Food
Maque Choux
Crab Salad Roll
This is made with inexpensive fake krab but of course could be made with good lump crab meat.
Kentucky Hot Brown Bake
I like to make Hot Browns with the leftovers at Thanksgiving. When I saw this recipe had to give it a try. It’s pretty good. Next time I think I’ll still make a cheese sauce to go with it. If you don’t want to make a cheese sauce from scratch this store bought Welch Rarebit sauce from Stouffer’s works well.
Peach-Mustard Pork Chops
No Stir Risotto
Baked Parmesan Zucchini and Burgers
Thai Noodle-Steak Salad
Light and refreshing summer time meal
Sausage & Peppers Burger
Avocado, Tomato and Cucumber Salad
Southwestern Stuffed Meatballs and Risotto with a Corn, Black Bean and Red Pepper Relish
Sirloin Tri-tip in a Red Pepper Sauce with a Jalapeno Risotto
Creamy Mexican Chicken
Filling and of course easy since it is prepared in a crockpot
Green Chilie Pork Enchiladas
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- 4 - 5 lb Bone-in Pork Roast
- 16 oz Chicken Stock
- 2 Tb Salt
- 2 Tb Black Pepper
- 2 Tb Onion Powder
- 2 Tb Garlic Powder
- 4 Tb Chili Powder
- 2 tsp Red Chili Flakes
- 4 Jalapeno Fresh, seeded and cut into a large dice
- 5 Hatch Green Chlilies Fresh, roasted, peeled, seeded and cut into large dice
- 25 Corn Tortillas lightly fried in oil to soften them
- 2 16 oz Can Green Enchilada Sauce
- Mexican Blend Cheese
Ingredients
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- Place the pork roast in a slow cooker and add the spices and jalapeno (Salt, Pepper, Onion Powder, Garlic Powder, Chili Powder, and red pepper flake) and pour the chicken stock over the top. Cook on low for 24 hours
- The pork will fall apart as you are removing it from the slow cooker to a large mixing bowl. Discard the bone and any under rendered fat remaining.
- Add the diced Hatch Chilies and 2/3 of one of the cans of Enchilada sauce to the Shredded Pork. Add additional Salt and Pepper to taste.
- Place a couple heaping tablespoons of the pork mixture onto a Corn Tortilla and place into your roasting pan/casserole pan in an alternating patten making sure to tightly pack them in.
- Drizzle the remaining green chile sauce over the top of the tortilla rolls and cover with a thin layer of cheese
- Gently pour the second 16 oz can of green chile sauce over the top and place a little thicker layer of cheese over the top.
- Bake at 350 for 45 minutes if cooking right away or for 1 hour if made ahead of time and refrigerated first
Can also use cooked chicken in place of the pork
Shredded Pork Green Chilie Enchiladas
Philly Cheese Steak Pepper Boats
Make an easy and low carb alternative to a traditional Philly Cheese Steak. I modified this recipe from one that I had seen passed around
- Steak-umms (Two packages of 6, of course you can use super thin sliced sirloin too)
- 8 Slices Provolone Cheese
- 4 L Green Bell Peppers (Poblano’s work well too as you can see in the below photos)
- 1 Medium Sweet Onion
- 1 lb White Mushrooms
- 3 T Coconut Oil
- 2 t Garlic Powder
- Salt and Pepper to taste
Use a paring knife to remove the part of the Bell Pepper where the stem attaches, then slice the pepper in half length-wise to remove the ribs and seeds. Lay a slice of Provolone cheese in the bottom of the boat to line it.
Place the Bell Peppers in a foil lined casserole pan
Slice the Onion in half from the root to the top and then cut the onion into thin half rings. Cut the mushrooms into slices. Add the Coconut oil, butter, onions, mushrooms and garlic powder to a pan over medium-high heat and cook until caramelized, about 25 minutes (try not to taste test all the mushrooms, you’ll need them to stuff the peppers.) When done remove from the pan and set aside.
Return the pan to the heat and add the steaks. Chop/shred the steak until browned. Season with 10 grinds of fresh black pepper and 2 t kosher salt. Drain well and remove from the pan.
Spoon two heaping spoonfuls of the shredded meat into each boats and add another heaping spoonful of the onion/mushroom mixture on top of the meat. Top with a slice of Provolone cheese.
Place the pan in a 400 degree oven for 15-20 minutes or until the cheese is golden brown
Stuffed Peppers
- 1 lb Italian Sausage, ground (mild or hot)
- 8 oz Cream Cheese
- 1 C Shredded Cheddar Cheese
- 4 Green Onions, diced
- 2 lb of Peppers (Jalapenos, Poblanos, etc…)
Brown the sausage and drain the excess rendered fat.
Add the sausage to a large bowl to mix with the Cheeses
Slice the peppers length-wise and remove the seeds
Fill the cavity of the Pepper with the Meat/cheese mixture
Top with a little more cheese or panko breadcrumbs
Heat oven to 425 and cook for 20 minutes
I like to quarter a tomato and place in the oven for the final 10 minutes to give them a light roast to eat along with the stuffed peppers
Thinner skinned Peppers like Anaheims and Fresnos tend to wilt too much during cooking
Jalapeno Bacon Burger Biscuits
- 1.5 lbs Ground Beef
- 1 large Onion
- 4 Jalapenos (seeded and diced
- 8 slices of Bacon, chopped
- 1.5 t. Garlic Salt
- 1.5 t Pepper
- 1 t Paprika
- 2 t Olive Oil
- 2.5 C Shredded cheese (Whatever you like to put on a burger: Cheddar, Swiss, etc…)
- 2 Packages Pilsbury biscuits, Grands
Heat oil in a large skillet over med-high heat. Add onions and cook until they begin to caramelize.
Add bacon and jalapenos. Continue to cook for about 5 mniutes
Add Beef and spices. Cook until beef thoroughly browned
Add 1.5 C of the Cheese and stir to blend
Lightly flour the individual biscuits and roll out to about 5″ in diameter
Sprinkle with a little cheese and add 3 T of the Beef mixture
Fold over into the shape of an empanada and seal the edges. Place on a baking sheet that has been coated with cooking spray
Bake at 375 for 20 minutes
Since it’s basically a Cheese burger serve with Mustard/ketchup or your other favorite condiment. also, considering adding other items (like mushrooms) to the beef mixture.
