Recipes

[walker]

Just saw this in a Taste of Home magazine.....

Skillet BBQ Beef Pot Pie

1 lb. lean ground beef (90% lean)

1/3 cup thinly sliced green onions, divided

2 cups frozen mixed vegetables, thawed

1/2 cup salsa

1/2 cup barbecue sauce

3 cups cooked cornbread stuffing

1/2 cup shredded cheddar cheese

1/4 cup chopped sweet RED PEPPER

In a large skillet, cook beef and 1/4 cup chopped green onions over medium heat 6-8 minutes or until beef is no longer pink; drain.  Stir in mixed vegetables, salsa and barbecue sauce; cook, covered, over medium-low heat 4-5 minutes or until heated through.

Layer stuffing over beef; sprinkle with cheese, RED PEPPER and remaining green onion.  Cook, covered 3-5 minutes longer or until heated through and cheese is melted.

NEXT INGREDIENT ..... WALNUTS

[Zhills]

Chicken Salad with Walnuts and Tarragon Mayo

• 4 skinless, boneless chicken breast halves (1 1/2 pounds)
  
  
• 4 celery ribs with leaves from the light green inner heart, finely chopped
  
  
• 1/3 cup walnuts pieces (toasted)
  
  
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped tarragon
• 1 tablespoon snipped chives OR green onions
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

1. Poach the chicken and cook to 165⁰.  Transfer the chicken to a work surface and let cool slightly, then cut into 1/2-inch dice.
   
   
2. Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until golden brown.
   Let the walnuts cool, then coarsely chop them.
   
   
3. Finely chop celery and leaves
   
   
4. In a large bowl, whisk the mayonnaise with the mustard, tarragon, chives and lemon juice. Add the chicken, walnuts and celery, season with salt and pepper and toss to coat thoroughly.

Make ahead: The chicken salad can be assembled and refrigerated overnight.

Add the toasted walnuts just before serving.

Next ingredient:  Refrigerated pie crust

[kelshar]

CINNAMON SUGAR PIE CRUST COOKIES

1 pie crust

3 Tbsp granulated sugar

3 teaspoons ground cinnamon 

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. On a floured surface, roll out pie crust approximately a 12 inch x 8 inch rectangle.

Sprinkle all over with sugar and cinnamon. Starting at short end, roll crust until you have a tightly rolled log. Slice into 1 inch wide cookies.

Place on prepared baking sheet. Bake for 8 - 10 minutes until pie crust is cooked but slightly underdone. Let rest on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Enjoy!

[kelshar]

Next ingredient: BASIL (fresh or dried)

[house_cat]

BASIL PORK CHOPS

(Recipe is from the Taste of Home cookbooks I received this week

1/4 cup packed brown sugar

1 1/2 tsp. dried basil

1/2 tsp. salt

1/2 tsp. chili powder

2 tbls. canola oil, divided

4 boneless pork loin chops (1/2 inch thick)

1.  Mix first four ingredients; gradually stir in 1 tablespoon oil. (mixture will be crumbly) Rub over both sides of the pork chops.

2.  In a large skilet, heat the remaining oil over medium heat; cook the chops until a thermometer reads 145° 

(4-6 min per side) 

3. Let stand 5 minutes before serving.

Next ingredient:  flour or corn tortillas

[vabreeze]

The presentation is colorful and the taste is great!

Mexican Breakfast Casserole

Ingredients 
1 medium onion finely chopped 
1 small green pepper chopped 
1/2-1 lb ground meat (depends on how much meat you want)
1 TBS taco seasoning 
One big bag of tortilla chips 

Mexican blend cheese
1/4-1/2 cup chopped green onion 

Diced fresh tomatoes
1/4- 1/2 cup chopped cilantro
1/4-1’2 cup salsa verde (optional) 
8-10 eggs
1½ cup milk
Hot sauce to taste
Salt and black pepper to taste
Oil 

Directions:
1- Heat a little oil, about 3 TBS, in a large pan under medium flame; then add onion and green pepper and cook until onion is translucent and pepper is soft. 

2- Add ground beef and cook until the meat turns brown; then add taco spices and cook for a few seconds, then turn the heat off.

3- Brush a big casserole with oil.

 
4- Place some chips in one layer, then top it with half of the amount of the ground meat mixture. 

5- Top with Mexican blend cheese, some green onion, tomatoes, cilantro and salsa verde.

 
6- Repeat steps 4 and 5.

 
7- Mix eggs, milk, hot sauce, salt and black pepper.(I add a little onion & garlic powder)

 
8- Pour eggs mixture over all. 

9- Bake at 350° F for about 45 minutes to 1 hour or until eggs are cooked and set.

10-You may serve it with sour cream and more salsa verde or salsa roja  (I like to add avocado slices also).

Next iongredient:  Escarole