Sheet Pan Nachos

Last minute company for lunch? This is simple and tasted great using Costco’s Tostados Multigrano . The only real prep was in cooking the meat. Other than that this comes together quickly. I used ground beef, but turkey would work too.

Sheet Pan Nachos

INGREDIENTS

  • 2 Tbsp. garlic-infused olive oil
  • ½ cup finely chopped green onion leaves (green tops only)
  • 1 Tbsp. minced jalapeno (optional)
  • 1 (16 oz.) package ground beef (or turkey)
  • 1 Tbsp. taco seasoning
  • 1 (11 oz.) multigrain tostados
  • ⅔ cup shredded cheddar cheese (or dairy-free cheese)

Optional Toppings

  • 1 medium tomato, seeded and diced
  • ⅓ cup sliced green onion (green parts only)
  • ⅓ cup sliced black olives
  • 1–2 Tbsp. finely chopped cilantro
  • sour cream
  • SalsaI prefer Pace brands

INSTRUCTIONS

1. Preheat oven to 400°F.

2. Heat olive oil in a large skillet over medium-high heat. Add onion leaves and optional jalapeno. Sauté until leaves are bright green, fragrant, and soft. Add ground beef and brown, breaking apart into crumbles, until cooked. Once cooked, add taco seasoning, stir mixture, and adjust seasoning to taste. Remove skillet from heat and set aside.

3. Place tostados onto a rimmed baking sheet and spread into an even layer. Top with cooked beef mixture and sprinkle evenly with cheese. Bake for 5 minutes until cheese is slightly melted.

4. Remove pan from oven. Top with your favorite optional toppings and serve warm.

Loaded Baked Potato and Chicken Casserole

Who does not love a baked potato, especially when it is LOADED??? I must admit that it is one of my favourite things. This recipe is straight forward and comes together in a matter of minutes. You could use frozen potato cubes, but fresh is so easy. I was able to use frozen chicken breast cubes to simplify the preparation. Your toppings are your choice!

Potato and Chicken Casserole (Loaded Baked)

Ingredients

  • 1 cup cubed raw chicken breast, marinated* (if you can find frozen, no need to thaw)
  • 1 or 2 potatoes, cubed with skins or cubed frozen potatoes
  • Spice Mix (See below)
  • Lawry’s Lemon Pepper Marinade

Spice Mix

  • 1 T. garlic powder
  • ½ tsp. paprika
  • 1 tsp. salt
  • ½ tsp. dried rosemary
  • ½ tsp. black pepper

Toppings

  • 1 cup shredded cheese
  • ½ cup cooked bacon chopped
  • 3 green onions thinly chopped
  • Sour cream

Instructions

Grease an 8 x 10 Pyrex baking dish with cooking spray.

Place cubed chicken into a bowl and drizzle with lemon pepper marinade (unless pre-marinated). Set aside.

Add cubed potatoes to the Pyrex dish. Sprinkle with spice mix and mix well.

Add the marinated cubed chicken.

Combine the potatoes and chicken.

 Bake at 400 F for 50 minutes, stirring once or twice during baking.

When the potatoes and chicken are done, remove from the oven and top with shredded cheddar cheese and return to oven until cheese is melted.

Serve immediately with the optional toppings.

Seafood Casserole

When you check your freezer and find a small package of shrimp and another one of scallops which still look perfect thanks to our FoodSaver, what else to do but a seafood casserole!

Seafood Casserole

  • 6 oz uncooked spaghetti, broken
  • 1/2 lb fresh scallops, cut in half or quarters if large
  • ½ lb fresh shrimp, peeled and deveined. Smaller ones are best.
  • 6 Tbs butter
  • 4 Tbs flour, divided
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 cups half and half cream
  • 4 Tbs white wine or sherry
  • ½ cup sliced button mushrooms
  • 1 cup frozen peas
  • 8 Tbs parmesan cheese, divided

Instructions

Cook spaghetti per directions on package. Drain and rinse with hot water.

Heat oven to 375 degrees. Lightly butter a 2-quart casserole dish, or 4 individual 2 cup ramekins.

Thoroughly rinse scallops and shrimp in cold water, drain, and cut scallops to desired size. I like a bite sized piece.

Melt 3 tbs of butter in a sauté pan.

Add seafood and mushrooms and sauté over medium high heat.

Cook 6-8 minutes, or until scallops are opaque.

Remove from pan and set aside.

 In same pan, melt remaining butter. Add flour, salt and pepper and blend well.

Add half and half all at once.

Cook until mixture thickens. This should take about 5 minutes. Stir constantly with a whisk.

Add 4 T of parmesan cheese.

 Add scallops and mushrooms back to the pan.

Add wine and peas. Continue stirring until heated through.

Place spaghetti into saucepan with seafood mixture, and stir it all together until well mixed.

Place it all in the buttered casserole.

 Sprinkle with Parmesan cheese. Bake for about 25 minutes, or until light brown and bubbly around the edges.

Shrimp Cocktail Sauce

I was very tempted to buy a store-bought shrimp ring as an appetizer while Easter dinner was readying in the oven this year. After seeing the price this year, I opted to buy a package of shrimp and make my own sauce. Fortunately, I already had a shrimp ring type of platter with a dish for the sauce. Actual savings was about TEN DOLLARS!

Knowing that most of you are aware of what a shrimp ring looks like I have not included any photos. Below is the great sauce recipe I incorporated!

Shrimp Cocktail Sauce with Sriracha

  • ¼ cup ketchup
  • ¼ cup Sriracha (Chili Garlic Sauce)
  • 1 Tablespoon horseradish
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon lemon juice
  • 1 teaspoon hot sauce

Feel free to double the sauce depending on how many shrimp you are using.

Easy Chicken Enchiladas

I actually made this recipe several weeks ago, and although it tasted great, I was not all that happy with how it turned-out. Freezing the second half of the recipe turned out to really enhance it! It did not hurt to add more sauce to it the second time around! Go ahead and add the beans if you like them. My spouse does not, so I omitted them from the recipe. Rather than make a separate sauce, I opted for PACE Salsa MEDIUM. It simplified the recipe for me.

The photo below shows the second casserole, previously frozen, thawed and rebaked with generous dollops of sour cream when served! It certainly does not look great BUT the taste was awesome!

Easy Chicken Enchiladas

Ingredients

  • 2 tablespoons vegetable oil
  • 3 boneless skinless chicken breasts cut into small bite sized pieces
  • 1/2 red onion diced
  • 4 ounce can of green chiles
  • 1 pack taco seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon onion powder
  • 1 1/2 cups red enchilada sauce OR 1 jar of PACE Medium Salsa
  • 8 large Mexican flour tortillas
  • 15-ounce refried beans OPTIONAL
  • 16 ounces shredded cheese sharp cheddar, Monterey jack, pepper jack.
  • diced onion, cilantro, sour cream for toppings.

Instructions

Preheat the oven to 350 degrees then add two tablespoons of oil to a large skillet and heat over medium high heat.  Add the small chunks of chicken to the skillet and stirring often, cook until browned and no longer pink inside. 

Add in the taco seasoning, spices, diced onion, 1/2 a cup of Pace salsa and green chiles. Stir to combine and simmer for 2-3 minutes then remove from heat. 

Next, line up your Easy Chicken Enchiladas ingredients and grab a large 9×13 baking pan. Add a small amount of sauce at the bottom of the pan and spread out evenly.

To assemble the Easy Chicken Enchiladas, lay out a tortilla and spread a line of beans (OPTIONAL) down the middle of the tortilla along with a line of the chicken and some of the shredded cheese. Roll the tortilla and place in the baking pan. Repeat with the remaining ingredients and then top with more sauce and the remaining shredded cheese. Bake uncovered for 25 minutes. Remove and serve immediately.

Watermelon, Cherry Tomato and Feta Cheese Salad

This time of year we see many snowbirds returning north and a flurry of activities involving them – thus this post is a little late! At one such dinner, we were served a salad very similar to this one at our friends’ home here. Searching Pinterest, I happened on this one which I think is very comparable to that one with friends. I would add the dressing an hour or so before serving and possibly hold back on some of the feta cheese until plating…NOTE that I always chill my salad plates in the freezer an hour or so before plating.

Watermelon, Tomato and Feta Salad

Ingredients

  • 5 cups watermelon, cubed
  • 1 cup cherry tomatoes, quartered
  • 3/4 cup crumbled feta
  • fresh mint + basil leaves
  • 1 lemon, juiced
  • 3 tbsp honey

1. Cut up watermelon and tomatoes and add to a large bowl

2. Add fresh mint and basil leaves.

3. Top with crumbled feta cheese.

4. In a small bowl whisk lemon juice and honey. Pour over the salad and serve.

Southern Fried Cabbage

I am sure that I am not alone on Pinterest when I find a great recipe, make it, eat it and FORGET TO TAKE A PHOTO!!! Such is the case with me again. Nevertheless, it turned out great! Trust me!!!

Southern Fried Cabbage

Ingredients

  • 6 slices bacon cut in pieces
  • 2 tablespoons bacon grease
  • 1 cup onions chopped
  • 1 1/2 pounds cabbage chopped
  • 1 tablespoon garlic chopped
  • 1/3 cup chicken stock
  • 1 teaspoon seasoned salt or more to taste
  • crushed red pepper flakes optional, to taste

Instructions

Sauté the bacon in a heavy skillet until crispy.

Remove the bacon from the skillet and set aside.

Spoon off all but about 2 tablespoons of bacon grease.

Add the onions to the skillet and sauté until they just begin to become translucent.

Add the cabbage and garlic; sauté, stirring often, for about 10 minutes.

Add the chicken stock and seasoned salt. Simmer for about 10 minutes, or until it is as tender as you like and the liquid has mostly evaporated.

Stir in the bacon and serve.

Wonderful Spring Salad!

When you feel like a salad and check the refrigerator for ingredients…

Ingredients

  • Chopped fried bacon (3 strips)
  • Feta cheese crumbles
  • Mushrooms of your choice
  • Grape tomatoes
  • Fried croutons
  • Baby spinach leaves
  • Brianna’s Poppy Seed dressing
  • 2 Green onions sliced
  • 4 hard boiled eggs (optional) chopped

Fry up the bacon and remove from pan. Add some croutons into the bacon fat!

Assemble all of the ingredients and mix with Brianna’s Poppy Seed Dressing!

Pico de Gallo Mexican Salsa

Pico de Gallo

  • 6 tomatoes with seeds removed!
  • 1-3 jalapenos (warning: hot) OPTIONAL
  • 1 medium white onion
  • ½ a medium red onion
  • 1 cup cilantro
  • 5 cloves garlic
  • 3 limes juice
  • 1 tbsp cumin
  • 1 tsp sea salt (More can always be added but not taken away!)
  • 1 tsp chili powder

Mix all ingredients and chill until ready to use.

Spaghetti Squash Chicken Pot Pie

If you are fortunate to live somewhere where spaghetti squash is available, you probably know that it is a very versatile squash and a great replacement for pasta! Cut it in half horizontally, remove the seeds, spray some olive oil over it and bake cut side down in a pyrex dish in the oven for about 40 minutes at 400 degrees. When it is done, remove it from the oven and turn cut side up. Let it cool a bit and then take a dinner fork and begin to shred it into strands.

While the shreds are resting, prepare the “pot pie” ingredients.

Spaghetti Squash Chicken Pot Pie

  • 5 cups cooked spaghetti squash, *see note below
  • 3/4 cup diced onion
  • 4 garlic cloves, chopped
  • 2 cups shredded chicken (or turkey)
  • 2 cups frozen peas and carrots (I used a can of Niblets)
  • 10 ounces button mushrooms, sliced OPTIONAL
  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • Fresh black pepper to taste
  • 1 teaspoon poultry seasoning
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 cup grated parmesan cheese, divided
  • 1/4 Panko breadcrumbs

1 Preheat the oven to 400 degrees.

2 Melt the butter in a large skillet over medium-low heat.

3 Add the onions, stirring into the butter and cook until the onions have completely softened, about 10 minutes.

4 Stir in the garlic and cook one minute longer.

5 Add the Niblets, salt, pepper, poultry seasoning and rosemary then cook about 5 minutes.

6 Add the flour and stir to combine. Cook for a minute while stirring, then slowly pour in the milk.

7 Using a wooden spoon, scrape up the bottom of the skillet and stir the milk into the vegetables. Let the filling come up to a simmer and then let thicken for 3-4 minutes.

8 Stir in the chicken and 1/4 cup of the parmesan cheese, then remove the skillet form the heat. Taste for seasonings and adjust if needed.

9 Pour the filling into a large bowl along with the cooked spaghetti squash. Stir gently to combine the filling, then pour into a 9″ x 13″ baking dish that’s been buttered or sprayed with cooking spray.

10 Top the casserole with the remaining parmesan cheese and breadcrumbs then bake for 30 minutes.

11 To brown the topping even more, place the casserole under the broiler for 3-4 minutes.