This dish is great for taco Tuesday when you want something a little different than just tacos. Okay, I really tried to type that with a straight face. Seriously, who doesn’t want tacos? This is a great meal after taco night. This is like eating tacos wrapped in some cheesy saucy pasta. I will admit, I had a hard time not just eating this straight out of the pan….it’s that good. Ground beef, tomatoes and pasta shells are simmered in a taco spiced tomato sauce with melty cheese mixed in like a hug. This is one comfort pleasing meal. I used my homemade taco seasoning that I had posted recently, but you can use the store bought kind if you prefer.
Another huge plus about this dish, is that it’s all done in one pan. It’s easy, done in about 30 minutes and clean up is a breeze.
*1 1/2 cup shredded cheese; I used a Colby Monterrey Jack blend
In a large skillet heat to medium high and brown the ground beef; drain if needed.
Turn the heat down to medium and add in the can of crushed tomatoes, beef broth, diced tomatoes and seasonings.
Stir until everything is mixed together and cook for about 2 minutes.
Stir in the pasta shells. Push shells down into the liquid. It’s ok if it’s not completely submerged
Cover and simmer for 20 minutes stirring occasionally until the pasta is tender.
Stir in the cheese.
Serve and Enjoy!
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These eggs in purgatory with chorizo make a great breakfast, brunch or even if you want breakfast for dinner. Eggs are gently poached in a slightly spicy red sauce made up of crushed tomatoes, onions garlic and other delightful herbs and spices. I added some Colombian chorizo to give this dish a nice added flavor and it makes it an even heartier meal. You can use Spanish chorizo if you prefer. Either one you choose, this dish is definitely soul satisfying. Don’t forget to serve some crusty bread to mop up all of that delicious sauce.
Here’s what you need to make your own:
*olive oil
*1 medium onion, chopped
*3 garlic cloves, minced
*1 LB Colombian or Spanish chorizo chopped into bite size pieces; These varieties of chorizo are precooked unlike the Mexican chorizo.
*1 28 oz. can crushed tomatoes
*1/2 tsp salt or more to taste
*1 tsp cumin or more to taste
*1 tsp. coriander or more to taste
*2 tsp. smoked paprika or more to taste
*1 tsp. chipotle chili powder or more to taste
*1/2 tsp red pepper flakes or more to taste
*1 1/2 tsp. dried oregano or more to taste
*2 tsp. dried cilantro or more to taste
*5 eggs
*parsley for garnish
Heat a large skillet to medium high heat and add a few tablespoons of olive oil to the pan. Add in the onions and garlic and cook while constantly stirring for about 1 minute. Add the chorizo and continue to cook, stirring often until the onions are soft and the chorizo start to brown. If the skillet gets too hot turn the heat down to medium.
Slowly pour in the crushed tomatoes and stir in the salt, cumin, coriander, paprika, chipotle powder, red pepper flakes, oregano and dried cilantro.
Turn down the heat and simmer for about 10 minutes stirring at least once. Taste the sauce and add any more of the herbs or spices if needed.
With a spoon, make a hole and crack the eggs into each hole.
Cover the skillet and cook on medium low for about 10 to 15 minutes until the eggs whites are set but the yolks are still a little runny. If you like your eggs firmer, cook a little longer.
Sprinkle with parsley and serve with a side of crusty bread.
Enjoy!
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These hot dog quesadillas are not only a great way to use up any leftover hot dogs, but they are pretty darn tasty as well. Just cook your hot dogs the way you like them, grilled, pan fried, in the oven or in the air fryer. Hubby and I really prefer ours cooked in the air fryer. It really tastes the closest to grilling them in my opinion. If you haven’t tried them this way, check out my post on Air Fryer Hot Dogs. Any which way you decide to cook them, they will taste delicious smothered in cheese and wrapped in a warm tortilla.
Here’s what you need:
*Cooked hot dogs
*flour tortillas any size; I used the 8 inch size
*shredded cheese; I used a Monterrey Jack cheddar blend
*oil for the griddle or pan
Slice the hot dogs length wise then cut into pieces.
Place a flour tortilla on a flat surface and add a desired amount of shredded cheese to one side of the tortilla.
Add the sliced hot dogs over the cheese.
Then sprinkle on more cheese on top of the hot dogs. You can never have too much cheese in my opinion. Fold in half.
Heat a griddle or pan on medium heat. Brush the griddle or pan with a little oil. Place the quesadillas on the griddle.
Let them cook for about 3 minutes or until the cheese starts to melt and the underside turns golden.
Carefully flip them over and cook another 2 minutes.
If you are making several batches at a time, preheat the oven to 250° and place the quesadillas that are done in the oven to keep warm.
Transfer to a cutting board and cut in half.
Serve with sour cream, guacamole or salsa.
Enjoy!
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These beef tips are one of the ultimate comfort foods with tender beef that’s been slowly simmered in a rich, delicious marsala wine sauce. These are fantastic served over mashed potatoes, rice or pasta. It might be getting a bit warm where you live….well down right warmer here in the south, but this dish is one of those that you wont mind serving up all year long because it’s just so darn swoon worthy. Not only is the tender, seasoned beef the star of this show, but the marsala beef sauce will make you want to lick the plate after. I really suggest not leaving out the marsala wine. You don’t have to spend a lot of money on a good tasting one. I found some under $7.00 at my local wine store. This wine can also last 4 to 6 months in the cupboard.
When it comes to choosing the right cut of meat for these lovely beef tips, I like to buy a chuck roast when it’s on sale (it freezes wonderfully) and cut it into bite size pieces. You get more for your money in the long run, but you can buy beef that is already cut up, such as stew meat. Just be aware that stew meat is usually what has been leftover from other cuts of beef that has a lot of tougher connective tissue. For this slow cooked meal, stew meat is ok to use because it will need to be cooked slowly so the meat will be tender.
Here’s what you need:
*1 1/2 to 2 LBS chuck roast cut into bite size pieces or stew meat
*3 TBS flour
*1 1/2 tsp. dried Thyme
*1 tsp. rosemary
*1 1/2 tsp. onion powder
*1 1/2 tsp. garlic powder
*1 1/2 tsp. paprika
*1/2 tsp. salt; you can always add more later if needed
*cracked black pepper
*1 TBS butter
*olive oil
*2 small shallots or 1 large; chopped
*2 cloves garlic, minced
*2 cups beef broth
*3/4 cups marsala wine
*1 TBS Worcestershire sauce
*3 TBS cornstarch + 1/4 cup cold water if needed for thickening
*parsley for garnish (optional)
Dry the beef tips with paper towels; set out at room temp. about 30 to 45 minutes before cooking.
Preheat oven to 325°.
Place the beef into a large bowl; add in the flour, Thyme, Rosemary, onion powder, garlic powder, paprika, salt and pepper. Toss the beef with the mixture until all of the beef is completely coated.
In a Dutch oven, add a thin layer of olive oil at the bottom and heat to medium high heat. Add in some of the beef and sear on all sides. You may have to do this in a few batches so not to over crowd the pan.
Remove the beef and set aside. Turn the heat down to medium or medium low if the pan is too hot.
Add in the butter then the shallots and garlic cloves once the butter has melted. Cook for about 1 minute stirring constantly until the shallots just start to soften. Be careful that the garlic doesn’t burn.
Slowly add in the marsala wine and turn the heat back up to medium high. With a spoon, scrape off all of the brown bits at the bottom of the pan.
Add the beef tips back to the pan.
Stir together the beef broth and the Worcestershire sauce and pour into the pan.
Stir everything together and place covered into the oven.
Cook 2 1/2 hours or until the beef tips are tender.
If the sauce needs thickening, place the Dutch oven on the stove and heat on medium. Pour in the cornstarch water mixture and simmer until it thickens to your preference. Sprinkle with some of the parsley.
These little pockets of delight are filled with chicken cooked with adobo seasoning, chilies and garlic then smothered in Monterey Jack cheese. It’s all packed inside a homemade tortilla and baked until they are crispy on the outside, but soft and cheesy on the inside. Don’t fret if you don’t want to make your own tortillas. You can use pie dough or even pizza dough. I’ve used both of these several times and they all turn out great.
These half moon goodies can be filled with more than just chicken. You can fill them with beef, pork, vegetables or even eggs. These can be baked or fried, whichever you prefer. I like to brush them with oil and bake them instead of frying because it’s easier to just throw them into the oven and even easier to clean up, which I’m always for.
Most countries have their own versions of empanadas. In Colombia the dough is made with ground corn or with wheat or corn flour. Some are filled with mashed potatoes with ground meats, peanuts and cheese or even stews of meat or chicken with rice and vegetables. In Indonesia the thick crust is made from fried bread filled with spicy fish and chili, curry, potatoes or quail eggs. In some regions of Venezuela the fillings consist of shredded beef, chicken, cheese, black beans and fried plantains. So let your imagination and taste buds go a little wild and see what you might come up with, but first try these cheesy chicken empanadas. Not only do they make a great meal, but they can make a tasty snack as well.
Here’s what you need to make your own:
*Chicken thighs; you can use chicken breasts if you prefer
*1 1/2 TBS. adobo seasoning or more to taste; you can usually find this at the grocery store or at any Latin market or you can make your own: *2 tsp. salt *1 TBS. paprika *2 tsp. ground black pepper *1 1/2 tsp. onion powder *1 tsp. garlic powder *1 1/2 tsp. dried oregano *1 1/2 tsp. cumin *1 tsp. chili powder
*1 dried or fresh chili pepper any kind you prefer, seeds and stems removed; I used dried Mexican Puya chili.
If using dried chili peppers, place in a glass bowl. Cover the pepper with boiling water and let it sit about 20 minutes or until it is soft. Take it out of the water and coarsely chop; set aside.
Dry chicken with paper towels and sprinkle with the adobo seasoning.
Heat a skillet to medium high heat and add in a thin layer of oil, the chili peppers and the garlic. As the oil heats up, stir the chopped chilis and garlic around in the oil. This helps the oil to infuse with all of those great flavors. When the oil is hot add the chicken.
If the oil is getting too hot, turn the heat down to medium.
Cook 5 minutes and turn the chicken over and cook another 5 to 6 minutes or until the chicken is done. If the garlic starts to burn, remove it from the pan. Remove the chicken and drain on paper towels.
Let the chicken cool then chop into small pieces.
Make the tortillas and form into a 7″ thin circle.
Place some of the chicken and the shredded cheese onto one side of the dough.
Fold the dough over and using a fork, firmly press the edges together.
To seal the edges using a rope like method, I find it easier to fill the dough with the chicken and cheese while holding it in one hand.
Fold the dough over to form almost like a taco.
Starting a one end, pull some of the dough to overlap the edge and slightly pinch and twist to seal it closed. Repeat all the way around the opening until the edges are completely sealed.
Don’t worry if it doesn’t look perfect. It took me several tries before I got the hang of it. Some of mine still look a bit “rustic”.
Fill the rest of the empanadas and seal.
Spray a baking sheet with no stick spray or use parchment paper and place the empanadas onto the baking sheet.
Lightly brush each empanada with a little of the canola oil.
As you can see, not all of mine turn out pretty, but that’s when we use the word rustic. It sounds so much better doesn’t it.
Bake for about 20 minutes or until the outside turns golden brown and the inside is hot.
Serve and Enjoy!
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Hubby and I always enjoy a good taco. It doesn’t matter if it’s flour or corn tortillas because both are pretty tasty. Until a few years ago I hadn’t made any tortillas from scratch, I always used the store bought kind. I always assumed it would be too hard and a really long process in making them. It wasn’t until my mother in law showed me how she made her homemade corn tortillas and tasting the difference between homemade and store bought that really changed my mind. The flavor is so much better and knowing that you made them yourself is really satisfying as well. It did take some practice to get it just right, but once you get the hang of it, it really isn’t too hard. I haven’t tried my hand at making the flour kind as of yet, but that will be in the near future.
These corn tortillas are pretty much how my mother in law makes hers. I have tweaked it a bit. I like to use the Maseca brand of corn flour. It’s usually found in the International food isle at the grocery store or you can find it in many Latin markets (which has so many more tasty and wonderful food items).
It’s really easy to use and it’s gluten free, which is great because you can not over work the dough.
Another ingredient that she adds in hers, and It might sound a bit out of the ordinary but it adds flavor to what can be a bit bland tortilla, is chicken stock base. I like to use the brand The Better Than Bullion Chicken flavor.
I know what you’re probably thinking, that you don’t always want your corn tortillas tasting like chicken. It really doesn’t . It just adds another depth of flavor.
I really think you will like the difference in making these compared to the store bought kind. Don’t get me wrong, I still buy tortillas from the store at times when I want something fast, but if you have a little extra time, you wont be disappointed.
Here’s what you need:
*1 3/4 cup of masa harina such as Maseca.
*1/2 tsp. salt or more to taste
*1 TBS. Crisco or lard
*1 tsp. chicken stock base; I use Better Than Bullion
*1 1/4 cups hot water +1 TBS. more at a time if needed
In a large bowl combine the Maseca and the salt.
Add in the Crisco and the chicken stock base, then slowly pour in the water and begin mixing it with your hands.
You can use a large spoon, but its better to mix it with your hands because you want to kneed the dough as you mix it. If the dough seems too dry, add more hot water 1 TBS at a time.
The texture of the dough should not be sticky or too dry. It should have almost the texture of cookie dough.
If it is too sticky, then add a little more of the Maseca.
Cover the dough with plastic and let rest for at least 10 minutes.
Heat a griddle or cast iron skillet….I used a cast iron skillet…to medium high heat.
Line a tortilla press with plastic. Cut down both sides of a zip top bag leaving the bottom connected. It will make a long rectangle. Place the “bag” over the top and bottom part of a tortilla press.
Divide the dough into balls, the size of a ping pong ball. Place the dough ball onto the bottom of the press.
Gently press the top of the press down, but not too hard.
Leave the tortilla incased in the plastic and pick it up.
Flip the tortilla over onto your hand. The top of the tortilla should now be on the bottom, gently peel the plastic off, then peel off the tortilla off of the remaining piece of plastic.
Lay the tortilla on the skillet by letting the bottom of tortilla touch the skillet, then lower your hand slightly and move it away from you. Do not flip it onto the pan or it will crease.
Do not feel discouraged if the first few tortillas crease or tear. I always seem to sacrifice at least one before I get them right.
Cook about 40 to 60 seconds. When the tortilla starts to pull slightly away from the skillet and turn a little brown in places, flip and cook for another 40 to 60 seconds.
Place on a clean towel and wrap. Repeat until each one is cooked. I found out that letting them steam in the towel for about 5 minutes, helped them become softer and more pliable.
If they cool off too much, you can place the wrapped towel in the microwave for about 10 seconds. Serve and Enjoy!
*Storing and Reheating:
*Store in a zip top bag in the fridge for up to 10 days.
*You can freeze them by placing them in a zip top bag, making sure that all of the air is out of the bag. They will last up to two months.
*To thaw the frozen tortillas simply leave them in the zip top bag in the fridge overnight or out on the counter.
*Reheat in a skillet or griddle over high heat until warmed through.
*To Reheat in the microwave, wrap tortillas in a damp paper towel and place in microwave on high in 10 second increments until warmed through.
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One of my favorite Italian dishes is chicken parmigiana. Ok, so it’s not true Italian, but rather American Italian, but it’s still delicious. The original dish originated in Southern Italy, but eggplant was used rather than chicken. It wasn’t until Italian immigrants here in the U.S. found that chicken was more affordable here than back in Italy so it was used in place of the eggplant. The dish became quite popular. It was later found in many restaurants and then in 1962 it was featured as a recipe in the New York Times. It was and still is one of the most popular American Italian dishes around.
It can seem a little intimidating at first to make, but it is really quite easy. I find that using a good quality jar of marinara sauce makes it even easier to prepare. You can use your favorite homemade marinara recipe if you prefer. I also like to use chicken thighs because it has more flavor and it can be a little cheaper than the traditional chicken breast that is usually used in this dish, but it is definitely not cheap on taste. I do still use chicken breasts at times so feel free to use either. Either way, the end result is still delicious. The chicken thighs are breaded and lightly fried until nice and crispy and topped with fresh basil leaves (I like to add this for a little more layered flavor). A tasty marinara sauce is gently spooned over the chicken like a hug followed by a nice, healthy mound of fontina (or mozzarella if you like) and parmesan cheese that’s melted on top. All of that tasty goodness is then nestled on a bed of spaghetti to complete a comforting, satisfying meal.
Here’s what you need:
*4 boneless, skinless chicken thighs or boneless, skinless chicken breasts; pounded thin if desired.
*canola oil
*3/4 cups flour
*2 eggs, beaten
*1 1/2 cups panko bread crumbs
*1 TBS Italian seasoning or more to taste + more for the chicken
*1 tsp salt + more for the chicken
*1/2 tsp. or less to taste cracked pepper +more for the chicken
*1/2 cup grated parmesan cheese for the bread coating; for this I like to use the kind that comes in shakable containers that are sand like in texture. It seems to blend and stick better to the chicken.
*fresh basil leaves
*shredded fontina cheese to taste
*shredded parmesan
*jar of good quality marinara sauce + more for the spaghetti if desired
*spaghetti
Preheat oven to 400°
Sprinkle the chicken on both sides with the Italian seasoning, salt and pepper to taste.
In a shallow dish combine flour, salt and pepper.
Pour the whisked eggs into another shallow bowl.
Mix together the bread crumbs, Italian seasoning and the grated parmesan cheese (the one that is sand like in texture) and place into another shallow dish.
Press both sides of the chicken into the flour, then shake off any excess.
Coat the floured chicken on both sides in the egg.
Place the chicken into the bread crumb mixture pressing down slightly to make sure the breading adheres to the chicken.
Transfer to a plate or baking rack and repeat with the remaining chicken.
In a large skillet, add enough canola oil to cover the bottom in a thin layer and heat to medium high heat. Place chicken in the skillet making sure not to over crown the pan. Cook 2 to 3 minutes or until the chicken is golden and crispy, turn the chicken over and cook for another 2 minutes.
If the chicken is not cooked through, that is ok because it will finish cooking in the oven.
Spray a baking dish or tray with no stick spray and place the chicken onto the dish.
Place basil leaves on top of each piece of chicken.
Spoon the marinara sauce over the chicken but not entirely covering the whole chicken.
This helps keep some of the edges crispy.
Pile on the fontina and freshly shredded parmesan cheese on top.
Bake for 15 minutes or until the cheese is melted and the chicken is cooked through.
If the chicken is not pounded thin and is a little on the thicket side, cook for about 20 minutes.
While the chicken is cooking, prepare the spaghetti according to the package directions.
Heat up any additional marinara sauce as well.
Remove the chicken from the dish and serve with spaghetti.
Enjoy!
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I like to keep a few frozen go-to-meals stashed in the freezer for those days that I just don’t feel like spending a lot of time in the kitchen. Frozen burritos are one of those that I always keep on hand. I just pop them frozen into the air fryer, flip them once and dinner….or lunch… is done. I prefer cooking these in the air fryer because they take less time to cook than in the oven and they get nice and crispy on the outside but stay soft on the inside. You can eat them as they are, or top them with some delightful sour cream and guacamole. Add some rice or beans on the side and you have a nice satisfying meal.
To cook them in the air fryer:
Preheat the air fryer to 400°.
Place the frozen burritos in a single layer on the bottom of the basket. If they are stacked on top of each other, I found that they do not get as crispy.
Cook for 5 minutes then turn them over.
Cook for another 5 minutes or until hot on the inside.
*Note*
Cooking times may vary depending on the size and the brand of your air fryer.
Enjoy!
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These quesadillas are stuffed with two different kinds of cheeses that will satisfy all of your cheese filled cravings. These are so fast and easy to make. They’re baked on a baking sheet so you can make more if you’re feeding a crowd, or if you’re in the middle of binge watching your favorite streaming shows and you’ve got the munchies.
Remember the Ultimate Grilled Cheese I posted not too long ago? It was such a hit and we had some of the cheese left that I had used in making the grilled cheese, that I wanted to try it in quesadillas. Let’s talk about the cheese for a minute. I discovered some really tasty cheese at Trader Joe’s (I am not in any way affiliated with them, I just love a lot of their stuff….maybe a bit too much). I used the sliced Colby Jack cheese
and sliced cheddar cheese.
These melt beautifully and taste soooo good.
You don’t have to use this brand, but I do suggest getting a nice quality, but doesn’t have to be expensive, cheese. I will warn you that the cheese, once melted, will most likely ooze out of the sides, but fear not, once cooled a bit, these are delectable. I brushed on a little melted butter on both sides of the tortilla, baked them on a baking sheet until they are a little crispy around the edges, but sinfully soft and cheesy in the middle. Let’s just say hubby and I were eating these way past dinner time because we couldn’t stop ourselves.
Here’s what you need to make your own:
*8 inch flour tortillas; or larger if you prefer
*1 TBS melted butter
*sliced Colby Jack cheese; I used Trader Joe’s brand
*sliced cheddar cheese; I used Trader Joe’s New Zealand organic
Preheat oven to 425°.
Brush one side of the tortillas with the melted butter than lay the tortillas butter side down onto the baking sheet in a single layer. Make sure you save enough tortillas to go over the top of the quesadillas.
Place one slice of the cheddar cheese over each tortilla.
Place a slice of the Colby Jack cheese over the cheddar.
Lay another tortilla over the cheese and brush with melted butter.
Bake for about 5 minutes or until the edges start to turn golden and the cheese is melted.
Cool slightly if the cheese has ran out of the sides and serve.
Don’t you just love warm, toasted quesadillas. They are so versatile. They can be made with beef, chicken, pork or even with some really good veggies. These beauties are stuffed with gooey cheese and seasoned beef so they are packed with flavor with each bite.
I like to make several at a time because they freeze so well and also, they make great leftovers the next day. Instead of heating a few of these at a time in a skillet, I started placing mine in the oven once they have been filled. It’s great for when you want to cook more than just a few. The key to making these in the oven instead of a skillet is to cool down the filling a bit before placing them into the tortillas.
Serve them with sour cream, Salsa or guacamole. You can even pair them with rice or refried beans to make a satisfying meal.
Here’s what you need:
For The Seasoned Beef:
*1 LB. ground beef
*1 onion, chopped
*2 garlic cloves, minced
*2 TBS. tomato paste
*1/4 cup water
*1/2 TBS. chili powder or more to taste
* 1 1/2 tsp. cumin, or more to taste
*2 tsp. coriander, or more to taste
*1 tsp. dried oregano, or more to taste
*cilantro, chopped
*salt and pepper to taste
*a splash of lime juice.
*flour tortillas; I like using a bigger size rather than the standard 8 inch size but it’s really your preference.
*shredded cheese: I used Monterey and Colby Jack blend
Preheat oven to 400°.
Heat a large skillet to medium high heat. Add the ground beef and cook, breaking it up as you go; drain if need then add back to the skillet. Add in the onions and garlic and cook for about 5 minutes or until the onions begin to get tender.
Add the tomato paste, water and all of the spices for the beef except for the lime juice.
stir to combine and simmer for 5 minutes.
squeeze in the lime juice, stir and continue to cook for 1 more minute.
Take the skillet off of the heat and let cool just until warm.
Spray a baking sheet with no stick spray.
Once the beef mixture has cooled down, place a tortilla on a flat surface and sprinkle with cheese.
Spoon some of the beef mixture over the cheese.
Then add more cheese on top of the beef mixture.
Fold in half and place on to the baking sheet; repeat with the remaining tortillas.
Bake for about 6 to 8 minutes, then turn them over and bake for another 5 to 6 minutes or until they start to turn a little brown and are toasted.
Serve while warm.
To freeze:
Place on a baking sheet in a single layer and freeze for about 1 to 2 hours or until they start to become firm. I like to wrap each one in waxed paper then place in a zip top freezer bag. These can be stored up to 2 months.
To reheat place frozen quesadillas in a skillet and heat on medium heat until warmed through. Turn them over during the reheating time. They can also be placed frozen in a 400° until warm.
A Foodie In The South 