Mexican Stuffed Shells

Ingredients

  • 24 uncooked jumbo pasta shells (about one 12 oz box)
  • 1 pound lean ground beef
  • 1 (16 ounce) jar salsa
  • 1 (8 ounce) can tomato sauce
  • 1 cup frozen corn
  • ½ cup canned black beans, rinsed and drained
  • 1 cup shredded reduced-fat Mexican cheese or cheddar cheese

Toppings:

  • 8 tablespoons reduced-fat sour cream
  • 8 tablespoons salsa
  • ¼ cup sliced black olives
  • ¼ cup sliced green onions

Directions:

  1. Preheat the oven to 350°F.
  2. Cook pasta shells according to package directions; drain.
  3. Meanwhile, in a nonstick skillet, cook beef over medium heat until no longer pink; drain.
  4. Stir in salsa, tomato sauce, corn, and beans.
  5. Spoon beef mixture into pasta shells and place in a 13×9 baking dish coated with nonstick cooking spray.
  6. Sprinkle with cheese. Cover and bake for 25-30 minutes or until heated through. Top with sour cream, salsa,, olives, and onions.

Original recipe page

Jonesey’s Enchiladas

Quinn used to work at Margarita’s in Mystic. (Its a great place for pretty standard Mexican food. The stories that came out of that place are legendary.) He loves cooking Mexican food. I’m … okay at it. Tonight, we came up with something epic.

Ingredients:

  • hamburger (about a pound and  a half was pretty good)
  • two handfuls of cheese
  • two dollops of salsa
  • 12 tortillas
  • green enchilada sauce
  • sour cream and more cheese for garnishes
  • chilies for more garnishes

Directions:

  1. Pre-heat the oven to 350 degrees
  2. Brown the ground beef. When it is cooked completely, remove it from the heat and drain the grease.
  3. Mix in the cheese and salsa.
  4. Spoon the mixture into the tortillas, rolling them and placing them in a 9×13″ pan. Keep going until the pan is full or you run out of filling.
  5. Pour the enchilada sauce over the tortillas. Cover the pan with aluminum foil, and bake for 45 minutes. Remove the foil when there is about 5 minutes left on the timer.
  6. Scoop out the enchiladas. Sprinkle with cheese (and chilies if desired), and dump some sour cream on them for good measure.
  7. Eat!

Pork Chops and Rice

Ingredients:

  • 1 1/2 cups of rice
  • 3 cups of water
  • half a spoonful of minced/chopped garlic
  • half a spoonful of chicken bullion

Place all above ingredients in a rice cooker, and kick it off. It should be done in about 25 minutes

  • 1/2 inch thick Pork chops
  • 1 Tbsp butter for each chop
  • Italian breadcrumbs (about a cup)
  • Parmesan cheese (enough to add some yellow to the bread crumbs)

Directions:

  1. Preheat the oven to 425 degrees.
  2. Heat a large, oven safe skillet on the stove over about low-medium heat.
  3. On a plate, mix the Parmesan and the bread crumbs.
  4. On another, microwave-safe, plate melt the butter
  5. Dip the pork chops in the butter on both sides, and then dredge through the breadcrumbs. Place them on the nice, hot skillet.
  6. Once they are all on the skillet, give them a couple of minutes, and then flip them all over. Cook them for another 3 or 4 minutes.
  7. Place the whole skillet in the oven for 15 minutes (for 1″ chops, 25 minutes).

Serve with the rice, applesauce, and some green veggies. Makes as many chops as you need.

Pasta Twists with Broccoli Sauce

From http://www.momswhothink.com/quick-and-easy-dinner-recipes/pasta-twists-with-broccoli-sauce.html

Ingredients

  • 3 cloves garlic
  • 1 medium onion
  • 2 medium stalks broccoli
  • 1 large red bell pepper
  • ¾ pound pasta twists (about 4½ cups)
  • 2 Tablespoons olive oil
  • ¾ teaspoon oregano
  • ½ teaspoon salt
  • black pepper to taste
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese

Directions

  1. Bring a large pot of water to a boil.
  2. Finely chop the garlic and onion.
  3. Separate the broccoli tops from the stems, cut the stems and tops into bite-size pieces. Coarsely chop the red bell pepper.
  4. Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
  5. While pasta is cooking, in a large skillet, warm of 1 tablespoon of the oil over medium-high heat until hot but not smoking.
  6. Add the garlic onion mixture and stir-fry until browned, about 5 minutes.
  7. Add the remaining 1 tablespoon oil, the broccoli tops and stems, the bell pepper, oregano, salt, and black pepper.
  8. Stir fry until vegetables are crisp-tender, about 5 minutes.
  9. Add the heavy cream and Parmesan and bring the mixture to a gentle boil over medium heat.
  10. Cook, stirring, until the mixture thickens slightly, 2 to 3 minutes.
  11. Drain the pasta and toss with the vegetables and sauce. Serve with warm Italian bread.

Buttermilk Pancakes

From http://allrecipes.com/recipe/buttermilk-pancakes-ii/

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs
  • 1/3 cup butter, melted

Directions

  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

A Billion Baked Fish Recipes

Baked Fish — More than a Billion Recipes (5x12x3x12x11x12x5x12x12x6 = 1,231,718,400)

From http://www.reddit.com/r/AskCulinary/comments/19x3ak/should_modern_recipes_be_consultative_or/c8s3gqz (Ken-G)

I call this a recipe template. It is a spreadsheet but shown below in text outline format.

Container (choose 1 of 5)

  • Au Gratin Pan
  • Baking Dish
  • Foil
  • Parchment
  • Single Serve

Fish (choose 1 of 12), guideline 1 pound

  • Bass/Branzino
  • Cod
  • Dorado/Mahi Mahi
  • Grouper
  • Halibut
  • Roughy
  • Salmon
  • Scallops
  • Shrimp
  • Snapper
  • Sole/Flounder
  • Tuna

Fat (choose 1-2 of 3), guideline 2-4 Tbsp

  • Butter
  • Olive Oil
  • Mayo

Liquid (choose 2-3 of 12), guideline 1/2 Cup

  • Lemon Juice
  • Lime Juice
  • White Wine
  • Sherry
  • Balsamic Vin
  • Milk/Cream
  • Soy Sauce
  • Fish Sauce
  • Rice Vinegar
  • Mirin
  • Sesame Oil
  • Teriyaki Sauce

Extras (choose 0-3 0f 11), guideline <1/4 Cup

  • Onion
  • Garlic
  • Ginger
  • Green Onion
  • Bacon Bits
  • Capers
  • Jalapeño
  • Olives
  • Marmalade
  • Shallots
  • Sugar/Honey

Fruit/Veg (choose 0-2 of 12), guideline – not too much

  • Tomato
  • Mushrooms
  • Bell Pepper
  • Mango
  • Pineapple
  • Cajun Trinity
  • Creole Mix
  • Parsley/Cilantro
  • Pesto
  • Salsa(Red/Green)
  • Sambal
  • Tabasco

Cheese (choose 0-1 of 5), guideline 1/4-1/2 Cup

  • Parmesan
  • Romano
  • Jack
  • Cheddar
  • Feta

Spices/Herbs (choose 2-3 of 12), guideline 1/2 tsp each

  • Salt & Pepper
  • Basil
  • Cayenne
  • Cilantro/Coriander
  • Cumin
  • Garlic Powder
  • Mustard(Dry/Wet)
  • Oregano
  • Paprika
  • Red Chile Flakes
  • Thyme
  • Wasabi

Crust (choose 0-1 of 12), guideline <1 Cup

  • Coconut
  • Corn Flakes
  • Cornmeal
  • Flour/Egg Batter
  • Panko/Bread Cr
  • Almonds
  • Cashews
  • Macadamia
  • Pine Nuts
  • Pistachios
  • Sesame Seeds
  • Walnuts

Oven Setting (choose 1 of 6), guideline Hotter=Crispier

  • 325° 30-40 min
  • 350° 20-30 min
  • 375° 15-20 min
  • 400° 10-15 min
  • 450° 8-10 min
  • 500° 5-8 min

Meatballs

Ingredients

  • 1 pound ground beef
  • 1 pound sausage
  • 2 cloves garlic, minced
  • 1 medium onion, chopped fine
  • 2 eggs
  • 1 cup freshly grated Romano cheese
  • salt and ground black pepper to taste
  • 2 cups breadcrumbs
  • 1 cup olive oil

Directions

  1. Combine beef and sausage in a large bowl. Add garlic, onion, eggs, cheese, salt and pepper.
  2. Blend bread crumbs into meat mixture. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel.