Virginia's Baked Spaghetti

#20 Virginia's Baked Spaghetti

You'll need:
16 oz. spaghetti noodles, cooked
2 (24 oz.) jars spaghetti sauce
2 lbs ground beef, browned
1/4 cup butter
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 tsp salt
1/2 tsp garlic powder
12 oz evaporated milk
3 cups shredded sharp cheddar cheese, divided

Combine spaghetti noodles, spaghetti sauce and ground beef in a large bowl; set aside. Melt butter in a sauce pan over medium heat; add flour, Parmesan cheese, salt and garlic powder, stirring constantly until smooth and bubbly. Add evaporated milk and one cup cheddar cheese; stir until thickened.

Pour half of spaghetti noodles mixture into a greased 13x9 casserole dish and pour the cheese mixture over top. Pour remaining noodle mixture into dish; top with remaining 2 cups cheddar cheese. Bake at 350 for 25-30 minutes.

Recipe from http://fullbellies.blogspot.com/2009/02/virginias-baked-spaghetti.html

All Things Southern Barbecue

Today's recipe came from the radio show of All Things Southern hosted by Shellie Tomlinson. Please go on over and check out her website and other wonderful Southern meals. http://www.allthingssouthern.com/

#16 All Things Southern Barbecue

2 long sheets of aluminum foil
1 large pork roast
3 parts Hickory barbecue sauce
1 part Hot barbecue sauce
1/3 cup of vinegar

Heat oven to 225 degrees. In a cast iron skillet make a cross of the pieces of aluminum foil so the middle of the foil is in the middle of the pan and the ends are having over the side of the skillet. Place pork roast in the skillet on the foil. Mix barbecue sauces and vinegar. Pour most of the sauce mixture of the port but save some for later. Fold foil ends over each other wrapping them tight around the roast, Put roast in oven for about 8 hours.

Remove from oven, take bone and fat out and shred into bite size pieces. Should shred with a fork. Add remaining sauce and stir in.

Cheesy Chicken and Rice Bake

#14 Cheesy Chicken and Rice Bake

You'll need:
2 whole boneless, skinless chicken breast
4 cups cooked brown rice
3/4 cup frozen corn
15 oz, fluid can black beans (drained and rinsed)
1 cup plain greek yogurt (or sour cream)
4 oz, fluid can green chilis
1/2 cup salsa
1 cup low-fat cheddar cheese (plus some more for toppings)
2 tbs fresh cilantro (for garnish)

1. Preheat oven to 350 degrees. In a large bowl combine all ingredients except cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired.

2. Transfer to an oven-safe dish and top with extra cheese if desired. Bake for 20-25 minutes or until heated through. Garnish with chopped cilantro.

*** To make this process easier, I always have cooked chicken on hand and use Uncle Ben's Ready Rice. If you have those two things, this can me thrown together in a matter of minutes! It can be easily made ahead of time and reheated too.

Recipe from http://tastykitchen.com/recipes/main-courses/cheesy-chicken-and-rice-bake/

Baked Tacos

#13 Baked Tacos
Makes 10-12 servings

You'll need:
2lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)
Salsa
Guacamole

1. Preheat oven to 400 degrees. In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.
2. In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce and prepared taco seasoning. Mix well.
3. Spoon taco meat mixture into the taco shell and place into a 9x13 inch baking dish, standing up. Spring cheese over the top of the taco meat in each shell. Place into oven and bake at 400 degrees for 10-12 minutes or until cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.

Recipe from http://blogchef.net/baked-tacos-recipe/

Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

I happened to be browsing around on Southern Living and find this delicious sounding recipe. 

#7 Pecan-Crusted Chicken and Tortellini with Herbed Butter Sauce

You'll need:

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 4 (4-oz.) chicken breast cutlets
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup finely chopped pecans
• 1 large egg, lightly beaten
• 3 tablespoons olive oil
• 1/2 cup butter
• 3 garlic cloves, thinly sliced
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh parsley
• 1/4 cup (1 oz.) shredded Parmesan cheese

1. Prepare tortellini according to package directions.

1. 2. Meanwhile, sprinkle chicken with salt and pepper. Place pecans in a shallow bowl. Place egg in a second bowl. Dip chicken in egg mixture, allowing excess to drip off. Dredge chicken in pecans, pressing firmly to adhere.
2. 3. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until done. Remove from skillet; wipe skillet clean.
3. 4. Melt butter in skillet over medium heat. Add garlic, and sauté 5 to 7 minutes or until garlic is caramel-colored and butter begins to turn golden brown. Immediately remove from heat, and stir in basil, parsley, and hot cooked tortellini. Sprinkle with cheese. Serve immediately with chicken.

Recipe from http://www.myrecipes.com/recipe/pecan-crusted-chicken-tortellini-50400000119147/

Panera Broccoli Cheese Soup

Good evening y'all. Guess what?! It's storming here once again. This darn humidity is making us have all of these storms. So you know what I almost always want when it's rainy outside?! Soup! Yes, soup. So here is my absolute favorite soup (besides chili, which I don't consider a soup).

#6 Panera Broccoli Cheese Soup

Serves 4

What you'll need:
1 tbs melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half and half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 tsp nutmeg
8 oz grazed sharp cheddar cheese
salt and pepper

1. Saute onion in butter, then set aside

2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half and half

3. Ad the chicken stock. Simmer for 20 minutes.

4. Add the broccoli, carrots, and onion. Cook over low heat 20-25 minutes.

5. Add salt and pepper. Can be pureed in a blender (doesn't need to be). Return to heat and add cheese. Stir in nutmeg.

Recipe from http://www.food.com/recipe/panera-broccoli-cheese-soup-150384

Fancy Hot Dogs

#2 Fancy Hot Dogs

You'll need:
1 Tbsp butter (more if needed)
6 standard sized hot dogs (plan 1-2 per person, or fewer if you are serving kids), sliced into 1/4-inch to 1/2-inch thick slices
1 cup chopped yellow onion
2/3 cup sour cream
1/3 cup of water
1 Tbsp chopped fresh parsley (optional)

1. Melt butter in a large skillet (cast iron works well for this purpose) on medium high heat. Add the chopped onions and sliced hot dogs. Cook, stirring occasionally, until the onions and the hot dogs are nicely browned, 5-10 minutes.

2. Add the sour cream and water, stir until creamy. Heat until steamy.

Serve with cooked egg noodles, elbow macaroni, or favorite pasta. Sprinkle with chopped fresh parsley.

Serves 4.

Recipe from http://www.simplyrecipes.com/recipes/fancy_hot_dogs/

Ashley

Mama's Goulash

I have recently created a 101 in 1001 and one of my goals is to try a new recipe every month for a year. So in honor of my goal I am going to post new and sometimes seasoned recipes. Hopefully when I'm looking to try something new, I can just come here and pick something out. Maybe you will too!

I have been craving some down home Southern food. When I went to J's house in Alabama, this is one of the first meals we ate so I'm really craving it. Thanks to Katherine at http://needsmore-butteryall.xanga.com/

#1: Mama's Goulash

You will need:
1 lb of hamburger meat
1 can of tomato sauce
1 cup of shells or pasta of your choice (elbow, bowties, ect.)
2 cups of water
Cumin, Garlic, Salt & Pepper to taste (about 1 tsp each)
Cheese
Bell pepper (if wanted)









1. Start off my browning your meat on medium high and cooking it through. If it has any fat, drain it off & place shells in the pan just to get them warm. Add chopped bell pepper too if desired.

2. Add spices, tomato sauce and water. Mix well and cover with lid. Lower head to medium low.

3. Allow pasta to cook through until soft, about 15 minutes or until your liking. Make sure there isn't a lot of broth left over. After pasta is done, add cheese (as much as you'd like), and cover once again to allow cheese to melt. Plate and serve.


I hope y'all enjoy this. I'm going to try it for dinner one night this week!

Ashley