Lumpia (meat filling)

Raw wrapped lumpia, above.


Wrapping Diagram above.

Lumpia

One of my favorite things to make. I usually make it with Chicken Adobo, or pancit (recipes are on here.) It's a Filipino side dish that I love! Similar to spring rolls, but uses a meat filling. You could substitute ground beef, ground chicken, or even add finely chopped shrimp to the mixture.


Ingredients:

I like to fry in Peanut oil, vegetable oil would work.

I like the Simex brand individual wrappers (you can use lumpia or spring roll wrappers. Sometimes you can find them at the grocery store. If not, an Asian market will carry them in their frozen food department)

1# of ground pork

1 cup shredded carrots

1 cup finely chopped mushrooms (shitake if you can get them)

1 cup of thinly sliced green beans (If you can find french cut fresh green beans, that's perfect, if not cut thin slices on a diagonal)

3 cloves of chopped or pressed garlic

1/2 cup finely chopped onion (green onion or white onion work well)

1 tablespoon of white wine vinegar

2 tablespoons of soy sauce

2 large eggs

3 tablespoons of corn starch

teaspoon of salt

teaspoon of pepper


DIRECTIONS

1. Combine all raw ingredients together and mix well with your hands.

2.Put about 1 heaping tablespoon of raw meat mixture in the center of your lumpia wrapper. Make a very thin log and roll up, puling insides of wrapper in. See Diagran for folding directions.

3. Fry lumpia in a deep fryer till golden brown or in a shallow frying pan 1/2 filled with oil and turn once.


***This makes about 40-45 lumpia, which is a lot. If you want you can freeze 1/2 (before you fry them) in a ziploc for up to 2 months. You fry them frozen, so I would only deep fry them this way because of the splatter from the oil.

****Also, my Dad has come up with a wonderful, yet completely non-traditional sauce that we eat these with. Take about 1/4 cup of A1 sauce, with a tablespoon of water to thin it out, and add Sriracha hot chile paste to taste...sooo good!

How to wrap: Follow Diagram in picture above. Remember Lumpia are wrapped long and thin. Your cooking the meat so it needs to be thin to cook thoroughly.

Argentinian Grilled Pork with Chimichurri

Argentinian Pork Roast with a chimichurri sauce OMG!

This is an amazing recipe a friend made for me one night. It comes from the Cooking Light magazine, I loved it and had to make it myself. I tweaked nothing, it's perfect! Don't forget the chimichurri sauce (included in this recipe not separate) You can let the pork marinate overnight, or all day, or a few hours...whichever is convenient for you. Great to make for company, and a quick grilling recipe! You can make the chimichurri ahead, and marinate the pork before you leave for work or firth thing in the morning, and have dinner in about 15 minutes when you get home. Great with a salad, roasted potatoes, fresh freen beans...YUM!

Ingredients

• 6 tablespoons olive oil, divided
• 1 cup fresh parsley leaves, divided
• 2/3 cup fresh cilantro leaves, divided
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 1 (1-pound) pork tenderloin, trimmed
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• Cooking spray
• 1 tablespoon fresh oregano leaves
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 2 garlic cloves, chopped
• 1 shallot, chopped

Preparation

• 1. Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish. Add pork. Cover with plastic wrap, and refrigerate 1 hour, turning once.
• 2. Preheat grill to medium-high.
• 3. Sprinkle pork with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill for 8 minutes. Turn pork over, and grill 7 minutes or until a thermometer registers 145°. Remove pork from grill. Let stand for 5 minutes. Slice pork crosswise.
• 4. Combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano, and remaining ingredients in a food processor; pulse 10 times. Drizzle 1/4 cup olive oil through food chute with food processor on. Serve with pork.

Joanne Weir, Cooking Light SEPTEMBER 2011

Mushroom Beef Stew (freezer instructions included)

Mushroom Beef Stew RecipeMushroom

45 90 135 Mus

Mushroom Beef Stew (from Taste of Home magazine, with my revisions)

Ingredients

• 1 carton (32 ounces) beef broth
• 1 ounce dried mixed mushrooms (If you can't find these, triple your fresh mushrooms and skip first step)
  
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 boneless beef chuck roast (2 pounds), cubed
• 3 tablespoons canola oil
• 1 pound whole baby portobello mushrooms (use portobello, baby portobello, or whaterv is your favorite, Mushrooms are but, include portabello in the mix. If you use large portobello mushrooms, leave them in large chunks)
  
• 5 medium carrots, chunkily chopped
  
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 
  ADDITIONAL INGREDIENTS:
• 2 tablespoons cornstarch
• 2 tablespoons water
• Hot cooked egg noodles, optional
• 1/4 cup crumbled blue cheese

Directions

• In a large saucepan, bring broth and mushrooms to a boil. Remove from the heat; let stand 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop. (skip this step if you don't have dehydrated mushrooms and add them all in when it calls for the portobello) Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth.
• In a large resealable plastic bag, combine the flour, salt and pepper; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
• In a Dutch oven, brown beef in oil in batches. Add the portobello mushrooms, carrots and onion; saute until onion is tender. Add the garlic, rosemary and rehydrated mushrooms; cook 1 minute longer. Stir in reserved flour mixture until blended; gradually add mushroom broth.(If you need it to thicken a little more, use about a cup of hot liquid with a few tablespoons of cornstarch to make a slurry, then add back to the pot once cornstarch is dissolved, return to a boil and it will thicken)
  
• Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beef is tender. Cool stew; transfer to freezer containers. Freeze for up to 6 months.
• To use frozen stew: Thaw in the refrigerator overnight. Place in a Dutch oven; bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Yield: 9 servings.

Pumpkin Spice Cake

This is a recipe I found and slightly altered to make it moist and delicious! This was what I used as the main layer of my sister's wedding cake. Goes great with maple cream cheese frosting!

Ingredients

• 1 1/4 cups shortening
• 2 eggs, beaten
• 1 cup packed brown sugar
• 1 1/4 cups white sugar
• 1 large can pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt cinnamon, nutmeg, allspice and ginger. Set aside.
2. In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Pour batter into prepared pan.

***I have made cupcakes, sheet cakes, and 9 inch round cakes with this recipe, don't limit yourself to a bundt pan***

1. Bake in the preheated oven for 45 to 55 minutes for bundt pan, 35-45 minutes for cake pans, or 22 minutes for cupcakes.*** or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Aunt Cheryls Cinnamon Candy

I make this and put it in to jars and give as gifts at Christmas. It is an old fashioned hard candy with a lot of kick. I don't like to make this with kids anywhere near the kitchen. I usually wait till my daughter is asleep. The cinnamon is very strong and the fumes can burn your eyes, and making candy means boiling sugar...I love cooking with my daughter BUT THERE IS NOT a place for a kid in the kitchen with this recipe. It is easy, but you must be careful when cooking this.



Ingredients:

1 1/2 Cups of white Karo syrup

1 Cup of water

3 and 3/4 cups of sugar

1 and 1/2 teaspoons of cinnamon oil. (I get this from behind the pharmacy counter at walmart. They may look at you like you are crazy when you ask for it, but someone there knows what it is. I get it EVERY year with no trouble. It is behind the counter cause it can burn you, badly. Do not spill this on you, don't add more than the recipe calls for either!)

Red food coloring

Powdered sugar for dusting



Directions:

1. Prepare a 9x13 cookie sheet by lining it with foil and spraying lightly with cooking spray, set aside.

2. Add sugar, water, and Karo syrup to a large (stainless steel preferred) saucepan. Cook over medium high heat stirring constantly till candy thermometer reaches 310 degrees.

3. Remove from heat. DO NOT PUT YOUR FACE OVER THE POT, stand back and add the cinnamon oil to the pan...it will steam up in your face if you are over it, then add a few drops of red food coloring. Stir to mix and immediately poor in to prepared pan. Let set overnight to cool.

4. When cooled sift powdered sugar over the top of pan and lightly hit it with a hammer to break in to bite size pieces. Store in airtight container with a little extra powdered sugar to keep from sticking.

THE incredible SUGAR cookie Recipe

This is THE sugar cookie recipe, my Mom and I get many many many requests every Christmas for these fun, thin, crisp, sugar cookies! We have a set of cookie pans that we press a very thin layer of the sugar cookie dough in to, and then decorate and bake. These taste great with coconut, pecans, mini m&m's, and colored sugar sprinkles on them.


Ingredients:

2 1/2 cups of all purpose flour

1 teaspoon of baking powder

1/2 Teaspoon of salt

1 cup of shortening (the baking sticks work wonderfully for this no mess!)

1 1/2 cups of sugar

2 eggs

1 1/2 teaspoons of vanilla extract





Directions:

1. Preheat oven to 400

2. Sift flour, salt, and baking powder together in to a small bowl.

3. Cream together shortening and sugar till well blended. Add eggs beating in one at a time, then vanilla.

4. Slowly mix in dry ingredients to wet ingredients (using a mixer on low speed)

5. Store in refrigerator till ready to use. Be sure to make thin cookies, great for cut outs, or press in pans.

Mom's Chocolate Pecan Pie

This is probably my favorite pecan pie recipe! It is so good and if you have never had it, TRY IT!



Ingredients:

1 unbaked pie crust

3 eggs slightly beaten

1 cup dark Karo syrup

4 oz of a german chocolate bar, melted and cooled ( found in the baking section not the candy aisle)

1/3 cup of sugar

2 tablespoons of melted butter

1 teaspoon of vanilla

1 1/2 cups of pecans (I like pecan halves for this)



Directions:

1. Preheat oven to 350. Poke a few holes with a fork in to the bottom of the pie crust to prevent crust from swelling.

2. Mix all ingredients except for the pecans in a large bowl untill well combines. Then lightliy mix in your pecans.

3. Pour in to pie shell and bake for 50-60 minutes. *you may want to keep foil or a baking sheet under pie pan to catch any spillage!

Memaws Chocolate Pies

This has been made by both sides of my family since I can remember...the filling is so good. You will need two of my Meringue recipes for the tops of these pies (makes 2), so be sure to have that ready! Also, two store bought, or two homemade baked pie crusts.




Ingredients:

2 Cups of sugar

6 Tablespoons of cocoa

8 tablespoons of flour

6 egg yolks ( After separating save whites for your meringue recipe)

1 stick of butter

3 cups of whole milk

1 teaspoon of vanilla



Directions:

1. Bake pie crusts till lightly golden brown, keep oven on 350 so that you can cook your meringue at the end.

2. In a large saucepan (I prefer stainless steel for this) combine all ingredients (not the egg whites) and stir and cook over medium heat till mixture boils and becomes thick.

3. Poor hot mixture in to baked pie shells.

4. Cover with meringue, and bake another 15 minutes or until meringue is golden on top.

Homemade Marshmallows

What a delightful treat! You have NO IDEA how wonderful they are, and so easy (a bit messy) to make. I stole these from the Taste of Home magazine last year and they will be at every Christmas party I have or go to for many years to come. Make them fresh, use them with in 36 hours of making them.

Ingredients:

2 Teaspoons of butter (real butter not margerine)

3 envelopes of unflavored gelatin (usually found in the canning or jello section Knox is a name brand)

1 cup of cold water (divided)

2 cups of sugar

1 cup light corn syrup

1/8 teaspoon of salt

1 teaspoon of CLEAR vanilla extract (you can find this at big/specialty grocery stores or craft stores in the cake section. Regular vanilla will turn your marshmallows brown)

Toppings of your choice: chocolate, colored sugar, crushed peppermint, sprinkles (be creative)



Directions

1. Line a 9X13 pan with foil and grease the foil with butter.

2. In a large metal bowl sprinkle gelatin packets over 1/2 cup of cold water and set aside.

3. In a large saucepan, combine the sugar, corn syrup, salt, and 1/2 cup of water stiring to mix well. Bring to a boil stirring OCCASIONALLY. Once mixture Boils, STOP STIRRING and let mixture cook till candy thermometer reads 240 degrees. Remove from heat.

4. Gradually add gelatin to hot sugar mixture. Beat on high speed (I use my kitchenaid stand mixer) until mixture is thick and doubled in volume (about 15 minutes) Lastly, beat in vanilla.

5. I cover my hands in butter than spread the mixture in to the prepared 9X13 pan. Cover with foil and let set 6 hours or overnight.

6. Use foil to lift out marshmallows, then with a pizza cutter coated in cooking spray, cut in to 1 inch squares. Dip in to toppings of choice, or throw in to some hot cocoa!

7. Store in an airtight container.

Meringue for a Pie

This is the ONLY meringue recipe I will use. It is perfect every time...no drooping, no sogginess, perfect! Several recipes will use this topping. This is a Betty Crocker Recipe that I tried, and after making thousands of meringues, a million different ways...this one takes the... "pie!"


Ingredients:

1/2 Cup Sugar

4 teaspoons of cornstarch

1/2 cup tap water

4 large egg whites

1/8 teaspoon of salt




INSTRUCTIONS

1. Heat oven to 350.

2. Mix sugar and cornstarch thouroughly in a small saucepan (I prefer stainless steel pots for this)

3. Stir in water and cook over medium heat while stirring constantly until the mixture thickens and boils. Boil and continue to stir for one minute, then remove pan from heat.

4.Cool completely while making your pie filling...I like to put mine in the freezer about ten minutes to cool quickly.

5. Beat egg whites and salt in a stand mixer using the whisk attachment or with a hand mixer on high speed till soft peaks form. (A SIDE NOTE, if ANYthing but the egg whites get in your bowl, your egg whites will not form. I like to use a small ramekin to break each egg in individually, then add them one at a time to the final bowl. Yes A minute drop of yellow will ruin your egg whites!)

6. Very slowly poor your cooled sugar mixture in to the whites, mixing as you go. Beat until stiff peaks form.

7. Spoon meringue over top of pie filling and be sure to bring the filling all the way to the edges of the pie to be sure it is sealed, and to help prevent shrinking. Bake for about 15 minutes or until light brown. When cooling, keep away from drafts.

Pancit Canton

This is an Americanized version of the pancit I used to eat in the Philipines. It's a great meat noodle dish with lots of flavor, and pretty colors. Looks as pretty as it tastes, and with a little prep work can be created quickly.

Ingredients

Pancit noodles AKA Rice Sticks (can find these at the commisary, or local asian grocery stores)

2 tbsp vegetable oil

1 teaspoon of pepper

1/2 teaspoon of salt

3 tbsp Fish Sauce (also carried at the commisary or local asian grocery stores)

1/2 plus 1/4 cup Soy Sauce

4 tbsp A1 steak sauce (about 4 times around the pan)

2 cups of chicken broth

1/2 yellow onion, finely chopped

2 cloves of garlic minced

2 cups julianne carrots

2 cups shredded cabbage

1 package of fresh mushrooms

1 can of baby corn drained (most regular grocery stores carry in their asian section)

1 package of fresh green beans chopped in to 1 inch peices

1/2 lb of raw chicken diced

1/2 lb diced raw pork chops (no bones)


Directions

1. Put your rice noodles in a hot water bath in the sink, let them soak while you prepare your ingredients.

2. In a large 6-8 qt saucepan, or wok (if you have one), turn the heat on medium high, add vegetable oil, onion, and garlic. Let cook about 1 minute. Season chicken and pork with salt and pepper, then add all meat to the pot.

3. Next, add your soy sauce, fish sauce, A1, cook till the chicken and pork are cooked through, add your veggies, and another 1/4 cup of Soy Sauce, with your 2 cups of chicken broth, bring the liquid to a boil.

4. Drain noodles from warm water, and add to the pot. Stir and mix ingredients in pot, evenly mixing all ingredients. Reduce heat to medium, and cook till liquid is discolved. (about 10 minutes)



The fish sauce may sound nasty, but most asian foods you eat contain it. There are atleast 10 asian grocery stores in Fayetteville, so I know they have them all over where you are. The pancit noodles cost about $1 for a package, and the Fish sauce is about $3 (and it will last FOREVER) So head to the asian grocery store and ask for what you are looking for, they can help you find it! Good Luck! Also to make life easy, use packaged julienne carrots, and cole slaw mix instead of shredding your own...unless you have a food processor and it's easy to do yourself.

Fruit Salad

This is a recipe my Mom started making as her dessert or snack. It is really good and sweet, and doesn't have anything but fresh fruit and nuts in it. It's easy and will last about 3 days in the fridge...if it isn't eaten up first!

Ingredients

1 small package of fresh blueberries

1 small package of fresh raspberries

1 small package of fresh blackberries

1/2 of a container of fresh strawberries, sliced

3 ripe bananas sliced

2 peaches, pitted, skinned, and sliced

1/2 cup of chopped pecans or walnuts, or a combination of both


Directions

Put it all in a large bowl with a lid, mix together and refrigerate.

Cheese Stuffed Chicken Breast

So, I took one of my favorite recipes, took out the oil, the pan frying, and made it heart healthy. This recipe has no added salt, is low in fat, and FULL of flavor. Don't let the goat cheese scare you, if you haven't ever tried it...just do it...if you don't like it, I will be VERY surprised. Also, if you have picky eaters....DON'T tell them it's goat cheese, they won't know I swear! This is another recipe I give per breast directions, make it for you, or for your whole family...it's very easy to make and calls for just a few ingredients.

Ingredients

Package of boneless skinless chicken breast

1 tbsp of mustard (plain yellow mustard) per chicken breast

2 tbsp of crumbled goat cheese (find it in your specialty cheese section, Food Lion has it, I know you can find it) per breast

2 tbsp of plain bread crumbs per breast

Mrs. Dash Original spice blend to taste


Directions

1. Preheat oven to 350, and grease 9X13 pan or cookie sheet

2. Take each breast between two pieces of wax paper and pound out until it is round and thin

3. season both sides with Mrs. Dash

4. Spoon 2 tablespoons of cheese on to breast, spreading evenly through the breast. Roll the chicken up in to a log, placing seem on the bottom

5. Squirt mustard over the top, and coat the outside evenly (this is what will make your bread crumbs stick, use it like an egg wash)

6. Sprinkle chicken with bread crumbs, patting in to skin evenly.

7. Place on greased cookie sheet or pan and bake approx 30 minutes.

Quacomole Dip

I often make this guacamole dip with the Party Salsa recipe, they go hand in hand. Friends who don't even like guacamole, like this. So if you are nervous about trying it, don't like avocado, or have picky eaters in your group...this is a great one to try to expand their food horizons!


Ingredients

1/2-3/4 cup prepared Party Salsa (or jarred salsa will work in a pinch)

5 ripe avocados

1/2 cup sour cream

juice of a lime

1/4 teaspoon of salt

1/2 tsp garlic salt

1/2 tsp garlic powder

1/2 teaspoon pepper or Hotshot

1 jalepeno seeded and chopped

1/2 teaspoon cayenne pepper


Directions

1. Take out the pit, and put the flesh of the avacod in a bowl and mash with your hands or a potato masher.

2. Pour the juice of the lime over the avacado and mix in well.

3. Add all other ingredients and stir well.


This can set in the fridge covered and sealed TIGHTLY for 1 day, but is BEST made fresh about 1-2 hours before eating. If it becomes brown on top...take a spoon and scrape the top layer off...the rest underneath should be a pretty green color. The lime is used to keep the avacodo from turning brown.

Party Salsa

This is a recipe I got from my friend Jessica, and I can't get enough of it. I like to make it for big parties, or any Mexican themed dinner.

Ingredients

Herdez brand salsa verde in 16 oz jar (any salsa verde will work)

12 Roma tomatoes chopped

3 jalapenos chopped with seeds and ribs

The juice of 2 limes

1 white onion finely diced

1 bunch of cilantro chopped

1 teaspoon of salt (start with this amount, may need more)

1 teaspoon of chopped garlic, about 2-3 cloves

1 teaspoon of pepper or Hotshot



Combine all ingredients and let it sit for at least an hour in the fridge before serving. Great if made the night before! Serve with tortilla chips.

Thin Ten Layer Cake-OMG IT'S THAT GOOD!

This is another SC favorite. This one is great for potlucks, church picnics, cookouts, holidays...it is so good, and people won't stop talking about it. It's been made in my family for many years, and my most requested cake. I can't seem to make enough of it!

Ingredients:

2 boxes Duncan Hines Butter Recipe Gold cake mix

** Ingredients listed on box to cook cake**

Non stick cooking spray

10- 10"x10" squares of parchment or wax paper

2-6 (as many as you have) 8" or 9" round baking pans

Icing-Most important Part!

3 cups of sugar

7 tablespoons of cocoa powder

1/2 tsp salt

1 can of evaporated milk

2 sticks of butter



Directions:

1. Make the cake batter according to the directions on the box. Two mixes will easily fit in to a kitchen aid stand mixer. Preheat oven to 375 as directed on the box.

2. The fun part- spray pans with non-stick spray very well between each use. Put about 1 cup of batter in to pan, just enough to cover the bottom of the pan. Spread the batter evenly and drop it on the counter to release any bubbles...cook layers two or three at a time, depending on the number of pans you have. You will end up with ten layers total. Release each layer on to wax or parchment paper. I like to cut out ten squares of parchment paper and have them ready as they come out of the oven. Layers should be about 1/4-1/2 inch thick, if they tear a bit coming out of the pan, don't worry about it.

3. When layers are all done go ahead and get a large sauce pan ( I prefer stainless steal because I don't like getting black bits from my non stick pan in my icing)

4. Add sugar, cocoa, and salt to the pan, stir well combining ingredients well. Add the evaporated milk, and butter. Turn the heat on medium.

5. stir mixture constantly, making sure that it doesn't stick to the bottom. No need to be vigorous with stirring, just make sure it isn't sticking.

6. Bring mixture to a boil for approximately 8-10 minutes, the mixture should coat a spoon and keep its shape when dripped on a piece of wax paper. Remove from heat.

7. place your first layer of cake on a cake board or cake plate, pour a ladle of hot icing over the layer, slightly pushing it over the edges. Continues with all ten layers. Be sure the entire cake is coated with chocolate icing. Serve warm or cooled.



Serve small slices, this cake is rich, and a chocolate lovers dream....

Enchilada Casserole

Okay, so I love enchiladas, but they were so time consuming and I got tired of burning myself trying to roll them! So I transformed the same ingredients I normally use, in to this easy casserole that saved me a ton of time in the kitchen!

Ingredients:

2 lbs of ground beef

1 lb of Hot Italian sausage

1 package of spicy taco seasoning mix

1 can of chopped green chilles

1/4 cup of pickled jalapenos

24 warmed corn tortillas

2 large cans and one small can of enchilada sauce (medium or hot if you can find it)

2 packages of taco blend shredded cheese (or your favorite cheese)



Directions:

1. In a large pan brown sausage and hamburger meat. Drain grease, and return to pot.

2. Add taco seasoning, chilles, jalapenos, and small can of the enchilada sauce and cook about 2 minutes, stir well to mix.

3. Use 1/2 can of enchilada sauce and spread in the bottom of a 9X13 pan. layer 8 warmed tortillas in the bottom of the plan. Place 1/2 the meat mixture over the tortillas, layer with cheese, and another 1/2 can of sause, 8 tortillas, the rest of meat, cheese, 1/2 can of sauce, 8 tortillas, 1/2 can of sauce, and thick layer of cheese for the top.

4. Bake at 375 for 45 minutes, till golden brown and bubbling on the top.


***I cook my tortillas on a large grill pan for a few seconds each side to warm them, you could also microwave them 6 at a time wrapped in a wet paper towel for about 30-45 seconds***


I like to serve this with spanish rice and refreid beans, or mashed black beans. Don't forget the sour cream and salsa to top the enchiladas off!

Easy Pot Luck Potatoes

This is one I have been taking to potlucks and cookouts for years...so good, so easy, and always a crowd pleaser.


Ingredients:

1 package of frozen diced hashbrown potatoes.

1 package of Velveeta cheese

1 Family size can of cream of mushroom soup

1/2 can of milk (1/2 the soup can full of milk)

1 9X13 ez foil one time use baking pan (makes for easy cleanup)


Directions:

1. Preheat oven to 375.

2. Pour soup in to a medium sized sauce pan. Fill half the can with milk and add to soup mixtures. Stir together and place on medium low heat.

3. Dice Velveeta cheese in to cubes and add to pot stirring constantly. Cook just until cheese melts and it is a nice smooth creamy mixture, no need to actually boil or cook.

4. stir together soup mixture with frozen hashbrowns in a large bowl making sure it is coated evenly.

5. Pour in to ez-foil pan and bake 30-45 minutes, till top is browned and bubbling.

Frogmore Stew

Absolutely delish and a family favorite. This one works great for tailgating, and outdoor entertaining in cool weather...like now!! So give it a try and don't worry, there are no frogs in it :) The town of Frogmore, SC is the hometown of this amazing seafood boil!


Ingredients:

1 pound of smoked sausage cut in to 1 inch pieces

1 pound of HOT smoked sausage cut in to 1 inch pieces

3 pounds of large or extra large RAW EZ-Peel shrimp

2.5 pounds of small red or new potatoes (if you have to use larger red potatoes, cut them in 1/2)

12 ears of frozen corn (small size not large ones)

1 package of Zataran's crab boil in a bag

4 tbsp of Old Bay seasoning

1 tsp of Cayenne pepper

1/4 cup of white vinegar


****Special equipment, we mainly cook this outside on an outside burner in the larger turkey fryer pot, if you don't have one, you can get the burner and pot for about $60 at an outdoor store or at Lowes/Home Depot....If you don't, you can cook this inside in a large soup pot, but may have to omit some of the meat. Use a ration of meat that you will like, to fit your needs, and use only 1 tbsp of old bay seasoning. (I commonly do 2#'s of shrimp, 12 small potatoes, 8 ears of corn, 1 pound of sausage if we do it inside)**************


DIRECTIONS:

1. Fill pot half full of water, place on burner.

2. Add the zataran's crab boil bag, Old Bay, and Cayenne pepper, and your potatoes, and bring to a boil.

3. after 10 minutes of boiling, add your sausage and cook an additional 5 minutes.

4. Then add your frozen corn, be sure pot returns to a boil, and cook boiling for another15 minutes.

5. Lastly, add the shrimp to the boil, stir and turn the burner off (or remove from heat) Keep the lid on, and let it set for 10 minutes....enjoy!

***Another note, I personally serve this with the broth, it tastes wonderful....you can also drain all ingredients and throw it in a pan or on newspaper and dig in. Either way works, but when you leave it in the broth, your shrimp can overcook, so be careful!)

Alycia's Amazing Seafood Enchiladas

You must try this one! This is a recipe my friend Alycia first made for me, and I crave them all the time. It is rich, creamy, and down right delicious. Don't be weary of the fishy ingredients, give it a try and you won't be sorry! 

 Ingredients: 

1 Fillet of Salmon, approximately 

1 package of flour tortillas (10- 8” sized) 

2 pounds (I use frozen, and thaw in the fridge) 

1 Package (1 pound) of Peeled, cooked, deveined shrimp (I use frozen and thaw under cold water, then let sit in the fridge for an hour with a papertowl over them in a bowl, this will help draw the moisture out of them and keep you from having that rubbery watery feeling when you bite in to them) 

 1-2 tbsp olive oil salt and pepper to taste package of baby bella mushrooms (your favorite mushroom will also work) 

 

 12 oz pepper jack or Monterrey jack cheese shredded 

 1 tsp tsp cayenne pepper 

 

 1 1/2 tbsp garlic powder 

 1 tsp garlic salt 

 1 tsp onion powder 

 salt and white pepper to taste (about 1/2 tsp of each)

  Sauce 

 2 tbsp butter 

 2 tbsp flour 

 1 1/2- 2 cups of chicken stock

 3/4 cup of sour cream 

  Directions:

1.Prepare a 9X13 pan with non-stick cooking spray. Preheat oven to 350. 

 2.Cook salmon fillet in olive oil in a fry pan over medium heat. Lightly salt and pepper the fillet and discard the salmon skin. Cook just a few minutes chopping the salmon as you cook it.

 3. Meanwhile, saute your mushroom in a drizzle of olive oil over medium heat in another saute pan. 

 4. Chop shrimp in to chunks and place in to a large bowl with your shredded cheese, and spices. Add cooked salmon and mushrooms and mix well. Taste and adjust seasoning as needed. 

 5. Take this mixture and fill your flour tortillas generously, roll them up and place in the 9x13 pan. Bake in the oven for about 15 minutes...prepare the sauce while it bakes. 

 6. In a saucepan over medium heat make a roux by melting butter and adding flour, slowly add your chicken stock allowing it to thicken. When it boils and is thick add the sour cream and stir until dissolved. 

 7. Pour the sauce over the enchiladas and bake another 10-15 minutes, till bubbling in oven. ***This is a very rich dish, best served with a simple side or caesar salad.