Dinner · Meat · Uncategorized

Enchiladas w/ a pizza twist

You’ll need:

1 lb ground beef

1 package pepperoni slices

1- 28 oz can red enchilada sauce

1 12.5oz can tomato soup (regular size)

1 12.5oz can diced tomatoes

1 medium yellow onion diced fine

1 1lb bad shredded mozzarella cheese

1 1 lb bag shredded cheddar cheese

1 bag of 10-12 flour tortillas

1 tsp red pepper flakes

1 tsp garlic powder

Directions:

Brown beef in a skillet and drain fat. Then add in diced onions and sauté until tender. Then add in diced tomatoes, garlic powder and red pepper flakes. (Leave out flakes if you don’t want heat) Let simmer until hot. In a big bowl add the enchilada sauce and tomato soup, mix well.

In a 9 by 11 pan pour a little of the red sauce in bottom of pan and spread around evenly. Make sure it has a good coat of the sauce so tortillas don’t stick to pan when cooking. Next take the meat mix and spoon into tortilla, then top with a spoon of red sauce, and a tbsp mozzarella cheese and a tbsp of cheddar cheese. Add in 3-4 pepperoni slices and roll the tortilla up placing it in the dish with the seam side down. Repeat until pan is full. About 8-10 tortillas. Then pour layer the remaining meat mixture on top of tortillas and add a few more pepperonis, top with a layer of both cheeses and cover with foil. Bake at 375 for 20-30 minutes until bubbling. Remove foil and then broil for 5-7 minutes until top is crispy if you would like! Serve with a crispy side salad and tortilla chips! Enjoy!

PASTA · SeaFood

Seafood pasta

You’ll need:

1 lb spaghetti noodles

1 lb frozen bag sea food melody

6 garlic cloves smashed and minced

1/2 white onion diced small

2 tbsp olive oil

1 stick of butter

1 8oz jar clam juice

1 lemon

1 1/2 cups chicken stock

1/2 cup dry white wine (cooking wine)

3 dashes hot sauce

1 pinch of cayenne pepper

Fresh parsley to garnish

Directions:

Boil water and cook needles until aldente. In a large skillet add the olive oil and the minced onions and garlic, let sauté until soft and fragrant. Then add in the clam juice, white wine, stick of butter cut into chunks and chicken stock. Bring to a simmer and let reduce for 8- 10 minutes. Then add in the seafood and let cook until shrimp is pink and sea food is tender about 4 minutes. (Thaw seafood before adding in) Then add in the cooked pasta. Squeeze the lemon in and stir. Add a few dashes if hot sauce and a pinch of cayenne pepper for a little kick. Sprinkle with fresh chopped parsley and enjoy!!

Dinner · Grilling · Meat

Taco Burgers

You’ll need:

1 1-2 lbs hamburger

1 packet taco seasoning

1/2 yellow onion diced small

1 red bell pepper

1 jalapeño

1/2 red onion

1 bunch cilantro

1 tbsp lime juice

6 slices habanero cheese

1 avocado

Directions:

Place burger into bowl and add in half a diced yellow onion and taco seasoning. Mix well then patties into 6 burgers. Place into a medium high grill and grill until done to your liking. We like ours a little pink so we do about 5 minutes per side. Then we add cheese and set onto plate. You should also slice half of the red pepper in thick slices width wise and slice onion strips with the other half of the yellow onion. Drizzle them with olive oil and place into the grill when you start the burgers. I like to add in jalapeños 4 sliced lengthwise and grill those also but you will get lots of heat! But we like it that way! While burgers and veggies are cooking dice your half a red onion, the jalapeño, half the red pepper into small pieces and chop cilantro. Place into a bowl and then add the lime juice and season with salt to taste. Slice the avocado so it’s ready to top.

To assemble: place burger onto a bun or into a flour tortilla (we throw them on the grill to crisp and heat just for a few minutes) then add the roasted red peppers and onion, the PICO we made and then the avocado! Then enjoy!!!!

Dinner · Meat · PASTA

Goulash with mini shells

You’ll need:

1 1/2 lbs hamburger

1 large onion

4-6 garlic cloves

1 10.5oz can tomato soup

1 14oz can diced tomatoes

3 cups tomato juice

2 tsp garlic salt

1 1/2 cups velvets cubes

Directions:

First brown meat and drain fat. Then add back to pan, add in diced onions and minced garlic. Let sauté a few minutes until soft. Then add in tomato soup, tomato juice, garlic salt and diced tomatoes. Bring to a simmer and let cook for about 5-7 minutes to reduce. In a large pot cook mini shells until aldente. Then drain noodles and add into sauce. Add in the cheese and stir until melted. Sprinkle with fresh parsley and enjoy!!!

low carb · Low Carb Dish · Salads & Blossom Bowls · Side Dishes · Veggies

Spicy garlic dill green beans

  1. 2 quart mason jars
  2. 2 lbs or a little more green beans
  3. 2 1/2 cups water
  4. 2 1/2 cups white vinegar
  5. 1 tbsp salt
  6. 6 garlic cloves mashed
  7. 2 tbsp red pepper flakes
  8. 2 tbsp dill weed
  9. 2 tbsp dill seed
  10. 2 tsp black peppercorns whole

Directions:

Bring the water, vinegar and salt to a boil. Mean while cut ends off of beans and wash. Smash the garlic cloves and place 3 cloves in each jar, along with 1 tbsp red pepper flakes, 1 tbsp dill weed, 1 tbsp dill seed and 1 tsp peppercorns. Then fill each jar with beans. Once water is boiling pour into jars. Seal with lid and let cool on the counter. Once cooked place in fridge for at least 24 hours then enjoy! They will stay good on fridge for up to 6 weeks. You can also can these by sterilizing the jars and then following directions to can properly. Nice and spicy with a hint of dill and garlic!

Chicken · Dinner · Meat

Crack chicken enchiladas

You’ll need:
4 boneless chicken breast
4 slices bacon crumbled or bought real bacon pieces
1 pack dry ranch dressing packet
1 8 oz pack cream cheese
1/2 cup Colby jack cheese shredded
(To do this as a separate meal you can check crack pot chicken sandwiches)

Add to leftover chicken:
3 corn on the cob ears (grilled)
1 lb grated cheese your choice
16 corn tortillas
1- 28 oz can green enchilada sauce

Okay so you can make the shredded chicken with the cream cheese, cheese, ranch and bacon with half the cheese within the week prior. Just cook chicken and shred. Then add in the cream cheese, ranch packet, the chicken stock from cooking the chicken, and bacon bites and mix. Heat until all melted together and serve in buns for a yummy sandwich.
We had corn on the cob this week also so had left overs we had made on the grill and charred. So I just shaved off the kernels and added to the left over chicken mix.
To assemble chicken enchiladas just take your leftover crack chicken and shaved corn and throw together. Heat in microwave so it is soft. Heat oven to 350. In a 9 by 13 inch pan pour a small amount of the green enchilada sauce then place 5-6 tortillas on the bottom of the pan, add a layer of the chicken and corn mix and then a little more of the green sauce, with a thin layer of shredded cheese. Repeat this until you have 3 layers leaving the meat, sauce and cheese layer on top. Place in oven and bake for 30 minutes until top of cheese is golden brown and the sauce is bubbling On sides. Top with cilantro, avocado, sour cream and salsa if you would like!
Uncategorized

Magnolia beef ramen

You’ll need:
1 1/2 lbs flank steak cut into strips
1/4 cup olive oil
6 tbsp corn starch

4 packs ramen noodles
1/4 cup matchstick carrots
4 green onions chopped
4 garlic cloves
1 inch fresh ginger grated
Fresh cilantro
1 jalapeño

Sauce:
2 cups low sodium chicken stock
2/3 cup soy sauce
2/3 cup loose packed light brown sugar
2 tbsp toasted sesame oil
Pinch red pepper flakes
1 tbsp sesame seeds


Directions:
Thinly slice steak. Mince garlic. Heat oil in sauté pan and 2 cloves minced garlic. Toss steak in corn starch and add to pan. Cook until browned. Remove from pan and add all ingredients for sauce and stir. Add in the grated ginger and the remaining garlic. Bring to a boil and let reduce for 5 minutes. Cook ramen as directed (do not add seasoning packet) . Once sauce begins to reduce, add steak back into pan along with carrots, green onion and sesame seeds. Let simmer another 3-4 minutes then add in the cooked and drained ramen. Mix and top with jalapeños and fresh cilantro. Enjoy!

Ingredients:

You’ll need:

Dinner · PASTA · Uncategorized

Baked ziti

You’ll need:

  • 1 lb ziti noodles cooked
  • 1 lb burger
  • 1/2 lbs led Italian sausage
  • 1 16.5 can diced tomatoes
  • 2 jars pasta sauce
  • 1 lb shredded mozzarella cheese
  • 1 tsp Garlic powder
  • 1 tsp oregano
  • 1 tsp basil

First brown meat and drain fat. Then add the seasoning and diced tomatoes, & pasta sauce, into the meat and stir well to combine. Cook noodles until Aldente (leave a little hard because we also bake and they cook more) in a 9 by 13 pan pour the noodles, then add the meat mix. Stir to mix then top with cheese cover and bake at 350 for 30 minutes. Remove foil and bake another few minutes to brown the cheese then enjoy!

Appetizers · Dinner · Lunch · Meat · Side Dishes · Uncategorized

Turkey pot stickers

You’ll need:
1 lb ground turkey
1/3 cup Parmesan Cheese
2 pinches red pepper flakes
1/2 cup fresh parsley chopped
1 tsp garlic powder
1 tsp onion powder
2 tbsp fresh grated ginger
3 tbsp soy sauce
1/3 cup grated cabbage
12 oz pot sticker wrappers
(Cilantro or green onions for topping)

Sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1/2 tsp sesame oil
1/4 tsp ground ginger
1/2 tsp sesame seeds

First mix all ingredients in for the meat filling (not the pot sucker wrappers or sauce ingredients)
Mix well with hands. Get a small bowl of water and the wrappers opened and ready to use. Take about 1 tbsp of meat mix and add to wrapper, dip your finger in the water then wet the edges all the way around wrapper. Then take the center and fold over and punch top, do this to the sides so they are tightly closed. Making a moon shape. Repeat until all filling is gone. Then take a skillet and turn on medium high heat. Add 4 tbsp vegetable oil and heat to sizzling. Add pot stickers bottom side down to pan and brown bottom for about 4 minutes. Then add 1/2 cup water and bring to a boil. Cover with a tight fitting lid and lower heat to medium low and let boil until water is evaporated about 10-12 minutes. Make sure you shake the pan every few minutes so the pot stickers don’t stick to pan. Once water is gone sprinkle with sesame seeds and cook another 2-3 minutes uncovered. To me and ok e on platter sprinkle with either chopped cilantro or sliced green onions. Mix all ingredients in bowl for sauce and serve with pot stickers. Enjoy!!