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Easy Spanish Rice

1lb ground beef
2 -15oz cans of tomato sauce
2-15oz cans of water (reuse the cans)
1- 20oz (approx. 2 cups) jar of chunky salsa
3 cups of long grain rice (not instant)
1 cup of dry white wine
4 green onions, chopped
Sour cream to taste
Salt and pepper to taste

1.Brown ground beef in a med. Pot.  Drain fat if needed.
2.Add tomato sauce, water, salsa, rice, and wine.  Stir.
3.Cook for about 20 minutes, stirring often (every 5 minutes). You may have to add a little water to keep the rice from getting too sticky while it finishes cooking, but don’t make it too watery.
4.Check to see if rice is done, if not cook another 5 minutes until it is not crunchy.
5.Serve on a plate with chopped green onions, a dollop of sour cream, and salt and pepper to taste.

Cheesy Enchilada Stack

1 lb. ground beef
1 can (17.5oz) enchilada sauce
5 flour tortillas
2 cups shredded cheese
1 can (about 16oz) refried beans
½ cup salsa
3 tbsp. sugar
Chopped green onions (about 5 stalks)

1.Brown hamburger over med-high heat, pour off fat and discard.  Stir in ½ cup of the enchilada sauce and ½ of the sugar.  Add the other ½ of the sugar to the remaining enchilada sauce. Stir.
2.Spray a cake pan (that the tortillas fit into) with non stick spray
3.Place a tortilla in the pan, top with 1/3 of the meat mix and ¼ of the cheese; add another tortilla, ½ of the refried beans, ½ cup of the enchilada sauce, and ¼ cup of cheese.  Repeat. Top with the last tortilla, the salsa, and the remaining cheese.
4.Cover with foil and bake at 400 degrees F. for 40 min.
5.Remove foil, top with green onions, cut into wedges, and serve.

The Best Lasagna

(picture coming soon!)

1 pound lean hamburger
1 medium onion, chopped (about ½ cup)
1 clove garlic, crushed
2 tablespoons parsley flakes
1 teaspoon sugar
1 teaspoon dried basil leaves
½ teaspoon salt
1 can (16 ounces) sliced stewed tomatoes, undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (about 12 ounces)
1 carton (16 ounces) ricotta or creamed cottage cheese (2 cups)
¼ cup grated Parmesan cheese
1 tablespoon parsley flakes
1 ½ teaspoons dried oregano leaves
2 cups shredded mozzarella or “pizza mix” cheese (8 ounces)
¼ cup grated Parmesan cheese

Cook and stir hamburger, onion and garlic in a 10-inch skillet until hamburger is brown; drain.  Stir in 2 tablespoons parsley, the sugar, basil, salt, tomatoes and tomato sauce.  Heat to boiling, stirring occasionally; reduce heat.  Simmer uncovered until slightly thickened, about 45 minutes.

Turn on oven to 350 degrees.

Mix ricotta or creamed cottage cheese, ¼ cup Parmesan  cheese, 1 tablespoon parsley and the oregano in a separate bowl.

Spread 1 cup of the cooked sauce mixture in ungreased rectangular baking dish, 13x9x2 inches; top with 4 uncooked noodles (noodles will cook as lasagna bakes).  Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture.  Sprinkle with 2/3 cup of the mozzarella cheese.  Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture, and 2.3 cup of the mozzarella cheese.  Top with remaining noodles and sauce mixture; sprinkle with remaining mozzarella and Parmesan cheese. 

Cover and bake for 30 minutes.  Remove cover and cook for another 15 minutes until hot and bubbly.  Let stand 15 minutes before cutting.

8 servings; 455 calories per serving.

Serve with tossed salad and garlic bread.

Creamy Au Gratin Potatoes with Bacon

    * 4-5 medium russet potatoes, sliced into 1/4 inch slices
    * 1 onion, sliced into rings
    * 1 package of bacon, precooked & drained of fat
    * salt and pepper to taste
    * 3 tablespoons butter
    * 3 tablespoons all-purpose flour
    * 1/2 teaspoon salt
    * 2 cups milk
    * 1 1/2 cups shredded Cheddar cheese

Directions:
   1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
   2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, bacon strips, and add the remaining potatoes. Season with salt and pepper to taste.
   3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
   4. Bake 1 1/2 hours in the preheated oven.

Buttermilk Onion Rings

    * 3 cups buttermilk
    * 1 cup all-purpose flour, plus about 3/4 cup for dredging
    * 1 large white onion
    * 4 cups vegetable oil, for frying
    * salt & pepper to taste

Directions:
    1. In a medium-shallow bowl, whisk together the buttermilk and flour.
    2. Slice onion crosswise into slices about 1/2 inch thick. Carefully separate slices into rings.
    3. Put the 14 largest onion rings in the bowl (save the remaining for another use) and turn to coat evenly with buttermilk mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours.
    4. Pour oil into a heavy, deep pot and heat over medium-high heat until it registers 350°.
    5. Spread 3/4 cup flour on a plate; season it with salt and pepper. Lift rings from buttermilk and let any excess drain back into the bowl. Dip rings one at a time in the flour and turn to coat evenly. Fry rings 2 or 3 at a time, turning once, for 2 or 3 minutes, or until lightly golden brown. Lift from oil with tongs and drain on paper towels, Season with salt and serve immediately.

Peach Teriyaki Chicken

    * 1 cup peach (or apricot) preserves
    * 2 tablespoons packed dark-brown sugar
    * 2 cloves garlic, peeled
    * 1/2 teaspoon salt
    * 1/4 cup teriyaki sauce
    * 2 teaspoons cornstarch stirred into 1 tablespoon water
    * 3 lbs of chicken pieces or breasts

Directions:
    1. Heat oven to 450°. Line a 15x10-inch pan with nonstick foil.
    2. In food processor, combine preserves, brown sugar garlic and salt. Process until garlic is finely chopped. Remove to small saucepan. Stir in teriyaki sauce. Bring to a simmer over medium heat. Cook 5 minutes. Add cornstarch-water mixture to saucepan; cook 2 minutes or until thickened. (You will have about 1 1/2 cups glaze)
    3. Place chicken on prepared pan. Remove 1/2 cup glaze and set aside. Brush chicken with 1/2 cup glaze. Roast at 450° for 30 minutes. Remove pan from oven. With tongs, turn chicken over. Brush with remaining glaze. Roast 15 minutes more, or until juices run clear.
    4. Serve with reserved glaze.

Buffalo Chicken Dip

    * 1 rotisserie chicken, meat shredded with a fork (or a whole self-cooked chicken, shredded)
    * 8 oz. cream cheese, softened
    * 1/4 cup blue cheese salad dressing (omit and use 1/2 cup ranch dressing total, if you prefer)
    * 1/4 cup ranch salad dressing
    * 1/2 cup crumbled blue cheese (substitute shredded mozzarella if you prefer)
    * 1/2 cup hot sauce

Mix together all ingredients until well combined. Bake in a preheated 350 degree oven for 20 minutes. Serve with crackers, chips, or sliced bread.
 

More recipes coming soon!

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©2010 Lone Willow Farm/Angelina Grayham