September 30th, 2009 by alice
Tags: Meatloaf, Mexican
INGREDIENTS
- 1lbground beef
- 1 (10 ounce)canmexicorn
- 1/2 (14 ounce)candiced tomatoes
- 1/2 (1 1/4 ounce)envelopeonion soup mix
- 1/2teaspoondried basil
- 1/2teaspoondried Italian seasoning
- 1teaspoongarlic powder
- 1/2teaspoonwhite pepper
- 1teaspoonAccent seasoning
- 2eggs
- 1/2cuponions, chopped
- 2cupsbreadcrumbs
- 3/4cupmozzarella cheese, shredded
- 3/4cupcheddar cheese, shredded
- 1/4cupparmesan cheese
- 1 (15 ounce)jarsalsa, your favorite brand
- 1teaspoonpaprika
DIRECTIONS
- Preheat oven at 350 degrees.
- Combine ingredients from the ground beef to the breadcrumbs. Make sure to work all of the breadcrumbs inches.
- Place half of the ground beef mixture in the loaf pan.
- Top with all 3 cheeses.
- Top with remaining ground beef mixture.
- Use a spatula and go around the edges of the meatloaf to seal some of the bottom and top layers together. This keep most of the cheese from escaping.
- Bake for 1 hour and 15 minutes or until thermometer reads 160 degrees.
- In a small saucepan combine salsa and paprika.
- When meatyloaf is finished pour warm salsa over meatloaf before serving.
- I flip my meatloaf over onto a serving plate before adding salsa. The cheeses look so good flowing between the layers of meat.
- Enjoy.
- I served this dish with spanish rice and greenbeans.
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September 30th, 2009 by alice
Tags: Spirals, Tortilla, Turkey
INGREDIENTS
- 3/4lbdeli turkey, thin sliced
- 6 (8 inch)flour tortillas
- 1 (8 ounce)packagecream cheese
- 6tablespoonspecans, chopped fine
- 1 (16 ounce)canwhole berry cranberry sauce
- 1/4cupcelery, chopped
- 2green onions, sliced thin
DIRECTIONS
- Place turkey on tortillas to within 1/4 inch of edge.
- Spread cream cheese over turkey; sprinkle with pecans.
- Spread each with 2 TBS cranberry sauce.
- Roll up jelly roll style; wrap tightly in plastic wrap. Refrigerate until firm, about 1 hour.
- When ready to serve, cut each roll into 6 pieces.
- In a small bowl combine celery, onions and remaining cranberry sauce. Serve with spirals.
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September 29th, 2009 by alice
Tags: Arroz, Con, Pollo
INGREDIENTS
- 8ouncessausage links, brown and serve links
- 3tablespoonsall-purpose flour
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 2lbsskinless chicken pieces(breasts, thighs, drumsticks)
- 1tablespooncooking oil
- 2cupswater
- 1cuponions, chopped
- 1/2cupcelery, chopped
- 1cuplong grain rice
- 1 (7 1/2 ounce)cantomatoes, cut up
- 1cupfrozen peas
- 1/4cupolives, ripe, sliced & pitted
DIRECTIONS
- Cut the sausages into 1/2 inch pieces; brown sausages in a kettle.Remove sausages. Set aside.
- Place the flour, salt, and pepper in a plastic bag.Add chicken, a few pieces at a time, and shake to coat.
- In the kettle, heat oil over medium heat.Add chicken and cook, uncovered, for 10 minutes, turning to brown evenly.Add the water, onion, and celery to chicken in kettle.
- Simmer, covered, for 20 minutes.
- Add uncooked rice, undrained tomatoes, and sausages.Simmer, covered, about 20 minutes more or until rice is tender.Add peas and olives; cook and stir until heated through.
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September 29th, 2009 by alice
Tags: Cajun, Cakesouille, Sausage, Shrimp
INGREDIENTS
- 2lbs cookedmedium shrimp(cut into pieces, or you can use scallops)
- 8-9ouncesandouille sausages, chopped
- 3-5tablespoonsbutter
- 1smallonion, finely chopped
- 1-2tablespoon fresh mincedgarlic(or to taste)
- 1smallgreen bell pepper(finely chopped)
- 2/3cupmayonnaise
- 1egg, slightly beaten(use an extra large egg or use 2 small eggs)
- 2teaspoonsseasoning salt(or to taste or use white salt)
- black pepper
- 3cupsbreadcrumbs, divided(made from crustless bread)
- 2green onions, finely chopped
- 2tablespoonsDijon mustard
- 2tablespoonsbutter, with
- 2-3tablespoonsoil(for frying)
DIRECTIONS
- Place the shrimp and chopped sausage in a food processor and process using on/off turns until coarsley chopped.
- In a skillet melt butter over medium heat; add in the onion, bell pepper and garlic, saute stirring for about 4 minutes or until softened; transfer to a large bowl.
- Add in shrimp and sausage to the vegetable mixture.
- Stir in mayo, egg, 1 cup breadcrumbs, green onions, mustard, seasoned salt and black pepper; cover the mixture and chill for a minumum of 2 hours.
- Form the mixture into 15 (1-1/2-inch thick) patties.
- Place the remaining 2 cups breadcrumbs in a shallow bowl.
- Coat each patty with the crumbs patting with hands to adhear.
- Transfer to a cookie sheet or large plate.
- Cover and chill for 30 minutes or up to 24 hours.
- Heat the butter with oil in a large skillet over medium-low heat.
- Add in the shrimp cakes and cook about 6 minutes on each side or until browned.
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September 28th, 2009 by alice
Tags: Creole, Shrimp
INGREDIENTS
- 1/2cupgreen peppers, diced
- 1/2cuponions, diced
- 2tablespoonsall-purpose flour
- 1 (14 1/2 ounce)can dicedtomatoes with onion and garlic
- 1 (14 1/2 ounce)canno-salt-added diced tomatoes
- 1bay leaf
- 2teaspoonsparsley flakes
- 1 1/2teaspoonsadobo seasoning
- 1/8teaspoonground red pepper
- 1/2teaspoondried oregano
- 1/2teaspoondried thyme
- 1/2cupdry white wine
- 20-24ouncesshrimp, peeled & deveined
- salt, to taste
DIRECTIONS
- Add green bell pepper and minced onion; cook and stir 3 minutes or until vegetables are softened.
- Stir in 2 tablespoons of flour. Stir in tomatoes, water, bay leaf, parsley, oregano, thyme, Season-All, red pepper, and dry white wine.Bring to boil.Reduce heat to low; cover and simmer 1 hour.
- Add shrimp; simmer just until shrimp are heated through.Remove and discard bay leaf before serving.
- Serve with 3 cups of white rice.
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