Dinner – We Aren't Chefs

Enchiladas

Kristin W. — Sun, 06 Dec 2009 11:45:06 +0000

Be sure to use the We Aren’t Chefs Enchilada sauce and Taco meat for the perfect homemade enchiladas.

Ingredients

Directions

Preheat oven to 350 degrees.
Warm tortilla up and put in a couple spoonful's of taco meat, then add two slices of cheese and desired amount of jalapenos.
Fold up and place in greased glass baking pan.
Once you have all the enchiladas wrapped up and placed in the pan, pour the enchilada sauce over the top.
Place the the rest of the pepper jack cheese on top of the enchiladas and add more jalapenos if you wish.
Then sprinkle the Mexican cheese on top covering it up.
Cook about 20 minutes or until cheese is bubbly.

Photos

Nothing Says Love Like Surf n’ Turf

Kristin W. — Sat, 14 Feb 2009 15:20:18 +0000

Today I am going to share with you what our family is having for Valentine’s Dinner. I decided to do a simple surf n’ turf. I bought two steaks and two lobster tails, if you buy an eight ounce steak and split in two, that’s a perfect portion of meat – four ounces.

On the menu tonight:

Shrimp cocktail with spicy cocktail sauce
NY Strip Steak with bearnaise sauce
Fresh asparagus
Mashed Potatoes
French bread

So this post is a little edited as I add the pictures from dinner. We had a late lunch and so we changed to have no lobster, just too much food. I also planned on grilling but it was too cold, so we pan fried the steak and sauted the asparagus. We thought a nice sauce would be good, so we tried making bearnaise sauce for the first time. It was really good.

Photos

Beat, Roll & Stuff Chicken Breasts

Kristin W. — Wed, 28 Jan 2009 01:51:54 +0000

Preheat oven to 400

3 or 4 chicken breasts pounded and flattened. I usually put the breasts between two pieces of plastic wrap and pound the crap out of them with the flat side of a mallet until theyâ€™re nearly see-through. Once flattened to 2-3x original size, season well with season-all (like Lawrys). Set aside.

Brown together:

5-6 ozs spicy Italian sausage,
Â½ cup diced onion
A clove or two of minced garlic
Crushed red pepper (the amount depends on your heat preference. I probably use 2 teaspoons)

Add to sausage mixture:

1 cup dry stuffing mix (any flavor will work, but chicken flavor does probably make the most sense)
Â½ c hot water

Let this sit a minute or two to allow the stuffing to absorb the water.

Then add:

2 cups of frozen chopped spinach, thawed, with excess water squeezed out
Â¼ cup sour cream
Â½ cup shredded mozzarella cheese

Divide the mixture between the chicken breasts. Roll the chicken tightly around the stuffing, overlapping the ends. You can use toothpicks to weave through the ends to hold the seam together. Place the chicken rolls in a non-stick cake pan. If the toothpicks give you trouble, forget the toothpicks and just put the chicken rolls seam-side down in the pan. Cover with foil and bake for 30 minutes. Uncover, sprinkle with mozzarella cheese and bake uncovered for another 10 minutes, or until the internal temperature reaches 150-ish degrees.

Slop, Sloppy Joes

Kristin W. — Fri, 16 Jan 2009 00:28:55 +0000

Yes, Sloppy Joes is on the menu! And you know what? They are darn good — and go completely old school and pull out the tator tots. Your kids will love it as much as you.

1 lb. ground beef
1/2 onion, diced
2 cloves of garlic, minced
Salt & Pepper
Sloppy Joe Seasoning
1/2
c. water
1 can (6 oz) tomato paste
Tobasco Sauce

In pan, mix onion, garlic and meat. Cook until meat is brown and crumbly. Add seasonings, tomato paste and water. Bring to a boil, reduce heat and simmer 10 minutes.

Best when served on homemade buns or fresh from the oven at the store buns!

Basil Shrimp with Feta & Orzo

Kristin W. — Tue, 13 Jan 2009 00:10:02 +0000

Preheat oven to 450 degrees.

1 regular size foil oven bag
1/2 uncooked orzo
2 tsp. olive oil, divided
1 c. diced tomato
3/4 c. sliced green onions
1/2 c. (2 oz.) feta cheese
1/2 tsp. lemon rind
1 tbsp. fresh lemon juice
Salt & Pepper
3/4 lb. large shrimp
1/4 c. fresh chopped basil

Coat bag with cooking spray. Place bag on large, shallow baking dish. Cook pasta in boiling water for five minutes and drain. Place pasta in large bowl. Stir in 1 tsp. of olive oil and next seven ingredients (through black pepper). Place orzo mixture in bag.

Combine shrimp and basil then arrange over orzo mixture. Fold over bag edge to seal. Cut open bag and pull back with a fork. Drizzle top with 1 tsp oil.

Cook 25 minutes.

Simple Salmon

Kristin W. — Sun, 28 Dec 2008 21:30:04 +0000

This can be cooked in the oven on Broil Hi or on the grill. For the oven, baked at 450 for 8-10 minutes or until fish is flaky. Grill sides are some of my favorites, the smoke brings out a wonderful flavor in veggies and beans when done that way. When cooking on the grill, cook for 8-10 minutes or until fish is flaky. Cover up fish with tinfoil to help keep it moist.

Chicken Kiev

Kristin W. — Tue, 23 Dec 2008 02:09:24 +0000

The smell this creates is wonderful!

The Best Tacos

Kristin W. — Thu, 11 Dec 2008 00:31:26 +0000

Ingredients

Directions

Cook beef, onions and garlic in pan until ground beef is brown and crumbly.
Mix in seasoning mix and add water.
Bring to boil, turn heat to low and simmer for 10 minutes.

Be sure to use We Aren’t Chefs Taco Seasoning and serve with Fresh Guacamole!