White Chicken Enchiladas

May 22, 2016 by

This is another great looking recipe from cousin Debbie in Texas.  She says it’s amazing!

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Ingredients:
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)

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Italian Vegetable Medley

May 18, 2016 by

This recipe is modified from the “Bruchetta Pasta Salad” recipe.  I left out the pasta and made it completely vegetarian to have a more healthy meal.  It turned out excellent, light and refreshing.  The perfect summer dish when you have fresh vegetables coming out of the garden.

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Ingredients:
1 Yellow Pepper
1 Red Pepper
1 Orange Pepper
2 Tomatoes, chopped
1 Zucchini
1 Yellow Squash
2 green onions, chopped
1 tbsp red onion, chopped finely
1-2 cloves garlic, minced
1 bunch basil, chopped
1 tbsp olive oil
2 – 4 tsp balsamic vinegar (to your taste)
1/3 cup shredded parmesan cheese
salt & fresh ground pepper to taste

Instructions:
In a bowl, combine the tomatoes, peppers, squash, onions, garlic, chopped basil, olive oil, balsamic vinegar and parmesan cheese.  Let this mixture rest for at least 15 minutes.   Season with salt and fresh ground pepper.  You can serve and enjoy this recipe right away, or let it rest for up to an hour before enjoying!

 

Cajun Baked Salmon

May 17, 2016 by

cajun salmon

2 pounds salmon filet or salmon steaks (best with skin on)

Marinade for no less than one hour, but up to all day in:

1 can enchilada sauce

1 envelope Cajun seasoning

Bake at 375 degrees for 45 minutes.  Baking dish should be covered in aluminum foil.  Salmon is done when it flakes easily.

Bruschetta Pasta Salad

May 16, 2016 by

I have no idea where I found this recipe or I would give them credit.  It was one of those recipes you find floating around on Facebook.  I seen this one and I knew we would love it.  It’s so light and refreshing.  The fresh vegetables are amazing in it.  And it’s so inexpensive to make.  This would make the perfect summer BBQ side dish.  You could also have it as a meal with a side of garlic toast.

IMG_5438Ingredients:

    3 cups cooked pasta
    5 tomatoes, chopped
    2 green onions, chopped
    1 tbsp red onion, chopped finely
    1-2 cloves garlic, minced
    1 bunch basil, chopped
    1 tbsp olive oil
    2 – 4 tsp balsamic vinegar (to your taste)
    1/3 cup shredded parmesan cheese
    salt & fresh ground pepper to taste

Instructions:

    In a bowl, combine the tomatoes, onions, garlic, chopped basil, olive oil, balsamic vinegar and parmesan cheese.
    Let this mixture rest for at least 15 minutes.
    Then toss the tomato mixture with the cooked noodles.
    Season with salt and fresh ground pepper.
    You can serve and enjoy this recipe right away, or let it rest for up to an hour before enjoying!

Note:

You could modify any one of these ingredients to your taste. We thought some red or orange bell peppers would be a nice addition.

Stuffed Poblanos

May 14, 2016 by

This recipe comes from Joy in Texas.

Joy is new to our recipe blog and we look forward to many more recipes.  From what I have heard from my mother-in-law, she is an excellent chef.

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Ingredients:
4-6 poblanos (blistered, peeled, seeded and stemmed)
Stuffing (I used shredded pepper jack, queso fresco and chorizo. You can use shredded chicken, cheese, whatever.)
6 eggs, beaten
1/2 Cup milk
1/2 Cup flour

Directions:
Add 1/2 each milk and flour and whisk into eggs and 1-1 1/2 cup shredded Monterrey jack cheese (or pepper jack)
Spray 13×9 baking dish. Stuff the peppers and place them seam side down.
Sprinkle cheese around them and then pour the egg mixture over the cheese. Bake in preheated 375 degree oven for 25-30 min.

Homemade Taco Seasoning

May 13, 2016 by

We decided to have homemade tacos last night for dinner and I forgot to get a package of taco seasoning at the store.  I decided to Google a recipe and found this one on The Pioneer Woman’s website.  We have used so many of her recipes that I knew it would be great.  I will never buy taco seasoning again, this was the best ever and it literally cost pennies to make.

FullSizeRender (20)Ingredients:

2 teaspoons Chili Powder
1-1/2 teaspoon Ground Cumin
1/2 teaspoon Paprika
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Dried Oregano
1/4 teaspoon Black Pepper

Instructions:
Measure out all the ingredients in a small bowl. Mix well. Then taste and adjust the salt or spices as desired. Store in an airtight container until ready to use.

For a larger batch (the equivalent of about 6 packets), use:

1/4 cup chili powder
3 tablespoons ground cumin
1 tablespoon each paprika, crushed red pepper, and salt
1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper

Notes:
When I was ready to use mine I mixed it with about 1/2 cup of hot water and stirred it into the meat and let it simmer for about 10 minutes.  In the future I will mix up the large batch and store it in one of my canning jars, that way it’s ready for when I need it.  This would also be good in a batch of chili.

Sweet-Hot Mustard

April 30, 2016 by

This recipe came from my good friend Tammy.  This stuff is so awesome!!  I made a batch this morning to have with some pork roast tonight.  The longer it sits, the hotter it gets.  And it is so awesome with chicken strips.

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Ingredients:
4 oz. can dry mustard
1 cup of cider vinegar
2 eggs
1/4 tsp salt
1 cup of sugar
1 1/2 cup of mayonnaise

Directions:
Mix mustard and vinegar and let it stand over night.
Beat in 2 eggs, salt and sugar.  Cook in a double boiler until thickened.  (Requires constant stirring)
Let the cooked mixture cool.  Mix in the mayonnaise.
Keep in an airtight container in the refrigerator.

Notes:
I don’t have a double broiler so I just cooked it on low heat and stirred constantly.

 

Texas Oven-Roasted Beef Brisket

April 29, 2016 by

This recipe is for our friend Hina.  She asked if we have a recipe to do brisket in the oven.  We didn’t, until now.  Mark always does ours in the smoker.  But if you don’t have a smoker, you do the next best thing.  Hina, you will have to let us know how this recipe turns out.

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Ingredients:

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

Directions:

Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Bacon Wrapped Pork Loin

April 28, 2016 by

This is another recipe from cousin Debbie in Texas.  They really loved this recipe and who wouldn’t, pig wrapped in pig, YUMMY!!

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INGREDIENTS

  • 8 to 10 slices of streaky bacon, long enough to wrap around the pork 1½ times.
  • 1lb pork tenderloin, at room temperature
  • Salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp honey (or maple syrup – I prefer honey because it is thicker which creates a better glaze)

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Cheddar Bacon Chicken Tenders

April 27, 2016 by

Yet another recipe that Mark found. This one came from Betty Crocker’s website.  This one is really simple to make and very inexpensive.  The Sweet/Hot Mustard recipe will go on the blog this weekend.

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Ingredients:
1 egg
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely shredded Cheddar cheese (2 oz)
1 package or jar (3 oz) cooked real bacon bits or pieces
1 package (14 oz) uncooked chicken tenders (not breaded)

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