Julie's Beef Enchiladas

My sweet friend, Julie Haskins, introduced us to this delicious enchilada recipe. When I made the Pioneer Woman's Beef Enchiladas, Craig immediately said, "they are not as good as Julie's". And I have to agree. And they are MUCH easier also! Which is always nice in my book!!

Julie's Beef Enchiladas

1 lb of hamburger meat
taco seasoning
1 can refried beans
1 can cream of mushroom soup
1 can red enchilada sauce
1 can green enchilada sauce
flour tortillas
cheese

Brown the hamburger meat and season with taco meat. Once done, stir in refried beans. Spray a pyrex dish. Spoon mixture into tortillas and roll up. I use the soft taco or fajita size. Mix the soup and sauces in a seperate bowl; one that will easily pour. Pour this mixture on top of and along the edges of the enchiladas. Top with cheese. Bake for 15-20 minutes at 350, or until cheese melts and sauce is bubbly.


SO SO good!!!

Blue Cheese and Bacon Potato Salad

When we had the grilled chicken with white BBQ sauce, we also had this Blue Cheese and Bacon Potato Salad from Southern Living. Oh. My. Gosh. GOOD!

• 3 pounds baby red potatoes, cut in half
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup mayonnaise
• 1/4 cup chopped fresh parsley
• 1/4 cup white balsamic vinegar*
• 2 teaspoons sugar
• 2 teaspoons Dijon mustard
• 1 cup thinly sliced red onion
• 4 ounces crumbled blue cheese
• 6 bacon slices, cooked and crumbled

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.

2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.

3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

*Balsamic vinegar may be substituted but will darken the color of the dressing.

Danielle's Notes: We did not grill the potatos, just boiled them. And we used regular balsamic vinegar. :)

YUMMY!

Grilled Chicken with White BBQ Sauce

I found this recipe in my new Southern Living.. I made a few changes (with what I had on hand).. it was SO SO good!!!

Grilled Chicken with White BBQ Sauce

• 1 tablespoon dried thyme- I didnt have this.
  
• 1 tablespoon dried oregano- I didnt have this.
  
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10 skin-on, bone-in chicken thighs (about 3 lb.)- I used 4 chicken breasts..
• Because I didnt have the thyme and oregano.. I just used 1 tablespoon of garlic powder

For the White BBQ Sauce

• 1 1/2 cups mayonnaise
• 1/4 cup white wine vinegar- I didnt have, so instead I used alittle less than 1/4 cup of white distilled vinegar.
  
• 1 garlic clove, minced
• 1 tablespoon coarse ground pepper
• 1 tablespoon spicy brown mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 teaspoons horseradish

Preparation

Stir together mayonnaise, vinegar, minced garlic, pepper, mustard, sugar, salt, and horseradish until blended. Cover and chill 2 to 4 hours. Store in an airtight container up to 1 week.

Preparation

1. Combine first 7 ingredients until blended. Rinse chicken, and pat dry; rub seasoning mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours.

2. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from bag, discarding bag.

3. Grill chicken, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.

SO SO SO Good! The white bbq sauce was my FAVORITE!!!

Chicken or Steak with Balsamic BBQ Sauce

I dont make many of Giada's recipes from the Food Network, but everytime I have, they have been DELICIOUS! (Maybe that means I should try more... hmmm)

For the Balsamic BBQ sauce:

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the chicken or steak:

• 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
• Salt and freshly ground pepper

For the BBQ sauce:

Directions

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak:

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

YUM!!!

Broccoli and Rice

My hubby's favorite vegetable is broccoli. I think I have said that before in a blog. So I am always looking for a good recipe that has broccoli in it. We tried a new one for us at Easter, and we all thought it was really good. And really easy. (And you know that is necessary for me to love the recipe.)

Broccoli and Rice Casserole

• 2 cups Cooked Long Grain White Rice
• ½ cups Finely Chopped Onion
• 2 cups Medium Shredded Cheddar Cheese
• 2 packages 8 Oz. Frozen Chopped Broccoli Defrosted And Well Drained
• 1 can Cream Of Mushroom Soup
• 1 can 5 Oz. Can Evaporated Milk
• ½ cups Melted Butter, Divided
• 1-½ cup Bread Crumbs

Preparation Instructions

Put the cooked rice in a deep dish type casserole.

Mix in the onion, cheese and broccoli.

Combine the soup, milk and 1/4 C of the butter. Add to the casserole and mix well.

Mix the remaining butter with the bread crumbs and sprinkle over the top of the dish.

Bake in a preheated 350 degree oven for 35-45 min. until hot and the top has browned.

Hint: Make sure the broccoli is totally dry. Hope you enjoy!

YUM!

Even Better Mexican Lasagna

I have already posted a Mexican Lasagna that we had at Falls Creek. And although it is very good.. this one is EVEN BETTER! There are a few more ingredients, but just as easy!

Mexican Lasagna

• 1 pound Hamburger (browned)
• 1 can Refried Beans (14.5 Oz. Can)
• 1 can Mild Chili Beans (15.5 Oz. Can)
• 1 can Diced Tomatoes With Onion And Green Chilis (15.5 Oz. Can)
• 1 cup Mild Salsa
• 1 can Small Chopped Green Chiles (4.5 Oz. Can)- I left this out, we dont LOVE green chilies
  
• 1 envelope Taco Seasoning (1.25 Oz. Packet)
• 1 teaspoon Dried Oregano- I left this out also, we didnt have it, and I didnt want to buy it.
  
• 1 teaspoon Ground Cumin
• ¼ teaspoons Garlic Powder
• 2-½ cups Shredded Mexican Cheese Blend, Divided
• 1 container Small Curd Cottage Cheese (32 Oz. Container)
• 1 container Sour Cream (16 Oz. Container)
• 1 box (9 Oz. Box) Oven Ready Lasagna Noodles

Preparation Instructions

In a large pan, cook beef until browned. Drain, stir in refried beans, chili beans, tomatoes, salsa, chiles, and seasonings.

In a bowl, combine 1 3/4 cup of Mexican cheese blend, cottage cheese, and sour cream. Spread 1 cup of meat mixture into a greased 13×9 pan. Layer 3 noodles and a third of the cottage cheese mixture on top. Repeat layers twice. (Note: your dish will be full).

Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with the remaining cheese. Bake for another 10-20 minutes or until cheese is melted. Let stand for 20 minutes before serving.

YUM!

Quick Chicken

I found this recipe AGES ago, and had never made it. Well, once we did make it, we LOVED it. It is so easy and has such great flavor. Even Jackson loves it!

This one was super good and as the recipe title implies... QUICK. Always good.

Quick Chicken

4 chicken breasts
2 ounces dijon mustard (I didnt really do ounces)
1/4 cup Teriyaki Sauce
Bacon Bits (I cooked bacon and crumbled it)
Parmesan Cheese

Spray a 9x13 pan with cooking spray.

Put chicken breasts in pan.

Slather dijon mustard on top of the chicken. (See, this is where I didnt do ounces.. I just put the dijon mustard on top of the chicken and spread it out.. but if you like ounces, go for it)

Poor an even coating of the teriyaki sauce over the chicken breasts. (I did use a little bit extra.. I dont really know why.. just felt like it)

Sprinkle the bacon crumbles on top, and finally top off with parmesan cheese.

Bake in a 400 degree oven for 30 minutes.

YUM!