Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 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.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Friday, March 5, 2010
CHICKEN TORTILLA SOUP
2 chicken breast
1/2 teaspoon of garlic
1/4 teaspoon of cumin
1/2 teaspoon of chili powder
1 tablespoon of lime juice
4 c. chicken broth
1 can of corn
1 can of black beans
1 can of diced tomatoes (with chili optional)
tortilla chips
cheese
Saute chicken in 1 tablespoon of olive oil for 5 minutes. Add chicken broth, garlic, and cumin. Add corn, beans, tomatoes, chili powder, and lime juice. Simmer on medium heat for 20-30 minutes. Top with tortilla chips and cheese.
JERK CHICKEN
1/2 cup jerk sauce, divided
1 cup vertically sliced green onion
1/4 cup fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper
3 garlic cloves, chopped
4 chicken breast, skinned
4 chicken thighs
1/2 cup beer
3 TBSP ketchup
Hot sauce to taste
Cooking spray
1. Combine 1/4 cup jerk sauce and the next 5 ingredients in a large zip-loc plastic bag. Add chicken, seal. Marinate in refrigerator overnight, turn occasionally. Remove chicken, discard marinade.
2. Prepare grill to medium-high heat.
3. Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.
4. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture.
1 cup vertically sliced green onion
1/4 cup fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper
3 garlic cloves, chopped
4 chicken breast, skinned
4 chicken thighs
1/2 cup beer
3 TBSP ketchup
Hot sauce to taste
Cooking spray
1. Combine 1/4 cup jerk sauce and the next 5 ingredients in a large zip-loc plastic bag. Add chicken, seal. Marinate in refrigerator overnight, turn occasionally. Remove chicken, discard marinade.
2. Prepare grill to medium-high heat.
3. Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.
4. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture.
STIR-FRIED ROAST PORK with CHINESE GREEN BEANS
Makes 3 to 4 cups
1/2 pound roast pork
1/2 teaspoon brown bean sauce (I'll pick this up)
1 clove fresh garlic, minced
1 pound fresh green beans
3 tsp oil
1/2 tsp salt
1 tsp soy sauce
1/2 cup chicken stock
2 tsp cornstarch, mixed with 2 tsp water
1. Dice pork into 1/4-inch cubes and set aside.
2. Mash together minced garlic and brown bean sauce, set aside. Rinse and trim ends of green beans. Cut into 1-inch sections and set aside.
3. In a wok, heat oil, adding salt and garlic-brown bean sauce. Stir-fry diced roast pork about 1 minute, adding long beans until coated in oil. Add soy sauce, stir-frying an additional 1 minute.
4. Stir in chicken stock and heat quickly. Cook, covered, over medium heat until beans are nearly done, about 3 to 4 minutes. Thicken and cornstarch and water mixture.
5. Serve immediately with rice.
1/2 pound roast pork
1/2 teaspoon brown bean sauce (I'll pick this up)
1 clove fresh garlic, minced
1 pound fresh green beans
3 tsp oil
1/2 tsp salt
1 tsp soy sauce
1/2 cup chicken stock
2 tsp cornstarch, mixed with 2 tsp water
1. Dice pork into 1/4-inch cubes and set aside.
2. Mash together minced garlic and brown bean sauce, set aside. Rinse and trim ends of green beans. Cut into 1-inch sections and set aside.
3. In a wok, heat oil, adding salt and garlic-brown bean sauce. Stir-fry diced roast pork about 1 minute, adding long beans until coated in oil. Add soy sauce, stir-frying an additional 1 minute.
4. Stir in chicken stock and heat quickly. Cook, covered, over medium heat until beans are nearly done, about 3 to 4 minutes. Thicken and cornstarch and water mixture.
5. Serve immediately with rice.
SHRIMP, STEAK & MANGO KABOBS
1 cup fresh orange juice
1 TBSP honey
Finely grated zest of lime
2 TBSP fresh lime juice
1/2 tsp finely grated fresh ginger
1/4 tsp kosher salt
1 TBSP thinly slice fresh mint
1 pound uncooked, peeled shrimp
1 pound filet mignon
2 TBSP Extra Virgin Olive Oil
1 tsp chile powder
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp granulated garlic
1/2 tsp dried oregano
1/4 tsp freshly ground pepper
2 large mangoes, 12 to 16 oz each, peeled and cut into 1/2- to 1-inch chunks
16 wooden skewers, soaked in water for at least 30 minutes
1. In a small saucepan combine the orange juice, honey, lime zest, lime juice, ginger, and salt. Bring the mixture to a simmer over medium heat. Simmer gently until the mixture thicken to a syrupy consistency and 1/2 cup of the liquid remains, 20 to 30 minutes. Allow to cool. Add the mint.
2. Place the shrimp and steak in a medium bowl. Add the oil and mix to coat evenly. In a small bowl mix the chile powder, slat, cumin, granulated garlic, oregano, and pepper. Sprinkle the mixture over the meat and mix to coat evenly.
3. Thread the shrimp and steak cubes and mango chunks alternatley onto skewers. Let the kabobs sit at room temperature for 20 to 30 minutes before grilling.
4. Brush the cooking grate clean. Grill the kabobs over direct high heat, with the lid closed as much as possible until the shrimp is pink and the steak is medium-rare (6 to 8 minutes), turning once and swapping their positions as needs for even cooking. Serve warm with sauce drizzled on top.
A good side dish would be rice or grilled potatoes.
1 TBSP honey
Finely grated zest of lime
2 TBSP fresh lime juice
1/2 tsp finely grated fresh ginger
1/4 tsp kosher salt
1 TBSP thinly slice fresh mint
1 pound uncooked, peeled shrimp
1 pound filet mignon
2 TBSP Extra Virgin Olive Oil
1 tsp chile powder
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp granulated garlic
1/2 tsp dried oregano
1/4 tsp freshly ground pepper
2 large mangoes, 12 to 16 oz each, peeled and cut into 1/2- to 1-inch chunks
16 wooden skewers, soaked in water for at least 30 minutes
1. In a small saucepan combine the orange juice, honey, lime zest, lime juice, ginger, and salt. Bring the mixture to a simmer over medium heat. Simmer gently until the mixture thicken to a syrupy consistency and 1/2 cup of the liquid remains, 20 to 30 minutes. Allow to cool. Add the mint.
2. Place the shrimp and steak in a medium bowl. Add the oil and mix to coat evenly. In a small bowl mix the chile powder, slat, cumin, granulated garlic, oregano, and pepper. Sprinkle the mixture over the meat and mix to coat evenly.
3. Thread the shrimp and steak cubes and mango chunks alternatley onto skewers. Let the kabobs sit at room temperature for 20 to 30 minutes before grilling.
4. Brush the cooking grate clean. Grill the kabobs over direct high heat, with the lid closed as much as possible until the shrimp is pink and the steak is medium-rare (6 to 8 minutes), turning once and swapping their positions as needs for even cooking. Serve warm with sauce drizzled on top.
A good side dish would be rice or grilled potatoes.
Wednesday, March 3, 2010
BAR-B QUE CHICKEN PIZZA
1 lb. of chicken breast, cut and diced
1 tablespoon of olive oil
1 prebaked Italian bread shell crust (or homemade pizza dough; recipe to follow)
1/4 c. of BBQ sauce
1 large tomato
1/2 c. canned black beans, rinsed and drained
1 c. shredded mozzarella cheese
1/2 c. Parmesan cheese
In large skillet, cook chicken in oil over medium heat for 10-15 minutes. Place the crust on a lightly greased 12 in. pizza pan. spread with BBQ sauce, top with chicken,tomato, beans and cheeses. Bake @400 for 10-12 minutes.
1 tablespoon of olive oil
1 prebaked Italian bread shell crust (or homemade pizza dough; recipe to follow)
1/4 c. of BBQ sauce
1 large tomato
1/2 c. canned black beans, rinsed and drained
1 c. shredded mozzarella cheese
1/2 c. Parmesan cheese
In large skillet, cook chicken in oil over medium heat for 10-15 minutes. Place the crust on a lightly greased 12 in. pizza pan. spread with BBQ sauce, top with chicken,tomato, beans and cheeses. Bake @400 for 10-12 minutes.
GINGER PEPPER STEAK
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon of fresh ginger
1/4 c. of soy sauce
1 tablespoon of white wine vinegar
1 lb. beef flank steak, thinly sliced
2 medium green peppers, julienned
1 teaspoon vegetable oil
In a large bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth. Add beef and toss to coat. set aside.
In large skillet or wok, stir fry the green peppers in oil until crisp-tender, about 3 minutes. Remove peppers and add beef, stir-fry for 3-5 minutes or until meat is cooked. Return peppers to pan heat through. Serve over rice.
2 teaspoons cornstarch
1 teaspoon of fresh ginger
1/4 c. of soy sauce
1 tablespoon of white wine vinegar
1 lb. beef flank steak, thinly sliced
2 medium green peppers, julienned
1 teaspoon vegetable oil
In a large bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth. Add beef and toss to coat. set aside.
In large skillet or wok, stir fry the green peppers in oil until crisp-tender, about 3 minutes. Remove peppers and add beef, stir-fry for 3-5 minutes or until meat is cooked. Return peppers to pan heat through. Serve over rice.
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