Monday, June 21, 2010

Creamy Taco Mac


Thanks, Annie, for another great recipe.  This was such an easy dish to make after a long day at work.  Soooo tasty and much, much better than the boxed stuff.

Creamy Taco Mac (Annie's Eats)


1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)


Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Source: adapted from Delish

Sunday, June 20, 2010

Spicy Shrimp Po’ Boys


I was stumped on my meal plan for the week, so I headed over to Annie's Eats.  She has such great recipes, so definitely check her out. 

This was so easy to put together and it had such incredible flavor.  Highly recommended!

Spicy Shrimp Po' Boys (Annie's Eats)
Yield: 4 sandwiches


For the remoulade sauce:
½ cup plus 2 tbsp. light mayonnaise
2 tbsp. stone ground mustard
1 clove garlic, minced
1½ tbsp. pickle juice
½ tsp. prepared horseradish
¼ tsp. cayenne pepper
¼ tsp. hot paprika
Dash of hot sauce

For the sandwiches:
1 lb. medium-large shrimp, peeled and deveined
1 tbsp. olive oil
2 tbsp. Cajun seasoning blend
1 baguette (or 4 sandwich rolls)
Shredded lettuce
Sliced tomato


To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.

To prepare the sandwiches, combine the shrimp with the olive oil and cajun seasoning in a medium bowl. Toss well to coat the shrimp. Heat a grill pan to medium-high and grill the shrimp just until opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.

Slice the baguette into 4 servings, and cut horizontally to open the bread. Spread some of the remoulade sauce onto both pieces of the bread. Layer the bottom slice of bread with shrimp, then top with lettuce and tomato as desired. Top with the remaining piece of bread and serve immediately.

Source: adapted from Ezra Pound Cake

Sunday, June 13, 2010

Creamy Garlic Pork Chops


This is a recipe my mom often made.  It's super easy and is always a great go-to choice for a quick weeknight meal.  Matt really enjoys this one . I serve it with mashed potatoes or rice and a veggie on the side.

Creamy Garlic Pork Chops:

4 boneless center cut pork chops
2 tablespoons butter
1 tablespoon olive oil
Lawry's seasoning salt (to taste)
Black pepper (to taste)
1 can (10 3/4 ounce) Campbell's cream of mushroom with roasted garlic soup
1/2 can skim milk (I use the Campbell's can)
1/2 cup sour cream
Cooking spray


Preheat oven to 375 degrees.

Heat olive oil and butter in skillet over medium-high heat.  Season chops on both sides with Lawry's & black pepper.  Add chops to skillet and brown on both sides (approximately 5-7 mins per side).

In a medium sauce pan, add cream of mushroom soup, sour cream and skim milk.  Stir to combine and bring to a boil.  Remove from heat.

Once pork chops are browned, place them in a greased 9x9 glass baking pan.  Cover the chops with the soup mixture.  Cover with foil and bake for 1 -1 1/2 hours, until pork chops are tender.



Thanks to Annie for this fabulous recipe.  It was incredibly easy to put together and was a big crowd pleaser!  I'll be putting this recipe into regular rotation. 

Cheesy Chicken "Benchiladas" (Annie's Eats)

4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15) - we like Azteca, packs of 10
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)


Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.

While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13" pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

**I boiled my chicken breast in 4 cups of chicken broth for about 25 mins and then chopped it up after it was cooled**