Tortellini with meat sauce

Prep time: 15 minutes
Cooking time: 15 minutes  Serves 4

1 Pound ground  lamb, ground beef,
or  pork
1 14 oz jar tomato and herb
pasta sauce or spaghetti
sauce
1 3/4  cup water
1/4 cup red wine
1 9 ounce package refrigerated
cheese-filled tortellini
1/2 cup shredded mozzarella cheese
2 ounces

DIRECTIONS
3. In a large saucepan cook
ground lamb, beef, or pork
over medium heat until no
longer pink. Drain off fat.
3, Add pasta or spaghetti
sauce, the 1 3/4 cups water, and
1/4 cup wine to the
meat. Bring to boiling;
reduce heat. Stir in tortellini.
Return to boiling. Simmer,
uncovered. for 15 to
18 minutes or until tortellini
are tender and sauce is of
desired consistency. Spoon
onto serving plates. Sprinkle
with mozzarella cheese. Let
stand for 2 to 3 minutes or
until cheese is slightly
melted.
We celebrated Jonathan's Birthday yesterday.  It was nice to see him.  He is a very nice young man.
Fell in the parking lot at Sams club on Friday.  Lots of black ice.  I was shaken but not stirred.
Jonathan wants to take us out for dinner to celebrate Dan's birthday.  Not sure when we will get to do that because Dan is going to have some teeth work done.  That will start on the first of the month.
Mon's looking good but tired.  Three more months she will be 90.  Wow!!
Still haven't heard about the trip in March.  Not sure what to do about the time off.
Working Thursday through Sunday this week.
I need to call Social Security to see if they are supposed to be taking money out of my SSD.  I also need to make sure that I got my Dental.  I was late for the first payment.

Sausage and vegetable Soup

Prep time: 15 minutes

Cooking time 5 minutes 4 servings

INGREDIENTS

1 l41/2-ounce can beef broth

I l4h 1/2 or Italian style stewed tomatoes cut up

11/2 cups water

4 cups frozen loose-pack diced

hash brown potatoes

1 l0-ounce package frozen mixed

vegetables

1 pound smoked turkey sausage,

halved lengthwise and cut

into 1/2-inchthick pieces

1/8 teaspoon pepper

2 tablespoons grated parmesan

cheese (optional)

DIRECTIONS

1. in a large saucepan

combine beef broth,

undrained tomatoes, and

water. Bring to boiling. Stir

in hash brown potatoes,

mixed vegetables, sausage,

and pepper. Return to boiling;

reduce heat. Cover and

simmer for 5 to 10 minutes or

until vegetables are tender.

2- Ladle into soup bowls. If

desired, sprinkle with

Parmesan cheese.

I used canned beans 1 cup frozen corn and peas

Straw And Hay In Tomato Cream Recipe

Ingredients

1 tablespoon olive oil

5 medium-size pear-shaped (Roma-type) tomatoes (10 to 12 oz. total), seeded and chopped

1 clove garlic, minced or pressed

2 tablespoons chopped fresh basil or 1 teaspoon dry basil

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1/2 cup dry white wine

8 ounces dry yellow and green tagliarini or 4 1/2 ounces (half of a 9-oz. package) each fresh yellow and green linguine

1 cup whipping cream

1 tablespoon lemon juice

Fresh basil sprigs

1/3 to 1/2 cup grated Parmesan cheese

Directions

Heat oil in a wide frying pan over medium heat; add tomatoes, garlic, chopped basil, salt, white pepper, and wine.
Bring to a boil over medium-high heat.
Cook, uncovered, stirring often, until tomatoes are soft and almost all liquid has evaporated (8 to 10 minutes).
Transfer mixture to a food processor or blender and whirl until pureed; return to pan.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (6 to 7 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions.
Drain well.
While pasta is cooking, stir cream and lemon juice into tomato puree.
Bring to a boil over high heat, stirring often; cook until sauce boils and thickens slightly (about 3 minutes).
Divide pasta among shallow bowls or rimmed plates; spoon sauce over each serving.
Garnish with basil sprigs.
Dan suggested to add sausage to this recipe.  I used spinach linguine and regular linguine.
I did not use the garnish. 

Chicken & Apple sauté

Prep Time 12 Minutes Cook time 20 Minutes Serves 4

4 Tablespoons butter or margarine

2 large apples, peeled, cored, sliced

2 whole chicken breasts (about 1 lb.

1 large onion chopped

1/3 Cup dry sherry or apple juice

1/3 Cup whipping cream

In a wide frying pan, melt 2 tablespoons of

the butter over medium heat. Add apples

and cook, stirring often, just until tender (1 to 2

minutes). Lift out and keep warm.

Increase heat to medium-high and melt

remaining butter in pan. Add chicken and

cook, turning once, until golden (about 4 minutes

total). Lift out and keep warm.

Add onion and cook, stirring, until golden

(about 7 minutes). Add sherry; boil for 1

minute. Return chicken to pan, skin sides up.

Reduce heat, cover, and simmer until no longer

pink in center when cut (about 5 minutes)' Transfer

lo a warm serving platter; top with apples and

keep warm. Add cream to pan and boil, stirring,

until sauce coats back of a spoon (2 to minutes)'

Pour over chicken.

The snow is gone!!  I am working tomorrow and Friday going to Jackie's for Dan and Jonathan's Birthday.  Looking forward to it.  Haven't heard anything from Jackie about Jonathan's Birthday.  May just have to take him out for dinner ourselves.  Can't believe that he will be 24 this year!!

Flank Steak Salad With Pineapple Salsa

Prep Time 10 Min Cook Time 5 Min Ready in 15 Min

Ingredients

 

2 cups peeled, cored, and chopped fresh pineapple

1 11-ounce can mandarin orange sections, drained

1/2 cup chopped red and/or green sweet pepper

1/3 cup mild green picante sauce or green taco sauce

12 ounces beef flank steak or boneless beef sirloin steak, cut 1/2 to 3/4 inch thick

1/2 teaspoon purchased Mexican seasoning or Homemade Mexican Seasoning

1 tablespoon olive oil

4 to 6 cups torn mixed salad greens

Directions

For pineapple salsa, in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper, and green picante sauce or taco sauce.
Set aside.
Trim fat from meat.
Thinly slice meat across the grain into bite-size strips.
Sprinkle with Mexican seasoning or chili powder; toss to coat.
In a large skillet cook and stir half of the seasoned meat in hot oil over medium-high heat for 2 to 3 minutes or until meat is slightly pink in center.
Remove from skillet.
Repeat with the remaining meat.
Divide mixed greens among dinner plates.
Top with meat strips and pineapple salsa.

Dan's Birthday

Took Dan out for his Birthday on Tuesday.  We went to Applebees.  He had his all u can eat.  Pork ribs.  Gave him a card and some cd's.  He has music and books now to last him.

Cheddar Potato Chowder

Prep Time 20 Minutes    Cook Time 30 Min Serves 6

Ingredients

• ¼ cups Butter
• 2 whole Carrots, Peeled And Sliced
• 2 stalks Celery, Diced
• 1 small Onion, Peeled And Chopped 
• 3 Tablespoons All-purpose Flour
• ½ teaspoons Dry Mustard
• ½ teaspoons Paprika
• ¼ teaspoons Black Pepper
• 2 cups milk
• 2 cups water
• 2 chicken flavor bouillon cubes
• 6 whole Russet Potatoes, Chopped
• 4 slices Bacon
• 2 cups Shredded Cheddar Cheese

1 bunch Chives, Minced (optional

Preparation Instructions

In a large stock pot, melt butter over medium heat. Add carrots, celery and onion, and cook until vegetables are soft but not brown, approximately 10 minutes. Stir in flour and remaining dry ingredients. Cook for about 2 minutes until ingredients bind together. Gradually add milk and water and bouillon cubes about a half cup at a time, and stir constantly as the mixture will firm up at first and then slowly loosen up as you continue to add the milk and water Once all of the milk and water has been incorporated. Add the potatoes. Bring to a boil, and then reduce heat to low and simmer for 10 minutes or until potatoes are fork tender. While the soup is simmering, cook the bacon in a separate pan.*
Remove soup pot from heat and stir in cheddar cheese, handfuls at a time, until all two cups are added and the cheese is melted. You have the option of stirring the crumbled bacon into the soup, or just sprinkle a bit on top for added presentation. If you’re using chives, which I recommend, these can also be stirred in or sprinkled over the top of each bowl.
* You can prepare the bacon well in advance using whichever cooking method you prefer; the important thing is that the bacon be ready when the soup is ready!
Well this is day three with the snow.  Haven't been able to go to work for a couple of days now.  My not be able to go to work tomorrow.  Still a lot of ice on the road in front of our house.  It has also been foggy.  Not a good situation for people that are drinving
Dan did not go to work yesterday because of the snow.  Court was canceled.
Mom says that she doesn't remember me having asthma.  I think that her mind is slowly starting to go.  I have only had asthma for the last 20 years!!

Turkey Enchilada Casserole

Prep Time: 40 Minutes cook Time 20 Ready in 1 hour   Serves 6-8Add this recipe's ingredients to your weekly shopping list.

Ingredients:

• 2 tablespoons cooking oil (I use grapeseed)
• 1 small yellow onion , finely diced
• 1 lb ground turkey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 28 ounces enchilada sauce (red, mild)
• 4 ounces green chilies , diced
• 4 ounces black olives , sliced, drained
• 1 cup frozen corn

2 cups shredded  Colby jack cheese

• 12 corn tortillas

Directions:

1. Preheat oven to 350 degrees F.
2. In large sauce pan, heat oil.
3. add onion; saute until slightly soft.
4. Add turkey, salt and pepper, cooking until turkey is no longer pink.
5. Add 1/2 can of enchilada sauce, green chilies, olives, and corn. Heat through.
6. Meanwhile, heat other half of enchilada sauce in large fry pan.
7. Heat tortillas, two at a time, in this sauce and begin overlapping in 9 X 12 baking dish. Six tortillas should be sufficient for first layer, and subsequent layers.
8. Spread 1/3 meat mixture over tortillas, then 1/3 of combined cheeses.
9. Repeat layering process two more times.
10. Bake at 350 degrees F for 20 minutes. Serve and enjoy!

This was very tasty!!  Took us two day to eat this

We are supposed to get this huge snow storm tonight.  I am hoping not.  I have to work this Thursday. 

I am still not feeling all that well.  Hopefully things will improve soon.  Dan still doesn't fell well either.

Missed work

Missed two days of work.  I have had a cold and have not felt very well.  We are supposed to get more snow in the next couple of day. 
I am glad that we celebrated Dan's Dad Birthday on Jan 7.  This weekend I have to work and would have missed the celebration. 

Guacamole Pie

Ingredients:

• 1 1/2 Cup Refried Beans
• 1 1/4 Cup Guacamole
• 3/4 Cup Sour Cream
• 1/2 Cup Grated Sharp Cheddar
• 1/4 Cup Chopped Black Olives
• Corn Chips

Guacamole Ingredients:

• 1 small onion
• 1 Tomato
• 2 Avocados
• 2 Teaspoons chili powder
• 2  Teaspoons Vinegar
• 1/2 Teaspoon Salt

Directions:

1. Ingredients: Assemble the following, in layers, in 8" pie plate: refried beans, guacamole, sour cream, cheese and olives. Refrigerate.

2. Guacamole: With a fork, mash together the avocados, onion, jalapeno pepper, vinegar, and salt. Mix the diced tomato and serve with tortilla chips.

   

This was a good dip 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              

BEEF & CHILIE STIR FRY

Preparation time 15 minutes ready in 25 minutes serves 4

Fried Tortilla Strips recipe follows

Cumin Sauce recipe follows

1 pound pork cut into chunks

2 tablespoons Worcestershire

3 cloves garlic, minced or Pressed

4 tablespoons salad oil

1 large onion, thinly sliced

I package ( 10 oz') frozen corn kernels

1 can (3 oz-)sliced ripe olives' drained

1 large can(7 oz') diced green chilies drained

12 cherry tomatoes, cut in half

Salt

Prepare Fried Tortilla Strips and Cumin Sauce; set

aside.

Mix beef strips, Worcestershire, and garlic Heat 2

tablespoons of the oil in a wok or wide frying pan over

high heat when oil is hot, add the beef mixture

Add remaining 1 tablespoon oil and onion to pan;

Stir fry for2 minutes. Add corn, and chilies; stir-

fry until heated through (2 to 3 minutes) Return meat

to pan and add tomatoes and Cumin Sauce; cook stir-

ring, until juices come to a boil season with salt to

taste

Distribute tortilla strips equally on 4 dinner plates

Spoon meat mixture over

Fried, Tortilla Strips' Stack 7 or 8 corn tortillas

Six inches in diameter);cut in half Perpendicular

to cut, slice tortillas into 1/8-inch-wide strips in a

medium-size frying pan, pour salad oil to a depth of

½ inch. Place over medium-high heat until oil

reaches 375" on a thermometer'

Drop a handful of tortilla strips it to oil; cook' stir-

ring, until  lightly browned and crisp (about 1 minute)

lift out with a slotted spoon and drain on paper towels

Repeat with remaining tortilla strips until all are

Coked.  

Cumin Sauce. Stir together 2 tablespoons corn-

Starch 1 teaspoon cumin seeds' 1 teaspoon

Ground cumin, ½ to ¼ teaspoon ground red

pepper (cayenne), and 1 cup regular-strength

beef broth
Went to the Dr yesterday found out that I have bursitis in my hips.  She has given me exercise for it but, I haven't done them yet. 
Not working so far this Sunday.  I get to go to church.  I wish the music was better though.  They act like they have all died and not much celebrating going on.  BET has left and the music has suffered.
Dan is serving helping out with the parking. 

Kung Pao Chicken

Prep Time: 10 minutes Cook 10 minutes Serves 4

• 1 lb boneless skinless chicken breast , cut into 1 inch pieces
• 1 egg white
• 1 tablespoon cornstarch plus 1 teaspoon
• 1/2 teaspoon Szechwan chili paste with garlic
• 2 tablespoons soy sauce
• 1 teaspoon dry sherry
• 1teaspoon red wine vinegar
• ¼ Cup chicken broth
• 1 teaspoons light sesame oil or
• 3 tablespoons vegetable oil
• ½ cup peanuts
• 4 green onions , chopped with tops
• 2 garlic cloves , minced
• 1/2 teaspoon crushed red pepper flakes  
• Cookie rice

Directions:

Combine chicken, egg white and cornstarch in small bowl.

Toss to coat. Set aside

In another small bowl blend chili paste with soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.

 Heat oil in large non-stick skillet or wok on medium heat. Add chicken

Stir fry 5- 7 minutes or until no longer pink. Remove from heat with a slotted spoon and set aside.

Remove all but two table spoon of oil.  Stir fry onions, garlic, red pepper, peanuts, and ginger in skillet for 1 minute.  Add chicken stir fry over high heat for 1 minute.

Add sauce, stir fry until heated through and thickened

Serve with rice.

I noticed that in September I did another chicken kung pao recipe.  This one is also very tasty.  We have had this one before.  The first one that was done in September was a new recipe.  
I guess today is the day Jewls gets her new puppy!!  I hope that all goes well with it.
Got to go on a long walk with the dog!!  The sun is out and a perfect day for a walk .

Beef with Napa Cabbage

Prep Time 15 Minutes Marinating Time 10 Minutes Ready in 8 Minutes

½ to ¾ Pound pork rib

1 Teaspoon cornstarch

1 Tablespoon soy sauce

½ Teaspoon fresh minced ginger

Cooking Sauce Follows

1 head Napa cabbage or one head Bok Choy

¼ Cup salad oil

1 clove garlic minced

2 green onions chopped

Cut beef or pork into small chunks. 

In a bowl, stir together cornstarch, soy, and ginger.  Add beef or pork and stir to coat well. Let marinate for 10 minutes.

Meanwhile, prepare Cooking Sauce and set aside.  Also chop up cabbage.

Place wok or large fry pan over high heat.  When wok is hot add 2 Tablespoons of the oil.  When oil is hot add meat mixture.  Stir fry until meat is browned.  Set aside.

Add remaining 2 tablespoons oil to wok.  When oil is hot, add garlic and stir fry for about 30 seconds.  Add cabbage and stir fry until cabbage is bright green and tender crisp to bite about 2 minutes.

Return meat mixture to work.  Stir cooking sauce and add, then stir until sauce boils and thickens.  Mix in onions.

Cooking Sauce, Stir together 1 tablespoon each cornstarch and sugar. ½ cup regular strength beef broth, and 1 tablespoon each soy sauce and dry sherry. 
Add rice. 

We don't like napa cabbage so we used bok choy
This weekend we are planning on going down to Tacoma to take Pops out to dinner.  He will be 81 this year.  I hope that we will have a good time.  I have to work on Monday and have Dr. apt on Tuesday.   

Fusilli With Lamb And Tomato Ragu Recipe

Prep 10 Minutes cook 40 Minutes sreves 6

Ingredients

1 tablespoon olive oil

2 garlic cloves, chopped

1 small onion, finely chopped

1 pound ground lamb

1 cup dry red wine

1 14-ounce can Italian peeled tomatoes, drained and chopped

2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried

2 tablespoons finely chopped fresh parsley

1 cup hot water

3/4 teaspoon salt

1/4 teaspoon pepper

1 pound fusilli or penne

Directions

1. In a large heavy saucepan, heat olive oil over medium heat. Add garlic and onion and cook, stirring, 3 to 4 minutes, or until soft. Add lamb to pan and cook 3 to 4 minutes, stirring, until lamb loses its pinkness.
Add wine, raise heat to high, and cook, stirring occasionally, 2 minutes. Add tomatoes, rosemary, parsley, and hot water. Cook, partially covered, over medium-low heat, stirring occasionally, 25 to 30 minutes, or until sauce is thick. Season with salt and pepper.
2. When sauce is almost ready, cook fusilli

This recipe was very good there was no leftovers.

We recived anotice that he power was going to be turned off today it was for about a hour. 

I sorted all the little notes that Dannie has given me.  I have quite a few in my collection.  Plus all the cards that he has given me.  I am glad that I have keept them all.