Monday, November 3, 2014

Unstuffed pepper casserole

1 bell pepper chopped
1/2 cup chopped onion
1 Tablespoon olive oil
1/2 pound ground beef or turkey
1- 1 1/2 teaspoons salt
1/4 tsp pepper
15 ounce can diced tomatoes or 1 fresh tomato chopped
1/2 teaspoon dried basil
1/4 tsp dried oregano
2 tablespoons Worcestershire sauce
2 cups water
3/4 cup brown rice
1/2 cup shredded cheese


Brown meat, onions and peppers in olive oil. Drain fat off mixture. Add the remaining ingredients except the cheese. Bring mixture to a boil, reduce heat and simmer 40- 45 minutes or until rice is soft.

Remove from heat, add half of cheese mixture. Put mixture in a casserole dish, top with remaining cheese. Bake uncovered at 375 for 15-20 minutes.

Sunday, September 28, 2014

Creamy garlic penne


  • 1 box (1 lb) penne pasta
  • 3 TB butter
  • 2 tsp. minced garlic
  • 3 TB flour
  • 1 cup chicken broth
  • 1 cup milk
  • 2 tsp dried parsley
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste
Instructions
  1. Cook pasta according to packaged directions.
  2. Melt butter in a medium sauce pan, add garlic.
  3. Cook for 1 minute over medium heat
  4. Add flour and cook for an additional minute, stirring constantly.
  5. Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
  6. Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted. Serve immediately.
  7. Pour sauce over pasta and serve.

Sunday, July 27, 2014

Mini cheesecakes

1 pkg graham crackers

4 tbsp butter
2  8 oz packages cream cheese at room temperature
3/4 c sugar
2 eggs
1 tsp vanilla
Pie filling or strawberry topping

Preheat oven to 325.  Line cup cakes pan with liners. Crush graham crackers and mix with melted butter . Place graham cracker mixture in baking cups.
In a mixing bowl beat cream cheese , sugar, eggs, and vanilla until light and fluffy. Fill each liner with cheesecake mixture.
Bake 25-35 minutes . Cool. Top with pie filling or strawberries.

Thursday, March 6, 2014

Garlicky baked shrimp


Ingredients
  • 1 lb. raw shrimp, deveined and peeled (I pull the tails off beforehand too) or 1 packaged frozen pre cooked shrimp, thawed
  • 4 cloves garlic, minced
  • 2 Tbsp. chicken broth
  • salt and pepper
  • 1/4 cup (4 Tbsp.) melted butter
  • 1/2 cup Panko bread crumbs
  • 2 Tbsp. fresh Italian-leaf parsley, chopped or 2 Tbsp dried parsley
Directions
  1. Preheat oven to 425 degrees F.
  2. In a bowl, combine the shrimp, garlic, and chicken broth. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt.
  3. In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
  4. Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes, About 10-12 for pre cooked frozen shrimp.