Tempt My Tummy Tuesday: Cowboy Pasta

Cowboy Pasta

2 Tablespoons Olive Oil
1/2 whole Large Onion, Diced
2 cloves Garlic, Minced
2 pounds Ground Beef
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 teaspoon (generous) Ground Thyme
1 Can of diced tomatoes + ½ can water
1/4 cup Freshly Grated Parmesan Cheese
1-1/2 pound (to 2 Pounds) Rigatoni

Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.
Add ground beef and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme. Stir to combine. Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.
Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.
Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.
Serve with Cheese toast and a salad.

Tempt My Tummy Tuesday: Chicken Noodle Dinner

Chicken Noodle Dinner

Ingredients:

• 
  
  9 ounces extra-wide egg noodles


• 
  
  6 cups chicken broth


• 
  
  1/4 cup & 2 tablespoons cornstarch


• 
  
  1 pound & 2 ounces broccoli


• 
  
  15 ounces canned chicken breast


• 
  
  1/4 teaspoon pepper


• 
  
  1/4 teaspoon garlic salt

Directions:

1. 
   
   Fill a saucepan with water and heat on high until boiling


2. 
   
   Preheat oven to 400 degrees.


3. 
   
   Add noodles to boiling water and continue cooking on high, stirring occasionally.


4. 
   
   Cook until tender (about 10 minutes).


5. 
   
   While pasta cooks, mix chicken broth with cornstarch. Heat in a saucepan on medium high heat.


6. 
   
   Place brown and serve rolls on a baking sheet and place in hot oven.


7. 
   
   Chop broccoli and add to saucepan with chicken broth. Stir.


8. 
   
   Drain canned chicken and add to saucepan with broth and broccoli. Stir.


9. 
   
   Drain and rinse pasta. Set aside.


10. 
    
    Continue cooking sauce until it reaches the desired thickness.


11. 
    
    Add noodles and stir to coat.


12. 
    
    Turn heat to low and continue stirring until noodles are warm.

Serve with dinner rolls and a side salad.

Serves 6

ENJOY!!

Tempt My Tummy Tuesday: Mexican Chicken Penne Pasta

Mexican Chicken Penne Pasta

1 package (16 oz) penne pasta

2 cups cubed cooked chicken (if you want to be super speedy, like me, pick up a rotissiere chicken from the grocery store)

1 1/4 cups salsa con queso dip

1/2 cup milk

1/4 tsp. salt (it actually needs a little more than this)

1 can (15 oz.) black beans, rinsed and drained

1 large tomato, chopped

3 green onions, chopped

1/4 cup shredded cheddar cheese (I ALWAYS use more than this)

1. Cook pasta according to package directions.

2. Meanwhile, in a large bowl, combine the chicken, queso dip, milk and salt together.

3. Drain pasta; add to chicken mixure and toss to coat.

4. Top with black beans, tomato, onions and cheese

ENJOY! Let me know if you try it and love it!

Tempt My Tummy Tuesday: Loaded Baked Potato Soup

For this week I am sharing my all-time favorite soup recipe!

Loaded Baked Potato Soup

2/3 - cup butter

2/3 - cup flour

7 - cups milk

4 - large potatoes, baked,cooled, cubed (about 4 cups)

4 - green onions, thinly sliced

10 - strips of bacon, cooked, drained, and crumbled

1 1/4 - cups shredded cheese (I always use more, but we love cheese)

1 - cup sour cream

3/4 - teaspoon salt

1/2 - teaspoon pepper

In large stockpot, over low heat, melt butter. Stir in flour. Stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaing ingredients, stir until cheese has melted.

Enjoy!

Tempt My Tummy Tuesdays : Parmesan Crusted Chicken

This week on TMTT is:

Parmesan Crusted Chicken

Ingredients:

3/4 - cup butter

2 - teaspoons minced garlic

1 - cup bread crumbs

1/2 - cup parmesan cheese

1 - teaspoon thyme

1 - teaspoon basil

1 - teaspoon oregano

1/4 - teaspoon black pepper

1/2 - teaspoon salt

6 - boneless chicken breasts

Directions:

1. melt butter and stir in garlic. in a seperate bowl, combine bread crumbs, parmesan, and spices.

2. dip chicken in butter, and then into the bread crumb mixture. place in a baking dish greased with olive oil.

3. drizzle leftover butter over chicken in dish, and then press on leftover bread crumb mixture.

4. bake at 350 degrees for 40-50 minutes.

5. if desired, sprinkle shredded mozzarella cheese over chicken breasts during last 10 minutes of baking.

ENJOY!

Tempt My Tummy Tuesdays

In honor of Halloween this weekend, I am sharing with you a 'Halloween Trail Mix'

Goblin Good Gorp

2 - cups salted peanuts

1 - cup mini oreos

1 - cup candy corn

1/2 - cup goldfish crackers

1/2 - cup raisins

Mix all ingredients in a 1 1/2 - to 2-quart covered container; cover tightly.

Store at room temperature! ENJOY!

Tempt My Tummy Tuesday

Tempt My Tummy Tuesday Series

It's that time again! This week I am going to share with ya'll Chicken Taco Soup. It is in my crockpot right now, and it smells divine! Enjoy!

Chicken Taco Soup

Ingredients:

1 onion, chopped
1 can Chili Beans (15 oz)
1 can Black Beans (15 oz)
1 can whole kernel corn (15 oz)
1 can tomato sauce (8 oz)
1 can/bottle (or you can use chicken stock) beer
2 cans Rotel
1 package Taco Seasoning (1.25 oz)
3 whole skinless, boneless chicken breasts

Directions:

Place onion, Chili Beans, Black Beans, corn, tomato sauce, beer (or chicken stock), and Rotel in your crockpot. Add the taco seasoning and stir together.

Add chicken breasts to mix, making sure that they are covered by other ingredients. Set the cooker to low and cook for 5 hours.

Remove the chicken breasts to another plate or cutting board and shred. Stir the shredded chicken back into the crock pot and continue cooking on low for another 2 hours.

Serve with all or any combination of: shredded cheese, sour cream, crushed tortilla chips, or corn bread (my FAV).

Let me know if you try it out!!!!

XOXOXOXOXO Loves.

Tempt My Tummy Tuesdays

I decided to share a dessert with ya'll this week. This is one of my favorite Fall desserts.

ENJOY! Let me know if you try it out!

Chocolate Chip Pumpkin Cookies

1 cup shortening

2 cups sugar

2 eggs

2 teaspoons vanilla

2 (15 oz.) cans pumpkin

4 cups flour

1 1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 pinch nutmeg

2 cups chocolate chips

In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs, one at a time. Stir in vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon, pumpkin spice. and nutmeg; stir into pumpkin mixture. Fold in chocolate chips.

Drop by teaspoonfools onto cookie sheets. Bake at 350 degrees for 12-15 minutes. Allow to cool on baking sheet for a few minutes before transferring to a wire rack. Makes about 7 dozen cookies.

**Note: These cookies will bake pretty much exactly how you drop them on the cookie sheet. They don't really expand or rise too much, so if there are peaks in your cookie batter when they're on the sheet, you'll have crunchy little peaks baked in your cookies. I get a teaspoon full and roll them in a ball in my hand before I put them on the cookie sheet.

XOXO

New Series! Tempt My Tummy Tuesdays!

I am SO excited to start this new series on The Kucera Family Blog.

I just love to cook (Justin loves that I like to cook too). So I thought I would share some of my favorite recipes weekly with you, from Meals to Desserts and everything in between. So enjoy!
This week on TMTT I am featuring DE-LISH Beef Dish.

Dream Spaghetti

Ingredients:

8 oz of spaghetti
3 cup of spaghetti sauce (I prefer Prego)
1 lb. of ground beef
8 oz of small curd cottage cheese
4 oz of sour cream
1-2 cups of shredded mozzerella cheese

Directions:

Heat oven to 350 degrees. Cook spaghetti noodles. Brown meat and drain. Combine the sauce and cooked meat. Mix the cottage cheese and sour cream in a small bowl. Layer the bottom of a 9x13 pan with the noodles. Spread the cottage cheese/sour cream over the noodles. Top with the meat mixture. Sprinkle (a considerable amount I always use more than what the recipe calls for) of mozzerella cheese on top. Bake for 30 minutes at 350 degrees. Enjoy!

It is so good and freezes so easily. Since spagetti usually come in 16 oz packages, it is convenient to make one pan to eat for dinner and one to freeze for the nights you don't feel like cooking!