Stinger Mac n’ Cheese

 

So here’s the thing! It’s almost impossible to add ingredients to a basic mac n’ cheese recipe and screw it up. My advice? Add what you like and make up names as you go. This recipe is my take on a stinger sub from my hometown in New York. It’s easy to make with minimal prep work and awesome results. Give it a try for your next get together or for dinner one night this week!

 

Stinger Mac n’ Cheese

Makes 6 Servings

  • Mama’s Mac and Cheese Recipe-archived (January)
  • 5 pieces of SteakUm Steaks or uncooked skirt steak
  • 2 cups Chicken fingers (cooked and diced)
  • 1 Red pepper (de-seeded and sliced)
  • 1/2 White onion (sliced)
  • 2 Garlic cloves (grated)
  • 1/2 tsp Ground mustard
  • 1 tsp Butter
  • S & P to taste

 

While making the cheese sauce for you mac n’ cheese, in a large skillet, melt the butter and sauté the sliced peppers and onions on medium heat. Once they have begun to soften, add the grated garlic, S & P, and ground mustard. Keep on the heat for about  a minute and then pour the pepper and onion mix into a bowl to cool.

Add the SteakUm or skirt steak pieces to the hot skillet and cook completely. Add the pepper and onion mix back into the skillet and stir until combined. Finally, pour this into a casserole dish. Add the diced chicken fingers, cooked macaroni, and cheese sauce. Stir until mixed completely and add any additional cheese. Cover and bake for 30 minutes at 375°.

Remove the stinger mac n’ cheese from the oven. Cool slightly and serve. As always, Enjoy!

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Veggie Spring Rolls

Spring rolls are always a must when you go out for sushi or hibachi. My husband especially loves them with rice paper but never turns down a crunchy, warm, spring roll. I decided to give them a try, with some left over wonton wrappers (from my ragoon recipe). They took about 30 minutes, from start to finish, and were absolutely delicious. If you want to up the flavor, I recommend adding BBQ pork or chicken to these rolls. You won’t be disappointed.

  • 2 cups Packages coleslaw mix
  • 16 Wonton wrappers or Egg roll wrappers
  • 1/8 cup Low sodium soy sauce
  • 2 tsp White sugar
  • Dash of S & P
  • 1/2 tsp Ground ginger
  • 1 Garlic clove (grated)
  • 1/4 tsp Sesame oil
  • 3 tbsp Water
  • 3 tbsp Vegetable oil

First, in a large skillet, combine the coleslaw mix, soy sauce, sugar, spices, and sesame oil and sauté for about 5 minutes on medium heat. This will soften the veggies just enough to take the full crunch factor away.

 

While the veggie mix is cooking, line a baking sheet with parchment paper, preheat the oven to 375°, and place the wonton/egg roll wrappers down on a flat surface. Once the veggie mix is cooked, spoon a teaspoon size amount on each wonton/egg roll wrapper and with your finger, wet all the sides on the wrapper with water. Roll into a cylinder shape and tuck in the sides so the veggie mix stays inside the wrapper.  Brush or spray the spring roll is vegetable oil. Repeat with each spring roll. Once all of the spring rolls are made and placed on the baking sheet, bake for 15-20 minutes or until golden brown.

Serve with soy sauce, sweet and sour, or sweet chili sauce. As always, Enjoy!

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Cozy Rice Pudding

This rice pudding is so easy to make and an awesome dessert to entertain with. People will think you spent hours making it when it really took minutes. When I was a kid, this was my favorite dessert because it was like no other.  Give this recipe a try on a week night or a cool, dreary evening. You’re family will be begging you for more!

Cozy Rice Pudding

4-6 Servings

  • 1 cup Instant Rice (uncooked)
  • 4 cups Whole milk
  • 1 box Vanilla cook and serve Jello (small box)
  • 1/3 cup Raisins
  • 4 tbsp Spiced rum
  • 1 egg
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tbsp Vanilla

 

First, soak the raisins in the rum for 1 hour or until the raisins have absorbed the rum. Next, In a medium kettle on medium to high heat, add the milk, Jello, vanilla, and rice. Stir until the pudding starts to thicken. Add the egg, remaining spices, and the rum soaked raisins. Stir the pudding together and remove from heat to cool. Serve warm with additional cinnamon. Enjoy!

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Add orange zest for additional fresh favor

 

 

Guacamole & Salsa

Woah! Two delicious party recipes wrapped into one blog post! Please, try and contain your excitement.  My guacamole recipe is loved by my family and friends but mostly, by my mother in law.  It’s so simple to make along with the mild salsa, right beside it. Since my husband and I were stationed in Texas, we fell in love with several Tex-mix recipes. The foodie that I am, tries to replicate them to the best of my taste buds abilities. Both recipes take only a couple minutes to make and have only fresh ingredients and spices in them. The guacamole is to cool you off while the salsa only heats you back up. Keep a margarita close for these two party favorites!

 

Sandy’s Guacamole

Makes approximately 2 cups

  • 1 large Haas avocado or 2 small avocados (dark skin and squishy)
  • 1/2 medium White onion (chopped)
  • 2 Garlic cloves (peeled and rough chopped)
  • 1/4-1/2 Fresh Jalapeño (no seeds and rough chopped)
  • 1 Roma tomato (diced and 2 tbsp separated for topping)
  • 2 tbsp Fresh parsley or cilantro (chopped)
  • 1 Lime (juiced)
  • S & P to taste
  • Dash of hot sauce (more or less to add additional heat)
  • 1/4 cup EVOO

Put all the ingredients into a food processor or blender. Pulse for a thicker guacamole or mix on low for 30 seconds to 1 minute for a creamier texture (which I prefer). If the avocado is a little harder than desired, more EVOO and lime juice may be needed. Once the guacamole mixture to your preference, pour into a bowl and top with tomatoes and parsley. Keep in the refrigerator until serving.

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Recipe 2 below

 

 

Texas Style Salsa

Makes approximately 2 cups

  • 2 Roma tomatoes (roasted , skins removed, diced) + 2 Roma tomatoes (diced)
  • 1 Red, orange, or yellow pepper (halved; one half roasted and diced, other half diced)
  • 1/2 -1 Whole Jalapeño (chopped and de-seeded)
  •  1/4 Fresh parsley or cilantro (chopped)
  • 2 Garlic cloves (chopped)
  • 1 Lime (zested and juiced)
  • Dash of white sugar
  • 1/2 Small red onion (chopped)
  • 1/2 White onion (chopped)
  • S & P to taste
  • 1/8 tsp Dried oregano (optional)
  • Dash of Liquid smoke (optional)

 

Roasting tomatoes and pepper- half the tomatoes and pepper. Toss is EVOO, S &P, and garlic powder. Roast in the oven for 30 minutes at 400°. Remove the tomato skins after roasting and cooling.

Put all the ingredients into a food processor or blender and pulse until your desired texture. Texas style is thin and soupy. Serve with tortilla chips and the guacamole recipe above. As always, enjoy!

 

 

 

 

Crabby Ragoons

I am so excited to share this recipe because these ragoons are delicious, super easy to make, quick to put together, and are so versatile! Also, unlike traditional regions, these are baked with eliminates a majority of fat from not having to fry them. They are a great side dish to your favorite Asian style meal or serve them at your next party or gathering. From start to finish, it takes about 45 minutes to make these yummy delights and about 5 minutes to devour. Follow the recipe below or change the ingredients your liking. Either way, they are awesome!

Crabby Ragoons

Makes approximately 24

  • 24 Won Ton sheets (usually comes in a large package of 75)
  • 1 pkg Neufchatel cheese or low fat creak cheese  (room temperature)
  • 1 cup Chopped imitation crabmeat (use real crab if available)
  • 2 Green onion (chopped)
  • 1 Garlic cloves (grated)
  • 1 tsp Fresh parsley (chopped)
  • S & P to taste
  • Dash of white sugar
  • 1/4 cup Water (on the side in a bowl)
  • Cooking spray (coconut oil preferred)
  • Sweet and Sour sauce

 

Preheat the oven to 350°, and line two baking sheets with parchment paper. Spray them lightly with the cooking spray and set aside.

Next, mix together the cream cheese, green onion, garlic, parsley, s & p, sugar, and crabmeat in a bowl until completely combined. Place all 24 won ton sheets out on a flat surface and with a teaspoon, scoop the filling onto the middle on the won ton sheet. Then, dip your index finger into the water and spread it along the outside portion of the won ton. The water will allow the won ton to stick together during the next step Do about three or four at a time and then take the opposite side of the won ton, pinch them together and pull towards the middle. Repeat with the other side. This will form your ragoon.

 

When all of the ragoons are filled and formed, place them on a baking sheet and quickly spray them with the cooking spray. This will help them to become nice and crunchy. Place the baking sheets into the oven and bake from 15-20 minutes or until the ragoons are crispy and slightly brown. If the filling starts to come out, you know you have over filled them but they will still be just as delicious.

 

Finally, once the ragoons have cooled, place them on a serving plate with a side of sweet and sour sauce. As always, enjoy!

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Try the ragoons with jalapeños for a Mexican flare or with Nutella and powdered sugar for a sweet dessert

Summer Ratatouille

Talk about the ultimate veggie dish! First of all, what is ratatouille? It’s a mix of seasonal vegetables, cooked down with garlic and olive oil. In other words, heaven! You truly can use any vegetable of your liking and they don’t have to be baked. You can place them in a foil pan and grill them, which would be bring awesome flavor to summer meal! (Also, super easy clean up!) Below is what I used but feel free to substitute any veggies to what you may like.

 

Summer Ratatouille

Serves up to 4

  • 2 large Red potatoes (sliced)
  • 1 Long, skinny sweet potato (peeled and sliced)
  • 1 large Yellow squash (sliced)
  • 1 large Zucchini squash (sliced)
  • 3 Roma tomatoes (sliced)
  • 1/2 cup Parmesan cheese (grated)
  • 3 garlic cloves (finely diced)
  • 1/4 Olive Oil
  • S & P to taste
  • 3 tbsp Fresh parsley (chopped)

 

Spray a large casserole pan or foil pan with a non stick oil. Pre heat the oven to 400° and begin arranging the veggie slices to your liking. The slices for all the veggies should be the same width; about 1/4 inch thick or thinner. Work from the inside out so that way any empty spots can be filled in with extra veggies. Once they are arranged, pour the olive oil and garlic over all of the veggies. Sprinkle on your S & P, parsley, and parmesan cheese.

Cover the casserole dish or foil pan and bake the ratatouille for a half an hour. Remove the cover or foil and cook for another 10-15 minutes. Remove the casserole from the oven and let it cool for about 10 minutes. This will allow everything to settle and also make it easier to remove from the pan. Note: if you are grilling, maintain the temperature on the grill to 325°-350°. Otherwise the bottom may burn. As always, serve and enjoy!

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Cheesy Beef Enchiladas

Ever since my husband and I lived in Texas, we have had a love for all Tex-mex food. Whether it be tacos or and tamales, we enjoy all parts of this cuisine. The food loving person that I am, enjoy learning how to make all of it along with some tricks and secrets along the way. When you add warm and spicy to cool and fresh, it just makes for a wonderful relationship that you can’t just forget. Please, try this recipe and you’ll see exactly what I mean!

Cheesy Beef Enchiladas

Serves 4

  • 1 1/2 lbs Ground Beef (73%-80% lean)
  • 1 pkg Burrito size white flour tortillas (or homemade recipe in blog)
  • 2 cups Colby jack or mild cheddar cheese (shredded)
  • 1 medium White onion (diced)
  • 2 Garlic cloves (finely diced or grated)
  • 3 tbsp Fresh parsley (each tbsp separated)
  • S & P to taste
  • 1/2 tsp Garlic powder
  • 1/2 tsp White sugar (optional)
  • 1 small can Diced green Chiles (mild)
  • 1 large can Red enchilada sauce (any brand you prefer)
  • 1 can Black beans (drained and rinsed)
  • Toppings- diced tomato, shredded lettuce, green onions, sour cream, etc. Plus any additional sides-refried beans, rice, guacamole, etc.

 

First, preheat a large skillet, on medium heat and begin cooking the beef. As it is cooking , break the meat into smaller pieces. About half way through add in the onion, garlic, S & P, 1 teaspoon of parsley, and garlic powder. Turn the heat down slightly, and continue cooking until the meat is cooked completely and onions have started to soften. Add in a teaspoon of diced chiles and stir. Remove the cooked beef from the heat and set aside.

 

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Next, remove the burritos from the package or container and place on a flat surface to begin the filling process. Place the meat, drained black beans, shredded cheese, and casserole dish in an assembly type line. Mix the remainder of the chiles into the enchilada sauce and add to the assembly line as well.

First, place about 1/3 of a cup of the cooked meat onto a tortilla. Next, add in about 2 tablespoons worth of black beans and about the same amount of cheese. From one end to the next, roll the burrito up carefully and place into the casserole dish. Repeat this process until the casserole dish is filled. The enchiladas should be packed tightly together. Next add on the mixture of enchilada sauce and chiles to the top along with tomatoes and green onions(if desired). Place additional cheese on top and bake for about 20-25 minutes at 375°. If you can cover the casserole dish do so or cover with foil. (If not, they will dry out quickly.) Remove the cover for the last 5 minutes of cooking time.

Remove the pan from the oven and let the enchiladas set for approximately 5 minutes. If not, it may make it difficult to remove them when serving. Once they have cooled, serve with any of your favorite topping and sides. As always, enjoy!

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Feel free to add additional spices such as oregano and cilantro