Classic Patty Melt

When you'd rather taste the patty and not the bread this is the one you want. The Patty Melt is such a classic.  The taste is unbelievable.  The cheese oozes over a thick patty of beef covered with sauteed onions and mushrooms.  This recipe will make four burgers.

Patty Melt

1 1/2 lb Ground Beef
2 tbs Worcestershire sauce
1 tbs garlic salt
1 tbs lemon pepper
1 medium onion sliced
1 lb mushroom sliced
8 slices sandwich thins
4 slices Swiss cheese

Mix ground beef with next three ingredients and form into four patties at least 1 1/2 inches thick.  Cover and set in refrigerator for 30 minutes.  Place onions and mushrooms in foil and drizzle with olive oil.  Place on heated grill at least 15 minutes before meat is added.  Leave vegetables sauteing until meat is cooked.

Cook hamburgers on grill until done topping with cheese just before removed from heat.   Toast bread on grill and  place each patty on one bottom slice of bread topping with sauteed vegetables.  Serve with jalapeno slices and sweet pickles if desired.

Lighten it up:

Use ground turkey in place of ground beef.  Replace thin sliced bread with Potato Bread and Swiss cheese with fat free cheese.

Burrito Casserole

I enjoy turning leftovers into a totally new creation.  I try not to tell my husband were having "leftovers" for dinner.  Just something about that word. The other night we had burritos leaving plenty of meat and beans in the refrigerator.   This was quick, easy and tasted so good. Serves 4 to 6.




Six Burrito size flour tortillas
1 1/2 cups re-fried beans
1 lbs ground meat
1 pkg Enchilada seasoning mix
Salt and Pepper to taste
1 15 oz can stewed tomatoes with green chilies
1 tbs cilantro
1/2 tsp cumin
2 cups fiesta blend shredded cheese
sliced jalapenos (optional)

Brown meat in skillet adding 1/2 of the package of enchilada seasoning.  Add salt and pepper to taste.  Mix in beans blending thoroughly.

Warm tortillas on a grille or in a skillet.  Spoon a generous amount of  beans and meat on the longest end of tortilla 1 inch from edge.  Wrap open edge around filling and roll rightly.  Repeat for all six tortillas.  Place in a 9X13 baking pan that has been lightly coated with cooking spray.

Open tomatoes in a bowl adding remaining enchilada sauce, cilantro and cumin.  Pour over burritos and bake in 350 oven for 20 minutes.  Top with jalapeno slices and cheese cooking an additional 10 minutes.

Lighten up Crock Pot Chicken Alfredo

Lighten up Crock Pot Chicken Alfredo 

A wonderful change up to a classic favorite.  I've added my own twist to make this easier on the waist, but still tasty.  It doesn't take a lot of effort to lighten up this dish with some common sense alternatives.  It has a richer, creamer taste than I could have imagined. Best of all it's all prepared in a crock pot which is my favorite way to prepare a dish.  You could use chicken breast but I prefer to use the more economical cuts of meet.  TIP: Once you removed the skin from the meat boil the pieces for the broth which can be used to make treats for the pets.

                                                          4 Lbs Chicken Legs and Thighs with skin removed
                                                          3 Cups Water                                                      
                                                          2 Garlic Cloves minced
                                                          3 Tbs Italian Seasoning (see below)
                                                          1 8 oz pkg Fat Free Cream Cheese
                                                          1/4 Cup Flour
                                                          1/2 Cup Water

                                                          Egg Noodles (see below)

Place chicken with skins removed in crock pot and add minced garlic.  Cook for four hours or until meat easily pulls away from bones.  Once cooked remove from pan and shred chicken with two forks.  Return chicken to broth and add seasoning with cream cheese.  Stir constantly until cream cheese is completely blended.  Whisk together flour with cold water until smooth.  Add flour to chicken until evenly mixed.  Cover and let cook uncovered for thirty minutes allowing to thicken.  Serve over homemade egg noodles, or prepare one 16oz package or egg noodles per directions.

                                                          Egg Noodles
                                                          2 Eggs
                                                          1 1/2 Cup Flour + 3 Tbs
                                                          1/2 Tsp Salt
                                                          2 Tsp Baking Powder

Whip eggs and stir in remaining ingredients mixing thoroughly.  Turn dough onto floured surface and roll to a 1/4 in thickness.  Allow dough to dry approximately 30 minutes to make it easier to cut.  Slice into 1/2 inch by 3 inch strips and drop into boiling water for 10 minutes. Drain, but do not rinse.

                                                         Italian Seasoning
                                                         2 Tbs Parsley
                                                         1/2 Tbs Oregano
                                                         1 Tbs Basil
                                                         1/2 Tsp Thyme
                                                         1 Tbs Onion Powder
                                                         1 Tbs Garlic Powder

Mix all ingredients and store in a sealed container.  Use for any dish you want to add a little Italian zing to.  My husband likes to add it to oil, vinegar and Worcestershire and use it as a marinade for pork.

Crock Pot Chicken Enchilada

Enchilada's are so yummy.  There even better when you create your own style.  These are full of flavor with tender shredded chicken and a sour cream sauce with chilies.  The sauce blends so well with the chicken you'll feel like you've touched heaven. This recipe serves four, but I always make extra.  They are even good as leftovers.

Sour Cream Chicken Enchilada's

2lbs Chicken Thighs

2 Garlic Garlic Cloves Minced

Lemon Pepper

2 Jalapeno Peppers

4 Green Onions diced

1/2 Stick Butter

3 Tbs Flour

2 Cups Chicken Broth

1 8oz Container Sour Cream

1 4oz Can Diced Peppers

1 8oz Package Fiesta Blend Shredded Cheese

12 Count Package Corn Tortillas

1 1/2 Cups Corn Oil

Place chicken in crock pot with two cups water adding garlic,onion, Jalapeno's and pepper.  Cook on high for six hours or until chicken easily pulls from bone.  Remove from crock pot and allow to cool.  Do not discard broth.

Melt butter in skillet.  Add flower and whisk eliminating all lumps.  Add chicken broth from crock pot continuing to whisk.  Once broth has thickened nicely add sour cream and diced peppers adding additional garlic salt and lemon pepper if desired.  Set sauce aside.

Remove chicken from bones and shred.  Heat oil in skillet.  Once oil is hot prepare each tortilla by dipping one side in oil and quick turning to heat opposite side.  Set aside and repeat for all 12 tortillas following the same process.  Lay one tortilla out flat on a cutting board and sprinkle with a layer of cheese and than chicken placing about 1 1/2 inch from edge of tortilla.  Tuck outer edge of tortilla under chicken and roll tightly being careful not to tare tortilla. Spray crock pot with cooking spray placing a thin layer of chicken broth on bottom.  Lay rolled tortilla in pan and continue process until bottom of crock pot is layered.  Top with  1/4 cup of chicken sauce and cheese.  Add another layer of prepared tortilla's and top with remaining chicken sauce a layer of cheese.  Cook on low for an additional two hours or until cheese is melted and golden brown.

Falda y Fideo Tacos

Falda and Fideo Tacos

Falda (Brisket)
3 Lbs Brisket.  Do not trim fat.
4 Cups Water
1 Package Taco Seasoning
1 Small Onion
3 Jalapeno Peppers
3 Cloves Garlic minced
 Salt and Pepper to taste


Place all ingredients in a crock pot, or large kettle pot.  Cook on low for at least 8 hours checking occasionally.  Add water as needed to keep brisket covered.

                                                        Fideo (Vermicelli)
                                                        1 7 oz Package Fideo
                                                        1 Tbs oil
                                                        8 oz Tomato Sauce
                                                        3 Cups Broth From Cooked Falda
                                                        1 Pinch Cilantro
                                                       1/8 Tbs Cumin
                                                        Salt & Pepper to taste

Heat oil in skillet and add fideo.  Stir constantly until fideo turns soft and looks white.  Add Falda broth, tomato sauce and spices.  Stir frequently and add additional broth if needed for 15 minutes.

Remove Falda from crock pot and shred with a fork.  Heat flour tortillas and fill with Falda and Fideo.  Add your choice of condiments to include guacamole, shredded cheese, salsa and sour cream.

Italian Sausage Taco

What to do when your have limited time and need something different for dinner? Try an Italian Sausage Taco. The best part of Italian sausage in a taco is the amazing flavor. It is already loaded with tremendous taste. Adding your own choice of condiments the creation becomes a work of gusto. Don't limit yourself to Italian sausage with this recipe. Use your favorite brand for a dish that becomes uniquely your own.

1 Package Italian Sausage

1 Package 8" Flour Tortillas

Optional Condiments:

Avocado, Pico De Gallo, Shredded Cheese, Lettuce, Sour Cream

Sliced Jalapenos

Cook sausage your favorite way. Brown in a skillet, on a tray in the oven or on a grill. Warm all tortillas on both sides in a pan, or on the grill. Split sausage down the middle and place a spoon full of Pico De Gallo in the opening. Add any additional condiments and enjoy.

Zesty Chili Cheese Casserole

Zesty Chili Cheese Casserole

Another quick and easy casserole for dinner.  This one keeps em asking for more.  Serves 4 to 6

2 Cups Macaroni

1 15 oz Can No Bean Chili

2 Cups Velveeta Cheese

2 Cups Salsa

Salt & Pepper to taste

2 Cups Fiesta Blend Shredded Cheese

2 Package Pringles Jalapeno Sticks Crushed

Cook macaroni according to directions.  In separate pan heat chili blending in Velveeta until completely melted.  Add salsa, salt and pepper.  Combine chili with cooked macaroni pouring into a 6 X 6 baking pan.  Add a generous layer of shredded cheese and top with crushed jalapeno sticks.  Bake for 15 minutes at 350, or until cheese is bubbly.