Taco Cornbread Casserole

I found this on Debbi Does Dinner's blog -- tweaked it a bit to suit my family.  (see link for her original recipe) Very good, they loved it - I'll be making it again for sure!

Serves 4-6
1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
2 tablespoons melted butter
1 lb (approx) cooked ground beef, seasoned as for tacos (I used salt, pepper, cumin, a dash of chili powder, and 1/2 cup hot salsa)
1 can beans*  (original recipe used black beans, I used chili beans)
1 cup sour cream
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I forgot)

In a large bowl, combine the corn bread mix, butter, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.   -- Or short version:  Prepare according to package directions. 
Brown ground beef, and season well.  Drain.
Combine meat, beans and 3/4 cup cheese and spread over corn bread.  
Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  
Combine sour cream and onion.  
Serve topped with the sour cream/onion mixture and sprinkled liberally with tomato, lettuce and remaining 1/4 cup of cheese. 
***
Changes for next time & other notes:
Saute onion, add to ground beef
Cook meat ahead to save time.
Add a can of ro-tel to the meat instead of salsa.
Use green onion in sour cream
Add red and/or green bell pepper to lettuce and tomato --the color and crunch would be great!
Remember the olives!
Serve with salsa, if desired
Beans -- black beans would be great, but P isn't a fan. Chili beans worked very well,  and their seasoned "juice" was a good addition to the meat.  Could use pinto or red beans tho may need additional seasoning.
Might try with jalapeno cornbread for an added "kick."
Might also try with corn added to the taco meat for added color and as another veggie.

Chicken Chimichangas

1 1/2 c chicken broth
1 c uncooked long-grain rice
1/2 c red enchilada sauce
1 1/2 onion, diced, divided
6 (12 in.)  flour tortillas
4 c diced cooked chicken breast, divided
1 lb Monterey Jack cheese, shredded, divided
1 (6 oz) can sliced black olives
4 c refried beans, divided
1/4 c vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 c finely chopped cilantro
2 Tbs lemon juice
3 green onions, diced
1/4 finely chopped jalapenos
1 tomato, diced
2 cups shredded lettuce
1 c sour cream
2 c shredded cheddar cheese

In a medium saucepan, combine the broth, rice, sauce and 1 diced onion.  Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
Meanwhile, heat tortillas in a large skillet.
When rice mixture is ready, spoon equal amounts of the following onto each tortilla:  chicken, shredded jack cheese, diced onion, olives, rice mixture and beans.  Roll tortillas, tucking in sides to prevent filing from spilling over.
Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides.  Drain on paper towels.
To serve:  in a medium bowl combine the avocados, cilantro, lemon juice, green onions, jalapeños, and tomatoes.  Mash together.  Place shredded lettuce on platter, top with chimichangas, avocado mix, sour cream and shredded cheddar cheese.
Serves 6

Creamy Chicken & Biscuits

1 tsp oil
12 oz boneless, skinless chicken thighs, cut bite-size
1 c baby carrots, halved lengthwise
8 oz sliced mushrooms
2 cans (10 3/4 oz each) condensed cream of chicken soup
 1 1/3 c milk
1 Tbsp Dijon mustard
1 c bisquick
3 Tbsp chopped dill
1/3 c frozen peas
3 scallions, sliced

Heat oven to 400 degrees.   Heat oil in an 11 to 12 inch skillet.  Add chicken and cook over medium high heat, stirring often, 3 minutes or until lightly browned.
Stir in carrots and mushrooms.  Cover and cook 5 minutes, stirring occasionally, until mushrooms release some of their liquid and carrots are almost crisp-tender.
Stir in soup, 1 cup of the milk and the mustard until blended.  Bring to a simmer.
Meanwhile, mix baking mix, 1 Tbsp of the dill and the remaining 1/3 c milk in a small bowl until blended.
Stir in remaining 2 Tbsp dill, the peas and scallions into skillet.  Remove from  heat.  Place in prepared casserole dish, and spoon 8 dollops (about 1 Tbsp each) biscuit dough on top.
Bake 15 to 20 minutes or until biscuits are golden and cooked thru.
Serves 6

Alternate:
omit mushrooms
Add 1-2 Tbsp water to skillet when adding the carrots.
Use regular (refrigerated) biscuits to top

Cheesy Meat Loaf

modifed from Williams Sonoma Kitchen

4 Tbs extra-virgin olive oil
1 carrots, cut in to 1/4" dice
2 celery stalks, cut into 1/4" dice
1 onion, cut into 1/4" dice
3 garlic cloves, minced
2 1/4 c fresh bread crumbs
1/3 cup beef broth
1 Tbs plus 1/4 c minced fresh flat-leaf parsley
2 oz mozzarella cheese, shredded, plus 6 oz cut into 1/2" cubes
salt and pepper to taste
2 lb ground beef
2 eggs, lightly beaten
1/2 tsp thyme
Mashed potatoes for serving

Preheat oven to 350 degrees.  Coat bottom of roaster with 1 Tbs oil.
In deep saute pan over medium-high heat, warm 2 Tbs oil.  Saute carrots, celery and onion 8-10 minutes.  Add garlic; saute 1 minute.  cool 10 minutes.
In bowl, combine 1 1/2 cups bread crumbs and 1/3 cup broth; soak 5 minutes.  In another bowl, combine 3/4 c bread crumbs, 1 Tbs parsley, 1 Tbs oil. shredded cheese, salt and pepper.
In large bowl, mix beef, soaked crumbs, vegetable mixture, eggs, 1/4 c parsley, thyme, cubed cheese, salt and pepper.  Transfer to prepared pan; shape into 10" by 5" loaf.  Cover top and sides with cheese-bread crumb mixture.  Bake about 1 hour 10 minutes.
Serve with mashed potatoes.
Serves 8

Asian braised pork with cucumber salad

from Woman's Day April 2011


1/4 c soy sauce
1/2 tsp ground allspice
1/4 to 1/2 tsp crushed red pepper
1/4 c plus 1/ Tbsp brown sugar
1 2in. piece fresh ginger, half thinly sliced and half grated
2 1/2 lb boneless pork shoulder, trimmed and cut into 2in. pieces
1 c. long grain white rice


1/4 c rice vinegar
Kosher salt and pepper
1 seedless cucumber, thinly sliced into half-moons
1/4 sweet onion, thinly sliced


In a 5-6 qt slow cooker, combine the soy sauce, allspice, red pepper, 1/4 c of the brown sugar and the sliced ginger.  Add the pork and toss to coat.  Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
Thirty minutes before serving, cook the rice according to package directions.  
In a large bowl, whisk together the vinegar, the remaining Tbsp brown sugar, the grated ginger, and the 1/4 each salt and pepper.  Add the cucumber and onion and toss to combine.
Spoon the pork over the rice and serve with the cucumber salad.

Spaghetti Pie

8 oz spaghetti/linguine
2 Tbsp butter
1/4 c parmesan cheese
2 well-beaten eggs
1 c cottage cheese or sour cream
1 lb Italian sausage
1/2 c chopped green onion
1/3 c chopped green pepper
1 6-oz can tomato paste
1 tsp sugar
1 tsp dried oregano, crushed
1/2 tsp garlic salt
4 oz shredded mozzarella cheese
1 c. water

Cook pasta according to package.  Drain, stir in butter, parmesan cheese, and beaten eggs with hot pasta.  Turn into a crust in buttered 10-in pie plate.  Spread cottage cheese or sour cream over  bottom of spaghetti crust.
In skillet cook sausage, onion, green pepper until meat is browned.  Drain off fat.  Stir in tomato paste, water, sugar and seasonings, heat thru.
Turn meat mixture into spaghetti crust.  Bake uncovered in 350 degree oven for 25 minutes.  Sprinkle cheese on top.  Bake 5 minutes longer or until cheese melts or is bubbly.  Allow to sit 5 minutes.

Serves 6-8