12.15.10 Wayne's Beef Macaroni and Cheese

I made dinner tonight using a recipe my friend, Angie, gave me.  It is Beefy Mac and Cheese and was DELICIOUS!  I only made 1/2 the recipe below and we ate it for 3 days.  We don't usually eat left overs, so that tells you how good it was.  We ate every bite.

Ingredients:
1-pound box elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar


Directions:
Heat the oven to 350 degrees F.


Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.


Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.

09.26.10 Migas de mi Esposo

Today my hubby made me migas for breakfast.  If you have never had true mexican made migas, you don't know what you are missing.  These are deliciously fabulous, but ohhhh not so healthy.  Because of that we only have this delicacy once a year at Christmas, but today Juan decided could be an exception.  See below for recipe. 

Recipe for Migas
Cut (4) corn tortillas into strips
Fry (5) strips of bacon
While bacon is frying dice (1) small tomato, (1) small white onion, and 2 Tbsp cilantro
Remove bacon from pan, pat dry with paper towels and crumble
Drop tortilla strips into remaining bacon grease in skillet and stir on med-high for 5 minutes or until brown
Combine remaining ingredients and saute for 2-3 minutes until soft.
Shift ingredients in skillet to one side and add (1) egg and (2) egg whites into the empty part of the skillet, once egg becomes slightly cooked mix in skillet with other ingredients (add cheese if desired)
Once egg is cooked to scrambled consistency, remove from heat and serve immediately.

09.03.10 Wetsel's Chicken Salad

I made chicken salad with Wetsel sauce today for Angie's upcoming visit this weekend.  If you have never tried Wetsel sauce, it is awesome.  The best part, this recipe is sooo easy that even I can handle it!

And here is the recipe from Central Market:

2 Boneless Skinless Chicken Breasts
1 Rib Celery, Small Dice
3/4 cup Wetsel Sauce
2 Tbsp Tarragon, chopped
1/2 cup Walnuts, Chopped (I used Pecans)
2 cups Halved Grapes
Adam's House AP Rub
Toasted Coconut (optional)

Preheat oven to 450 degrees.  Place chicken breast on a sheet pan, season lightly with House All Purpose Seasoning and bake 15 to 20 minutes or until 160 degrees internally.  When chicken has cooled, shred with a knife.  Combine the rest of ingredients in a bowl, and chill for 30 minutes.  Serve salad in butter lettuce cup and garnish with toasted coconut if desired.