Friday, November 25, 2011

Potato and Bean Enchilada's

The Menu:
Potato and Bean Enchilada's
Sorry for the horrible picture... it just tasted way to good to capture before eating! :)

The Original Recipe:
I found the idea for this meatless meal on the internet. What a great meal to have after a huge heavy Thanksgiving supper the night before. The kids even liked these. I am very pleased with these enchilads, too. I could even see adding in some scrambled eggs, too. Or if you wanted to some meat, ground sausage would be good, too. So delicious and so simple!

Potato and Bean Enchilada's

5 potatoes, peeled and cubed
1 clove garlic, minced
4 green onions, chopped with greens
1 red pepper, chopped
1 pkg. taco seasoning
1 can black beans, drained (I used seasoned)
1 cup cheese
1 large can enchilada sauce
8-10 large tortillas

Preheat oven 375 degrees.
Heat butter in pan, add potatoes, green onions, red pepper and garlic. Salt and pepper to season. Cover and cook potatoes until almost done. You don't want them smooshy. They need to hold their texture in order to stand out from the beans. Add beans and taco seasoning. Stir to heat through. On large tortilla place filling at one end, fold in sides and roll up. In 13x9 baking dish pour some sauce. Place rolled tortillas in baking dish side by side. Pour remaining sauce over all. Bake 10 minutes until crispy on edges, add cheese all over top and bake 5 minutes more to melt cheese. (*I also added in some jalapeno to my portion!)

Tuesday, November 15, 2011

Broccoli My Kids Like

The Menu:
Broccoli My Kids Like

The Original Recipe:
I found this on Babycenter's Cooking For Your Family Board. Those ladies just have all the recipes to share. I love talking about food. I found this recipe while looking through someone talking about side dishes. Now, as a side note, I have one son who hates pretty much all vegetables. It takes him hours (yes! hours.) to eat his supper almost every night. I do believe he has texture problems, but he also has a hate relationship with any type of vegetable that isn't corn. My other kids are wonderful about eating. So, this recipe was for everyone, but especially my one boy who doesn't like veggies. Now, you are probably wondering if he like them? He did!! He had 2 spoonfuls. Granted, he did make a face, but with a recipe named "Broccoli My Kids Like" I think he felt that he had to like them. He ate 2 spoonfuls, so I am not complaining!

Broccoli My Kids Like

Sharon -- GatorGrrrl

2 cups cooked, steamed broccoli (or a 10 oz package of frozen chopped broccoli cooked in the microwave)

1/2 stick of butter

2-3 handfuls of seasoned bread crumbs (I used crushed whole wheat Ritz crackers)

salt and pepper to taste (I used Mrs. Dash Table Blend)

Cook broccoli by steaming or in the microwave. Meanwhile heat butter in a medium skillet and heat to sizzling. Toss broccoli in butter and add seasoned bread crumbs. Toss well, season with salt and pepper and serve.

Gooseberry Patch Chicken and Dumplings

The Menu:
Gooseberry Patch Chicken and Dumplings
This is the time of year when lighting is terrible, and my pictures start to look
 not so nice, but it tasted good. That's all that counts, right!?!

The Original Recipe:
I have a Kindle. I love my Kindle and all of the free books you can get from Amazon. I have the very first Kindle they came out with. I love that I am always the first to jump on a bandwagon of new technology, only to find out a year later, they come out with 3 different version (better versions) of the very first one. I do it every time. Oh well, I still absolutly love my Kindle. I also love all the free Gooseberry Patch cookbooks I can find for it. While browsing through Circle of Friends 25 Slow Cooker Recipes, I found this Chicken and Dumpling recipe for the crockpot. It was nice and comforting. I don't normaly make this easy of a dish, but you just cannot go wrong, here. The whole pot was empty by the time we were done.

Chicken and Dumplings

1 1/2 bnlss sknlss chicken breasts, cubed
2 potoates, peeled and cubed
2 cups baby carrots
2 stalks celery, sliced
2 10 3/4 cans cream of chicken soup (I used healthy choice campbells)
1 cup water
1 t. dried thyme
1/4 t. pepper

2 c. baking mix (Bisquick)
2/3 c. milk

Place chicken, potatoes, carrots and celery n a slow cooker; set aside. In medium bowl, combine soup, water, thyme and peper; pour over chicken mixture. Cover and cook on low setting for 7 to 8 hours, until chicken juices run clear. Mix together baking mix and milk; drop into slow cooker by large spoonfuls. Tilt lid to vent and cook on high setting for 30 minutes, until dumplings are cooked in center. Serves 8

Garlic Ranch Turkey Burger

The Menu:
Garlic Ranch Turkey Burger

The Original Recipe:
This recipe can be found over at She has a plethora of yummy recipes! I used ground hamburger in this recipe instead of turkey because I didn't have any. I also had to leave it sit in the fridge overnight after I mixed it because my father-in-law showed up with a cousin, and we all had pizza for supper. These were super good. A tad salty, but still so flavorful. I would make these again in a heartbeat.

Garlic and Ranch Turkey Burgers

Amy - amylz

All Recipes - Servings: 4

1 pound ground turkey

1 (1 ounce) package ranch dressing mix

1 egg

3 cloves garlic, minced

1/4 cup Worcestershire sauce (I halved this and only used 1/8 cup)

seasoned salt and pepper to taste

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

2. Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.

3. Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Tuesday, November 08, 2011

Cheeseburger Macaroni

The Menu:
Cheeseburger Macaroni

The Original Recipe:
I found this online at It's a great fast alternative to the boxed Hamburger Helper. It was a bit spicy with the Rotel, but my kids still ate it and loved it.  It was so fast to put together, too. It says that it feeds 4, but we fed 6 with it, and I didn't even double it this time. I absolutely love all-in-one dishes like this! You will not be disappointed with all the flavor in this dish.

Cheeseburger Macaroni

OP: EliseaGrace'sMommy

1 lb lean hamburger meat

1 pkg taco seasoning

1 can Rotel tomatoes and green chilies (or petite diced tomatoes)

2 cups beef broth (or water)

1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce

2 Tablespoons butter

2 tbsp flour

3/4 cup milk

1 cup shredded cheddar cheese

1/2 tsp salt

1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4

Thursday, November 03, 2011

Tuscan Garlic Chicken

The Menu:
Tuscan Garlic Chicken

The Original Recipe:
This reminded me of Olive Garden's Chicken Scampi dish, which I LOVE!! Oh happy days! I cannot say that I would make it again, however. It was a bit of a lengthy recipe compared to what I am used to making. With 4 hungry boys and a husband, this was a big process for me. But, I am sure that if you make it, you will love it!
I didn't change to much, though. I will just make notes at the end of this recipe. I think it needed some more flavor, in all honesty. I kept adding salt, but it just wasn't enough (and I do not use a lot of salt in my dishes, ever). I think some chicken bullion cubes will add the extra "oomph" that it needed. So, see my notes at the end. Overall, this was a fantastic dish and so comparable to that favorite dish of mine.

Tuscan Garlic Chicken

3 lb(s) Boneless, skinless chicken breasts

1 1/2 cup(s) Flour, plus 1 tablespoon

1 Tbsp Salt

2 tsp Black pepper

2 tsp Italian herb seasoning

1 lb(s) Penne pasta (*I used Linguine)

1 Tbsp Garlic, chopped

1 Red pepper, julienne cut

1/2 cup(s) White wine

12 oz Heavy cream

1 cup(s) Parmesan cheese, grated

Preparing the Chicken:

- Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish. *I would add some garlic powder, or even use some chicken seasonings from McKormick.
*I cut my chicken breasts in half to make them flatter--or you could flatten/tenderize them. I think it makes it even better this way!

- Dredge chicken in the mixture, shaking off any excess.

- Sauté the chicken in batches, in a large, nonstick, ovenproof skillet - with enough oil to coat - over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.

- When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.

Preparing the Pasta:

- Cook pasta al dente (or according to package instructions).

- Drain and set aside until needed.

*I would add 1 chicken bullion cube, in the water the pasta cooks in.

Preparing the Sauce:

- While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute. *I would use atleast 3 heads of garlic, smashed.

- Slowly add remaining one tablespoon of flour and stir to combine.

- Next add the white wine and bring to a boil for about one minute. Add the cream and bring to a boil.. Complete by stirring in the parmesan cheese. * I would also add 1 chicken bullion cube in with the wine (or instead of wine, use 1 cup chicken broth). Make sure you season with salt and pepper after you add the heavy cream.

Preparing Tuscan Garlic Chicken Entrée:

- Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and extra Parmesan cheese. Serve and enjoy.

Kowboy's Party Dip

The Menu:
Kowboy's Party Dip

The Original Recipe:
I wanted a really quick throw-together dip for today. I came up with this dip version of a Beef and Onion Cheese Ball that I make. This is really good! I am glad I came up with an alternative! It still needs to sit awhile for the flavors to blend, but I could taste the awesomness of this dip right away.

Kowboy's Party Dip

1 pkg. dried beef, cut into pieces
1/2 cup mayonnaise (I used the new kind made with olive oil)
1/3 cup sour cream (I used fat free)
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
3-4 green onions, chopped with greens
1/3-1/4 cup shredded colby/jack cheese (*optional)

Combine all in bowl. Let sit for an hour before serving (in order to let the flavors combine). Serve with your favorite dipping crackers.
*I did add some shredded colby/jack cheese into mine. I think it would taste great with out it, though. However, I wanted some cheese.