Oven Roasted Potatoes

Oven Roasted Potatoes

2 large potatoes, sliced thinly
3 tablespoons olive oil
1 tablespoon Italian Seasoning (oregano, parsley and basil)
1 teaspoon salt

4 tablespoons of Parmesan Cheese

Preheat oven to 450 degrees

Place all items except the cheese into a large bag. Shake until coated and place in a single layer on a baking sheet.  Bake for about 20 minutes or until potatoes are soft. Top with cheese, heat until the cheese is melted, about 5 minutes.

Beef Pie with Creamed Mushrooms

Don't forget to defrost the beef and start cooking the rice!!

1 1/2 lbs ground beef
1 egg white
1 cup rice, cooked
1 onion, minced
2 carrots shredded
1/4 cup parsley, minced
1/2 cup milk
garlic

Preheat oven to 350°F. Combine all ingredients together. Press into a 9in pie pan. Bake at 350°F for 45 minutes.

While the crust is baking make the creamed mushrooms for the filling.


3 tablespoons butter
2 tablespoons cornstarch
2 cups milk
1 lb mushrooms, sliced

Brown the mushrooms in butter. Add the cornstarch and stir. Add milk slowly and stir until thickened. Poor mushroom mixture into beef crust.

Hearty Beef Stew

Stew is comfort food for me. I remember my grandmother making it when I was young and it brings back great memories.

1 tablespoon coconut oil

1 lb stew meat

3 cups water

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium carrots, cut into 1in pieces

1 large potato, cut into 1 1/2 in pieces

1/4 cup celery, cut into 1 in pieces

1/4 cup onion, chopped

1 teaspoon salt

1 dried bay leaf

2 tablespoons tomato paste

Preheat oven to 350 degree F. Brown stew meat in coconut oil. Place all items in a baking dish. Bake for 2 1/2 hours.

Crockpot 7 Layer Dinner

4 potatoes sliced

1/3 cup rice

1 lb raw hamburger

1 onion, chopped

1 small carrot, sliced or chopped

1 lb mushrooms, sliced or chopped

1 tsp sugar

2 (14 oz ) cans of diced tomatoes, undrained

salt and pepper to taste

Mozzarella (or other) cheese. 

Layer each item item in the order listed. Cover and cook on low for 10 hours. Add cheese to individual plates.  

Last time we made this we forgot to add the salt and it still came out great. This is the perfect throw it all in the Crockpot and have dinner waiting for you when you get home from work meal. 

Beef and Vegetable Pot Pie

Meat, veggies, and bread. This is a whole meal in one. I love the fluffy biscuits on top and Chris loves the hearty filling. This is a great way to get a lot of vegetables into one meal.

Ingredients:

Filling:
4 Tablespoons butter
1/4 cup extra virgin olive oil
1 large onion, chopped
1 1/2 lbs carrot, peeled and cut into 1/2" pieces
2 lbs mushrooms
Salt and Pepper
2 lbs ground beef
1 tablespoon dried thyme
1 tablespoon dried rosemary
1/4 cup flour
3 cups milk
2 cups chicken broth
1 cup frozen peas

Biscuit Topping:
2 cups flour
1/2 tablespoon of baking powder
6 tablespoons of  butter
12 oz sharp cheddar cheese shredded
1 cup of milk


Preheat oven to 450 degrees.

Cook all vegetables until soft in 4 tablespoons of butter.
Add ground beef, thyme, and rosemary. Cook on med. high heat until the meat is no longer pink and the liquid has evaporated, about 10 minutes.

Stir in 1/4 cup of flour and cook for 2 minutes.

Add the milk and broth. Simmer until it thickens about 5 minutes.

Stir in salt and pepper and place in 9 x 13 baking dish.

Biscuit Topping:

In another bowl add the flour and cut in the butter until it resembles corn meal. Add the cheddar cheese. Stir in milk.
Place the dough in mounds over the meat and veggie mixture.

Bake for 40 minutes. If you have a broiler (we do not) you can broil the dish for 1 minute to brown the biscuits. Let the pot pie rest for 10 minutes before serving.

Stuffed Acorn Squash

Stuffed Acorn Squash

2 tablespoons of olive oil
1 large Acorn Squash
4 cloves of garlic
1 med onion, chopped
1 lb hamburger
1 lb mushrooms
1 med zucchini
1/2 cup red peppers, diced
1 (15oz) can of diced tomatoes, undrained
1 tablespoon thyme
1 tablespoon curry
pinch of nutmeg
salt and pepper

Preheat oven to 400 degrees.

In a 9x9 pan add enough olive oil to cover the bottom of the pan. Place squash skin side up. I sliced off a thin layer of the bottom of my squash so that it would sit flat when I stuffed it. Add 1 inch of water. Cover and bake for 30 minutes.

Stuffing:
While the squash is baking brown hamburger with garlic and onions.  When the hamburger is brown and the onions are translucent, add peppers, mushrooms, zucchini, thyme, curry and nutmeg. Cook down then add diced tomatoes.

When the squash is done, turn them face side up and stuff with stuffing. Place back in the oven and cook for 15 to 20 minutes until the squash and vegetables are soft and ready to eat.

If you have left overs of the stuffing it is great over pasta for a second meal.

White Girl Enchiladas

I love Enchiladas. It used to be that at every Mexican resturant I would order chicken enchiladas with red sauce. The red sauce started giving me heart burn however, so I found a great recipe for green sauce enchiladas. Then I moved to Korea and cannot find enchilada sauce. I was delighted on a recent trip back to America when my friend Laura served us enchiladas in white sauce. I could eat them without them eating me and I could find most of the ingredients in Korea.

Due to the ingredients I had available I had to modify almost every ingredient in her original recipe, but this is what I did.

2 cups chicken or turkey
360 grams of plain yogurt (or one container of sour cream)
1 envelope of cream of mushroom soup
1 1/2 cups of water
1 cup of milk
9 or 10 tortillas (click her for my homemade tortilla recipe)
Lots of cheddar cheese

Bring the soup and liquids to a boil in a sauce pan. Stir the mixture until most of the lumps are out.
Add in the chopped meat and yogurt/sour cream.

You will layer the pan like you would for lasagna. Place some sauce on the bottom to keep the enchiladas from sticking to the pan. Then layer tortillas, sauce, and cheese, repeat tortillas, sauce then cheese two more times or until your pan is full.

Bake at 400 for 40 minutes.

The next time I make this, I will make it in the crockpot and see how long it takes.

If you are cooking this meal in America you may want to follow Laura's original recipe instead of mine:

3 lbs. cubed boneless skinless chicken breasts, cooked

1 container of sour cream

1 can cream of chicken soup

1 can cream of mushroom

1 8oz. can diced green chili's 

soft tortilla shells

shredded cheddar cheese

combine chicken, sour cream, cream of chicken, cream of mushroom, and green chili's in a bowl. In a baking dish, spread a thin layer of sauce on the bottom to prevent sticking, on the top of the sauce layer tortilla shells until covering sauce. Then add another layer of sauce and top with cheese. On top of the cheese add another layer of tortilla shells. Then add a layer or sauce, and top with more cheese. Bake, covered, at 350 for 40-45 minutes.

Be careful when buying yogurt in Korea. I use plain yogurt instead of sour cream because it is cheaper and I can buy it in smaller quantities. This time we accidently bought the wrong yogurt so our enchiladas had a sweet taste to them. Since I was using turkey it reminded me of cranberry sauce.