Ground Beef Enchiladas

GROUND BEEF ENCHILADAS

INGREDIENTS:

   1 lb ground beef

   1 onion, diced

   1-1/2 Tbs Taco Seasoning

   1 (4 oz) can diced green chilies

   2 cups shredded cheddar cheese, divided

   8 8" tortillas

   1-1/2 - 2 cups enchilada sauce

INSTRUCTIONS:

   1. Preheat oven to 350. 

    

   2.  Add 1/2 cup of the enchilada sauce to bottom of 9"x13" baking pan and set aside. 

   3. In sauté pan, brown your onion and ground beef until no longer pink, then drain. 

   4. Stir in 1/2 cup cheese, green chilies, and taco seasoning and stir until cheese is melted and everything is combined. 

    5. Spread about 1/4 cup of the beef mixture down the center of the tortilla and then sprinkle with about 1 Tbs more of the cheese. 

   6. Roll up tightly and place in prepared pan, repeat with remaining tortillas. 

    7. Pour remaining enchilada sauce over the top of the enchiladas and then sprinkle with cheese. 

    8. Cover with aluminum foil and bake in oven for 30 minutes, remove tin foil and let back an additional 5-10 minutes until bubbly. 

    9. Remove from oven and serve with additional toppings as desired. 

Instant Pot Goulash

Instant Pot Goulash

• 2 tsp Olive Oil (only if using ground turkey)
• 1 lb Ground Beef or Ground Turkey (93% lean)
• 1 Onion, diced
• 1/2 cup Celery, diced
• 2 Bay Leaves
• 1/4 tsp Red Pepper Flakes (optional)
• 2 tsp Italian Seasoning
• 1/2 tsp Pepper
• 1 tsp Salt (or more to taste)
• 5 cloves Garlic, pressed or minced
• 1 1/2 Tbsp Worcestershire Sauce ( or Soy Sauce)
• 1 Green Bell Pepper, chopped
• 4 cups Chicken Broth, low sodium
• 2 cups (9 oz) Small Elbow Macaroni (If you use penne, you will need 3 cups. Weigh your pasta if you can)
• 1 Tbsp Paprika
• (1) 14 oz can Diced Tomatoes (with juice)
• (1) 14 oz can Tom
  ato Sauce (or Marinara Sauce, 2 cups)

To Finish

• 1 1/2 cups Corn, frozen or canned
• 1/4 cup Fresh Parsley, chopped

Optional

• 1-2 cups Cheese, shredded

Instructions

1. Turn on the pressure cooker's Sauté setting. When the pot is hot add oil (if using ground turkey) or add the ground beef. Also add onion, celery, bay leaves. Cook until onion starts to turn translucent.
2. Add the red pepper flakes, Italian seasoning, pepper, salt, garlic, Worcestershire (or soy sauce), and green bell pepper. Stir, and sauté for a couple of minutes.
3. Pour in the broth and stir. Put a glass lid on the pot and let the broth heat up to barely a simmer. Then add the macaroni and paprika. Stir.
4. Add the diced tomatoes and the tomato sauce, but do not stir.
5. Put the lid on the pot and lock in place. Set the steam release knob to the Sealing position.
6. Cancel the Sauté setting and press the Pressure Cook/Manual button (or dial), Then use the + or - button (or dial) to choose 4 minutes (choose 3 if you like more al dente firm pasta).
7. When the cooking cycle is finished, do a controlled Quick Release of the steam/pressure by turning the knob towards the Venting position in bursts, until you feel confident that no sauce will come out of the steam vent with the steam. Then turn the knob all the way to the Venting position to continue venting all of the steam.
8. When the pin in the lid drops down, open the lid facing away from you. Then give the goulash a stir. Taste and adjust salt, if desired.
9. Add the corn and the parsley. Stir in the cheese, if you are using it.
10. Serve immediately.

Lemon Blueberry Coffee Cake

INGREDIENTS

·          2 cups all purpose flour

·          1 1/2 teaspoons baking powder

·          1/2 teaspoon salt

·          1/2 cup (1 stick) unsalted butter, softened

·          1 cup sugar

·          2 large eggs

·         2 teaspoons vanilla extract

·          1/2 cup whole milk

·          1 tablespoon lemon zest

·          2 cups blueberries, fresh or frozen

CRUMB TOPPING

·          1/2 cup sugar

·          1/4 cup all-purpose flour

·          3 tablespoons butter, melted

ICING

·          1 cup powdered sugar

·          1-2 tablespoons lemon juice

INSTRUCTIONS

1.      Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.

2.      Prepare crumb topping and set aside.

3.      In a small bowl, whisk together flour, baking powder and salt and set aside.

4.      In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.

5.      Spread batter evenly into prepared pan. Sprinkle with crumb topping.

6.      Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean. About 210 degrees with an instant read thermometer.

7.      Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)

CRUMB TOPPING

In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.

ICING

Whisk together powdered sugar and lemon juice to create a thin glaze.

Lemon Raspberry Coffee Cake

Coffee Cake

·         2 c. all purpose flour

·         2½ tsp. baking powder

·         1/4 c. milk

·         ¾ c. sugar

·         ½ c. sour cream or plain Greek yogurt

·         ¼ c. butter softened

·         1 large Phil's Fresh Egg

·         2 Tbsp. lemon juice

·         optional: 1/2 tsp. lemon extract

·         1 Tbsp. finely grated lemon peel

·         1 1/2 c. fresh raspberries

Crumb Topping

·         1 c. sugar

·         ⅔ c. flour

·         6 Tbsp. softened butter

Glaze

·         ½ c. powdered sugar

·         1 Tbsp. lemon juice

Instructions

1.       Preheat oven to 350 degrees.

2.       In a medium bowl, combine 2 c. flour and baking powder. Set aside.

3.       Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.

4.       Fold in raspberries

5.       Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).

6.       Bake at 350 degrees for 45 - 50 minutes.

7.       Remove from oven and cool at least 20 minutes in pan before removing.

8.       Combine ingredients for glaze and drizzle over cooled coffee cake.

Crumb Topping

1.       Combine 1 c. sugar and ⅔ c. flour in a bowl.

2.       Cut in 6 Tbsp. butter until mixture is crumbly.

Chili Rellenos

Chili Rellenos

Whole Green Chiles   

4 Eggs

2 Tbs Flour

2 Cans Evaporated Milk

Mild Cheddar Cheese

Monterey Jack Cheese           

S&P to taste   

1 Lg Can Tomato Sauce

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Lightly oil dutch oven or baking dish.  Drain green chiles & split open so they will lay flat in pan.  Sprinkle mild cheddar cheese on top of green chiles ~ 2-3” deep.  Mix eggs, flour & milk & pour slowly on top of cheese & green chiles.  Bake at 350F approximately 45 minutes until set or until mixture no longer “jiggles”.  Then sprinkle grated Monterey jack cheese ~ about 1/2” thick & then tomato sauce ~ just enough to cover on top of cooked mixture.  Continue to bake just until monterey jack is melted & sauce is heated.

Chicken Tamale Casserole

Chicken Tamale Casserole

·         1 package (8.5 oz) corn muffin mix (such as Jiffy)

·         1 can (14.5 oz) cream-style corn

·         2 eggs, lightly beaten

·         1/2 cup milk

·         1 tsp chili powder

·         1/2 tsp cumin

·         2 cups shredded taco cheese blend, divided

·         1 1/2 cups enchilada sauce

·         3 cups shredded cooked chicken, from rotisserie chicken

Optional Toppings:

·         diced tomato

·         sour cream

·         shredded lettuce

·         sliced black olives

·         chopped green onions

·         finely chopped cilantro

·         salsa

INSTRUCTIONS

1.      Preheat oven to 400 degrees F. Lightly spray a 9×13 inch casserole dish with non stick cooking spray, set aside.

2.      In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes.

3.      Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 minutes.

4.      Let cool for 10 minutes before slicing into pieces and serving with optional toppings. Enjoy!