Tag Archives: favorites

Enchilada Rice


Enchilada Rice makes enchiladas so much easier!  I’m not saying this is going to replace enchiladas completely, but they sure are amazing!


1 1/2 Cups Brown Rice
1 lb Ground Beef
1 Onion, thinly sliced
16 oz Can Pinto Beans, drained and rinsed
1 Cup Frozen Corn
Salt and Pepper to taste
1 Cup Shredded Colby Jack Cheese

1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth


Put rice in a large pot with 3 3/4 Cups water.  Bring to a boil, reduce heat and simmer until rice is tender, about 45 minutes.

Prepare the enchilada sauce by placing all ingredients in a blender and mixing until smooth and warmed.  Set aside.

Brown the beef in a large skillet over medium/high heat.  Drain off all but 1-2 Tablespoons fat from the pan and reserve beef on a plate.  Add onion to the pan, cooking until softened.

Add the beef back to the skillet along with beans, corn, enchilada sauce, and rice.  Season to taste with salt and pepper.  Cook until heated through.

Top with cheese and let melt before serving.



Yield: 6 Servings

-Recipe inspired by Lynn’s Kitchen Adventures-


Kung Pao Chicken


Homemade Chinese take-out is one of my all time favorites.  It’s much healthier than going out because you can control what goes into your food. This wasn’t as spicy as I would have liked it to be, so feel free to add more hot sauce if you like it spicy.


1 Cup Chicken Broth
3 Tablespoons Soy Sauce
2 teaspoons Hot Sauce
2 teaspoons Cornstarch
3 Tablespoons Canola Oil, divided
1 1/2 lbs Boneless, Skinless Chicken Breasts, cut into bite sized pieces
1/2 Cup Dry-Roasted Peanuts
1 Red Bell Pepper, cut into 1/2 inch pieces
3 Garlic Cloves, minced
1 Tablespoon Fresh Ginger, grated


Combine the chicken broth, soy sauce, hot sauce and cornstarch together in a small bowl.  Set aside.

Heat 2 Tablespoons oil in a large skillet over medium-high heat.  Add the chicken and peanuts, cooking until the chicken is lightly browned.  Reserve on a plate.

Heat 1 Tablespoon oil in the same skillet over medium-high heat.  Add the bell pepper and cook until lightly browned.  Stir in the garlic and ginger, cook for 30 seconds.  Stir in the broth mixture and the chicken and peanuts.  Simmer until thickened slightly.

Serve over brown rice.


Yield: 4 Servings


-Recipe adapted from Cook’s Country magazine-


Sloppy Bacon Blues


Bacon, beef and blue cheese are quite the delicious combination!  These sloppy joes are ridiculously good.  I’m fairly certain I could eat these every single day.

5 Strips Thick Cut Bacon, chopped
1 1/2 lbs Ground Beef
1 Onion, thinly sliced
Salt & Pepper
15 oz Can Tomato Sauce
1 Tablespoon Worcestershire Sauce
Gorgonzola Cheese
4-6 Hamburger Buns


Brown the bacon in a skillet over medium-high heat.  Drain on a paper towel.  Reserve.

Add the ground beef to the same skillet over medium-high heat.  Cook until browned.

Add the onion and season with salt and pepper.  Cook 3-4 minutes to soften the onion.

Stir in the tomato sauce and Worcestershire sauce.  Bring to a bubble, reduce heat and simmer until thickened, about 10 minutes.

Stir in the bacon and serve on buns with Gorgonzola cheese on top.

Yield: 4-6 servings