Birria Tacos

For the Birria Beef and Broth:

8 dried guajillo chiles

2 dried ancho chiles

1 dried arbol chile (can sub a Japonese chile)

3 large Roma Tomatoes

1 medium onion, quartered and peeled and trimmed of root ends

6 cloves of garlic, peeled but left whole

3 c beef broth

2 Tbs white vinegar

1 tsp cumin

1 tsp oregano (if possible, use Mexican oregano)

1 tsp chili powder

1 tsp salt

1/2 tsp freshly ground coarse pepper (use 1/4 tsp for finely ground) 

1/4 tsp allspice

3 bay leaves

3 to 5 pound bone-in or boneless chuck roast

For the tacos:

Corn tortillas (yellow or white)

Shredded cheese for melting (Monterey Jack)

Cilantro and chopped white onions, for serving

In a large pot, add the dried chiles, tomatoes, onions, and garlic.  Add water until ingredients are completely covered.  Bring to a simmer over medium heat.  Cook for 15 minutes until the chiles and onions have softened.

Remove the pot from the heat.  Carefully remove the tough stems from the chili.  With a slotted spoon, scoop out the chiles, onions, tomatoes, and garlic and transfer to a blender.  Add 1 1/2 c of the chile broth from the pot to the blender with the vegetables.  Add a lid and vent slightly to release steam (or vent in spurts, holding the lid down!).  Blend until very smooth.

Pour the mixture into the insert of an 8-qt slow cooker.  Add beef broth, vinegar, cumin, oregano, chili powder, salt, pepper, and allspice.  Stir to combine.  Add the bay leaves.

Season the beef lightly on all sides with salt and pepper and rub lightly into the meat.  Place the beef in the slow cooker, turning to coat in the chile mixture.  Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours until beef is fall-apart tender.

Remove the beef from the slow cooker to a dish, discarding bone and bay leaves.  Shred the beef into bite-sized pieces.  Stir or whisk the consomé to recombine and spoon 1 to 2 cups of it over the meat.  Keep remaining sauce warm.  

To make the tacos, heat a skillet or griddle over medium to medium-high heat.  Dip a corn tortilla fully in the warm consomé and lay flat in the hot skillet.  Spread beef on half of the tortilla and top with cheese.  Fold the tortilla over the filled half and press down gently with a spatula as it sizzles and cooks on one side.  Flip and cook on the other side until golden and sizzling.  Remove to a plate or platter and repeat with remaining tortillas/tacos.  A four pound bone-in roast will make enough beef for about 20 tacos made with 6-inch corn tortillas. Leftover beef and consomé can be frozen in well-sealed bags or containers for 1 to 2 months.

From Mel's Kitchen Cafe

Loaded Burger Bowls

Special House Sauce:

3/4 c mayonnaise

2 Tbs ketchup or BBQ sauce

1 Tbs mustard (yellow or Dijon)

1 Tbs pickle juice brine from a pickle jar

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/4 tsp sweet or smoked paprika

Cayenne pepper, to taste

Bowl Ingredients:

4 to 6 c chopped or shredded lettuce

1 cup diced tomatoes

1 to 1.5 c shredded cheddar cheese

1 c thinly sliced red onions (or caramelized or pickled onions)

1 c diced avocados

Optional: French fries or tater tots

Beef:

1.5 tsp coarse salt

1 tsp garlic powder

1 tsp sweet or smoked paprika

1/2 tsp onion powder

1/8 tsp black pepper

1 to 1.5 lbs ground beef

For the sauce, mix all the ingredients until well-combined and creamy.  The sauce can be made several days ahead of time and refrigerated.

For the bowl ingredients: prep and chop all the bowl ingredients and set aside (or refrigerate if prepping ahead of time).  If cooking fries, get those in the oven/air fryer!

For the beef, add the beef to a medium bowl.  Sprinkle in the seasonings and mix until evenly combined.  Pat the beef mixture into a large, thick patty, about 3/4-inch to 1-inch thick.  Heat a nonstick or cast iron skillet over medium heat (if the beef is extra lean, add a drizzle of olive oil to the pan).  Place the beef patty in the hot skillet and let cook, undisturbed, for 1 to 2 minutes until well-browned (you want the beef to get delicious little crispy bits on the outside).  Carefully flip and cook for another minute on the other side.  Once both sides are browned, break the meat into 1-inch pieces and continue cooking until no longer pink.  Drain excess grease.

Serve the beef in bowls with the prepped vegetables and drizzle special house sauce on top!

From Mel's Kitchen Cafe

Orange Thai Beef Skewers

Marinade:

1 orange

1/4 c soy sauce

1/4 c seasoned rice wine vinegar

1 Tbs honey

1 Tbs sesame oil

1 tsp ground ginger

1 tsp coriander

4 cloves garlic

2-4 tsp Sriracha chili sauce

Steak:

1.5 lbs flank steak (freeze for 20 minutes before cutting to make it easier to slice)

skewers-- if using wooden or bamboo skewers, make sure to soak for at least 30 minutes before using

Zest the orange into a medium bowl.  Then cut the orange in half and add all of the juice.  You should have at least 1/4 c orange juice (more is fine!).  Add in the other marinade ingredients, adding the Sriracha to your liking.  Whisk to combine.

Slice the flank steak across the grain into about 1/4" slices, place in a zip-lock bag and pour the marinade in.  Gently knead the marinade into the meat, and place the bag in the fridge.  Marinate for at least 4 hours, or up to overnight.

Preheat your grill.  Thread the strips of meat on the skewers just like you're stitching.  Avoid over-crowding and stretch the meat out a bit on the skewer to ensure even doneness.  Place them on the grill and flip halfway through.  They'll cook quickly-- only 3-4 minutes per side.  Serve immediately!

From Our Best Bites

Sheet Pan Honey Garlic Chicken & Vegetables

Main Stuff:

6 c broccoli florets, cut into 1-inch pieces

2 small or 1 large red onions, cut into 1-inch pieces

2 large bell peppers

1 c diced carrots

2 lbs chicken breasts, cut into 1-inch pieces

Hot, cooked rice (optional)

Sauce:

6 Tbs olive oil

6 Tbs low sodium soy sauce

3 Tbs honey

2 tsp fresh lemon juice or red wine vinegar

8 cloves garlic, finely minced

1 tsp kosher salt

1/2 tsp dried oregano

1/2 tsp dried basil

Couple pinches of black pepper

Preheat oven to 400℉.  Scatter vegetables across a large rimmed baking sheet.  Pat the chicken pieces really dry with a paper towel, place the chicken pieces over the top of the veggies.  Whisk together all the sauce ingredients until well combined.  Drizzle the sauce over the chicken and veggies, toss lightly to combine.

Bake for 15-17 minutes until the chicken is cooked through and veggies are tender.  Give a toss to separate chicken pieces and distribute the vegetables and sauce.

Season to taste with an additional sprinkle of salt and pepper, if needed (important!).

Serve the chicken and veggies warm over hot, cooked rice.

From Mel's Kitchen Cafe

Creamy Asparagus Pasta

8 strips of bacon, chopped into small pieces

8 oz. mushrooms (baby bella or white), sliced

4 c chicken broth

3 c milk, divided

12 oz. penne pasta

1 lb asparagus, tough ends trimmed, cut into 1-inch pieces

Salt and pepper to taste

4 oz. cream cheese, softened

2 Tbs flour

1/2 c Parmesan cheese

In a deep, 12-inch skillet or in a large pot (or Dutch oven) cook the bacon over medium until crispy.  Transfer the bacon to a paper towel-lined plate and drain all but a teaspoon of the bacon grease.

Over medium heat, add the mushrooms and season lightly with salt and pepper; cook until the mushrooms are browned and the liquid is mostly evaporated, 4-5 minutes.  Transfer to a plate (can use same plate as the bacon).

To the skillet, add the broth, 2 cups of milk, pasta, 1/2 tsp salt and 1/4 tsp pepper.  Bring the mixture to a vigorous simmer and cook for about 8-9 minutes, stirring occasionally and moderating the heat so the mixture simmers but doesn't stick to the bottom of the pot.

Stir in the asparagus and cook for another 4-5 minutes, until the asparagus is tender and the pasta is al dente but still firm (it will cook for a few more minutes later).  There will be some liquid left, that's okay.

In a blender, process the remaining 1 c milk, cream cheese, and flour until very smooth.  Gradually add to the skillet while stirring quickly to combine.  Simmer for a couple of minutes until the sauce has thickened.

Remove from heat, stir in the bacon and mushrooms.  Stir in the Parmesan cheese or sprinkle on top.  Sauce will thicken as it cools.

From Mel's Kitchen Cafe

Baked Tuscan Spaghetti

1 lb spaghetti (I use thin)

1 lb raw, mild, or spicy Italian sausage

1 med onion, diced

1 c julienne cut sun-dried tomatoes

3 cloves garlic, minced

1/2 Tbs kosher salt (plus more for the pasta water)

1 tsp Italian seasonings

1/4 tsp pepper

3 Tbs flour

4 c whole or 2% milk

5 oz. baby spinach

3 oz. shredded mozzarella cheese (about 3/4 c)

Heat oven to 375℉.  Bring a large pot of heavily salted water to boil over medium-high heat.

Add the spaghetti to the boiling water and cook according to package directions.  Melt 2 Tbs butter in a Dutch oven or large skillet with high sides.  Add 1he sausage and cook, breaking it up into small pieces until cooked through and no longer pink.  Stir in the chopped onion, sun-dried tomatoes, garlic, kosher salt, Italian seasonings, and pepper.  Cook, stirring occasionally, until the onion is softened.

Sprinkle flour over sausage mixture.  Cook, stirring constantly for 1 minute to cook the floury taste out.  Slowly whisk in 4 c milk.  Bring to a boil whisking occasionally.  Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce is slightly thickened.  Stir in spinach, a handful at a time, until just wilted.  

When the spaghetti is ready, drain, then return to the pot.  Add the sauce and toss until combined.  Taste and season with more salt if needed.  Transfer to a 9x13 casserole pan and arrange into an even layer.  Sprinkle evenly with mozzarella cheese.

Bake until the edges are bubbling and the cheese is melted, 18-20 minutes.  Let cool for five minutes before serving.  Garnish with fresh parsley leaves before cutting into pieces like a lasagne and serving.  

From The Kitchn

Mississippi Pot Roast

3-4 lbs boneless beef chuck roast

1 Tbs garlic powder

2 tsp dried parsley

2 tsp onion powder

1 tsp dried dill weed

1 tsp coarse salt

1/4 c beef broth

1/4 liquid from jar of pepperoncini

2 Tbs cornstarch

1 Tbs soy sauce

1 Tbs Worcestershire Sauce

1 Tbs beef bouillon paste

4 Tbs butter, cut into pieces

4-6 pepperoncini

Optional: mashed potatoes, rice, or buns

Place the roast in the insert of a 6- or 8-quart slow cooker.

In a small bowl, combine the garlic powder, parsley, onion powder, dill, and salt.  Sprinkle evenly over the beef.  

In a small bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce, and bouillon paste.  Pour over the beef.  Turn the beef once or twice to coat in seasonings and liquid.

Place the butter pieces and pepperoncini on top of beef.  Cover and cook on low for 8 to 10 hours, or high for 4 to 6 hours until the beef is fall-apart tender.  Remove the pepperoncini and shred the beef with two forks, tossing the beef with the cooking liquid/gravy.  Keep warm until ready to serve.  Serve over mashed potatoes, rice, or on buns.

From Mel's Kitchen Cafe

Pepperoni Pizza Rolls

Dough:

1.5 c warm water

1 Tbs honey

4 tsp yeast

2 Tbs olive oil

1/2 Tbs salt

3.5-4 c flour (497-568 grams)

Filling:

2.5-3 c pizza sauce (one 24 oz. jar) or make your own

2 c freshly grated mozzarella cheese

1 c pepperoni, chopped

1/4-1/3 c cornmeal

1/4 c freshly grated Parmesan cheese

Preheat oven to 425℉.  Line a large, rimmed baking sheet with parchment paper.

For the dough, soften yeast in warm water with honey.  Then use the dough hook on a mixer to stir together the yeast mixture, along with the olive oil, salt, and 1 c flour.  With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball.  Knead for 3-4 minutes.  Let the dough rest, covered, in the bowl for 10-15 minutes.

Separate the dough into two pieces.  On the lightly creased countertop, press one portion of the dough into a thin rectangle, about 10x14 inches.  Spread 1/2 to 3/4 c pizza sauce evenly across the top.  Sprinkle evenly with half the mozzarella cheese, and then half the pepperoni.  Starting on the long side, roll up cinnamon-roll style, pinching the seam together to seal.

Place the cornmeal in a bowl or shallow dish.  Cut the dough into one-inch sections.  One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.

Repeat with the remaining half of the dough.

Once all the pizza rolls are places on the baking sheet, sprinkle evenly with Parmesan cheese and bake for 15-20 minutes until golden.

Warm the extra pizza sauce and serve the pizza rolls immediately out of the oven with the pizza sauce for dipping.  

From Mel's Kitchen Cafe

Ground Beef Enchiladas

Sauce:

2 Tbs olive oil

3 Tbs flour

1.5 c beef broth

8 oz. tomato sauce

4 tsp chili powder

1/2 Tbs cumin

1 tsp brown sugar

3/4 tsp garlic powder

3/4 tsp onion powder

1/2 tsp oregano

1/2 tsp salt

Filling:

1 lb ground beef

1/2 c finely chopped onion

4 oz. green chilis

2 cloves garlic, finely minced

1/4 tsp salt

pinch black pepper

15 oz. pinto beans, rinsed, drained, and lightly mashed

Enchiladas:

12 (6- to 7-inch) flour or corn tortillas

2 c shredded Monterey Jack cheese

1 c shredded cheddar cheese

Fresh cilantro for topping, optional

Also: chopped avocado, tomatoes, sour cream, etc. for toppings!

For the sauce: in a medium saucepan, heat the olive oil over medium heat.  Add the flour and whisk to combine, cooking for 30-45 seconds, stirring constantly.

Gradually add the beef broth, whisking constantly.  Add the tomato sauce and all the seasonings.  Simmer, stirring constantly, for 2 to 3 minutes, until the sauce has thickened slightly.  Remove from heat.

For the filling, in a 12-inch nonstick skillet, add the ground beef, onions, green chiles, garlic, salt and pepper.  Cook over medium heat, breaking meat into smaller pieces, for 5 to 6 minutes until the meat is no longer pink.  Off the heat, drain excess grease.

Add the pinto beans and 1/2 c of the enchilada sauce to the filling.  Stir to combine.

Preheat oven to 375℉.

To assemble the enchiladas, lightly grease a 9 X 13 pan, and spread 3/4 c sauce on the bottom.  Scoop a heaping 1/4 c of the ground beef filling in the center of each tortilla.  Sprinkle with a couple tablespoons of cheese (making sure to leave about 1 c for topping the enchiladas).  Roll each enchilada up and place seam side down on top of the sauce in the prepared pan.  (You should get about 12 enchiladas, two rows of six!)

Spread the remaining sauce evenly over the top of the enchiladas and sprinkle with the remaining cheese.

Bake, uncovered for 30-35 minutes until the enchiladas are hot and bubbling.  Remove from oven and sprinkle with cilantro.  Let the enchiladas rest 5 to 10 minutes before serving.

Serve with additional toppings if desired!

From Mel's Kitchen Cafe

Sausage Broccoli Pasta

12 oz. bite sized pasta (I used farfalle)

1 c reserved pasta water

1 lb hot sausage 

6 c broccoli florets (cut into 1 inch or smaller pieces)

4 Tbs butter, divided

1 tsp Italian seasonings

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 c freshly shredded Parmesan cheese

2 Tbs fresh Italian parsley

Cook pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks.  When the pasta is al dente, drain it into a large colander.  DO NOT rinse.

In the same pot, cook and crumble the sausage over medium-high heat.  When the sausage is nearly done cooking, add the broccoli florets and the butter.  When the butter has melted, add the reserved pasta water and the Italian seasonings.  Cook, stirring frequently, until the broccoli is tender crisp.

Add the pasta back into the pot and toss gently to combine.  Sprinkle with salt, pepper, and Parmesan cheese.  Stir and taste, adjusting as needed.

Top with parsley and additional cheese before serving.

From Vegetable Recipes

Creamy Sausage Potato Soup

12 oz ground pork sausage (casings removed, if needed)

1 Tbs butter

1 c diced carrots

1/2 c diced onions

1/2 c diced celery

1 Tbs chicken bouillon

3 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley

4 c diced potatoes

4 c chicken broth

1 tsp salt

1/4 tsp black pepper

2.5 c milk (not skim)

1/3 c flour

1.5 c freshly shredded sharp cheddar cheese

oyster crackers, fresh parsley, additional cheese, for serving (optional)

In a 6-quart or larger pot set over medium heat, brown the sausage, crumbling as it cooks.  Cook until no longer pink, then use a slotted spoon to remove the sausage to a paper-towel lined plate, leaving about 1 Tbs of the drippings in the pot.

Set the pot over medium heat and add the butter.  Once melted, add the carrots, onions, and celery.  Cook until the onions begin to turn translucent, 3-4 minutes

Stir in the chicken bouillon paste, garlic, basil, oregano, and parsley.  Cook for 30-45 seconds, stirring constantly.

Add the potatoes, broth, salt, and pepper.  Stir to combine (scrape the bottom of the pot thoroughly).  Bring the mixture to a boil.  Reduce the heat to a simmer and cook for 15-20 minutes until the potatoes are tender, stirring often.

Combine the milk and flour (either in a blender, or really whisk them up good in a large bowl!) until smooth.  Pour the milk mixture into the soup.  Bring the mixture to a simmer, stirring constantly, and cook for 4 to 5 minutes until thickened.

Add the cooked sausage to the soup and stir to combine.

Reduce heat to medium-low, stir in the cheese a handful at a time, and warm through until the cheese is melted.  Season to taste with additional salt and pepper, if needed.

Serve the soup with oyster crackers, extra shredded cheese, and fresh parsley, if desired.  The soup will thicken as it cools.

From Mel's Kitchen Cafe

Kielbasa Black Bean Skillet

14 oz. Kielbasa sausage (I prefer beef, not the mixed meat stuff)

14.5 oz. fire-roasted diced tomatoes

15 oz. black beans, rinsed and drained

1/2 tsp kosher salt

1/2 tsp onion powder

1/4 tsp pepper

1/4 tsp garlic powder

1/2 c beef broth

cooked rice

Optional: fried eggs

Slice the kielbasa in quarter-inch rounds, heat a large skillet over medium heat.  Add the sausage and saute until lightly browned, about five minutes.  You may want to drain any excess fat.

Add the tomatoes and beans, stirring to combine.  Add salt, onion powder, pepper, garlic powder, and broth, stirring to combine.  Bring to a low simmer for about 5 minutes, stirring continually until sauce thickens slightly.  As it's simmering, mash some of the beans with a fork to help thicken the mixture.

Serve over hot, cooked rice.  (A fried egg on top of all this would probably be pretty good, too!)

From Our Best Bites

Egg Roll Ramen in a Bowl

Egg Roll Ramen:

4 packages of ramen, cooked to al dente and drained (discard flavor packet)

2 Tbs sesame oil

1 lb spicy sausage

1 small yellow onion, diced (about 3/4 c)

4 large carrots, shredded or sliced into matchsticks (about 2 c)

1/2 head of green or red cabbage, shredded (about 6 c)

2 Tbs minced ginger

4 garlic cloves, minced

1/4 c low-sodium soy sauce

4 green onions, sliced thin

2 tsp sesame seeds

1/2 tsp pepper

kosher salt (only if needed)

Bang Bang Sauce:

1/2 c mayonnaise

1/4 c sweet chili sauce

2-4 tsp Sriracha sauce

1/2 tsp rice vinegar

2 cloves garlic, minced

1/8 tsp kosher salt

Mix up your bang bang sauce in a small bowl.  Store in refrigerator until ready to use.

Cook ramen according to package directions, drain while still slightly chewy and al dente.  Rinse with cold water to halt the cooking process, then drizzle with sesame oil and toss to coat.  Set aside.

In a large, deep-sided skillet over medium-high heat, cook and crumble the sausage.  When it is almost done cooking, add the onion and continue cooking for another minute or two.  

Add the carrots and cabbage to the skillet, add a splash of water (2 Tbs) and stir to combine.  Cover with a lid and reduce heat to medium-low.  Cook for 4-5 minutes, until the cabbage has softened, stirring occasionally.

Uncover and add ginger and garlic.  Stir and cook for one minute, until fragrant.  Add the noodles and drizzle with soy sauce, toss well to mix.  Top with green onions and sesame seeds.  Season with pepper, add salt ONLY if needed.  Scoop into bowls or onto plates and drizzle each serving with bang bang sauce.

From Barefeet in the Kitchen

Korean Beef Quesadillas

KOREAN BEEF:

1 Tbs sesame oil

1 lb ground beef

3-4 garlic cloves, minced

1 Tbs fresh ginger, cut into tiny matchsticks

1/4 c light brown sugar

2 tsp cornstarch

1/3 c low sodium soy sauce

2-3 tsp chili paste (plus more to taste)

1/4 tsp kosher salt (ONLY if needed)

1 c frozen peas

3 green onions, sliced thin

flour tortillas

butter

shredded mozzarella cheese

Warm the oil in a large skillet over medium high heat.  Brown the beef until cooked through, crumbling as it browns.  Drain thoroughly, then add the garlic and ginger and cook another minute or two until fragrant.

Whisk together the brown sugar, cornstarch, soy sauce, and chili paste.  Pour the liquid over the beef and stir to combine, bring to a simmer for two minutes to blend the flavors and slightly thicken the sauce.  Add the peas, stir and simmer a minute longer.  The peas will thaw and warm in the skillet.  

QUESADILLAS:

Preheat a large non-stick skillet to medium-high heat.  Lightly butter one side of a tortilla and place it in the hot pan.  Sprinkle about 3 Tbs of cheese, 1/4 c Korean beef, and an additional 2-3 Tbs of cheese on one half of the tortilla.  Top with a sprinkling of green onions.  Fold the tortilla over on itself and let it cook for 2-3 minutes.  Flip to cook other side until cheese is melted and tortilla is crips around the edges.  Serve hot!

*Note: You'll probably want to double the meat!!!

From Barefeet in the Kitchen

Creamy Basil Pasta Salad

Dressing:

1 c mayo

1 c cottage cheese

1 Tbs minced garlic

1 lemon, zested and juiced (I only use half the lemon juice)

1/2 tsp kosher salt

1/4 tsp black pepper

1.5 oz. basil (about 3 c lightly packed)

For the Salad:

10 oz. cherry tomatoes, sliced in half

4 oz. sun-dried tomatoes, packed in oil and roughly chopped (about 1/2 c)

1.5 oz. arugula

3/4 c freshly grated Parmesan cheese

16 oz. dry bowtie pasta

Start by blending or processing all the dressing ingredients together, give them time to sit in the fridge and fully blend (30-60 minutes)

Cook pasta in salted water according to package directions, then strain and rinse with cold water.

Place the well-drained pasta in a large salad bowl.  Add the cherry tomatoes, sun-dried tomatoes, arugula, and Parmesan cheese.  Pour dressing over, and toss until well combined.

Best if served immediately, but can serve later by drizzling a little bit of milk or buttermilk over and stirring again.

From Our Best Bites

Garlic Noodles

1/4 c brown sugar

1/4 c oyster sauce

4 tsp soy sauce

2 tsp toasted sesame oil

16 oz. angel hair pasta

lots of garlic (8 cloves?)

1 bunch of green onions

8 Tbs butter

Add the brown sugar, oyster sauce, soy sauce, and sesame oil to a small bowl and whisk to combine.

Bring a large pot of water to a boil and cook the noodles according to the package directions.  Drain the noodles in a colander and set aside.

While the pasta cooks, mince the garlic and slice the green onions.  Melt the butter in a large skillet over medium-low heat.  Once the butter is melted and bubbly, add the garlic and onions (saving a handful of the greener ends for garnish) and sauté until they are soft and fragrant (1-2 minutes).

Remove the skillet from the heat.  Add the drained pasta and oyster sauce mixture to the skillet and stir well to coat the pasta.  (You can add a sprinkle of hot water if the pasta is stiff or sticky and not stirring up well!)  Garnish with reserved green onions and serve!

From Budget Bytes

Loaded Broccoli Cheese and Bacon Soup

3 c chicken broth

1 c peeled and diced carrots

1 c diced celery

3 c peeled and chopped potatoes

1/2 c finely chopped onion

4-5 c chopped fresh broccoli

6-8 slices bacon, chopped

4 Tbs butter

1/3 c flour

3 c milk

4 c shredded sharp cheddar cheese

1 tsp salt

1/2 tsp pepper

1 tsp dried mustard

In a 6-quart or larger pot, add the chicken broth, carrots, celery, potatoes and onion.  Bring the mixture to a boil, reduce the heat, cover, and simmer for 10 minutes until the vegetables begin to soften.  They'll continue cooking, so they don't need to be perfect yet.

Add the broccoli.  Cover and simmer for 8-10 minutes.

In a separate, medium saucepan over medium heat, sauté the bacon until golden and crisp.  Remove the bacon to a paper towel-line plate.  Drain the grease and return the pot to the stove.  

Add the butter and melt over medium heat.  Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly.  Slowly pour in the milk, whisking constantly, and cook until the mixture is bubbling and slightly thickened, 5-7 minutes.

Add the cheese a handful at a time, stirring until melted before adding more cheese.  Whisk in the salt, pepper, and mustard.

Pour the cheese sauce into the pot with the vegetables and stir to combine.  Heat until gently bubbling and warmed through.

Stir in the reserved bacon and add additional salt and pepper to taste, if needed.  Add additional milk or broth to thin the soup, if needed.  The soup will continue to thicken as it cools.

From Mel's Kitchen Cafe

Stuffed Shells

24 jumbo pasta shells (about 8 oz.)

1/2 Tbs cooking oil

1/2 lb ground beef

1/2 yellow onion, diced

3 cloves garlic, minced

24 oz. marinara sauce

2 Tbs tomato paste

1 tsp Italian seasonings

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

1.5 c shredded mozzarella

Cheese filling:

15 oz. whole milk ricotta cheese

1 cup shredded mozzarella

1/2 grated Parmesan

1/4 c fresh chopped parsley

1/4 tsp salt

1/4 tsp pepper

1 large egg

Preheat oven to 350℉.  Bring a large pot of salted water to a boil, then add the jumbo shells.  Cook the shells just until they're al dente, making sure not to overcook them.  (The longer they're cooked, the more likely they are to tear when you stuff them.)  Drain the shells in a colander and rinse briefly with cold water and set aside.

Heat a large skillet over medium heat and add the cooking oil.  Brown the hamburger and drain any excess fat.  Then add the onions and garlic and sauté over medium heat until the onion is translucent.  Add the marinara sauce, tomato paste and seasonings, stir to combine.  Reduce heat to medium-low and allow sauce to simmer, 3-5 minutes.  

While the sauce is simmering, mix together your cheese filling in a medium bowl.  

Layer half of the beef sauce in a casserole dish.  Then stuff each shell with about 1-2 Tbs of the cheese mixture and place in the casserole dish.  Pour remaining beef sauce over the shells, and then sprinkle with 1.5 cups of mozzarella cheese evenly over the top.  

Loosely place some tented aluminum foil over the casserole dish and bake for 25 minutes.  Remove the foil and bake for 5-10 more minutes, or until the sauce is bubbling around the edges.

From Budget Bytes

Creamy Dijon Chicken

2 lbs boneless, skinless chicken breast (thawed)

1 tsp Italian seasonings

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

2 Tbs olive oil

2 Tbs butter

2 cloves garlic, minced

1 c chicken broth

1 Tbs Dijon mustard

1 tsp Worcestershire sauce

1/3 c heavy cream

2 Tbs grated Parmesan cheese

2 c spinach

Mashed potatoes or some other favorite carb

In a small bowl, mix together the seasonings for the chicken (Italian seasonings, garlic powder, onion powder, salt, pepper).  Carefully filet each chicken breast into two thinner cutlets.  Season each breast with seasonings on both sides.

Heat a large skillet over medium heat and add the olive oil.  Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about four minutes per side).  Remove the cooked chicken to a clean plate and cover to keep warm.

To the same skillet add the butter and minced garlic.  Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.  Then add the chicken broth into the skillet and add the Dijon mustard and Worcestershire sauce (I find it helpful to whisk it all so the mustard really gets combined with everything).  Stir together and scrape the bottom of the pan to add in any brown bits that may be stuck to the bottom of the pan.

Add the heavy cream and Parmesan cheese and stir well.  Allow the sauce to simmer for five minutes (taste and add salt and pepper if desired).  Add in the fresh spinach and stir into the sauce, allowing the heat to wilt the spinach.  Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over the top.  Allow the chicken to heat through, serve with your favorite side dish and enjoy!  

From Budget Bites

Chicken Sausage White Bean Skillet

4 fully cooked chicken sausage links (about 12 oz.)

2 Tbs cooking oil, divided

1 small yellow onion, diced

2 cloves garlic, minced

2 15 oz. cans cannellini beans, drained (but NOT rinsed)

1/2 tsp salt

1/2 tsp oregano

1/4 tsp smoked paprika

1/4 tsp freshly cracked pepper

1 c chicken broth

2 c spinach, rough chopped

Some sort of starch: crusty bread, mashed potatoes, pasta, or rice

Slice the chicken sausage into round medallions, about 1/4 to 1/2 inch thick.  Heat a large skillet over medium heat and add 1 Tbs of oil.  Add the chicken sausage to the skillet and brown on both sides.  It will only take about 1-2 minutes on each side.  So be careful not to burn the sausage.  Once the chicken sausage is browned, remove it from the skillet onto a separate plate and set aside.

In the same skillet, add the remaining 1 Tbs of oil along with the diced onion and minced garlic.  Saute for about 3 minutes or until the onion is translucent and the garlic is fragrant.

Add the drained, canned beans to the skillet (do not rinse the beans, the residual starchy liquid helps create the sauce), along with the salt, oregano, paprika, and pepper.  Then pour in the chicken broth.

Gently stir everything together and bring the skillet up to a simmer for 4-5 minutes.  Add the chopped spinach to the skillet, allowing the heat to wilt the spinach, then add the browned chicken sausage back in.  Gently stir with the beans to combine.  Serve with some crusty bread or mashed potatoes with more black pepper or red pepper flakes on top.  

From Budge Bytes