Wednesday, November 5, 2008

CrockPot Past Fajioli Recipe

The ingredients:

1 pound lean ground beef, browned and drained--1/2 large red onion, chopped--1 cup carrots, chopped--2 celery stalks, sliced--2 cans (14.5 oz) diced tomatoes (and juice) --1 can kidney beans, drained and rinsed--1 can white beans, drained and rinsed--4 cups beef broth (check label for gluten!) --1 jar (16.5 oz) pasta sauce --2 tsp oregano--1 T Tabasco sauce --1/2 tsp salt --1/4 tsp black pepper--1/2 cup dry pasta, to add at end of cooking time (I used TJ's brown rice fusilli)

The Directions. Use a 6 quart or larger crock pot, or cut the recipe in half. This makes a lot. Brown the meat on the stove top, and drain well. Let it cool a bit. Chop up the carrots, onion, and celery. Add it to the empty crock pot.Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tabasco sauce. Stir in your meat. Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.Serve with a bit of Parmesan cheese if you have it.

I got this recipe from this blog I didn't have to put it in my crock pot so I just brought it to a boil and let it simmer until the veggies were tender then added my pasta. It's done when your pasta is cooked. It was so yummy plus it made enough to freeze and save for another night. I was a little scared to use the Tabasco but it gave it nice kick and wasn't to spicy.

Soooo... whats for dinner?

OK a couple of us have talked about starting a recipe blog where everyone can post and we can all share our recipes and get new ideas, if you want to post GREAT, if not that's cool you can just read it! I added everyone I had email addresses for as authors (you can post on this blog) and for those of you I don't have email addresses for please please let me know and I'll add you! I don't care if your a friend of a friend the more recipes the better! My email is Feel free to add yourself to the blog list!
:::::Creamy Chicken Alfredo::::
1/4 cup flour
6 boneless chicken breast
2+ tablespoons olive oil
3 cloves garlic, minced
1 tablespoon minced onion
1 1/2 cups whipping cream (I use more like 2 cups)
1 1/3 cup grated Parmesan cheese
1/2 tsp. pepper
1 tablespoon fresh chopped parsley
Step 1
preheat oven to 375 sprinkle chicken with salt both sides and coat with flour. Heat 2 tablespoons olive oil in skillet over medium until hot. Add chicken; cook, turning once until golden, 2-4 min per side. Remove chicken from skillet; place in 13x9 baking dish (or whatever you have)
Step 2
Heat remaining olive oil in SAME skillet over medium heat until hot. Add garlic and onion; cook until fragrant and tender.
Increase heat and add whipping cream Parmesan and pepper. Cook until sauce is thickened, 2-3 minutes. Spoon sauce over chicken in dish (leave a little extra to spoon over noodles or rice, whatever you decide to ea with it)
Step 3
Bake chicken 8-12 minutes. Sprinkle with parsley
I usually cook bow tie noodles and put the chicken on top of them and spoon a little sauce over the noodles.
Sorry no time;0)