Steak, Egg and Cheese Casserole

One night recently I was looking in my freezer for something to cook. I saw a pack of shaved steak that I was going to use to make steak and cheese subs and I thought to myself, Self why not make a steak and cheese casserole? So, I put my creative mind to work and put together the following ingredients. It came out really good. I hope yours does too.

1.5 lb. of shaved steak
5 eggs scrambled
2 green peppers
1 large yellow onion
2 cans of cream of mushroom soup
1 cup of sour cream
1 cup of mayo
4 cups of shredded cheddar cheese
4 cups of cooked rice
2 tablespoons of onion powder
1 teaspoon of curry powder
2 tablespoons of ground black pepper
salt to taste

Preheat oven to 400 degrees. Season steak with 1 tablespoon of black pepper, onion powder, and salt and set aside. Cut green peppers and onion into strips. Sautee steak, peppers, and onions in olive oil for 3 minutes then add scrambled eggs. Cook for 2 more minutes stirring occasionally. In a large bowl mix together soup, mayo, sour cream, and curry powder. Add in steak, eggs, and rice and continue to mix. Stir in 3 cups of cheese and remaining spices (including 2 pinches of salt). Pour into a 3 quart casserole dish and top with remaining cheese. Bake for 10 minutes or until cheese has melted to a light brown.

No-Bake Nachos Supreme

For all those nacho fans, here's a treat. This little number will definitely be a crowd pleaser at any friendly get-together. There's no right or wrong food brands to use EXCEPT the tortilla chips. Tostitos corn tortillas with lime are a must have for this dish. I remember the first time I tasted them, by the time I remembered that I had something to dip them in the bag was half gone. That's how good they are. So, pleeeeaaaaasssseeee try them. If you don't become hooked then...nah, you're gonna love them. BTW - this recipe feeds 6-8 people.

1 lb. ground beef or chicken
8 oz. shredded mexican or taco cheese
8 oz. shredded sharp cheddar cheese
1 packet of taco seasoning
1 avocado chopped
1 medium onion chopped
1 can of sliced black olives
1 jar of jalapeno peppers
1 can of black beans
2 large tomatoes chopped
12 oz. tub of sour cream
10 oz. jar of salsa
2 cups of guacamole (optional)
1 bag of Tostitos corn tortillas with lime

In a large skillet combine taco seasoning and ground beef and cook until brown. Drain ground beef and pour onto a shallow platter. Use the remaining ingredients and layer in any order you like, however your last layer should be the cheese. (I layer mines in the following order: black beans, onions, tomatoes, black olives, jalapeno peppers, avocado, sour cream, guacamole, salsa, cheese). DO NOT BAKE! Grab some tortillas and ENJOY!!

If you choose to use chicken I suggest using boneless, skinless chicken tenderloins. Chop them up, season with taco seasoning, and sautee in EVOO (extra virgin olive oil) until no longer pink.

5-cheese Macaroni

If I had to choose one thing that my grandmother used to cook and label it my favorite, it would have to be her baked macaroni and cheese. She put both her feet in that recipe. I was forever changed and since then became a mac and cheese connoisseur. This recipe was more of an experiment when I first made it, but my family loved it so much that I decided to keep it in the books. It's been a hit ever since.

6 oz. sharp cheddar cheese (white or yellow)
6 oz. mozzarella cheese
6 oz. gorgonzola cheese
6 oz. smoked gouda cheese
6 oz. asiago cheese
1 box of elbow macaroni
1 egg
1 can of condensed milk
1 jar jalapeno peppers
1 cup of crumbled, cooked hickory smoked bacon (thick cut is best)
1/2 cup of breadcrumbs
salt & pepper

Preheat oven to 375 degrees. Cut up cheese into a 4 quart casserole dish (round, square, or oval). Chop 1 cup of jalapeno peppers (more if you like heat) and set aside. Cook and drain macaroni and pour into casserole dish. Mix cheese and macaroni until cheese has melted. Add egg and milk and mix. Stir in bacon and jalapeno peppers. Add salt and pepper to taste. Top with breadcrumbs and bake uncovered for 20 minutes.

Robyn's Chicken & Spinach Florentine

One day I was looking for a tasty, quick, and cheap meal to make for dinner. My friend Robyn suggested this recipe. Surprisingly I was able to purchase everything for a little under $20. Now, that's cheap! I altered the measurements to accommodate my family size of 4. I usually make this is a 9x13 casserole pan. Adding rice is more filling, but optional. It's scrumpdiliocious either way.

3 boneless, skinless chicken breasts
16 oz. frozen spinach (thawed and drained)
1 cup of mayo
12 oz. container of sour cream
2 cans of cream of mushroom soup
16 oz. shredded sharp cheddar (white or yellow)
1 large onion chopped
2 tbsp of curry powder
1/2 cup of breadcrumbs
1/2 cup of grated parmesan cheese
2 cups of parboiled rice
salt and pepper

Preheat oven to 375 degrees. In a medium-sized skillet, cook chicken and onions in cold water. Shred chicken while cooking. Drain and set aside. Cook rice as directed and set side. In a large mixing bowl stir together mayo, sour cream, and soup. Add spinach and curry powder and mix well. Add rice, chicken, and cheddar cheese. Add salt and pepper to taste. Combine breadcrumbs and parmesan cheese together and sprinkle on top. Bake uncovered for 20 minutes.