Friday, April 19, 2013

Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip

2 tsp extra virgin olive oil
12 large eggs
1/2 C sour cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce
16 6″ flour tortillas
cooking spray or olive oil

Dipping Sauce:
1 1/2 C sour cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with foil for easy clean-up. Spray with cooking spray or lightly brush with oil and set aside.
2. Heat olive oil in a large non-stick skillet over medium heat. Crack eggs into large mixing bowl. Whisk in 1/2 C sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste. Gently fold to combine.
3. Warm tortillas in microwave to ease rolling process. Working with a few tortillas at a time, place a scant (slightly less than) 1/4 C egg mixture into the center of each one and roll up into a cylinder. Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other. When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil. Bake for 15 minutes or until edges are golden brown and crisp.
4. While taquitos are baking, combine 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt. Stir to combine and store in fridge. Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.

Notes: These were very tasty! I halved the recipe for our family, but these can easily be made ahead and stored in the freezer for later use. Check out the recipe on Our Best Bites for their make-ahead directions.

Thursday, April 18, 2013

Spaghetti with Beef and Mushroom Sauce

1 lb. ground beef
1/2 c. chopped onion
1 10.75 oz. can cream of mushroom soup
1 10.75 oz. can condensed tomato soup
1 4 oz. can sliced mushrooms, drained (optional)
1/2 tsp. dried Italian seasoning, crushed
1/2 tsp. chili powder
1/4 tsp. black pepper
1/4 tsp. bottled hot pepper sauce (optional)
12 oz. dried spaghetti
Grated Parmesan cheese (optional)

In a large saucepan or a Dutch oven cook ground beef and onion until meat is brown and onion is tender. Drain. Stir in remaining ingredients, except for pasta and cheese. Bring sauce to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Meanwhile, cook spaghetti according to package directions. Drain, Serve sauce over hot spaghetti. If desired, sprinkle each serving with Parmesan cheese.

Notes: This recipe comes from the Better Homes and Gardens 12th Edition cook book, and it originally ran in the 1953 edition of their cook book. Since it relies on canned soups for the base of the sauce, I don't know that we will have it too often, but it was quick, easy, and tasty.

Wednesday, April 17, 2013

Super Sloppy Joes

1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, and toasted

Heat a large skillet over medium high heat. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted bun bottoms and cover with bun tops.

Notes: We thought these had great flavor and we will likely make them again. This is a great alternative to the Chicken Gumbo Sloppy Joes when chicken gumbo soup is not available. This recipe comes from here.