Polenta Chili Pie

Chili:

2 teaspoon(s) olive oil

1 1/2pound(s) well-trimmed boneless beef chuck, cut into 1/2-inch chunks

Salt
1 medium onion, chopped
1 medium red pepper, chopped
3 clove(s) garlic, crushed with press
1 serrano or jalapeño chile, seeded and finely chopped
2 tablespoon(s) tomato paste
3 tablespoon(s) chili powder
1 tablespoon(s) ground cumin
1 can(s) (28 ounces) whole tomatoes in juice
2 can(s) (15 to 19 ounces each) red kidney beans, rinsed and drained

Polenta Crust:

2 cup(s) low fat (1%) milk
1 1/2cup(s) cornmeal
Salt
4 1/2cup(s) boiling water
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Directions

To prepare chili: In 12-inch skillet, with broiler-safe handle (if not broiler-safe, wrap handle in double thickness of foil for broiling in oven later), heat oil on medium-high until hot. Sprinkle beef with 1/4 teaspoon salt. Add beef to skillet in 2 batches, and cook 4 to 5 minutes per batch or until beef is browned on all sides, stirring occasionally and adding more oil if necessary. With slotted spoon, transfer beef to bowl once it is browned.

After all beef is browned, add onion, pepper, garlic, and serrano chile to same skillet, and cook on medium 8 minutes or until all vegetables are lightly browned and tender, stirring occasionally. Stir in tomato paste, chili powder, cumin, and 1/2 teaspoon salt; cook 1 minute, stirring constantly.

Return beef, and any juices in bowl, to skillet. Add tomatoes with their juice, stirring and breaking up tomatoes with side of spoon; heat to boiling on medium-high. Reduce heat to low; cover and simmer 1 hour and 15 minutes, stirring occasionally. Add beans and cook Chili, uncovered, 15 minutes longer or until meat is tender.

After adding beans to Chili, prepare Polenta Crust: In microwave-safe deep 4-quart bowl or casserole, combine milk, cornmeal, and 3/4 teaspoon salt until blended; whisk in boiling water. Cook in microwave on High 12 to 15 minutes. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first). Stir 2 more times during cooking.

While polenta is cooking, preheat broiler.

When Chili is done, skim off fat. Spread polenta evenly over Chili in skillet. Place skillet in broiler 6 to 8 inches from source of heat, and broil polenta 3 to 4 minutes or until lightly browned, rotating skillet if necessary for even browning. Let pot pie stand 10 minutes for easier serving. Makes about 9 cups.

 

Steak Mushroom Pot Pie

 

Ingredients

1 sheet frozen puff pastry, thawed

2 tablespoon(s) olive oil

1 pound(s) beef fillet, cut into 1/2-inch cubes

3/4 pound(s) mixed mushrooms, sliced

1 large onion, cut into 1/2-inch dice

1 tablespoon(s) chopped fresh rosemary

1 tablespoon(s) tomato paste

2 clove(s) garlic, finely chopped

2 tablespoon(s) flour

1 1/2cup(s) reduced-sodium beef stock or broth

1 cup(s) frozen peas and carrots

1/2 teaspoon(s) kosher salt

1/2 teaspoon(s) freshly ground pepper

1 large egg, lightly beaten with 1 tablespoon of water  

Directions

Heat oven to 400 degrees F. Place 4 deep crocks or ramekins (1 1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate. 

Heat 1 tablespoon of the oil in a large nonstick skillet over high heat until oil is shimmering. Sauté beef, in 2 batches, 1 1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 tablespoon oil to skillet with mushrooms and onions; sauté over medium-high heat 4 minutes until mushrooms are softened and onions are translucent. 

Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes. 

Spoon mixture into crocks. Brush outside edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Pot Pie

4 boneless, skinless chicken breast halves

4 boneless, skinless chicken thighs

1 medium onion, coarsely chopped

2 ribs celery, cut crosswise into 1-inch pieces

3 carrots, coarsely chopped

Coarse salt and freshly ground pepper

4sprigs fresh thyme

2 clove(s) garlic, crushed

1 cup(s) baby carrots

1 cup(s) frozen green peas

1 cup(s) fresh or frozen pearl onions

4 tablespoons plus 1 teaspoon unsalted butter

2 1/2cup(s) cremini mushrooms, trimmed and cut into quarters

4 tablespoon(s) all-purpose flour

1 1/2cup(s) heavy cream

1 teaspoon(s) hot sauce, such as Tabasco

1 ½ teaspoon(s) Worcestershire sauce

2 sheets frozen puff pastry

1 large egg, beaten 

Directions

Preheat oven to 425 degrees.

Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.

Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.

Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.

In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.

Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.

Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.

Chile Verde

Recipe from: http://www.craftskeepmesane.blogspot.com/

This is what you'll need:

3-5 lbs pork loin (I like tenderloin)
1 can diced tomatoes
1 can Rotel
1 can green chiles
dash of garlic powder

Put all of the ingredients into the crock pot and cook on high for 6-8 hours. Serve with cheese and tortilla. It's good with sour cream, lettuce and rice too!

Louisiana Red Beans and Rice

• 1 pound dried red beans, soaked overnight
• 10 cups water
• 1 pound andouille sausage, sliced into rounds
• 1 large sweet onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 8 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon Creole seasoning, or to taste
• 6 fresh basil leaves, chopped
• 1 ham hock
• 4 cups cooked rice

• Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.

• Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

Chicken Tetrazzini

Ingredients:

1 (8-ounce) package spaghetti, cooked and drained
3 cups of cubed chicken
1 (6 ½ ounce) can mushrooms, drained
1 to 1 ½ cups crumbled cooked bacon
8 ounces Velveeta cheese, chopped

White Sauce:

½ cup (1 stick) butter or margarine
¼ cup all-purpose flour
4 teaspoons chicken bouillon granules (or 4 cubes)
Dash of pepper
3 ½ cups plus ½ cup milk
2 ounces sliced almonds for garnish

Directions:

In a lightly greased 9×13 inch baking dish layer the spaghetti, chicken, mushrooms, bacon, and cheese. Preheat the oven to 350. For the white sauce, melt the butter in a medium-size pan over low heat; stir in the flour, bouillon, and pepper. Add ½ cup milk, stirring constantly to avoid lumps. Add the remaining 3 ½ cups milk. Cook and stir over medium heat until thick and bubbly. Pour the white sauce over the chicken mixture. Bake for 45 minutes. Garnish with the sliced almonds. Yield: 8 to 10 servings

Sausage Gnocchi

• 1 tablespoon olive oil
• 1 pound Italian sausage links
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1 tablespoon minced garlic
• 1 1/2 teaspoons Italian seasoning
• 1 (14 ounce) can crushed tomatoes
• 2 tablespoons water
• 1/4 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon Italian seasoning
• 1 (1 pound) package fresh gnocchi
• chopped fresh flat-leaf parsley, for garnish
• grated Romano or Parmesan cheese

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.

2. Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar, and remaining 1 tablespoon Italian seasoning. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes.

3. Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.

4. Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.

Lasagna

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 t salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

HINTS:
**Don’t bother boiling the noodles, just soak themin HOT water

***Excellent and Authentic recipe! A little more work and ingredients, but well worth it. Use FRESH basil for more flavor - I use about 1/2 - 2/3 cup fresh chopped basil. It cooks down and is sooo aromatic. The mix of sausage and beef is sublime, so no need for more salt. I always add a dash of nutmeg to the ricotta mixture (an old italian secret!). I usually make this a day ahead for the flavors and herbs to meld in the fridge then let it sit at room temperature for about 1 hour before baking.

****Another tip for lasagna makers - no need to wash another pot to boil noodles. Soak raw, hard noodles in a large bowl of very hot tap water for 20-30 min. Noodles won't be cooked but soft, and can complete it's cooking in the oven.

Also if short on time...do not need to cook the sauce. Sounds bizarre, but it's true. If you make the lasagna ahead and leave it in the fridge overnight, the flavors blend perfectly, no cooking required. For a chunkier tomato sauce, I subbed 1/2 of the crushed tomatoes with diced italian-flavored tomatoes. I layered everything in this order: sauce-noodles-ricotta mixture-sauce-meat-shredded mozzerella...did 3 layers like this and then finished with a layer of noodles, sauce and shredded mozzerella and a generous sprinkling of parmesean on top. Following this method, I had the whole thing put together and in the fridge in less than an hour. It sat overnight and cooked the following night.
You can also let the sauce simmer on the stove as long as possible. I also add a bit of whatever red wine I have on hand to the sauce. And I try to make a double recipe, so I can use the sauce for other things - it works wonderfully for Chicken Parmesan, plain ol' spaghetti, and anywhere else you'd use a red sauce. Everything tastes better the second day, too.

Asian Chicken and Rice

• 1/3 cup warm water
• 1/4 cup packed brown sugar
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon Chinese five-spice powder
• 1 teaspoon grated orange peel
• 2 tablespoons olive oil
• 1 1/2 pounds skinless, boneless chicken breast halves, cubed

• 1 cup water
• 1 cup uncooked white rice

• 2 teaspoons cornstarch
• 2 tablespoons cold water
• chopped green onions for garnish

Directions

1. In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.

2. Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.

3. While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.

4. Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Nutritional Information

Amount Per Serving Calories: 347
Total Fat: 8.4g
Cholesterol: 69mg

Cay's Firehouse Special

Cay’s Firehouse Special from Jen of Tatertots and Jello…


It’s kind of a mix between spaghetti and tacos. And so fun! My kids love it because it tastes good and they love that there are chips so it’s crunchy. I have no idea who Cay is, but that’s the name the recipe has always been called.

Ingredients:
1 1/2 pounds lean ground beef
1 1/2 yellow onions, chopped
1 tablespoon oil
1 (15 ounce) can kidney beans, undrained
1 (1 pound) can solid pack tomatoes, well drained
1 (3 ounce) bottle taco sauce
3 tablespoons chili powder
1 (4 1/2 ounce) can sliced olives, drained
1 (4 ounce) package cheddar cheese, shredded
1 medium package corn chips
shredded lettuce
2 cups sour cream

1. In a frying pan, brown the beef and onions in oil. Drain well.

2. Add beans, tomatoes, taco sauce, chili powder and olives.

3. In the bottom of a 3-quart baking dish, put half the meat mixture. Sprinkle with half the cheese. Cover with corn chips. Repeat.

4. Place in 350ºF oven, covered for 45 minutes. Let stand 5 minutes out of oven. Top with a thick layer of lettuce, chips and lastly, a layer of sour cream. Just like a fire call.

Easy Skillet Frittata

• 6 eggs
• 1/2 cup(s) (1/2 of 8-ounce tub) cream cheese spread
• 1/2 cup(s) chopped red pepper
• 1/2 cup(s) chopped green pepper
• 6 slice(s) Oscar Mayer® Bacon, crispy, cooked, drained, and crumbled
• 1 cup(s) Mexican-style shredded cheese, divided
• 3 tablespoon(s) chopped fresh cilantro
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Directions
1. Preheat oven to 400 degrees F. Beat eggs and cream cheese spread with wire whisk until well blended; set aside. Spray 10-inch ovenproof nonstick skillet with cooking spray. Add peppers to skillet; cook and stir 2 minutes or until crisp-tender.

2. Add bacon to cream cheese mixture along with 3/4 cup of the shredded cheese and the cilantro; stir until well blended. Add to ingredients in skillet; stir. Cover skillet with lid. Reduce heat to low; cook 6 to 8 minutes or until egg mixture is almost set in center. Remove lid. Place skillet in oven.

3. Bake 5 minutes or until center is set. Remove from oven. Top with remaining 1/4 cup shredded cheese; cover with lid. Let stand 2 minutes. Loosen frittata from side of skillet with spatula; slide onto serving plate. Cut into wedges to serve.

Chicken Pizzettes Trio

• 2 tablespoon(s) cornmeal
• 1/2 cup(s) sliced red onions
• 3/4 teaspoon(s) olive oil
• 1 whole roasted chicken
• 1/2 cup(s) barbecue sauce
• 1/4 tablespoon(s) hot sauce
• 1 recipe Thin Crust Pizza Dough
• 1/2 cup(s) tomato sauce
• 4 pepperoncini, sliced into rings
• 1 small jalapeño, thinly sliced
• 1/4 teaspoon(s) chopped thyme
• 2 tablespoon(s) shredded Fontina cheese
• 2 tablespoon(s) crumbled blue cheese
• 2 tablespoon(s) shredded Cheddar cheese
• 1 1/2 teaspoon(s) crumbled bacon
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Directions

1. Heat oven temperature to 500 degrees F. Sprinkle cornmeal over pizza peel or 2 baking pans.

2. Cook the onions in the olive oil in a small pan over medium heat until softened. Set aside.

3. Remove meat from the chicken, discard the skin, and shred meat. Toss one-third of the chicken with barbecue sauce and another one-third with the hot sauce.

4. Divide dough into 18 equal pieces and roll each piece on a floured surface using a floured rolling pin to a three-inch round. Transfer rounds to the prepared pans and top each with tomato sauce.

5. Top 6 rounds with the barbecue chicken, onions, and pepperoncini. Top 6 rounds with the hot sauce chicken and jalapeños. Top the remaining 6 rounds with the plain chicken and thyme.

6. Bake until crust is golden brown, about 10 minutes. Sprinkle the Fontina on the barbecue pizzas, blue cheese on the hot sauce pizzas, and Cheddar and bacon on the chicken-thyme pizzas. Bake for 1 more minute. Serve hot.

Tips & Techniques


Timesaver: Substitute pita bread to take the place of a traditional pizza crust.

Pinto Beans

Ingredients:

• 2 cups Pinto Beans, Dry

• 4 cups Water, Plus More To Cover Beans For The Initial Boil
• 2 cubes Beef Bouillon
• 2 cloves Garlic, Minced
• 1 teaspoon Sea Salt (to Taste)

Preparation Instructions

Start by sifting through pinto beans. Discard all broken/halved/rotten beans … and any rocks you come across. None of these things add any value to the final product whatsoever.

Add pinto beans and water to a large saucepan. DO NOT presoak beans! Bring to a boil over medium-high heat.

Once pot comes to a boil, add beef bouillon cubes, garlic and bring the heat level down to medium-low. Simmer for 30 minutes.

After 30 minutes, add 1 cup of water. Continue to simmer for 1 hour.

Add 2 cups of water. Continue to simmer for 1 hour.

Add a final cup of water and allow beans to simmer for 30 minutes to 1 hour.

Check beans for doneness. They should be tender throughout. If not, cook for an additional 30 minutes.

Season with salt to taste. Serve and enjoy!

Baked Chipotle Beef Taquitos

From: ourbestbites.com

This is a great baked taquito. This recipe was created with one purpose in mind: using up left over pot roast! I love a good roll-over meal; one you can make one day and then transform the left-overs into something else the next day. I often make pot-roast or french dip sandwiches, and inevitably we have a tupperware container full of left-over meat the next day.


Ingredients:

3 C cooked, shredded beef roast
4oz green chilies, undrained
1/4-1/2 t minced chipotle pepper in adobo sauce (I do 1/4 for mild spiciness)
3 t adobo sauce from the canned chipotle peppers (see below for note)
1 t garlic powder
1 t coriander
1/2 t cumin
1 t chili powder
zest from one lime
1 T fresh lime juice
1 package Queso Fresco (about 12 oz)
6" white corn tortillas (about 20) I decied I like white corn torillas WAY better than yellow.
olive oil or cooking spray
kosher salt

Note: If you don't want to work with the chipotle peppers, or can't find them, try adding some Chipotle Chili Powder. You can find it by the other spices in the grocery store. It will still give you a smoky spice, so start with a little and increase to taste.

Preheat oven to 425 degrees.

Take your shredded beef and slice any larger pieces across the grain so you have pieces about 1/2-1" long. Place in a bowl and set aside.

Chipotle Peppers in Adobo Sauce: They're little red beauties that come canned in a smoky sauce. Most of recipes only use a small portion of the can you need to buy. So as not to waste the rest, I take the left overs and after de-seeding the peppers, I blend it all together with the sauce and then freeze it in 1t portions. Then it's easy to pull out for recipes like this.

To prepare the peppers for the taquitos: pull out a pepper, trying to leave as much of the sauce as you can in the can. You'll want to slit the pepper open to remove the seeds. You can just scrape them out with a small knife. Or, what I often do is just take care of it over the sink. Open it up and run it under a slow stream of water to wash the seeds out. You'll want to be careful as the flesh is tender and can wash off too!


Mince it up as needed. And be careful, they're spicy! Don't touch your nostrils or your eyes, or pretty much anything else before washing your hands very well. Prbably best to use rubber gloves.

Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef.

Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10)

Now bust out the queso fresco. You can find it at just about any grocery store now days. It's generally in the refridgerated cheese section and looks like this:

You can always substitute monterey jack or pepperjack, but I like queso fresco because it's a traditional Mexican cheese and it tastes good.

Working with one tortilla at a time, crumble about 1T queso fresco in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture and roll that baby up.

I use 6" tortillas and I usually get about 20 taquitos. I fill them on the full side, so you could definitely stretch this and easily get more out of the recipe.

Place seam-side down on a lightly oiled/sprayed baking sheet. Use cooking spray or lightly brush olive oil on the top of each one. (I use olive oil in a mister and it works perfect.) Lightly sprinkle kosher salt on the top of each one.




Bake at 425 for 20-25 minutes or until the edges are golden brown and your house smells like a Mexican restaurant. A Mexican restaurant in a good way, not in a nasty, greasy, stinky way.

Take them out of the oven and let them cool for just a few minutes. Eat 'em hot!

These should absolutely, positively be served with a healthy smothering of fresh guacamole. And some sour cream if you wish.

Freezer Instructions: People are always making requests for freezer meals- so here ya go! Taquitos are definitely best right after cooking, so if you're not going to use all of them, plan ahead and freeze some. I bake just enough for my family to eat for a meal and then food-save the rest in dinner-sized portions. Then you can pull them out for a quick meal, appetizer or snack any time! To freeze Make as noted above through the step where you sprinkle the tops of the taquitos with salt. Place in a dish a single layer, not touching each other and set in the freezer. After frozen, place in zip-top bag, foodsaver bag, or any other air tight container. To cook, preheat oven to 425. Place frozen taquitos on a baking sheet in a single layer and bake until edges are golden brown. (Usually about 30 minutes)

Slow Cooker Jambalaya

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1-2 cloves garlic
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning *Tony Chachere's
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Directions
1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Baked Ravoli

• 2 tablespoon(s) olive oil
• 1 medium onion, chopped
• 3 clove(s) garlic, minced
• Coarse salt
• Ground pepper
• 1 1/2 teaspoon(s) dried thyme or oregano
• 1 can(s) (28-ounce) whole tomatoes
• 1 can(s) (28-ounce) crushed tomatoes
• 2 pound(s) store-bought ravioli (not canned)
• 1 1/2 cup(s) shredded mozzarella cheese
• 1/2 cup(s) grated Parmesan cheese
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Directions

1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Chicken Enchilada Chili

• 1 1/2 pounds chicken (boneless & skinless)
• 1 1/2 cups prepared enchilada sauce
• 2 chopped celery stalks
• 2 (14.5 oz) cans tomatoes with seasoning (your choice)
• 2 (15 oz) cans pinto or kidney beans, undrained
• 1 onion, diced (or 1 tablespoon dried, minced onion flakes)
• 1-2 teaspoons chili powder
• 1 teaspoon cumin

Directions

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

Braised Beef and Mushrooms

• 2 tablespoon(s) canola oil
• 1 tablespoon(s) butter
• 4 cup(s) finely diced onions
• 2 clove(s) (large) garlic, crushed and peeled
• 2 tablespoon(s) tomato paste
• 2 tablespoon(s) sweet paprika
• 2 teaspoon(s) chopped fresh marjoram or 1 teaspoon dried
• 4 pound(s) beef chuck, trimmed and cut into 1 1/2-inch pieces
• 1 teaspoon(s) salt , divided
• Freshly ground pepper to taste
• 2 pound(s) cremini mushrooms, cut into 1/2-inch pieces
• 1 cup(s) reduced-sodium beef broth
• 8 large shiitake mushroom caps, cut into 1/2-inch pieces
• 2-3 teaspoons finely minced fresh tarragon or dill for garnish
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Directions

1. Preheat oven to 350 degrees.

2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram.

3. Season beef with 1/2 teaspoon salt and plenty of pepper. Add the beef and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.

4. Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 1/2 hours. Stir in shiitake mushrooms and continue baking , covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.

5. Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill), if desired.

Red Wine Pork

• 3 tablespoons bacon drippings
• 3 pounds pork roast
• 1/4 cup butter
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 tablespoon chopped fresh parsley
• 1 bay leaf
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 tablespoons tomato paste
• 1 1/2 tablespoons sugar
• 1 1/2 cups red wine
• 16 ounces fresh mushrooms, sliced

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.

3. Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

Chicken Pot Pie

When it comes to comfort food it's hard to beat a chicken pot pie. I like to make the filling for the pie in my crock pot so I can spend the day doing other things...at the end of the day the filling is ready to pour into a casserole dish, top with a crust and bake into to a golden pie. Servings: 4
Ingredients:
2 boneless, skinless chicken breasts cut into bite sized pieces
1 cup peeled, diced potatoes
1/4 cup peas
1/2 cup corn kernels
1/4 cup chopped carrots
1/4 cup diced onion
1/2 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
1/4 teaspoon Paprika
1/4 teaspoon ground pepper
1/2 teaspoon salt
2 tablespoons milk

Sauce Ingredients:
2 tablespoons unsalted butter
3 tablespoons flour
1/2 cup milk
1/2 cup chicken broth
1/4 t salt
1/4 t black pepper

Crust Ingredients:
1 1/4 cups flour
1/3 cup oil
1/2 teaspoon salt
3 tablespoons milk

Instructions:

To make the sauce, melt 2 tablespoons of butter in a skillet. Add 3 tablespoons of flour and brown. Add 1/2 cup milk, 1/2 cup chicken broth, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk to incorporate and pour into a crock pot.

Into the crock pot, add the chicken, potatoes, onion, carrots, spices and 2 tablespoons of milk. Give everything a good stir, cover and cook on low for 4 to 6 hours.

Preheat the oven to 400 degrees. To make the crust, sift the flour and salt together in a medium sized bowl. In a separate bowl, whisk together the milk and oil. Add this to the flour until well blended. Form the dough into a ball and place it between 2 pieces of wax paper. Allow the dough to rest for 10 minutes and then, using a rolling pin, roll the dough out into a 9-inch circle. You may have some crust left over. This can be frozen and used later.

Add the corn and peas to the chicken filling and transfer from the crock pot into an 8-inch round baking dish (I used a small skillet) and then cover the filling with the pie crust. Tuck the excess edges of the crust down between the filling and the sides of the baking dish. Make air vents by slicing the top in a few places.

Bake in a 400 degree F oven for 15 to 20 minutes or until the filling bubbles and the crust is golden.

Notes:
If fresh peas, carrots and corn aren't available or you want to save time, frozen vegetables will work equally well.

You can use also use a can of cream of chicken soup in place of the home made sauce.