Monday, March 7, 2011

Onward and upward...

Spring cleaning HO! God how I hate the thought of it..but somehow I have begun without really too much thought. I spent many hours cleaning my desk area..and still its a mess. I got rid of tons yet much What a hoarder am I! I am a self proclaimed food hoarder..yes my cabinets are bursting with eaties. I watch that hoarding show on TV just to keep me in check. Cleaning is dull, but still I must. that is exciting :) Enjoy Evie

Fettuccine and veggies

8 oz. dried fettuccine
1/2 cup dried tomatoes (not oil-packed), chopped
4 Tbsp. butter
1 Tbsp. olive oil
4 oz. fresh asparagus spears cut into 2 inch sections
4 oz. fresh Brussels sprouts cut in fourths
1-1/2 cups fresh broccoli florets
8oz fresh mushrooms, sliced
2 Tbsp. all-purpose flour
1-1/4 C milk
1/2 cup finely shredded Parmesan cheese
1-1/4 cups milk
1/2 cup finely shredded Parmesan cheese
2 tsp. finely shredded lemon peel

Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan. Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet. In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese.

Happy Fat Tuesday!
Easy Jambalaya

1 tablespoon olive oil
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon tomato paste
6 ounces ham, cubed
2 1/2 cups chicken broth
1 14.5-ounce can diced tomatoes
1 cup long-grain rice
1 pound peeled and deveined medium shrimp
1/4 cup chopped fresh parsley
Hot sauce (optional)

In a large saucepan over medium heat, heat the oil and add the onion, red bell pepper, and garlic. Saute until the vegetables soften, about 5 minutes. Stir in the paprika, cayenne, oregano, thyme, bay leaf, salt, black pepper, and tomato paste and cook, stirring, about 2 minutes. Stir in the ham, chicken broth, tomatoes, and rice, then cover the pot and cook over medium low heat for 15 minutes. Do not stir.
When the rice is tender, stir in the shrimp, and cook uncovered over low heat for about 5 minutes or until shrimp are just cooked through. Remove the bay leaf, salt and pepper, stir in the parsley, and serve immediately with hot sauce.

Crock pot Beef Straoganoff

•3 lb. beef round steak, 1/2 inch thick
•1/2 c. flour
•2 tsp. salt
•1/8 tsp. pepper
•1/2 tsp. dry mustard
•2 med. onions, thinly sliced and separated into rings
•8 ounces fresh sliced mushrooms
•1 can condensed beef broth
•2 to 4 tablespoons dry white wine, optional
•1 1/2 c. sour cream
•1/4 c. flour

Trim all excess fat from steak and cut into-3 inch strips about 1/2-inch wide. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in Crock Pot; stir in onion rings and mushrooms.
Add beef broth and wine; stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into slow cooker. Serve stroganoff with hot cooked rice or noodles.

Bean and cheese quesadillas
No need for a recipe I am sure!

Roasted turkey tenderloins
fresh green beans

6 turkey tenderloins (about 2 1/4 pounds)
8 tablespoons pesto
4 ounces thinly sliced provolone cheese, cut into 1/2-inch-wide strips

Preheat oven to 375°F. Cut each tenderloin lengthwise almost in half. Sprinkle inside and out with salt and pepper. Spread 1 tablespoon pesto inside each. Then insert cheese strips, dividing equally. Using toothpicks, skewer tenderloins closed. Brush each all over with 1 tablespoon pesto. Arrange tenderloins on rimmed baking sheet. Bake tenderloins until thermometer inserted near center registers 160°F., about 20 minutes.

No comments: