Stove Top Mac-n-Cheese
1 box penne pasta
1 cup of milk
Cheese sauce (see basic cheese sauce recipe)
Salt and pepper to taste
Directions:
Prepare the penne pasta as directed on the box. Drain pasta. In a large bowl, add pasta, cheese sauce and milk. Add salt and pepper and stir until all the cheese sauce has coated the pasta.
You can be very creative with this, you can add broccoli, spinach, green chiles, etc. If you want a different cheese taste, such as Gouda, fresh Parmesan, etc. or just use your own favorite cheese. Make it your own. For Basic cheese sauce recipe, see below.
Basic Cheese Sauce Recipe:
3 Tbsp. Butter
3 Tbsp. Flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1 1/2 c. milk
1 1/2 c. grated cheddar cheese
Directions: Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Makes 2 cups.
1 box penne pasta
1 cup of milk
Cheese sauce (see basic cheese sauce recipe)
Salt and pepper to taste
Directions:
Prepare the penne pasta as directed on the box. Drain pasta. In a large bowl, add pasta, cheese sauce and milk. Add salt and pepper and stir until all the cheese sauce has coated the pasta.
You can be very creative with this, you can add broccoli, spinach, green chiles, etc. If you want a different cheese taste, such as Gouda, fresh Parmesan, etc. or just use your own favorite cheese. Make it your own. For Basic cheese sauce recipe, see below.
Basic Cheese Sauce Recipe:
3 Tbsp. Butter
3 Tbsp. Flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1 1/2 c. milk
1 1/2 c. grated cheddar cheese
Directions: Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Makes 2 cups.
Grilled Vegetable Salad (Vegetarian Salad)
This is where you get to be creative. You can use any type of vegetable for this salad such as any type of squash, portobello mushrooms, corn, onion(s), cucumbers, asparagus, tomatoes, etc. Depending on the vegetables used, make sure the vegetable can be grilled. Before grilling, make sure you brush the vegetables with oil and season with salt and pepper. Place on hot grill and let them char on both sides. Once the vegetables are charred on both sides, set aside and let cool before cutting them into bit size pieces. Add a bottle of Krafts Tuscan Italian dressing or make your own. If you are allergic to gluten, recommend using the gluten free dressing. Serve cold or warm. For a non-vegetarian salad, add your favorite grilled meat.
This is where you get to be creative. You can use any type of vegetable for this salad such as any type of squash, portobello mushrooms, corn, onion(s), cucumbers, asparagus, tomatoes, etc. Depending on the vegetables used, make sure the vegetable can be grilled. Before grilling, make sure you brush the vegetables with oil and season with salt and pepper. Place on hot grill and let them char on both sides. Once the vegetables are charred on both sides, set aside and let cool before cutting them into bit size pieces. Add a bottle of Krafts Tuscan Italian dressing or make your own. If you are allergic to gluten, recommend using the gluten free dressing. Serve cold or warm. For a non-vegetarian salad, add your favorite grilled meat.
King Ranch Chicken
6 chicken breast halves, cooked and diced
12 corn tortillas, cut into quarters or strips
1 medium onion, chopped
1 green bell pepper, chopped
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can diced tomatoes with green chiles
1/2 teaspoon garlic powder
salt
black pepper
dash cayenne pepper
2/3 cup chicken broth, divided
8 ounces shredded Cheddar cheese or a Cheddar Jack blend
Preparation:Pour about 1/3 cup of the chicken broth over bottom of a 13x9-inch baking pan. Combine the onion, pepper, the remaining 1/3 cup of broth, soups, and tomatoes; stir to blend. Layer half of the tortilla quarters or strips on the bottom, then half of the chicken and half of the soup and tomato mixture. Sprinkle with a little garlic powder, salt, and cayenne pepper. Repeat layers. Spread the shredded cheese over the top. Cover the baking dish tightly with foil and bake at 350° for 45 to 55 minutes, until bubbly.
6 chicken breast halves, cooked and diced
12 corn tortillas, cut into quarters or strips
1 medium onion, chopped
1 green bell pepper, chopped
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can diced tomatoes with green chiles
1/2 teaspoon garlic powder
salt
black pepper
dash cayenne pepper
2/3 cup chicken broth, divided
8 ounces shredded Cheddar cheese or a Cheddar Jack blend
Preparation:Pour about 1/3 cup of the chicken broth over bottom of a 13x9-inch baking pan. Combine the onion, pepper, the remaining 1/3 cup of broth, soups, and tomatoes; stir to blend. Layer half of the tortilla quarters or strips on the bottom, then half of the chicken and half of the soup and tomato mixture. Sprinkle with a little garlic powder, salt, and cayenne pepper. Repeat layers. Spread the shredded cheese over the top. Cover the baking dish tightly with foil and bake at 350° for 45 to 55 minutes, until bubbly.
Rice and Broccoli Casserole
Cheese sauce (see recipe below)
3 cups of boiled rice ( Boil rice in a bag would be ideal)
2 cups of mushroom sliced and sauteed
1 10-3/4 oz. cream of mushroom soup
2 cups of frozen broccoli (thawed)
1 cup of milk
1 1/2 cup of Grated Cheddar cheese for the top
Salt and pepper to taste
Preheat oven to 350 degrees.
Directions:
Boil rice according to package and then place in a large bowl. Saute mushroom in skillet with butter and set aside. Add sauteed mushrooms and broccoli to rice. In a medium mixing bowl, mix cream of mushroom soup, milk*, and cheese soup. Add soup mixture to the rice and broccoli. Add salt and pepper. Mix well. Taste casserole mixture to make sure you have enough seasoning. Place in a butter casserole. Place in the oven for 25 minutes. After 25 minutes, take out of the oven and top with grated cheese. Place back in the oven and bake for another 15 minutes or until cheese has melted.
*An additional 1/2 c. of milk may be needed. You will need to be the judge of that.
You can add cooked cubed chicken.
Basic Cheese Sauce Recipe:
3 Tbsp. Butter
3 Tbsp. Flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1 1/2 c. milk
1 1/2 c. grated cheddar cheese
Directions: Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended.
Cheese sauce (see recipe below)
3 cups of boiled rice ( Boil rice in a bag would be ideal)
2 cups of mushroom sliced and sauteed
1 10-3/4 oz. cream of mushroom soup
2 cups of frozen broccoli (thawed)
1 cup of milk
1 1/2 cup of Grated Cheddar cheese for the top
Salt and pepper to taste
Preheat oven to 350 degrees.
Directions:
Boil rice according to package and then place in a large bowl. Saute mushroom in skillet with butter and set aside. Add sauteed mushrooms and broccoli to rice. In a medium mixing bowl, mix cream of mushroom soup, milk*, and cheese soup. Add soup mixture to the rice and broccoli. Add salt and pepper. Mix well. Taste casserole mixture to make sure you have enough seasoning. Place in a butter casserole. Place in the oven for 25 minutes. After 25 minutes, take out of the oven and top with grated cheese. Place back in the oven and bake for another 15 minutes or until cheese has melted.
*An additional 1/2 c. of milk may be needed. You will need to be the judge of that.
You can add cooked cubed chicken.
Basic Cheese Sauce Recipe:
3 Tbsp. Butter
3 Tbsp. Flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1 1/2 c. milk
1 1/2 c. grated cheddar cheese
Directions: Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended.
Enchilada Casserole
(This will make 2-13x9 casserole dishes)
2 dozen corn tortillas
3 lb. ground beef
1 large onion diced
1 large bag of grated cheese (choose your favorite mixture)
2 cans green chiles
2 packages of taco seasoning
2 large cans of enchilada sauce
1 1/2 Tbsp Cumin
1 1/2 Tbsp Oregano
salt and pepper to taste
Preheat oven to 350 degrees. Brown ground beef with onions and drain. Return ground beef back to skillet, add green chiles, seasoning and one can of enchilada sauce. Cook and simmer for on medium heat for 15 minutes. Stirring occasionally to keep from scorching. After the mixture has simmered for 15 minutes. Remove the pan from the stove. In the casserole dish, add a spoonful of mixture to the bottom of the pan. Now it is time to start the laying process. Start assembling the casserole with layering corn tortillas to cover the bottom of the casserole dish, add meat mixture, and then cheese. Continue to repeat this process until there are at least 4 layers. The last layer should only consist of meat mixture. Pour the half of the second can of enchilada sauce on top of the meat mixture and then add a generous amount of cheese. Place in preheated oven, let bake for 40 minutes. Take out of oven and let cool for 15 minutes. Cut into squares. Top with your favorite toppings.
(This will make 2-13x9 casserole dishes)
2 dozen corn tortillas
3 lb. ground beef
1 large onion diced
1 large bag of grated cheese (choose your favorite mixture)
2 cans green chiles
2 packages of taco seasoning
2 large cans of enchilada sauce
1 1/2 Tbsp Cumin
1 1/2 Tbsp Oregano
salt and pepper to taste
Preheat oven to 350 degrees. Brown ground beef with onions and drain. Return ground beef back to skillet, add green chiles, seasoning and one can of enchilada sauce. Cook and simmer for on medium heat for 15 minutes. Stirring occasionally to keep from scorching. After the mixture has simmered for 15 minutes. Remove the pan from the stove. In the casserole dish, add a spoonful of mixture to the bottom of the pan. Now it is time to start the laying process. Start assembling the casserole with layering corn tortillas to cover the bottom of the casserole dish, add meat mixture, and then cheese. Continue to repeat this process until there are at least 4 layers. The last layer should only consist of meat mixture. Pour the half of the second can of enchilada sauce on top of the meat mixture and then add a generous amount of cheese. Place in preheated oven, let bake for 40 minutes. Take out of oven and let cool for 15 minutes. Cut into squares. Top with your favorite toppings.
Chicken and Green Chile Enchiladas
1 bag of Chicken breast
1 can of cream of mushroom soup
1 can of fiesta nacho cheese soup
2 cans of green chiles
1 package of taco seasoning
2 cups of chicken broth (reserved from boiling the chicken)
2 dozen corn tortillas
1 tsp. Cumin
1 tsp. Oregano
1 Bag of grated cheese
salt and pepper to taste
Preheat oven to 350 degrees. Boil chicken breast in water and the following seasonings(garlic and onion powder, black pepper, seasoning salt). Boil for 40 minutes. take the chicken out of the stock and set aside so it can cool to be shredded. In a large bowl add shredded chicken chicken, green chiles, taco seasoning, cream of mushroom soup, fiesta nacho soup, cumin, oregano and salt and pepper. Stir until everything is incorporated. Add chicken broth to thin down the mixture. In the bottom of the casserole dish, add a heaping spoonful of the chicken mixture. Start assembling the casserole, by layering 6 corn tortillas on top of the meat mixture, followed by cheese. Continue layering the casserole in that order until you get to the final layer, then add a little of the broth on top and a generous amount of cheese. Bake in for 40 minutes. Take out of oven and let cool for 15 minutes. Cut into squares. Add your favorite toppings.
1 bag of Chicken breast
1 can of cream of mushroom soup
1 can of fiesta nacho cheese soup
2 cans of green chiles
1 package of taco seasoning
2 cups of chicken broth (reserved from boiling the chicken)
2 dozen corn tortillas
1 tsp. Cumin
1 tsp. Oregano
1 Bag of grated cheese
salt and pepper to taste
Preheat oven to 350 degrees. Boil chicken breast in water and the following seasonings(garlic and onion powder, black pepper, seasoning salt). Boil for 40 minutes. take the chicken out of the stock and set aside so it can cool to be shredded. In a large bowl add shredded chicken chicken, green chiles, taco seasoning, cream of mushroom soup, fiesta nacho soup, cumin, oregano and salt and pepper. Stir until everything is incorporated. Add chicken broth to thin down the mixture. In the bottom of the casserole dish, add a heaping spoonful of the chicken mixture. Start assembling the casserole, by layering 6 corn tortillas on top of the meat mixture, followed by cheese. Continue layering the casserole in that order until you get to the final layer, then add a little of the broth on top and a generous amount of cheese. Bake in for 40 minutes. Take out of oven and let cool for 15 minutes. Cut into squares. Add your favorite toppings.
Southern Fried Chicken
1 bag of chicken breast or 1 whole chicken
Cooking oil for frying
salt and pepper to season chicken
Coating:(place in a bowl and set aside)
1 cup of flour
Egg Wash:
3 eggs (for egg wash)
1/4 cup of hot sauce (this will not make this spicy - just add a little more flavor)
Dredging:
2 cups of flour
1 package of Lipton onion soup mix
1 package of Hidden Valley Ranch dressing mix
1/2 cup of corn starch (optional - but this will help it make it a little more crunchier)
1/2 tsp. cayenne pepper
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1 tsp. garlic salt of garlic powder
1 tsp. onion salt or onion powder
Directions:
1. Wash and pat dry chicken.
2. Season chicken with salt and pepper and set in refrigerator for 30 minutes, to allow the seasoning to go marinate. At the 8 minute mark, you want to get your skillet and grease hot. To make sure the grease is hot (temperature should be between 325 or 350 degrees). If you don't have a thermometer, a quick way to see if the cooking is ready, stick a wooden spoon handle in it, make sure it touches the bottom and bubbles will surface from the spoon.
3. In a large bowl or a medium size brown bag, add all the ingredients for dredging. Mix or shake until all the ingredients has been incorporated.
4. In another bowl, preferably a shallow bowl, mix eggs and hot sauce and beat until incorporated. You may want to add a little water or milk to thin this mixture.
5. Start an assembly with chicken, flour for coating, egg wash, and dredging flour.
6. Place chicken in the first bowl of flour, coating the chicken, shake the excess flour off the chicken, place in egg wash making sure it is fully coated, and then place in dredging flour and making sure it is fully coated, shaking the excess dredge flour off. Place in hot oil.
7. At this time, you want to get a pan and place paper towel in it to drain the grease from the chicken after removed from cooking oil.
Chicken cooking time tips:
Dark meat (legs and thighs) cooking time ranges from 12 to 20 minutes
White meat (breast and wings) cooking time ranges from 12 to 18 minutes.
After removing chicken from cooking oil, cut open the chicken to make sure it is done. If in doubt, place the chicken back in the cooking oil or place in oven to cook.
1 bag of chicken breast or 1 whole chicken
Cooking oil for frying
salt and pepper to season chicken
Coating:(place in a bowl and set aside)
1 cup of flour
Egg Wash:
3 eggs (for egg wash)
1/4 cup of hot sauce (this will not make this spicy - just add a little more flavor)
Dredging:
2 cups of flour
1 package of Lipton onion soup mix
1 package of Hidden Valley Ranch dressing mix
1/2 cup of corn starch (optional - but this will help it make it a little more crunchier)
1/2 tsp. cayenne pepper
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1 tsp. garlic salt of garlic powder
1 tsp. onion salt or onion powder
Directions:
1. Wash and pat dry chicken.
2. Season chicken with salt and pepper and set in refrigerator for 30 minutes, to allow the seasoning to go marinate. At the 8 minute mark, you want to get your skillet and grease hot. To make sure the grease is hot (temperature should be between 325 or 350 degrees). If you don't have a thermometer, a quick way to see if the cooking is ready, stick a wooden spoon handle in it, make sure it touches the bottom and bubbles will surface from the spoon.
3. In a large bowl or a medium size brown bag, add all the ingredients for dredging. Mix or shake until all the ingredients has been incorporated.
4. In another bowl, preferably a shallow bowl, mix eggs and hot sauce and beat until incorporated. You may want to add a little water or milk to thin this mixture.
5. Start an assembly with chicken, flour for coating, egg wash, and dredging flour.
6. Place chicken in the first bowl of flour, coating the chicken, shake the excess flour off the chicken, place in egg wash making sure it is fully coated, and then place in dredging flour and making sure it is fully coated, shaking the excess dredge flour off. Place in hot oil.
7. At this time, you want to get a pan and place paper towel in it to drain the grease from the chicken after removed from cooking oil.
Chicken cooking time tips:
Dark meat (legs and thighs) cooking time ranges from 12 to 20 minutes
White meat (breast and wings) cooking time ranges from 12 to 18 minutes.
After removing chicken from cooking oil, cut open the chicken to make sure it is done. If in doubt, place the chicken back in the cooking oil or place in oven to cook.
Shredded Beef and Green Chiles Burrito or Chimichanga Mix
3 lbs. Beef Stew Meat
3 cans of Green Chiles
2 medium onions diced
2 cloves of garlic minced
2 cans of Green Enchilada Sauce
1 1/2 to 2 cups of Beef stock (reserved from cooking beef)
salt and pepper to taste
meat tendorizer
In a 2 qt pot, brown beef stew meat, onions, and garlic. Add salt, pepper, and meat tendorizer. Add water to cover the beef. Boil for 30 minutes until fork tender. If it is not fork tender let boil until it is.. Stirring occasionally to keep it from sticking to the bottom of the pot. Once the meat is for tender, remove from beef stock and place in a bowl and let cool. Set aside the beef stock, because you will need to use some of it. Once the meat has cooled, start shredding it. Once the meat is shredded, place in another 2 qt pot, add green chiles and enchilada sauce. Re-season the meat with salt and pepper. Add reserved beef stock. Cook for 20 minutes, stirring occasionally, to keep from scorching. Serve with corn or flour tortillas or you can make chimichangas.
3 lbs. Beef Stew Meat
3 cans of Green Chiles
2 medium onions diced
2 cloves of garlic minced
2 cans of Green Enchilada Sauce
1 1/2 to 2 cups of Beef stock (reserved from cooking beef)
salt and pepper to taste
meat tendorizer
In a 2 qt pot, brown beef stew meat, onions, and garlic. Add salt, pepper, and meat tendorizer. Add water to cover the beef. Boil for 30 minutes until fork tender. If it is not fork tender let boil until it is.. Stirring occasionally to keep it from sticking to the bottom of the pot. Once the meat is for tender, remove from beef stock and place in a bowl and let cool. Set aside the beef stock, because you will need to use some of it. Once the meat has cooled, start shredding it. Once the meat is shredded, place in another 2 qt pot, add green chiles and enchilada sauce. Re-season the meat with salt and pepper. Add reserved beef stock. Cook for 20 minutes, stirring occasionally, to keep from scorching. Serve with corn or flour tortillas or you can make chimichangas.