Two taco recipes in a row? Sure...why not! This one was a complete 100% experiment and I had no idea if it was going to turn out okay or not. It ended up turning out AMAZING. Super easy, and I'll definitely do it again.
1 pound ground beef
1/2 cup sour cream
1 packet of taco seasoning
1 cup crushed tortilla chips
1/2 cup (roughly) medium salsa
1 cup shredded cheese (I used marble but cheddar would work too)
In a bowl, mix the first four ingredients really well. Place in a loaf pan and shape. Cover with the salsa and bake in a 400F oven for about 40 minutes. Remove from oven and top with the shredded cheese. Return to the oven for another 5-10 minutes (until cheese is melted).
I served ours with a handful of tortilla chips and Old El Paso Mexican Rice. It was delicious and we have leftovers for tomorrow, yay!
Tuesday 4 November 2014
Thursday 16 October 2014
Taco Bake
I'm sure everyone has their own way of doing a taco bake. Prior to doing this tonight, I've always used the Old El Paso taco bake kit. But I prefer to do things myself and not use a kit, so tonight I made my own. It turned out AMAZING.
1 lb ground beef
1 package of PC taco seasoning
1 small jar of medium salsa
2 cups shredded cheese
1 container of sour cream
3 soft tortillas (large)
4-5 hard taco shells, broken in half
Preheat oven to 350F.
In a large skillet, prepare ground beef with taco seasoning according to the directions on the package of seasoning. Once cooked, add the jar of salsa and about 1/2-3/4 cup of the shredded cheese. Cook until cheese is melted and some of the liquid has been cooked off.
In a 9" round cake pan, place one soft tortilla, followed by 1.5 hard shells. Spoon about 1/3 of the hamburger mixture on it and spread it out. Spoon and spread about 1/3 of the sour cream on top of that. Repeat two times, so that all your mixture and sour cream is gone. On top of the last bit of sour cream, put the rest of the shredded cheese.
Bake in the oven for about 20 minutes, or until the cheese is melted to your liking. Cool a few minutes before cutting.
Sunday 20 April 2014
Mom's Apple Pie
I really should have put this here AGES ago. It would save me from having to look through FB messages trying to find it whenever I want to make it.
7 apples
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup white sugar
1/4 cup brown sugar
1 tbsp butter
1 tsp vanilla
1 pkg pie crusts
Peel and dice apples. Mix with cinnamon, salt, sugars.
Place one pie crust in a 9" pie plate. Fill with apple mixture. Dot with butter and sprinkle with vanilla, then put the top crust on. Cut a cross in the centre and poke a few times with a fork.
Bake at 425F for 10 minutes, then lower heat to 350F and bake for another 50 minutes, or until pie crust is golden brown.
7 apples
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup white sugar
1/4 cup brown sugar
1 tbsp butter
1 tsp vanilla
1 pkg pie crusts
Peel and dice apples. Mix with cinnamon, salt, sugars.
Place one pie crust in a 9" pie plate. Fill with apple mixture. Dot with butter and sprinkle with vanilla, then put the top crust on. Cut a cross in the centre and poke a few times with a fork.
Bake at 425F for 10 minutes, then lower heat to 350F and bake for another 50 minutes, or until pie crust is golden brown.
Sunday 6 April 2014
Parmesan Baked Pork Chops
I have made this recipe twice now, and as something that everyone in my house will eat, I have to share it here. It's dead simple and so delicious.
To give credit where it's due, the recipe came from here: http://www.justapinch.com/recipes/main-course/main-course-pork/parmesan-baked-pork-chops.html?p=4
4 boneless pork chops (I use 3)
1 tablespoon olive oil
1 cup shredded parmesan cheese
1 cup italian bread crumbs
1 teaspoon black pepper
To give credit where it's due, the recipe came from here: http://www.justapinch.com/recipes/main-course/main-course-pork/parmesan-baked-pork-chops.html?p=4
4 boneless pork chops (I use 3)
1 tablespoon olive oil
1 cup shredded parmesan cheese
1 cup italian bread crumbs
1 teaspoon black pepper
1 teaspoon garlic powder
Combine the last four ingredients on a plate. Rub the pork chops with the olive oil and then thoroughly coat with the cheese mixture. Press them in the mixture, to ensure they are all completely coated. Line a pan with tin foil and spray with cooking spray. Place the coated chops on the pan and bake in a 350F oven for 40-45 minutes.
(Note: I generally don't use a 350F oven for cooking meat, ever, so did mine in a 400F oven for 35-40 minutes and they were perfect).
Oven Roasted Red Potatoes
First of all, red potatoes are my new favourite. They're so...creamy. Yes, really. I think they have a really creamy texture and I love them.
Second, I know everyone does roasted potatoes. I've done different variations of them myself, but tonight's were the best I've made, and I wanted to share.
4 medium red potatoes, cut into quarters (or smaller if you prefer)
1/2 cup olive oil
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
In a bowl, mix the oil and the spices. A few pieces (I did 4) at a time, put the potatoes in and stir until the potatoes are coated. Remove from bowl and place on a baking sheet lined with tin foil. Repeat until all your potatoes are on the baking sheet in a single layer. With a spoon, drizzle the remaining oil/spices over the potatoes.
Cook in a 400F oven for about 40 minutes, or until done.
Second, I know everyone does roasted potatoes. I've done different variations of them myself, but tonight's were the best I've made, and I wanted to share.
4 medium red potatoes, cut into quarters (or smaller if you prefer)
1/2 cup olive oil
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
In a bowl, mix the oil and the spices. A few pieces (I did 4) at a time, put the potatoes in and stir until the potatoes are coated. Remove from bowl and place on a baking sheet lined with tin foil. Repeat until all your potatoes are on the baking sheet in a single layer. With a spoon, drizzle the remaining oil/spices over the potatoes.
Cook in a 400F oven for about 40 minutes, or until done.
Monday 10 March 2014
Chicken Soup
I've never made soup before. But this week I got a hankering for homemade chicken soup…so I made some today. I kind of made it up as I went along and both Alex and I were quite pleased with the result. It's a hearty soup and very delicious. Plus, what I did made a LOT.
4 chicken breasts, bone-in
4 medium potatoes, peeled and diced
3 large carrots, peeled and diced
1 onion, diced
1 900mL container of Campbell's low-sodium chicken broth
Salt and pepper to taste
1. Put the chicken breasts in a large pot and cover with a fair bit of water. Boil for approximately 1.5 hours, or until the chicken falls easily off the bone. Remove chicken from the pot and debone it. Set aside.
2. Strain the water from the pot and put it back in. This is going to be part of the liquid in the soup.
3. Peel and dice the potatoes and carrots, and dice the onion. Add to the liquid in the pot along with the chicken. Then pour in the container of chicken broth.
4. Add salt and pepper (I did 25 shakes of each) and stir thoroughly.
5. Bring to a boil then lower the temperature and cook until the potatoes and carrots are done, about 15 minutes.
6. Serve. We had buttered homemade rolls with ours.
This made a very large pot of soup. To the point where I had a large bowl and Alex had two large bowls and there is still about half the pot of soup left over.
4 chicken breasts, bone-in
4 medium potatoes, peeled and diced
3 large carrots, peeled and diced
1 onion, diced
1 900mL container of Campbell's low-sodium chicken broth
Salt and pepper to taste
1. Put the chicken breasts in a large pot and cover with a fair bit of water. Boil for approximately 1.5 hours, or until the chicken falls easily off the bone. Remove chicken from the pot and debone it. Set aside.
2. Strain the water from the pot and put it back in. This is going to be part of the liquid in the soup.
3. Peel and dice the potatoes and carrots, and dice the onion. Add to the liquid in the pot along with the chicken. Then pour in the container of chicken broth.
4. Add salt and pepper (I did 25 shakes of each) and stir thoroughly.
5. Bring to a boil then lower the temperature and cook until the potatoes and carrots are done, about 15 minutes.
6. Serve. We had buttered homemade rolls with ours.
This made a very large pot of soup. To the point where I had a large bowl and Alex had two large bowls and there is still about half the pot of soup left over.
Saturday 8 March 2014
Braised Potatoes with Garlic
Today is Alex's birthday. He wanted to have t-bone steaks for supper. I agreed. I thought baked potatoes would be good, but he wanted to try this recipe he had found online. So I said sure, and did it. This is the recipe. He got it on this website: http://www.seriouseats.com and I believe they got it from a cookbook or something. Anyway, we LOVED it and would definitely try it again. We omitted the rosemary (because neither of us is a fan), but otherwise followed the recipe exactly.
1 1/2 lbs small red potatoes, rinsed
3 tbsp olive oil
1 cup chicken stock
3 cloves garlic
1/2 tsp fresh rosemary, chopped
Salt and pepper to taste
1. Cut the potatoes in half and then place them into a pot where they will fit in a snug, single layer. Pour in the olive oil and the chicken stock. Add the garlic cloves and sprinkle a pinch of salt and pepper.
2. Cover the pot and bring the stock to a simmer. Reduce heat to medium-low and cook for 20 minutes.
3. Remove the lid, turn the heat to high and cook until the liquid reduces, becomes thick and starts to coat the potatoes. Stir occasionally. Plate the potatoes, and sprinkle with the chopped rosemary. Season with salt and pepper if needed.
1 1/2 lbs small red potatoes, rinsed
3 tbsp olive oil
1 cup chicken stock
3 cloves garlic
1/2 tsp fresh rosemary, chopped
Salt and pepper to taste
1. Cut the potatoes in half and then place them into a pot where they will fit in a snug, single layer. Pour in the olive oil and the chicken stock. Add the garlic cloves and sprinkle a pinch of salt and pepper.
2. Cover the pot and bring the stock to a simmer. Reduce heat to medium-low and cook for 20 minutes.
3. Remove the lid, turn the heat to high and cook until the liquid reduces, becomes thick and starts to coat the potatoes. Stir occasionally. Plate the potatoes, and sprinkle with the chopped rosemary. Season with salt and pepper if needed.
Monday 17 February 2014
Alex's Marinara Sauce
A couple of weeks ago, Alex made homemade marinara sauce and it was absolutely delicious. He made it again the other day and I asked him to give me the recipe so I could post it here. Below is the recipe as he wrote it, including his comments. I'm copying it word for word because it's kind of funny and cute.
Ingredients:
Blend:
6 Tomatoes
1 Onion
3-4 Cloves Garlic
(for those with smaller blenders, you can split things up.)
It is now a weird smelling light red tomato juice. Pour into saucepan.
Add
1/4-1/2 cup favorite red wine (colour)
1/4 tsp oregano (cliche)
1/8 tsp sage (secret ingredient, leave it out if it ain't your thang)
1/8 tsp dried bay leaves
1/4 tsp dried parsley
1/4 tsp paprika
1/2 tsp salt (add to taste)
1-2 tbsp sugar
Now simmer to reduce it. This can take a while depending on how much attention you can give it. If you are watching it like a hawk, you can crank the heat and stir it constantly. However, like most people, I have other things to do.
Simmer at low heat for about an hour, stirring it up regularly. Until you have your desired consistency. If it's not zippy enough, you can add some cayenne or black pepper to it.
Serve with your favorite pasta, a meatball, or whatever.
Ingredients:
Blend:
6 Tomatoes
1 Onion
3-4 Cloves Garlic
(for those with smaller blenders, you can split things up.)
It is now a weird smelling light red tomato juice. Pour into saucepan.
Add
1/4-1/2 cup favorite red wine (colour)
1/4 tsp oregano (cliche)
1/8 tsp sage (secret ingredient, leave it out if it ain't your thang)
1/8 tsp dried bay leaves
1/4 tsp dried parsley
1/4 tsp paprika
1/2 tsp salt (add to taste)
1-2 tbsp sugar
Now simmer to reduce it. This can take a while depending on how much attention you can give it. If you are watching it like a hawk, you can crank the heat and stir it constantly. However, like most people, I have other things to do.
Simmer at low heat for about an hour, stirring it up regularly. Until you have your desired consistency. If it's not zippy enough, you can add some cayenne or black pepper to it.
Serve with your favorite pasta, a meatball, or whatever.
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