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02-26-2019 10:13 AM - edited 02-26-2019 10:14 AM
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
02-26-2019 02:06 PM
Chicken Salad with Walnuts and Tarragon Mayo
Make ahead: The chicken salad can be assembled and refrigerated overnight.
Add the toasted walnuts just before serving.
Next ingredient: Refrigerated pie crust
02-26-2019 10:23 PM
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!
02-26-2019 10:25 PM
Next ingredient: BASIL (fresh or dried)
02-27-2019 08:59 AM
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
02-27-2019 04:11 PM
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
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