Main Dish Meals

Baked Ham Rigatoni

If you have a love for pasta and cheese then Baked Ham Rigatoni is the recipe for you. One of my weaknesses is “Pasta” oh how I could eat it everyday, add some cheese and that just makes it that much better. I saw this recipe for Baked Ham Rigatoni at Recipes of a Cheapskate. At first glimpse I knew I had to make it all that cheesy pasta with a homemade white sauce, it just looked to good to pass up. This dish was so fast and easy to throw together and everyone loved it. I mean how can you go wrong with pasta and cheese, plus this dish is pretty inexpensive to make as well. I get a bit nervous sometimes when I have to make my own creamy white sauce. I always think I am going to mess it up, but I didn’t it turned out perfect. Serve with a salad and some crusty french bread, definitely comfort food at it’s best. I will be making this dish again.

BAKED HAM RIGATONI

1 pkg (16 oz) rigatoni pasta
2 – tablespoons real butter (1 oz)
1/2 cup flour
1 qt milk (4 cups)
2 cups grated mozzarella cheese (separated)
about 1/2 lb thinly sliced ham
seasonings
(onion salt, pepper, cayenne pepper is optional)
small pads of butter for top

Preheat oven to 425degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just past the Al-dente stage. Just starting to get soft. When the white sauce is done, add your seasoning, ham, and one cup cheese. stir well, to get the cheese melted. Drain your pasta and add to the sauce. Pour mixture into a greased 9×13 pan, smooth the top and sprinkle with remaining cup of cheese. Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

For step by step directions and photos of this recipe and more visit my Recipe Site: Mommy’s Kitchen

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Taco Joes

Thank you Heidi from the Tried and True cooking blog

TACO JOES
1 pound ground beef
1 can (16 ounces) diced tomatoes
1 tsp Worcestershire sauce
2 tsp chili powder
1 tsp garlic salt
1/2 tsp ground mustard
1/2 tsp ground cumin
1/2 tsp sugar
6 hamburger buns, split and toasted
1 cup shredded cheddar cheese
2 cups shredded lettuce

(we used tomato on top too also sour cream YUMMY)

Cook beef in a skillet over medium heat until no longer pink; drain fat. Add tomatoes, Worcestershire and seasonings. Stir well and bring to a boil. Reduce heat; simmer, uncovered, for 15 to 20 minutes or until thickened. Spoon onto buns and top with cheese and lettuce. Serve immediately.

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BBQ Cheesy Chicken aka Monterey Chicken

One of my favorite dishes at Chili’s is their Monterey Chicken. Anytime we go there that is the one dish I get every time. We don’t get to go out and eat as often as we like anymore but, that’s OK with me. Eating out is the one thing that we really had to cut back on since I stay home with the kids. Eating out and fast food can really hit your pocket book hard. Sometimes your don’t even realize it. Ya know there are some days I don’t even miss it. I mean don’t get me wrong I do love to go out and have a great meal that I don’t have to prepare. We do go out and eat occasionally, but not as often as we used to when DH and I both worked. It is amazing how you can recreate some of your favorite take out foods right at home. Monterey Chicken being one of them.

Cheesy BBQ Chicken
(Copy Cat Chili’s Monterey Chicken)

4 boneless, skinless chicken breasts
8 slices of bacon, cut in half
1 onion, caramelized
1 bottle of BBQ sauce (or homemade)
Shredded Cheese
(Cheddar or Colby jack shredded cheese blend)

Place chicken breasts in large zip lock bag and pour enough BBQ sauce in bag to cover the chicken. Marinate them in the fridge from about 30 minutes. Preheat oven to broil HI, with rack 4 inches from heat In a large oven proof skillet( I used my trusty cast iron skillet), over medium heat, saute chicken until mostly done, about 4 minutes per side. Pour some BBQ sauce over chicken. Place desired amount of onions on the chicken. Cover with cheese (how ever much you want) Place bacon on top. Place pan in the oven and broil until the bacon has crisped up, about 5 minutes. Or until the chicken reads 165 on a instant read thermometer. My chicken breast were  a bit thick so after i broiled them. I turned the oven temperature to 400 degrees and baked them a bit longer to ensure they were done. Next time I will split the chicken breasts.

How to Caramelize Onions:

Preheat oven to 425 Thinly slice your desired amount of onions. Coat lightly with vegetable oil
Season with salt and pepper. In a dutch oven or casserole dish fitted with a lid, bake for around 1 hour, or until desired color is reached Make sure you stir them every 15 minutes so they don’t burn.

Recipe adapted from: The Hungry Housewife and prepared by Tina at Mommy’s Kitchen

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Paula Deen’s Beer in the Rear Chicken

This was the tastiest and the easiest chicken recipe I have ever made. I got this recipe from Paula’s Home Cooking, no surprise there I am so addicted to that show. This recipe goes by several names, Beer in the Rear Chicken, Drunken Chicken and Beer Butt Chicken whatever title you throw on this chicken it is all the same in the end. The basic version of Beer in the Rear Chicken only requires a whole chicken and a can of beer. However if you really want to top it off you should also include some type of dry rub to give it that extra flavor boost. Paula’s House Seasoning is perfect for this.

If you want left overs for another day, maybe to use in chicken pot pie or a chicken casserole I would recommend cooking up two of these guys. Summer is quickly approaching, well at least in Texas it is. This is the perfect recipe for summer grilling. If you haven’t tasted a beer in the rear chicken, I promise you are in for a tasty treat.

For step by step directions visit: Mommy’s Kitchen

Recipe Courtesy of: Paula Deen Online

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Homemade Corn Dogs

When I think of corny dogs as my kids call them, I think of the State Fair of Texas. What is a visit to the fair without getting one of their wonderful corn dogs. When it comes to the fair it’s all about the rides and games for the kids. Now for me, it is all about that yummy food you can only get that one time of the year.I have to say that some of the food you find at the fair is a bit far fetched for me. Fried Twinkies, Fried Banana Splits, Fried Cake on a Stick Ugh! none of that is for me. I like to stick to the old favorites. Turkey Legs, Sausage on a Stick, Corny Dog’s, Funnel Cakes and Fresh Lemonade now those are the best. Why not make an old time favorite at home……

Recipe Ingredients:

1 cup milk or buttermilk
2 medium eggs
1/4 cup oil (vegetable)
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn meal
2/3 cup all purpose flour
1 to 1-1/2 pounds hot dogs
(flour for dusting about 1/2 cup)
Oil for Frying
Popsicle sticks, Chop Sticks or Wooden Sticks

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter. Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove Popsicle sticks into the flour coated hot dogs. Set the hot dogs aside. While all of this is going on, it’s a good idea to get your oil heated up. You want the temperature to be about 375°. Allow the oil to preheat so it is almost smoking by the time you are ready to add the corn dogs. Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long.

Fill the jar or cup about 3/4 of the way full.Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot oil. The fat (oil) will bubble up and cook the outside of the batter, making the corn dogs the exact same shape as the ones you buy at the store. Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently. If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.
If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping. This recipe makes about 12 to 14 corn dogs.

Recipe Prepared by: Tina at Mommy’s Kitchen
Recipe Courtesy Of: The Hillbilly Housewife.com

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Chicken Enchiladas

Chicken Enchiladas

2 6oz cans chunk chicken (I had some precooked in the freezer)
1 10 3/4 oz Cream of Chicken Soup
1 16 oz tub Sour Cream
1 4 oz can mushrooms (drain)
1 4 oz can green chilis
1 2 1/4 oz can sliced olives
1 bunch green onions sliced (save some for top)
1 package (12) flour tortillas
grated cheese for the top (2 Cups)
garlic powder to taste

Mix all ingredients (except tortillas) in large bowl, fill flour tortillas (about 1/4 C per tortilla) with the filling, roll up and lay side by side in 9×13 casserole dish. Spread remaining filling over top of rolled tortillas, sprinkle with grated cheese on top (I use ALOT) and top with some green onions. Bake 350 degrees for 45 mins or until center is hot. YUMM

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Bobby’s Favorite Goulash

Recipe Submitted by Tina Butler

Ingredients:

1 tablespoon Paula Deen’s House Seasoning
3 tablespoon soy sauce
3 bay leaves
2 tablespoon Italian seasoning
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans tomato sauce
3 cups water
3 cloves garlic, chopped
2 large onion, chopped
2 lb lean ground beef
1 tablespoon Paula Deen’s Seasoned Salt
2 cup elbow macaroni, uncooked

Directions:

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

* Paula’s House Seasoning: *

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight
container for up to 6 months.

Recipe submitted by Tina Butler

Email: tinabutler@sbcglobal.net

Tina’s Site: http://www.tinamommyx3.blogspot.com/

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Pepperoni Lasagna Roll Up’s

Ingredients:
8 lasagna noodles
16 container ricotta cheese or cottage cheese
1/2 teaspoon minced chives (optional)
1/2 – 1 teaspoon dried oregano
1/2 – 1 teaspoon dried basil
24 slices pepperoni
8 slices Swiss cheese, cut in half
1 – jar meatless spaghetti sauce
1 – cup shredded Parmesan or Mozzarella Cheese

Directions:

Cook noodles according to package directions; drain. Combine ricotta or cottage cheese, chives, oregano and basil; spread about 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up. Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly. Uncover; sprinkle with Parmesan or Mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes top each roll with a little more cheese before serving. Yield: 8 servings.

Recipe Submitted by Tina Butler

Email: tinabutler@sbcglobal.net

Website: http://tinamommyx3.blogspot.com

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