Chicken & Cheese Enchiladas with Green Chili and Sour Cream Sauce

Ingredients:

10 soft taco shells (smaller flour shells)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack Cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can of diced green chilies

Directions:

Preheat oven to 350 degrees.  Grease 9x13pan.  Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.  In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don't want to curdle the sour cream.  Pour over enchiladas and top with remaining cheese, and if you like add chopped black olives and green onions at this point.  Bake covered for 22 minutes at 350, uncover and high broil for 3 minutes to brown cheese.

Notes:  Green Chilies come in mild or hot so use either, to make it as spicy as you would like.

Pesto Pasta with Chicken and Tomatoes

Pesto

1 cup firmly packed fresh basil leaves

1/3 cup grated Parmesan cheese

1/4 cup olive oil

1 clove garlic

2 tablespoons sliced almonds, toasted

Pasta

12 ounces uncooked penne pasta 

32 ounces chicken broth

2 cups of shredded chicken

2 cups of halved cherry tomatoes

1/4 cup julienned fresh basil leaves

3 tablespoons grated Parmesan cheese

Steps

1.  In blender or food processor, place Pesto ingredients.

2.  Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth.  Set aside.

3.  In 4-quart saucepan, heat penne and broth just to boiling over high heat.  Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed.  Remove from heat.  Add pesto; sit in chicken and tomatoes; cover over medium heat 2 to 3 minutes or until thoroughly heated.

4.  Garnish with basil and 3 tablespoons Parmesan cheese.

Creamy Chicken and Noodles

Ingredients:

1 – 24 ounce pkg frozen egg noodles

2 – 14.7 oz cans of cream of chicken soup – I use 1 can cream of chicken and one can of cream of potato

1 stick butter (cut into pieces

1 – 32 ounce container of chicken broth – may want a little more to thin out if it gets to thick.

1 chicken bouillon cube

2 lbs of boneless / skinless chicken breast or strips

Salt & pepper to taste

Instructions:

1.     Salt and Pepper chicken and place in the bottom of crock pot, dump soup, butter, chicken broth and bouillon cube on top of chicken.  Stir together.  Place lid on crock pot and turn on low, cook for 6 hours.

2.      Remove Chicken and tear into pieces, add back to pot.

3.      Now add noodles, Cook another 2 hours or until noodles are desired tenderness.  This is where you may want to add a little more broth, as these noodles will thicken the soup even more.

4.      Salt & Pepper if needed and serve.

Serves 4 to 6

Stuffed Meatballs

Ingredients:

1 lb hamburger meat
1 lb Italian sausage
2 tsp salt
1/2 tsp garlic powder
1 tsp black pepper
1 cup plain bread crumbs
1/4 cup Parmesan
1 TBSP Italian seasoning
2 eggs
1/2 cup milk
1/2 cup fresh parsley
8 to 10 cheese sticks cut into 4 even pieces

Directions:

Mix 1st 11 ingredients together, form in to 2 inch balls and then stuff with 1 piece of cheese stick, making sure to seal cheese inside of meat ball.

2 different ways to cook:

1.  Place a cooling rack onto a foil lined cooking sheet, and place meatballs on rack, then place in the oven and cook at 350 degrees  for 20 minutes.  Heat your favorite marinara sauce on the stove and put cooked meatballs in the sauce or place meatballs on a hoagie bun and then cover them with sauce, mozzarella and bake until cheese is melted.

2.  Place raw meatballs in crock pot, and cover in your favorite marinara sauce cook on low for 7 - 8 hours.

Cajun Corn Chowder

Ingredients:

1 stick (8 Tbsp) butter
1 cup finely chopped onion
1 Tbsp (about 3 large cloves) finely chopped
1/2 cup celery, finely chopped
1 slightly round cup of chopped smoked ham pieces
1 Tbsp Creole seasoning
2 (15 oz) cans cream corn
1 (15 oz) can white shoe peg corn niblets, drained
2 cups diced potatoes, (I leave the skins on, and use baby red potatoes.)
3 cups chicken broth
1/2 cup tomato sauce
1 tsp kosher salt
1/4 tsp black pepper

Directions:

In a large heavy bottom pot, melt butter, saute the onion, garlic and celery.  When veggies are tender throw in ham and Creole seasoning, mixing well.  Then add the rest of the ingredients.  Bring to a boil, then turn down to low and let simmer for 2 hours stirring occasionally.

After 2 hours:

Add 1 cup heavy cream slowly to chowder, stirring as you are pouring the cream in to the chowder.

After cream is added

Taco Soup

Ingredients

2 - 15 ounce cans kidney beans, drain and rinsed
2 - 15 ounce cans pinto beans, drain and rinsed
2 - 15 ounce cans corn, do not drain
1 - 26 ounce can diced tomatoes, do not drain
1 - 10 ounce can Rotel, do not drain
1 pkg taco seasoning
1 pkg ranch dressing mix
1 lb ground hamburger, turkey or chicken, cooked throughly


Directions:

Brown meat of your choice, then using your 6 quart crock pot, and meat, all the canned goods, and seasonings.  Cook on low for 8-10 hours, high for 4-5, stirring occasionally.

Serve with shredded cheese, sour cream and fritos.

Mexican Frittata

Ingredients

8 eggs beaten well

1 lb pork sausage

1 bell pepper

1 tsp dried minced onion

2 cups chopped fresh spinach

1 cup zucchini chopped

1 cup edamame (we use frozen)

1 cup shredded cheddar cheese

1 Tbsp olive oil

1 Tbsp cumin

1 Tbsp chili powder

1 handful fresh cilantro

Non – stick spray

Sour cream

Directions

Preheat oven to 375 degrees

Cook sausage thoroughly, drain.

Add 1 Tbsp olive oil to saute pan over medium heat.  Add onions, pepper, cumin & chili powder and saute for 3 to 5 minutes to brown, add edamame and zucchini and saute for an additional 3 to 5 minutes to brown and combine flavors, add spinach & cilantro and saute for 1-2 minutes to wilt spinach and combine flavors, return sausage to pan and mix thoroughly.

Spray 8 inch baking dish with non-stick spray, spread sausage & veggies in pan.  Mix Cheese with beaten eggs and pour over the top of sausage veggie mix. 

Bake in oven for 30 minutes or until knife comes out clean.

Allow 10 minutes to rest after cooking to allow eggs to settle.

Cut into 8 slices, serve with sour cream and enjoy!

Chicken & Asparagus Lemon Stir Fry

Ingredients:

1.5 lbs skinless boneless chicken breast, cut into 1 inch cubes
Kosher salt to taste
1/2 cup reduced-sodium chicken broth
2 T.  reduced-sodium soy sauce
2 t. cornstarch
2 T. water
1 T. canola oil
1 bunch asparagus, ends trimmed, cut into 2 inch pieces
1 small bag of edamame (optional, but great addition)
6 cloves garlic, minced
1 T fresh ginger
3 T fresh lemon juice
fresh black pepper to taste


Directions:

Lightly season the chicken with salt.  In a small bowl, combine chicken broth and soy sauce.  In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick skillet over medium high heat, when hot add 1 teaspoon of oil, then add asparagus & edamame and cook until tender-crisp, about 3 to 4 minutes.  Add garlic and ginger and cook until golden, about 1 minute.  Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes each side.  Remove, set aside and repeat with remaining oil and chicken.  Set aside.

Add the soy sauce mixture; and bring to a boil and cook about 1 minute, add lemon juice, cornstarch mixture and stir well, when it simmers return the chicken and asparagus mixture to the pan and mix well, remove from heat and serve.


Serves:4
Size: 1 1/4 cups
Calories: 268

How to Grill a Pizza.

Left: fresh tomato, chicken & purple onion, middle: pepperoni & cheese, right: teryaki chicken, bbq sauce, cheddar and mozzerella cheese.

Ingredients:
Pizza dough (your favorite recipe)
Olive Oil
Standard toppings / or not so standard
Some corn meal/flour for dusting

Directions:
1. Make the pizza dough, or use prepared pizza dough.  I make 4 individual pizzas as there are 4 of us.

2. Prepare the grill for high direct heat.  Prepare a small bowl of olive oil
for greasing grates and for brushing the pizza.  Prepare the toppings so they are ready to go on the pizza - whatever you wish.  (Note:  I had my family put their toppings they wanted on their pizzas on a paper plate, and tell me what sauce they wanted as the base ie: pizza sauce, bbq sauce, alfredo, etc.)

3. Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, you will notice mine are not round. Do not make a raised rim, it will interfere with the grilling process.

4. Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.

5.  After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.

6. Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.

7. Paint the grilled surface of the pizza with a little olive oil, then cover lightly with of sauce – no more, or you'll end up with a soggy pizza. Sprinkle on your toppings, ending with Mozzarella cheese.

8. Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.

chicken, fresh tomato, purple onion grilled pizza

Easy Peasy Beef Tips and Gravy

1 - 1.5lb pkg of stew meat
1 - family size can of cream of mushroom soup
1 - 1pkg of lipton onion soup mix

Mix all together, put in your crock pot and turn on low and cook for 6-8 hours.

Serve over rice or with noodles.

This is the best beef tips and gravy I have had in a long time.  My only issue with this recipe is that it made so little.  It was barely enough to feed my family of four.  The next time I will double the recipe.

Creamy Italian Chicken

1 Package of Dry Italian Dressing Mix                       
1.5 Pounds of Chicken Breasts, boneless, skinless

1 Package of Cream Cheese

1 Can of Small Can of Cream of Chicken Soup

1/4 Cup of Water

 

Step One

Place chicken in slow cooker.

Step Two

Mix Italian dressing mix w/ water in a bowl. Pour over chicken.

Step Three
Cover and cook on high for 4-5 hours or low for 8 hours.
Step Four
Before serving remove chicken carefully.
Step Five
Mix cream cheese and soup and pour into slow cooker mixing with the dressing mix.
Step Six
Add chicken and shred. Cook on low until heated through.
Step Seven
Serve over brown/white rice or noodles.

Slow Cooked Italian Beef

3 Pounds of Beef Chuck Roast or Sirloin
1 Onion, quartered
1/2 Teaspoon of Salt
1/2 Teaspoon of Pepper
1 (10.5 oz.) Can of Beef Broth
1 Package of Good Seasons Italian salad dressing
1 Package of Dry Au Jus mix
1/2 (16 oz.) jar Pepperoncini peppers and juice

Place meat and the onion in a 5-quart slow cooker.


Mix up next 5 ingredients in a small bowl, then pour over meat. Add peppers and juice.


Cover and cook on low for 6 to 7 hours.


Remove meat from cooker and slice or shred. Put on toasted hoagie Buns and cover with Provolone Cheese.  Serve with chips.


Have juice and peppers available to put on sandwiches or on the side

Beef Stew with Shiitake Mushrooms

12     new potatoes, cut into fourths (about 1.5 pounds)
1       medium onion, chopped (about 1/2 cup)                                        
1       bag (8 oz) ready-to-eat baby-cut carrots
1       package (3.4 oz) fresh shiitake mushrooms, sliced
1       can (14.5 oz) tomato sauce                                          
1       can (10 1/2 oz) condensed beef broth
1/2    cup all-purpose flour
1       tablespoon Worcestershire sauce
1       teaspoon salt
1       teaspoon sugar
1       teaspoon dried marjoram leaves
1/4    teaspoon pepper
1       lb beef stew meat, cut into 1/2-inch pieces
In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.

Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving.

Chicken Dish

I made a new concoction this weekend.  I don't really have a name for it... It just sounded good together so I tried it and it was a hit...

2 lbs of bonless skinless chicken (dark or white meat your choice.)
1 (14 oz) can black beans (rinsed)
1 (12 oz) can shoepeg corn (drained)
1 jar of your favorite picante sauce ( i used mild, but should of gone a litte spicer.)

Cut chicken up into bite size pieces.  Place all ingredients into your slow cooker, turn on low, and let cook for 6 to 8 hours.

I served this over brown rice, and it was wonderful!

Beef with Peppers

This is the most amazing asain dish EVER...
It's got a slight kick to it, but it's wonderful...

1 box of rice noodles
1 1/2 to 2 lbs of Flank steak, sliced very thin against the grain.
1/2 cups low sodium soy sauce
3 Tablespoons beef broth
2 Tablespoons packed brown sugar
1 Tablespoon minced fresh ginger
2 cloves of garlic,  minced
1 teaspoon red chile paste or a few dashes of red chile oil
2 Tablespoons Canola Oil
1 whole medium yellow onion, sliced
2 whole red bell peppers, cored and sliced into rings
1 Tablespoon diced fresh Jalapeno (or 1 teaspoon hot pepper sauce)
Red pepper flakes, for sprinkling

Mix together soy sauce, beef broth, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken.

Cook rice noodles according to package directions, then toss together, with meat and vegetables. Add very hot water if needed to thin.

Pimento Cheese Spread

1 1/2 cups shredded processed American cheese ( I use Velveeta Cheese)
4 ounces cream cheese, softened
1/2 cup real mayonnaise
1 - 2 ounce jar chopped pimentos
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 dash garlic powder

Directions:  Mix all together and refrigerate for at least 1 hour before serving.

Chicken Spaghetti

2 cups Cooked Chicken
3 cups dry spaghetti
1 can cream of mushroom soup
1 can cream chicken soup
2 cups Sharp Cheddar Cheese
1 medium bell pepper chopped fine
1 small onion, chopped fine
1 jar (4 ounce) diced Pimentos, drained.
2 cups of reserved chicken broth from pot.
1 teaspoon Lawry's seasoned salt
1/4 teaspoon Cayenne Pepper
1 cup Sharp Cheddar Cheese

Cook chicken and debone to make 2 cups.  ( I add the whole chicken, no sense in wasting meat.)  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients except additional 1 cup of sharp cheddar.

Place mixture in casserole pan and top with remaining cheddar.  Cover and freeze up to 6 months, cover and refrigerate up to 2 days, or bake immediately: 350 degrees for 45 minutes until bubbly. Uncover the last 15 minutes of baking time so the cheese on top starts to brown.

Cheesy Potato Soup

1 bag (32oz) frozen southern-style diced hash brown potatoes, thawed.  or 4 cups of diced potatoes
1/2 cup chopped onion
1/2 cup celery, diced
1 carton (32oz) chicken broth or vegetable broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) cheddar cheese, i used shredded Velveeta cheese for this.
1/4 cup real bacon bits
4 medium green onions, sliced (1/4 cup)

Directions:
In a 3 to 4 quart slow cooker, mix potatoes, onion, celery, broth and water.

Cover; cook on Low heat setting 6 to 8 hours.

In small bowl, mix flour into milk; stir into potato mixture.  Increase heat setting to high.  Cover; cook 20 to 30 minutes or until mixture thickens.  Stir in cheese until melted.  Garnish individual servings with bacon and green onions.  Sprinkle with pepper if desired.

Balsamic pork scallopine

3 lbs. pork sirloin cutlets
1 1/2 cups all-purpose flour
1/2 cup olive oil
2 Tbsp. butter
1 medium onion, chopped
1/2 cup chopped roasted sweet red peppers
6 garlic cloves, minced
1 can (14 oz) reduced sodium chicken broth
1/2 cup minced fresh basil or 2 Tbsp dried basil
1/2 cup balsamic vinegar
1/2 tsp pepper

Noodles:
1 pkg (16 oz) egg noodles
1/2 cup half and half cream
1/4 cup grated Romano cheese
1/4 cup butter, cubed
1/2 tsp pepper
1/4 tsp garlic powder

Dredge pork cutlets in flour.  Heat oil and butter in large skillet over medium-high heat; add pork and brown in batches.  Set aside.

Add onion and red peppers to the pan; sauté until onion is tender.  Add garlic; cook 1 minute longer.  Add broth, basil, vinegar and pepper.  Return pork to the pan, layering if necessary.  Cover and cook over low heat for 15-20 minutes or until meat is no longer pink.

Meanwhile, in a Dutch oven, cook noodles according to package directions.  Drain; stir in the cream, cheese, butter, pepper and garlic powder.  Serve with pork.

Pepper Steak

2 lbs of round steak, cut into bite size pieces.
Plenty of fresh ground black pepper
2 medium size bell peppers, cut into bite size pieces.
1 quart of crushed tomatoes.
¼ cup cold water
2 tablespoons of cornstarch

I use an electric skillet, turn it on to 350 degrees, sprayed with non-stick cooking spray. Once heated throw you meat in it, and brown it on both sides. Season it with plenty of fresh cracked black pepper. Add bell peppers, and cook until almost tender. Add tomatoes. Reduce heat to about 300 degrees, and cover. Cook for about 30 minutes. Mix cornstarch and water, and to Pepper Steak, and cook for 5 minutes longer. Serve over hot white rice, and enjoy.