Mexican Stuffed Shells

24 jumbo pasta shells
1 pound ground beef
2 cups salsa
1 (8oz) can tomato sauce
1/2 yellow onion, diced
1 cup frozen corn
1/2 cup black beans (drained and rinsed)
1 cup mexican cheese blend
Optional Toppings:  black olives, salsa, green onions, sour cream, fresh tomatoes

Cook the pasta shells as directed on package. Drain in a colander and run cool water on them to cool, making them easier for handling, when it's time to fill them.
While your pasta is cooking, brown your ground beef and drain.  Add the 2 cups of salsa, tomato sauce, frozen corn, and black beans, and mix well.
Fill the shells with the beef mixture, and arrange in a baking dish.
Sprinkle cheese over the top of the shells.
Cover with aluminum foil and bake for 30 minutes at 350 degrees F.
Serve with any desired toppings:  my favorites are salsa, sour cream, and fresh tomatoes.

My review:  My mom made these once a couple years ago, and I was hooked on them.  They are delicious! I think they also make a fun appetizer for parties.

Steak Sauce Pot Roast and Noodles

1 (2-3 pound) beef roast
1 (8 oz container) fresh mushrooms, sliced  (or 1 can of mushrooms, drained)
1 medium onion, sliced thinly
1-2 cups water
3/4 cup A-1 Steak Sauce
Garlic Powder
Pepper (Fresh Ground or the powdery stuff)
3/4 cup milk
1/4 cup flour
1/2 pound egg noodles, cooked as directed on package OR hot cooked rice

In a large crockpot, create a bed of mushrooms and onions, with the middle "hollowed out".  (leave space in the middle for your roast)
Place the roast in the middle of the crockpot.  Pour the water over top of the roast, using your judgement on how much to add.  I used about 1 1/2 cups.  Season the roast with garlic powder and pepper.  Pour the A-1 over the roast.
Turn your crock pot on low for 7-10 hours.  You can do it on high for 4-5 hours, but it will be more moist and tender if you do 7-10 hours on LOW.
Once your roast is finished, (when you get home from work or a long day of shopping!), use a soup ladle or large spoon, and spoon off some or all of the juicy stuff, and all the mushrooms and onions you can grab and put in a small saucepan.  Place on the stove on medium high heat.  Mix the milk and flour together with a fork, trying to get rid of any lumps.  Once your "broth" comes to a boil, add in the milk mixture slowly, stirring as you go.
Keep stirring, on medium high heat, until the gravy thickens and comes to a boil.
Now you're ready to assemble the deliciousness!  Start with a bed of egg noodles (or rice), top with some gravy, then top with your meat (or put it on our side, if you like, because that's what I did) and top again with a little more gravy.

My review:  This is the best pot roast ever.  Carrots can be added to it too.  But, back to the roast:  it is the most moist pot roast ever, with insanely good flavor.  It reminded me of steak, but the meat melts in your mouth.  Absolute deliciousness.  Try it sometime!!  It can also be done in the oven, baked for 2 hours on 350 degrees F, but if you have a crockpot, USE IT!

Chicken Cordon Bleu Wraps

This recipe makes 2-3 wraps.

2 Boneless Skinless Chicken Breasts, chopped in bite size pieces or strips
4 tbsp dijon mustard
Salt and pepper to taste
6 slices of thin sliced cooked deli ham
2 slices mozzerella cheese
2 slices swiss cheese
2-3 Burrito size tortillas

In a small skillet sprayed with cooking spray, cook your chicken until cooked through.
Once it is cooked, spoon the dijon mustard over the chicken, and reduce to low heat.  Stir to mix the chicken up with the mustard.  Add salt and pepper to taste.  Careful with the salt, the ham will add a salty taste to the wrap.
In a separate pan, heat up the ham.  You won't need to spray the pan with anything, just throw the ham on medium heat to let it get warm.  Once it's warmed up, remove the ham.
Place one burrito in the pan.  Place desired amount of ham (I prefer 3 slices, since it's thin-sliced) on the bottom.  Then, spoon 1/3-1/2 of the chicken over top.  If you like dijon mustard a lot,  you can add some more at this step.  It's up to you!  Top with one slice of each cheese, and wrap up.  Flip it over, so that the folded size is now on the heat.  This will melt your cheese.  Repeat with the 2nd (and possibly the 3rd) wrap.



My review:  This is a quick, easy sandwich I like to whip up for myself on weekends.  I always have chicken breasts in my freezer, so this is a go-to for me.  I love all the flavors mixed together.  You can also do this on a bun, if you prefer.   Leave the chicken breasts whole when cooking, add the dijon mustard, and top with ham and cheese on a kaiser roll.

Eggplant Parmesan

What do you do when you find cheap eggplants at a farmer's market?  You make eggplant parmesan!

1 large eggplant or 2 small eggplants
2 eggs
2 tsp milk
1 cup flour
1 1/2 cup Seasoned Breadcrumbs
3 tbsp Parmesan Cheese (the powdery stuff)
Olive Oil
1 tbsp butter
1 jar of your favorite pasta sauce
Sliced Mozzerella Cheese (anywhere from 4-8 slices) (about 1/2 cup - 1 cup)

Slice your eggplant(s) into discs, about 1/2 inch thick.
Crack the eggs into a bowl, add the milk, and beat with a whisk or a fork.
Put the flour in another bowl.
And finally, in another bowl (yes, I do LOVE doing dishes.... haha), put your breadcrumps and parmesan cheese.
Dip each eggplant disc into the flour, then the egg, then the breadcrumbs, and arrange in a single layer on a plate.  Doing this with a fork while reduce the mess, but if you like to get your hands dirty, be my guest.
Heat olive oil in a pan, making sure that you have enough to cover the whole bottom of the pan, but you don't want your eggplant to swim in it.  Medium heat should be good enough for this.  Add your butter in as well (this will give a nice, golden brown crust to the eggplant.  If you want to leave it out, that's fine).
Once the oil is hot, fry your eggplant until the breading is browned. 
Dry the eggplant on paper towels to soak up the extra olive oil
Spread some sauce in the bottom of a 13x9 baking dish.  Layer the eggplant slices in the dish.  Pour your desired amount of sauce on top and spread around.  Then sprinkle cheese on top.  I don't like a ton of sauce, so I don't normally use the whole jar.
Bake for 35 minutes at 350 degrees F.
Serve with hot pasta or fresh Italian bread.


My review:  This was delicious!  Very easy to make, and tasted like it was from a restaurant.  I actually halved the recipe, and made it in an 8x8 baking dish.  It was perfect!

Pumpkin Crisp

1 (15 oz) can pumpkin
1 cup evaporated milk (this is a little less than the normal sized can)
1 cup sugar
1 1/2 tsp vanilla extract
1 heaping teaspoon of cinnamon or pumpkin pie spice
1 package of a butter recipe yellow cake mix
1 cup chopped pecans
2 sticks of butter, melted

Preheat your oven to 350 degrees F.
Spray a 13x9 baking dish with cooking spray.
Mix together the pumpkin, milk, sugar, vanilla, and cinnamon.
Pour the mixture into the greased dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the pecans over the cake mix.
Drizzle the butter over the top.
Bake for 1 hour.
Serve with whipped cream, ice cream, or milk.  I had to try it as soon as it was out of the oven, because it smelled so good!


My review:  This is now my favorite pumpkin recipe EVER.  Forget pumpkin pie, pumpkin whoopie pies, and pumpkin delights.  This is delicious.  I will definitely be making this again and again.

Sausage Gravy and Biscuits

1 pound sausage (pork sausage, turkey sausage, chicken sausage, whatever)
1/2 onion, finely chopped
6 tbsp all-purpose flour
4 cups milk
1/2 tsp season salt
1/4 tsp salt
Squirt of Worcestshire sauce
Squirt of Tabasco
Fresh Ground Pepper, to taste
1 tube of Grands! Biscuits

Cook the sausage and onion until browned in a deep skillet.  Drain all drippings, except for a small amount (about 2-3 tbsp).  If you used chicken or turkey sausage, you may not have enough drippings, and will have to add a few tablespoons of butter.
Stir in the flour, and cook the mixture over low heat, stirring, until the mixture is bubbly and golden.
Stir in the milk and seasonings.  Cook on medium heat until thickened.
Serve with biscuits, cutting them in half, and topping with the sausage gravy.  If having this for dinner, I suggest peas to go with it.  It's weird, but believe me.

My review:  This is good comfort food.  My uncle makes the best I've ever had, but I like using this recipe when I make it.  The tabasco gives it just enough heat to make it interesting.

Breakfast Burritos!

This makes 2 burritos, so adjust to fit your crowd.  I usually make enough for 2, then refrigerate half to have the next morning.  This particular one contains mushrooms, red and green peppers, turkey sausage, and tomato.  I don't think I've ever made them the same way twice!


2 eggs
3 tbsp milk
1/4 tsp Tabasco sauce
1/4 tsp season salt
Sausage, ham, or bacon (cooked)
Your choice of sliced and diced veggies: green pepper, red pepper, onion, mushroom, tomato, baked potato, broccoli
2 burrito size tortillas
Cheese, if desired (American or Cheddar Jack are my faves)
Salsa if desired

In a tablespoon of olive oil, saute your veggies.  While they are cooking, crack your eggs into a bowl.  Add milk, tabasco, and season salt.  Whisk those puppies until the yolks are broken and your egg mixture is fluffy.  When your veggies are close to being cooked, add in your choice of meat.  Let the meat and veggies heat up.  Once everything is heated, add in your egg mixture and scramble.  When your eggs are fully cooked, top with cheese.  After your cheese is melted, split in half on a warm tortilla (microwave for 10 seconds).  Roll up and enjoy! 

Tip:  Saute your veggies and cook the meat the night before.  This leaves less preparation for the morning, and you can get out the door faster!  You can chop everything up and refrigerate in a container.  In the morning, just throw into your omelet pan to heat up, and then add your eggs!

My review:  These are so good, and a lighter version than what you can find at a fast food restaurant, not to mention CHEAPER!  I usually use whatever leftover veggies I may have from the night before.  It's a nice quick breakfast to start your day!

Cheddar Broccoli Soup

1 can chicken broth
1 onion, diced thin (use whatever size you like, depending on how much of the onion flavor you want)
1/3 cup flour
1/2 stick butter
1/2 tsp pepper
2 cups skim milk (or whatever milk you like)
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded swiss cheese
3-4 cups steamed broccoli (use fresh, you won't regret it!!!)

In a small saucepan, simmer the onions and chicken broth, until the onions are soft, which will take about 20 minutes.
Heat the milk in the microwave for a few minutes.
In a stock pot, melt the butter.  Once it's melted, add the flour and pepper.  Stir until combined.
Whisk in the warm milk.  Heat on medium high heat until thick, stirring the whole time.
Add in the chicken broth and onions, and stir to combine.
Add the cheese and broccoli, and stir again to combine.
Enjoy it!  Serve with french bread, or in bread bowls.


My review: I used skim milk and reduced fat cheeses in this, and could tell absolutely no difference. There's a ton of broccoli in this soup, but that's what made it good.  This and some french bread is all you need for a meal!  This soup was just what I needed on the coldest day of the year so far.  Yum!

Shrimp Quesadillas that would make Bubba proud...

I adapted this recipe a little bit from Pioneer Woman.  I prefer my peppers and onions diced up into small pieces, and to keep my shrimp whole.  But mostly, this recipe came from P-Dub, and it's delicious!

  1 lb. Shrimp (36 count), tailed and deveined
6 tortillas (burrito size)
2 cups Shredded Colby Jack Cheese
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 (8oz) bottle mexican red sauce (taco sauce)
Olive Oil
Cooking Spray
Sour Cream and Salsa for dipping

Pour sauce over shrimp and put aside.
Saute onions and peppers in olive oil on high heat until browned.  Remove from skillet.
Keeping your skillet on high heat, pour the shrimp and sauce into the skillet.  Don't stir often, cooking until the shrimp are opaque.  (you can remove the shrimp here and chop into pieces if you like, otherwise, just turn off the heat, and leave them in the pan.)
Spray another skillet with cooking spray, and heat to medium heat.  place a tortilla in the skillet, layer ingredients on one side, cheese, shrimp, veggies, cheese, and then fold over.  Cook on both sides.
Slice into wedges and serve.
I like to have mine with rice and beans, and dip them in sour cream and salsa.


My review:  I would make this again.  I loved it.  One of those things like fish tacos that you don't think you'll like, but when you try it, it's like hmm, not bad.  It was nice to try something different.  I love seafood, but don't eat it very often.  This was a nice change. 

Apple Crisp

5 apples (any cooking apple, I prefer Macintosh)

3/4 cup flour

1/2 cup oats

1 cup packed brown sugar

1 tablespoon cinnamon

1/4 tsp salt

1 stick butter, softened

Preheat oven to 350 degrees F.

Peel and slice the apples.  Arrange in a baking dish, 8x8 square works well, but so do pretty pie plates!

Mix the flour, oats, brown sugar, cinnamon, and salt together.  Cut in the stick of butter.

Sprinkle mixture on top of apples.

Bake for 35 minutes.

My review:  Yum!  Nothing better in the fall than a big bowl of this straight from the oven with a scoop of vanilla ice cream.  I could eat the topping off of this for the rest of my life.  Delicious!

Alisa's Veggie Puh-Sgetti! (Spaghetti, for Normal People)

1 lb ground beef (or turkey or sausage)

1/2 green pepper, diced

1/2 red pepper, diced

1/2 onion, diced

20 baby carrots, diced

1 (8oz) package mushrooms, sliced thinly

3 cloves garlic, minced

1 jar of your favorite spaghetti sauce

1/2 tsp pepper

1 lb spaghetti, cooked as directed (make sure to add kosher salt to the water!)

Shredded Parmesan Cheese

Cook ground beef and veggies in a skillet on medium high heat, until ground beef is browned and veggies are cooked.  Drain off any fat or liquid that may have gathered in the pan.  Pour the sauce over the meat and veggies.  Stir in the pepper.  Turn the heat down to low/simmer, and cover for 15 minutes.  Stir, and serve over spaghetti noodles.

My review:  This is my favorite way to make spaghetti, with lots and lots of veggies in it!  Yum!

Baked Chicken Pot Pie

1 (10 oz.) package of frozen peas and carrots
1/3 cup butter (6 1/2 tbsp)
1/3 cup flour
1/3 cup onion, chopped
1/2 tsp salt
1/3 tsp pepper
1 3/4 cup (1 can) chicken broth
2/3 cup milk
2 1/2 - 3 cups chicken, cooked and chopped OR 1 large can chicken, drained (you can also substitute Tuna)
1 box Pillsbury (or store brand) pie crust, for 9 inch, 2 crust pie

Heat oven to 425 degrees F.
Melt the butter in a 2-3 quart saucepan over medium heat.
Stir in flour, onion, salt, and pepper.
Stir constantly until mixture is bubbly, and remove from heat.
Stir in chicken broth and milk.
Heat to boiling, stirring constantly.  Boil for one minute, while stirring.
Stir in chicken and peas and carrots.  Remove from heat.
Roll out one pie crust, and fit into the bottom of an 8x8 square baking dish.  Make sure it goes up the sides.
Pour chicken mixture into crust.
On the other crust, make a few cutouts, or at least one in the middle.  It's fun to use a small cookie cutter for this.
Place the crust over top of the chicken mixture, and fold the sides in, pressing them to seal with the bottom crust.  Use the cutouts to decorate on top of the pastry.  (Or if you're gross, and like to eat dough like me... eat it!  I won't tell...)  Make sure to press all your edges together into the pan.
Bake for 35 minutes, until golden brown.


My review:  This was my first ever attempt at making baked chicken pot pie.  I've always liked the frozen ones, but wanted to try it myself.  And this was delicious.  It needs a lot of salt and pepper, but I like to do that myself after cooking.  This was a really quick meal to prepare, too.  I can't wait to have it on a cold day, because it's comfort food at its finest! 

Apple Cake in an Iron Skillet, à la Pioneer Woman

I've had a brand new cast iron skillet (made by Paula Deen!) sitting around just begging to be used.  When this recipe showed up on Pioneer Woman this week, I knew it was meant to be...  And I know it's a lot of butter, but you just have to trust P-Dub.

4-5 small Granny Smith Apples, peeled, cored, and cut into 6 equal wedges.

1 3/4 sticks butter

3/4 cup sugar

1 stick butter, softened

2/3 cup sugar

1 1/2 tsp vanilla

2 large eggs

1/2 cup sour cream

1 1/2 cups flour

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp cinnamon

1 Granny Smith Apple, peeled, cored, and chopped finely

Preheat oven to 375 degrees F.

Melt the 1 3/4 sticks butter in an oven safe (9-10 inch) skillet, on low/medium heat.

As soon as the butter is melted, stir in the the 3/4 cup of sugar.

Place the apple wedges in wedge side down.  Don't pack too tightly or leave too many large gaps.

Allow to cook over medium/low heat while you mix up the batter.

Mix the butter and sugar together until fluffy.  Add the vanilla and eggs.

Add sour cream and mix well.

In a separate bowl, mix flour, cinnamon, baking powder, and salt.

Gradually add flour mixture to batter until just combined.

Stir in the chopped apple.

Remove the skillet from the heat, and drop globs of batter evenly over the apples.  Then, using a spatula or table knife, spread the batter evenly across the apples.

Bake for 25 minutes, until golden brown.

Let the cake sit in the skillet for 5 minutes, then invert onto a plate or cake stand.

Eat warm, with a side of vanilla ice cream, for pure decadence.

My review:  YUM!  what a perfect fall dessert.  This was every bit as good as it sounded and looked on PW's website.  I need to find a few friends to share mine with, as 2 3/4 sticks of butter will not look good on me.... :-)

Easy BBQ Ribs

Pork Boneless "Country Style" Ribs, amount desired (you can also use beef ribs, if you like)
Salt
Pepper
3 tbsp vinegar
1/4 cup water
Your favorite BBQ Sauce

CROCK POT
Arrange ribs in your crock pot.  It's okay to overlap.  Pour in the vinegar and water.  Salt and pepper the ribs, as desired.  Cook on low for 8-9 hours, or high for 4-5 hours.  15 minutes before serving, pour the BBQ sauce over top of them.

OVEN
Arrange ribs in an oven safe dish.  Pour the water and vinegar in, then salt and pepper.  Cover with aluminum foil, and cook for 1 hour on 350 degrees F.  Pour the BBQ Sauce over top, and put back in the oven for 5 minutes.


My review:  This is one of my favorite cold weather go to recipes.  These are delicious, and make great leftover pulled pork sandwiches.  Best served with a big baked potato and green salad!

Sweet and Sour Chicken

2-3 Boneless Skinless Chicken Breasts, cut into chunks
Salt and Pepper
1 cup flour
2 eggs, beaten
Vegetable Oil

FOR THE SAUCE:
3/4 cup sugar
4 tbsp Ketchup
1/2 cup Vinegar
1 tbsp Soy Sauce
1 tsp Garlic Salt


Season chicken with salt and pepper.  Dip in flour, then in egg.  Fry in hot oil until lightly browned on all sides, but not cooked through.  Place in a single layer in a baking dish.
Mix all sauce ingredients together and pour over chicken.
Bake for one hour at 325 degrees F, turning every 15 minutes.
If you like extra sauce, make a second batch on the stovetop.  Bring it to a boil, stirring constantly, and then let cook over medium heat until thickened and reduced, for about 8 minutes.
Serve over rice.

My review:  This was so easy and delicious.  It tasted just like it was from a Chinese restaurant, and all the ingredients were things that I keep in my kitchen at all times.