SOUTHWEST CASSEROLE

SOUTHWEST CASSEROLE 2 cups (8 ounces) uncooked elbow macaroni 2 pounds ground beef 1 large onion, chopped 2 garlic cloves, minced 2 cans (14-1/2 ounces each) diced tomatoes, undrained 1 can (16 ounces) kidney beans, rinsed and drained 1 can (6 ounces) tomato paste 1 can (4 ounces) chopped green chiles, drained 1-1/2 teaspoons salt 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon pepper 2 cups shredded Monterey Jack cheese 2 jalapeno peppers, seeded and chopped Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture. Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months.

No Bake Salted Caramel Coconut Macaroons

No Bake Salted Caramel Coconut Macaroons 3 Tbsp. of milk 6 Tbsp. of salted butter A bag of Kraft caramels 5 Cups of shredded sweetened coconut 4 oz. of melted chocolate A pinch of sea salt Add the milk, butter, and caramel to a big pot. Stir on medium heat so that mixing doesn’t get too heavy. When caramel is blended, add coconut. I folded in the coconut until it was well mixed. Spoon out about a half Tablespoon of the mixture onto a sheet of parchment paper. Melt the chocolate in a the small bowl. Check with the cooking directions on the container for melting. Set the bottom of macaroons in the melted chocolate & set them back on parchment paper to dry. Drizzle some melted chocolate over the top of the cookies. Afterward, top them with a pinch of sea salt. Let the cookies cool before serving.

CREAMY LEMON CHICKEN PICCATA

CREAMY LEMON CHICKEN PICCATA 4 whole Boneless, Skinless Chicken Breasts salt and pepper to taste ¼ cup all purpose flour 2 Tablespoons Butter 2 Tablespoons Olive Oil 1 cup chicken broth 2 whole Lemons ¾ Cup Heavy Cream ¼ cup capers Chopped parsley, for garnish 1 pound Angel Hair Pasta Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate. Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

CHICKEN SHRIMP CARBONARA

CHICKEN SHRIMP CARBONARA 4 tablespoons olive oil, divided 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces 3 tablespoons minced garlic, divided 2 tablespoons Italian seasoning 1 pound large shrimp, peeled and deveined 1 (16 ounce) package linguine pasta 8 slices smoked bacon, diced 1 onion, diced 1 ½ cups heavy whipping cream 1 ½ cups grated Parmesan cheese 4 egg yolks salt and ground black pepper to taste ¼ cup Sauvignon Blanc wine Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside. Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken. Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain. Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes. While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl. Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

HOMEMADE REFRIED BEANS

HOMEMADE REFRIED BEANS 2 tablespoons canola oil 2 garlic cloves, peeled 2 (15 ounce) cans pinto beans 1 teaspoon cumin 1 teaspoon chili powder salt to taste ½ lime, juiced Heat canola oil in a heavy skillet over medium heat. Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in skillet with a fork. Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally. Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

Apple Pork Chop Bake

Apple Pork Chop Bake 4-6 boneless pork chops 2-3 apples, peeled and sliced 1/4 cup (1/2 stick) unsalted butter 1/4-1/3 cup brown sugar 1 teaspoon cinnamon, divided 1/2 teaspoon nutmeg, divided 1/2 tablespoon cornstarch, optional Kosher salt and freshly ground pepper, to taste Fresh rosemary, minced, garnish Preheat oven to 350º F. Place sliced apples in the bottom of a large baking dish and sprinkle with 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Place pork chops on top of apple slices and season generously with salt and pepper. In a medium saucepan over medium-high heat, combine butter and brown sugar, whisking until melted and incorporated, then stir in remaining cinnamon and nutmeg. Also whisk in cornstarch, if using. (Cornstarch isn’t essential, only if you want a thicker glaze.) Pour mixture over pork chops and apple slices, then place in oven and bake for 35-40 minutes, or until pork is cooked through. Remove from oven, sprinkle with fresh rosemary and enjoy.

SAUSAGE STUFFED JALAPENOS

SAUSAGE STUFFED JALAPENOS 1 pound ground pork sausage 1 (8 ounce) package cream cheese, softened 1 cup shredded Parmesan cheese 1 pound large fresh jalapeno peppers, halved lengthwise and seeded 1 (8 ounce) bottle Ranch dressing (optional) Preheat oven to 425 degrees F (220 degrees C). Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.