Oven Baked Tacos

One of my 1st Pinterest inspired dinners.  This could become a staple in our home.  I could see this as a great thing to make for game day/Super Bowl as well.  I halved the recipe below and it turned out great.

Ingredients
2 lbs. ground beef
1 can refried beans
8 oz. tomato sauce
1 pkg taco seasoning
1 1/2 cups shredded cheese
18-20 hard taco shells
lettuce, salsa, sour cream, etc

Directions
Brown ground beef.  Drain off any fat and add refried beans, tomato sauce, and seasoning.

Spoon the mixture into taco shells

Place filled shells into 9X13 pan, standing up.  Sprinkle with cheese.

Bake at 400 for 10-12 minutes or until heated through.

Enjoy!

Orzo Salad

I've become a big fan of orzo! I have an orzo salad I make all the time - I wanted to get another one into the mix. This one fit the bill. I was able to use some of the herbs I've grown & you can pack it full of fresh summer vegetables. Next time I'd probably add some kind of cheese - feta, maybe?? The dressing is good and can be used for a variety of other things.

Orzo Salad
Source:The Kitchen Sink Blog

Ingredients
4 cups chicken broth
1 1/2 cups orzo
1 1/2 cups red, yellow, green peppers
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Directions
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the peppers, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

Cabbage and Herb Slaw with Oranges

This was a great summer side dish. Especially with a grilled meal. Very light. Also useful for those of you with good herb gardens.

Cabbage and Herb Slaw with Oranges
Source: Loves to Eat's Weblog

Ingredients
2 navel oranges
3 TBSP champagne vinegar
2 TBSP extra virgin olive oil
1 small head Savoy cabbage, cored & shredded (2 cups)
1 cup flat-leaf parsley
1 cup fresh basil, leaves torn
3 scallions, thinly sliced (2 TBSP)
Course salt and freshly ground pepper

Directions
Cut peel and pith from oranges. Slice oranges along membranes to release segments, letting segments and any juices fall into a bowl. Squeeze juice from membranes over segments, and discard membranes. Mix 2 TBSP of the orange juice and the champagne vinegar in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified.

Combine cabbage, parsley, basil, scallions, and orange segments in a serving bowl. Add dressing, and toss to coat. Season with salt and pepper.

Coleslaw Crunch Salad

This recipe was given to me by my dear friend, Jenni.  It's the perfect take along for a gathering.  

Coleslaw Crunch Salad

Ingredients

1 1/2 ounce bags of angel hair coleslaw

2 cups chopped broccoli

2 ramen chicken noodle soup packets (reserve seasoning)

1 cup sunflower seeds

1 bunch green onions chopped

Dressing

1 cup canola oil

1/2 cup white sugar (I tried Splenda & it turned out fine)

1/3 cup white vinegar

the ramen noodle seasoning packets

Mix together all of the slaw ingredients.  Stir together the dressing just before serving.

Serve immediately.

Tri Color Orzo

This is fast becoming on of my favorite go to dishes to take to potlucks, parties, picnics, etc.  It's easy but gets tons of compliments.  

Tri Color Orzo 

Source:  Food Network.Com  Giada De Laurentiis

Ingredients

• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cups fresh arugula (about 3 ounces)
• 3/4 cup crumbled ricotta salata cheese (or feta cheese)
• 1/2 cup dried cherries
• 12 fresh basil leaves, torn
• 1/4 cup toasted pine nuts
• 3 tablespoons lemon juice
• 1 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Vodka Slush

Always looking for some fun party drinks. This fit bill.

Vodka Slush

Ingredients

2 cups white sugar

7 cups water

1 TBSP instant tea powder

1 (12 oz.) can frozen orange juice concentrate

1 (12 oz.) can frozen lemonade concentrate

2 cups cold water

2 cups vodka

1 liter lemon-lime flavored carbonated beverage

Directions

1. In a 6 quart pot combine sugar and 7 cups water. Bring to boil and stire until sugar dissolves. Remove from heat. Stir in tea powder while hot. Add orange juice concentrate, lemonad concentrate and 2 cups cold water. Chill in refigerator.

2. When cold mix in vodka. Pour into a plastic container leaving room on top for expansion. Freeze for 24 hours.

3. To serve, scoop about 1 cup into a tall glass and quickly stir in 1/3 cup lemon-lime soda.

Easy Crockpot Meatballs

This has been being talked about quite a bit recently. When my work decided to have a 'tailgate' I thought this would be the perfect chance to try it out. Thanks to Erica's Kitchen Adventures for providing the recipe. Very easy and very good.

Crockpot Meatballs

Ingredients

3 lbs frozen meatballs

1 jar grape jelly

1 bottle chile sauce

Directions

Place ingredients in crockpot and set to High 3 hours or Low 4-6.

Stromboli

This is one of my favorite thing~ I've used this recipe for tailgates and gatherings. It always gets good reviews. Plus, I always feel proud I made my own bread. So many ways to play with the recipes with the add-ins.

Dough
3 Cups Flour
1 package dry yeast
2 TBSP sugar
2 TBSP oil
1/2 tsp salt
1/2 cup water
1/2 cup milk
1 egg

Heat milk, water and oil until warm. Mix 1 1/4 cup flour, dry yeast, sugar, salt and egg. Add to warm mixture. Stir. Add remaining flour. Turn onto floured surface and knead for minutes a couple minutes. Put in a warm greased bowl and cover. Let rise for 1 hour.

After an hour roll into a rectangular shape.

Filling
1/4 lb. baked chipped ham
1/4 lb. hot pepper cheese (if you don't like hot, use mozzarella)
1/4 lb. hard salami
1/2 cup chopped green peppers and onions
1/4 lb. pepperoni
1/4 lb. provolone cheese

Layer down the middle of the dough. Sometimes I cut the meat and cheese in strips, other times I've just layered them - both seem to work well. Pull sides together so there is no opening. Flip onto a cookie sheet. Cut a couple slits in the top of the stromboli.

Bake at 350 for 45 minutes.
Cut in pieces. Serve with marinara.

Acini De Pepe Salad

Also known as frogs eye salad. I got this recipe from my friend, Debbie. It has become an instant hit at family get togethers. My sister-in-law requested it for Thanksgiving. Especially because my 2 year old nephew loves it I happily obliged!

The night before:
1. Mix together in a saucepan:
3/4 cup sugar
2 egg yolks
2 cups liquid drained from cans of pineapple & mandarin oranges
2 TBSP flour
1/2 tsp. salt
Bring to a boil on medium heat - stir constantly. Cook until thick. Remove from heat.
2. Cooke pasta - 1 lb. Acini De Pepe - according to package. Do not overcook.
3. Drain pasta well. Run cold water over pasta & drain again. Combine pasta and thick fruit
juice mixture together. Chill overnight.

Before serving:
1. Fold into chilled mixture:
1 package of mini marshmallows
2 containers lite cool whip - 16oz. total
2 cans of pineapple chunks - drained
2 cans of mandarin oranges - drained
save some fruit for the next step
2. Decorate the top of the salad with fruit pieces & some marachino cherries.

This makes A TON. Probably can make 1/2 for 6-8 people.