Tex-Mex Ground Beef Skillet
Chili-Mac is one of my kids’ favorite dinners. I love how this is served over cornbread instead of sloppy-joe style over hamburger buns. This is a very-quick, easy to make meal – especially if you’re using leftover cornbread. I used grass-fed beef, and even with organic vegetables it’s still less than $4 per serving.
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Cajun Ground Beef Skillet
This is a wonderful recipe with a hint of kick. If you have pre-prepared rice, it’s a quick fix. But remember – the rice will take 45 minutes to cook so try to plan ahead a little bit.
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Winter Squash Stuffed with Wild Rice, Toasted Pecans & Dried Cherries
I love finding a recipe that will be my new go-to recipe for entertaining. We had company for dinner, and since we’re observing a Daniel Fast, this was our main course using acorn squash. The next evening, we served a soup and had this as a side using pumpkins. The rice is amazing alone, but pared with the winter squash, it is remarkable. This would be beautiful gracing any holiday table.
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Cajun Style Beef Wrap
I love this wrap, because using steak as a meat in it gives lunch a little facelift from the normal turkey or tuna. This is a great source of protein, which helps Kaylee get through her day since she eats lunch at 10:30 in the morning. It tastes fantastic, and is packed full of all sorts of good vitamins and minerals.
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Daring ‘Omega-3′ Salmon Tacos
I love fish tacos. I discovered them at the Cheesecake Factory in Boston and haven’t met one I didn’t like yet.
I also love salmon. My parents are from Oregon, and my grandfather loved salmon fishing. I grew up eating salmon fresh off of the grill all summer long.
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Green & Gold Casserole
I graduated from Spencer High School, home of the mighty Greenwave. Don’t ask me what that means – in all of my years there, I was never able to figure that out. Our mascot was an owl. BUT, our colors were green & gold. That was always cool, because my family is from Springfield, Oregon, a small town that is a sister-city to Eugene Oregon, home of the Oregon Ducks – whose colors are also green & gold. Which is what makes this casserole so much fun. I could take it to a class reunion or a football party and be a winner either way.
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Southern Cheese Grits
Grits, for those of you who haven’t spent a good portion of your life below the Mason-Dixon line, is a cornmeal made from hominy. Hominy is hulled corn kernels that have been stripped of their bran and germ. What the American Indians gave the Pilgrims was likely hominy. “Lye hominy” is made when the kernels of corn are soaked in a light lye solution. You can get white grits (made from white corn) or yellow grits (made from yellow corn). The difference between grits and polenta, other than regions of America, is that polenta is made from corn that retains the germ of the grain.
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Turkey Breast in the Rotisserie
I LOVE my rotisserie oven. I don’t know why food tastes so much better coming out of the rotisserie than the oven, but it does. I prefer to cook meat in it if I can. This turkey breast was amazing – I used it to make lunch meat and the flavor even in thinly sliced pieces was just wonderful.
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Sweetheart Steak for Two
A “Sweetheart Steak” is a rib-eye steak specially cut to resemble a heart. There is a membrane running down the middle of it that separates the two steaks. It is a tender, beautiful cut of meat, and just fun enough to be a perfect main course for a Valentine’s Day dinner.
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Hallee’s Healthy Pleasurable Pizza Pie: Hawaiian Pineapple & Turkey Ham
I’m not saying give up on pizza. Who would want to do that? I am saying it is possible to make a great tasting and actually HEALTHY and GOOD FOR YOU pizza.
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Gregg & Hallee
