recycled fish crayons
May 20th, 2013oven tacos
May 18th, 2013adapted from Mommy, I’m Hungry
2 pounds ground beef
1 onion, diced
1 (4 ounce) can diced green chilies
1 packet of taco seasoning
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
shredded cheddar cheese
hard taco shells
Preheat the oven to 400 degrees.
In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
easy peasy meatballs
May 18th, 20131 lb. lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
1/4 cup minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350 degrees. In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine. Add ground beef, broken into chunks, and use your hands to combine. Form into meatballs about 1″ in diameter and place on a broiler pan. Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center. Cool and freeze, or serve with pressure cooker marinara sauce.
pressure cooker marinara sauce
May 18th, 20132-14 oz. cans of diced tomatoes (or 1-28 ounce can crushed tomatoes)
1/4 cup of water
1 tablespoon extra virgin olive oil
4 cloves garlic
1 small onion, coarsely chopped
1 carrot, chopped into large chunks
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 red pepper flakes (optional)
black pepper
salt
Heat pressure cooker on medium heat and add olive oil.
Chop onion and garlic however fine you like and add to hot oil. Cook until translucent.
Add the basil, oregano, thyme and red pepper flakes.
Add in the carrot.
Add the can of tomatoes and water.
Put lid on cooker and bring to pressure. Cook for 1/2 Hour. Turn off and bring pressure down by either quick release method or take off burner and let it naturally release.
Using a hand held immersion blender, blend the sauce. If sauce is a little watery, let simmer uncovered.
Add salt and pepper to taste.
TGIF!
May 17th, 2013
quick shrimp
May 7th, 2013
Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Add layer of fresh (or thawed) shrimp, then sprinkle a generous layer of Old Bay seasoning (or one pack of dried Italian seasoning) over all of it. Bake at 350 degrees for 15 min.
licorice heaven
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keep it classy
April 22nd, 2013
