Ground Beef and Bean Enchiladas
We love Mexican food at our house and Ground Beef and Bean Enchiladas is one of our favorite dishes. I like to use my Ground Beef Taco Meat for the filling, with a Homemade Enchilada Sauce to go over it.
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Skip to contentWe love Mexican food at our house and Ground Beef and Bean Enchiladas is one of our favorite dishes. I like to use my Ground Beef Taco Meat for the filling, with a Homemade Enchilada Sauce to go over it.
Irish Bangers and Mash is a delicious dish to make, just in time for your St. Patrick’s Day celebration. Or whenever you’re desiring an easy comfort food dinner. Savory sausage with a brown onion and Guinness gravy served over your favorite mashed potatoes. Or even …
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Easy Chicken Noodle Soup is the perfect recipe when you need an easy, yet comforting meal.
It’s my go-to recipe when one of my loved ones gets sick. A soup with hot herbal chicken broth, flavored with celery, carrots, peas and onion and made easy with my favorite Amish egg noodles.
This soup is also a great recipe to make with young children who are learning to cook. And it’s one they will love to eat–which makes it even better.
This soup is even more quick to make if you happen to have some leftover roasted chicken in the refrigerator. Simply shred it and add it to the soup.
Substitute chicken broth or stock for the water and bouillon cubes.
Use frozen mixed vegetables instead of the fresh celery, carrots, and peas. Add the frozen vegetables with the chicken.
I like to use Amish Extra Thick Kluski Egg Noodles, but you may use any egg noodles in your pantry, or even dried spaghetti that has been broken into halves or thirds.
To begin, gather your ingredients so that you have them close at hand. Prepare your vegetables. Using a knife and cutting board, chop celery. Peel and slice carrots. Mince the onion. Set aside until ready to use.
In a medium saucepan combine chicken and water and bring to a boil.
Add bouillon cubes, chopped celery, sliced carrots, and minced onion. Season with dried oregano and parsley, kosher salt, and freshly ground black pepper. Cook on medium heat for 20-25 minutes until meat is cooked through, stirring occasionally.
Remove chicken from broth and set aside to cool. Add frozen peas to the broth and return to a boil. Add noodles and cook as directed on package, approximately 10 minutes.
Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes on low.
Serve immediately with saltine crackers. This recipe will serve 4-6 people.
See more Soup Recipes Here. See Comfort Food Recipe Ideas Here.
Make this delicious Homemade Lasagna with Ricotta Cheese when you want to serve your family something special. Saucy and Cheesy with Fresh Tender Pasta. Oh my. The extra effort is so worth the time. Believe me, you’re family will love you for it!
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My husband is always skeptical when I try a new recipe. I think he’d be happy to eat beef and potatoes every day of his life. This Shrimp Chowder with Bacon is a soup we both enjoy!
(Recipe slightly modified on 12/29/21)
I love the creamy sweetness, the chunky pieces of shrimp, all topped with cheddar cheese and crisp chewy bacon. Serve this with a slice of hard, crusty bread. Oh my! Yummy!
To begin, gather your ingredient so that you have everything close at hand on the counter or table.
Using a sharp knife and cutting board, dice the potatoes and sweet yellow onion.
Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.
Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.
Shred the cheddar cheese and set aside until the end for garnish.
In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes. Add the drained corn and chopped shrimp to the potatoes. Stir in milk and half and half.
In the same skillet that you cooked the bacon, saute the onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.
Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.
Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and cheddar cheese.
This recipe will serve 4 people.
Serve this soup with a hard, crusty bread, such as my Tangy Sourdough Bread. Or maybe my Cheesy Garlic Biscuits.
For a wine, may I suggest Duckhorn Sauvignon Blanc from Wine.com.
See more Soup Recipes Here. See more Seafood Recipes Here.
This easy Salisbury Steak and Gravy recipe is a wonderful meal to serve your family when you’re in need of some quick comfort food. Perfect for a weeknight dinner.