From My Kitchen

Loaded Nacho Casserole

Feb 242012
 

1 1/2 lb Ground Beef

1 pkg. Taco Seasoning

1 can Mexican Style Tomatoes or 12oz jar of Salsa

1 can Black Beans

16oz container Sour Cream

2 c. Shredded Cheddar Cheese

3 c. crushed Tortilla Chips

Optional:

Sliced Black Olives

Sliced Green Olives

Jalapeno Slices

Green Onions

Driections: (preheat oven to 350 degrees)

Brown Ground Beef until no longer pink.  Add taco seasoning and the entire can of tomatoes or salsa and black beans (if your family doesn't like beans puree them and add them to the pan- they won't even know that they are in there-this is a great way to stretch a buck and add some fiber at the same time).  Stir and allow to cook on low heat for 5-10 minutes.  Crush Tortilla chips into small bite size pieces and put them onto the bottom of a 9×13" pan.  Add meat mixture to the top of the crushed tortillas.  Top with any of the optional ingredients to your families likings.  Dollops the sour cream on top and spread it out till even.  Add the shredded cheese to the top.  Bake in a 350 degree oven for 20 minutes.

 

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 February 24, 2012  Posted by at 2:30 PM No Responses »

How to Get The Most Out of Your Fresh Herbs.

Feb 142012
 

Do you love having fresh herbs but end up wasting them because they go bad before you get to use them?  Well here is a kitchen tip on How to Freeze Your Fresh Herbs.

I recently bought two bunches of cilantro when I saw them on sale for only $.39 each.  I knew that we would never go through them before they went bad but that didn't stop me.  I often buy herbs when they are on sale, use some fresh and freeze the rest.  Here is the best way that I found to go about it (works great for Cilantro, Basil, Parsley, Mint or other leafy herbs):

  • Pull leaves off and discard stems.
  • Chop up fresh herbs.
  • Fill an Ice Cube Tray with Chopped Herbs…careful not to overfill each cavity.
  • Fill herb filled tray with water.
  • Put into freezer until completely frozen.
  • Remove from freezer and remove the individual cube from the tray.
  • Put individual herb cubes into a freezer storage bag.  Working quickly so that the cubes do not begin to melt.
  • Return the baggie of individual cubes back to the freezer immediately.

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 February 14, 2012  Posted by at 11:22 AM 1 Response »

Sour Cream Banana Bread Recipe

Feb 102012
 


3 Large Bananas, Over Ripe 1 1/2 tsp Vanilla Extract
1 cup Sour Cream 2 cups All Purpose Flour
1/4 cup Margarine 1 tsp Baking Powder
1 1/3 cups granulated sugar 1 tsp Baking Soda
2 eggs 1/4 tsp Salt

Directions: Preheat Oven to 350 degrees or 325 degrees for a Convection oven.  Spray two 7 x 3 loaf pans with non stick cooking spray (or 1- 9×5). 

Combine Sour Cream and Bananas until no longer lumpy, add in vanilla.  In another bowl, cream together the margarine and the sugar until smooth.  Beat in one egg at a time until incorporated.  Add the banana mixture and combine.  Add flour, baking soda, baking powder and salt to the wet mixture.  Combine until everything is wet.  Spread into pans.

Bake for 40 minutes for 7" pans or 55 minutes for 9" pan.  Check for doneness by inserting a toothpick into the center of bread.  When the toothpick comes out clean, bread is done. 

With such good deals of sour cream and bananas this week I thought I would share this amazing quick bread recipe.  So moist and delicious.  Freezes very well so make multiple loaves and save some time later.  Great for breakfast, with a cup of coffee, or as a snack.  Or dip in into a egg mixture and pan fry it into Banana French Toast.… (click here to keep reading)

 February 10, 2012  Posted by at 4:22 PM No Responses »

BBQ Cocktail Meatballs Recipe for the Big Game

Feb 042012
 


Here is a great recipe for parties.  They will disappear in a blink of an eye.  Not to mention that they are super cheap to make…especially if you have been stocking up with my coupon matchups!  All ingredients should be in your pantry/freezer.

3 lbs Ground Beef

1 1/3 c. Evaporated Milk

1 Pkg. Dry Onion Soup

2 Tbsp Worcheshershire Sauce

Combine above ingredients and shape into 1 1/2" balls.  I use a cookie/ice cream scoop to make sure they are all in equal size.  Bake at 350 degrees for ten minutes.

2 c. Ketchup

1 c. Brown Sugar

1 Tbsb. Worchestershire Sauce

Mix these 3 items together to make a BBQ Sauce.  Put Meatballs into a slow cooker/ crockpot and top with BBQ Sauce Mixture.  Tuen slow cooker on low and cook for a few hours and enjoy them during the big game.

 

Sometimes I make the meatball and divide them into 3 batches.  Freeze them on a cookie sheet and once frozen put them into a freezer bag.  We use the meatballs for spaghetti, meatball hoagies, appetizers and much more.  They are nice and moist and basically fool proof.  If you want to get adventurous try cutting string cheese into bite size pieces and stuff into the middle of each meatball.  Be sure to seal the seam.  Makes a great Meatball Sub topped with some spaghetti sauce.… (click here to keep reading)

 February 4, 2012  Posted by at 3:45 PM No Responses »