I made this dish for dinner tonight to go with prok chops. I made mine a bit spicy but you can alter the flavoring any way you like it. This can be a side dish or a meal in itself.
2 cup whole wheat macaroni noodles
2 cups peas
1/2 cup mayo
1/4 ranch dressing
1 Tbsp mustard
2 cups grated cheese
1 Tbsp garlic seasoning
1 Tbsp Cajun or Taco seasoning
2 Tbsp melted butter
1 cup bread crumbs
1/4 cup cornmeal
Cook macaroni. Just before you are about to drain the macaroni pour in the peas. Don't actually cook the peas this is just so they don't go into the mixture frozen. Drain your peas and macaroni. In a casserole dish mix the mayo, ranch dressing, mustard, grated cheese, and seasonings. Add the macaroni and peas and stir to combine. Preheat oven to 350F. In a seperate bowl mix the bread crumbs and cornmeal then sprinkle over the macaroni salad. Bake for about 15 minutes or until bread crumbs are golden brown.
You can make everything but the bread crumb topping in advance and keep in fridge until ready to bake. By the time the breadcrumbs are crispy, golden brown the macaroni will be heated through.
To change the flavoring you can use any of the different flavor of ranch dressing or change up the seasoning blends. You can add any dip mix as a flavoring as well. I didn't give a specific cheese because you can use any cheese you like really. Cheddar, 1/2 cheddar 1/2 mozarella, jack cheese, Jalapeno cheese, etc. If you like it really cheesy feel free to add more cheese.
Tuesday, September 28, 2010
Asian Sausage & Peppers
This was last nights dinner. I had sausages out but no idea what to do with them until I went to the garden to get something to go with it and I saw that I had quite a few peppers to pick. I put mine over Uncle Ben's asian rice side dish, but you can cook up some brown rice and use that instead.
6 sausages (pretty much any flavor will work)
2-3 peppers chopped in large pieces ( any color of pepper works or use 1 of each)
1 tbsp cornstarch
Sauce Ingredients
2 tbsp frozen OJ
1 tbsp sweet chili sauce
1 tsp sesame oil
2 tbsp soya sauce
1/4 cup OJ
1 tbsp honey
1 tbsp teriyaki seasoning or garlic seasoning
In a large skillet over med high heat add a tbsp of olive oil and sausages. Cook until almost done then remove and slice into chunks. While the sausage are cooking in a seperate bowl mix all the sauce ingredients. Turn the heat down to medium and add the sausages back to the pan. Now you can add the peppers. Let the peppers cook for a couple of minutes then add the sauce. Let the mixture cook for 5 minutes. In a small bowl mix cornstarch with 3 tbsp of water to make a slurry. Add slurry to pan and stir in. Let it cook for another minute or two until sauce thickens. Pour over rice and serve.
Like I said in the beginning I used a rice in a bag mixture. I read the ingredients and there was only one that is bad. Silicon Dioxide which is really sand and they use it as a filler. It's not the stuff off the beach but still. I do use these once in a while because I am not really good at cooking rice. Other than that they have no preservatives and all the other ingredients are not really bad. Just make sure you read the ingredients when you are buying as some brands use lots of extra stuff and others don't.
6 sausages (pretty much any flavor will work)
2-3 peppers chopped in large pieces ( any color of pepper works or use 1 of each)
1 tbsp cornstarch
Sauce Ingredients
2 tbsp frozen OJ
1 tbsp sweet chili sauce
1 tsp sesame oil
2 tbsp soya sauce
1/4 cup OJ
1 tbsp honey
1 tbsp teriyaki seasoning or garlic seasoning
In a large skillet over med high heat add a tbsp of olive oil and sausages. Cook until almost done then remove and slice into chunks. While the sausage are cooking in a seperate bowl mix all the sauce ingredients. Turn the heat down to medium and add the sausages back to the pan. Now you can add the peppers. Let the peppers cook for a couple of minutes then add the sauce. Let the mixture cook for 5 minutes. In a small bowl mix cornstarch with 3 tbsp of water to make a slurry. Add slurry to pan and stir in. Let it cook for another minute or two until sauce thickens. Pour over rice and serve.
Like I said in the beginning I used a rice in a bag mixture. I read the ingredients and there was only one that is bad. Silicon Dioxide which is really sand and they use it as a filler. It's not the stuff off the beach but still. I do use these once in a while because I am not really good at cooking rice. Other than that they have no preservatives and all the other ingredients are not really bad. Just make sure you read the ingredients when you are buying as some brands use lots of extra stuff and others don't.
Tuesday, September 21, 2010
Apple Cranberry Chutney with Pork Tenderloin
I am actually smelling this recipe right now. It is what I am having for dinner tonight. It also uses one of my favorite kitchen tools the crockpot. Not only is dinner ready when you get home, you walk into a house that smells so good.
6 apples peeled, cored and chopped
1/2 med onion chopped
1 c celery chopped
3 Tbsp brown sugar
juice and zest of half a lemon
1/8 tsp cinnamon
2 Tbsp holiday seasoning blend
1/4 c cranberry sauce
1/4 c vinegar (regular or red wine)
1/4 c water or apple juice or orange juice
Combine everything in your crockpot and stir. Place a pork tenderloin big enough to feed your family (if it's really big you might have to double the chutney recipe) and turn on low for 8-10 hours or high for 4-6 hours.
6 apples peeled, cored and chopped
1/2 med onion chopped
1 c celery chopped
3 Tbsp brown sugar
juice and zest of half a lemon
1/8 tsp cinnamon
2 Tbsp holiday seasoning blend
1/4 c cranberry sauce
1/4 c vinegar (regular or red wine)
1/4 c water or apple juice or orange juice
Combine everything in your crockpot and stir. Place a pork tenderloin big enough to feed your family (if it's really big you might have to double the chutney recipe) and turn on low for 8-10 hours or high for 4-6 hours.
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