Week 39: Recipe #2--Baked Tacos

This is a great way to make tacos for a large group of people, plus they were really good.  These were super easy to make, and were pretty quick, too.  I found this recipe on Pinterest, and it comes from a site called Blog Chef (see link below).  I served these tacos with some spanish rice and watermelon.  Makes 20 tacos.

Photo from blogchef.net

You'll Need:

• 2 lbs. ground beef
• 4 tsp. dried minced onion
• 3 tsp. chili powder
• 1 tsp. cornstarch
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/8 tsp. cayenne pepper
• 1 (8 oz.) can tomato sauce
• 1 (16 oz.) can refried beans
• 2 c. shredded colby-jack cheese
• 20 hard taco shells
• optional garnishes:  sour cream, salsa, tomatoes, avocado, lettuce

Preparation:

1. Preheat oven to 400 degrees.
2. In a small bowl combine onion, chili powder, cornstarch, garlic powder, cumin oregano, and cayenne pepper.  Mix well and set aside.
3. In a large skillet, brown ground beef over med-high heat.  Drain off any excess liquid.  Add refried beans, tomato sauce, and prepared taco seasoning.  Mix well.
4. Spoon the taco meat mixture into the taco shells and place into a 13 x 9 inch baking dish, standing up.  (I had to also use an 8 x 8 to fit all 20 tacos.)  Sprinkle cheese over the top of the taco meat in each shell.  Place into the oven for 10-12 minutes or until the cheese has melted and the tacos are heated through.  Remove from the oven and top with any additional garnishes for serving.

Recipe and link:  http://blogchef.net/baked-tacos-recipe/

Week 39: Bonus Dessert!--Chocolate Crunch Brownies

These are by far my FAVORITE brownies.  I got this recipe when I was in college from my roommate, and make them only once in a blue moon.  They are very good, but can be very addicting.  I made them this week for a girls' night, so I thought I'd share the recipe here.  Makes 36 servings.  (They are extremely rich, so you can cut them pretty small).

Photo from www.tasteofhome.com

You'll Need:

• 1 c. butter, softened
• 2 c. sugar
• 4 eggs
• 1/2 c. baking cocoa
• 1 1/2 c. all-purpose flour
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 1 jar (7 oz.) marshmallow creme
• 1 c. creamy peanut butter
• 12 oz. bag semi-sweet chocolate chips
• 3 c. rice krispies

Preparation:

1. Preheat oven to 350 degrees.
2. Cream butter and sugar until light and fluffy in a large bowl.  Beat in eggs and vanilla.  Then add the cocoa, flour, and salt.  Mix until well-blended.
3. Spread into a greased 13 x 9 in. baking pan.  Bake for about 25-30 minutes.  Cool in pan on a wire rack.  When brownies are cool, spread marshmallow creme over the top of them.
4. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth.  Remove from heat and stir in the rice krispies.  Spread this mixture over top of the marshmallow.  Refrigerate until set and then cut into bars.

**I think these taste best cold, so I keep them refrigerated and serve them straight from the fridge.

Week 39: Recipe #1--Million Dollar Spaghetti

This is another one of those baked spaghetti recipes (I've got others similar to it posted as well).  They are all a bit different, and my family loves them, so I'll keep trying them as I come across them.  This one is from a blog called Being Grown Up (see link below), and it was pretty good.  I think I missed the crunch of the french fried onions atop the last one I made (Spaghetti Casserole with French Fried Onions).   Plus, this one used a whole stick of butter, which seemed a bit excessive, but it was tasty.  I served it with a green salad and some green beans.  Makes 8 servings.

Photo from ashleykaitlin.blogspot.com

You'll Need:

• 1 lb. ground beef
• 1 jar spaghetti sauce
• 8 oz. cream cheese, softened
• 1/4 c. sour cream
• 1/2 lb. cottage cheese
• whole stick of butter
• 8 oz. noodles, cooked
• bag of sharp cheddar cheese

Preparation:

1. Preheat oven to 350 degrees.
2. Mix cream cheese, sour cream, and cottage cheese in a bowl.  Set aside.
3. Brown the ground beef and drain.  Pour spaghetti sauce over the beef and stir together.
4. Take a few slices of the butter and put them in the bottom of the casserole dish (13 x 9).  
5. Layer half of the noodles in the bottom of the dish.  Pour the cream cheese mixture on top of the noodles and spread it all over.  Then add the remaining noodles and put some more slices of butter on top of that.  Pour on the meat mixture and spread.
6. Bake in the oven for 30 minutes.  When it's done, take the dish out and put the cheddar cheese on top.  Place it back in the oven for 15 minutes.  Enjoy!

Recipe and link:  http://ashleykaitlin.blogspot.com/2011/01/million-dollar-spaghetti.html

Week 38: Bonus Side Dish #3--Cuban/Mexican Grilled Corn

This corn was AMAZING.  I've heard of this before and was always put off by the mayonnaise, but tonight I thought I'd give it a try.  So glad I did.  It's going to be hard to eat regular corn on the cob now.  I got this recipe from a site called The Ravenous Couple - Cooking Life Together (see link below).

Photo from theravenouscouple.com

You'll Need:

• grated cotija cheese (can substitute queso fresco, Italian parmesan, or feta if you can't find it)
• mayonnaise
• ground cayenne chili powder
• lime wedges
• corn on the cob

Preparation:

1. Peel of entire husk and place corn on the grill.  
2. When corn is done, start by brushing on the mayonnaise.  Sprinkle desired amounts of cotija cheese and cayenne powder.  Finish with a squeeze of lime.  YUM!

Recipe and link:  http://www.theravenouscouple.com/2009/05/cubanmexican-grilled-corn.html

Week 38: Recipe #5--Enfrijoladas

This recipe comes from the Tasty Kitchen blog (see link below), and it was pretty tasty.  My girls really loved it.  It's also super easy to put together, which was great considering it was my first day back to work tonight.  I served these with spanish rice and Cuban/Mexican Grilled Corn (which was also AMAZING).  Great dinner!  Makes 4 servings.

Photo from Tasty Kitchen Blog

You'll Need:

• 4 c. refried beans
• 1 c. vegetable stock
• 1 c. water
• 1 Tblsp. tomato paste
• 6-8 whole small or medium sized tortillas 
• 3 c. shredded monterey jack cheese

Preparation:

1. Preheat oven to 350 degrees.
2. Heat up the refried beans in a large pan.  Add in the vegetable stock, water, and tomato paste and blend until smooth.  You want the sauce to be very thin, so add more liquid if necessary.  If the sauce is too thick it will weigh down the tortillas and tear them.  
3. Using tongs, take a tortilla and dip in the sauce.  You want them to soak through enough that they are pliable and won't tear, but if you soak them for too long they'll come apart when you lift them out.
4. Lay the tortilla dipped in bean sauce flat in a small baking dish.  Sprinkle some cheese on one side of the tortilla, and then fold it in half like a quesadilla.  Repeat this with each tortilla until the baking dish is full.  Pour the remainder of the bean sauce into the pan and sprinkle with remaining cheese.
5. Bake for about 10 to 15 minutes, or until the cheese has melted.

Recipe and link:  http://tastykitchen.com/blog/2012/05/enfrijoladas/

Week 38: Bonus Side Dish #2--Summer Vegetable Tian

This was SO good!  We all loved it and will definitely be making this again soon.  It will be a permanent side dish fixture in our house.  I found this recipe on Pinterest, and it comes from a blog called Budget Bytes (see link below).  Try it soon!

Photo from Budget Bytes

You'll Need:

• 1 Tblsp. olive oil
• 1 med. yellow onion
• 1 tsp. minced garlic
• 1 med. zucchini
• 1 med. yellow squash
• 1 med. potato
• 1 med. tomato
• 1 tsp. dried thyme
• salt and pepper, to taste
• 1 c. shredded Italian cheese

Preparation:

1. Preheat oven to 400 degrees.  Finely dice the onion and mince the garlic.  Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the res of the vegetables.
3. Spray the inside of an 8 x 8 square or round baking dish with nonstick spray.  Spread the softened onion and garlic in the bottom of the dish.  Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern.  Sprinkle generously with salt, pepper, and thyme.
4. Cover the dish with foil and bake for 30 minutes.  Remove the foil, top with cheese, and bake for another 15-20 minutes or until the cheese is golden brown.

Recipe and link:  http://budgetbytes.blogspot.com/2011/08/summer-vegetable-tian-660-recipe-110.html

Week 38: Recipe #4--Neely's Pigs in a Blanket with a Tangy Dipping Sauce

These were great, and the kids gobbled them up!  I found this recipe on the Food Network website (see link below).  They were the perfect size for the kids and my husband loved them, too.  Not the healthiest menu option, but it was a fun dinner night.  I did serve these with baked veggies and fresh fruit, so all in all--great meal.  These would make great appetizers, too!  Makes 24 mini pigs.

Photo from foodnetwork.com

You'll Need:

• 1 (8 oz.) can original crescent dough
• 1/4 c. dijon mustard
• 20 mini hot dogs or cocktail franks
• 1 egg, lightly beaten
• poppy seeds or sesame seeds (I used sesame)
• 1/2 c. sour cream
• 1/2 c. mayonnaise
• 3 Tblsp. dijon mustard
• 1 Tblsp. whole-grain mustard

Preparation:

1. Preheat the oven to 350 degrees.
2. Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
3. Brush the dough strips lightly with dijon mustard.  Put the mini dogs on one end of the dough and roll up.
4. Arrange them, seam side down, on a greased cookie sheet.  Brush with egg wash and sprinkle with poppy seeds or sesame seeds.  Bake until golden brown, about 12 to 15 minutes.  Serve warm with the dipping sauce.
5. For the tangy dipping sauce, mix the last 4 ingredients (sour cream to whole-grain mustard) in a bowl.  Cover with plastic wrap and refrigerate until serving.  Can be made a day ahead.

Recipe and link:  http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-pigs-in-a-blanket-recipe/index.html

Week 38: Recipe #3--Crockpot Ravioli Casserole

This recipe comes from a blog called Becoming Betty (see link below).  It was really easy to put together, especially since I didn't brown the beef with the onion and garlic first.  I put frozen beef in with everything else, all at once (except for the last four ingredients, which get put in the last 30 minutes).  The house smelled wonderful when we got home, and it tasted great, too.  I served this with a green salad and green beans.  Makes 6-8 servings.

Photo from Becoming Betty

You'll Need:

• 1 1/2 lbs. lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 1 can (15 oz.) tomato sauce
• 1 can (15 oz.) stewed tomatoes (I used the Italian kind)
• 1 tsp. oregano
• 1 tsp. Italian seasoning
• salt and pepper, to taste
• 10 oz. pkg. frozen spinach, thawed (could use fresh as well)
• 16 oz. bowtie pasta, cooked
• 1/2 c. parmesan cheese, shredded
• 1 1/2 c. mozzarella, shredded

Preparation:

1. Brown ground beef with onion and garlic.  (I just put the beef, onion, and garlic in the crockpot along with the other ingredients.  The beef was frozen; the casserole turned out great--much easier than the extra step of browning it.)  Put in the crockpot and add sauce, tomatoes, and seasonings.
2. Cook for 6-7 hours on low.  Add the last 4 ingredients during the last 30 minutes of cooking, mix really well, and turn crockpot to high.  

Recipe and link:  http://becomingbetty.blogspot.com/2011/03/crock-pot-ravioli-casserole.html

Week 38: Bonus Side Dish Recipe #1--Balsamic Roasted Red Potatoes

YUM, these were good.  I will be making these again soon.  I found this recipe on Pinterest and it comes from a site called The Baking Beauties (see link below).

Photo from The Baking Beauties

You'll Need:

• 2 Tblsp. olive or canola oil
• 2 lbs. small red potatoes, quartered
• 1 Tblsp. finely chopped green onion
• 6 garlic cloves, minced
• 1 tsp. dried thyme
• 1 tsp. dried rosemary, crushed
• 1/8 tsp. ground nutmeg
• 1/4 c. balsamic vinegar
• 3/4 tsp. salt
• 1/4 tsp. pepper

Preparation:

1. In a large nonstick skillet, heat oil over medium-high heat.  Add the potatoes, onion, and garlic; toss to combine.  Add the thyme, rosemary, and nutmeg; toss well.  Cook and stir for 2-3 minutes or until potatoes are hot.
2. Transfer to a 15-inch x 10-inch x 1-inch baking pan coated with nonstick cooking spray.  Bake at 400 degrees for 25-30 minutes or until potatoes are golden and almost tender.  Add the vinegar, salt, and pepper; toss well.  Bake 5-8 minutes longer or until potatoes are tender.

Recipe and link:  http://www.thebakingbeauties.com/2008/11/balsamic-roasted-red-potatoes.html

Week 38: Recipe #2--Slow Cooker Turkey Loaf

I found this recipe on Skinny Ms. (see link below).  I made it while staying at my parents, but didn't have my laptop (where I'd bookmarked the recipe), so I had to try and make it from memory...and I forgot a lot.  Turned out okay, but a little too well done.  I'd definitely try this again though (with the recipe in front of me), because it's super easy to throw together.  I served this with Balsamic Roasted Red Potatoes and green beans.  Makes 4-6 servings.

Photo from skinnyms.com

You'll Need:

• 1 lb. lean ground turkey 
• 1 egg, slightly beaten
• 1/2 c. diced yellow onion (I forgot to add this and the bell pepper, but would next time)
• 1/2 c. sweet red bell pepper
• 1 c. whole grain bread crumbs, or whole wheat panko
• kosher and sea salt, to taste
• 1/2 tsp. black pepper
• 1 tsp dried oregano
• 1/3 c. barbecue sauce (I used Trader Joe's)
• 1/3 c. ketchup

Preparation:

1. In a large bowl combine all the above ingredients, except ketchup, and mix well.  Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray.  Shape mixture into a loaf and place in the slow cooker.  (To help remove the meatloaf from the crockpot after cooking, tear two pieces of aluminum foil, about 3-4", fold in half lengthwise and place crisscross underneath the meatloaf prior cooking.)
2. Cover and cook on low for 6-8 hours.  Add ketchup to the top about 30 minutes before the end of cooking time.  

Recipe and link:  http://skinnyms.com/slow-cooker-turkey-loaf/

Week 38: Recipe #1--Grilled Pasta Packets

I found this recipe on the Tasty Kitchen blog (see link below).  Loved it!  My 20 month old ate almost a whole packet by herself!  It was a hit with the whole family.  This would be a great thing to bring for camping, but the backyard grill works well, too.  I followed the recipe pretty closely, and it was super easy to make.  I served these packets with a green salad and fresh fruit.  Makes 6 packets.

Photo from Tasty Kitchen blog

You'll Need:

• 1 lb. whole grain spaghetti noodles, cooked for about 6 minutes or slightly less than al dente per package instructions
• 6 whole roma tomatoes, seeded and chopped
• 1 c. fresh basil leaves, coarsely chopped (I used dried, about a tablespoon)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 garlic cloves, finely chopped
• 3 Tblsp. olive oil
• 1 whole lemon, cut into 6 wedges
• 4 oz. goat cheese (I used goat cheese crumbles)

Preparation:

1. Preheat grill to medium heat.
2. Cut one dozen 8 x 12" pieces of aluminum foil.  Layer foil so that you are using 2 per packet.  In a bowl, toss together pasta, chopped tomato, basil, salt, pepper, garlic, and olive oil.  Spoon one serving of pasta mixture (about 1 1/4 cups, although I did have some extra left over) into the center of each packet.
3. Bring long edges of foil together, then roll it up to secure it.  Roll edges of packet to form a closed space (do not squeeze out all of the air).
4. Reduce grill heat to low, then place packets on grill.  Cook for 10-12 minutes, shaking packets halfway through cooking.
5. Remove from grill and serve immediately.

Recipe and link:  http://tastykitchen.com/blog/2012/07/grilled-pasta-packets/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TastyKitchenBlog+%28Tasty+Kitchen+Blog%29