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Simple Turkey Enchilada Stuffed Shells Recipe

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simple enchilada stuffed shells recipe

I usually shy away from preparing stuffed shells because they can be a lot of work. This Simple Enchilada Stuffed Shells Recipe takes very little prep and uses just a few ingredients. This is one of those recipes that I didn’t think looked quite that good, but I decide to give it a try anyway; I was glad I did. I followed the recipe as written, the shells could of used a little more Enchilada sauce over the top because they were a little on the dry side – but overall I thought they were pretty good, and my wife really liked them.

If you’re looking for a simple stuffed shell recipe, give this Simple Enchilada Stuffed Shells Recipe; its really good.

Simple Turkey Enchilada Stuffed Shells Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 15 jumbo pasta shells
  • Olive oil
  • 1 pound lean ground turkey
  • 1 can Enchilada sauce (10 ounces mild or hot according to your taste)
  • ½ teaspoon dried minced onion
  • ¼ teaspoon dried basil
  • ¼ teaspoon oregano
  • ¼ teaspoon ground cumin
  • ½ cup refried beans
  • 1 cup shredded cheddar (you can use low fat if desired)
Instructions
  1. Cook pasta according to package directions; drain and lightly drizzle with olive oil; cover and set aside.
  2. While pasta is cooking, cook turkey in a large nonstick skillet until turkey is no longer pink inside, breaking turkey up as it cooks. Drain if needed. Mix in the enchilada sauce and seasoning; set aside. (I reserved some of the Enchilada sauce to pour over the top of the shells just before baking.)
  3. Preheat oven to 350F.
  4. Lightly spray an 11 x 7 casserole dish with cooking spray. In a small sauce pan heat the refried beans until just warmed to make them a little easier to work with. Place one heaping teaspoon of refried beans into each shell and then fill the shell with the turkey mixture; place shells in casserole dish.
  5. Bake uncovered for 25 minutes, sprinkle the cheese over the top and continue baking until cheese is melted.
  6. Serve hot

simple enchilada stuffed shells recipe 2

Adapted from Taste of Home Cookbook


Ricotta cheese Meatballs Recipe

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ricotta cheese meatball recipe 2

There are many different versions of meat balls and most of them are pretty good. When I saw this Ricotta cheese meatball recipe I decided to give it a try. The original recipe called for ground pork but because the local market didn’t have it available at this time I replaced it with ground chuck. This recipe is a little bit of work but it is well worth the effort. I chose to serve the meatballs and sauce over spaghetti but you could also use it as a standalone dish.

It just seemed like a good match to serve with spaghetti.

The next time you’re in the mood for meatballs give this one a try; they’re really good.

Ricotta cheese Meatballs Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • Meatballs
  • 2 slices white sandwich bread, crusts removed, torn into small pieces
  • ½ cup whole-milk ricotta cheese
  • 1 pound lean ground burger (I used Chuck)
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • ¼ cup chopped fresh parsley
  • 1 large egg
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • ½ tablespoon salt
  • ¾ teaspoon pepper
  • ½ teaspoon grated lemon zest
  • Sauce
  • ⅛ cup extra-virgin olive oil
  • 5 garlic cloves, smashed and minced
  • ½ teaspoon red pepper flakes
  • 1 can crushed tomatoes (28-ounces)
  • Salt and pepper
  • 3 teaspoons dried basil
Instructions
  1. Preheat oven to 450F.
  2. In a large bowl using a fork mix together the ricotta cheese and bread slices; pressing the bread into the cheese to form a paste. This may take about 10 minutes – kind of let the bread absorb the cheese and mix occasionally. Add the beef, Parmesan, parsley, eggs, shallots, garlic, salt, pepper, and lemon zest, and mix with your hands until thoroughly combined. Divide mixture into 12 portions of about ¼ cup each and roll into meatballs. Place meatballs on a baking pan covered with aluminum foil, lightly sprayed with cooking spray, and bake for 30 to 35 minutes until meatballs are nicely browned; set aside
  3. Remove meatballs from the oven and reduce oven temperature to 300F.
  4. While meatballs are baking prepare the sauce in a Dutch oven using the oil over low heat. Cook the garlic until softened, add the red pepper flakes and basil, continue cooking until fragrant. Mix in the crushed tomatoes and ½ teaspoon salt. Bring the mixture to a simmer over medium high heat and leaving the cover loose reduce heat to medium low simmer and cook until mixture just starts to thicken; salt and pepper to taste.
  5. Place the meatballs in the sauce, cover and bake for 30 minutes or until meatballs are tender.
  6. Serve with Parmesan cheese sprinkled over the top.

ricotta cheese meatball recipe

Adapted from Cooks Country

Creamy White Chili Recipe

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creamy white chili recipe 2

If you want a break from the red meat, and like chili, give this Creamy White Chili Recipe a try. This is a simple recipe that doesn’t take long to prepare. I used mild chopped green chilies in this recipe to keep the heat down a little bit, but you can use the hotter version to turn up the heat a little bit if you like a lot of heat.

 

Creamy White Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken breasts (cut into ½ inch cubes)
  • 1 medium onion (finely chopped)
  • 1 ½ teaspoons garlic powder
  • 2 tablespoons olive oil
  • 2 cans great northern beans (drained and rinsed)
  • 1 can chicken broth (14.5 ounces)
  • 2 cans chopped green chilies (4 ounces each)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 11 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup sour cream
  • ½ cup heavy whipping cream
Instructions
  1. In a large saucepan over medium high heat using the oil, cook the onion, chicken - seasoned with the garlic powder until chicken is no longer pink inside.
  2. Add the broth, beans, and green chilies into the chicken mixture and then add the seasonings. Bring mixture to a boil, reduce heat, and simmer on a high simmer uncovered for 30 minutes.
  3. remove from heat, stir in the sour cream, and the heavy cream – serve hot.

creamy white chili recipe

Adapted from Taste of Home Cookbook

Spicy Whiskey BBQ Sliders

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whiskey sliders recipe

I was in the mood to fire up the grill until I ran across this Spicy Whiskey BBQ Sliders recipe. I had some whiskey I hand that I had purchased for some earlier recipes and I wanted to use it up. (I realize there are many ways to do this but I hardly ever drink any alcohol) anyway these Spicy Whiskey BBQ Sliders looked really good so I gave them a try. No disappointment here – they were well seasoned and delicious.

I didn’t prepare the recipe as written because I didn’t really need 12 of them, it was just my wife and I for supper so I cut the recipe in half.

Spicy Whiskey BBQ Sliders
 
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Author:
Recipe type: Party
Serves: Makes 12
Ingredients
  • 2 pounds lean ground beef ( I used ground Chuck)
  • Salt and pepper
  • 4 Tablespoons butter
  • 1 large onion (finely diced)
  • ½ cup whiskey
  • 1 cup barbecue sauce (your favorite variety – I used open pit)
  • ¼ cup jarred jalapeno slices or more to taste
  • 12 slider buns or dinner rolls (split and lightly toasted on cut sides)
Instructions
  1. Divide the meat into 12 equal portions and flatten into patties. (I rolled the pieces like I was making meatballs and then flattened them out) season the patties generously with salt and pepper. In a large skillet over medium high heat cook the patties in the oil until almost done – 3 to 4 minutes on each side. Cook in 2 batches if necessary and set patties aside on a platter.
  2. Drain all the oil from the skillet except for 2 tablespoons, add the onion to the skillet, and cook until onion is soft and translucent. Carefully add the whiskey to the skillet (if using an open flame shut the gas off before adding the whiskey to keep it from flaming up) cook 3 to 4 minutes until whiskey is reduced to about in half. Stir in the BBQ sauce and jalapeno slices scrapping any dripping from the bottom of the pan while mixing; pour in any juice that collected on the bottom of the platter.
  3. Reduce heat to low and work the burgers into the BBQ mixture turning to coat. Allow patties to simmer until burgers are heated through and the sauce is hot and bubbly.
  4. Serve sliders by placing each burger on a bun and spooning the BBQ mixture over the top of the burger.

whiskey sliders 2

Adapted from http://thepioneerwoman.com/

 

 

Chinatown Chicken Recipe

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chinatown chicken recipe

This Chinatown Chicken Recipe is simple, quick, and really good. If you’re pinched for time and are in the mood for Chinese food give this one a try. You can have supper on the table in less than an hour.

Chinatown Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 3-4
Ingredients
  • 1½lbs boneless skinless chicken breasts (cut into 1 inch chunks)
  • 1 cup cornstarch
  • 1 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • ½ teaspoon ground white pepper
  • ½ cup soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • Vegetable oil (for frying)
  • Green onions for garnish green parts only (optional)
Instructions
  1. Preheat deep fryer to 375F.
  2. In a small sauce pan mix together the garlic, ginger, white pepper, soy sauce, brown sugar, vinegar and honey.
  3. Pour the cornstarch into a 1 gallon food grade disposable bag, add the chicken and shake to coat.
  4. Deep fry the chicken until golden brown and done (165F. I did not find there was any need to check the temperature they were done at the golden brown) set aside on paper towels to drain.
  5. While chicken is deep frying bring the sauce to a boil, reduce heat to simmer, and cook until mixture starts to thicken.
  6. Place the chicken in a large bowl, add the sauce, and mix until chicken is well coated; serve hot over rice garnished with green onion slices.

chinatown chicken recipe 2

Adapted from Blogchef.net http://blogchef.net/chinatown-chicken-recipe/

Check out Why You Should Be Eating the Avocado Seed

by Ann Hsu Kaufman at Mode

Grilled Ranchero Onion Burgers

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Grilled Ranchero Onion Burgers recipe

I was in the mood to fire up the grill and these Ranchero Onion Burgers looked pretty good. This is a simple recipe that mixes salsa and shredded cheese into the burger before it is formed into patties resulting in a good juicy burger. I didn’t toast the buns for this recipe but I think that would be a nice added touch.

If you’re looking for a grilled burger recipe that’s a little different give this one a try; they’re really good.

Grilled Ranchero Onion Burgers
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • 1 pound ground round
  • ½ cup chunky salsa
  • ½ cup shredded Monterey Jack Cheese
  • 1⅓ cups French fried onions
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 4 hamburger buns
Instructions
  1. Preheat and prepare grill for medium high heat
  2. In a large bowl using your hand mix together burger, ⅔ cups French fried onions, garlic powder, salsa, cheese, and pepper; divide into 4 patties.
  3. Grill patties over oiled grate until slightly charred and no longer pink inside.
  4. Serve on buns topped with the remaining French fried onions.

Adapted from 100 best Hamburger recipes Cookbook

Slow Cooker Chili with Chocolate Recipe

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chili recipe

I needed some time to get some spring clean-up done, so to save some time, I decided on this Slow Cooker Chili with Chocolate Recipe. This is a simple recipe that doesn’t require a lot of prep time, and the slow cooking blends the flavors really well. I think this is the second chili dish I have had that has used chocolate as one of the ingredients, which doesn’t sound good in chili to me, but it’s very good. Give it a try; and enjoy.

Slow Cooker Chili with Chocolate Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 pound lean ground beef (I used ground chuck)
  • 1 medium onion (chopped)
  • 3 cloves garlic (divided)
  • 1 tablespoon semisweet chocolate (shaved)
  • 1 can diced tomatoes undrained (28 ounces)
  • 1 can chili beans (15 ounces)
  • 1 ½ tablespoons chili powder
  • 1 ½ teaspoons cumin
  • ½ teaspoon hot pepper sauce or to taste
  • Salt and pepper
Instructions
  1. In a large skillet over medium heat cook onion, 1 clove of garlic, and burger until burger is no longer pink inside.
  2. While burger is cooking place the tomatoes, the rest of the garlic, chocolate, hot sauce, and chili beans into the slow cooker and add in the seasonings; salt and pepper to taste.
  3. Drain the burger if needed and add the meat mixture into the slow cooker. Cook on low for 5-6 hours.

chili recipe 2

Adapted from 100 Best Hamburger Recipes Cookbook

 

Rotisserie Chicken Hash Brown Casserole

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hash brown chicken casserole 2

hash brown chicken casserole recipe

This is a one dish meal that can be prepared using frozen hash browns and frozen vegetables. If you are using Rotisserie Chicken there is not a lot of prep time involved – the dish bakes for about an hour and the hash browns are perfectly done.

If you have left over chicken on hand give this Rotisserie Chicken Hash Brown Casserole recipe a try; its simple and good.

Rotisserie Chicken Hash Brown Casserole
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 2 pounds frozen shredded hash browns
  • 2 cups shredded cheddar cheese
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup frozen peas and carrots
  • ½ cup summer sweet corn
  • 2 cups sour cream (or plain yogurt)
  • 1 can cream of chicken soup
  • ⅓ cup milk
  • 3 cups cooked roasted chicken (shredded)
  • 1 cup crushed corn flakes
  • 2 tablespoons butter (melted)
Instructions
  1. Preheat oven to 400F
  2. Place frozen hash browns is a 13 x 9 casserole dish lightly sprayed with cooking spray.
  3. In a large bowl mix together the cheddar cheese, salt, pepper, peas and carrots, corn, sour cream, cream of chicken soup, milk and cooked shredded chicken; spoon mixture in a layer over the frozen hash browns.
  4. Heat butter in a small sauce pan until just melted – stir in corn flakes until well combined. Sprinkle corn flakes mixture over the casserole.
  5. Bake for 1 hour-until hash browns are done and corn flakes are a golden brown.
  6. Serve Hot

Adapted from Blogchef.net

Banana Crumb Muffins Recipe

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banana crumb muffins picture2

It has been awhile since I have done any baking and this Banana Crumb Muffins Recipe sounded really good so I thought I would give it a try. The end result was moist on delicious muffins – especially good warm with melted butter over the top. This is a simple recipe that doesn’t require much prep time and you can save the left overs for a couple of days, or freeze them. I prepared the recipe as written, but if I make them again I will add 1 cup chopped nuts into the ingredients.

If you’re looking for a quick and delicious muffin recipe give this Banana Crumb Muffins Recipe a try; it’s really good.

This recipe makes 12 regular or 6 jumbos.

Banana Crumb Muffins Recipe
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 3 bananas (mashed)
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1½ teaspoons vanilla
  • Ingredients for the Crumb Topping
  • ⅓ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon butter (cut into small pieces)
Instructions
  1. Preheat oven to 375F.
  2. For the muffin batter in a large bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. in another large bowl mix together the bananas, sugars, egg, vanilla, and oil. Mix the banana mixture into the flour mixture until just moistened; spoon equally into muffin tins lightly sprayed with cooking spray, or use liners.
  4. For the topping in a small bowl combine all the ingredients together, using a fork press the butter into the ingredients until a crumbly mixture forms. Sprinkle the mixture equally over the top of the muffins.
  5. Bake for 18 to 20 minutes for regular muffins, or 25 to 30 minutes for jumbos, or until a tooth pick inserted comes out clean.
  6. Set on wire rack to cool

banana crumb muffins recipe

Adapted from My Baking Addiction

Smothered Chicken Casserole

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chicken casserole picture2

chicken casserole recipe

Here’s another simple and good one dish recipe. I thought this recipe was pretty good for being a one dish recipe; but my wife thought it was great. Because I was cooking for just the 2 of us we had left overs, which reheated very well making for a nice lunch the following day.

If you’re looking for a simple and good one dish casserole recipe, give this one a try – it doesn’t take that long to prepare, and it’s really good.

Smothered Chicken Casserole
 
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Author:
Serves: 3 - 4
Ingredients
  • 1 tablespoon oil
  • 4 boneless skinless chicken thighs
  • ½ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 6 ounces uncooked thin spaghetti
  • 1 can condensed cream of chicken soup (10¾ ounces)
  • 1¼ cups half-and-half
  • ½ teaspoon smoked paprika
  • 2 cups frozen or fresh broccoli florets (cut into smaller pieces)
  • 3 slices cooked bacon (crispy) if you want to save some time purchase the precooked.
Instructions
  1. Preheat oven to 350F.
  2. Season chicken with pepper and garlic salt. In a large skillet over medium high using the oil cook chicken on both sides until nicely browned and juices run clear; set aside on a plate.
  3. While chicken is cooking, cook pasta according to package directions; drain.
  4. In a large bowl mix together the soup, half-and-half, smoked paprika until thoroughly combined; reserve ¾ cup of the sauce and then fold in the spaghetti and broccoli.
  5. Lightly spray a 2 ½ quart casserole dish with cooking spray and layer the spaghetti mixture over the bottom. Arrange the chicken thighs on top and spoon the reserved sauce over the chicken; sprinkle the bacon over the top.
  6. Bake covered for 20 minutes, uncover and continue cooking until mixture is bubbly about 10 – 15 minutes longer.
  7. Serve Hot
  8. Adapted from Betty Crocker

Adapted from Betty Crocker

Fried Cabbage with Bacon Onion and Garlic

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fried cabbage recipe

fried cabbage picture 2

I you like fried cabbage this is a must try recipe. The combination of the bacon, onion, and garlic is a delicious combination with the cabbage. You can serve this Fried Cabbage with Bacon Onion and Garlic as a side dish, or standalone meal. I served this dish, as a side dish, with grilled burgers.

Fried Cabbage with Bacon Onion and Garlic
 
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Author:
Recipe type: Side Dish
Ingredients
  • 6 slices bacon (cut crosswise into ¼ - ½ inch pieces)
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 1 large head cabbage (cored and sliced)
  • 1 tablespoon salt or to taste
  • 1 teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon paprika
Instructions
  1. in a large skillet or sauté pan cook bacon over medium high heat until crispy. Add the onion and garlic to the skillet and continue cooking until onion starts to brown. Mix in the cabbage and cook for 10 minutes stirring occasionally. Stir in the seasonings, cover, reduce heat to low, and continue cooking for 20 minutes or until cabbage reaches desired doneness. Add additional salt to taste if desired.

Adapted from Allrecipes.com

Chicken Flambé with Jack Daniels Cream Sauce

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Chicken Flambé with Jack Daniels Cream Sauce

Chicken Flambé with Jack Daniels Cream Sauce 2

Doing a Flambé recipe has been on my to do list for quiet sometime, so when I saw this Chicken Flambé with Jack Daniels Cream Sauce recipe I decided to fire up the kitchen. Well it was not as intense as I thought it would be, but the end result was very good. The sauce is reach and creamy, and the chicken breasts are tender and delicious.

If you’ve wanted to try a Flambé recipe give this one a try – it’s simple and delicious.

I used an electric stove for this recipe if you using open flame you might want to remove the pan from the burner before you ignite it – this can get pretty intense because flames can shoot up quickly so use caution.

Chicken Flambé with Jack Daniels Cream Sauce
 
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Author:
Recipe type: Main
Serves: 4 - 6
Ingredients
  • 4 - 6 boneless, skinless chicken breasts
  • salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • ½ cup Jack Daniel's Whiskey
  • 3 large shallots (chopped)
  • ¼ teaspoon dried thyme
  • ¼ cup minced fresh parsley
  • ¼ cup water
  • 1 cup heavy cream
  • 2 teaspoons cornstarch
  • 1 tablespoon water
Instructions
  1. Pat chicken dry and season generously with salt and pepper on both sides.
  2. In a large skillet, or chicken cooker, using the butter cook chicken over medium high heat until chicken is nicely browned on both sides.
  3. Add Jack Daniel's to the skillet and carefully ignite – gently shake the pan until the flames go out. Add the shallots to the skillet and cook for 1 minute.
  4. Stir in ¼ cup water, thyme, and parsley, cover, reduce heat to low, and simmer for 25 minutes until chicken reaches an internal temperature of 165F.
  5. While chicken is cooking in a small cup or bowl mix together the cornstarch with 1 tablespoon of water until dissolved.
  6. Remove chicken to a plate and cover with aluminum foil to keep warm.
  7. Add the cream to the skilled and stir in the cornstarch mixture. Continue cooking until sauce has thickened. Salt and pepper to taste and place the chicken back in the skillet with any juices that have collected on the bottom of the plate. Serve with sauce spooned over the top of the chicken.

Adapted from Spicy Southern Kitchen

Simple Grilled Pineapple Chicken Tenders Recipe

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pineapple chicken tenders recipe

If you’re in the mood to fire up the grill and are looking for a simple recipe these Pineapple Chicken Tenders are really good. The recipe doesn’t require many ingredients and is quick to put together. This is a mildly seasoned recipe so feel free to add to it as you see fit – I prepared the recipe as written.

Simple Grilled Pineapple Chicken Tenders Recipe
 
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Author:
Ingredients
  • 1 cup pineapple juice
  • ½ cup packed brown sugar
  • ⅓ cup light soy sauce
  • 2 pounds chicken breast tenderloins or strips (chicken tenders save some time, but it is a lot cheaper to make your own chicken strips out of boneless skinless chicken breasts)
  • Skewers
Instructions
  1. If using wood soak skewers soap them in water for at least 30 minutes, the longer the better.
  2. in a small sauce pan mix together the pineapple juice, brown sugar, and soy sauce. Cook mixture over medium heat just short of a boil; remove from heat and allow mixture to cool enough to handle. Place chicken tenders in a 1 gallon food, grade disposable bag, and pour the sauce mixture over the chicken in the bag. Refrigerate for at least 30 minutes.
  3. Preheat and prepare grill for medium high heat, and lightly oil cooking grates.
  4. Thread the chicken lengthwise through the sewers and grill for 5 minutes on each side or until juices run clear.

pineapple chicken tenders picture 2

Adapted from All Recipes

Ham Steak with Red-Eye Gravy

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ham steak with red-eye gravy recipe

My son has cooked this dish a number of times when he has been home for the Holidays and has the recipe posted on his Blog (blogchef.net). It is really good so I decided to put it on the supper menu for last night’s supper. This is a simple recipe that requires very little prep, and cooking time. The end result is a delicious ham steak dinner.

The next time you are looking for a quick and easy recipe give this one a try.

Ham Steak with Red-Eye Gravy
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 bone-in ham steak (1 ¼ pounds)
  • ground black pepper
  • 2 slices bacon
  • 2 tablespoons finely chopped onion
  • 1 teaspoon all-purpose flour
  • 1 ½ cups chicken broth
  • 1 tablespoon maple syrup
  • 3 tablespoons unsalted butter (cut into 3 pieces and chilled)
  • 2 teaspoon instant espresso powder
Instructions
  1. Cook bacon in a large skillet over medium high heat until crisp; reserve bacon for another use or just eat it.
  2. Cook the ham steaks in the bacon grease until nicely browned on both sides; place ham on a dish and cover with aluminum foil to keep warm.
  3. Add the onion to the skillet and cook until onion starts to brown. Whisk in the flour and continue cooking for about 15 seconds, and then mix in the chicken broth and maple syrup, stirring to remove any drippings from the bottom of the pan. Bring heat to simmer and cook until mixture is reduced to about ¾ of a cup and starts to thicken. Remove from heat and stir in the butter and espresso powder; salt and pepper to taste.
  4. Cut steak into 4 pieces and serve with gravy spooned over the top.

ham steak with red-eye gravy picture 2

Greek Baked Ziti Recipe

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Greek Baked Ziti

I was looking for a casserole recipe that was a little different and I came across this Greek Baked Ziti Recipe. There is a little bit of prep time involved but it is well worth the effort. The recipe is layered with a creamy cheese sauce mixed into the Ziti at the bottom of the dish which gives this casserole a unique texture. The addition of the cinnamon make me a little nervous because I thought that seasoning may dominate the dish – but there is just enough so you just get a light hint of the cinnamon.

If you’re looking for a one dish meal that’s a little different give this one a try, it’s really good; my wife loved it! This is a large recipe and would be great for a pot luck, or graduation party dish.

Greek Baked Ziti Recipe
 
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Author:
Recipe type: Main
Cuisine: Greek
Serves: 6-8
Ingredients
  • 12 ounces ziti pasta
  • 1 small yellow onion (chopped)
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 1½ pounds lean ground beef
  • 2 cans tomato sauce (15 ounces each)
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon sugar
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons kosher salt (divided)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup grated Parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • Vegetable cooking spray
  • 1 package shredded mozzarella cheese (8 ounces – 2 cups)
  • ⅓ cup dry breadcrumbs
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to package directions for firm; drain. (I like to sprinkle and mix in a little olive oil to keep the pasta from taking on a dry look while it’s sitting)
  3. In a large skillet over medium high heat cook onion until tender. Add the minced garlic and cook for an additional 30 seconds or until fragrant. Add the burger to the onion mixture and cook burger until no longer pink inside – stirring and breaking up the burger as you cook; drain any excess fat. Stir in the tomato sauce and lemon juice and then season with oregano, sugar, cinnamon, and one teaspoon of salt; cook until heated through. (About 2 minutes)
  4. In a large saucepan over low heat melt the butter, whisk in the flour and cook while stirring for 2 minutes. Gradually whisk in the milk – bring the mixture to a high simmer and cook until mixture has thickened and is bubbly. Stir in the Parmesan cheese and season with ½ teaspoon salt and pepper.
  5. Lightly spray a 9 x 13 casserole dish with cooking spray. Mix the cheese sauce into the Ziti and place the mixture over bottom of the casserole dish. Layer the meat mixture over the top of the Ziti and top with the mozzarella cheese, sprinkle the bread crumbs over the top, and bake for 20 to 25 minutes or until cheese is melted and casserole is hot and bubbly.
  6. Let casserole rest for 10 minutes before serving.

greek baked ziti 3

Adapted from MyRecipes


Italian Chicken with Penne Pasta Recipe

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Italian Crispy Chicken with Penne Pasta Recipe 1

Here is another simple and good recipe that doesn’t require much prep time. The coating on the chicken is delicious and helps keep the chicken breasts nice and moist. You can use Italian bread crumbs, or traditional, depending on you taste.

I wasn’t sure if I could call this a one dish meal or not because of cooking the chicken separately; but its awful close.

Give this Italian Chicken with Penne Pasta Recipe a try; it’s really good!

Italian Chicken with Penne Pasta Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • Ingredients for Marinade
  • 1pound boneless skinless chicken breasts
  • 2 tablespoons lemon juice
  • 1 garlic clove (minced)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • Ingredients for Breading
  • 2 eggs (lightly beaten)
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ⅛ teaspoon of black pepper
  • 2 cups dried Italian breadcrumbs
  • 2 tablespoons of oil
  • Ingredients for Garlic Penne
  • 1 tablespoon butter
  • 5 garlic cloves (crushed, minced, and divided)
  • 4-5 tablespoon all-purpose flour
  • 2 cups milk
  • ½ cup chicken broth
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½lb penne pasta (cooked according to package directions)
  • chopped fresh parsley for garnish
Instructions
  1. In a small bowl mix together the lemon juice, 1 garlic clove, 1 teaspoon salt, ½ teaspoon black pepper and oregano. Place chicken into a food grade disposable zip lock bag, pour the lemon juice mixture over the top; massage bag to toughly coat the chicken. Let marinade in the refrigerator for 5 – 10 minutes.
  2. Lightly beat eggs in a shallow dish. In another shallow dish whisk together the flour, ½ teaspoon salt and pepper, and place the bread crumbs in another shallow dish. Roll the chicken in the flour, and then into the eggs, and roll into the bread crumbs pressing lightly to coat.
  3. In a large nonstick skillet using the oil cook chicken until nicely browned on both sides and done. (165F)
  4. While chicken is cooking in a large pot cook pasta according to package directions; drain.
  5. For the sauce melt the butter in a medium size sauce pan over medium high heat. Add the garlic and cook until fragrant (about 30 seconds). Whisk in the flour and stir for about 1 minute, gradually stir in the milk and chicken broth stirring constantly until mixture thickens; season with 1 teaspoon salt and ½ teaspoon pepper. Mix the sauce into the penne until well combined.
  6. Serve the pasta with the chicken garnished with parsley.

Adapted from Blogchef.net

Check out 7 Foods You Can Safely Eat After They Expire

by Suzi Scheler at Mode


 

Pork Chops in Country Onion and Mushroom Gravy Recipe

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pork chop picture 1

Pork chops with mashed potatoes and gravy always goes well in this house for supper. This Pork Chops in Country Onion and Mushroom Gravy recipe looked really good so I thought I would give it a try. This is a simple recipe that doesn’t require many ingredients, and doesn’t take that long to cook. You can have supper on the table in less than an hour.
The next time you’re in the mood for pork chops give this one a try; the gravy is delicious!

Pork Chops in Country Onion and Mushroom Gravy Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • Pork chops with mashed potatoes and gravy always goes well in this house for supper. This Pork Chops in Country Onion and Mushroom Gravy recipe looked really good so I thought I would give it a try. This is a simple recipe that doesn’t require many ingredients, and doesn’t take that long to cook. You can have supper on the table in less than an hour.
  • The next time you’re in the mood for pork chops give this one a try; the gravy is delicious!
Instructions
  1. In a large nonstick skillet sprayed with cooking spray brown chops on both sides (about 6 minutes each side) set aside on a plate and cover with aluminum foil to keep warm.
  2. Reduce heat to medium in the now empty skillet and cook onion for 3 minutes – stir in the mushrooms. Mix in the beef broth and any settled juices from the chops. Place chops into the onion and mushroom mixture, and spoon the onions and mushrooms generously over the top. Cover and simmer for 12 minutes or until pork is no longer pink inside (145F) remove chops to serving platter.)
  3. In a glass or small bowl mix together the flour and milk until smooth. Stir the flour mixture into the sauces in the skillet, stirring constantly until sauce is thickened; salt and pepper to taste.
  4. Serve gravy over chops and mashed potatoes.

 

Adapted from BettyCrocker.com

Slow Cooler Thai Pork with Peppers Recipe

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slow cooker thai pork with peppers recipe

It has been raining so much I haven’t had time to get much outdoor work done. There is a little bit of a break in the rain so I decided on this Slow Cooler Thai Pork with Peppers Recipe so I could get some work done while supper is cooking.

This recipe was prepared as written – I thought it was pretty good but the next time I would add the peppers to the pork mixture later in the cooking process so they don’t get over cooked. The original recipe called for red bell peppers, I used yellow, because that is what I had on hand. The red obviously would give the dish a little bit of color.

I you’re looking for a Slow Cooker Asian recipe give this one a try.

Slow Cooler Thai Pork with Peppers Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 cup chicken broth
  • ⅓ cup soy sauce
  • ⅓ cup creamy peanut butter (if you want to add a more nutty texture to the dish use chunky)
  • 3 tablespoons honey
  • 6 cloves garlic (crushed and minced)
  • 2 tablespoons fresh ginger (minced)
  • 1 teaspoon red pepper flakes
  • 2 red bell peppers (sliced into lengths) or what colors you have available.
Instructions
  1. In the slow cooker mix together the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, red pepper flakes until thoroughly combined; add the peppers (I warmed the slow cooker to help combine the honey and peanut butter)
  2. Work the pork chops into the slow cooker mixture.
  3. Cook for 5 -6 hours or until pork is tender. Remove pork from the slow cooker and when cool enough to handle shred with a fork. Add the pork back into the slow cooker and continue cooking until heated through.
  4. Serve over cooked rice

slow cooker thai pork with peppers 2

Adapted from allrecipes.com

Grilled Cheddar Cheese Sandwiches

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chicken recipe

These Grilled Cheddar Cheese Sandwiches require very little prep time and grill quickly. So if you’re in a rush, but have a strong desire to fire up the grill, this quick and simple recipe is just what you’re looking for. The chicken is pounded down, which helps decrease the cooking time. The precooked onions and mushrooms on top of the chicken, turn the chicken into a delicious creation.

The next time you need a simple and quick recipe for lunch or supper give these chicken sandwiches a try. Enjoy

Grilled Cheddar Cheese Sandwiches
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (about 1¼ pounds)
  • ½ teaspoon seasoned salt (divided)
  • ¼ teaspoon coarse black pepper
  • 1 medium sweet onion (sliced)
  • 4 ounces fresh mushrooms (quartered)
  • 1 tablespoon olive oil
  • 3 tablespoons creamy mustard mayonnaise (divided)
  • 4 - 8 slices sourdough bread (I used 2 slices per sandwich, but you can make this open face and just use one thicker slice per sandwich)
  • 4 slices sharp cheddar cheese
Instructions
  1. In a large skillet using the olive oil over medium heat cook onion and mushrooms seasoned with ¼ teaspoon seasoned salt until onion is translucent; set aside and keep warm.
  2. Pound chicken down to ¼ inch and sprinkle remaining seasoned salt on both sides.
  3. Prepare grill for medium heat and lightly oil cooking grates. Place chicken on grill, using 2 tablespoons of mustard mayonnaise; brush sauce on chicken, turning a couple of times to coat. Grill covered for 10 – 15 minutes (watch closely chicken will cook quickly at ¼ inch thickness.)
  4. Divide and spoon the onion mushroom mixture over the top of the chicken, top with cheese, close grill, and cook until cheese is melted; lightly toast bread on the grill.
  5. Spread remaining mustard sauce over 1 side of 4 pieces of bread and top bread with the chicken to form the sandwich; top with the other piece of bread if using.

chicken picture 3

 

Rhubarb Bars Recipe

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raw rubarb recipe

rubarb recipe picture 2

It’s rhubarb season here in Upper Michigan and I figured I should post at least one recipe with rhubarb as the main ingredient.

This recipe almost didn’t get posted because I had some issues putting the crust together – I double checked it to make sure it was right, but had trouble getting the crumbly texture I wanted. The crust mixture was more on a dough side than crumbly. I thought, what is, is, and continued to finish the recipe.

The deciding factor for posting this recipe was that these bars are delicious – it turned out to be one of those that you just can’t eat one recipe. I had to have my wife take them away!!

If you decide to try this Rhubarb Bars Recipe don’t be shook if the crust is a little on the doughy side; just crumble it the best you can when you apply the topping, other than that the doughy texture works out well for forming the bottom crust for the bars. (I used the flat part of a glass to press the topping into place; Enjoy

Rhubarb Bars Recipe
 
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Total time
 
Author:
Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 3 cups fresh (cut into 1 inch pieces)
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1½ cups quick-cooking rolled oats
  • 1 cup packed brown sugar
  • ¼ teaspoon baking soda
  • 1 cup shortening
Instructions
  1. Preheat oven to 375F.
  2. Slice rhubarb into 1 inch pieces
  3. In a small bowl mix together 2 tablespoons of all-purpose flour, and ½ cup granulated sugar; set aside.
  4. In a medium sauce pan mix together the rhubarb, one cup granulated sugar, and water. Cook over medium high heat until mixture comes to a boil, reduce heat to simmer, cover, and cook for 5 minutes. Stir the sugar flour mixture into the rhubarb and continue cooking until thickened; stir in vanilla and set aside.
  5. rubarb sauce
  6. In a large bowl mix together the flour, oats, brown sugar, and baking soda. Using a pastry blender or fork cut the shortening into the flour mixture to form a crumbly dough; reserve 1 cup of the dough for the topping.
  7. bar crust
  8. Lightly spray a 13 x 9 x 2 inch pan with cooking spray, and press the dough into the bottom of the pan. Spread the rhubarb over the crust and then sprinkle the remaining dough over the top.
  9. Bake for 30 – 35 minutes or until golden brown – cool before serving.

Adapted from Midwest Living
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