Category Archives: Recipes

Mozzarella infused meat loaf

Ingredients

1 pound ground beef (85%)
1 cup bread crumbs
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt
1/2 tsp black pepper
1/2 cup milk
2 TB Worcestershire sauce
8 oz fresh mozzarella, sliced
1 cup ketchup
1/4 cup brown sugar, tightly packed
1 TB Worcestershire sauce
1 TB red wine vinegar
2 cloves garlic, crushed
1/8 tsp salt
pinch cayenne pepper

1) Preheat oven to 350 degrees. Lightly grease a glass baking pan (9×13) with nonstick cooking spray.
2) In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and Worcestershire sauce. Knead until combined.
3) Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan. Place mozzarella slices down the center, leaving 1/2 inch around the ends and sides. Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so it doesn’t need to be perfect.
4) In a small mixing bowl whisk together ketchup, brown sugar, Worcestershire sauce, red wine, vinegar, garlic, salt, and cayenne pepper. Pour half of this mixture over the meat loaf, reserving the remaining half for later.
5) Bake in the preheated over for 45 minutes.
6) After 45 minutes, remove from oven and pour the remaining sauce over the loaf. Increase temperature to 400 degrees and bake for an additional 15 minutes.
7) Let rest 5 to 10 minutes before serving.

Ree Drummond’s Shepherd’s Pie
Recipe Source

03/19/17: For the beef stew, use hamburger meat instead of beef stew meat.

Ingredients

4 cups Beef Stew with Beer and Paprika, recipe follows
Horseradish Mashed Potatoes, recipe follows, to cover the stew

Beef Stew with Beer and Paprika:

3 tablespoons olive oil
1 tablespoon salted butter
2 pounds beef stew meat, cut into 1-inch cubes
1 medium onion, diced
3 cloves garlic, minced
2 heaping tablespoons all-purpose flour
3 cups beef stock
One 12-ounce can beer
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
Minced fresh parsley, optional, for serving

Horseradish Mashed Potatoes:

5 pounds russet or Yukon gold potatoes, peeled and cut into chunks
2 sticks salted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
1 cup heavy cream
1 tablespoon horseradish cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley

Directions

Preheat the oven to 375 degrees F.

Put the Beef Stew with Beer and Paprika in a 10-inch skillet or baking dish. Spoon the Horseradish Mashed Potatoes all over the surface of the stew and use a spoon or spatula to spread them out. Bake until the top is golden brown, 40 to 45 minutes.
Beef Stew with Beer and Paprika:

Heat the oil and butter in a large pot over medium-high heat. Brown the meat in 2 batches, 2 to 3 minutes per batch; set aside on a plate.

Add the onions to the pot. Stir and cook until softened, 2 to 3 minutes, then add the garlic and cook for another minute. Add the flour and stir to coat the onions and garlic. Pour in the beef stock, beer and a splash of water, then add the tomato paste, Worcestershire, sugar, paprika, salt and some pepper. Add the beef back to the pot and stir to combine. Cover and simmer until the beef is cooked and the mixture has thickened, 1 1/2 to 2 hours. Top with the parsley if using.

Note: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add water as needed.
Horseradish Mashed Potatoes:

Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.

Drain the potatoes in a large colander. Put them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.

Turn off the heat and add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Add the chopped parsley and mix in.

Spicy burger recipe:

1) Jalapeno cream cheese;
2) Pinco de guio;
3) Avacado;
4) Chipotle mayo.

Justin’s yardbird recipe

Yard bird recipe Ingredients:
7 of 8 red potatoes diced in quarters;
Chicken Creole seasoning butter;
Salt and pepper

In at least a 9×13 pan place diced potatoes in pan, salt and pepper to taste. Seasons chicken with creole seasoning and rub butter under the birds skin. Place remaining butter in pan. Place bird on top of potatoes in pan. Set oven to 425 degrees and cook chicken for 1 hour 45 minutes. Enjoy with red wine

28 Things to do with chicken breast

Chicken Parmesan for Two

What You’ll Need:

1/3 cup Italian-seasoned bread crumbs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 boneless, skinless chicken breasts
1 egg, lightly beaten
1 tablespoon olive oil
1 1/2 cups pasta sauce
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

What To Do:

Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray. In a small bowl, combine bread crumbs, flour, salt, and cayenne pepper; set aside.

Place chicken between 2 sheets of heavy-duty plastic wrap, and using a meat mallet or rolling pin, flatten to 1/4-inch thickness. Dip each chicken breast in egg, then coat with bread crumb mixture.

In a large skillet over medium heat, heat oil; add chicken and cook 3 minutes on each side, or until golden.

Place chicken in a single layer in baking dish. Top evenly with pasta sauce and cheeses.

Bake 10 minutes, or until cheese is melted.

Cookie Dough Truffles

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.

Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

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!