Oven-Baked Burritos

I want to try these, how simple. I'll try them with chicken if they are really good, and I wont use the cucumber.

6 whole Flour Tortillas
½ pounds Ground Beef
1 package Taco Seasoning Mix
½ whole Tomato
¼ whole Cucumber
½ whole Red Bell Pepper
1 can Corn
1 cup Grated Cheese
12 Tablespoons Salsa
12 Tablespoons Sour Cream

Fry ground beef and add taco seasoning mix according to the package instructions.
Chop vegetables, then add beef and vegetables to the tortillas, with desired amounts of cheese, salsa and sour cream.
Roll up tortillas tightly and place in a pan. Sprinkle cheese on top, then stick in a 350 degree oven for 25 to 30 minutes, until burritos are golden.

Chicken Enchilada Pasta

Can't wait to try this, it looks really good!!

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Chicken & Dumpblings

1-½ pound Chicken Tenders, Diced
1 Tablespoon Olive Oil
2 Tablespoons Butter
1 cup Potato (or 1 Whole Potato Peeled And Diced)
1 whole Yellow Onion, Chopped
Salt And Pepper (to Taste)
1 teaspoon Poultry Seasoning
2 whole Chicken Bouillon Cubes
4 Tablespoons Flour
1 quart Chicken Broth
½ cups Whole Milk
1 cup Frozen Peas & Carrots
1 package Biscuit Mix (individual Bags Of Bisquick Or Jiffy)
½ cups Warm Water
2 teaspoons Dried Parsley

Place a large pot on the stove over medium-high heat. Add oil, butter, vegetables (not including the frozen peas and carrots) and cook for 5 minutes, stirring frequently. Season the mixture with salt, pepper, poultry seasoning and bouillon cubes. Add flour to the pan and cook for 2 minutes. Stir broth and milk into the pot and bring to a boil. Add chicken to the broth and stir, then add frozen peas and carrots into the pot.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover the pot tightly and reduce heat to medium-low. Steam dumplings for 8 to 10 minutes. Remove the cover and stir chicken and dumplings to thicken sauce a bit. Remove the chicken and dumplings from the heat and serve.

Chicken Florentine Pasta

1/2 cup Italian salad dressing
1 tsp. dried Italian seasoning mix
6 boneless, skinless chicken breasts
16 ounce jar alfredo sauce (I ususally make my own)
10 ounce package frozen chopped spinach,
2 Tbsp. olive oil
12 oz. cooked farfalle (mini cause I like it)
Crumbled Bacon
1/2 cup grated Parmesan cheese

Mix dressing and Italian seasoning in large glass bowl. Add chicken breasts, turning to coat, and cover. Refrigerate 30 minutes. Heat oil in large nonstick skillet over medium heat. Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked. Shred Chicken or cut into chunks. Add alfredo sauce mixture. Cook until bubbly. Serve over cooked and drained farfalle and spinach and sprinkle with Parmesan cheese and bacon. Serves 6

The last 2 minutes of pasta cooking add the frozen spinach so they cook together, then you can drain together and add the sauce and stuff. Serve with breadsticks! YUM-O

Cavatina From the Kitchen of: Lori Devening

1lb ground beef
1 small onion
1 stalk celery
1 cup pepperoni
1 lb sausage
1 green pepper
2 TBSP vinegar
1 large can tomato sauce
2 small cans tomato paste
2 TBSP parmesan cheese
4 cups assorted cooked pasta

2 cups mozzarella cheese

Chop onion, celery, & green pepper. Set aside. Brown beef & sausage. Chop pepperoni, and add to beef & sausage. Add onion, celery, & green pepper. Finish cooking & drain. Return to pot & add rest of ingredients except cheese. Heat. Place in a baking dish and top with cheese. Bake @ 350 degrees until cheese melts. Serve hot.

Brown Bag Turkey from Helen Bradshaw

1

brown grocery sack
1 turkey (thawed)
salt
pepper
poultry seasoning
1 stick softened butter

Clean and dry turkey. Apply salt, pepper, & poultry seasoning. Set aside. Prepare bag. Coat entire inside of bag with softened butter. Slide the Turkey into the bag, and staple bag shut. Place in turkey pan. Cook exactly according to the directions that came with turkey. About the last hour of baking tear a very small hole in the bottom corner and suck excess juice out of pan with a baster. When time is up remove from oven and let set 30 min without opening bag. After it has set for the entire 30 minutes carefully tear the bag away from the Turkey, carve and serve.

Blue Cheese Burgers by James Powers

2 LBS ground beef
3 TBSP Tabasco sauce
1 TBSP garlic salt
1 tsp pepper
6 hamburger buns
6 portabella mushrooms(grilled)
1/4 cup chopped onion
2 TBSP honey
1 tsp crushed red pepper
6 oz blue cheese(divide into 6)
1 jar roasted red peppers

Preheat grill to med-high. Combine beef, onion, Tabasco, honey, garlic, red pepper, & pepper in a large bowl. Mix well. Divide into 6 portions. Form into patties around the blue cheese. Grill 8-10 min or until done. Place on bun. Top with grilled mushrooms. Serve.

Best Baby Back Ribs

2 1/2 teaspoons mustard powder
2 teaspoons sweet paprika
1 teaspoon celery salt
1 teaspoon onion powder
3/4 teaspoon red-pepper flakes
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
Coarse salt

2 slabs baby back ribs
(about 2 pounds total)

Vegetable oil, for grates

Your favorite BBQ sauce

In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed, and 1 teaspoon salt. Rub slabs on both sides with the spice mixture, and refrigerate, loosely covered, for 2 hours.

Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours.

Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.

We order our BBQ sauce from... http://www.sonnysbbq.com/

Arroz con pollo

2 roasting chickens(cut into
pieces)
2 tsp dry oregano
1/2 tsp pepper
salt
1/2 cup oil
1 green pepper
2 cups chopped onion
1 clove garlic(crushed)
1 bay leaf
1/4 tsp crushed red pepper
1 tsp crushed saffron threads
1/2 cup chopped bacon(cooked)
1-1 lb 12 oz tomatoes
1 -13 3/4 oz can chicken broth
1 can red kidney beans
1/2 cup green olives(sliced)
1-4 oz can pimientos
2 cups raw white rice

Wash pieces of chicken under cold water. Drain well. Wipe dry with a paper towel. Combine oregano, pepper, & 2 tsp salt. Sprinkle chicken all over with mixture. Rub in well. Let stand 10 min. In a heavy 6-quart Dutch oven heat oil over medium heat. Brown chicken a few pieces at a time. Brown all the chicken on all sides. About 30 min for all. Preheat oven to 350 degrees. Wash green peppers, remove seeds & ribs. Cut into strips. To drippings in Dutch oven add onion, garlic, green peppers, bay leaf & red pepper. Sauté, stirring over medium heat until tender, about 5 min. Add saffron, 2 tsp salt, & rice to pan. Cook, stirring until rice is slightly browned, about 10 min. Add tomatoes & chicken broth. Arrange chicken over rice mixture. Bring just to boiling. Bake in oven for 1 hour. Remove from oven add 1/2 cup water. Do not stir. Sprinkle bacon, olives, & pimientos. Bake covered 20 min. Remove from oven. Let stand another 20 min covered. Serve.

Chop Suey by Minnie Peters

1 lb pork
1 cup chopped celery
1 cup chopped onions
4 TBSP soy sauce
2 TBSP oil
1 tsp salt
1/4 tsp pepper
1 can bean sprouts
1 cup water
2 TBSP corn starch
2 cups prepared rice

Chop pork into bite size pieces. Brown meat in hot oil. Add celery, onions, water, soy sauce, salt, & pepper. Cover & simmer. Drain bean sprouts. Cook until celery & onions are tender. Add bean sprouts cook over low for 5 min. Dissolve 2 TBSP corn starch in 1/4 cup cold water then pour in pork mixture. cook over medium till thickens to gravy. Serve over hot rice.

Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach from DT

Serves 4
Pork Tenderloin with Garlic-Orange Vinaigrette and Sauteed Spinach

Pork tenderloin gets a vinaigrette of orange juice and garlic.

Sauteed spinach, for a side dish, is ready after a flash in the pan.

Prep: 35 minutes Total: 35 minutes

Ingredients
4 tablespoons olive oil
2 pork tenderloins (about 1 pound each), trimmed and patted dry
Coarse salt and ground pepper
1/4 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
1 garlic clove
4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well
(or you may substitute for well drained canned spinich)

Directions
In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.

Broccoli-Pork Stir Fry by Susan Turner

1/4 cup lemon juice
1/4 cup soy sauce
1 TBSP cornstarch
2 tsp oil
1 pork tenderloin(about 1 pound)
2 cloves minced garlic
1 head broccoli broken into floweret's
1 /2 tsp crushed red-pepper (optional)
2 cups of rice prepared according to pkg directions

In a medium bowl combine lemon juice, soy sauce, & cornstarch. Set stir fry sauce aside. In a large non-stick skillet heat oil and cook pork until browned. Place pork on plate. Add broccoli to skillet with 1/2 cup water. Cook broccoli until tender crisp. Add pork and stir fry sauce. Cook, stirring until sauce has thickened. Serve over the prepared rice.

White Chicken Chili

1 lb cubed chicken
1/2 medium onion
1/2 t garlic powder
2 cans Great Northern Beans, drained and rinsed
1 can chicken broth
1 can chopped green chilies
1 t salt
1 t oregano
1 t cumin
1/2 t pepper
1/4 t cayenne pepper
1 c sour cream
1/2 c heavy cream (may substitute evaporated milk or whole milk)

Saute chicken, onion, and garlic powder in 1 tablespoon olive oil. Salt and pepper to taste. In a a large stock pot bring beans, broth, chilies, salt, oregano, cumin, pepper, and cayenne to a boil. Let simmer 30 minutes.

Add chicken mixture, sour cream, and whipping cream. Heat through, but do not boil. Serve immediately.

I apologize for the picture, sometimes it's hard to make soup look good without covering it in cheese, but I wanted you to see what it looked like.

Cauliflower Casserole by Lori Devening

1 head cauliflower
1 can cream of chicken soup
1/3 cup real mayonnaise
1/4 cup Italian bread crumbs
2 TBS melted butter
1 cup shredded cheddar cheese

Break up cauliflower into flowerets. Cook in Boiling water -10 min. Drain thoroughly. Place in a 2 quart baking dish. In a small bowl stir together soup, mayonnaise, & cheese. Pour mixture over cauliflower. Mix bread crumbs and margarine and sprinkle over op. Bake @ 350 degrees for 30 min.

NOTE---Mayonnaise is not the same as Miracle Whip. Miracle Whip is sweet.

Beef Stroganoff by Jean Rose

2 lbs stewing beef
2 cups boiling water
2 beef bouillon cubes
1 small onion
1 can mushroom's
1 cup sour cream
egg noodles, cooked
flour, salt, & pepper
1 TBSP oil

In a small amount of flour with salt & pepper roll meat. Heat oil & cook meat until brown. Add water, bouillon cubes, onion , & mushrooms. Cook on low until meat is tender. Just before serving add sour cream. Serve over egg noodles

BBQ Chicken Pizza

PIZZA DOUGH 2 CRUSTS
INGREDIENTS:
6 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1/4 cup vegetable oil
2 teaspoons salt
2 tablespoons white sugar
2 to 2 1/2 cups warm water (110 degrees F/45 degrees C)

DIRECTIONS
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Knead for a few minutes with mixing hook.

Dough is ready to use or Oil pizza pan, knead slightly, cover with cloth, Let rise for 1 to 2 hours or until double in size.

Spread out on a large pizza pan. Top as desired.
Bake at on a lower rack 425* degrees 13 TO 17 minutes.

BBQ CHICKEN PIZZA:
· Sweet Baby Ray’s BBQ Sauce – appx. 1 cup per pizza. This is my favorite barbecue sauce, and it really makes a difference. You should try it:)
· Garlic salt grinder sprinkle
· 5 slices bacon, cut into 1” squares, fried and drained. I usually use the leaner pre-cooked bacon and cook in the microwave.
· 5 chicken tenders, cut into 1” squares, fried with garlic salt and pepper
· ¼ red onion sliced very thin
· Grated cheddar/jack cheese
· Black olive slices
· Red bell pepper, thin slices

Chicken Cord en Bleu

I made this for dinner on Sunday. My kids love this, and it is so easy. All you do is pound out a chicken breast with a meat cleaver, make sure you put saran wrap over it so you don't have juice splattering everywhere, until it is thin. Next, you layer a slice of ham and cheese, we use provolone cause I don't care for Swiss in a lot of things, roll it up and secure it with a toothpick. After that roll it in a beaten egg and then roll it in Italian bread crumbs (Progresso) that is mixed with some Parmesan cheese. Bake it a 350° for 30-40 minutes. I usually serve ours with green beans and Rice-A-Roni fried rice.



Ingredients:

• 4 Chicken breasts, thawed
  
• 4 slices of ham ( I use honey ham)
• 4 slices of cheese
• 3 eggs, beaten
• About 1 cup Italian Bread Crumbs
• 1/4 cup Parmesan cheese
• toothpicks

Serves 4

Beef Enchiladas

3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chiles
1 tablespoon all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese, divided
1 cup oil for frying 20 (6 inch) corn tortillas

1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterrey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
4. Preheat oven to 375. Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Serves 10. This is how we eat 'em in my house. Seems like a lot of work but it's easy and DELISH! You could totally do chicken with this too!

Pepperoni Stromboli

I am making this one tonight. We are having the Elders over, and along with it we will have Cesar salad. For dessert we are going to try the chocolate cake Kim sent me. I love this blog already, cause then it gives me the excuse to try new recipes ALL THE TIME!

Ingredients:

• 2 loaves (1 pound each) frozen bread dough, thawed
• 2 eggs, beaten
• 1/3 cup olive oil
• 1/2 teaspoon each garlic powder, salt and pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1 pound ground beef, cooked and drained
• 1 package (3-1/2 ounces) sliced pepperoni
• 2 cups (8 ounces) shredded mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1 small onion, chopped

Directions:

Place each loaf of bread dough in a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle.
In a small bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Arrange beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.
Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake at 3757° for 30-35 minutes or until lightly browned. Let stand for 5-10 minutes before cutting. Yield: about 16 servings.