Main Dish
This recipe was super easy and comes together in no time. Great for a weeknight dinner. Add a salad and you are done! Robby really enjoyed this dish. He had two servings and later that same evening another portion of leftovers! The next day when Jim went to have more it was all gone! I used medium spiced enchilada sauce, but you can use mild or hot!
INGREDIENTS
1 box of cornbread mix (I used Krusteaz Honey Cornbread Mix) or your favorite cornbread mix that bakes in an 8 x 8 pan.
1 pound ground beef
1 package of low sodium taco seasoning
1 cup red enchilada sauce
1 cup of sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
Pickled jalapeños
OPTIONAL TOPPINGS
Salsa
Sour cream
Guacamole
DIRECTIONS
Preheat your oven according to box directions. Make the cornbread according to package directions in a 8 x 8 pan. While the cornbread is baking, add the ground beef into a skillet and cook over medium heat until cooked through. Drain the fat if needed and add the taco seasoning. Stir until well combined. You can add a slight bit of water if needed. Remove from heat. When the cornbread is done take it out of the oven and turn the oven down to 350 degrees.
Using a fork, poke holes throughout the cornbread, not going all the way to the bottom of the bread. Pour the enchilada sauce over the cornbread letting it seep into the holes of the cornbread. Top with ground beef covering the cornbread. Add both of the cheeses covering the ground beef. Add picked jalapeños . Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes or until cheese is melted. Remove from oven, add any optional ingredients and serve warm.
Enjoy!
If you like spice, you are going to love this! I made these as an appetizer, but you could certainly make them a little bigger for a main course. There is a lot of spice in the meatball as well as the dipping sauce. I will caution you if you don’t like spice this recipe is not for you! This would be a great game day appetizer for your spice loving friends!
INGREDIENTS
1 pound ground chicken
1 teaspoon garlic powder
2 teaspoons chili powder
Salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
3 Tablespoons of honey
1 teaspoon cider vinegar
Cooking spray
DIPPING SAUCE
1/4 cup ranch dressing
1 Tablespoon buffalo wing sauce (I used Frank’s)
2 Tablespoons honey
DIRECTIONS
Preheat oven to 400 degrees. Line a baking sheet with heavy duty foil and spray lightly with cooking spray. In a large bowl combine the ground chicken, garlic powder, chili powder, salt, cumin, paprika, and crushed red pepper flakes. Mix well until all of the spices are combined throughout the ground chicken. Form the chicken into uniform balls and place on a single layer on your prepared baking sheet. Continue making the meatballs until you have used all of the chicken mixture. Bake the meatballs in your preheated oven for 15 minutes. While the meatballs are cooking combine the honey and cider vinegar, mixing well. After the first 15 minutes of cooking brush the honey mixture onto each of the meatballs coating them generously until all of the honey mixture is gone. Continue baking for another 10-15 minutes until the meatballs are cooked all the way through.
For the sauce, simply combine the ranch dressing, buffalo sauce and the honey mixing well. Refrigerate sauce until ready to serve. Remove meatballs from oven, serve warm along with the dipping sauce.
Enjoy!
This recipe can be found at www.realhousemoms.com
This is another recipe I came across on Pinterest! Simple and tasty sums this recipe up! I used a rotisserie chicken to make it that much easier but you can use any leftover chicken you may have as well!
INGREDIENTS
1/2 pound of fettucini pasta
6 Tablespoons of butter
3 tablespoons of flour
1 can or 14.5 ounces of chicken broth
1/2 cup of half and half
1/2 cup grated Parmesan
1 1/2 cups cooked chicken, shredded
1/2 cup packed sun dried tomatoes, drained and sliced
2 slices of bacon, cooked and crumbled.
3 Tablespoons shredded Parmesan cheese for the topping
DIRECTIONS
Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick spray. Cook the pasta according to package directions and drain. Melt butter in a saucepan over medium heat, stir in flour, gradually add the broth. Heat to a boil stirring constantly. Remove from heat, stir in half and half and half cup of the Parmesan grated cheese. Stir in chicken, tomatoes and bacon. Add pasta to chicken mixture, toss gently mixing well. Spoon into baking dish and sprinkle with 3 tablespoons of Parmesan cheese. Bake uncovered for 30 minutes or until hot and bubbly.
Serve warm.
Enjoy!
With all of the kids heading back to school this week I thought I would post this super simple, one pan, easiest dinner ever! Perfect for getting back into the busy school week schedule! I really enjoyed this dish and you can use sweet or spicy sausage and any vegetables your family likes.
INGREDIENTS
6 links Italian sausages, spicy
1 pint cherry tomatoes, halved
1 pound honey gold potatoes
2 bell peppers, sliced
1 red onion
1 Tablespoon olive oil
3 cloves garlic, roughly chopped
1 Tablespoon Italian seasoning
Salt
Pepper
DIRECTIONS
Preheat oven to 400 degrees. In a large baking dish toss tomatoes, potatoes, bell peppers,and red onion with olive oil and chopped garlic. Mix until well incorporated, add salt, pepper and Italian seasoning and mix well again.
Place the sausage links on top of the vegetables, cover with foil and bake for one hour. Uncover, stir vegetables and turn the sausages over. Continue to bake for 30 more minutes. Remove from oven and serve warm.
Enjoy!
This recipe was adapted from a recipe found on Pinterest .
Do you ever see a recipe or watch some food TV and think I need to go to the store right now and get the ingredients to make that right now? Well that happened to me when I was watching Food Network! Giada
De Laurentiis was making this amazing dish! Jim and I both loved this! Jim went back for seconds almost immediately and dinner time was very quiet. We all know what that means! Delicious dinner!! If you can’t find pancetta you can also use bacon but the pancetta really is perfect in this dish as it adds so much flavor and crisp texture.
INGREDIENTS
2 teaspoon olive oil
4 ounces pancetta, chopped
1 large onion, thinly sliced
2 cloves of minced garlic
3/4 teaspoon salt
3/4 cup shredded Gruyere cheese
2/3 cup heavy whipping cream
1/2 cup grated Parmesan
1/2 teaspoon grated lemon zest
4 large eggs
1 pound rigatoni
Fresh cracked black pepper
DIRECTIONS
Heat oil in a large frying pan on medium heat. Add the pancetta and sauté until brown and crisp. About 8 minutes, remove pancetta from the pan and set aside. Add the onions to the same pan you used for the pancetta and cook until golden brown and lightly carmelized. This will take about ten minutes. Add the garlic and 1/2 teaspoon of salt, cook two more minutes. Remove from heat and set aside to cool slightly.
In a large bowl combine and whisk the Gruyere, whipping cream, Parmesan, lemon zest, eggs and 1/4 teaspoon of salt. Meanwhile bring a large pot of water to a boil, salt and add the rigatoni and boil on high until the rigatoni is al Dente about 8-10 minutes. Drain but, RESERVE ONE CUP OF PASTA WATER. Add the pasta back into the pot along with the onions, cream mixture, 1/4 cup of reserved pasta water and the pancetta. Toss over low heat until the sauce is thick and coats the pasta. Adding pasta water as needed (I only used 1/4 cup). This only takes about two minutes. Do not boil. Season pasta with fresh cracked paper and serve warm.
Enjoy!
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