Sunday, October 9, 2016

Melissa's Pico De Gallo

  • 6 Roma (Plum) tomatoes, diced
  • 1 medium yellow onion, diced
  • 1 lime, juice of
  • 1 tablespoon minced garlic (I used jarred)
  • 2 jalapeno peppers, diced (remove stems, seeds and membranes if you don't want heat)
  • 1 bunch of cilantro, chopped
  • salt

Mix all ingredients in a bowl;add cilantro and salt to taste. Place in refrigerator and allow to set for several hours. Serve with your favorite foods or chips.

This is not from anyone else's recipe.

Thursday, October 6, 2016

Slow Cooker Potato Soup

  • 4 cups of potatoes, peeled and chopped
  • 3/4 cup of onions
  • 4 cups of chicken broth
  • 1/2 Tbsp. of salt
  • 1/2 Tbsp. of pepper
  • 4 Tbsp. of butter
  • 1/4 cup of flour
  • 1 1/2 cups of heavy cream
  • 1/4 cup of sour cream
  • Shredded cheese
  • Bacon
  • Chopped scallions

  1. Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker. Set it to low for 6 hours or high for 4 hours
  2. In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened. When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
  3. Serve with shredded cheese, bacon and chopped scallions. Enjoy! 
Cook's notes: I substituted a can of cream of chicken soup and a little milk for the heavy cream. I made this recipe on the stove.

This is a video recipe from Tasty on Facebook. You can view it here.

Wednesday, October 5, 2016

Steak Sandwiches (Steak Escape Style)

  • 6 Bolillo buns, split (any firm bread will work)
  • 12 ounces thin-sliced, deli-style roast beef
  • 6 slices Provolone cheese
  • 1 large onion, thinly sliced
  • 1 can mushrooms, drained
  • 1 tablespoon butter or oil
  • Montreal steak seasoning
  • lettuce, sliced tomato, mayonnaise
  1. Warm butter or oil in medium skillet. Saute onions until soft. Sprinkle with small amount of Montreal steak seasoning. Add mushrooms and warm together. Transfer to a bowl and set aside. 
  2. Place 2 ounces of roast beef in skillet on one side. Let first side warm up and slightly brown. Meanwhile, place bread, cut side down, in skillet to warm. 
  3. Turn beef and sprinkle with Montreal steak seasoning. Top with serving of onions & mushrooms and a slice of cheese. Warm until cheese is melted.
  4. Remove bread from skillet and spread one piece with mayonnaise and top with lettuce and tomato. Place roast beef on other piece of bread. Serve with homemade fries sprinkled with seasoned salt.
Cook's notes: I add a small amount of water to my onions and allow it to evaporate to help my onions soften. I have used both prepackaged roast beef and deli roast beef. I like the fresh cut roast beef better and have it cut a little thicker so that I can tear into bite-sized pieces (like Steak Escape), following above directions. 

Saturday, September 10, 2016

Banana Nut Bread

  • 3 very ripe  bananas
  • 1 cup sugar
  • 1/2 cup (1 stick) margarine, softened
  • 2 cups all-purpose flour
  • 2 eggs
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts
  1. Peel bananas and mash in a large bowl. Combine with sugar and margarine; whip well.
  2. Add other ingredients, except nuts, and beat well. Mix in nuts.
  3. Pour into 2 well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake 40-60 minutes at 350 degrees.
  4. Remove from pans and cool on rack. This bread freezes well.
Cook's note: For a taller bread, one recipe will probably fit in a loaf pan. Adjust cook time accordingly.

This is a recipe that I have had for a long time and do not know where I got it.

Friday, September 9, 2016

Creamy Spinach & Pasta Skillet

  • 3 cups penne pasta, uncooked
  • 1 Tbsp. oil
  • 3 cloves garlic, minced (I used garlic powder)
  • 1 can (14-1/2 oz.) diced tomatoes, drained
  • 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1 Tbsp. lemon juice
  • 1 pkg. (6 oz.) baby spinach leaves (I used bagged regular spinach leaves)
  • 1/4 cup KRAFT Grated Parmesan Cheese, divided (I used the green can)

  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. (Since I used garlic powder, I skipped this step) Stir in tomatoes; cook 3 min. or until heated through, stirring frequently. Add cream cheese and lemon juice; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
  3. Place spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 Tbsp. Parmesan to spinach; mix lightly. Serve topped with remaining Parmesan.

Original recipe at here.

Thursday, September 8, 2016

Beefy Confetti Rice

  • 2 cups cooked rice (I made instant)
  • 1 pound hamburger, cooked and drained
  • 12-16 ounces frozen mixed vegetables, cooked and drained

Mix ingredients in a large bowl. I just add salt and pepper but my husband adds soy sauce. 

Cook's notes: This would be good as a casserole by adding a can of cream of chicken, celery or mushroom soup, bake for a few minutes and top with cheese.

When I was first married I put this together because I needed a pantry meal and it has been a family favorite ever since!

Wednesday, September 7, 2016

Oven-Baked Mushroom & Bacon Risotto

  • 2 slices OSCAR MAYER Bacon
  • 1 onion, finely chopped
  • 1/2 lb. portobello mushrooms, gills removed, mushroom caps and stems chopped
  • 1 cup Arborio rice, uncooked
  • 2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
  • 1/8 tsp. dried thyme leaves
  • 1/4 tsp. ground black pepper
  • 2/3 cup KRAFT Shredded Parmesan Cheese

  1. Heat oven to 300ºF.
  2. Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
  3. Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.
  4. Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.
Link to original recipe on here.

Cook's notes: I have never eaten risotto before so I cannot compare to the traditional way you make it. However, this is nice and creamy, like I hear risotto described.

I bought the Arborio rice to make this and will keep experimenting with it. When I have used it up, I want to try to adapt these flavors to use with regular rice. It won't be creamy but I hope it will taste good!