Loaded Reuben Roasted Potatoes

INGREDIENTS
  • 2 lbs golden potatoes
  • 3 Tbsp vegetable oil
  • Salt and fresh cracked black pepper
  • ¼ to ⅓ lb corned beef
  • ½ cup sauerkraut, squeezed
  • ¼ cup thousand island dressing
  • 1¼ cup shredded Swiss cheese
INSTRUCTIONS
  1. Preheat oven to 400 and line a rimmed cookie baking sheet with aluminum foil.
  2. Wash and dry potatoes. Dice potatoes into about ¼ inch cubes. In a mixing bowl, toss diced potatoes with salt, pepper, and oil, coating them completely.
  3. Spread potatoes in the prepared baking sheet, evenly, trying not to overcrowd them.
  4. Bake potatoes until golden brown, it will take 20-25 minutes, depending on the thickness of potatoes.
  5. You can use the same baking sheet to make loaded potatoes or another oven-safe pan.
  6. Scoop potatoes closer together and layer chopped corned beef, then sauerkraut, then drizzle thousand island dressing, and then Swiss cheese. (Make sure to do the corned beef first so it acts as sort of a moisture barrier, so the potatoes don’t get soggy from sauerkraut and dressing.)
  7. Bake for 7-10 minutes, until cheese is all melted
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Chili Relleno Dip

Ingredients
  • 1 8 oz block of cream cheese, softened
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper (optional)
  • 2 Anaheim or Poblano peppers
  • 1/4 cup Enchilada sauce
  • 1 1/4 cup Monterrey Jack cheese, shredded
Instructions
  1. Roast peppers in the oven under a broiler, on a grill, or over a gas burner until all sides are nicely charred. Place peppers in a container and cover with plastic wrap for 10 minutes. Then, remove the skin from the peppers, remove the seeds, and dice peppers. Set aside. See note for additional information on roasting peppers if you’ve never done it before.
  2. Preheat oven to 350 degrees.
  3. Using a mixer on medium speed, beat together the cream cheese, 1 cup of the shredded cheese, garlic powder, cumin, and cayenne (if using) until well combined and smooth.
  4. Transfer cream cheese mixture into a small, shallow baking dish or pie plate.
  5. Spread Ranchero or enchilada sauce over the top.
  6. Bake for 10 minutes.
  7. Remove from the oven, add chopped peppers and sprinkle with the remaining cheese.
  8. Bake for an additional 5 minutes or until the cheese is melted.
  9. Serve warm with tortilla chips.
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Hamburger (Stone Soup)

INGREDIENTS
  • 1 lb.ground beef, browned
  • 5 potatoes, peeled and diced
  • 1 can diced tomatoes
  • 1 can tomato soup
  • 4 stalks celery, chopped
  • 4 carrots, sliced
  • 1 onion, chopped
  • 1 can green beans
  • 1 envelope onion soup mix
  • (Optional: add whatever vegies you like: corn, peas, broccoli, etc.)
  • Salt and Pepper to taste
INSTRUCTIONS
  1. Put all cut vegetables in a crock pot. Put in enough water to just cover.
  2. Add the soup, soup mix and hamburger.
  3. Cover and cook on low 6 hours.
  4. Salt and Pepper to taste.
  5. Serve with a fresh baked corn bread and dinner is served!
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Chicken Fajita Pasta

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 envelope (3 tablespoons) taco or fajita seasoning
  • 2 cups diced onion (about 1 whole onion)
  • 2 cups diced bell peppers (2-3 bell peppers)
  • 3-4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 8 oz (about 3 cups) penne pasta
  • 1/2 teaspoon salt

Directions:

  1. Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
  2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
  3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!
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LU Football moves to FBS; listen to Mike Tilley with Coach Gill on The Morning Line

Mike TilleyTalking sports with Mike Tilley this morning on The Morning Line. Mike Tilley Sports (Turner 1) 021717 Mike Tilley Sports (Turner 2) 021717

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Oma’s Goulash

This one is comfort food at it’s finest. Serve over egg noodles , freezes very well!
Ingredients:
  • 2-1/2 to 3 pound beef chuck roast
  • 1/4 C shortening
  • 1-1/2 t salt
  • 1 t pepper
  • 1 t paprika
  • 1/2 t red pepper flakes
  • 1 large onion, chopped
  • 1 small green pepper, cut-up
  • 4 C water along with
  • 2 beef bouillon cubes
  • slurry: 1/2 C flour & 1 C water

Directions:

1. Heat the shortening in a heavy 5 qt Dutch-oven
style pot.
2. Dry the beef well with a paper towel.
3. Add the beef and let brown for about five minutes.
4. Add the onion, green pepper, salt and pepper.
5. Brown well until all the moisture evaporates,
about 20 minutes.
6. Sprinkle with paprika.
7. Give it a good stir. Add the 4 cups of water and
the 2 bouillon cubes, stirring to loosen up the
browned bits on the bottom.
8. Bring to a boil.
9. Stir in the slurry and bring to a boil again,
stirring until thickened. Add the red pepper flakes,
stir.
10. Cover and reduce the heat to low and let
simmer for 2-1/2 hours until the beef is fork tender.
Serves 4-6
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Chicken Burritos With Roasted Jalapeno Sauce

Shredded Chicken Ingredients
  • 2 lbs boneless chicken breasts
  • 2 Tbsp olive oil
  • 1/2 c salsa (I prefer hot, mild or medium would work too)
  • 2 Tbsp brown sugar
  • 2 jalapenos, chopped
  • 1 14.5 can diced tomatoes with their juices
  • 1 Tbsp each: chili powder, cumin, garlic powder, onion powder, oregano
  • 1 tsp each salt, black pepper, chipotle chili powder
Shredded Chicken Directions
  • Rub chicken with olive oil and place in the bottom of your crock pot
  • Add the salsa, brown sugar, jalapenos, tomatoes, and all spices
  • Cook on high 2-4 hours or low 6-7 hours until chicken is cooked through.
  • Transfer the chicken to a cutting board and shred with 2 forks OR use your stand mixer to shred chicken on low speed (my favorite use for my KitchenAid mixer!)
  • Return chicken to the crockpot and keep warm until ready to assemble burritos.
Creamy Roasted Jalapeno Sauce Ingredients
  • 2 jalapeno peppers
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 3 Tbsp flour
  • 2 c low sodium chicken broth
  • 1/2 tsp each salt, black pepper, cumin
  • 1/2 c sour cream
  • 1/2 c shredded sharp cheddar cheese
  • Hot sauce to taste (optional)
Creamy Roasted Jalapeno Sauce Directions
  • Roast your jalapenos – place the jalapenos over an open flame until all of the skin is completely charred. Transfer to a bowl and cover with plastic wrap. After 10-15 minutes, peel off the charred skin (you may want to wear gloves!). Cut off the top of each jalapeno and slice down one side to open the jalapeno flat. Scrape away the seeds and then chop the jalapenos.
  • Heat olive oil and butter in a sauce pan.
  • Whisk in the flour and stir until combined and slightly bubbling, about 3 minutes
  • Lower the heat to medium and slowly whisk in the chicken broth and add the spices. Continue to stir for about 3 minutes.
  • Remove from heat and stir in the chopped jalapenos, sour cream and cheese. Taste and add hot sauce if you want more heat.
  • You can make this a day in advance and then slowly reheat it on low, stirring often, when you are ready to make your burritos.
The Burritos
  • 4-6 flour tortillas (burrito size)
  • 1 c shredded cheddar cheese
  • Cooking Spray
  • Toppings (tomatoes, cilantro, avocado, etc)
  • Line a cookie sheet with foil and top with cooling racks.
  • Fill your burrito with chicken (drain the chicken from the liquid first, or just use tongs to pull out the chicken – you don’t want liquid in your burrito), top with some cheese, and roll by folding in the sides and rolling as you continue to tuck in the sides. Place seam side down and spray with cooking spray (both sides).
  • Cook on 400 degrees for 18-20 minutes. Turn on the broiler at the end to quickly crisp; flip burritos over and crisp other side.
  • Serve topped with the warm sauce and toppings.
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Quick Maple Glazed Salmon

Ingredients
  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons raw brown sugar
  • ½ teaspoon kosher salt
  • 1½ pounds skinless salmon fillets, cut into 4 portions
  • 3 tablespoons pure maple syrup
Instructions
  1. Preheat your oven to broil. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
  2. In a small bowl, mix together the chili powder, paprika, sugar, and salt
  3. Generously sprinkle the chili powder mixture evenly over the tops of the salmon fillets.
  4. Place the salmon on the prepared baking sheet and broil for 6-9 minutes, depending on how thick your fillets are and how crispy you prefer the crust.
  5. Remove the salmon from the oven and brush the maple syrup over the tops to coat the spice rub. Return to the oven and broil for an additional 1-2 minutes until the maple syrup is bubbling and has formed a crust. Serve immediately.
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Taco Stew

Ingredients
  • 4 medium Russet potatoes, peeled and diced
  • 3-4 carrots peeled and diced
  • 1 onion chopped
  • 1 pound hamburger
  • 1 pkg. frozen peas (the small pkg.)
  • 1 can (16 oz) tomatoes
  • 1 8oz. can tomato sauce
  • 1 pkg. taco seasoning or roughly ¼ cup
  • 1 can corn (undrained)
  • 1 can chili beans (undrained)
  • 1 can green beans (undrained)
  • 1 can kidney beans (undrained
Instructions
  1. In a large pot add a drizzle of olive oil and place over medium heat. Cook the onions until tender, about 3 minutes. Add the carrots and potatoes and add just enough water to cover them. Cook until tender.
  2. In a separate pan, over medium heat cook the hamburger, drain the grease and add to the water and tender veggies.
  3. Add all of the remaining ingredients and cook until heated through. Serve with shredded cheese, sour cream and fritos!
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Chicken Avocado Wrap

Ingredients

2 cups shredded chicken
1 ripe avocado- mashed
2-4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)
1 ½-2 tablespoons lime juice
2 tablespoons finely diced red onion
2 green onion-sliced
Freshly ground black pepper- to taste
¼ teaspoon salt (or more to taste)
½ teaspoon garlic powder
1 ½ tablespoon fresh cilantro or parsley- chopped
½ cup shredded Cheddar cheese
5-6 Tortillas (8 or 10 inch diameter)

Instructions
  • NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas.
  • In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.
  • Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.
  • Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.
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