Pulled Pork Green Chili Enchiladas

So, Jon smoked a couple of pork butts the other day & we froze most of the meat to heat & eat for a later time. We were munching on pulled pork sandwiches and we were both getting tired of it. So, before we threw out the pork, I thought I would try something a little different. I just made a small batch, one enchilada each for dinner, and one to eat the next day for lunch.
PS- I forgot to take a picture of this one- sorry!
Servings- 4


About 2 cups pulled pork
1 large can green chili's (drained)
1 can green enchilada sauce
1-8oz bag of Mexican cheese (divided, I also added a couple of crumbled slices of pepper jack cheese
Flour or corn taco shells

Mix the pork, green chili's, and about 1/2 the bag of cheese together in a bowl. Place filling in the middle of your shell (I used flour taco shells (4). Place in a sprayed pan & pour 1 can green enchilada sauce over the top. Bake at 350 for 15 minutes & then top with remaining cheese from bag & bake 15 more minutes.

Rarebit Smash Burgers

So, on this rare occasion I got to watch Rachel Ray. She had made these burgers that looked so tasty & let me tell you, they were. They were very moist & flavorful. We weren't a big fan of the potatoes, so when we make them next time, we will skip the potatoes. Now, while this recipes calls for bacon, you only use the fat to fry the potatoes in it. We thought that was a waste of bacon & crumbled it on top of the burger & potatoes.

Serves 4

2 large Russet potatoes
EVOO, for the pans
4 slices bacon, cut into 1/2-inch pieces
Salt and freshly ground pepper
1 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 clove garlic, finely grated or pasted
2 tablespoons prepared horseradish
4 tablespoons chopped fresh parsley
Splash of half-and-half or whole milk
2 pounds 80-percent ground beef (if you grind your own, use 1/2-pound each skirt steak, brisket and sirloin)
About 3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon cayenne pepper or 2 teaspoons hot sauce
1 small white or yellow onion, very thinly sliced
1/2 cup Irish stout, such as Guinness
1/2 pound sliced Cotswold or extra-sharp yellow Cheddar
Brioche or potato rolls, lightly toasted
Bread-and-butter pickles, for topping
Watercress, for topping

Directions

Peel the potatoes, then slice into thin wedges or cut into 3/4-inch dice. Heat a skillet over medium-high heat and add a drizzle of EVOO. Add the bacon and cook until crisp, then drain on a paper-towel-lined plate. Add the potatoes to the fat in the skillet and season with a little salt and lots of pepper. Cook until browned, 5 to 6 minutes. Cover with foil and cook for 5 minutes. Remove the foil and cook until crisp, 7 to 8 more minutes.

Mix the sour cream, chives, dill, garlic, horseradish, 2 tablespoons parsley and half-and-half or milk in a small bowl. Season with salt and pepper.

Mix the beef, Worcestershire sauce, dry mustard cayenne or hot sauce and the remaining 2 tablespoons parsley in a large bowl. Sprinkle with salt and lots of pepper.

Heat a cast-iron skillet or griddle over medium-high heat. Brush with oil, then add the beef mixture in 4 loose balls of equal size (do not shape them with your hands). Flatten with a spatula into 3/4-inch-thick patties. Scatter the onion slices over the top and press in with the spatula. Cook for 3 minutes, then flip and press the onion into the patties. Cook for 2 more minutes. Douse the pan with the beer and lay the cheese over the patties. Cover and cook until the cheese melts, about 1 minute.

Serve the burgers on the rolls with pickles and watercress. Drizzle the horseradish sauce over the potatoes and serve on the side.

Beef Stroganoff

Beef Stroganoff in the crockpot, sounds pretty yummy. This recipe is pretty good. I know that sometimes crockpot recipes don't always look all that appealing. Some are bland looking, some are chunky and some of the sauces just are not smooth. This sauce is not smooth, which bothered me. I could not get the cream cheese to dissolve all the way into the sauce. It made me mad. However, the little specks of cream cheese did not affect the taste.

Serves 6-8

3 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
1 tsp Garlic Salt (I used granulated garlic)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles, or mashed potatoes & don't forget the bread to mop up the sauce.

Bacon Cheeseburger Taco's

Now, the name of the recipe is what caught my attention. Something a little different on this particular dinner night. Now, while this recipe is good, and I suggest you give it a try. I honestly think this is a better dip recipe, than a dinner recipe. But, that is just my opinion.

Servings 6-7 Taco's

1 pound lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix
1/3 cup water
1/2 cup Old El Paso® Cheese 'n Salsa dip (from 15-oz jar)
1 box (7.4 oz) Old El Paso® hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas)
1 1/2 cups shredded lettuce
1 large tomato, seeded and chopped (1 cup)
6 slices bacon, crisply cooked, crumbled

In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook 3 to 4 minutes, stirring frequently, until thickened. Stir in dip until well mixed.
Heat taco shells and tortillas as directed on box.
Fill heated taco shells and tortillas with warm beef mixture, lettuce, tomato and bacon.

Note- Can't find the Cheese 'n Salsa dip (in the chip isle)? Try 4 oz Mexican prepared cheese product, cubed, or another soft cheese that melts easily. If you prefer less spice, use regular prepared cheese product.