Taco Twist Casserole

Ingredients:
1 lb ground beef (I used ground turkey)
1 package taco seasoning mix
1 15 oz (425 g) tomato sauce
¼ cup green pepper, chopped
3 cups corkscrew macaroni, cooked and drained
1 cup cheese, shredded
½ cup sour cream

Directions:
1. Brown beef and drain. Stir in seasoning mix, tomato sauce, and green pepper. Bring to a boil and remove from heat.
2. Combine cooked noodles (undercook these a bit), 1/2 cup cheese and sour cream. Place on bottom of 6x10 baking dish.
3. Top with meat mixture and remaining cheese.
4. Bake at 350°F for 30 minutes.

I'll admit that we all were a bit skeptical at first, but this was super quick and easy to make. And it was surprisingly good...with lots of leftovers for lunches, which is what makes my hubby happy!

Southwest Egg Rolls & Cool Avocado dip

Southwest Egg Rolls & Cool Avocado dip
adapted from Taste of Home Dec/Jan 2009 edition with my personal adaptations.

Prep: 35 minutes
Cook 5 minutes
Yield 20 Egg rolls

2 1/2 cups shredded cooked chicken (I already had grilled mesquite chicken left over, so I used that, yummy)
1 1/2 cups Mexican cheese blend ( I had to use some cheddar I had, but I also used some local Trappista cheese found here, because cheddar is imported and expensive!!)
2/3 cup corn
2/3 cup black beans rinsed and drained
5 green onions (I only used one and it was plenty... I thought, depends on how much onion you like)
1/4 cup minced fresh cilantro
1 tsp salt
1 tsp ground cumin
1 tsp grated lime peel
I also added half a squeezed lime, next time I will add a whole lime
1/4 tsp cayenne pepper
1 package of egg roll wrappers
Oil for frying
Dip
1 cup Ranch dressing
1 medium ripe avocado peeled and mashed
1 Tbsp minced fresh cilantro
1 tsp grated lime peel
I added the other half of my lime... yum

I a large bowl, I mixed together all the ingredients

Then I scooped about 1/4 of the mixture into the egg wrappers and folded/rolled them up. I used egg white to close the wrapper and make sure it is shut. I then fried them in a pan with oil.

This is what they looked like inside. So yummy.

Enjoy!!!

Pork Loin Marinade

3/4 c. soy sauce
2/3 c. veg. oil
1/2 c. lemon juice
1/4 c. worchestershire sauce
1/4 c. mustard
2 cloves
Gotten from Melissa White who got it from Jennifer Welsh I think...

(Becky we are always loosing this, so thought it would be safe if put on the blog!!!)

Stuffed Pepper Casserole

Ingredients:
1 cup white rice
1 lb. lean ground beef
1 large green bell pepper, chopped
1 medium onion, chopped
2 Tbsp olive oil
1 can (400 g) Diced Tomatoes
2 jars (400 g each) Tomato Sauce
2 tsp. Garlic Salt
½ tsp. black pepper
2 cups shredded cheese

Directions:
1. Preheat oven to 350°F. Cook rice according to package directions. Set aside and keep warm.
2. Meanwhile, in a medium skillet cook ground beef until brown, stirring to break up meat. Drain fat and set aside.
3. In large, deep skillet cook bell pepper and onion in hot oil until tender. Stir in tomatoes, tomato sauce, garlic salt and pepper. Bring to a boil. Reduce heat and simmer 10 minutes. Stir cooked rice and cooked beef into tomato mixture.
4. Pour into 13x9x2 inch baking pan. Bake, uncovered, for 30 minutes or until bubbly. Sprinkle with cheese, if desired.

**I subbed brown rice and ground turkey instead. Yum!
**Instead of cooking in the oven, you can do it on the stove top for 20-30 min on low.
**The original recipe calls for Del Monte canned tomatoes with basil, garlic and oregano. I found Happy Frucht brand has canned tomatoes with garlic and canned tomatoes with oregano. I add some extra garlic and/or oregano depending on which kind of canned tomatoes I use. I also use tomato sauce with basil to add more flavor.

*Recipe from my sister, Stefanie Schocke

Chicken and Stuffing

2 1/2 cups chicken broth
1 cup butter, or margine, melted
1/2 cup chopped onions
1/2 cup chopped celery
4 oz. can mushrooms, stems and pieces, drained
1/4 cup dried parsley flakes
1 1/2 tsp. rubbed sage
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
12 cups day-old bread cubes (1/2-inch pieces)
2 eggs
10 3/4 oz. can cream of chicken soup
5-6 cups cubed cooked chicken

1. Combine all ingredients except bread, eggs, soup and chicken in saucepan. Simmer for 10 minutes.
2. Place bread cubes in large bowl.
3. Combine eggs and soup. Stir into broth mixture until smooth. Pour over bread and toss well.
4. Layer half of stuffing and then half of chicken into very large slow cooker (or two medium-size cookers). Repeat layers.
5. Cover. Cook on Low 4 1/2-5 hours.

Side-Note: I usually half this recipe for a normal crock-pot and it makes 7-8 servings. I serve this with mashed potatoes and gravy.

Chicken Piccata (taken from the FOOD network)

2 chicken breasts butterflied and cut in half.
Sea salt and freshly ground black pepper.
All purpose flour
6 T of butter
5 T of EVOO
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers
1/3 cup fresh parsley

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 4T of butter with 5T EVOO. When butter and oil start to sizzle add chicken and cook for 3 minutes. When chicken is brown, flip and cook the other side for 3 minutes. Remove and transfer to a plate.

Into the pan add lemon juice, stock, and capers. Return to stove and bring to boil, scraping up the brown bits from the pan for extra flavor. Check for seasoning. Return chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add 2 T butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

YUM YUM YUM

Chicken Breasts Royale

I got this recipe from Kathy Anderson.

4 chicken breasts
1/4 cup butter
1/4 tsp butter
1/4 teaspoon tarragon
1/2 tsp salt
1/8 teaspoon pepper
2 egg yolks
1 1/2 cups cream
grated cheese

Heat butter and sautee chicken until nicely browned on both sides. Salt and pepper. Remove from pan and cool pan slightly... beat the egg yolks and whisk into cream. Heat slowly until slightly thick and return chicken to pan. Cook over low heat for 10 minutes. Sprinkle cheese over the top.

Twice Baked Potatoes

4 large potatoes
Bake until soft
Gut most of potato and put in a bowl
Mix in
3/4 cup evaporated milk
1/2 t instant minced onion
1/2 t salt
2 T butter
1 T parsley flakes
1 cup grated cheese
Mix well, and stuff skins of potato and cook at 400 for 30 minutes.

I have also made this into a casserole dish and just baked the potatoes and cut them up in a bowl and mashed/mixed together with all the ingredients. I mixed well and put in baking dish and sprinkled with more cheese and then baked for 30 minutes... yum

Chicken Pockets

Thaw & roll out Leveles Teszta
cut into 8 rectangles

Mix together:
3 oz cream cheese
2 Tablespoons melted butter
1/4 teaspoon salt
1 Tablespoon chopped onion or 1/4 teaspoon onion powder
2 Tablespoon milk
1/8 teaspoon pepper
2 cups chopped cooked chicken

Divide mixture evenly onto dough and fold over to make "pockets" Seal and place on cookie sheet. Bake until light brown. Bake at 350/180

I make a lot of these, and then freeze them, so I have them to take out in a jiffy when hungry.

Richard's Sloppy Joes from Southern Living March 2006

1 1/2 pounds ground meat (turkey, chicken, beef, or pork... or mixture)
1 small onion (I added to the recipe)
garlic powder or fresh (I added to the recipe)
1 (14 1/2 ounce) can diced tomatoes
1 1/4 cups ketchup
1/2 cup bottled BBQ sauce (The Tesco brand has a real "kick" to it)
1 Tablespoon Worcestershire sauce
2 Tablespoons chopped jalapenos (optional)
1 Tablespoon liquid from the jalapenos (optional)

Cook ground beef with onions and garlic until no longer pink, drain well. Return to skillet.
Stir in tomatoes, next 3 ingredients and if desired, jalapenos and liquid. Reduce heat to low and simmer for 15 minutes or until thickened. Sever over toasted zsemle.