Ingredients
1 lb Lean ground beef
1/2 c Onion; chopped
1 Clove garlic; minced
1 ts Instant beef bouillon
3/4 ts Salt
1/4 ts Pepper
1 4 oz can mushroom stems and
1 c Water
1 c Sour cream
2 c Cooked noodles or rice
3 tb Flour
Preparation
Cook and stir the meat, onion, and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix in the flour, bouillon, salt, pepper and the can of mushroom stems and pieces. Stir in the water and heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir in the sour cream and heat until just hot. Serve over noodles.
Wednesday, February 9, 2011
Thursday, February 3, 2011
pillsbury taco pizzas
ok so I was looking for something different to do with my taco/burrito leftovers and came up with this.
1 can small pillsbury biscuts
left over taco meat
leftover refired beans
cheese
olives
hot sauce
flatten out the biscuts, add a little hot sauce and top with beans meat cheese and olives
bake at 350* for 10-15 min
you can top with lettuce or sour cream if you want.
1 can small pillsbury biscuts
left over taco meat
leftover refired beans
cheese
olives
hot sauce
flatten out the biscuts, add a little hot sauce and top with beans meat cheese and olives
bake at 350* for 10-15 min
you can top with lettuce or sour cream if you want.
Tuesday, February 1, 2011
Chicken Marsala
1 1/2 lb chicken breast cut into pieces-about 2" sprinkle with salt and pepper
2 T extra virgin olive oil
2 T butter
3/4 c onion chopped
1 lb cremini mushrooms (I used baby bellas)
2 T minced garlic
1 C Marsala wine
8oz Marscarpone cheese (this is found in the specialty cheese section)
2 T brown mustard ( I used spicy brown and added about 2 more Tablespoons)
2 T chopped parsley
Heat oil in a large skillet over high heat. Add chicken and brown-about 4 min per side. Transfer to a plate to cool slightly. Melt 2 T butter over med-high in same skillet and saute onion-about 2 min. Add mushrooms and garlic and saute about 12 min. add wine and simmer about 4 min until it no longer smells like alcohol. Stir in marscarpone and mustard. Return chicken to the skillet and simmer over med-low until chicken is fully cooked and sauce thickens. Stir in parsley and season with salt and pepper
I added about 2 t of Mediterranean sea salt, 1/2t paprika and 1/4t turmeric and salt because I thought it was too sweet.
you can put this over pasta or rice
2 T extra virgin olive oil
2 T butter
3/4 c onion chopped
1 lb cremini mushrooms (I used baby bellas)
2 T minced garlic
1 C Marsala wine
8oz Marscarpone cheese (this is found in the specialty cheese section)
2 T brown mustard ( I used spicy brown and added about 2 more Tablespoons)
2 T chopped parsley
Heat oil in a large skillet over high heat. Add chicken and brown-about 4 min per side. Transfer to a plate to cool slightly. Melt 2 T butter over med-high in same skillet and saute onion-about 2 min. Add mushrooms and garlic and saute about 12 min. add wine and simmer about 4 min until it no longer smells like alcohol. Stir in marscarpone and mustard. Return chicken to the skillet and simmer over med-low until chicken is fully cooked and sauce thickens. Stir in parsley and season with salt and pepper
I added about 2 t of Mediterranean sea salt, 1/2t paprika and 1/4t turmeric and salt because I thought it was too sweet.
you can put this over pasta or rice
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