This is another Taste of Home recipe and as usual it did not disappoint us in the least! I was not sure I was going to like the crescent roll crust, but I was pleasantly surprised and really did like it! The two boys in the house went back for seconds! Always a good sign!
INGREDIENTS
1 pound ground beef
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
2 Tablespoons taco seasoning
1 tube refrigerated crescent rolls
1 1/2 cups crushed nacho flavored chips
1 cup sour cream
1 cup shredded mexican cheese
DIRECTIONS
Preheat oven to 350 degrees. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, Drain. Stir in tomato sauce and taco seasoning, bring to a boil, reduce heat to simmer uncovered for five minutes.
Meanwhile separate crescent dough into eight triangles, place in a greased 9 inch pie plate with the points in the center. Press onto the bottom and up the sides sealing the edges and forming the crust. Sprinkle one cup of the crushed chips over the crust, top with the meat mixture spreading evenly over the bottom of the crust. Carefully spread the cream cheese over the meat mixture forming a thin layer. Sprinkle with cheese and remaining chips. Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for five minutes before cutting. Serve warm.
Enjoy!
I’ll be honest when I saw this recipe, I was a bit skeptical but because it was so easy and a one pot dish I felt the need to give it a try! I’m so glad I did, it truly was a dump and go type of dinner. Throw it in, let it go and dinner is done! Simple and delicious!
INGREDIENTS
Non stock cooking spray
3/4 of a box of Mezzo rigatoni pasta
1 28 ounce can diced tomatoes
2 cups low sodium chicken broth
1 small sweet onion, diced
4 cloves of garlic, minced
1 teaspoon dried oregano
6 large basil leaves, torn
Salt to taste
1/8 teaspoon red pepper flakes
Fresh baby spinach, I used two big handfuls
Parmesan cheese to garnish
DIRECTIONS
Coat dutch oven pot with non-stick spray. Place the first nine ingredients (everything but the spinach and parmesan) in the pot in the order listed, cover and bring to a boil over medium high heat,about ten minutes. Reduce heat to medium low and cook covered for another 8 minutes or until pasta is al dante. Stir about half way through.
Remove from heat and stir in the spinach until wilted and sprinkle with Parmesan cheese.
Serve warm.
Enjoy!
This recipe can be found at www.bellyfull.net
Has everyone had some time to go to The York River Landing in York, Maine? (150 US Route 1 ). If you have not been there I highly suggest making a trip over! We went for lunch a few weeks ago and not only is the location on the water…just gorgeous, but the food and service were top notch!
We were seated in the bar 
area by the window, next to the fireplace. What a great place it was on a snowy winter day! The fireplace was going, the trees filled with snow and the water outside glistening. We had the menu in our hands, water at the table and crackers with a tomato butter ready for us to snack on! I really liked the York River Landing menu, it was not huge, very easy to follow and something on there for everyone no matter what you might be in the mood for!
Jim started with a couple of oysters! I don’t care for them, so it was great to see that you could order just one for $3.00 or 6 for $16.00 (or more). This was served promptly and delicious just as expected!
I decided on ordering the fish taco trio ($14.00), I loved that these fish tacos were made with 
breaded haddock as that is my favorite fish. This also has mango slaw with a sriracha aioli for a little bit of heat! The fish tacos were excellent, crispy, sweet and spicy, all in one bite. I was not able to finish my portion and brought it home where Robby promptly finished it and expressed how delicious they are! I could not agree more.
Jim had the blue cheese burger ($13.00). This is served with arugula, carmalized onions and of course blue cheese. This also had waffle friess on the side. Jim ordered this cooked medium and it came out spot on, cooked just right! That does not happen often so it’s always great when it happens. The addition of the arugula added that peppery flavor and the onions the sweet flavor. Jim really enjoyed his burger and I would not be doing the entire meal justice without mentioning the waffle fries. I don’t typically like waffle fries very much but these were very good, crispy on the outside and perfectly soft on the inside. Jim offered me one but I found myself reaching over for a couple more…so glad Jim likes sharing!!
We did not have dessert this time as we were both full from lunch but after eating there I am looking forward to going back and having not only lunch or dinner, but a dessert!! If the lunch is this good I can only guess how terrific the dessert would be!!
I can’t end the post without talking a little more about the menu. The menu is not huge but has great selections. I mentioned how much I enjoyed the waffle fries…well guess what? They have Irish nacho’s using their waffle fries instead of the chips! I think those would be very tasty!! They also have your typical boneless chicken tenders, plain, buffalo and a cayenne BBQ flavor for a twist.
How about soups and salads? Yup! Those too. Clam chowder or lobster bisque anyone? How about a roasted beet salad or maybe Caesar or Arugula? I would not mind any of these options!
They also have prime rib on the menu. I have heard from other friends that have been there the prime rib is excellent. Other options are grilled chicken, lobster roll, pulled chicken, buffalo chicken wrap, steak tip wrap, mac and cheese or maybe you would like marinated beef tips?! So many great items to pick from!
I also need to mention the variety of seafood dishes. They offer a seafood jambalaya with lobster, shrimp and sausage.
One of my all time favorite dishes to order is Alfredo but they have a lobster and shrimp Alfredo. They are speaking my language with that dish! Shall I also mention the fishermans platter, lobster pie or how about the lobster dinner? Great seafood is definitely expected in any restaurant and York River Landing does not disappoint!
If you find yourself in York Maine, stop in at York River Landing…you will be very happy you did! Feel free to find them on the web and check out everything they have to offer.
Enjoy!
I wanted to make a little something sweet for Jim when he got home from a long trip and came across this recipe from Taste of Home. I loved that I had almost all of the ingredients already on hand. This recipe was delicious! So simple and would be great warm with a scoop of vanilla ice cream! Jim brought these in to share with some co workers and they disappeared quickly… not one was left when the pan came home!
INGREDIENTS
1 package yellow cake mix
2 1/2 cups old fashioned oats
3/4 cup butter, melted
1 jar blueberry preserves (12 ounces)
1/3 cup fresh or frozen blueberries
1 Tablespoon fresh lemon juice
1/3 cup chopped pecans
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine cake mix, oats and butter until crumbly. Press three cups of the cake mixture into a greased 9 inch square baking pan. Bake 15 minutes, remove from oven and cool on a wire rack for five minutes.
Meanwhile in a small bowl combine preserves, the fresh blueberries and the lemon juice. Spread over the crust.
Stir pecan and cinnamon into the remaining crumb mixture, sprinkle over the top of the preserve layer.
Bake 18-20 minutes and or until lightly browned. Cool on a wire rack to cool. Slice and serve.
Enjoy!
When Mr. MCYM is traveling I don’t cook as much for just myself or for Robby and I so this is one of those I need dinner on that table and what do I have that is fast easy and delicious?! We all enjoy taco’s, so why not a BBQ chicken taco? This took no time to make using a rotisserie chicken!
INGREDIENTS
1 rotisserie chicken, with the meat pulled off
1 to 1 1/2 cups BBQ sauce, I used Kraft Honey BBQ, but use your favorite.
1/2 cup Monterey Jack, shredded
1/2 cup cheddar cheese, shredded
Sliced jarred jalapeños – optional
Shredded lettuce
Sour cream
Taco shells, I used the stand and stuff
DIRECTIONS
Preheat your oven to 350 degrees. Combine the shredded chicken and the BBQ sauce, use enough sauce to coat all of the chicken. Place the taco shells in a baking dish. I used an 8 x 8 baking dish as I was only making 6. Fill each shell with a small amount of both the cheddar and Monterey Jack cheese, add the BBQ chicken on top of the cheese and add another layer of cheese on top of the chicken.Top with jalapeño slices if you are using them. Bake in your preheated oven about 8-10 minutes until the cheese is melted. Remove from oven and top with shredded lettuce and a dollop of sour cream if desired.
Serve warm.
Enjoy!
Stay In Touch
Follow me!
Recent Pins
