Friday, January 28, 2011

French Fry Seasoning


  • 1/4 cup salt
  • 1/2 tablespoon cayenne pepper
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder


Mix seasonings together, pour into shaker, sprinkle generously onto french fries as soon as they're done cooking. Enjoy!

Saturday, January 22, 2011


This is a family favorite recipe, it's so good and completely easy to make. I so don't know exact measurements on most of this stuff, but it's fool-proof I promise.

*Note: I use 1 lb of ground beef for my little fam, but if we're making it for company, I'll use 2 lbs. It's easy to add a bit more of the additional ingredients to stretch it.

What you need:
1 lb. uncooked ground beef
1/4 C chopped onion
1 normal size jar spaghetti sauce
uncooked lasagna noodles - 6 is usually fine for the smaller version, I'll use 9 noodles for a 9x13 pan
1 (ish) C Cottage Cheese (I suppose you could use Ricotta, I never have)
2 (ish) C shredded mozzarella, divided

Optional (chopped):
green peppers
black olives

What you'll do:
Brown the ground beef and onion in a skillet. Meanwhile, cook lasagna according to package directions. You can take it out a couple minutes early if you want, the noodles will finish cooking in the oven. In a small bowl, combine the cottage cheese with about 1 cup of the mozzarella. Obviously, increase or decrease the cheeses to your own liking, but it should be mixed well and not too wet/not too dry. When the meat is browned, drain the grease and add in your spaghetti sauce and any of your optional veggie mix-ins.

Spray an 8x8" pan with non-stick cooking spray. Spread a spoonful of the meat mixture in the pan. Place one layer of noodles in the pan (you will need to cut 4ish inches off the noodles so they fit an 8x8). Spread 1/2 the cheese mixture on top of the noodles. Spread 1/2 the meat mixture on the cheese. Repeat the noodle, cheese, meat process once more. You will have the meat mixture as your top layer. Sprinkle the remaining mozzarella on top of the meat mixture.

Bake at 375 degrees for 20-30 minutes or until the cheese is melted and the edges are bubbly.

Wednesday, January 12, 2011

Cheesy Chicken Tortolleni Bake

Pasta Mixture:1/2 cup Chopped onion
1 tsp Olive oil
1 Garlic clove, pressed
1 jar White Alfredo pasta sauce (16 oz.)
2 Pkgs refrigerated cheese-filled regular or spinach tortellini (9 oz each pkg)
1 1/2 cups Cubed cooked chicken
1 cup Milk
1 cup Water
1 cup Frozen peas
1/4 tsp Ground black pepper
2 tbsp Snipped fresh basil leaves or 1 tsp dried basil leaves

Crumb Topping:1/4 cup Grated fresh Parmesan cheese (1 oz)
2 tbsp Butter or margarine
1 cup Fresh bread crumbs

Preparation1. Preheat oven to 400F.
2. For pasta mixture, chop onion with Food Chopper
3. In 4 qt. Casserole, heat oil over medium-high heat; add onion and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until onion is tender.
4. Stir in pasta sauce, tortellini, chicken, milk, water, peas, and black pepper. Heat until mixture just comes to a boil; remove from heat.
5. Stir basil into pasta mixture
6. For crumb topping, grate Parmesan cheese. Place butter in microwave on HIGH 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix well.
7. Spoon pasta mixture into Square Baker; spinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown

My changes:
*I made this w/o chicken - it was still FAB!
*I used packaged bertolli tortolleni that I had to boil first, I just boiled it for 1/2 the time (like 5min) and then went ahead with the directions.
*I also left onions out because I didn't have any and used garlic powder instead of pressed garlic, am lazy!
* This is REALLY good and not as rich as you might think

Monday, January 10, 2011

Amazing Pork Tenderloin

1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons lite soy sauce
freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Cream Cheese Chicken

This is one of my new favorite things to make - it is SO easy and SO yummy!

Cream Cheese Chicken
Makes: 6 servings Total Time: 6 hr
what you need:
4 boneless skinless chicken breasts (I usually just buy like a package that equals 1.5 lbs or so)
1 stick butter
1 package Good Seasons Italian Salad Dressing
1 can condensed cream of chicken soup
1 bar cream cheese
1 pound gemelli pasta (this is the type I use but you can really use any pasta or rice)

make it:
In your slow cooker place the chicken, put stick of butter on top and pour package of Good Seasons Italian Salad Dressing onto it all. Cook on low for 5 hours.
Take out chicken and shred/cut up.
Add can of cream of chicken soup and bar of cream cheese into crockpot seasoning/butter mixture and stir. Add shredded chicken back in and stir. Cook on low for one more hour.
Serve over pasta (or rice).

*I usually add 3/4 chardonay after hour 4 or 5
*I only use 1/2 or 1/4c of butter (it really does not need it!)
*I used cream of mushroom instead of cream of chicken.  Cream of celery would probably be yummy too!

Monday, January 3, 2011

White Chicken Chili

This is one of my favorite go-to dishes in the winter!  It's from Bush's Beans.

3 tablespoons olive oil
1 medium onion, finely chopped
1 (4 ounce) can chopped green chiles, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 (16 ounce) cans BUSH'S® Great Northern Beans
1 (14.5 ounce) can chicken broth
1 1/2 cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)
1In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
2Garnish with cheese, sour cream and salsa, if desired.

Copyright © Bush Brothers & Company, 2011