The first week of the new year often brings the “Top _____ of 2017” posts. I already did one on my Top 10 Parenting posts, and tomorrow I will be doing the Top 10 Writing/Publishing posts. Instead of doing the top 10 recipes from 2017 I thought I would recap the recipes that are my husband’s favorite.
1.) Green Chili Chicken Enchiladas (shown above)
2.) Bean Chapula
4.) Beef Enchilada Casserole
5.) Creamy Potato Sticks
6.) Tex-Mex Chicken and Rice Skillet
7.) Oreo Pie
8.) Italian Flank Steak
9.) White Lightning Chili
10.) Beef Stroganoff
If you are looking for an apple pie recipe for this holiday season, give this one a try. I don’t know where I got this recipe but it is a good one with a couple of twists on the crust. Instead of a rolled traditional crust, this pie features a pat-in-the-pan cookie nut crust. However, the recipe for the crust as written always produces way more crust than needed.
Pat in the Nut Cookie Crust
1/2 cup margarine, softened
1/2 cup firmly packed brown sugar
1 1/4 cup flour
1/2 cup chopped walnuts
1/2 t. vanilla
1/4 t. salt
1/4 t. baking soda
Mix margarine and brown sugar. Stir in remaining ingredients until crumbly. Press against bottom and side of 9″ pie plate.
French Apple Pie Filling & Topping
4-5 large tart apples, pared and thinly sliced
1/3 cup granulated sugar
2 T. flour
1/2 t. cinnamon
1/2 cup flour
1/4 cup firmly packed brown sugar
1/2 t. cinnamon
1/4 cup firm margarine
Prepare crust (above). Heat oven to 425 degrees. Mix apples, granulated sugar, 2 T. flour and 1/2 t. cinnamon. Turn into crust. For topping, mix 1/2 cup flour, brown sugar, and 1/2 t. cinnamon. Cut in margarine until crumbly. Sprinkle over apples. Cover edges with aluminum foil. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake apples until tender, about 25 to 35 minutes. Cool slightly before serving. Cover and refrigerate any remaining pie.
Recently my husband and I had some delicious BBQ Pork from our grocery store. This is the coleslaw I served with it which is also delicious! I know there are tons of coleslaw recipes out there, and this one may not be anything radical, but I like the tangy flavor and that the cabbage isn’t dripping/swimming with the dressing. I got this recipe out of a cookbook called The Cat who Cookbook that features recipes based on the book series by Lillian Jackson Braun.
4 cups shredded cabbage (I buy the pre-shredded packages that include carrots)
1/4 cup finely chopped onion
2/3 cup mayonnaise
3 T. Sugar
2 T. cider vinegar
pepper to taste
1/2 t. celery salt
Combine cabbage and onion. In a separate bowl, stir together maynnaise, sugar, vinegar, peper and celery salt. Pour over cabbage mixture. Mix well.
Great with Slow Cooker Pulled Pork.
I got this recipe from my mom. She and my father both really like it. I didn’t have a chance to try it yet but will soon. You can adjust how spicy you make it, and it is great served with coleslaw.
1 T. paprika
½ t. ground cumin
½ t. sage
½ t. black pepper
½ t. garlic powder
½ t. cayenne pepper
½ T. butter
½ T. oil
4 boneless center cut pork chops, about ½ inch thick
Combine first six ingredients on a plate. Coat chops on both sides.
Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook for 8-9 minutes, turning one halfway through cooking time.
HINT: Some may find this spicy, so adjust to your taste.
I am sure many of you already have a favorite meatloaf recipe but if you are looking to try something new, this recipe is great. I got it out of an old recipe book. I love the salsa topping. So good.
Ingredients for Meatloaf
1/4 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic, minced
3/4 lb ground beef
3/4 lb ground pork sausage
1/2 cup dry bread crumbs
1/2 cup tomato juice
Ingredients for Topping
3 T. Salsa
1 T. packed brown sugar
1/2 t. prepared mustard
Preheat oven to 350 degrees. Mix all meatloaf ingredients in a bowl. Shape into an 8 x 4-inch loaf pan. Set aside. In a small dish, blend all the topping ingredients. Spoon evenly over the top of loaf. Bake for 1 hour to 1 hour 10 minutes. Let stand for 10 minutes.
Serves 4 to 6
This recipe actually came with a recipe for chicken. The mushrooms were to be served on top of the chicken. But these mushrooms are too delicious to use only for that one recipe. They make a great addition to any meal.
4 T. butter, divided
2 cups thinly sliced mushrooms
1/2 t. lemon zest
1 T. lemon juice
1/3 cup chicken broth
1/2 cup chopped parsley
1/4 cup dry white wine
1/2 t. black pepper
1/2 t. garlic salt or sea salt
In a large skillet melt 2 T. butter on medium high heat. Add mushrooms, lemon juice and lemon zest. Cover and simmer for 5 minutes. Uncover and cook on high until juice evaporates. Stir often until mushrooms brown, about 5 minutes. Add broth, parsley, salt, pepper, and wine. Add 2 T. butter. Bring to a boil while stirring.
Serve with chicken or steak. Double the recipe for 4 mushroom loving people.
This recipe was sent to me by my mother. As a busy mom, I can always use a slow cooker meal. Looking forward to trying this one out.
2 cans condensed cream of mushroom soup
¼ cup beef broth
3 T. Worcestershire sauce
3 cloves of minced garlic
½ t. black pepper
1-2 t. basil
1-2 t. oregano
2 bay leaves
12 oz. white mushrooms, sliced
1 ½ cups onion, coarsely chopped
2 lbs. boneless beef round steak, cut in thin strips
½ cup sour cream
12 oz. medium egg noodles, cooked and drained
1 T. chopped fresh parsley (optional)
Stir soup, broth, Worcestershire, garlic and black pepper in a medium bowl.
Place mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef. Cover and cook on LOW for 8 hours or until the beef is tender. Remove the bay leaves. Stir in sour cream. Serve over cooked noodles. Sprinkle with parsley, if desired.
Note: Browning the beef in a skillet before adding to the slow cooker will add more color to the dish, but is not necessary. You may cook on HIGH for 4-5 hours.