Sunday, November 25, 2012

Enchilada Pasta

The meat and the amount in this is totally up to you. You can use all ground beef, all beans, or a combination of the two. If using all beans I would add 2 - 3 cans of drained black or pinto beans. In combination I would use about half a pound of ground beef and then a can or two of drained beans.

1.5 lb ground beef
Salt & Pepper
1 (19 oz.) can red enchilada sauce
1 (15 oz.) can nacho cheese sauce
1 (4 oz.) can diced chilies
8 oz. egg noodles
1/2 c. water

Sour cream, shredded cheese, and crushed corn chip to garnish

If using, season the ground beef with salt & pepper and cook, crumbling, until no longer pink.

Add all the remaining ingredients and stir to combine. Cook over medium low heat, stirring frequently, until the pasta is tender. 

Remove from heat and serve with a dollop of sour cream and a sprinkle of shredded cheese and crushed chips. 

Thursday, November 15, 2012

Southwestern pork and beans

2 lb. cheap cut of pork (I used boneless ribs)
3 cans black beans, undrained
2 tsp. Chili powder
2 tsp garlic
1 tsp. onion salt
1 tsp. oregano
1 tsp. paprika
2 tsp. cumin
1 tsp. pepper
Salt to taste

Hot cooked brown rice or tortillas

Combine the seasonings and sprinkle generously over the ribs. Brown the rib in a nonstick pan, add a little bit of oil to your pan if you aren't using no-stick.

Place in the crock pot and cook on high for 2 - 3 hours or until the meat is easy to separate from the fat.  Discard the fat and strain the liquid. Place the meat, liquid, and cans of beans in the crock pot. Replace the lid and cook on high for 2 - 3 hours or until ready for dinner. Serve over cooked rice or strain and eat in tortillas with cheese.

Thursday, June 7, 2012

Tomato, Avocado, and Mozzarella Salad with Chickpeas

It's June. My apartment doesn't have air conditioning. I don't want to turn on the stove. I realllllly don't want to turn on the oven. I do want to eat grilled wurst every night, but I shouldn't, and you probably shouldn't either.

(I used buffalo mozzarella - I find the pearls to be cute, but kind of insipid tasting)

Add it to a green salad, and throw in some chickpeas.

Happy summer!

Wednesday, March 21, 2012

A fresh Salsa with large chunks of tomatoes is best for this salad. I actually use Sam's club bottled bruschetta. I drained the oil off and stirred in some cilantro, but any salsa will do. Feel free to add or subtract and ingredients you like or don't like.  I had originally intended to add cheese to it but once I had everything thrown together I decided it didn't need it. I also loved it before I added the sour cream and even more afterwards but whether you want it on yours is up to you. If your sour cream is really thick I recommend whisking in a tablespoon of milk to thin it out and make it easier to stir in. I cooked my chicken on the stove top and after I had removed it from the pan I added the corn and sauteed that until it was golden in spots but that is optional too. For a meatless dish just leave out the chicken and add an extra can of black beans. We liked this even better the next day warmed up and with a can of Mexican cheese sauce poured over it.

8 oz. small pasta
1 can enchilada sauce
1 can black beans
1 can corn
1 1/2 c. salsa
1 lb. chicken breasts
2 Tbsp Taco Seasoning
1 c. sour cream (optional)

Optional: Black olives, sliced green onions, avocado chunks, chopped bell peppers, grated cheese, etc...

Toss the chicken with the taco seasoning. Either bake (at 375 for 30 minutes) or fry until cooked. Set aside, when cool enough to handle chop. 

Cook the pasta in lightly salted water until al dente. Drain, immediately add the can of enchilada sauce, and stir. Chill until cold. 

Combine the chicken, pasta, and remaining ingredients. Chill salad until cold again, at least 2 hours. Stir in the sour cream right before serving.

Friday, January 27, 2012

Italian Bean Stew


2 links Italian Sausage
1 - 2 can white beans, drained and rinsed
1 onion, cut into large chunks
1/2 lb red potatoes, thinly sliced
1 green bell pepper, sliced
1 red bell pepper, thinly sliced
1 bottle spaghetti sauce (or 3 - 4 c. homemade)

Cut the Italian sausage into 1 inch chunks and cook over medium heat until cooked through. Remove from pan. Add a splash of oil and saute onions and red potatoes until the potatoes are mostly cooked. Add the bell peppers and cook an additional minutes until they are starting to get tender. 

Add the sausage, beans, and spaghetti sauce to the skillet and stir well to combine. Simmer until the potatoes are completely tender. 

Serve with Parmesan cheese