February 15th - 20th "Raid the pantry and stock the freezer" week!

So do you have those days where you just don’t have the energy to go to the grocery store and the kids are getting tired of eating cereal for dinner?  As funny as that statement is I have to admit I’ve had this happen to me on more than one occasion, and this is when I decide I better get creative and figure out what I can make from the items left in my pantry.  If you’ve followed this blog since the beginning you know that I like it when I create a meal and there are enough leftovers to create a whole other meal; they are the meals I call “Freezer Value Meals”.  This week is all about having a backup plan for those moments.   My Quick Meals will be recipes that can be made from those extra items we have in the pantry and freezer.  Three meals will double to create easy grab-n-go meals for the freezer so you can give the family another option besides cereal; because you know that you will have another one of those days.   :)

This week you will also notice to the right the title Additional Information.  This area is all about sharing; I will be listing tips and shortcuts that I’ve either discovered with my own hits and misses or what others have shared.   If you have a great tip for our readers let me know and I’ll post it.  In the shopping list area, you will find a snapshot of the spreadsheet I have available.  Although I did try to make it it’s own web page for easy access, the text and not the grid was all that would process, so until I can figure out the magic formula I will be more than happy to email anyone one who would like a copy, it is quite handy.  

Don’t forget that this is a new layout and you can now just click the title of the recipe to access it.  Throughout the week I’m sure I will continue to tweak the site, so please feel free to email me at mydinnerplaybook@aol.com with any suggestions, recipe ideas, or how I can take over the world with my blog, ha ha just checking that your still paying attention.  I’d love to hear from you and don’t forget about my goal of having 100 followers, sign up today and send this blog off to family, friends and strangers!  As always, have a fabulous week!

Find this weeks Grocery List here*

* Ingredients for the Pasta E Fagioli recipe are NOT included

Quick Meal 1

Tuna Noodle Casserole

Your either going to go respond with; Yuk, I’ll pass or I remember this meal, my Mom would make this for me when she didn’t want to go to the store.  Exactly why this recipe is here this week, we always seem to have tuna in the pantry right?   Although I have to admit, secretly I really do like this meal just don’t tell anyone. 

Quick Meal 2

D’s Tacos

If I’m going to make tacos I go for my stripped beef recipe, but if it’s my son’s birthday (this is what he requests every year) or if I’m sick and can’t make dinner, my son takes over dinner duties and makes his tacos.  I’m sure most pantries contain taco shells since you’ve probably picked them up at a 10 for $10 buck sale (I’ve done this, what a deal right, sure... what am I going to do with 10 boxes of taco shells!) and without a doubt hamburger is the one staple that is in the freezer; thus tacos.  They are easy to make and a 13 year old can make them unsupervised.  So kick back and let your kids make you dinner!

Got Some Time Meal 1

Chicken with Tarragon Cream and Green Bean Rice Pilaf

While you may have chicken in the freezer and extra sour cream, this meal really doesn’t fit this weeks criteria, but we needed a chicken recipe and this one looked yummy.  Hmm not a whole lot to say on this one so let’s move on....   

Got Some Time Meal 2

Pot Roast and Potatoes = Burritos-to-Go

So this is one of my freezer value meals.  When I buy a roast I make sure and get the biggest one I can afford and that will fit into my slow cooker.  While I enjoy a good Pot Roast and potato dinner that just needs some veggies and bread, I love what I can do with the leftovers!  This time we are going to make Burritos-to-Go, since these are individual servings they come in handy when you need a fast lunch or if you find yourself dining alone, or in my case; when I’m needing a chili fix!  This reminds me of this joke that was sent to me regarding New Mexico chili.... I’ll post it in the tips section so you can understand the obsession New Mexicans have with chili. :)  

Got Some Time Meal 3

Ham and Scalloped Potatoes = Breakfast Cups

Some of you may have a ham in the freezer that you picked up on sale during the holidays, which by the way is the best time to buy them and freeze them.  Nowadays since most ham’s you buy are precooked they can be moved into the Got Some Time category.  Our household is a fan of ham and scalloped potatoes are automatically the side dish.  While I’ve experimented making scalloped potatoes with different cheeses and add-in’s this combo is our favorite.  Your probably thinking that scalloped potatoes take forever to make but one day while trying a Rachael Ray recipe I found a tip that cuts the baking time by half and have stuck with it.  If you have a convection oven use it and shave off even more time!  Now the Breakfast Cups, have you seen the price for those prepackaged breakfast sandwiches?  Not only are they expensive but they are loaded with what I call glow-in-the-dark ingredients.  Making breakfast cups is your solution and our leftovers create one great breakfast to go.

Pass the Wine; I got all the time - Meal 1

Olive Garden Pasta E Fagioli

Are you a soup or salad person at Olive Garden?  I’m a soup gal, not that I don’t love their salad also, but if by chance we eat at Olive Garden I order this soup.  So how did this soup become a back up in my freezer?  One day I was craving this soup and decided to get online and find the recipe, tada there it was.  I got busy making this soup and noticed that this recipe is making enough soup to feed an army!  Now when you access this recipe they have a little handy dandy drop down box that allows you to change the serving size, last year they didn’t!  So with my bucket of soup (not kidding) I started loading the leftovers into plastic containers, I not only filled the freezer I had enough to give to family and friends!   Today I still make the bucket size because it’s a great way to have an individual serving of soup that is homemade and not from a can.  

*** Note - Ingredients for the recipe are NOT included in the above grocery list, decide the serving amount you want to make first and then add to your list. ***

*If you are going to make enough for an extra meal and individual servings, make sure you do the following:  When all your ingredients are added DO NOT add the pasta.  (I used the small round pasta that Olive Garden did) Cook a small amount separately in a small saucepan and add to your individual servings.  When you pack up the leftovers for the freezer add DRY pasta to the container, yes DRY.  Since the pasta is so small it cooks quickly and if you add it during the first go around it will be mushy when you are ready to reheat.  The pasta will be cooked through when you reheat it and still have a the great pasta bite it should have. 

Ham and Scalloped Potatoes = Breakfast Cups

Ham - Prepare per package directions.

Scalloped Potatoes

Recipe Courtesy of Jo Davison

Serves 8 - 10

2 cups milk

2 cups water

Salt

2 cloves garlic, peeled and smashed

3 lbs baking potatoes, peeled and sliced

1 1/2 cups cheddar cheese, shredded

1/2 cup Gruyere cheese, shredded

2 tbs flour

1 cup heavy cream

Paprika

Pepper

3 scallions, diced, greens included

In a large saucepan, combine the milk, water, 1/2 tsp of salt, and garlic.  Add the potatoes and bring to a boil over medium-high heat, stirring occasionally to prevent sticking.  Reduce heat to medium and simmer until the potatoes are tender but slightly firm, about 8 minutes.

Heat oven to 375.  Prepare a large casserole dish by either buttering it or using non-stick spray. With a slotted spoon, remove 1/2 of the potatoes and place at the bottom of the dish. Sprinkle with 1 tbs. of flour, add 1/2 of the onions and season with pepper.  Sprinkle 1/2 of the cheddar cheese and 1/2 of the Gruyere over top.  Duplicate and create a second layer with the remaining ingredients.  Pour the heavy cream evenly over the top and season with paprika.  Bake the potatoes until golden brown, about 40 to 45 minutes.  Let stand for 5 minutes before serving.

Breakfast Cups

Recipe Courtesy of Jo Davison

Serves: Depends on the amount of leftovers :)

Leftover Ham, chopped

Leftover Scalloped Potatoes

Eggs

Milk

Salt and Pepper

Non-Stick Spray

Muffin Tin

Heat oven to 350.

Spray a muffin pan with non-stick spray.  Add potatoes to each cup about 1/2 way full. Add ham to each cup.  In a separate bowl add 1 egg for each 3 cups, (a 12 cup muffin pan would require 4 eggs) add a splash of milk and season with pepper and salt.  Whisk eggs and add to each cup.  Sprinkle with cheese and bake until eggs are no longer runny and just a bit firm.  Remove from oven and let cool.  Wrap individually (wax paper sandwich bags are great) and place in the freezer.  When you need breakfast, remove from freezer and microwave for a few minutes.

February 8th - 13th

Aaahh Amore!  Nothing says love like a wonderful meal; whether your preparing it for someone, or someone is preparing it for you, food brings people together.  With Valentine's Day just around the corner, love is in the air; or at least it will be on Sunday after the Super Bowl!  Now I don’t know what your Valentine's Day is bringing you; it could be dinner for two at the new hot spot in town, kiddos and finances may make it a table filled with lots of extra love and laughter, or it could be you and a group of friends hanging out, enjoying each others company.  Regardless of what the scenario may be, I hope your day is filled with much love, lots of laughter and lots of really really great food.  

This week we have some budget friendly meals to save you some cash so you can apply it towards the Valentine's Day gifts.  Besides the 6 meals I normally post, I’ve also included my Valentine's Day meal that I will be sharing with my family on the 14th.  Here’s a hint: Lady and the Tramp.

Don’t forget that this is a new layout; in addition to seeing the recipes below you are now able to click the title of the recipe or grocery list (in blue) and be taken to it's own page for easy printing.  Throughout the week I’m sure I will continue to tweak the site, so please feel free to email me at mydinnerplaybook@aol.com with any suggestions or recipe ideas, I’d love to hear from you.   Also, if you are a newbie and would like a copy of my blank grocery list spreadsheet to streamline your time at the grocery store, let me know and I’ll send one off to you.   Last but not least, thank you to all of you who are spreading the word, this blog is just shy of 1000 hits!  WOW! My next goal is 100 followers!  As always, have a fabulous week!  

Find this weeks Grocery List here*

* Although please note that the ingredients for my Valentines Day meal are NOT included

Quick Meal 1

Teriyaki Beer Skirt Steak Sandwiches

While this recipe is fast and can be made in no time at all I have found that since skirt steak tends to be tuff, I prefer to marinate it in the refrigerator overnight, instead of just half an hour.  When you’re ready to grill, remove from the refrigerator at let sit for at least 20 minutes so that the meat comes to room temperature.  I usually serve mine with a pasta or potato salad. 

Quick Meal 2

Whiskey-Glazed Pork Loin

In my quest to provide a different protein each night, and since pork isn’t as versatile as chicken in my opinion, this recipe adds some zest to your regular old pork loin.  For those who are shy about cooking with alcohol, be assured that all the alcohol burns off and you are only left with the flavor.  I serve this dish over mashed potatoes and add a veggie.

Check out the time saving tip at the end of this post! 

Got Some Time Meal 1

Thanksgiving in a Pan

So I created this recipe when everyone got tired of eating the Thanksgiving leftovers one year.  Since there was so much left that was good, I threw all the items together and created a casserole and froze it.  When Thanksgiving was a distant memory a couple of months down the road, I thawed and baked it, and It was such a hit.  Since then I decided to duplicate it with ground turkey and now Thanksgiving doesn’t only have to come once a year.  

Check out the time saving tip at the end of this post! 

Got Some Time Meal 2

Spinach and Gorgonzola Stuffed Chicken

So I think I’ve made chicken at least 100 ways, who hasn’t?  While my kids love veggies, spinach isn’t exactly their favorite and I wanted a way to get a bit more into their diet.  By incorporating the spinach with the gorgonzola and adding bacon to the mix, friends we got a winner, the kids love this dish!  I usually serve this dish over yellow rice. 

Got Some Time Meal 3

Huevos Rancheros

As you may remember I love Breakfast, I just don’t like to eat Breakfast between 6:00 a.m. and 9:00 a.m., so here is another one of my Breakfast for Dinner menus. I saw this recipe on The Food Network years ago and over time I have tweaked it to contain all the components of a big breakfast.  I believe the original recipe only had black beans, eggs and salsa, and I’m sure most would say that’s the way Huevos Rancheros are supposed to be; but adding the bacon and potatoes made the meal complete in my little world.  Plus the best part is that it’s all wrapped up in an individual serving!  :)

 Check out the time saving tip at the end of this post! 

Pass the Wine; I got all the time - Meal 1

Italian Pasta Bake

I’m sure you guessed that I will be making my family my Magnificent Meatballs and Sauce for our Valentine's Day.  Since it was a recipe I featured last month and were not ready for repeats yet, I thought this dinner would work as our pasta dish for the week and still have that Valentine's Day vibe.  You would be able to combine it with the sides and desert below.

One thing I did realize when making this meal is that after you drain the pasta is add it back into it’s pot, add the sauce into the drained pasta instead of the other way around.  Less mess.

My Valentine's Day Dinner

I’m sure most of you have seen Lady and the Tramp.  My kids have and the little ones feel that your supposed to eat spaghetti and meatballs on Valentine’s Day because the two dogs were in love and that's what they ate.  Since this year we will all be together I decided to make my Magnificent Meatballs and Sauce.  I’ll  be adding my Pear and Gorgonzola Salad, cutting hearts out of bread slices and making some garlic bread and for desert I want to make a Jello cake.  I remember making this cake as a kid growing up and while I don’t quite remember the recipe I found this Strawberry Shortcut Cake.  It’s pretty close to what I remember and seemed pretty Valentine’s Dayish to me.  

TIP - Since this week we have three recipes that ask for potatoes, here is a quick tip to save you lots of time.  Gather all the potatoes you will need, peel and cube all of them, and start to boil in a large stockpot.  When you make mashed potatoes you usually boil the potatoes for 12 to 15 minutes.  At the 8 to 9 minute mark check on them; they should just start to lose their firmness.  Before they are completely soft remove about 4 large spoonfuls and place in a plastic container with enough of the water to cover them.  These will be the potatoes you use for your Huevos Rancheros, and since they are almost cooked thru, the frying process will be dramatically reduced.  Cook the remainder of the potatoes thru for the mashed potatoes and when they are done, divide equally into plastic containers with the water.  Place all of the potatoes in the refrigerator and when your ready to use them for mashed potatoes just add them back into a stock pot, warm up, drain and proceed with the recipe.  For the Huevos Rancheros you simply need to drain and start frying. 

Huevos Rancheros

Recipe courtesy of Jo Davison

Serves 4

4 flour tortillas

4 slices of Bacon, chopped

Olive Oil

2 cans of pinto beans, drained and rinsed

1 clove garlic, minced

1/2 small yellow onion, diced

2 potatoes, peeled, shredded or cubed

1 cup of shredded sharp cheddar cheese

1/2 cup of Salsa or Chili sauce

4 eggs

Sour cream for garnish

4 Ramekin Dishes

Take your 4 tortillas and stack them one on top of the other.  Place the bottom of the Ramekin dish on the edge of the tortilla and with a paring knife, cut around the bottom.  Do this once more on the other side and you will have created 8 small round tortillas. Set aside.  

In a pan, cook the chopped bacon and then remove from the pan and set aside.  Add 1 tbs of olive oil to the pan add the onions and potatoes, season with S & P, cook through.  Once the potatoes are cooked, remove from pan and add the beans. Smash the beans and add 1/2 of the cheese and the minced garlic, season with salt and cook until all the cheese has melted.  

Assembling:

Heat oven to 350F.  Place the 8 tortillas down on a flat surface and equally spread the bean mixture down on each one.  Next place one tortilla down in theRamekin, beans facing up.  Divide the bacon into the ramekins evenly then add the potato mixture as the next layer.  Next place the other 4tortillas in the Ramekin, beans face up.  Divide the salsa or chili and add on top of the tortilla, set aside.  

In your pan, (clean the beans out so the eggs won't stick) fry 4 eggs OVER EASY.  Eggs will continue to cook a bit in the oven and and you do not want them to overcook.  Next top the ramekins with the eggs and sprinkle the remaining cheese. Place the ramekins on a baking sheet.  Bake for 5 - 7 minutes just until the cheese is melted and golden and the salsa is warmed.  To serve, top with sour cream.

Pear and Pecan French Toast

Recipe courtesy of Jo Davison

Serves 6

3 pears, diced

1 tsp canola oil

3 tbs butter

3 tbs brown sugar

1/4 cup pecans, chopped (small chop)

9 pieces of brioche bread or white loaf, unsliced

3 eggs, beaten

3/4 cup whole milk

1 tsp vanilla

Pinch of nutmeg

Cinnamon and sugar mixture

In a non-stick saucepan heat the butter and oil on medium-high heat, add pears and cook through for approximately 7 minutes or until pears are soft.  Add the brown sugar and pecans and cook for a few minutes until the flavors are combined. Heat a nonstick griddle over medium heat for 1 minute. Lightly spray the griddle with cooking spray. In a shallow dish add the beaten eggs, milk, vanilla and nutmeg.  Mix together. 

Slice the bread into thick slices.  Dip the bread in the egg and milk mixture and place the French toast on the griddle and cook for 1 1/2 minutes or until browned.  Flip and cook for another 1 1/2 minutes on the other side.  

Cut each piece in half and place the divided French toast on the plate, sprinkle with the cinnamon and sugar and top with the pear and pecan mixture.

January 18th - 23rd

So how did everyone’s week go?  I froze!  It is still freezing in Florida, can you believe it?  I never felt that the words Florida and freezing would be in the same sentence!?!  Since I have been freezing I’ve been making warm comfort food, yumm.  This weeks menu consist of a quick meal that is super quick, made in under 20 minutes.  A couple of Crockpot meals, casserole type meals and one breakfast for dinner meals.  Let me know what you think and as always I hope your week is fabulous! 

Grocery List:

Produce:

Yellow Onion, 4

Garlic Bulb, 1

Pears, 3

Potatoes, small bag

Carrots, bag

Celery, bag

***For Chili, choose either 8 fresh green chili’s or cans of green chili

Pantry:

Chopped Pecans, small bag

1 lb Rigatoni Pasta

Chicken Stock, 1 box

Beef Stock, 1 box

BBQ Sauce, 1 small 

1 Pkg of Hamburger Buns

Brioche Bread, 1 loaf

White Corn Tortillas, sm pkg (need 18)

Dill Pickles

Mustard

Brown Sugar

Lipton Spanish Rice Mix

1 (14.5 oz) can diced tomatoes

1 can of cream of celery soup

1 can of cream of mushroom soup

1 bag of pinto beans, enough for 4 cups

Meats/Deli:

1 lb ground chuck

1 (3 lb) Pork Loin

2 lbs of stew beef

4 Chicken Breasts or 1 Rotisserie Chicken

3 cups of cooked chicken for enchiladas 1 Rotisserie Chicken works.

1 pkg of Thick Sliced Bacon

Seafood:

Spices/Staples:

Italian Seasoning

Olive Oil

Canola Oil

Flour

Vanilla

Nutmeg

Cinnamon and Sugar Mixture

Worcestershire Sauce

Dairy:

Whole Ricotta Cheese, 1 small container

Heavy Cream, 1 large

Parmesan Cheese, 1

Cheddar Cheese, Sliced

Cheddar Cheese, 1 large block

Eggs

Milk

Butter

Frozen:

Peas, sm pkg

Puff Pastry, 1 pkg

Quick Meal 1

Ok, so this is the super quick meal.  While I was sitting on the couch, wrapped in a blanket, knowing that dinner had to be made but not wanting to move, I decided to use the pound of hamburger on the counter and throw a few items together to create a pasta dish I called Lazy Lasagna.  While it won’t taste like the homemade lasagna that took all day to create, it is one great and fast meal that has the components and was a hit with the family, especially the kiddos.  

Lazy Lasagna

Recipe courtesy of: Jo Davison

Serves 6

2 tbs Olive Oil

1 lb Ground Chuck

1 small yellow onion, diced

2 garlic cloves, minced

Salt and Pepper

1/2 tsp Italian Seasoning

3/4 cup Ricotta Cheese

1/2 cup Heavy Cream

1 cup Parmesan cheese, shredded

1 lb Rigatoni, prepared.  Save 1/4 cup of stock water.

Start a stock pot of water to cook pasta and prepare as directed.  In a saucepan heat oil on medium-high heat.  Add onion and garlic and sauté for 2 or 3 minutes.  Add chuck and brown.  Season with S & P and Italian seasoning.  When cooked through, add the Ricotta cheese, mix well, add the stock water and heavy cream.  Simmer and cook until thickened.  After draining pasta, return to pot, add cream mixture and parmesan cheese, combine throughly.  Serve immediately.

Quick Meal 2

So here is a Crockpot meal that takes really no time at all.  I pared my sandwiches with a quick pasta salad. 

BBQ Pork Sandwiches

Recipe courtesy of Jo Davison

Serves 8

1 med yellow onion, quartered

4 garlic cloves, smashed

1 (3 lb) pork loin

1 box of chicken stock

3/4 cup BBQ sauce

8 hamburger buns

8 slices of cheddar cheese

mustard and pickles in you like

In a Crockpot add the pork loin along with the onion and garlic.  Add chicken stock or water to cover pork loin 3/4 of the way up.  Do not cover up pork loin completely.  Cook on low for 6 to 8 hours.  To assemble sandwiches remove pork loin and shred with 2 forks, add the BBQ sauce.  Assemble the sandwiches with the meat, cheese, mustard and pickles.  

Have you tried Crockpot liners?  I love them... there is absolutely no clean up!  Pick them up at any store in the paper goods isle.  

Got Some Time - Meal 1

Nothing says bring on the cold like a great homemade stew.  This really could be another quick meal since it’s so easy to make.  Add some crusty bread and you have a perfect meal.  This meal freezes great!

Beef Stew

Recipe courtesy of Jo Davison

Serves 10 to 12

2 pounds stew beef

2 tbs Olive oil

2 cups Beef Stock

2 cups water

1 tbs Worcestershire sauce

4 garlic cloves, minced

6 potatoes, large cubed

1 large onion, large diced

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1 can of diced tomatoes

3 large carrots, sliced

3 ribs celery, chopped

Season beef with salt and pepper.  Heat a saucepan with olive oil on high heat and sear stew meat for a few seconds.  In a Crockpot add all the ingredients together and cook on low for 6 - 8 hours.

Got Some Time - Meal 2

So while we’re a family that loves breakfast, we are not a family that likes to eat breakfast in the morning. So to get our breakfast fix, we eat breakfast food for dinner.  To round out the meal I served it with bacon!  Place bacon on a cookie sheet with a wire rack and bake in the oven at 375 until crisp.  Easier than frying and a lot less mess!

Pear and Pecan French Toast

Recipe courtesy of Jo Davison

Serves 6

3 pears, diced

1 tsp canola oil

3 tbs butter

3 tbs brown sugar

1/4 cup pecans, chopped (small chop)

9 pieces of brioche bread or white bread, unsliced

3 eggs, beaten

3/4 cup whole milk

1 tsp vanilla

Pinch of nutmeg

Cinnamon and sugar mixture

In a non-stick saucepan heat the butter and oil on medium-high heat, add pears and cook through for approximately 7 minutes or until pears are soft.  Add the brown sugar and pecans and cook for a few minutes until the flavors are combined. Heat a nonstick griddle over medium heat for 1 minute. Lightly spray the griddle with cooking spray. In a shallow dish add the beaten eggs, milk, vanilla and nutmeg.  Mix together. 

Slice the bread into thick pieces and dip the bread in the egg and milk mixture.  Place the French toast on the griddle and cook for 1 1/2 minutes or until browned.  Flip and cook for another 1 1/2 minutes on the other side.  

Cut each piece in half and place the divided French toast on the plate, sprinkle with the cinnamon and sugar and top with the pear and pecan mixture.

Got Some Time - Meal 3

I love chicken pot pies, southern comfort food, yum.  If you don’t need 8 servings place the extra 4 ramekins in the freezer.  Wrap them well with plastic wrap and when you want to eat them just defrost, add the puff pastry to it and bake off.  Instant homemade meal that took no time at all.

Chicken Pot Pies

Recipe courtesy of Jo Davison

Serves 8

2 tbs Olive oil

2 tbs butter

1 medium yellow onion, minced

3/4 cup carrots, minced

3/4 cup celery, minced

4 chicken breast halves, or 1 Rotisserie Chicken

Salt and pepper

3 tbs all-purpose flour

1 can of cream of celery soup

1/2 cup of chicken stock

1 cup heavy cream

1 cup frozen green peas, cooked

1 cup of cheddar cheese, diced 

Pinch fresh grated nutmeg, optional

2 sheets frozen puff pastry

1 egg, beaten

Heat oven to 375.

In a saucepan heat olive oil on high and cook chicken breasts, cook through and remove from pan, let rest. (When chicken has rested for 10 minutes, cube.)  Add butter to the pan and add the onions, carrots and celery.  Sauté until cooked through. When veggies are soft add the flour and cook for a minute or so to cook out the flour taste.  Add the cooked chicken, soup, chicken stock and heavy cream.  Simmer until thickened a bit, you may add either stock or heavy cream to create the consistently you like.  When this is achieved add the peas and cheese and the grated nutmeg.  Fill 8 ramekins with the filling (or 1 large pie pan).  Run a paper towel with oil on it around the edges of the ramekins so the puff pastry won't stick.  Cut the pastry sheet in 4's and top each ramekin, cut a slit on top to allow for air.  Brush with beaten egg and cook until pastry is cooked through.  Nicely browned and flakey.

  

Pass the Wine, I got all the time to cook - Meal 1

Since I grew up in the chili capital of the world I place green chili on everything.  While I know that green chili is going to be available to those in NM, the green chili I’m accustomed to eating is not available here in Florida.  Such a bummer.  I love my chili so much that I have mine shipped to me.  No reason to fret if you don’t live in NM, you can still make this great dish.  Head out to your local grocery store, you can either purchase canned green chili’s or I’ve noticed some fresh Anaheim or Poblanos here.  If you decide to go fresh you can roast them in your oven.  Bake at 400, keep checking them, when the skin blisters they are ready to peel and use.  Place leftovers in individual plastic containers and freeze, you have an instant lunch.

Green Chili Chicken Enchiladas

Recipe courtesy of Jo Davison

Serves 8 to 10

Canola or Peanut Oil to fry

18 White Corn Tortillas

1 can of Cream of Mushroom Soup

1 brick of cream cheese

3 cups of cooked chicken (rotisserie chicken works great)

1 cup of roasted green chili, seeded and chopped

Garlic powder

Salt and Pepper

4 cups of sharp cheddar cheese, shredded

Heat oven to 350.

Heat a saucepan with the oil, enough to fry the tortillas.  Cook each tortilla for about 5 seconds on each side, just enough to soften and brown a bit.  Lay the cooked tortillas on paper towels to absorb some of the oil.  In a medium bowl add the soup and cream cheese and mix on low to cream the mixture together.  To assemble the dish, you will do so in 3 layers.  1st layer, lay down 6 tortillas at the bottom of a casserole dish, add a third of the cream cheese mixture, a third of the cooked chicken, season with salt and pepper and a third of the cheese.  On the next layer repeat the process but add the chili above the chicken and season the chili with the garlic powder.  Finish up the last layer, cover with foil and bake for 25 minutes.  Remove the foil and bake for and additional 7 - 10 minutes.

Pinto Beans

Recipe courtesy of Jo Davison

Serves 8 - 10

4 cups of dried pinto beans or 1 small bag

Salt

2 tbs Olive Oil

2 slices of thick cut bacon, cut into 1 " pieces

Go through the beans and remove any dark black beans, dirt or any bean that may not look right.  Add beans to a stockpot, fill with water and bring to a boil.  Once beans boil remove from heat and empty into a colander.  Add beans to the empty stockpot again and once again add the olive oil and water to the pot and bring beans to a boil.  Once beans come to a boil empty into the Crockpot.  (There should be enough water to fill a large Crockpot with only about an inch of room left) Salt the beans, approximately 3 teaspoons of salt and the bacon.  Cook on low for approximately 7 to 8 hours.  Make sure that the beans do not dry out.
Place leftover beans in the freezer in individual plastic containers and when a recipe asks for pinto beans you can use your leftovers instead of canned beans.

Spanish Rice

I personally like Lipton’s Spanish Rice mix.  Easy and tastes great.

Don’t have 2 Crockpots, make your beans the day before.