Monthly Archives: September 2013

banana

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macaroni chinois

Macaroni

2 tasses de macaronis secs cuits
1 oignon, 1/2 poivron vert, 1 carotte, 1 branche de céleri tous coupés en cubes et 8 champignons tranchés
1 lb boeuf haché maigre
Sauce soya
worcheshire sauce
Faire cuire les légumes dans un peu d’huile d’olive environ 3 minutes, ensuite on ajoute la viande et une fois que c’est bien cuit, on ajoute la sauce soya and worcheshire sauce  et les macaronis

taco pasta

1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream

Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Slow Cooker Honey Sesame Chicken

2 lb boneless, skinless chicken breasts (I’ve used tenderloins too)
1/3 cup low-sodium soy sauce
1/4 cup honey
1/4 cup tomato paste
3 tablespoons rice wine vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon water
1 teaspoon toasted sesame oil
1 teaspoon onion powder
1 teaspoon sriracha chili sauce
1 tablespoon cornstarch
1/4 cup cold water
sesame seeds (for garnish)
scallions, thinly sliced (for garnish)

Season the chicken with black pepper than add to your slow cooker in a single layer. Whisk together the soy sauce, honey, tomato paste, rice wine vinegar, garlic, ginger, water, sesame oil, onion powder, and the chili sauce in a small bowl. Pour the mixture over the chicken in the slow cooker. Set to low and cook until the chicken is cooked through and very tender (in my slow cooker it only needs 2 hours).

PORK TACOS

 

  • 1 medium yellow onion
  • 4-5 cloves garlic
  • 3-4 lb. pork shoulder
  • 1 (15 oz.) can tomatoes
  • 1 cup green enchilada sauce  OR GREEN MEXICAN SAUCE
  • ½ cup sliced pickled jalapenos
  • 10 large tortillas
  • 2 cups shredded cheese
  • 1 bunch cilantro

 

Instructions
  1. MIX ALL INGREDIENTS EXCEPT FOR THE TORTILLA AND CHEESE AND PUT IN SLOW COOKER FOR 8 HOURS ON HIGH
  2. SPOOK MIX IN TORTILLA WITH CHEESE AND ANY SOUR CREAM, TOMATO, AVOCADO, ETC

Greek Quinoa Salad

1-1/2 cups CHICKEN STOCK
1 cup quinoa, uncooked
2 cups cherry tomatoes, halved
1 small English cucumber, chopped
1 yellow pepper, chopped
1/2 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
1/2 cup chopped fresh dill

make it

BRING CHICKEN BROTH and quinoa to boil in saucepan on high heat; cover. Simmer on medium-low heat 15 min. or until liquid is absorbed. Cool slightly; fluff with fork.

SPOON quinoa into medium bowl. Add remaining ingredients; mix lightly.

kraft kitchens tips

Make Ahead
Quinoa can be cooked in advance. Refrigerate up to 24 hours before combining with remaining ingredients as directed.
Special Extra
Garnish with additional fresh dill sprigs just before serving.