This is a recipe from Sydney's family that we have come to love and have altered a little as well.
Recipe: (The amounts we use are for us 2 with a little left over for Rick's lunch)
1/2 box rigatoni
1 large can diced tomatoes, italian style
1 small can tomato sauce
1 lb. ground turkey
Garlic powder
Salt
Pepper
Oregano
Directions:
1. Cook the noodles as directed on the package.
2. Brown and season the ground turkey.
3. Combine the noodles, cooked turkey, diced tomatoes and tomato sauce and heat it all up.
4. Enjoy! :)
We absolutely love this dinner and it is very cheap. We like to eat homemade hashbrown's with it as well. Also, if the tomato flavor is too overwhelming you can take out the tomato sauce. Enjoy! :)
Tuesday, March 6, 2012
Friday, June 17, 2011
Cheddar Chicken Fillet Sandwiches
Recipe:
4 boneless skinless chicken breasts
1/2 teaspoon seasoned salt
1/4 pepper
1 medium onion, sliced
4 oz. fresh sliced mushrooms
1 tablespoon olive oil
1/4 creamy mustard-mayonnaise sauce
4 slices sourdough bread
4 slices sharp cheddar cheese
1. Between sheets of plastic wrap or wax paper, flatten each chicken breast to a 1/4-inch thickness. Sprinkle with 1/4 teaspoon of seasoned salt and the pepper.
2. In bowl mix onion, mushrooms, remaining salt and oil; toss to coat. Place in grill basket.
3. Place chicken and grill basket on grill. Cover and grill over medium heat 10 to 15 minutes, occasionally turning. Grill until chicken is clear when thickest part is cut and vegetables are tender.
4. Top each cooked chicken breast with onion-mushroom mixture and cheese slice. Cover and grill until cheese is melted. Spread bread slices with creamy mustard-mayonnaise sauce. Top each bread slice with cheese-topped chicken breast. (open-faced sandwich)
This is an okay meal. It was not one of our favorites so far. Instead of cheddar cheese we would recommend Swiss. It brought the flavor of the onions and mushrooms more. It was good, but it might need some improvement.
(Sorry no picture for this one...)
4 boneless skinless chicken breasts
1/2 teaspoon seasoned salt
1/4 pepper
1 medium onion, sliced
4 oz. fresh sliced mushrooms
1 tablespoon olive oil
1/4 creamy mustard-mayonnaise sauce
4 slices sourdough bread
4 slices sharp cheddar cheese
1. Between sheets of plastic wrap or wax paper, flatten each chicken breast to a 1/4-inch thickness. Sprinkle with 1/4 teaspoon of seasoned salt and the pepper.
2. In bowl mix onion, mushrooms, remaining salt and oil; toss to coat. Place in grill basket.
3. Place chicken and grill basket on grill. Cover and grill over medium heat 10 to 15 minutes, occasionally turning. Grill until chicken is clear when thickest part is cut and vegetables are tender.
4. Top each cooked chicken breast with onion-mushroom mixture and cheese slice. Cover and grill until cheese is melted. Spread bread slices with creamy mustard-mayonnaise sauce. Top each bread slice with cheese-topped chicken breast. (open-faced sandwich)
This is an okay meal. It was not one of our favorites so far. Instead of cheddar cheese we would recommend Swiss. It brought the flavor of the onions and mushrooms more. It was good, but it might need some improvement.
(Sorry no picture for this one...)
Italian Mixed Grill
Recipe:
Herbed Lemon Oil:
1/2 cup olive or vegetable oil
3 tablespoons lemon juice
3 tablespoons chopped fresh parsley
1 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 large cloves garlic, finely chopped
Mixed Grill:
4 Italian sausages
4 boneless skinless chicken breasts or thighs
1-lb beef boneless top sirloin steak, about 1 inch thick
1. In small bowl, mix all Herbed Lemon Oil ingredients. Cover and let stand at least 1 hour to blend flavors
2. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Brush all sides of chicken, beef and sausages with oil mixture.
3. Grill meats uncovered over medium heat, brushing frequently with oil mixture and turning occasionally. Grill meats until desired doneness.
This is a great dish if you are a meat lover!! It's easy to make, tastes delicious and would be good for a party! We had potato salad, but this would also be delicious with grilled veggies!
Herbed Lemon Oil:
1/2 cup olive or vegetable oil
3 tablespoons lemon juice
3 tablespoons chopped fresh parsley
1 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 large cloves garlic, finely chopped
Mixed Grill:
4 Italian sausages
4 boneless skinless chicken breasts or thighs
1-lb beef boneless top sirloin steak, about 1 inch thick
1. In small bowl, mix all Herbed Lemon Oil ingredients. Cover and let stand at least 1 hour to blend flavors
2. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Brush all sides of chicken, beef and sausages with oil mixture.
3. Grill meats uncovered over medium heat, brushing frequently with oil mixture and turning occasionally. Grill meats until desired doneness.
This is a great dish if you are a meat lover!! It's easy to make, tastes delicious and would be good for a party! We had potato salad, but this would also be delicious with grilled veggies!
Monday, June 13, 2011
Cauliflower Apple Salad
1/2 head of cauliflower, chopped
2 large apples, chopped
1/2 red onion, chopped
sliced almonds
1 packet Italian dressing mix (make according to directions on packet)
1. Mix cauliflower, apples and red onion in a large bowl.
2. Pour dressing on mixture and sprinkle almonds on top.
3. Refrigerate and serve chilled.
We got this recipe from Sydney's aunt. At first it sounded like a weird mixture, but this is a delicious salad, and it's pretty healthy other than the dressing. It's a great snack and the flavor is better after it's sat in the dressing for a day. This will definitely be something that we will make often!
(Sorry, not the best picture)
1/2 red onion, chopped
sliced almonds
1 packet Italian dressing mix (make according to directions on packet)
1. Mix cauliflower, apples and red onion in a large bowl.
2. Pour dressing on mixture and sprinkle almonds on top.
3. Refrigerate and serve chilled.
We got this recipe from Sydney's aunt. At first it sounded like a weird mixture, but this is a delicious salad, and it's pretty healthy other than the dressing. It's a great snack and the flavor is better after it's sat in the dressing for a day. This will definitely be something that we will make often!
(Sorry, not the best picture)Creamy Potato Salad
6 medium round red or white potatoes, peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped
1 medium onion, chopped
4 hard boiled eggs, chopped
Paprika, if desired
1. Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
2. In large bowl, mix mayonnaise, vinegar, mustard, salt and pepper. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika.
3. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
This was a great potato salad! It may need a little more vinegar, but still so good! Sydney forgot to put the onion in, so it probably tastes even more delicious.
I accomplished something while making this salad that I am proud of. I know this might sound silly, but I hard boiled an egg perfectly! On other occasions when I hard boiled eggs the outside of the yolk was grey, which for the longest time I thought was normal until I read one of my cookbooks and it said that the outside should be yellow. I was so happy when I cut open this egg to find that it was yellow! Go me!! ~Sydney
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped
1 medium onion, chopped
4 hard boiled eggs, chopped
Paprika, if desired
1. Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
2. In large bowl, mix mayonnaise, vinegar, mustard, salt and pepper. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika.
3. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
This was a great potato salad! It may need a little more vinegar, but still so good! Sydney forgot to put the onion in, so it probably tastes even more delicious.
I accomplished something while making this salad that I am proud of. I know this might sound silly, but I hard boiled an egg perfectly! On other occasions when I hard boiled eggs the outside of the yolk was grey, which for the longest time I thought was normal until I read one of my cookbooks and it said that the outside should be yellow. I was so happy when I cut open this egg to find that it was yellow! Go me!! ~Sydney
Thursday, June 9, 2011
Mexi Shells with Spanish Rice
Recipe:
18 uncooked jumbo pasta shells
4 can (8 oz. each) no-salt-added tomato sauce
2 tablespoons all-purpose flour
1 teaspoon chili powder
2 teaspoons ground cumin
1 lb extra lean ground beef (We use ground turkey)
1/4 cup chopped onion
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 can (4.5 oz.) chopped green chiles,drained
1 can (15 or 16 oz.) chili beans in sauce, undrained
1 cup shredded mozzarella cheese
1. Heat oven to 350. Cook pasta shells as directed on package.
2. Meanwhile, in medium bowl, mix tomato sauce, flour, chili powder and 2 teaspoons cumin; set aside.
3. In 2-quart saucepan, cook beef and onion over medium heat 8 to 10, stirring occasionally, until beef is brown; drain. Stir in 1 teaspoon cumin, the cilantro, green chiles and chili beans.
4. Drain pasta shells. In ungreased 13x9-inch glass baking dish, spread 1 cup of the tomato sauce mixture. Spoon about 1 1/2 tablespoons beef mixture into each pasta shell. Place filled-sides-up on sauce in dish. Pour remaining tomato sauce mixture over shells. Sprinkle with cheese.
5. Cover with foil and bake 30 minutes. Uncover and let stand 10 minutes before serving.
Makes 6 servings.
We wish that we could say that our first post was delicious, but this was not the best meal we've made. Overall, the sauce was a little bland (we did forget the cilantro though-maybe that was the problem). It did have a nice spicy kick to it though.
We'll try this recipe again to see if we can spice it up!
4 can (8 oz. each) no-salt-added tomato sauce
2 tablespoons all-purpose flour
1 teaspoon chili powder
2 teaspoons ground cumin
1 lb extra lean ground beef (We use ground turkey)
1/4 cup chopped onion
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 can (4.5 oz.) chopped green chiles,drained
1 can (15 or 16 oz.) chili beans in sauce, undrained
1 cup shredded mozzarella cheese
1. Heat oven to 350. Cook pasta shells as directed on package.
2. Meanwhile, in medium bowl, mix tomato sauce, flour, chili powder and 2 teaspoons cumin; set aside.
3. In 2-quart saucepan, cook beef and onion over medium heat 8 to 10, stirring occasionally, until beef is brown; drain. Stir in 1 teaspoon cumin, the cilantro, green chiles and chili beans.
4. Drain pasta shells. In ungreased 13x9-inch glass baking dish, spread 1 cup of the tomato sauce mixture. Spoon about 1 1/2 tablespoons beef mixture into each pasta shell. Place filled-sides-up on sauce in dish. Pour remaining tomato sauce mixture over shells. Sprinkle with cheese.
5. Cover with foil and bake 30 minutes. Uncover and let stand 10 minutes before serving.
Makes 6 servings.
We wish that we could say that our first post was delicious, but this was not the best meal we've made. Overall, the sauce was a little bland (we did forget the cilantro though-maybe that was the problem). It did have a nice spicy kick to it though.
We'll try this recipe again to see if we can spice it up!
WELCOME!!!
We both love to cook and have decided to make our own Bowman Family cookbooks! We have a book of recipes we have never tried and a book with recipes we have made a couple times and really enjoy. Our goal is to make a few new recipes a week. We want to share our love of cooking with everyone and hopefully we'll get some good tips from people who have tried our recipes.
Bon Appetit!!
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