Tuesday, March 29, 2011

Southwestern Enchilada Casserole

What you'll need:

1 lb. ground beef

1/2 chopped onion

1 can tomato sauce

1 can black beans

1 can corn (undrained)

1 pkg taco chedder cheese

1 tsp. cumin

1 tsp. garlic salt

1 tsp. oregano

1/2 can original rotel

corn torillas

What to do:

Brown the beef and onion in a large skillet; drain and return to pan. Add the tomato sauce, black beans, corn, green chilies, and rotel (I blend mine). Mix well. Add cumin, garlic, and oregano. Bring the mixture to a boil, then simmer on low for about 5 minutes.

Spray a 9x13 pan with cooking spray, and layer corn torillas on the bottom in torn pieces. Poor half of the meat mixture on top of tortillas, cover with cheese; then repeat layers (tortillas, beef mixture, and cheese).

Bake at 350 for 30 minutes.

This post is linked to Tasty Tuesday and Whats Cooking Wednesday

Saturday, March 26, 2011

Creamy Linguine pasta with Kale

Need a cooking ingredient challenge? Head over to Sweet Life as Wife, and join her recipe challenge! This time we had to cook with kale, and I've been racking my brain to figure out what to do with it! Here's what I came up with! *For those of you that are new to my blog; be sure to check my family/mommyhood; link found to the right. I just wrote a new post; Top 10 Summer essentials!

Creamy Linguine Pasta with Kale
What you need for the pasta: 12 ounces linguine ½ cup onion ½ ts. Garlic 1 ¼ cups milk 1 pk. Cream cheese (cubed) 2 Tb. Butter ½ ts. Salt ¼ ts. Pepper 1 bunch Kale F irst, get your pot of water boiling and get the linquine going! Then, wash and rinse kale with cold water. On a cutting board, trim stems and center ribs (just leaving leaves). Add Kale to food procesoor and chop that baby up! There's no way my kids would ever attempt this, if it wasn't minced. Yes, I'm attempted to "hide" the kale in the pasta. You do what ya gotta do! Heat oil (enough to cover bottom of skillet) in a small/medium skillet. Add kale and stir to coat. Add 1 Tbl garlic salt and 1 Tbl sea salt (because EVERYTHING is better with garlic and salt!). Cook until softened and leaves begin to change color. Set aside. Meanwhile in a large skillet, add the onions and garlic. Cook until tender (a few minutes), then add milk, cream cheese, butter, salt, and pepper; stir until smooth. Add to drained pasta, add kale; heat through. Top pasta with some parmesan cheese and serve.

Linked to Tasty Tuesday

Monday, March 21, 2011

Fluffy poundcake with a powdered sugar glaze

This is pound cake is my husband's grandma's recipe, (did you get that?!), and it sure is good! I LOVE the fluffy batter!

Poundcake with a powdered sugar glaze

What to get:
1 1/2 cups Sugar
1 cup Crisco
5 eggs
1 1/2 cup flour
2 tsp. vanilla
1/4 tsp. salt

What to do:
Cream sugar and crisco together. Add eggs, one at a time, then vanilla. Add the flour and ¼ and Salt. Mix until well combined and fluffy!

Flour (not with cooking spray, with flour) a bundt pan, and pour. Bake at 300 for 60 minutes.

Powdered sugar glaze

Mix 2 cups powdered sugar, 1/2 teaspoon vanilla, and
2 tablespoons milk. You may need to add more milk, a bit at a time, until it is thin enough to drizzle over a cake.

Allow the cake to completely cool, the drizzle the glaze over the cake. It gets a bit messy, so I just wipe up with a paper towl when I'm done. Allow glaze to completely cool; 1-2 hours.


This post is linked to Tasty Tuesday and Tempt my Tummy

Monday, March 7, 2011

Peppered bacon wrapped lemon pepper chicken

This chicken is super easy and has great flavor. Great if you're looking for something different to do to chicken!

Peppered bacon wrapped lemon pepper chicken
What you'll need:
4-6 boneless chicken breasts
1 bottle lemon pepper marinade
1 pkg peppered smoke hickory bacon
(Yup thats it!)

What to do:
Rinse chicken breasts; pat dry and tenderize. Sprinkle with some sea salt and garlic salt. Wrap each chicken breast with one piece of bacon, securing with toothpicks. Place in large container or use a casserole pan, and cover with marinade; reserving some for basting. Refrigerate at least 4 hours.

Grill until cooked through! Thats it!

This post is linked to Tempt my Tummy, and Tasty Tuesday