I wanted something a little different for the holiday weekend so I chose this Enchiladas Recipe. This recipe calls for using Tortillas corn wraps and unfortunately I don’t usually have very good luck forming them; they always seem to crack. This recipe calls for placing them in the sauce to soften them up, using the hot sauce and liquid, which adds some moisture and heat. I was surprised how well I was able to use the Tortillas wraps after they soaked in the sauce for a few seconds. Other than wrapping, this is a simple recipe that doesn’t require a lot of prep time. Cooking time is also minimal so you can have a one dish dinner on the table in about an hour.

The next time you’re in the mood for Mexican cuisine give this Beef Enchiladas Recipe a try. Enjoy

Beef Enchiladas Recipe

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Admin

Recipe type: Main

Cuisine: Mexican

Serves: Makes 12

Ingredients

• 1 pound ground beef
• 1 teaspoon salt (divided)
• 1 Medium onion (chopped)
• 1 cup chopped green olives
• 2 cups shredded cheddar cheese
• 2 cans tomato paste (8 ounces each)
• 1 can tomato paste (6 ounces)
• 2 cups water
• 1 can concentrated tomato soup
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1/ 2 cup olive oil
• 12 corn Tortillas
• 1 can re-fried beans (16 ounces)

Instructions

1. Preheat oven to 350F.
2. In a large skillet brown the burger and onion until burger is no longer pink inside. Drain, mix in the olives, ½ teaspoon salt, and set aside.
3. 
4. In another skillet or medium sauce pan mix together the tomato sauce, tomato paste, olive oil, tomato soup, 1 cup of shredded cheddar, and water. Season with ½ teaspoon of salt, chili powder and garlic powder; Simmer for 20 minutes. Pour about a cup of the mixture in the bottom of a 9 x 13 casserole dish. In another small sauce pan heat the re-fried bean just warm enough to work with.
5. 
6. Place each Tortilla in the hot tomato sauce, one at a time as you wrap them, first with the meat mixture, and then a couple spoons of re-fried beans. Wrap them and place them seam side down in the casserole dish. Top with the rest of the sauce and the shredded cheddar.
7. Bake for 20-30 minutes or until hot and bubbly.
8. Serve Hot

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Sweet and Sour recipes are not my favorites but I had some shrimp on hand so I decided to put this Sweet and Sour Shrimp Recipe on the menu for supper. This recipe does not call for broccoli as one of the ingredients but I decided to add it, because I had it on hand, and it usually seems to go well in stir fry recipes; so I listed it as optional. This is a simple recipe and doesn’t take a long time to prepare. I thought this dish was pretty good, and my wife really liked it, but I’m not a fan of sweet and sour. If you like sweet and sour or just want to try a dish that is a little different for a stir fry recipe, give this Sweet and Sour Shrimp Recipe a try. Enjoy

Sweet and Sour Shrimp Recipe

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Admin

Recipe type: Main

Cuisine: Middle Eastern

Serves: 4

Ingredients

• ¼ corn syrup
• 1 pound medium shrimp (shelled, deveined and tail removed)
• 2 cups broccoli florets cut into 1 inch pieces (optional)
• 1 medium onion (cut into wedges)
• 1 bell pepper (cut into 1 inch pieces)
• 1 clove garlic (minced)
• 1 teaspoon ground ginger
• 2 tablespoons corn starch
• 1 teaspoon salt
• ½ cup water
• ⅓ cup light corn syrup
• ⅓ cup ketchup
• ¼ cup cider vinegar
• 1 can water chestnuts 8 ounces (grained)
• Hot rice

Instructions

1. Chop all the vegetables and set aside.
2. 
3. In a small bowl mix together the cornstarch, salt and water-set aside.
4. In a large skillet or wok heat the oil over medium high heat. Add the shrimp and cook until pink-stirring constantly. Remove the shrimp onto a plate and set aside. (This should take 3-4 minutes)
5. 
6. In the same skillet add the onion, pepper, garlic and ginger, and the broccoli if you decide to use it; cook for about 5 minutes or until onion has lightly browned.
7. Stir in the cornstarch mixture, ketchup, vinegar, cooked shrimp and water chestnuts. Stir constantly, cooking until mixture thickens.
8. Serve over hot rice.

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I have never prepared a recipe exactly like this one before but I think most of the chicken stir fry recipes are pretty close. The dry sherry and heavy cream really caught my attention when I looked at this Chicken Divan Recipe. I changed the ingredients a little bit so that the quantities I had on hand would get used up creating the recipe. This one will go on my favorites list; it’s absolutely delicious. I followed the recipe as written. When you reduce the sauce, take your time, and simmer until the sauce starts to thicken, and has a nice creamy texture.

The next time you’re in the mood for a stir fry, substitute this Chicken Divan Recipe; you’ll love it. Enjoy

Chicken Divan Recipe

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Admin

Recipe type: Main

Serves: 3

Ingredients

• 3 boneless skinless chicken breasts
• 1¼ cups chicken broth
• 1 cup heavy cream
• 1 shallot (diced)
• 2 tablespoons vegetable oil
• 12 ounces fresh broccoli florets (about 1 inch pieces)
• 3 tablespoons plus 2 teaspoons flour (divided)
• 1 tablespoon butter
• ¼ cup Sherry
• 1 teaspoon Worcestershire sauce
• ¾ cup Parmesan Cheese (divided)
• 2 teaspoons lemon juice

Instructions

1. Dice the shallot, cut the broccoli and set aside.
2. 
3. In a large oven safe skillet using 2 teaspoons of oil cook the broccoli on medium high heat until the broccoli starts to brown. Add ¼ cup chicken broth, cover, and continue cooking until broccoli is crisp tender. Remove broccoli to a platter and set aside. Discard any liquid left in the pan.
4. Place the 3 tablespoons of flour in a shallow dish or pie plate. Pat the chicken dry, salt and pepper the chicken, and then roll the chicken in the flour. Shake off any excess.
5. In the same pan used to cook the broccoli, using 2 tablespoons of oil, brown the chicken on medium high heat until golden brown on both sides. Remove and set aside. Reduce the heat to medium, melt the butter in the skillet and add the shallot-cook until fragrant. Whisk in 2 teaspoons of flour. Cook for 1 minute and then add 1 cup beef broth, Sherry, heavy cream and Worcestershire sauce, stirring to free up any brown bits from the bottom of the skillet. Return the chicken to the skillet and simmer for 20 (about 10 minutes on each side) minutes, turning once during cooking. (Internal temp should be 165F.) Remove the chicken from the skillet. Continue cooking the sauce until it starts to get thick, and creamy.
6. 
7. While the sauce is cooking down pre heat the broiler oven with the rack placed about 9 inches below the heat source. Slice the chicken into 1 inch pieces.
8. 
9. Remove the sauce from the heat, stir in the lemon juice, ¼ cup Parmesan cheese, and then salt and pepper to taste; then fold in the chicken and broccoli. Top with the remaining Parmesan cheese.
10. Broil until cheese starts to brown on top.
11. Serve hot.

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The last time I made corn muffins they came out a lot better than I expected, so I decided to try it again.  When I saw the list of ingredients that goes into this Raspberry Corn Muffins Recipe, my first thought was, “how can it not be good.” The apricot, raspberries, and orange zest were a delicious combination of flavors, and if you serve them hot with melted butter they are delicious. This is another simple recipe that you can put together very quickly so you can have hot muffins on the table in less than an hour. This recipe calls for frozen raspberries but with the berry season approaching, fresh would be the best; when they become available.

The next time you’re in the mood to do some baking give this Low Fat Raspberry Corn Muffins Recipe a try; you and your family will love them. Adapted from Food Network.

Low Fat Raspberry Corn Muffins Recipe

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Admin

Recipe type: Breakfast

Cuisine: American

Serves: 12-24

Ingredients

• 1½ cups all-purpose flour
• 2½ cups yellow cornmeal
• 1½ cups sugar
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 2 cups low-fat buttermilk
• ½ cup apricot nectar
• 3 tablespoons grape seed oil
• 2 teaspoons vanilla extract
• 1 teaspoon grated orange zest
• 4 large egg whites
• 2 cups frozen raspberries

Instructions

1. Preheat oven to 375F.
2. In a large bowl whisk all the dry ingredients together.
3. 
4. In a medium size bowl mix together the buttermilk, apricot nectar, grape seed oil, vanilla, and orange zest.
5. In a separate bowl beat the egg whites until peaks form.
6. 
7. Gradually mix the buttermilk mixture into the dry ingredients, and then gently fold in the egg whites, followed with the raspberries. (Just mix until combined so as not to break up the berries.)
8. Spray 12 large muffin cups with cooking spray and divide the batter between the 12 cups. (If you use a cupcake tin this recipe will make 24.) Bake for 30 minutes or until a tooth pick inserted in the center comes out clean. Let cool for a few minutes, remove the muffins to a wire rack for cooling.

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Meatballs have always been a favorite dish in this house so I decided to put this Meatball Stroganoff Recipe on the menu for supper. I changed the recipe up a little bit by using a mixture of pork and venison instead of hamburger. Mainly because I had some venison in the freezer I wanted to use up.

The venison worked out very well in the recipe, but if you don’t have venison on hand I am sure a good quality of lean ground beef would be just as good. In less than an hour you can have this Meatball Stroganoff dish on the table for dinner. Give this one a try, it’s really good.

Meatball Stroganoff Recipe

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: Admin

Recipe type: Main

Serves: 4

Ingredients

• 1½ pounds lean ground beef (I used a 50% venison pork mix)
• 2 teaspoons salt (divided)
• ¼ teaspoon pepper
• ½ cup seasoned dry bread crumbs
• 1 egg
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 1 package of mushrooms (8 ounces sliced)
• 1 cup beef broth
• 1½ tablespoons flour
• ½ teaspoon caraway seeds
• ⅛ teaspoon nutmeg
• 2 cups sour cream
• 12 ounces egg noodles
• Parsley for garnish

Instructions

1. Chop onions and set aside. In a large bowl combine the ground meat, egg and bread crumbs. Mix thoroughly. Form mixture into a bout 20 meatballs.
2. 
3. In a large skillet using the butter and oil, saute the onion and mushrooms for 5 minutes. Add the meatballs and brown on all sides. Stir in the beef broth, cover, and simmer for 30 minutes, or until meatballs are done.
4. 
5. While the meatballs are cooking; in a medium size bowl combine the sour cream, flour, nutmeg and caraway seed.
6. When the meatballs are done, stir the sour cream mixture in with the meatballs. Simmer and continue stirring until thickened. (Do not boil)
7. Serve over egg noodles, or your choice of pasta, and garnish with fresh parsley.

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I had some fruit trees come in on Friday, and I had to work over the weekend so I didn’t have the time to plant them until today. Seeing as this was stacking up to be a real busy day I decided to get out the slow cooker. This allowed me to get dinner on, and go about getting done, what I had to get done.

This Slow Cooker Asian Pork Roast Recipe is a simple recipe that doesn’t require a lot of prep time. I was a little concerned about the ground cloves the recipe called for; because of not being sure how this spice would blend in with the rest of the ingredients. As usual the pork, because of being cooked in the slow cooker, was nice and tender, and it turned out that the ground cloves was a nice added touch. I decided to serve this recipe with Garlic Mashed Potatoes because of the delicious gravy that was created with the recipe, but if you want to keep to the Asian theme you may want to serve it over rice.

The next time you have a busy day coming up and you decide to use your slow cooker give this Slow Cooker Asian Pork Roast Recipe a try; it’s really good.

Slow Cooker Asian Pork Roast Recipe

 

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Prep time

15 mins

Cook time

5 hours

Total time

5 hours 15 mins

 

Author: Admin

Recipe type: Main

Cuisine: Asian

Serves: 4-6

Ingredients

• 1 boneless pork roast (pork loin or butt)
• 1 large onion (slice)
• 3 cloves garlic (crushed and minced)
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon of oil for browning
• 3 bay leaves
• ¼ cup hot water
• ¼ cup soy sauce
• 1/ 4 cup honey
• 2 tablespoons rice vinegar
• 1 teaspoon ground ginger
• ½ teaspoons ground cloves
• 3 tablespoons cornstarch
• ¼ cup cold water

Instructions

1. Cut the pork roast into 2 pieces and brown in a large frying pan using the oil.
2. 
3. In a small bowl combine the hot water and honey. Then mix in the soy sauce, ginger, salt, pepper, vinegar and cloves.
4. 
5. Slice the onions and place them on the bottom of the slow cooker placing the browned roast on top. Add the bay leaves and pour the honey mixture over the top of the roast.
6. 
7. Cook for 5 hours on low, or until meat is tender. Remove the roast and onions from the slow cooker. Strain the juices into a sauce pan, dissolve the cornstarch in the cold water, bring the juice to a boil and stir in the cornstarch and cook until thickened to form the gravy.
8. Serve over mashed potatoes or hot rice. Enjoy

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Biscuits and gravy have always been one of my favorite breakfast dishes so when I saw this Country Breakfast Casserole Recipe I decided to give it a try. I don’t ever use a package gravy mix, so I really didn’t know what to expect, but all the ingredients complimented each other very well in the recipe creating a delicious combination of flavors.

This is a simple recipe that doesn’t require a lot of prep time, and it bakes in less than an hour, so you can have it on the table in less than an hour.

I prepared this Country Breakfast Casserole Recipe, as a breakfast supper, but if you want to serve for breakfast just make it the night before and reheat it. This recipe was adapted from the McCormick web site. Give this one a try, it’s really good.

Country Breakfast Casserole Recipe

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Admin

Recipe type: Breakfast

Cuisine: American

Serves: 4-6

Ingredients

• 1 roll breakfast sausage (12 ounces)
• 2 cups shredded Cheddar cheese
• 6 eggs (beaten)
• 1 cup water
• ½ cup milk
• 1 package McCormick Country Gravy Mix
• 3 slices bread (cut into 1-inch cubes)
• 1 tablespoon butter (melted)
• Paprika

Instructions

1. Pre-heat oven to 325F
2. In a large skillet crumble and brown the sausage until no longer pink inside. Drain
3. 
4. In a large bow whisk together the eggs, water, milk and gravy mix; mix until thoroughly blended.
5. In a 11/2 quart casserole dish lightly sprayed with cooking spray spread the sausage over the bottom. Spread the cheese over the sausage, and then pour the sausage mixture over the cheese.
6. Cube the bread and distribute it evenly over the top, top with drizzled butter over the bread cubes, and garnish with paprika.
7. 
8. Bake for 40-50 minutes until bubbly, and a knife inserted comes out clean.
9. Let rest 10 minutes before serving

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This is great! May marks National Burger Month. In a search to try something a little different, and seeing as May marks National Burger Month, I decided on this Grilled Fajita Burgers Recipe. This is a simple recipe to put together with an excellent blend of flavors. There is a lot of room to move on the condiments but what I put together is really good. Feel free to make it your own by adding whatever you like. The weather was so nice here I decided to use the grill. If you don’t have that option, use your broiler oven.

The next time you fire up the grill, and you family or guests are in the mood for burgers, give this Grilled Fajita Burgers Recipe a try. Enjoy

Grilled Fajita Burgers Recipe

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Admin

Recipe type: Grilling

Cuisine: Mexican

Serves: Makes 6

Ingredients

• 1 tablespoon olive oil
• 1 medium sweet onion (thinly sliced)
• ½ medium yellow or green bell pepper (cut into thin strips)
• ½ red bell pepper (cut into thin strips)
• 1½ pounds lean ground beef
• 1 Fajitas Seasoning Mix
• 6 slices of bacon (crispy)
• ¼ cup cold water
• 6 slices American cheese
• 6 hamburger buns

Instructions

1. Slice the pepper and onion. In a small skillet using the olive oil cook the peppers and onion until tender.
2. Cut the bacon in half and cook until crispy-drain on paper towels.
3. 
4. Preheat the grill to medium high heat and lightly oil the grill grates.
5. 
6. In a large bowl mix together the water, ground beef, and Fajitas Seasoning Mix. Divide and form into 6 patties.
7. Grill the burgers long enough to get grill marks on one side, than flip the burgers. Cook to desired doneness.
8. While burgers are cooking toast the buns on the grill cut side down. Just before the burgers are done top with the American cheese slices; close the grill until slices are melted.
9. To serve start with a burger on the bun followed by a slice of tomato, bacon, then top with the pepper and onion.

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It’s been awhile since I have used the slow cooker; I have wanted to make Manhattan Style Clam Chowder for some time, I was pinched for time, so when I saw this slow cooker version I decided to give it a try. Manhattan style is different because it is more like a regular soup than chowder. The New England style is creamy textured whereas the Manhattan Style incorporates tomatoes into the mixture. I have always favored the New England style, but the Manhattan Style Clam Chowder is good for something different. This is a set it and forget it type of slow cooker recipe; meaning you can start cooking it in the morning, and forget about it for the rest of the day-which is great if you have a busy schedule.

This Slow Cooker Manhattan Style Clam Chowder Recipe is a simple recipe that doesn’t require a lot of prep time. The prominent seasoning in this recipe is thyme; be careful with it because it can dominate very easily or eliminate all together if you don’t care for that flavor.

If you like Manhattan Style Clam Chowder, or have never tried it before give this Slow Cooker Manhattan Style Clam Chowder Recipe a try; it’s really good. Enjoy

Slow Cooker Manhattan Style Clam Chowder Recipe

 

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Prep time

20 mins

Cook time

8 hours

Total time

8 hours 20 mins

 

Author: Admin

Recipe type: Main

Cuisine: American

Serves: 4

Ingredients

• 6 sliced bacon, diced
• 1 cup chopped onion
• 2 carrots, thinly sliced
• 3 ribs celery with leaves, thinly sliced
• 1 tablespoon fresh parsley (or 1 teaspoon dried)
• 1 can diced tomatoes (undrained)
• 1½ tsp. salt
• Black pepper to taste
• 1 bay leaf
• 1 tsp. dried thyme
• 3 medium potatoes (cubed)
• 3 cans minced clams (undrained)
• 1 bottle clam juice (8 ounces)

Instructions

1. Cut the bacon into 1 inch pieces. Using a skillet cook the bacon until crispy. Drain on paper toweling and then place them in the slow cooker.
2. 
3. Chop the vegetables, and then combine all the ingredients in the slow cooker.
4. 
5. Cook on low for 7-8 hours or until vegetables are tender.

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I have looked at stuffed pork chops in the meat counter a number of times and kept thinking one of these days I’m going to make them. I was searching for recipe and came across this Stuffed Pork Chops Recipe and decided to put it on the menu. This is a simple recipe that doesn’t require a lot of prep time or ingredients. The stuffing is put together using bread crumbs rather than the traditional croutons. I thought this recipe was pretty good, and my wife loved it. The chops came out tender and moist, and the stuffing had a good combination of flavors.

If you have never prepared Stuffed Pork Chops before give this recipe a try. Enjoy

Stuffed Pork Chops Recipe

 

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Author: Admin

Recipe type: Main

Cuisine: American

Ingredients

• 4 tablespoons chopped celery leaves
• 2 tablespoon chopped onion
• 4 tablespoons butter, divided
• 1 1/ 2 cup dry bread crumbs
• 1⅓ cup chicken broth (divided)
• 2 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon rubbed sage
• ½ teaspoon pepper
• ½ teaspoon dried thyme
• 4 pork loin chops (1-1/4 inches thick)

Instructions

1. Chop the onion and celery. In a small skillet using 2 tablespoon butter Saute the onion and celery until tender.
2. 
3. In bowl combine the sauteed onion, celery, and ⅔’s cup chicken broth.
4. Butterfly the chops slicing down from the outside, almost to the bone, to form a pocket.
5. 
6. Pack the stuffing into the 4 chops and secure with tooth picks.
7. In a large skillet using the rest of the butter brown the chops on both sides.
8. Place the chops in a casserole dish, or roasting pan, pour the rest of the chicken broth over the chops, and bake for 40 minutes until juices run clear, or to an internal temperature of 145F.
9. Remove the chops and use the juices to make gravy.
10. Serve Hot

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