Enjoy & have a nice meal !!!

Hello there, My name is Rolla and I am very glad you’ve stopped by to read my cooking blog. It looks like nowadays not many people have time and/or mood to cook food at home. And I think, even less of them are actually enjoying the process of making home food, they probably think: making food is hard or boring. So I really hope you will find recipes posted here useful, tasty and fun to prepare, and you will actually enjoy cooking them.

MEXICAN STUFFED SHELLS
























Ingredients
1 pound ground beef
1/2 cup yellow onion, diced
2 TBS taco seasoning
4 oz cream cheese
about 8 oz jumbo pasta shells (some may break – I used 21 shells total but cooked 25)
10 oz enchilada sauce
1 cup salsa
1 1/4 cup cheddar cheese
1/2 cup mozzarella cheese

Directions
Bring a large pot of water to boil.
Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
Preheat your oven to 350 degrees.
Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
Drain the excess grease from the pan.
Add in taco seasoning and stir to mix.
Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
Combine your enchilada sauce and salsa in a small bowl.
Pour about half of your enchilada sauce salsa mixture into the bottom of a 9×13 pan and spread around.
Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
Repeat until all shells or meat mixture is gone.
Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
Wrap pan in aluminum foil.
Bake for 30 minutes.
Remove foil and top with cheeses.
Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly

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Green Enchilada Chicken Bake Casserole






















Ingredients:
4 cups precooked chicken, shredded
2 cans (15 oz.) mild or medium green chile enchilada sauce
2 dozen corn tortillas
2 T. olive oil
1 red pepper, diced
1 medium onion, diced
1 lb. butternut squash, diced
1 jalapeño, finely chopped
1 can Bush’s black beans, drained
1 (13 oz:) jar Corn and Chili Salsa (Trader Joe’s)
1 T. cumin
1 tsp. chili powder
salt and pepper
2 cups grated mozzarella cheese
2 cups grated Cheddar cheese
2 cups grated Jack cheese

Directions:
Preheat oven to 375F. Spray a 9-inch x 13-inch casserole dish with non-stick spray.
Heat oil and sauté onion and red pepper for about 5 minutes. Add the butternut squash and sauté for another 5 minutes, until tender. Mix in the jar of corn salsa, spices, and salt and pepper to taste. Add the finely chopped jalapeño.
Wrap a dozen corn tortillas in a moist paper towel and microwave for 1 minute to soften. Repeat again with the other 12 tortillas.
Shred the chicken into bite-sized pieces; set aside.
Layer 6 tortillas into the bottom of the casserole dish, arranging them so the whole surface is covered as much as you can. Over that make a layer of the vegetable mixture, 1/3 of the chicken, and 1/3 of the cheese. Drizzle with green enchilada sauce. Repeat the process 2 more times, ending with the rest of the sauce and cheese on top.
Bake uncovered until the casserole is bubbling and cheese is melted and browning on top, about 40 minutes. Let sit about 5 minutes before serving hot.
This will keep in the fridge for several days and can be reheated in the microwave, and also freezes well.

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Crescent Breakfast Casserole


















Ingredients :
8 oz. Crescent rolls
8-10 slices of bacon, crumbled or sausage
6-8 eggs
2 cups shredded cheese (jack, cheddar, colby, whichever you like)
2-3 tbsp. milk
salt and pepper to taste
cooking spray
How to make this recipe

First step : Preheat oven to 400 degrees &prepare either 13×9 or 11×9 baking dish with cooking spray. (use about 6 eggs for the smaller pan &about 8 for the larger pan)
Second step : Line the dish with unrolled crescent rolls, letting it come up the sides a bit. Press the seams together.
Third step : Layer the crumbled bacon or sausage &cheese over the crescent rolls. Beat eggs with milk, salt &pepper &pour over bacon &cheese.
Step 4 : Bake about 25-30 mins or until center is set. Let cool for a few mins, then serve.

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Chicken Cheese Enchiladas Recipe






















Ingredients :
2 cups sour cream
1 can condensed cream of chicken soup, undiluted
1 (4 oz) can chopped green chilies
1 (2 oz) can sliced ripe olives, drained
4 cups cooked chicken, cubed
3 cups shredded monterey jack cheese, divided
3 cups shredded cheddar cheese, divided
12 flour tortillas (6 inches)
4 green onions, thinly sliced
 Directions of Chicken Cheese Enchiladas Recipe:

In a large bowl, combine the sour cream, soup, chilies, and olives. Set aside 1-1/2 cups for topping. Add the chicken, 2 cups Monterey Jack cheese and 2 cups Cheddar cheese to remaining soup mixture, mix. Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-x9x2-inch baking dish. Top with reserved soup mixture. Bake, uncovered, at 350 degrees for 40 minutes. Sprinkle with remaining cheeses; top with onions (I put the onions on first since I wanted more onion flavor in the enchiladas and then cheese on top, the onion mixed in with the cheese great as you can see in the picture). Bake 10-15 minutes longer or until cheese is melted.


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