Wednesday, March 9, 2011

Johnny Mazetti
From Allison Dettore
1 ½ pond hamburger (or ground turkey meat)
½ pound egg noodles
1 can tomato soup
1 can mushroom soup
1 small onion, chopped
1 small pack Velveeta cheese
*I also sometimes add chopped green peppers or another vegetable (corn, steamed broccoli, mushrooms)
Mix together soups while frying hamburger and onion. Drain the meat and add to soup mixture. Add cooked noodles and ½ pack of the velveeta to soups and hamburger. Put into a 9x13 pan. Slice remaining Velveeta and place on top. Bake at 350 degrees for 30 minutes.

Valentine’s Dinner
I’m hosting 2 other couples for a formal Valentine dinner this weekend and I hope I haven’t bit off more than I can chew!! Here is our menu:
French Onion Soup
Spinach Strawberry Salad
Filet Oscar
Jacque Pepin Potatoes
Green Beans
Chocolate Fondue

Spinach Strawberry Salad:
Spinach, sliced strawberries, cut up fresh mozzarella cheese (or feta or goat cheese), candied pecans and the real star is the dressing – Brianna’s Home Style Blush Wine Vinaigrette (there is a big strawberry on the bottle).

Filet Mignon with Bernaise Sauce
Season steaks with Kosher salt and fresh cracked pepper. Sear them in a hot pan with olive oil almost smoking. Sear about 4 min a side. Set aside and tightly cover with foil and let rest for 10 min.
Bernaise Sauce:
2 lrg. Egg yolks at room temperature
1 tbs. fresh lemon juice
1 tsp. tarragon – white wine vinegar
½ tsp. dry tarragon, crumbled
¾ c. hot melted butter (not boiling)
Combine yolks, lemon juice, vinegar and tarragon in a blender and process until mixed. With motor running on low, add about ¼ c. butter in a steady stream. Increase the speed to high and slowly add remaining butter. Process until thick. Keep warm in a bowl over hot water.
When you plate your steaks, drizzle with the Bernaise sauce and enjoy!! (Add a butter poached prawn on top and it will be a meal you’ll never forget!!!)

Easy Spanish Rice
My friend Amy from Seattle just sent this to me - my kids LOVE Spanish rice and I can't wait to try it!
2 cups rice
1 cans diced tomatoes
1 packets taco seasoning
salt, pepper, chili powder, and cumin to taste
several sprigs torn fresh cilantro
2 cups water (or 1c. chicken broth, 1 c. water)
Put all ingredients in rice cooker and stir, will cook automatically until rice is done
You can also add chopped onion and or chopped green pepper.

Salsa Chicken
1 package taco seasoning mix
1 pound chicken cut in strips or pieces
2 tablespoons oil
1 can (14 1/2 ounces) no salt added diced tomatoes
1/3 cup apricot or peach preserves
1. Place taco seasoning mix on plate or in plastic bag. Add chicken tenders; toss to coat.
2. Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until chicken is lightly browned.
3. Stir in tomatoes and preserves. Reduce heat to low; cover and simmer 10 minutes. Serve over rice. (I use the Knorr red bean & rice side dish)

Lazy Sunday Pot Roast
A wonderful comfort food that my Mom made for us on Saturday. You MUST try this!
Here is the recipe.
And left-overs make great French Dip sandwiches!

Almond Chicken Dijon
Seriously, my friend Allison should write a cook book!
4 small boneless skinless chicken breast halves (1 lb)
2 T Kraft Mayo Light Mayonnaise
2 T Grey Poupon Dijon Mustard
¼ c Slivered almonds, coarsely chopped
Preheat overn to 375 degrees.
Place chicken in lightly greased 13x9-inch baking dish; set aside.
Mix mayo and mustard until well blended. Spread the top of each chicken breast half with 1T of mayo mixture; sprinkle evenly with almonds.
Bake 20-25 minutes or until chicken in cooked through.

Dirty Rice
Fat Tuesday is next Tuesday, the 8th, so here is a little early Mardi Gras recipe!!

Denise’s Fa-heets
My neighbor made us these fajitas of love and used chicken instead of flank steak. Super yummy!!
• 1 flank steak (1 pound)
• 1 Spanish onion (about 9 ounces), sliced
• 1 sweet red pepper, cored, seeded and sliced
• 1 clovegarlic, finely chopped
• 1/4 cupfresh lime juice
• 1 tablespoonolive oil
• 1 tablespoonbalsamic vinegar
• 2 tablespoonschopped fresh cilantro
• 1/4 teaspoonground cumin
• 1/8 teaspoonsalt
• 8 flour tortillas (8-inch), warmed
• Pico de gallo (optional)
Combine all ingredients (not the tortillas!) and let marinade for a couple of hours. Cook up the meat and peppers and serve in warm tortillas with salsa, sour cream, cheese… Deliciouso!

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