Monday, May 31, 2010

Taco Pasta Shells

I wrote down this recipe from who-knows-where a long time ago but forgot all about it.  I wish I hadn't!  It's a new family favorite.  Tasty and filling.  All five thumbs up!  (And no judging the photo.  We were in a huge hurry.  Grin.)

1 lb ground beef
3 oz cream cheese
1 t salt
1 t chili powder
18 jumbo shells
2 T butter
1 c taco sauce
1 c shredded cheddar
1 1/2 c crushed tortilla chips
8 oz sour cream

Cook beef in skillet.  Add cream cheese, salt and chili powder.  Mix and simmer 5 minutes.  Boil shells according to package.  Toss cooked shells in butter.  Preheat oven to 350 degrees.  Fill shells with beef mixture and arrange in 9 x 13; pour taco sauce on top.  Cover with foil and bake 15 minutes.  Add cheese and chips; bake 15 more minutes.  Top with sour cream and serve. 

Tuesday, May 25, 2010

Hearty Sausage Sandwich

Note to self:  don't type up recipes at night.  It makes you hungry at the worst time.  But I'm making the sacrifice for you. 

I really like this recipe.  While it's similar to the Beef Stroganoff Sandwich that I've made for years, it's enough different that I found it worthwhile to stash here.  It's a keeper from Taste of Home. 

1 lb bulk Italian sausage
1 medium onion, chopped
1/2 c chopped green pepper
1 garlic clove, minced
8 oz cream cheese, cubed
1/4 c chopped fresh mushrooms
1/4 c grated Parmesan
1/4 c water
1/4 t oregano
1 loaf Italian bread
1 1/2 c shredded mozzarella

In a large skillet, cook the sausage, onion, green pepper and garlic; drain.  Add cream cheese, mushrooms,  Parmesan, water and oregano.  Cook and stir until well-blended.  Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4 inch shell.  Place bread bottom on a baking sheet.  Sprinkle with half of the mozzarella cheese, top with sausage and remaining cheese.  Bake for 25 - 30 minutes at 350. 

Monday, May 10, 2010

Chicken with Mushroom Sauce

This is a new favorite!  I found it at Better Homes and Gardens.  It was easy and yummy, (and the kids liked that they didn't have to eat the mushrooms but could still enjoy the sauce).  Plus, it only took about a half an hour to fix!

4 chicken breasts
1 t olive oil
2 c sliced fresh mushrooms
1 medium sweet pepper, cut into small squares
1 clove garlic, minced
1/2 c chicken broth
salt and pepper, to taste
1/2 c sour cream
1 T flour
1/8 t pepper
2 c hot cooked rice

Lightly coat skillet with Pam.  Preheat over medium heat and cook chicken for 3 - 5 minutes or until browned, turning once.  Remove from skillet.

Add oil to hot skillet.  Cook the mushrooms, pepper and garlic in hot oil until tender.  Remove veggies and keep warm.  Carefully stir broth into the skillet.  Return chicken to skillet and sprinkle with salt and pepper.  Bring to boiling; reduce heat.  Simmer, covered, for 5 - 7 minutes or until chicken is done.  Transfer to a platter and keep warm. 

For sauce, in a bowl stir together sour cream, flour and 1/8 teaspoon black pepper until smooth.  Stir into mixture in skillet.  Cook and stir until bubbly and then 1 minute more.  Serve chicken, vegetables and sauce over rice.  Enjoy!

Tuesday, May 4, 2010

Tropical Lime Chicken

This is a little different, but I like different. And I think it's especially good for summer time. You can broil it or fix it on the grill for about the same amount of time. It's one of those recipes that I don't know where I found it, but I'm glad I did!

1/2 c pineapple tidbits
1 medium kiwi, peeled and chopped
1/4 c chopped sweet red pepper
1 T lime juice
1 T white wine vinegar
1 T honey
1 t crushed red pepper

3 T, plus 1 1/2 t lime juice
1 T canola oil
1 T grated lime peel
1/8 t salt
1/8 t pepper
4 boneless chicken breasts
1 c couscous

In a small bowl, combine the salsa ingredients and refrigerate until serving. In a large Ziploc bag, combine the lime juice, oil, lime peel, salt and pepper and add the chicken. Seal the bag. Turn to coat; refrigerate 2 - 4 hours.

Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 3 inches from the heat for 5 - 6 minutes on each side or until done. Serve with couscous and salsa.