Massaman Curry

For the longest time, I have thought that my husband hated Thai food. In fact, that is what he told me when we were first married. So I never pressed the matter. We never went to any Thai restaurants and I never attempted to make a Thai dish. A few months ago, our neighbors had us over for dinner and served the most amazing Massaman curry and now he is obsessed with it. We have eaten this curry three times already in the past month. 

There are a few things for this recipe that need to be purchased at an Asian market, although if you have a good international section in your grocery store, you may find them there. I have marked these things with an asterisk. Although you will probably be able to find coconut milk in your local grocery store, you may opt to buy it at an Asian market if you want a more authentic brand. Mae Ploy and Chaokah are some of the best. 

Another great tip that my friend gave me was to make this curry and refrigerate it overnight before serving it. That allows the flavors to more fully penetrate the meat and potatoes - kind of like a marinate. Reheat over the stove or in the oven. 

Preparation time: 30 minutes active, 45-60 minutes passive

Serves: 6-8 people

Ingredients:

2 Tbsp canola oil

3 Tbsp massaman curry paste* (more, if you want it spicier) 

1 can coconut milk* 

1 - 11/2 lb chicken or beef, cut into chunks

3 Tbsp fish sauce*

3 1/2 Tbsp sugar

2 Tbsp tamarind concentrate*

1/3 cup roasted peanuts or cashews

2-3 medium potatoes, cut into chunks

2 carrots, peeled and cut into pieces

Directions:

Preheat canola oil in a large pot over medium heat. Add Massaman curry paste and stir fry for 2-3 minutes. Add 1/3 can of coconut milk and continue to cook, stirring frequently for 4-5 minutes. Add meat and cook, stirring, until it is cooked through, then add the rest of the coconut milk and 3/4 can of water.

If using chicken, you can add potatoes and carrots now. If using beef, simmer for 30 minutes or until beef is tender, then add potatoes and carrots.

Add fish sauce, sugar, tamarind concentrate, and nuts. Stir to combine and simmer for 30-45 minutes. If curry sauce is too thick, add a little water. If it is too thin, simmer longer.

Chicken Stuffed with Ricotta and Bacon

This was one of the best meals that my husband and I have had in a long time. For months now, I have been wanting to try some sort of stuffed chicken breasts. There are tons of different recipes out there, but I always imagined that the preparation would be so difficult and time consuming that I wouldn't be able to handle it, especially with a baby that wants to be held constantly. I finally decided to do it and it actually wasn't too bad! I felt like it went pretty well - definitely worth the extra time. The only thing I would change next time is that, rather than trying to pound out the huge chicken breasts that I had, I would first slice them in half (like a hamburger bun) so they were already pretty thin, then pound them out. Even after pounding for quite a while, I feel like I still didn't pound my chicken thin enough.

Prep time: about 1 hour

Serves: 4

2 large chicken breasts, sliced in half and pounded out

2 slices bacon, cooked and cut into small pieces

1 tsp olive oil

1 small onion, chopped

2 green onions, chopped

2 cloves of garlic, minced

1/2 cup ricotta cheese

1/8 cup Parmesan cheese, shredded

1/4 cup spinach, chopped

1/2 tsp oregano

1/2 tsp basil

1 Tbsp fresh parsley, chopped

Salt and freshly ground pepper, to taste

1 Tbsp olive oil

Prepare chicken breasts so that they are thin (about 1/4"). Then, in a medium skillet, cook the bacon. Drain bacon grease from skillet and add tsp olive oil. Saute onion, green onions, and garlic until onion becomes translucent. Remove from skillet and allow mixture to cool.

In a separate bowl, combine bacon, ricotta, Parmesan, spinach, oregano, basil, and parsley. Stir in onion mixture and season with salt and pepper.

Spoon prepared mixture onto the center of chicken breasts. Roll them up and secure them with toothpicks. Add 1 Tbsp olive oil to the skillet that you used for the bacon and onions mixture. When it has preheated, place the chicken rolls, seam side down, in the pan and cook for 5-6 minutes. Continue to cook, carefully rolling the chicken breasts so all sides are golden brown and fully cooked, another 10 minutes approximately. 

When the chicken is fully cooked, allow it to rest for about 5 minutes, and then slice and serve.

Carne Asada Tacos

My husband had an extremely busy week on the week of my birthday. I know that he wanted to make my birthday special, and would insist on making me dinner even though he was working 12 hours a day so I chose something that would be quick and easy and that wouldn't have too much clean up. I found this amazing Carne Asada recipe and knew it had to be my birthday dinner. I put the marinade together the night before so all my husband had to do was grill the meat on his barbecue (one of his favorite activities). We worked together to make pico de gallo and guacamole and had the dinner ready in no time at all.

Prep time: 10-20 minutes (and marinate over night)

Serves: 4 people

1 1/2 lb flank steak

1 tsp cumin

1/2 tsp black pepper

2 tsp salt

1 tsp garlic powder

1 tsp paprika

2 tsp cumin

1 tsp onion powder

1 tsp chili powder

2 tsp oregano

5 cloves garlic, minced

1/8 cup lime juice (or juice of two limes)

1/2 cup reduced sodium soy sauce

1/2 cup olive oil

1/3 cup vinegar

Combine all ingredients in a Ziplock bag, mixing thoroughly before adding flank steak. Marinate for between 6 and 24 hours.

Over a preheated barbecue, grill until the meat reaches your desired level of doneness. Remember that the meat will keep cooking for a few minutes after you have removed it from the heat. Let the meat rest for several minutes before slicing across the grain.

Serve over corn tortillas with pico de gallo, guacamole, and hot sauce.

Authentic Mexican Tacos

Lately, my husband has been obsessed with going to taco stands. He goes to a taco stand for lunch at least once a week. So a few weeks ago I decided that I would try my hand at making them myself. Two of my brothers in law were over for dinner that night and WOW what a reaction. Everyone loved them; they even went back for seconds and thirds. This recipe is definitely a keeper.

2 1/2 lb. beef roast

1 large onion, chopped

2 tsp chili powder

3 cloves garlic, minced

3 tsp cumin

2 bell peppers, chopped (I used red and green)

1/2 cup beef broth

1 can Mexican style diced tomatoes

Salt, to taste (about 2 tsp)

corn tortillas

Combine chili powder, garlic, and cumin and rub on outside of roast. Place roast in slow cooker and top with chopped onions and diced tomatoes. Pour beef broth over top. Cook on low for 6-8 hours. Shortly before serving, shred beef and stir in salt. Serve over warm corn tortillas with pico de gallo, hot sauce, and guacamole.

Cafe Rio Salad

My husband and I love Cafe Rio and we love copycat recipes, which made this one of our ideal meals. Even though it wasn't identical to Cafe Rio, we were impressed with how close it was. We had been talking about making this meal for several months, but never got around to doing it, so last week I decided to surprise my hubby with it. When he found out what was for dinner he got so excited! I think that is my favorite thing about cooking. I love making things that make other people happy. I created this recipe by taking ideas from a couple of different reciepes that I found online.

Serves about 10 people (depending on how much meat you like on your salad)

Prep time: 20 minutes

Cook time: 12 hours

Meat:
2-3 lb pork roast
1/8 cup brown sugar
1 tsp cayenne pepper
1 Tbsp cumin
4 cloves garlic, minced
1 tsp salt
1 can Dr. Pepper
3/4 cup chicken broth
2 large onions, chopped
1 1/4 cup brown sugar

Other Salad Ingredients:
Romaine lettuce
Large tortilla (freshly cooked is best)
Pico de Gallo
Tortilla strips
Guacamole
Black beans
Rice
Cilantro
Cilantro Ranch dressing

Combine brown sugar, cayenne pepper, cumin, garlic and salt, and rub on roast. Cook on low for 3 hours, then add Dr. Pepper, chicken broth and onions and cook for another 8 hours. About an hour before serving, shred roast and add brown sugar; if desired, add more sugar and salt to taste.

Prepare the salad by first placing a large tortilla in a shallow bowl, then add rice, beans, meat, lettuce, pico de gallo, and guacamole. Garnish with tortilla strips and cilantro.

Turkey Meatball and Vegetable Soup

This soup might be the tastiest soup I have ever made. It took a little while to make the meatballs, maybe about a half hour, but it was definitely worth it. I got the base recipe from For the Love of Cooking and adjusted it slightly according to my preferences and the ingredients that I had available. (Sorry about the low quality picture. It really tastes better than this picture makes it look.)

Serves: 6 

Total meal preparation time: nearly 2 hours

Meatballs:

1 lb. ground turkey

1 egg

1/8 cup Parmesan cheese

2 cloves minced garlic

1/2 tsp dried basil

1/4 tsp dried oregano

2 Tbsp fresh parsley, chopped

1/4 cup Parmesan and garlic Panko bread crumbs

Soup:

2 Tbsp canola oil

1 small onion, chopped

1 1/2 cup carrots, diced

1 1/2 cup (3 stalks) celery

3 cloves garlic, minced

1 (15 oz) can petite diced tomatoes

8 cups chicken broth

3/4 cup dilatini pasta

2 cups spinach leaves

Salt and pepper to taste

Combine ingredients for meatballs in a medium bowl. Roll meat mixture into mini meatballs - 1/2-1 tsp for each meatball - and place onto a plate. Refrigerate meatballs while you chop up vegetables for the soup.

In a large pot, preheat 1 Tbsp over medium-high heat. Cook meatballs, in batches for 4-5 minutes. Carefully turn each meatball over halfway through so that they cook on both sides. Meatballs don't need to cook completely because they will finish cooking in the soup. Remove cooked meatballs from pan and place on a plate.

Add the second tablespoon of oil to the pot. Stir fry onion, carrots, and celery until they begin to soften, about five minutes. Add minced garlic and stir constantly for one minute, then stir in diced tomatoes and chicken broth. Cover and simmer for 30-40 minutes. Then add meatballs and pasta and cook for another 20 minutes. Right before serving, add spinach leaves and stir until they are wilted. Taste and season as needed. 

Stuffed Poblano Peppers

Recently, I went to a mini-class about healthy cooking. They asked us to bring copies of healthy recipes that we make at home. Because I had just made this recipe, I decided to bring a copy of it and share it with the class. When I made this, I was surprised at how easy it was. It sure seems like it would take a lot longer and be a lot more difficult. This will definitely become a lasting addition to our family recipe book.

Serves: 4-6 people

Ingredients:
4 poblano peppers
1 cup uncooked rice
½ lb sausage or chorizo (optional)
1 15 oz. can black beans
1 cup frozen or canned corn
1 can petit diced tomatoes
1 medium onion, chopped
2 tsp cumin
1 tsp chili powder
2 cloves garlic, minced
1 Tbsp olive oil
¼ cup cilantro, chopped
Salt and freshly ground pepper
Shredded cheddar cheese

Combine 1 cup rice with 2 cups water. Bring to a boil and then simmer until rice is soft. While rice is cooking, prepare peppers by slicing them in half and removing seeds and ribs. Preheat oven to 400°

Preheat a skillet with olive oil over medium-high heat. Sauté onion and garlic for 2-3 minutes or until onions begin to soften. Add sausage and cook until meat is no longer pink. Stir in rice, beans, corn, tomatoes, cumin, chili powder, cilantro, salt and pepper, and a bit of the shredded cheese and simmer for 5-7 minutes.

Place peppers skin side down on a baking sheet and spoon mixture into each half. Bake them for approximately 25 minutes or until peppers are tender and slightly browned. In the last few minutes, sprinkle shredded cheese over top and continue to cook until cheese is melted. Garnish with cilantro.

Hawaiian Haystacks

This seems to be a pretty common recipe among people that I know. My mom made it when I was growing up, and just a few months ago, my mother-in-law made it too. I am sure that it actually has no ties to Hawaii, it is fun to make and to eat. I would definitely recommend it. Although I have it labelled as a "slow cooker," my mom never made the sauce that way, she just did it in a sauce pan over the stove. This is also an easy one to adapt to the number of people that you are serving. It can be made as a small dinner for two, or it can  be expanded to serve dozens of people.

Recipe Yield: about 4 servings

1 chicken breast

1 can cream of chicken soup

Milk

Rice

Toppings:

coconut tidbits

olives

peas

diced celery

shredded carrots

cheddar cheese

raisins

pineapple

green or red peppers

mandarin oranges

chow mien noodles

sliced green onion

cashews

... or anything else that strikes your fancy 

If you use a slow cooker for this meal, place the chicken breast and the chicken soup in the slow cooker and  cook on low for 6-8 hours or high for 4-6 hours. Before serving, shred the chicken. Add milk to your desired consistency. If you like more sauce compared to chicken, simply add another can of cream of chicken soup.

To prepare this over the stove, cook the chicken and cut into cubes. Then heat chicken soup and about 1/2 cup milk over medium heat. Then add chicken cubes.

Everyone gets to assemble their own dish. Begin with rice; pour sauce over top and then pile on the toppings. 

Beef Enchiladas

My husband and I LOVE this chicken enchilada recipe so much! We use it at least once a month. This time, I thought I would try something new by making a similar recipe with beef roast instead. I also had a recipe for red enchilada sauce that I have been meaning to try out for quite a while. This was the perfect opportunity. And they turned out great - we liked them just as much as we like the chicken ones, and definitely plan on making them again.

2 lb chuck roast

4 cloves garlic, minced

1/2 cup red onions, chopped

1 fresh jalapeno, seeded and finely chopped

Chili powder, to taste

Cumin, to taste

Oregano, to taste

Coriander, to taste

Garlic powder, to taste

Onion powder, to taste

1/2 cup beef broth

Salt and pepper, to taste

Combine roast and seasonings in a slow cooker and allow to cook on low for 6-8 hours or on high for 4-6 hours. Adjust cooking time if the roast is frozen. When roast has finished cooking, remove from slow cooker and shred with two forks.

1 Tbsp olive oil

1 onion, chopped

1 clove garlic, minced

1 green pepper, chopped

2 14.5 oz cans diced tomatoes with cilantro and lime

1/2 cup fresh cilantro, chopped

Salt and pepper, to taste

Uncooked tortillas

1 recipe red enchilada sauce, or 1 can enchilada sauce

Cheddar cheese, shredded

Black olives

Preheat olive oil in a large skillet over medium-high heat. Saute onions, green pepper and garlic for 3-4 minutes or until they begin to soften. Add diced tomatoes, cilantro, salt and pepper and let simmer for 10-15 minutes. Stir in shredded beef. Spoon into tortillas and roll. Place in a 9x13" pan and top with enchilada sauce, cheese and olives. Bake at 400° for about 20 minutes.

Classic Meat Lasagna

I wanted to post something amazing for my first recipe of 2012. I actually have a number of other dishes that I have made over the past several days, but I am glad that I procrastinated updating the blog because this one was truly incredible. My husband actually gave it a 10 without me even asking what he thought.

We are really big fans of Stouffer's lasagna. In fact, we were pretty sure that no homemade lasagna could even compare. Besides, why spend hours in the kitchen when you can get one that tasted that good from the frozen foods section at the grocery store? Well, I thought I would go out on a limb and try making my own and I think it actually tops Stouffer's. The best part is that it wasn't nearly as time consuming as I had feared - especially because I prepared it in advanced and stored it in the refrigerator until baking time. It was HUGE so we froze half of it right off the bat and we still had a couple of meals of leftovers. If you are baking for 2 or 4, you may want to cut this recipe in half and make it in a square pan rather than a 9x13.

Sauce:

1/2 - 1 lb ground sausage

1 lb ground beef

1 medium yellow onion, chopped

3 tsp minced garlic

1 tsp Italian seasoning

1 tsp dried basil

1 1/2 - 2 24 oz jars pasta sauce (I used Prego)

Ricotta Mixture:

16 oz ricotta cheese

8 oz cottage cheese

1 egg

1 tsp salt

1/2 tsp dried parsley

1 tsp oregano

16 lasagna noodles, prepared according to directions on package

1 lb mozzarella cheese, grated or sliced

1 cup fresh Parmesan cheese, grated

In a large pan, cook meat, onion, and garlic over medium heat until meat is browned and onion is soft. Add Italian seasoning, basil, and pasta sauce and reduce to a simmer. Allow to simmer while lasagna noodles are boiling and while you are stirring the cheese mixture together in a medium bowl.

To assemble, spread about 1 cup of the sauce on the bottom of a deep 9x13" pan. Top with 4 lasagna noodles (3 will fit, but I used 4 and overlapped them a bit). Spread ricotta mixture over top of noodles, top with mozzarella cheese and another layer of meat sauce, then 1/4 cup Parmesan. Repeat layers and top with remaining mozarella and Parmesan cheese. This should be enough for 4 layers, although the pan might only fit 3.

Cover with foil and bake at 350° for 30 minutes. Remove foil and bake for another 30 minutes. 

Beef and Bean Chimichangas

When I told my husband we were having chimichangas for dinner, he was pretty excited - until he heard that they were "healthy." I don't know how people usually make these, but I think he was hoping that they would be deep fried. Once he had them, though, he wasn't disappointed anymore. They were great! With only a few simple ingredients, these only took me about 20 minutes to make. Leftovers were great too - we just heated up the meat and fried them up and they tasted just like they did the first time.

1 lb ground beef

1/2 onion, chopped

1 tsp olive oil

3 cloves garlic, minced

1 tsp coriander

1 tsp paprika

1 tsp chili powder

1 tsp cumin

1 tsp oregano 

1 tsp onion powder

salt and pepper, to taste

1 can chili beans

pepper jack cheese, shredded

3 Tbsps canola oil

flour tortillas

Heat the olive oil on a skillet over medium heat. Add ground beef and break apart into smaller pieces. Add onions and seasonings. Cook, stirring, for about five minutes until beef is brown and onion is tender. Stir in chili beans and cook for another few minutes until the mixture is warmed completely through.

Preheat canola oil on a skillet over medium heat. Heat tortillas for about 20 seconds in the microwave to soften. Sprinkle desired amount of pepper jack cheese on tortilla and top with beef and bean mixture. Fold sides of tortilla and roll like a burrito. When the oil is hot, place tortilla in the skillet, seam side down. Cook until surface of tortilla is golden brown and crispy. Turn over carefully and cook opposite side. Serve hot with salsa, sour cream, and guacamole.

Fried Rice

This is the best fried rice I have ever tasted. I was watching Man vs. Food Nation with my husband a few weeks ago. Actually, I think it was the Thanksgiving episode. They visited a restaurant in Hawaii who claimed to have great fried rice. Although they didn't give away their secret recipe to the entire viewing audience, they did mention a few key ingredients, which we quickly wrote down and vowed to incorporate the next time we made fried rice. I am including rough estimates of the amounts that we used, although we didn't actually measure things out this precisely.

1/4 lb. bacon, cut into 1" pieces

1/4 lb. chorizo, cut into small pieces

2-3 Tbsp canola oil 

4 cups cold prepared white rice

1/2-3/4 cup peas and carrots

3-4 Tbsp oyster sauce (according to preference)

2 eggs

1/4 cup green onions, chopped

Salt and Pepper, to taste

In a wok or large skillet, cook bacon and chorizo over medium-high heat. When it is fully cooked add oil and rice. Stir fry for a few minutes. Add oyster sauce. Stir in peas, carrots and green onions. Push rice to the side and scramble eggs, stirring them into rice when they are finished cooking. Season with salt and pepper to taste.

Stuffed Zucchini

This past weekend my husband and I went to the local Farmer's Market with some friends. In addition to some of the best raspberries that I have ever had, we bought corn on the cob, fresh green beans, summer squash, and a huge zucchini. At one of the booths, the zucchinis were fifty cents each. Although I could have chosen one that was somewhat regular size, I couldn't resist picking one of the largest in the bunch. I asked the girl who was working there what I should make with such a big zucchini and she suggested either zucchini bread or stuffed zucchini. Since I had never made stuffed zucchini the decision was made. So today I went online and looked at a variety of recipes for ideas. According to what I read, I created a recipe using my favorite ingredients and - voila! An amazing gourmet dinner. With artisan sourdough bread, fresh green beans, and sparkling lemonade this was a great dinner (and very romantic too...).

1 HUGE zucchini (or about 4 regular ones I am guessing)
1/2 lb. sausage
1/2 lb. ground beef
1 large onion, chopped
1 orange bell pepper, chopped
3 cloves garlic, minced
1 14.5 oz can diced tomatoes
1/2 tsp thyme
1/2 tsp oregano
1 Tbsp fresh parsley, chopped
salt and pepper to taste
1 egg, beaten
mozzarella cheese, sliced

Prepare the zucchini by rinsing thoroughly. Cut off each end and slice in half lengthwise. Use a spoon to remove seeds and fleshy interior. Be sure to leave at least 1/4" on each side so that the zucchini can support the filling. Chop the zucchini so it can be added to the filling.

Preheat medium skillet with olive oil over medium-high heat. Roast garlic for 20-30 seconds before adding onions and peppers. Cook for 3-4 minutes before adding meat. Season with thyme, oregano, and parsley. When the meat has cooked thoroughly, add tomatoes and excess zucchini interior. Season with salt and pepper to taste and cook for another few minutes. Drain excess liquid. Remove from heat and cool for a few minutes then stir in egg. Spoon filling into zucchini and bake at 375° for 35-45 minutes. After the first 20 minutes place sliced cheese over top and allow to cook the rest of the way. You will know when it is ready because the zucchini is soft and the cheese has begun to brown.

Chicken Taquitos

I have never made taquitos before, but I really wanted to make something Mexican for dinner a few days ago. My husband was late coming home from work so I decided to do this all by myself (which is actually pretty rare - we do a lot of the cooking together). I started by cooking the chicken and got it all seasoned and browned. It tasted great. When I went to get out the tortillas, I realized that I needed corn tortillas - not the flour tortillas that we had in the fridge - so I had to take a break and go to the store. I also considered making the tortillas myself because we did that all the time in Honduras, but to no avail. I think I threw away our corn flour when we moved here. But still, these tasted awesome. They were fun to eat and even more exciting knowing that I made them myself.

1 lb chicken, cut into small pieces

1/2 cup green bell pepper

1/4 cup cilantro, chopped

3/4 cup white onion, chopped

1 clove garlic, minced

1 Tbsp lime juice

1 tsp cumin

1/2 tsp oregano

1/4 tsp chili powder

salt and pepper to taste

sharp cheddar cheese, shredded
corn tortillas
canola oil

Preheat a medium sized frying pan on medium-high heat with about a tablespoon of canola oil. Add garlic and let it cook for 20-30 seconds, then add onion and peppers. Cook until the peppers are soft and the onion is somewhat translucent, 3-4 minutes, then add the chicken pieces and lime juice. Season with cumin, oregano, chili powder, salt, and pepper while it is cooking. Cook chicken until the edges begin to get golden brown and a little crispy.

Preheat the oven to 425° and wrap 10-15 tortillas in a damp paper towel. microwave them for about a minute to soften them. Prepare a baking sheet by brushing canola oil onto it (cooking spray works too). Place a line of cheese and then a bit of the chicken on top of each tortilla. Roll and place them on the baking sheet with the seam side down. Brush more canola oil over each tortilla. Bake for 6-7 minutes; turn them over and bake for another 5-6 minutes or until the edges begin to turn golden brown. Serve with salsa,  guacamole, or any other preferred topping or sauce.

Picante Chicken

This is a great recipe that my mom made a lot when I was younger. A few years ago I tried to make it myself using a new type of salsa that was on sale. Big Mistake. If you make this recipe, only use a salsa that you trust. Because the salsa gives it most of its flavor, using a new type of salsa will give it a flavor that you don't recognize and maybe don't even like. Having learned that lesson, I recently made this recipe again and, thank goodness, it tasted just as good as when my mom used to make it for me.

2-3 lb chicken, left whole or cut into pieces depending on preference

1 cup white rice 

2 tsp oil

1 cup salsa (I use medium Picante brand)

3/4 cup coarsely chopped onion

2 cups chicken broth

1 medium tomato, coarsely chopped

shredded cheddar cheese

sliced ripe olives

Preheat skillet with oil over medium-high heat. Cook onion and garlic for 2-3 minutes. Add broth and salsa and bring to a boil. Stir in rice. Arrange chicken over rice and cover tightly. Simmer 20 minutes, then remove from the heat. Leave cover in place and let stand until all of the liquid is absorbed - about 5 minutes. Garnish with tomato, cheese, and olives.

Cheese Stuffed Shells

My mom makes these delicious stuffed shells sometimes that I have always loved. My husband had them for the first time a few years ago and often talks about how much he loves them, so I finally decided to make them for the first time in our marriage. I didn't call my mom for the recipe so this might be a little different from the original, but I have helped her make it before and I think I remembered everything that was in it. Either way, they tasted great and they were very easy to make. Prep time was about 25 minutes and baking time was another 20.

15 dried jumbo pasta shells
1 egg
12 oz cottage cheese
1 cup shredded mozzarella
1/2 cup grated Parmesan cheese
2 Tbsp fresh parsley, chopped
1/2 tsp dried oregano
tomato sauce

Cook jumbo pasta shells according to the specifications on the package. Cool shells in a single layer to prevent them from sticking together.

For filling, stir together egg, cottage cheese, mozzarella cheese, Parmesan cheese, parsley, Italian seasoning, and oregano. Spoon filling into each shell and place in a 9" square casserole dish. Top with tomato sauce of choice*.

Cover with foil and bake for 15 minutes at 350° then bake uncovered for another 15 minutes.

*this time I used half of a bottle of sauce and mixed in a can of Basil, Garlic, and Oregano stewed tomatoes.

Top 10

Over the past several months I have been cooking a lot of new recipes that I had never tried before. I feel like a lot of them turn out really well, and some...not so much. Every time we sit down and try a new recipe I ask my husband if it is in his Top 10. This list has come to comprise many more than ten things, but that is the phrase we always use.

I am starting a new label on my blog called the Top 10 so anyone who happens to stop by and doesn't know what to make can go to the list of the recipes that I consider to be my best. Whenever you make anything from my blog I would love to hear about it! Let me know how it turned out for you and if you have any alterations that you tried.

Sweet and Sour Chicken

This recipe is one that my husband loves from his childhood. Of course every time we make it we have to do something a little differently. This time we added onions, which apparently aren't in the original recipe, but the sauce base is really delicious. You could actually add a number of different ingredients and it would be great. The original recipe says that the recipe is also really good with pureed peaches or apricots, although I have never tried either of those things.

 1 can pineapple (with juice)
1/2 cup brown sugar
1/4 cup vinegar
1 tsp salt
1 green sweet pepper, chopped
1 medium onion, chopped
2 tomatoes, chopped (a can of diced tomatoes would also work)
1/4 cup corn starch
1 lb chicken, pork, or meatballs
salt and pepper to taste

Mix all ingredients except corn starch in a medium pan. Cook until peppers are tender. Mix corn starch with a tiny bit of cold water and add to sauce. Stir until it has thickened.

Fiesta Pork

This is kind of a variation of a recipe that I made a couple of months ago that was called Salsa Chicken. The biggest difference was that I made it over the stove and that it has a few different ingredients. I really liked it a lot. I think it would also be great with chicken. It took a very short time to make and tasted great.

4-6 boneless pork chops

1 tsp minced garlic

2 Tbsp olive oil

1 can corn, drained

2 cans black beans, drained and rinsed

1 1/2 cups salsa

1/2 bell pepper, chopped

1/2 onion, chopped

Preheat a large skillet on medium high heat with the olive oil. Add minced garlic and pork chops; cook until pork chops are brown. Then add onion and bell pepper. Cook for another 2-4 minutes before adding the remaining ingredients. Simmer on medium low heat for 15-20 minutes to help flavors combine and to ensure that all ingredients are cooked thoroughly. Serve over rice.

Manicotti with Mixed Vegetables

A few months ago, my husband and I ate at Macaroni Grill. We ordered a dish that was amazing (despite being a little small). I don't remember the whole name but it was the first time I had ever had cannelloni, a tube-like pasta that can be stuffed with cheese, meat, vegetables, or any combination of the three. I went to the store because I wanted to make a similar dish; unfortunately I couldn't find cannelloni anywhere. I bought manicotti; really the only difference is that the edges are ribbed. Although this took about 45 minutes to prepare and about another 45 to bake, it was totally worth the wait. Really, it was incredible.

24 dried manicotti tubes
8 oz spinach
1-2 large cans spaghetti sauce

Filling:
2 Tbsp oil
1 lb ground beef
1 lb ground sausage
4 tsp minced garlic
1/4 C flour
14.5 oz (1 can) beef broth
2 small zucchinis, chopped
1 small onion, chopped
1 cup sun dried tomatoes, chopped
Salt, pepper, and Italian seasoning

Sauce:
1/4 C butter
1/4 C flour
2 C milk
1 C freshly grated Parmesan cheese
garlic, salt, pepper, Italian seasoning

Preheat the oven to 350° F. For the filling, heat the oil in a large pan. Add ground beef and garlic. Cook until meat loses its pink color. Add the flour and cook for one minute more. Stir in beef broth and bring to a boil. Add onion and zucchini and season. Cook for 10 minutes.

Spoon the beef mixture into the manicotti tubes and place in a casserole dish that has spaghetti sauce covering the bottom. Blanch the spinach in boiling water for 3 minutes. Drain and place on top of the manicotti tubes. For the white sauce, melt butter in a pan. Add flour and cook for 1 minute. Add milk, cheese, and seasonings. Bring to a boil, stirring continuously. Pour spaghetti sauce and then white sauce over manicotti and bake for 30-45 minutes.