Sour Cream Beef and Beans

In my never-ending quest to find quick and easy recipes, I found this microwaveable recipe. I know, many of you out there despise the microwave, but oh well. I just can't pass up recipes like this. It was quick, easy, and better than a tv dinner. If you like Frito Pie, then you will like this. It's basically Frito Pie with a mexican twist.

Sour Cream Beef and Beans

1 lb ground beef
1-15oz can pinto beans, rinsed and drained
1-15oz can enchilada sauce
1 1/2 cups shredded cheddar cheese
1-4oz can chopped green chilies
1 1/2 cups crushed corn chips
1 cup sour cream
additional corn chips, optional

Crumble beef into an ungreased 2qt. microwave save dish; cover with paper towel or waxed paper. Cook on high for 5 minutes or until meat is no longer pink, stirring twice; drain. Stir in the beans, enchilada sauce, 1 cup of cheese, chilies, and crushed corn chips; mix well. Cover and microwave on high for 3 minutes or until heated through, stirring once. Top with the sour cream and remaining cheese. Heat, uncovered, for 2-3 minutes or until cheese is melted. Serve with corn chips.

The Best Pasta Carbonara

I made the best pasta carbonara last week. The recipe is by Pastor Ryan from The Pioneer Woman website. Its not very healthy, but everything is ok in moderation...right? By the way, I just have to say, that I LOVE bacon. You can find the recipe here http://thepioneerwoman.com/cooking/2008/09/cooking-with-ryan-pasta-carbonara/. I promise, it's worth it.

Spaghetti Hot Dish

I've felt very uninspired lately when making my meal plans. I just can't find any recipes that interest me right now. I think I need to get a new cookbook. Anyway, I made this casserole today because I just couldn't find anything else I wanted to make.

Spaghetti Hot Dish

1 lb. lean ground beef

1 1/2 onions, diced

3 celery ribs, diced

1/4 cup butter

5 tbsp. all purpose flour
salt and pepper to taste

3 1/2 cups milk

2 tbsp. chopped pimientos

2 tbsp. soy sauce

1 1/4 cups cooked spaghetti

1 cup finely crushed butter flavor crackers (about 25 crackers)

In a large skillet, cook beef, onions, and celery in butter over medium heat until meat is no longer pink and vegetables are tender. Stir in the flour, salt and pepper until blended. Gradually add the milk, pimientos, and soy sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spaghetti; mix well. Transfer to a greased 11x7x2 inch baking dish. Sprinkle with cracker crumbs. Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Superbowl!

We spent this superbowl at our friends, Matt and Sara's, new apartment. We had lots of food, as usual, and I thought I'd post some of it.

Nicci's Superbowl Dip

1 1/2 lbs. hamburger meat

1 envelope of taco seasoning

3 cups shredded cheddar cheese
1 large can refried beans (~30 oz)

2 cups guacamole

3/4 cup sour cream

Brown hamburger meat in skillet; drain. Follow directions on back of taco seasoning envelope, but use 1 cup of water instead. While the hamburger meat is simmering, heat the refried beans in the microwave until warmed through. Spread the hamburger meat evenly in the bottom of a 13 x 9 inch pan. Then add the refried beans on top, using a spatula to even it out.

Layer the shredded cheddar evenly over the top. Spread the guacamole over the top of the dish, again using a spatula to make it even. Place the sour cream in a ziploc baggie and press it down to one corner. Cut the corner tip off of the baggie, and pipe the sour cream onto the guacamole in whatever design you like.

Finished Product!

Notes: You can add olives, tomatoes, lettuce, or anything else that is typical of a layered mexican dip.

Matt cooking his jambalaya.

Destiny's jalapeno poppers.

The swedish meatballs my husband made.

Watching the 3D portion after the 2nd quarter.

Italian Baked Pork Chops

I tried to make these pork chops from Sandra Lee's Semi-Homemade Cooking 2 cookbook tonight. I have to admit that I have tried several of Sandra Lee's recipes from this cookbook, and they never turn out correct. With that said, these pork chops did not look anything like the picture in the cookbook, but they still tasted good. I served the chops with a can of Glory brand string beans from a can and some rolls. The Glory brand canned veggies are really great because they have a lot of seasoning.

Italian Baked Pork Chops

1 tbsp. Dijon Mustard

1 tbsp. extra virgin olive oil

1/2 tsp. italian seasoning

4 pork loin chops (I used 3/4 inch thick)

salt and pepper

1/2 cup shredded Parmesan Cheese

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. In a small bowl, whisk together mustard, oil, and italian seasoning. Season the pork chops with salt and pepper, then brush both sides of chops with mustard mixture. Press Parmesan into both sides of chops. Place chops on prepared baking sheet. Bake about 10 minutes or until just cooked throught. (Nobody likes dry pork chops!)
Notes: I used pork chops I had on hand, which were 3/4 inch thick. Pork should reach an internal temp. of about 160 degrees, so I used a thermometer to tell me when mine were done. It's better than using cooking times because it's so easy to dry out pork, but it did take about 10 minutes. Unfortunately, the parmesan cheese should have browned a little, so I think I'll broil the pork chops (at least for the last few minutes) next time.

Glory brand String Beans being heated.

Tortellini Alfredo

This weekend, I bought a fully cooked, half ham at Kroger for a $1.39/lb. I actually took the time to cube the ham when I got home. I used my new handy, dandy vacuum sealer (Thanks dad!) to seal and freeze the meat. I never used to buy ham because it always seemed so expensive. Now that I have it on hand when needed, I can make recipes like this one whenever I please.

Tortellini Alfredo

2-9oz packages of refrigerated cheese tortellini (I like Buitoni brand)

1/2 cup chopped onion

1/3 cup butter or margarine

1 can peas, drained or 1 1/2 cups frozen peas, thawed

1 cup cubed fully cooked ham

1 3/4 cups whipping cream

1/4 tsp ground pepper

3/4 cup grated Parmesan cheese

Shredded Parmesan cheese, optional

Cook tortellini according to package directions. Meanwhile, in a skillet, saute the onion in butter until tender. Add the peas and ham; cook for 3 minutes. Stir in cream and pepper; heat through. Stir in grated Parmesan cheese until melted.

Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with the shredded Parmesan cheese if desired.

I thought I'd add in a couple of pictures of my cooking audience. My husband is rarely home when I cook, but these two are always watching (and waiting for me to drop something!).

Oil and Vinegar Slaw

Ok, so no excuses for my leave of absence...just a new recipe. This is Rachel Ray's O & V Slaw. I don't usually like coleslaw, but my younger sister and I made this once, and we really liked it. Disclaimer: Don't expect this to be anything like normal coleslaw, or you'll be disappointed. Also, only make this if you like dill pickles.

O & V Slaw

1/2 cup hamburger pickle relish (dill pickle relish)

3 tbsp vegetable oil

2 tbsp red wine vinegar

1 - 16oz sack of shredded cabbage mix for coleslaw

salt and pepper

Mix the relish with the oil and vinegar. Add the shredded cabbage to the bowl, season with salt and pepper, and toss to coat.