Enter to win a subscription to Everyday Food!
I enjoy this magazine so much, I thought I'd give it away: one year's subscription delivered right to your door! Read how to enter to win below.
For your first entry- Leave a recipe for one of your family's favorite week night dinners in a comment box.
For another entry- Tell a friend about the contest. Ask your friend to put your name in their comment box along with their recipe so you can receive credit for their entry.
For another entry- Follow my blog. It'll be unlikely (since I only have nine followers to date), but if you happen to follow my blog already, you'll automatically receive credit for doing so.
Limit three entries per person. The contest will be over in approx. one month (Sunday, May 16) or once I receive approx. one hundred recipes, whichever comes first. Please respect the spirit of the contest and enter a recipe you cook on a regular basis and something your family really enjoys. (Don't just copy and paste a recipe you've never even tasted!) I am hoping to try some of these recipes when this contest is over. Participants can even read the other comments and get some dinner ideas!
Thanks for visiting my blog and good luck everyone!
5 comments:
I don't know what you mean by unique to me, but I make a quick chicken strip recipe. Take as many chicken breasts as you need for your family, cut with kitchen scissors into strips, dip into olive oil. Then dip in a crumb mixture consisting of ground croutons, parmesan cheese, and a little Mrs. Dash. Cook in the oven @ 375 for about 15 minutes or until browned.
I've got a really easy recipe that my husband (and now my kids) loves that I have made since we were newlyweds in a one-bedroom apartment! I love it so much because you can pretty much switch it around to whatever your family prefers and it's one dish, which is really great!
One pound of chicken breast(you can leave them whole or cut them into pieces...we prefer pieces because I am paranoid about undercooked chicken)
1 Can cream of mushroom (or broccoli)
1 cup sour cream
chopped broccoli(as much as you like; sub whatever veg. you think would be good here...we often substitute for green beans)
I also add a can of mushrooms; again whatever you like.
Mix all that together in a 9x12 casserole dish.
Mix a box of Stove Top (I don't use the butter, just water)and put it on top.
Cover it with foil and cook it in a 365 oven for about 40-45 minutes or until it's really bubbling. Take the foil off the last couple of minutes for a better topping. Let it cool a little and dish it out!
I threw this chili dish together tonight and thought I'd share. It came out really good and Chris who doesn't even like black beans had seconds. It makes enough for about 5 adults.
Carrie’s Black Bean Chili
Ingredients:
A little over a pound of ground beef.
1 red pepper, chopped
1 small onion, chopped
1 can black beans, rinsed
1 large can crushed tomatoes
Juice and pulp of 1-2 fresh limes
1/2 tsp minced garlic
garlic powder
2-3 tablespoons chili powder
salt
black pepper
white pepper
crushed red pepper flakes
1. Brown ground beef and onions. Once browned drain fat and wipe fat out of the pan.
2. Saute red pepper for a few minutes and then add garlic for about 30 seconds.
3. Put beef mixture back in pan and add red pepper, beans, tomato sauce, spices and lime juice.
4. Cook covered over low heat until flavors are combined, about 20 minutes. Serve with a squeeze of lime juice.
I have a love for baking and so I am always coming up with new ideas and making old recipes better. Here is one I make that is a double chocolate cookie.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (softened)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2-1c. melted chocolate
chocolate chips (I dont measure them)
I mix all the "wet" ingredients then add the melted chocolate into that. I whip them around till it is a little fluffy. Add the dry ingredients and mix together. Then add as many chocolate chips as you would for standard chocolate chip cookies. Bake in 350 oven for about 9-11min. When they are slightly cool I sprinkle powdered sugar on top. They are delicious!
Sour Cream Enchiladas
1 lb meat (ground beef or turkey, shredded pork, chicken or turkey, whatever you've got on hand)
1 can Cream of 'Something' Soup (I like mushroom but celery works well, too)
1/2 cup sour cream
2 cups shredded cheese (use what you've got on hand - I've used the Mexican blend, cheddar, monteray jack) ***note, I tend to use 3 cups - go with your own tastes
1 can chopped green chilis (I never remember to buy these so I use frozen pepper & onion strips added to the meat - you're just adding color and a little zip here - get creative!)
3 Tbsp taco seasoning (I make my own but it's probably equal to the pre-packed envelopes)
Tortillas (to be authentic enchiladas, use corn but my family likes the flour ones better - both work fine. Or get snazzy and use the tomato or spinach ones - go WILD).
Preheat oven to 350*. Spray 13x9 glass pan with cooking spray. Brown meat in skillet, add pepper strips if needed - or if you're using the canned chilis, drain them and add when the meat is done cooking. (I pre-cook a lot of meats and keep in the freezer in quart bags to add into recipes later - if you're doing this, thaw your meat and give it a spin in the skillet with a little oil to heat it up and continue on with the instructions). Drain off excess liquid, stir in seasoning, cream soup, & sour cream. Spoon filling and cheese into tortillas, roll up, and line them up in the pan - as many as can squeeze in one layer. Spread left over filling on top. Sprinkle on remaining cheese. Bake in oven for 30-40 minutes (should be bubbly hot and cheesy slightly toasted).
Use spatula to scoop them out, serve with fresh salsa. YUM!
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