Nachos In A Hurry

We tried these nachos the other night when we were short on time, and I can tell this is going to become a fast week-night favorite. My favorite part is the avocado- it is the secret ingredient. This dish is versatile- you can add many different toppings according to your own taste. It's going to be hard for me to keep from making it more than once a week! I'll try to rein it in though so it doesn't get worn out too fast.

1/2 - 1 lb. extra lean ground beef

1 (1.25 oz.) package taco seasoning

1 cup water

1 16 oz. can re-fried beans

1 13 oz. bag tortilla chips

4 cups (I honestly used 2 cups) grated cheddar cheese

4 medium tomatoes, chopped

1-2 avocados

Sour cream

Salsa

Other topping ideas: 

Olives, bacon bits, bell peppers, green onion, etc.

Brown ground beef in a skillet. Add taco seasoning and water. Stir and let cook about 5 minutes. Stir in re-fried beans and cook until warm. Place tortilla chips in a greased 9x13 baking dish. Drop beef mixture by spoonfuls onto the chips and then sprinkle generously with cheese. Bake at 450 degrees until cheese is melted. Serve, adding toppings individually. 

Oven Roasted Potatoes

Oven Roasted Potatoes (Roast 'em, boil 'em, stick 'em in a stew)

4 large potatoes, peeled and cubed.

1/8 cup olive oil
1 Tbsp minced garlic
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried dill weed
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt

1. Preheat oven to 450 degrees

2. In a large bowl, combine everything except the potatoes, then stir in potatoes until evenly coated.  Place potatoes in a single layer on a roasting pan or baking sheet.

3.  Roast for 20 to 30 minutes, turning occasionally to brown on all sides.

Basic Potato Kugel

Basic Potato Kugel

We tried this the other night and it was a hit!  Even Jerry Lister liked it.  Note:   The traditional recipe does not have carrots, but I saw them added in other recipes and tried it - they were great (grate). Lynn

Potato Kugel, moist on the inside and crispy on the outside, is a staple of Eastern European Jewish cooking.

8 medium potatoes
2 onions
2 medium carrots
6 eggs
1/2 cup oil
4 Tbsp all-purpose flour
1 Tbsp salt
1/2 tsp pepper


1. Preheat oven to 400 Fahrenheit

2. In a large bowl, mix eggs, oil, flour, salt and pepper.  Set aside.

3. Coarsely grate the potatoes, onion and carrots by hand or food processor.  Let stand 3-5 mintues.  One handful at a time, squeeze out excess liquid.  Add grated veggies to the egg-flour mixture.  Mix by hand only until smooth.

4.  Pour into a greased 9x13 inch baking dish.

5.  Bake uncovered, for 1 hour or until golden brown on top and a knife inserted into the middle comes out clean.

Serve warm or hot as a side dish with a meat entree such as roast chicken.

Lemon Chicken Italiano

This was the dinner I requested for my birthday on Sunday. When it's made with the Kirkland marinara sauce, it is easily in my top five favorite meals. Hint: for those who don't like butter, cut it and use 2-3 T. olive oil for the topping instead.

6 boneless, skinless chicken breasts

1/2 cup flour

5 T. butter, divided

1 T. olive oil

salt & pepper to taste

2 cups Kirkland marinara sauce (or whatever you like)

4 T. chopped onion, or 1 T. dried

2 T. lemon juice

1/2-1 T. dried parsley (2 T. fresh chopped)

Pound chicken breasts between waxed paper until flat (or do what I do and slice them into chicken fingers). Put flour and chicken in a plastic bag and shake to coat. Melt 2 T. of butter and 1 T. olive oil in a large skillet (cut the butter if desired). Place chicken in skillet and cook over medium-high heat until cooked through. (5 min/side for chicken breasts.) Sprinkle with salt & pepper. Place marinara sauce in a 9x13 baking dish, top with chicken. Keep in a warm oven while making the lemon sauce.

For lemon sauce, melt remaining 3 T. butter (or use olive oil) in the same skillet, scraping up chicken bits. Add onion and cook until tender. Remove from heat and add lemon juice and parsley. Pour over chicken and serve. 

Italian Meatloaf

Mike's favorite. :) 

2 lbs. extra-lean ground beef

2 cups soft bread crumbs (or 3/4 c. dry)

1/2 cup favorite marinara sauce

1 large egg

2 T. dried onion

1-2 t. minced garlic

1/4 t. pepper

1 t. salt

1 t. garlic salt

1/2 t. Italian seasoning

marinara sauce for topping

Line a cookie sheet or crock-pot with foil, spray with non-stick spray.

Combine beef, bread crumbs, marinara sauce, egg, onion, garlic, and seasonings in a mixing bowl with hands or potato masher until well-mixed. Shape into a loaf and place on cookie-sheet or into crock-pot. Spread desired amount of marinara sauce on top. 

If cooking in the oven:

Bake at 375 for 1 hour or until internal temperature reaches 160 F. Scrub 6-8 potatoes, poke with a fork, and bake next to the meatloaf for an easy side.

Crock-pot instructions:

Cook on High 2 1/2-3 hours or Low 5-6 hours.

GRANDMA LISTER'S VEGETABLE CHOWDER

This is an old family favorite that we still like to make.

2 cups diced potatoes
1/2 cup sliced celery
1/2 cup sliced carrots
1/4 cup chopped onion

Don't worry about exact measurements on the veggies.  I usually get a glass 4 cup measure and chop until it's full.

1 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups boiling water
2 cups milk
1/4 cup butter or margarine
1/4 cup flour
10 oz shredded sharp cheddar cheese (medium works OK)
1 16 oz can cream style corn.

In a sauce pan that will fit, combine veggies with salt & pepper and water.  Cover and simmer for 10 minutes.  Do not drain.

In a large pan Make cream sauce with butter, flour & milk (melt butter, while stirring add flour and then slowly add milk)
Add cheese and stir until melted.  Add creamed corn and undrained veggies and heat through.  Do not boil.  Serves 6-8 rest-home patients or 4 normal people.

Lynn

FAVORITE SLOPPY JOES

This is pretty basic, but has a good flavor and seems to be liked by everyone.  It can easily be doubled or tripled or more.

1 lb ground beef

2-3 stalks celery, chopped

1 small onion, chopped

1 8 oz. can tomato sauce

1/4 cup ketchup

1/4 cup barbecue sauce

1 tablespoon firmly packed brown sugar

1 teaspoon dry mustard

1 tablespoon Worcestershire sauce

1 tablespoon vinegar

salt and pepper to taste

In a large skillet, brown ground beef, celery and onion - drain fat.

Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.

If too much liquid remains, leave the cover off and simmer to let moisture evaporate.

It's pretty versatile.  If you don't have dry mustard, use regular mustard.  You could also add garlic or other seasonings.

Lynn