Ok, so I'm stuck in a rut and in need of yummy, simple, "normal", recipes. We are becoming very predictable on what is for dinner and I thought it would be fun to try some new variations on some old favorites. We're not picky eaters...but we do like things that are very -traditional- (my kids won't eat the fancy stuff as well as they will eat...oh, say meatloaf, shepards pie, etc.)So, any recipes that you have that are family favorites please share them with me! We love pastas, soups, veggies , meats, casseroles, etc. I'm hoping for a couple of really good crockpot recipes too. I love to just throw something in the pot and forget about it! I know some of you are good cooks so please help! My family will thank you! It's always refreshing to have something else for dinner other than the norm.
Friday, January 25, 2008
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6 comments:
Debra-
Hey girl. I am no help. I am not a cook but if I come across any good recipes I will send them your way.
-Jaclyn
Debra-
Hey can you believe how crazy life is! I don't cook so I don't have any recipes! Hey how do I add you to my blog?
Teresa
I will definitely send you some recipes. But I have to bear testimony of the fruitfulness of Kraft Food & Family magazine. You get it once a quarter, it's free, the recipes are easy, and they have a lot of traditional meals (and fun new ones I love to try. I love trying new recipes!) I'm trying to convert the world, but go to kraftfoods.com and sign up!
Chorizo & Cheese Quesadillas
8 oz chorizo (or mild Italian Sausage or just plain Jimmy Dean)
1/3 cup chopped onion
2 cloves garlic, minced
1 fresh jalapeno, finely chopped (don't rub your eyes)
6 - 8" flour tortillas
1 Tblsp cooking oil
1 cup shredded Mont. Jack or Mexi Blend
2 Tblsp snipped cilantro or parsley (optional)
Cook sausage, onion, pepper & garlic. Prepare and brown quesadillas.
This is yummy, not too out of the norm and filling. Dip in sour cream.
I will add more soon.
Take care & miss you guys!
Andrea
Macaroni and Cheese Recipe
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
**This one's GOOOOOOD. I just use Italian Blend pre-shredded cheese instead of buying all the special cheese. You can try it w/out ham and it's really good.
Andrea
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