Ingredients
-
1 pound ground beef
-
1 package taco seasoning mix
-
¾ cup salsa
-
1 cup tortilla chips, whole or broken up
-
1 cup Mexican cheese, shredded
- sour cream ( optional)
Directions
Preheat oven to 350 degrees F. Spray cooking spray on bottom of a 2-quart
casserole dish; set aside.
In a skillet, cook ground beef, Add taco seasoning mix and add
salsa
set aside.
Bake, uncovered, for 30 minutes or until cheese has melted.
*Serve each piece with a spoonful of sour cream ( Optional )
FOR THE CHICKEN:
- 6 bone-in , skin-on or off chicken thighs
- 1 tablespoon olive oil
- 2 cloves garlic , crushed
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper , to taste
FOR THE CREAM SAUCE:
- 4 cloves garlic , crushed
- 7 ounces diced bacon
- 14 ounces sliced brown mushrooms (cremini)
- 1 cup cream OR milk*
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan
- Freshly ground black pepper , to taste
- Salt , only if needed to your taste
- Extra chopped fresh parsley , to garnish
- Fresh shaved or grated Parmesan , to garnish
Ingredients
For the Salad Dressing:
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 1/4 cup Parmesan cheese
- 1 tablespoon sesame seeds
- 2 teaspoons dried oregano
- 2 teaspoons poppy seeds
- 2 cloves garlic finely minced
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt or more to taste
For the Pasta Salad:
Ingredients
- 2 slices of White Bread
- 1 tsp mayonnaise
- 1 tsp grainy mustard
- 2 - 3 oz of smoked deli ham, sliced
- 2 slices Swiss cheese
- 1 large egg
- 1 TBS half and half
- 1/2 TBS butter
- powdered sugar, for sprinkling (if desired)
Directions
-
For a 9" skillet
-
Use 2-3 chicken thighs
scored
-
6-8
baby potatoes
halved
-
Olive oil
-
1
teaspoon
each-
-
garlic powder
-
onion powder
-
salt
-
pepper
-
4
dried sage leaves
-
2
tablespoons
butter
