Beef Enchiladas

I've been on an enchilada kick lately, so we have this once a week. It's so good and easy! Oh and you could also substitute chicken for the beef!

Ingredients:
flour tortillas(I used 6 of the smaller sized ones)
1 lb. of ground beef (I actually used venison last night, because we have a whole freezer full of it!)
1 4oz. can of diced green chiles
1 10oz. can of enchilada sauce
1/4 cup of sour cream
packet of taco seasoning
lots of shredded cheddar

Directions:
Brown your ground beef with the green chiles. Drain. Put a few Tbsp. of enchilada sauce in the bottom of your square pan. Mix the sour cream with the rest of the enchilada sauce in a saucepan over medium low heat. (Or microwave it, you just want it to be hot.) Take a tortilla, put a couple of spoonfuls of the meat mixture in and sprinkle some cheese over the top. Roll up and place seam side down in the pan. I usually have some ground beef left over so I just pour that over the top of the enchiladas, then I pour the sauce, and then I top with about a cup of shredded cheddar. Bake for 20-30 minutes at 375!

Enjoy!!!

Sausage Bake

This is my go to 30 minute meal, my go to company's coming dinner, and a meal that just says fall to me. It's so easy and so good! Try it!

Ingredients:
1 lb. smoked sausage
1 red pepper
1/2 onion
2 medium yellow squash
salt
pepper
olive oil

Directions:
Preheat your oven to 375. Cut the sausage and veggies into chunks and toss them in the olive oil, then season with salt and pepper. Bake for 30-40 minutes.

Enjoy!!!!

Chicken Stir Fry

I started making this after I had chicken fried rice at Pei Wei. It's so good, so simple, and probably best of all this version is very healthy! Shocking I know!

Ingredients:
4 cups cooked rice
1 red bell pepper (diced)
1 1/2 cups of cooked diced chicken
1 head of broccoli (chopped)
1/2 bag of shredded cabbage and carrots
soy sauce
sesame oil
garlic powder

Optional:
onion-I have been really squeamish over onions lately so I left this out.
egg-just crack an egg into the mix about halfway through cooking, I just forgot about this one!
mushrooms
baby corn
water chestnuts
fresh garlic (just didn't feel like chopping tonight!)

Directions:
I do a combo of half olive oil, half sesame oil because the sesame oil has a really strong flavor. Use about a Tablespoon of each and heat your pan over medium high heat. Throw in your broccoli, red pepper and if you want to add any of the other options, now is the time to throw it in.

Let that cook for about 5 minutes, then throw in your cabbage mix. The cabbage will start to brown and get really soft after a few minutes. Toss in your chicken and this is where I sprinkled a little bit of the garlic powder in. Let that go for another couple of minutes, shake a couple of dashes of soy sauce in and stir. I honestly don't know how much soy sauce I added. Taste as you go!

When your mix looks like this...


Stir in your rice, add soy sauce to taste and your done!!!

Enjoy!!!

Croque Monsieur

I made these for dinner tonight and oh my word, these are seriously delicious. I used gruyere because we had some in the fridge, but you could use any type of swiss.

Ingredients:

sliced Italian style bread
shredded gruyere
sliced ham
honey mustard
butter
eggs

Directions:
Assemble your sandwich: put a dab of honey mustard on each piece of bread, layer the ham and the cheese.

melt a couple of tablespoons of butter in a saute pan and get it to where it's starting to bubble up a little. Crack an egg in the pan and then put your sandwich down on top of the egg. Flip after two minutes and then remove when cheese is melted.

Enjoy!!!

Amazing slow cooker chicken

This might not look too spectacular, but trust me this was some of the best chicken and sauce we have had! And it's super easy to make and only takes four ingredients! Can't beat that!

Ingredients:
4 chicken breasts (I used frozen)
1 block of cream cheese
1/2 stick butter
1 pkg. Italian dressing seasoning mix

Toss all of that in a slow cooker and put it on low for four-five hours. We served it over rice, because it makes the most amazing sauce.

Enjoy!

Slow Cooker Chicken that doesn't have a name...yet

Ingredients:

3 boneless skinless chicken breasts (I put mine in frozen.)
1 can of golden mushroom soup
1 pkg. of Italian dressing mix
1 green bell pepper
1/4 cup chicken stock
1/4 cup heavy cream

Directions:

Put the chicken in your slow cooker. Put the soup through chicken stock over the chicken. Cook on low for 4-5 hours. You have to watch it because the chicken can easily overcook! When it's done, stir in the heavy cream. Serve over rice!

Enjoy!

Taco Ring

This is so good! It's also very easy to make which makes it VERY good!

Ingredients:

1 lb. ground beef
1 pkg. taco seasoning
1 can diced green chiles
3/4 cup shredded cheddar
1/2 cup sour cream
1 can crescent rolls

1. Preheat oven to 375 degrees.

2. Brown your meat with the green chiles. Stir in the taco seasoning.

3. Drain the grease and then stir in your cheese and sour cream.

4. Unroll crescent rolls and separate. Arrange triangles in a circle on a greased baking sheet with wide ends overlapping in center and points toward the outside. There should be about a 5 inch diameter in the center.
Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath the wide end.

5. Sprinkle a little more cheese on top.

6. Bake for 20-25 minutes, or until golden brown.

Enjoy!!!

Spinach Artichoke Dip Lasagna

Okay so I'm going to attempt to re-create the lasagna I threw together the other night!

First, I boiled a package of lasagna in lightly salted water. While that was cooking I made my fillings.
The first filling was the ricotta mixture.
-15oz. container of ricotta
-1 egg
-1 Tbsp. oregano
-1 Tbsp. dried basil
-1 tsp. rosemary
-1 tsp. thyme
-1 tsp. garlic powder
-1 tsp. black pepper
-1/3 cup grated Parmesan
Mix together and set aside.

The next filling was the spinach artichoke dip.
-1 jar of alfredo sauce
-1/2 8oz. package of frozen chopped spinach (thawed and drained)
-15 oz. can of artichoke hearts (drained and chopped)
-8 oz. cream cheese (softened)
-2 Tbsp. sour cream
-1/3 cup grated Parmesan
-1/2 cup shredded mozzarella

I also had two cooked chicken breasts that I had chopped.

So....to assemble!

In your pan, lay down four lasagna noodles. Put half of your ricotta mixture on top of the noodles, then scatter half of the chicken over that. Then put half of the spinach dip over the chicken. Now for the good part, layer sliced provolone over the artichoke dip! Repeat.

Cover with foil and bake at 375 for 40 minutes. Take foil off and bake another 10 minutes or until cheese is a little browned. Let sit for 10 minutes.

Enjoy!!!

Southwestern Grilled Skirt Steak

Josh made this steak last weekend for our fajitas and it was probably one of the top five steaks I've ever had. It was so flavorful and juicy. Sooo good! It has a smoky southwestern kick, but it's not spicy at all. You could also use flank steak, but I think the skirt steak has more marbling (more fat) and that's another reason I prefer it, more flavor!

First, you make the marinade!
1/4 cup of vegetable oil (I used EVOO because I was out)
juice of one lime
*1 bunch of cilantro
*1 serrano or jalapeno pepper
*I put these two in the food processor together
1 1/2 Tbsp. of ancho chile powder

Whisk all together and then pour over your skirt steak and make sure all of the steak is covered.


We only marinate the steak for an hour since the lime juice in the marinade can start to "cook" the steak because of the acidity.
Okay so preheat your grill to medium high heat and toss the steaks on for three minutes per side for medium rare. The good thing about these steaks though is if you want more of a medium well you can just heat your grill higher on one side.

We made fajitas out of these and they were SOOOO good.

Hope you enjoy!!!!