Green Chile Stew

1 1/2 lb. chuck roast
1 tbl buter
1 onion - 1/2 diced, 1/2 in chunks
2 tbl. flour
2 med russet potatoes, diced
1 red bell pepper - roasted, peeled, sliced
1 container beef stock
1 can white hominy
2 cans roasted mild green chile
chopped cilantro
shredded colby jack
black pepper

This is so good, we ate it on a 100 degree day. Season the roast well (I always use seasoned salt, garlic powder, onion powder, black pepper) and roast (covered) at 300 degrees for 2 1/2 hours. Cool and shred. In soup pot (I use a dutch oven) melt butter over med heat, saute onions until soft. Add flour, cook 2-3 mins. Add in stock, bring to low boil. Add potatoes, hominy, bell pepper, and lots of black pepper. Once potatoes are cooked, add shredded beef and chile. Cook at low simmer until thick and potatoes are starting to break apart. Add more black pepper to taste. Serve with cilantro and cheese on top.

Chicken and Pasta

2 boneless skinless chicken breasts - cubed
olive oil
2 tbl. butter
1 tbl. flour
1/4 red onion - thinly sliced
2-3 tbl. Marsala
1 sprig rosemary - finely chopped
1/2 lemon - zest and juice
1 tsp. garlic - minced
1/4 c. beef stock
2 tbl. sour cream

Saute seasoned chicken in a little olive oil until browned (done). Remove from pan. Add butter and flour, cook 1 -2 mins. Add onion, cook 1-2 mins. Add Marsala and deglaze pan. Add rosemary, lemon zest and lemon juice, and garlic. Cook 1-2 mins, then add stock. Bring to low simmer, add chicken back in. Cook ~5 mins. Remove pan from heat, stir in sour cream. Serve over pasta.

Fatty-Fat-Fat Scalloped Potatoes

5-6 smallish russet potatoes- peeled and sliced to 1/4" (use a mandoline)
I lb. lean ground beef - seasoned the way you like it and browned
6-8 oz. white mushrooms - sliced
1/2 yellow onion - sliced
salt, pepper, flour, olive oil
2 oz. shredded smoked gouda
4 oz. shredded colby jack
1/4 c. milk (I use 1%)
1/4 c. heavy cream

Saute mushrooms and onions in a little olive oil. Once the mushrooms are golden/brown, season with salt and pepper, then remove from heat. Spray shallow baking dish with cooking spray. Layer in: potatoes, sprinkle with flour, mushroom mix, beef, gouda, potatoes, sprinkle with flour, mushroom mix, beef, colby jack. Gently pour milk mixture over potatoes. Grind a little salt and pepper over the top, cover with foil, bake at 350 for 45 mins. If soupy, cook another 10-15 mins uncovered. Hmm...this would be really good with green chili thrown in there somewhere.

Jicama Salad

zest and juice of one lime
2-3 tbl. orange juice
1/3 c. powdered sugar
1/8 tsp. chipotle chili powder
1/4 tsp. salt
1-2 tbl. olive oil
1 medium jicama - cut into matchsticks
1 cucumber - peeled, quartered, and sliced
1 apple - peeled, cored, and cut into chunks
2-3 tbl. red onion - finely diced
1-2 tbl. ciliantro - chopped

Mix lime thru salt in large bowl. Whisk in oil. Add veggies and toss. Serve chilled.

Southwestern Casserole

1 tbl. canola oil
2 boneless/skinless chicken breasts - cubed
1 tbl. cumin
1 tsp. coriander
1 tsp. chili powder
1 tbl. hot salt (seasoned, spicy salt)
1/2 red onion - sliced
1 orange bell pepper - diced
1 can black beans - drained and rinsed
1 can cream of chicken soup
1/2 can milk
1/2 "round" of Queso Fresco - diced
tortilla chips

Heat oil in heavy skillet. Season chicken with dry seasonings and saute until cooked thru. Remove chicken and cook onions and peppers until soft (you may need to add a little olive oil to do this). Mix chicken, cooked veggies, and remaining ingredients (minus chips) in a large bowl. Queso Fresco is a fresh, salty (and expensive) Mexican cheese. Beware: it has a short shelf life, and there really isn't a decent substitute for it. Line casserole with crushed up tortilla chips. Poor chicken mixture over top, cover, and bake at 350 for at least 30 mins, or until bubbly. This is kind of a salty dish: hot salt, chips, Queso. You won't need to add extra!

Mac n' Cheese

1 lb. pasta (I use spirals or penne) - cooked al dente in salted water and drained.
onion - chopped and sauted in olive oil
4-5 slices bacon - cooked and chopped
3-4 scallions - chopped
1/4 lb smoked gouda - shredded
1/4 lb velveeta - cubed
1/4 lb sharp cheddar - shredded
~1 c. milk
3 tbl . flour
4 tbl. butter - divided
1/4 c. panko bread crumb

Melt 2 tbl. butter in large sauce pot over med-low heat. Whisk in flour, cook for 2-3 mins. Slowly whisk in milk, a little at a time. As mixture thickens, whisk in more milk until you have at least a cup of the sauce base. (I usually use a little extra) Add in cheeses and stir until melted thru. In a large bowl, combine pasta, cooked onion, bacon, and scallions. Mix in cheese sauce. Poor up in a large sprayed baking dish. Melt remaining two tbl butter in microwave, then stir in Panko. Top mac and cheese with breadcrumb mixture and bake, uncovered, at 350 for 20-30 mins.

Stuffed Shells

12 oz. package of jumbo pasta shells
1 lb. of ground spicy Italian sausage
1 jar of your favorite pasta sauce
3 large garlic cloves - minced
1 large container ricotta cheese (part skim or whole milk)
1 c. grated Parmesan
1 c. shredded Mozarella
1 large egg
1 tbl. fresh rosemary - finely chopped
salt and pepper

This is a treat dinner, meaning it takes a while, it super fattening, and dirties a TON of dishes. Beware the hot Italian sausage it truly spicy (Jordan won't eat it). I prefer this, but you could also use mild. Cook sausage in a heavy sauce pot until browned through. While cooking, break sausage up into fine bits. Meanwhile, mix the three cheeses together in a large bowl with the rosemary, half of the garlic, and egg. Add in half of the cooked sausage to the cheese mixture. Add salt and pepper to taste.

Leave remaining sausage in the sauce pot and add in the remaining garlic. Pour in jarred sauce, and reduce heat to lowest setting and cook for at least 30 mins. The longer you simmer it, the spicier it will get. While sauce it cooking, cook pasta in large pot of heavily salted water. Drain shells and rinse with cold water to cool.

Spray a lasagne pan with cooking spray and spoon some sauce in the bottom. Fill shells with the cheese mixture (large icing bag with 2A tip makes this REALLY easy) and layer into the pan. Cover shells with remaining sauce and top with Parmesan. Bake at 350: 20 mins covered, 10 mins uncovered.