Archive for the ‘Entrees’ Category

Restaurant Style Buffalo Chicken Wings

October 27, 2017

This recipe is the best hot wing recipe I think I have ever had.  It is fantastic!!!  I got this one from allrecipes, we use them a lot for our new recipes.  I will definitely recommend this one!

 

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder

Directions

  1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
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Greg’s green chili chicken enchiladas

October 15, 2017

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22549512_10212261380643073_6375733056998635109_n1 pound shredded chicken

2 cans cream of mushroom (or one of cream of chicken and one cream of mushroom)

2 cans of water

2 cups diced green chili

Cook on medium heat until ingredients are well blended.

18 corn tortillas  (for 3 layers)

Heat olive or canola in skillet. Cook tortillas a few seconds on each side.  They should still be soft.  Place 6 in the bottom of 9x12x3 pan.

Ladle in 1/3 of the chicken/soup/chili mixture on the tortillas.

Add 1 cup shredded Tillamook (or other) cheese of your choice.

Repeat.  It will make three layers.

Cover with aluminum foil and cook for 45 minutes on 350 degrees.  Let sit for 15 minutes after removing from the oven.

 

 

 

Green Chili Stew

September 28, 2017

This recipe is courtesy of Greg Donnelly.  Being 100% Texan I’ve never cooked with fresh green chili’s, but when we started seeing each other, he promised to teach me how.  Since green chili is a New Mexico product, I’m thinking the canned green chili’s will work.  If you do happen to find some fresh, roast, peel and seed before dicing them.

green chili stew1 pound ground beef, browned and drained

1/2 large onion, diced

1 large potato, diced

2 cups diced green chili’s

15 oz stewed tomatoes.

2 cups beef broth

salt to taste

Directions:  Add all ingredients in a heavy pan.  Cook until potatoes are soft.  It will be ready to eat in about 30 minutes, but the longer you simmer it, after the potatoes are done, the better.  Serve with tortillas, biscuits or cornbread.

Tasty Burritos Recipe

August 19, 2017

Mark found this recipe also. Yes, he really does have a job that does not include searching for great recipes all day long 🙂  He got it from Taste of Home.  This recipe is really simple and really delicious.

Ingredients:

1 pound ground beef
1 envelope taco seasoning (I used our Homemade Taco Seasoning)
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa

Directions:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.

Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.
In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

Notes:

I mixed the refried beans in with the hamburger mixture, it made rolling them simpler.  I also used an egg wash to keep the burritos together.

 

Grilled Pizza

August 19, 2017

Another of the many fine recipes that Mark has come up with.  I have to say, when he suggested it I was kind of leery, but this is without a doubt the most fantastic pizza I have ever eaten.  This recipe came from The Pioneer Woman’s site, which we use frequently.

Please see my notes below.

Ingredients:

  • 1 pound Pizza Dough
  • 1 pound Fresh Mozzarella, Sliced Thin And Patted Dry
  • 3/4 cups Pizza Sauce
  • 4 ounces, weight Thinly Sliced Pepperoni Or Chorizo
  • Minced Fresh Rosemary
  • Shredded Parmesan Cheese
  • Vegetable Oil

 

Sprinkle the back of a sheet pan with flour. Prepare toppings and pour a some vegetable oil into a small bowl. Have everything organized and ready to take outside.

Using your hands, press the dough out thin rectangle. Pull the dough up and sprinkle more flour underneath to keep the dough loose.

Prepare the grill for high direct heat. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Close grill and cook for 2 – 3 minutes. Using tongs, lift dough and check to see if lightly brown.

Using tongs and a sheet pan, flip the pizza dough, so it’s grilled-side up. Brush pizza crust with olive oil and spread on pizza sauce. Top with mozzarella and pepperoni. Close grill and cook for another 2 – 3 minutes or until the bottom is a crispy brown and cheese melts. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.

Transfer pizza to a cutting board. Sprinkle with rosemary and Parmesan cheese. Serve.

Notes:
On the pizza crust, if you feel up to it you could use the home made pizza dough from The Pioneer Woman’s site, it looks pretty simple.  I just used a refrigerator brand from the store and it turned out fantastic.  We were concerned that it seemed too thin but it was perfect once it started cooking up.

 

Carne Asada Marinade

August 3, 2017

This marinade comes from our good friend JC. It’s the best and it’s now one of our regulars. 

If you are planning on making this, keep in mind that it has to marinate for at least 24 hours.  We always do ours the day before and it’s fantastic!

Ingredients

  • 3/4 cup orange juice
  • 1/2 cup lemon juice
  • 1/3 cup lime juice
  • 4 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1 teaspoon finely chopped canned chipotle pepper
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon black pepper
  • 1 bunch fresh cilantro, chopped
  • 1/2 cup olive oil
  • 3 pounds flank steak

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Baked Cheddar Eggs & Potatoes

July 23, 2017

Once again, another recipe Mark found while hungry at work.  This one is fantastic!

Ingredients

3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese

Directions

1. Preheat oven to 400°. In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With back of a spoon, make four wells in the potato mixture; break two eggs into each well.
2. Bake 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute or until cheese is melted.

 

Jalapeño Popper Quiche

July 9, 2017

This recipe is from my sister in law Joy in Texas.  It looks fantastic and I will have to try this.

Ingredients:
1 deep dish pie crust (make it, buy it, I use the Pillsbury refrigerated one you roll out and don’t pre-bake it)
5-6 slices of bacon
2 jalapeño, chopped (to seed or not to seed, that is YOUR question)
½ small onion, chopped
1 ½ cups shredded sharp cheddar (shred it yourself, it makes for better melting)
¼ bar of cream cheese at room temp
2 cups heavy cream
4 eggs
1/4-1/2 tsp Mrs. Dash Chipotle Seasoning
Salt and pepper to taste
1 jalapeño, sliced (again, to see or not to see is YOUR question)

Directions:
Preheat oven to 350 degrees.Fry up your bacon, set it aside to crumble for later.  Reserve some of your bacon grease and sauté the chopped jalapeño and onion till soft (3-4 min) and set aside.
If you are using pie crust that is rolled out, put it in a deepdish pie plate and make sure all sides are securely attached… do not prebake.
Crack your eggs in a bowl and lightly whisk, then add the cream and whisk until it is all incorporated, add the Mrs. Dash and salt and pepper to taste (I don’t add salt, as all the components are salty, but again, YOUR decision) and set aside.
Cut or tear up your cream cheese in small bits (like pea size) and evenly distribute over the pie crust, then evenly distribute the sautéed jalapeño and onion on top of the cream cheese.  Crumble the crispy bacon and distribute it evenly.  Distribute the shredded sharp cheddar then pour the custard mix (eggs, cream and spices) so that you cover all the stuff on the bottom of the pie plate, make sure it all gets mostly covered.  Scatter the SLICED jalapeño on top.
Place in the preheated oven and bake for 40 minutes.  Check it and if it is still jiggily, cook it a little longer… like 5+ minutes, checking on it frequently.  Once it is not jiggly, take it out of the oven and let it rest 5-10 minutes before cutting into it.

 

 

 

Long Boy Burgers

May 21, 2017

This is a recipe that was on FB.  Mom had shared it and I thought, “wow, that looks fantastic, we need to make those”.  We made it last night for dinner for Mom and Dad, and they were fantastic.  There are a few notes at the bottom that I will change next time, strictly for convenience.

Ingredients

  • 1 ½ lb – Ground Beef
  • ¼ cup – Corn flakes, crushed
  • ¼ cup – Crispy fried onions
  • 1 tsp – Dried thyme
  • 1 tsp – Garlic granules
  • 1 Egg
  • 2 tbsp – Ketchup
  • 1 tbsp – Worcestershire sauce
  • 3 tbsp – Milk
  • 1 cup – Shredded cheddar cheese
  • 2 tbsp – Chives, chopped
  • ½ cup – Crumbled bacon
  • 4 to 6 – Sub rolls

Preparation

  1. Preheat your grill for direct grilling;
  2. Mix all the ingredients except the chives, cheese, bacon and bread in a bowl and form 4 to 6 patties of the same shape as your sub rolls;
  3. Grill the beef patties for 3 minutes over direct heat at about 400°F then flip and add the shredded cheddar and crumbled bacon; Cook for another 3 minutes;
  4. Serve on sub rolls and top with chives.

Notes:
Instead of shredded cheddar cheese, I will use sharp cheddar in the slices and instead of the crumbled bacon, I will just leave it in slices.  It will make it easier when trying to put them on while the burgers are on the grill and a lot less messy.

Green Chile Tater Tots Casserole

April 27, 2017

Once again, another fantastic recipe that Mark found.  He gets a lot of his recipes from Betty Crocker’s web site.  This recipe is really simple to make but pay attention to the cook time or you will be having a late dinner.  I also puts some notes down at the bottom with some suggestions.

Ingredients:

1 lb lean (at least 80%) ground beef
1 cup chopped onion
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 can (10.5 oz) condensed Cheddar cheese soup
1/2 cup sour cream
1/2 teaspoon salt
1 1/2 cups shredded Cheddar cheese (6 oz)
1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes (I just used the store brand)
2 tablespoons sliced green onions

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