Sour Cream and Ground Beef Layered Casserole

Thank you for this recipe Kittencal. This is a good recipe. Instead of adding tomato sauce I added some extra jarred spaghetti sauce I had on hand, and left out the sugar. Also I used half of the sour cream and cream cheese, and that was actually plenty for me. This recipe reminds me of a spaghetti pie. It's a great  freezer recipe and this recipe is easey to cut in half.  If you would like to have a recipe tried and featured please email me colie@colieskitchen.com

Ingredients

• 2 lbs lean ground beef
• 1 medium onion, chopped
• 1-2 tablespoon fresh minced garlic
• 1/4 teaspoon crushed red pepper flakes (adjust to taste) (optional)
• 2-3 tablespoons grated parmesan cheese (or more or less if desired)
• 1 (15 ounce) can tomato sauce
• 1 teaspoon sugar
• salt & freshly ground black pepper (to taste)
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) carton sour cream
• 1 large green onion, finely chopped (can use 2 onions)
• 3 cups cooked fine egg noodles
• 2 cups shredded cheddar cheese (or more if desired)
• 1/8 teaspoon paprika

Directions

1. Set oven to 350°F.
2. Grease a 13 x 9-inch baking pan.
3. In a large skillet, cook the ground beef with onion, garlic and chili flakes (if using) over medium heat until meat is browned and no longer pink; drain fat then stir in the Parmesan cheese.
4. Add tomato sauce and sugar; bring mixture to a boil; cover, reduce heat and simmer for about 30 minutes stirring occasionally (season with salt and pepper about halfway through of cooking time).
5. Transfer meat mixture to a greased baking dish; set aside.
6. In a bowl beat cream cheese and sour cream at low speed until smooth.
7. Add in green onions then stir to combine.
8. Spread the cream cheese mixture over the ground beef in the dish.
9. Top with cooked noodles, then sprinkle the shredded cheddar cheese over the noodles.
10. Sprinkle with paprika.
11. Bake for 25-30 minutes or until hot and bubbly.

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Home-style Green Beans

One word WOW! This is a keeper! I can't tell you how much I loved this recipe. The flavor is amazing and best of all quick and easy. Two of  my favorite "Kitchen Words" I would like to thank Miss Erin for sharing. If you would like to have your recipe tried and featured please email me at colie@colieskitchen.com.

Ingredients

• 1 lb green beans
• 4 tablespoons butter
• 1/4 cup olive oil
• 1/2 medium onion, finely sliced
• salt and pepper
• 1 1/4 cups chicken stock
• 1 tablespoon minced garlic

Directions:

1. Place the beans in a pan of boiling salted water and cook for 6-8 minutes until firm but not raw, drain well
2. Melt the butter in a pan, add the olive oil and heat, adding the onion and cooking for 3-4 minutes.
3. Add the beans, salt and pepper to taste and toss.
4. Add the chicken stock and garlic.
5. Cover and cook for about 10 minutes until tender.
6. Season well if desired and serve.

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Broccoli, Cauliflower, and Cheese Soup

Ingredients:

• 8oz Fresh Caulifour
• 8oz Fresh Broccoli
• 1 cup chopped Celery
• 1 cup chopped Onion
• 20oz Velveeta Cheese cubed
• 1 1/2 cups Milk

Directions:

1. Rinse cauliflour in water and break into florettes
2. Put in a pot along with the chopped onion, and celery
3. Add enough water to steam the vegetables
4. Steam the vegetables for 20 minutes
5. Add cheese and stir until melted
6. Add milk and stir
7. Keep stiring until the cheese and milk meld together
8. Heat until warmed through and serve

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Blanco Diablo

I love this recipe. I modified it from two other recipes I like and created Blanco Diablo. This recipe is the best of both worlds! You can adjust the temperature by the Rotel you buy, Mild, Original, or Hot. Original is hot enough for me especially with all the pepper jack cheese.

Ingredients:

• 1/3 lb Velveeta Pepper Jack Cheese cubed
• 1/3 lb Velveeta cubed
• 1/3 lb Pepper Jack Cheese grated
• 2 TBS margarine
• 2 (10.oz) cans of Cream of Mushroom soup
• 1 (10.oz) can of Rotel
• 1 medium bell pepper chopped
• 1 medium onion chopped
• 1/2 cup of chicken broth
• 2 cups shredded cooked chicken
• 1 bag of tortilla chips

Directions:

1.      In large saucepan, sauté the onion and bell pepper in the butter until tender (about 5 minutes).

2.     Add soups, Rotel, cheeses and broth. Stir to combine.

3.     Continue to stir until cheese is melted

4.     Fold in the chicken until well blended.

5.     Continue to stir until mixture comes together

6.     Prepare your bowls with tortilla chips

7.     Once your mixture is heated through pour over tortilla chips

8.     Enjoy the Diablo!

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Fresh Hummus

I love Pita chip, no seriously, I love them! I don’t buy them for so many reasons one being they are way over priced and two I will eat them all in one sitting that’s how much I love them. A few days ago I had left over pitas that were getting too hard to do anything much with and I didn’t want them to go bad because like the chips they are on the high side. I decided to make my own pita chips and boy did they turn out excellent. I also made my own hummus to go with them.

This recipe is delicious and fast! Boy is it fast! Why buy something that you can make for just pennies a serving! Excellent Recipe, and served on Pita chips is excellent!

Ingredients:

• 2 (15 ounce) cans garbanzo beans
• 1/2 cup tahini (sesame seed paste Hulled)
• 6 tablespoons lemon juice
• 3 garlic cloves, pressed
• 1 teaspoon ground cumin
• Salt and pepper

Directions:

1.      Drain beans and reserve the liquid when you do so.

2.     Blend beans, along with the other ingredients and 1/4 cup of the liquid.

3.     Process until the mixture is smooth.

4.     Add liquid until the desired consistency is reached.

5.     Adjust seasonings along with more cumin, lemon juice, salt and pepper.

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Athenian Pasta Salad

This is an excellent recipe. I love the Mediterranean feel of this recipe with the feta and the oil. The red pepper really makes this recipe so don’t skip this step unless you don’t like red peppers.

This is a recipe that would be great at a pot luck or just as a simple side dish. It’s easy and delicious and it’s something you can make ahead of time.

Ingredients:

• 1/4 cup loosely packed fresh dill
• 1/2 cup of parsley finely chopped
• 1/2 cup green onion
• 1 large garlic clove minced
• 1/4 cup red bell pepper finely chopped
• 2/3 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 6 ounces feta cheese, cut into 1/4-inch pieces
• 8 ounces pasta shells
• 1/2 cup toasted pine nuts

Directions:

1. Place dill in a food processor.
2. With machine running, drop garlic through feed tube and mince.
3.  Add oil, lemon juice, salt and pepper and mix a few seconds.
4. In a bowl add green onions and red peppers
5. Add pasta, parsley, toasted pine nuts and feta cheese
6. Add dressing from the food processor to the bowl and mix all the ingredients together.
7. Refrigerate covered at least 3 hours or overnight.
8. Serve pasta salad at room temperature

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Lebanese Spinach Pies

I will be honest with you this is not an easy recipe to make, but well worth the trouble. If you are lucky enough to have a mediterranean grocery store near by you maybe able to by the dough pre-made. As I have said in my previous Lebanese recipe post this is an aquired taste, but one that dances in my mouth.


Ingredients

• 5 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 1/2 cups water
• 3/4 cup vegetable oil
• 12 ounces of frozen spinach
• 1/2 cup lemon juice
• 3 large onions, finely chopped
• 1 teaspoon salt
• 1 pinch ground black pepper
• 2 tablespoons ground sumac
• 1/4 cup vegetable oil
• 1 tablespoon thickened pomegranate juice
• 1/2 cup roasted pumpkin seeds

Directions
 
For the dough

1. Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
2. Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
3. Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
4. Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
5. Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
6. Filling.
7. Prepare dough Leave aside and cover for an hour to rise. Make sure dough doubles in volume.

Filling:

1. Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry.
2. Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
3. Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
4. Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
5. Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
6. Place pies on oiled baking sheets. Bake in a hot oven 350 degrees for 30 minutes. (Watch as your over may cook faster or slower)

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Lebanese Tabbouleh

I love Tabbouleh! I will say it is an aquired taste. I grew up with Lebanese neighbors so I quick found my love for their food. I really like adding it to my pita wraps I normally add ham, cheese, and tabbouleh, and wah-la I have a excellent low cal lunch! In this recipe it's important to use fresh ingredients.

Ingredients

• 2 bunches fresh Italian parsley or flat leaf parsley or fresh parsley, finely chopped.
• 1 bunch of green onions, finely chopped
• 4 large tomatoes, finely chopped
• 3 lemons, juice of (Freshly Squeeze)
• 5 tablespoons olive oil
• 1 cup bulgur or burghul
• 1 cup water, boiled
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt

Mix all together and serve in a wrap, as a dip, or a salad.



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Aunt Donna's Dinner Rolls (Bread Machine)

These are my aunts famous dinner rolls. I love them so much. They are a holiday staple for our family. I slide them all the time in between the holidays.

Ingredients

• 1 cup milk (110 degrees F.)
• 1/2 cup butter, room temperature
• 2 eggs, room temperature and lightly beaten
• 3/4 teaspoon salt
• 4 cups bread flour
• 3 teaspoons instant yeast
• 1/4 cup sugar

Directions

1. Place all ingredients in bread pan of your bread machine.
2. Select dough setting and press start.
3. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (or use nonstick cooking spray).
4. Form dough into an oval, cover with plastic wrap and let rest for 10 minutes.
5. After resting, divide the dough into 16 pieces; shape as desired.
6. Preheat oven to 375 degrees.
7. Cover rolls and place in a warm spot to rise, approximately 20 to 30 minutes.
8. Bake approximately 20 minutes or until nicely browned.

 



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Paul Deen's Crisy Fried Shrimp

This is a Paula Deen Recipe and it's FANTASTIC! The shrimp come out crispy, and very flavorful!! I can't wait to make these again!!

Ingredients:

• 1 cup milk
• 1 cup buttermilk
• 1 cup hot sauce
• 2 cups self-rising flour
• 1/4 cup self-rising cornmeal
• 1 tablespoons coarse ground black pepper
• 1 tablespoons salt
• 2 pounds medium shrimp, peeled and deveined with tails left on
• Peanut oil, for frying (I used vegetable)

Directions:

Preheat oil to 375 degrees F.
Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.

Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.





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