Showing posts with label Entrees. Show all posts
Showing posts with label Entrees. Show all posts

Monday, August 19, 2013

Mini Taco Pies




mini taco pies
mini-taco-pies

Mini Taco Pies

 Recipe by girlwhoateeverything

 15 min

  •  25 min
  •  12 cupcakes
  •  
  •  

    Ingredients

  • 1/4 cup diced white onion
  • pound ground beef
  • (1.25 ounce) package of Old El Paso taco seasoning mix
  • cups Bisquick mix
  • 1/2 cup water
  • (15 ounce) can black beans, drained
  • cups shredded cheddar cheese
  • optional toppings: sour cream, diced tomatoes, cilantro, onion, salsa

 

Directions

  1. 1Preheat the oven to 375 degrees. Spray 12 muffin cups with cooking spray.
  2. 2Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.
  3. 3In a medium bowl mix the Bisquick and water until blended. The mixture will be thick and the texture of pizza dough. Press 1-2 tablespoons of dough in the bottom of each muffin tin and press slightly up the sides.
  4. 4Spoon about 1-2 tablespoons of taco meat over the top of each dough filled tin. Next spoon about 1-2 teaspoons of black beans over the taco meat in each of the muffin tins.
  5. 5Bake for 6-8 minutes and remove from the oven. Distribute the 2 cups of cheese over all 12 muffin tins evenly and put back in the oven to bake for 1-2 minutes or until cheese is melted.
  6. 6Remove pies from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, cilantro, and salsa)

Easy Mini Cheeseburger Pies

Impossibly Easy Mini Cheeseburger Pies
  • Easy Mini Cheeseburger Pies

  • Recipe by BettyCrocker
  •  15 min
  •  55 min
  •  6 Items
  •  
  •  

    Ingredients

  • lb lean (at least 80%) ground beef
  •  large onion, chopped (1 cup)
  • tablespoon Worcestershire sauce
  • teaspoon garlic salt
  • cup shredded Cheddar cheese (4 oz)
  • 1/2 cup milk
  •  1/2 cup Original Bisquick® mix
  •  eggs
  • 12  mini kosher dill pickles
  •  medium tomato, chopped
  • Ketchup and mustard
  •  

    Directions

  • 1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
  • 3In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
  • 4Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.
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Saturday, August 10, 2013

Zucchini Boats

Photo: ZUCCHINI BACON BOATS <3 http://www.hugsandcookiesxoxo.com/2013/04/ZUCCHINI-BACON-CHEESE.html



THIS RECIPE MADE 4 BOATS!

SLICE 2 ZUCCHINIS IN HALF LENGTHWISE.  SCOOP OUT THE INSIDES WITH A SPOON.  DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER.  LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.

CHOP UP THE ZUCCHINI YOU SCOOPED OUT.  

PAN FRY 4-5 SLICES CHOPPED BACON.  ADD  1/2 ONION, CHOPPED, 4 CHOPPED GARLIC CLOVES AND SAUTE ALL IN THE PAN UNTIL BROWNED.  ADD SOME OLIVE OIL IF NEEDED.  REMOVE TO COOL.

IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED ALEIA'S GLUTEN FREE)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN.  PILE ON SOME SHREDDED MOZZARELLA CHEESE  ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT!  TOP WITH CHOPPED SCALLIONS!

INSPIRED BY RACHAEL RAY
http://www.hugsandcookiesxoxo.com/2013/04/ZUCCHINI-BACON-CHEESE.html

Monday, August 5, 2013

Braided Taco Bread


http://modernmrscleaver.com/2013/07/15/braided-taco-bread/

Braided Taco Bread

It’s really as simple as mixing the ingredients together
IMG_3546-1Then adding in enough flour to make the dough come together
IMG_3548-1Turn the dough out onto a floured surface and knead until smooth and elastic (about 10 minutes) adding more flour as needed.
IMG_3552-1After a brief rising time, you begin the rolling and cutting work. This is truly NOT difficult and you will quickly become a pro and prepping for the braided bread.
The dough gets rolled to a 1/8′ thickness (anywhere close) and about the same length as a cookie sheet. This is not an exact science!
IMG_3558-1To prepare for the braiding, you cut squares from the corners of the dough
IMG_3561-1Then you cut strips into the sides about an inch in width. (again, not an exact science)
IMG_3564-1Your meat and cheese fillings get piled into the center
IMG_3566-1
IMG_3567-1Then you fold the top and bottom flaps up on the filling and start braiding the strips over top of each other diagonally. IMG_3569-1Each strip holds the last one in place. When you get to the end, simply pinch the last loose strip into the end to seal.
Braided Taco Bread
Prep Time: 45 minutes
Cook Time: 25 minutes


Yield: 1 loaf

A buttery braided dough wrapped around meat and melted cheeses!
Ingredients
    For the Dough:
  • 3 cups flour, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon dried oregano
  • 1 package active dry yeast
  • 2 tablespoons olive oil
  • 1 cup very warm water
  • For the Fillings:
  • 1/2 pound ground beef, browned, seasoned with taco seasonings, and cooled
  • 1/2 red onion, minced
  • 2 roma tomatoes, pulp removed and diced
  • 2 spoonfuls of your favorite thick salsa
  • 4 ounces of shredded cheeses, I use cheddar and mozzarella
  • handful of cilantro, chopped
  • For the Garlic Butter:
  • 1/4 cup melted butter
  • 1 teaspoon garlic salt
Instructions
  1. Preheat the oven to 400 degrees and lightly grease a cookie sheet.
  2. Stir 1 1/2 cups of the flour, salt, garlic, oregano, and yeast together in a large bowl.
  3. Add the olive oil and water to the bowl. Stir to combine.
  4. Add in enough extra flour to make a soft dough.
  5. Turn the dough out on a well-floured surface and knead until the dough is smooth and elastic. This usually takes about 10 minutes. Add additional flour as needed to keep your dough from sticking.
  6. Place the dough on a newly floured spot and cover with a kitchen towel. Allow the dough to rise for 30 minutes.
  7. While your dough rises, combine the cooled meat, onion, tomatoes, and salsa in a bowl.
  8. In a separate bowl, combine your cheeses and cilantro.
  9. After your dough has risen, flour a rolling surface and roll the dough into a rectangle about as long as a cookie sheet. Your dough should be fairly thin, around 1/8" thick.
  10. Once your dough is rolled out, carefully bring the sides up and throw some extra flour underneath to avoid sticking.
  11. Cut squares out of the corners 3-4" wide, leaving a rectangle of dough in the center.
  12. Cut strips into each side of the dough about 1" thick. The strips should stop where the corner squares stop, leaving a large strip of dough in the center to fill. (See process pics above)
  13. Heap your meat mixture onto the center strip of your dough.
  14. Top the meat with your cheese and cilantro mixture. Give the cheese a little press to hold it into place.
  15. Bring the top and bottom flap of dough up and over the filling. Don't stretch the dough as you're just wanting to cover the very ends of the filling.
  16. Begin braiding the sides of your dough by bringing up one strip and laying it diagonally over the end flap. Grab the opposite strip and lay it down diagonally over the first strip. Continue this criss-crossing pattern all the way to the end.
  17. When you get to your last strip. Lay it down diagonally and pinch the end into the dough at the bottom to seal.
  18. Carefully transfer the bread onto the greased cookie sheet. This is best done by sliding the bread off the edge of the counter and onto the sheet. Lifting can prove a little difficult.
  19. Combine your melted butter and garlic salt in a small dish. Set aside.
  20. Bake at 400 degrees for 10 minutes then brush with half of the garlic butter, allowing it to seep down into the braid.
  21. Bake for an additional 10-15 until the bread is golden brown.
  22. Remove from the oven and brush with the remaining garlic butter.
  23. Allow the bread to cool for 5-10 minutes, then slice and enjoy!
Modern Mrs. Cleaver

Friday, July 12, 2013

Hungarian Goulash Recipe

 







Hungarian Goulash 




















Prep

  1. In a 3-1/2- or 4-quart slow cooker combine onions, sweet peppers, and garlic. Top with meat. In a small bowl combine tomato paste, the water, paprika, salt, and black pepper. Pour over meat.

Ingredients

Reynolds® Slow Cooker Liner
3 cups chopped onions
1-1/2 cups coarsely chopped green sweet peppers
3 cloves garlic, minced
3 pounds beef stew meat, cut into 1-inch cubes
1 6-ounce can tomato paste
1/2 cup water
4 teaspoons Hungarian paprika or regular paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups hot cooked noodles 
  1. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Serve over hot cooked noodles.

Thursday, June 27, 2013

Tandoori Chicken Bites


Tandoori Chicken Bites
http://www.budgetbytes.com/2012/06/tandoori-chicken-bites/


Tandoori Chicken Bites
http://www.budgetbytes.com/2012/06/tandoori-chicken-bites/


tandoori chicken bites
 
 
Prep time
Cook time
Total time
 
Total Cost: $7.48
Cost Per Serving: $1.50
Serves: 5
Ingredients
  • 3 large chicken breasts $6.37
  • ½ cup plain yogurt $0.27
  • 1 Tbsp lemon juice $0.05
  • 2 cloves garlic $0.16
  • 1 inch fresh ginger $0.18
  • ½ tsp salt $0.02
  • ½ tsp coriander $0.03
  • ½ tsp cumin $0.03
  • ½ tsp turmeric $0.03
  • ½ tsp cayenne pepper $0.03
  • ½ Tbsp garam masala $0.08
  • 1½ Tbsp paprika, divided $0.23
Instructions
  1. Cut the chicken breasts into small chunks. I cut each breast into 3-4 strips lengthwise, and then each strip into 4-5 chunks to yield approximately 40 pieces. Place the chicken pieces in a large zip top bag.
  2. Add to the rest of the ingredients to the bag (yogurt, minced garlic, grated ginger, lemon juice, salt, coriander, cumin, turmeric, cayenne, garam masala, and ½ Tbsp of the paprika). Close the bag tightly and smoosh it around to mix the ingredients. Place the bag in the refrigerator for 2 to 24 hours to marinate.
  3. Preheat the oven to 425 degrees. Cover a baking sheet with foil and spray with non-stick spray. Wipe the marinade from the chicken pieces and place them in a bowl. Sprinkle the last tablespoon of paprika and a pinch more of salt over the chicken pieces (add more cayenne if hot chicken pieces are desired). Toss to coat. The extra paprika here just helps the red color, you can skip it if desired. A little extra salt definitely helps, though.
  4. Place the chicken pieces on the prepared baking sheet, spaced out so they do not touch. Bake for 15 minutes in the fully preheated oven. Take the sheet out, turn each piece of chicken over, and bake for an additional 15 minutes. Serve warm.
Notes
If you are sensitive to spicy foods, you can leave out the cayenne or start with ¼ tsp.

seasoningAdd the chicken chunks to a zip top bag and then add the yogurt, lemon juice, coriander, cumin, turmeric, cayenne, garam masala, salt, and 1/2 Tbsp of the paprika (I use the other tablespoon of paprika later).
garlic ginger
Mince two cloves of garlic and add it to the bag. Peel and grate about one inch of fresh ginger into the bag.
mix marinadeClose up the bag, removing as much air as possible. Smoosh the bag all around to mix up the ingredients. Place the bag in the refrigerator and allow it to marinate for 2 hours to over night.
bake chicken bitesWhen you’re ready to make the chicken bites, preheat the oven to 425 degrees. Cover a baking sheet with foil and spray it with non-stick spray. Take each piece of chicken out of the marinade and wipe off the excess (I forgot to get a picture of this part…). Place them in a bowl and sprinkle on the last tablespoon of paprika and a pinch more of salt (and cayenne if you want it spicy). Place the chicken pieces on the baking sheet so that they are not touching. Bake for 15 minutes and then take them out and flip them over.  http://www.budgetbytes.com/2012/06/tandoori-chicken-bites/