Baked Mexican-Style Rice

• 1 cup rice, rinsed
• 1 3/4 cups boiling water
• 4 tablespoons diced potato
• 4 tablespoons frozen mixed vegetables
• 1 teaspoon salt
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 1/2 teaspoons ground cumin
• 2 teaspoons tomato paste
• 2 teaspoons chicken bouillon paste

Combine all ingredients in 13x9 baking dish. Cover with foil. Bake at 375 degrees F for 22-27 minutes. Rest 5 minutes before removing foil. Fluff with a fork.

1/2 recipe:

• 1/2 cup rice, rinsed
• 7/8 cup boiling water
• 2 tablespoons diced potato
• 2 tablespoons frozen mixed vegetables
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon ground cumin
• 1 teaspoon tomato paste
• 1 teaspoon chicken bouillon paste

Combine all ingredients in 8x8 baking dish. Cover with foil. Bake at 375 degrees F for 22-27 minutes. Rest 5 minutes before removing foil. Fluff with a fork.

Bob's Redmill Old Fashioned Biscuits

Possibly the best biscuits ever!

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 6 tablespoons butter
• 1 cup milk

Preheat oven to 425 degrees F. Whisk together the flour, baking powder, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together. Dough will be wet and sticky.

Turn dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with a biscuit cutter. Place biscuits on ungreased baking sheet.

Bake 12-15 minutes or until golden brown.

Makes 6 big biscuits.

Original post here.

Fideo con Pollo y Tomate

• 3 bone-in chicken thighs, cooked & shredded, about 2 cups
• 1 1/2 tablespoons vegetable oil
• 2 ( 7 ounces) packages Fideo macaroni product (found in the Hispanic aisle)
• 2 cubes Knorr Caldo de Tomate bouillon or  Knorr Caldo de Pollo bouillon
• 1 cup diced onion
• 3/4 (1/2 can) cup petite diced tomatoes (add other half of can to pasta sauce)
• 3-4 cups water (enough to cover pasta)
• salt & pepper to taste (I used 1 teaspoon)
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 1/2 teaspoons ground cumin
• 4 whole Serrano peppers, unbroken & stems on 

Brown fideo in the oil in a large, deep skillet over low heat. This will take patience and will need to be stirred frequently. When many of the noodles are a deep golden brown, add all of the other ingredients, except the peppers. The spices are just suggested amounts and you may need to adjust them. After you have stirred in the ingredients and tasted for spice amounts, place unbroken peppers on top of noodles. These are optional but will add additional flavor to your dish. If they are broken, it will add heat to your dish. Cover skillet with a lid and simmer on low until noodles are soft and most of the water is absorbed, about 20 minutes. Remove peppers before stirring and serving.

Homestyle Veg-All Beef Stew (Updated)

• 1 medium onion, peeled and cut in eighths
• 2 teaspoons minced garlic
• 1 ½ pounds cubed beef stew meat
• 1 (14 ½ ounce) can no salt added diced tomatoes (do not drain)
• 3-4 cups (5-6) peeled and diced potatoes
• 1 cup baby carrots, cut in half
• 1 cup (2-3 large) celery diced
• 1 (14 1/2 ounce) can sweet peas, drained
• 1 teaspoon each paprika, marjoram, and chili powder
• Water to cover

1. In Dutch oven, saute onion in oil until soft; add garlic. 
2. Add meat, tomatoes, vegetables and seasoning. Add water to cover. 
3. Heat covered until meat and vegetables are heated through.

**This was adapted from a recipe on the label of the Homestyle Veg-All cans a few years ago.

Italian Sausage and Tortellini

• 1 (19 ounces) package Mild Italian Sausage links, cooked and sliced into coins
• 1 sweet yellow onion, diced
• 1/2 cup carrots, finely diced
• 3 cloves garlic, minced
• 4 cups baby spinach, fresh
• 1 (24 ounces) jar marinara sauce*
• 1 cup beef broth*
• 1/2 teaspoon salt
• 1 (16 ounces) bag frozen cheese tortellini
• 1/4 cup grated Parmesan cheese*

In a large skillet, brown the Italian sausage over medium heat.

Remove the sausage from the skillet and add the onions and carrots to the skillet and cook until soft and translucent. Stir in the garlic.

Add the marinara sauce, broth, Italian sausage, and salt and stir to combine.

Stir in the tortellini and continue to cook over medium heat. Once the sauce starts to bubble, reduce the heat to low and simmer the sauce covered until the tortellini is soft. 

Once the tortellini are soft, remove the lid and turn up the heat to medium and stir in the spinach. Cook for 3-5 minutes, or until the spinach is wilted.

Stir in the Parmesan cheese. 

*I used Prego Roasted Garlic & Herb pasta sauce

*I used 1 teaspoon beef bouillon & 1 cup water

*I used the green can Parmesan cheese

Original recipe here.

 

Mom's Sausage Rice Casserole

 Passed down from my grandma <3

• 1 pound bulk sausage
• 1 cup chopped celery
• 1 cup chopped onion
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 1/4 cup? soup can water
• 1 cup uncooked regular white rice
• Onion powder

No extra salt!

Brown sausage in skillet; drain well. Combine with all other ingredients; stir gently to mix. Spoon into a large casserole; cover and bake at 325 degrees for 2 hours. Serves 10 to 12.

 

Cheesy Beef Enchiladas

I tried this recipe from Julia Pacheco and it was so good!

• 1 pound ground beef
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 20 ounces red enchilada sauce
• 1 1/2 cups shredded sharp Cheddar cheese
• 12 corn tortillas

Preheat oven to 375 degrees. Brown ground beef and drain any excess grease. Return to pan. Add the seasonings, 3/4 of one of cans of enchilada sauce, and 1/2 cup of cheese. Stir to combine and let the cheese melt into the mixture. 

Spray a 13x9 baking dish with nonstick spray. Pour remaining 1/4 can of enchilada sauce into dish and spread around bottom of pan. 

Wrap tortillas in a wet paper towel and microwave for about a minute, until they are soft. 

Spoon meat mixture into the tortilla and fold it around the mixture. Place seam side down into baking dish. Repeat with remaining tortillas. 

Pour the whole second can of enchilada sauce over the rolled enchiladas. Top with remaining cheese. Bake for 20-25 minutes. 

You can find the original recipe here.