Ground beef Enchiladas

I have been without an oven for 9 months!  Brad finally fixed it (since the professional repair people couldn't). So now I'm excited to try some baking! Which means casseroles. Brad cringes at the word but I'm determined to find some that can be added to my rotation. :) but enchiladas can count and not be a casserole. :)

Can sub sour cream for yogurt and use flour or wheat tortillas. I like corn and Brad likes flour so I do a mix. I add olives and green onions on top with fresh cut tomatoes and shredded lettuce. 

INGREDIENTS 

1 1/2 pounds lean ground beef

• 
  1 bunch green onions, finely chopped
• 1 diced fresh jalapeno pepper, or to taste
• 1/4 cup water

• 1 (1.25 ounce) package taco seasoning mix

• 1 cup plain yogurt
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups shredded mozzarella cheese
• 6 (6 inch) corn tortillas

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
3. In a medium bowl, mix together yogurt, condensed soup, and cheese.
4. Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
5. Bake in preheated oven for 20 to 30 minutes.

Chicken broccoli casserole

The boys had this at a friends house. They had seconds. Anything my kids eat with veggies that they ask for seconds is a win in my book. They ate it over rice? Not sure if I will do that, but wanted to write down exactly how she served it. :)

Easy Chicken and Broccoli Casserole Recipe

Author: Six Sisters Stuff

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 6

 

Ingredients

• 4 cups of fresh broccoli
• 2 cups of chicken, cooked and cubed
• 1 can of cream of chicken soup
• ½ cup of sour cream
• 1 teaspoon lemon juice
• ½ teaspoon curry powder
• ½ cup shredded sharp cheddar cheese
• ½ cup soft bread crumbs
• 2 Tablespoons melted butter

Instructions

1. Preheat oven to 350 degrees.
2. Cook broccoli in boiling salted water until tender and drain. Cut into small pieces.
3. In a small bowl mix together your cream of chicken soup, sour cream, lemon juice and curry. Set aside.
4. In a 9x13 greased pan put in your broccoli and chicken. Pour your soup mixture over top and mix together.Sprinkle with grated cheese.Combine bread crumbs with butter and sprinkle on top.
5. Bake for 25-30 minutes.

Baked potato crock pot soup

This has been a huge hit in my family. I make it before church on Sunday for a easy, hearty meal. Serve with crusty bread or rolls. The boys love to add real bacon bits to their soup. I don't add it when I cook, I used the bacon as a garnish. 

I always double the recipe and there is still no leftovers. The recipe listed is from all recipes and is a single batch. 

Ingredients

• 10 red potatoes, cut into cubes
• 3 tablespoons all-purpose flour
• 3/4 cup real bacon bits ( I don't add these, let people serve themselves on top of soup). 
• 1 small red onion, chopped
• 1 clove garlic, minced
• 2 tablespoons chicken bouillon granules
• 1 tablespoon ranch dressing mix
 
• 2 teaspoons dried parsley
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 3 cups water
• 1 cup half-and-half
• 1/2 cup shredded Cheddar cheese, or to taste
• 1/4 cup chopped green onion, or to taste



Directions

1. Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.
2. Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.
3. Pour water into the slow cooker.
4. Cook on Low 7 to 9 hours.
5. Pour half-and-half into the soup; cook another 15 minutes.
6. Garnish with Cheddar cheese and green onion to serve.



Brad likes it creamy so I either mash up the potatoes with a hand masher or blend the potatoes in the blender and pour back into the soup. This is so tasty with cheese and sour cream on top. Do not skip the half and half (I've used milk too) it makes a huge difference. If you have chicken broth you can sub it for water and take omit the bouillon. 

Quick veggie curry

http://minimalistbaker.com/30-minute-coconut-curry/

Lentil curry

http://pinchofyum.com/red-curry-lentils

7-up biscuits

You can replace 7-up with club soda. These are crazy soft and yummy!

Buttermilk biscuit

Still looking for brads 'southern biscuit', going to try these tonight. 

http://www.myrecipes.com/m/recipe/buttermilk-biscuits-10000001673191/

Thai curry chicken skewers and amazing peanut sauce

http://www.onceuponachef.com/2013/09/grilled-thai-curry-chicken-skewers-with-coconut-peanut-sauce.html#tabrecipe

This. Is. Amazing. The sauce is finger licking good! :)

Easy enchiladas

I quickly made these but took a super easy pregnant route. I forgot to get chicken so I just used our food storage canned chicken. First, sauted butter, onion, green onion and garlic together. Added 1 cup water and 1 chicken bouillon cube. Added canned chicken and shredded it. Added all spices Simmered. Dumped the can of cream of chicken with some cream cheese (again another prego brain fart, forgot to buy sour cream). Added the can green chilis and lime. Threw it in soft taco shells and cooked for 10 min. Poured enchilada sauce on top after 10 and topped with cheese and took out when melts and bubbly. I think that's what I did. But my family LOVED it. I think if you followed this girls directions it would prob turn out great too. ;) I wanted to write it down since it was such a hit. But can't really remember what I did! I also added salt and pepper to the mix. 

http://m.allrecipes.com/recipe/83549/angelas-awesome-enchiladas?prop24=mobile_staff_picks

Naan

http://www.foodnetwork.com/recipes/aarti-sequeira/naan-indian-oven-baked-flat-bread-recipe.html#!

Cinnamon rolls!

Can we never forget how amazing these rolls are? I even let the dough raise too much, too sticky, boiled the milk on accident, rolling them was a disaster and they STILL were divine!!! An entire pan was gone in seconds at my house. 

I'm not a huge fan of maple or coffee flavor, so I omitted those ingredients from the frosting and it was still incredible! 

Brad and my little brother said they were way better than Cinnabon. I could prob eat an entire pan myself. I loved that the dough stayed moist and didn't dry out. Try it!

We even had to put up a sign to keep the hungry bear away (my brother) from the 2nd pan!

http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

Best peach crisp

http://thepioneerwoman.com/cooking/2007/07/peach_crisp_wit/

Spagetti squash turkey bolognese

I made this tonight, minus the celery (we didn't have any on hand). It was a huge hit

http://www.marthastewart.com/873341/quick-turkey-bolognese-spaghetti-squash?search_key=ground%20turkey

Chicken pita

We love a good pita. I have tried a few different recipes and found this one the best for time and taste :). 

http://www.ourbestbites.com/2010/07/greek-style-pita-sandwiches/

Peanut sauce

I made this originally for chicken satay. It makes a ton, so I ended up making stir fried veggies and rice to go with it. It was a huge hit. I have served this over tilapia and grilled chicken as well. It's originally just peanut sauce but is soooo good we eat it as a peanut curry sauce. 

http://shesimmers.com/2009/03/how-to-make-thai-peanut-sauce-my-moms.html

Pork Chops with Apples and garlic mashed potatoes

Recipe from Foodnetwork.com

Ingredients
1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 1/2-inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider
1/4 cup buttermilk
Directions
Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.

Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.

Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

Per serving: Calories 413; Fat 16 g (Saturated 5 g); Cholesterol 76 mg; Sodium 98 mg; Carbohydrate 40 g; Fiber 5 g; Protein 26 g

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe/index.html?oc=linkback

Marinated chicken

This is really good with whatever you throw in the bag.  I've tried the marinade in a bag while my frozen chicken breast un-thaw and it's good, so you don't have to freeze it.  Reviews also say that they have done it without freezing and it tastes great too.  

Recipe from Foodnetwork.com

Marinated Chicken Breasts

Ingredients
1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces
Directions
Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.

Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Per serving: Calories: 327; Total Fat: 16 grams; Saturated Fat: 2.5 grams; Protein: 40 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 99 milligrams; Sodium: 291 milligrams

Thai Coconut Curry

I made this curry and was shocked with how delish it tasted.  I usually serve it with chicken, but the tilapia is great too if you don't mind fish.

Recipe from Food.com

1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk (I used regular)
2 tablespoons chopped fresh cilantro
4 (6 ounce) tilapia fillets
3 cups hot cooked basmati rice
1 lime (cut in 4 wedges)
Directions:

1 Preheat broiler.
2 Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
3 Add ginger and garlic; cook 1 minute.
4 Add peppers and onions; cook 1 minute.
5 Stir in curry powder, curry paste, and cumin; cook 1 minute.
6 Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
7 Remove from heat and stir in cilantro.
8 Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
9 Broil 7 minutes or until fish flakes easily when tested with a fork.
10 Serve fish with sauce, rice, and lime wedges.

Read more at: http://www.food.com/recipe/broiled-tilapia-with-thai-coconut-curry-sauce-116882?oc=linkback

Spiced couscous and chicken

Recipe from foodnetwork.com


Spiced couscous and Chicken

Ingredients
3/4 teaspoon ground cinnamon
1 teaspoon ground ginger
Kosher salt and freshly ground pepper
4 medium carrots, thinly sliced
1 cup couscous, preferably whole wheat
2 cups coarsely shredded rotisserie chicken
3 tablespoons unsalted butter
1/2 cup sliced almonds
1/4 cup golden raisins
4 scallions, white and light green parts only, roughly chopped
1/2 cup roughly chopped fresh cilantro, plus more for topping
Greek yogurt and/or harissa or other hot sauce, for topping
Directions
Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.

Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.

Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.

Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.

Per serving: Calories:441 ;Total Fat:20 grams; Saturated Fat:7 grams; Protein: 28 grams; Total carbohydrates: 42 grams; Sugar: 0 grams; Fiber: 8 grams; Cholesterol: 91 milligrams; Sodium: 853 milligrams

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-couscous-and-chicken-recipe/index.html?oc=linkback

Vietnamese Caramelized Shrimp

Vietnamese Caramelized Shrimp

Serving Size: 4

Ingredients

• 1/4 cup fish sauce
• 2 tablespoons dark brown sugar
• 1/2 teaspoons crushed red pepper flakes
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 medium yellow onion, finely chopped
• 5 cloves garlic, minced
• 2 pounds extra large shrimp, peeled and de-veined
• 3 scallions, white and green parts, thinly sliced
• 1/3 cup chopped fresh cilantro

Instructions

1. Combine fish sauce, dark brown sugar, crushed red pepper flakes and water in a bowl and whisk until brown sugar is dissolved.
2. Heat vegetable oil in a large sauté pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add garlic and cook a few minutes more. Do not brown.
3. Turn heat up to medium-high and add shrimp. Cook, stirring frequently, until shrimp are just barely pink and still translucent in spots, a few minutes. Add fish sauce mixture, turn heat down to medium, and simmer until shrimp are cooked through, a few minutes more. (Note: the sauce will be thin.) Off the heat, stir in scallions and cilantro. Serve immediately with jasmine rice.

recipe from Onceuponachef.com.  I get her emails with new recipes, amazing!