Easy Butter Chicken

Butter Chicken s a favorite dish eat my house. I must admit, I didn't try to make buttered Chicken until recently.  I y tried this recipe and was pleasantly surprised.  It  is easy to make and the taste is delicious.  I regretted that I didn't make the recipe sooner.  

I found this recipe on the Tasty website.  This recipe was easy to follow and the dish came together easily.   The dish was better than any take out we had tried.  The chicken was tender and flavorful and the sauce had some spice to it.  If the dish is too spicy for your taste, reduce the cayenne pepper.  Overall, this is a delicious dinner which is easy to prepare and doesn't take a lot of prep time.  My family enjoyed this dish and I will be making it again.  

Butter Chicken

From Tasty

Ingredients

for 4 servings

• 2 lb boneless, skinless chicken breast, cubed
• salt, to taste
• pepper, to taste
• 2 teaspoons chili powder, divided
• ½ teaspoon turmeric
• 6 tablespoons butter, divided 
• 1 ½ cups yellow onion, diced
• 3 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon ginger, grated
• 3 cloves garlic, minced
• 1 cinnamon, 3 inch (8 cm) stick
• 14 oz tomato sauce
• 1 cup water
• 1 cup heavy cream
• rice, for serving
• fresh cilantro, chopped for garnish

Preparation

1. In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
2. Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
3. Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
4. Add the tomato sauce and bring to a simmer.
5. Add the water and cream and return to a simmer.
6. Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
7. Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
8. Serve the chicken over rice and garnish with cilantro.
9. Enjoy!

Tomato Tortellini Soup

 A  delicious soup is always welcome on a chilly day.   Tomato soup is always a favorite. This recipe adds in some cheese tortellini to the soup with some fresh basil from the garden.   In addition, some balsamic vinegar is added which gives a wonderful flavor to the soup.  Sprinkle with some parmesan cheese and you have a tasty soup that is rich and creamy studded with tortellini.   This recipe is very easy and takes about 30 minutes to prepare.  

Tomato Tortellini Soup

From the kitchn

INGREDIENTS

2 tablespoons unsalted butter

1 medium yellow onion, diced

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

4 cups (32 ounces) lochicken broth

1 (28-ounce) can crushed tomatoes

1/2 cup heavy cream

2 bay leaves

1 (14-ounce) package fresh or frozen cheese tortellini

1/2 cup fresh basil leaves, thinly sliced, plus more for garnish

Grated or shredded Parmesan cheese, for garnish (optional)

INSTRUCTIONS

1. Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.

2. Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired.

Serves 4

Cole Slaw

Cole Slaw is a quick and easy side to make.  It goes well with practically everything, cookouts, sandwiches, BBQ,  fish, poultry, etc.  I  open up a bag of cole slaw mix and toss it with a nice vinaigrette dressing.  Mmmmm delicious.

Cole Slaw

Ingredients:

3 tablespoons apple cider vinegar

4 tablespoons olive or vegetable oil

3 tablespoons white sugar

1/2 teaspoon dijon mustard

1/4 teaspoon celery seeds

Salt & pepper to taste

1 bag (16 ounce) Cole Slaw mix

Directions:

1.  Making the vinaigrette:  Whisk the first 6 ingredients together in a bowl.  

2. Making the Cole Slaw:  Open and pout the bag of Cole Slaw Mix in a large bowl.   Pour the dressing over them and toss well.  Refrigerate for an hour or more before serving.

Serves 6

Steak Stir Fry

Stir Fry is a quick and nutritious meal to make.   This recipe comes together quickly and is very easy to make. Slice  some carrots, peppers, steak, onions; add some garlic and ginger.  Cook the ingredients separately, and then add to a stiry fry sauce and serve with rice.  Your dinner is ready to enjoy with your family.
Note:  I threw in about 4 ounces of mushrooms because I had them on hand.
Steak Stir Fry
Taste of Home Ingredients:
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1 large green pepper, julienned
1 cup julienned carrots or sliced celery
5 green onions, cut into 1-inch pieces
Hot cooked rice

Directions:

1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
2. Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

Makes 4 servings

Cheesy Crustless Quiche

Quick is a nice dish to serve for lunch, brunch, or a tea.  This recipe is so easy to make because you don't need to worry about making a crust.  For me, that is a plus.

This recipe is pretty versatile.  I din't have the cherry tomatoes and my family hates green onions so I just topped it with bacon.   I also substituted Gruyere cheese for the Swiss cheese.

The quiche came out perfectly.  It is very creamy and it was delicious.   The combination of the cheeses added to the flavor as did the Dijon mustard.  The family loved this recipe.  Next time, I will be sure to have the cherry tomatoes on hand.    You can get the original recipe here  Simply Recipes.   My rendition is below.


Cheesy Crustless Quiche
From Simply Recipes Adapted Slightly From My Southwest Kitchen

INGREDIENTS
1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
5 eggs
4 ounces cream cheese, softened
6 ounces shredded Gruyere cheese
3 slices of cooked bacon, crumbled

Directions:
1 Make a roux: Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly.
Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens.
Remove from the heat; set aside to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Make the filling: Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce.
Stir in the Gruyere and Parmesan cheeses.
4 Bake: Pour into a buttered 10" pie plate. Sprinkle the top with chopped  crumbled bacon.
Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.

Serves 8

Quick King Ranch Chicken Skillet

This is a very tasty and easy recipe to make.  I love the King Ranch casserole, so I was excited to try this skillet recipe.  It did not disappoint.  The dish was very tasty and had a nice mild southwestern flavor to it.  It was all cooked in one dish which makes for easy clean up.  I will be making this dish again.  Everyone loved it.

Quick King Ranch Chicken Skillet
From Southern Living
Ingredients:


1 tablespoon canola oil
1 medium-size yellow onion, chopped (about 1 1/2 cups)
2 large poblano chiles, stemmed, seeded, and chopped (about 1 1/2 cups)*
1 (10-oz.) can diced tomatoes and green chiles (such as Ro-Tel), undrained
1 (10 1/2-oz.) can cream of mushroom soup
4 cups chopped, cooked chicken (from 1 rotisserie chicken)
1/2 cup lower-sodium chicken broth
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces sharp Cheddar cheese, shredded (about 2 cups), divided
8 (5 1/2-inch) white corn tortillas, each cut into eighths
Fresh cilantro leaves, chopped optional

Directions:
Step 1
Preheat oven to 425°F. Heat oil in a 12-inch ovenproof skillet over medium-high. Add onion and poblanos, and cook, stirring often, until softened, about 6 minutes. Stir in tomatoes and green chiles, mushroom soup, chicken, broth, cumin, salt, and pepper. Bring to a boil, and boil, stirring often, about 3 minutes. Stir in half of the shredded cheese. Arrange cut tortillas over top, and sprinkle with remaining cheese.

Step 2
Bake in preheated oven until cheese is melted and mixture is bubbling, about 15 minutes. Sprinkle with cilantro.
*can substitute a green, red, orange, or yellow pepper
Serves 6

Fluffiest Blueberry Pancakes

Those were the best Blueberry Pancakes I have ever eaten.  That was the endorsement these pancakes received from the spouse.  The kids enjoyed them too.  Pancakes are a great option for any meal.  Quick, easy, versatile, and delicious.  I took advantage of making  blueberry pancakes  for dinner because blueberries are plentiful.

These pancakes took about 10 minutes to prepare and about 15 minutes to cook.  The were truly fluffy, delicious and loaded with blueberries. Cooking them in butter added a nice crunch to the edges.


Fluffiest Blueberry Pancakes
From Pinch of Yum
INGREDIENTS

3/4 cup milk
2 tablespoons white vinegar
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1+ cup fresh blueberries
more butter for the pan

INSTRUCTIONS

1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
2. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
3. Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.

4.Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain.

Serves 4

Strawberries, Sour Cream and Brown Sugar

I have never heard of fresh strawberries dunked in sour cream and then brown sugar.  They sounded delicious and I couldn't wait to try them.  Luckily, I just got some strawberries form Costco and I had plenty of sour cream and brown sugar.

They were fantastic.  A quick treat to dunk and eat.  I will be enjoying these all summer long.


Strawberries, Sour Cream and Brown Sugar
From Our Best Bites

Ingredients

Fresh Strawberries, Stems attached
brown sugar (I suggest a fresh bag)
Sour Cream (I suggest full fat)


Instructions

Place some sour cream in a small bowl, place some brown sugar in a separate small bowl.  To serve, have people dip a berry in sour cream and then in brown sugar, and eat immediately!

Turkey Farfalle Pasta Skillet

This is a great recipe for using leftover turkey or chicken you have on hand.  The turkey is cooked with carrots, celery, mushrooms in  some broth.  Farfalle pasta is then added to the mix and cooked until tender.  Stir in some sour cream, top with grated Parmesan cheese, let rest and serve.

A very easy dinner that is quick, delicious, and inexpensive.  Enjoy.


Turkey Farfalle Pasta Skillet

Ingredients:
1/4 cup butter
3/4 cup diced carrots
3/4 cup diced celery
4 ounces sliced white mushrooms
1/4 cup all purpose flour
3-1/2 cups chicken broth
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1-1/2 cups diced cooked turkey
4 cups dried Farfalle pasta
1/2 cup sour cream
Grated Parmesan Cheese

Directions:
1. In a large skillet melt the butter over medium-low heat.  Add the carrots celery and mushrooms.  Sauce in the butter until the vegetables are soft.
2. Add the flour and cook for about 3 minutes.  Pour in the chicken broth and add the onion powder, dried parsley, salt, garlic powder, thyme, and black pepper.  Stir well.
3. Bring to a boil.  Stir in the turkey and pasta.  Cover and cook until pasta is tender about 11-15 minutes.
4. Stir in sour cream and top the dish with grated Parmesan Cheese.  Let rest for 5 minutes and serve.

Serves 6

Quick Green Chicken Chili

This chili is fantastic and so easy to make.  You use many ready made products like rotisserie chicken, green salsa, and canned cannelloni beans.  Put all of the ingredients in a pot, stir and cook.  That is it.  Dinner is ready and it tastes as if you spent hours preparing it.

I love this recipe.  It tastes wonderful and has a nice light spicy flavor to it. Leftovers taste better the next day.  The family also loved this chili.  It is a keeper.



Quick Green Chicken Chili
From Cook's Country

Ingredients:
1 tablespoon vegetable oil
1 onion chopped fine
3/4 teaspoon pepper
1/2 teaspoon salt
3 garlic cloves, minced
2 teaspoons ground cumin
4 cups chicken broth
2 (15-ounce) cans cannelloni beans, rinsed
1 cup jarred green salsa
1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bit-size pieces (3 cups)
1/2 cup chopped fresh cilantro

Directions:
1. Heat oil in Dutch oven over medium heat until shimmering.  Add onion, pepper, and salt and cook until softened, about 4 minutes.  Stir in garlic and cumin and cook until fragrant, about 1 minute.
2. Increase heat to medium-high.  Stir in broth, beans and salsa and bring to boil.  Reduce heat to medium-low and simmer until flavors have melded, about 10 minutes.
3. Using  the back of  a wooden spoon, mash some beans against side of pot until chili is slightly thickened. Stir in chicken and cilantro and cook until warmed through, about 2 minutes.  Serve.

Serves 4

Skiillet Baked Ziti

Wondering what to make for dinner tonight.  Why not try Skillet Baked Ziti. This is a very tasty dish that is easy to prepare and maybe a future family favorite.  I like this dish because it is all cooked in one pan and it comes together nicely. It also tastes great the next day - if you have any leftovers.


Skillet Baked Ziti
From Our Best Bites Adapted Slightly by From My Southwest Kitchen

Ingredients:
1 pound ground beef
1 (28-ounce) can crushed tomatoes
1 tablespoon olive oil
6 medium cloves of garlic minced
1/4 teaspoon red pepper flakes
Salt
3 cups water
12 Ounces (about 3 3/4 cups) ziti or penne pasta

1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup torn fresh bail leaves or 1 tablespoon dried basil added to the crushed tomatoes
Black pepper
1 cup shredded mozzarella cheese

Diretions:
1. Adjust an oven rack to the middle position.  Preheat the oven to 475 degrees F.
2. Heat a 12-inch or larger oven-safe skillet on medium high heat and add the olive oil.  Brown the ground beef.   Drain the beef of excess fat.
3. Add the garlic and red pepper flakes to the ground beef.  Cook until fragrant.  Stir in the tomatoes and 1/2 teaspoon salt.
4. Reduce the heat to medium-low and simmer gently for about 10 minutes stirring occasionally.
5. Stir in the water and add the pasta.  Cover and increase the heat to medium-high.  Stir often and cook until the pasta is tender about 15-20 minutes.
6. Stir in the cream, Parmesan cheese, and the basil if using fresh. Season with salt and pepper to taste. Sprinkle the mozzarella cheese over the top.
7. Place the skillet in the oven and bake until the cheese has melted and is a nice golden brown about 10-15 minutes.
8. Remove from oven and serve.

Makes 4-6 servings

Green Chile Crustless Quiche

As a native New Mexican, I  love my Green Chile.  I eat it in eggs, stews, main courses,  jams, jellies, and even dessert.  It gives a wonderful flavor to foods.

Today, I am posting an easy and quick recipe for a Green Chile Crustless Quiche - a delicious cheesy dish with a southwestern flavor.    Eggs, milk, flour, spices, chopped green chiles, and cheeses are mixed together and poured into a quiche dish or an 8-inch deep-dish pie plate.    The quiche is baked in a 375 F degree oven for about 30 minutes or until golden brown.   I  let  it cool for about 10 minutes then cut and serve.

A great dish for a light dinner or brunch.

Green Chile Crustless Quiche

Ingredients:

5 large eggs
1 cup whole milk
1 cup cottage cheese
1 cup diced green chilies
4 tablespoons flour
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (8-ounce) package shredded Mexican cheese

Directions:

1. Preheat oven to 375 F degrees.
2. Lightly spray a quiche pan or an 8-inch deep-dish pie pan.
3. In a large bowl whisk eggs until well blended.  Add the milk, cottage cheese, green chile and mix well.
4. In a small bowl whisk together the flour, salt, garlic powder, baking powder, ground cumin, and cayenne pepper.
5. Stir the flour mixture into the egg mixture.  Mix until there are no lumps.  Add the Mexican cheese and mix until incorporated.
6. Pour the mixture into the prepared pan.
7. Bake until the top is golden and the quiche is set in the center about 30-35 minutes.
8. Cool for about 10 minutes before cutting into wedges.

Serves 6

Penne with Pancetta and Asparagus

Whats for dinner?   How does  a creamy pasta dish with a nice savory flavor with some browned asparagus.  You couldn't find a tastier dish in your local restaurant.  And to think, you made it at home and saved a bundle.  Pasta is one of those dishes  restaurants make a killing on.

The creamy sauce in this recipe comes from macaroni cheese.  I admit, I was impressed by the delicious creamy texture of this cheese.  The savoriness comes from the pancetta and garlic.  Add some asparagus, grated Pecorino, lemon juice, and chopped basil to complete the dish.   Delicious.

I hope you enjoy this dish as much as the family did.

Penne  with Pancetta and Asparagus
From Cook's Country

Ingredients:
4 ounces pancetta, cut into 1/2-inch pieces
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
1/8 teaspoon table salt, plus salt for cooking pasta
1 garlic clove, minced
1 pound penne
8 bounces (1 cup) mascarpone cheese
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
1 tablespoon lemon juice
1 teaspoon pepper
1/3 cup chopped fresh basil

Instructions:
1. Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, about 10 minutes.  Using slotted spoon, transfer pancetta to paper towel-lined plate, leaving fat in skillet.
2.  Heat fat over high heat until just smoking.  Add asparagus and salt and cook, without stirring, until just starting to brown, about 3 minutes.   Stir and continue to cook until asparagus is browned and tender, about 2 minutes longer.  Off heat, stir in garlic.
3. Meanwhile, bring 4 quarts water to boil in large pot.  Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.  Reserve 1 1/2 cups cooking water, then drain pasta and return it to pot over low heat.
4. Add mascarpone, Pecorino, lemon juice, pepper, pancetta, asparagus, and 1 cup reserved cooking water to pot and toss and stir vigorously to thoroughly combine, about 1 minute.  Let pasta rest off heat for 3 minutes.  Stir in basil.  Adjust consistency with remaining reserved cooking water as needed.  Season with salt and pepper to taste.  Serve, passing extra Pecorino separately.

Serves 4 to 6

Orecchiette With Shrimp, Pepperoncini, and Basil

If you need something quick and easy not to mention delicious for dinner, this recipe is for you.  The basil and pepperoncini add a wonderful flavor to this dish.  As I mentioned, it is very easy to prepare. You start by preparing the shrimp and then cook the pasta according to package directions.  Next you add some oil to a skillet and cook the garlic and the shrimp.  When the shrimp is cooked remove from heat and add the pasta, pepperoni, capers, cheese and basil.   Serve with lemon and more cheese.   That is it.  I told you it was easy.  Dinner is ready.   Enjoy.



Orecchiette With Shrimp, Pepperoncini, and Basil
From Cook's Country

Ingredients:

1 1/2 pounds extra-large shrimp (21 to 25 per pound),peeled, deveined, tails removed, and cut into 1/2-inch pieces
Salt and pepper
12 ounces (3 1/3 cups) orecchiette
1/3 cup extra-virgin olive oil
4 garlic cloves, sliced thin
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
1/4 cup chopped pepperoncini, plus 1 tablespoon brine
1/4 cup capers, rinsed
1/4 cup chopped fresh basil
Lemon wedges

Directions:
1. Sprinkle shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper and refrigerate until ready to use.  Bring 4 quarts water to boil in large Dutch oven.  Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente.   Reserve 1/2 cup cooking water, then drain pasta.
2. Heat oil in now-empty  pot over medium heat until shimmering.   Add garlic and cook until beginning to brown, about 1 minute.  Add shrimp and cook until just opaque, about 4 minutes.
3. Off heat, add pasta, Parmesan, pepperoncini and brine, capers, basil, and reserved cooking water and toss to combine.  Serve, passing lemon wedges and extra Parmesan separately.

Serves 4

Spanish Tortilla

Tonight's dinner was super easy and it tasted delicious. A Spanish Tortilla.  I have heard of a Spanish Tortilla but I never had tasted or made one. They are so easy to prepare and you probably have everything you need at home.  Eggs, potatoes, onions, red peppers, salt, pepper and hot sauce.

Begin by cooking the potatoes, bell pepper and onion in an ovenproof skillet.  Next pour the egg mixture over the veggies.  Press down on the veggies so they are submerged.  Place the skillet in the oven and bake until the tortilla is set.  You are ready to enjoy a wonderful and tasty dinner.  Serve with a salad and you are set.





Spanish Tortilla
From Martha Stewart

Ingredients

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce

Directions

1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
3. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Serves 4

Crescent Taco Ring

I  love quick dinners that come together with little effort.  I can take my family's favorite dinners and add a little twist with little effort or cost and create a whole new meal.   The recipe below is one of those meals.  It combines taco ingredients with crescent rolls to make a tasty meal.

 You begin by preparing the taco filling.  Next, you arrange the crescent rolls on a baking sheet lined with parchment paper in a circular manner.  Place the taco filling  on the crescent rolls and  fold  over the filling.  Top with additional cheese and bake until golden brown.  Let cool for a few minutes and serve.


Crescent Taco Ring
From Pillsbury

Ingredients

1 lb ground beef
1 package (1 oz) taco seasoning mix
1/2 cup water
1 cup shredded Cheddar cheese (4 oz)
2 cans (8 oz each)  refrigerated crescent dinner rolls
Cheddar  cheese for sprinkling over wreath
Shredded lettuce, avocados, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

Directions

1.  Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
2.  Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
3.  Spoon beef mixture on the half of each triangle closest to center of ring.
4.  Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it.  Repeat around ring until entire filling is enclosed (some filling might show a little).  Sprinkle with additional cheddar cheese.
5.  Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Serves 6

Turkey a la King With Rice

Growing up, after a turkey dinner I could count on having Turkey a la King.  It was just as predictable as the sun coming up.  I can't say I was overly fond of the meal but I did not hate it.

Fast forward a few decades, and I find myself making not my parents version of  Turkey a la King, but this tasty recipe I found on the Taste of Home website.  Leftover turkey never tasted so good. Bites of turkey with fresh mushrooms, green pepper, peas, in a flavorful sauce composed of milk, chicken broth and seasoning.  Ladle over rice and you have an appetizing dinner for your family.

Turkey a la King With Rice
Taste of Home

Ingredients
2 tablespoons butter
1-3/4 cups sliced fresh mushrooms
1 celery rib, chopped
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
2 cups cubed cooked turkey breast
1 cup frozen peas
1/2 teaspoon salt
2 cups hot cooked rice

Directions
1. In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms, celery, onion and pepper; cook and stir until tender.
2. In a small bowl, mix flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add turkey, peas and salt; heat through. Serve with rice.

Serves 4

PF Chang's Style Mongolian Beef

Mongolian Beef is one of my favorites to order when I go to PF Chang's.   I love the flavor of the beef and the tenderness.  It is my go to dish.   I was super excited when I found this recipe as I was doing some random searching.

I made this recipe for dinner last night and it was every bit as good  as PF Chang's.  The meat was tender and the sauce was very tasty with a slight garlic and ginger taste.  Better than take out any day of the week.





PF Chang's Style Mongolian Beef
From Spend With Pennies


Ingredients:
2 teaspoons + 2 tablespoons oil (vegetable or olive)
1/2 teaspoon ginger , minced
4 cloves garlic , finely minced
1/2 cup soy sauce (low sodium is best)
1/4 cup water
1/2 cup packed brown sugar
1 lb flank steak (or your favorite cut of beef thinly sliced)
1/3 cup cornstarch
2 green onions , sliced

Directions:
1. Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
2. Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess.
Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through,it will cook completely when combined with the sauce).
3. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.

 

Quick Southern Style Baked Beans

Baked Beans are one of my favorite sides.  I love them with grilled burgers, brisket, chicken, barbecue - just to name a few.  They make the meal in my view.  I love this recipe for Baked Beans. They are so easy to make and I have never tasted such delicious Baked beans.
Start with cooking some bacon and then remove and drain on paper towels.  Cook some diced onions and green peppers (I used a red pepper) in the bacon drippings.  Add some Pork and Beans, barbecue sauce, brown sugar, cider vinegar, and some mustard.  Stir and bring to a simmer.  Add the bacon strips and bake for about 2 hours.

Best Baked Beans ever.



Quick Southern-Style Baked Beans
recipe by Pam Anderson From The Pioneer Woman

Serves up to 18

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon


Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Instant Pot: Asian Boneless Beef Short Ribs

I made another great tasting recipe in my Instant Pot.  Asian Boneless Beef Short Ribs.   They are tender, flavorful and better that you can get in any restaurant.  As with most Instant Pot recipes, this was easy and quick.

You begin by placing some oil in your Instant Pot and place on the sauté  setting.  Cook some garlic and ginger for about 1 minute.  Add some hoisin sauce, soy sauce, sherry, scallion white and cayenne.  Stir well and then add the beef. I turned my beef so both side could be coated with the sauce.

Set your Instant Pot on high pressure and cook for 35 minutes.  Once the ribs are cooked naturally release the pressure for about 15 minutes.  Vent the remaining pressure and transfer ribs to a platter and tent with foil. Strain the sauce and return to the Instant Pot.  Set on sauté and add the cornstarch mixture to the sauce.  Bring to a boil and cook for about 1 minute.  Pour the sauce in a small bowl.

Serve the ribs with the sauce, rice and top with the scallion greens if desired.

Asian Boneless Short Ribs
From Copycat Recipes Adapted Slightly by From My Southwest Kitchen

Special Equipment:  Instant Pot or Other Electric Pressure Cooker

Ingredients: 
1 tablespoon vegetable oil
4 garlic cloves, minced
1 (2-inch) piece ginger, peeled, sliced into 1/4" thick rounds
1/2 cup hoisin sauce
2 tablespoons soy sauce
4 scallions, white parts coarsely chopped, green parts thinly sliced
1/4 teaspoon cayenne pepper
6 (8 ounce) boneless beef short ribs, trimmed
2 tablespoons corn starch
2 tablespoons water
Cooked rice
Directions:
1. Set the Instant Pot to the Sauté setting.  Add the oil to the pot.  Heat for about 1 minute and the add the garlic and the ginger.  Sauté for about 1 minute or  until fragrant.  Stir in the hoisin sauce, soy sauce, sherry, scallion whites, and the cayenne pepper.
2. Place the short ribs in the sauce and turn to coat both sides.  Place the lid on the Instant Pot.  Be sure the valve is set to the Sealing setting.   Set the pressure on high and cook for 35 minutes.
3. Naturally release the pressure for about 15 minutes.  Move the valve to venting position to release the remaining pressure. Once the pressure is released carefully open the lid away from you.
4. Remove the ribs and place on a platter.  Tent with foil.  Strain the sauce and return to the pot.  Place Instant Pot on Sauté setting.
5. Place the cornstarch and water in a small bowl.  Mix well and gradually add to the pot.  Stir until the mixture comes to a boil  Cook for 1 minute.  Pour the sauce in a small bowl and serve with the ribs.
6.  Place some rice on a plate.  Top with a rib and some sauce.  Sprinkle with scallion tops.

Makes 6 servings