Sloppy Joes and Macaroni and Cheese

This has to be an American household staple and what kid doesn't love a sloppy Joe and Mac and cheese?!!

1 package morning star meat crumbles (or 1 pound ground meat of choice)
1 red bell pepper diced
1 yellow onion diced
1/4 cup packed brown sugar
1/2 cup ketchup
1 tablespoon yellow mustard
1 teaspoon basalmic vinegar
1 teaspoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cayenne pepper
1 teaspoon ground cumin
2 tablespoons fresh parsley minced
6-8 sandwich buns of choice toasted

1 box whole wheat penne pasta
4 tablespoons butter
4 tablespoons flour
1 tablespoon yellow onion minced (you can use it from the onion for the sloppy joes)
2 cups shredder cheese of choice
2 cups milk (I use skim)
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne (optional)


Start to prepare the pasta according to the directions on the box. Mix the sauce together in a bowl and set aside. Dice the vegetables and parsley and set aside. Melt the butter in a preheated sauce pan over medium heat and add the flour. Whisk to combine add the onion and let bubble for a minute or two to cook the flour taste out then whisk in the milk and add the salt and pepper and what ever flavor you want. Let this come to a slight bubble whisking VERY often so the milk doesn't burn to the bottom. Once the sauce gets thick enough to cost the back of a spoon take it off the heat and add the cheese. While the sauce is cooking add the bell pepper and onion to a preheated 10 inch skillet over medium high heat with about a tablespoon of olive oil then add the meat crumbles (if using real meat add it in with the vegetables then drain off any fat) add salt and pepper to taste maybe a dash of garlic powder. Let this cook until the onions and peppers become tender then add the sauce. Take it off the heat and add the parsley. While this mixture is cooking drain the pasta and stir in the cheese sauce. I steamed some broccoli in the microwave to have a little green on the plate and serve this delicious dish to your adoring fans gathered around the dinning table awaiting their next amazing meal. This is a real crowd pleaser and will score some serious mom points for taste and messiness. Oh yea don't forget the napkins! For more on this recipe and others feel free to email me at alesia.leach@gmail.com

Chicken Meatloaf and Makkouda

Meatloaf and mashed potatoes is a classic American staple and almost ever mother and grandmother has their own recipe and my house is no different. This is my version of this classic dish

2 pounds boneless, skinless chicken breast ground
1 cup baby spinach leaves chopped
1 can diced tomatoes in juice
1 tablespoon ground cumin
1 teaspoon salt
1-2 teaspoon white or black pepper
1/2 teaspoon cayenne
1 tablespoon garlic powder
1 teaspoon dried basil
1/2 teaspoon each fresh rosemary and thyme (1/4 teaspoon dried will work too)
1/2 a yellow onion minced
2 cloves garlic minced
2 cups garlic croutons
2 eggs
2 teaspoons of olive oil



5 medium potatoes
1/4 cup each fresh cilantro and parsley chopped
1 tablespoon cumin and
2 teaspoons garlic powder
1/4 teaspoon white pepper
1 cup finely shredded mild cheddar cheese
2 eggs
1/2 cup flour
1-2 cups vegetable oil for frying and a heavy bottom skillet. Cast iron is best

Put the croutons in the food processor and buzz them into crumbs and set aside in a large bowl cut chicken breast into cubes and place this in the food processor and pulse until it becomes ground. It will look a little gummy but that is ok. Place all of the other ingredients in the bowl with the crumbed croutons and mix well with hands. Place this mixture in a loaf pan or free form it on a baking sheet. Place this in a 375 degree preheated oven. While the meatloaf is baking (this should take about an hour or so. You want the internal temperature to be no less than 150 degrees.)half way through cooking brush the meatloaf with the police oil so it doesn't dry out. Peal and cube the potatoes. Bring them to a boil in a pot of water and let boil for 10-15 minutes or until fork tender. While the potatoes are cooking dice up the cilantro and parsley, shred the cheese and add the spices to a large mixing bowl. Drain the potatoes and let them cool for a minute or two then add them back to the pot and add the herbs, cheese and spices to the potatoes. Use the potatoes masher and mash all of this together. Form the potatoes into patties about the size of the palm of your hand. Dip the patties in the beaten egg and then in the flour. Place each patty in hot oil that has been preheated over medium high heat. If you do not have a cast iron skillet you can always use a high sided skillet. Fry on each side 3-5 minutes until golden brown and crispy, drain on a paper towel lined platter and sprinkle with a little bit of salt. Serve these warm.

No cook weekend

There hasn't been a lot of cooking in my house this weekend. We have just been busy. But I did eat my favorite Indian dish last night and I plan on making it sometime this week. Saag with paneer over basmati rice. This is the best Indian dish in my eyes!! But tonight there is a yummy recipe in store for all of you to view so there is something to look forward to.

Veggie Tacos with Rice and Black Beans

Moms, do you ever wonder how to get your kids to try new vegetables? Tacos is a good way to get the whole family to try new things

Taco seasoning mix
5 tablespoons chili powder
3 tablespoons ground cumin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon sugar


Taco filling

3 bell peppers any color cut into strips
1/2 yellow onion cut into strips
1/2 fresh tomato cut into strips
1 zucchini cut into strips
1 yellow squash cut into strips
Juice of half a lemon


Beans
1 can black beans
2 tablespoons taco seasoning

Rice
1 1/2 cups brown rice
2 tablespoons taco seasoning
2 tablespoons extra virgin olive oil
4 cups water

Chipotle Guacamole

1 avocado diced
2 cloves garlic pasted
1/2 teaspoon salt (used to paste the garlic)
1/4 yellow onion minced
1/2 fresh tomato diced
Juice from half a lemon (no seeds)

Start the rice first because it will take the longest to cook. Add the olive oil to a 2 quart sauce pan over medium high heat then add the rice and taco seasoning let toast until the spices become fragrant (just a couple of minutes) then add 4 cups of water . Bring this to a boil then reduce heat cover and simmer until rice is done. Add more water if needed as it cooks. While the rice is cooking make the guacamole by adding everything together in a bowl and serve chunky or smash it with a fork or potato masher. Put the beans and the taco seasoning in a 2 quart sauce pan and let simmer until the rest of the food is done then for a refried bean texture you can mash these with a potato masher or leave them whole. Now it is time to make the star of the show. Take all of the veggies that have been cut into the shape and size of match sticks and place them in a 10 inch skillet over medium high heat with 2 tablespoons of olive oil. Let cook for 5 minutes then add the taco seasoning and mix well to coat all of the vegetables. The zucchini, squash and tomatoes should make enough liquid that no water should be necessary. Add the juice of half a lemon and let cook until vegetables are tender and most of the liquid has cooked off. serve this on warm whole wheat tortillas with shredded cheese and instead of shredded iceberg mix it up and use some sweet baby spinach or even mixed field greens. This should be a delicious addition to your dinner table. If you are not interested in making you own taco seasoning two packets of store bought taco mix should be enough for this recipe. For questions about this recipe or any others please feel free to email me at alesia.leach@gmail.com

Chicken Curry and Roasted Vegetables

Chicken curry is one of my favorite dishes. The combination of spices are a perfect compliment to any meat or vegetable.

3 boneless skinless chicken breasts cut into 1 inch prices
2 cups spinach chopped
1/4 each red, yellow and orange bell peppers diced
5 whole white mushrooms roughly chopped
2 teaspoons salt
3 teaspoons garamasala (you can buy this at the Asian market)
2 teaspoons coriander powder
1 tablespoon cumin seed
1 tablespoon turmeric
2 tablespoons tomato paste
6 ounces cream cheese
1 can chick peas
1/2 butternut squash cubed
1/2 acorn squash cubed
2 potatoes cubed
2 tablespoon Moroccan 6 spice (1 teaspoon of ground cinnamon, nutmeg and 1/4 teaspoon of ground clove can be used as a substitute or all spice)
1/4 teaspoon crushed red pepper flakes
Extra virgin olive oil

Left over brown rice from the jambalaya.

Marinate the chicken in the spices and 2-3 tablespoons of olive oil while cutting up the squash and potatoes. Once the vegetables have been cut up toss them in the Moroccan 7 spice, crushed red pepper flakes 2-3 tablespoons olive oil
Salt and black pepper to taste place these on a baking sheet and place in a 425 degree oven for 30-35 minutes. Once the vegetables have been started place the cumin seed in a preheated 10 inch skillet over medium heat for 30 seconds. Add the chicken and cook until all sides are browned then add the spinach, bell pepper, mushrooms and tomato paste. Cook this down until the vegetables are tender then add 1/2 cup water and cream cheese. Add the chick peas and let reduce by half. Serve over rice and enjoy this warming dish with your family. If you are not ready to use all of those spices for the curry you can always buy curry powder in the spice aisle at any super market and that will taste good also.

Chili con Carne

A nice hot bowl of chili is just what the doctor ordered on a blustery night like tonight.....

2 pounds 90/10 ground beef
1 large yellow onion minced
1 tablespoon garlic powder
2 tablespoons chili powder
2 cans chili beans
1 large can tomato juice
1/4 cup taco sauce (this is my secret ingredient)

Brown ground beef with onions in a large skillet drain the fat when browned. Add all the ingredients to a slow cooker and cook on low for 8-10 hours. There is nothing better than coming home to house filled with the smell of slow cooked chili.