Looking for a recipe!

So, I know I haven't posted in like forever...but truly, it's just hard when you eat the same old stuff week after week! So, I save my posting for those really great recipes that I want to share...sorry Kathy, I know you wished we would post more often, but I just can't seem to do it...LOL! Anyway, I have a challenge...I LOVE beef enchiladas and have YET to find the perfect recipe for me and my family!! I feel like I have tried all of them...I have an awesome Chicken recipe, which is posted here, but no beef....so...if YOU think you have the bomb that I am looking for, please please send it to me!!! I would sooo love to try anything at this point!!

Thanks so much and God Bless!!

Blessings~~
Cindy

The holidays are just around the corner...

And for our family that means FUDGE!!! Yummm... This photo comes from Bobby at BlogChef. I love his blog!!! What awesome photos, and not to mention wonderful recipes!!! My mother-in-law makes a great fudge - guess it's time to dig through the ol' recipe box!!! Anyway, I was just wondering what your favorite fudge recipe is?

Fig's Cheese Muffins...

were sooo yummy!!! I saw these on Pioneer Woman as a finalist for her Dairy Contest and just knew that I had to find a meal to have these with. This photo is from Ree herself - I would have posted one of my own but they looked identical to this photo!!! Thanks Fig for a heavenly recipe!!! This is a "keeper" for sure!!!

Can't wait to try...

Chicken Enchilada Quiche
from Betty Crocker

1	Refrigerated pie crust (15-oz box), softened as directed on box
4	eggs
1	cup half-and-half or milk
1 1/2	cups Chicken breast, cubed (1 1/2 cups)
1 1/2	cups broken tortilla chips
2	cups shredded Monterey Jack cheese (8 oz)
1	cup shredded Cheddar cheese (4 oz)
1	cup Thick 'n Chunky salsa
1	can (4.5 oz) chopped green chiles
1/2	teaspoon salt
	Pepper to taste, if desired
	Sour cream, if desired
	Thick 'n Chunky salsa, if desired

	Heat oven to 350°F. Place pie crust in 9-­ or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.
	In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
	Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.

Taste Test Results and New Menu...

Well, with all the new recipes that I tried over the last couple of weeks, the only one really worth mentioning was the Braised Beef with Sun Dried Tomatoes! I was a little worried about the sun dried tomatoes over powering the dish, but it didn't. It was a very nice compliment to the rest of the flavors. We gave it 5 stars all around and it definitely made our "keeper list"!!!

Well, I've been sick with a cold this week, so I apologize for the lateness on my menu for this week. Any ideas for next week's meals??? Please... my head still hurts!!!! ;) lol...

Monday - Leek and Potato Soup, crusty bread

Tuesday - Aunt Linda's Chicken & Spanish Rice One-pot meal, tortillas

Wednesday - Baked potatoes & BBQ

Thursday - Real Mom's Enchilada Style Burritos, Salsa Salad, and tortilla chips

Friday - Hearty Paprika Stew, and rice

Saturday - Ham, Cracker Barrel's Green Beans, Rolls, and Real Mom's Cheesy Potatoes

Sunday - Ham and Potato soup with leftover ham

Real Mom Kitchen's...

Sausage Oven Pancake Square

Doesn't that picture looks scrumptious?!?!?! OMGoodness, I can not wait to try this one out!!! I actually thought of my mother-in-law leaning over her electric griddle making millions of pancakes for all of us when we went home after the hurricane. If only I had found this awesome food blog then!!! I just love Laura over at Real Mom Kitchen!!! She and I have the same tastes in food and we visit the same blogs. I've already bookmarked a handful of her wonderful recipes. You ought to go on over and take a look for yourself!

Stay tuned... if you don't beat me to it, I'll let you know how this one turns out... (I have a feeling it's going to make my keeper's list!!!)

Sausage Oven Pancake Square
1 (12 oz) pkg pork sausage

1 cup cheddar cheese , shredded

1 egg

1/4 cup milk

2 Tbsp. maple-flavored syrup

1 Tbsp. vegetable oil
1/2 cup flour

1 tsp. baking powder

1/8 tsp. salt

3/4 cup maple-flavored syrup

Cook sausage in skillet, stirring frequently, until no longer pink. Drain sausage on paper towels. Spread sausage into a 8 inch of 9 inch square baking dish. Sprinkle cheese over sausage. In large bowl, beat egg, milk, 2 tbsp syrup, and the oil with a wire whisk until well blended. Beat in flour, baking powder, and salt. Pour batter evenly over sausage and cheese. Bake 25 to 30 min at 350 degrees until golden brown. Serve topped with remaining maple syrup.

Cindy's Menu

WOW, it's been forever for me too!! Anyway, I'm not even sure I've had a 'menu' for planning...LOL! We are finally getting back into the routine after summer, then that crazy IKE coming through and knocking everything crazy!!

Here goes:

Monday - Chicken Pot Pie

Tuesday - Baked honey ham, mac & cheese, steamed broccoli and cookie cake for BDAY!!

Wednesday - Taco Ring

Thursday - Chicken Tetrazenni

Friday - Peek a boo casserole, garlic mashed potatoes and broccoli cornbread

MAN, I don't think I've cooked everyday of the week in forever!! Anyway....these are pretty much things I've cooked before, so, the recipes should be on here!! Happy eating!!!

Kathy's menu - week 22

Wow, it's been forever since I've posted a menu!!! After going through Ike, we finally have power back on after 12 days!!! I've already made two trips to the grocery store to restock all that we lost. So, now that it feels like we're finally getting back to our normal lives - I thought I'd post our menu for the next week. I sure have missed trying out new recipes!!! Let me know if you try any.


Sunday - Tacos, beans, rice, chips and salsa

Monday - Sausage on a Stick, Bacon Butter Potatoes, Ranch Style beans, mac-n-cheese, bread

Tuesday - Taste testing... Braised Beef with Sun-Dried Tomatoes, Garlic Mashed potatoes, rolls

Wednesday - Homemade Schlotzsky Sandwiches, chips

Thursday - Grilled Ham Steaks, Green Beans, Triple Corn Spoon Bread

Frugal Friday - Mexican Ham & Bean soup with leftover ham, cornbread

Saturday - Steak Soup, salad, and crusty bread

Sunday - pork fried rice and egg rolls

Dessert - I will be trying Fudge Puddles this week!!! Yummm....

Taco Chicken with Spanish Rice

Well, I know it's been awhile since I've posted...haven't really had anything exciting to post...but dinner tonight was soo yummy, or 'the bomb' as I like to put it!! Of all places, I got this recipe from my local HEB! They always cook up wonderful meals that are easy and quick, and best of all, I get to taste test them before I actually cook them!! I'm all about that one!

Here it is! Hope you enjoy as much as we did!!

Taco Chicken with Spanish Rice

1 cup sour cream
1 jar (7 oz.) green chili salsa
2 tablespoons fresh cilantro, chopped
1 pack taco seasonings mix
4 chicken breast (I used 6)
1 bag HEB steamable spanish style rice (cook according to package)

Combine sour cream, salsa, cilantro and 1 teaspoon taco seasoning. Mix in bowl, stirring well. Cover and chill. THIS I WOULD CHANGE AND USE THE RANCH CILANTRO FROM THE PULLED PORK SALAD!!!

Toss chicken with remaining taco seasoning.

Cook chicken in a large non-stick skillet coated with veg. spray over medium-high heat until done. I CUT UP THE CHICKEN BREAST INTO SMALL BITE SIZE PIECES SO THAT IT WOULD COOK THROUGH.

Serve immadiately with Spanish rice and seasoned sour cream dip.

I ACTUALLY MADE TORTILLAS, WE PUT THE RICE, CHICKEN, THEN THE SOUR CREAM DIP! IT WAS GREAT!! NEXT TIME I'LL PUT ON A BED OF LETTUCE AND EAT IT LIKE A SALAD!!

This is a for sure keeper!! All the picky kiddos gobbled it up and asked for 2nds...there were NO leftovers!!!

YUM!! Enjoy!

Pizza for breakfast?

Making this dish sure brought back memories of my Mom, and when I was little. We used to love eating cold pizza for breakfast. Well, this sure isn't pepperoni pizza but it was wonderful just the same! My family gobbled it up in no time!!! The kids loved it so much - I'm making it again this week! You won't be sorry if you give this a try - I promise!!!!

Breakfast Pizza

1 can refrigerated pizza dough
1 pound bulk pork sausage, I used Sage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Unroll pizza dough and place on a greased 12-in. pizza pan; press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.

PANKO CHICKEN...

I've been searching for a recipe for panko chicken and finally found one that's awesome!! This is so flavorful and crunchy! You MUST try it, Seriously!! I tweeked mine a little so here it is:

3 chicken breasts cut into strips, like chicken tenders

1/4 cup butter, melted

2 cloves garlic, minced

1/4 cup Dijon mustard

1 cup Panko (Japanese bread crumbs)

3 Tbsp Parmesan cheese

1 1/2 Tbsp chopped chives (I didn't use fresh, they were in my pantry in a jar)...another recipe called for parsley but I didn't have it so that's why I used chives.

A dash or two of garlic salt and pepper

Combine the melted butter, dijon, and garlic in a bowl. Combine the remaining ingredients in another bowl. Dip chicken strips into butter mixture then dip into panko mixture. Place the strips onto a cookie sheet sprayed with Pam. Bake in a pre-heated 425 degree oven for 15 minutes. Broil for another 5 minutes or until the tops of the strips are brown and crispy.

***If you have a family of good eaters you may want to add a couple more chicken breasts!!!

Arrr...

My son celebrated his fourth birthday this past weekend. He loves all things pirate!!! So, the food we served at the party was pirate themed. We had baked potato boats with Jolly Roger flags on top. I know you're probably thinking my kids are weird, but all four of them love baked potatoes!!! They topped theirs with cheese, bacon bits, sour cream, etc... For the adults, we made BBQ'd pulled pork to go on top. Or they could have theirs on buns, if they preferred it that way. Anyway, I was asked for this recipe a few times, so I figured it would be easier just to post it.

The BBQ Sauce that we used was Sweet Baby Ray's Original. If you can't find it, just go with your favorite! Sweet Baby Ray's tends to be pretty sweet, so if you don't like your's sweet - I would look for another brand. And of course you can double or triple this recipe depending on how many you're cooking for.

Slow Cooker Pulled Pork

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Drain well. Stir in barbecue sauce. Serve over hamburger buns or baked potatoes. Serves: 8

Dinner with the family...

We had my husband's brother, his wife, and their kids over for dinner last night. We all had a great time - nothing like good food and great company! :o) We've enjoyed this meal a few times this summer, so I figured I should just go ahead and post it. Please give them try and let us know how you like them! Happy eating...

Grilled Buttermilk Chicken

1 quart buttermilk

1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)

In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes). Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold. Serves: 6

NOTES: Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill. *We used all drumsticks. **We also found that it's important to keep the skin on - you can always pull it off afterwards, if your chicken gets too dark.

Red Skinned Potato Salad

2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Serves: 12



We also had a pot of pinto beans with homemade salsa on top, my cheddar beer bread, and even some mac-n-cheese for the kids who didn't like potato salad.

Hot Fudge Ice Cream Bar Dessert

16 oz. chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.
yield: 18 servings

⊕⊕⊕

Texas Red Gold...

Have you ever seen this bottle in your local grocery store? If not, they also sell it in gourmet shops and online! This Chipotle Sauce is a Big-Time favorite down here in Texas!!! One way we all love to eat it is over a block of cream cheese and we use crackers to dig in with. This appetizer is always found at baby showers, bunko, or any other reason we all gather together. If you're interested in trying other recipes with this bottle of goodness - go to www.roastedraspberry.com


My Sister-in-Law has very picky eaters in her house and she says they all LOVE this recipe! Thanks Kim for sharing it with us! I can't wait to try it!!!! yummmm....

Raspberry Chipotle Glazed Pork Tenderloin

2 pork tenderloin
4 Tbs. Cajun rub
1/2 Cup of raspberry chipotle sauce
2 Tbs. of grapeseed oil

Preheat oven to 400 degrees. Season pork tenderloin with Cajun rub. Bake for 25-30 minutes, or until internal temperature reaches 155 degrees. During the last ten minutes, add the glaze on top of the tenderloin. Enjoy!

*** My Sister-in-law found that they like to use the thinner chops, instead of the tenderloin, because they hold the flavor the best. They get the large family pack. Since they are so thin, they tend to eat more! If you choose to use this same method - then bake the same but take out after 20 minutes!

prep time: 5 minutes
Cooking Time: 30 minutes
Serves: 4-6

It's a "Good Thing"...

Thanks Martha for this great recipe! Supper tonight was wonderful! The beer flavors this dish perfectly! All the kiddos loved it - and that's also a "good thing"!!!


Tortilla and Black Bean Pie

4 flour tortillas (10-inch)
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded cheddar cheese (8 ounces)

Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside. Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Serves: 6

(Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can even assemble the pie ahead of time, then bake it just before serving.)

Who would have thought....

that ham would be so good on the grill!!!! We were a little nervous with all that horseradish, but it was awesome!!! We are big-time ham lovers in our house, so this really hit the spot. Not having to heat up the whole house for an entire day was an added bonus. If your short on time - you have to give this recipe a try!


Ham Slices on the Grill

1 cup packed brown sugar
1/4 cup lemon juice
1/3 cup prepared horseradish
2 slices ham steaks

Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix brown sugar, lemon juice and prepared horseradish. Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm. Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

Boy, were these YUMMY!!!!

YUMMY HONEY CHICKEN KABOBS

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
3-4 skinless, boneless chicken breast halves - cut into 1 inch cubes
4 cloves garlic
2 small onions, cut into 2 inch pieces
2 red or green bell peppers, cut into 2 inch pieces
skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

What a surprise!!!

Thanks to Picky Palate, we decided to have a quick and easy meal last night!!! Honestly, I didn't think that her Garlic Toasted Open Faced Lasagna Ciabattas was gonna be a hit at my house. I sometimes throw together what I call "pizza bread" when I'm short on time - and I hear complaints all around. Especially from my dear husband!!! He hates that meal with a passion. Well, I thought I'd give this one a try since it was a little different. Man, oh man were we surprised!!! He loved it!!! It was that good! It was even good today heated up for lunch. If you're short on time - you really should give this a try. It has made our "keeper" list for sure!

Gravy Baked Pork Chops

Hi...haven't posted in forever, hadn't had anything really exciting to post about...LOL! Anyway, tonight I made Gravy Baked Pork Chops! Talk about they were soo good! I did change a few things though:

I used 8 Pork Chops
2 cans of cream of celery (not my first pick, but didn't have my staple and didn't plan ahead)

I sauted some garlic with the pork chops and cooked them in olive oil. When I mixed in the soups and milk (I didn't use water), I added the sauted garlic (wish I'd had some mushrooms...again no planning) and some black pepper for extra flavor. Also, when I seasoned my pork chops, I seasoned with McCorkmick's Garlic Herb...YUM!! Cooked uncovered for the 45 minutes and it was so good! Served it with sauted Asparagus and some yummy rice. Those chops were licked clean, and even though I do not like cream of celery, the gravy was the bomb! Can't wait to try it with cream of mushroom and some fresh mushroom!!
Enjoy the summer....can't wait to try some of those awesome salads out there!!

Dinner Tonight

All I have to say is YUMMO!! I made this tonight, Chicken Cordon Bleu, with mashed potatoes and steamed broccoli. You really need to try it. I thought it was going to be really hard and messy to make but it really went fast and wasn't hard at all!! This will be a keeper for me!!

Happy Eatin!!