Beef Stroganoff - a quick and easy hearty dinner

Most recipes call for beef tips...I use ground beef and it is great...you could also use leftover roast beef or ground turkey. I think your kids will even enjoy this one and it is EASY.

1 lb ground beef
1 med onion diced
2 cloves garlic diced
8 oz. chopped mushrooms
2 tbs butter
salt, pepper, garlic/onion powder
1/4 cup red wine
1 can cream of mushroom soup
1 can beef broth..(I've used chicken broth before if that is all you have)
1 cup sour cream
egg noodles

If you are going "high class" :) and using beef tips or strips lightly flour and brown in butter and then remove from the pan before starting the onions, mushrooms and garlic.

For those of you using ground beef, season and brown in butter. Then add onion, mushrooms and garlic and cook until soft. Add red wine and cook down for a few minutes. Then add soup and broth and simmer a few more minutes. I don't always used the whole can of broth. Right before you are ready to serve stir in 1 cup sour cream. If you have some fresh parsley...go ahead and throw in a tablespoon or two for fun. Serve over egg noodles.

This is nice served with a salad and crusty french bread. Makes me hungry just thinking about it. Good thing I've got a pan of this on the stove for dinner!

Buttermilk Pound Cake

Buttermilk Poundcake

3 cups sugar

1 cup Crisco

2 tsp lemon extract

6 eggs - separated

1 cup buttermilk

1/2 tsp salt

1/4 tsp baking soda

3 cups flour

1 CUTE BABY TO HELP YOU! (optional, I guess-but I can't wait for Lena Kate to really help me)

Blend sugar and crisco. Add egg yolks one at a time. Add extract. The add dry ingredients and buttermilk , alternating, beginning and ending with dry ingredients. Beat egg whites until stiff. Fold in until just mixed. Pour into greased and floured bundt pan. Bake 1 hour 10 minutes at 350 degrees. Dab some flour on said baby's face and take cute picture. MMMMMM, enjoy. This cake freezes well and is great served several ways...warm with butter, strawberries and cream, chocolate sauce-you name it....or just by itself!

Final product, minus a sample piece...it was good, I assure you.

Chicken Napalitana

I LOVE THIS DISH!

4 chicken breasts
2 small zucchini

1 small container fresh mushrooms

1/2 red onion

2 cloves garlic

4-5 sun dried tomatoes packed in olive oil

butter

1/2 mozzarella cheese (ricotta can be used as well)

lemon

minced garlic (optional)

Slice zucchini into 1/3 to 1/4 inch rounds. Finely chop garlic. Chop sun-dried tomatoes. Saute vegetables in approx 1.5 tablespoons butter and 1 tbls spoon olive oil (just guess, as Rachael Ray does) until tender. Add garlic towards the end so it doesn't burn. Then transfer vegetables to bowl. Pound out chicken between plastic wrap until it is uniformly about 1/4 to 1/3 inch thick and season with seasoned salt, pepper, and a little Ms. Dash. Heat 2-3 tbls olive oil from the sun-dried tomatoes far. It is infused with the yummy flavor. Brown the flattened chicken breasts on each side for approx 4 minutes. Then layer 2 breasts in the bottom of a baking dish, top with mozzarella or ricotta, then top the cheese with the vegetables. Lay the last 2 chicken breasts and top with remaining cheese. Bake at 350 for 25 minutes or until bubbly. Combine 3 tbls butter, juice from 1/2 lemon and a few drops of garlic oil (from jar of mince garlic)...if you have it. Melt over low heat and pour over each serving of chicken and vegetables. This is so good..and is great leftover! I like to serve with a side of Italian dressing pasta.

Trust me, it is so good...even better than it looks in this picture

Shrimp Salad

3 cups boiled shrimp - chopped into bite-sized pieces (we buy the raw, peeled deveined Kirklands frozen brand and they are not expensive)
3/4 cup mayo -add more or less to your taste
3 green onions chopped
1 stalk finely chopped celery
juice from 1/2 lemon
1 tsp dried dill
2 tsp Tabasco
1 tsp garlic salt - I just shook some in, so not sure how much
Season to taste with season salt and black pepper.

Have a sandwich or pile on some crackers. This would also be great with avocado chunks, but we didn't have any! I think this would be a real hit at a party served with crackers or baguette slices. Sorry no pictures:(

Chicken Salad My Way

4 cups chicken - 1 rotisserie chicken works great
1 cup mayonnaise
1 1/2 tsp Dijon mustard
1 1/2 stalks celery
2 tablespoons fresh flat leaf parsley
1 teaspoon dill ( I may have used a little more I was guessing on this one) Fresh dill would be best, but HEB was out. If you use fresh you should use 2 teaspoons.
4 green onions
2.5 teaspoons fresh lemon juice
1 tsp salt
1 tsp pepper
a shake or 2 of seasoned salt

Mix this all together and make yourself a sandwich. You will be glad you did. Add a sliced avocado and you will be extremely glad you did.

Enchiladas-Grandmother Henderson Style

Beef and Cheese Enchiladas - Grandmother Henderson Style
(You can't grow up in South Texas and not crave enchiladas often. These are easy, but a bit messy to make)

1 lb ground beef
1 small onion, diced
1 tsp salt
pepper
1 pkg McCormick's Enchilada Mix
1 can tomato sauce
2 cans water
1 cup Crisco
corn tortillas
1 pck each of colby jack and monterey jack cheese
Brown beef in skillet: drain (leave a little grease if you don't mind it-makes them better!)
Add onion, cook until soft. Add salt and pepper, tomato sauce and water. Simmer 5 minutes and set aside.
In another skillet heat Crisco and lightly cook tortillas one at a time on both sides. I cook until the edges are a little crispy when you try to roll them. Dip in meat mixture adn place in casserole dish. Fill with meat and cheese, roll, and place seam down. When the pan is full, sprinkle with meat mixture and cheese down the center of enchiladas. Bake at 350 for 25 minutes or until bubbly.

Chicken Spaghetti and Cheddar Biscuits

I took several recipes and decided to make my own version of Chicken spaghetti

1 3 lb chicken, boiled and de-boned

1 can cream of mushroom soup

1 can cream of chicken soup

1 small bell pepper, diced

1 medium onion, diced

1 4 oz jar pimentos..drain a little

1 small carton fresh mushrooms, chopped

tsp garlic salt

salt and pepper

1/4 - 1/2 tsp cayenne pepper

a few shakes Tabasco...more if you like spicy

a few teaspoons Worcestershire

1 cup shredded sharp cheddar

2 cups shredded Velveeta

1 lb spaghetti cooked

2 cups reserved spaghetti water/broth

Boil chicken and reserve stock to boil your spaghetti in. I used boxed broth for my spaghetti because I didn't do this exact step..but it would be good if I had. I also added some water to the broth when I cooked my spaghetti. Reserve 2 cups of your spaghetti broth. Saute onions, pepper, and mushrooms in a tbls butter to soften. Combine all ingredients in a large bowl except 1 cup of Cheddar and reserved spaghetti water/broth. Add reserved liquid until the mixture is moist and easy to stir, but not too soupy. I used about a cup and a half. Top with remaining cheese and bake at 350 for 30 minutes or until bubbly and hot. This dish is also great to freeze before cooking and then just pop in the oven when you are ready for it.

Now for another tasty superstar

Cheddar Biscuits - better than Red Lobster's and theirs are the best thing you can get there!(in my humble opinion)

2 cups Bisquick

2/3 cup milk

1/4 tsp garlic powder

1 cup grated cheddar cheese ( I used sharp)

1 stick butter, melted (original recipe called for 12 tbls, but that was a little much!)

1 1/2 tbls chopped fresh parsley

Garlic salt

Combine first 4 ingredients and spoon onto greased baking sheet. This makes 12 biscuits. Bake at 400 for 8-10 minutes. While baking melt butter and add parsley to melted butter. Brush on biscuits and sprinkle with garlic salt. Then bake for 5 more minutes until golden brown. Trust me you will not be able to stop at one, but you will hate yourself for having another if that makes any sense. Here is a peak..if only you could taste and smell these.

Here is a bonus pic of my cookie jar. I love it because it states how I really feel about cookies. I'll post a cookie recipe soon