DUN...DUN...DUN.
Yep faithful readers I wrote that dreaded word. MEATLOAF. Now would be the time I could see everyone running for their lives from the food that may or may have not scarred you in your tiny tot years BUT come back! I swear, you'll love this. I'm one of you, I swear. Once upon a time I was a chick who turn her nose up at the slightest thought of meatloaf. I was le'meatloaf snob but then courtesy of an ex-family friend this recipe came in and saved the scary meatloaf years. Kinda like Batman killing off that pesky penguin.
So what exactly goes into this genius food labeled Mexican meatloaf? Follow me!
Mexican Meatloaf
Serves 4 to 6
1 burrito seasoning
1 10 ounce tortilla chips
1 26 ounce salsa
8 ounces shredded Mexican cheese
2 lbs ground round
1 lb ground turkey
Spanish Rice
1 14.6 ounces diced no salt added tomato's
Half can of water (use the can from your tomato's)
1 cup of chopped green pepper/onion mix
2 bags of boil in a bag rice
3 tablespoons of margarine
1/2 packet of burrito seasoning (not to be confused. In all you should buy 2 packages of burrito seasoning)
How to make Mexican meatloaf:
*Place your thawed turkey and hamburger in a bowl. Add half the jar of your salsa, one cup of cheese, and the bag of chips (crush them finely). Mix well then place mixture into a one or two quart (whatever works for you) casserole dish. Shape mixture into meatloaf shape and bake at 425 degrees for 40 to 45 minutes. Whenever the middle is done. Every oven is different. Once done add the remainder of your cheese and salsa to top off the meatloaf. Place back in oven until cheese is melted. Take out and let cool for 5 minutes. Cut and serve!
How to make Spanish rice:
*Place your skillet on medium heat. Add your butter and once melted add your rice. Stir and cook rice until lightly toasted. Once toasted add your 1/2 package of burrito seasoning. Stir and let it cook for 2 to 3 minutes. Add your pepper mix, your can of tomato's (with juice), and a half can of water. Cover and let it cook on medium heat until your rice is tender. Stiring every so often.
So how did this one do? Quite well if you ask us! For many years this has been one great recipe for the whole family to enjoy. We encourage you to make this. It's something quite tasty!
Tid Bits:
*Use your choice of meat. Whatever you prefer. It'll all taste yummy!
*Looking for a spicy kick? Jazz it up with some hot salsa.
*Add sour cream to meatloaf and rice. It's delish!
That's it...I know. It's a first for us. See? I told you this is awesome. It's so good there aren't a lot of tid bits, haha.
Ma's spot:
This meatloaf was always a big hit with my family. It's the only way I could get my daughter to eat meatloaf. The recipe came to us from my dear friend Todd's ex-wife Michelle. For those of you who are looking to have this dish on the lighter side you can use fat free sour cream, all turkey, organic tomato's, etc... to lighten it up. The Spanish rice I made up myself because the box Spanish rice is loaded with sodium. Anyone who is watching their blood pressure (like myself) this is a good choice. After you slice the meatloaf and plate it try some sour cream and salsa on top. Gives it something extra.
Alrighty peeps, that's it for this Tuesday. Aw, cheer up meatloaf cheerleaders (at least I hope so after you try this, haha) we'll be back here next Tuesday with my pick. What's on the menu? We're going to Chicago baby! Well...only in our kitchens but I promise it is not one to be missed! Have a lovely week guys!
Spoons & Spatula's
~Dinah & Ma
Tuesday, March 29, 2011
Tuesday, March 22, 2011
Quick Chicken Parmesan
*sings*
"Like the fella once said,
Ain't that a kick in the head?"
Ah, Dean...gotta love a good Dean song. OH! Hiya ladies and gents. Damn Tuesday comes back around so quickly but we like it that way eh?
So as you may have read in the beginning of this entry we're getting in touch with our inner Bellas Italian heritage this week courtesy of yours truly. So while researching (yep, we do end up doing some research. You can think of us as blog chick smarties haha) for this week's recipe I came across this in my bookmarked tab for recipes and I actually completely forgot about this recipe. Like it was a D-list celebrity and I'm not talking Charlie Sheen status cause let's be real he is pretty epic these days. So I decided why not? Everyone loves some chicken and who doesn't love some pasta? Yeah, thought so. :]. It comes from the Campbell's website (Quick Chicken Parmesan) and it's really simple. Like getting out your favorite coloring book and crayons and coloring kind of simple....what you don't color?...*crickets* Um, am I alone here?...okie well...OH ANYWHO! lol
So how goes this recipe? Follow me dolls:
Quick Chicken Parmesan
Source: Campbell's Kitchen
Prep: 5 minutes
Bake: 25 minutes
Makes: 4 servings
4 skinless, boneless chicken breast halves (about 1 pound)
2 cups Prego® Traditional Italian Sauce or Fresh Mushroom Italian Sauce
2 ounces shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1/2 package (8 ounces) spaghetti, cooked and drained (about 4 cups)
* Place the chicken in a 2-quart shallow baking dish. Top the chicken with the sauce. Sprinkle with the mozzarella cheese and Parmesan cheese.
* Bake at 400°F. for 25 minutes or until the chicken is cooked through. Serve the chicken and sauce with the spaghetti.
Okie before I go on I have to tell you all that no matter what that recipe says PLEASE PLEASE cook that clucking piece of tastiness until it is fully cooked. Don't take that 25 minutes in stone. Every oven varies and we had ours in for almost an hour.
Phew! I feel better, now onto the food. We loved it! Very classic and filling. Everyone liked it around here as well. So I'd score that one as a hit. Wouldn't you??
Tid Bits:
*As always garlic bread is a nice companion for this dish as well as a nice small side salad. Whatever floats your Italian gondola.
*Have GERD? We do, yep both Ma and I have it. We suggest slow cooking the tomato sauce for a few hours and jazz it up! Cut up some peppers or add some Italian seasoning. We say whatever makes your spaghetti sauce sassy then throw it into this recipe.
*Oh and to give it extra creamy pep? Try stirring in some ricotta cheese.
Ma's Spot: Really really liked this one. It's a lot easier than having to bread your chicken and cook it up. Place the chicken in the sauce and let it cook. Please always remember to add things to jazz up your jar of sauce. You don't always have to do homemade sauce because your jar sauce is the basis of homemade sauce anyways. What you do with it is what makes the difference. So to add creams, wine, veggies, etc.. you can't go wrong.
That's it peeps! Time to part ways for another week but you know the drill we'll be back next week with another fab dish to make your mouths water. Next week is Ma's pick and it's delish! It's an American classic with a spicy twist? What in the good golly hell could that mean? Meet us here next week to find out. Have a great week guys!
Spoons & Spatula's
~Dinah and Ma
"Like the fella once said,
Ain't that a kick in the head?"
Ah, Dean...gotta love a good Dean song. OH! Hiya ladies and gents. Damn Tuesday comes back around so quickly but we like it that way eh?
So as you may have read in the beginning of this entry we're getting in touch with our inner Bellas Italian heritage this week courtesy of yours truly. So while researching (yep, we do end up doing some research. You can think of us as blog chick smarties haha) for this week's recipe I came across this in my bookmarked tab for recipes and I actually completely forgot about this recipe. Like it was a D-list celebrity and I'm not talking Charlie Sheen status cause let's be real he is pretty epic these days. So I decided why not? Everyone loves some chicken and who doesn't love some pasta? Yeah, thought so. :]. It comes from the Campbell's website (Quick Chicken Parmesan) and it's really simple. Like getting out your favorite coloring book and crayons and coloring kind of simple....what you don't color?...*crickets* Um, am I alone here?...okie well...OH ANYWHO! lol
So how goes this recipe? Follow me dolls:
Quick Chicken Parmesan
Source: Campbell's Kitchen
Prep: 5 minutes
Bake: 25 minutes
Makes: 4 servings
4 skinless, boneless chicken breast halves (about 1 pound)
2 cups Prego® Traditional Italian Sauce or Fresh Mushroom Italian Sauce
2 ounces shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1/2 package (8 ounces) spaghetti, cooked and drained (about 4 cups)
* Place the chicken in a 2-quart shallow baking dish. Top the chicken with the sauce. Sprinkle with the mozzarella cheese and Parmesan cheese.
* Bake at 400°F. for 25 minutes or until the chicken is cooked through. Serve the chicken and sauce with the spaghetti.
Okie before I go on I have to tell you all that no matter what that recipe says PLEASE PLEASE cook that clucking piece of tastiness until it is fully cooked. Don't take that 25 minutes in stone. Every oven varies and we had ours in for almost an hour.
Phew! I feel better, now onto the food. We loved it! Very classic and filling. Everyone liked it around here as well. So I'd score that one as a hit. Wouldn't you??
Tid Bits:
*As always garlic bread is a nice companion for this dish as well as a nice small side salad. Whatever floats your Italian gondola.
*Have GERD? We do, yep both Ma and I have it. We suggest slow cooking the tomato sauce for a few hours and jazz it up! Cut up some peppers or add some Italian seasoning. We say whatever makes your spaghetti sauce sassy then throw it into this recipe.
*Oh and to give it extra creamy pep? Try stirring in some ricotta cheese.
Ma's Spot: Really really liked this one. It's a lot easier than having to bread your chicken and cook it up. Place the chicken in the sauce and let it cook. Please always remember to add things to jazz up your jar of sauce. You don't always have to do homemade sauce because your jar sauce is the basis of homemade sauce anyways. What you do with it is what makes the difference. So to add creams, wine, veggies, etc.. you can't go wrong.
That's it peeps! Time to part ways for another week but you know the drill we'll be back next week with another fab dish to make your mouths water. Next week is Ma's pick and it's delish! It's an American classic with a spicy twist? What in the good golly hell could that mean? Meet us here next week to find out. Have a great week guys!
Spoons & Spatula's
~Dinah and Ma
Tuesday, March 15, 2011
Spinach Pie
Tuesday is here and that means another weekly dish from your favorite blog chicks.
Dinah here to bring to you this weeks tasty creation from our kitchen to yours. What's up our sleeves? Let's get tonight's post rolling!
This week's recipe is Ma's pick. It's chocked full of spinach, and absolutely no pouting! Spinach is tasty and it's hella good for you!
So says this: Spinach is a very nutrient-dense food. It’s low in calories yet very high in vitamins, minerals and other phytonutrients. When you consume this healthy food, you don’t need to worry about your weight-loss diet as you take in abundant, good-for-you nutrients.
Ha! See, so get in touch with your inner Popeye.
OH! and it even has a pie base. Now, if you're like me then a pie is usually something you buy from your local grocery store or bakery not anything you pull out a pie pan for. While I am an aspiring baker, pie isn't in my baking resume. Yeah, I get the questionable looks on your faces but no worries I can make some mean cakes, cupcakes, and brownies. Ask around ;].
Anywho this recipe comes from the 365 Easy One Dish Meals cookbook. Which was a cookbook my Auntie Dee had for years and years that Ma wanted but couldn't convince her sister to give to her until she moved a few years back. Good thing cause this is quite a treat. So what goes into it? Follow me!
Spinach Pie
Prep: 15 minutes Cook: 40 to 45 minutes Serves: 6
1 (15 ounce) package all-ready pie crusts*
1 1/2 teaspoons flour
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 cup chopped scallions
1 cup ricotta cheese
5 eggs
1/2 cup grated Parmesan cheese
1/2 pound baked ham, chopped
1/4 teaspoon pepper
1. Preheat oven to 425 degrees. Remove 1 pie crust from package and let stand at room temperature for 15 to 20 minutes. Unfold crust and peel off top plastic sheet. Press out fold lines and repair any cracks by pushing dough together. Place crust, floured side down, in a deep 9-inch glass pie dish. Peel off plastic sheet, easing crust into dish. Then press dough firmly against bottom and up sides of dish.
2. In a medium bowl, combine spinach, scallions, ricotta cheese, 4 eggs, and Parmesan cheese. Beat together to blend well. Stir in ham and pepper. Turn filling into pastry-lined dish.
3. Top with remaining crust. Cut top crust even with edge of pie dish. Reverse dough scraps. Fold edge of bottom crust over top crust, forming a rolled edge around dish. Flute edges of dough decoratively with fingers or fork tines. Cut a 1-inch hole in center of pie crust. Beat remaining egg and brush over top of pie.
4. Bake in center of oven for 20 minutes. Meanwhile, roll out reserved dough scraps and cut out flowers and leaves. After 20 minutes, remove pie from oven and arrange flowers and leaves over top (do not cover vent hole) of pie using beaten egg to attach them. Brush tops of flowers and leaves with egg. Cover edges of pie with foil strips to prevent overbrowning.
5. Return pie to oven and continue baking 20 to 25 minutes, or until set. Let stand at least 15 minutes before serving.
I really liked this dish a lot. My only turn off was the turkey ham. I'm not a fan of any kind of ham period. Not even if it's dressed in a turkey suit. Sorry piggy lovers. I liked the crispy and flaky pie crust with the spinach it made a nice balance.
Tid Bits:
*As mentioned above if turkey ham or ham isn't your thing try some chicken or turkey goodness.
*We used egg beaters and you can too! Besides eggs really suck in the cholestrol department so why not cut out the future damage and use a better alternative? As the package says 1/3 cup for every whole egg.
*If you don't have green onions, we suggest using regular onions.
*Make sure to squeeze all the liquid from the spinach in a kitchen towel. As I've mentioned before not doing so will result in a mega soupy spinach pie. *shakes head no* not good guys. Not good.
*Need something to accompany the main star? We made a nice chef salad to go with it so give it a whirl!
Ma's Spot:
I really enjoyed this dinner. I think it's a perfect light summer dinner. You can make & cook the pie ahead of time and freeze it in a freezer bag, pull it out, place in microwave till warm, and with a nice side salad you have a nice summer dinner. I like it cause it's so versatile, you can use whatever you fancy. Turkey, chicken, turkey ham whatever you like. You can turn this recipe into a healthy meal.
And that's it! I know I know, I get sad too. No worries, we'll be here again in 7 days to share our recipes. What's in store for next week? It's my pick and we're going a little Italian. So bring your wine and best Dean Martin music and we'll bring the food! Have a great week guys!
Spoons & Spatula's
~Dinah & Ma
Dinah here to bring to you this weeks tasty creation from our kitchen to yours. What's up our sleeves? Let's get tonight's post rolling!
This week's recipe is Ma's pick. It's chocked full of spinach, and absolutely no pouting! Spinach is tasty and it's hella good for you!
So says this: Spinach is a very nutrient-dense food. It’s low in calories yet very high in vitamins, minerals and other phytonutrients. When you consume this healthy food, you don’t need to worry about your weight-loss diet as you take in abundant, good-for-you nutrients.
Ha! See, so get in touch with your inner Popeye.
OH! and it even has a pie base. Now, if you're like me then a pie is usually something you buy from your local grocery store or bakery not anything you pull out a pie pan for. While I am an aspiring baker, pie isn't in my baking resume. Yeah, I get the questionable looks on your faces but no worries I can make some mean cakes, cupcakes, and brownies. Ask around ;].
Anywho this recipe comes from the 365 Easy One Dish Meals cookbook. Which was a cookbook my Auntie Dee had for years and years that Ma wanted but couldn't convince her sister to give to her until she moved a few years back. Good thing cause this is quite a treat. So what goes into it? Follow me!
Spinach Pie
Prep: 15 minutes Cook: 40 to 45 minutes Serves: 6
1 (15 ounce) package all-ready pie crusts*
1 1/2 teaspoons flour
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 cup chopped scallions
1 cup ricotta cheese
5 eggs
1/2 cup grated Parmesan cheese
1/2 pound baked ham, chopped
1/4 teaspoon pepper
1. Preheat oven to 425 degrees. Remove 1 pie crust from package and let stand at room temperature for 15 to 20 minutes. Unfold crust and peel off top plastic sheet. Press out fold lines and repair any cracks by pushing dough together. Place crust, floured side down, in a deep 9-inch glass pie dish. Peel off plastic sheet, easing crust into dish. Then press dough firmly against bottom and up sides of dish.
2. In a medium bowl, combine spinach, scallions, ricotta cheese, 4 eggs, and Parmesan cheese. Beat together to blend well. Stir in ham and pepper. Turn filling into pastry-lined dish.
3. Top with remaining crust. Cut top crust even with edge of pie dish. Reverse dough scraps. Fold edge of bottom crust over top crust, forming a rolled edge around dish. Flute edges of dough decoratively with fingers or fork tines. Cut a 1-inch hole in center of pie crust. Beat remaining egg and brush over top of pie.
4. Bake in center of oven for 20 minutes. Meanwhile, roll out reserved dough scraps and cut out flowers and leaves. After 20 minutes, remove pie from oven and arrange flowers and leaves over top (do not cover vent hole) of pie using beaten egg to attach them. Brush tops of flowers and leaves with egg. Cover edges of pie with foil strips to prevent overbrowning.
5. Return pie to oven and continue baking 20 to 25 minutes, or until set. Let stand at least 15 minutes before serving.
I really liked this dish a lot. My only turn off was the turkey ham. I'm not a fan of any kind of ham period. Not even if it's dressed in a turkey suit. Sorry piggy lovers. I liked the crispy and flaky pie crust with the spinach it made a nice balance.
Tid Bits:
*As mentioned above if turkey ham or ham isn't your thing try some chicken or turkey goodness.
*We used egg beaters and you can too! Besides eggs really suck in the cholestrol department so why not cut out the future damage and use a better alternative? As the package says 1/3 cup for every whole egg.
*If you don't have green onions, we suggest using regular onions.
*Make sure to squeeze all the liquid from the spinach in a kitchen towel. As I've mentioned before not doing so will result in a mega soupy spinach pie. *shakes head no* not good guys. Not good.
*Need something to accompany the main star? We made a nice chef salad to go with it so give it a whirl!
Ma's Spot:
I really enjoyed this dinner. I think it's a perfect light summer dinner. You can make & cook the pie ahead of time and freeze it in a freezer bag, pull it out, place in microwave till warm, and with a nice side salad you have a nice summer dinner. I like it cause it's so versatile, you can use whatever you fancy. Turkey, chicken, turkey ham whatever you like. You can turn this recipe into a healthy meal.
And that's it! I know I know, I get sad too. No worries, we'll be here again in 7 days to share our recipes. What's in store for next week? It's my pick and we're going a little Italian. So bring your wine and best Dean Martin music and we'll bring the food! Have a great week guys!
Spoons & Spatula's
~Dinah & Ma
Tuesday, March 8, 2011
Mock Taco Bell Beefy Crunchy Burrito's
Welcome back readers it's Tuesday and as always we're back to fill your recipe box and tummy's!
So if you are a proud lover of Taco Bell (which I must say I am) or even if you have snuck in a soft taco every once in a while and would never tell anyone of your guilty pleasure then tonight's recipe is on your agenda. Get a pen and paper this is gonna be grand.
So as written above...I am a Taco Bell lover. Yes, I'm aware it's bad for me and it's not the best food to fill your body with but COME ON peeps a little sometimes is glee for the soul. Who hasn't enjoyed the salty/spicy taste of the bell at least once in their lives? If I can proclaim it, well you can too! No judgment ;]. Anywho, they have this amazing burrito (some of you may have tried it or at least heard of it) called the
Beefy Crunch Burrito Oh my goodness...just epic. The crunchiness mixed with the cheesy/spicy makes this burrito amazing. So I was going on & on to Geoff about how amazing these burrito's were and he decided to make a mock version at home. At first I thought he was nuts not because my Geoff isn't a good cook (boy has chef skills) but because how can you take something from a fast food place and make it at home? Well he did. Wanna know how? Follow me:......
Okie, so before I type one word more I need to say that this dish is completely a cheat day dish (well a lot of our dishes are which isn't bad) but nonetheless it also serves an army so we're going to place the recipe under serving for 2 people.
Mock Taco Bell Beefy Crunchy Burrito's
1 package refrigerated flour tortilla's (burrito style)
16 ounce can of refried beans
1 bag of fritos
1 package burrito seasoning
butter or vegetable spray
2 cups shredded Mexican blend cheese
1 box Rice-A-Roni Creamy Four Cheese
1 lb ground turkey
*In a hot greased skillet cook turkey until brown and fully cooked. Use burrito seasoning as directed on back of package. If yours doesn't have anything on the back then we suggest pouring 1/2 cup water over browned meat and stir in half of burrito seasoning packet. Stir and cook on low until moisture is gone.
*While turkey is browning take your bag of fritos and place into a large Tupperware container. Spray the fritos with your butter or veggie spray and then sprinkle remaining burrito seasoning over top of fritos. Place lid tightly back over container and once secure shake container vigorously until chips are broken up and coated evenly.
*Fix the rice to the box directions.
*Take your tortilla and follow his pattern for the whole package (or however many you plan on making):
2 tablespoons of refried beans
2 tablespoons of meat mixture
2 tablespoons of cheesy rice
2 tablespoons of fritos
2 tablespoons of shredded Mexican blend cheese
*Roll tortilla's up and enjoy!
I love Geoff, I swear. Not just cause he can make some mean meals but he took something I love and made a version for home. Nice! These aren't exactly the things they sell at the Bell for a cheap price of 89 cents but mannnn are they close.
Tid Bits:
*Need to feed an army? Try making it twice. OH MY GOD. you can feed your family, friends, and their relatives. No joke.
*As always turkey not your thing? You can always use beef.
*Now, the real burrito doesn't call for the refried beans but they add a nice background accent so if they doesn't make nice with your tummy then leave them out.
*So your store out of Rice A Roni? Don't fret, try some boil in a bag rice and cook it to box directions and place in a bowl once cooked mix in some salsa con queso. Awesome!
Ma's Spot: I like Mexican food. I'm not a fan of spicy or cheesy items but as I said at the beginning we are trying to broaden our horizons so I did make up my burritos tonight but I did put less of the cheesy rice and the fritos. I did end up liking tonight's meal although when I make them for myself at home I will put brown rice instead of the cheesy rice and I have to say mozzarella cheese or provolone since I tend to like Italian cheese's better. I wouldn't want to take anything away from my son in law's recipe as it was delicious but cheesy and spicy don't do well with me.
Ladies & Gents it's now almost 11. Time for some shut eye. No worries, we'll be back in 7 days. Same time, same channel. Next week is to be a treat! It involves a pie & veggies....wanna know more? Meet us here next week!
Spoons & Spatula's
~Dinah & Ma
So if you are a proud lover of Taco Bell (which I must say I am) or even if you have snuck in a soft taco every once in a while and would never tell anyone of your guilty pleasure then tonight's recipe is on your agenda. Get a pen and paper this is gonna be grand.
So as written above...I am a Taco Bell lover. Yes, I'm aware it's bad for me and it's not the best food to fill your body with but COME ON peeps a little sometimes is glee for the soul. Who hasn't enjoyed the salty/spicy taste of the bell at least once in their lives? If I can proclaim it, well you can too! No judgment ;]. Anywho, they have this amazing burrito (some of you may have tried it or at least heard of it) called the
Beefy Crunch Burrito Oh my goodness...just epic. The crunchiness mixed with the cheesy/spicy makes this burrito amazing. So I was going on & on to Geoff about how amazing these burrito's were and he decided to make a mock version at home. At first I thought he was nuts not because my Geoff isn't a good cook (boy has chef skills) but because how can you take something from a fast food place and make it at home? Well he did. Wanna know how? Follow me:......
Okie, so before I type one word more I need to say that this dish is completely a cheat day dish (well a lot of our dishes are which isn't bad) but nonetheless it also serves an army so we're going to place the recipe under serving for 2 people.
Mock Taco Bell Beefy Crunchy Burrito's
1 package refrigerated flour tortilla's (burrito style)
16 ounce can of refried beans
1 bag of fritos
1 package burrito seasoning
butter or vegetable spray
2 cups shredded Mexican blend cheese
1 box Rice-A-Roni Creamy Four Cheese
1 lb ground turkey
*In a hot greased skillet cook turkey until brown and fully cooked. Use burrito seasoning as directed on back of package. If yours doesn't have anything on the back then we suggest pouring 1/2 cup water over browned meat and stir in half of burrito seasoning packet. Stir and cook on low until moisture is gone.
*While turkey is browning take your bag of fritos and place into a large Tupperware container. Spray the fritos with your butter or veggie spray and then sprinkle remaining burrito seasoning over top of fritos. Place lid tightly back over container and once secure shake container vigorously until chips are broken up and coated evenly.
*Fix the rice to the box directions.
*Take your tortilla and follow his pattern for the whole package (or however many you plan on making):
2 tablespoons of refried beans
2 tablespoons of meat mixture
2 tablespoons of cheesy rice
2 tablespoons of fritos
2 tablespoons of shredded Mexican blend cheese
*Roll tortilla's up and enjoy!
I love Geoff, I swear. Not just cause he can make some mean meals but he took something I love and made a version for home. Nice! These aren't exactly the things they sell at the Bell for a cheap price of 89 cents but mannnn are they close.
Tid Bits:
*Need to feed an army? Try making it twice. OH MY GOD. you can feed your family, friends, and their relatives. No joke.
*As always turkey not your thing? You can always use beef.
*Now, the real burrito doesn't call for the refried beans but they add a nice background accent so if they doesn't make nice with your tummy then leave them out.
*So your store out of Rice A Roni? Don't fret, try some boil in a bag rice and cook it to box directions and place in a bowl once cooked mix in some salsa con queso. Awesome!
Ma's Spot: I like Mexican food. I'm not a fan of spicy or cheesy items but as I said at the beginning we are trying to broaden our horizons so I did make up my burritos tonight but I did put less of the cheesy rice and the fritos. I did end up liking tonight's meal although when I make them for myself at home I will put brown rice instead of the cheesy rice and I have to say mozzarella cheese or provolone since I tend to like Italian cheese's better. I wouldn't want to take anything away from my son in law's recipe as it was delicious but cheesy and spicy don't do well with me.
Ladies & Gents it's now almost 11. Time for some shut eye. No worries, we'll be back in 7 days. Same time, same channel. Next week is to be a treat! It involves a pie & veggies....wanna know more? Meet us here next week!
Spoons & Spatula's
~Dinah & Ma
Tuesday, March 1, 2011
Ma's Sloppy Joe's
Glass of wine? Check!
Good jams? Check!
Tuesday night's blog entry? Check!
The fabulous peeps who join us here every Tuesday? CHECK!
Sorry, I have to run through my list of needed things and we're good to go. How goes it guys on this (well depending on where you are) chilly winter evening? Am I the only one who is pining for some much needed rays and green grass? Yeah thought not. As always I'm Dinah and it's Tuesday guys!
This week's recipe is a family favorite. Actually we make this at least twice a month and as always all that is left after we devour this recipe is the dirty dishes in the sink, ha! Now, I plead get into your inner 6 year old and go all nostalgic with these sloppy joe's. Who doesn't love a good sloppy joe? Aw, I know you do. Even if that head is shaking in the no motion. It's an American staple and I promise if you have ever had a Manwich moment and it scarred you for life trust me in our recipe there is no mention of a man or a wich. Well, maybe a guy since I'm married to one and he does get to eat, haha. Nope, this recipe is all my ma's and it's homemade. No cans needed. So toss out your Manwich coupons or use them for some decoupage. Now you see that big pot looking thing in your kitchen that collects dust and you use as storage? Aw, come on you know I'm talking about the DUN...DUN...DUN SLOW COOKER! Ah, the slow cooker now if you are a faithful reader (as we hope you are) then you know we are some slow cooker loving chicks. So grab yours and away we go.....
Here's all you need:
Ma's Sloppy Joe's
2lbs ground turkey
1 can of Campbell's tomato soup (low sodium is preferred)
1 1/2 cups of frozen pepper/onion blend
2 tablespoons Worcestershire sauce
2 tablespoons of ketchup
1 tablespoon of taco seasoning
You'll need hamburger buns. A pack usually does it for us and usually they come 8 in a pack.
*Brown turkey in skill over medium heat. While that's cooking away place pepper/onion frozen blend into a microwave safe bowl. Place bowl in microwave on high for 40 seconds. When pepper/onion blend is done take kitchen scissors or knife and chop to your liking. Add pepper/onion blend to slow cooker then add tomato soup, Worcestershire sauce, ketchup, turkey (after it's completely brown), & stir until mixed well. Add your taco seasoning and stir well to combine. Turn your slow cooker on low for 4 to 5 hours and let the sloppy joe mix come together.
*After the hours mentioned grab yourself some buns and evenly distribute the mixture to complete your sloppy joe. Enjoy!
Tid Bits:
*Need something to go with this awesome dish? Try some garlic fries or chips.
*Looking for something to tang it up a bit? Oh, who doesn't love some tang? haha. Add some mustard before eating. My hubby showed me this trick and it gives it a nice extra little something.
*If you don't have a slow cooker mix all your ingredients in a pot then place on stove on low for an hour and a half. Make sure to stir often.
*Missing that carnivore side of yourself? Don't turn into the Hulk, just use 1lb hamburger and 1lb turkey. Hell, you can use 2lbs hamburger if you'd like. It's yours to jazz up and make it tasty for your family.
*I do recommend the low sodium soup because in the slow cooker regular tomato soup become overpowering with the salt. Regular soup = extremely salty sloppy joe mix. Not good guys. *shakes head no.*
Ma's Spot: The idea for this recipe came from the Campbell soup website but over the years I have taken the basic idea and made it my own. I've never let this recipe out and I planned on keeping it a secret because over the years (especially my daughter) would keep saying "Ma, I tried making it at my house and it just didn't taste the same. What am I doing wrong?" so finally I decided to let my secret recipe out due to the fact my son in law was suffering without the original and my daughter felt bad for as she says "messing it up". When I revealed my secret ingredients you should've seen the look on her face. So here it is, for you all our faithful readers to enjoy. I encourage you to play with the recipe but I'd also say keep the basic in tact to get the whole sloppy joe flavor and feel.
Alrighty guys this week's blog entry is done. I am confident that I have showed the way on the path to sloppy joe heaven. So go forth and make sloppy joe's! As always we'll meet you here next Tuesday for more dishes. What's in store for next week? It's a recipe my hubby perfected...should be interesting, haha.
Spoons & Spatula's
~Dinah & Ma
Good jams? Check!
Tuesday night's blog entry? Check!
The fabulous peeps who join us here every Tuesday? CHECK!
Sorry, I have to run through my list of needed things and we're good to go. How goes it guys on this (well depending on where you are) chilly winter evening? Am I the only one who is pining for some much needed rays and green grass? Yeah thought not. As always I'm Dinah and it's Tuesday guys!
This week's recipe is a family favorite. Actually we make this at least twice a month and as always all that is left after we devour this recipe is the dirty dishes in the sink, ha! Now, I plead get into your inner 6 year old and go all nostalgic with these sloppy joe's. Who doesn't love a good sloppy joe? Aw, I know you do. Even if that head is shaking in the no motion. It's an American staple and I promise if you have ever had a Manwich moment and it scarred you for life trust me in our recipe there is no mention of a man or a wich. Well, maybe a guy since I'm married to one and he does get to eat, haha. Nope, this recipe is all my ma's and it's homemade. No cans needed. So toss out your Manwich coupons or use them for some decoupage. Now you see that big pot looking thing in your kitchen that collects dust and you use as storage? Aw, come on you know I'm talking about the DUN...DUN...DUN SLOW COOKER! Ah, the slow cooker now if you are a faithful reader (as we hope you are) then you know we are some slow cooker loving chicks. So grab yours and away we go.....
Here's all you need:
Ma's Sloppy Joe's
2lbs ground turkey
1 can of Campbell's tomato soup (low sodium is preferred)
1 1/2 cups of frozen pepper/onion blend
2 tablespoons Worcestershire sauce
2 tablespoons of ketchup
1 tablespoon of taco seasoning
You'll need hamburger buns. A pack usually does it for us and usually they come 8 in a pack.
*Brown turkey in skill over medium heat. While that's cooking away place pepper/onion frozen blend into a microwave safe bowl. Place bowl in microwave on high for 40 seconds. When pepper/onion blend is done take kitchen scissors or knife and chop to your liking. Add pepper/onion blend to slow cooker then add tomato soup, Worcestershire sauce, ketchup, turkey (after it's completely brown), & stir until mixed well. Add your taco seasoning and stir well to combine. Turn your slow cooker on low for 4 to 5 hours and let the sloppy joe mix come together.
*After the hours mentioned grab yourself some buns and evenly distribute the mixture to complete your sloppy joe. Enjoy!
Tid Bits:
*Need something to go with this awesome dish? Try some garlic fries or chips.
*Looking for something to tang it up a bit? Oh, who doesn't love some tang? haha. Add some mustard before eating. My hubby showed me this trick and it gives it a nice extra little something.
*If you don't have a slow cooker mix all your ingredients in a pot then place on stove on low for an hour and a half. Make sure to stir often.
*Missing that carnivore side of yourself? Don't turn into the Hulk, just use 1lb hamburger and 1lb turkey. Hell, you can use 2lbs hamburger if you'd like. It's yours to jazz up and make it tasty for your family.
*I do recommend the low sodium soup because in the slow cooker regular tomato soup become overpowering with the salt. Regular soup = extremely salty sloppy joe mix. Not good guys. *shakes head no.*
Ma's Spot: The idea for this recipe came from the Campbell soup website but over the years I have taken the basic idea and made it my own. I've never let this recipe out and I planned on keeping it a secret because over the years (especially my daughter) would keep saying "Ma, I tried making it at my house and it just didn't taste the same. What am I doing wrong?" so finally I decided to let my secret recipe out due to the fact my son in law was suffering without the original and my daughter felt bad for as she says "messing it up". When I revealed my secret ingredients you should've seen the look on her face. So here it is, for you all our faithful readers to enjoy. I encourage you to play with the recipe but I'd also say keep the basic in tact to get the whole sloppy joe flavor and feel.
Alrighty guys this week's blog entry is done. I am confident that I have showed the way on the path to sloppy joe heaven. So go forth and make sloppy joe's! As always we'll meet you here next Tuesday for more dishes. What's in store for next week? It's a recipe my hubby perfected...should be interesting, haha.
Spoons & Spatula's
~Dinah & Ma
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