Saturday, August 1, 2009

Spanish Rice

2 tbsp vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1(10oz) can diced tomaotes with green chilis
2 tsp chili powder
1 tsp salt

Heat oil in a deep skillet over mediun heat. Saute rice, onion and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 mins, or until rice is cooked and liquid is absorbed. I served the rice with the mexican lasagna with chicken, corn and black beans

Mexican Lasagna with Chicken, Corn and Black Beans--Taste of Home magazine

1-1/2 lbs ground chicken
1 cup each of diced red onion and diced green bell pepper
2 tsp minced garlic
1 cup drained and rinsed black beans
1 cup diced tomatoes
1/2 cup frozen or canned corn
1-1/2 tsp chili powder
1 tsp ground cumin
2 cups tomato pasta sauce
1 cup med. salsa
1/4 tsp ground black pepper
2 tbsp minced fresh cilantro
4 large or 8 small tortillas
1-1/2 cups chedder cheese
1 cup sour cream
1/4 cup chopped green onion

Preheat oven to 375*F. Spray a 9x13 with cooking spray. In a large skillet, cook chicken, onion, green bell pepper and garlic over med-high heat until meat is no longer pink. Break up any large peices of chicken. Add black beans, tomatoes, corn, chili powder and cumin. cook for about 2 minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. reduce heat to low. Cover and simmer for 5 more minutes. Stir in cilantro and remove from heat.

To assemble lasagna, spread 1/3 of the sauce mixture over bottom of dish. Top with half of the tortilla, over lapping and cutting them in need to. Top with 1/3 sauce mixture and 1/2 of the cheese. Cover cheese with remaining tortilla's, followed by remainin g sauce. Sprinkle remaining cheese over sauce.

Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for atleast 10 minutes before serving. Top each piece with a dollop of sour cream and some green onions.

Sunday, July 26, 2009

Bobby's Goulash

After Browning meat and adding onion and bell peppers

2 lbs. lean ground beef
2 large onion, chopped
3 cloves garlic, chopped
3 cups water
2 (15-oz) cans tomato sauce
2 (15-oz) cans diced tomatoes
2 tbsp italian seasoning
3 bay leaves
3 tbsp soy sauce
1 tbsp Paula Deen's house seasonong
1 tbsp Paula Deen's seasoned salt
2 cup elbow macaroni, uncooked
2 med green bell peppers----my little touch

In a Dutch oven, saute the ground beef over medium- high heat until no pink remains. Break up sauteing. Spoon off any grease. Add onions,bell peppers and garlic to the pot and saute until they are tender, about 5 mins. Add 3 cups water, along with remaining ingredients, except macaroni. Stir well. Place lid on the pot and allow this to cook for 15 to 20 minutes. Add macaroni, stir well, return the lid to the pot, and simmer for about 30 mins. Turn off heat, remove the bay leaves, and allow mixture to sit for about 30 mins more before serving.

Prep time 15 mins
Cook time 1 hr 35 min
6 servings