Basagna aka Lasagna!

 Our Little Huddy introducing Shannon's Lasagna!

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Beef Enchiladas

Sauce:

2-3 tablespoons of oil.

2 tablespoons of All Purpose Flour

1 28 oz. can Enchilada Red Sauce

2 Cups Chicken Broth

Salt & Pepper to taste

Cilantro (Optional)

Meat:

1 -1/2 lb Ground beef, turkey, deer meat (your choice)

1 medium onion (chopped)

Salt to taste

Tortillas:

10-12 whole corn tortillas (We prefer flour)

Oil

Items needed to put together:

2-3 cups of shredded cheese

1/2 cup black olives

1 small can of mild chilis

Directions:

The Sauce:

In Saucepan, add oil and flour to make a roux. Whisk togeteher. Heat until thickened but don't burn. Pour in chicken broth, enchilada sauce, salt, Pepper and cilantro (Optional). Bring to a boil. Reduce heat and simmer around 20-30 minutes stirring every so often.

The Meat:

Brown the onions and meat in a skillet. Drain. 

Tortillas:

Heat oil in small skillet over medium heat. One at a time, heat through but not crisp maybe 15-20 seconds each turning.  Remove and drain on paper towels.



Putting together:

Pour sauce in to bottom of baking dish.

Dip each tortilla in to sauce. Add meat and cheese and mild chilis. Roll up, seam side down. Place in to baking dish in to sauce. Fill up baking dish. Sprinkle with cheese covering enchiladas. Add any meat or chilis on top along with sliced black olives.

Bake in a 350 preheated oven for 20-25 minutes or until bubbly hot and cheese melted.

Enjoy!!!

Y'all go cook something!!!

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Marandas Chicken Spaghetti

Marandas Chicken spaghetti

2-3 chicken breasts cooked and shredded

Half a box of angel hair spaghetti noodles cooked

1 can cream of mushroom

1 can rotel

1 cup of chicken broth

Mix all together

Then add probably half a block of the big velveeta cheese blocks in cubes on top

Cook 375 for about 20 minutes until cheese is melted.  Stir in cheese to pasta and cook 5 more minutes.

Serve hot!

Oh my!

Delicious!

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Italian Sausage Potato Soup

• 
  
• 
  
• Italian Sausage Potato Soup
• 1 pound mild Italian sausage
• I also add shredded chicken  (optional)
• 2 pounds Russet potatoes, diced
• 6 cups low-sodium chicken Stock

• 1 cup heavy cream
• 3 cups chopped spinach
• ½ cup parmesan cheese, shredded
• Kosher salt and black pepper, to taste & 
• Olive oil for Garnish
• 
  

Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon and drain excess drippings from pot. Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.

Use a slotted spoon to remove ½ of potatoes from pot. In a separate bowl, mash potatoes then return them to the pot. (I just mashed in the pot with all the other ingredients) Stir in spinach leaves, heavy cream, and more salt and pepper, to taste. Cook until kale is tender, about 2-3 minutes. To serve, garnish with shredded parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil.

This is delicious!!!!

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Frittata

Ingredients

• 4 slices bacon or 2 TBS olive oil for vegetarian version
• ½ cup onion diced
• 1 tsp minced garlic
• 4 cups vegetables of choice bell peppers, broccoli, zucchini, etc.
• 10 eggs
• ¼ cup milk
• ½ tsp Sea Salt
• ¼ tsp. Pepper
• ¼ tsp Paprika
• 1 cup shredded Cheddar cheese

Instructions

• Preheat oven to 425 degrees F.
• In a large bowl, whisk together eggs.
• Add milk, sea salt, pepper, paprika and whisk until combined.
• Add cheese and stir to combine. Set aside.
• In a 10” cast iron skillet over medium heat, cook bacon, onion and garlic until bacon just begins to brown. (about 5 minutes)
• Add vegetables, cover and cook until vegetables are soft and bacon is browned, stirring occasionally. (about 5 minutes)
• Turn heat down to medium, add egg mixture, and quickly stir it into the bacon/vegetables in the skillet until everything is evenly distributed.
• Cook on medium heat for about 4-5 minutes, until the edges are set.
• Transfer the frittata to the preheated oven. Bake for 7-10 minutes or until the top is lightly browned and set.
• Remove from oven, let cool for 10 minutes, serve. (The frittata will puff in the oven. Do not worry, it deflates as it cools).

This is delicious!

I served with Pretzel Bread.

You can find this recipe Here on this blog 
under the label Breads!

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The Best Nachos

The Best Nachos

I started out with tostado chips. 

(Walmart has the best chips for $2.00!)

Place in bottom of pan.

Then basically you layer whatever you want.

I had some leftover taco meat so that was my next layer!

On top of that I put a layer of shredded cheese!

Then I used drained &rinsed

black beans and yellow corn.

I added a few spices such as chili powder and

coriander, cumin, salt and pepper.

Then, I added baby tomatoes, cilantro, black olives and more cheese. 

Really you can add anything that you like.

Preheat oven 350.

Bake 7-10 minutes

Serve with avocado, salsa and sour cream!

Serve hot!

Absolutely delicious!

Enjoy!

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