Tuesday, July 30, 2013

Recipe Roundup

So when I changed out the look on my blog last week it deleted all the blogs I had listed on the side that I read, so I'm still in the process of adding them back. If you notice your blog is missing and used to be on there, just leave me a comment with your blog address and I'll add it back! Some of them I didnt have written down or saved and cant remember the link to it!

Ok I have some more yummy recipes!! Most of these I found on Pinterest {follow me at www.pinterest.com/ashmccrary.com} None of these pictures are mine, they all came from the sites the recipes are found (click the title for the source). 

These are all soo soo good!! Enjoy!

{I made a whole batch to keep in the freezer for the girls}

1 pound hamburger, grass-fed if possible
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced or grated (1/2 a large onion)
2-3 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh flat-leaf parsley or basil

Mix all ingredients with hands. Form into golfball sized meatballs. Bake at 350 degrees for 30 minutes.

Beef Mixture:

2 pounds lean ground beef
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese
Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

  1. Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
  2. In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.
  3. For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
  4. Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
  5. Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

{Save this for Fall if you'd like but I had a craving for it and we loved this!}

1 1/2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, chopped
1 cup medium tomato salsa
1 (14.5-ounce) can stewed tomatoes, undrained
1 (15- to 16-ounce) can dark red kidney beans, rinsed and drained
1 (15- to 16-ounce) can tomato sauce
1 (4-ounce) can fire roasted diced green chiles
2 tablespoons chili powder
1 teaspoon cumin
Regular or light sour cream
Regular or reduced-fat sharp cheddar cheese
Sliced scallions
Corn Chips

In a large saucepan, combine ground beef, onion, and garlic. Cook over medium heat until beef browns and onion is tender, 7 to 9 minutes, stirring frequently. Drain fat. Stir in salsa, undrained stewed tomatoes, kidney beans, tomato sauce, diced green chiles, chili powder, and cumin. Bring to a boil; reduce heat. Simmer, covered, 40 minutes, stirring occasionally. Top with sour cream, cheddar cheese, scallions, and corn chips.

{Please make this with the chili above. Amazing.}
1 cupall-purpose flour
1 cupyellow cornmeal
2/3 cupwhite sugar
1 teaspoonsalt
3 1/2 teaspoonsbaking powder
1 cupmilk
1/3 cupvegetable oil
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

{Absolutely use low-sodium soy sauce! We didnt and it was super salty}

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces (I cut down this amount and used 1 large chicken breast)
1-2 Tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon dried ground ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 Tablespoons ketchup
1 Tablespoon cider vinegar
1/3 cup soy sauce (I use reduced sodium)
1 Tablespooon cornstarch/1 Tablespoon water slurry, optional
1. Heat oil in a large skillet. Add chicken and cook until lightly browned.
2. Remove chicken from skillet. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
3. Add chicken and bring to a hard boil.
4. Reduce heat and simmer for 20 minutes, or until chicken is cooked through. If you prefer a thicker sauce, add a slurry of cornstarch and water (premixed in a separate bowl) to reach desired consistency.
5. Serve over hot rice, if desired.

1/2 lb lean (at least 80%) ground beef1 package (1 oz) Old El Paso® taco seasoning mix
2 1/4 cups water
1 1/2 cups uncooked wagon wheel pasta (5 1/2 oz)
1 1/2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 can (15 oz) Progresso® kidney beans or pinto beans, drained, rinsed
1 medium tomato, chopped (3/4 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives. Cover; let stand 2 to 3 minutes or until cheese is melted.

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