Thursday, May 14, 2015

Pasta, Quesadillas, Steaks, and Carrots (New Recipes of the Week ~4)

The recipes from this week were mostly keepers for us. Below you will find the recipes for the ones we like!

Cheddar Chicken Spirals
3 c. uncooked spiral pasta
1 c. mayonnaise
2/3 c. milk
1 tsp. salt
1 tsp. dried basil
2 c. mixed vegetables
2 c. cooked chicken
2 c. shredded cheddar cheese

Cook noodles according to package directions. In a bowl, combine mayonnaise, milk, salt, and basil. Stir in vegetables, chicken, and 1 c. cheese. Drain pasta. Stir in veggie mixture. Cover pan and cook on medium until hot, 10-15 minutes. Sprinkle remaining cheese on top. (Or you can microwave on high 5-6 minutes.)
Everyone approved of this simple recipe. I would rate it well mostly because it is fast and filling.

Egg Scramble

Potatoes, eggs, sour cream, cheese, and seasonings make for a hearty breakfast, but the children prefer their scrambled eggs and fried taters separate.

Molasses Cookie Dough Balls

For the freezer. This way we can have fresh baked cookies in a snap if we have last minute company or need a finger food for a gathering.

Double Decker Quesadillas
1 package corn tortillas
white cheese
yellow cheese
4 oz. diced green chilies
1 bell pepper, cut in strips
1/2 c. black olives, sliced
1/2 c. onion, chopped
sour cream

Place the first tortilla on buttered griddle or skillet and sprinkle some bell pepper, onion, and yellow cheese on top. Place 2nd tortilla on top and sprinkle some olives, chilies, and white cheese on that. Place 3rd tortilla on top. Brown over medium heat until tortilla is golden brown and cheese is melted. Flip once. Repeat with remaining ingredients. Serve with sour cream and salsa. We used part flour tortillas as well.

Mm Mm Mexican. It's so yummy and so pretty! These quesadillas were a fun variation of the normal two tortilla griddle sandwich.

Pepper Steaks with Balsamic Onions
1 Tbsp. oil
2 Tbsp. butter
1 1/2 lbs. onion, thinly sliced
1/2 tsp. salt
1/2 tsp. sugar (optional)
2 Tbsp. balsamic vinegar
1/2 tsp. dried thyme
freshly cracked peppercorns
4 boned steaks

Melt oil and butter over medium heat. Add onions and salt. Cook, stirring occasionally, for 20 minutes. Add sugar, vinegar, and thyme. Cook until liquid has evaporated, 2 minutes longer. Serve over grilled meat with plenty of black pepper.

The sweet, crispy onion topping add delicious flavor to these pan fried/broiled steaks. I tried half venison and half beef...we liked the deer better! Next time we will grill the meat for extra yumminess.

Flavorful Carrots

If you like cooked carrots, you will love this side dish. My hubs even approved and he does not care for carrots -unless they're dunked in peanut butter. I have never considered a warm creamy mixture for carrots, but it's kind of like a dip, only hot. I suppose if you have a hankering for a cold veggie tray on a winter night but don't want to be chilled, these would be great!

5 c. sliced carrots
3 Tbsp. chopped green pepper
2 Tbsp. chopped onion
3 oz. cream cheese, softened
8 oz. sour cream
1/2 tsp.salt
1/2 tsp grated lemon peel
1/8 tsp. pepper

Simmer carrots in 1 in. of water for 9 minutes until tender. Drain water. Stir in remaining ingredients. Warm through. We used canned carrots, which made it very fast.

No comments:

Post a Comment