Monthly Archives: April 2011

Chicken, Seafood, Vegetable

Spring Roll Party

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Spread:
creamy peanut butter
hoisen sauce

warm water

Dipping sauce:
soy sauce
lime juice
sriracha sauce
ginger
garlic
honey
serano pepper grated
rice wine vinegar

rice wrapper

Stuffing Extras:
udon noodle
cucumber
radishes
lettuce
cabbage
pea sprouts
avocado
mung bean
mint
basil
lime slices
prawns
chicken

All the sauces are suggested ingredients and to measure them out to your own personal taste. Layout your spring roll stuffing on the table, pass around the sauces, roll and enjoy!

Ref: Marion!

Marion came to visit and hosted an awesome spring roll party! She covered the table with Freezer Paper (so the spring roll wrappers won’t stick) and created a beautiful display of options to make your own spring rolls. Such a fun party idea! Beautiful evening with friends, spring rolls and mojitos!

Beef, Pasta

Beefy Baked Ziti

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photo.JPG by jamileslie

Ingredients

* 1 pound dry ziti pasta
* 1 onion, chopped
* 1 pound lean ground beef or ground sirloin
* 52 ounces Classico® Tomato and Basil Sauce
* 6 ounces provolone cheese, sliced
* 1 1/2 cups sour cream
* 6 ounces mozzarella cheese, shredded
* 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Ref: AllRecipes.com


Cheesy and delicious. This was so simple I kept thinking I was going to need to add more spices, but no, this recipe was fantastic. The sour cream confused me, but I went with it and was not disappointed. haha. I did make two minor modifications. While sauteing the onion I added some crushed garlic and When I was layering the casserole dish I sprinkled fresh chopped basil to a layer. Oh and I used Dreamfields Low Carb pasta, but that’s a personal preference. :) It called for “Classico” sauce…. I don’t know if that’s just product placement or what but I’m pretty happy with my Safeway Select brand. haha This was so easy I can see using this recipe for a potluck!

Beef

Gridiron Cheddar & Garlic Steak Fajitas

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Ingredients:
1 tbsp. olive oil
2 large red, orange or yellow peppers, cut into 2-inch-long strips (about 4 cups)
1 large onion, thinly sliced (about 1 cup)
2 cloves garlic, minced
1 skirt or boneless beef sirloin steak, 3/4 inches thick (about 1 1/2 pounds), cut into very thin strips
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 tbsp. lime juice
6 flour tortillas (8-inch), warmed
1 jar (16 ounces) Pace® Chunky Salsa
Toppings: Shredded Cheddar cheese, chopped avocado, hot pepper sauce, sour cream and shredded lettuce
lime wedge

Directions:
Heat the oil in a deep 12-inch skillet over medium-high heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Remove the vegetable mixture from the skillet.

Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.

Stir the soup and lime juice in the skillet and heat to a boil. Return the vegetables and beef to the skillet and cook until the mixture is hot and bubbling.

Spoon about 1/4 cup beef mixture down the center of each tortilla. Top with the salsa and toppings, if desired. Wrap the tortillas around the filling. Serve with the lime wedges, if desired.

Ref: Campbell Kitchen

Delicious and easy. You really can’t beat that. And as Amy would say, “Cheese?!! OK!!” haha.