Saturday, December 17, 2016

Shepherds Pie


2 lbs cooked hamburger
can of green beans
can of corn
8 oz tomato sauce
1 cup brown gravy
salt and pepper to taste

Mix together in a bowl and put into a 9X13 baking dish.  Top with mashed potatoes and cheddar cheese

Bake at 350 for 30 minutes

Tuesday, December 13, 2016

Zucchini Salad


2 zucchinis
1 cup quartered artichoke hearts, drained
10 cherry tomatoes, halved
3 thick slices of provolone cheese, cut into cubes
3/4 cup salami
1/2 small red onion, sliced thin
1/2 cup black olives, quartered
3/4 cup italian dressing, or to taste

Cut off the ends of your zucchini and then cut in half.  Spiralize into zoodles

Place zoodles in a bowl with artichoke hearts, tomatoes, provolone cheese, salami, red onion, and olives.  Pour the dressing over the pasta and toss to combine.

Refrigerate at least 15 ninutes.  It is best to leave for 3-4 hours to soften zucchini.

Roasted Garlic Tomato Soup

My family enjoyed this Rachael Ray Recipe.


2 heads garlic, ends trimmed to expose cloves
Roma or plum tomatoes, quartered
Extra virgin Olive oil for drizzling plus 2 tbsps
Salt and Pepper
2 tablespoons thyme
2 tbsp butter
2 medium onions
1 large bay leaf
1 quart chicken stock
1 28 oz can diced or stewed tomatoes
1/2 to 3/4 cup heavy cream

Heat oven to 400 degrees.  Drizzle garlic with olice oil and sprinkle with salt and pepper.  Wrap tightly in foil.  Roast 45 min to 1 hour.  Cool to handle then squish the cloves away from skins and mash into a paste.

On a rimmed baking sheet, drizzle tomatoes with olive oil and season with salt, pepper, and thyme.  Roast 25-30 minutes.

Heat a soup pot over medium high and add 2 tbsp olive oil.  Melt butter in oil and add onions, bay leaf, salt and Pepper.  Cook onions until soft.  15-20 mins.  Add stock and tomatoes.  Bring to a boil.  Lower heat and simmer 20 minutes.  Add in roasted tomatoes and pasted garlic.  Puree soup with a stick blender.  Stir in cream to taste.  Keep warm til ready to serve.

Serve with Garlic Bread.

Wednesday, October 26, 2016

Chicken enchiladas

1 can cream of chicken soup
1/2 cup sour cream
8 oz cream cheese softened
1/4 cup salsa
1 tsp taco seasoning
1 small can chopped green chiles

Shredded cooked chicken.  Mix well.  Place mixture in tortillas and roll.  Place in a greased baking dish.  Drizzle with enchilada sauce (red or greeen).  Sprinkle with cheese.  Bake at 350 for 25 minutes.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas Recipe:

6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)
8-10 flour tortillas
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9×13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.

I found this recipe here.

Chicken Enchiladas


1 block of cream cheese
1-2 cans of green chiles
Salt, pepper, and onion powder to taste
green enchilada sauce

Cook and shred chicken.  Add cream cheese and stir together til creamy.  Add chiles, salt, pepper, and onion poder and stir.  Add the filling to the tortillas.  Once in the pan, cover with the enchilada sauce and cheese.  Bake at 350 for 30 mins.