This is similar a Mexican lasagna and once the ground beef mixture is cooked this takes very little time to make, make certain to spread the sour cream over the tortilla as it will cause the tortillas to turn soggy please assemble as stated in recipe…

Bulk pork sausage may be replaced for the beef or use half each, make this as spicy as you like by using spicy salsa and/or using 2 jalapeno peppers, you may also use spicy bulk pork sausage

Servings 4-6

INGREDIENTS:

1-1/2 pounds ground beef

4 large garlic cloves, finely chopped (garlic lovers can use more)

1 medium onion, chopped

1 small green bell pepper, seeded and chopped

1 jalapeno pepper, seeded and finely chopped, optional

1 (1.25 ounce) package taco seasoning mix

1 (7-ounce) jar salsa (mild medium or spicy, if you are using Pace Picante sauce which is a little thicker you may want to add in 1/3 cup of water)

seasoning salt and fresh ground black pepper, to taste

3 (8-inch) flour tortillas (use the large size tortillas, can use corn tortillas if desired)

1-1/2 cups  sour cream, divided (low fat is okay do not use fat-free)

2 cups shredded cheddar cheese, divided (or use a Mexi blend cheese)

2 (4-ounce) cans diced green chilies

Toppings:

2 tomatoes, chopped

3 large green onions, chopped

INSTRUCTIONS:—————————————————-

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease a 10-inch round cake pan or round casserole dish.

In a skillet cook the beef with garlic, onion, bell pepper and jalapeno pepper until no longer pink; drain fat then continue cookingstirring until the meat is lightly browned (this may take about 10-12 minutes to brown) .

Mix in taco seasoning mix; cook stirring for 2 minutes.

Mix in the salsa; bring to a simmer then reduce heat and cook for about 20-25 minutes stirring frequently; remove from heat, and season with salt and pepper about halfway through cooking time.

To Assemble:

Place one tortilla into the bottom of the pan, then sprinkle 1/3 of the ground beef mixture over the tortilla.

Using a teaspoon dollup 1/3 of the sour cream over the beef then spread out using a spoon (the sour cream doesn’t have to cover the beef completely and go easy on the sour cream you don’t need to much or it will be too rich).

Sprinkle 1/3 of the chilies over the sour cream then 1/3 of the shredded cheese.

Repeat two more times assembling with 1  tortilla, ground beef mixture, sour cream, chilies and shredded cheese (do not sprinkle the shredded cheese on top yet you will add that on after cooking time).

Cover with foil and bake for 30 minutes.

Uncover and continue baking for another 30-40 minutes  or until hot and heated all the way through.

Sprinkle the remaining shredded cheese on top and return to oven for another 5-8 minutes to melt the cheese.

After the cheese has melted sprinkle the top with chopped tomatoes and green onions.

Slice into wedges then serve.

You will also find this recipe on www.Recipezazz.com

An easy method with perfect results every time! I like to stuff these with stabilized sweetened whipped cream posted HERE then sprinkle powdered sugar on the top shell or you can drizzle a chocolate glaze on top instead of the powered sugar

Yield 24-30 shells

Ingredients:

1 cup water

1/2 cup soft butter

1 cup sifted all-purpose flour

1/2 teaspoon salt

4 large eggs, room temperature (eggs must be at room temperature to speed up that process let sit in hot water for about 5 minutes)

Instructions:————————————-

Preheat oven to 375 degrees F.

Grease a large baking sheet/jelly-roll pan or line with parchment paper.

Boil the water in a medium saucepan; add in the butter and mix until melted, when the butter is completely melted remove from heat.

Add in flour and salt, then beat using a wooden spoon for about 12 minutes (the texture should look like putty) cool slightly.

Add in the room temperature eggs one at a time beating until creamy and combined.

Drop about 1 tablespoon of the mixture onto baking sheet.

Bake in preheated 375 degree F oven for 10 minutes.

Reduce heat to 350 degrees F and continue baking for another 30 minutes (for the second baking at 350 degrees do not open the oven door at anytime while baking for at least the first 20 minutes).

Allow shells to cool, then slice off the tops.

Stuff the shells as desired and replace with the top.

You will also find this recipe on Recipezazz.com

The amounts listed are only a guideline you may adjust to taste, cayenne pepper may be replaced for the Tabasco or you may omit completely, if you want you may omit coating the crab cakes in the dry breadcrumbs, I prefer the crispiness of the coating

Yield 8

Ingredients:

1 pound lump crabmeat

2-3 green onions, finely chopped

2 eggs, lightly beaten

1/4 cup mayonnaise (do not use salad dressing)

1 tablespoon fresh lemon juice

2 teaspoons Old Bay seasoning

1 teaspoon garlic powder

1 tablespoon worcestershire sauce

1 tablespoons Dijon mustard or 1 teaspoon dry mustard

1/2 teaspoon fresh ground black pepper

Tabasco sauce

1/2 cup dry breadcrumbs (about another 1/4 cup more for coating)

oil for frying

Instructions:————————————-

Place about 1/4 cup dry breadcrumbs into a shallow bowl; set aside.

Place the crabmeat and green onions in a large bowl; toss to combine.

In a bowl mix together eggs with mayonnaise, lemon juice, Old Bay seasoning, garlic powder, Worcestershire sauce, mustard, black pepper and Tabasco until well combined; add in 1/2 cup breadcrumbs and mix thoroughly.

Add in the crabmeat and green onions; using a fork toss to combine until thoroughly mixed.

Shape into 6 patties, then coat into the dry breadcrumbs.

Heat oil in a heavy skillet over medium-high heat.

Saute for about 4 minutes on each side.

This pairs well with buffalo wings or spicy Creole shrimp posted HERE, it of coarse also makes a great dressing! all amounts may be doubled, for a smooth dressing process for about  10-15 seconds in a food processor

Servings 6

Ingredients:

5 ounces crumble blue cheese (can use more)

6 tablespoons buttermilk (1/4 cup plus 2 tablespoons)

6 tablespoons sour cream

1/4 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1 tablespoons white wine vinegar

1/2 teaspoon sugar

1 teaspoon Worcestershire sauce

1 garlic clove, minced

salt and fresh ground black pepper, to taste

Tabasco sauce, optional and to taste

Instructions:————————————-

In a bowl mash the blue cheese with buttermilk using a fork until the mixture resembles cottage cheese (make this as chunky as desired when mashing with the fork).

Add in all remaining ingredients; mix until combined.

Refrigerate for 2 hours or more before serving.

You will also find this recipe on Recipezazz.com

Make this as spicy as you like by adjusting the cayenne pepper, the shrimp is double dipped for an extra crispy thick coating…. serve the shrimp with blue cheese dressing/dip

Yield 1 pound shrimp/4  servings

Ingredients:

2 cups all-purpose flour

2 tablespoons Creole seasoning

1/2 teaspoon cayenne pepper (or adjust to suit heat level)

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon fresh ground black pepper

1 pound uncooked large shrimp, deveined with tails attached

oil for deep frying

blue cheese dip

Instructions:————————————–

Rinse all the shrimp under cold water.

In a large resealable bag combine the flour with next 5 ingredients.

Place the shrimp in the bag and toss to coat thoroughly with the flour mixture.

Place the coated shrimp on a tray or plates and refrigerate for 30 minutes.

Remove from fridge and coat a second time in the flour mixture.

Heat oil in a heavy skillet or a deep-fryer to 375 degrees F/190 degrees C.

Place the shrimp in hot oil and fry for 2-3 minutes.

Serve with blue cheese dip.

Habanero pepper/s may be replaced for the jalapeno, make certain to were rubber gloves when seeding and dicing the pepper or you fingers will be on fire for the whole day! plan ahead the salmon has an 8-24 hour refrigeration time

If desired serve the salmon steaks with jalapeno-lime butter, recipe amounts on bottom of the recipe,  make the butter mixture ahead and refrigerate until ready to use.

Servings 6

INGREDIENTS:

6 fresh salmon steaks (about 5 ounces each)

1/2 vegetable oil (such as vegetable or canola oil)

1 cup orange juice

6 tablespoons lime juice

3 tablespoons tequila, can use more

2 tablespoons grated lime zest

1/2 small jalapeno pepper, minced (about 1-1/2 tablespoons can use less if desired)

3 large garlic cloves, minced

INSTRUCTIONS:—————————————

Place the salmon steaks in a large shallow glass dish.

In a bowl whisk the oil with all remaining ingredients then remove about 3-4 tablespoons of marinade and refrigerate (you will use this to baste the salmon while grilling) .

Pour the marinade over the salmon and turn the salmon a few times to coat.

Refrigerate for 8-24 hours turning the salmon a few times while chilling.

Preheat the grill to medium heat then lightly oil the grill grates.

Grill salmon about 6-8 minutes per side basting with reserved marinade while cooking.

For jalapeno-lime butter; in a bowl combine 1/2 cup  salted soft butter with 1/2 teaspoon garlic powder, 2 tablespoons lime juice, 1 tablespoons minced jalapeno pepper and 1 tablespoon grated lime zest.

Place in a bowl cover and refrigerate for 8-24 hours before using.

Spread the jalapeno-lime butter over the top of the warm salmon.

I make this using my Parmesan meatball recipe but I omit the Parmesan cheese, use your own favorite meatball recipe, if using frozen cooked meatballs then this recipe takes under 10 minutes to put together as you can just drop them directly into the sauce with no oven cooking firstly which make this a perfect quick easy week day meal served with rice…I also add in some Tabasco sauce or hot Asian chili sauce to the glaze if you like some heat then add in

Notes from our test kitchen; this makes a fairly thick sauce/glaze if you prefer a thinner sauce reduce the cornstarch by 2 teaspoons (using 2 tablespoons plus 2 teaspoons)

If desired you may add in canned pineapple chunks and use the juice from the can mixed with water to make 1-1/2 cups

Servings 4-5

Ingredients

1 pound ground beef (prepared with your favorite meatball recipe then shaped into 1-inch balls)

1-1/2 cups water (or use pineapple juice from the can mixed with water to make 1-1/2 cups)

3/4 cup cider vinegar

3 tablespoons soy sauce

3 tablespoons cornstarch

3/4 cup ketchup

1/2 teaspoon garlic powder, or to taste

1-1/2 cups brown sugar (start with 1-1/2 cups and add in more if needed)

Instructions:—————————————

Bake the meatballs on a greased baking sheet in a preheated 350 degree F oven for about 20 minutes (they do not have to cook completely they will finish cooking in the sauce).

Meanwhile in a saucepan combine water with cider vinegar and soy sauce; add in cornstarch and whisk until smooth and combined.

Add/whisk in all remaining ingredients until blended; bring to a simmer over medium heat stirring constantly until bubbly and thickened (at this point you may add in more brown sugar if needed).

Drop in the partially cooked meatballs into the sauce then bring back to a simmer.

Reduce heat to low and cook for about 25-30 minutes stirring frequently.