Enchilada Egg Rolls

I got the idea after seeing a pin on Pinterest for southwestern egg rolls. It's a tweaked version of  my other enchilada recipe.

What's Needed:
1 lb ground beef (or any other ground meat you like to use)
1/2 C. chopped onion
1/2 C. sour cream (4 oz)
1 C. shredded cheese (I ended up using an entire standard block of Kraft sharp cheddar ran through my chopper)
1/4 tsp. pepper
2/3 C. water
1 T. chili powder
1 1/2 tsp. oregano
1/4 tsp. cumin
1 sm. can green chile peppers
15 oz tomato sauce (or 2 cups if you make your own)
1 pkg eggroll or spring roll wrappers. (I could not find these at Krogers, had to go to the local Da Zhong Market to find them)
couple shakes of garlic flakes or powder.

egg roll glue: 1 T. water & 1 T. flour.

(c) Keytee 2011

1. Brown ground meat with onion.
    * I did this step in a sauce pan, then used a slotted spoon to move the meat from pan to paper plate so I could pour off any grease into a jar, ran the meat through the chopper to make it fine before returning it to the sauce pan.

2. Stir in sour cream, shredded cheese and pepper.  Transfer mix to another container.
   * I dumped it in a mixing bowl.

3. In a sauce pan: Bring to boil water, chile powder, oregano, cumin, chile peppers, garlic and tomato sauce. Reduce to as low of heat as possible and just let it simmer.

4. Lay egg roll wrappers down so they are in triangle shape (with a corner pointing towards your belly). Place about 1/4 C. meat mixture in the center. Fold bottom tip over meat and roll slightly, fold each side tip toward center, Put a bit of "glue" on remaining tip and roll it over to seal egg roll.

5. Spray a cookie sheet with Pam (or off brand cooking spray), place egg roll on with sealed flap down.
Bake @ 425* for 7 mins, flip them over and bake additional 5-7 mins.

Serve with side of sauce to dip them in.

Mom's Potato Soup

Love, love, love the soups my mom used to make when we were kids. Even now as an adult, when I'm sick I wish my mom lived closer so she could make me some of her chicken noodle soup. I'll post that one another day.

What you need for this super yummy soup!

5 medium potatoes, cubed/diced/sliced (whatever style you like)
1 medium onion, diced.
2 tsp salt
------(the amounts below are doubled from the original recipe because I like a lot of left overs)
6 T. butter
2 C. water
3 1/3 milk
Pepper
-----------
1 lb chopped/cubed ham (I bought a good size ham "butt" and cut it up)
1 C. sliced carrots   (I cut up 3 good size carrots)

I cook it all in a standard 5 qt pot.

(c) Keytee 2011

Boil potatoes, onions & salt until tender, drain, set aside.
Melt butter in pot, add milk, water, pepper to taste.
Return potatoes to pot, add ham & carrots, simmer 1/2 hour.

*I omit the onion and boil the carrots for a while with the taters to soften them up a bit, moving them to a bowl with a slotted spoon until ready to add them back in.

Crock Pot Creamy Beef & Noodles

**5/8/13 - If you like your tongue to tingle use amount of pepper listed, otherwise cut it to 1/2 T.
I also used pre-cut fajita steak this time and liked it MUCH better!


What you need:
2 lbs stew meat  (I used some kind of roast and cut it up)
2 T. butter
1/4 C. milk
1 T. worcestshire sauce
1 T. pepper
2 T. dried minced onion
1 can beef broth  (1/2 C. to start, save rest to add as needed)
1/2 tsp salt
1/2 block (4 oz) cream cheese
what ever noodles you like or have hanging out. (I used thin egg noodles)

(c) Keytee 2011

In a one gallon size freezer bag: Put meat on bottom of bag then dump everything else in except the cream cheese. Toss in freezer.

When ready to prepare, take out of freezer and dump it in the crock  pot.  Set at low 8-10 hours.
About 10 mins prior to serving add in remaining broth and cream cheese. Boil noodles.

I mixed it all together and served on a paper plate!

Crock Pot Beef Stew w/ French Bread

I love super easy meals. Especially if the prep time isn't too long and I don't have to stand at the stove cooking for a long period of time. Enter the almighty Crock-pot!  Mine is 5.5 quart capacity with the smart-touch settings.

Ingredients for the stew:
1  pound stew meat (I bought a nice London Broil and cut it up into 1" cube-ish chunks)
2  10 oz cans (or 2 1/2 cups) beef broth
2-3 10 oz cans diced tomatoes in juice
1 10 oz can of each green beans and corn ( 1 1/4 cup frozen)
4 large carrots, washed & sliced.
2-3 large potatoes, washed & diced (skins on or off whatever your preference)
1 packet beef stew seasoning (or wing it with what you have in your spice rack)

Brown meat sprinkled with a bit of the seasoning.
Put carrots & potatoes in bottom of crock, add meat, then dump everything else on top.
4-6 hours on high or 8-10 on low. Add more broth or tomato juice if liquid level gets too low.

I did find that boiling the carrots and potatoes for 15 mins prior to adding them when doing 4-6 hours made sure they were firm yet tender. Otherwise 8-10 hours is great and everything is just right.

(c) Keytee 2011

French Loaf

Ingredients

6 C all purpose flour
2 1/2  .25oz pkgs active dry yeast
1 1/2 tsp salt
2 C. warm water
1 T. cornmeal
1 egg white
1 T. water

*In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water and beat until well blended using a stand mixer with dough hook attachment if you have one. ( which I don't). Using a wooden spoon, stir in as much of the remaining flour as you can

*On a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic. Knead for 8-10 mins total. Shape into a ball. Place dough in a greased bowl and turn once. Cover and let rise in a warm place until doubled in size.

*Punch doug down, divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 mins. Roll each half into large rectangle.  Roll up starting from long side.  Moisten edge with water and seal. Taper ends.

*Grease a large baking sheet (or use parchment paper).  Sprinkle with cornmeal (No biggy if you don't have it). Place loaves, seam side down on prepared baking sheet. Lightly beat egg white with 1 tablespoon of water and brush on. Cover with a damp cloth. Let rise until nearly doubled (35-40 mins)

*With a very sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degree F oven for 20 mins.  Brush again with egg white mixture. Bake for another 15-20 mins or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet and cool on wire rack.

(on days I don't have time to make from scratch, I just buy a can of Pillsbury French Loaf. hehehe)

Twice Baked Potatoes

Pre-heat oven 400 degrees
4 pre-baked potatoes
1/4 C. sour cream
1/4 C. shredded cheddar cheese
Crushed bacon bits
1 chopped green onion
Milk

* Slice bake potatoes length-wise.
* Scoop out insides and put in a mixing bowl.
* Set skins aside in shallow baking pan.
* Mix in all ingredients to potatoes, add milk in until smooth and creamy.
* Spoon mixture back into skins and garnish with extra bacon bits.
Bake approx 10 minutes, or until cheese is melted.

Lasagne Pie

Preheat oven 400*

1 pound ground meat (hamburger, turkey burger...)
1/2 Cup cottage cheese, large curd
(2) 1/2 Cups shredded mozarella cheese
1/2 tsp. salt
1/2 tsp. dried oregano
1 medium can tomato sauce
1 Cup milk
2 eggs
1/2 cup Bisquick

-Grease 9" pie plate/tin.  Brown & drain burger.
-Spread cottage cheese in pan.
-Mix in 1/2 cup mozarella, salt, oregano & tomato sauce to meat.
-Spread mixture on top of cottage cheese.
-Mix milk, eggs, & Bisquick. Pour on top.  Bake 30-35 minutes.
-Top with remaining cheese and bake another 1-2 minutes until cheese melted.

Serve with salad and garlic bread!

American Goulash

2# ground beef
1 med. onion, diced
1 32oz can tomato juice or sauce
2 cups elbow macaroni (cook for 1/2 the time on package)
1 16oz diced tomatoes
1/4 cup grated Parmesan cheese or 1 cup grated mozzarella cheese  (or both!)
salt & pepper
*1 med green pepper diced - optional if you want a bit more flavor.

Brown & drain beef.  Add onion, (pepper), tomato, tomato juice, noodles, salt & pepper to taste. (I like to add my Parmesan cheese here) - Mix together well.

Cook on medium heat for 45 minutes or top with mozzarella cheese and bake for 30 minutes at 350*.