BEEF & BISCUITS

I have nothing in the fridge or in the cupboards. When I say nothing I mean the Americanized sense of the word. I have a can of something here, half an onion there, crackers...stuff when blended together doesn't usually make a meal. But, Eureka!

I found a recipe on Southern Food and had to alter it due to the lack of resources.

BEEF & BISCUITS

 

1 pound lean ground beef

1/2 medium onion, chopped

1 small can mild green chilies (4 ounces)

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 cup of assorted tomatoes chopped

1 can of 10 refrigerated biscuits

1 1/2 cup shredded sharp cheddar cheese

1/2 cup sour cream

1 egg, lightly beaten

 

In a large skillet, brown ground beef with onion; drain. Add chilies, chili powder, cumin, garlic powder, salt, and tomato sauce. Simmer while preparing biscuit crust.

 

Separate biscuits, then separate each biscuit into 2 layers. Press 10 biscuit layers over the bottom of an ungreased 9-inch square baking dish. Combine 1/2 cup cheese, sour cream and egg. Remove meat mixture from heat then stir in sour ream mixture. Spoon mixture over biscuit dough. Arrange remaining 10 biscuit layers over the top of the meat mixture then sprinkle with 1 cup of shredded cheese.

 

Bake at 375° for 25 to 30 minutes, or until biscuits are nicely browned.
Serves 4.

 

Overall, the meal was pretty good. It was a little greasier than the usual meals I make, but, for a mom who is on the go this would be a good, filling, fast meal that can be pre-made and then popped in the oven when you get home. You could even make meatloaf or hamburger patties while you're at it for another night.

WHITE CHICKEN ENCHILADAS

My husband's grandma is a phenomenal cook. Nothing is fat free! So if you're on a diet, run fast, and don't look back. Her late husband Nolan was always so appreciative of her labor's in the kitchen. After the first bite of each meal he would comment "barley edible". Note my sarcasm. He was a grouchy son-of-a-gun.

This is a close second to one of my favorite dishes she makes...

WHITE CHICKEN ENCHILADAS

 

12 flour tortillas (or 8 if you want large ones)

8 ounces cream cheese

1 teaspoon ground cumin

4  chicken breast

2 cloves of garlic

drizzle of olive oil

 1 can cream of chicken and mushroom soup

1 can of green chilies

1 cup (8 ounces) sour cream

1/2 cup milk

2 jalapeno peppers, seeded and chopped 

1 cup pepper jack cheese

 1/2 cup shredded mozzarella cheese

Few tablespoons of chopped almonds (toast in the oven)

Chipotle Tabasco Sauce (or another fav)

 

Put 1 tbsp of olive oil in pan. Saute 2 gloves of garlic for 30 seconds, add onion and cook until soft. Add cubed chicken. Next, add a generous amount of chipotle Tabasco sauce. Cook until chicken is cooked through.

 

 

Wrap tortillas in platic bag or frezzer bag (leave open). Microwave for 1 minute or until softened. They will be hot!! Meanwhile, in a large bowl, combine the cream cheese and cumin until smooth. Stir in chicken and add green chilies.

 

 

In another bowl, combine the soup, sour cream, jalapenos and milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheeses and then with roasted almonds. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

 

 

In the case you are on a diet. Feel free to substitute cream cheese, soup, sour cream and cheese for low-fat. Try it and love it! I'd love to hear your feedback!

Morning Muffs

There are mornings when my husband has to be at work at 5am. That means I wake up at 4:15 (way before the rooster crows)!!! The typical morning routine consists of making daddy's lunch, breakfast and feeding the baby. So, to make my mornings a little easier I came up with (and a little altering from allrecipes) this super quick, easy, scrumptious breakfast muffin your manly man is sure to love :) Trust me! My husband is a power fighting (electrician), bear hunting, bass fishing, carhart wearing son of a gun and he LOVES THESE!

MORNING MUFFS

 

1 Jumbo Buttermilk Biscuits Can (cut each biscuit in 1/2)

*I buy a few and throw some in the freezer then defrost the night before

4-5 slices of mozzarella cheese and cut into small cubes

6 pieces of crumbed cooked bacon

6 eggs mixed in measuring cup (easier to poor this way)

add some pepper and milk to egg mixture

 

1. Use bacon grease to grease the inside of the cupcake tin

2. Start by taking the 1/2 biscuits and bringing corners together to make a small circle and place one at the bottom of each cupcake space.

3. Add cheese and bacon to each.

4. Pour egg, milk, pepper mixture into each space. I fill mine to the top which causes the Morning Muffs to flow over the brim when cooked.

 

Cook at 375F for 20-25 Min or until brown.

Let cool or you'll burn your face off.

 

*I used pepper jack, cheddar and sausage this morning.

 Mix and match.

You can't go wrong with this one.

To store I put them in a large freezer bag in the fridge so i can nuke them each morning.