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Simple Stuffed Mushrooms

Talk about your simple yet satisfying low-carb recipes–these simple stuffed mushrooms will satisfy even your non-low-carb eaters. You may find yourself hiding the left-overs because they even heat up well in the microwave.

I have begun another stint of low-carb life. I have decided to live low-carb for three weeks (21 days) and then give myself one week off to have all the things that I resist during my 21 diet days. I may not lose any weight, or I may. Really I’m working on self-control mostly anyway. This recipe is one of my low-carb staples, it keeps me on the straight and narrow while living low-carb. I hope you enjoy as well!

SIMPLE STUFFED MUSHROOMS

Ingredients:

  • 1 pound bulk sausage (I always buy Ziegler, and no, I don’t get paid to say that)
  • 8 oz cream cheese, chunked
  • 8-10 oz package of fresh mushrooms
  • sliced swiss or provolone cheese, cut in quarters

Directions:

In a skillet on med-hi heat brown the sausage and drain.

simple stuffed mushrooms
Stuffed Mushrooms – browning the sausage

While meat is cooking, clean mushrooms and take out stems. I have tried two different methods of washing mushrooms. I used a pastry brush to clean them, but that takes forever and is messy. I prefer to rinse them in cool water, it’s quick and neat.

simple stuffed mushrooms
Stuffed Mushrooms – cream cheese with sausage

Once meat is cooked and drained turn off heat, add cream cheese and stir until mixed together well.

simple stuffed mushrooms
Stuffed Mushrooms – mix the sausage and cream cheese together well

Using two forks, or two spoons, spoon the sausage mixture into the centers of your upturned, stem-less mushrooms on a metal pan.

simple stuffed mushrooms
Stuffed Mushrooms – stuffing the mushrooms

Bake at 350° for 20 minutes. Top each stuffed mushroom with sliced swiss cheese and bake another 10+ minutes. I tend to like my cheese a little brown so I cook until I start to see brown bubbles.

simple stuffed mushrooms
Stuffed Mushrooms – top with swiss cheese

 

simple stuffed mushrooms
Stuffed Mushrooms – cooked stuffed mushrooms

Simple Stuffed Mushrooms

Ingredients

  • 1 pound bulk sausage (I always buy Ziegler, and no, I don't get paid to say that)
  • 8 oz cream cheese, chunked
  • 8-10 oz package of fresh mushrooms
  • Sliced swiss or provolone cheese, cut in quarters

Instructions

  1. In a skillet on med-hi heat brown the sausage and drain.
  2. While meat is cooking, clean mushrooms and take out stems. I have tried two different methods of washing mushrooms. I used a pastry brush to clean them, but that takes forever and is messy. I prefer to rinse them in cool water, it's quick and neat.
  3. Once meat is cooked and drained turn off heat, add cream cheese and stir until mixed together well.
  4. Using two forks, or two spoons, spoon the sausage mixture into the centers of your upturned, stem-less mushrooms on a metal pan.
  5. Bake at 350° for 20 minutes. Top each stuffed mushroom with sliced swiss cheese and bake another 10+ minutes. I tend to like my cheese a little brown so I cook until I start to see brown bubbles.
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Peace With God

Ephesians 1:3-7

The word “peace” indicates a complete, whole or harmonious relationship. On a basic level there can be peace between individuals,  as well as within families, communities, and nations. However, in order for a person to experience peace in its truest form, one must be at peace or in a harmonious relationship with God.

Adam and Even enjoyed a perfect peaceful relationship with God. However, in Genesis 3 we find that they exchanged peace with God for Satan’s lie, which resulted in being separated from the Creator. So it is for each of us. The moment a person sins, there is separation from God; there is no longer a harmonious, peaceful relationship with Him (Isaiah 59:1-2).

Having foreknowledge of man’s fall, God had a marvelous plan, conceived “before the foundation of the world” (Ephesians 1:4). The Word would surrender the glory He possessed in heaven, take on flesh, and offer Himself as a sinless sacrifice (John 1:1, 14; 17:5; Philippians 2:5-8). Jesus made it possible to remove the barrier of sin between God and man so that peace with God could be enjoyed once again (Ephesians 2:16).

As Scripture points out, blessings are promised to those in Christ. All of these blessings have the common thread of being restored to a peaceful relationship with God. Understanding each of these blessings can bring greater appreciation for the peace God gives His children.

  • We have peace with God because we have been REDEEMED. Redemption typifies a slave being purchased in order to grant him his freedom. Christ paid the ransom price to free us from the bondage of sin (Romans 6:17-18; Ephesians 1:7; Titus 2:14).
  • We have peace with God because we have been FORGIVEN. In accounting, this term indicates a debt has been cancelled and marked “paid in full”. Thanks to Jesus’ blood, the sin on our account has been permanently erased (Colossians 2:13-14).
  • We have peace with God because we have been RECONCILED. Reconciliation suggests changed. As sinful beings, we are alienated from God. When we turn to God, He changes our relationship with Him from one of enmity to that of friendship (Colossians 1:19-20).
  • We have peace with God because we have been JUSTIFIED. A justified person has been charged with a crime but has been declared “not guilty.” Because Christ  agreed to carry the weight of our guilt upon His shoulders, we will be acquitted from our own guilt through faithful obedience (Romans 5:18).
  • We have peace with God because we have been SANCTIFIED. The world “sanctification” implies separation. In this case, we are not separated from God, but set apart for God. The child of God is set apart from the world and its evils and has been joined to God (1 Thessalonians 4:3-7; 5:23).

God longs for us to be at peace. Peace and trusting in Him go hand in hand. The prophet Isaiah declared, “You will keep him in perfect peace, whose mind is stayed on You, because he trusts in You” (Isaiah 26:3). Do you trust Him?

Questions

  1. What is required in order to have inner peace?
  2. What lie did Satan use to tempt Eve?
  3. How does Genesis 3:6 correlate to 1 John 2:16?
  4. What is spiritual death? Explain the concept of redemption.
  5. At what point in a person’s life are they separated from God?
  6. When does forgiveness take place?
  7. What does it mean to be reconciled to God?
  8. When did God plan for the Word to come to earth and ultimately become a sinless sacrifice?
  9. What does “sanctification” mean?
  10. God will keep us in perfect peace if we will do what?

Christian Woman Magazine, November/December 2016 – In Search of Truth: A Promise of Peace by Joy Jensen – Lesson 3 (pg 31)

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Good Waffles

After a sweet request from my hard-working little boy for waffles for breakfast I relented knowing I’d have to make them from scratch. In the past I’ve always used Bisquick, or some other waffle mix–which I’m sorry to say has NO flavor. To me the batter tastes…well it doesn’t. At all. I wanted to find a good waffle mix.

Another confession–recipes calling for all-purpose flour intimidate me. The first recipe I found was from my all time favorite food-blogger Ree Drummond. I was not feeling all that culinary this morning, and the first step in her recipe was to sift. Sift. Really? At 8am with a house full of kids, I refuse to sift anything. My neighbors may have been able to hear me talk a little harshly to my friend  Ree (and by friend, I mean the woman whose blog I love to stalk, and who I secretly want to be when I grow up–and yes, I call her by her first name like we’re BFFs. Yeah, I may pretend to be Hyacinth, so what, we all have our little quirks.) Back to the story, me sitting at the table at my laptop with a puzzled somewhat aggravated facial expression… “I’m NOT sifting ANYTHING this morning REE!” I shouted while searching for a new recipe.

No, really guys, her recipes are THE best, and I know if I had been in the mood to sift those would have been the best rootin’ tootin’ waffles I ever did taste. If you’re feeling like sifting give her recipe a try here. I highly recommend anything she makes! I ain’t mad at ya’ Ree, I got nothin’ but love for ya’.

My handy dandy Better Homes & Gardens Cookbook–you know the red and white checkered one that all southern ladies are required to own to begin ‘keepin’ house’ with–well I have to tell you, it let me down in the past when it came to waffles as well. No flavor.

“Perhaps you’re expecting too much from your waffle batter Cornbread Mama”, you might say. No, no, I don’t think I am. I’m not asking for pumpkin spice waffles, although Pinterest is FULL of those recipes right now. One called for almond meal–um–which I don’t have and can’t afford. I also found a recipe for cornbread waffles and pulled pork, my feelings on which are yet to be decided. Right now I’m leaning toward yummy-let’s-try-that-one-night-for-supper. As for now, I just wanted plain ole’ good tasting waffles. I mean if the cook at Waffle House can do it, surely I can.

Finally I found this recipe. I followed it almost exactly, AP flour and all. I don’t think I ever follow a recipe precisely. It has to be a major character flaw. I used my stand mixer to beat the eggs, with the whisk-y attachment (I have to tell you I’ve never used that attachment before, but it was awesome!). I continued to make the whole recipe with the mixer and the whisk attachment, being careful not to over-beat it. These waffles turned out very, very nice. While they don’t have tons of flavor, they have just enough. That’s really all I wanted. Everyone was happy.

Good Waffles

2 eggs

2 cups all-purpose flour

1 3/4 cup milk

1/2 cup veg oil

1 tbs white sugar

4 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla

Preheat waffle iron. Whisk eggs until fluffy using a stand mixer. Mix in flour, milk, oil, sugar, baking powder, salt, and vanilla just until smooth. Spray waffle iron with cooking spray (or if you’re out like I am brush on olive oil lightly). Pour mix onto hot waffle iron and cook until golden brown. For my waffle iron I found that 10 minutes turned out a perfect waffle.

Good Waffles

Ingredients

  • 2 eggs
  • 2 cups all-purpose flour
  • 1 3/4 cup milk
  • 1/2 cup veg oil
  • 1 tbs white sugar
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla

Instructions

  1. Preheat waffle iron.
  2. Whisk eggs until fluffy using a stand mixer.
  3. Mix in flour, milk, oil, sugar, baking powder, salt, and vanilla just until smooth.
  4. Spray waffle iron with cooking spray (or if you're out like I am brush on olive oil lightly).
  5. Pour mix onto hot waffle iron and cook until golden brown.
  6. For my waffle iron I found that 10 minutes turned out a perfect waffle.
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White Chicken Enchiladas with Green Chilies

img_20160926_173228
Making the sauce for White Chicken Enchiladas with Green Chilies

Those little ladies behind the grocer’s deli counter know what they’re doing. They act all sweet and innocent but inside they are crafty geniuses, every one. I mean, seriously — the smell of slow roasted chicken wafting through the aisles of a small-town grocery store is more than any mama can take … not to mention the thoughts of such ease in a ready-made dinner for the family. Marketing geniuses these rotisserie cooks are. Rotisserie chickens can also be used in so very many recipes, one of which I found and love.

Making my own sauce intimidates me so much that I avoid it at all costs. However, I did make an exception for this recipe I found online here. I found it was not as scary as first thought.  The sauce ended up just perfect and beautiful. It was quite thrilling to be able to say, “there’s not one ounce of cream-of-anything soup in this recipe”. It won’t be an everyday occurrence, but today was a win.

I followed this recipe almost exactly to a “T”. Although next time I will either find pre-shredded Monterey Jack, or will substitute another cheese. I had to hand-shred 4 8 oz. blocks to double this recipe. My arms were not happy after that.

WHITE CHICKEN ENCHILADAS

  • 10 burrito shells

    img_20160926_183615
    Baked White Chicken Enchiladas with Green Chilies
  • 2 cups cooked, shredded rotisserie chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. Spray a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, sour cream will curdle. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

White Chicken Enchiladas

Ingredients

  • 10 burrito shells
  • 2 cups cooked, shredded rotisserie chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 pan.
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute.
  4. Add broth and whisk until smooth.
  5. Heat over medium heat until thick and bubbly.
  6. Stir in sour cream and chilies. Do not bring to boil, sour cream will curdle.
  7. Pour over enchiladas and top with remaining cheese.
  8. Bake 22 min and then under high broil for 3 min to brown the cheese.
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Soup of the Turnip Green Persuasion

It’s that time of year – yes – my favorite time of year, it’s finally Fall. With it comes football, cooler weather, sweaters, and SOUP. Not to mention I have to dig out all my socks. They haven’t been worn in months.

Now, I’m not a huge fan of soup. My cousin who shares my feelings said it best, “I like my soup more like a damp casserole”. I mean, the wisdom in that statement is inspiring. Like me, he’d rather eat something with substance. I prefer to eat something I have to chew, or at least bite. My little family does not share my feelings, and today I’ll share their favorite, and quite unusual “fall-ish” soup. At least this one is biteable.

This is another “Gayla recipe”, a friend who tends to find some of the best ones around! Thanks Gayla for sharing this. I know my family appreciates it. Put it together with a pone of my cornbread and you’ll have a perfect southern meal for any weeknight.

fresh turnip greens
Turnip Greens

Turnip Green Soup

Ingredients

  • 5 cups chicken broth
  • 1 can navy beans (undrained)
  • 1 can northern beans (undrained)
  • 1 pkg Knorr Vegetable Mix
  • 1 pkg smoked sausage (kielbasa)
  • 1 tsp hot sauce
  • 1 tsp garlic powder
  • 1 small onion chopped
  • 1 large can or 2 cups of turnip greens (drained)

Instructions

  1. Cut sausage and saute with onions. Combine all ingredients. Bring to a boil and let simmer one hour. Add hot sauce to taste.
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Pete & Jules’ Pastalaya Recipe

I’ll never forget the first time I tasted Pastalaya, it was about seven years ago. There’s something about the blend of three different meats, pasta, and spices that burned its flavors deep in the recesses of my mind causing me to crave it for a year when I finally had another bowl. It’s definitely not an ordinary Alabama meal. Some of our good friends from Louisiana come to the Antique Engine & Tractor Show at Tannehill State Park each July and treat us to this dish. They cook for hours before traveling to the show to share their dish with all the visitors and vendors Saturday night.

These friends have treated us to some amazing dishes, over the years, from Crawfish Etouffee, to mustard battered fried fish, Boudin Balls, and Pastalaya. Our favorite dish, Pastalaya is basically Jambalaya, but with pasta instead of rice. The flavor is beyond anything any Alabamian I know has cooked. There’s a reason Cajun restaurants draw crowds from all over. I mean, who doesn’t like Cajun food? Our friends were kind enough to share their recipe with me, and I will in turn share it with you. Thanks Pete & Jules!

Pastalaya

Ingredients
1 ½ lbs boneless skinless chicken thigh meat, chopped
1 ½ lbs smoked pork sausage,sliced
1 ½ lbs boneless boston butt pork, cubed

1 ½ lbs onions, chopped
4 stalks celery, chopped
2 small bell peppers (green, red, or yellow), chopped
1 bunch of green onions (shallots), chopped
½ cup parsley flakes
1 tablespoon sweet basil
3 bay leaves
3 tablespoons fresh garlic, minced
1 14 oz. can Del-Monte Cajun recipe stewed tomatoes
1 ½ lbs. No.3 Luxury Spaghetti
4 ½ cups water

Dash of your favorite hot sauce (Crystal or Tabasco)
Dash of black pepper
Dash of cayenne pepper
Dash of Tony Chachere’s Creole Seasoning
2 tablespoons garlic powder
2 tablespoons Worcestershire sauce
2 tablespoons A-1 steak sauce

Directions
Brown the chicken sprinkled with Tony’s seasoning then remove from pot. Brown pork first, then boil down with some water until tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4 ½ cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, worcestershire, A-1 and Tony’s.

Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium-low, and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely, then replace the lid. Lower heat to very, very low, and cook for 15 minutes.

Finally turn the heat off, DO NOT REMOVE THE LID, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve – Enjoy! Serves 8. Cast iron works best.

Pastalaya

Pastalaya

Ingredients

  • 1 ½ lbs boneless skinless chicken thigh meat, chopped
  • 1 ½ lbs smoked pork sausage,sliced
  • 1 ½ lbs boneless boston butt pork, cubed
  • 1 ½ lbs onions, chopped
  • 4 stalks celery, chopped
  • 2 small bell peppers (green, red, or yellow), chopped
  • 1 bunch of green onions (shallots), chopped
  • ½ cup parsley flakes
  • 1 tablespoon sweet basil
  • 3 bay leaves
  • 3 tablespoons fresh garlic, minced
  • 1 14 oz. can DelMonte Cajun recipe stewed tomatoes
  • 1 ½ lbs. No.3 Luxury Spaghetti
  • 4 ½ cups water
  • Dash of your favorite hot sauce (Crystal or Tabasco)
  • Dash of black pepper
  • Dash of cayenne pepper
  • Dash of Tony Chachere’s Creole Seasoning
  • 2 tablespoons garlic powder
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons A-1 steak sauce

Instructions

  1. Brown the chicken sprinkled with Tony’s seasoning then remove from pot. Brown pork first, then boil down with some water until tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4 ½ cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, worcestershire, A-1 and Tony’s.
  2. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium-low, and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely, then replace the lid. Lower heat to very, very low, and cook for 15 minutes.
  3. Finally turn the heat off, DO NOT REMOVE THE LID, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve – Enjoy! Serves 8. Cast iron works best.
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My morning quiet time

quiet time on porch

Early morning quiet time, and the cows didn’t want to cooperate. When they see a person they just can’t help but to “call” them to come feed. The birds were singing and it balanced everything out, it was a beautiful morning.

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And the Zucchini Shout “Pick Me!”

volunteer zucchini plantsLast year I noticed a volunteer squash/zucchini plant growing in the middle of the yard. I mentioned it to my husband fascinated and happy to have an unintended garden. He heard it as “Dave, why don’t you cut that sucker down it’s in my way?”. So the next time the grass needed to be cut, he chopped that sucker down like a good hubby. And I was sad. No free food.

This year it happened again and I made sure to let him know that I’m happy they are there. So here we have ’em! I’m still not convinced they are zucchini and not plain squash. Only time will tell.

I’m hoping to make Chicken Zucchini Casserole once they start to put out. It sounds absolutely yummy – like something my family would love.

From SixSistersStuff.com
Chicken Zucchini Casserole

Ingredients
  • 6 ounce package of boxed stuffing mix (I used Stove Top)
  • ½ cup melted butter
  • 4 cups of zucchini, diced
  • 2 cups of cooked chicken, cubed
  • 10.75 ounces Cream of Chicken Soup
  • ½ onion, chopped
  • ½ cup of sour cream
Instructions
In a large bowl, combine the stuffing mix and melted butter. Set aside ½ cup of the mixture for the topping. In a large bowl add the zucchini, chicken, soup, onion and sour cream to the remaining stuffing. Place the zucchini mix into at greased 9×13″ glass pan and spread out evenly.Sprinkle reserved ½ cup stuffing mix on top and bake uncovered at 350 degrees for 40 to 50 minutes or until golden brown.
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Tex-Mex Beef Casserole

tex mex casseroleFor a month or more I’ve not been myself. I’ve contributed it to yet another birthday, and while I’m not so ignorant to believe I’m old by any means, I do know I am older. Since my birthday in January, I’ve thrown my lower back out (a first for me), in a separate incident I have 10+ muscles in my upper back and shoulder that are angry – or so says my Chiropractor – and now I have a mean sinus episode in which I hack and gag like a 90 year old three-pack-a-day-er.

Suffice to say my family has been eating microwave meals, frozen corn dogs, hot dogs, and chicken fingers regularly. This past weekend I started feeling pretty spunky and much like my pre-January self. I decided one Saturday while my hubby and kids were working the cows all day that I would actually bake a real meal – one with a side and everything! You guessed it, this recipe is what I made. It was a first for my family, but not a first for me. I was saving it for something special because I just knew they would love it. Good flavor, nice texture, and enough spice for the men-folk without too much for my dainty flower of a girl. It was a tremendous success and we ate it happily as left overs as well.

That day I felt much like my favorite blogging, photographing, homeschooling, farm mama – The Pioneer Woman. Although I have no pictures to show you, I do have 4 satisfied smiling family members. We finished the day off sitting on the deck underneath the glow of my new lights and planters my favorite husband built for me for Mother’s Day.

Tex-Mex Beef Casserole

Ingredients

  • 2# ground chuck
  • 8oz. cream cheese
  • 1 packet (1 oz.) taco seasoning (I always use Old El Paso brand)
  • 2 T milk
  • 1 can (14oz.) fire-roasted tomatoes, undrained
  • 1 can (11oz.) corn with red and green bell peppers, undrained (Mexicorn)
  • ½ cup chopped onions
  • 3 cups cooked white rice
  • 1 cup shredded colby & Monterey Jack cheese or cheddar
  • 1 cup crushed tortilla chips

Heat oven to 350˚. Brown meat in a large skillet. While that’s cooking mix cream cheese, taco seasoning, and milk until blended. Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn, and onions; mix well.

Combine rice and ½ cup shredded cheese in casserole dish sprayed with cooking spray; spread to cover the bottom of dish. Top with meat mixture and remaining cheese, cover. Bake for 45 minutes, or until heated through. Top with crushed chips.

Tex-Mex Beef Casserole

Ingredients

  • 2# ground chuck
  • 8oz. cream cheese
  • 1 packet (1 oz.) taco seasoning (I always use Old El Paso brand)
  • 2 T milk
  • 1 can (14oz.) fire-roasted tomatoes, undrained
  • 1 can (11oz.) corn with red and green bell peppers, undrained (Mexicorn)
  • ½ cup chopped onions
  • 3 cups cooked white rice
  • 1 cup shredded colby & Monterey Jack cheese or cheddar
  • 1 cup crushed tortilla chips

Instructions

  1. Heat oven to 350˚.
  2. Brown meat in a large skillet. While that's cooking mix cream cheese, taco seasoning, and milk until blended.
  3. Drain meat; return to skillet.
  4. Add cream cheese mixture, tomatoes, corn, and onions; mix well.
  5. Combine rice and ½ cup shredded cheese in casserole dish sprayed with cooking spray; spread to cover the bottom of dish.
  6. Top with meat mixture and remaining cheese, cover.
  7. Bake for 45 minutes, or until heated through.
  8. Top with crushed chips.
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Smothered Hamburger Steak

cornbread-mamas-iron-skilletI found this recipe and modified it years ago. I have been using it ever since. It does work for low-carb-folk, even though there are some carbs, I’d say as long as you’re not eating it with real mashed potatoes, you should be just fine. We’re enjoying this for supper tonight! Give it a try some time.

Smothered Hamburger Steak

1 packet of dry onion soup mix

2 eggs

1/2 tsp black pepper

3 slices white bread

2-3# lean ground beef/chuck

1 large can cream of mushroom soup

1/2 large soup can of water

1-2 dash worcestershire sauce

Whisk together eggs, onion soup mix, and pepper in large bowl. Tear bread into pieces, add to egg mix, and let soak for a few minutes (stir). Mix ground beef into mixture with hands & form into patties when thoroughly mixed.

Heat heavy skillet or electric skillet over meat-hi heat. Fry patties until no longer pink. About 8 mins each side. Remove from skillet.

Remove excess grease (I don’t usually) & whisk mushroom soup, water, & worcestershire sauce in skillet until smooth. Place patties back in & spoon sauce to cover. Bring to boil, and reduce heat to simmer. Cook until sauce is thickened and patties are done. Usually about 30 minutes.

Great with mashed potatoes or for us low-carb-folk, maybe some faux cauli-potatoes. Even these garlic “mashed potatoes”. I mean, what’s not better with garlic?

Smothered Hamburger Steak

Ingredients

  • 1 packet of dry onion soup mix
  • 2 eggs
  • 1/2 tsp black pepper
  • 3 slices white bread
  • 2-3# lean ground beef/chuck
  • 1 large can cream of mushroom soup
  • 1/2 large soup can of water
  • 1-2 dash worcestershire sauce

Instructions

  1. Whisk together eggs, onion soup mix, and pepper in large bowl. Tear bread into pieces, add to egg mix, and let soak for a few minutes (stir). Mix ground beef into mixture with hands & form into patties when thoroughly mixed.
  2. Heat heavy skillet or electric skillet over meat-hi heat. Fry patties until no longer pink. About 8 mins each side. Remove from skillet.
  3. Remove excess grease (I don't usually) & whisk mushroom soup, water, & worcestershire sauce in skillet until smooth. Place patties back in & spoon sauce to cover. Bring to boil, and reduce heat to simmer. Cook until sauce is thickened and patties are done. Usually about 30 minutes.
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