Taco Bell Chicken Quesadilla Copycat

Update 12/14/12: Made these again. Somehow the sauce was a little too sweet, so we will try again next time to mess with the sauce. But here are some newer pictures, not taken by my cell phone. :)

(Printable Version)
What you need:
Sauce:

• 1/4 cup mayonnais
• 2 tsp. jalapenos, minced or sliced
• 2 tsp. jalapeno juice from minced jalapenos [I may omit next time, it was a bit too spicy]
• 3/4 tsp. sugar
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1/4 tsp. garlic powder
• 1 dash salt

Quesadillas:

• 4 flour tortillas
• 4 chicken tenderloins
• 1 cup cheddar cheese, shredded
• 1 cup Monterey jack cheese, shredded
• 2 slices processed American cheese [DEFINITELY omitting next time...it was way out of place.]

Directions:

Cook chicken in vegetable oil and shred.

Add sauce ingredients to a bowl and stir the sauce until smooth.

Spread a few tablespoons of sauce on half a tortilla. Top with shredded chicken and cheese. 

Fold in half and place in a skillet that has been preheated to medium high.

Brown on each side.

Slice into 4 pieces.

Recipe Source: Food.com

Cheesy Garlic Pull-aparts

Update 3.24.2011 with new pics

OMG! SO EASY AND SOOOOOOOOO [times 8 billion and a half] DELICIOUS!!!

(Printable Version)
What you need:

• 2 tbsp. butter
• 3 garlic cloves, minced [=3/4 tsp. garlic powder]
• 2 tsp. dried parsley
• 1/4 tsp. garlic powder [so I used 1 tsp. garlic powder]
• 1 (8 oz.) can biscuits - 10 count
• 2 cups mozzarella cheese [I didn't have any, so I used Colby & Monterey Jack mix]
• 2 tbsp. Parmesan cheese, grated
• pizza sauce

Directions:

Melt butter in a small bowl. Stir garlic and parsley into butter. Pour into a pan (I went with an 8 or 9" square baking dish, next time I'm using my glass pie pan).

Cut biscuits into quarters. And place in pan. Top with both cheeses.

Bake for 10 to 15 minutes at 425.

And this is why I'm doing a round pan next time. LOL. I don't have square plates! Turn the bread onto a plate "upside down." Serve with warm pizza sauce!

Recipe Source: Food.com

 

Tatortot Hotdish

There are many many variations of Tatortot Hotdish, so I'm starting with the original that my mom made all the time and then doing a bit of the variations of what I do sometimes and my mom did sometimes too.

(Printable Version)
What you need:

• 1 lb. ground beef
• 1 can cream of chicken soup [mushroom soup is also an option, I personally think chicken tastes better in this hotdish though]
• 1 can green beans, cut or french style [my mom also used corn on occasion]
• 1 bag frozen tatortots [I mix this part up all the time, I prefer waffle fries OR Golden Rounds, the little tatortot-like things from Ore Ida; as long as it's a frozen potato, you are good to go!]
• Optional - Shredded cheese [my mom never used it, but I do! I prefer mild cheddar, but Nick prefers Mexican style]

Directions:

Brown ground beef in a skillet over medium heat. You can add seasonings if you wish, I usually just cut up an onion to cook with the ground beef OR use onion powder to taste. Drain.

Mix the green beans, soup, ground beef and half of the frozen potatoes in a large pot or a casserole dish.

Top with other half of potatoes. Bake at 350 for one hour.

Add cheese the last 5 minutes of cooking to melt.

Serve with extra cheese if you want. I always eat mine with ketchup. Nick likes Frank's Red Hot Buffalo sauce on his.

Chicken Fiesta Salad

(Printable Version)
What you need:

• 2 skinless, boneless chicken breast halves, cut in strips
• 1 packet dry fajita seasoning,  divided
• 1 tbsp. olive oil, divided
• 1 can black beans, drained and rinsed
• 1 can corn
• 1/2 cup salsa
• 1 onion, chopped and divided
• 1/2 green pepper, chopped (I did one small one)
• 1 pkg. mixed salad greens
• 1 pkg grape tomatoes (I omitted)

Directions:

Rub chicken evenly with half the fajita seasoning. Heat half the oil in skillet over medium heat and cook thoroughly until juices run clear. Set aside.

**In a saucepan, saute half the onion and green pepper in the other half of oil. I personally just drained the chicken and cooked it in the same skillet.

Add beans, corn, salsa, and other half packet of fajita seasoning. Heat over medium heat until warm.

**I had extra mixture and used this in scrambled eggs the next day which was REALLY good :)**

Toss the salad with onions and grape tomatoes. Top with chicken and then dress with bean and corn mixture.

Recipe Source: Allrecipes.com

This recipe is linked up at...

Taco Bell Mexican Pizza Copycat

(Printable Version)
What you need:

• 1/2 lb. ground beef
• 1/2 tsp. salt
• 1/4 tsp. minced onions (I did more - love me some onions!)
• 1/4 tsp. paprika
• 1 1/2 tsp. chili powder (original recipe person recommends Spanish)
• 2 tbsp. water
• 8 flour tortillas (6 inch)
• 1 cup cooking oil
• 1 can refried beans
• 1/2 cup tomatoes, diced
• 3/4 cup picante sauce, mild (I used Tostino's medium chunky salsa)
• 1 cup cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded (I used 2 cups Mexican cheese)
• 1/4 cup green onions, chopped (omitted)
• 1/4 cup black olives, sliced (omitted)

Directions:

Cook the ground beef over medium high heat until brown, then drain.

Add salt, onions, paprika, chili powder and water. Let mixture simmer over medium heat for 10 minutes, stirring often. (obviously mine isn't stirred yet)

Heat refried beans.

Heat oil in frying pan over medium high heat.

When oil is hot, fry each tortilla for about 30 to 45 seconds per side. Be sure to pop any bubbles that form.

Drain on paper towels. Preheat oven to 400.

To build: On a cookie sheet, lay a tortilla down. Add 1/3 cup beans and spread.

Then add meat.

Add another tortilla.

Then layer picante sauce, tomato, cheese onion and olives in that order.

Bake for 8 to 10 minutes.

You can cut it into slices with a pizza cutter and also put lettuce on top :)

Recipe Source: Food.com

Cheesy Potato Bacon Packets for the Grill

 {Updated pic - 4/13/2012}

(Printable Version)
What you need:

• 6 large potatoes, sliced 1/4-inch thick
• 2 medium onions, chopped
• 1/3 cup parmesan cheese, grated (I omitted)
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 12 slices bacon, cooked and crumbled (I did the precooked microwavable bacon - AGAIN)
• 6 tbsp. butter
• 2 tsp. seasoning salt
• garlic powder
• black pepper

Directions:

1. Divide the sliced potatoes and onions equally between two pieces (about 18 inches each) of heavy duty foil that has been sprayed liberally with cooking spray.
2. Sprinkle with seasoning salt, pepper, garlic powder and toss lightly with hands to coat with seasonings.
3. Combine cheeses in a small bowl; divide and sprinkle between the two packets.
4. Divide bacon and butter between two packets - sprinkle on top.
5. Fold foil over the top and crimp tightly
6. Make a small hole in the middle to let steam escape while cooking.
7. Place on grill over medium heat for 35 to 40 minutes or until potatoes are fork tender.

This is what it will look like before it cooks on the grill.

**You can also prepare it beforehand and place it in the refrigerator until you are ready to grill**

You can also place in the oven at 350 for about an hour :)

Recipe Source: Food.com

Steakhouse Shepherd's Pie

I tweaked this recipe too and it was absolutely amazing :) I'll include the original recipe in here!

(Printable Version)
What you need:

• 2 lbs. Idaho potatoes, peeled and cut into chunks
• Salt
• 1/2 tbsp. extra virgin olive oil
• 4 slices bacon or peppered bacon, chopped (I used the precooked microwave bacon because I hate cooking bacon in the skillet and my griddle is broken)
• 2 lbs. petite sirloin steak, cubed (original recipe: 2 lbs. ground sirloin)
• 1 onion, chopped
• 1/2 lb. button mushrooms, quartered (I omitted)
• Black pepper
• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• 1 1/2 cups beef stock
• 2 tbsp. Worcestershire sauce
• 1 egg yolk
• 3 tbsp. sour cream
• 1/2 lb. blue cheese, crumbled (I omitted)
• 3 to 4 tbsp. chives (I omitted because I didn't have any)
• 1 tsp. paprika

Directions:

Place potatoes in a pot, cover with cold water and bring to a boil. Season with salt and boil until tender, 12-15 minutes. *Save a ladle of starchy water just before draining*

**If you use regular bacon, next step: heat a skillet with high sides over medium high heat. Add extra virgin olive oil and add bacon. Crisp bacon and remove to paper towel lined plate. If you use microwave bacon, microwave and slice into smaller pieces.**

Brown sirloin (whether ground or petite steak cubes), 4-5 minutes.

Add mushrooms (I omitted) and onions. Cook until tender, 6 to 7 minutes. Season with salt and pepper.

While meat cooks, melt butter in a small saucepan over medium heat.

Whisk flour into butter, cook 2 minutes. (Watch for burning)

Whisk beef stock into butter/flour mixture.

Then add Worcestershire sauce and season with salt and pepper to taste. Thicken for 6 to 7 minutes.

Pour gravy over meat. Turn on your broiler.

Temper egg yolk by beating it with the starchy potato cooking water.

**Place drained potatoes back into the pot you cooked them in to dry them out a little.**

Mash potatoes with egg yolk and sour cream. (Next time I'm adding butter - also if you choose to do blue cheese and chives, fold it in here)

Season with salt and pepper.

Spread meat over the top of the potatoes in an even layer.

Garnish with paprika on potatoes (and meat if you want). Place under broiler for 5 minutes to crisp and brown the potatoes, 2 to 3 minutes.

Crumble reserved bacon over the top.

I serve mine with shredded cheese, but you don't have to.

If your family isn't fond of blue cheese, you may want to add other seasonings to the potatoes or they could turn out a bit bland.

Recipe Source: Rachael Ray