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This is a fun recipe for a different type of lasagna, no noodles you use tortilla shells instead!
What you need:
1 Pound hamburger
1/2 Cup chopped onion
1 Tablespoon taco seasoning
1 1/2 Cup tomato sauce
16 oz jar mild salsa
1 Cup ricotta cheese
12 Ounces monterey Jack cheese
12 oz mozzarella cheese
8 Flour tortillas
Brown hamburger and onion. Add the following to the meat mixture: taco seasoning, tomato sauce and salsa. Simmer for 10 minutes. Combine eggs and ricotta in a separate bowl, then other cheeses in another bowl. Spray 9 x 13 inch pan with non-stick cooking spray. Layer half of meat mixture, 4 tortilla shells, half of the ricotta mix and half of the other cheeses. Repeat layers until all ingredients are used. Bake uncovered at 350 for 30 minutes. Let set 10 minutes before serving. Serves 8-10 people
I collect beef recipes since I buy 1/2 a cow locally each year. This is one of my favorite ways to enjoy a great roast using the slow cooker.
4 pounds beef roast
2 envelopes (1 ounce each) dried onion soup mix
2 teaspoons sugar
1 teaspoon dried oregano
1 tablespoon minced garlic
2 cans (10 1/2 ounces each) beef broth
Swiss or Pepper Jack Cheese
1. Trim excess fat from beef and discard. Place beef in slow cooker.
2. Combine soup mix, sugar, oregano, garlic, broth in large mixing bowl. Pour mixture over beef. Cover; cook on HIGH 6 to 8 hours or until beef is fork-tender.
3. Remove beef from slow cooker. Shred beef with two forks. Return beef to cooking liquid; mix well. Serve on crusty rolls with a piece of cheese melted on top and extra au jus on the side.
I love cooking outdoors in the summer time, the house stays cool, you are not stuck inside by the stove while everyone else is outside playing. I am very happy manning (or would it be womanning) the grill and eating dinner on the deck as a family. This is one of my favorite recipes for fajitas. I prefer flour tortillas, you can make your own with this recipe http://momlifestyle.com/?p=753 The key to good fajitas is the marinade so with this recipe you need to plan ahead a little bit.
1 cup water
1 teaspoon oregano
1 teaspoon pepper
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
4 crushed garlic cloves
1/4 cup red wine vinegar
2 lemons, juiced be careful to not get the seeds in there
1 tablespoon cilantro if dry or a small bunch chopped fresh
1/2 cup olive oil
Place all ingredients in bowl and whisk the ingredients to mix.
Marinate steak or chicken in the refrigerator for about 1 hour. Reserve some of the marinade for cooking the veggies in the grill pan. If you do both beef and chicken marinate them separately.
1 pound round steak, sirloin steak or chicken breasts or both steak and chicken, marinated for about 1 hour.
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 white onion, cut into strips
6-8 flour tortillas
Preheat grill on high. Place steak on grill. Turn steak, cooking 5-7 minutes each side.
Slice onions and bell peppers. Remove steak from grill and let it rest 7 minutes. Cut the steak into strips against the grain.
Preheat a grill pan over high heat. Add peppers and onions. Cook 2-4 minutes, then add steak slices. Brush on a few tablespoons reserved marinade and cook over high heat another minute or so.
Remove from pan and serve with tortillas, sour cream, guacamole, salsa, hot sauce, cheese or whatever fajita sides you prefer, maybe even a margarita!
I love to bake bread, wheat bread, white bread, artisan bread, sour dough bread and I have recently realized that even if I make awesome bread, I can make it better when I spread on the honey butter.
I love recipes that I have all of the ingredients in my cupboard all the time, and this is one of them.
1/2 Cup Butter (Room Temperature)
1/2 Cup Powdered Sugar
1/2 Cup Honey
1 tsp Cinnamon
Blend all ingredients with a food processor or hand mixer at room temperature until mixed.
Store in a small tuperware in the fridge. Keep it on hand to put on your warm, fresh out of the oven, home baked bread.