Written By: kittencal on August 31, 2011 Leave a Comment

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I strongly suggest to make this 1-3 days ahead the he flavor will intesify, if you are planning to freeze make sure to leave in the refrigerator at least 1 day before freezing

Serve this with a crusty loaf of bread

Servings 8-10


1/2 cup all-purpose flour

1 tablespoon paprika

2 teaspoons chili powder, divided

2 teaspoons seasoned salt

2 teaspoon garlic powder

1 teaspoon fresh ground black pepper

1 boneless beef chuck roast (about 3 pounds) cut into 1-inch pieces

oil, as needed

2 medium onions, chopped

6 large garlic cloves, minced

2 teaspoons crushed chili flakes, or adjust to taste

1 (28 ounces) can stewed tomatoes, undrained

1 (10-1/2 ounces) can beef broth

1-2 tablespoons beef bouillon  granules (optional)

1 tablespoon Worcestershire sauce

1 large bay leaf (or use 2 small)

seasoned salt and fresh ground black pepper, to taste

hot sauce, to taste

1 (11 ounce) can corn kernels, drained OR frozen peas

5 medium red potatoes, cubed

4 medium carrots, sliced


In a large resealable plastic bag, combine the flour, with next 5 spices (using only 1 teaspoon chili powder).

Add beef, a few pieces at a time, and shake to coat.

In a Dutch oven brown beef in hot oil in batches (use enough oil to coat the bottom of your pot) remove the browned beef to a plate or bowl.

Add in onions; cook until softened (about 8 minutes).

Add in garlic chili flakes and remaining 1 teaspoon chili powder; cook stirring for about 2 minutes.

Add in the brown beef back to the pot with the stewed tomatoes with juice, Worcestershire sauce, broth, bouillon granules, bay leaf/s and corn; bring to a boil stirring, reduce heat, partially cover and simmer for 1-1/2 hours stirring occasionally (season with salt, pepper and hot sauce halfway through cooking).

*** At this point if desired you may cool then freeze in batches, thaw in refrigerator overnight, heat on top of the stove then add in potatoes and carrots; cook until veggies are fork-tender.

Add potatoes and carrots; cook partially covered 35-40 minutes longer or until tender.

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Written By: kittencal on August 28, 2011 Leave a Comment

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Yield 2 quiche


2 (9-inch) deep-dish unbaked pastry shells

3 cups cubed cooked chicken

2 tablespoons minced pickled jalapenos

2 envelopes taco seasoning, divided

1/2 teaspoon garlic powder

2/3 cup salsa (mild or medium, divided)

2 cups shredded cheddar cheese, divided (can use a little more cheese)

8 large eggs

2 cups half-and-half cream

2 tablespoons butter, melted

1 (4 ounce)  can chopped green chilies

1/2 cup sliced ripe black olives

salt and fresh ground black pepper, to taste

Line unpricked pastry shells with a double thickness of heavy-duty foil.
Bake at 400 degrees F for 4 minutes.
Remove foil; bake 4 minutes longer.
In a small bowl combine the chicken with jalapeno and ONE envelope taco seasoning;
spoon/divide into pastry shells, then top with salsa and cheddar cheese (use 1 cup cheddar cheese for each pie).
In a large bowl, whisk the eggs with light cream, melted butter and remaining ONE envelope of taco seasoning.
Stir in chilies and olives.
Season with salt and pepper to taste.
Pour over the cheddar cheese.
Place one quiche onto a firm plate, then freeze until solid, wrap in foil and freeze up to 3 months.
Place remaining quiche onto a baking sheet.
Bake 400 degrees F  for 33-35 minutes or until a knife inserted near the center
comes out clean.
Let stand for 10 minutes before cutting.
To use frozen quiche —————–
Remove from the freezer 30 minutes before baking (do not thaw).
Cover edges of crust loosely with foil, then place on a baking sheet.
Bake 400 degrees F for 70-75 minutes or until a knife inserted near the center comes out clean.
Let stand for 10-12 minutes before slicing.
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Written By: kittencal on August 25, 2011 Leave a Comment

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Plan ahead there is a 24 hour chilling time

Servings 6


1 pound ground beef

1 pound ground pork

3 slices white bread, coarsely crumbled

6 tablespoons milk

3 large egg, lightly beaten

8 large garlic cloves, minced

1/4 cup chopped fresh parsley

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1/2 cup freshly grated Parmesan cheese

2 teaspoons seasoned salt

2-3 teaspoons fresh ground black pepper


Place all ingredients in a bowl.

Using clean hands mix until well combined.

Cover and refrigerate for 24 hours.

Shape into desired size meatballs.

At this point you can freeze the meatballs or use right away.

Drop into simmering sauce or bake on a greased baking sheet in a preheated 350 degree F oven until cooked though.

You will also find the recipe on Recipezazz.com

Written By: kittencal on August 25, 2011 Leave a Comment

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Taken from my “Favorites” folder!

Purchase the packages with the pan rolls attached together and do not separate the rolls

To make ahead; prepare as directed but omit oven warming, freeze up to 6 weeks, thaw in refrigerator overnight and then warm in oven as directed


1-1/2 cups finely chopped walnuts OR pecans

2 (9.25 ounce) packages pan rolls (do not separate the rolls!)

2/3 cup peach preserves

1/2 cup Hellman’s Dijonnaise mustard-mayonnaise blend

1 pound thinly sliced deli roast beef, chopped

1/2 pound provolone cheese slices ( can use cheddar cheese)

fresh ground black pepper


Preheat oven to 325 degrees F.

Heat walnuts in a small nonstick skillet over medium-low heat, stirring often (about 5 to 6 minutes or until lightly toasted and fragrant, do not omit the toasting!)

Remove rolls from packages. (do not separate the rolls).

Using a large serrated knife cut rolls in half horizontally, creating 1 top and 1 bottom per package.

Spread preserves on cut sides of top of rolls, then sprinkle with walnuts (about 3/4 cup for each pan roll package).

Spread mustard-mayonnaise blend on cut sides of bottom of rolls, then top with roast beef and cheese.

Sprinkle with pepper.

Cover with top halves of rolls, preserves sides facing down.

Wrap in aluminum foil.

At this point you may freeze for up to 6 weeks.

Bake at 325 degrees F for 20-25 minutes or until cheese is melted.

Slice into individual sandwiches.

Serve immediately.

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Written By: kittencal on August 23, 2011 1 Comment

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These freeze wonderful, just drop into simmering soup from frozen state, I make these in “nurses hat” shapes but you can make them in any shape you like, these are just as good if not better than any Asian restaurant, once you make them you will always make them!

Plan ahead the filling mixture needs to chill for at least 6 hours the longer the better!

Yield about 35-40 dumplings


1/2 pound ground pork (uncooked)

1 large green onion finely chopped

1/4 teaspoon ground ginger powder (or use 1 tablespoon fresh minced ginger)

1 tablespoon plus 1 teaspoon low sodium soy sauce

1 teaspoon rice vinegar

1/4 teaspoon sesame oil

1 large garlic clove, minced

1/2 teaspoon salt (reduce to 1/4 teaspoon is using regular soy sauce)

1/2 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper (optional)

1 teaspoon cornstarch

35-40 wonton wrappers


In a bowl using clean hands mix together all ingredients (except the wrappers).

Cover and refrigerate for at least 6 hours or up to 48 hours

Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.

Place a semi-heaping 1 teaspoon of pork filling in the center.

Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.

Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse’s cap).

Repeat with remaining pork mixture.

Place on a jelly-roll sheet or large plate/plates.

Cover with plastic wrap until ready to use (at this point you may freeze until firm then place into freezer bags until ready to use, no need to that just drop into simmering soup from frozen state)

Drop into lightly simmering broth for about 7 minutes then remove to a bowl using a slotted spoon then add in the broth.

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 22, 2011 Leave a Comment

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To freeze casserole; prepare recipe as stated but do not bake,  cover with plastic wrap then freeze until frozen then wrap completely in foil, when ready to use thaw in refrigerator overnight, remove all wrapping then bake 350 degrees F for 25-35 minutes or until hot

Servings 8-10


(10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)

4 cups cooked and cooled white OR brown rice

1/3 cup melted butter

2-1/2 cups shredded cheddar cheese OR Swiss cheese

3/4 cup fresh grated Parmesan cheese, or to taste, more to sprinkle on top before baking)

1/3 cup finely chopped chopped yellow onion (or 1 small onion)

2 garlic cloves, minced OR 1 to 1-1/2 teaspoons garlic powder

4 large eggs, lightly beaten

1-1/4 cups milk (or can use light cream)

1/2 teaspoon cayenne pepper, optional or adjust to taste

salt and fresh ground black pepper, to taste

shredded mozzarella cheese, optional  and to add on the last 5 minutes of baking


Set oven to 350 degrees F.

Generously grease a 13 x 9-inch baking dish.

In a large bowl combine all ingredients with a wooden spoon, mixing very well to combine.

Season with salt, pepper and cayenne to taste.

Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.

Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).

If desired immediately top with mozzarella cheese and allow to melt.

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 22, 2011 Leave a Comment

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This freezes very well so make a double batch to have ready in your freezer, thaw overnight in refrigerator or in microwave for a quick thaw

If you are making the chili to freeze then do not add in the water and cornstarch


1 pound lean ground beef

2 medium onions, chopped

6 large garlic cloves, minced (garlic lovers can use more!)

1 tablespoons crushed chili flakes, or to taste

2 (14 ounce) cans petite diced tomatoes, undrained

1 (15 ounce) cans tomato sauce

1 cup beef broth

1 tablespoon chili powder, or to taste

2 teaspoons ground cumin

2 teaspoons seasoned  salt, or to taste

2 (15 ounce) cans red kidney beans, rinsed and drained

fresh ground black pepper, to taste

2 tablespoons cornstarch

1/4 cup water


Cook ground beef with onions and garlic in heavy skillet until beef is no longer pink.

Add in garlic and chili flakes; continue to cook until the meat is browned (this may take about 12 minutes). vegetables are tender; drain.

Add in all ingredients except cornstarch and water; bring to a boil stirring constantly.

Reduce heat to low cover and simmer uncovered for 50-60 minutes.

If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring vigorously, then and simmer for about 10 minutes, until slightly thickened.

If you are making the chili to freeze; do not add cornstarch and water. Cool

Cool to room temperature then place in refrigerator for 24 hours or up to 3 days.

Divide in plastic containers and freeze until solid.

To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally until reheated (at this point you can add the cornstarch and water mixture if you’d like a thicker chili).

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