Shredded Chicken Enchiladas with Green Chile

Green Chile

  • 3 jalapeños (or more, depending on hot spicy you like it)
  • ½ white onion
  • 1 Roma tomato
  • 4 cups water
  • 1 can Cream of Mushroom soup (305g)
  • 1 tsp of chicken bouillon seasoning (to taste)
  1. Combine jalapeño, onion and tomato in a saucepan with water and boil until vegetables soften.
  2. Drain water and blend ingredients together. For a milder sauce take out the jalapeño seeds.
  3. Add cream of mushroom soup and mix thoroughly.
  4. Add salt and chicken bouillon to taste.

Chicken Enchiladas

  • 3 Chicken Breasts
  • 1 tbsp of garlic powder
  • Salt and Pepper to Taste
  • Raw Corn Tortillas (1 package)
  1. Season chicken with salt, pepper and garlic powder. Grill until thoroughly cooked through.
  2. Shred chicken once cooked.
  3. Fry raw corn tortillas until they are crispy in a frying pan (about 30 sec on high heat).
  4. Place chicken inside and roll it up.


  • Sour Cream
  • ¼ cup chopped tomatoes
  • ¼ cup chopped onions
  • ¼ cup chopped cilantro
  • ½ cup shredded Mexican cheese
  • ½ cup lettuce
  1. Smother enchiladas in green chile.
  2. Top with cheese, sour cream, lettuce, cilantro, tomatoes and onions.

May 27, 2014. Tags: , , , , , , , , . Chicken, Main Courses, Mexican. Leave a comment.

Mike’s Oxtail and Brisket Pho


Pho Broth:

  • 5 lbs beef knuckle
  • 2 lbs beef oxtail
  • 3 oz star anise
  • 1 yellow onion, quartered
  • 1 white onion, quartered
  • 1 diakon  radish, roughly chopped (appox. 1″ x 1″ x 2″)
  • 1 medium ginger root, roughly chopped
  • 3/4 cup fish sauce
  • 2 sticks cinnamon
  • 1 tbsp clove (toasted)
  • 3 tbsp of whole coriander seeds (toasted)
  • Water (see description)
  • Salt to taste

Optional Garnishes:

  • Bean Sprouts
  • Sweet Thai or regular  Basil
  • Jalepenos
  • Lime wedges, quartered
  • Sriracha
  • Hoisin Sauce

Rice Noodles (cooked as per directions on whatever brand your choose)


  • 3 lbs fresh beef brisket
  • 2 tbsp salt
  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp pepper
  • 1 tbsp ground mustard
  • 2 tsp cumin
  • 2 tsp coriander (ground)
  • 2 cups pho broth

Necessary Cooking Utensils:

  • 2- 12 Quart Stock Pots
  • Cheese clothe for straining final broth
  • Sachet bag for spices (cheese clothe can also be used)
  • Colander
  • Oven pan and tray

Broth Preparation Part 1:

Place beef knuckle and ox tail in stock pot and cover with water 2-3 inches above the bones (fully submerged).  Bring to a rolling boil and boil for 5 minutes.  Strain all contents of stock pot through colander, set aside. Meanwhile, combine all vegetables in a lightly oiled oven tray and roast at 425 degrees F for 15 minutes, set aside.  In a small sauce pan over medium-high heat, toast the coriander seeds and whole cloves until a dark color is achieved on the coriander and a light color is achieved on the whole cloves.  They will become very fragrant when they are ready. Place coriander and cloves in a sachet bag, set aside.

Broth Preparation Part 2:

Combine bones, vegetables, sachet bag, cinnamon, fish sauce, and 3 oz. of star anise in stock pot.  Fill with COLD water 2-3 inches above the bones so that they are fully submerged. (Water must be cold, as the water heats, impurities will rise to the top where they can be skimmed out.  Bring to a boil on high heat. As soon as the stock starts to boil reduce heat to low and simmer for at least 8 hours.  Simmer for 12 hours if time is available.  If at anytime the water reduces to the level that bones become exposed add water to cover them. When desired simmering time is reached add salt to taste.  DO NOT salt until after you are done fully simmering the broth.  As your broth reduces the salt will not reduce and will make your broth extremely salty.  Line the colander with cheese cloth and pour the broth through  into the other stock pot.  Discard vegetables and set bones aside. (You can strip the meat from them to add to your pho later.)  Chill the broth and skim any fat that solidifies on the surface.

Brisket Preparation:

Combine all spices in mixing bowl and mix to form a dry rub.  coat brisket with dry rub and set in the fridge for at least 12 hours (the longer the better).  Place brisket and 2 cups pho broth in an oven pan and wrap tightly with plastic wrap first and then again with aluminum foil.  Bake at 300 for 2.5 hours or until brisket is flaky and cooked to desired temperature.

Plating and serving:

In an appropriate sized pot heat broth and meats until hot throughout.  Pour over rice noodles and garnish as desired.

October 29, 2013. Tags: , , , , . Asian, Beef, Main Courses, vietnamese. Leave a comment.

Grandma Me-me’s Biscuits & Gravy

Biscuits and Gravy

  • 1 lb. breakfast sausage
  • 3 c. milk (at least 2% fat)
  • 2-3 tbsp. flour
  • salt and pepper
  • 1 can of Pilsbury’s biscuits
  1. Brown sausage in a large saucepan, mash with a fork to break it up.
  2. Add 2 cups milk and stir.  Season with salt and pepper.  Cook on med-low heat for about 10 minutes, allowing some small bubbles to appear in the milk. Stir occasionally.
  3. Put biscuits in the oven and cook according to package directions (about 15-16 minutes).
  4. In a deep bowl or container, add 2-3 tbsp. flour to 1 cup milk and mix and shake it until it appears bubbly and creamy.
  5. Add mixture to the saucepan and stir immediately, allowing the flour to cook and thicken but not burn on the bottom of the pan.  Stir consistently for 5 minutes, slowly turning down the heat to low.  Let it simmer while the biscuits finish cooking, stirring occasionally to have a good consistency.
  6. Split the baked biscuits in half and smother with gravy 🙂

September 14, 2013. Tags: , , , , . 30 Minutes or Less, Breakfast, Main Courses. Leave a comment.

Zucchini Cakes

Zucchini Cakes

  • 1 medium green zucchini
  • 1 medium yellow zucchini/squash
  • 3/4 cup panko bread crumbs
  • 1 egg, beaten
  • 1/4 cup minced onion
  • 1/2 cup shredded parmesan cheese
  • 1 Tbsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup butter
  • 1 jar marinara sauce (if desired)
  1. Grate zucchini. Lay out on a paper towel to dry out for 2-3 hours.
  2. After zucchini has somewhat dried out, combine with Panko, parmesan cheese, onion, egg, Italian seasoning, salt and pepper.
  3. In a large skillet, melt the butter down on medium heat.
  4. Make the zucchini mixture into pancake-shaped patties and fry on each side until lightly browned, about 3-4 minutes.
  5. Take off and place on paper towels to absorb any access butter.
  6. Bon appetite! Serve with marinara sauce if desired.

July 23, 2013. Tags: , , , . Italian, Main Courses. Leave a comment.

Crawfish Ettoufee

Crawfish EtoufeeCrawfish Ettouffee

  • 6 tablespoons butter
  • 1/2 cup flour
  • 4 cups chopped onions
  • 2 cups chopped green bell peppers
  • 2 cups chopped celery
  • 2 tablespoons minced garlic
  • 1 (14.5-ounce) can diced tomatoes
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 quart shrimp or seafood stock
  • 3 pounds crawfish tails (can get at Heinens)
  • 1/4 cup chopped parsley leaves
  • Steamed white rice, for serving
  • 1/2 cup thinly sliced green onion tops
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  1. Melt the butter in a large Dutch oven set over medium heat.
  2. Add the flour and stir continuously to make a roux.
  3. Stir the roux over medium heat until the color of peanut butter, making sure not to burn, 5 to 7 minutes.
  4. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  5. Add the tomatoes, to the pot and seasonings.
  6. Cook the tomatoes for 2 to 3 minutes and then whisk in the  stock.
  7. Bring the mixture to a boil, and reduce to a simmer.
  8. Cook the etouffee, stirring occasionally, for 45 minutes.
  9. Add the crawfish to the pot, stirring to evenly distribute. Cook for 5 minutes, or until they are cooked through.
  10. Add the chopped parsley to the pot and chopped green onions and stir to combine.

Serve immediately over steamed white rice

July 21, 2013. Tags: , , , , , , . Cajun, Main Courses, Seafood. Leave a comment.

Mama Stahl’s Jambalaya


  • 4 Tbsp butter
  • 1 Cup (or as much as you would like) chopped smokeded ham (like cure 81)  or tasso
  • Andouille or other good pure pork sausage (Polish)
  • 2-3 large Boneless chicken breast (sub 1/2-1 lb shelled deveined shrimp)
  • 1 ½ Cup chopped onions
  • 1 ½ Cup chopped celery
  • 1 Cup chopped green peppers
  • 1 Cup other veggies–tomatoes, squash, zucchini, etc. (optional)
  • 1 ½ tsp chopped garlic
  • 2 Cups uncooked rice
  • 4 Cups chicken stock
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 tsp dry mustard
  • 1/2 tsp cayenne
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • ½ tsp thyme
  1. Brown the sausage, tasso (ham) and chicken in butter (approx. 5 min)
  2. Add onion celery, peppers and garlic and seasonings stirring and scraping the bottom of the pot well.
  3. When everything starts to brown add rice and continue to stir 2-3 min.
  4. Add stock, stirring well.
  5. Bring mixture to a boil.
  6. Reduce heat to simmer, cover and leave about 20 minutes.

Serve with Hot creole sauce.

Hot Creole sauce

  • 2 Tbsp butter
  • ¾ Cup chopped onions
  • ½ Cup chopped green peppers
  • ¼ Cup chopped celery
  • 1 ½ tsp garlic
  • 1 Cup chopped  tomatoes
  • 1 ¼ Cup chicken stock
  • 1 Cup tomato sauce
  • 1 tsp sugar
  • ½ tsp tabasco
  • ½ tsp oregano
  • ½ tsp salt
  • ½ tsp white pepper
  • ¼ tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp thyme
  • ½ tsp basil
  1. Melt butter, sauté onions, celery, green peppers, garlic until transparent
  2. Add everything else and simmer ½ hour.
  3. You can cut cayenne pepper and tabasco if too spicy or add more to heat up.

July 21, 2013. Tags: , , , , , , , . Cajun, Chicken, Main Courses, Pork, Seafood. Leave a comment.

Asian Lettuce Wraps (like PF Changs!)

  • photo1 head butter lettuce
  • Ground Beef (enough for 4)
  • 1 red onion
  • 2 Tbsp garlic
  • 1 ½ Tbsp soy sauce
  • 2 tsp minced ginger
  • 1 Tbsp seasoned rice wine vinegar
  • 2 tbsp sweet chili sauce
  • 1 Tbsp teriyaki sauce
  • 2 tsp sesame oil
  • 1 can water chestnuts
  • 1 can bamboo shoots
  • Sliced Green onions
  • 1/4 cup chopped peanuts
  1. Wash lettuce and set aside to dry.
  2. Cook ground beef on skillet until almost cooked through.
  3. Add chopped onion, garlic, soy sauce, teriyaki sauce, ginger, vinegar and chili sauce. Cook until meat is cooked through.
  4. Add water chestnuts and bamboo shoots. Cook for about 2 minutes, and stir in sesame oil.
  5. Serve on lettuce leaves with a green onions and peanuts sprinkled on top

**Make extra sauce to drizzle on top if desired.

February 5, 2013. Tags: , , , . Asian, Beef, Main Courses. Leave a comment.

Patty Melt

  • Patty Melt2 pieces sliced whole wheat bread
  • 2 slices of cheese (whatever you prefer—I used muenster and provolone)
  • ¼ cup diced onions
  • Ground beef (enough for lg 2 patties)
  • 1 tbsp balsamic vinegar
  • 1 ½ tbsp wourstershire sauce
  • ½  tbsp ketchup
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp balsamic vinegar
  • 1 tsp olive oil
  • 2 tbsp butter
  • ¼ cup arugula (optional)
  • BBQ sauce or spicy Mustard (optional)


  1. Sautee onions on medium-low heat in 1 tsp olive oil. After slightly softened, add the balsamic vinegar. Cook for about 3-5 more minutes, or until soft all the way though. Place in to bowl and set aside.
  2. Mix together ground beef, worstershire sauce, salt, ketchup, pepper, garlic powder and onion powder.
  3. Increase heat to medium-high and add ½ tbsp of butter to a skillet. When melted, make bread-sized thin square patties and cook all the way through, flipping about 3-5 minutes in. Add ½ tbsp of butter when flipping.
  4. To assemble sandwich, place bread down with a piece of cheese on top. Add sautéed onions, one patty then top with another slice of cheese. Add one more patty and another slice of cheese. Place the final slice of bread on top to complete the sandwich!
  5. Melt ½ tbsp of butter in skillet and place complete sandwich on top. Cook on medium-low until crispy brown. Add ½ tbsp of butter to the skillet when flipping it. Cook until cheese is melted and sandwich is browned on both sides.
  6. Take off, let cool for 2 minutes and Bon Appetite! Add arugula or a condiment (such as BBQ or spicy mustard) after cooking if preferred.

January 11, 2013. Tags: , , , , . 30 Minutes or Less, Beef, Main Courses. Leave a comment.

Barbeque Ribs

I’ll be honest, I usually mix together a bunch of premade rubs with garlic and onion powder, garlic salt and brown sugar for my spice rub. I also usually mix together a bunch of barbeque sauces with garlic, hot sauce and honey for my BBQ sauce. This recipe is nice because it allows you to customize your ribs and still get them cooked well tasting delicious.

  • 1 rack pork ribs
  • ½ cup season mix (your choice)
  • ½ cup bbq sauce (your choice)

Serves: 2-4

  1. Preheat oven to 325 degrees.
  2. Coat ribs in seasoning on both sides and place in oven-safe dish. Cook for 2.5 hours covered with foil.
  3. Take ribs out of oven and throw foil away. Coat in barbeque sauce and cook for an additional 30 minutes at 350 degrees.
  4. Take out and let sit for 5 minutes. Serve with BBQ sauce on the side.

November 5, 2012. Tags: , , , , . Main Courses. Leave a comment.

Greek Salad Pizza


I love Greek salad and I love pizza. I got this idea from CPK and made the recipe into my own. Nanny Sue, this one’s for you.   🙂



  • 1 cup shredded mozzarella cheese
  • ½ cup shredded parmesan
  • 1 can Pillsbury pizza crust


  • 1 cucumber
  • 1 bell pepper
  • ½ – 1 red onion
  • 1 package feta cheese
  • 10 cherry tomatoes
  • 1/3 cup pitted kalamata olives
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • ½ tbsp red wine vinegar


  • ½ tbsp lemon juice
  • ½ tbsp minced garlic
  • ½ cup plain Greek yogurt
  • 1/3 cup mayo
  • 1 tbsp fresh dill
  • 2 ½ tbsp feta cheese
  • 1 ½ tbsp cucumbers peeled and chopped

Serves: 4-6

  1. Preheat oven to 400 degrees.
  2. Spray baking sheet with Pam or olive oil and roll out pizza crust.
  3. Bake for about 10 minutes, or until it is just starting to harden on the outside but the inside is not completely cooked through.
  4. Take out and sprinkle mozzarella and parmesan over pizza. Place back in oven until it is cooked through.
  5. Peel and chop cucumbers very small and throw into a large bowl.
  6. Dice up bell pepper, tomato and onion, and add to cucumbers.
  7. Cut the olives in half and add to the veggie mixture.
  8. Crumble feta cheese on top of salad.
  9. Sprinkle on oregano.
  10. Top with olive oil and vinegar.
  11. In a food processor, combine 1 ½ tbsp cucumber, garlic, lemon juice, mayo, yogurt, dill and feta cheese. Place into air tight container and store in fridge until ready.
  12. Place salad onto warm pizza and top with Tzatziki sauce. Bon appétit.

November 4, 2012. Tags: , , , . Main Courses, Pizza. 1 comment.

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