Monday, April 19, 2010

Baked ravioli w/meat sauce....

  • 1 pound ground beef
  • 1/2 (25 ounce) package frozen cheese ravioli
  • 1 (14 ounce) jar spaghetti sauce
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon grated Parmesan cheese
  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
  3. Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
  4. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

Wednesday, April 14, 2010

crockpot chicken taco soup....

4 large boneless skinless chicken breasts (cut into strips or cubes)

1/2 stick butter, diced

1 large sweet or yellow onion, diced

approximately 2 cups water

1-2 cans Rotel (we use 2), undrained

2 cans hominy (one white, one yellow), drained

1 -2 tsp. ground cumin

1 Tbsp. chili powder

1 Tbsp. Lawry's seasoned salt

1 tsp. garlic powder

1 tsp/ cayenne pepper (ground)

Place chicken breasts, water, butter, seasonings & rotel in crockpot. Cook on low for 3-4 hrs. Add hominy and pinto beans (optional)...cook for approximately 2 more hours. Or, you can just throw it in all together except for the beans and cook it until app. 30 minutes before ready to serve, then turn the crockpot to high and add the beans until they are warm. Serve over doritos or fried corn tortillas with shredded cheese, sour cream, pico de gallo & guacamole!! YUM!!!!

Thursday, April 8, 2010

Charlie's pico de gallo & guacamole..

Okay, our guacamole is REALLY similar to Pioneer Woman's...the only thing we change is to add some garlic powder and about a cup of homemade sour cream to make it stretch since we have a family of 5 and our kids INHALE

pico de gallo:

Sweet onions
Roma tomatoes

1. Dice up the onons.
2. Dice up the tomatoes in an equal size to the onions. Make about the same amount of tomatoes as you did onions.
3. Chop up an equal amount of cilantro.
4. Slice 1 or 2 (we use 1) jalepeno in half and with a spoon, scrape out seeds.
5. Dice very fine.
6. Dump all ingredients into a bowl.
7. Slice a lime in half and squeeze the juice into the bowl.
8. Sprinkle with salt and stir.


1. Halve the avocados lengthwise and remove the pit. Scoop out onto a large plate.
2. Next. sprinkle some salt and mash the avocados.Add a dash of garlic powder. Just a small dash. :)
3. Now, throw on a big helping of pico de gallo.

4. Stir together gently.
5. Taste with tortilla chips add more salt if necessary.

6. Add a huge helping (about 1 cup) of homemade sour cream!!


Sour Cream:

Pour two cups half and half into jar. Stir in two tablespoons buttermilk or white vinegar. Shake vigorously, then wrap towel around and let sit in a warm place overnight. Twenty-four hours later, you'll have sour cream. Voila!