Category: Main Dish

Slow Cooker Cajun Hashbrown Casserole

Ingredients

  • 2 – 20oz Shredded potato bags (Simply potato)
  • 1 Green pepper – diced
  • 1 Red pepper – diced
  • 1lb Andouille sausage – sliced
  • 1lb Cheddar jalapeno sausage – sliced (Double andouille if not available)
  • 10oz Rotel mild
  • 10.5oz Healthy Request Cream of celery soup
  • 1lb Shredded cheese
  • 2 Tbs Louisiana hot sauce
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Tbs Rajin Cajun seasoning
  • 2 Tsp Creole seasoning
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Ground black pepper

Directions

  1. Combine all ingredients in a 6 or 8 qt slow cooker and mix well. There is no need to add salt as there is plenty already in the other ingredients combined.
  2. Cook on high for 4 hours or low for 8 hours.

Sloppy Jose

Ingredients

Filling

  • 1 lb Ground Beef
  • 1/2 Yellow onion – diced
  • 1 Roma tomato – seeded and diced
  • 1 package Old el Paso Taco seasoning (Mild)
  • 1/3 Cup Salsa (i.e. Mild or Hot Pace)
  • 10 oz Crema
  • 4 oz Sour cream

Lime crema

  • 1 Lime – zest
  • 1/2 Lime – juiced
  • Hamburger buns

Toppings

  • Taco Bell chipotle sauce
  • Taco sauce
  • Shredded lettuce
  • Shredded cheese
  • Guacamole

Directions

  1. Brown the ground beef in a sauté pan over medium heat and drain the grease.
  2. Add the taco seasoning, water, and continue per package instructions.
  3. Add the diced onions and tomatoes. Sauté for another 3 to 5 minutes to cook the onions through.
  4. Add the salsa and simmer for 10 minutes.
  5. Prepare the lime crema by combining the crema, sour cream, lime zest, and lime juice. Mix well.
  6. Toast your hamburger buns so they don’t become soggy when you add the sauce or meat.
  7. Assemble your Sloppy Jose. Place the chipotle sauce down first, followed by shredded lettuce and then the meat. Top with shredded cheese, lime crema, and taco sauce. Spread your favorite guacamole over the top bun (crown) and get messy!

Chicken Tikka Masala Meatball Wrap

Ingredients

Meatball

  • 1 lb Ground chicken
  • 1 egg
  • 1/2 Cup Panko breadcrumbs
  • 2 Tbs Greek yogurt
  • 2 Tsp Salt
  • 1 Tsp Tumeric
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 1 Tsp Chili powder
  • 1/4 Tsp Ground black pepper

Finishing Simmer Sauce

  • 1 Jar Favorite Tikka Masala sauce

Raita

  • 1 Cup Greek yogurt
  • 1/4 Cup Mint
  • 2 Garlic cloves
  • 1 Tsp Salt
  • 1 Tsp Cumin

Cucumber and Onion Salad

  • 1 English cucumber – peeled, seeded, and diced
  • 1/2 Red onion – diced
  • 1 Lemon – juiced
  • 1 Tbs Mint – finely chopped

Additional Items

  • 4 to 6 Servings of Naan
  • 1 Cup Tomatoes – Plum finely diced or cherry tomatoes halved
  • Lettuce – shredded

Directions

Meatballs

  1. Preheat your oven to 400 degrees (F).
  2. Combine all ingredients for the meatballs and mix well.
  3. Line a baking pan with aluminum foil.
  4. Roll the mixture into 1.5 oz meatballs, makes approximately 20, and place them on the baking pan.
  5. Bake for 16 to 18 minutes.
  6. While the meatballs are baking warm the jar of tikka masala sauce in a sauce pan over medium heat. Stirring occasionally to avoid burning. Bring to a simmer and lower heat to medium low.
  7. Remove the meatballs from the oven and place in the sauce pan to finish.
  8. Finish the meatballs in the tikka masala sauce for 5 to 7 minutes to incorporate some of the sauce into the meatballs.

Raita

  1. Blend all ingredients together for 10 to 15 seconds.
  2. Place in a jar and refrigerate until needed.

Salad

  1. After dicing the ingredients, place in a bowl and add the juice of a lemon.
  2. Add the chopped mint, stir to combine, and chill until needed.

Assembly

  1. Warm the Naan in the microwave or over a medium heat stovetop for 1 minute flipping frequently to avoid burning.
  2. Place some shredded lettuce on the Naan. And then top with an amount of meatballs that is preferred for the eater and add a couple of spoons of the tikka masala sauce. Or as much as the eater would like.
  3. Top with the salad, raita, and tomatoes.
  4. Wrap the Naan and enjoy!!

Crockpot Tortilla Soup

Ingredients

  • 1 1/2 lb Chicken Breasts
  • 1 Package Old el Paso mild taco seasoning
  • 1 Tsp Ground black pepper
  • 1/2 Tsp Chili powder
  • 10 oz can Rotel, mild
  • 2 Cups Red enchilada sauce
  • 1 Can Mexicorn – drained
  • 1 Can Black Beans – drained and rinsed
  • 4 Cups Chicken broth, low-sodium

Toppings

  • Shredded cheese
  • Tortilla strips
  • Cilantro
  • Lime
  • Sour cream
  • Avacado – sliced

Directions

  1. Combine all of the ingredients in a 6 or 8 qt crockpot and cook on high for 4 hours or low for 6 to 8 hours.
  2. Remove the chicken breasts from the crockpot and shred using two forks or whatever you choose. You can also chop the chicken if you prefer some chunks in your soup.
  3. Place the chicken back in the crockpot stir to combine.
  4. Serve in a bowl and top with the toppings of your choice

Creamy Cheese Ravioli or Tortellini Soup

Ingredients

  • 1 lb Mild Italian Sausage
  • 1 Medium Yellow Onion – Diced
  • 4 Garlic cloves – Minced
  • 1/2 Tsp Crushed red pepper
  • 1/2 Tsp Salt
  • 1 Tsp Italian seasoning
  • 1/2 Tsp Ground black pepper
  • 2 Tbs Tomato paste
  • 28 oz Crushed tomato
  • 1 qt Chicken stock
  • 1 Cup Heavy Cream
  • 10 oz Cheese tortellini or ravioli
  • Fresh basil – chopped

Directions

  1. In a large pot or dutch oven, brown the mild italian sausage in 1 TBS of olive oil over medium high heat.
  2. Add the diced onions and the garlic to the italian sausage and cook for 3 to 5 minutes over medium heat until the onions are translucent.
  3. Add the tomato paste, salt, crushed red pepper, italian seasoning, ground black pepper and cook for 2 to 3 minutes over medium heat.
  4. Add the chicken stock and remove any fond from the bottom of the pot or dutch oven. Add the crushed tomatoes and bring to a simmer.
  5. Simmer for 15 to 20 minutes.
  6. Add the heavy cream and bring back to a simmer.
  7. Add your pasta and cook for 5 to 7 minutes.
  8. Serve in a bowl and top with fresh basil.

Hot Brown Sandwich: Thanksgiving Leftover Meal or Every Day Meal

Ingredients

  • Turkey or Ham – Sliced
  • Sliced Bread – White, Wheat, Sourdough
  • 2 Tbs Butter
  • 2 Tbs All Purpose Flour
  • 2 Cups Heavy Cream
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Ground Mustard
  • 1/4 Tsp Cayenne
  • 1 1/2 Cup Romano Cheese – Grated
  • 2 Tomatoes – Sliced
  • 8 Strips Cooked Bacon
  • Chives – chopped
  • Salt and Pepper to taste

Directions

  1. Cook the bacon according to its package instructions, crumble and then place to the side.
  2. Toast the bread and warm the turkey or ham.
  3. Preheat your oven to broil and ensure it a rack is on the top section.
  4. In a sauce pan, melt the butter and add the flour. Stir to combine and continue to cook until you eliminate the flour taste, about 3 minutes, when it smells toasted. Add the heavy cream and whisk to combine and ensure there are no lumps.
  5. Add the black pepper, ground mustard, cayenne, and a pinch of salt.
  6. Once it comes to a simmer, turn off the heat, and add 1/2 Cup of the cheese, melt, and stir to combine.
  7. On a sheet pan layer the sandwich with the bread on the bottom, then a layer of turkey or ham, and sliced tomatoes. Ladle the sauce on top of the sandwich and top with the remaining cheese.
  8. Place the sheet pan in the oven and broil the sandwich until the cheese is melted.
  9. Remove the sandwich and place each sandwich on a plate. Top each sandwich with the cooked bacon, chopped chives, and season with salt and ground black pepper.

NOTE: You can substitute with a white or yellow cheddar on top of the sandwich before broiling.

Turkey Salad: Thanksgiving Leftovers, Post-Holiday Meals

Ingredients

  • 4 Cups Turkey – Chopped
  • 1/2 Cup Celery – Stalks halved and diced
  • 1/4 Cup Shallots – Finely diced
  • 1/4 Cup Dill Pickles – Finely diced
  • 3/4 Cup Mayonnaise
  • 2 Tbs Spicy Mustard
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Sugar
  • 1/2 Tsp Salt
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Cayenne
  • 1/8 Tsp Garlic Powder

Directions

  1. Combine all ingredients in a medium sized bowl. Mix well. Refrigerate for at least an hour.
  2. Serve on your choice of breading or eat it plain!

Creamy Lemon Chicken and Asparagus with Dill

Ingredients

Creamy Lemon Chicken

  • 4 Chicken Breasts
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Tbs Butter
  • 3 Garlic Cloves – Minced
  • 1 Tsp Lemon Zest
  • 1 Tbs Lemon Juice
  • 1 Tsp Fresh Dill – Chopped
  • ¾ Cup Chicken Broth
  • 1 Cup Heavy Cream
  • Salt
  • Ground Black Pepper
  • Fresh Dill to top

Asparagus

  • 1 to 1 ½ Lbs Asparagus – Washed and Trimmed
  • 1 Tbs Butter
  • 1 Garlic Clove – Minced
  • 1 Tsp Lemon Zest
  • 1 Tbs Lemon Juice
  • Salt
  • Black Pepper

Directions

  1. In a medium sauce pan over medium heat, add 1 Tbs of Olive oil and butter. Salt and pepper both sides of the chicken breast and then place the 4 chicken breasts in the pan and cook for 5 to 7 minutes (if you have very thick chicken breasts the time may be increased just ensure that at the end of the process it is cooked to at least 165 degrees F).
  2. Flip the chicken breasts and cook covered for another 5 to 7 minutes.
  3. Remove the chicken and place on a plate to the side.
  4. Add the chicken broth to the pan and scrape the fond (crispy bits) from the bottom of the pan.
  5. Add the heavy cream, garlic, chopped dill, lemon zest and juice and stir.
  6. Continue to slowly stir over medium heat to ensure that it doesn’t burn. Once it reaches a simmer, reduce your heat to low and keep uncovered. Add the chicken breasts back to the pan and periodically spoon the sauce over the chicken. Reduce the sauce until it coats the back of your spoon.
  7. In a separate pan, over medium heat, add 1 Tbs of butter and the trimmed asparagus.
  8. Top the asparagus with the remaining garlic, a pinch of fresh dill, and squeeze the second half of lemon on top. Season with salt and ground black pepper.
  9. Continue to toss and cook the asparagus for another 3 to 4 minutes.
  10. When serving, plate the chicken and asparagus, and then add sauce and fresh dill on top of each.

Migas con Huevos y Salchicha

Ingredients (4 servings)

  • 1 10 Oz Can Rotel
  • 1/2 White Onion – Diced
  • 1 Green Bell Pepper – Diced
  • 2 Jalapenos – Diced
  • 3 Hot Dogs – Halved and Diced
  • 6 Tostada Shells
  • 8 Eggs
  • 1/2 Cup Pepper Jack Cheese – Shredded
  • 1/4 Tsp Cumin
  • 1/4 Tsp Chili Powder
  • 1/4 Tsp Oregano
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Tsp Salt
  • 1/8 Tsp Garlic Powder
  • Taco Bell Fire Sauce

Directions

  1. Drain the liquid from the can of rotel. In a large pan, warm 1 Tbs of olive oil over medium-high heat. Add the rotel, onions, green bell pepper, jalapenos, a pinch of salt, and ground black pepper to the pan. Sauté for 2 to 3 minutes.
  2. Break the tostada shells into one inch pieces.
  3. Add the hot dogs, broken tostada pieces, the seasonings, and continue to sauté for another 3 to 5 minutes.
  4. While you are sautéing, crack the eggs in a bowl and whisk them together.
  5. Reduce the heat of the pan to low and add the eggs. Slowly stir the eggs around to combine everything.
  6. Add the pepper jack cheese and continue to stir the eggs periodically to avoid any burning or over cooking the eggs.
  7. When the eggs are done to your liking, whether you like them a little runny (3 minutes) or well done (over 6 minutes), remove from the heat.
  8. Serve on a plate, in a burrito, as a taco, however you want, and top with your favorites. I like the Taco Bell Fire Sauce myself, with a dash of sour cream and cilantro.

Toast Skagen/Skagenrora, Shrimp on Toast Swedish Edition

Ingredients

  • 16 Oz Frozen Small Cooked Shrimp, Peeled-Deveined-Tail Off
  • 3 Tbs Mayo
  • 3 Tbs Sour Cream
  • 3 Tbs Fresh Dill – Chopped
  • 1 Tbs Dijon
  • 1/2 Tbs Lemon Juice
  • 1/2 Tbs Horseradish
  • 1 Tbs Chives – Chopped
  • 1/4 Tsp Hot Sauce
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Tsp Salt
  • 6 Slices of White Bread
  • Butter
  • 4 Lemon wedges

Directions

  1. Thaw your shrimp and then lay out on paper towels. Dry the shrimp very well to remove most of the moisture.
  2. Divide the shrimp in half and give half of the shrimp a rough chop. Place all of the shrimp in a bowl.
  3. Add the remaining ingredients, minus the bread-butter-lemon wedges, to the bowl and mix well.
  4. Place the mixture in the refrigerator to set and chill for at least 1 hour.
  5. When ready to serve, toast the six slices of white bread. Cut two of the slices of toasted bread diagonally.
  6. To serve, place just under 1 cup of the mixture on each of the 4 whole slices of toasted bread. Top with some fresh dill and enjoy with a lemon wedge on the side and an extra half slice of bread.