1 lb. potatoes, peeled and cut into 2-inch pieces
2 Tbs. butter
2 to 4 Tbs. low fat milk
Salt
1 Tbs. vegetable oil
1 lb. lean ground beef (I use ground turkey)
1 small (or 1/2 large) onion, finely chopped
1/3 c. ketchup
1 tsp Worcestershire sauce
1 c. frozen peas and carrots mixture
Preheat oven to 400 degrees.
Fill a larce saucepan with enough water to cover the potatoes by an inch or more and bring to a boil. Reduce to a simmer and cook until potatoes are tender. Drain and return to the pan. Add the butter and 2 tablespoons or the milk and mash until soft and creamy, adding more milk if necessary. Season with salt.
Meanshile, in a large skillet over medium-high heat, add the oil. Saute the ground beef and onion for 6 to 8 minutes or until meat is cooked through, stirring frequently to break up the meat. Drain if needed. Add the ketchup and Worcestershire sauce and stir well to combine. Add the peas and carrots and stir well to combine.
Divide meat mixture evenly between four (1 cup) ramekins or oven-safe teacups. Top with about 1/2 cup mashed potatoe, spreading to cover the meat. Place the ramekins on a baking sheet.
Bake for 10 minutes, or until the tops are golden. Let cool for 5 to 10 minutes before serving.
You can also bake it in a larger dish for family-style eating. An 8 by 8 inch pan or a round casserole dish works. Bake for an additional 10 to 15 minutes, until the potatoes are golden.
Mary's Famous Tex-Mex Enchiladas
Nanny actually got this recipe from her good friend Mary, who is from Texas! I don't have any measurements for this, because she just taught me to make it in the kitchen! But I'll list all the ingredients and how you put it together and then you can figure out how much you need, ok?
You need:
Ground beef
Onions
Chili powder or red pepper
Shredded cheddar cheese
Corn tortillas
oil or cooking spray
Old El Paso enchilada sauce ( I like medium)
Texas Pete chili sauce
Ok, so first chop up some onion and saute it, then add ground beef and brown everything. Season to taste with chili powder or red pepper, depending on how spicy you want it. Drain the ground beef and set it to the side.
Mix together the chili sauce and the enchilada sauce. Cover the bottom of your baking dish with this mixture, but save some to pour on top of the enchiladas.
To assemble the enchiladas, get the shredded cheese and the ground beef ready to the side. You will soften the tortillas by placing them in a small skillet on top of the stove. You can either use oil or cooking spray. Obviously, oil works better but cooking spray has fewer calories. ::shrugs:: Put the tortilla in the skillet just long enough to soften it. Don't fry it!! Put it in, flip it over and remove it once it's soft. I use a big bunch of paper towels in my hand to hold it so that it doesn't burn my palm off. Put in ground beef, then cheese and close the tortilla on top. Place it into the sauce in the baking dish and close it with a toothpick. Continue until you have made all the enchiladas you want.
Once you have finished making the enchiladas, spoon the sauce mixture over the top and sprinkle with cheese. I like a lot of sauce so that they don't dry out in the oven.
Bake at 350 degrees until the sauce is bubbling. I think it's at least 30 minutes, but I'm not sure, so check it frequently the first time you cook them.
Nanny used to make them the night before and put them in the fridge to "let the flavors mix", but then it takes longer to bake. I make them and then put them in the oven right away, mostly because I'm not really a good planner.
If anyone gets good quantities on this recipe, let me know!
Pinchos Morunos
1 lb. boneless pork loin chops, cut into cubes
2 TBSP olive oil
1/4 tsp. crushed red pepper
2 TBSP lemon juice
1/4 tsp. black pepper
8 cloves garlic, minced (I can't stomach garlic after being pregnant, so I leave this out and it still tastes good.)
1/2 tsp. oregano
2 TBSP. parsley
1 tsp. ginger
1/2 tsp salt
1 1/2 tsp cumin
1/4 tsp turmeric
1/2 tsp paprika
Mix all the ingredients together except the pork. Add the pork cubes and stir well to coat them. Refrigerate and allow to marinate at least a few hours, but overnight is better.
Thread the meat onto wooden skewers. Grill until cooked through. Enjoy!
- GRILLED PINEAPPLE CHICKEN KABOB PACKETS
- 1/3 cup pineapple preserves
- 2 tablespoons packed brown sugar
- 1 tablespoon soy sauce
- 1/4 teaspoon crushed red pepper
- 4 boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)
- 1 medium red bell pepper, cut into 1 1/2-inch cubes
- 1 medium green bell pepper, cut into 1 1/2-inch cubes
- 1 cup pineapple chunks
- 1/4 teaspoon salt
- 1. Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
- 2. Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- 3. Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
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