This is one of my favorite dishes from my mission. It is a Peruvian dish. And every time Marcos and I go to a Peruvian restaurant, we have to order this!
Ingredients:
1 lb. tenderloin or chicken, cut into small pieces (2x1/2" wide strips)
2 sliced onions
2 tomatoes, peeled & cut
4 cloves garlic, chopped
Parsley, chopped
1 red or green sweet pepper, cut in strips
salt & pepper
Hot, cooked french fries
Directions:
Brown mean in oil. Add onions, tomatoes, pepper, and parsley. Cook until meat is tender. Just before serving, toss in the french fries. Serve, usually over rice. (Note: add a little liquid when cooking if it seems dry; this recipe should come out slightly juicy.)
Prep Time: a good 30 mins due to all the chopping (and peeling that tomato--which I hate doing) and then you're cooking for about 30 mins as well
Source: www.cook.com
Variations: So next time I'll definitely do both red and green pepper (instead of just one). And I'll make sure I cut that chicken into smaller strips. Marcos ended up putting his rice in the skillet with his food, but I didn't like it that way. Oh, and I won't drain the fat after cooking the chicken (which wasn't in the recipe, but for some reason I drained it and then it was really dry.)
Marcos Rating: 6 (but he LOVES the real stuff so we're going to keep looking for a better recipe for this dish!)
11.27.2009
Candied Yams
Ingredients:
6 large bright orange sweet potatoes
1 lb. dark brown sugar
1 stick butter
2 cups mini marshmallows
1/4 cup white sugar
2 tsp salt
Directions:
Wash and peel potatoes. Chunk potatoes into 2-in disks. Put potatoes in a pan and cover with water. Add salt & sugar to potatoes and water. Cover. Boil until potatoes are fork tender (approx 30 mins). Drain potatoes. Put potatoes in a baking dish and sprinkle with brown sugar. Dot potatoes with butter. Bake for 20 mins on 350F. Sprinkle with marshmallows and return to oven. Bake until marshmallows are brown.
Prep Time: 15 mins (for peeling and chopping)
Source: www.cook.com
Variations: I used 3 sweet potatoes and light brown sugar (instead of dark). Then I didn't measure anything. I just put in however much I wanted.
Marcos' Rating: This year he made these for me while I was making something else. But he didn't eat them so he has no rating.
6 large bright orange sweet potatoes
1 lb. dark brown sugar
1 stick butter
2 cups mini marshmallows
1/4 cup white sugar
2 tsp salt
Directions:
Wash and peel potatoes. Chunk potatoes into 2-in disks. Put potatoes in a pan and cover with water. Add salt & sugar to potatoes and water. Cover. Boil until potatoes are fork tender (approx 30 mins). Drain potatoes. Put potatoes in a baking dish and sprinkle with brown sugar. Dot potatoes with butter. Bake for 20 mins on 350F. Sprinkle with marshmallows and return to oven. Bake until marshmallows are brown.
Prep Time: 15 mins (for peeling and chopping)
Source: www.cook.com
Variations: I used 3 sweet potatoes and light brown sugar (instead of dark). Then I didn't measure anything. I just put in however much I wanted.
Marcos' Rating: This year he made these for me while I was making something else. But he didn't eat them so he has no rating.
Thanksgiving Green Bean Casserole
I only make it for Thanksgiving, hence the name, because I don't like green beans or mushrooms. Okay, so here are 2 different recipes I tried this year. Yesterday I made the first one, and today I made the second one. We'll see which one Marcos prefers.
Recipe #1: French's Green Bean Casserole
Ingredients:
1 (10 3/4 oz) can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1 1/3 cup french fried onions
2 (14.5 oz) cans green beans, drained OR 2 (9 oz) pkgs frozen cut green beans, thawed
Directions:
Mix soup and milk, then add pepper, beans and 2/3 cup onions in a 1.5 qt. casserole dish.
Bake at 350 F for 30 mins or until hot.
Stir.
Top with remaining onions and bakd for 5 more mins.
Prep Time: 5-10 mins, if that
Source: the back of the French's French Fried Onions can
Variations: none
Marcos' Rating: 15 (on a scale of 1-10)
-----------------------------------------
Recipe #2: Campell's Green Bean Casserole
Ingredients:
2 cans (10 3/4 oz)
1 cup milk
2 tsp. soy sauce
1/4 tsp. ground black pepper
2 2/3 cups french fried onions
Directions:
Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-qt casserole.
Bake 350 F for 25 mins or until the bean mixture is hot and bubbling. Stir the bean mixture and top with the remaining onions.
Bake for 5 more mins or until the onions are golden brown.
Prep Time: 5-10 mins maybe
Source: the back of the Campbell's Green Beans soup can
Variations: I made a forth of this recipe (it was only for Marcos to eat), and it still turned out good.
Marcos' Rating: (to be determined . . . he'll eat it tonight)
Recipe #1: French's Green Bean Casserole
Ingredients:
1 (10 3/4 oz) can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1 1/3 cup french fried onions
2 (14.5 oz) cans green beans, drained OR 2 (9 oz) pkgs frozen cut green beans, thawed
Directions:
Mix soup and milk, then add pepper, beans and 2/3 cup onions in a 1.5 qt. casserole dish.
Bake at 350 F for 30 mins or until hot.
Stir.
Top with remaining onions and bakd for 5 more mins.
Prep Time: 5-10 mins, if that
Source: the back of the French's French Fried Onions can
Variations: none
Marcos' Rating: 15 (on a scale of 1-10)
-----------------------------------------
Recipe #2: Campell's Green Bean Casserole
Ingredients:
2 cans (10 3/4 oz)
1 cup milk
2 tsp. soy sauce
1/4 tsp. ground black pepper
2 2/3 cups french fried onions
Directions:
Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-qt casserole.
Bake 350 F for 25 mins or until the bean mixture is hot and bubbling. Stir the bean mixture and top with the remaining onions.
Bake for 5 more mins or until the onions are golden brown.
Prep Time: 5-10 mins maybe
Source: the back of the Campbell's Green Beans soup can
Variations: I made a forth of this recipe (it was only for Marcos to eat), and it still turned out good.
Marcos' Rating: (to be determined . . . he'll eat it tonight)
10.11.2009
Potato Ham Omelet Pie
I made this on General Conference Sunday.
Ingredients:
1 package (17 1/4 oz) frozen puff pastry, thawed
3 cups thinly sliced peeled red potatoes
1 cup thinly sliced onion
1/4 tsp salt
1/4 tsp pepper
1/4 cup butter, cubed
Omelets:
6 eggs
1/4 cup minced fresh parsley (I used dried)
2 Tbsp water
Dash salt
Dash pepper
2 Tbsp butter, divided
Filling:
2 cups (8 oz) shredded cheddar cheese, divided
1 1/2 cup cubed fully cooked ham (or about 10 slices lunch meat)
1 egg, lightly beaten
1 Tbsp water
Directions:
Prep Time: Okay, this one takes awhile. A long while if you have to cook the potatoes in increments, like I did. But it's so good that by the time you're eating it, you've forgotten how long it took. (It took about an hour and a half.)
Source: Taste of Home, Fall 2009
Variations: I didn't put ham because Marcos doesn't like it. Instead, I just layered on the turkey lunch meat we had.
Marcos' Rating: 9
Ingredients:
1 package (17 1/4 oz) frozen puff pastry, thawed
3 cups thinly sliced peeled red potatoes
1 cup thinly sliced onion
1/4 tsp salt
1/4 tsp pepper
1/4 cup butter, cubed
Omelets:
6 eggs
1/4 cup minced fresh parsley (I used dried)
2 Tbsp water
Dash salt
Dash pepper
2 Tbsp butter, divided
Filling:
2 cups (8 oz) shredded cheddar cheese, divided
1 1/2 cup cubed fully cooked ham (or about 10 slices lunch meat)
1 egg, lightly beaten
1 Tbsp water
Directions:
- On a lightly floured surface, roll each puff pastry sheet into a 12-in square. Place one square in a 10-in quiche dish; set dish and remaining pastry aside.
- In a large skillet, combine the potatoes, onion, salt and pepper in butter; cover and cook for 10-12 mins or until potatoes are tender and golden brown; stirring occasionally. (I had to do a little bit at a time instead of all the potatoes at once.) Set aside.
- In a large bowl, beat the eggs, parsley, water, salt and pepper. In a 10-in skillet, melt 1 Tbsp butter; add half of the egg mixture. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set. (We just flipped it over to cook it thoroughly.) Slide omelet onto a baking sheet. Repeat with remaining butter and egg mixture to make a second omelet.
- Sprinkle 1 cup cheese over prepared pastry in pan. Top with one omelet and half of the potato mixture. Layer with ham (meat) and the remaining potato mixture, cheese, omelet, and puff pastry. Trim pastry to fit dish; seal and flute edges. In a small bowl, combine egg and water; brush over pastry.
- Bake at 375 degree F for 30-35 mins or until golden brown. Let stand for 10 mins. Cut into serving wedges.
Prep Time: Okay, this one takes awhile. A long while if you have to cook the potatoes in increments, like I did. But it's so good that by the time you're eating it, you've forgotten how long it took. (It took about an hour and a half.)
Source: Taste of Home, Fall 2009
Variations: I didn't put ham because Marcos doesn't like it. Instead, I just layered on the turkey lunch meat we had.
Marcos' Rating: 9
9.13.2009
Cafe Rio Salads
Ingredients:
Tortillas (large, burrito size)
Crispy tortilla strips (like those skinny chips)
Guacamole
Sour Cream
Pico de Gallo
Tomatillo Dressing
Lettuce (I use Romaine, then shred it into strips)
Shredded cheese (Cheddar or Fiesta mix work well)
Chicken
Lime Rice
Corn Salsa
Directions:
Make above dishes as explained in previous posts (click on links above).
In a shallow, round, tin pan (like a pie crust pan, but with vertical sides instead of slanted), lay your warm tortilla. Then add shredded cheese (or add before warming up tortilla so the cheese will be melted). Then add rice, chicken, corn salsa, and lettuce. Then add remaining ingredients as desired. Dressing should be last.
Prep Time: Okay, honestly, it took me about 3 hours to make all this stuff on the same day. But it's so good and the left-overs can last for a long time. The other idea is to have a dinner party & then assign each person/couple one of the big dishes.
Source: My sister Erin
Variations: We turned this into burritos last week because I forgot to buy lettuce. The crispy tortilla strips aren't necessary, but they sure make it taste like the original salad.
Marcos' Rating: 9
Tortillas (large, burrito size)
Crispy tortilla strips (like those skinny chips)
Guacamole
Sour Cream
Pico de Gallo
Tomatillo Dressing
Lettuce (I use Romaine, then shred it into strips)
Shredded cheese (Cheddar or Fiesta mix work well)
Chicken
Lime Rice
Corn Salsa
Directions:
Make above dishes as explained in previous posts (click on links above).
In a shallow, round, tin pan (like a pie crust pan, but with vertical sides instead of slanted), lay your warm tortilla. Then add shredded cheese (or add before warming up tortilla so the cheese will be melted). Then add rice, chicken, corn salsa, and lettuce. Then add remaining ingredients as desired. Dressing should be last.
Prep Time: Okay, honestly, it took me about 3 hours to make all this stuff on the same day. But it's so good and the left-overs can last for a long time. The other idea is to have a dinner party & then assign each person/couple one of the big dishes.
Source: My sister Erin
Variations: We turned this into burritos last week because I forgot to buy lettuce. The crispy tortilla strips aren't necessary, but they sure make it taste like the original salad.
Marcos' Rating: 9
Guacamole
Ingredients:
1 tomato, peeled, seeded, chopped into small pieces
2 Tbsp chopped green chili
1 Tbsp lime juice
2 large avocados, peeled & chopped
1 clove garlic, well mashed
1/2 cup chopped yellow onion
1 tsp salt
Directions:
Blend all ingredients in blender to a rough puree. Or mash by hand and mix well.
Prep Time: 10-15 mins
Source: My mom
Variations: I'm really lazy so I leave out the onion & green chili. And I don't peel the tomato either.
Marcos' Rating: n/a (Doesn't eat this)
1 tomato, peeled, seeded, chopped into small pieces
2 Tbsp chopped green chili
1 Tbsp lime juice
2 large avocados, peeled & chopped
1 clove garlic, well mashed
1/2 cup chopped yellow onion
1 tsp salt
Directions:
Blend all ingredients in blender to a rough puree. Or mash by hand and mix well.
Prep Time: 10-15 mins
Source: My mom
Variations: I'm really lazy so I leave out the onion & green chili. And I don't peel the tomato either.
Marcos' Rating: n/a (Doesn't eat this)
Tomatillo Dressing
Ingredients:
1 pkg dry ranch dressing mix
1 cup buttermilk
1 cup mayo
1 or 2 tomatillos, finely chopped
1 clove garlic
1/3 bunch cilantro, finely chopped
1 Tbsp lime juice
Directions:
Shake/mix well & store at room temperature before serving.
Prep Time: maybe 3 minutes
Source: My sister Erin
Variations: I just put in 1 tomatillo
Marcos' Rating: 10
1 pkg dry ranch dressing mix
1 cup buttermilk
1 cup mayo
1 or 2 tomatillos, finely chopped
1 clove garlic
1/3 bunch cilantro, finely chopped
1 Tbsp lime juice
Directions:
Shake/mix well & store at room temperature before serving.
Prep Time: maybe 3 minutes
Source: My sister Erin
Variations: I just put in 1 tomatillo
Marcos' Rating: 10
Pico de Gallo
Ingredients:
4 tomatoes, seeded & finely chopped
1 white onion, finely chopped
1 bunch cilantro
2 cloves garlic
1 tsp lime juice
1 tsp salt
1 tsp pepper
Directions:
Add all ingredients together & serve fresh.
Prep Time: at least 10 minutes of chopping (much less if I had a Magic Bullet)
Source: My sister Erin
Variations: Again, add amounts to taste. And I don't have a garlic press so I just use garlic powder (1/4 tsp = 1 clove). It still tastes great!
Marcos' Rating: 9
4 tomatoes, seeded & finely chopped
1 white onion, finely chopped
1 bunch cilantro
2 cloves garlic
1 tsp lime juice
1 tsp salt
1 tsp pepper
Directions:
Add all ingredients together & serve fresh.
Prep Time: at least 10 minutes of chopping (much less if I had a Magic Bullet)
Source: My sister Erin
Variations: Again, add amounts to taste. And I don't have a garlic press so I just use garlic powder (1/4 tsp = 1 clove). It still tastes great!
Marcos' Rating: 9
Corn Salsa
Ingredients:
4 cups frozen corn
4 fresh tomatoes, seeded & chopped
1 purple onion, finely chopped
2 diced avocados
2 cans black beans, rinsed & drained
1 can black eyed peas
cilantro, chopped, to taste
4-5 limes, juiced
1 tsp garlic powder
1 tsp salt
1 Tbsp sugar
Directions:
Let corn thaw in bowl--don't cook it.
Add all ingredients together.
Add lime juice & spices to taste
Prep Time: At least a half hour due to chopping, seeding, & rinsing
Source: My sister Erin
Variations: You can increase or decrease amounts as desired. I only put in half the onion.
When eating as left-overs, you'll probably have to dig out all the avocados the second day because they turn brown.
Marcos' Rating: 7
4 cups frozen corn
4 fresh tomatoes, seeded & chopped
1 purple onion, finely chopped
2 diced avocados
2 cans black beans, rinsed & drained
1 can black eyed peas
cilantro, chopped, to taste
4-5 limes, juiced
1 tsp garlic powder
1 tsp salt
1 Tbsp sugar
Directions:
Let corn thaw in bowl--don't cook it.
Add all ingredients together.
Add lime juice & spices to taste
Prep Time: At least a half hour due to chopping, seeding, & rinsing
Source: My sister Erin
Variations: You can increase or decrease amounts as desired. I only put in half the onion.
When eating as left-overs, you'll probably have to dig out all the avocados the second day because they turn brown.
Marcos' Rating: 7
Lime Rice
Ingredients:
2 Tbsp butter
3 cups long grain rice
1 yellow onion, chipped into small pieces
4 cloves garlic
6 2/3 cups water
8 tsp chicken bouillon
1 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 tsp salt
1 Tbsp lime juice
Directions:
In small saucepan, saute butter, onion, and garlic.
In large pan, bring water to a boil. Add bouillon, cilantro, cumin, chilies, lime juice, and salt.
Add onion, garlic, & rice.
Reduce heat & simmer for 30 mins.
Prep Time: chopping time (depends on how good your knife is) + saute time (about 5 mins)
Source: My sister Erin
Variations: I usually don't put in the whole yellow onion just because I don't like a lot of onion in my food. Also, this last time I only used about a third of large bunch of cilantro.
Marcos' Rating: 8
2 Tbsp butter
3 cups long grain rice
1 yellow onion, chipped into small pieces
4 cloves garlic
6 2/3 cups water
8 tsp chicken bouillon
1 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 tsp salt
1 Tbsp lime juice
Directions:
In small saucepan, saute butter, onion, and garlic.
In large pan, bring water to a boil. Add bouillon, cilantro, cumin, chilies, lime juice, and salt.
Add onion, garlic, & rice.
Reduce heat & simmer for 30 mins.
Prep Time: chopping time (depends on how good your knife is) + saute time (about 5 mins)
Source: My sister Erin
Variations: I usually don't put in the whole yellow onion just because I don't like a lot of onion in my food. Also, this last time I only used about a third of large bunch of cilantro.
Marcos' Rating: 8
Cafe Rio Salad Chicken
Ingredients:
5 lbs boneless chicken
1 small Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic
Directions:
Add all to crockpot. Cook on low, 5-7 hrs. Shred & let sit in juices until serving.
Prep Time: 2 minutes tops
Source: My sister Erin
Variations: I use frozen chicken so there's quite a bit of juice. And I never put in 5 lbs. I usually put in about 2-3 lbs worth but I still use the same measurements for the rest of the ingredients.
Marcos' Rating: 8 when by itself, 8.5-9 in the salad
5 lbs boneless chicken
1 small Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic
Directions:
Add all to crockpot. Cook on low, 5-7 hrs. Shred & let sit in juices until serving.
Prep Time: 2 minutes tops
Source: My sister Erin
Variations: I use frozen chicken so there's quite a bit of juice. And I never put in 5 lbs. I usually put in about 2-3 lbs worth but I still use the same measurements for the rest of the ingredients.
Marcos' Rating: 8 when by itself, 8.5-9 in the salad
9.05.2009
No Bake Double Good Dessert
Ingredients:
Chocolate sandwich cookies (Oreos), crushed
8 oz. cream cheese, softened
2 cups powdered sugar
3/4 cup smooth peanut butter
12 oz. frozen whipped topping (Cool Whip), thawed
1/4 cup melted butter
Directions:
Crush cookies, reserve about 1/4 cup.
Add melted butter to crushed cookies and press to 9x13 pan.
Cover and put in freezer while preparing everything else.
Beat together softened cream cheese and powdered sugar.
Add peanut butter.
Fold in whipped topping.
Spread on top of crushed cookies.
Sprinkle with left-over cookies and drizzle on chocolate syrup as desired.
Freeze 1-2 hours.
Thaw 10-15 minutes before serving.
Prep Time: about 10 minutes (less if cream cheese is already softened)
Source: Allrecipes.com (click here for original recipe, picture, customer ratings, and suggestions)
Variations: You can add more or less chocolate and peanut butter for taste. Also, I didn't crush the cookies very well because I like bigger chunks.
Marcos' Rating: N/A (he doesn't like peanut butter so he didn't taste this)
Chocolate sandwich cookies (Oreos), crushed
8 oz. cream cheese, softened
2 cups powdered sugar
3/4 cup smooth peanut butter
12 oz. frozen whipped topping (Cool Whip), thawed
1/4 cup melted butter
Directions:
Crush cookies, reserve about 1/4 cup.
Add melted butter to crushed cookies and press to 9x13 pan.
Cover and put in freezer while preparing everything else.
Beat together softened cream cheese and powdered sugar.
Add peanut butter.
Fold in whipped topping.
Spread on top of crushed cookies.
Sprinkle with left-over cookies and drizzle on chocolate syrup as desired.
Freeze 1-2 hours.
Thaw 10-15 minutes before serving.
Prep Time: about 10 minutes (less if cream cheese is already softened)
Source: Allrecipes.com (click here for original recipe, picture, customer ratings, and suggestions)
Variations: You can add more or less chocolate and peanut butter for taste. Also, I didn't crush the cookies very well because I like bigger chunks.
Marcos' Rating: N/A (he doesn't like peanut butter so he didn't taste this)
4.08.2009
Penne Rustica
Ingredients:
2 Zucchini, sliced into thick pieces
3 Italian sausage logs, chopped into small-ish pieces
1 green pepper, chopped (optional)
1/2 cup cooked corn
1/4-1/2 jar (26 oz) spaghetti sauce
3/4 box (16 oz) penne (cooked)
1 can (8 oz) tomato sauce
1/4-1/2 can Italian diced tomatoes
1/2 a red pepper, chopped & roasted
Basil
Garlic Powder
Salt & Pepper
Italian Seasoning
Directions:
Cook penne & corn first, and separately. Roast (we do it in a pan on the stove) pepper.
In a wok or large skillet, cook/brown the sausage (you may need to add some oil). When it is almost done, add the zucchini and green pepper. Make sure the sausage is done before adding anything else.
Add everything else except the penne.
Cook thoroughly.
When the veggies are soft, add the cooked penne.
Stir & let simmer for a few minutes.
Serve & enjoy!
Marcos ate it with bread and sprinkled Parmesan cheese on top.
Prep time: 10 mins for chopping, 5 mins to roast red pepper, (pasta can cook while you're prepping the veggies), 15 mins for sausage to cook, and about another 10-15 mins to cook everything. So I think that's about 45 mins in total.
Source: Marcos made up this recipe
Variations:
All amounts of all the ingredients are really just up to you. Put in as much or as little as you want. If I cooked it, I probably would have added more tomatoes. But Marcos isn't a big fan of them cooked so he didn't put too much in.
You can also leave the sausage out and make it a vegetarian meal. But the sausage really added flavor to the dish.
Marcos' Rating: 7 or 8 (My rating: 8-9) It was delicious!
2 Zucchini, sliced into thick pieces
3 Italian sausage logs, chopped into small-ish pieces
1 green pepper, chopped (optional)
1/2 cup cooked corn
1/4-1/2 jar (26 oz) spaghetti sauce
3/4 box (16 oz) penne (cooked)
1 can (8 oz) tomato sauce
1/4-1/2 can Italian diced tomatoes
1/2 a red pepper, chopped & roasted
Basil
Garlic Powder
Salt & Pepper
Italian Seasoning
Directions:
Cook penne & corn first, and separately. Roast (we do it in a pan on the stove) pepper.
In a wok or large skillet, cook/brown the sausage (you may need to add some oil). When it is almost done, add the zucchini and green pepper. Make sure the sausage is done before adding anything else.
Add everything else except the penne.
Cook thoroughly.
When the veggies are soft, add the cooked penne.
Stir & let simmer for a few minutes.
Serve & enjoy!
Marcos ate it with bread and sprinkled Parmesan cheese on top.
Prep time: 10 mins for chopping, 5 mins to roast red pepper, (pasta can cook while you're prepping the veggies), 15 mins for sausage to cook, and about another 10-15 mins to cook everything. So I think that's about 45 mins in total.
Source: Marcos made up this recipe
Variations:
All amounts of all the ingredients are really just up to you. Put in as much or as little as you want. If I cooked it, I probably would have added more tomatoes. But Marcos isn't a big fan of them cooked so he didn't put too much in.
You can also leave the sausage out and make it a vegetarian meal. But the sausage really added flavor to the dish.
Marcos' Rating: 7 or 8 (My rating: 8-9) It was delicious!
2.26.2009
Potato/Macaroni Salad
Ingredients:
4 large potatoes
4 hard boiled eggs
1/2 bag macaroni noodles (about 6 oz. uncooked)
about 4-5 heaping large spoonfuls of Mayonnaise
onions, very finely chopped
celery (I used about 5 stalks)
carrots, chopped
Directions:
Wash & scrub potatoes. Boil with skins on. Check with a fork to see if done (should slip off fork). Let cool. Then peel & chop. (I left them in pretty big chunks.)
Boil eggs. Let cool. Then slice.
Boil macaroni noodles. Let cool.
In a big bowl, put potatoes, eggs, and macaroni. Add onions, celery, and carrots. Then add mayo one or two spoonfuls at time. Continue to add mayo until everything is moistened. Add salt & pepper to taste.
I actually divided my ingredients into two bowls (so it made two salads) and then combined at the end. I found that to be easier when mixing in the mayo.
This makes great left-overs, but you may have to add more mayo as time goes by because the mayo seems to seep into the potatoes & noodles.
Prep time: This takes some time because you have three things to boil & then allow to cool. If you have enough big pots, and you don't mind your house heating up, you can have everything going at the same time. By the time you're done chopping veggies, the noodles should be done. Anyway, I'd say to plan on at least an hour of preparing this dish. But it's totally worth it!
Source: Adapted from my mom's recipe (see below)
Variations:
My mom's original recipe calls for 10 potatoes, 6 eggs, 3/4 bag noodles, a whole jar of mayo, onions, celery, carrots, and a bag of frozen peas. You're supposed to let the peas thaw before mixing them in. But we don't like peas so I don't add them. Oh, and she seasons with salt, pepper, and celery salt.
Marcos' Rating: 15
4 large potatoes
4 hard boiled eggs
1/2 bag macaroni noodles (about 6 oz. uncooked)
about 4-5 heaping large spoonfuls of Mayonnaise
onions, very finely chopped
celery (I used about 5 stalks)
carrots, chopped
Directions:
Wash & scrub potatoes. Boil with skins on. Check with a fork to see if done (should slip off fork). Let cool. Then peel & chop. (I left them in pretty big chunks.)
Boil eggs. Let cool. Then slice.
Boil macaroni noodles. Let cool.
In a big bowl, put potatoes, eggs, and macaroni. Add onions, celery, and carrots. Then add mayo one or two spoonfuls at time. Continue to add mayo until everything is moistened. Add salt & pepper to taste.
I actually divided my ingredients into two bowls (so it made two salads) and then combined at the end. I found that to be easier when mixing in the mayo.
This makes great left-overs, but you may have to add more mayo as time goes by because the mayo seems to seep into the potatoes & noodles.
Prep time: This takes some time because you have three things to boil & then allow to cool. If you have enough big pots, and you don't mind your house heating up, you can have everything going at the same time. By the time you're done chopping veggies, the noodles should be done. Anyway, I'd say to plan on at least an hour of preparing this dish. But it's totally worth it!
Source: Adapted from my mom's recipe (see below)
Variations:
My mom's original recipe calls for 10 potatoes, 6 eggs, 3/4 bag noodles, a whole jar of mayo, onions, celery, carrots, and a bag of frozen peas. You're supposed to let the peas thaw before mixing them in. But we don't like peas so I don't add them. Oh, and she seasons with salt, pepper, and celery salt.
Marcos' Rating: 15
Fried Rice
Ingredients:
3 cups cooked rice
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced meat (ham, bacon, beef, steak)
2 eggs
salt
pepper
soy sauce
oil
Directions:
In frying pan with a little oil, put onions, meat, celery, and carrots. Fry. Add rice. Season with salt, pepper, and soy sauce. When rice is almost done frying, form a hole in the middle of the pan with the rice & veggies surrounding it. Crack 2 eggs & put in center of pan. Stir in the center until scrambled. Then mix eggs with rice.
It served two of us for dinner and there's about 1/2 plate-worth left for someone's lunch tomorrow.
Preparation time: 15 minutes for chopping (you want to make sure the carrots & onions are quite thin) + time to cook rice before frying (I used a rice cooker and then let it cool a bit before frying)
Source: My mom
Variations: I don't put in any diced meat. And my pan is too small so I do half at a time.
Marcos' Rating: 10
I'm saying this is a "no big deal" dish. However, it was nice to have an extra set of hands when I first added the rice so Marcos could season with salt & pepper & soy sauce as I mixed. And then I had him crack the egg for me. But really, you can do it all on your own. It's mostly just chopping & then stirring.
3 cups cooked rice
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced meat (ham, bacon, beef, steak)
2 eggs
salt
pepper
soy sauce
oil
Directions:
In frying pan with a little oil, put onions, meat, celery, and carrots. Fry. Add rice. Season with salt, pepper, and soy sauce. When rice is almost done frying, form a hole in the middle of the pan with the rice & veggies surrounding it. Crack 2 eggs & put in center of pan. Stir in the center until scrambled. Then mix eggs with rice.
It served two of us for dinner and there's about 1/2 plate-worth left for someone's lunch tomorrow.
Preparation time: 15 minutes for chopping (you want to make sure the carrots & onions are quite thin) + time to cook rice before frying (I used a rice cooker and then let it cool a bit before frying)
Source: My mom
Variations: I don't put in any diced meat. And my pan is too small so I do half at a time.
Marcos' Rating: 10
I'm saying this is a "no big deal" dish. However, it was nice to have an extra set of hands when I first added the rice so Marcos could season with salt & pepper & soy sauce as I mixed. And then I had him crack the egg for me. But really, you can do it all on your own. It's mostly just chopping & then stirring.
2.19.2009
Cheesy Garden Veggie Quesadilla Triangles
Ingredients:
6 Black Bean Burgers (vegetarian), thawed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1/2 cup monterey jack cheese
1 cup roasted tomato salsa
16 10-inch flour tortillas
melted butter
Directions:
Preheat oven to 350 degrees F.
Cut thawed burgers into 1/4 inch dice.
In a large mixing bowl, combine burger, peppers, cheeses, and salsa. Mix thoroughly and set aside.
Cut each tortilla into a 7-inch triangle.
Place 2 Tbsp of filling in the center of each triangle; fold each corner into the center, overlapping one another.
Brush quesadillas with melted butter and cook in a nonstick pan over medium heat until browned, about 1 minute per side. (This helps to seal the tortilla closed.) Place in the oven for 5 minutes, or until heated through.
Prep Time: At least a half hour
Source: In The Kitchen The Costco Way, 2008, pg 17.
Variations:
I used regular, mild salsa instead of roasted tomato salsa.
I also didn't cut the tortillas, we just folded them up like a burrito or folded them in half like a regular quesadilla.
I also cooked some ground beef to add to the quesadillas because I wasn't sure if Marcos would like the veggie burgers.
I cut up some spring onions to add & also some left-over shredded mozzarella cheese.
And finally, I'm cheap, so instead of buying 3 bags of cheese, I bought a bag of shredded Fiesta Blend cheese (Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese) and it was yummy!!
Marcos’ rating: 15 (out of 10, haha) I guess you can see that we really liked this recipe!
**There is also a Cilantro lime sour cream dipping sauce to go with this, but we just used Roasted Red Pepper Hummus.
6 Black Bean Burgers (vegetarian), thawed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1/2 cup monterey jack cheese
1 cup roasted tomato salsa
16 10-inch flour tortillas
melted butter
Directions:
Preheat oven to 350 degrees F.
Cut thawed burgers into 1/4 inch dice.
In a large mixing bowl, combine burger, peppers, cheeses, and salsa. Mix thoroughly and set aside.
Cut each tortilla into a 7-inch triangle.
Place 2 Tbsp of filling in the center of each triangle; fold each corner into the center, overlapping one another.
Brush quesadillas with melted butter and cook in a nonstick pan over medium heat until browned, about 1 minute per side. (This helps to seal the tortilla closed.) Place in the oven for 5 minutes, or until heated through.
Prep Time: At least a half hour
Source: In The Kitchen The Costco Way, 2008, pg 17.
Variations:
I used regular, mild salsa instead of roasted tomato salsa.
I also didn't cut the tortillas, we just folded them up like a burrito or folded them in half like a regular quesadilla.
I also cooked some ground beef to add to the quesadillas because I wasn't sure if Marcos would like the veggie burgers.
I cut up some spring onions to add & also some left-over shredded mozzarella cheese.
And finally, I'm cheap, so instead of buying 3 bags of cheese, I bought a bag of shredded Fiesta Blend cheese (Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese) and it was yummy!!
Marcos’ rating: 15 (out of 10, haha) I guess you can see that we really liked this recipe!
**There is also a Cilantro lime sour cream dipping sauce to go with this, but we just used Roasted Red Pepper Hummus.
Stuffed Turkey Burgers
Ingredients:
1 1/4 lbs ground turkey
1/2 cup chopped roasted red peppers (drained & rinsed if from a jar)
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 tsp. salt
ground pepper
whole-wheat hamburger buns
Directions:
Preheat broiler or prepare grill.
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round, for 8 patties total.
Sprinkle one side of 4 of the patties with 2 Tbsp each of roasted peppers & cheese. Top with remaining patties, working the turkey around the edges to seal the burgers closed.
Sprinkle patties with salt & pepper. Grill or broil until cooked through, about 5 minutes per side. Serve on the buns. Makes 4 servings.
Prep Time: 10 minutes + time to grill peppers if needed
Source: In The Kitchen The Costco Way, 2008, pg 110
Variations: I couldn't find any roasted peppers in a jar so I just cut up a pepper & grilled it on the stove.
Marcos’ rating: 20!
1 1/4 lbs ground turkey
1/2 cup chopped roasted red peppers (drained & rinsed if from a jar)
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 tsp. salt
ground pepper
whole-wheat hamburger buns
Directions:
Preheat broiler or prepare grill.
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round, for 8 patties total.
Sprinkle one side of 4 of the patties with 2 Tbsp each of roasted peppers & cheese. Top with remaining patties, working the turkey around the edges to seal the burgers closed.
Sprinkle patties with salt & pepper. Grill or broil until cooked through, about 5 minutes per side. Serve on the buns. Makes 4 servings.
Prep Time: 10 minutes + time to grill peppers if needed
Source: In The Kitchen The Costco Way, 2008, pg 110
Variations: I couldn't find any roasted peppers in a jar so I just cut up a pepper & grilled it on the stove.
Marcos’ rating: 20!
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