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Taco Casserole

May 14, 2013 — 3 Comments

100_5034and1From my friend, Mary Holman, who knows a thing or two about feeding a big family.  This has become one of my kids favorites!

Ingredients:

1 package crescent rolls            1 (16 oz.) sour cream

1 1/2 pounds ground beef          1 package (2 cups) shredded cheddar cheese

1 package taco seasoning        1 package (2 cups) shredded mozzarella cheese

1 (8 oz.) jar taco sauce                 Taco chips (13 oz), crushed

Directions:

1.  Line the bottom of 9×13 pan with crescent rolls.

2.  Brown the ground beef and drain.

3.  Add taco seasoning and taco sauce to meat.  Mix well.

4.  Spread meat over crescent rolls.

5.  Spread sour cream over top.

6.  Sprinkle cheeses over sour cream.

7.  Then spread crushed chips on top.

8.  Bake at 350° for 30 minutes.

Note:  May need to cover with foil during last 5-10 minutes so chips won’t burn.

You may also like:

Potato Chip Chicken

Quick Mushroom Swiss Burgers

Easy Lasagna

©2013 Connie Davis Johnson

 

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Potato Chip Chicken

March 12, 2013 — 2 Comments

101_5019

Ingredients:

3 pound bag boneless, skinless chicken breasts

1 bag Sour Cream and Onion Chips

6 tablespoons butter, melted

Milk

Directions:

1.  Crush chips in large ziplock.

2.  Dip chicken in milk and then place in ziplock with chips.

3.  Shake bag until chicken is coated with chips.

4.  Place in 9×13 pan and sprinkle leftover chips on chicken.

5.  Drizzle melted butter over chicken.

6.  Cover pan loosely with tin foil and bake at 350° for 45-55 minutes or until chicken is no longer pink.  Remove foil for the last 15 minutes in oven.

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Crockpot Pulled Pork Burritos

Weeknight Chicken Marsala with Mushroom Pasta

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©2013 Connie Davis Johnson

 

101_5013Quick prep makes this perfect to put in Crockpot before work to return and find dinner ready afterwards.

Ingredients:

1 (2 – 2 1/2 pound) boneless pork loin roast

2 cups barbecue sauce

3/4 cup chunky style salsa

3 Tablespoons chili powder

3 teaspoons taco seasoning

9 (8-10″) flour soft shells

Directions:

1.  Place pork roast in Crockpot.

2.  In small bowl, combine all remaining ingredients, except soft shells; mix well.

3.  Pour mixture over pork.

4.  Cover, cook on low 8-10 hours.

5.  Shred pork with 2 forks.

6.  Serve on soft shells.

Note:  We ran out of soft shells and discovered these are also wonderful on buns.

Tip:  Wrap burritos in foil and freeze.  To reheat, place wrapped burritos in oven at 350° for 20-25 minutes.  Or just freeze the pork, thaw in fridge when ready to use, and heat on stove top.

You may also like:

Quick Mushroom Swiss Burgers

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©2013 Connie Davis Johnson

Only takes about 30 minutes to make.  Perfect for a weeknight meal.

101_5001Ingredients:

2 pounds ground beef

1 1/2 pounds sliced fresh mushrooms

2 cans cream of mushroom soup (10 3/4 oz. each)

1 cup water

8 slices Swiss cheese

hamburger buns

Directions:

1.  Shape meat into patties.

2.  In large skillet, cook patties over medium-high heat for 5-7 minutes on each side or until meat is no longer pink.

3.  Drain on paper towels.

4.  Saute mushrooms in drippings until tender.

5.  In microwave safe bowl, combine soup and water.

6.  Cover and microwave on high 2 1/2 to 3 1/2 minutes or until heated through.

7.  Return patties to skillet.

8.  Stir in soup and bring to a boil.

9.  Reduce heat and simmer, uncovered, for 3 minutes.

10.  Remove from heat.

11.  Top each burger with cheese; cover and allow cheese to melt.

12.  Serve on buns with mushrooms.

Note:  The mushroom sauce is also wonderful on baked potatoes.

You may also like:

Weeknight Chicken Marsala with Mushroom Pasta

Easy Twice Baked Potatoes

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©2013 Connie Davis Johnson

The first time I tried this recipe, my kids loved it.  I made them sign the recipe card to avoid arguments when they undoubtedly would forget and try to turn their noses up at it the next time.  My plan worked!  Mom – 1, Kids – 0.

101_4998Ingredients

2 cups fresh sliced mushrooms

4 teaspoons, minced garlic

1 stick butter, divided

4 1/2 cups hot water

1/2 cup chicken broth

2 envelopes fettuccine and chicken flavored sauce mix (4.3 ounces)

3 pound bag boneless skinless chicken breast halves

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoon vegetable oil

4 tablespoons sour cream

Directions

1.  In a large saucepan, sauté mushrooms and garlic in 4 tablespoons butter for 4-5 minutes or until tender.

2.  Add water and broth.

3.  Bring to a boil.

4.  Stir in pasta mix.

5.  Reduce heat and simmer, uncovered, for 10 minutes or until pasta is tender.

6.  Meanwhile, flatten chicken to 1/2 inch thickness.

7.  In a large, resealable plastic bag, combine the flour, salt, and pepper.

8.  Add chicken to bag, a few pieces at a time, and shake to coat.

9.  In a large skillet, cook chicken in oil and 4 tablespoons of butter over medium heat for 4-5 minutes on each side or until juices run clear.  (I use an electric skillet at 350° so I can cook all the chicken at once.)

10.  Remove pasta mixture from heat and stir in sour cream.

11.  Serve pasta with chicken.

Prep time is only 30 minutes.  Great for a weeknight meal.

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Easy Lasagna

Enchilada Casserole

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©2013 Connie Davis Johnson

 

Enchilada Casserole

January 15, 2013 — 3 Comments

101_4994A very easy casserole that is a favorite at our house.  Although, my son loves spice so he has requested I add a jalapeño or two in the future.

Ingredients:

1 pound meat, browned and drained

1 small can of green chilis

1 package soft taco shells

2 cans cream of chicken soup

1 container sour cream (8 ounce)

2 cups shredded cheddar or taco cheese

Directions:

1.  Mix sour cream, soup, and chilis.

2.  Spread half of mixture in bottom of 9×13 pan.

3.  Roll the meat into soft shells and put in pan.

4.  Spread remaining sour cream mixture over shells.

5.  Top with cheese.

6.  Bake in preheated 350° oven for 20-25 minutes or until cheese is melted.

You may also like:

Easy Lasagna

Easy Twice Baked Potatoes

Overlooked

©2013 Connie Davis Johnson

The Ignored

November 22, 2012 — 1 Comment

Many people work hard every day at jobs that are often ignored.  In honor of the month of giving thanks, some of these occupations have been featured on this blog each Thursday.  If you work in any of these positions, please know you are appreciated.

CNA’s are rewarded for working long hours by being given a lot of grunt work.  They may have to do less desirable jobs but they do invaluable work.  Thanks to CNA’s who work at hospitals, nursing homes, doctor’s offices, and other places.

People in the janitorial field are often ignored as they go about their business.  They keep our environments clean and safe.  Make sure to say thank you next time you pass someone who is hard at work cleaning.

School, city, and long-distance bus drivers provide a significant service.  They take us where we need to go safely.  We thank all bus drivers for the wonderful work you do daily.

If it wasn’t for all those who work behind the scenes at airports around the world, we would not be able to fly places quickly and safely.  These amazing people include: baggage handlers, ground crews, refueling persons, airport maintenance, cargo agents, air traffic controllers, traffic managers, flight dispatchers, sky caps, food services personnel, ramp agents, equipment operators, TSA agents, sky marshals, mechanics, and more.  Thank you for all the hard work you do that is rarely seen by the public.

Chefs and cooks who work in hotels, restaurants, schools, grocery stores, food trucks, and many other places and keep us well-fed.  They have developed skills and most work in uncomfortable conditions but provide us with a much-needed service.  Thank you for caring for each of us through our stomachs.

Each of these jobs may be often ignored but they are very much appreciated.  Thanks for all you do.

Other articles in this series:

Overlooked

Are You Noticeable?

Taken for Granted

©2012 Connie Davis Johnson