Saturday, August 7, 2010

Peach Salsa

This recipe for peach salsa comes from Great Salsa Recipes. It was amazing.

-2 cups ripe peaches, chopped
-1/4 cup finely chopped red onion
-3 Tablespoons lime juice
-1 clove minced garlic
-1 tablespoon fresh cilantro, chopped
(or 1/2 tablespoon dried cilantro)
-2-3 tablespoons chopped jalapeno peppers
-1/2 cup sugar

Mix all ingredients in a bowl, cover and chill at least two hours before serving.

For a marinade, I pureed this mixture (minus the jalapenos) and marinated pork chops in it for grilling. I am sure it would be just as nice with chicken.

Thursday, August 5, 2010

Lasagna Casserole

This recipe is from a "Quick Cooking" cookbook and may be a lot like something you already fix, but we liked the flavors. It feeds 8-10 people easily and is great for sharing with a friend in need if you are feeding fewer people.

  • 1/2 cup chopped onion
  • 1/2 - lb ground beef
  • 1 tsp. crushed garlic
  • 26-32 oz. spaghetti sauce (to taste)
  • 1 lb. medium shell pasta (We also like Piccolini miniature bowtie pasta in this)
  • 15 oz. container cottage cheese
  • 3 cups Italian blend cheese or mozzarella cheese
  • 1/3 cup parmesan cheese
  • 2 Tablespoons parsley flakes
  • 1/2 tsp oregano*
  • 1/2 teaspoon basil*

(*or 1 teaspoon Italian Seasoning)

Brown chopped onion with 1 lb of ground beef and garlic to taste. Add 26-32 ounces of spaghetti sauce (depending n how much sauce you like.)

Boil medium shell pasta till just tender (I've also used campanelle curly pasta; it is fun). Drain. To pasta add 15 ounce container cottage cheese and 2 cups grated Italian blend cheese (or mozzarella), 1/3 cup parmesan and 2 tablespoons parsley flakes. Mix well. Stir in sauce. Pour into greased 9x13 pan (which will be very full) or two smaller casserole dishes. Cover and bake about 45-50 minutes till hot and bubbly. Add remaining grated Italian blend cheese to the top and heat till melted.