Monthly Archives: September 2013
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
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
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!
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).
- 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
- MIX ALL INGREDIENTS EXCEPT FOR THE TORTILLA AND CHEESE AND PUT IN SLOW COOKER FOR 8 HOURS ON HIGH
- SPOOK MIX IN TORTILLA WITH CHEESE AND ANY SOUR CREAM, TOMATO, AVOCADO, ETC
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.