Happy Cinco de Mayo! This recipe is like a mash up of my Mexican Casserole and a tamale pie recipe I’ve tried in the past. And for my fellow home cooks who like quick recipes, the 35 minutes baking time is the longest you have to wait. I love shortcuts, so if you do not have all the required spices in your cupboards you can also use a packet of taco seasoning. Since there is only two of us at home to eat this, I used half the meat and only one box of the Jiffy cornbread mix and an 8×8 baking pan. Otherwise I used the same amount of all the other ingredients. For my vegetarian friends, omit the ground beef and add pinto beans.
- 2 (8.5 ounce) boxes Jiffy cornbread mix
- 2 eggs
- 2/3 cup milk
- 1 1/2 cups grated Mexican cheese blend; separated into 1/2 cup and 1 cup
- 1 (4 ounce) can diced green chilies (optional)
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 can black beans (15 ounce)
- 1 cup corn kernels
- 1 can (2.25 ounces) sliced black olives
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (10 ounce) Ro-Tel Diced Tomatoes and Green Chiles
- 1 1/2 cup chunky salsa
- Preheat oven to 350 F degrees. Meanwhile in a large bowl, prepare Jiffy cornbread mix by combining mix, eggs and milk. Stir well then add 1/2 cup grated Mexican cheese blend. Set aside. (If you like some extra spice, add a small can of diced green chilies to the cornbread mixture.)
- In a skillet add olive oil and cook ground beef over medium high heat until cooked through. Drain any grease. Add onions and garlic and cook for 2-3 minutes until onions are tender.
- Add remaining ingredients to the meat mixture in skillet. Mix well and remove from heat.
- In a 9X13 baking pan, add meat and vegetable mixture. Top with 1 cup grated Mexican blend cheese.
- Add prepared cornbread mixture on top of cheese layer. Be sure to spread out evenly.
- Bake in oven for 33-35 minutes or until cornbread turns golden. Enjoy with your favorite beverage.
Who needs take-out when you can make it yourself? I’m always finding myself looking at various dishes at restaurants thinking I could probably make it. And if you have been following my blog, you know I’m all about quick and easy recipes. For my vegetarian friends, just omit the beef and you should have a tasty vegetable stir fry dish.
- 1 teaspoon vegetable oil
- 1 teaspoon light soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon cornstarch
- 12 ounce sirloin or flank steak, sliced into thin strips
- 3 tablespoons vegetable oil for cooking, separated into 2 tablespoons and 1 tablespoon
- 1 pound of asparagus, sliced in an angle into thirds
- 1 small bell pepper, sliced into small strips
- 1/2 red onion, sliced
- 1 teaspoon minced garlic
- 3 tablespoons Shaoxing wine (Chinese cooking wine)
- 1/4 teaspoon sugar
- 2 teaspoons light soy sauce
- 1 teaspoon oyster flavored sauce
- 1 teaspoon sesame oil
- 1/2 cup chicken stock
- cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)
- In a bowl mix together marinade ingredients and add beef strips. Set aside.
- In another small bowl prepare the sauce by combining sugar, soy sauce, oyster sauce, sesame oil, and the chicken stock. Mix well. Set aside.
- Heat up wok or skillet on high heat. Swirl in 2 tablespoons vegetable oil to coat wok or skillet.
- Quickly spread the beef slices around the pan in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the pan hot enough. Take the meat out of the pan and set aside.
- Keep the wok/skillet on high heat and add one tablespoon oil.
- Add in asparagus, bell peppers, onions and minced garlic.
- Stir for about 10 seconds and add the shaoxing wine. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover. Add the beef back to the pan.
- Add the sauce mixture. Stir vigorously and let the liquid bubble up.
- Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock.
- Plate with rice and serve immediately!
Okay meat lovers, don’t hate me. I know a lot of the beef eaters out there are literally having a cow (teehee, get it?) seeing my roast not at red rare or medium rare state. But for some reason, any beef cooked under medium does not agree with my tummy. So here you get my pinkish medium to medium well tri tip roast. No worries I will tell you how to cook it to your desired doneness. Best of all, this is a simple recipe that you can make year round especially if you do not have a grill.
- 3-4 pound tri tip roast
- kosher salt
- fresh cracked pepper
- garlic powder
- dried crushed rosemary
- 1 package Lipton Onion Soup Mix
- Worcestershire sauce
- olive oil
- 2 small onions
- In a glass baking dish big enough to hold your roast, season both sides of your tri tip with with the salt, pepper, garlic powder, rosemary, onion soup mix, worcestershire sauce and olive oil. I did not give measurements for any because I just generally season by sight and it depends on the size of your roast as well. Just make sure your tri tip is well covered in seasonings and sauce and oil.
- Peel and cut onions into quarters and add to baking dish.
- Let meat marinate in refrigerator for at least 2 hours. Take tri tip out of refrigerator 30 minutes before putting into oven. Make sure fatty side is on top.
- Preheat oven to 450 F degrees.
- Place in oven and cook for 15 minutes to brown.
- Lower oven temperature to 350 F degrees. Cook 15 minutes for every pound for medium rare doneness. Cook 17 minutes per pound for medium doneness.
- Take cooked tri tip out of oven and let rest for 10 minutes before cutting.
Ever get in a dinner rut? I know I do. The same 5-10 dinner recipes on rotation week after week? Sometimes because they are quick and easy and other times just out of necessity. So there I was. Staring at a pound of ground beef. What do I make? Stick to the routine or change it up? I say change is good. Now I’m pretty sure I’ve seen this recipe on the back of a pancake batter box years ago. But I don’t have any pancake batter mix, so I decided to make my own. But if you have some on hand, by all means feel free to substitute and save yourself a few steps.
- 1 pound ground beef
- 1 large onion, diced
- 1 tablespoon Worcestershire sauce
- 1/2 cup all-purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons cold butter
- 1 cup whole milk
- 2 large eggs
- 1 cup shredded cheddar cheese
- 2 cooked bacon slices, chopped into small pieces (optional, if you leave out then you are making cheeseburger pie)
- Preheat oven at 400 degrees. Spray a 9-inch glass pie plate with cooking spray.
- In a skillet, cook ground beef and onions until beef is browned and onions are translucent. 8-10 minutes. Drain fat from skillet. Add Worcestershire sauce to meat and mix.
- Spread ground beef and onions onto prepared pie plate.
- Using either a food processor or hand mixer, mix flour, sugar, salt and butter together until it forms into small pebbles of dough. (If you have pancake mix, use 1/4 cup and go to step 5.)
- Add milk and eggs. Mixing until combined.
- Pour into pie plate with meat mixture.
- Top with cheese and bacon pieces.
- Bake for 23-25 minutes. Or until inserted toothpick in center comes out clean.
- Serve with all your favorite cheeseburger sides.
I was originally going to make this recipe with chicken breasts. Then I discovered I actually only had chicken wings on hand. Oops. Good thing I did have a pack of thin cut pork chops. While I was hesitant at first, I am glad I made the substitution. Crunchy on the outside, moist on the inside and quite tasty from the garlic and cheese combination. If you are in a rush you will love that these can be prepared and cooked in less than 30 minutes as well.
- 4 thin cut boneless pork chops (you can use thick cut or bone-in but remember to adjust cooking time)
- 3/4 cup Panko bread crumbs
- 1/2 tablespoon garlic powder
- 1/2 cup grated or shredded Parmesan cheese, reserve 1 tablespoon for garnish
- 2 teaspoons Italian seasoning
- 1/4 cup chopped Italian parsley, reserve 1 tablespoon for garnish
- 1/4 cup olive oil
- Preheat oven to 425 degrees.
- In a large shallow bowl combine Panko bread crumbs, garlic powder, Parmesan cheese, Italian seasoning and Italian parsley. Mix well and set aside.
- Prepare pork chops by covering each piece in olive oil. Be sure the pork chops are well coated on both sides.
- Individually dip pork chops into Panko mixture. Pat down on both sides to ensure even coverage. Place covered pork chops on non stick baking pan.
- Bake pork chops for 15-18 minutes or until internal temperature reaches 145 degrees.
- Let rest for 3-5 minutes before serving. Garnish with reserved Parmesan cheese and Italian Parsley.