Make Ahead Chimichangas

Here is my version of Chimichangas that you can make ahead and put in the freezer. I wrap each one in foil and put in a freezer bag. When its time to make them just remove however many you need and place on a cookie sheet to bake without having to thaw.

Chimichangas

1lb of ground beef

1 can of refried beans

1 jar (16 oz.) of salsa

1 envelope of taco seasoning

16 oz. of shredded cheese (Monterey Jack or whatever you would prefer)

16 flour tortillas

Brown your meat, then combine the next four ingredients including cheese in the skillet. Stir to combine. Place the meat mixture in a tortilla then fold the sides in first before rolling it so its like a burrito. (I use 2 small cookie scoops per tortilla) Wrap in small piece of foil and place in freezer bag.

When ready to cook place foil packet directly from the freezer on to your baking sheet. Bake at 375 degrees for about 45 minutes until heated through and a little crispy. Another way to prepare is to thaw, unwrap and fry in a small layer of oil.

Enjoy!

Posted By Taraleigh

Shepherd's Pie

Prep Time: 15 min
Cook Time: 30 min
Level: Easy
Serves: 4-5 servings

Ingredients

* 2 pounds potatoes, such as russet, peeled and cubed
* 2 tablespoons sour cream or softened cream cheese
* 1 large egg yolk
* 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
* Salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil, 1 turn of the pan
* 1 3/4 pounds ground beef or ground lamb
* 1 carrot, peeled and chopped
* 1 onion, chopped
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup beef stock or broth
* 2 teaspoons Worcestershire, eyeball it
* 1/2 cup frozen peas, a couple of handfuls
* 1 teaspoon sweet paprika
* 2 tablespoons chopped fresh parsley leaves

Directions

Before peeling potatoes, put pan of salted water on stove to boil. Cube peeled potatoes. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Posted by Debi
Recipe from Rachel Ray on Food Network.com

Everyday Meatloaf

This recipe came from my mom's Better Homes and Gardens red and white plaid cookbook. She received it as a wedding present back in 1947. It has been a family favorite long before I was even born - that's a loooong time ago! :-)

Rating: Five stars
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour

INGREDIENTS:
2/3 cup dry bread crumbs (I use Italian)
1/2 cup milk
1-1/2 lb. ground chuck
2 slightly beaten eggs
1/4 cup onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sage

DIRECTIONS:
Soak bread crumbs in milk; add meat, eggs, onion and seasonings. Mix well. Form into a loaf and place in greased 13 x 9 pan. Spread Piquant Sauce (below) over top and bake for 1 hour at 350 degrees or until done.

PIQUANT SAUCE:
3 Tablespoons brown sugar
1/4 teaspoon nutmeg
1/4 cup ketchup
1 teaspoon dry mustard

Posted by Debi

Hearty Bean and Barley Soup

My family loves this every time I think to make it. Definitely a 5 star!

Difficulty: Easy
Preparation: 30 minutes
Cook Time: 2.5 hours on stove - all day in slow cooker

INGREDIENTS:
2 lbs. dried Great Northern beans
2 quarts water
1 cup fine barley
1 ham hock
2 cups coarsely chopped ham
1 lb. ground beef, cooked and drained
1 large onion, chopped
8 cloves garlic, chopped
6 carrots, sliced
4 - 10 1/2 oz. cans beef consomme'
1 - 1.5 teaspoon salt
1 teaspoon pepper
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
2 fresh jalepeno peppers, split and seeded

DIRECTIONS:
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight (or use the quick soak method on package). Drain. Add 2 quarts water; bring to a boil. Add remaining ingredients; cover, reduce heat, and simmer 2.5 hours, stirring occasionally. Yield: 5.5 quarts.
Note: Add water, if desired, for a thinner consistency. Soup may be frozen.

I got this recipe from Southern Living 1986 Annual recipes, pg. 304

Posted by Debi

Spicy beef wraps with peanut sauce

Well, I never really took measurements when making this recipe.  I'll attempt to guess the amount, but you might need to make some adjustments.  If I can get it right this is AMAZING :)

Serves 6 to 8.

Difficulty: Moderate.

Prep: 20 minutes

Cook: 20 minutes

Spicy Beef

1.5 lbs ground beef, ground turkey will give this a different flavor.

1/4 c. Soy sauce

1 t. Fish sauce

2 T. Worchestire sauce

1/2 t. Sesame oil

1/2 can Beef stock

To taste, we like 1 T. Sriracha HOT Chili Sauce, clear with green cap

3 good size cloves Minced garlic

Sprinkle Red pepper flakes

1/4 t. Chili powder

 1/4 t. Ground ginger

Brown beef in large pan.  Add all ingredients and simmer until thickened.  Like I said, I never took measurements so keep tasting until it reaches the flavor and spice you like.  I think this is pretty close to the measurements I used.

Peanut Sauce

2 T. olive oil

1 med. onion finely chopped

1/4 c. finely chopped red pepper

1/2 c. chunky peanut butter

1/4 c. (or less if you don't like spicy) Sriracha HOT chili sauce

1/2t. cayenne pepper

1 c. water

1 clove minced garlic

pinch cumin

squeeze lime

Heat olive oil in over medium heat in pan.  Add chopped onion and red pepper.  Cook until translucent. Add garlic and cook for 30 seconds. Reduce heat and stir in peanut butter, cook until melted.  Gradually stir in water until it peanut butter thins, don't use all the water yet.  Add in the rest of the ingredients, stir to incorporate.  Keep adding water as the sauce thickens.  You might need more peanut butter depending on how spicy you want this to be.  Add more peanut butter and water as needed.

Serves in flour tortilla, with chopped cucumber (helps with the heat), lettuce, fresh basil & mint leaves.