Saturday, October 31, 2020

Pumpkin Face Layered Mexican Dip

· 1 (16 ounce) can refried beans
· 1 (4.5 ounce) can chopped green chilies
· ½ cup sour cream
· ½ cup mayonnaise
· 2 avocados, peeled and diced
· 2 tablespoons fresh lemon juice
· 1 cup salsa
· 2 cups shredded mild cheddar cheese
· Tortilla chips, triangle shape
· Black olives, sliced and drained

1. Preheat oven to 350 degrees.
2. In a greased deep pie dish, spread the refried beans and layer on the green chilies.
3. For the next layer combine the sour cream and mayonnaise and spread over the chilies. Continue layering the avocados, lemon juice, salsa and cheese.
4. Bake for approximately 25 minutes or until heated through and bubbly.
5. Decorate the top of the dip with 3 tortilla chips forming the eyes and nose of the jack-o-lantern. Use the sliced black olives to form a mouth. Serve hot with tortilla chips.

Friday, October 30, 2020

Halloween Layered Fudge

· 1 teaspoon butter
· 2 cups (12 ounces) semisweet chocolate chips
· 1 can (14 ounces) sweetened condensed milk, divided
· 8 ounces white candy melts
· 1/4 teaspoon orange extract
· 2 to 4 drops orange food coloring

Line an 8-in. square pan with foil; butter foil and set aside.
In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.
Meanwhile, in a microwave-safe bowl, melt candy melts with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.
Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-inch squares.

Wednesday, October 28, 2020

Tomato Macaroni Soup

· 1 pound ground beef
· 1 onion, diced
· 3 (15 ounce) cans beef broth (about 6 cups)
· 1 (14 ounce) can diced tomatoes
· 1 cup ketchup
· 1 (6 ounce) can tomato paste
· 1 cup shredded carrots (optional)
· 3 tablespoons steak sauce (recommended A1)
· 2 tablespoons brown sugar
· 3 teaspoons Worcestershire sauce
· 1/2 teaspoon dried basil
· 1/2 teaspoon garlic powder
· Salt and pepper, to taste
· 1 1/2 cups elbow macaroni, cooked according to package directions


1. In a skillet over medium high heat, brown hamburger and diced onions. Drain and set aside.
2. In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, steak sauce, Worcestershire, basil, garlic powder, and salt and pepper and cook over medium high heat. Bring to a boil then reduce heat to low. Add beef and onion and simmer for 10 minutes.
3. Add cooked macaroni and serve.

Tuesday, October 27, 2020

Jack O' Lantern Cheeseburger Pie

· 1 pound ground beef
· 1 medium onion, chopped
· 2 tablespoons minced garlic
· Salt and Pepper, to taste
· ¼ cup ketchup
· 1 teaspoon Worcestershire sauce
· 1 package refrigerated pie crusts
· 1 tablespoon mustard
· 3 cups shredded Monterey Jack cheese, divided
· 2 tablespoons water
· 1 large egg
· Red and yellow liquid food coloring

1. Preheat oven to 425 degrees.
2. Cook ground beef, onion, garlic, salt, and pepper in a large skillet over medium-high heat, stirring until beef is crumbled and no longer pink; then drain. Stir in ketchup and Worcestershire sauce and cool.
3. Unfold one pie crust and place on a lightly greased baking sheet. Spread mustard evening over crust. Stir together meat mixture and 2 cups cheese. Spoon mixture onto center of crust, leaving a 2-inch border.
4. Unfold remaining pie crust and put out a jack o’ lantern face, reserving pastry cuts to use as a stem. Place crust over meat mixture; crimp edges of crust and fold under. Place stem on top of jack o’ lantern.
5. Whisk together 2 tablespoons water, egg and 1 drop each of red and yellow food coloring. Brush over crust.
6. Bake for 20 minutes; remove from oven and brush again with egg mixture. Fill eyes, nose and mouth with remaining 1 cups cheese. Bake 5 to 10 more minutes or until golden brown.

Pineapple Glazed Chicken with Jalapeno Salsa

  • ¾ cup pineapple juice 
  • 6 tablespoons brown sugar 
  • 2 tablespoon yellow mustard
  • 3/4 cup 1/4-inch cubes fresh pineapple 
  • 3 tablespoons finely diced red bell pepper 
  • 3 tablespoons chopped fresh cilantro 
  • 1 1/2 tablespoons finely chopped red onion
  • 1 1/2 tablespoons canned sliced jalapenos, drained, coarsely chopped
  • 4 skinless, boneless chicken breast halves  
1. Preheat oven to 400°F.  
2. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
3. For Salsa: Mix pineapple, red pepper, cilantro, onion, and jalapenos in medium bowl. Season with salt and pepper.  
4. Line baking sheet with foil. Place chicken on sheet and brush with glaze.
5. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
6. Spoon salsa over chicken and serve.

Sunday, October 25, 2020

Twice Baked Sweet Potatoes

4 large sweet potatoes, scrubbed
½ cup heavy cream
4 tablespoons salted butter, softened
1/4 cup Crema Mexicana
1/4 cup maple syrup, plus 2 tablespoons
1 teaspoon cinnamon
1 teaspoon nutmeg
Cinnamon sugar

Preheat oven to 375 degrees.
Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Mash potatoes in a medium bowl.
Bring the heavy cream to a simmer over low heat in a small saucepan. Add butter, crema Mexicana and ¼ cup of the maple syrup to the cream. Stir together until smooth. Add to mashed sweet potatoes. Season with cinnamon and nutmeg.
Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup and sprinkle with cinnamon sugar.

Thursday, October 22, 2020

Autumn Apple Chicken

1 whole chicken; chicken pieces; or boneless chicken breasts
Salt and Pepper, to taste
1 sweet onion, peeled and sliced
2 Granny Smith apples, peeled, cored and sliced
1 small bag peeled baby carrots
2 cups apple cider or apple juice

1. Rub the chicken with butter then sprinkle with salt and pepper.
2. Line the bottom of the slow cooker with onion slices, top with chicken, then add the apple slices and carrots.
3. Pour apple cider (or juice) over the top of chicken and vegetables.
4. Cover and cook on low for 6 to 8 hours.

Monday, October 19, 2020

Roasted Vegetable Salad

Ingredients for Salad:
· 1 pound small red potatoes, quartered
· 2 medium ears sweet corn, halved
· 1/2 pound baby Portobello mushrooms, halved
· 1 medium sweet red pepper, cut into strips
· 2 medium leeks (white portion only), cut into 2-inch lengths
· 1/4 cup plus 2 tablespoons olive oil, divided
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1/2 pound fresh asparagus, cut into 2-inch lengths
· 2 garlic cloves, minced
· 1/2 teaspoon crushed red pepper flakes
· 2 cups cubed French bread
· 10 cherry tomatoes, halved
· 1 cup crumbled feta cheese
· 1 cup thinly sliced fresh basil leaves

Ingredients for Dressing:

· 1/3 cup olive oil
· 1/4 cup red wine vinegar

1. In a large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° degrees for 20-25 minutes or until potatoes are tender.
2. Meanwhile, in a large skillet, sauté asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
3. Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture.
4. Combine oil and vinegar; drizzle over mixture and toss to coat.

Sunday, October 18, 2020

Stuffed Green Peppers

6 green bell peppers 
Salt, to taste 
Pepper, to taste 
1 pound ground beef or ground turkey
1/3 cup chopped onion 
Fresh basil, to taste 
1 tablespoon Italian seasoning 
1 (14.5 ounce) can diced tomatoes 
½ cup cooked rice 
½ cup water 
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese
1 (10.75 ounce) can condensed tomato soup
Water as needed 

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt and pepper inside each pepper, and set aside. In a large skillet, sauté beef and onions for 5 to 10 minutes, or until beef is browned. Drain off excess grease, and season with basil and Italian seasoning. Stir in the tomatoes, rice, ½ cup water and Worcestershire sauce. Cover and simmer for 15 minutes. Remove from heat, and stir in the cheese. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. Bake covered for 25 to 35 minutes until heated through.

Friday, October 16, 2020

Pork Chops with Veggies

· Olive oil
· 4 bone-in pork loin chops
· 1/4 cup all-purpose flour
· 6 small potatoes, quartered
· 1 cup fresh baby carrots
· 1/2 cup water
· 1 teaspoon Worcestershire sauce
· 1/2 teaspoon salt
· 1/4 teaspoon dried oregano
· 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  1. In a large skillet, drizzle enough olive oil to lightly cover the bottom. 
  2. Coat pork chops with flour. Add the pork chops to the skillet and brown chops on both sides. Add potatoes and carrots.
  3. In a small bowl, combine the water, Worcestershire sauce, salt and oregano; pour over pork and vegetables.
  4. Cover and simmer for 25 minutes.
  5. Stir in the soup; cover and simmer 10-15 minutes longer or until meat and vegetables are tender. 

Wednesday, October 14, 2020

Salsa Baked Tilapia

  • 1 tablespoon olive oil
  • 4 tilapia fillets
  • 1 jar mild salsa
  • Juice of 1 lime
  • 4 Tablespoons of fresh cilantro, minced
  • 1 lime thinly sliced

1.  Preheat oven to 350 degrees.
2.  Coat one side of 4 (8x10 inch) pieces of aluminum foil with olive oil.
3.  Center each fillet on a foil square. Spoon a generous amount of salsa over fish.
4.  Sprinkle with lime juice and cilantro. Position 2 slices of lime on top of each fillet.
5.  Close and seal foil packets, and place on a baking tray.
6.  Bake for approximately 20 minutes, or until fish flakes easily with a fork.

Monday, October 12, 2020

Roasted Garlic Cauliflower

· 2 tablespoons minced garlic
· 3 tablespoons olive oil
· 1 large head cauliflower, separated into florets
· Salt and pepper, to taste
· 1/3 cup grated Parmesan cheese
· 1 tablespoon chopped fresh parsley

1. Preheat oven to 400 degrees.
2. Place the olive oil and garlic in a large bowl. Add the cauliflower and stir to mix. Pour into a greased, large casserole dish and season with salt and pepper.
3. Bake covered for 25 minutes, stirring halfway through. Top with cheese and parsley.
4. Turn oven to broil temperature and broil for about 5 minutes, until golden brown.

Saturday, October 10, 2020

Grilled Rosemary Pork Chops

· 1 cups reduced-sodium soy sauce
· 1 cup water
· 6 tablespoons brown sugar
· 2 tablespoons dried rosemary, crushed
· 4 boneless pork chops

1. Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. 

2. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
3. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
4. Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees.

Friday, October 9, 2020

Old Fashioned Beef Stew

· 3 tablespoons olive oil, divide
· 1 pound sirloin tip roast (cut into 1 inch chunks) or stew meat, fat removed
· Salt and pepper to taste
· 1 cup chopped onion
· 2 tablespoons minced garlic
· 2 ½ cups + ¼ cup beef broth, divided
· 1 bay leaf
· 4 medium red potatoes (about 1 pound) cut into 1-inch chunks
· 2 large carrots, sliced ¼ inch thick
· 2 ½ tablespoons flour

1. Heat 2 tablespoons olive oil in a dutch oven over medium-high heat. Brown the meat on one side for 5 minutes and sprinkle with salt and pepper.
2. Turn meat over and add another tablespoon of oil; brown another 2-3 minutes. With the meat browned, reduce heat to medium. Add onion and garlic. Cook for 2-3 minutes until onion is browned.
3. Add broth and bay leaf and bring to a boil. Cover and simmer for 2 hours. Then stir in potatoes and carrots. Cover and simmer 10 to 15 minutes until vegetables are done.
4. Combine flour with ¼ cup beef broth, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened. Serve immediately.

Wednesday, October 7, 2020

Apple and Cheddar Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
12 very thin peeled apple slices (Gala recommended)
¼ cup shredded Cheddar cheese
1 tablespoon oil
½ cup apple cider

Preheat oven to 350 degrees.
Using a knife cut a slit about 2 inches long in thick side of each chicken breast to form a pocket (do not cut in half.)
Sprinkle inside of pockets and outside of chicken with salt and pepper. Stuff each with 3 apple slices and 1 tablespoon cheese. Pinch edges to seal; secure with 1 or 2 wooden picks.
In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; cook for 2 minutes on each side, or until lightly browned.
Bake for 18-20 minutes, or until done, turning once.
Remove from skillet; place on a serving plate and discard picks.
In a small saucepan, pour pan drippings through a fine wire-mesh strainer, discard solids. Stir in cider and bring to a boil over medium high heat. Cook, stirring often for 2 minutes or until mixture is reduced to 1/3 cup.
Drizzle apple cider mixture over chicken.

Monday, October 5, 2020

Grilled Blueberry BBQ Salmon

· 1/3 cup fresh blueberries
· 1/3 cup ketchup
· 1 tablespoon apple cider vinegar
· 1 tablespoon balsamic vinegar
· 2 tablespoons brown sugar
· ¼ teaspoon garlic powder
· ½ teaspoon onion powder
· 1 teaspoon Worcestershire sauce
· 1 ½ pound salmon filet, whole or cut into portions
· Salt and pepper to taste

1. Heat a small saucepan over low heat and add blueberries. In about 10 minutes, the blueberries will bubble and burst, then mash with a fork. Add in ketchup, vinegars, brown sugar, garlic powder, onion powder and Worcestershire sauce. Whisk well to combine and break up blueberries.
2. Turn the heat to medium. Stirring every few minutes, the mixture will start to bubble. When it does, turn the heat down to low and cook for 20 minutes, whisking every few minutes. Sauce will be slightly clumpy and thick.
3. Preheat the grill to high. Season the salmon with salt and pepper. Once the grill is hot, lay the filet directly on the grate. Cook for 5 minutes, then gently flip.
4. Brush the BBQ sauce on the salmon and let cook until flaky and opaque, about 5 to 6 more minutes, depending on the thickness of the salmon.
5. Serve with remaining sauce.

Sunday, October 4, 2020

Hot Tamale Pie

· Cooking spray
· 1 ½ pounds ground beef or turkey
· 1 onion, diced
· 3 tablespoons minced garlic
· 1 envelope taco seasoning
· 1 teaspoon each salt and pepper
· 1 16-ounce salsa
· 2 cups diced poblano peppers (can use green, red, yellow peppers)
· 1 can black beans, drained and rinsed
· 2 8.5-ounce boxes corn muffin mix
· 2 eggs
· 2/3 cup milk, divided
· 1 cup shredded cheddar cheese, divided
· 1 cup shredded Monterey Jack cheese, divided
· 1 cup canned or frozen corn, thawed

  1. Preheat the oven to 350 degrees F.
  2. Spray a 9x13-inch casserole dish with cooking spray.
  3. Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes. 
  4. Reduce heat to medium and stir in onion, garlic, taco seasoning, salt, pepper, salsa, and peppers; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes. 
  5. Add black beans to meat mixture. 
  6. Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
  7. Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
  8. Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
  9. Bake in the preheated oven for 50-60 minutes, until golden brown.
  10. Serve with sour cream, black olives, tomatoes, guacamole, and/or salsa.

Saturday, October 3, 2020

Bacon, Apple and Cheddar Sandwich

· 2 slices sourdough, multi-grain or another hearty bread
· Mayonnaise, to taste
· 4 slices thick-cut bacon, cooked crisp
· 2 slices cheddar cheese
· ½ Granny Smith apple, cored and sliced thin
· Butter

1. Preheat a grill or grill pan over medium heat.
2. Assemble the sandwich: bread, spread with mayonnaise; 1 slice cheddar, bacon, apple slices, 1 slice cheddar and second slice of bread.
3. Butter the outsides of the bread and transfer to the grill or grill pan.
4. Grill about 3 minutes per side, making sure cheese is melted.
Note: makes 1 sandwich.

Friday, October 2, 2020

Huddle Up Dip

2 pounds pork sausage
2 (8 ounce) packages cream cheese
2 cans diced tomatoes with green chilies
Tortilla chips

1. Cook, crumble and drain the sausage.
2. Place cooked sausage in a large saucepan over medium heat. 
3. Add cream cheese and stir until it is melted. 
4. Add tomatoes and heat through. 
5. Serve immediately with tortilla chips. If desired, transfer to a small slow cooker to serve and keep warm.

Thursday, October 1, 2020

Strawberry Salsa

1 pound strawberries, stems removed and diced
1 mango, peeled and diced
½ red onion, chopped
1 jalapeno pepper, chopped (with or without seeds depending on taste)
1 tablespoon cilantro, chopped
1 tablespoon honey
2 tablespoons fresh lime juice

Mix together all of the ingredients in a bowl until the flavors are well blended. Serve immediately with tortilla chips.