Monday, January 28, 2008
Spice up the Super Bowl with salsa
The Super Bowl is an opportunity to combine three favorite American traditions: football, friends, and food. Dips and chili are traditional favorites at this event, and when you begin with a jar of salsa these dishes are as easy as they are tasty.
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Salsa Chili
2 pounds ground beef
1/2 onion, chopped
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt
2-1/2 cups tomato sauce
1 8-ounce jar salsa
4 tablespoons chili seasoning mix
1 15-ounce can light red kidney beans
1 15-ounce can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion; sauté until meat is browned, about 10 minutes. Drain grease, if desired. Add pepper, garlic salt, tomato sauce, salsa, chili seasoning mix, and kidney beans. Mix well, reduce heat to low and simmer for at least an hour. Makes 8 servings.
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Seven-Layer Taco Dip
1 1-ounce package taco seasoning mix
1 16-ounce can refried beans
1 8-ounce package cream cheese, softened
1 16-ounce container sour cream
1 16-ounce jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1 small head iceberg lettuce, shredded
1 6-ounce can sliced black olives, drained
2 cups shredded Cheddar cheese
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions, and lettuce over the salsa; top with Cheddar cheese. Garnish with black olives. Makes 56 servings.
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Warm Salsa and Cheese Dip
1 16-ounce container sour cream
1 8-ounce package cream cheese, softened
1 1-ounce package taco seasoning mix
2 cups shredded Pepper Jack cheese
1 cup salsa
1 teaspoon dried oregano
Salt and pepper to taste
Preheat oven to 350 degrees. In a medium bowl, blend sour cream and cream cheese until smooth. Mix in taco seasoning mix. Stir in salsa, oregano, salt, and pepper. Transfer to a 9x13-inch baking dish. Top with Pepper Jack cheese. Bake in the preheated oven until cheese is melted, about 10 minutes. Makes 48 servings.
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Pantry Pointers
Allow guests to customize their chili with a variety of garnishes. Offer shredded cheese, minced onion, hot sauce, and sour cream.
Mix a mashed avocado with 1 cup of salsa for a quick dip. Serve with tortilla chips.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Main Dishes • (0) Contributions • Permalink
Monday, January 21, 2008
Cozy up to soup
Winter weather may be uncomfortable at times, but nothing brings comfort to cold and dark days like a steaming bowl of homemade soup. Soup warms you from the inside out, and when paired with bread or salad, can satisfy even the biggest of appetites. Whether you make them from scratch, from leftovers, or from handy convenience ingredients, soup can delight everyone at the dinner table.
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Chicken Wild Rice Soup
2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1/2 cup white wine or additional broth
3 cups cooked wild rice
2 cups cubed, cooked chicken
In a large saucepan, combine broth, mushrooms, celery, carrots, onion, parsley, garlic powder, and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In a soup kettle or Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat through. Makes 14 servings.
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Tortellini Minestrone
1/2 pound sweet Italian sausage links, casings removed
1 large onion, chopped
2 garlic cloves, minced
6 cups beef or vegetable broth
1 14.5-ounce can diced tomatoes, undrained
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 teaspoon Italian seasoning
1/2 10-ounce package frozen spinach
1 package frozen cheese tortellini
2 tablespoons grated Parmesan cheese
In a Dutch oven or large saucepan, cook the sausage, onion, and garlic over medium heat until meat is no longer pink; drain. Add the broth, tomatoes, carrots, celery, and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 20 to 25 minutes.
Stir in spinach and tortellini; bring to a boil. Reduce heat to medium; cook, uncovered, until tortellini is tender, about 5 minutes. Sprinkle with Parmesan cheese just before serving. Makes 8 servings.
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Pantry Pointers
Soup is a great meal when you’re watching calories because the liquids help fill you up. If the soup also contains bulky ingredients like beans, vegetables, and whole grains, it will help you feel full longer.
A low-fat way to thicken soup is to add instant mashed potatoes to the soup.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 14, 2008
Have versatile pork chops for dinner
Whether cooking in a skillet or baked in the oven, pork chops are perfect for an easy and tasty meal.
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Honeyed Pork Chops
2 tablespoons vegetable oil
6 boneless pork chops
3 tablespoons honey
1/2 cup water
1/4 cup soy sauce
1 small onion, chopped
1/4 teaspoon ground ginger
1/8 teaspoon ground black pepper
Preheat oven to 325 degrees. Heat the oil in a skillet over medium heat; brown chops about 4 minutes on each side. Transfer to a baking dish. In a bowl, mix honey, water, soy sauce, onion, ginger, and pepper; pour over pork chops. Bake until pork reaches an internal temperature of 160 degrees, about 1 hour. Makes 6 servings.
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Pork Chops and Wild Rice
1 tablespoon vegetable oil
6 pork chops
1 cup uncooked wild rice, rinsed
1-1/2 cups water
1 8-ounce can mushrooms
1 tablespoon chicken bouillon granules
1 10.75-ounce can condensed cream of mushroom soup
Preheat oven to 350 degrees. Heat oil in a skillet over medium heat. Brown pork chops 4 minutes on each side. Spray a large 9x13-inch casserole dish with nonstick spray. Sprinkle rice evenly in bottom of dish; add water and mushrooms. Sprinkle with bouillon. Arrange the chops in dish; spoon soup over chops and rice. Bake, covered, until rice is tender and pork reaches an internal temperature of 160 degrees, about 1-1/2 hours. Makes 4 servings.
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Skillet Pork Chop Meal
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick)
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/4 teaspoon pepper
4 potatoes, thinly sliced
2 medium onions, sliced
2 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
Heat oil in a large skillet over medium heat. Coat the chops with flour; place in skillet. Brown 4 minutes on each side. In a small bowl, mix the Parmesan cheese, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
In a small bowl, dissolve bouillon in hot water. Stir in the lemon juice. Pour over the layered pork chops. Cover skillet; reduce heat to low. Simmer until vegetables are tender and pork reaches an internal temperature of 160 degrees, about 40 minutes. Makes 4 servings.
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Pantry Pointers
When cooking pork, it’s best to check for doneness with a meat thermometer. If one is not available, cook until juices run clear.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 07, 2008
Cook with frozen corn
Fresh isn’t always best when it comes to vegetables, especially this time of year. Since frozen vegetables are picked and processed at the height of freshness, they often contain more color, flavor and nutrients than fresh. Long shipping times can reduce the nutritional quality of produce as vitamins break down over time. As an added bonus, frozen corn doesn’t need to be husked or cut, which reduces preparation at mealtime.
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Spicy Chicken Corn Skillet
1 pound boneless, skinless chicken breasts cut into thin strips
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon butter or margarine
1 14.5-ounce can stewed tomatoes, cut up
1 cup frozen corn, thawed
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 cup cooked rice
In a large skillet, stir-fry chicken in oil until no longer pink; remove and set aside. In the same skillet, sauté onion and green pepper in butter until tender. Stir in the tomatoes, corn, and seasonings. Bring to a boil. Stir in chicken and rice. Reduce heat; cover and cook until heated through. Makes 4 servings.
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Corny Rice Medley
1 cup uncooked long grain rice
2-1/4 cups water
2 tablespoons onion or vegetable soup mix
1/4 teaspoon salt
2 cups frozen corn
In a saucepan, combine the rice, water, soup mix, and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until the rice and vegetables are tender. Makes 4 servings.
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Cherry Tomato Corn Salad
1 tablespoon dried basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped, seeded, and peeled cucumber
In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt, and pepper; shake well. In a large bowl, combine the corn, tomatoes, and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving. Makes 6 servings.
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Pantry Pointers
In most recipes, fresh, frozen, and canned corn can be used interchangeably.
Corn works well with a variety of seasonings, including basil, cilantro, garlic, and parsley. Adding onions, scallions, or chives to corn also enhances its flavor.
Frozen corn usually can be used in recipes straight from the freezer. Frozen corn on the cob, however, usually benefits from being partially thawed first.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com