Sour Cream Chicken Enchiladas

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I’ve mentioned before that my Grandma McGee – who we so lovingly called Mamoo – would make my sister and I a special birthday dinner every year when we were at Baylor. Laura’s never-fail choice was always Swiss Steak – not a bad choice, Laura. Mine changed between a couple choices, one of them being Mamoo’s Chicken Enchiladas.

I grew up in Weslaco where there was no shortage of enchiladas that I love.  But there was something so comforting about my grandma’s take on them – no rich meat sauce, chicken instead of the usual beef or plain cheese. She always boiled leg quarters to start and I couldn’t even tell you what her go-to sides were because the enchiladas definitely had my attention.

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In this current social distancing world, I’ve modified Mamoo’s original recipe just a bit to include things we had on-hand in our kitchen. This is a perfect one to try out for any weeknight meal – give it a shot and let me know what you think! From my kitchen to yours – consider it a hug from a very safe distance 😊


Sour Cream Chicken Enchiladas

Let’s talk chicken.  You can use anything you like here – white meat, dark meat, tenders, a whole chicken, whatever works for you.  You can roast the chicken as I’m going to show you here, boil and pick a whole chicken or leg quarters as we have done before (see Tortilla Soup for an example), or go all-out easy and snag a rotisserie chicken from the store.  If you do start with the cooked chicken, just pick it and set the shredded meat aside.  You can then jump down to cooking the onions to start this recipe!

For our purposes here, we are using a couple chicken breasts so preheat then oven to 450.

Season the chicken on both sides with your desired seasoning and place in a baking dish or on a parchment paper-lined sheet tray.  As I noted in the ingredients list, I’m a fan of the Fiesta Brand fajita seasonings.  We’ve been known to have multiple bottles of their fajita, taco and chili lime seasonings… but they get used for sure! Use whatever you like or whatever you have on hand to give the chicken a little flavor. When all else fails, a little salt, pepper, cumin and paprika would be great!

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Roast the chicken at 450 for 10-15 min, until chicken is cooked through.  If you have a cooking thermometer handy, it should read around 155.  Take the chicken out of the oven and let it rest and cool a bit. 

Reduce the oven temperature to 350 – we’re gonna use it again later for the dish itself.

Pick or shred the chicken and set it aside.  A couple of forks always work well to shred chicken up nicely… but so do your hands!

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Saute the onions in a skillet with a little olive oil until they begin to soften, seasoning them with some salt and pepper.  You can jazz this up a little here if you like – add some bell pepper, poblano pepper, mushrooms, olives, or whatever sounds great to you in a chicken enchilada!  Mamoo’s original version typically had some green bell pepper strips added in here.

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Add about a third of the can of soup (just eyeball it, no need to be precise) and the shredded chicken to the onions. Stir it all together and cook for a few minutes until it is all warmed through and slightly thickened.  Remove the pan from the heat and set it aside.

Mix the rest of the soup, sour cream and milk in a bowl.  Sometimes I add in a little extra black pepper or a shake of hot sauce here as well.

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Spread a couple tablespoons of the sauce in the bottom of a 9×13 baking dish, just to give it a little base. Set the rest of the sauce aside.

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Now, help yourself out a bit and set up a little assembly line.  We’re going to churn out some enchiladas and setting it all up in a row will make it a little easier for you!  From bottom-up we have the tortillas, the chicken mixture, the baking dish with a bottom layer of sauce, the remaining sauce and shredded cheese.

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To make the enchiladas, place a couple tablespoons of the chicken mixture in the center of a tortilla and spread it out across the middle.  Add little more chicken if you need to.  Take the bottom half of the tortilla, cover the chicken then press the chicken down and roll the tortilla up, tucking the bottom of the tortilla into the roll.

Place the roll seam-side-down in the baking dish and continue to fill and roll the rest of the tortillas.

Pour the remaining sauce across the top of the rolled tortillas and sprinkle any remaining chicken mixture across the top.  Or vice versa… I did that a little backwards this time 🤷‍♀️

Sprinkle the shredded cheese on top of the enchiladas. Go as light or heavy on the cheese as you wish!

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Bake at the enchiladas at 350 for 20-25 minutes, just until everything is warmed through.  Then broil the dish for a few minutes to brown the top of the cheese – because who doesn’t like browned cheese?!

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Let the dish sit a bit before you attempt to scoop some out on a plate – you’ll be glad you did!  Sprinkle some of that chopped cilantro on top for a little color… or skip it if you forgot you didn’t grab any on your last socially-distanced run to the grocery store.

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As pictured, these are Sadie-approved!  I’m sure Mamoo would approve as well 💕


Full Recipe

Sour Cream Chicken Enchiladas

*If using rotisserie chicken, pick and shred the chicken, set it aside and skip the first two steps.

Season the chicken on both sides with your desired seasoning and place in a baking dish or on a parchment paper-lined sheet tray.

Roast the chicken at 450 for 10-15 min, until chicken is cooked through (reading 155 on a cooking thermometer).

Reduce oven temp to 350.

Pick or shred the chicken and set it aside.

Saute the onions in a skillet with a little olive oil until they begin to soften, season with salt and pepper.

Add about a third of the can of soup and the shredded chicken to the pan, stir and cook a few minutes until warmed through and slightly thickened, remove from heat.

Mix the rest of the soup, sour cream and milk in a bowl.

Spread a couple tablespoons of the sauce in the bottom of a 9×13 baking dish, set the rest of the sauce aside.

Place a couple tablespoons of the chicken mixture in the center of a tortilla and roll it up.

Place the tortilla seam-side-down in the baking dish and continue to fill and roll the tortillas.

Pour the remaining sauce across the top of the rolled tortillas and sprinkle any remaining chicken mixture across the top.

Sprinkle the shredded cheese on top of the enchiladas.

Bake at 350 for 20-25 minutes, until everything is warmed through.

Broil for a few minutes to brown the top of the cheese.

Bacon-Wrapped Tenderloin Steaks, Green Beans with Bacon and Onions, Caesar Salad

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It’s  Valentine’s Day!  I know it’s been a while since my last post and I promise to be back soon with new material.  But this one is just too good to not share again on this day of love 🥰  Enjoy this throwback post and let me know what your Valentine plans are this weekend!


Doesn’t Valentine’s Day always make you think of the great things you and your loved one do for each other?  Don’t the little things make your day feel big?  Indulge me a little as I think about the first Valentine’s Day Will and I spent together way back in 2010. It was the first “fancy dinner” Will ever made for me and it left a lasting impression… this guy can cook!  It definitely made me feel loved. This post is all about that first Valentine’s dinner with three recipes tucked into one post as my Valentine treat to you.

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What’s your favorite Valentine memory? I hope you enjoy one of mine and make this dinner – let me know who you make it for and how they enjoyed it!


Caesar Dressing

  • 1 cup mayo
  • 3 cloves garlic
  • 1 tsp anchovy paste
  • 2 T lemon juice
  • 1 tsp balsamic or dijon mustard
  • Salt & pepper
  • ½ cup parmesan, shredded

The easiest way to mix this dressing up is in a blender or small food processor.  Simply add all the ingredients to your blender and process until smooth.  If the dressing seems a little thick, add about a tablespoon of  milk or cream at a time until you get the consistency you like best.  I must admit that we do prefer a thicker dressing.

Let me tell you about a few of the ingredients in this dressing:

First of all – don’t be scared of the anchovy paste.  It brings a salty, tangy flavor to the dressing that you can’t really replicate with anything else. We find the paste in a tube near the canned tuna in our  local grocery store.

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For the mustard, we use Turtlefly Fields Balsamic Mustard – a grainy, balsamic vinegar-based mustard.   You can also use a dijon mustard in this dressing.

Full disclosure, my sister and I started Turtlefly Fields a few years ago. We sell pickles and jellies at local craft fairs and Will gets in on the action with this Balsamic Mustard and a few other seasonings (as you will see below).  Come see us this March at Angleton Market Days!

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Finally, be sure to use a quality parmesan for this dressing.  Grate the parmesan fairly small to blend into the dressing, keeping in mind that this, along with the anchovy paste, will be your main source of salt for the  dressing.  Shave a few layers of parmesan to top your salad with as well.

The flavors of the dressing will develop as it sits so let is chill in the refrigerator for a couple of hours before you want to serve it.  The dressing will keep in the refrigerator up to a week.  If the dressing thickens up as it sits, loosen it up again in your blender or food processor with a little milk or cream.

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Green Beans with Bacon and Onions

  • 1 pound fresh green beans, trimmed and rinsed
  • 1 cup pearl onions, peeled and halved
  • 4-5 strips bacon, chopped
  • 3-4 cloves garlic, chopped
  • ¼ cup raw sugar

Trim the green beans by snipping off each end – you did this with Grandma, didn’t you?!  Rinse them under cool water.

Steam the green beans until they are al dente, or still have a good bite to them.  Using my rice cooker, this typically takes about 12-15 minutes.

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This recipe calls for pearl onions, because that’s how Will made it for the that first Valentine’s Day.  To prepare the pearl onions, trim the top and bottom root areas and slit the skin of the onion down one side to easily peel off the papery skin.  Then slice the onion in half.  If you can’t find fresh pearl onions, check the freezer section – the peeling is done for you!

For this instance… we couldn’t find fresh or frozen pearl onions at our local grocery store. We went back to the produce section for the next best thing – shallots.

Saute the bacon on medium high heat until about halfway crisp.

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Add the pearl onions, or shallots, and about half the garlic.  Cook the mixture until the onions and garlic begin to carmelize.

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Add the rest of the garlic and the raw sugar.  If you don’t have raw sugar, use just a little less brown sugar.  Saute the mixture until the sugar begins to melt.

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Toss in the steamed green beans, coating with the bacon mixture. Check the seasoning, adding salt and pepper as needed.  Saute a few minutes until beans are as tender as you like them.

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These green beans are sooooo good and have become a staple in our menu rotation!


Bacon-Wrapped Tenderloin Steaks

  • Tenderloin steaks, about 1 1/2 – 2 inches thick, trimmed
  • Steak rub or salt & pepper
  • 2 strips of bacon per steak
  • 2-3 T unsalted butter

You can adjust this recipe to as many steaks as you are cooking.  For our Valentine’s dinner… well, just two 😉

Season each side of the steaks with steak seasoning or salt and pepper. We use Turtlefly Fields Steak Rub.  Will makes this rub… and he is never giving up the recipe.  But, you can come see Turtlefly Fields at Angleton Market Days coming up in March!  We’ll sell you a jar or two!

Let the  steaks rest at room temperature for a couple of hours.

Lay a strip of bacon across a plate or cutting board, then lay another strip slightly overlapping to fit the width of the steaks.

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Season the bacon with freshly ground pepper. Wrap the sides of the steaks with the bacon, pepper side in.  Secure the bacon to the steak with a couple of toothpicks.

Line the bottom of a sheet tray with foil or parchment paper and place a rack on top. Place the bacon-wrapped steaks on the rack and bake at 275 until the steaks reach an internal temperature of 125 for medium-rare, about 45 minutes to one hour. 

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Heat a cast iron skillet over high heat and add a tablespoon of butter to the skillet. Brown the bacon around each side of the steaks.

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Add another tablespoon of butter to the skillet. Sear each the top and bottom of each steak, a couple minutes per side.  Let rest a few minutes before serving.

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Pour a glass of wine and plate up this dinner for your Valentine!  Stay tuned… my favorite dessert to cap off this nice, romantic dinner is coming up!


Full Recipe

Bacon-Wrapped Tenderloin Steaks, Green Beans with Bacon and Onions, Caesar Salad

Bacon Wrapped Tenderloin Steaks

  • Tenderloin steaks, trimmed
  • Steak rub or salt & pepper
  • 2 strips of bacon per steak
  • 2-3 T unsalted butter

Season each side of the steaks with steak seasoning or salt and pepper.

Let the  steaks rest at room temperature for a couple of hours.

When ready to cook, preheat the oven to 275.

Lay a strip of bacon across a plate or cutting board, then lay another strip slightly overlapping to fit the width of the steaks.

Season the bacon with freshly ground pepper.

Wrap the sides of the steaks with the bacon, pepper side in.

Secure the bacon to the steak with a couple of toothpicks.

Line the bottom of a sheet tray with foil or parchment paper and place a rack on top.

Place the bacon-wrapped steaks on the rack and bake until the steaks reach an internal temperature of 125 for medium-rare, about 45 minutes to one hour.

Heat a cast iron skillet over high heat.

Add a tablespoon of butter to the skillet.

Brown the bacon around each side of the steaks.

Sear each the top and bottom of each steak, a couple minutes per side.

Let rest a few minutes before serving.


Green Beans with Bacon and Onion

  • 1 pound fresh green beans, trimmed and rinsed
  • 1 cup pearl onions, peeled and halved
  • 4-5 strips bacon, chopped
  • 3-4 cloves garlic, chopped
  • ¼ cup raw sugar

Steam the green beans until al dente, 12-15 minutes.

Over medium heat, saute the bacon until beginning to crisp, season with fresh black pepper.

Add the pearl onions and half the garlic and let the veggies begin to caramelize a few minutes.

Add the rest of the garlic and the raw sugar, tossing as the sugar begins to melt.

Toss in the steamed green beans, coating with the bacon mixture.

Check the seasoning, adding salt and pepper as needed.

Saute a few minutes until beans are desired texture.


Caesar Dressing

  • 1 cup mayo
  • 3 cloves garlic
  • 1 tsp anchovy paste
  • 2 T lemon juice
  • 1 tsp balsamic or dijon mustard
  • Salt & pepper
  • ½ cup parmesan, shredded

Blend ingredients together; adjusting seasoning as necessary.

Keep dressing stored in refrigerator, up to 1 week.

Swiss Steak

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Growing up, my grandparents lived in Temple, Texas.  Every summer my sister, Laura, and I would take the 7 1/2 hour car ride from Weslaco to spend some extended amount of time in Temple. Sometimes we went together, sometimes we got alone time with the grandparents.  Regardless of the setup, every time we were there my Grandma McGee, or Mamoo as we lovingly called her, would make a point to cook a special meal for each of us.  Laura and I got to pick the menu for dinner one night, whatever we wanted, and Mamoo would come through.  She was an amazing cook.

I had a favorite (we’ll talk about that one later) but sometimes changed my menu up. Laura’s favorite dish, hands down, was Swiss Steak. She would ask for it every time… and I can’t blame her.  It’s a good one!

I’m gonna admit, I had to look up why it is called Swiss Steak.  Turns out, Swiss describes the meat being “swissed”, or a process called “swissing” in order to make it tender. Braising meat does this as well, but by tenderizing the steak you are giving it a chance to break down a little faster to make this an easy, manageable weeknight meal. When making this recipe, I use the cube steak already tenderized as it would be when making chicken fried steak.  Win!

I’ve got to hand it to Laura, this is a good choice.  I sometimes forget just how tasty and simple Swiss Steak is and making this for dinner brought back a flood of warm memories of Mamoo’s special dinners.

What would Mamoo make for you?


Swiss Steak

  • 1-2 lbs round steak or cube steak
  • Flour, salt and pepper
  • 1 onion, sliced
  • 1 green pepper, or 5-6 mini bell peppers, sliced
  • 3-4 cloves garlic, minced
  • ½ cup red wine
  • 1 can sliced stewed tomatoes
  • 1 15-ounce can tomato sauce
  • Worcestershire sauce
  • Oregano, basil and red pepper flakes

Heat a couple tablespoons EVOO in a large skillet over medium-high heat. 

Sprinkle a little flour, salt and pepper on both sides of each steak and then brown the steaks for a couple minutes on each side.  You’re not worried about cooking the steaks through, they are going to braise and get super tender a little later.  Don’t skip this step though – browned food is flavored food!

Remove the steaks from the pan and set aside.

In the same skillet, add the onions and peppers, adding a little more EVOO if needed. Saute the onions and peppers 2-3 minutes until the begin to soften.

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Add garlic and saute a few more minutes.

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Deglaze the pan with the red wine.  So remember that “deglaze” just means “pour some liquid in the hot pan and gently scrape all the delicious browned bits off the bottom”.  Very technical term.

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Remember how we always say to cook with wine you would drink in a glass?  I went all out on this one, using a bottle from one of my very favorite wineries – J Vineyards.  Check them out if you travel to California Wine Country!  They have a fabulous wine and cheese tasting option at the winery.

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Add the steaks back in, then the stewed tomatoes and tomato sauce.  Many times when using stewed tomatoes the recipe suggested mashing or tearing up the tomatoes.  In this case, I like to leave them sliced. I am notorious for grabbing the not-quite-right version of a grocery list item, like getting a can of whole tomatoes instead of sliced, or the chunky peanut butter that’s right next to the creamy.  If you have a can of whole tomatoes on hand, use them!  Just don’t break them down too much – the chunks of tomatoes get nice and sweet as they braise. 

Add a couple tablespoons Worcestershire sauce and taste, adding more if desired.

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Stir in a couple teaspoons of basil and oregano and red pepper flakes as desired.  Taste and adjust the seasonings as desired.  If the gravy seems a little thick, or is not covering the steaks and veggies, add a little water.

Cover and let the pan simmer until the meat is tender, about 45-60 minutes.  

Serve over rice or mashed potatoes.

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What do you think, Laura?  I’m pretty sure Mamoo would be proud 😉


Full Recipe

Swiss Steak

  • 1-2 lbs round steak or cube steak
  • Flour, salt and pepper
  • 1 onion, sliced
  • 1 green pepper, or 5-6 mini bell peppers, sliced
  • 3-4 cloves garlic, minced
  • ½ cup red wine
  • 1 can sliced stewed tomatoes
  • 1 15-ounce can tomato sauce
  • Worcestershire sauce
  • Oregano, basil and red pepper flakes

Heat a couple tablespoons EVOO in a large skillet over medium-high heat.

Sprinkle a little flour, salt and pepper on both sides of each steak.

Brown the steaks for a couple minutes on each side.

Remove the steaks from the pan and set aside.

In the same skillet, add the onions and peppers, adding a little more EVOO if needed.

Saute the onions and peppers 2-3 minutes until the begin to soften.

Add garlic and saute a few more minutes.

Deglaze the pan with the red wine.

Add the steaks back in, then the stewed tomatoes and tomato sauce.

Add a couple tablespoons Worcestershire sauce and taste, adding more if desired.

Stir in a couple teaspoons of basil and oregano and red pepper flakes as desired.

Taste and adjust the seasonings as desired.

If the gravy seems a little thick, or is not covering the steaks and veggies, add a little water.  

Cover and let simmer until the meat is tender, about 45-60 minutes.  

Serve over rice or mashed potatoes.

Enchiladas with Red Sauce

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A few years back, Will and I had the opportunity to attend a cooking demonstration hosted by my chef-BFF, Pati Jinich.  I love her simple, classic style of cooking and have enjoyed cooking many of her recipes. They are full of great techniques and easy to follow.  She may or may not know that she is my BFF… but that’s beside the point.

Chef Pati demonstrated an entire menu from her cookbook, Mexican Today, and we got a signed copy of the book at the end.  Will and I have been through this cookbook several times, finding our favorites throughout. The To Die For Ceviche is, well, to die for. The Mango Pecan Tart will be in my kitchen soon. One of the true highlights though is the section devoted to sauces. We love to make enchiladas and we have played with a few of them.  We ultimately landed on this version of a traditional red sauce – you can stuff the enchilada with any filling and they are always delicious. While it may look complicated, it can all come together pretty quickly once you have the basic technique of creating a puree from dried peppers down.  As a bonus, any extra sauce freezes nicely for another use.  It’s been fun adapting such a tasty recipe to our kitchen!

I’d like to think my BFF would be proud.


Enchiladas with Red Sauce

  • 15 dried guajillo chiles, stemmed and seeded
  • 1 medium onion, diced
  • 1 garlic clove peeled
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher or coarse sea salt
  • vegetable oil
  • 1 1/2 cups chicken or vegetable broth
  • 12 corn tortillas
  • Shredded cheese

Preheat your oven to 350.

In a hot skillet set over medium-low heat, toast the chiles.  You’re looking for the outer skin to crisp and blacken. 

Place the toasted peppers in a medium saucepan, cover with hot water and set over medium-high heat. Let them simmer for 10 to 15 minutes until they plump back up a bit.

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In the jar of a blender, place chiles along with 1 1/2 cups of their soaking liquid, the onion, garlic, oregano and 1/2 teaspoon salt.

Side note: that soaking liquid also makes a great broth for a side dish of rice!

Puree until completely smooth.

Taste again for seasoning.

In a medium saucepan set over medium-high heat, add a couple tablespoons oil. Once the oil is hot, but not smoking, add the chile sauce and quickly cover with a lid ajar, as the sauce will be jumping.  Be ready!  That sauce will jump and quickly splatter everywhere!

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Cook for 3-4 minutes, add the broth and cook a couple minutes more. Turn off the heat and keep covered.

Cover the bottom of a 9×13 baking dish with a thin layer of red sauce.

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In a skillet set over medium-heat heat, add a couple tablespoons oil. When the oil is hot, “pass” the tortillas through the oil to soften them. You basically want to drag both sides of the tortillas through the hot oil until you see the tortillas start to bubble up just a bit. It should only take a few seconds. Don’t skip this step – if you try to roll the corn tortillas without softening them they will crack and tear as you stuff and roll them.

“Pass” the warmed tortillas through the red sauce to coat them.

Line the center of the tortillas with your choice filling and roll into enchiladas.  Tonight, we went with a beef filling – ground beef browned up with onions, peppers and pinto beans.  This red sauce would also be fantastic with shredded chicken or a straight cheese filling!

Line the rolled enchiladas in the prepared baking dish. Top with more sauce, any leftover filling, and cheese.

Bake for 15-20 minutes.

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What filling will be in your version of Enchiladas with Red Sauce?


Full Recipe

Enchiladas with Red Sauce

  • 15 dried guajillo chiles, stemmed and seeded
  • 1 medium onion, diced
  • 1 garlic clove peeled
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher or coarse sea salt
  • vegetable oil
  • 1 1/2 cups chicken or vegetable broth
  • 12 corn tortillas
  • Shredded cheese

Preheat oven to 350.

In a hot skillet set over medium-low heat, toast the chiles until the skins are crisp and blackened.

Place the peppers in a medium saucepan, cover with hot water and set over medium-high heat.

Let them simmer for 10 to 15 minutes until they rehydrate, soften and plump up.

In the jar of a blender, place chiles along with 1 1/2 cups of their soaking liquid, the onion, garlic, oregano and 1/2 teaspoon salt.

Puree until completely smooth.

Taste again for seasoning.

In a medium saucepan set over medium-high heat, add a couple tablespoons oil.

Once hot, but not smoking, add the chile sauce and quickly cover with a lid ajar, as the sauce will be jumping.

Cook for 3-4 minutes, add the broth and cook a couple minutes more.

Turn off the heat and keep covered.

Cover the bottom of a 9×13 baking dish with a thin layer of red sauce.

In a skillet set over medium-heat heat, add a couple tablespoons oil.

When the oil is hot, pass the tortillas through the oil to soften them.

Pass the warmed tortillas through the red sauce to coat them.

Line the center of the tortillas with your choice filling and roll into enchiladas.

Top with more sauce, any leftover filling, and cheese.

Bake for 15-20 minutes.

Sausage Potato Skillet

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Happy New Year!  (We can still say that even if January is already two-thirds done, yes?)

If your house is anything like my house you are ready for an easy, throw-down dinner.  This is it! A one pan wonder!

I truly don’t know where this recipe came from.  I can say, however, that it was a staple in our house growing up in Weslaco.  It’s such a quick, easy go-to that I never much thought about how good it was… other than to give my mom a good (full of love) teasing about it’s frequent appearance at the dinner table.  (We’ll talk about “gourmet sandwiches” some other time, Mom 😉 )

Then I graduated from Baylor and made my move to Lake Jackson.  I’d make this for dinner and take leftovers for lunch the next day.  Without fail, every time, someone would comment on the dish and ask for the recipe.  It threw me a bit because I don’t think my mom or I ever even wrote the recipe down, it was just one of those things we could toss together.  The first time I made it for Will he loved it and began requesting this dish for dinner.  Again, it blew my mind a little.  This dish?  The sausage-potato meal we’ve always had?!

So here it is, all typed up in its one-pan glory from my childhood home to your present day: Sausage Potato Skillet.  May it make one of your upcoming dinners simply wonderful 🙂


Sausage Potato Skillet

  • 1 link smoked sausage, sliced into rounds
  • 1 small onion, sliced
  • 1 bell pepper, sliced into strips
  • 2-3 cloves garlic, minced
  • 2-3 potatoes, peeled and cubed
  • 1 can corn or hominy, drained

Pay attention, this one goes quick 🙂

Saute the onion, pepper and garlic in a skillet with a little olive oil until the veggies begin to soften. Use a large skillet with plenty of room to toss everything up together.  Season the veggies with salt and pepper but start a little lighter than normal on the salt as the smoked sausage will bring some of that in for you.

Add the sliced sausage and saute until the sausage begins to brown a bit.

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Add the corn or hominy and toss it all together.

So, I love hominy.  Hominy is made from either white or yellow corn – the kernels are soaked in a solution of either lime or lye which removes the hull, and often the germ, from the kernel and causes the grain itself to puff up much larger than its original size.  The texture is definitely chewier than regular corn and, I think, has a more pronounced corn flavor.  I dig the taste and texture of hominy and often will just saute it with butter, salt and pepper as a side dish. Somewhere along the line, I decided that hominy needed to replace the corn in this dish and I’ve never looked back.   Will, however, does not share my love of hominy.  Bummer.  We often either go back to the regular can of corn here or omit it completely when making this dish at home. In an effort to give you this dish in all its original glory though, I felt it best to demonstrate with the hominy.  (Sorry, Will!)  Don’t worry, y’all.  He still ate it 😉

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Add the cubed potatoes, tossing them around a bit to mix them in. Season again with salt and pepper. (If you like a little kick, this is a great spot for some cajun seasoning as well!)

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Add enough water to just cover the bottom of the skillet, about 2 or 3 tablespoons. Cover the pan with a lid, lower the heat and simmer until the potatoes are soft, about 15-20 minutes.  If you don’t have a lid that fits your skillet, just set a cookie sheet over the skillet or place a piece of foil loosely over the top.  You want the potatoes to steam in that water and a lid helps that process.

Once the potatoes are soft, remove the lid and continue to cook until all the excess moisture has cooked off, about another 5-10 minutes.

Serve and enjoy!

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What recipes do you have that have survived your childhood home and worked their way into your adult life?  Leave a comment and let me know!


Full Recipe

Sausage Potato Skillet

  • 1 link smoked sausage, sliced into rounds
  • 1 small onion, sliced
  • 1 bell pepper, sliced into strips
  • 2-3 cloves garlic, minced
  • 2-3 potatoes, peeled and cubed
  • 1 can corn or hominy, drained

Saute the onion, pepper and garlic in a skillet with EVOO until beginning to soften.

Season with salt and pepper.

Add the sliced sausage and brown.

Add the corn/hominy.

Add the potatoes, toss around and saute a few minutes, seasoning with salt and pepper.

Add enough water to just cover the bottom of the skillet.

Cover the pan with a lid, lower the heat and lightly simmer until the potatoes are soft, 15-20 minutes.

Remove the lid and continue to cook until all the excess water has cooked off, another 5-10 minutes.

Enjoy!

Chicken Spaghetti

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It’s a busy time of year so I figured for my final post of 2018 I’d share one of my favorite make-ahead, enjoy-now or freeze-for-later meals!

Who doesn’t love a good chicken spaghetti, right? It screams comfort food.  Will and I have a difference of opinion on mix-ins or toppings for this one as he, for some strange reason unbeknownst to me, does not enjoy mushrooms and black olives.  So, you’ll see in the recipe how we navigate that craziness 😉

This recipe makes a healthy amount, so I typically bake one smaller dish for dinner and pack another up in a foil pan to freeze for later.  In this case, we even loaded up some small foil loaf pans to freeze for grab-and-go lunch options.  I love having this recipe, in large or small amounts, on hand!

I hope that you have enjoyed the recipes I’ve shared throughout 2018.  I’d love to hear if you have made one or two, how you enjoyed them and what you would like to see into 2019!  For now – sending you best wishes and many blessings this Christmas season and into the New Year!

-Lindsey


Chicken Spaghetti

  • 1 ½ -2 lbs chicken, boiled & shredded -or- 1 rotisserie chicken, shredded
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced (optional)
  • 2-3 cloves garlic, minced
  • 8 oz Velveeta, diced
  • 8 oz cream cheese, diced/softened
  • 2 cans “cream of” soup – use chicken, celery, mushroom; mix & match
  • 1 can Rotel
  • 1 small can black olives
  • 1 small can mushrooms
  • 16 oz spaghetti

Preheat your oven to 350.

To start, you can make this recipe even easier by using a store-bought rotisserie chicken, I’ve done that often.  This time however, I picked up a whole chicken when they were on special and boiled it before starting the spaghetti.  If you boil your chicken, simply cover the bird with water and then add whatever veggies and seasonings feel right!  This time, I tossed in a couple carrots, one onion quartered up, a couple bay leaves and some thyme, a bit of parsley left from another recipe, freshly ground black pepper and caldo de pollo.  Whatever you do, add in some caldo de pollo – or in other words, chicken bullion.  It will add a boost of flavor to your stock and we’re going to use that stock later down the road.  So heads up – save the stock!

Once cooked, pick and shred the chicken.  Remember – save the stock!

You can use a variety of peppers here – I like the colorful assortment here of poblano and small sweet red, yellow and orange bell peppers.  Dice them up along with an onion and a few cloves of garlic.  Saute the veggies until they are soft, seasoning with salt and pepper.

If you have a family of mushroom-loving people, add the mushrooms in with the veggies and let them cook a couple minutes as the veggies soften.  Since we are a house divided, I hold off on the mushrooms right here.

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As the veggies are cooking, cook the spaghetti to al dente – just so it has a little bit left to it as it will cook a little more as the dish bakes. If you boiled your chicken, strain the veggies and herbs out of the stock and then boil the spaghetti in the stock rather than plain water so the pasta takes in that delicious chicken flavor.  If you are using rotisserie chicken, add a little caldo de pollo (bullion) to the water when it comes up to boil.  This is your chance to flavor the pasta itself.  Important:  when you drain the spaghetti, reserve about a cup of the pasta water/stock.  We’re putting that stock to use today!

In a large bowl, combine the two cream soups, Rotel, olives, Velveeta and cream cheese.  If you are an H-E-B shopper, there is store brand cream of poblano soup that works very nicely here!  For the Velveeta, you can cube up a brick or, as you see below, the shreds work nicely as well.  You do want to be sure the cream cheese if softened so it stirs in nicely.  Give the mix a taste and season with salt and pepper, if needed. Again, I skip the olives here…

To the large bowl, add the shredded chicken and the cooked veggies.  Give it a really good stir so the warm veggies starts to melt and combine all the cheeses.

Add the cooked spaghetti and stir well again.  This mixture will be thick – add that reserved pasta water/stock a little at a time until you get the consistency you are after. You want it to be well mixed and that water/stock will help to get all the yummy cheese mixture coating every noodle.

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Spray either one 9×13 baking dish or two small dished with nonstick spray and fill ’em up! Here’s where my mushrooms and olives come into play – they go on top of “my half” 😉

For the baking dishes – cover with foil and bake for 45 minutes.

For the freezing dishes – let cool completely and cover with plastic wrap and foil. Freeze until ready to enjoy!

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Don’t worry – Will totally missed all the olives and mushrooms in the above picture.  😉

What’s your favorite comfort meal and/or freezer meal?  Let me know what you think!


Full Recipe

Chicken Spaghetti

  • 1 ½ -2 lbs chicken, boiled & shredded -or- 1 rotisserie chicken, shredded
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced (optional)
  • 2-3 cloves garlic, minced
  • 8 oz Velveeta, diced
  • 8 oz cream cheese, diced/softened
  • 2 cans “cream of” soup – use chicken, celery, mushroom; mix & match
  • 1 can Rotel
  • 1 small can black olives
  • 1 small can mushrooms
  • 16 oz spaghetti

*If you boil the chicken, save the stock to boil the spaghetti in

Preheat oven to 350.

Saute onions, bell pepper, poblano pepper and garlic until soft.

Add the mushrooms and saute a few minutes.

Boil spaghetti (in stock, if available) and cook to al dente.

Reserve about a cup of the pasta water/stock after cooking.

In a large bowl, combine cream soups, Rotel, olives, Velveeta and cream cheese.

Season to taste with s&p.

Stir in shredded chicken and onion mixture.

Add cooked spaghetti to chicken mixture.

Mix well as the cheeses melt.

Add reserved pasta water/stock as need to desired consistency – up to 1 cup.

Grease a large baking dish (or two small pans) with non-stick spray.

Pour chicken spaghetti into dish(es) and cover with foil.

Bake for 45 minutes.

If freezing:  Let cool completely, cover pan with plastic wrap and foil and freeze.  Bake, from frozen, covered with just foil, at 350 for 45-60 minutes.

Green Chile Pork

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Who needs a super easy slow cooker recipe for the winter?  I got ya!

I love a good slow cooker recipe and this one really exemplifies what they stand for – easy to put together, easy to walk away from and delicious to eat!  Set it and forget it, right? You can adjust the heat level to your preference and serve it over rice, polenta or wrapped up in tortillas.

I’d call that a winter win!


Green Chile Pork

  • 1 large white onion, chopped
  • 2 ½ lbs pork shoulder/butt roast
  • kosher salt
  • freshly ground black pepper
  • cumin
  • 1 (16-oz) jar green salsa
  • 1 small bunch fresh cilantro, chopped or torn, plus more for garnish
  • 2-3 jalapeños, halved and seeded, if preferred
  • 1 lime
  • radish, cilantro, cotija cheese for topping, if desired

Spread the onion across the bottom of your slow cooker, making a bed for the pork to rest on.  You can chop the onions into a large dice or strips – whatever you prefer for your end results.  I usually do a large dice as you can see here.

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Sprinkle the pork with the salt, pepper and cumin.  No amounts here – just do what feels right!  You just want a nice base of seasoning across the entire roast, all sides.  This recipe works well with any type of pork roast, shoulder or pork butt, bone-in or boneless.  Today I had a bone-in pork butt so I just keep in mind to remove any bones before shredding later.

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Place the pork in the slow cooker on top of the bed of onions.

Pour the jar of salsa (I’m partial to the Herdez brand) over the pork and add the cilantro and jalapeños.  Here’s where you can control the level of spice in your dish – the salsa can range from mild to spicy and you can remove or leave the seeds in the jalapeños.  If you are feeling extra adventurous, swap the jalapeños for serrano peppers!  I chose a medium salsa and removed seeds from the jalapeños on this one.

Time to walk away!  Cover and cook the pork on low for about 8 hours. You want the meat to be tender and easily shred when done.

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When ready, shred the pork using a couple of forks.  Remember to pull any bones out!

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Squeeze some lime juice into the pork and serve over rice or polenta.  This pork also makes some delicious tacos and quesadillas!

What’s your go-to slow cooker recipe for the winter?  Let me know!

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Full Recipe

Green Chile Pork

  • 1 large white onion, chopped
  • 2 ½ lbs pork shoulder/butt roast
  • kosher salt
  • freshly ground black pepper
  • cumin
  • 1 (16-oz) jar green salsa
  • 1 small bunch fresh cilantro, chopped or torn, plus more for garnish
  • 2-3 jalapeños, halved and seeded, if preferred
  • 1 lime
  • radish, cilantro, cotija cheese for topping, if desired

Spread onion on bottom of slow cooker.

Sprinkle pork with salt, pepper and cumin; add to slow cooker.

Pour salsa over pork, sprinkle with cilantro, and add jalapeños.

Cook, covered, on Low until meat falls apart easily, about 8 hours.

Shred the pork and veggies using 2 forks.

Squeeze lime juice over pork.

Serve over rice or polenta.

Garnish with radish and more cilantro and cotija cheese, if desired.

Beef Stroganoff

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Baby, it’s cold outside! We just blew past those fall-like temps into the frigid winter of Gulf Coast Texas.  For a couple days at least 😉

While our winters may not be as brutal as our Northern friends, or last as long, the chilly outside still calls for warm dinners inside. In our house, that typically means either a slow-cooking something on the stove or a quick, warm, filling dinner before dark falls. This one fits the latter.

This recipe is adapted from one a friend shared with me years ago – back when we were just college babies learning to fend for ourselves. We didn’t add mushrooms and if we had there surely wouldn’t have been good wine to flavor them with! This beef stroganoff is time-tested and one I’ll happily make, good wine in hand and fond memories of friends in mind, for many years to come.

Here’s to you, Becca!

What recipe have you held on to for years?  Tell me about them!


Beef Stroganoff

  • 12 oz egg noodles
  • 6 oz fresh mushrooms, sliced
  • 1 lb ground beef
  • 1 onion, chopped
  • 3-4 cloves garlic, chopped
  • Worcestershire
  • 4 T flour
  • 2 cups beef broth
  • 1 cup sour cream
  • salt & pepper black pepper

Bring a large pot of water to boil.  Salt the water fairly generously and cook the egg noodles until al dente.  Set aside.

Let’s talk mushrooms for a minute:

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To start, mushroom storage.  If you purchase prepackaged mushrooms, leave them in their packaging and place them in the fridge.  If you purchase bulk mushrooms, don’t worry about cleaning them first, just place them in a paper bag and stick them in the fridge.  This allows them to breathe a bit and stay firmer longer – plastic grocery bags can cause them to fade quicker.

To clean your mushrooms, avoid running them under water. Mushrooms retain moisture like a sponge, giving them more will prevent the mushrooms from browning nicely and give more of a chewy texture to them once cooked. Instead, use a damp paper towel and brush off any excess dirt.  Slice or chop them in similar sizes so that they cook up evenly.

Finally, don’t crowd the mushrooms in your pan and wait a bit before salting them.  Give your fungi some room to groove as they cook so that they saute and brown rather than steam.  Salt will bring out the moisture in the mushrooms, which is true for any veggie.  With mushrooms though, you want them to retain the moisture for a bit so that, again, they brown rather than steam. I’m willing to be that those that don’t care for mushrooms have had ones that lean more towards the steamed, flavorless side of cooking.  Let’s avoid that!  Mushrooms are like a sponge, right?  They’ll take on some of whatever flavor you give them but you want to give them a chance to develop their unique nutty, earthy flavors first.

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If you have a mushroom-loving family, you can most certainly start the mushrooms in a larger skillet and once they are beginning to brown, add the ground beef and cook it all together in the same skillet.  Just remember, you want to give the mushrooms a little time to brown up before salting them. I live in a house divided – one of us says they do not like mushrooms.  It’s okay, we can’t all be perfect 😉 I’m willing to go with it on this one though – I kind of like the presentation of having the sauteed mushrooms on top of the stroganoff rather than all mixed together.

Back to the recipe! In a medium skillet, cook the mushrooms in just a touch of olive oil or butter. Once the mushrooms begin to brown and release their liquid, season them with salt and pepper. Reduce the heat and let the mushrooms continue to cook as you move on to the beef. I may be biased… but a splash of hearty red wine never hurts here.  You know the rule though – make sure it’s a wine you would drink as the flavor intensifies as it cooks. Worcestershire sauce is also a nice addition to the earthy veggies.

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Saute the onions, garlic and ground beef in a large skillet over medium heat.  When the meat begins to brown and the veggies soften, season the pan with Worcestershire, salt and pepper to your liking.

If your ground beef was fairly lean, add a tablespoon or so of butter to the pan. Add the flour and stir to absorb the fat and cook the flour a bit. Stir in the beef broth and cook until slightly thickened, about 5-10 minutes.

Stir in the sour cream and check your seasoning, adding salt and pepper as you like. Let the stroganoff simmer until heated all the way through.

Spoon the stroganoff over the egg noodles and top with mushrooms.  Enjoy!

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Full Recipe

Beef Stroganoff

  • 12 oz egg noodles
  • 6 oz fresh mushrooms, sliced
  • 1 lb ground beef
  • 1 onion, chopped
  • 3-4 cloves garlic, chopped
  • Worcestershire
  • 4 T flour
  • 2 cups beef broth
  • 1 cup sour cream
  • salt & pepper black pepper

Bring a large pot of water to a boil.

Cook egg noodles in boiling water until done; drain.

In a medium skillet, cook mushrooms in just a little olive oil.

Once the mushrooms release their liquid and begin to brown, season with salt and pepper.

Saute the ground beef, garlic and onions in a large skillet over medium heat until the meat begins to brown and the veggies soften.

Season the meat with Worcestershire sauce.

If the beef was fairly lean, add a couple tablespoons butter to the skillet.

Add the flour and stir to absorb the fat and cook the flour.

Stir in beef broth and cook until slightly thickened, about 5-10 minutes.

Stir in the sour cream,  season to taste with salt and pepper.

Continue cooking until sauce is hot all the way through.

Serve sauce over egg noodles and top with mushrooms.

Braised Chicken Thighs

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This recipe is definitely not complicated but instead re-introduces the concept of braising. Loosely defined, braising is “frying or searing meat to then slowly stew in broth or other liquid”. The result? Tender, juicy, flavorful meat! Chicken thighs are a great protein to try braising on as they are easy to work with and fairly forgiving. (Not to mention they are frequently a bargain purchase at our local grocery store) The vinegary braise packs a flavorful punch and you can play around with the veggies you use in this recipe.

We’ve explored this a little bit with the Osso Bucco previously and it’s a technique I enjoy. What’s your opinion? Do you have a favorite braising recipe?


Braised Chicken Thighs

  • 4-6 chicken thighs (or quarters)
  • 2 T olive oil
  • 3-4 carrots, diced
  • 3-4 stalks celery, diced
  • 1 onion, diced
  • 5 cloves garlic, sliced
  • 2 T flour
  • 1 cup cider vinegar
  • 2 tsp dried thyme
  • 3 cups chicken stock
  • salt & pepper
  • 1 T butter

Preheat the oven to 375.

You are going to want to use a large, heavy, oven-safe pot or Dutch oven for this recipe.  I like using our enamel-coated cast iron for this job as it is easy to take from stove to oven and back again.  Heat the olive oil over medium-high heat in your pot of choice.

Season the chicken thighs with salt and pepper and add to the pot, skin side down to start.  Let the chicken brown on the skin side, then flip over and brown the other side. You want a nice dark brown sear, the chicken will finish cooking as it braises in the oven.   When browned, transfer the chicken to a plate or tray.

Spoon off all but about 2 tablespoons of fat from the pot. Add the carrots, celery, garlic and onion and cook over medium heat until the veggies are softened.

Add the flour and stir for a minute, cooking the flour a bit.  Add the cider vinegar and stir, scraping up any browned bits from the bottom of the pot and avoiding lumps from the flour.  Bring the sauce to a boil and cook until thickened, about 3 minutes.

Add the chicken broth, thyme, season with a little salt and pepper and bring the sauce back up to a boil.  Nestle the chicken thighs into the sauce, skin side up.  It doesn’t matter if the chicken is completely covered, you just want to make sure that all the chicken is tucked into the pot.  Put a lid, or foil, on the pot and transfer it to the oven.  Braise the chicken for 40-45 minutes, until the chicken is cooked through.

Remove the pot from the oven.

Optional step:  if you want a crispy skin, transfer the chicken skin side up to a sheet tray and set the oven to broil. Broil the chicken until the skin is golden and crisp, about 5 minutes.

Ladle a cup or two of the braising liquid into a small pot. Simmer the sauce over a medium heat for about 10 minutes, or until the sauce is as thick as you like it.  When it’s just about done, add the butter and taste for seasoning.

When serving this dish, I like to strain some of the veggies from the braising liquid and plate those on top of the chicken thighs.  I then drizzle some of the thickened sauce across the top of the chicken and serve typically with mashed potatoes and a green side.

Try this one out and let me know what you think!


Full Recipe

Braised Chicken Thighs

  • 4-6 chicken thighs (or quarters)
  • 2 T olive
  • 3-4 carrots, diced
  • 3-4 stalks celery, diced
  • 1 onion, diced
  • 5 cloves garlic, sliced
  • 2 T flour
  • 1 cup cider vinegar
  • 2 tsp dried thyme
  • 3 cups chicken stock
  • salt & pepper
  • 1 T butter

Preheat oven to 375.  

In a large oven-safe pot, heat oil over medium-high heat.

Season chicken thighs with s&p and add to pot, skin side down.

Cook in batches, turning once, until golden brown.

Transfer chicken to plate/tray.

Spoon off all but about 2 T of fat in pot.

Add carrots, celery, garlic and onion.

Cook over medium heat until tender, about 5 minutes.

Add flour and stir for 1 minute.

Add cider vinegar and stir, scraping up any browned bits from bottom of the pot.

Bring sauce to a boil and cook until thickened, about 3 minutes.

Add broth, thyme and season with s&p; bring to a boil.

Nestle the chicken in the sauce, skin side up.

Cover and transfer the pot to the oven and braise chicken for 40-45 min, until cooked through.

Remove pot from oven and preheat to broil.

Transfer chicken to a baking sheet, skin side up.  

Broil on middle rack of the oven until skin is golden and crisp, about 5 min.

Ladle a cup or two of the braising liquid into a small pot.

Simmer sauce over moderate heat until reduced to your desired thickness.

Stir in butter and taste for seasoning.

Serve chicken with veggies strained from braising liquid and sauce drizzled over the top of each piece.

RoTel Cheeseburger Pasta

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You know those days when it’s time to make dinner and you got nothin’? You open the fridge… nothing.  You open the pantry… nothing. You even open the freezer hoping that in some moment of brilliance you made extra of something else and… nothing.  This recipe is a result of one of those days.

It’s like a “Chopped” Challenge – how do you take the odds and ends of what is in your kitchen and make a dinner? The initial prep went something along these lines:  the ground beef was already defrosting in the sink.  I see enough pasta in the pantry for a dinner, and that can of RoTel is calling to me.  Cheese, of course, makes everything better so we can work with that.

The first attempt was okay, not stellar, but I wrote it down and we played with the portions and flavors a bit until we had it – RoTel Cheeseburger Pasta.

And wouldn’t you know it?  It’s become a family favorite!


RoTel Cheeseburger Pasta

  • 1 lb ground beef
  • ½ box linguine, spaghetti, or any pasta
  • 1 can RoTel Tomatoes
  • ½ cup diced onion
  • 2 garlic cloves – minced
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 cups milk
  • 8 oz. cheddar cheese
  • 2-3 T chopped pickled jalapeno 
  • handful cilantro, chopped (optional)

Preheat the oven to 400 degrees.

Bring a pot of salted water up to a boil and cook the pasta until just shy of al dente, about 6-7 minutes.  You want it to have a pretty decent bite to it still, a healthy “chew”, as it will continue to cook in the sauce as it bakes and you don’t want it to become gummy as it bakes.  I like the linguine for this dish, the flat noodles hold the sauce really well.  However, you can use spaghetti, or really any pasta shape you like.  Drain the pasta well and set it aside when it is ready.

Brown the ground beef with the onions and garlic.

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When the veggies begin to soften, add the RoTel tomatoes and continue to cook to thicken and evaporate the extra juices.

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As the meat cooks, melt the butter in a saucepan.  Whisk in the flour to form a paste and then slowly add in the milk, whisking continuously to avoid lumps.

Whisk until the sauce is thickened then add the cheese.  Continue to stir until the cheese is melted into a smooth sauce.

Combine the ground beef, cooked pasta and cheese sauce together – I just remove the beef skillet from the heat and work it all together in the pan.

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Pour the mixture into the prepared casserole dish.  Add the cilantro, if using, and chopped jalapenos. Cilantro is one of those things, right?  You either love it or hate it? I’m firm in the “love” category and think that it adds a little brightness to the dish.  If you don’t care for it, or just don’t have any on hand tonight, simply skip it.  Chopped green onions or chives would be nice here as well.  If you happen to have a spicy can of RoTel tonight, you may skip the chopped jalapenos – this part is totally to your liking.

Check the seasoning and add salt and pepper to taste.

This is a great place to stop and either chill or freeze.  You can stick this casserole in the fridge to cook within the next 24 hours or so, or let it cool and freeze the dish for future baking.

Bake the casserole for 20 minutes, or until it starts to bubble and brown.  From chilled, you’ll bake the dish for about 40 minutes.

Let the dish sit a few minutes before serving.

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What’s your throw-together dish that’s become a family favorite?


Full Recipe

RoTel Cheeseburger Pasta

  • 1 lb ground beef
  • ½ box linguine or spaghetti
  • 1 can RoTel Tomatoes
  • ½ cup diced onion
  • 2 garlic cloves – minced
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 cups milk
  • 8 oz. cheddar cheese
  • 2-3 T chopped pickled jalapeno
  • handful cilantro, chopped (optional)
  • salt and pepper

Preheat oven to 400 degrees.

Grease a 9×13 casserole dish.

Cook the pasta until just shy of al dente, about 6 minutes – it will finish cooking when it is baked.

Rinse well in a strainer.

Brown the ground beef with the onions and garlic.

Add the tomatoes.

Melt the butter in a saucepan.

Whisk in the flour.

Slowly add the milk and whisk until thickened.

Add the cheese and stir until melted.

Combine the ground beef, pasta and cheese sauce together.

Add the cilantro and jalapenos.

Add salt and pepper to taste.

Pour mixture into the prepared casserole dish.

**At this point, you can cool down the dish and refrigerate until cooking or freeze for future baking**

Bake for 20 minutes until it starts to bubble and brown.

**From chilled – bake for 40 minutes**