BACON CHEDDAR POTATO CAKES

BACON CHEDDAR POTATO CAKE

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Ingredients:
3 slices of bacon
4 cups of leftover mashed potato (who has leftover mashed potato?)
2 eggs
1 tsp onion powder
1/2 tsp salt
1/2 tsp ground black pepper
1 cup shredded cheddar cheese

Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.

Remove the bacon slices, crumble set aside.

Leave the bacon drippings in the skillet.

Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;

Stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties.

Heat the bacon drippings over medium heat,

Pan-fry the patties in the drippings until crisp on each side,
about 4 minutes per side.

Cream Cheese Chicken Enchiladas

Ingredients

5 ounces cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

1 cup shredded cheddar cheese, divided

1 cup shredded pepper-jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed

1/2 teaspoon chili powder

1/4 teaspoon cumin

Salt and pepper

4 scallions, thinly sliced

8 8-inch flour tortillas

Instructions

1. Preheat oven 325 degrees.

2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

Pasta Sauce

GREAT GRANDMA'S PASTA SAUCE

10 minPrep Time

2 hrCook Time

2 hr, 10Total Time

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INGREDIENTS

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• 1 lb. 80/20 ground beef OR 90/10 ground beef
• 1 6 oz. can tomato paste
• 6 oz. water
• 1 24 oz. jar tomato puree
• 5-6 cloves garlic, minced
• 2 tbsp. granulated sugar
• Pinch of dried oregano
• Pinch of onion powder
• Pinch of garlic powder
• Handful of fresh basil, chopped
• Salt and pepper, to taste

INSTRUCTIONS

1. In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
2. Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
3. Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
4. Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
5. Serve hot over fresh pasta.

NOTES

A lot of people have asked about freezing this. I have not personally done this myself but I believe if you freeze this in an airtight container or a jar, it will be ok for up to 2 months. Do not freeze it immediately after making it. You'll want it to cool to room temperature before putting the jar or container in the freezer to prevent cracking.

On making this in the crockpot: I've never made this in the crockpot before, however, I believe it's pretty do-able. This is what I would do: brown your meat, put it in the insert of the crockpot, then add all the other ingredients, stir, cover and cook on low for 3-4 hours or high for 1-2 hours.

Dill Pickle Lovers Pasta Salad

Dill Pickle Lovers Pasta Salad

 

10 mins

8 mins

18 mins

 

Serves: 8 side servings

Ingredients

• ½ lb dry shell pasta (about 3 cups)
• ¾ cup sliced pickles
• ⅔ cup cheddar cheese, diced
• 3 tablespoons finely diced white onion
• 2 tablespoons fresh dill
• ½ cup pickle juice

Dressing

• ⅔ cup mayonnaise
• ⅓ cup sour cream
• ⅛ tsp cayenne pepper
• 4 tablespoons pickle juice
• salt & pepper to taste

Instructions

1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
2. Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
3. Combine all dressing ingredients in a small bowl and mix well.
4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Baked Eggs Skillet with Avocado and Spicy Tomatoes

Baked Eggs Skillet with Avocado and Spicy Tomatoes
(Makes 2 generous servings; recipe created by Kalyn when she had avocados in the fridge that needed to be used.)

Ingredients:
1 can (10 oz.) Ro-Tel tomatoes (I used Original Ro-Tel, which was plenty spicy for me!)
1 ripe avocado, sliced lengthwise into 10 slices
Vege-Sal and fresh-ground black pepper, to taste
4 eggs

Instructions: 

Preheat oven to 400F/200C. Break eggs into individual ramekins and let the eggs come to room temperature while you proceed with the recipe.  (This might seem a bit fussy, but if you start with cold eggs the yolks will get too done by the time the whites are cooked.)

Spray a medium-sized ovenproof frying pan with non-stick spray or brush with oil, add the tomatoes, and start to simmer over medium heat.  (I used a 10.25 inch Cast Iron Skillet, and I highly recommend using cast iron for this if you have it.)

While the tomatoes simmer, peel the avocado, cut in half, and then cut each half into 5 thin slices. When all the liquid has evaporated from the tomatoes (about 4-5 minutes), turn the heat to low and arrange the avocado slices like spokes of a wheel in the pan.  Gently put each egg between two avocado slices, spacing them evenly apart.  Season to taste with Vege-Sal and fresh-ground black pepper.

Put the skillet into the pre-heated oven and bake until whites are completely set and the yolks are done to your liking, about 10-12 minutes for runny yolks.  Serve hot, with low-carb tortillas or 100% whole wheat toast if desired.  This is good with Green Tabasco Sauce.

Chicken Bacon Pasta

Chicken Bacon Pasta

Ingredients

1. 1/2 pound bacon, cooked and roughly chopped
2. 1/2 tsp crushed red pepper flakes (or less if you don’t want the heat)
3. 1 tsp garlic powder
4. 1/2 pound penne pasta
5. 1/2 cup heavy cream
6. 1/4 cup cream cheese
7. 1/4 cup grated parmesan cheese
8. 2 whole eggs
9. 1/4 tsp ground black pepper
10. 2 grilled chicken breast, sliced (I marinated the chicken in Lawry’s Garlic & Herb marinade)

Instructions

1. Cook the pasta in boiling salted water until done (according to package instructions).
2. Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat.
3. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.
4. Drain pasta (reserving 1/2 cup of hot water) and return to pot.
5. Immediately add the white sauce and toss to coat.
6. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce. Top with grilled chicken.

Cheesy Enchilada Rice Skillet

Cheesy Enchilada Rice Skillet

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

The easiest enchilada you will ever make. No rolling, no folding. Just throw everything into a skillet and you’re set!

Ingredients

• 1 cup uncooked rice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup canned corn kernels, drained
• 1 cup canned black beans, drained and rinsed
• 3/4 cup Old El Paso™ mild enchilada sauce
• 1/2 cup Old El Paso™ mild green enchilada sauce
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Serve immediately, garnished with cilantro.

Skillet-Baked Ziti

Skillet-Baked Ziti
adapted from America's Test Kitchen's Pasta Revolution
serves 4 to 6

• 1 lb sweet or hot Italian sausage, casings removed
• 6 cloves garlic, minced
• 1/4 tsp red pepper flakes (or more or less to your taste)
• kosher salt and freshly ground black pepper
• 1 (28-oz) can crushed tomatoes
• 3 cups water
• 12 oz ziti
• 1/2 cup heavy cream
• 3/4 cup Parmesan cheese
• 1/4 cup chopped fresh basil
• 4 oz (about 1 cup) freshly grated mozzarella cheese

Heat the oven to 475 degrees Fahrenheit.  

In a 12-inch oven-safe skillet set over medium-high heat, brown the sausage until no longer pink, about 4 minutes, breaking up any large pieces with a wooden spoon.  Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute.  Stir in the crushed tomatoes and 1/2 teaspoon of salt.  Reduce the heat to medium-low and simmer gently for 8 to 10 minutes.

Add the water and ziti and stir to combine.  Cover, increase the heat to medium, and cook at a vigorous simmer, stirring often, 15 to 18 minutes, until the pasta is just tender.

Remove from heat and stir in the cream, 1/2 cup of the Parmesan, and 3 tablespoons of the basil.  Taste and season with salt and pepper as needed.  Sprinkle the mozzarella and remaining 1/4 cup of parmesan over the top, and transfer to the oven.  Bake until the cheese has melted and browned, and the sauce is bubbling, 10 to 15 minutes.  Sprinkle with the remaining tablespoon of basil and serve.

Dutch Oven Cheese Lasagna

Dutch Oven Cheese Lasagna

Prep Time: 15 Mins Cooking Time: 1 Hour Total Time: 1 Hour 15 Mins

Ingredients:

• 1 (32 oz) container ricotta cheese
• 1 (24 oz) container cottage cheese
• 2 eggs
• 1/2 cup Parmesan cheese
• 1/2 teaspoon pepper
• 4 cups shredded mozzarella cheese
• 1 (1 lb) box oven ready lasagna noodles
• 7 1/2 cups pasta sauce

Directions:

1. In a bowl, mix together the ricotta, cottage cheese, eggs, parmesan cheese, and pepper. Stir well; set aside. 
2. In the bottom of a 12 inch dutch oven, spread 1 1/2 cups pasta sauce. 
3. Add a layer of noodles, breaking them to fit as necessary. 
4. Spread 1/2 of the cheese mixture over the noodles
5. Sprinkle 1 cup of cheese over cheese mixture
6. Cover cheese layers with 2 cups pasta sauce. 
7. Repeat step 3-6
8. Place the last layer of noodles 
9. Spread remaining pasta sauce
10. Sprinkle with remaining cheese
11. Bake for 1 hour, using 8-10 hot briquettes on the bottom and 16-18 hot briquettes on the top. 
12. To brown the cheese on top, add a ring of 12 or so hot briquettes to the top of the dutch oven for 15-20 minutes after the lasagna is cooked. 
13. To bake in an oven simple cook at 350 degrees for approx 60 minutes. 

SKILLET CHICKEN PARMESAN

SKILLET CHICKEN PARMESAN

A lighter and easier to make version of chicken parmesan! Great for a fancy Sunday dinner or an easy weeknight meal!

20 minPrep Time

15 minCook Time

35 minTotal Time

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Ingredients

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• 4 chicken cutlets
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 egg white
• 1 teaspoon water
• 1/4 cup shredded parmesan cheese, divided
• 1/2 cup part skim mozzarella cheese, shredded
• 3 cups Easy Marinara Sauce, or jarred marinara

Instructions

1. In a shallow dish combine the panko, basil, oregano, garlic powder, and 2 tablespoons of shredded parmesan cheese.
2. In another shallow dish combine the egg white and teaspoon of water and lightly whisk them together.
3. Sprinkle both sides of the chicken cutlets with the salt and pepper.
4. Heat a 12 inch cast iron skillet with the 2 teaspoons of olive oil over medium high heat.
5. Dip the chicken cutlets into the egg mixture then dredge them in the panko breadcrumb mixture.
6. Add the prepared chicken cutlets to the hot skillet and cook on each side for 4-5 minutes until the coating is golden brown and the chicken is cooked through.
7. Remove the chicken from the skillet and place it on a plate.
8. Turn the heat down to medium low and add in the marinara sauce cooking until it is heated through, 1-2 minutes.
9. Place the chicken on top of the marinara sauce and top with the remaining parmesan and mozzarella cheese.
10. Place skillet in the oven and broil for several minutes until the cheese is golden and bubbly.
11. Serve immediately.