Category Archives: Entertainment

Elvis Presley Hamburgers

(Feeds 4) Before making the burgers, pre-heat electric skillet on high so it will be good and hot to sear the burgers before putting them in the oven (there is an electric skillet in your pantry). After searing them, these burgers taste better baked in the big oven as opposed to the microwave, but a microwave can be used instead if you prefer. If you go with your big oven, be sure and pre-heat it now at 350 degrees.

The secret to good Elvis Burgers are tons of diced onions and peppers mixed into the hamburg. You can never have too many!

Ingredients
2lbs. hamburg (70%lean, 30%fat)
(1) good size green bell pepper diced. Remove the stem & seeds before dicing.
(1) large yellow onion, diced or 3 small onions, diced (the smaller yellow onions usually are more potent. Whatever onion size you get, if it doesn’t make you cry when you dice it, it isn’t fresh and it won’t add any flavor to the burgers.
(2) cans Campbell’s crème mushroom soup

Mix the following ingredients throughly in large bowl:
1 large diced yellow onion or 3 small yellow diced onions
1 diced green bell pepper
2 lbs. hamburg

Make all the hamburg into as many good size hamburger patties until bowl is empty. Flatten them down to make them big & round, not overly thick. When electric skillet is good & hot, put patties in and sear both sides (about 10 min. per side, but don’t put cover on or they won’t sear good. If the grease splatters too much, decrease the skillet temperature, a little at a time.)

After searing each patty, put them in a long rectangular glass dish or metal pan. Spoon crème mushroom soup generously over each burger, using up all the soup. Place burgers in oven for 30 min. at 300 degrees.

If you prefer to use the microwave oven instead, put the burgers in for 30 min. at 70% power. The soup needs to slightly brown on top. If it isn’t, you can always put it in for 5 to 7 more min. on high.

Call mom, tell her how they turned out!

3/19/17: For smaller portion, use chicken tenders instead.

Crock Pot Chicken and Stuffing

INGREDIENTS:

4 Large boneless skinless chicken breasts
1 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 cup of milk
4 slices of cheese
1 box of stuffing mix

DIRECTIONS:

In a 6-quart oval crock pot place your chicken breast along the bottom in a single layer. Add chicken broth and then top each chicken breast with one slice of cheese.

In a small bowl, whisk together cream soups an milk. Add on top of chicken and cheese.

Top with box of stuffing mix.

Cook on low for 6-8 hrs or High for 4 hrs. Or until chicken is completely done.

Serve with you choice of side. We usually serve this with green beans or broccoli and I get around 8 servings out of the pot, cutting the chicken breasts in half.

NOTES:

You can really use any type of stuffing mix that you like. There are all sorts of varieties out there.

For cheese, I usually use mozzarella, provolone, or jack – but again, you could also use a cheese with a stronger flavor like swiss.

How to make Chico’s Tacos at home

For anyone craving an El Paso favorite, I got this recipe from a friend on facebook:

frozen beef taquitos (fry until crisp in oil 2-3 minutes)
large bag finely shredded cheese (mexican mix good)
One large can whole tomatoes (any brand, whole only- tried other combos, this works)
4-5 jalapenos (cut off stems, I leave seeds)
2 cubes tomatoe base boullion and 2 cubes chicken boullion
1 gallon water
salt to taste ( should need almost none b/c of boullion cubes)

Boil can tomatoes with cubes in gallon of water until rolling boil for about 15 minutes. (Note: We have had better results only using a half gallon. A full gallon made too much and diluted the sauce)
Remove tomatoes only and blend on liquify in blender, return to pot of soup
Take fresh jalapenos and blend on liquify with a small amount of water. (you should see only very minute pieces)
Add jalapenos to soup. Remove from stove. Store in plastic containers.Can freeze some of this.

Deep fry beef taquitos until crisp about 2-3 minutes. Place in a bowl that has about a cup of hot soup, cover taquitos with cheese.

For their green jalapeno sauce,

8 fresh jalapenos
4-5 tomatillas
lime juice, salt

Boil whole tomatillos with cut up jalapenos ( leave seeds) in enough water to cover them and boil until soft. Pour off excess water, blend tomatillas and jalapenos on liquify until it is a smooth sauce. Add a couple tablespoons of lime juice and a little salt. If you want it really hot, Add some serrano chilis to this for increased heat.

Enjoy!

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

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Prep time
15 mins
Cook time
35 mins

An easy, but elegant main dish! The chicken is moist, the flavor superb and the bacon a perfect wrapping!
Serves: 4 large servings
Ingredients

2 Boneless skinless chicken breast
4 tablespoons cream cheese
¼ cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon

Instructions

Cut chicken into 4 equal size pieces. Pound breast so it is about ¼” thick.
Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
Place on baking sheet and back for 30 minutes at 375 degrees F.
Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
Serve immediately.

Notes
* One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding as well.