Beef Enchiladas with refried beans and rice

Beef Enchiladas

1 lb. ground beef
1 medium onion, chopped
1 can seasoned pinto beans, rinsed and drained
1/2 c. water
1 (1 oz) pkg taco seasoning mix
4 oz. cream cheese, softened
1 can enchilada sauce
4 large flour tortillas
2/3 c. shredded mexican cheese blend

Heat oven to 350.  Brown ground beef and onion.  Add pinto beans until heated through.  Drain.

Add water and taco seasoning mix.  Bring to a simmer. Add cream cheese.  Simmer for 5 minutes.  remove from heat.   Place mixture in the middle of flour tortilla, roll up and place in lightly greased glass baking dish. 

Pour enchilada sauce over enchiladas.  Top with shredded cheese. Bake at 350 for 15-20 minutes.

Serve with rice and refried beans.

Bow Tie Pasta w/Mushrooms, Peas & Proscuitto

Bow Tie Pasta with Mushrooms, Peas, Proscuitto and Cream Sauce


1 pkg. bow tie pasta, cooked according to package directions
2 T. butter
3 c. thinly sliced mushrooms
1 c. chopped prosciutto
1 c. light cream (or ½ c. milk and ½ c. heavy cream)
1 c. frozen peas, thawed
¾ c. grated romano or parmesan cheese
Salt and pepper, to taste

Cook pasta, keep warm. Melt butter in large saucepan, add mushrooms and proscuitto. Saute for about 5 minutes or until mushrooms are tender. Add cream and peas, shake in a little salt and pepper. Heat until boiling. Reduce heat. Add pasta and cheese. Toss until coated well. Sprinkle with additional cheese, if desired. Makes 4-6 servings.

Eggs Benedict Strata with Hollandaise Sauce and Asparagus

Benedict Strata with Hollandaise Sauce & Asparagus



1 (12 oz.) pkg. English muffins
1 (6 oz) pkg. Canadian style bacon, chopped
6 large eggs
1 ½ c. milk
2 T. mayonnaise
1 tsp. lemon zest
2 T. fresh lemon juice
½ tsp. salt
½ tsp pepper
1 pkg. hollandaise sauce mix (or make your own, recipe follows)
5-6 asparagus spears per serving (lightly steamed)

Prepare the night before (or at least 2-3 hours before baking). Cut muffins into 1 inch pieces. Grease a 10 inch round tart pan, place muffin pieces in pan. Top with chopped Canadian bacon.

In a medium bowl, whisk together eggs, milk, mayonnaise, lemon zest, lemon juice, salt and pepper until well blended. Slowly pour over muffin mixture. Cover and refrigerate over night or at least 2 hours.

Preheat oven to 350. Remove strata from refrigerator, uncover, and let stand for 5 minutes. Bake for 50-55 minutes or until a knife inserted near center comes out clean.

Prepare hollandaise sauce, serve over strata with asparagus on the side.

Hollandaise Sauce

2 T. water
1 T. white vinegar
Salt/pepper
1 ½ tsp water
2 egg yolks
9 oz butter
1 lemon

Reduce by water and vinegar by ½. Shake in a little salt and pepper. Remove from stove. Add 1 ½ tsp. water and 2 beaten egg yolks. Return pan to stove and whisk over low heat. Gradually add 9 oz. soft butter. Heat very slowly until thickened. Add a few drops of freshly squeezed lemon juice and a little salt to taste.

Key Lime Cake - March 22

Key Lime Cake

1 pkg. moist deluxe lemon cake mix
1 (4 oz) box lemon instant pudding and pie filling mix
4 eggs
1 c. vegetable oil
3/4 c. water
1/4 c. key lime juice
12 strawberries, sliced in halk
Lime slices, for garnish

Preheat oven to 350.  Grease and flour bundt pan.  Combine all ingredients and beat on medium speed for 2 minutes.  Pour into pan.  Bake for 50-60 minutes or until toothpick inserted in the center comes out clean.  Cool in the pan for 25 minutes.  Invert onto cooling rack.  Return cake to the can. Poke holes in the top of the cake with a long-tined fork.  Whisk together the following ingredients and pour over cake while it is still in the pan:

2 c. confectioners sugar
1/3 c. key lime juice
2 T. water
2 T. melted butter

Glaze:

1 c. confectioners sugar
1 T. lime juice
1 T. melted butter

Combine together and pour slowly over top of cooled cake.  Garnish with strawberries in the center, and lime slices on top.

Strawberry Cream Cake

Well, the days just fly by and I just keep cooking AND baking.  Here is my strawberry cream cake recipe - March 22.  

Strawberry Cream Cake

1 box strawberry cake mix
3/4 c. vegetable oil
2/3 c. heavy cream
2/3 c. water
2 T. chambord (optional)
4 eggs
1 pkg. instant vanilla pudding mix
12 strawberries, for garnish - cleaned and slices in half

Preheat oven to 350.  Grease and flour bundt pan. Combine all ingredients in mixing bowl and beat for 2 minutes on medium speed until well blended. 
Pour into a bundt cake pan and bake for 45-50 minutes.  Test for doneness by inserting a toothpick in the center. 
Cool on wire rack for 25 minutes. Invert onto a plate, then return to the pan.  Poke holes throughout the cake with a long-tined fork... Combine the following ingredients together and pour this over the cake while it is still in the pan:

2 c. confectioners sugar
4 T. milk
2 T. melted butter
2 T. Chambord (optional) - if omitting Chambord, add 2 T. more milk

Whisk together until well blended and pour over cake.  Let cool completely.  Invert onto serving plate. 

Glaze:

1 c. confectioners sugar
1 T. melted butter
1 T. milk
Whisk together and slowly pour over cooled cake.  Place strawberries in the center for garnish.

Hash Brown Quiche

An ideal weekend breakfast, simple and delicious... Serve with toasted english muffins.

Hash Brown Quiche

3 cups shredded frozen hash browns, thawed and drained
4 tablespoons butter, melted
3 large eggs, beaten
1 cup half and half
3/4 cup diced turkey deli-style meat
1/2 cup diced green onions
1/2 cup finely diced red pepper
1/2 cup finely diced zucchini
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 450.  Gently press the drained hash browns between paper towels to dry them as best as possible.  In a small bowl combine the hash browns with the melted butter and press them into the bottom and up the sides of a 9 inch pie plate to form a crust.  Bake for 20-25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine remaining ingredients.  When the hash brown crust is ready, pour the egg mixture over it and return it to the oven.

Lower the temperature to 350 and bake for 30 minutes until the quiche is a light golden brown and on top and puffed.

Crusty French Bread

2 T. Active dry yeast
2 c. warm water
2 tsp. salt
1 tsp. sugar
4 1/2 - 5 c. bread flour
flour for dusting

In a large bowl dissolve the yeast in warm water.  Add the salt, sugar and 2 cups of the flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface. Knead until smooth - about 5 minutes.  Place in a greased bowl, turn once to grease the top.  Cover and let rise in a warm place until doubled, about one hour.

Punch dough down.  Turn onto a lightly floured surface, divide in half.  Shape into 12" long loaves.

Place seam side down on a greased baking sheet.  Cover and let rise until doubled, about 30 minutes.  Lightly dust loaves with the flour using a sifter.  With a sharp knife make 4-5 shallow slashes across the top of each loaf.  Bake at 450 for 15-20 minutes or until golden brown.

Tuscan Chicken Medley

I made this dish tonight for dinner with homemade crusty bread.  It was so yummy!

Tuscan Chicken Medley

1 cup uncooked spiral pasta
1 pkg (16 oz.) frozen green beans
2 T. cornstarch
1 1/2 c. chicken broth
6 T. butter, divided
2 tsp. dijon mustard
3/4 tsp. minced garlic
1 tsp. Mrs. Dash Italian medley seasoning
2 c. fresh mushrooms, sliced
1 medium tomato, diced.

4 boneless, skinless chicken breasts
salt & pepper
2 T. olive oil
1/2 tsp. minced garlic
1/2 tsp. Mrs. Dash Italian medley seasoning

Cook pasta according to directions. During the last 5 minutes of cooking add the green beans.
Strain and keep warm.

Saute the sliced mushrooms in 2 T. butter. Add to the pasta and beans.
Combine the cornstarch and chicken broth in a small bowl. In a medium saucepan melt 4 T. of the butter,
add the dijon mustard, 3/4 tsp. garlic and the Italian seasoning. Gradually whisk in the cornstarch/chicken
broth mixture. Stir until thickened. Keep warm.

Pound chicken breasts to 1/2 inch. Season with salt and pepper. Heat olive oil in
a large skillet over medium heat, add the chicken, sprinkle the 1/2 tsp. Italian seasoning on top. Cook
5-7 minutes on each side or until juices run clear.

Add 3/4 of the sauce to the pasta mixture, toss in the diced tomatoes. When serving, top the chicken
with some of the remaining sauce.