita salads (complete with fresh tomatoes from their garden and all the fixings), cheese dip and chips, the two recipes below, and tres leches cake for dessert. I think I'll make these burritos soon - they seem super easy!
Covered Burritos
1 lb ground beef
1 pkg taco seasoning
1 can refried beans
flour tortillas
Mexican cheese
1 can Hormel chili, no beans
Brown ground beef and drain; add taco seasoning and let sit for a few minutes. Stir in beans; scoop mixture into tortillas and roll tortillas, seam side down into 9x13 pan. Cover with cheese and then chili and bake at 350 for about 25-30 minutes.
This is a Pampered Chef recipe, but I found it online on several sources.
Touchdown Taco Dip
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 tablespoons taco seasoning mix
2 cloves garlic, pressed
2 ounces cheddar cheese, shredded
1 can pitted ripe olives
1 medium tomato, seeded and chopped (optional)
2 green onions, chopped (optional)
fresh cilantro, chopped (optional)
tortilla chips
Directions
1Spread the refried beans in a square stone baker (or a 9-inch square baking dish).
2In a mixing bowl, combine cream cheese, sour cream, taco seasoning, and garlic.
3Mix well with electric mixer.
4Spread cream cheese mixture on top of refried beans.
5Sprinkle cheddar cheese on top of cream cheese mixture.
6Sprinkle olives, tomatoes, onions and cilantro on top.
7Bake at 350 for about 15 minutes.
8Serve hot with Tortilla Chips!
Sunday, July 12, 2009
Tuesday, July 7, 2009
Mexican Dip/Casserole
So yummy and pretty healthy as well! We ate this last night with the Deans. This recipe can be doubled (as we did last night) and baked in a 9x13 pan.
Layer in a baking pan:
1 small box brown rice (or pour from a bigger box and guesstimate)
1 can black beans, drained
1 can Rotel tomatoes, drained (or not)
Veggies - your choice (olives, mushrooms, onion, green peppers, etc)
Diced chicken (we used rotisserie)
Shredded cheese
Cover dish with foil and bake at 350 degrees for 25-30 minutes. Serve with chips, lettuce, tortillas, whatever you prefer. Top with salsa, taco sauce, sour cream, melted cheese dip, green onions, tomatoes, etc. So easy - you really can't go wrong here!
Layer in a baking pan:
1 small box brown rice (or pour from a bigger box and guesstimate)
1 can black beans, drained
1 can Rotel tomatoes, drained (or not)
Veggies - your choice (olives, mushrooms, onion, green peppers, etc)
Diced chicken (we used rotisserie)
Shredded cheese
Cover dish with foil and bake at 350 degrees for 25-30 minutes. Serve with chips, lettuce, tortillas, whatever you prefer. Top with salsa, taco sauce, sour cream, melted cheese dip, green onions, tomatoes, etc. So easy - you really can't go wrong here!
Monday, June 22, 2009
Chicken Salad
The weather has been SO hot lately, and it makes me want to do just about anything but cook! Chicken salad is a summer staple, and here are my two favorite recipes. Enjoy!
Chicken Salad
1 ¾ lbs chicken breasts, boiled until tender (drained and cut into chunks)
3 or 4 ribs of celery, cut into ½” pieces
1 cup walnut pieces
1 tsp fresh ground black pepper
1 cup mayonnaise
½ cup Honey Cup Mustard
Mix all ingredients, chill and serve. *This recipe is from the Blue and White Café in Mountain Brook. The secret is in the Honey Cup Mustard.
Mandarin Chicken Salad
6 chicken breasts
2 ribs celery, thinly sliced
½ cup chopped walnuts
1 tsp. garlic salt
salt and pepper to taste
1 11-oz can mandarin oranges, drained and juice reserved
½ cup chopped green grapes
1 ½ cups mayonnaise
20-24 croissants
Cover chicken breasts in water and cook until tender, about 1 hour. Cool, de-bone and chop chicken. Chill in refrigerator. In a bowl, combine chilled chicken, celery, walnuts, garlic salt and salt and pepper. Blend in reserved mandarin orange juice and mayo to desired creaminess. Fold in oranges and grapes. Slice croissants and fill with chicken salad mixture.
Chicken Salad
1 ¾ lbs chicken breasts, boiled until tender (drained and cut into chunks)
3 or 4 ribs of celery, cut into ½” pieces
1 cup walnut pieces
1 tsp fresh ground black pepper
1 cup mayonnaise
½ cup Honey Cup Mustard
Mix all ingredients, chill and serve. *This recipe is from the Blue and White Café in Mountain Brook. The secret is in the Honey Cup Mustard.
Mandarin Chicken Salad
6 chicken breasts
2 ribs celery, thinly sliced
½ cup chopped walnuts
1 tsp. garlic salt
salt and pepper to taste
1 11-oz can mandarin oranges, drained and juice reserved
½ cup chopped green grapes
1 ½ cups mayonnaise
20-24 croissants
Cover chicken breasts in water and cook until tender, about 1 hour. Cool, de-bone and chop chicken. Chill in refrigerator. In a bowl, combine chilled chicken, celery, walnuts, garlic salt and salt and pepper. Blend in reserved mandarin orange juice and mayo to desired creaminess. Fold in oranges and grapes. Slice croissants and fill with chicken salad mixture.
Saturday, June 20, 2009
German Chocolate Dump Cake
I had this recipe at a sit & sew session, and it was absolutely scrumptious! I came home and looked it up and made it for a gathering the following night, and it was a huge hit then also. I can't remember which recipe I used, but these two sound about right. You will NOT be sorry you tried this cake!
Option 1:
2 c. pecans (I omitted)
1 sm. can coconut
1 pkg. German chocolate cake mix
1 stick butter
8 oz. cream cheese
1 box powdered sugar
Butter a 9"x13" pan. Pack pecans then coconut in pan. Mix cake and pour over pecans. Melt butter, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300 degrees for 1 hour.
Option 2:
1 German chocolate cake mix
1 c. chopped pecans (I omitted)
1 c. shredded coconut
1 stick butter
1 (8 oz.) pkg. cream cheese
1 lb. confectioners sugar
Mix pecans and coconut together. Spread evenly in bottom of 9 x 13 cake pan. Prepare cake mix by directions on box, pour evenly over nuts and coconut. Heat butter and cream cheese in saucepan. Stir until melted (do not boil). Remove from heat; stir in confectioners sugar. Pour over cake mix. Bake at 350 degrees for 35 minutes or until cake tests done with toothpick.
Option 1:
2 c. pecans (I omitted)
1 sm. can coconut
1 pkg. German chocolate cake mix
1 stick butter
8 oz. cream cheese
1 box powdered sugar
Butter a 9"x13" pan. Pack pecans then coconut in pan. Mix cake and pour over pecans. Melt butter, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300 degrees for 1 hour.
Option 2:
1 German chocolate cake mix
1 c. chopped pecans (I omitted)
1 c. shredded coconut
1 stick butter
1 (8 oz.) pkg. cream cheese
1 lb. confectioners sugar
Mix pecans and coconut together. Spread evenly in bottom of 9 x 13 cake pan. Prepare cake mix by directions on box, pour evenly over nuts and coconut. Heat butter and cream cheese in saucepan. Stir until melted (do not boil). Remove from heat; stir in confectioners sugar. Pour over cake mix. Bake at 350 degrees for 35 minutes or until cake tests done with toothpick.
Beefy Pizza Casserole
This recipe is very similar to the Upside Down Pizza recipe I've posted previously, but I liked this one better. Someone brought this to us last night, as I'm recovering from surgery. It was very yummy and worth a try - very family friendly! I think you could use crescent rolls on top like my other recipe, as well.
Beefy Pizza Casserole
makes 8 servings
prep time 25 min cook time 12 min bake time 20 min
2 lbs ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 teaspoons dried Italian seasoning, divided
1/4 cup all purpose flour
1 (26oz) jar tomato and basil pasta sauce
2 cups (8oz) shredded mozzarella cheese, divided
1 (13.8 oz) can refrigerated pizza crust
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
Cook first 3 ingredients and 3 teaspoons Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly with 1 1/2 cupsz mozzarella cheese.
Unroll pizza crust, and place on top of cheese. (Tuck edges into baking dish, if necessary) Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning
Bake at 425 for 15 to 20 minutes or until golden brown
An 11.3 oz refrigerated pizza crust may be substituted.
Beefy Pizza Casserole
makes 8 servings
prep time 25 min cook time 12 min bake time 20 min
2 lbs ground beef
2 medium onions, chopped
1/2 cup chopped green bell pepper
4 teaspoons dried Italian seasoning, divided
1/4 cup all purpose flour
1 (26oz) jar tomato and basil pasta sauce
2 cups (8oz) shredded mozzarella cheese, divided
1 (13.8 oz) can refrigerated pizza crust
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
Cook first 3 ingredients and 3 teaspoons Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly. Spoon mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly with 1 1/2 cupsz mozzarella cheese.
Unroll pizza crust, and place on top of cheese. (Tuck edges into baking dish, if necessary) Brush with olive oil, and sprinkle evenly with remaining 1/2 cup mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning
Bake at 425 for 15 to 20 minutes or until golden brown
An 11.3 oz refrigerated pizza crust may be substituted.
Monday, June 8, 2009
Chicken Tetrazzini
Here is a Southern Living recipe that I found online, and made for Charlie's birthday party. I received lots of compliments, and it was very easy to make!
Chicken Tetrazzini
Yield
Makes 12 servings
Ingredients
· 1 (16-ounce) package vermicelli
· 1/2 cup chicken broth
· 4 cups chopped cooked chicken breast
· 1 (10 3/4-ounce) can cream of mushroom soup
· 1 (10 3/4-ounce) can cream of chicken soup
· 1 (10 3/4-ounce) can cream of celery soup
· 1 (8-ounce) container sour cream
· 1 (6-ounce) jar sliced mushrooms, drained
· 1/2 cup (2 ounces) shredded Parmesan cheese
· 1 teaspoon pepper
· 1/2 teaspoon salt
· 2 cups (8 ounces) shredded Cheddar cheese
Preparation
Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
Chicken Tetrazzini
Yield
Makes 12 servings
Ingredients
· 1 (16-ounce) package vermicelli
· 1/2 cup chicken broth
· 4 cups chopped cooked chicken breast
· 1 (10 3/4-ounce) can cream of mushroom soup
· 1 (10 3/4-ounce) can cream of chicken soup
· 1 (10 3/4-ounce) can cream of celery soup
· 1 (8-ounce) container sour cream
· 1 (6-ounce) jar sliced mushrooms, drained
· 1/2 cup (2 ounces) shredded Parmesan cheese
· 1 teaspoon pepper
· 1/2 teaspoon salt
· 2 cups (8 ounces) shredded Cheddar cheese
Preparation
Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.
Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.
Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.
Note: Freeze unbaked casserole up to 1 month, if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.
Herbed Monkey Bread
I found this recipe on another blogger's site, courtesy of Paula Deen. I made 4 recipes of it for Charlie's birthday party this weekend (we had lasagna and chicken tetrazzini to go with it), and it was one of the biggest hits of the party! YUM!
Ingredients
· 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
· 1 cup grated Parmesan, plus more for sprinkling
· 2 teaspoons dried Italian seasoning
· 2 packages biscuits
Directions
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.
Ingredients
· 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
· 1 cup grated Parmesan, plus more for sprinkling
· 2 teaspoons dried Italian seasoning
· 2 packages biscuits
Directions
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.
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