Cream Tacos

This is my families favorite comfort food. I have only met one person that doesn't like this casserole.

1lb ground beef, turkey or even deer would work
1 can cream of mushroom soup
1 can tomato soup
1 small can diced green chilies
1 dz corn tortillas, cut or torn into small pieces
shredded cheese( I use cheddar)

Mix first 5 ingredients together, put in pam'd 8x8 pan. Put Shredded cheese on top.

Bake at 350* for about a half hour, till edges are bubbly and cheese is melted.

This recipe is very easy to make for large groups, just double or triple ingredients.

Stove Top Meat Loaf

Step 1:
2 lbs ground beef
2/3 roll of crushed milk crackers (I use Royal Crackers, a purple box)... See More
Poultry seasoning (Bell's Seasonings), a few dashes
1 egg
salt
pepper

Step 2:
Worcestershire sauce
1 onion, sliced

Mix all ingredients in step 1. Form into a firm loaf.(I use a loaf pan to do this and just remove it.) Brown loaf on all 4 sides in large, deep pan. Once browned, add water to pan until ½ of loaf is under water. Add sliced onions to water. Add Worcestershire sauce to water. Bring to a boil, then cover and reduce to a simmer on medium/low for approximately 45 minutes. To test if done, cut loaf in half to see if it is still red.

Tilapia Tacos with Peach Relish

Yield: 4 servings (serving size: 2 tacos and about 1/2 cup salsa)

Ingredients

• Salsa:
• 2  cups  finely chopped peeled peach (about 2 medium)
• 1/2  cup  finely chopped red onion
• 2  tablespoons  chopped cilantro
• 1  tablespoon  fresh lime juice
• 1/2  teaspoon  kosher salt
• 1/8  teaspoon  ground red pepper
• 1  jalapeño pepper, seeded and finely chopped
• 1  garlic clove, minced
• 
  Remaining ingredients:
• 1/2  cup  panko (Japanese breadcrumbs)
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  ground red pepper
• 1  pound  tilapia, cut into 2-inch strips
• Cooking spray
• 8  (6-inch) corn tortillas

Preparation

To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
Preheat oven to 375°.
Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

*These were fantastic! We added shredded cabbage and a white sauce to the tacos before eating. My white sauce was equal parts mayo,sour cream and lime juice.

Taco Soup

1 can black beans- drained

1 can Kidney beans

1 can navy beans

1 can corn

1 can green chilies

1 32oz can diced tomatoes

1 pkg taco seasoning

1 pkg ranch dressing

1 lb ground beef- brown and drain

Only drain the black beans. Just dump everything in, heat and enjoy! It tastes best if you let it simmer for 40-ish minutes and let the beans break down a bit. If you want to make it even healthier and easier, use veggie/soy "ground meat" instead of the ground beef. Then you can just dump it in . . . no need to brown it first. Your kiddos definitely wouldn't notice the difference, but DH might a little (just the texture).

Sometimes I cook some whole grain macaroni noodles and serve it over that . . . it seems to go down easier for my kids.

It's absolutely best topped with freshly grated colby-jack cheese. Other good toppings are sour cream and chopped avocado.

Potato-Ham Bake

1 lb potatoes, sliced

1 8oz tub light cream cheese with chives and onion

¾ cup milk

¼ cup finely shredded Parmesan cheese

1 Tbsp snipped fresh tarragon or ½ tsp dried tarragon, crushed

8 oz cooked boneless ham, cut in bit-size slices *

1 lb fresh asparagus spears, trimmed, cut in 2 to 3 inch pieces

1. Preheat oven to 400. Cook potatoes, covered, in small amount of salted boiling water for 5-7 min, just until tender. Drain and set aside.
2. For sauce, combine cream cheese, milk, 2 Tbsp Parmesan, and ¼ tsp black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat and stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1 ½ qt baking dish. Bake, covered, 20 minutes. Uncover; sprinkle with remaining Parmesan. Bake 10-12 minutes. Let stand 5 minutes. Tope with black pepper and, if desired, fresh tarragon.

*I think the recipe could use more than this! I buy a small ham and just keep cutting it up until it looks like enough. We usually eat it with a salad. Enjoy!

Sweet Susages Braised in Onions w/Horseradish Smashed Potatoes

Sweet Susages Braised in Onions w/Horseradish Smashed Potatoes

2lbs small red potatoes, cut into quarters
Coarse salt
1 tbsp extra-virgin olive oil
8 links (about 2lbs) sweet Italian sausages
2 medium yellow onions, thinly sliced
2 to 3 tbsps chopped fresh thyme leaves
3 garlic cloves, chopped
chicken broth
2 tbsps honey
2tbsps unsalted butter
1/4 to 1/3 cup sour cream
1 rounded tablespoon horseradish (I used a little extra)
1/4 to 1/2 cup milk
1/4 cup fresh flat-leaf parsley, chopped

For the smashed potatoes, place the potatoes in a pot and cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Take off the lid and boil the potatoes until tender, 10-12 minutes.

While the potatoes are cooking, start the sausages. Heat a large skillet over medium-high heat with the EVOO. Add the sausage links and brown on all sides, about 4 minutes. Remove the sausages from the skillet and reserve.

To the skillet, add the onions, thyme, and garlic, and season with salt and pepper. Cook the onions, stirring frequently, until they begin to brown, about 5 minutes. Add the balsamic vinegar, chicken stock, and honey. Bring the liquid to a simmer, then add the browned sausages back to the pan and braise the sausages until they are cooked through and the sauce has reduced by half, 8-10 minutes.

While the sausages are braising, drain the potatoes and return them in the hot pot to the warm stovetop to dry them out. Add the butter, sour cream, horseradish, and mlk to the potatoes and smash to the desired consistencey. Season the potatoes with salt and pepper to taste. Divide the horseradish smashed potatoes among 4 serving dishes. Add the chopped parsley to the sausages, then top each serving of potatoes with 2 sausages and some of the braising liquid.

Honey Nut Chicken Strips

2lbs chicken tenders
salt & freshley ground black pepper
1 cup all-purpose flour
3 eggs
A splash of milk
2 cups Honey Nut Corn Flakes (I could find cornflakes, but used Honey Nut Total)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 cup vegetable oil

Preheat oven to 400*

Seasont he chicken tenders with salt & pepper. Place the flour in a large, shallow dish. Coat the chicken in the flour. Beat the eggs and milk in a shallow dish. Combine the cereal, bread crumbs, paprika, poultry seasoning, grill seasoning, and vegetable oil in a food processor. Transfer the breading to a shallow dish.

Place a nonstick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading and place on the nonstick cookie sheet. When all the tenders have been coated, bake them for 15 minutes, or until evenly browned and cooked through. Cool enough to handle and serve, or pack up for a picnic! This chicken may be served hot or cold.

Hawaiian Pork Chops

4 pork chops

1 tbsp cooking oil

1 8oz can crushed pineapple (with juice)

1/2 c. chopped green sweet pepper

1/3 c. packed brown sugar

2 tbsp. quick-cooking tapioca

2 tbsp. ketchup

1 tbsp. soy sauce

1/2 tsp. dry mustard

2 c. hot cooked rice

Trim fat from chops. In a large skillet brown chops on both sides in hot oil. Drain off fat. Transfer to a slow cooker/crock pot. If necessary, cut chops to fit in.

In a bowl combine undrained pineapple, sweet pepper, brown sugar, tapioca, ketchup, soy sauce, and dry mustard; pour over chops.

Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2-4 hours. Skim and discard fat from sauce. Serve over hot cooked rice.

Grecian Pork Chops

6 Extra thick cut boneless pork chops
1 1/2 Cups lime juice
3/4 Cup Olive Oil
1/4 tsp of minced garlic
6 Tablespoons of oregano leaves
1/4 Cup of chopped, fresh cilantro

Mix all ingredients in a large Ziploc bag. Let marinate for 2-4 hours. Grill. Perfect served with parmesan couscous and a baby spinach salad.

Lumpia with Dipping Sauces

INGREDIENTS: 20-25 Lumpias Lumpia with Dipping Sauces
1/2 lb. lean ground pork 1/2 lb. shrimp, raw, finely diced 2 each fresh garlic cloves, minced 2 cup carrot, fine julienne cut 2 cup celery, fine julienne 1 cup waterchesnuts finely diced 1 cup scallions, minced		3 tsp. soy sauce to taste fresh ground black pepper 20-25 each lumpia wrappers (see notes) 1 each egg beaten as needed vegetable oil for frying garlic sauce sweet and sour sauce

	METHOD:
	1. Prepare dipping sauces per recipe, reserve. In a large pan or skillet brown pork with onions and garlic, cook until done. Add shrimp and cook until opaque. 2. Add scallions, waterchestnuts, carrot and celery, sauté until tender. Season with Soy Sauce and fresh ground black pepper. Remove from heat and cool thoroughly. 3. Place 2-3 teaspoons of cooled mixture in the center of a lumpia wrapper. Brush edges with beaten egg. Fold nearest edge of wrapper over and roll halfway. Fold in sides; continue to roll and seal to form lumpia. Repeat until are lumpia are rolled.		4. Heat oil in a deep-sided pan to 375 degrees F. Fry lumpia until golden brown and crisp, approximately 3-4 minutes. Place on paper towels to drain. Serve hot with Garlic Sauce and Sweet and Sour Sauce. Chef Larry's Notes Lumpia wrappers are available in Filipino and Asian Markets. If not available eggroll wrappers may be substituted, however they do not cook up as crisp as lumpia wrappers. Lumpia filling can also be made with chicken, beef or vegetables. Lumpia can be made ahead and stored in the freezer.
	For more Recipes, go to discoversandiego.com

PANCIT

PANCIT (Filipino)

Printed from COOKS.COM

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Boil 4-6 pork chops or pieces of chicken and cook until tender. Cool. Slice meat into 1/4 inch strips.

Cut following for stir frying: 4 lg. sticks celery 1 lg. onion 3 garlic cloves 1 (16 oz.) frozen Brussel sprouts (may use cabbage) I would use cabbage

Stir fry all ingredients except meat. Use 2 tablespoons olive oil in wok or heavy pan. Fry until ingredients become tender (5 minutes). Add soy sauce as desired. Add meat. Serve over noodles.

we always have the meat and veggies mixed into the noodles

RICE NOODLES:

Cook in broth from meat. Add 2 tablespoons soy sauce. Serve over noodles or mix together.

Fettucinne with sausage and mushrooms

12oz bulk sweet italian sausage

2 cups sliced fresh crimini and or button mushrooms

1 28oz can crushed tomatos

1 8oz can tomato sauce

1 6oz tomato paste

2/3c water

1md onion chopeed

1tbs sugar

1tsp dried rosemary, crushed or 1tbs snipped fresh rosemary

1/4tsp pepper

2 garlic cloved minced

9-12 oz dried fettucinne, spaghetti or mafalda

Freshly shredded or grated parmesan cheese

1 In a large skillet brown sausage. Drain off fat. In slow cooker combine mushrooms, tomatos, tom sauce, tom paste, water, onion, sugar, dried rosemary (if using), pepper and garlic. Stir in sausage.

2 Cover; cook on low heat for 6-8 hours or high heat for 3-4 hours.

3 Just before serving stir in fresh rosemary(if using). Cook pasta according to package directions, drain. Serve sausage mixture over pasta. If desired sprinkle with parmesan cheese.

CHICKEN CORDON BLEU

CHICKEN CORDON BLEU

INGREDIENTS

· 6 skinless, boneless chicken breast halves

· 6 slices Swiss cheese (I prefer thinly sliced)

· 6 slices ham (I prefer a low sodium if avail.)

· 3 tablespoons all-purpose flour

· 1 teaspoon paprika

· 6 tablespoons butter

· 1/2 cup dry white wine (or chicken stock if you prefer not to cook with wine)

· 1 teaspoon chicken bouillon granules

· 1 tablespoon cornstarch

· 1 cup heavy whipping cream

DIRECTIONS

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within ½ inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks (or wrap with kitchen twine).

2. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

3. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

4. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Tex-Mex Cornbread Casserole

Tex-Mex Cornbread Casserole

1 lb of Ground Beef

1 15 oz. Can Diced Tomatoes

1 small onion

1 Package Taco Seasoning

1 Can Kernel Corn – any size (Drained)

1 Can Sliced Black Olives (Drained) (Optional for those that don't like them)

2 Cups Shredded Cheese

1 Jiffy Corn Muffin Mix

Pre-heat oven according to Jiffy Muffin instructions. Grease a casserole dish and set aside. Brown ground beef and diced onion. Once onion is clear and beef cooked, stir in diced tomatoes (with juice) and taco seasoning. Stir in corn and black olives (I use two cans because I love them). Simmer for about 5-10 minutes until some of the liquid evaporates. Dump mixture in bottom of casserole. Sprinkle 1 cup of cheese on top. Next mix cornbread muffin mix according to package directions and add second cup of cheese to the mix. Pour on top of meat mixture and spread evenly. Bake about 20-25 minutes until the cornbread is done.

Cajun Chicken Sandwiches

I got this from All Recies a few weeks ago and we tried it on Wednesday of last week. It calls for grilling the chicken, i did it on my old george formeman grill, but i bet you could bake it, or pan fry it and have it turn out good too! YUM..I just ate it regular with some homemade skillet potatos, and mixed veggies..DH at his on a hamburger bun and said it was yummy!! We had a chicken breast left over and he took it to work with some flour tortillias and shredded cheese and said it rocked that way too!! I like it especially becasue there is no dairy or egg, so my kids can have it! M &m devoured it, i just went a little lighter on the cayenne than the recipe calls for, and rubbed less on theirs.

• 6 (4 ounce) skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon lemon-pepper seasoning
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 6 kaiser rolls, split and toasted
• 12 slices tomato
• 6 lettuce leaves

1. Flatten chicken to 1/2-in. thickness. Brush both sides with oil. Combine the seasonings; rub over both sides of chicken. Arrange in a 13-in. x 9-in. x 2-in. baking dish. Cover and refrigerate for at least 2 hours or overnight.
2. Coat grill rack with nonstick cooking spray before starting the grill. Grill, covered, over medium heat for 3-5 minutes on each side or until chicken juices run clear. Serve on rolls with tomato and lettuce.

Chop Chop Pork Chop

Chop Chop Pork Chop

4 12 oz. each pork chops 2 Tbl. plus 1/2 tsp. salt
2 Tbl. brown sugar 3/4 cup pineapple juice
4 cups cold water 1-2 Tbl. olive oil
1/2 fresh pineapple 4 small green onions
3 Tbl. lime juice 2 Tbl. cilantro
2 Tbl. maple syrup 1 or 2 serrano or jalapeno peppers





Make a brine to marinate the pork chops by stirring together brown sugar, 2 Tbl. salt and 1 cup water in a small saucepan. Bring to a boil and cook until salt and sugar are dissolved. Remove from heat, add pineapple juice and 3 cups water.

Place pork chops in a resealable bag, then pour brine mixture over them. Seal bag and turn it to coat the chops with the brine. Refrigerate for 3 hours.

Remove pork chops from brine. Pat chops down with a paper towel, then brush with olive oil. Grill over direct heat 12-16 minutes until reaching a temperature of 155 degrees.

To make a pineapple salsa, cut the pineapple into 4 long pieces. Grill until slightly golden and chop finely. Toss in a bowl with serrano or jalapeno peppers, green onions, lime juice, cilantro, maple syrup and 1/2 tsp. salt.

Serve salsa over grilled pork chops. Serves 4.

Smoked Salmon Fettuccine Alfredo Recipe

Serves : 6 Prep. Time : 0:35

12 oz. Fettuccine, uncooked 1 tbsp. butter or margarine 1 large clove garlic, pressed 1 tbsp. all-purpose flour 1 cup skim milk 1 cup grated Parmesan cheese 1/3 cup non-fat sour cream 1 tbsp. chopped fresh dill 8 oz. smoked salmon, cut into small pieces 2 tbsp. capers

Melt butter or margarine in a saucepan over low heat. Add garlic; cook 1 minute. Add flour, stirring constantly. Gradually stir in milk; cook, stirring constantly, until thickened. Add Parmesan cheese and sour cream; cook and stir until cheese melts. Stir in dill. Set aside and keep warm. Cook fettuccine according to package directions; drain. Place in a large bowl; add salmon, capers and sauce. Toss well. Serve immediately.

Crockpot Pork Roast

Crockpot Pork Roast

1 (4 lb) boneless pork roast
3-4 cloves garlic, chopped
1 tablespoon A-1 Steak Sauce- I used about 3 tablespoons of the A-1 Bold because we like things with kick
1 teaspoon fresh ground pepper
1 small onion, sauted- I forgot to do this and just threw it in raw but it worked out okay.
2 cans cream of mushroom soup

combine all ingredients in crock-pot and add roast, turn to coat.
Cook on low 8 hours or high 4 hours. I added about3/4ths cup of water to mine because I was sure it was going to dry out the first time i made it, but it didn't. It just gave me more then enough gravy.

Five Spice Beef and Pepper Stir-Fry

Five Spice Beef and Pepper Stir-Fry

Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

Ingredients

Jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions
2 cups beef broth or stock, paper container or canned
2 tablespoons wok or clear oil, 1 turn of the pan
1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced
2 green bell peppers, seeded and diced into 1-inch pieces
1 medium onion, diced
1/2 cup dry cooking sherry
2 tablespoons dark soy sauce, eyeball the amount (recommended: Tamari)
2 tablespoons cornstarch
1 teaspoon Chinese five-spice powder, found on Asian foods aisle of market
Cracked black pepper
3 scallions, thinly sliced on an angle, for garnish
1/2 cup smoked whole almonds, available on snack aisle, for garnish

Boil water for rice and prepare to package directions.

Place beef broth in a small pot over low heat to warm the liquid.

Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates -- 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.

Creole Sausage Casserole

Creole Sausage Casserole

3 Tbsp. Butter

1 package Smoked Sausage (can use chicken or seafood if you like)

2 Stalks Green Onion

2 Tbsp. Chopped Garlic

3 oz. Cream Cheese

1 Tsp. Paprika

1 Cup Graded Cheese (I Live Velveeta or Cheddar)

1 Can Cream of Mushroom Soup (can use CO Chicken or CO Chicken/Mushroom)

1/2 Can of Milk

2 Tbsp. Worchestershire Sauce

1 tsp to 1 Tbsp. Creole Seasoning (If you don't have this - seasoned salt can work)

1/4 Tsp. Cayenne Pepper

1 Cup Rice Uncooked (I use white but can use brown or wild rice)

Prepare Rice as directed. Add cubed sausage, chopped onion and garlic to melted butter in a pot. Brown over medium heat until onion is wilted. Stir in Cream Cheese until melted. Then add each of the other items one by one in order from the list above and mix after each added ingrediant. Pour mixture into a greased 2 quart casserole dish. COver and cook at 350 degrees for 45 minutes. Let stand 5 minutes before serving.