Archive for the ‘Entrees’ Category

Baked Cheddar Eggs & Potatoes

July 23, 2017

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


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


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.

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)

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.


  • 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


  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.

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.


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


Red Curry/Coconut Milk Soup

April 23, 2017

This is a recipe that my good friend Keitha came up with.  I am not a squash eater, but this looks pretty good.

1 Butternut squash (or small pumpkin)
Approximately 2 pounds of meat of your choice
4 medium potatoes
5-6 cups of water or vegetable stock
1 small-medium yellow onion, chopped
7-8 mushrooms sliced
2-3 carrots, sliced about 1/4″ thick
1 small zucchini, cubed
2-3 stalks of celery sliced
2-4 tablespoons of red curry (depends on how spicy you like it)
2 cans of coconut milk
Pinch or 2 of fresh basil

Shrimp and Andouille Gumbo with Okra

April 23, 2017

This is another fantastic looking recipe from Joy in Texas!  Looks wonderful!



1 lb shrimp, medium/large 30/40’ish (shells on and heads if you can get them) *See note 1
2/3 cup bacon grease/butter combination
2/3 cup flour
1 large onion, diced
1 small bell pepper, diced
1 medium poblano, diced
2 celery sticks, diced (1/4’ish cup)
6 cloves of garlic, minced
1 14.5 oz can petite diced tomatoes with liquid
6 cups shrimp stock *See note 1
1 to 2 tablespoons Cajun seasoning
½ tsp fresh thyme
1-2 Bay leaves
1 T black pepper
**Salt… Keep in mind the Cajun seasoning has salt so taste first, I added no additional salt.
2 T bacon grease
1 lb okra
12-16 oz Andouille sausage, sliced medium
1/8 t file


Joy’s Pot Roast

March 30, 2017

This is another recipe from Joy in Texas.  Looks really tasty.

I am happy to see Joy sending in more recipes. She is a very talented chef and I love seeing all of her wonderful food.



1 3-4 pound chuck roast
1 T unsalted butter
1 T olive oil
1 can cream of mushroom soup
1 packet onion soup mix
2 cups beef stock (you can use any kind of liquid)
4 large cloves of garlic. smashed
Some carrots, little red potatoes, mushrooms and onion (small or half a bigger one)
Salt and Pepper


Bourbon Street Steak Marinade

March 26, 2017

When Mark and I go to Applebee’s to eat, his favorite is the Bourbon Street Steak. We even got my Mom and Dad hooked on it. I started doing some research and found a copy-cat recipe.  It’s fantastic and really close to the original recipe.


2 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce
4 teaspoons chili powder
4 teaspoons minced garlic
1 1/2 teaspoons meat tenderizer (McCormick’s is pretty good)
2 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoons oregano
2 cups water

Whisk all ingredients in a bowl then pour into a large zip lock bag.  Pound the steaks out with a meat tenderizer a couple of times. Put them in the marinade and let them marinate from 2-24 hours.

If you don’t like the heat, you can always cut down on the chili powder and the cayenne pepper.

Stuffed Cabbage Rolls

March 15, 2017

Another great looking recipe from Joy in Texas.  Looks fantastic!!



1 T olive oil
1 medium onion, diced
1 (28 oz) can crushed tomatoes (or improvise)
4-5 cloves garlic, chopped
½ t crushed red pepper
½ t dried basil
salt and pepper to taste

1/3 c medium grain rice
1 large egg
1 small yellow onion, diced
3 cloves garlic, minced
1 t paprika
a splash of Mrs. Dash
salt and pepper to taste
1 lb ground pork (that’s my preference, use beef if you prefer)


Shredded Beef Tacos

March 12, 2017

This is another recipe from Joy in Texas.  YUMMY!!!


2-3 lb chuck roast
salt and pepper to taste
1 onion, diced
½ cup beef broth
1 t cumin
1 t cayenne
1 t smoked paprika
3-5 garlic cloves, minced
2 T tomato paste
2 jalapeno, diced (more or less to your taste)
¼ cup lime juice