=) Pasta w/ Bacon and Peas

=) Pasta w/ Bacon and Peas-

From "Gordon Ramsey- make it easy"! p.122

So simple and yummy..

Serves 4

1 box dried pasta

3 tbsp olive oil

1 onion, finely chopped

1 clove garlic, finely chopped

4 oz bacon, diced

1 1/4 cup double cream

1 cup frozen peas

Salt and freshly ground pepper

2 table spoon of Italian parsey (freshly chopped)

Parmesan to taste ( about 2-3 tablespoon)

Let's do it !

1 Bring a medium-sized pan of water to the boil, add 1 tbsp of oil and then the pasta.

Simmer for 8 minutes, drain and refresh in cold water.

2 Fry the onion and garlic in the remaining oil for 1 minute, add the bacon and fry until crisp.

3. Add the cream and boil until reduced by half, then add the peas and season. Cook for 2 minutes, then add the pasta and cook again for 1-2 minutes to heat through.

4. Scatter with herbs and Parmesan and serve immediately.

Cashew chicken

Ingredients:

1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
1/2 cup cashew nuts
1 small green bell pepper, about 4 oz. (cut into small square pieces)
5 slices ginger
1/4 onion (cut into small square pieces)

Marinate:

1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon rice wine

Sauce:

1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper powder
1/2 teaspoon sugar
1/2 teaspoon rice wine
1/8 teaspoon sesame oil
Salt to taste

Let's do it !

1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
2. Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
3. Mix the sauce together and set aside.
4. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7. Add in the cashew nuts and do a few quick stirs.
8. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.

white chocolate fondue

Way too sweet! I think I'm going to try dark chocolates next time...

Ingredients

* 1 cup heavy cream
* 1/2 stick unsalted butter (No butter w/ mines)
* 2 (12-ounce) packages premier white morsels
* For dipping: sliced apples, bananas, strawberries, crisp cookies, pretzels, and cubed pound cake

Let's Do it !

In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add white morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake.

They Could Be Sliders (If Eaten With Eyes Closed) - White Castle

=) They really do taste like the real thing! No more traveling to the East Coast for some white castle...

A slightly "mock" rendition of White Castles sliders, but we think only better. Great "kid" sized burgers or even better for "adult" sized snacks! NOTE: since posting this recipe I have found out that Pepperidge Farm no longer makes the small rolls in the pans so therefore use your own disgression on which rolls are available to you but I do suggest that you use a small size like a dinner roll in order to get the full "White Castle" affect!
by LAURIE

35 min | 15 min prep

SERVES 20

* 1 lb ground beef
* 8 ounces Velveeta cheese (cubed or use the shreds)
* 1/2 (1 1/4 ounce) package onion soup mix
* 1 small onion, chopped fine
* 2 (20 count) packages pepperidge farm rolls, in a pan (20 small in a package)
* 40 slices dill pickles, about

Let's do it!
1. Brown ground beef, and drain.
2. Stir in cheese, soup and onion, til cheese melts.
3. Cut buns in half.
4. Spread burger mixture on buns.
5. Wrap in foil.
6. Bake 350 for 15-20 minutes.
7. Open from foil and top each with pickle slice.
(I didn't want to add the pickle slice.)
8. Serve immediately, with eyes closed.

Hooter's Buffalo Wings =) without the ho_oters!

Use ranch or blue cheese dressing as a dip for these fabulous wings.
by Robbie Rice

2 hours | 1½ hours prep

SERVES 4

* 1 cup flour
* 1 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon paprika
* 20 chicken wings or chicken drumsticks
* 1/2 cup butter or light butter
* 1/2 cup hot sauce
* 1/4 teaspoon black pepper
* 1/4 teaspoon garlic powder


LET'S DO IT !
1. Combine flour, salt, cayenne pepper, and paprika in bowl.
2. Coat chicken pieces in dry mixture.
3. Reserve leftover mixture.
4. Refrigerate coated chicken at least 1 hour.
5. Coat chicken in leftover flour mixture.
6. In a saucepan, heat butter, hot sauce, pepper, and garlic powder just until butter melts, then keep warm.
7. Deep fry chicken, 10 pieces at a time, in 375 degree oil for 13 minutes.
8. Drain chicken on paper towels.
9. Immediately place chicken in Tupperware bowl.
10. Pour half the hot sauce mixture over chicken (first 10 pieces).
11. Cover and toss to coat.
12. Repeat with second batch of chicken.
13. Wings can be frozen and reheated in 400 degree oven for 10 minutes.
14. NOTES : Use ranch or blue cheese dressing as a dip for these fabulous wings.

Firecracker Shrimp

Ingredients:
20 shrimps (shelled and deveined but leave the tail on)
20 spring roll skins
1 stalk of scallion (finely chopped)
1/2 red chili (finely chopped)

Marinate:

3 inches of ginger (peeled, pounded with mortar and pestle, and squeezed for the juice)
1/8 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon lime juice
1/4 spoon of sesame oil
1/4 teaspoon of sesame seeds
1/4 teaspoon of corn starch
3 dashes of white pepper powder
1 egg white (lightly whisked for sealing purposes)

Let's do it !

Pat dry the shrimps with paper towel and marinate with the above ingredients and the ginger juice. Add in the finely chopped scallion and red chili. Marinate for 20 minutes.

Wrap each shrimp with a spring roll skin. Heat up a frying pan with oil and deep fry the shrimp until light brown. Serve hot.

Lettuce Wraps Recipe (Lettuce-wrapped Chicken)

Ingredients:

1 lb. boneless and skinless chicken breast (ground)
3 dried shitake mushrooms (soaked in warm water until soft, remove stems and chopped finely)
3 cloves garlic (chopped finely)
2 fresh water chestnuts (chopped finely)
2 tablespoons cooking oil

Marinate:

1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring)
1/4 teaspoon salt or to taste
1 tablespoon Shaoxing wine
1/2 teaspoon sugar
1 teaspoon corn starch
1 stalk scallion (finely chopped)
3 dashes white pepper powder
1 fresh and cold iceberg lettuce head

Hoisin-Ponzu Dipping Sauce:

3 tablespoons hoisin sauce
1 tablespoon Japanese ponzu sauce
1/2 teaspoon Sriracha chili sauce
1 tablespoon warm water (to dilute the dipping sauce)


=) Let's do it !

Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the marinate ingredients. Set aside for 15 minutes.

Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.

Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonsful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you can add the sauce on top of the chicken before eating.

Easy Way Lasagna

9 lasagna noodles
1 (26 ounce) jar spaghetti sauce ( Prego!)
8 ounces cottage cheese
1 egg
3/4 cup parmesan cheese
3 cups mozzarella cheese, grated (Cheddar Cheese too.)


Let's do it !

1.In 13x9 pan, spoon a little of the sauce.

2.Place 3 lasagna noodles on the sauce.

3.Mix cottage cheese, egg, and parmesan cheese in a bowl.
I add some chopped cilantro to it.

4.Spread 1/3 of this over noodles.

5.Add 1/3 of the sauce.

6.Sprinkle with 1 cup mozzarella.

7.Now, add 3 more noodles, 1/3 more cottage cheese mixture, 1/3 more sauce.

8.Add 1 cup more mozzarella cheese.

9.One more time, do the layers.

10.Bake in 350°F oven for about 1 hour.

11.Top should be light brown and bubbly.

Fried Ravioli- Giada De Laurentiis

Ingredients:
Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping

LET'S DO IT !

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.

Working in batches, dip ravioli in buttermilk to coat completely.

Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Incredibly Delicious Cheese Garlic Bread Spread

Ingredients
1/2-1 cup margarine
3 teaspoons chopped garlic
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 cup parmesan cheese
1 cup grated cheddar cheese

Let's do it!

1.Microwave margarine in medium glass bowl for about 40 seconds or until about halfway melted.

2.Mix in all ingredients, using a fork.

3.Spread mixture over bread (I use a one of those long sourdough french loaves split in half

lengthwise but I've also used plain thickcut bread or split dinner rolls).

4.Place on baking sheet and bake for about 10 minutes at 450, until top is golden brown.

5Easy!

=) Hot and spicy rice cake / 떡볶이 / Ddukbokkie --OR-- :) Mild rice cake !

:) Mild rice cake- ddukbokkie

How to make mild taste ddukbokkie:

1 package of rice cake
Beef Strips (fish cake or any types of meat)
Soy sauce
garlic
onions
green onions


LET'S DO IT !

• Saute 200 grams of beef strips with 2 tbs soy sauce, 1 tbs sugar, 2 cloves minced garlic, and 3 tbs of sliced onion.
• Add 3-4 sliced white mushrooms and 2 chopped green onions to “1″ and stir it.
• Add 1cup of water and put rice cake in it and keep folding until rice cake is soft
• Serve it on a plate and eat it when it is warm

Ingredients for hot spicy ddukbokkie:

Tube shaped rice cake for ddukbokkie (about 300 grams),

• hot pepper paste
• sugar
• water
• dried anchovies
• green onions.
• hotpepper flakes (optional)
• fish cake
  

Let's do it!

• Separate the tubes of rice cake into individual pieces.


• In a pan, pour 4 cups of water and add 7 large dried anchovies after removing their heads and intestines.


• Boil the water for 10 minutes over medium heat.
  


• Remove the anchovies and add the rice cakes, 4-6 tbs of hotpepper paste, 1 tbs of sugar, and 1 tbs of hotpepper flakes (optional). Stir it constantly.
  


• Cut 7 green onions into 5 cm long pieces, and add them to the pot.
  


• Keep stirring until the sauce is thick and the rice cake is shiny.
  


• Transfer it to a plate and serve!

:) Cindy Lee's BBQ Ribs-May 4

:) Cindy Lee's BBQ Ribs- My lazy way of making Ribs..

1. Cut/Separate the ribs

2. Boil the ribs in hot water for about an hour.

3. Equal amount of BBQ sauce and honey-brush half on ribs.

4. Pop it into the oven for another hours or 2 at 350 degrees.

5. Every 15 mins. brush the extra sauce on ribs.

:) Pork w. Fajita Seasoning Mix- Serve w. Bell pepper, onion, cheese n sour

:) Pork w. Fajita Seasoning Mix- Serve w. Bell pepper, onion, cheese n sour cream- Cilantro

Just stir-fry seasoning with pork. (Any other type of meat. )

Rather than buying fajita seasoning, it's easy to make your own. Approximately 2 tablespoons equals 1 store-bought seasoning packet.
by *Kathy*
5 min 5 min prep

10 teaspoons
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

Combine all ingredients in a small bowl.
Use as needed in recipes calling for fajita seasoning.

MaMa's Supper Club Tilapia Parmesan w/ Mango and Avocado Salsa

35 min 15 min prep
SERVES 4

2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)

2 tablespoons lemon juice

1/2 cup grated parmesan cheese

4 tablespoons butter, room temperature

3 tablespoons mayonnaise

3 tablespoons finely chopped green onions

1/4 teaspoon seasoning salt (I like Old Bay seasoning here)

1/4 teaspoon dried basil black pepper 1 dash hot pepper sauce

Let's do it!
Preheat oven to 350 degrees.
In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
Do not stack fillets.
Brush top with juice.
In bowl combine cheese, butter, mayonnaise, onions and seasonings.
Mix well with fork.
Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
Spread with cheese mixture and bake until golden brown, about 5 minutes.
Baking time will depend on the thickness of the fish you use.
Watch fish closely so that it does not overcook.

Makes 4 servings.
Note: This fish can also be made in a broiler.
Broil 3 to 4 minutes or until almost done.
Add cheese and broil another 2 to 3 minutes or until browned.
Thank you Mama's Supper Club in Wisconsin.

P.F. Chang's Mongolian beef

30 min | 10 min prep

SERVES 2

* 2 teaspoons vegetable oil
* 1/2 teaspoon ginger, minced
* 1 tablespoon garlic, chopped
* 1/2 cup soy sauce
* 1/2 cup water
* 3/4 cup dark brown sugar
* vegetable oil, for frying (about 1 cup)
* 1 lb flank steak
* 1/4 cup cornstarch
* 2 large green onions

LET"S DO IT !

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.

6. Slice the flank steak against the grain into 1/4" thick bite-size slices.
7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
11. Heat the oil over medium heat until it's nice and hot, but not smoking.
12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
13. You don't need a thorough cooking here since the beef is going to go back on the heat later.
14. Stir the meat around a little so that it cooks evenly.
15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.


16. Put the pan back over the heat, dump the meat back into it and simmer for one
minute.
17. Add the sauce, cook for one minute while stirring, then add all the green onions.
18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
19. Leave the excess sauce behind in the pan.

Shrimp with Snow Peas

Ingredients:

1/2 pound shrimp
3 oz snow peas
Some canned straw/button mushrooms (optional)
2 teaspoons cooking oil
5 slices peeled ginger

Sauce:

1/4 teaspoon salt
1/8 teaspoon sesame oil
4 tablespoons water
1/2 teaspoon corn starch
1 tablespoon Chinese cooking wine (shaoxing or rice wine)
2 dashes white pepper powder

Let's do it!

Prepare the shrimp using the 7-step techniques above. Mix the sauce ingredients and set aside

Heat up a wok to high heat and add the cooking oil. Add the sliced ginger into the wok and stir-fry until aromatic and then follow by the shrimp. Toss the wok a few times or quickly stir-fry the shrimp a few times before adding the snow peas.

Add the sauce into the wok and quick stir to coat the sauce well with the shrimps and snow peas.

As soon as the shrimps are cooked, dish out and serve immediately.

Honey Walnut Shrimp/Walnut Prawn (核桃虾)

Ingredients:

1 lb. 31/40 count shrimp/prawn
1/2 cup Walnut halves (make sure you get the walnut halves)
3 tablespoons mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup corn starch (for coating the prawn)
Oil for frying

For the Walnuts:

1/2 cup sugar
1/2 cup water

Let’s do it !

1. Peel and deveined the shrimp/prawn. Pat dry with paper towels, add the egg white, mix well with the shrimp and set aside.
2. Rinse the walnut halves with water, drain and set aside.
3. Heat up the water until it boils and add in the sugar.
4. Keep stirring until it turns thick and golden color and then add the walnut.
5. Boil for 2 minutes, then drain and place walnuts on a cookie sheet/parchment paper to dry. (Regular paper will not work as the walnut will stick to it).
6. Heat the oil in a wok over high heat.
7. Coat the shrimp with a thick layer of corn flour and then and then fry in the hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
8. In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice.
9. Add shrimp and toss with the mayonnaise sauce.
10. Transfer to a serving plate and garnish the candied walnuts on top of the shrimp and serve immediately.

Stir-fried squid / 오징어 볶음 / Ohjinguh bokkeum (or ojinguh bokkeum, oh jing uh bokkeum)-

http://www.maangchi.com/recipe/ojinguh-bokkeum

Ingredients:
1 large squid (1 lb) <--- I regret using the small squid, so gross cleaning it up!
soy sauce
sugar, hot pepper flakes
green chili pepper,
carrot, garlic, onion, and green onions.

Makes 2 servings.

Let's do it !

• Remove the squid’s intestines
  
• Wash and drain the squid. Cut it into strips (about 2-3 cups worth) and place them in a bowl.
  
• Prepare a big plate for your vegetables.
  
• Cut a carrot thinly and diagonally and place it on a big plate.
  
• Cut 12 green onions into pieces 5-7 cm in length and put them on the plate.
  
• Slice 1 medium size onion and put it on the plate.
  
• Slice 1 green chili pepper and put it on the plate.
  
• Prepare a small bowl and make hot paste by mixing 5 cloves of minced garlic, 2½ tbs of soy sauce, 2 tbs hot
• pepper flakes, and 1 tbs sugar.
  
• Heat a pan or wok over high heat and put 1 tbs olive oil in it.
  
• Stir fry by adding vegetables in this order: carrots, onions, green onions, and chili pepper. Stir fry for about 2 minutes
  
• Add squid strips and the hot paste and continue to stir fry for a few minutes
  
• Sprinkle some sesame oil and transfer to a serving dish and serve with rice.
  

Korean Dumplings / 만두 / Mandu (or mandoo)

*_~ What can I say! I love Manngchi's Korean cooking.. This is so different, compared to Chinese ones- still good..



Ingredients:

• 1 cup of ground pork
• 2 cups of ground beef
• 2 cups of chopped boo chu (Asian chives)
• 4-5 soaked Shiitake mushrooms
• half onion
• half package of tofu
• 3 cloves of minced garlic
• salt
• sugar
• sesame oil
• vegetable oil
• fish sauce
• egg
• green onion
• mandu skins (60 discs)

Let's do it!

1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
2. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
3. Wash asian chives (bu chu), dry well with paper towel or cotton cloth and then chop them to make 2 cups. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.
   tip: oil will coat vegetables so that liquid would not come out from it
4. Chop 4-5 soaked shiitake mushrooms and half an onion and put it into a small bowl.
5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil the small bowl in the last step. Mix it by hand and then transfer it to the big bowl.
6. Squeeze half a package of tofu using cotton cloth or paper towel and put it into a small bowl. Then add a pinch of salt, 1 ts of sesame oil and mix it and put it next to chopped chives.
7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand.

Cook:

1. Place one mandu skin on your left hand and put some filling mixture on the center of the skin.
2. On the half of the edge of the skin, put a little cold water with your fingertips.
3. Fold skin in half over filling and press edges together to make ripple shape.
4. Place some vegetable oil on heated pan and add mandu.
5. Lower the heat over low medium and cover the lid of the pan to cook.
6. A few minutes later, open the lid and turn over each mandu. Place 2-3 tbs of water and cover the lid. Cook a few minutes more over low heat.
7. When the mandu is golden brown, transfer it to a plate.
8. Serve hot with dipping sauce (equal parts vinegar and soy sauce).

CHUNKY GUACAMOLE

GUACAMOLE

• 2 avocados
• 1/2 small red onion, diced (not too small)
• 1 jalapeno, diced (more or less, to your taste)
• 4 tablespoons cilantro, chopped
• 2 teaspoons lemon juice
• 1/2 cup cherry tomatoes, halved (or a whole tomato, diced)
• salt and pepper

Let's do it !

1. Dice avocados into chunks and place in a medium bowl.

2. Add remaining guacamole ingredients, and gently toss to combine.

3. Season to taste with salt and pepper. Serve immediately.

Chicken and Ground Beef FLAUTAS

• 3 cups shredded cooked chicken/ground beef
  
• 2 teaspoons lemon juice
• 1 teaspoon cumin
• 1 jalapeno, diced (more or less, to your taste)
• 2 tablespoons chopped cilantro
• 2 garlic cloves, minced
• 1/2 cup monterey jack cheese, shredded
• salt and pepper
• 12 small flour tortillas (about 6 inch)
• oil (for frying)

Let's do it !

1. FLAUTAS: In a bowl, combine all flauta ingredients (excluding tortillas and oil). Allow to rest about 15 minutes to marry flavors.
2. Place about 2 tablespoons of chicken mixture in center of flour tortilla, and roll-up like a cigar. Secure with a toothpick.
3. Continue with remaining tortillas. Keep flautas covered with a damp paper towel to prevent drying out.
4. Heat enough oil in skillet to come almost halfway up sides of flautas (about 1/4 inch depth).
5. Quickly fry flautas on all sides until lightly golden brown. This happens very quickly, so don't walk away.
6. Drain on paper towels and serve with Chunky Guacamole.

Mexican Shepherd's Pie

My 6 year old daughter says this is the best thing she's tasted in her whole life ! That's high praise from a normally fussy child, so this recipe is definitely a do-over.- by Terri Newell

45 min | 15 min prep

SERVES 4

• 1 lb ground beef
• 1 1/4 ounces taco seasoning mix
• 2 cups canned corn niblets
• 2 lbs potatoes, peeled and diced
• 1 cup cheddar cheese, shredded

Let's do it !

1. Brown and drain ground beef.
2. Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].
3. Add corn.
4. Meanwhile, boil potatoes until tender, then mash.
5. If you like, you can add butter and milk.
6. Spread about one third of the potatoes in a round 2 quart casserole dish.
7. Top with the ground beef mixture, then the cheese. Finish with the remaining potatoes.
8. To use right away, bake at 350 about 30 minutes.
9. To freeze, cover and freeze until solid. Lift out of casserole dish and wrap in foil. Place in zipper bag, label with name and date. Use within 3 months.
10. To reheat, unwrap and place in original dish, defrost completely. Bake at 375 for 40-45 minutes.

One chicken and one beef Green Enchiladas

45 min | 25 min prep

SERVES 4 -6 , 12 enchiladas

• 1 lb ground beef or boneless skinless chicken breast
• 1/4 cup chopped onion
• 1 teaspoon garlic powder (I prefer fresh minced)
• 1 tablespoon Worcestershire sauce
• 1 (8 ounce) can tomato sauce
• 1 teaspoon paprika
• 1 teaspoon oregano
• 2 teaspoons chili powder (more or less for your taste)
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 3 cups shredded cheese (I like the jack or cheddar combos)
• 1 (10 ounce) can enchilada sauce (I prefer the green sauce)
• olive (optional)
• 12 corn tortillas
• oil

Let's do it !

1. If using chicken, boil chicken in water.
2. Then rinse and shred with fork.
3. Add onion and garlic.
4. If using ground beef, brown with onion and garlic, drain.
5. Add next 7 ingredients (worcestershire sauce through black pepper).
6. In another skillet, heat oil.
7. Add tortillas, one at a time, for 10 seconds on each side.
8. Drain on paper towel.
9. In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
10. Fill each tortilla with a spoonful of meat mixture.
11. Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
12. Roll tortilla and place seam side down in pan.
13. Continue with remaining tortillas.
14. Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
15. At this time, pan may be refrigerated for several hours or overnight.
16. Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
17. Top with sour cream.
18. Enjoy!