Taco Casserole

The best thing about this casserole is it's so easy and it's easy to add or delete what you like and it freeze well.   I split it in two because my husband likes the corn and back beans, but I do not.  I like to add shredded lettuce, sour cream and green onions to on the top of mine after it's baked.

TACO CASSEROLE
(serves 8)

Ingredients:
*1 pound ground beef (can sub with ground turkey or ground chicken)
*1 large yellow onion, chopped
*1 green bell pepper, chopped
*1 red bell pepper, chopped
*3 garlic cloves, chopped
*1 (15.25 ounce) can black beans, drained
*2 cups frozen corn
*1 quart (4 cups) stewed tomatoes
*1 (1.25 ounce) package taco seasoning (I use mild, but if you like spicy go for it)
*1 teaspoon ground cumin
*1/2 teaspoon onion powder
*1/2 teaspoon garlic powder
*1/2 teaspoon chili powder
*1 teaspoon salt
*1 teaspoon ground black pepper
*4 cups rice, cooked (white or brown)
*2 cups sharp cheddar cheese, shredded
*lettuce shredded (optional)
*sour cream (optional)
*green onions, chopped (optional)

Directions:
~Spray a 9x13 inch pan with cooking spray.
~Preheat oven to 350 degrees.
~In a large skillet brown the ground beef.
~Drain any excess grease.
~Add yellow onion, green pepper, and red pepper, cook until onions are soft.
~Add minced garlic and cook another 1-2 minutes.
~Stir in taco seasoning, cumin, garlic powder, onions powder, chili powder, salt, and pepper.
~Add black beans, corn and stewed tomatoes.
~Spread cooked rice into the bottom of the prepared pan.
~Spoon the taco mixture evenly over the rice.
~Sprinkle cheese over the top.
~Bake uncovered for 30 minutes.

**If you choose to freeze it, do not bake it first.  When you are ready to use it:
    ~Remove from freezer.
    ~Cover with aluminum foil.
    ~Bake for 45 minutes.
    ~Remove aluminum foil, and bake another 5-10 minutes.

Cannoli Shells

I LOVE CANNOI'S.   I had a friend teach me now to make cannoli shells a month or so ago.   It's a lot of work, but well worth the effort.  I also use this recipe to make a pie shell with for cannoli pie (same recipe that is used for a graham cracker crust).  If I'm using it for a pie crust, then I just roll out the dough very thin, and fry it.  I don't put it around the dowel rods.

CANNOLI SHELLS
(makes 12- 15)

Ingredients:
*2 cups all-purpose flour
*1 tablespoon brown sugar
*1/4 teaspoon salt
*3 tablespoon butter, softened
*2 large egg yolks
*1/4 teaspoon ground nutmeg
*1 teaspoon ground cinnamon
*1/4 cup + 2 tablespoons sweet red wine

Directions:
~Place, flour, brown sugar, salt, butter, egg yolks, nutmeg and cinnamon into a large mixing bowl.
~Using a pastry cutter, cut into mixture is crumbly and everything is will mixed.
~Add wine, 1 tables spoon at a time, until mixture easily forms a ball.
~Cover, and refrigerate for at least 2 hours.
~Remove dough from refrigerator.
~Heat about 6-8 cups of vegetable oil in a large stock pan.
~Allow oil to heat up to 350 degrees (do not let oil get to hot)
~Lightly flour a clean surface.
~Pour some water into a small dish.
~Break off a piece of dough.
~Roll out paper thin,
~Using a 4-5 inch biscuit cutter (or donut cutter without the center piece), cut circles in dough.
~Drape cut out dough lightly around dowel rod or cannoli tubes.
~Dip your finger into water and lightly wet one end of dough.
~Overlap ends of dough around the dowel rod/cannoli tube and seal.
~Carefully place into hot oil, rotating shell often as it cooks.
~Once shell is a golden brown remove from oil.
~Carefully remove from dowel rod/cannoli tube.
~Place on a cooling rack.
~Repeat until all the cannoli shells are done.
~Fill cannoli shells and enjoy.

Chicken Pot Pie Soup

A great hearty soup to make with your leftover chicken or turkey.  If you don't like the pie crust topping , use a biscuit or oyster crackers or don't put a topping on it.

CHICKEN POT PIE SOUP
(serves 12)

Ingredients:

*1/4 cup butter
*2 1/2 cups Yukon gold potatoes, diced small
*1 large onion, peeled and diced small
*4 medium, carrots, peeled and diced small
*2 celery stalks, diced small
*3 cloves garlic, minced
*1/3 cup all-purpose flour
*6 cups chicken stock
*1/2 cup heavy cream
*2 boneless skinless chicken breasts (4 cups), cooked and diced
*2 boneless skinless chicken thighs (2 cups) , cooked and diced
*1 cup bag frozen peas
*1 cup frozen corn
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/4 teaspoon dried thyme
*1 tablespoon dried parsley

*1/4 teaspoon dried rosemary

*1 (14.1 ounce) refrigerator pie crust (optional)

Directions:
~In a medium pot, add potatoes and cover with water.
~Cook over medium high heat, for about  10 minutes (or until potatoes are fork tender.
~Drain potatoes and set aside.
~In a large stock pot, melt butter over medium heat.
~Add onions, carrots and celery.
~Sauté for 7-8 minutes, stirring often.
~Cook until onions are translucent.
~Add garlic and sauté for another 2-3 minutes (careful not to let garlic burn).
~Stir in flour, salt, pepper, thyme and rosemary until well mixed.
~Stir and cook for 1 minute.
~Slowly add chicken stock and milk.
~Stir in potatoes, chicken, peas and corn.
~Allow mixture to simmer for about 10 minutes (do not bring to a boil).
~Remove soup from burner.
~Preheat oven to 350 degrees.
~Roll out pie crust.
~Take a small biscuit cutter, and cut as many circles as you can in the dough (I use a small 1 inch biscuit/cookie cutter, but you can use whatever size you want)
~Place cut out pie crust dough on a cookie sheet.
~Bake for 10-15 minutes or until bottom of the crusts are a golden brown.
~Serve up soup and place pie crust circles over the soup.

Dill Pickle Soup

My son-in-law and daughter love dill pickle soup.  It's such an easy and quick soup to make.  I make the soup thicker and thinner depending on who I'm making it for.  If you like a thicker or creamer soup use a little less liquid and then use an immersible blender to blend the soup when it's done cooking.   I also shred most of the veggies or cut them very small.  You can just chop the veggies if you like it a little chunkier.

DILL PICKLE SOUP
(seves 8)

Ingredients:
*1/4 cut butter
*6 quarts chicken stock
*4-6 russet potatoes (4-5 cups), peeled and diced small
*2 carrots  (1 cup), chopped fine
*1 celery stick, chopped fine
*1/2 medium onion, chopped fine
*2 cloves garlic, minced
*3 cups kosher dill pickles, chopped fine
*1cup kosher dill pickle juice
*1 teaspoon ground black pepper
*1/2 teaspoon salt
*3 tablespoons all-purpose flour
*1 cup sour cream

Directions:
~In a large stock pot,  melt butter.
~Add potatoes, carrots, celery, dill pickles and onions.
~Sauté for 3- 5 minutes.
~Add garlic and sauté for another 2 minutes.
~Add chicken stock, dill pickle juice, pepper, and salt.
~Bring to a boil.
~Turn heat down to a simmer, cover pan and cook for around 20 minutes or until potatoes are done.
~In a small bowl whisk flour and sour cream together.
~Whisk about a 1/4 cup of hot soup to sour cream mixture.
~Add another 1/4 of soup and whisk.
~Whisk sour cream mixture into the soup until mixed well.

Instant Pot Directions:

~Set instant pot to sauté mode.

~Once hot, 1 teaspoon olive oil

~Add potatoes, carrots, celery, dill pickles, and onions.

~Sauté for 3- 5 minutes.

~Add garlic and sauté for another 2 minutes.
~Add chicken stock, dill pickle juice, pepper, and salt.
~Put lid and and seal.

~Pressure cook for 15 minutes.

~Slow release for 10 minutes and then a quick release.

~Put instant pot back on sauté mode.
~In a small bowl whisk flour and sour cream together.
~Whisk about a 1/4 cup of hot soup to sour cream mixture.
~Add another 1/4 of soup and whisk.
~Whisk sour cream mixture into the soup until mixed well.