EASY and delicious! ENCHILADAS

Easy enchiladas.....

1 pound ground beef/hamburger meat
1/2 pound fajita chicken
1 can Rotel
1 can enchilada sauce
Diced onions and peppers
Doritos
Flour tortillas
Shredded cheese
Taco Seasoning or Chile Powder and Garlic Salt
(I added red yellow and orange green peppers too with my meat)

Brown your meats...ground beef first and drown, then brown the chicken in the grease from that.  Then mix it all together in the skillet on low.  Pre heat your oven to 350, and pour half of the enchilada sauce in the bottom of a glass baking dish.  Then make your enchiladas. In each tortilla, put a yummy mix of Rotel, meats, cheese, and whatever else you think would be delish.  Roll them tight and place them in the dish.  Once you have the dish filled, pour the rest of the meat mixture over and around the enchiladas.  Pour the rest of the enchilada sauce on top of that. Smother it all in shredded cheese, sprinkle some diced onions and peppers on top.  Then some crunched up Doritos on top (I like using spicy ones...or cool ranch!) Then more Rotel and cheese. You get the idea. Bake it for 20 minutes or until it looks....done. ITS SO GOOOOOD!

Indian Tacos......does not matter what meat you use...you will love it.

MY FAVORITE REASON to make fry bread is INDIAN TACOS! I LOVE THEMMMMMM! Here ya go!

Basically, you just make your fry bread (I'll add a link to that). Prep the following recipe while it is resting in the bowl.  When kneading and forming your dough, make the edges thicker than the middle, somewhat like a thick crust pizza.  After frying it, make your tacos!!!

Fry Bread: Every Girl's Fry Bread!

FOR THE TACOS!

1 pound Ground Beef, Shredded Chicken, Fajita Steak, or whatever meat(s) you choose!

Seasoning to taste (cumin, salt, pepper, and onion salt is my favorite combo for this one! Throw in mexican pepper or chile powder for spicy goodness!)

1 can or 1 cup cooked black beans

1 can Rotel

Shredded lettuce

Shredded Cheese

While bread dough is resting, Season your meat, then brown it in a medium skillet.  When the meat is halfway done, add half of the Rotel and the beans to the meat, and turn down the heat as you stir it.  Cook until meat is done and liquid is boiling out.  Remove from heat and drain. 

Make your fry bread into large fluffy pieces for big taco, OR make small ones for mini indian tacos (my favorite for the kiddos and I!) Fry your fry bread (its really good if you fry it in the grease from the meat…just saying….) Then place bread on a plate and build your tacos!!!  Layer it up…meat and beans, cheese, lettuce, rotel, onions, whatever you want!!! SOOOOO good!

Breakfast Tacos...with FRY BREAD!!! YUMMMMM

OK fry bread was, to me, a breakfast food. Here is another breakfast classic I picked up from my family with fry bread!  This one is good to just make the meat and eggs and then set everything out.  Let everyone make their own!!! This one is an INSTANT favorite!!

Bacon and Sausage Breakfast Tacos

1 pound Sausage

1 can of Rotel

Salt and Pepper to taste

3 strips bacon

Fry Bread! : Every Girl's Fry Bread!

Cook fry bread into small pieces, when it is still soft, use an upside down muffin tin to form them.  Bake them 5 minutes or until brown but not dark.  Remove them and let them cool…

by the bottom, I mean this way : 

While your bread is resting, cook your Sausage and bacon. Break bacon up into pieces.  EGGS OPTIONS are scrambled, or fried.  I like to fry mine done and place on the top of my taco.  My nana likes to scramble hers in with the meat and rotel and smother it with cheese.  YOU CHOOSE! When your bread is done baking in the oven, Layer it up with sausage, cheese, bacon, rotel, and egg! Add ranch dressing for zesty yumminess! I like to eat my nanas way with hot sauce! Make it yours! Let everyone layer and make their own!

Basic Fry Bread! or as my Nana and Big Momma called it "Indian Fry Bread"!!!

There are a few

different recipes to flavor it sweet or spicy, but basic fry bread is always

good. NO MATTER WHAT you make it to go with! Here is the best, easiest way to

make it.  Switch it up and add a little

sugar or cinnamon or Chile powder or 

something to make it yours!

Fry Bread

There are 2 different ways to make this.  One is if you want neat, thick frybread or if you want to make it a certain shape...also if you have more time to prep.  The second, is made more like pancakes, make the batter and fry.  MUCH faster and easier...but different textures! Try both!

DOUGH

3 cups flour

1/2 teaspoon salt

3 teaspoons baking
powder

3/4 cup cups of milk

Stir flour, powder,
and salt in bowl.  Slowly add your milk
as you mix it in with a fork.  Keep at it
until it comes together as a dough. Add a little water, less than 1/2 cup) if
needed, as needed.  Cover it with a towel
or paper towel and let it sit for 45 minutes.
Then, heat between 1 and 2 inches of oil or shortenin in a large skillet, between medium and high.  When it gets hot, turn down to medium.  EITHER form with flour into dough and Roll a solid medium sized ball of dough and
press it into a round flat piece of dough.

OR

BATTER

3 cups of Flour

1 cup milk

1 teaspoon salt

Put flour and milk in a bowl and whisk.  Add more milk until it gets to a good pancake batter like consistency.  Then add salt. Use a ladle, or pour into grease to fry!

**drop it like pancakes.**

When you get it the size you want it, cook it in your hot grease
until lightly brown and puffy, flipping as needed. This should take no longer
that 1 to 1.5 minutes.  Remove it from
the skillet and lay on a plate with paper towels to drain.

Make it for a break on the side of soup or pasta, a base for your tacos or salads, or even breakfast as Breakfast Tacos, cover with powdered sugar or butter & honey, or smother in Nutella, or top it with fruit & CoolWhip, or even my Peanut Butter Honey Spread!!! YUMMM!

Peanut Butter Honey Spread!!!

I mentioned this spread in my Biscotti post...because it is SO GOOD if you spread it on hot biscotti....it kind of melts and...let me show you again .....

 yes.

Personally I love to eat peanut butter mixed with honey…every day. With bananas, apples, toast, whatever. Its so good and easy…plus it is PROTEIN which is what you need to get through the day! Here is one of my favorite easy dips to eat with apples when I want to spice it up past caramel or Nutella.

SO here it is...now mind you, it will be as dark or light, or as creamy or as thin as you make it.  Add cinnamon, or some nuts, or whatever you feel will make it better! Let me know what you come up with!!!

Easy Peanut Butter Honey Spread or Fruit Dip!

1 cup plain greek yogurt (or normal yogurt works fine too! I just like the flavor of the greek better!)

1/2 cup peanut butter

1/4 teaspoon cinnamon

Honey to taste!

Blend or beat all the ingredients and 1/4 cup of honey in a mixing bowl until smooth.  Taste.  Add more honey as needed to make it as sweet as you need! Let sit for a minute or 2 to set. ENJOY!!! EASY!

Great with
Biscotti or Coffee Cake(pictured above): Every Girl's Breakfast Bakes!
Fry Bread: Every Girl's Fry Bread!

FRUIT DIPS!!!!! My 3 favorite EASY mixes!!! 10 min prep or LESS!!!

These simple 3 ingredient dips will change EVERYTHING for you and fruit and veggis I promise!!! Dont forget to BE CREATIVE and send me your ideas!!!

ENJOY!

Easy Fruit Dip

1 pack Vanilla pudding

1 container (32 oz) Vanilla yogurt

1 container (8 oz) CoolWhip

Blend it all on medium or beat it on medium.  Store covered in refrigerator for 30 to 45 minutes. Serve with melons and apples!

This recipe will make a WONDERFUL vanilla dip…but if you are like me and want something different??? Try mixing it up! Chocolate pudding and Cherry Yogurt is one of my FAVORITES! OR double chocolate. Or Vanilla Cherry. THE COMBINATIONS ARE ENDLESS!

Creamy Sweet Fruit and Veggie Dip

1 package Cream Cheese (8 oz)

1 1/2 cup CoolWhip

1 container Marshmallow Crème (1.7 oz)

Soften your cream cheese, then blend or beat it all together in a bowl. Store covered in the fridge for about 45 minutes!!! GREAT with graham crackers & cinnamon apples! Who am I kidding its great with EVERYTHING!

Easy CHEESECAKE Fruit Dip!

2 packages of cream cheese (8 oz)

1 cup powdered sugar

1 CoolWhip (8 oz)

Soften cream cheese in the microwave but do not melt.  Beat or blend cream cheese and sugar until it has no lumps.  Add Cool Whip in slowly while blending, until smooth. Put it in the refrigerator for 1 hour.

SPECIAL BREAKFAST BAKE for Women...BACON + CHOCOLATE

****WARNING THIS NEXT RECIPE ...... IS A MAKE AT YOUR OWN RISK OF ADDICTION RECIPE.****

and just because I LOVE BACON...

AHHHH beautiful right? OK WHO DOESNT LOVE CHOCOLATE AND BACON

Flash forward to when its that time of the month......or you're pregnant. YOU HAVE TO try this, with some hot chocolate mix in your coffee or with a big glass of super chocolate milk. It is freaking fantastic.

Nesha's Perfect Shark Week Biscotti

5 strips of bacon

2 cups flour

1 1/2 teaspoon salt

3/4 cup granulated sugar

1/2 cup ( 1 stick) unsalted butter - softened

2 eggs

1 cup chocolate chips

Fry the bacon until it is brown and crispy.  Lay it on a paper towel and let cool and drain then chop or crunch into little pieces and set aside.  Then In a bowl, mix your flour, baking powder, and salt. Set aside.  In a separate bowl, beat butter and sugar until light and fluffy.  Add eggs one at a time while still mixing.  Then slowly add in the four and sugar mixture until it is blended smooth. Next add your chocolate chips, then add your bacon. Divide your dough into 4 small balls and wrap with plastic wrap. Then place in the refrigerator for 30 minutes or freezer for 15. While it is in the fridge, preheat your oven to 350. Then line a baking sheet with parchment paper or spray with nonstick.  Lay out wax paper and sprinkle with flour. Roll each dough ball into a long piece and place them on the baking sheet a few inches apart.  Bake for 20 to 30 minutes or until golden.  Remove from the oven and cut into pieces.  When serving, lightly toast the small pieces.  This will keep in a bag or covered container for a week or so! SO GOOD!

BREAKFAST BAKES!

Everyone gets tired of biscuits and muffins right? This SOUNDS like its hard, but it is really not.  And it is SO worth it.  This biscotti (either way) will last for a week covered or in a zip bag.  This cake will stay soft for DAYS in the fridge wrapped up.  SO worth it! I grew up with my grandparents, so coffee cakes, biscotti, Fry bread (try this one by me Every Girl's Fry Bread!)  etc are all normal breakfast and coffee items for me.  I happen to take my morning coffee, chill, munch, read session VERY seriously!  Over the years, I have perfected my own recipe for making these things! I am going to share them with you!  I hope you make this and enjoy it with your coffee while getting your game face on for the day! For a special treat, try topping the warmed biscotti with my peanut butter honey spread/dip!

COFFEE CAKE!!!

FOR CAKE

1 3/4 cups all purpose flour

1/4 cup sugar

1/4 cup brown sugar

1/2 cup butter melted

1/2 tsp cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup applesauce (best if cinnamon flavored!)

2 tblspoons vegetable oil

2 eggs

1 teaspoon Vanilla

*OPTIONAL* 1/2 cup raisins and 1/2 cup chopped nuts

Grease baking pan (glass is best) and preheat oven to 375.  FIRST combine 3/4 cup of flour in a bowl with the sugar and slowly add the butter while mixing.  REMOVE 1/2 cup of crumb mixture and put in separate bowl. Set aside.  To the main bowl, add the rest of the ingredients while mixing.  Pour into pan.  Take the side bowl of crumb mixture, add in your cinnamon, and raisins and nuts. Sprinkle on the top of the cake. Bake for 30 minutes or until browned!!!

FOR ANOTHER ADDED PLUS! Mix chopped cranberries (or whatever you like) and a little bit of butter with the crumbs and put on the BOTTOM of the pan.  Then put the cake on top.  YUM!

Perfect Biscotti (make this in the evening and toast the next morning!)

1/2 cup vegetable oil

3 eggs

1 cup sugar

1 tablespoon vanilla

3 1/4 cup flour

1 tablespoon baking powder

Preheat oven to 375.  Grease cookie or baking sheet or line with parchment paper.  Blend the oil, eggs, sugar, and vanilla in a bowl and set to the side.  In another bowl, mix the flour and baking soda, then add that  to the egg mixture. Form it into a heavy dough. Divide into 2 or 4 pieces and roll onto cookie sheet. Shaping however you like.  Bake for 25 to 30 minutes.  Remove them from oven and turn off if you are not eating them right away.  If you are, just turn it down to 250.  Cut the rolls into smaller slices, and store them in a ziplock, or a covered container until you are ready to eat them! Then bake the slices you want to eat for an additional 5 minutes MAX at 250 to brown!

Pineapple In A Cup!

I love pineapple upside down cake. I do. If you have never had it, take these ingredients, put the pineapples on bottome, pour the cake mix on top, and drop cherries in it. THEN tell me you dont love it.

 ANYWAY my kids and I decided we needed smaller crumblier things to munch on.  I make these cups and eat them as they are, add some coconut, or crumble it up and mix it with yogurt or pudding.  ANY WAY you eat it is freaking GREAT!  Here ya go! Enjoy and dont forget to SHARE!!!!

Pineapple in a Cup!

1 Yellow cake mix

1 can sliced pineapples

1 package cherries

Mix cake batter in bowl.  Spray muffin tin with non stick spray, and preheat oven to 350.  Fill each muffin hole 1/3 full with cake batter. Then put a pineapple slice, or dice a slice and sprinkle pieces.  Then cover with cake batter. Then place a whole slice on top, with a cherry in the middle hole.  Repeat this in each hole.  Bake for 10 minutes or until the cake batter is done, slightly browning. You can also make these with cupcake papers and sprinkle with coconut!

THE BEST Ravioli Tomato Basil Soup!! MMM! Slow cook all day or ready in 30!

Frozen or Fresh Raviolis
1 can Tomato Soup
1 can Cream of Mushroom Soup
1 can Stewed Tomatoes
1 cup chopped spinach greens
1 cup chopped or diced onions
Basil
Garlic salt
Beef Broth

STOVE
First, add cream of mushroom and tomato soups to the pot and sprinkle with garlic salt and basil. When they begin to bubble, add beef broth until it is the consistency you desire.  Then stir in your tomatoes and greens.  Then add more of your basil and garlic salt, along with your onions.  Let that simmer on medium heat covered, stirring occasionally to prevent sticking.  In another pot, heat water to boiling.  Add raviolis and let them boil until soft. Then drain and season them with garlic salt and basil.  Add them to the soup. Let cook on low for another 20 minutes, stirring occasionally. Walah!


CROCK POT

Add everything EXCEPT beef broth to crock pot.  Let cook on low 5-6 hours and high 3-4.  It is done when the raviolis are soft.  Add beef broth throughout to thin if needed.

DUMP CAKES FOR DUMMIES!

SO I know a lot of people who have no clue how to make dump cakes, or people who pay money for these recipe books for them....STOP. RIGHT NOW. It is so EASY. Just trust yourself and BE CREATIVE.

I am about to blow your mind. Ready? 1 can pie filling + 1 box cake mix + 1 stick butter cut in slices = dump cake.
IN. THAT. ORDER.
Grease your pan, spread your pie filling, dump dry cake mix, thats right straight out of the box, on top and spread it out, then cut butter slices and place them on top of the dry cake mix, to where the entire top would be covered when it melts. While its baking, keep an eye.  Add more butter if needed, you really have to try to use too much! You can also add half to a whole can of Sprite, Coke, Dr Pepper, etc. to dry mix to moisten it and add some flavor! DO NOT USE TOO MUCH. Then put it on top of pie filling.

Bake at 350, for 15 - 20 minutes or until the top is brown. BOOM.


ANY CAKE MIX + ANY PIE FILLING
BE CREATIVE. Here are some of my favs.
ChocoCherry Cola - Chocolate Cake, Cherry Coke, Cherry Pie Fill
Cherry Fudge - Fudge brownie mix, Cherry Pie Fill (baking time 10 - 15)
Cherry Vanilla - White Vanilla Cake, Cherry Pie Fill
Peach Delight - Yellow Cake, Peach Pie Fill
Chocolate Cherry Apple - Chocolate Cake, Apple Pie Fill, Cherry Pie Fill (Top with hot caramel for the BEEESSSSSSTTTTTTT)

You get it yet? Just pick your favorite PIE FILLING first. THEN pick your cake. There are SO MANY.  Saying chocolate or white is just a guideline...if you want strawberry marble....get it. Mix it with some peaches. Its the greatest, EASIEST dessert since Jello No bake in my opinon.

CrockPot Southern Ribs *For when it is too cold to grill em and you are tired of bbq ones from the oven…this will change your WHOLE OUTLOOK on RIBS!!!*

Ribs

Fresh, Frozen, or Canned Corn (southwest works GREAT)

Dry or Canned Black Beans

Creole Seasoning* (or whatever you choose)

Worcestershire Sauce

Cut onions and peppers (I use diced onions and sliced peppers)

1 can Rotel*

In your crockpot, combine corn and beans, then add a little Worcestershire Sauce.  Throw 1/2 of your peppers and onions on the top of the mix.  Then season your meat, and liberally cover it in Worcestershire sauce. Lay meat in crockpot, pushing it down into the corn and beans as best as possible. Then add the remaining peppers and onions on top.  For added zest, add a drained can of Rotel along with peppers and onions! For an easy side, add whole red potatoes all in between and around and on the meat, or cut whole potatoes in half and wrap in tin foil and place on top of everything.  Then when you are ready to eat, you already have a baked potato! Cook for 6 hours on High. Take those juicy babies out and ENJOY! (No sauce necessary!........but I used some hot sauce!)

SIMPLE 4 cheese sauce! 5 MINUTES OR LESS! Good with ANY type of meat or veggie!!!

1/4 cup milk
1/2 cup cream cheese
1/2 cup ricotta OR goat cheese OR queso blanco sauce
1 cup shredded Parmesean
1/2 cup pepper jack
Garlic Sea Salt
2 tbs butter

Soften cream cheese in microwave but do not melt.  In a saucepan, add cream cheese and milk to pan.  Stir until melted and mixed.  Then sprinkle some garlic sea salt.  Let it cook on medium heat until it starts to bubble, then turn it down between low and medium.  Then, while stirring, add in your shredded cheeses SLOWLY as to not make it too thick!  Then, add your queso blanco (no peppers or anything)/ricotta/goat cheese, again stirring as you add it.  At this time, add butter to thin the sauce IF NEEDED.  Add cheese to thicken, add milk or butter to thin. Make it to what YOU need! Enjoy!

EASY TOMATO BASIL CHICKEN [thigh or breast or shredded] AND PENNE in the CROCKPOT OR OVEN!!!

*Chicken Thighs or Breasts - Thawed - 1 per person (I like to take the bones out but this is optional.) OR **shredded Chicken
Garlic Salt and Basil Seasoning
Marinara Sauce OR Pasta Sauce
(I like Garlic and Basil flavor or Chunky with mushrooms...or choose your own and spice it up!)
1/4 cup Cream Cheese/Ricotta
2 Cups cut broccoli (optional)
Penne Pasta

CROCK POT

*Clean and thaw chicken and pull bones (optional).  Season with Basil and Garlic salt.  Then place chicken in the crock pot.
**Simply thaw and season shredded chicken and place in crock pot.

Cover and smother chicken with the Marinara sauce.  Add Broccoli (optional, or wait) Cook on high 4 - 5 hours/low 5 - 6.  30 minutes before serving, add cream cheese(optional), and also boil water and cook Penne pasta and broccoli (optional or if you didnt put the broccoli in the crock.)
*Remove the chicken and shred the meat with a fork (optional) OR simply place whole pieces on plate. Spoon sauce over penne as a side dish!
**Spoon shredded chicken on top of pasta, and cover with the sauce.

 Sprinkle with Ricotta or Parmesan cheese. Magnific!

NOTE Sometimes I boil my chicken in the morning and go ahead and shred it, then just add it to the crock and when I get home it is DELICIOUS all I have to worry about is boiling my pasta!

OVEN

Lightly spray a baking dish, and preheat oven to 375.
*Clean and thaw chicken, and then debone if shredding (optional but it makes it MUCH easier later).
IF SHREDDING YOUR OWN CHICKEN: Boil on the stove in a pot of water 20 - 30 minutes or until EXTREMELY soft.  Remove chicken from water and shred with a fork.
** Simply thaw and season shredded chicken.

Season with Garlic and Basil.  Cover the bottom of the baking dish with a decent layer of marinara.  Then put chicken on top, and broccoli (optional or you can wait until you cook pasta). Cover with as much of the remaining Marinara as possible (the more the better) Bake for 15 - 20 minutes (shredded) 30 minutes (whole) or until chicken is cooked thoroughly. When you get it in the oven, begin boiling your pasta and broccoli (optional). Take chicken out of the oven and uncover. Cut small slices of cream cheese and place on top of chicken** or one piece on top of each piece of whole chicken*. Place back in oven for another 5 - 10 minutes or until cheese is melted completely. Take it out.   Serve it either as a chicken thigh with a side of pasta, or spoon the chicken on the top of pasta and cover in sauce!   Yum!

How To Not Make Boring Steaks

It came to my attention last night that there are a lot of girls just out here winging it when it comes to cooking steaks! NO BABY NO! You either take FOREVER, or you overcook the outside of  it, or they are just plain and rough....and the men and children of the world are eating these from you keeping their mouths shut because they care! NO MORE! Here are my tips. Tips to excellent steaks that NEVER disappoint.

My Steak Tips (see the pun)

Plan ahead.  Marinating steaks is the KEY to juicy, soft, tasty steaks.  The night before you plan to cook them is the best time to thaw and marinate.  Just put the frozen steaks in the fridge to thaw.  When you wake up, they will be thawed or at least partially.  ADD MARINADE.  ANY KIND even if its just Worcestershire sauce.  Let it sit in a bowl marinating until you are ready to make them! IF YOU DECIDE LAST MINUTE do not fear! Nesha is here! Simply defrost them 1/3 of the way, then pour marinade over frozen steaks and let it smother them while they continue to defrost in the microwave.

SEASON WHILE YOU MARINATE.  This is so important.  Dont put dry seasoning on dry steak, it might cook into the skin, but it is just a surface decoration.  You want your flavor to be all the way to the deep middle of that steak.  NO EXCUSES.  So when you marinade the steaks, season them with a slight pinch of seasoning.

AVOID SALT WHILE COOKING STEAKS. Just don't do it.  It has a tendency to dry out the meat if you're not careful, and I hate to say it, but some of you are just not ready to use salt.  I eat your potlucks. And I am judging your salt use. If anyone eating your tender juicy steak needs salt, let them handle it.  I have a record running of my steaks barely needing any SAUCE much less salt or pepper, and you can too!

DON'T BE AFRAID OF THE OVEN.  To be fair, I think it is easier to cook them in the oven than it is on the stovetop or grill.  TO COOK IT IN THE OVEN you simply put cuts of butter on the bottom of your glass baking pan, add your steaks, add some onions and peppers or some kind of sauce on top, and cover with aluminum foil.  Bake at 375 until they are brown on the outside and check the middles to see what level they are cooked at.  This makes the absolute JUICIEST steaks. You can also wrap up some corn on the cob (with a cube of butter) or potatoes in foil and bake them with it, They will be soft and juicy just like the steaks!!

LOW HEAT = GOOD EVEN COOKING and ELIMINATES overcooking, toughness, dryness, and 99% of your other problems.  Girls are messing up steaks repeatedly because they think if the meat doesn't sizzle and smoke when you throw it down, you're not doing it right. WRONG. LOW HEAT is the key,  NEVER cook a steak on ANYTHING over medium heat. EVER. Stay between low and medium. This does many things.  It keeps your meat from overcooking on the OUTSIDE and not on the INSIDE.  It keeps the juices from cooking out at high temps. This helps it stay juicy and also keeps it from being tough! It helps you keep a better handle on how done it is, so you can cook them perfectly to taste.  It keeps the seasoning or rubs you may use from burning on the outside of the steak. It helps you have time to prepare your sides. EVEN ON THE GRILL low heat is the best way to cook the steak.....ask anyone Dad who has been the grill at the family bbqs for 30 years...he will tell you it takes years for people to figure that out...a lot of good steaks are eaten in their least amazing form.

IF COOKING MORE THAN ONE ON THE STOVE but doing it one at a time, take them off BEFORE they are done as they need to be.  Place on a pan with a small piece of butter under it, COVER IT WITH FOIL and stick it in the oven on like 100 or 200 or something while you cook the rest.  This will not only keep them warm, but they won't get all hard or lose their juices!

DO NOT be afraid to spice things up. Your best friend when it comes to steaks.  What makes a plain steak a wonderful steak? Add ons.  Gravy. Slices of peppers on top. Onions.  Onions and peppers.  Onions and gravy.  WHATEVER!!! When the 2nd side of your steak is cooking it is ok to add peppers and things to the pan with a little oil (if needed).  Either use the oil or the juices from your steak to brown and soften them, then throw them on the top of your steak.

COVER YOUR MEAT.  When you marinade over night...cover it.  When you are putting it in the oven...cover it.  When it is cookin in a skillet...COVER IT! Why? JUICES. The absolute most important part of the steak.  KEEP THEM IN YOUR STEAK.

Avoid over seasoning. This is something I can not stress enough.  TASTE YOUR MARINADE.  If you think it is bold tasting, DO NOT add seasoning.  Make sure your SEASONING matches your MARINADE.  You are about to follow Nesha's tips and make a juicy delicious steak.  I know your mom says you need 5 handfuls of season all on steaks but I promise no one REALLY likes it. The less seasoning you use the better. The key is to make your steak taste good WITHOUT over seasoning.  Seasoning barely makes it past the first layer of the steak, so STOP over doing it.

Be mindful.  Cooking a steak is like meat chemistry.  You have to add the perfect amount of flavor, with the perfect amount of heat, with the right amount of containment, with the right process with the right amount of time to reach a perfect finale.  Do not take it lightly.  Respect the steaks and they will respect you.

You can also use a crockpot if you don't have any picky eaters.  If everyone will eat it medium well to well, throw some butter, your steaks, and all the leftover marinade juices (some onions and peppers if you want) in the crock and let it cook 3 - 4 hours or so on low. Check it, if needed turn up the heat.

I have a billion marinade recipes, so if you ever need one don't be afraid to ask! I will try to get a post up in the next few days listing a few of my favorites.  They also have REALLY GOOD mixes at the grocery store. There are also crockpot seasoning kits that are absolutely GREAT with steaks as well! Find something that is a good flavor everyone will like, but that won't overpower your steaks! As for everything else, only you can improve this skill.  If this post saves 1 family from eating dull, chewy, dry steaks....my mission is complete.

Neat Joes....Sloppy Joes 3rd cousin...a contained way to enjoy a CLASSIC!

1 can biscuits
Shredded cheese
1 pound ground beef/hamburger
Sloppy Joe Sauce (canned or mix,tomato sauce, etc)

Preheat oven to 375. Brown your meat in a skillet and drain. Add sauce to meat and stir well.  Set it to the side.  Open the biscuits, and take them out.  Flatten them out, add your meat and sauce mix, then a little cheese on top.  Fold over and press edges together to seal. The thicker the seam, the better chance of it NOT popping open while cooking!  Place them on a baking sheet and bake 10 - 15 minutes or until brown!

Beef Enchilada Crescents EASY PREP!

1 can crescent rolls
1 pound ground beef/hamburger or shredded chicken
Taco Seasoning or Chili Powder
1 can enchilada sauce (or 1 cup)
1 can Rotel (drained)
Shredded Cheese
Lettuce, Sour Cream, Cilantro, Salsa, and whatever other toppings you want to garnish with!


Grease a baking pan. Pour in 1/2 of the enchilada sauce.  Preheat oven to 350.  Season meat with taco seasoning and brown in skillet.  Open crescents and unroll them. EITHER divide into individual little crescents, or cut into 4 even rectangles!  Inside each one, spread a small amount of sauce, add some meat, cheese, and Rotel, Roll it up, shaping if needed.  Add it to the pan.  Repeat until they are all in the pan.  Pour the remaining enchilada sauce over the top of them, then SMOTHER with shredded cheese.  Bake for 10-15 mins, depending on your rolls.  When the crescents are done, and the cheese is gooey, its ready!!!

EASY BEEF STEW!! SUPER CHUNKY! CROCKPOT OR STOVE!

1 pound Beef Stew Meat or Beef/Steak Tips
2 cans Beef Broth OR 1 can beef broth 1 can French Onion in Beef Broth or some variety
Bag of Stew Veggies OR 1 can of each: corn, carrots, potatoes, Rotel
Frozen or Fresh Diced/Chopped onions, peppers
Worcestershire Sauce
Garlic Salt or other seasonings
Cooking Oil

***I personally recommend using 1/2 hot/spicy ratio with peppers, and fresh veggies if possible, especially potatoes.  Use just fresh potatoes and canned everything else and it makes a HUGE difference! Be creative! ***

First, thaw your meat and season it to taste.  Next, put it in the crockpot.  COVER IT with Worcestershire Sauce.  *Add onions and peppers, sprinkle some seasoning (I recommend Himalayan Pink Salt!).  Let cook 2 hours on low, 1 on high.  Add broths. Then add your veggies, draining cans unless the water is desired to add soupiness! * Cook 3 to 4 more hours on low, 2 to 3 on high.

ALTERNATE METHOD
Let meat sit overnight soaking in Worcestershire Sauce, in a covered bowl.  THEN simply put it in the crockpot the next morning.  Add the other ingredients as recommended between the * above.

STOVE
First, thaw meat.  Then add a little oil to your soup pot.  Add your meat and cover in Worcestershire Sauce.  Brown the meat in the pot until half way done, then add onions and peppers.  Cook until ALMOST done.  Then add broth.  Then add the rest of your veggies, water as needed. COVER and let cook on medium heat for 30 to 45 minutes, or until potatoes (if fresh) are soft.

Comfort Food Cube Steak CROCKPOT OR STOVE

Cube Steaks (however many you want to make)

1/4 cup Flour 

Salt and Pepper

1/4 cup Cornstarch

butter

Milk

Diced Onions (optional)

STOVE
Beat steaks if not already tenderized.  In a bowl, mix Flour, cornstarch, salt and pepper.  Spoon some onto a plate and use it to lightly bread the steaks.  Pour a little bit of oil in a skillet to pan fry (NOT A LOT is needed)  Cook the steaks thoroughly on both sides, then set aside.  Into the hot skillet, pour a little milk whisking while pouring, until desired amount of gravy is reached. OPTIONAL Add diced onions.  Continue mixing and add in the rest of your flour mixture, a little bit at a time, whisking while adding, until it starts to bubble.  Remove from heat and let thicken, if not already, whisking frequently.  Pour gravy over steaks, and serve with some kind of potato for a CLASSIC!

CrockPot
Beat steaks if needed.  Add a few cuts of butter to the bottom of the crock.  Season meat and place on butter.  In a saucepan, heat some milk.  In a bowl, mix the flour, cornstarch, salt, and pepper.  Slowly add the flour mix to the milk. whisking as you go.  Add onions now OR pour over meat in crock THEN add onions.  Cook for 4 hours on low.

Really Easy CrockPot Santa Fe Chicken Breast NO PREP (found this on facebook!)

 4 chicken breasts
1 packet Fiesta Ranch mix (by the salad dressing)
1 can black beans
1 can Rotel
1 can Santa Fe corn not drained
1 block cream cheese

Put it all (except Fiesta Ranch Mix)  in the crockpot NOT MIXED TOGETHER!! Sprinkle mix over the top.  Cook it on high in the slow cooker for 4 hours or 6 on low. Eat over rice or with tortillas! Best!!

Easy Hominy Casserole!!! SPICY or MILD

My grandma in New Mexico used to make this all the time for every big meal we would have! I LOVE IT!! I also perfected it!

1 can yellow 1 can white Hominy
1 box cream cheese
Rotel (Hot for Spicy and Mild or Original for Mild)
1 tbs butter (IF NEEDED)
Shredded Cheese
Tortilla Chips or Strips or Breadcrumbs (Doritos work GREAT!! ANY flavor!)

Preheat oven to 350.  Grease a glass baking pan.  Heat cream cheese in a LARGE bowl in microwave until soft. (Add butter if needed) Add shredded cheese to the bowl and mix it all up with a fork until well blended. Drain Rotel and hominy and mix both cans of hominy with the can of Rotel. Then pour a layer into the pan. Spoon and smooth out cheese mix on top of it then REPEAT until to the top of the pan.  Sprinkle crunched up chips or strips or crumbs, and smother with cheese.  Bake for 20 minutes or more, until cheese on top is browning.

ALTERNATE METHOD

After softening cream cheese, drain and add everything else to the bowl and mix together.  Then just add the whole mix to the pan.  Top it with chips and cheese, and bake until the cheese is brown!!

Faith Chicken!

1 can Spaghetti sauce/ 1/2 to 1 Cup from a Jar

Chicken Breast/Legs

Salsa

Garlic

Diced or Chopped Onions

CROCKPOT

Pour spaghetti sauce into a medium saucepan.  Add a little salsa for chunkiness.  Then add your garlic, onions, and some salt and pepper to taste. Let cook for a few minutes until good, then pour a small amount into the bottom of crockpot. Set to side.  Season chicken and place in crockpot. Then pour the rest of the sauce on top. Let cook for 3 - 4 hours, checking occasionally. (Optional: 1 hour before serving, add potatoes (any way) for added Umph!)

STOVE

Prehead Oven to 350.  Lightly grease a glass or metal baking dish. 

Pour spaghetti sauce into a medium saucepan.  Add a little salsa for chunkiness.  Then add your garlic, onions, and some salt and pepper to taste. Let cook for a few minutes until good, then pour about half into the bottom of the pan and spread evenly around.  Set the rest aside.  Season chicken and place in pan, and smother with the rest of the sauce. Cover with foil (optional but locks the juices) Bake for 25 minutes or until chicken is tender. 

BEST SERVED OVER RICE!

Easy Beef Stroganoff CROCKPOT OR STOVE

1 pound Cubed Beef/Stew meat
Frozen or Fresh Diced onions
1 Can Mushroom Soup or Cream of Mushroom Soup
1 Can cream of Onion soup
Egg Noodles
Worcestershire Sauce
1/4 cup cream cheese (optional)
Beef Stock/Broth/Bouillon Cube and water mix (only add as needed if too thick NONE IS BEST)


Brown meat on stove and drain.  Add soup, onions, meat, and softened cream cheese (optional) Worcestershire sauce.  Slowly add in beef broth/stock/water & bouillon to the pot, stirring while adding until it is the perfect consistency IF NEEDED (creamier is better for stroganoff so DO NOT use a lot...none if possible) let simmer on stove until bubbling then take it off heat and serve over egg noodles. Sauce will thicken as it cools!

CROCK POT
Brown meat on stove and drain.  Add soup, meat, onions, cream cheese and Worcestershire sauce to crockpot.  Mix in beef broth/stock/water until proper consistency IF NEEDED. Cook until meat is soft and sauce is creamy...taste test!!! Then, you can make noodles separately, or you can add noodles 1 hour before serving! STIR OFTEN to avoid sticking and to mix cream cheese!     Let it cook in crockpot until noodles are soft. Then lower heat.  Sauce will thicken as it cools.

EASY Alfredo Sauce

1/4 Cup Butter, Melted

4 oz Cream Cheese, Softened

Milk or Half and Half

Garlic Powder or whole garlic (crush it)

Chopped or Diced Onions

Shredded Parmesan Cheese (or any cheese!)

Melt butter in saucepan, whisk in softened cream cheese.  Add milk/half & half slowly while whisking, until a creamy froth forms.  Turn down heat.  Keep whisking and add onions, garlic powder, and shredded cheese. Keep whisking until fluid then turn off heat. Serve over pasta, pierogi, or tortellini or anything! Be creative!

TexMex Lasagna/Casserole

Super Easy Tex Mex Lasagna/Casserole

Chicken/Beef/Shrimp

Casserole Pan (Glass)

1 pound Ground Beef/Hamburger Meat/Fajita Steak or Chicken/shredded Chicken/Shrimp/Possibilities are ENDLESS

1 bag shredded cheese

1 package cream cheese

White and Yellow Hominy

Jalapenos, onions, or peppers of any kind (diced or chopped)

Spanish rice/White and Brown rice, chili powder, and taco seasoning

Corn Tortillas

Tortilla Chips (Doritos or Cheap Seasoned ones work GREAT!) or Tortilla strips (like for soups or salads)

Preheat oven at 400. IF YOU DO NOT HAVE EASY MAKE OR PREMADE RICE boil white and brown rice, drain, add seasoning and chili powder and even some peppers or onions if you like! Set aside.  DO NOT make a LOT unless you want to serve it as a side as well! Take a skillet, and brown your meat. DO NOT COOK COMPLETELY OR OVER COOK. THIS WILL MAKE IT DRY. Take your hominy cream cheese, and a handful of shredded cheese and mix them in a separate bowl, adding onions or peppers as you like. Next, Spray a glass casserole pan with non stick spray. Begin layering.  Crush chips for the base, add the hominy mix. Then add a thin layer of rice.  Then a layer of meat and sprinkle cheese on top.  Then repeat it all again if you have room!  The final top layer should be a glorious and beautiful mix of rice, chips, peppers/onions/etc, and cheese. Bake for 30 minutes, checking regularly so it doesn’t burn.  Serve with warmed corn tortillas and a lime slice!!! Buena Comida! Poco Trabajo! De Nada!

Taco Pie

Taco Pie

1/2 pound Ground Beef

Taco Seasoning

Sour Cream

Shredded Cheese

Lettuce

Rotel/Diced Tomatoes/Cilatro

Salsa

Tortilla Chips

Corn Tortillas

PreHeat oven to 350.  Grease glass baking pan.  Brown meat and seasoning in a pan and drain.  Mix with half of Rotel.  Place corn tortillas on the bottom of the pan cutting to fit as a crust.  Add meat mixture, then a thin layer of cheese, then more meat.  Bake until meat is caked and crust is browning.  Remove from oven and top with a thick layer of crunched up chips and a lot of cheese.  Bake until top layer is melted and browning.  Remove and top with salsa, cheese, rotel, sour cream, olives and whatever else you want!

EASY Italian Chicken CROCKPOT OR STOVE

Frozen Chicken Breast/Legs

Garlic Powder

Italian Seasoning

Red Potatoes and Fresh Green Beans OR Frozen mix (Santa Fe, red potatoes, stirfry etc.)

1 stick of butter

Minute White Rice/Pilaf

CROCKPOT

If rice is not instant, cook it until almost done as prep. Thaw and Season chicken to taste with salt, pepper, etc. Cut butter into small squares. Put a few butter squares on the bottom of the pot. Add rice and veggies (do not thaw or drain). Place chicken breast on top. If needed, layer the chicken with 2 butter on bottom 2 on top. Sprinkle the top and all around with Italian seasoning and/or garlic powder/salt every so often while filling.  Cook for a few hours, until chicken is done and moist! Check every so often on rice and add water/broth if needed.

OVEN

Preheat to 375  As with crockpot recipe, cook rice to almost done unless it is instant.  Cut butter and place in bottom of pan, 2 for each piece of chicken to lay on.  Then add vegetables all around chicken in the pan, draining if canned. Add more butter squares on the top to taste, and season with Italian Seasoning and/or Garlic Powder/Salt.  Bake for 25 Minutes or until chicken is browning. Serve with lemon wedges for zest!

OPTIONAL: Sprinkle with bread crumbs for an added taste!!

Meatloaf Cupcakes

Meatloaf Cupcakes **MeatCakes!**

1 Pound Hamburger/Ground Beef

Shredded Cheese

Instant or Homemade Mashed Potatoes

Ketchup or Tomato Sauce

1 Egg

Bacon chunks or Bits

1 can biscuits or Crescent Rolls or Cornbread*

First, preheat oven to 375.  Grease muffin/cupcake pan/tin with nonstick spray.

*Optional: A) Stuff a biscuit/ Crescent roll in the bottom of each cup. When filling, make sure biscuit cups the meat cake like a cupcake paper.  Set aside. B) Make cornbread in the baking pan first.  Cut the middle out. Take these  cut out parts of cornbread and mix them in with your meatloaf.

Mix meat, tomato sauce (to taste), and egg in a bowl.  Add breadcrumbs or cornmeal or ground chips to meatloaf and mix if you like.  Spoon the meatloaf into each cup.  Fill to the top or more. Bake them for 20 mins or until brown inside.

Let cool, but not too much.  Spoon or bag** (see instructions below) potatoes onto the top of each "meatcake", like frosting. Bake 5 more minutes or until potatoes start to brown.  Sprinkle with cheese, and bacon pieces.

**BAGGING: Like frosting. Spoon the potatoes into a ziplock bag.  Cut a hole in the bottom corner, and squeeze the potatoes through it to have a more controlled spread on the cakes.