We love Tuna Casserole, and have two ways of doing it. One way is the "oh-crap-what-am-I-going-to-make-for-dinner?" way. The other way is the "I-love-to-cook-let's-do-something-great" way. Here are both:
Tuna (oh crap, dinner!) Casserole
1 12 oz package egg noodles (or whatever pasta falls out of your pantry)
2 cans cream of chicken (or celery or mushroom) soup
2 cans of tuna
1 can (use the soup can) of milk
grated cheese (again, whatever you have. my faves are cheddar or parmesan)
Cook the pasta, stir in soup, milk, and cheese. Stir in tuna last. If you're in a huge hurry, heat and eat. If you have 20 more minutes, sprinkle something on the top (crushed potato chips, crackers, or french fried onions) and put in a 350 oven for however long you have. Then eat it.
Tuna (let's do this right) Casserole
Start a large saucepan of water with 1 Tb salt to boil. When it's boiling, add 12 oz dry egg noodles or other pasta. While the pasta is cooking, melt 2 Tbs of butter in a frying pan, add 1/2 C. chopped celery, 1/2 C. chopped onion and saute til translucent. Stir in 2 Tbs of flour, 1 tsp salt, 1/2 tsp pepper, and 2 tsp chicken bouillion.
Quickly whisk in 2 C. milk. Stir til thick and bubbly. Add 1/4 C. grated Parmesan cheese and 1 tsp dillweed. Stir in 2 cans of drained tuna. Drain the pasta and add it to the tuna. Stir gently and pour into greased casserole (9x13). Melt 2 Tbs butter and pour over 1 C. of dry seasoned bread crumbs ( I like Mrs Cubbisons) stir and spread over the tuna casserole. Sprinkle 3 or 4 Tbs Parmesan cheese over the bread crumbs. Bake at 350 for 30-40 minutes.
Tuesday, September 22, 2009
Sunday, August 23, 2009
Traditional Black Beans and Rice
Found this recipe on the back of a can of beans while searching the pantry for a quick Sunday lunch. It only takes the time to make rice, if you have canned beans on hand. It was a delicious, meat free, filling lunch. I doubled the recipe and made 3 cups of dried rice for my family of 9.
1 T olive oil
3/4 C. onion, chopped fine
1/2 C. green pepper, chopped fine
1 C. tomatoes, diced
1 can black beans, drain and reserve juice
1/2 t. thyme
1 t. garlic salt
2 T cider vinegar
1/2 t. hot pepper sauce
2 C cooked rice
Lime wedge or slice mango for garnish (optional)
In large skillet heat olive oil; cook onion and green pepper until crisp tender; stir in tomatoes beans, thyme and garlic salt, cook 3 minutes. Add vinegar, pepper sauce, and reserved juice, continue to cook 5 minutes. Serve over rice.
1 T olive oil
3/4 C. onion, chopped fine
1/2 C. green pepper, chopped fine
1 C. tomatoes, diced
1 can black beans, drain and reserve juice
1/2 t. thyme
1 t. garlic salt
2 T cider vinegar
1/2 t. hot pepper sauce
2 C cooked rice
Lime wedge or slice mango for garnish (optional)
In large skillet heat olive oil; cook onion and green pepper until crisp tender; stir in tomatoes beans, thyme and garlic salt, cook 3 minutes. Add vinegar, pepper sauce, and reserved juice, continue to cook 5 minutes. Serve over rice.
Monday, July 20, 2009
Even Better Zucchini Bread
As usual I can take no credit for this good recipe- it comes from my sis (as do many of the good things in my life!)
1 1/2 cup sugar (half brown)
3 c flour (whole wheat)
1 tsp salt
1 tsp cinnamon
1 tsp soda
1/4 tsp baking powder
1/2 c oil
2 eggs
2 tsp vanilla
2 c peeled/shredded zucchini
option: add nuts, coconut, raisins (or chocolate chips if you aren't a raisin lover)
Mix dry ingredients. Add wet. Mix well. Add options. Use 2 greased bread pans and bake @ 350 for 1 hour.
1 1/2 cup sugar (half brown)
3 c flour (whole wheat)
1 tsp salt
1 tsp cinnamon
1 tsp soda
1/4 tsp baking powder
1/2 c oil
2 eggs
2 tsp vanilla
2 c peeled/shredded zucchini
option: add nuts, coconut, raisins (or chocolate chips if you aren't a raisin lover)
Mix dry ingredients. Add wet. Mix well. Add options. Use 2 greased bread pans and bake @ 350 for 1 hour.
Thursday, March 26, 2009
Rachel Ray Stromboli
You may be intimidated by the word, 'stromboli', but I have to tell you, this is easy, and SO worth it! I saw Rachel Ray make it this week sometime and I knew I had to make it.
Buffalo Chicken Stromboli
2 T butter
1 T olive oil
4 Stalks celery, chopped
2 med carrots, chopped
2 C shopped cooked chicken (leftovers are perfect for this)
1/2 C hot sauce (Rachel recommends Frank's Red Hot) for extra spicy or 1/4 C tomato sauce or juice mixed with 2 T hot sauce, for mild
1 C Monterey Jack cheese, shredded
1/2 C blue cheese crumbles
1/4 C chopped green onion
1 egg
sesame seeds
Your favorite pizza dough, (frozen and defrosted, or recipe)
Preheat oven to 400. In a large skillet over med high heat, melt the butter with the oil and cook the celery and carrots til tender, about 3 min. Add chicken and hot suuce to the pan and toss together with salt and pepper. Set aside and let cool.
When the filling is cool (we're serious about this, it messes up the dough if it's too hot) roll out the dough into a large rectangle on a floured surface. Spread the cooled filling evenly onto the entire dough, making sure not to get too close to the edge. Top with cheeses and green onion.
Roll up the dough starting at one the the long sides, tucking in both ends firmly. Press seams with fingers to seal. Whisk the egg with a splash of water and brush all over the stromboli, then sprinkle seeds. Carefully transfer to lightly greased baking sheet and bake for 40 min.
Slice to serve. I fed my whole family with one, and there's nine of us...7 over 8 yrs, and two little ones. I think the Rachel Ray site says it serves 4.
Here's my quick pizza dough:
Mix 1 1/4 C flour with 1 T yeast and 1/4 tsp salt. Add 1 C warm water, and 2 T olive oil and mix for 3 min. (I'm using a stand mixer) Add flour, 1/2 C at a time til you get a smooth stiff dough. Let rest for 10 min, then use! No raising required!
Buffalo Chicken Stromboli
2 T butter
1 T olive oil
4 Stalks celery, chopped
2 med carrots, chopped
2 C shopped cooked chicken (leftovers are perfect for this)
1/2 C hot sauce (Rachel recommends Frank's Red Hot) for extra spicy or 1/4 C tomato sauce or juice mixed with 2 T hot sauce, for mild
1 C Monterey Jack cheese, shredded
1/2 C blue cheese crumbles
1/4 C chopped green onion
1 egg
sesame seeds
Your favorite pizza dough, (frozen and defrosted, or recipe)
Preheat oven to 400. In a large skillet over med high heat, melt the butter with the oil and cook the celery and carrots til tender, about 3 min. Add chicken and hot suuce to the pan and toss together with salt and pepper. Set aside and let cool.
When the filling is cool (we're serious about this, it messes up the dough if it's too hot) roll out the dough into a large rectangle on a floured surface. Spread the cooled filling evenly onto the entire dough, making sure not to get too close to the edge. Top with cheeses and green onion.
Roll up the dough starting at one the the long sides, tucking in both ends firmly. Press seams with fingers to seal. Whisk the egg with a splash of water and brush all over the stromboli, then sprinkle seeds. Carefully transfer to lightly greased baking sheet and bake for 40 min.
Slice to serve. I fed my whole family with one, and there's nine of us...7 over 8 yrs, and two little ones. I think the Rachel Ray site says it serves 4.
Here's my quick pizza dough:
Mix 1 1/4 C flour with 1 T yeast and 1/4 tsp salt. Add 1 C warm water, and 2 T olive oil and mix for 3 min. (I'm using a stand mixer) Add flour, 1/2 C at a time til you get a smooth stiff dough. Let rest for 10 min, then use! No raising required!
Friday, March 6, 2009
I have no recipe to add today but I will give a bit of advice. When you are feeling low about your cooking, find a 16 year old boy and cook something for him. Doesn't matter what it is. Just make a lot. He will eat it, he will love it, and chances are he will compliment you on your skills. Living here with the in-laws there is nothing more rewarding than cooking for 16-year old bro-in-law. I feel downright culinarily talented.
Tuesday, January 13, 2009
Lasagna Your Husband Will Move the Piano For
1 Large Package Lasagna Noodles
2 pounds Italian Sausage
1 32 oz can tomato sauce
1 15 oz can diced tomatoes
2 large garlic cloves, minced
1 onion, chopped
2 T Italian seasoning
Large container Ricotta cheese
2 eggs
Piles and piles of Mozzarella cheese
Parmesan cheese
Sharp cheddar cheese
Boil the noodles from the package directions, drain and set aside. Brown the sausage with the garlic and onions. When done, add tomatoes and seasoning. Mix ricotta with eggs, and set aside.
Spray with Pam or lightly coat with olive oil a large (9x13) pan. Put half the sausage mix in, the generously cover with each of the 3 cheeses. Layer half the noodles on, the spread half the ricotta over them. Repeat with the second halves, finishing after ricotta with a third layer of more 3 cheeses. Bake for about 30-40 minutes in a 350 degree oven. Let stand for 15 min.
Watch that piano move!:)
2 pounds Italian Sausage
1 32 oz can tomato sauce
1 15 oz can diced tomatoes
2 large garlic cloves, minced
1 onion, chopped
2 T Italian seasoning
Large container Ricotta cheese
2 eggs
Piles and piles of Mozzarella cheese
Parmesan cheese
Sharp cheddar cheese
Boil the noodles from the package directions, drain and set aside. Brown the sausage with the garlic and onions. When done, add tomatoes and seasoning. Mix ricotta with eggs, and set aside.
Spray with Pam or lightly coat with olive oil a large (9x13) pan. Put half the sausage mix in, the generously cover with each of the 3 cheeses. Layer half the noodles on, the spread half the ricotta over them. Repeat with the second halves, finishing after ricotta with a third layer of more 3 cheeses. Bake for about 30-40 minutes in a 350 degree oven. Let stand for 15 min.
Watch that piano move!:)
Tuesday, November 4, 2008
Cinnamon Bread French Toast
I apologize for not posting a recent recipe. My life has been crazy lately and cooking has been along the lines of toss a sandwich in the direction of the cries of hunger:) Just kidding. There are no cries of hunger...Anyway, I made this on Sunday. It takes some pre-planning and it is NOT good for your body. Just your soul. Which will make you happy until you get on the scale. It's best to serve this with bacon to get the full effect. I mean, if you're eating Cinnamon Bread French Toast, you are not worrying about diabetes, cholesterol or the seams of your jeans!
Cinnamon Bread French Toast
1 homemade batch of bread dough
About a cup of brown sugar
1 stick softened butter
several T of cinnamon
After the first rise, roll the dough out into a big rectangle. Usually a batch makes a rectangle about 18x12, but don't be ocd about it:) Then spread softened butter generously over it all. Next, sprinkle brown sugar lavishly (l like that word) then cinnamon. Roll up the long side, so you have a big fat, long roll. (this is where you would normally slice for cinnamon rolls) Then fold the roll in half, tuck the end and put in a greased loaf pan. Spread butter on the top and sprinkle with brown sugar and cinnamon. Rise til double and bake according to you own recipe's directions, being careful not to overbake.
Egg batter
1/4 cup milk for every 3 eggs, makes about 6 slices of french toast
When the loaf is completely cooled (next day works well). Slice into FAT (like 1") slices and dip in egg batter. Fry til golden brown. I like to use my electric skillet and fry the bacon first, then the toast. Hey! I SAID this was bad for you!:)
Serve with your favorite syrup!
Cinnamon Bread French Toast
1 homemade batch of bread dough
About a cup of brown sugar
1 stick softened butter
several T of cinnamon
After the first rise, roll the dough out into a big rectangle. Usually a batch makes a rectangle about 18x12, but don't be ocd about it:) Then spread softened butter generously over it all. Next, sprinkle brown sugar lavishly (l like that word) then cinnamon. Roll up the long side, so you have a big fat, long roll. (this is where you would normally slice for cinnamon rolls) Then fold the roll in half, tuck the end and put in a greased loaf pan. Spread butter on the top and sprinkle with brown sugar and cinnamon. Rise til double and bake according to you own recipe's directions, being careful not to overbake.
Egg batter
1/4 cup milk for every 3 eggs, makes about 6 slices of french toast
When the loaf is completely cooled (next day works well). Slice into FAT (like 1") slices and dip in egg batter. Fry til golden brown. I like to use my electric skillet and fry the bacon first, then the toast. Hey! I SAID this was bad for you!:)
Serve with your favorite syrup!
Subscribe to:
Posts (Atom)
