Tag: main dish

Cabbage Rolls

Cabbage Rolls Recipe

This recipe for cabbage rolls is from my mother-in-law. When I married her son, I asked her to share with me some of his favorite recipes so that I could “make it like Mom made it”. My hubby always appreciates it when I take the time to make his mom’s Cabbage Rolls, which always makes me happy too! I hope you enjoy the recipe. 🙂

Cabbage Roll Filling Ingredients:

1 pound ground chuck
1 cup cooked rice
1 egg, beaten
1/3 cup Worcestershire sauce
1 small onion, chopped
1 red bell pepper, chopped
dash of salt & pepper
dash of garlic powder
dash of cayenne pepper
Steamed cabbage leaves

Cabbage Rolls Sauce Ingredients:

2 cups tomato sauce
1 tablespoon apple cider vinegar
1 tablespoon sugar
dash of garlic

Mix uncooked meat, cooked rice, onion, peppers and seasonings in a large bowl. Place some meat mixture in the middle of a cabbage leaf and roll up. (like you’d roll up a burrito)

Place the cabbage rolls in a 9×13″ glass baking dish or cast iron bakeware. Pour sauce over the top. Cover baking dish with foil. Bake in a 350º F oven for 40 minutes or until the meat is cooked through.

Cabbage Rolls Recipe

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776783963074/

Sharon Springfield

Tags cabbage, casserole, main dish, Rice

Appetizers Main Dish

Pita Pizza Recipe

These cute little Pita Pizzas are so quick to make for a last minute dinner or anytime snack.

Ingredients:

1 small can tomato paste
1 heaping teaspoon minced garlic
1 tablespoon pesto
1 teaspoon sugar
fresh ground pepper to taste

Pita bread

Shredded mozzarella cheese

Pizza toppings of your coice. (Pepperoni, mushrooms, etc.)

Preheat oven to 350° F.

In a small bowl, mix together the first 5 ingredients to make the pizza sauce.

Place pita bread on baking pan. Spread tops with a layer of pizza sauce. Top with shredded mozzarella cheese and your favorite pizza toppings.

Bake for 7 to 10 minutes. Watch carefully so they don’t overcook.

Experiment with different toppings for your pita pizzas.

One of my favorites is Barbeque Chicken Pita Pizzas. To make, use barbeque sauce instead of tomato sauce and top pizza with Monterey Jack cheese, shredded cooked chicken and bacon crumbles.

Hawaiian Pita Pizza:

Top pizza with tomato sauce, diced cooked ham,, pineapple tidbits and mozzarella cheese.

Have fun with this Pita Pizza Recipe. One year for my daughter’s birthday slumber party, I did custom pita pizzas for each girl and gave them a little menu card to check off what toppings they liked. It was a big hit! Everyone loves Pita Pizzas!

Pita Pizza Recipe

Sharon Springfield

Tags Appetizer, main dish, Pizza

Casseroles Main Dish

Easy Cheesy Tuna Noodle Casserole

Post author By Sharon
Post date January 21, 2014
No Comments on Easy Cheesy Tuna Noodle Casserole

Cheesy Tuna Noodle Casserole

Ingredients:

8 oz egg noodles
1/2 cup frozen peas
2 cans of white tuna, drained
1 can cream of mushroom soup
1 jar of Ragu Double Cheddar cheese sauce
Panko Japanese bread crumbs

Preheat oven to 350° F

Bring a large pot of water to a boil and add the egg noodles. Stir to separate the noodles and return to a boil. Add the frozen peas to the boiling water. Boil over medium-high heat for 7 minutes. Drain and set aside.

Meanwhile, while the noodles and peas are cooking, mix together the mushroom soup, cheddar cheese sauce and tuna on a large bowl. Stir in the cooked drained noodles and peas. Stir until mixed well.

Pour into a 1 1/2 quart casserole dish. Sprinkle top with bread crumbs. Bake for 20 minutes.

This is such a great Cheesy Tuna Noodle Casserole and once you try this recipe, you will love how easy and delicious it is. Enjoy! : )

Pin it on Pinterest! http://www.pinterest.com/pin/280278776783508494/

Sharon Springfield

Tags casserole, main dish, tuna

Main Dish

Philly Cheesesteak Stuffed Peppers

Post author By Sharon
Post date January 6, 2014
No Comments on Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Bell Peppers

This recipe was one of the top pinned recipes from Pinterest. These cheesy peppers, bursting with roast beef, onions and mushrooms are a great new way to stuff peppers! Hope you enjoy this and remember to share this with your friends and family. 🙂

Ingredients

8 oz thinly sliced roast beef
8 slice provolone cheese
2 large green pepper
1 medium onion
6 oz baby bella mushrooms
2 Tbsp olive oil
2 Tbsp butter
1 Tbsp minced garlic
1 pinch salt and pepper
1 small amount of pizza sauce for drizzle if you prefer
1 small jar of banana peppers (pepperoncinis) to taste

Instructions

Preheat Oven to 400°F
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions, banana peppers and mushrooms. Sauté over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Sauté until veggies are nice and caramelized, about 25-30 minutes.
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
Line the inside of each pepper with a slice of cheese. Then, fill each pepper with meat mixture until they are nearly overflowing. Top each with another slice of cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
You can drizzle a little pizza sauce over top if you like the extra zip.

Philly Cheesesteak Stuffed Peppers

Sharon Springfield

Tags main dish

Fish Main Dish

Fantastic Baked Fish

Tonight I made this fabulous baked fish dinner. With home cooked food this good, who needs to go out to dinner?! The next time you’re in the mood for fish, try this very easy and elegant fish recipe. It’s impressive enough to serve guests. Don’t be surprised when they beg for the recipe – yes, it’s that good!

Elegant Baked Fish Recipe:

3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon Chef Prudhomme’s Blackened Redfish Seasoning
1/2 teaspoon curry powder
8 fish fillets
Panko bread crumbs

In a small bowl, combine the first 7 ingredients. Blend well.

Place the fish fillets in a large baking dish. Spread the mayonnaise mixture over all the fillets. Sprinkle with bread crumbs. Bake fish in a preheated 400 degree F oven for 15 minutes. (If you have a convection oven, turn on for the last 5 minutes or if not, use your broiler for a few minutes, until the bread crumbs are lightly browned.)

Serve over rice pilaf with steamed broccoli.

The first time I made this baked fish recipe, my son told me, “You blew this fish right out of the water!” Lol!. What a nice compliment, I think…

Don’t forget to share this on facebook and Pinterest!

Thanks for stopping by my blog and sharing this awesome recipe. 🙂

Sharon Springfield

Tags fish, main dish

Main Dish

Creamy Coconut Shrimp

This recipe for Creamy Coconut Shrimp (Chinese buffet style) is adapted from a recipe I found somewhere online. As usual, I modified it so much that I feel I can call it my own version. You can serve this over rice or noodles.

Creamy Coconut Shrimp Recipe:

1 pound medium or large shrimp
1/2 cup coconut cream
2 tablespoons heavy cream or whole milk
1 tablespoon vanilla extract
2 tablespoons butter
1 tablespoon rum
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons sweetened condensed milk

Shell & devein shrimp – rinse – pat dry. Season with salt.
In measuring cup, combine coconut cream, cream (or milk), and vanilla extract.

Melt butter in a sauté’ pan over medium heat. Add shrimp and sauté’ until both sides are golden brown, about 2 minutes each side. Splash in some rum and cook the shrimp for another minute. Set aside.

In a separate pan, add the coconut cream mixture and cook over low heat. Add condensed milk and stir in to mix. When coconut mixture begins to bubble, add additional sugar to taste. Simmer 3 minutes until reduced by one third. Add cornstarch combined with a few tablespoons of water to thicken sauce. Pour sauce over shrimp.

*optional – Mix in 1/2 bag of coleslaw (shredded cabbage & carrots) Heat through.

Serve over steamed rice or cooked noodles.

Creamy Coconut Shrimp

Pin it on Pinterest! http://www.pinterest.com/pin/280278776783943695/

Sharon Springfield

Tags Asian, coconut, main dish, shrimp

Soups

Cowboy Stew Recipe

Cowboy Stew

Here’s what we had for dinner tonight – Cowboy Stew. Its essentially Chili but it has steak instead of hamburger plus a secret ingredient that makes it thick and hearty.

You cook this in the crockpot, which means, throw it in the crockpot and go enjoy your life for the day. When you get home, you will be greeted with the spicy, meaty scent of this robust Cowboy Stew.

This can also be made as a “dump recipe” which you prepare ahead of time then dump it into the crockpot when you are ready to cook. See the special instructions for this below the recipe.

Ingredients:

1 lb London broil, steak or stew meat, cut into 1/2″ cubes
1 packet taco seasoning mix
1 (14.5 oz) can Fire Roasted Southwestern Style Tomatoes (not drained)
1 (10-oz) can Rotel Tomatoes (not drained)
1 can fat-free refried beans (minus the lard)
1 medium onion, diced
1 small red bell pepper, diced
2 (16-oz) cans pinto beans, drained
large Ziploc bag

To make immediately:

Coat the inside of crock with nonstick spray.
Pour taco seasoning into Ziploc bag. Add meat and shake to coat. Pour into Crockpot. Stir in rest of ingredients except for the pinto beans. Layer the pinto beans over the top and do not stir in. Cover and cook on low setting for 8 – 10 hours.

To make later (dump recipe):

Throw all ingredients (except for pinto beans) into Ziploc bag. Refrigerate until ready to cook. When ready to cook, dump the contents of the bag into the crock and stir. Layer the drained pinto beans over the top, Cover and cook on low for 8 – 10 hours.

I like serving the Cowboy Stew with a dense spoon cornbread. Corn muffins would be good too. Give this recipe a try and let me know in the comments how you liked it! Yee-haw for COWBOY STEW!

Cowboy Stew Recipe

Sharon Springfield

Tags main dish, soup

Asian Chicken Ethnic - Regional Main Dish Rice

Orange Cashew Chicken Recipe

Post author By Sharon
Post date September 9, 2013
No Comments on Orange Cashew Chicken Recipe

Orange – Cashew Chicken

Chicken:
1 lb chicken breast, cubed
1/4 cup flour
1 T flour
a couple dashes of paprika & garlic powder
2 T butter

Sauce:
1 cup orange juice
1 T cornstarch
1 tsp ground ginger
1 tsp minced garlic
fresh ground white pepper
1/4 cup orange marmalade

Veggies:
2 cups broccoli florets
1 (4 oz) can sliced mushrooms (drained) or use fresh sliced
2 T diced pimento (or fresh diced red bell pepper)

Toppings:
1/4 cup cashews
1 tsp sesame seeds

Directions:

Put flour, cornstarch, paprika and garlic powder in a large ziplock and mix around until blended.
Add chicken and toss until well coated.

Melt the butter in a large deep sided skillet or a wok. Add chicken (shake off excess flour) and stir fry until
chicken is golden brown and is done inside (firm when pressed on with spoon). Remove chicken to a bowl.

Whisk together the sauce ingredients and pour into the skillet. Add the veggies and stir until sauce thickens
and veggies are crisp tender. Stir in chicken and the toppings. Stir over steamed rice.

Orange Cashew Chicken Recipe

Connect with me! 🙂

Sharon Springfield

Tags Asian, Chicken, main dish, veggie

Ham Main Dish

Ham Muffins

1/2 pound ham, cooked

1/2 pound American cheese

1/2 green bell pepper, seeds, stem and pith removed

3/4 cup cracker crumbs, fine

2 eggs, beaten

1 cup milk

Grind ham, cheese and green pepper together. Add cracker crumbs, eggs and milk. Mix well. Bake in greased muffin pans or individual cups in moderate oven (350°F) for 30 minutes. Makes 12 medium sized muffins. Serve with mushroom sauce.

12 Servings

Tags ham, ham muffins, main dish

Ham Main Dish

Glazed Ham

6 pounds ham, fully cooked – rump half or shank portion

2 teaspoons orange peel, finely shredded

1 cup orange juice

1/2 cup brown sugar, packed

4 teaspoons cornstarch

1 1/2 teaspoons dry mustard

24 cloves

Score ham by making diagonal cuts in a diamond pattern. Stud with cloves in middle of each diamond. Place on a rack in a shallow roasting pan. Insert a meat thermometer. Bake in a 325º oven until thermometer registers 125º. For rump, cook 1 1/2 hr to 1 1/2 hr; for shank cook 1 3/4 hr to 2 hours. For glaze, in a medium pan, combine orange peel and juice, brown sugar, cornstarch and dried mustard. Heat until thickened and bubbly. Cook and stir 2 minutes more. Brush ham with some of the glaze. Bake 20-30 minutes more or ‘til thermometer registers 135º. Let stand 15 minutes more before carving. Serve with remaining glaze.

16 Servings

Tags glazed, ham, main dish