south-of-the-border stuffed peppers

Ingredients

• Servings: 4
• 4 large red bell peppers, tops and seeds removed
• 1 poblano pepper
• 1 1/2 cups water
• 1 cup uncooked white rice
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 pound ground beef
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano leaves
• 1 (10 ounce) can red enchilada sauce
• salt and ground black pepper to taste
• 1 cup shredded asadero cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a baking dish.
• place the bell and poblano peppers in the prepared baking dish. cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. remove the poblano pepper from the dish, and peel off the skin. chop the poblano pepper into 1/4 inch pieces, and set aside.
• combine the rice and water in a pan over medium heat, and bring to a boil. reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. remove from heat, and set aside.
• place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. stir in the ground beef; cook until crumbly and evenly browned. drain the meat, and stir in the garlic, cumin, and oregano. cook and stir until the garlic is fragrant, about 1 minute. season with salt and pepper to taste. stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. adjust the seasoning if desired.
• to make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
• lower oven heat to 350 degrees f (175 degrees c).
• spoon the beef mixture into bell peppers until heaping full. place any extra beef mixture into the center of the baking dish between the peppers. drizzle cheese sauce over each pepper. cover the baking dish with aluminum foil.
• bake peppers in preheated oven until cheese sauce and filling is heated through, about 35 minutes.

Fern's Tuna Casserole

Ingredients

• Servings: 4
• 1/2 (8 ounce) package egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3/4 cup whole milk
• 1 (6 ounce) can tuna
• 2 slices processed cheese food (such as velveeta®)
• 1/2 cup crushed potato chips, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain.
• preheat oven to 350 degrees f (175 degrees c).
• combine mushroom soup, milk, and tuna in a saucepan over medium heat; cook until well blended and warmed through, about 5 minutes. pour mixture into a 9x13-inch baking dish; add noodles and mix well. top noodles with cheese food and sprinkle potato chips over cheese.
• bake in the preheated oven until casserole is bubbling, 30 to 45 minutes.

chef john's penne with sauce

Ingredients

• Servings: 6
• 4 ounces bacon, chopped
• 1 small sprig fresh rosemary
• 1 tablespoon olive oil
• 1/2 cup
• 1/2 cup heavy whipping cream
• freshly ground black pepper to taste
• 3 cups prepared marinara sauce
• 3/4 cup water
• 1 (14.5 ounce) package multigrain penne pasta (such as barilla®)
• 1/2 cup freshly grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• cook and stir bacon and rosemary sprig with olive oil in a large, deep skillet over medium heat until bacon renders its fat but is not crisp, about 5 minutes. pour into the skillet, standing back to avoid any flare-ups. raise heat to high and continue to cook until the reduces to about 2 tablespoons.
• pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. mix marinara sauce and water into cream mixture and bring to a simmer. lower heat and simmer sauce 20 to 25 minutes to blend flavors.
• fill a large pot with salted water and bring to a boil. stir in penne and return to a boil. cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to pot. pour sauce over penne and stir to combine. turn off heat, cover pot with a lid, and let stand 5 minutes for pasta to absorb sauce. serve sprinkled with parmesan cheese.

Bbq Nachos

Ingredients

• Servings: 2
• 20 tortilla chips
• 1/4 pound smoked beef sausage
• 1/2 cup cheddar cheese
• 1/4 cup barbeque sauce

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins


• arrange the tortilla chips on a microwave-safe platter. shred the sausage with a cheese grater; scatter evenly over the chips; top with cheddar cheese. drizzle the barbeque sauce over the nachos.
• heat in the microwave until the cheese melts, 15 to 30 seconds.

Easy Chicken Enchiladas

Ingredients

• Servings: 12
• 2 teaspoons vegetable oil
• 6 (6 ounce) boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon garlic salt
• 1/2 teaspoon dried oregano leaves
• 1 1/2 cups sour cream
• 3/4 cup chopped roasted red bell peppers (from a jar)
• 1 (4.5 ounce) can old el paso® chopped green chiles, drained
• 3 cups shredded mexican cheese blend
• 2 (10 ounce) cans old el paso® red enchilada sauce
• 12 old el paso® flour tortillas for burritos, 8 inch

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 20 mins


• heat oven to 350 degrees f. spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
• in 12-inch skillet, heat oil over medium-high heat. add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. stir in cumin, garlic salt and oregano. cook 1 minute longer; drain if necessary. pour chicken mixture into large bowl.
• reserve 2 tablespoons sour cream in small bowl; refrigerate. into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
• spread heaping 3/4 cup chicken mixture on center of each tortilla. roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
• top each baking dish evenly with enchilada sauce. sprinkle with remaining 1 1/2 cups cheese. spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
• bake about 50 minutes or until enchiladas are hot. use reserved 2 tablespoons sour cream to drizzle over enchiladas.

grilled gorgonzola flat irons

Ingredients

• Servings: 4
• 1 tablespoon ground cinnamon
• 1 tablespoon cracked black pepper
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper, or to taste
• 1/4 cup dark brown sugar
• 4 (8 ounce) flat iron steaks
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup red onion, minced
• 1 cup cabernet sauvignon (or other dry red )
• 1 cup crumbled gorgonzola cheese
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat an oven to 400 degrees f (200 degrees c). preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• combine the cinnamon, black pepper, garlic powder, chili powder, cayenne pepper, and brown sugar in a small bowl. sprinkle over the flat iron steaks on all sides, and press into the meat; set aside.
• heat the olive oil in a skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. pour in the red , and boil until the has nearly evaporated, about 5 minutes more. remove the onions from the skillet and set aside.
• cook the flat iron steaks on the preheated grill for 4 minutes per side, then remove and place into the skillet. top the steaks with the onion mixture, and sprinkle with gorgonzola cheese.
• bake in the preheated oven until the cheese has melted and the steaks have cooked to your desired degree of doneness, about 5 minutes for medium. sprinkle with chopped basil to serve.

Homemade Summer Sausage

Ingredients

• Servings: 2
• 2 pounds ground beef
• 3/4 cup water
• 1/2 teaspoon garlic powder
• 2 tablespoons sugar-based curing mixture (such as morton® tender quick®)
• 1 tablespoon liquid smoke flavoring
• 1 tablespoon mustard seed

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• in a large bowl, mix together the ground beef and water until well blended. season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. it is best to use your hands for this - like meatloaf. form the mixture into two rolls, and wrap with aluminum foil. refrigerate for 24 hours.
• preheat the oven to 350 degrees f (175 degrees c). remove foil from the beef, and poke holes in the bottom of the rolls. place them on a roasting rack in a shallow roasting pan to catch the drippings.
• bake for 1 hour in the preheated oven. cool, then wrap in plastic or foil, and refrigerate until cold before slicing.