Beef Enchiladas

This was a quick and easy meal that was a huge hit with everyone :o)

-1 pd ground chuck
-2 cans mild enchilada sauce
-1 small onion finely chopped
-1 package (12) tortillas
-1 package shredded cheese

Preheat oven to 350 degrees. Brown meat and onion. Drain. Stuff tortillas with meat and onion. Place fold down in greased casserole dish. Pour enchilada sauce over all tortillas and top with cheese. Bake in oven until cheese melts. Serve with mexican rice and beans.

Fish Sandwiches

I got this recipe from Monica on the nest. We all really enjoyed these sandwiches :o)

What You'll Need:

Fish Fillets
Vegetable Oil
Milk
Flour
Bread Crumbs
Salt
Pepper
Garlic Powder
Kaiser Rolls or Hoagie Buns

What You'll Do:

Season the fish fillets with salt, pepper and garlic powder.
Dredge the fish through the flour. Shake off excess.
Dip the fish into the milk.
Next, put the fish into the breadcrumbs and press them in firmly to both sides.
Let the fish sit for about 10 minutes after coating...may want to put into fridge.
Heat the oil in a skillet (I use cast iron) over med-hi. The oil should be very hot.
Place the fish into the hot oil and fry on both sides...about 3 minutes or until flaky.
Butter and toast your buns while the fish is cooking.
Spread tarter sauce over the buns and add desired toppings such as tomato and lettuce. Place fish on top. Enjoy!

Chicken Pot Pie

3 cans veg all
1 can chicken broth
2 cups cooked cubed chicken
1 can cream of mushroom
1 can cream of celery
1 cup half and half
salt and pepper to taste
2 cans biscuits

Preheat oven to 400 degrees. In large saucepan combine all ingredients (except bisuits) and cook on med/high heat for about 15-20 mins. Pour into 13x9 casserole dish and top with biscuits. Cook as directed on biscuits.

This was great. Everyone really enjoyed it. Makes about 6 servings.

Chicken and Dumplin's

Yummm! I found this recipe on Crafty Baker's blog. I'm excited to make it. I've never made homemade biscuits before (thats Chad's job)so I'm a little nervous about making them. I just hope they taste like my Nanny's :o)

Here's the recipe:

Ingredients:
Soup:
4 boneless skinless chicken breasts
8-10 cups chicken broth (you can use the broth that you cook the chicken in plus a couple of chicken bullion cubes)
Salt to taste
Pepper to taste
2 TBSP flour
1/2 cup milk
Dumplings:
2 cups self rising flour
1/4 cup Crisco vegetable shortening
3/4 cups buttermilk
Extra flour for rolling out dough

Directions:
Soup:
Boil the chicken in water with bullion cubes until cooked throughout (while this is cooking you can make the dough). Once the chicken is cooked, pull them out and shred or cut into small pieces. Place the dough into the broth one piece at a time so they don't stick together. I put about 10 pieces in and wait 5 minutes and repeat until all are in the broth. Let the dumplings cook until they are done (about 15 minutes after the last batch is placed in). I would taste one just to make sure they are done. Dissolve 2 TBSP flour in 1/2 cup of milk and pour into the broth to give it more of a gravy consistency (you may repeat how ever many times you want to get the consistency you like. Once the dumplings are cooked, place the chicken back into the pot and cook for an additional 10 minutes.
Dough:
Mix the flour, Crisco vegetable shortening, and buttermilk together with the hook attachment on the electric mixer (or knead it with hands). Once combined, place on a floured surface and roll out the dough to 1/4 in. thick. Cut into 2 inch squares.

~Turned out great!! :o)

Nacho Spuds

I forgot Tuesday we had family night at school so no cooking for me :o) I did make the Nacho Spuds last night though and they were pretty good! I got the recipe from Celeste's blog. I think its a Rachael Ray recipe. Chad and I loved it but Nate was freaked out by the 'potatoes in his salad' ;)

2 large baking potatoes (1.5 pounds total), sliced into 1/2-inch thick rounds
2 1/2 tbsp. E.V.O.O.
Salt & Pepper
1/2 lb. lean ground beef sirloin
One 15 oz. can black beans, rinsed
2 tbsp. taco seasoning
One 8 oz. package shredded sharp cheddar cheese (2 cups)
1 cup grape tomatoes, quartered lengthwise
Sour cream and shredded lettuce, for serving

Directions:
1. Position a rack in the upper third of the oven and preheat to 450 degrees. On a rimmed baking sheet, toss the potatoes with 2 tbsp. olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.


2. Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tbsp. olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes. Mix in the beans, taco seasoning, and 2 tbsp. water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.


3. Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.

Oven Roasted Potatoes

Nothing spectacular for dinner last night but it was tasty. We had grilled lemon pepper chicken, mac-n-cheese, corn on the cob, and rosemary red potatoes (recipe I got from Celeste's blog on the nest).


Oven Roasted Rosemary Red Potatoes:

Ingredients:
1 1/2 pounds small new red potatoes (about 15), chopped
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary


Directions:
Preheat the oven to 350 degrees F.

In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot

BBQ Sandwiches

I made crockpot bbq on friday and it was great :o) I got the recipe from BH&G.

Pulled Pork with Root Beer Sauce
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Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
View Nutrition Facts Ingredients
1 2-1/2- to 3-pound pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer*
6 cloves garlic, minced
3 cups root beer (two 12-ounce cans or bottles)*
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional)
8 to 10 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)

Directions
1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

4. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

*Note: Do not substitute with diet root beer.