THIS IS NOT A FREEZER MEAL.....just super delicious and addicting!!! :)
1-2 lbs of shrimp (we usually buy frozen/with shell - cheaper)
***can also use crab meat if preferred over shrimp***
1 stick butter
4 TBSP flour
1 onion, diced
4 pints heavy whipping cream
4 cans evaporated milk
4 cans whole corn
3 cans cream style corn
1 TBSP salt
1-2 TBSP paprika
1 TBSP garlic powder
1/2 TBSP cayenne red pepper
In LARGE pot (this makes a ton of bisque), melt butter and add onions, cooking until the onions are soft.
Add flour and cook for 2 minutes, stirring constantly.
Add seafood and spices, cook for 2 minutes - stirring constantly.
Add whipping cream and evaporated milk, stirring in between each can.
Add whole corn and cream corn, stir well.
Bring to almost a boil, then re-season to taste. Lower to a simmer, then enjoy!!!!
**Everything can be split exactly in half for a half portion of the bisque.**
Wednesday, June 20, 2012
Cheeseburger Stuffed Calzone
1 lb. ground beef
2 pkgs French bread dough (or large crescent rolls for small chzburger calzone single servings)
**side note: we're hoping to start making our bread products from
scratch - hopefully posting successful recipes for that soon!
6-10 slices American cheese (can add or subtract - depends on how much cheese you like)
1/2 cup onion, chopped
1/4 cup dill pickle slices, diced
3/4 cup ketchup
2 tsp yellow mustard
1 garlic clove, pressed/minced
1 TBSP olive oil
1/4 cup grated Parmesan cheese (optional)
Shredded lettuce, tomato slices, mayo - optional toppings
Brown and drain ground beef. Combine with onion, pickles, ketchup, mustard, and garlic - stir well.
If making large calzone, roll out dough to edge of baking sheet/stone. Spread beef mixture evenly over the dough, then layer American cheese on top, then cover with other unrolled package of dough - matching the edges so they can seal for baking.
If making single serving calzones (this has seemed to be more appropriate for feeding our families - and easier to serve to kids), portion out meat mixture onto each large crescent roll, layer cheese, then fold dough over to close and seal the edges.
If serving immediately: Preheat oven to 400F. Prepare dough on top of baking sheet/stone (to avoid having to transfer it and making a mess :). Spread olive oil evenly over the dough. For the large calzone, make three crisscross cuts across the center to vent during baking. Bake 18-20 minutes or until deep golden brown. Serve with toppings, if desired.
To Freeze: Prepare dough on top of wax paper. For large calzone --- layer aluminum foil, then syran wrap, then wax paper. Once calzone is finished, cover with top layer of wax paper, then wrap once around with syran wrap, then wrap with aluminum foil - try to tightly wrap to reduce air bubbles. Label and date, freeze. For single serving calzone bites --- wrap each on in wax paper. Can simply place each individually wrapped calzone into gallon size freezer-safe bag (or desired size), label and date - then freeze.
When ready to prepare: Let calzone/calzone bites thaw for 12-24 hours. Bake and serve as directed above.
***TWIST ON THE REGULAR CHEESEBURGER....DELICIOUS!!***
2 pkgs French bread dough (or large crescent rolls for small chzburger calzone single servings)
**side note: we're hoping to start making our bread products from
scratch - hopefully posting successful recipes for that soon!
6-10 slices American cheese (can add or subtract - depends on how much cheese you like)
1/2 cup onion, chopped
1/4 cup dill pickle slices, diced
3/4 cup ketchup
2 tsp yellow mustard
1 garlic clove, pressed/minced
1 TBSP olive oil
1/4 cup grated Parmesan cheese (optional)
Shredded lettuce, tomato slices, mayo - optional toppings
Brown and drain ground beef. Combine with onion, pickles, ketchup, mustard, and garlic - stir well.
If making large calzone, roll out dough to edge of baking sheet/stone. Spread beef mixture evenly over the dough, then layer American cheese on top, then cover with other unrolled package of dough - matching the edges so they can seal for baking.
If making single serving calzones (this has seemed to be more appropriate for feeding our families - and easier to serve to kids), portion out meat mixture onto each large crescent roll, layer cheese, then fold dough over to close and seal the edges.
If serving immediately: Preheat oven to 400F. Prepare dough on top of baking sheet/stone (to avoid having to transfer it and making a mess :). Spread olive oil evenly over the dough. For the large calzone, make three crisscross cuts across the center to vent during baking. Bake 18-20 minutes or until deep golden brown. Serve with toppings, if desired.
To Freeze: Prepare dough on top of wax paper. For large calzone --- layer aluminum foil, then syran wrap, then wax paper. Once calzone is finished, cover with top layer of wax paper, then wrap once around with syran wrap, then wrap with aluminum foil - try to tightly wrap to reduce air bubbles. Label and date, freeze. For single serving calzone bites --- wrap each on in wax paper. Can simply place each individually wrapped calzone into gallon size freezer-safe bag (or desired size), label and date - then freeze.
When ready to prepare: Let calzone/calzone bites thaw for 12-24 hours. Bake and serve as directed above.
***TWIST ON THE REGULAR CHEESEBURGER....DELICIOUS!!***
Taco Soup
2 lbs ground beef
1 can ROTEL
1 28oz can diced/crushed tomatoes
1 small tomato sauce
1 can pinto beans
1 can corn
1 pkg taco seasoning mix
1 pkg dry ranch dressing
Cook meat and drain off grease.
Add all other ingredients and simmer. Serve with shredded cheese,
sour cream, and tortilla chips.
To Freeze: Let soup cool 10-15 minutes, then store in quart size freezer-safe bags (or larger if desired). Label and date, then freeze.
When ready to prepare: Either let soup thaw and then warm up, or slowly warm up on stove top. When soup is heated through, serve as directed above.
****VERY VERY YUMMMMMMY!!! EVERYONE IN THE HOUSE LOVES IT!!****
Roasted Zucchini
1 lb zucchini
2 TBSP olive oil
1-2 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp dried crushed red pepper
1/2 tsp salt
Cut zucchini lengthwise into quarters; cut each piece in half crosswise (we cut into slices). Toss zucchini with oil, garlic, Italian seasoning, red pepper, and salt.
To eat immediately: Preheat oven to 450F. Arrange zucchini in a single layer on a baking sheet. Bake for 15 minutes or until golden brown and tender, turning once after 7 minutes.
To freeze: Mix all ingredients in a freezer-safe gallon bag, label and date, then freeze.
When ready to prepare: Let zucchini thaw for 12-24 hours, then bake as directed above.
***DELICIOUS!!!***
2 TBSP olive oil
1-2 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp dried crushed red pepper
1/2 tsp salt
Cut zucchini lengthwise into quarters; cut each piece in half crosswise (we cut into slices). Toss zucchini with oil, garlic, Italian seasoning, red pepper, and salt.
To eat immediately: Preheat oven to 450F. Arrange zucchini in a single layer on a baking sheet. Bake for 15 minutes or until golden brown and tender, turning once after 7 minutes.
To freeze: Mix all ingredients in a freezer-safe gallon bag, label and date, then freeze.
When ready to prepare: Let zucchini thaw for 12-24 hours, then bake as directed above.
***DELICIOUS!!!***
Noodles Marzetti
1-1.5 lbs ground beef
1 package wide egg noodles
1-2 cups cheddar cheese
1/2 onion, chopped (or as much onion as you want)
1/2 cup water
1 beef bouillon cube
1/2 tsp. garlic powder
16 oz can diced tomatoes (we use two cans because we love tomatoes)
sprinkle salt & pepper
1 green pepper, sliced (or as much green pepper as you want)
SAUCE:
1.5 TBSP corn starch
2 TBSP water
1 TBSP sugar
2 TBSP soy sauce
Brown meat and onion, drain. Then add water, bouillon cube, garlic powder, diced tomatoes, salt & pepper. Stir well, put lid on skillet and let simmer for 10 minutes.
Add strips of green pepper to beef mixture, continue to simmer another 5 minutes or so, until the green pepper is not crunchy.
While green pepper is cooking, mix the sauce with the ingredients from above - corn starch, water, sugar, and soy sauce. Add to beef mixture and stir well, continue letting it simmer another 5-10 minutes.
If eating immediately: Boil wide egg noodles as directed on package. Serve beef mixture over noodles with cheddar cheese sprinkled on top to your liking.
To Freeze: Let sauce cool for 10-15 minutes, then freeze in quart (or larger if desired) freezer bags. Do not add egg noodles or cheese until the day you will be eating this meal.
When ready to prepare: You can let the sauce thaw, or can slowly warm up from frozen on the stove top. Once sauce is heated through, serve as described above.
**Side note: Nikki's family does not like to eat green peppers, so she removes the green pepper slices before freezing. They still get the flavor added, but don't have to pick out the peppers at meal time!**
1 package wide egg noodles
1-2 cups cheddar cheese
1/2 onion, chopped (or as much onion as you want)
1/2 cup water
1 beef bouillon cube
1/2 tsp. garlic powder
16 oz can diced tomatoes (we use two cans because we love tomatoes)
sprinkle salt & pepper
1 green pepper, sliced (or as much green pepper as you want)
SAUCE:
1.5 TBSP corn starch
2 TBSP water
1 TBSP sugar
2 TBSP soy sauce
Brown meat and onion, drain. Then add water, bouillon cube, garlic powder, diced tomatoes, salt & pepper. Stir well, put lid on skillet and let simmer for 10 minutes.
Add strips of green pepper to beef mixture, continue to simmer another 5 minutes or so, until the green pepper is not crunchy.
While green pepper is cooking, mix the sauce with the ingredients from above - corn starch, water, sugar, and soy sauce. Add to beef mixture and stir well, continue letting it simmer another 5-10 minutes.
If eating immediately: Boil wide egg noodles as directed on package. Serve beef mixture over noodles with cheddar cheese sprinkled on top to your liking.
To Freeze: Let sauce cool for 10-15 minutes, then freeze in quart (or larger if desired) freezer bags. Do not add egg noodles or cheese until the day you will be eating this meal.
When ready to prepare: You can let the sauce thaw, or can slowly warm up from frozen on the stove top. Once sauce is heated through, serve as described above.
**Side note: Nikki's family does not like to eat green peppers, so she removes the green pepper slices before freezing. They still get the flavor added, but don't have to pick out the peppers at meal time!**
Tuesday, June 19, 2012
Oven Baked Chicken Fajitas
1 pound boneless, skinless chicken breasts, cut into strips
2 TBSP veg oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chiles
1 medium onion, sliced
1 large bell pepper, sliced
12 flour tortillas
Toppings as desired (sour cream, shredded cheese, guacamole, etc)
Preheat oven to 400F. Place chicken strips in a greased 9x13 baking dish.
In a small bowl, combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.
Next, add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and veggies are tender.
*To Freeze: Combine all ingredients in 1 gallon-sized freezer bag, label and date - then freeze.
*When ready to prepare: Let chicken thaw up to 24 hours, drain bag of excess liquid. Place chicken and veggies in 9x13 and bake according to instructions above.
2 TBSP veg oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chiles
1 medium onion, sliced
1 large bell pepper, sliced
12 flour tortillas
Toppings as desired (sour cream, shredded cheese, guacamole, etc)
Preheat oven to 400F. Place chicken strips in a greased 9x13 baking dish.
In a small bowl, combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.
Next, add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and veggies are tender.
*To Freeze: Combine all ingredients in 1 gallon-sized freezer bag, label and date - then freeze.
*When ready to prepare: Let chicken thaw up to 24 hours, drain bag of excess liquid. Place chicken and veggies in 9x13 and bake according to instructions above.
Baked Honey Mustard Garlic Drummettes
20 chicken wing drummettes
8 garlic cloves, peeled and crushed
2 TBSP honey
2 TBSP Dijon mustard
2 TBSP light soy sauce
2 TBSP lemon juice
1/4 cup olive oil
2 tsp salt
1 tsp fresh-ground black pepper
Combine garlic, honey, mustard, soy sauce, lemon juice, olive oil, salt, and pepper in a nonreactive bowl. Add chicken and toss to coat each piece well.
*To Freeze: Combine all ingredients in 2-3 gallon-size freezer bags, label and date. Freeze.
*When ready to prepare: Let chicken thaw up to 24 hours. Preheat oven to 400F. Place chicken wings in a single layer on a wire rack set over an oven tray. Bake 45 minutes until well browned and cooked through.
8 garlic cloves, peeled and crushed
2 TBSP honey
2 TBSP Dijon mustard
2 TBSP light soy sauce
2 TBSP lemon juice
1/4 cup olive oil
2 tsp salt
1 tsp fresh-ground black pepper
Combine garlic, honey, mustard, soy sauce, lemon juice, olive oil, salt, and pepper in a nonreactive bowl. Add chicken and toss to coat each piece well.
*To Freeze: Combine all ingredients in 2-3 gallon-size freezer bags, label and date. Freeze.
*When ready to prepare: Let chicken thaw up to 24 hours. Preheat oven to 400F. Place chicken wings in a single layer on a wire rack set over an oven tray. Bake 45 minutes until well browned and cooked through.
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