I have been officially making homemade lasagna…
I bought frozen for years because I always assumed that lasagna was difficult to make. It is actually really easy to make and so much beter. Click my lasagna above for my recipe.
Lasagna Is Easy To Make Recipe
January 22, 2012 By Leave a Comment
Beef Enchilada Bake Recipe
December 20, 2011 By
Last month I made a Mexican dish that included both VELVEETA® cheese and Ro*Tel® tomatoes. I also told you that I would be making yet another yummy Mexican dish this month that included those two items too!
This past week I made a Beef Enchilada Bake and it was a huge hit. There were no leftovers and I got compliments from the hubby that he really liked it. This is a recipe that I will be making again soon and can be found on the Weekend Wow website as well as many other YUMMY looking recipes! [Read more...]
Kikkoman Parmesan Chicken Recipe + Giveaway
December 19, 2011 By 18 Comments
When it comes to making dinner for my family, I often am finding new ways to cook chicken. Since everyone in my family likes chicken, it is up to me to find different ways to make it appealing for us all. [Read more...]
Velveeta Tamale Pie Recipe
November 21, 2011 By
When it comes to dinner, my family LOVES Mexican food. We do enjoy all sorts of foods, but I think that the Mexican dishes that I make our some of our favorites. Now usually you will find me making tacos or enchiladas when we are craving something spicy. These are two meals that I know that I can make that everyone will enjoy.
Growing up, one of my grandfather’s favorite dishes was Tamale Pie. Now that my grandparents are older, I don’t think he gets his tamale pie very often and I am thinking that I should surprise him one day with a homemade dinner. So I have been practicing with my own version of tamale pie, which includes VELVEETA® cheese and Ro*Tel® tomatoes. I made this dish last night and it was a hit (especially with me).
If you are in the mood for something with a little spice to it, try my VELVEETA® Tamale Pie Recipe:
| Velveeta Tamale Pie Recipe |
Recipe type: Entree
Author:
Ingredients
- 1 pound lean ground beef
- 1/2 cup white onion – chopped
- 1/2 cup green bell pepper – chopped
- 1 TBS chili powder
- 1/2 TSP oregano
- 1/2 TSP sea salt
- 2 cups crushed Ro*Tel® tomatoes with green chilies
- 1 can kidney beans – drained and rinsed
- 1 can corn
- 2 cups grated VELVEETA® cheese
- 4 cups water – for topping
- 1 cup cornmeal – for topping
- 1/2 TSP salt – for topping
Instructions
- In a skillet over medium heat, add ground beef, onions and bell peppers. Cook mixture until meat is no longer pink (around 4-5 minutes).
- Add tomatoes, corn, beans, 1/2 cup VELVEETA® cheese and seasonings and simmer over medium for 5 minutes. Remove from heat.
- While mixture is simmering, make your topping. In a saucepan, add water, cornmeal and salt and bring to a boil. Reduce heat and cook for 3 to 5 minutes until thickened.
- In a 9×13-inch baking dish, add the meat and vegetable mixture. Spoon cornmeal mixture evenly on top, should cover all mixture.
- Top with remaining 1 1/2 cups VELVEETA® cheese.
- Bake uncovered at 350 degrees for 25-30 minutes, until cheese on top is melted and bubbly.
- Remove from heat and let cool at least 10 minutes until you serve.
- Enjoy
I think the VELVEETA® made a great topping for my tamale pie. I do suggest keeping it in the fridge until you are going to grate it as it becomes hard to grate when it becomes warm or at room temperature.
Next month I will be featuring another recipe with VELVEETA® and Ro*Tel® tomatoes too!
VELVEETA® and RO*TEL® are hosting an amazing sweepstakes to encourage simple, easy weeknight family meals and entertainment ideas. Winners will be picked each week, and the more points you collect the more chances you have of winning! Grand prize winner will receive $15,000!
This is a sponsored conversation written by me on behalf of VELVEETA/RO*TEL. The opinions and text are all mine.
Sunkist Lemon Seafood Paella Recipe
October 25, 2011 By Leave a Comment
This is a Sponsored post written by me on behalf of Sunkist S’alternative for SocialSpark. All opinions are 100% mine.
When it comes to cooking, I often use salt. I might even use more than I should because I like the flavor that it can bring to my food.
Did you know that you can use a freshly squeezed lemon as an alternative to salt?
I am going to take the S’alternative!
Sunkist S’alternative is using fresh-squeezed Sunkist® lemons as a healthy sodium-free alternative to salt. Using Sunkist lemons as an alternative to salt can help reduce sodium, increase potassium and enhance the flavor of recipes.
According to the Sunkist Sodium Quiz I am a Shake & Baker!
You’re a culinary Columbus, in search of new frontiers in flavor. You tend to choose meals high in sodium, driven by the intensity. It’s fun to seek the savory but getting turbocharged taste doesn’t mean you have to ignore sodium. Get the high-flying taste you crave without the sodium when you substitute Sunkist lemons for salt. You’ll find bold flavor and surprising health benefits. No pain, no grain, just fresh, zesty adventures in food and drink!
Be sure to visit the Sunkist Facebook page to take the Sunkist Sodium Quiz too! Looking to try using lemon as an alternative? Be sure to check out this yummy recipe below for Sunkis Lemon Seafood Paella:
Ingredients:
- 1- 32 oz can low sodium vegetable broth
- 1 cup dry white wine
- 1 teaspoon saffron threads
- 1lb. of firm, fresh pieces of whitefish such as tilapia, bass, halibut and swordfish, cut into 16-21 pieces
- 1lb. or 16-21 mussels, cleaned and de-bearded
- 1lb. or 16-21 medium sized clams, rinsed
- 1 cup chopped fresh parsley
- 3 Sunkist® lemons, zest and juice
- 3 Tbsp. olive oil
- 1 cup minced onion
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper
- 3 cups uncooked short-grain rice such as Valencian, Arborio, or Calrose
- 1 cup frozen green peas
- 1- 8oz jar of sliced, roasted red peppers
Directions:
- To prepare broth, combine all the ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
- To prepare paella, heat 3 tablespoons olive oil in a large paella pan or large skillet over medium-high heat. Add fish pieces to pan and sauté 1 minute. Remove fish from pan, reserve and keep warm. Add onion to pan and sauté 5 minutes. Add the lemon zest, garlic and crushed red pepper and cook 5 minutes. Add rice and cook 1 minute longer, stirring constantly. Stir in broth, bring to a low boil and cook 10 minutes, stirring frequently.
- Stir in the peas and red pepper slices. Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the reserved fish and chopped parsley and cook 5 minutes. Remove from the heat, stir in lemon juice and check for seasoning. Cover with a towel and let stand 10 minutes before stirring.
Enjoy!
