These recipes come from "Our Best Bites" cookbook- and I am only putting it here to have both recipes in one spot that I don't have to worry about spilling on- or tracking down.
The recipe states not to use thick sliced bacon- but I use thick sliced Bar-S- and it seems to work fine for me.
http://www.ourbestbites.com/2009/04/bacon-wrapped-teriyaki-chicken-skewers/
I double the recipe for the teriyaki sauce right off the bat-
http://www.ourbestbites.com/2008/06/teriyaki-sauce/
The above links are to the actual blog recipes.
Middle made these for the first time for a class at school, and although the directions call for letting the skewers marinade for 4 plus hours- I have never had that kind of time- and they seem to do just fine- maybe one of these days I will marinade them that long just to see. I also haven't managed to cook these on the grill yet- just baked them in the oven.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Thursday, March 7, 2013
Wednesday, September 5, 2012
As You Like It- Chicken Enchiladas
This works a bit like tacos- as each person gets to use whatever filling options and sauce options they enjoy.
2 to 3 lbs of chicken- cubed or cut to bite size pieces
Majito Lime flavored Marinade by McCormick Grill Mates
1/4 C Lime Juice
1/4 C olive oil
3 cans cream of chicken soup
1 C sour cream
small can of diced green chilies
Filling/Toppings:
Black Beans-rinsed and drained
Sliced olives
Chopped tomatoes
chopped onions
chopped green onions
Salsa
grated cheese
sour cream
red enchilada sauce- heat up
green enchilada sauce- heat up
Make marinade from Majito Lime seasoning pack-lime juice- and olive oil and put in large baggie. Add Chicken and marinade for 1 to 2 hours- longer is stronger flavor.
Mix together all soup, 1 cup sour cream, and can of diced green chilies. Put in a large baking dish (like a 9x13) and heat in 350 degree oven for about 30 min or until heated through. When there is about 10 min left of baking time, put chicken and marinade in a frying pan and cook chicken completely. Add to hot soup mix.
Prepare all the toppings and filling choices. Warm tortillas in oven or cook raw tortillas.
To serve-
Take a warm Tortilla-
Add meat/soup mix and whatever filling items they choose. Roll up and cover with choice of enchilada sauce.
2 to 3 lbs of chicken- cubed or cut to bite size pieces
Majito Lime flavored Marinade by McCormick Grill Mates
1/4 C Lime Juice
1/4 C olive oil
3 cans cream of chicken soup
1 C sour cream
small can of diced green chilies
Filling/Toppings:
Black Beans-rinsed and drained
Sliced olives
Chopped tomatoes
chopped onions
chopped green onions
Salsa
grated cheese
sour cream
red enchilada sauce- heat up
green enchilada sauce- heat up
Make marinade from Majito Lime seasoning pack-lime juice- and olive oil and put in large baggie. Add Chicken and marinade for 1 to 2 hours- longer is stronger flavor.
Mix together all soup, 1 cup sour cream, and can of diced green chilies. Put in a large baking dish (like a 9x13) and heat in 350 degree oven for about 30 min or until heated through. When there is about 10 min left of baking time, put chicken and marinade in a frying pan and cook chicken completely. Add to hot soup mix.
Prepare all the toppings and filling choices. Warm tortillas in oven or cook raw tortillas.
To serve-
Take a warm Tortilla-
Add meat/soup mix and whatever filling items they choose. Roll up and cover with choice of enchilada sauce.
Tuesday, May 8, 2012
Chicken Pockets
Cooked Chicken- cubed
(I prefer to boil chicken breasts in seasoned water)
prepared stuffing
grated cheese (usually cheddar)
crescent roll dough
chicken gravy-
Quantities will depend on how many you are serving.
I use 3 pkgs of rolls- and four chicken breasts- and two (6 serving) pks of stuffing mix- and this makes 24 pockets.
separate crescent roll dough into sections- fold up the longer end and then smosh it flatter into a triangle shape slightly larger than it was when you sectioned it.
In center of dough- place a spoonful of stuffing, a spoonful of chicken meat, and a sprinkling of grated cheese. Pull up the corners and pinch together, then pinch edges of dough together, closing in the stuffing mixture. Bake on a baking sheet at 375* for approx 10-15 min (follow the directions on the rolls- with a minute or two extra)
Top with more grated cheese and serve with gravy.
You can make these up- then freeze them before you bake. After frozen, place in a freezer bag or container- then pull out what you need, thaw for 30 min or so, and bake a little longer than you would normally. All ingredients are pre-cooked, so they just need to be heated through.
(I prefer to boil chicken breasts in seasoned water)
prepared stuffing
grated cheese (usually cheddar)
crescent roll dough
chicken gravy-
Quantities will depend on how many you are serving.
I use 3 pkgs of rolls- and four chicken breasts- and two (6 serving) pks of stuffing mix- and this makes 24 pockets.
separate crescent roll dough into sections- fold up the longer end and then smosh it flatter into a triangle shape slightly larger than it was when you sectioned it.
In center of dough- place a spoonful of stuffing, a spoonful of chicken meat, and a sprinkling of grated cheese. Pull up the corners and pinch together, then pinch edges of dough together, closing in the stuffing mixture. Bake on a baking sheet at 375* for approx 10-15 min (follow the directions on the rolls- with a minute or two extra)
Top with more grated cheese and serve with gravy.
You can make these up- then freeze them before you bake. After frozen, place in a freezer bag or container- then pull out what you need, thaw for 30 min or so, and bake a little longer than you would normally. All ingredients are pre-cooked, so they just need to be heated through.
Wednesday, September 28, 2011
Bubble Up Pizza
This basic idea came to me through the Pamp. Chef Co.
I have been trying to cook it in the dutch oven while camping and have not quite got it figured out- but I am getting closer.
3 cans (7.5 oz each) of the small refrigerated buttermilk biscuits
1 1/2 Cups pizza sauce ( the original calls for a 14 oz jar of spag. sauce)
3 Cups grated cheese of your choice (usually mozzarella and cheddar)
1 clove garlic, minced
various pizza toppings of your choice ie: precooked sausage, bacon, and/or chicken, pepperoni, ham/canadian bacon, pineapple, onions, olives, etc.
in an oven: 375 for 30 min. bake in a 9 x 13 pan.
cut biscuits into quarters if using the smaller biscuits, (and into 8ths if using the Grands). Put pieces in a bowl and add 1 cup of the sauce and 2 cups of the grated cheese, and the minced garlic. Stir well and then stir in the toppings of your choice. Place in baking dish or lined dutch oven. Top with remaining sauce and cheese, then bake.
Now- I think our problems in the dutch oven have been mainly from using the big - grand- biscuits- and the first time was covering with the lid. The DR has a cool contraption for the dutch oven that goes over it like a tent and works like having coals on the top- anyway- it works best to just have that over the top, plus the smell is very tempting for any one within nose distance. So- we will try again next time- and see if we can get totally cooked and not burnt biscuits. I have noticed that the pizza always gets eaten any way.
I have been trying to cook it in the dutch oven while camping and have not quite got it figured out- but I am getting closer.
3 cans (7.5 oz each) of the small refrigerated buttermilk biscuits
1 1/2 Cups pizza sauce ( the original calls for a 14 oz jar of spag. sauce)
3 Cups grated cheese of your choice (usually mozzarella and cheddar)
1 clove garlic, minced
various pizza toppings of your choice ie: precooked sausage, bacon, and/or chicken, pepperoni, ham/canadian bacon, pineapple, onions, olives, etc.
in an oven: 375 for 30 min. bake in a 9 x 13 pan.
cut biscuits into quarters if using the smaller biscuits, (and into 8ths if using the Grands). Put pieces in a bowl and add 1 cup of the sauce and 2 cups of the grated cheese, and the minced garlic. Stir well and then stir in the toppings of your choice. Place in baking dish or lined dutch oven. Top with remaining sauce and cheese, then bake.
Now- I think our problems in the dutch oven have been mainly from using the big - grand- biscuits- and the first time was covering with the lid. The DR has a cool contraption for the dutch oven that goes over it like a tent and works like having coals on the top- anyway- it works best to just have that over the top, plus the smell is very tempting for any one within nose distance. So- we will try again next time- and see if we can get totally cooked and not burnt biscuits. I have noticed that the pizza always gets eaten any way.
Monday, June 28, 2010
Chicken Fajitas
Today's Offering is a totally new to me recipe that was born out of the desire to not turn on the oven. I had planned on making enchiladas, but our AC has been misbehaving, so I tried to think of what I could make using many of the same ingredients and what I had at home- since it happened to be on Sunday. I did a search for fajitas, and found one from Miss Paula Deen which seemed very promising- 5 star rating, and 90 reviews. After reading many of the reviews- I made a modification or two, and off I went. Delish- and rather adaptable. Easy as well.
Ingredients based from Paula Deen: I recommend doubling it
2 TB Canola Oil
3 TB FRESH Lemon Juice
1 TB FRESH Lime Juice
2 garlic cloves, minced
1 1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce ( I gave three shakes of Cholula Hot Sauce- Chili Lime flavor)
1/2 tsp Kosher Salt
Freshly ground black pepper
Mix together and place in a strong large baggie (freezer- gallon sized)
Then add and make sure they are well coated:
4 or 5 Thawed pre-frozen Chicken Breasts (can use 1 1/2 pound of shrimp or steak) . The original recipe said to marinate for a much shorter time, but most reviews said longer- I marinated ours for 3 hours.
2 medium onion, halved and sliced lengthwise
2 green bell pepper, sliced ( or you can use 1 green and 1 red bell pepper, sliced)
flour tortillas (We use Raw Tortillas that we cook fresh- if you haven't tried them- you really -really should.)
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar or Monterey Jack cheese, shredded, for topping
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Serve hot- and if you are cool enough to have the little cast iron servers- check here for the full instructions- and original recipe.
http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html
Ingredients based from Paula Deen: I recommend doubling it
2 TB Canola Oil
3 TB FRESH Lemon Juice
1 TB FRESH Lime Juice
2 garlic cloves, minced
1 1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce ( I gave three shakes of Cholula Hot Sauce- Chili Lime flavor)
1/2 tsp Kosher Salt
Freshly ground black pepper
Mix together and place in a strong large baggie (freezer- gallon sized)
Then add and make sure they are well coated:
4 or 5 Thawed pre-frozen Chicken Breasts (can use 1 1/2 pound of shrimp or steak) . The original recipe said to marinate for a much shorter time, but most reviews said longer- I marinated ours for 3 hours.
2 medium onion, halved and sliced lengthwise
2 green bell pepper, sliced ( or you can use 1 green and 1 red bell pepper, sliced)
flour tortillas (We use Raw Tortillas that we cook fresh- if you haven't tried them- you really -really should.)
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar or Monterey Jack cheese, shredded, for topping
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Serve hot- and if you are cool enough to have the little cast iron servers- check here for the full instructions- and original recipe.
http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html
Saturday, March 27, 2010
Manicotti
1/2 lb pork sausage, browned and drained
1 lb ground beef, browned and drained
1 cup plain bread crumbs
8 oz mozzarella cheese- grated
1/2 large onion, chopped
oregano- to taste
garlic salt- to taste
salt and pepper- to taste
2 eggs- beaten
1/2 to 1 C milk
14 Manicotti Noodles (cooked a few minutes less than package directions)
3 or more cups of Tomato Sauce
Additional Mozzarella for topping
Cook and drain meat. Cool. Add bread crumbs, grated cheese, chopped onion, seasonings, and eggs. Add enough milk to make sure the stuffing is moist. Meanwhile, cook the noodles a few minutes less than the directions on the box so they are still a little undercooked. Drain noodles and rinse with cold water- drain completely. Prepare pan with a cup of tomato sauce in the bottom. Carefully stuff each noodle with meat mixture and place in a 9x13 baking dish, lining them up side by side, and across the bottom as needed. Pour remaining tomato sauce over the top of the noodles, using enough to cover the noodles. Top with additional grated mozzarella cheese and bake at 350 degrees, for 35-40 minutes until cooked through.
Any remaining stuffing you can put in the freezer. My original recipe is half of this- but I always double it- at least- and I usually just use a pound of each meat.
1 lb ground beef, browned and drained
1 cup plain bread crumbs
8 oz mozzarella cheese- grated
1/2 large onion, chopped
oregano- to taste
garlic salt- to taste
salt and pepper- to taste
2 eggs- beaten
1/2 to 1 C milk
14 Manicotti Noodles (cooked a few minutes less than package directions)
3 or more cups of Tomato Sauce
Additional Mozzarella for topping
Cook and drain meat. Cool. Add bread crumbs, grated cheese, chopped onion, seasonings, and eggs. Add enough milk to make sure the stuffing is moist. Meanwhile, cook the noodles a few minutes less than the directions on the box so they are still a little undercooked. Drain noodles and rinse with cold water- drain completely. Prepare pan with a cup of tomato sauce in the bottom. Carefully stuff each noodle with meat mixture and place in a 9x13 baking dish, lining them up side by side, and across the bottom as needed. Pour remaining tomato sauce over the top of the noodles, using enough to cover the noodles. Top with additional grated mozzarella cheese and bake at 350 degrees, for 35-40 minutes until cooked through.
Any remaining stuffing you can put in the freezer. My original recipe is half of this- but I always double it- at least- and I usually just use a pound of each meat.
Monday, March 22, 2010
Easy Quiche
2 eggs, beaten
1/2 C evaporated milk (make sure it is evaporated milk)
1 pkg crescent roll dough
1/2 - ground sausage ( 1lb if not using mushrooms)
2-3 green onions, sliced
1 C chopped mushrooms (optional)
1/4 lb cheddar cheese, grated
1/4 lb Monterey Jack cheese, grated
Heat oven to 325 F
Brown sausage (and mushrooms) and drain. Line bottom of pie plate with crescent roll dough sections, covering all the inner surface and up the sides, pinching together to make a crust. Put drained sausage(mushroom) and green onion slices in bottom of crust and level. Mix together beaten eggs and evaporated milk and pour over the mix in the crust. Meat mix should be barely covered. If needed, you can add more egg/milk mixture by an egg and 1/4 C of milk at a time. Top the mix with the grated cheeses and bake for 40-45 min.
This fits a standard pie pan- if you use a deep dish pan or larger round pan- then you may need to double the recipe.
1/2 C evaporated milk (make sure it is evaporated milk)
1 pkg crescent roll dough
1/2 - ground sausage ( 1lb if not using mushrooms)
2-3 green onions, sliced
1 C chopped mushrooms (optional)
1/4 lb cheddar cheese, grated
1/4 lb Monterey Jack cheese, grated
Heat oven to 325 F
Brown sausage (and mushrooms) and drain. Line bottom of pie plate with crescent roll dough sections, covering all the inner surface and up the sides, pinching together to make a crust. Put drained sausage(mushroom) and green onion slices in bottom of crust and level. Mix together beaten eggs and evaporated milk and pour over the mix in the crust. Meat mix should be barely covered. If needed, you can add more egg/milk mixture by an egg and 1/4 C of milk at a time. Top the mix with the grated cheeses and bake for 40-45 min.
This fits a standard pie pan- if you use a deep dish pan or larger round pan- then you may need to double the recipe.
Friday, March 19, 2010
Favorite Aunt's Blackened Chicken Fettuccine
This recipe belongs to my sister- the real nurse in her big girl job. And make sure to make it when you are not counting calories or anything-
Blackened Chicken Fettuccine
Garlic Cream Sauce:
3/4 CUBE Butter
3 cloves of garlic- minced
1 1/2 QT of whipping cream
kosher salt/ pepper to taste
8 oz grated REAL Parmesan cheese- divided
Melt Butter in heavy pan over medium low heat, saute garlic. Stir in cream and bring to a simmer. Reduce by about 10 % or so. Add 1/3 of the cheese.
Meanwhile:
1 lb of boneless, skinless Chicken Breast
Cajun seasoning blend.
dredge one side of the chicken in the cajun seasoning and cook on both sides in a frying pan while the sauce is cooking. When cooked, either slice or cube the meat (sliced is fancier for company :) )
Prepare desired pasta- fresh fettuccine, or dried works fine too- you can use other pasta that you may like better.
When the cream sauce is ready, and the noodles have been cooked and drained, place in a serving bowl (large) and toss with the cream sauce (it will thicken some) then layer with the Chicken, sliced olives, chopped tomatoes, cooked and chopped Bacon, remaining Parmesan cheese- and - if you like- mushrooms, peas, whatever suits your fancy.
Blackened Chicken Fettuccine
Garlic Cream Sauce:
3/4 CUBE Butter
3 cloves of garlic- minced
1 1/2 QT of whipping cream
kosher salt/ pepper to taste
8 oz grated REAL Parmesan cheese- divided
Melt Butter in heavy pan over medium low heat, saute garlic. Stir in cream and bring to a simmer. Reduce by about 10 % or so. Add 1/3 of the cheese.
Meanwhile:
1 lb of boneless, skinless Chicken Breast
Cajun seasoning blend.
dredge one side of the chicken in the cajun seasoning and cook on both sides in a frying pan while the sauce is cooking. When cooked, either slice or cube the meat (sliced is fancier for company :) )
Prepare desired pasta- fresh fettuccine, or dried works fine too- you can use other pasta that you may like better.
When the cream sauce is ready, and the noodles have been cooked and drained, place in a serving bowl (large) and toss with the cream sauce (it will thicken some) then layer with the Chicken, sliced olives, chopped tomatoes, cooked and chopped Bacon, remaining Parmesan cheese- and - if you like- mushrooms, peas, whatever suits your fancy.
Baby Back Ribs ala DR
BABY BACK RIBS TO DIE FOR:
Amount of ribs to feed your faces ( # of faces times how much said faces enjoy ribs)
We cut the racks in half for cooking purposes.
Season with EMer- il's rib rub on both sides- then Marinade for 24 to 48 hours in:
2 C Lemon-Lime Soda
1/2 C soy sauce
1/4 C canola oil
1 1/2 tsp garlic salt--
this makes a single batch- the more ribs- the more marinade. ( we use (2) 2-gallon ziplock baggies to marinade in and turn them in the fridge every so often)
After the marinading time: completely line a baking sheet with foil. Place rib sections on foil and season again with the rib rub. Cover with foil.
Bake at 325 for 2 hours. Heat the BBQ. Using a really, really good BBQ sauce (our favorites are all imported- sorry) stack the half-racks on top of each other in pairs over indirect heat, brushing with the sauce and rotating the half-rack stacks every 5 minutes or so, cook for an additional 30 minutes or so. Keep applying the sauce as you rotate the stacks.
The BBQ part is where I am a little fuzzy- because that part is exclusively the DR.
These are time and labor involved- but ohhhh so yummy
Amount of ribs to feed your faces ( # of faces times how much said faces enjoy ribs)
We cut the racks in half for cooking purposes.
Season with EMer- il's rib rub on both sides- then Marinade for 24 to 48 hours in:
2 C Lemon-Lime Soda
1/2 C soy sauce
1/4 C canola oil
1 1/2 tsp garlic salt--
this makes a single batch- the more ribs- the more marinade. ( we use (2) 2-gallon ziplock baggies to marinade in and turn them in the fridge every so often)
After the marinading time: completely line a baking sheet with foil. Place rib sections on foil and season again with the rib rub. Cover with foil.
Bake at 325 for 2 hours. Heat the BBQ. Using a really, really good BBQ sauce (our favorites are all imported- sorry) stack the half-racks on top of each other in pairs over indirect heat, brushing with the sauce and rotating the half-rack stacks every 5 minutes or so, cook for an additional 30 minutes or so. Keep applying the sauce as you rotate the stacks.
The BBQ part is where I am a little fuzzy- because that part is exclusively the DR.
These are time and labor involved- but ohhhh so yummy
Dutch Oven Fried Chicken
Coating:
1 C Bisquick
2 tsp Salt
1 tsp paprika
3/4 tsp ground black pepper
3/4 tsp Garlic Powder
3/4 tsp Lawry's Season Salt
this coating makes enough for about 5-6 pieces- so multiply it for what you need. I tripled it and made 19 legs and 9 thighs- with some left over.
Egg Mix- 1 egg to 1 TB water or milk ratio- again, I tripled it.
Heat oil in a large heavy pan. Dredge chicken pieces in coating mix, then in the egg mix and back in the coating and place in hot oil. Cook until the coating is golden brown, and then place in a large dutch oven. When all the pieces are in the dutch oven, cook with heat below and on top for about 30-40 minutes depending on how hot and how many pieces of chicken. You will have very moist, and nummy chicken.
1 C Bisquick
2 tsp Salt
1 tsp paprika
3/4 tsp ground black pepper
3/4 tsp Garlic Powder
3/4 tsp Lawry's Season Salt
this coating makes enough for about 5-6 pieces- so multiply it for what you need. I tripled it and made 19 legs and 9 thighs- with some left over.
Egg Mix- 1 egg to 1 TB water or milk ratio- again, I tripled it.
Heat oil in a large heavy pan. Dredge chicken pieces in coating mix, then in the egg mix and back in the coating and place in hot oil. Cook until the coating is golden brown, and then place in a large dutch oven. When all the pieces are in the dutch oven, cook with heat below and on top for about 30-40 minutes depending on how hot and how many pieces of chicken. You will have very moist, and nummy chicken.
Sour Cream- Chicken Enchiladas
Sour Cream Chicken Enchiladas-
1 pint sour cream
2 10 oz cream of Chicken soup
can of diced green chilis
1-2 lbs of chicken (breast or thighs) cooked and chopped
grated cheese- Cheddar, Monterrey jack-
flour tortillas
You can do this one of two ways- individually rolled enchiladas, or casserole style- I usually prefer casserole style- so-
You mix the sour cream, c of c soup, and chilis together. You put a thin layer in the bottom of your casserole dish, then you tear the tortillas into smaller pieces and lay them solid across the pan. You then layer chicken, sauce mix, grated cheese, tortilla pieces, chicken, sauce mix, grated cheese, tortillas, sauce mix, grated cheese- I usually can't get more than two layers with chicken, but if you have a deep pan, you might. Bake at 350 for 30 to 40 minutes until heated well throughout.
If you have a non-cheese eater like I do, then you might want to do the individual enchiladas- start the same up to putting some sauce in the pan, then take a tortilla, place about 2 TBS chicken, some cheese, and a little of the sauce- make some without the cheese and place those to one side of the pan. When the pan is full, cover with remaining sauce and top with grated cheese. Cook the same.
You can also leave the chilis out of the sauce and sprinkle on a layer of them separately, but I am all for faster and easier- I also sneak cheese in the casserole version by only using Monterrey Jack- what he doesn't see- he eats. :)
1 pint sour cream
2 10 oz cream of Chicken soup
can of diced green chilis
1-2 lbs of chicken (breast or thighs) cooked and chopped
grated cheese- Cheddar, Monterrey jack-
flour tortillas
You can do this one of two ways- individually rolled enchiladas, or casserole style- I usually prefer casserole style- so-
You mix the sour cream, c of c soup, and chilis together. You put a thin layer in the bottom of your casserole dish, then you tear the tortillas into smaller pieces and lay them solid across the pan. You then layer chicken, sauce mix, grated cheese, tortilla pieces, chicken, sauce mix, grated cheese, tortillas, sauce mix, grated cheese- I usually can't get more than two layers with chicken, but if you have a deep pan, you might. Bake at 350 for 30 to 40 minutes until heated well throughout.
If you have a non-cheese eater like I do, then you might want to do the individual enchiladas- start the same up to putting some sauce in the pan, then take a tortilla, place about 2 TBS chicken, some cheese, and a little of the sauce- make some without the cheese and place those to one side of the pan. When the pan is full, cover with remaining sauce and top with grated cheese. Cook the same.
You can also leave the chilis out of the sauce and sprinkle on a layer of them separately, but I am all for faster and easier- I also sneak cheese in the casserole version by only using Monterrey Jack- what he doesn't see- he eats. :)
Meatloaf
In my recipe collection, I have come up with a moist and flavorful meatloaf, which has the added benefit of using food storage items.
Marvelously Moist Meatloaf
2 lbs of ground beef
1/2 C Italian Seasoned Bread Crumbs
3/4 tsp. Salt
1 and 1/4 C Evaporated Milk (if you want to just use the whole can, increase the amount of crumbs and oats by 1/2 C total.)
1/2 C uncooked oats
2 tsp. dehydrated onions (re-hydrated in 1 TBS water)
1 egg, beaten
1/4 C Ketchup (or more as needed to cover)
Mix all ingredients EXCEPT ketchup. Pack into a loaf pan. Spread the top of the meatloaf with the ketchup, adding more as needed or wanted :)
Bake at 350 for approx. an hour- possibly 70 minutes. Let stand for 10 minutes before serving.
Marvelously Moist Meatloaf
2 lbs of ground beef
1/2 C Italian Seasoned Bread Crumbs
3/4 tsp. Salt
1 and 1/4 C Evaporated Milk (if you want to just use the whole can, increase the amount of crumbs and oats by 1/2 C total.)
1/2 C uncooked oats
2 tsp. dehydrated onions (re-hydrated in 1 TBS water)
1 egg, beaten
1/4 C Ketchup (or more as needed to cover)
Mix all ingredients EXCEPT ketchup. Pack into a loaf pan. Spread the top of the meatloaf with the ketchup, adding more as needed or wanted :)
Bake at 350 for approx. an hour- possibly 70 minutes. Let stand for 10 minutes before serving.
DR's Spaghetti
I will share with you the approximate recipe for the DR's spaghetti. I say approx because he never measures anything- he just dumps and tastes.
Start with 1 - 2 pounds of ground beef, sliced mushrooms, and 1 onion, chopped; seasoned with salt, garlic salt, onion salt, and pepper and browned and drained.
Then add 2 cans of Italian styled stewed tomatoes per pound of meat, then 1 or 2 cans of tomato sauce. Approx 2 tsp minced garlic, and 1 green pepper, chopped. Here comes the dump and taste part. He adds generous amounts of ketchup, and then seasons with Italian seasoning. Oh- and sugar. I never participate in this part- so I can't even guess for you. ( I prefer sugarless- but hey- he is doing the cooking so I am not about to complain).
He then lets it simmer for about 20 to 30 minutes, letting some of the liquid reduce.
Serve over any sort of pasta noodles. It is a thick, chunky sauce full of protein and veggie goodness. If you have leftovers, you could add some mustard and worcestershire sauce and call it sloppy joes.
It has taken my patients some time to grow up enough to like it, but they love it now.
Start with 1 - 2 pounds of ground beef, sliced mushrooms, and 1 onion, chopped; seasoned with salt, garlic salt, onion salt, and pepper and browned and drained.
Then add 2 cans of Italian styled stewed tomatoes per pound of meat, then 1 or 2 cans of tomato sauce. Approx 2 tsp minced garlic, and 1 green pepper, chopped. Here comes the dump and taste part. He adds generous amounts of ketchup, and then seasons with Italian seasoning. Oh- and sugar. I never participate in this part- so I can't even guess for you. ( I prefer sugarless- but hey- he is doing the cooking so I am not about to complain).
He then lets it simmer for about 20 to 30 minutes, letting some of the liquid reduce.
Serve over any sort of pasta noodles. It is a thick, chunky sauce full of protein and veggie goodness. If you have leftovers, you could add some mustard and worcestershire sauce and call it sloppy joes.
It has taken my patients some time to grow up enough to like it, but they love it now.
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