Southwestern Pasta Skillet

Southwestern Pasta Skillet

1lb lean ground chuck

Garlic salt and pepper

1/2 cup water

1 Tbsp dehydrated onion flakes

1 can Spicy Chili Beans

1 can Mexicorn

1 tsp chili powder

1/2 tsp cumin

1/2 tsp dried cilantro

15.5 oz jar Pace Mexican Four Cheese Salsa con Queso 

1 lb Rotini, cooked al dente, drained

Brown and crumble the ground chuck in a large skillet with the garlic salt and pepper (to taste) and the dehydrated onions and water. When thoroughly cooked, stir in the beans, Mexicorn, spices and Salsa Con Queso until combined. Cook on low until heated through. Stir in the rotini and serve.

This was good and easy with the pasta.....but it would be CRAZY good as a dip without the pasta! I had to chase John out of the kitchen to keep him from eating it all with corn chips right out of the skillet!

Adapted from recipe with the same name at Pillsbury.com

Taco Braid

Taco Braid

1 lb ground beef
1 small onion, chopped
1 packet taco seasoning
1/2 cup water
1 can Pillsbury refrigerated pizza crust dough
1 cup shredded Mexican blend cheese
2 tablespoons melted butter
2-3 cups chopped Romaine
2 tomatoes, chopped
Sour Cream
Taco Sauce or Salsa

Preheat the oven to 376^F.  Line a large, rimmed baking sheet with parchment paper.  

In a large skillet, cook the ground beef and onion, stirring often until browned and crumbly.  Add the taco seasoning and water, reduce heat to a simmer and cook 5-7 minutes until water has evaporated.

Meanwhile, unroll the pizza dough onto the parchment lined baking sheet and press/stretch until it's a 10 x15-inch rectangle.  With a pizza cutter or a small, sharp knife cut the dough on the long side of the rectangle into 1-1/2 x 3-inch strips (leaving a 4 inch wide section in the middle uncut).  

Spoon the ground beef mixture onto the uncut section of dough.  Top with 3/4 cup shredded cheese.  Fold one end of dough up over the meat and begin criss-crossing the sections over the meat, pinching the end strips to seal the meat mixture inside.  

Brush the top of the braid with melted butter and sprinkle with the remaining cheese.  Bake for 20-25 minutes or until golden brown.  

Allow to cool 5 minutes before serving with the lettuce, tomatoes, sour cream and salsa.  

This was good with the accompanying salad ingredients, but the braid by itself is kinda lacking, so don't serve it by itself!  

Adapted from a recipe found on Pinterest and linked to: http://www.365daysofbakingandmore.com/taco-braid/

Million Dollar Spaghetti

Million Dollar Spaghetti

1 lb ground beef

1/4 lb ground pork

Garlic Salt & Pepper to taste

1/2 tsp dried basil

1 tsp dried oregano

1/2 tsp fennel seed

24 oz jar spaghetti sauce (I used Barilla Marinara)

Drizzle of honey 

8 oz cream cheese (I used about 6 oz of the reduced fat variety)

1/4 cup sour cream (I used lite sour cream)

1/2 lb Cottage Cheese (I used about 6 oz Ricotta)

1 stick butter (I only used half a stick)

8 oz noodles, pre-cooked until al dente and drained (I used 16 oz Spaghetti)

Bag of shredded Sharp Cheddar cheese

Preheat the oven to 350^ F.

Brown and crumble the meats in a large skillet with garlic salt, pepper, basil, oregano and fennel.  Drain and add the spaghetti sauce and honey.  Simmer about 15 minutes.  

Combine the cream cheese, sour cream and cottage (or Ricotta) cheese until well mixed.

Slice the butter into pats and place in a 9x13" pan or casserole dish.  Add half the spaghetti noodles and spread the cheese mixture evenly over that.  Top with remaining noodles (the original recipe say to add the rest of the butter at this point) and then the sauce.  Bake for 30 minutes.  

Remove from oven and top with the shredded Cheddar.  Bake for another 20 minutes.  Remove from the oven and let sit about 15 minutes before cutting.

This was absolutely delicious and I'll most assuredly make it again!

 Adapted from a recipe athttp://ashleykaitlin.blogspot.com/2011/01/million-dollar-spaghetti.html

Mexi-ghetti

1 lb ground chuck
1 onion, chopped (or 1 Tbsp dehydrated minced onion)
Garlic Salt and Pepper
1 packet Low Sodium Taco Seasoning
1 can dark red kidney beans, drained
1 small can tomato paste
1 cup Pace Picante sauce
1 tsp sugar
2 tsp Hershey's Dark Chocolate syrup
About 1 cup water, more or less
1 cup frozen corn
16-oz box thin spaghetti, cooked al dente and drained
Shredded Cheddar and Sour Cream to garnish, if desired

Brown and crumble the ground chuck with the minced onion.  Drain fat.  Season with a little garlic salt (not too much!) and pepper.  Stir in the taco seasoning and the kidney beans.  Add the tomato paste, Picante sauce and enough water to create a thick sauce.  Heat to boil, stirring, then reduce heat and cook about 10 minutes.  Stir in the corn and cook another 8-10 minutes.

Meanwhile, cook and drain the spaghetti.  Toss the noodles with the sauce and serve, garnished with cheddar and sour cream if desired.

Very good!

Confetti Spaghetti

1-1/2 pounds ground chuck

1 green bell pepper, chopped

1 onion, chopped

Salt & Pepper to taste

1/4 teaspoon garlic powder

1 teaspoon chili powder

1/8 teaspoon cayenne

1 can (14.5-oz) diced or stewed tomatoes, undrained

1 can (8-oz) tomato sauce

1 tablespoon brown sugar

1 pkg (16-oz) spaghetti, cooked and drained

3/4 cup shredded cheddar cheese

Preheat the oven to 350^F and lightly grease a 9x13" casserole dish.

In a large skillet, cook the ground chuck, chopped peppers, onions over medium-high heat until the meat is browned and crumbly.  Add salt, pepper, garlic powder and cayenne.  Stir in the tomatoes, tomato sauce, and brown sugar.  Simmer for 5-10 minutes.

Add the spaghetti to the meat sauce and stir to combine.  Transfer the mixture to the greased casserole.  Cover with foil and bake 20 minutes.  Uncover, sprinkle with cheese and bake another 10 minutes, until cheese is melted.  

Excellent, easy and great for potluck dinners!  I prefer the stewed tomatoes, which I whirl in the food processor before adding to the meat.  I also use a half package of frozen peppers and onions instead of chopping fresh....cause I'm a lazy cook!  

John prefers it without cheese, so I usually only put cheese on half the dish.  In my opinion, the cheese makes this even better!

Baked Ravioli with Meat Sauce

1 lb ground chuck

Salt, Pepper and Garlic Powder to taste

Splash Worcestershire Sauce

24-oz jar Spaghetti Sauce

25-oz pkg frozen cheese ravioli

3 cups shredded Mozzarella cheese

1/4 cup grated Parmesan cheese

Preheat the oven to 375^F.

In a large skillet, brown and crumble the ground chuck with salt, pepper, and garlic powder to taste plus the Worcestershire sauce.  Stir in the spaghetti sauce and lower heat to simmer until hot through.

Spread half the sauce in a 9x13" pan.  Layer half the ravioli and sprinkle with 1 cup Mozzarella.  

Top with the remaining Ravioli and the rest of the meat sauce.  Sprinkle the top with the remaining Mozzarella and the Parmesan cheese.  Cover tightly with foil.

Bake for 45 minutes.  Remove the foil, increase the heat to 425^F and continue baking for  another 10-15 minutes or until the cheese is melted and starting to turn a bit brown around the edges.  Remove from the oven and cool at least 10 minutes before serving.  Very good and really easy!

Variation:  Add 1 teaspoon fennel seed to the sauce and switch the ground chuck to Italian sausage.  Top with a few slices of pepperoni for a Pizza Ravioli Bake. 

You can make this in a couple of 9x9 inch pans and freeze one for later if you wish.  

Hamburger Ramen Soup

1 lb ground chuck

3 packets Beef Flavored Ramen Noodles

3 packets Oriental Flavored Ramen Noodles

4 tbsp lite soy sauce

1 tbsp Chinese hot mustard

4 tbsp duck sauce 

1 tsp Chinese Five Spice powder

1 tbsp crystallized ginger

16 oz pkg frozen broccoli, cauliflower & carrots combination (or Oriental veggie mix)

1 cup frozen mixed vegetables (peas, carrots, corn, green beans, etc)

8 1/2 cups water

Brown and crumble the ground chuck in a large Dutch oven. Drain and discard any grease. 

Add the 6 spice packets from the Ramen noodles (only use 4 if you need to cut back on your sodium), the soy sauce, hot mustard, duck sauce, five spice powder and crystallized ginger. Stir in the frozen vegetables and the water. 

Bring to a boil and cook 5 minutes or until veggies are done. Stir in the Ramen noodles and cook about 2 minutes or until noodles are just cooked....do not overcook the noodles! Serve immediately.

This is quite possibly my favorite noodle soup of all time. It makes enough to serve 4 normal people, but John likes it so much he can easily eat half of it by himself AND he'll even eat the leftovers for breakfast!  

Note:  I use the leftover packets of hot mustard and duck sauce that come with our Chinese take-out for this recipe!    

Indian Tacos

Indian Tacos

For the Frybread:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• ½ cup water
• Additional ¼ cup flour for shaping
• 2 cups oil for frying

For the Indian Tacos:

• 4 cooked frybreads
• Cooked pinto beans  (I just added a can of chili beans to my taco meat)
• Taco meat (I used 1 lb of ground chuck with a packet of Taco Seasoning)
• shredded cheese
• lettuce, tomato, onion
• hot sauce, pickled jalapenos, sour cream

1. Whisk the flour, baking powder and salt together. Combine milk and water in a separate cup.
2. Add wet ingredients to flour mixture and stir with a fork to mix well. You will have a soft dough.
3. Flour your countertop well with the remaining ¼ cup flour and coat your hands, too.
4. Shape the dough into a cylinder and cut into 4 pieces.
5. Pat each piece out into a circle about ⅓" thick (1 cm) and 6" across.
6. Heat the oil to 350 degrees F and fry breads one at a time, for about 2 minutes on each side.
7. Drain upright.
8. Serve topped with beans, meat, cheese, and vegetables of your choice.

Recipe from http://hilahcooking.com/indian-taco-recipe/

I was a little worried about making the Frybread since I usually don't have much luck with biscuit/pie doughs.  I'm too heavy handed I guess, but this recipe was easy and they turned out great!  I highly recommend Hilah's Video (see page link above)...she made me feel very comfortable with the dough and frying it!  

Bottom Line....these are great and I will be making them again!  

Lasagna Soup

Found this one on Pinterest.

Lasagna Soup

2 Tbsp olive oil
1 lb ground round
1/2 lb sausage
Salt and pepper to taste
1 onion, diced
3 tsp minced garlic
32-oz carton chicken broth
28-oz can crushed tomatoes
2 Tbsp tomato paste
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp sugar
1 Tbsp dried parsley flakes
8-oz lasagnette pasta, cooked al dente according to package directions
8 oz ricotta cheese
1 1/4 cups shredded mozzarella cheese
1/2 cup finely shredded parmesan cheese

Heat oil in a large pot over medium-high heat.  Brown and crumble the ground round, sausage, salt and pepper, onions and garlic until the meat is completely cooked and well browned.  Drain fat.  Add the broth, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel, thyme, sugar and parsley.  Stir to combine, bring to a gentle boil, reduce heat and cover.  Simmer for about 20 minutes.

Meanwhile, combine the ricotta, mozzarella and parmesan and set aside.  Cook the pasta, drain and keep warm.

To serve, ladle the soup into bowls and dollop a large scoop of the cheese mixture on top.  Stir into the soup to melt the cheese while eating.  I did it this way, but if I ever make this again (doubtful!) I would run the soup bowl under the broiler for a minute or two.

This was just OK, as far as I'm concerned.  The cheese was gloppy and cold and didn't melt at all.  Not impressed.  John, on the other hand, loved it....but he didn't put any cheese in his!

Shumaila's Dad's Spaghetti and Meat Sauce

I found this recipe at www.novicehousewife.com and the story and pictures inspired me to try it.  Love her blog!  This spaghetti sauce is absolutely delicious and I will definitely be making it again!  Here's my adaptation (based on what I had in my pantry when I decided to make this):

Shumaila's Dad's Spaghetti and Meat Sauce

3 Tbsp olive oil
3 tsp minced garlic
1 large onion, finely chopped
2 ribs celery, finely chopped
2 carrots, finely chopped
1 1/2 lbs ground round
Salt and pepper to taste
Splash of Worcestershire sauce
1 cup milk
28-oz can diced tomatoes
6-oz can tomato paste
1 cup V-8 juice
1/2 tsp crushed red chili peppers
1/2 tsp dried basil
1/2 tsp dried oregano
1 Tbsp dried parsley flakes
1/2 tsp sugar
1 lb spaghetti, cooked
1 cup pasta water (to thin down the sauce, if required)
Grated Parmesan

Heat the oil in a large, deep skillet.  Add the garlic, onion, celery and carrots and cook about 8 minutes or until tender.  Stir in the ground round with some salt and pepper.  Cook, stirring often until the meat is browned and crumbled really well.  Stir in the Worcestershire sauce while the meat is browning.

Add the milk, cover and cook over medium low heat for 20 minutes or until the milk has completely evaporated.

Stir in the tomatoes, tomato paste, V-8, chili peppers, basil, oregano, parsley and sugar and cook uncovered for about 1 hour, stirring occasionally.  Taste and adjust seasonings.  Add some of the hot pasta water if you like a thinner sauce.  I didn't...I like 'em thick!

Serve over the hot cooked spaghetti with a sprinkle of parmesan, if desired.

This is a really good sauce and the leftovers are even better the next day!

Sunday Gravy and Macaroni (Spaghetti, Really)

1 pound spaghetti
3 Tbsp extra-virgin olive oil
2 thin cut pork loin chops, 1/2-inch thick
Salt and pepper
2 each sweet and hot Italian sausage links
1/2 to 1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 small onion, minced
1 1/2 cups beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley
1 tsp dried basil
2 tsp sugar
1/2 cup Marsala
1 pound meat loaf mix, ground beef, pork and veal combined
1 Tbsp mayonnaise
1/4 cup grated Parmigiano-Reggiano, plus extra for tossing pasta and to pass at table
1 loaf crusty Italian bread, heated just before serving to crisp crust

Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Remove skin and cut sausages into 1" chunks. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce over a very low heat for a couple of hours, gently stirring every once in a while.

Preheat oven to 425 degrees F.

Lightly mix the ground meat, mayo, garlic salt, 1/4 cup cheese and some black pepper. Gently roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce.

In the meantime, heat water for pasta to a boil. Salt and cook pasta 7 to 8 minutes, to al dente.

To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

Adapted from the Rachael Ray recipe. This stuff is GOOD!

Cathy's Cincinnati Chil

This is one of our absolute favorite meals!  Everyone at my house loves it!

 

2 - 2 1/2 lbs ground chuck

1 tsp olive oil

1 medium minced onion

4 cloves garlic, crushed

Garlic Salt & Pepper to taste

2 tsp Worcestershire sauce

1 1/2 tsp cinnamon

2 tsp cumin

3-4 Tbsp chili powder

1/2 tsp crushed red pepper

1 tsp ground allspice

12 oz can tomato paste

15 oz can tomato sauce

1 12-oz can Coca-Cola

3-4 cups water

2 Tbsp red wine vinegar

3 Tbsp honey

4 bay leaves

1 oz block unsweetened baking chocolate

2-3 cans dark red kidney beans

1 lb spaghetti, cooked and drained

Shredded cheese

minced red onion (or a Vidalia)

Brown the meat, onions, garlic, garlic salt & pepper in a large heavy pot.  Add Worcestershire sauce and the spices and cook a couple of minutes.  Add the tomato paste, tomato sauce and Coke.  Add enough water to thin the mixture somewhat.  You don't want it too thin though - it should be thick enough to cling to the spaghetti.  Stir in the vinegar, honey, bay leaves, and chocolate.  Cook slowly until chocolate melts.  Add beans and simmer for an hour or so.  Serve over cooked pasta topped with shredded cheddar, minced onions).