Country Fried Hamburger Steak with gravy

All I can say is yum...comfort food!!!!

http://www.food.com/recipe/country-fried-hamburger-steaks-with-gravy-338883

Banana Split Cake

Found this recipe on Pinterest...YUM! I am taking it to family supper tonight...hope it's as good as it sounds:-)

Love her blog: http://www.browneyedbaker.com/2012/04/25/no-bake-banana-split-cake-dessert/

Breakfast Burritos

These are soooo yummy! You can make as many as you need on Sunday...and have a quick, yummy breakfast every morning of the week. Beats heating up nasty ole' pop-tarts...or eating sugar (cereal/donuts..etc...) for breakfast.

Ingredients:
8 eggs
salt/pepper to taste
1/2 cup cheddar cheese (or any other cheese)
turkey sausage links (kroger brand are the best!)
9-10 tortillas

Directions:
Cook sausage on med heat in skillet.While the sausage is cooking mix up eggs with salt and pepper. When sausage is done turn heat down to med-low and add eggs. Stir eggs to cook. Add cheese right before the eggs are done...pull off heat. Taste and add more salt and pepper if needed:-)

Tortillas - I heat them because they are easier to work with warm...but you don't have to. Divide up egg mixture and put in tortillas...roll them up then wrap in plastic wrap. Put the burritos in fridge and enjoy in the mornings for a quick breakfast.

To heat: Take out of plastic and wrap up in paper towel. Heat for about 30-45 seconds in microwave...ENJOY! Add salsa or whatever you like...or just eat them the way they are!

Mexican Casserole

I made this with the leftovers I had from chicken tacos:-) It was delicious!

Ingredients:
Shredded Chicken
1 cup cooked white rice
1 cup re-fried beans
1 cup cheddar cheese (plus more for top if you want)
5-6 corn tortillas
1/2 cup sour cream
1/2 cup salsa
1/2 cup corn
You can add anything else you want to this. These measurements are estimate...I just used what I had.

Layer everything until casserole dish is full. Top with cheese and bake on 350 for about 35-45 minutes. Serve with slices of fresh avocado on top....YUM!!!!

Chicken Tikka Masala - Indian Food

This was soooo yummy! I would only change one thing. I would add about 1/2 tablespoon less of the garam masala spice...that's it! Looking to try something new!! Check this out...this is a whole new world of flavors!

Ingredients

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• 1/2 cup Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-1/2 cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro 
•  
• 
  
  Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
  Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
  Next you are going to add about 3 tablespoons Garam Masala spice. Next add in can of diced tomatoes. Cook...and stir scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
  
  After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro.
  
  Cook rice according to package...serve on top of rice with Nan and Raita...YUM!!!!
  
  http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/
  
   

Frappuccino

2 Tbsp sugar
1 tsp instant coffee
1/4 cup hot water
1 1/4 c. milk
1/4 tsp vanilla extract

In a protein shaker bottle, add sugar, instant coffee and hot water. Swirl to dissolve sugar and coffee. Add in the milk and vanilla. Tighten lid securely and shake to mix well.
It's that easy! ENJOY!

I used peppermint mocha instant coffee to make this a peppermint Frappuccino....YUM! You can also add whip cream with chocolate bits on the top if you want!!

NO CREAM Pasta Primavera

This was very filling...and tasty!

Ingredients

• 1 (12 ounce) package penne pasta
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 carrot, julienned
• 1/2 red bell pepper, julienned
• 1/2 pint grape tomatoes
• 1 cup fresh green beans, trimmed and cut into 1 inch pieces
• 5 spears asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/2 tablespoon lemon juice
• 1 tablespoon Italian seasoning
• 1 tablespoon butter
• 1/4 large yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tsp dried parsley
• 3 tablespoons balsamic vinegar
• 1/2 cup grated Romano cheese

Directions

1. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil.
2. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain. Save about 1/2 cup of the pasta water.
3. In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, or until tender.
4. Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.