Tuesday, August 24, 2010

Need New Ideas

Would love to get some new recipes in my kitchen!  
Please share with me one (or more) of your all time favorite recipes!



  1. Tomato Basil Mac n’ Cheese

    Serves 4-6
    Prep time: 15 minutes
    Cook time: 30-40 minutes

    Tomato Sauce
    1 tablespoon olive oil
    1 small shallot, finely chopped
    1 garlic clove, minced
    2 1/2 cups (18 ounces) canned tomatoes*, chopped or diced style
    1 tablespoon fresh basil, chopped
    1 teaspoon dried oregano
    Salt and pepper, to taste

    Pasta & Toppings
    1 box (approx. 4 cups) dry elbow macaroni
    1 bag (2 cups) cheddar cheese, grated
    1 cup Parmesan cheese, grated
    2 tablespoons blue cheese, crumbled (optional)
    4 tablespoons white bread crumbs
    1 tablespoon fresh basil, chopped
    1 tablespoon butter or margarine, plus more for the casserole dish

    *Canned tomatoes typically come in 14.5 ounce and 28 ounce sizes. You may end up with some leftovers if you’re not making a double batch. Just put extras in a sealed plastic container and use to supplement another recipe.


    1. Start by making the tomato sauce: Heat the olive oil in a saucepan and add shallots and garlic. Sauté for 1 minute, and then add tomatoes, basil and oregano and season with salt and pepper to taste. Cook over medium heat, stirring occasionally for 10 minutes.

    2. Cook macaroni in a pot of boiling, salted water until al dente (if freezing a batch, follow the tip below). Drain and set aside.

    3. Grease a deep ovenproof dish with butter or margarine (round casserole dishes work best). Spoon one-third of the tomato sauce into the base of the dish, and then top with one third of the macaroni, followed by one-third of the cheddar and Parmesan cheese. Season to taste as you go with salt and pepper. Repeat these layers again, ending with a layer of grated cheese.

    4. Combine the breadcrumbs, chopped basil and blue cheese (optional) together and sprinkle evenly over the top of the casserole. Dot with butter or margarine. Cook in a preheated oven at 375°F for 25 minutes or until the top is golden brown and bubbling.

  2. Butter Beans w/ Parsley, Tomatoes, & Chorizo

    1 16 oz can Butter Beans w/ liquid
    1/2 pound Spanish style chorizo, halved lengthwise and sliced crosswise 1/4 inch thick
    3 Tbsp extra virgin olive oil
    2 Tbsp red wine vinegar vinegar
    1 pint cherry tomatoes, halved
    1/2 red onion, thinly sliced
    1 cup coarsely chopped flat leaf parsley
    salt and pepper to taste

    In a small saucepan, heat the butter beans in their liquid. In a large skillet on medium to medium high heat, saute the sliced chorizo until it begins to brown. Add the onion and saute until onions are softened. Reduce heat to low.

    In a separate bowl, whisk the oil and vinegar. Set aside. Drain the beans and add to the chorizo and onion mixture. Add the parsley, tomatoes, and dressing. Toss to coat. Allow mixture to warm, but not cook. Season with salt and pepper and serve.

  3. YUM -- Thanks! Can't wait to try those.

  4. Chilli cooked on a campfire.

    2 big cans seasoned chilli beans
    3 lbs steak marinated overnight and grilled rare
    1 big can whole tomatoes
    1 can tomato juice
    1 can tomato paste
    1 white onion
    3 fresh jalapenos (out of your parents garden)
    1 shot Patron
    1 12 pack beer
    Grill steaks, and drink beer
    Take shot of Patron
    Chop up onion, jalapenos, and steak
    Drink another beer while fire is heating up
    Mix everything in big pot and place on grate over fire pit. Heat, then eat!

  5. Not really a recipe because I wing it every time I do it.

    Pork Tenderloin on the grill.

    I rub it with a dry spice rub. Majority of the rub is dark chili powder, after that then some garlic powder, celery salt, pepper, maybe some paprika. It's my own rub and I just eyeball everything. Mostly it's just the chili powder.

    I cook it on indirect heat on a medium heat for about 45 minutes. Until up to temp with a thermometer.

    Sooooooo goood. :)