Taco Mac & Cheese

My husband loves taco anything! Ask him any night what he wants for dinner and you will have him say "TACO!" It's pretty much a running joke now. So, naturally I'm always scoping out taco recipes. I'm always up for pasta and this gives a taco twist to an American Chop Suey.

 

1 lb of your favorite pasta, cooked

1 lb ground beef

1 medium onion, chopped

1 clove garlic, minced

1/2 packet taco seasoning

1 cup salsa

1 cup reduced fat sour cream

1 cup shredded Mexican cheese blend

2 cups milk

2 Tbsp cream cheese

 

Recipe Adapted from Cassie Craves

 

Cook past according to package directions. Drain and set aside.

 

Spray a skillet with some nonstick spray and add onions and garlic. Saute over medium heat for 5 minutes, until they start to caramelize. Add in the beef and seasoning, breaking the beef apart as it cooks.

 

When the beef is thoroughly cooked, add in the salsa, sour cream, cream cheese, and cheese. Mix well until all cheese is melted and blended in. Lastly, add the milk and mix well. Cover and simmer on low for 5 minutes.



Mix in your pasta.

Garnish with salsa and sour cream and enjoy!



Monte Cristos

 If you've never had a monte cristo, I'm afraid you are missing out. I am not a person who mixes foods at all. If they made separated plates in fine china, I would own them. This is one of these dishes that "it's ok because someone else did it and it's accepted". That's my story and I'm sticking to it. 

A monte cristo is basically a sandwich made of ham, turkey, and various cheeses that is coated in a pancake like batter, pan fried, and served with a fruit jelly! This would surely wow any brunch guest. You can serve them cold as well but, they are better warm and melty. 

The first batch, I made for some guests and used leftover hamburger buns. Traditionally, it's made with bread and there is an extra piece in the middle, kind of like a Big Mac. I preferred the thickness of hamburger buns. The second time I did it (above), I used some cinnamon raisin bread. Use your creativity because mostly anything can go here. The only thing I wouldn't do is use condiments on the sandwiches. 

Layer the cheese closest to each slice of bread. I used cheddar and American but, again use Swiss, Monterrey Jack...whatever you like. Then layer turkey and ham on each side and close the sandwich. Press down hard on each sandwich to squish it. Then stack them and press down hard again to get them nice and thin. 

They should be refrigerated as long as possible. It's best to assemble the sandwiches the day before if you can! This helps seal them together. 

When you are ready to fry them up, heat up a nonstick skillet on low. The popular way to cook these is to use oil and fry them but I just can't cook like that. A bit of spreadable butter will do well pan frying them for me. 

Mix up a pancake like batter. This is what I use:

1/2 cup flour
3/4 Tsp baking powder
1/8 Tsp salt
1 Tbsp sugar
1 egg
1/2 cup milk
2 Tsp vegetable oil

Your batter should be runny, so you want to thin it out with water or milk. It should coat the sandwiches without allowing you to see the meat and cheese but not be as thick as batter. Then, carefully dip the sandwiches and fry them for 2-3 minutes on each side until brown. 

While still hot, dust them with some sifted powdered sugar. They are mostly served dipped in raspberry jam, but strawberry or blackberry work as well. Enjoy the eewy gooey breakfast goodness!

Twice Baked Red Potato Crab Gratin

2 Tbsp spreadable butter

1 red onion, minced

2 cloves of garlic, minced

2 Tbsp cornstarch

2 Tsp garlic powder

1 Tbsp oregano

1 Tsp onion powder

1 Tsp salt

1/2 Tsp thyme

1 cup milk

1/2 Tsp fresh ground pepper

6 small to medium red skinned potatoes

1 pouch imitation crab meat or can of lump crab meat

1 cup shredded cheese

1/4 cup Parmesan cheese

3-4 slices bread

3 scallions, chopped

Mixed-up Pepper

Mixed-up Salt

Old Bay seasoning

Recipe Adapted from Live Beautifully

Preheat oven to 400 degrees. Cut bread into squares and place on a baking sheet. Bake in the oven for 10-15 minutes until slightly browned. When done, cool down until the bread can be handled. Place in a plastic bag with the Parmesan cheese, thyme, and oregano and crumble the bread until it's thoroughly mixed. Set aside.

Scrub the potatoes under water and rinse. Slice thinly by hand or using a mandolin. Spray a casserole dish with nonstick spray and then cover with a layer of potatoes. Add a second overlapping layer. Then season evenly with the mixed up salt, mixed up pepper, and old bay seasoning. 

Cover the potatoes with the crab, dispersed evenly. Then add remaining potatoes in layers as done previously. Season them as well. Set dish aside for the moment.



In a saucepan or skillet, melt the butter slowly. When dissolved, add the garlic, scallions, and onion. Saute for 5 minutes, then add the salt, pepper, garlic powder, onion powder, and cornstarch. Saute an additional 2-3 minutes. Then add the cheese and milk, stirring constantly until the sauce comes to a boil.

Pour the sauce evenly over the potatoes in the casserole dish.

Top with breadcrumb mixture evenly and bake in the 400 degree oven for an hour, covered with aluminum foil. Remove aluminum foil and bake for an additional 15-20 minutes, uncovered, until the potatoes are tender. Let dish cool for at least 10 minutes before serving.

 

This recipe can easily be adapted to be made gluten free. Just substitute your favorite gluten free bread for the regular bread and bake the bread for an additional 5-10 minutes, straight from the freezer.



Vegetable Stuffed Shepherd's Pie

This recipe takes traditional Shepherd's Pie and stuffs it completely full of vegetables! It's more veggies than anything else and the layered flavors taste wonderful! I apologize in advance for the sheer number of ingredients, but I promise you, this dish is awesome. All the veggies that you really have to admit to are the peas if you chop things really small. A wonderful dish for kids!

 

1 Tbsp butter

2 sweet potatoes

1 large roasting potato

1 lb ground beef, chicken, or turkey

2-3 shallots

1 celery stalk

1/2 small pepper

1 garlic glove

1/2 packet taco seasoning

1 Tbsp cilantro

1 carrot

10-12 cherry tomatoes

1 bag frozen peas, thawed

1 Tbsp olive oil

1/2 cup milk

1 Tsp thyme

1/8 cup ketchup

2 Tbsp tomato paste

2 Tbsp Worcestershire sauce

1 Tsp Dijon mustard

 

Peel potato, sweet potatoes, and carrot and dice into pieces. Boil in a pan of water on the stove top until soft, 20-25 minutes. Drain and mash in a food processor with milk. Set aside.



Heat oil in a skillet. Chop shallots, celery, pepper, garlic, tomatoes, and add to heated skillet. Add taco seasoning and mix well. Cook until the vegetables begin to caramelize, about 10 minutes. Add meat to skillet and mix thoroughly. Cook until meat is cooked all the way through, about 10-15 minutes. Add in remaining ingredients, except the peas and potato mixture, and mix thoroughly.

Spray a baking dish with non-stick spray. Empty in meat mixture and flatten down. Empty in bag of peas. Spread evenly over meat mixture and press down. Spoon potato mixture evenly on top. Score top of casserole with a fork. Take butter and cut into small squares. Lay out around the top of the casserole, spread equally apart, and bake in a 350 degree oven for 35-40 minutes, until the crests begin to brown.

Mac & Cheese Surprise

Yet another recipe to get vegetables into unsuspecting husbands and children. They will never know!

 

2 cups chicken broth
1 head cauliflower
1/2 box of your favorite pasta
1 1/2 cups shredded cheese
2 Tbsp olive oil
1 Tsp Dijon mustard
1/8 Tsp nutmeg
salt and pepper to taste
Parmesan cheese
1/2 cup breadcrumbs

1 Tsp garlic powder

1 Tsp onion powder

1 Tsp Italian seasoning

 

Recipe Adapted from Virginia Sweet Pea

Grate the cauliflower on a cheese grater. Boil pasta according to package directions but when you add the pasta to the boiling water, add the cauliflower as well. Drain as usual and empty mixture into a baking dish.

 

In a separate saucepan, combine the remaining ingredients, saving the Parmesan cheese and breadcrumbs for the topping. Stir constantly until sauce begins to boil. Then, pour the sauce into the cauliflower and pasta mixture. Mix in and top with breadcrumbs and Parmesan cheese. Bake in a 400 degree oven for about 15-20 minutes, until it just begins to brown.



BBQ Pulled Pork

I'm pretty sure this is my husband's favorite meal that I make. Consider that because I feel like I am giving away a huge secret with this post! I'm sure you could find out this recipe other places but, this is what I do. It's simple and made in a crock pot and the smell will taunt you all day as it cooks! You won't be disappointed!

Pork roast (picnic shoulder)

1 packet Lipton onion soup

1-2 bay leaves

2 garlic cloves, sliced

1/2 cup shallots

3 Tbsp fresh parsley

2 Tbsp Italian seasoning

1 Tsp garlic powder

1/8 tsp lemon pepper

 

 

Throw all ingredients in the crock pot. Cover with water just until the entire roast is covered.

After about 7-8 hours on low or about 4 hours on high, pull out the roast, fishing out any stray pieces. DON'T get rid of the broth! This is great as a soup base or broth for other recipes! Let it sit out until it's cool enough to touch. You may want to put on a plastic glove to handle it sooner and save yourself some mess.

Pull apart with your hands into shredded pieces. Mix with your favorite barbecue sauce, probably about 1/2 cup to 1 cup depending on the size your roast was. I always add back in a bit of the broth to lessen the need for extra sauce. You need to mix thoroughly and still pull meat apart with your hands. Get in there and get messy, that's why I use a plastic glove.

 

Serve by itself as a meat or as sandwiches!

I love mine on a hamburger roll with some extra barbecue sauce, caramelized onions, and cheese...mmm!

Thai Chicken Pasta

Reflecting on my most recent blogs, I seem to be cooking very healthy and be on quite the veggie kick. While that is true and I'm watching what I eat, I've been neglecting my comfort food and dessert blogging for those interested. So, here's an indulgent meal that is one of my absolute favorites!

 

I've been obsessed with peanut sauce since I was a little girl and my father took me to La Piment Rouge in Montreal on a business trip. They served Chicken in Peanut Sauce and it was awesome!

I love Pad Thai! There's a restaurant in my childhood hometown, Out Of Asia, that makes the best one, in my opinion, because it's packed full of variety in the meat and you don't have to pick just one. And I love their sauce.

I used to swear by Thai Chicken Pasta at The Cheesecake Factory every time I went! The last time I went there, I was crushed that out of all things, they took this off their menu! I mean, they have a HUGE menu, of all things to get rid of! This type of thing happens to me a lot! I don't know if I typically just like the things nobody else does, but it's sad when it happens and I hate it. A waitress even tipped me off that they would sell me a bottle of the sauce like their salad dressing and I always took one home. So, I picked their recipe apart and made my own recipe to savor it at home.

I have been on a quest for the perfect peanut sauce. I hadn't found one until now so I usually made my own concoction. Mostly I find them too spicy and not so genuine, but I can tell you out of all the open bottles of it in my fridge used once, this is the winner. It's readily available on Amazon.

 

1/4 cup chopped onions

1 Tbsp olive oil

1 Tsp grated fresh ginger

1 garlic clove, grated

1 Tbsp peanut sauce

2 Tbsp soy sauce

1 lb boneless, skinless chicken breast

2 Tbsp Italian seasoning

1 Tsp Chinese 5 spice

1 Tsp onion powder

1 Tsp garlic powder

1 1/2 cups chicken broth

1 Tbsp butter

1 package sprouts

1/2 cup julienned carrots (2 stalks)

1 box your favorite pasta, cooked

chopped peanuts for topping

 In a saucepan, mix together onions, olive oil, ginger, garlic, peanut sauce, and soy sauce. Cook over medium heat until onions begin to caramelize (5-10 minutes).

Add in your chicken, browning on one side.

Add in Italian seasoning, Chinese 5 spice, onion powder, garlic powder, and mix thoroughly. Brown chicken on other side until the chicken is cooked through (10-15 minutes).

Add in the butter and chicken broth. Bring mixture to a boil. Add in julienned carrots and cook an additional 2-3 minutes.

Toss the mixture into the cooked pasta and mix thoroughly. Mix in as much additional peanut sauce as you would like as a pasta sauce. The broth will coat the pasta lightly enough for it not to stick but, I used about 1/4-1/2 cup for an entire pound of cooked pasta.

 

When serving this dish, scoop mixture out into plates or bowls. Then top with sprouts, as they will wilt and get soggy if they get warmed from the dish. You can mix it in before you eat it if you like. Then top with some chopped peanuts. I always serve with chopsticks! I hope you enjoy one of my favorite signature dishes!