Chillies Rellenos

 Chillies rellenos are a favorite Mexican dish, and this casserole recipe makes them quick and easy.

Ingredients

1 can (7 ounces) whole green chilies

2 cups (8 ounces) shredded Monterey Jack cheese

2 cups (8 ounces) shredded cheddar cheese

3 eggs

3 cups milk

1 cup biscuit/baking mix

Seasoned salt to taste

Salsa

Directions

Split chilies; rinse and remove seeds. Dry on paper towels. Arrange chilies in an 11-in. x 7-in. baking dish. Top with cheeses.

In a large bowl, beat eggs; add milk and biscuit mix. Pour over cheese. Sprinkle with salt. Bake at 325° for 50-55 minutes or until golden brown. Serve with salsa. Yield: 8 servings.

Loaded Turkey Tacos Salads:

Loaded Turkey Tacos Salads:

What it took for 4 dinner salads:

* 3 Tbs. extra-virgin olive oil, divided, plus 1 tsp
* 1 sweet potato, cut into a fine dice
* 1/2 cup frozen corn, thawed
* 1 pound ground turkey
* 3 Tbs. fave taco seasoning, divided
* 1 (15 oz) can kidney beans, drained and rinsed
* 1 cup cilantro
* 2 Tbs. lime juice
* 1 jalapeno pepper
* 1/2 cup cherry tomatoes, halved
* 1 avocado, finely diced
* 8 cups mixed greens
* crumbled queso fresco

Preheat oven to 400.

Toss the sweet potatoes with a Tbs. of olive oil. Sprinkle with 1 Tbs. taco seasoning, salt and pepper; arrange on a baking sheet.

Toss the corn with a tsp of oil and a pinch of salt and pepper. Arrange on a separate smaller baking sheet.

Put both trays in the oven; roast the corn for 10 minutes, and the sweet potatoes for 20.

Once you take the veggies out, flip the oven to broil. Place the jalapeno on the small baking sheet and broil until blackened and charred all over, 5 minutes. Immediately transfer the pepper to a plastic baggie and let sit about 10 minutes.

Brown the ground turkey in a large skillet over medium-high, about 7 minutes. Season with 2 Tbs. of your fave taco seasoning and a good pinch of salt. Add a little water to keep it from drying out.

Now back to the pepper. Remove the skin from the pepper, cut off the stem and scoop out the seeds. Place the pepper in a small food processor, along with the cilantro, lime juice, 2 Tbs. olive oil, and a pinch of salt. Blitz until smooth.

Add the roasted corn to the cilantro pesto and stir to combine.

Now you just layer!

Arrange about 2 cups of salad greens per plate. Top with seasoned turkey, kidney beans, cherry tomatoes, roasted sweet potatoes, avocado, a good drizzle of the cilantro corn pesto, and crumbled queso fresco.

Omg eat up.

Bacon Wrapped Pineapple Shrimp

Ingredients:
12 jumbo shrimp, deveined
1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in 1/2 crosswise
12 wooden toothpicks

Directions:
Heat a nonstick skillet over medium-high heat.

Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick.

Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

Blueberry Streusel Cheesecake

1-1/2cups plus 3 Tbsp. flour, divided
1-1/3 cups sugar, divided
1/2tsp. ground cinnamon
3/4cup cold butter, cut up
4pkg. (8 oz. each)  Cream Cheese, softened
1Tbsp. vanilla
1cup  Sour Cream
4 eggs
2cups fresh blueberries
Make It
HEAT oven to 325°F.

MIX 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 min. or until lightly browned.

MEANWHILE, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture.

BAKE 1 hour 25 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 Hours...

Good For You Cabbage Casserole

Cabbage Casserole

Fry ground beef and onion, salt & pepper. Drain. Cut 1 cabbage in small peices and peel & cut about 6-8 carrot in coins. Layer large roaster with aprox 1/2 of the meat mixture, 1/2 of the cabbage and 1/2 of the carrot, then a tin of Alymers petite cut diced tomatoes, & 1 tin tomato soup. Then layer remaining meat mixture, cabbage, carrot and another tomato soup on top. Salt & pepper to taste. Cover and bake at 375 for about 1 1/2 hours. Stir occasionally. Casserole shrinks during baking. Enjoy!

Super Simple Fresh Mozzarella and Basil Bites Recipe

Simple, fresh and fast, make it the first play of the game.

INGREDIENTS:

1 package of Ovoline fresh mozzarella (about 15, cut in half to make 30)
1 egg plus 1 tablespoon of water for egg wash
15 fresh basil leaves, plus more for garnish
30 sheets fresh wonton wrappers
1 cup extra virgin olive oil
1 cup of your favorite warm tomato sauce (yep, canned is acceptable here) or make your own fav.

DIRECTIONS:

Drain the mozzarella on a a paper towel making sure that they are not moist or dripping with any liquid.
Whisk the egg and water together with a fork.
Wash and dry the basil leaves and then stack 5 together...roll them together into a little parcel, cut them length wise into little strips as shown...this is called chiffonade...very fancy term that means "cut into little strips".
On top of one a wontons, place an Ovoline, cut in half.
Sprinkle a bit of the basil on top.
Brush the outside of the wonton with the egg wash.
Press ends together and tuck the ends underneath. Let rest for about a minute. This is to seal the little parcels.
Heat the olive oil in a LARGE pan till it reaches 350 degrees. PLEASE NOTE: DO NOT OVERHEAT THE OIL and do not use more than the recommended amount of oil, you are NOT deep frying.
Place the little parcels in the pan and cook (do not crowd, about 8 or 10 in the pan are just right. Cook till golden brown on each side, about a minute.
Drain on paper towels.
Sprinkle with grated cheese.
Serve immediately with your favorite warm tomato sauce.
Enjoy!

Enjoy!

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Strawberry Rhubarb Streusel Bars

Ingredients

for the streusel:
• 1/2 c. unsalted butter, melted, plus room temperature butter for pan
• 3/4 c. packed light brown sugar
• 1/4 tsp. kosher salt
• 1-1/4 c. all-purpose flour
for the bars:
• 1/2 lb. rhubarb, cut into 1/2'' pieces
• 1/2 lb. strawberries, hulled and sliced 1/4" thick
• 2 T. light brown sugar
• 1-1/2 c. all-purpose flour, divided
• 3/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 3/4 c. unsalted butter, at room temperature
• 1-1/2 c. powdered sugar, plus more for dusting finished bars
• 3 large eggs
• 1 tsp. pure vanilla extract

Preparation

Preheat oven to 350°. Butter a 9'' square baking pan and line with parchment paper, leaving a 2'' overhang on 2 sides. Butter and flour parchment paper and pan, tapping out the excess flour. Set aside.

for the streusel:

Whisk together the butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

for the bars:

In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup of the flour. In another medium bowl, whisk the remaining 1-1/4 cup of flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and powdered sugar until light and fluffy. Beat in the eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Top with rhubarb and strawberry mixture, then top with prepared streusel. If you like to have some of the pretty red of the rhubarb and strawberries show on top (I do!), poke a few pieces up through the streusel.

Bake until golden and a toothpick inserted in the center comes out with just a bit of moist crumbs attached, about 50 to 55 minutes. Let cool completely in pan. Run a knife around the edge of the pan and, using the parchment paper overhang, lift cake from pan. Cut into bars and dust with powdered sugar. Serve as is, or with some freshly whipped and sweetened cream...so lovely!