Recipe: Easy Cheese and Onion Potatoes

Estimated Cost:  $5.00

Prep Time:  15 minutes

Cooking Time:  16 minutes

Serves:  4

On occasion I find myself sharing a recipe that scores five stars in each of the three founding principles of Kitchen Survival: ease of preparation, affordability, and super-yummy.  Easy Cheese and Onion Potatoes does this easily.  My family makes a quick lunch or dinner with just these cheesy spuds often.  Don’t let the short list of ingredients fool you, this recipe rocks socks!

1/4 cup butter
4 med. red potatoes, unpeeled and cut into 1/4-inch slices
1/4 cup onion, chopped
2 cloves garlic, minced (how to)
1/3 cup shredded Italian blend OR Mozzarella cheese
oregano, salt, and pepper to taste

1. In a large sauté pan, melt butter over medium heat. Add the potatoes, onion and garlic; toss to coat. Cover and cook for 8 minutes. Turn potatoes cover and cook an additional 8 minutes. Uncover; cook until potatoes are browned, stirring occasionally (2-4 minutes).

2. Top with cheese and sprinkle with oregano, salt, and pepper to taste. Remove from heat; cover and let stand for 2 minutes, or until cheese is melted.

Mike’s comments:

I had forgotten about this recipe and was looking to use up some ingredients this evening. I rediscovered this gem and am now happily full. These truly are delicious.

For my serious bacon-fanatics, and general carnivores, here is a lovely modification. Fry 3 slices of bacon and drain on paper towel; leaving bacon drippings (fat, let’s keep it real) in the sauté pan, reduce butter to 2 tablespoons and follow recipe. After you put on the cheese, crumble the bacon on top of the spuds.

Recipe: Macaroni and Cheese Ham Pie

Estimated Cost:  $8.50

Prep Time:  15 minutes

Cooking Time:  40 minutes

Serves:  6

I nabbed this recipe from the Betty Crocker website, I wish I could claim it as mine, but it was so delicious I felt there was nothing that needed changing.  So good that by the time I finish entering this recipe I’m going to want to make it!

3 cups shredded Cheddar cheese
1 cup diced cooked ham
1 cup uncooked elbow macaroni
2 1/4 cups milk
2 eggs
1/2 cup Bisquick
1/4 teaspoon salt

1. Heat oven to 400°F. Grease a 10-inch glass deep-dish pie plate with cooking spray. You can also use a glass 13×9-inch casserole pan. **Do Not use a pie pan smaller then 10-inch, I did and the ingredients did not fit!

2. In a large bowl, mix 2 cups of the cheese, the ham, and the uncooked macaroni. Spread in baking pan.

3. In an electric mixer OR a blender, place milk and eggs. Cover; mix/blend on medium speed until smooth. Add Bisquick and salt; blend until smooth. Pour over mixture in baking pan.

4. Bake at 400°F for 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Mike’s comments:

This recipe makes for a perfect all-in-one Sunday brunch solution. I couldn’t recommend this recipe any more strongly.

Recipe: Tex-Mex Burgers with Cajun Mayo

Estimated Cost:  $8.00

Prep Time:  25 minutes

Grill Time:  15 minutes

Serves:  4

I love full-flavored burgers and these are some of the tastiest I’ve ever eaten; combined with the Cajun Mayo, this recipe is off the hook!  I believe I’ve been asked for the recipe every time I’ve served them.

Cajun Mayo:

1 cup mayonnaise
2 tsp. Cajun spice blend

Tex-Mex Burgers:

1 1/3 lbs. ground beef, sirloin
1 jalapeno pepper, seeded and chopped
1/2 cup white onion, chopped
1 clove garlic, minced (how to)
1 Tbs. 1 tsp. Worcestershire sauce
4 slices pepper-jack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato

1. In a small bowl combine the mayonnaise and 2 tsp. of Cajun spice blend; mix to combine; refrigerate until needed.

2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun spice blend, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties. Refrigerate patties until ready to grill. **Tip: I like to prepare my patties before lighting the grill. The extra chill time helps them stay together while on the grill.

3. Prepare the grill for medium-high heat.

4. Once the coals are ready, lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until they reach the doneness your desire. During the last 2 minutes, lay a slice of cheese on top of each patty.

5. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Mike’s comments:

You don’t have to make your own Cajun spice blend. There are many different blends available at the grocery store, including Slap Ya Mama Original Blend Cajun Seasoning, which I’ve used with excellent results.

Recipe: Easy Crunchy Taco Salad

Estimated Cost:  $11.00

Total Time:  30 minutes

Serves:  10

I’ve made variations of this salad for years.  It used to be my standby addition to the company potlucks back when I spent most of my day in a cube.  I always got positive feedback in our post-potluck-productivity meetings.

1 lb. lean ground beef
1 pkg. taco seasoning mix
1 head iceberg lettuce, broken into small pcs.
2 med. tomatoes, chopped
1/2 cup ripe olives, sliced
4 med. green onions, sliced (approx. 1/4 cup)
2 cups shredded Cheddar cheese
2/3 cup Italian dressing
1 bag tortilla chips, coarsely crushed

1. In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.

2. In large salad serving bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.

3. Just before serving, add dressing and chips; toss.

Mike’s comments:

I much prefer using Doritos Nacho Cheese tortilla chips for this recipe. I think they add a little flavor punch that standard corn tortilla chips lack. Personal choice on that call, however.

Recipe: Shredded Pork Tacos

Estimated Cost:  $9.00

Start to Finish:  25 minutes

Serves: 4 (8 tacos)

I’ve been told, by my friends in the know, that these tacos are much closer to what you might be served in Mexico.  Having never been to Mexico, I don’t know this to be a fact, but I can guarantee they kick culinary ass!

2 cups Savory Shredded Pork (recipe)
8 corn taco shells OR four tortillas (6-8″)
3/4 cup salsa
2 cups lettuce, shredded
1 cup finely shredded Monterey Jack cheese OR anejo enchilada cheese
1/4 cup ripe olives, sliced and pitted
sour cream (optional)
1 medium tomato, chopped
1 medium avocado, halved, seeded, peeled and chopped (optional)

1. Preheat oven to 350°F.

2. Place taco shells on a baking sheet and heat in a 350°F oven for 5 to 7 minutes or until heated through and crispy. OR if using flour tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.

3. While shells (or tortillas) are in oven: in a medium saucepan combine the Savory Shredded Pork and salsa; heat through.

4. To assemble tacos, place pork mixture in warm taco shells. Top with lettuce, cheese, and olives. If desired, serve with sour cream tomato, and avocado. To assemble tortillas, place pork mixture in the center of the warm tortillas and add remaining ingredients as directed; fold tortillas in half.

Mike’s comments:

It was hard to finish that recipe due to my watering mouth and growling stomach. I want some NOW!

Recipe: Simple Green Enchiladas

Estimated Cost:  $10.00

Prep Time:  15 minutes

Cook Time:  15 minutes

Serves:  5

I grew up in a small “one fast food restaurant town”.  And of course, it was McDonalds.  I remember going roller skating at “The World of Wheels” as a tween, quite often.  As we were to young to drive we were many times picked up by my friends older brother.  He was very cool and would take us to “Taco Bell” after skating.  This was a culinary treat and a nice change of pace from Mickey-D’s.  I remember ordering off the Taco Bell retro menu and I would always get a beef tostada with green sauce.  If they were out of green sauce, I wasn’t having a tostada. 

It wasn’t for many years that I first started cooking with salsa verde.  Here is one of my favorite recipes using “green sauce”.  It’s not tostadas, but its close!

2 cups salsa verde (green salsa)
1 cup sour cream
10 flour tortillas (6″ diameter)
2 cups shredded cooked chicken
1 pkg. (1.5 oz.) taco seasoning
1 can (16 oz.) refried beans
1 1/2 cup Monterey Jack cheese, shredded
sour cream

1. Preheat oven to 350°F.

2. In a medium-bowl mix the salsa verde and sour cream; combine well.

3. In another medium-bowl combine the chicken and the taco seasoning; mix to cover chicken. Mix the refried beans with the chicken; stir to combine.

4. Dip each tortilla into the green sauce insuring to coat both sides.

5. Spoon 1/3 cup of the chicken mixture onto each tortilla; roll up (the tortillas!). Place seam sides down in ungreased 13x9x2-inch baking dish. Pour remaining green sauce over enchiladas; sprinkle with the cheese.

6. Bake at 350°F until cheese is melted, about 15 minutes. Serve with sour cream.

Mike’s comments:

These totally rock. If you’d like Red Enchiladas for a change simply substitute 2 cups of red salsa for the salsa verde.

When you make Simple Green Enchiladas, consider using a pre-roasted chicken from the grocery store. You know, the ones they have at the checkout lines. It will save you lots of prep time. You can actually stretch one of those birds into three meals. The initial chicken dinner, the recipe shared here, and then make chicken soup with what is left.

Recipe: Quick and Easy Baked Mac and Cheese

Estimated Cost:  $6.50

Prep Time:  10 minutes

Cook Time:  30 minutes

Serves:  6

This inexpensive and time saving mac and cheese recipe is a guaranteed hit.  Kids of all ages will appreciate the crushed Cheez-It topping.

2 cups macaroni pasta
1 cup mayonnaise
1 can cream of chicken soup
1 lb. extra-sharp Cheddar cheese, shredded
1 cup crushed Cheez-It crackers
chopped chives for garnish (optional)

1. Preheat oven to 350°F.

2. Cook the macaroni pasta following the packaging instructions; drain well.

3. In a large mixing bowl combine the cooked pasta, mayonnaise, cream of chicken soup, and cheese; mix well. Pour mixture into a 13×9-inch casserole pan. Top with the crushed Cheez-It crackers.

4. Bake at 350°F for 30 minutes.

Mike’s comments:

When time is short this is one of my go-to recipes.

Recipe: Easy Clam Cheese Dip

Estimated Cost:  $6.00

Prep Time:  10 minutes

Refrigeration Time:  2 hours

Serves:  8

I stumbled across this super-easy and equally affordable dip in one of my Mom’s oldest cookbooks.  With a ripped off cover, and spiral bound pages half torn, out it’s still one of her favorites.  “Betty Crocker’s Guide to Easy Entertaining: How to Have Guests – And Enjoy Them” ©1959.  I love the title, it’s so Hanibal Lecter. Scores HIGH on the munchies leaderboard.

1 can (6.5 oz.) minced clams, drained
1 pkg. (8 oz.) cream cheese
1 Tbs. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. MSG OR Old Bay Seasoning OR garlic powder
1/8 tsp. ground pepper

1. In a medium-sized bowl mix all ingredients. Chill for 2 hours (up to overnight). Serve with your favorite chips, Fritos, Dorritos, etc.

Mike’s comment:

Elegant enough for guests, tasty enough for game night – this simple recipe from the late 50’s is timeless.

The original recipe called for “flavor extender” which I had to Google. It turns out that’s what they called MSG back in that era. MSG gets a bad rap, mostly from culinary urban legend. It’s no more dangerous then salt. Here is an interesting article about MSG if you are interested:

Is MSG Bad for You?

Recipe: Queso Fundido – Melted Cheese and Chorizo Dip

Estimated Cost:  $8.00

Prep Time:  10 minutes

Cooking Time:  15 minutes

Serves:  4 – 6

Yum Factor:  TBA

Having first tasted this incredible appetizer in Detroit’s Mexicantown,  I had to learn how to recreate this at home.  It took some time but I think I at least got close.  If you’ve never had Queso Fundido you need to go out to the grocery store and pickup these simple, and inexpensive ingredients now.  It’s that good.

2 fresh chorizo sausages, uncooked
2 Tbs. olive oil OR vegetable oil
1 med. onion, chopped
1/2 cup chunky tomato salsa
1 1/2 tsp. cumin
1/3 cup cream cheese (about 1/3 of an 8 oz. pkg.)
1 cup shredded Monterey jack cheese
1/2 cup shredded Mozzarella cheese
3 green onions, chopped

1. Remove the casings from the chorizo sausages. Place 1 tablespoon of the oil in a skillet over medium heat. Add the sausage and cook, crumbling it into small pieces as it cooks. Continue cooking until sausage is well browned. Remove sausage from skillet and drain excess grease on paper towel. Set aside.

2. Add another tablespoon of oil to the same skillet. Cook the chopped onion in the skillet over medium heat, stirring, until soft and fragrant. Add the cumin and cook for one minute more. Add the salsa, lower the heat, and simmer for 2-3 minutes more.

3. Preheat the oven to broil.

4. Remove skillet from heat and stir in the cream cheese until melted and well mixed. Place the onion and cheese mixture in a small oven proof casserole. Sprinkle the Monterey and Mozzarella cheeses on top of the onion mixture, then sprinkle the cooked chorizo on top of the cheeses.

5. Place casserole under the broiler until cheese is melted. Serve queso fundido warm, with steamed flour tortillas, corn chips, or bread for dipping.

Mike’s comments:

Served with steamed flour tortillas this is probably my all time favorite appetizer. Trust me, this one will be a winner.

Recipe: Connie’s Cream Cheese Dip

Estimated Cost:  $5.00

Prep Time:  10 minutes

Refrigeration Time:  1 hour +

Serves:  8

Yum Factor:  TBA

It might just be a chip-dip but I guarantee there will be none left if served at your next shindig!

 

1 pkg. (8 oz.) cream cheese, softened
1/2 cup sour cream
1 Tbs. horseradish
2 tsp. garlic powder
paprika

1. Using an electric mixer combine the cream cheese, sour cream, horseradish and garlic powder; mix until well blended and creamy smooth. Refrigerate for at least 1 hour and dip firms.

2. Transfer to serving bowl and sprinkle top with paprika. Serve with potato chips and pretzels.

Mike’s comments:

A big hit on game night at my house. I usually make a double batch and if the 2nd bowl survives the night I can keep it for up to a week in the fridge.