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Tuesday, December 13, 2011

Tator Tot Casserole

Tator Tot Casserole



Ingredients
1 lb ground beef
1 can cream of mushroom soup
1 can cream of onion soup
1 tbsp Worcestershire Sauce
1 tbsp Ketchup
3 cups Tator Tots
Shredded cheddar cheese
Seasoning salt, peper, onion powder

Step 1
Cook the beef until browned

Step 2
Create the sauce - Mix Soups, Worcestershire Sauce, Ketchup & spices (to taste) in a medium bowl.

Step 3
Combine beef and sauce in a 2-Quart baking dish.

Step 4
Add cheddar cheese on top of the sauce and add a layer of Tator Tots (take care to make sure all tator tots are laying flat in order to ensure even cooking)

Step 5
Cook at 425 degrees for 25 minutes.

Step 6
Cover with another thin layer of shredded cheese and cook for an additional 10 minutes.


**UPDATE**

This recipe heats up well in the microwave about 4-5 minutes per pieces. If you have extra cheese left over you may want to retop with a little. I re-top with a little cheese in the oven at 300 degrees for 10-15 minutes.

Cook in the crock pot 2-3 hours.

Bainigí sult as an bia

Sweet and Sour Chicken

Sweet and Sour Chicken



Ingredients
2/3 cups Brown Sugar
2/3 cups Apple Cider Vinegar
2/3 cups Ketchup
2 tblsp soy sauce
1 lb chicken (you can also use pork or shrimp if you like)
1 tbsp Canola Oil
5-6 cups White Rice (cooked0
1 medium Onion diced
1 medium green bell pepper julienned (i like using a trio of colors)
2 medium carrots diced
1/2 tsp minced garlic
1/4 tsp ground ginger
8 oz can of pineapple

Step 1
In a small bowl combine the brown sugar, vinegar, ketchup and soy sauce. Pour 1/2 into a large ziplock bag.

Step 2
Cut the meat into small cubes and add to the ziplock bag with the marinade. Refrigerate for 30 minutes.

Step 3
After 30 minutes drain the meat and discard the marinade.

Step 4
Add meat to a large pan and cook for 3 minutes.

Step 5
Add all veggies, giner and garlic and saute until the meat is cooked thoroughly.

Step 6
Add the reserved marinade and boil.

Step 7
Add in the pineapple (drained) and cook for 1 minute.

Serve over white rice with chow mein noodles.

**UPDATE**

Make sure you store this seperate from the rice. The Sweet and Sour Chicken does re-heat well in the microwave at about 4-5 minutes per serving. To re-heat the rice well I take a spray bottle and spray the bottom of the empty bowl, then spray the top of the rice and add about a 1/2 tblsp of butterto rehydrate. Heat the rice about 3-4 minutes.

Bainigí sult as an bia

Left-Over Turkey Chili

Left-Over Turkey Chilli



This is a super easy way to use left-over Turkey!

Ingredients
2 Tblsp of Vegeatable Oil
1 1/2 lbs of ground turkey ( or chopped up left over turkey)
1 package of Taco Seasoning
1 tsp oregano
1 tsp chili powder flakes
6 oz tomoato paste
14.5 oz Beef Broth
7 oz Salsa
1 can Rotel
1 can chopped green chili
1 Medium Onion (diced)
1 Green bell onion (diced)

Step 1
In a large stock pot add 1 tblsp of oil. Add turkey and all the seasonings with the tomato paste.

Step 2
Stir to combine and simmer for 5 minutes. (if using raw ground turkey then simmer until the turkey is fully cooked)

Step 3
Add broth and salsa.

Step 4
In a seperate pan saute the onion and bell peper until translucent.

Step 5
Add cooked onion and bell pepper to the pot and simmer for 10-15 minutes.

Serve with sour cream and/or shredded cheddar cheese to top. Optional to servce over rice.

**UPDATE**

This re-heats well. Re-heat in the microwave at about 4-5 minutes per serving. IF you want to serve over the rice re-heat the rice by taking a spray bottle and spray the bottom of the empty bowl, then spray the top of the rice and add about a 1/2 tblsp of butterto rehydrate. Heat the rice about 3-4 minutes.

Bainigí sult as an bia

Ham and Potato Chowder

This is a fairly simple recipe. I love to make this in November and December when it's really starting to get cold. It's always a crowd pleaser.

Ham and Potato Chowder



Ingredients
3/4-1 cup diced ham (non-sweet, I find black forest nice)
3-4 cups peeled and diced potatoes
1 bag IQF Mirepoix mix (IQF means Individually Quick Frozen)
3 1/2 cups of water
4 tblsp of Chicken Bouillon
10 tblsp of unsalted butter
4 cups of milk
10 tblsp of flour
2 tblsp of sour cream
Spices to taste - minced garlic, black pepper, celery salt, salt, cayenne pepper

Step 1
Saute mirepoix with garlic and celery salt. Add to pot with water, potatoes and ham and bring to boil (until the potatoes are tender).

Step 2
Add chicken bouillon, salt and pepper and other desired spices.

Step 3
While this the pot is coming to a boil in a saucepan melt the butter and slowly whisk in the flour. Add milk slowly to avoid curdling and clumps and continue to stir until thickens (about 5 minuntes over medium heat).

Step 4
Add sauce to the pot and and add the sour cream. Stir often until thick.

Serve with shredded cheddar cheese and/or crumbled bacon.

**UPDATE**

This does re-heat well, however, you really do need to stir it halfway through so that the butter and the milk/cream do not seperate. I recommend re-heating in the microwave for 4-5 minutes per serving, stirring halfway through. You can also re-heat in a pot on the stovetop at medium heat just until heated through HOWEVER i recommend re-salting and continually stirring. Cream and milk burn very easily.

Bainigí sult as an bia