Festive Cajun Pepper Steak

1 1/2 lbs. beef tips
1 t. Cajun seasoning
1 T. vegetable oil
1 green bell pepper, chopped
1 onion, chopped
3 garlic cloves, minced
1 (14.5 oz) can beef broth
1 (14.5 oz) can diced tomatoes
1/8 t. black pepper
1/4 t. salt
2 t. Worcestershire
1 t. white wine vinegar
1/2 t. dried basil
2 t. cornstarch
2 t. cold water
1 (22 oz) pkg. frozen or refrigerated mashed
potatoes*

Sprinkle beef tips with Cajun seasoning. Cook beef in hot oil on large skillet over medium-high heat for about 10 minutes or until browned. Add bell pepper, onion, and garlic; saute for 3 minutes. Stir in broth, diced tomatoes, Worcestershire, white wine vinegar, basil, salt and pepper. Bring to a boil; reduce heat; cover; simmer for an hour or until meat is tender. Prepare mashed potatoes according to package directions. Stir together cornstarch and cold water until smooth; stir into meat mixture; bring to a boil. Serve immediately over the mashed potatoes.

* I made homemade mashed potatoes instead using the frozen kind.

Serves 4-6

From the kitchen of ... Mark & Shannon (via Southern Living)

Sloppy Joe Shepherd's Pie

1 1/2 lbs ground beef
1 (14.5 oz) can diced tomatoes
1 1/4 c. ketchup
1/2 c. bottled BBQ sauce
1 T. Worcestershire
1 (22 oz) pkg. frozen/refrigerated mashed potatoes*
2 c. (8 oz) cheddar cheese, shredded & divided
1/3 c. sliced green onions
Salt & pepper to taste

Brown ground beef in large skillet. Stir in tomatoes, ketchup, BBQ sauce, and Worcestershire. Spoon into lightly greased 13 X 9" dish. Prepare mashed potatoes according to package directions. Stir in 1 cup of cheddar cheese, green onions, salt and pepper. Spread evenly over the meat mixture. Bake at 350 degrees for 25 minutes. Sprinkle another cup of cheddar cheese on top and bake an additional 5 minutes or until cheese is melted. Let stand for 5 minutes before serving.

* I made homemade mashed potatoes instead.

Serves 8-10

From the kitchen of ... Mark & Shannon

Chicken Verde

4 chicken breasts, boneless & skinless
1 can cream of chicken
1 can cream of celery
8 oz. sour cream
8 oz. Monterey Jack cheese, shredded
1 can Herdez green salsa

Lightly brown chicken with garlic salt and pepper. Pour all ingredients over chicken. Bake at 350 for 20 minutes. Add cheese and bake an additional 15 minutes. Serve over white rice.

From the kitchen of ... Granny

White Bean Chili

2 cans Great Northern beans, drained
1 can Cannelli white beans, drained
1 can whole kernel corn, drained
2 medium onions, chopped
1 T. olive oil
2 large cans green chilies, chopped & drained
6 cloves garlic, minced
2 t. ground cumin
2 t. dried oregano
7 c. chicken broth
1 whole chicken, boiled & de-boned
1/2 t. salt
1/4 t. pepper
1/2 bunch cilantro (chopped in food processor with jalapenos)
5 dashes chili powder
5 dashes cayenne
1 large jalapeno, chopped
1 c. Monterrey Jack cheese, shredded
1 bag Fritos chips

Saute onion in hot oil in Dutch oven over medium heat until tender. Add green chilies and next five ingredients, beans, corn, and chicken that has been torn or shredded in small bite-sized pieces. Add 1 large cup of Monterrey Jack cheese and stir until well-blended. You can simmer this for a couple of hours over low heat in Dutch oven or Crock Pot. Serve over Fritos topped with Monterrey Jack cheese.

From the kitchen of ... Cindy

One-Pot Pasta

This is a fantastic, easy meal for kids...and adults!

1 lb. ground beef
1 small onion, diced
1 pkg. fresh pre-sliced mushrooms
1 t. vegetable oil
2 garlic cloves, minced
2 (26 oz) jars tomato-&-basil pasta sauce
1 c. water
1 T. dried Italian seasoning
Salt & pepper to taste
1 (20 oz) pkg. refrigerated 4-cheese ravioli
1 c. mozzarella cheese, shredded

Brown the beef in a Dutch oven; drain; wipe out Dutch Oven. Saute onion and mushrooms in hot oil over medium-high heat for 8 minutes or until tender. Stir in cooked beef, garlic, pasta sauce, 1 cup of water, salt, pepper, and Italian seasoning. Bring sauce to a boil; add frozen ravioli. Reduce heat to medium-low, cover, simmer, stirring occasionally, 8-10 minutes. Stir in cheese.

Serves 4

From the kitchen of ... Mark and Shannon

Cowboy Pot Roast (Crock Pot)

1 1/2 t. salt, divided
1 1/2 t. black pepper, divided
1 (14.5 oz) can petite-cut diced tomatoes, drained
1 (10 oz) can Rotel tomatoes, undrained
1 onion, cut into 8 wedges
1 T. chili powder
1 (2 1/3 - 3 lbs) beef pot roast
2 t. vegetable oil
2 (16 oz) cans pinto beans, drained
1 (15 oz) can black beans, drained

Combine 1 teaspoon black pepper, 1 teaspoon salt, onion, Rotel, diced tomatoes, and chili powder in a medium bowl. Sprinkle roast with remaining salt and pepper. Brown roast on all sides in hot oil in Dutch oven over medium-high heat. Transfer roast to Crock Pot. Pour tomato mixture over roast. Cover and cook on HIGH heat for 5-6 hours or until meat shreds easily with a fork. Remove roast from Crock Pot and cut into large chunks; keep warm. Skim fat from juices in Crock Pot. Mash 1/2 cans of pinto beans; add to Crock Pot, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast back to Crock Pot; cover and cook on HIGH heat for another 20-25 minutes.

Side Dish Idea: Mashed potatoes

6 Servings

From the kitchen of ... Mark & Shannon

Talirini

This is the most kid-friendly dish in the world (not counting chicken nuggets) -- even my picky-eater Kate loves it.

1 lb. ground beef
1/2 lb. Velveeta cheese, cubed
1 can Rotel tomatoes, undrained
1 can sliced black olives, drained
1 can whole kernel corn, drained
Salt, pepper, chili powder, to taste
Spaghetti noodles, cooked & drained

While the noodles are cooking, brown the meat in a large skillet or Dutch oven. Add the Velveeta, Rotel, olives, corn and a bit of chili powder (not too much because the Rotel already adds some kick), salt and pepper. Turn the heat down to low and let the cheese melt. Once the noodles are cooked and drained, add noodles to the meat/cheese mixture and toss to combine.

From the kitchen of ... Mark & Shannon

Filet Mignon with Lemon-Peppercorn Sauce

4 (8-10 oz) center-cut prime filet mignon steaks
1/4 c. corn oil
Salt & pepper

Season filets with salt and pepper. Heat oil in cast iron skillet over medium-high heat. Cook until desired doneness. Serve hot with lemon-peppercorn sauce.

Lemon-Peppercorn Sauce

2 T. butter
2 T. onion, minced
1 clove garlic, minced
1 c. beef broth
1/3 c. red wine
2 t. pink peppercorns, crushed
1 t. fresh thyme, minced
1 T. flour
2-3 T. freshly grated lemon zest
1/4 t. salt

Melt 1 tablespoon of butter in saucepan over medium-high heat. Add onion and saute until tender. Add garlic; saute an additional 1-2 minutes. Stir in beef broth and wine. Bring mixture to a boil; reduce heat and simmer for 5 minutes or until sightly reduced. Stir in peppercorns and thyme. Combine remaining tablespoon of butter and flour into a paste. Add to sauce; whisking until well-blended. Cook for 3-4 minutes until smooth and slightly thickened. Stir in lemon zest and salt.

From the kitchen of ... Mark & Shannon

Kahlua Jerk Chicken

1 1/2 lbs. boneless, skinless chicken breast halves
Salt & pepper
1/2 c. all-purpose flour
2 T. extra virgin olive oil
3/4 c. Caribbean Jerk marinade (Lawry's)
3/4 c. Kahlua
2 T. chunky peanut butter

Season chicken with salt and pepper. In a large freezer bag, combine chicken and flour. Seal bag; shake to coat chicken. Remove chicken from bag; shake off excess flour. In large skillet, heat olive oil over medium-high heat. Add chicken to hot oil; cook for 4 minutes. Turn chicken; cook for another 4 minutes. Transfer to plate. For the sauce, in the same skillet, combine Jerk marinade, Kahlua, and peanut butter. Bring to boil; reduce heat to low. Add chicken to skillet, making sure all pieces are coated with sauce. Simmer for 5-6 minutes or until cooked through.

4 Servings

From the kitchen of ... Mark & Shannon

Dr. Pepper Pork Roast (Crock Pot)

2 medium onions, sliced
2 T. canola oil
1 (4 lbs) pork loin roast
Salt & pepper, to taste
5 whole cloves
2 sticks cinnamon
1 whole bay leaf
1 (12 oz) can Dr. Pepper
1 1/2 c. dried apricot halves
1 1/2 c. dried plums (pitted prunes)

Place sliced onions in a Crock Pot. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper. Brown roast on all sides in the skillet. Place browned roast in Crock Pot on top of onions. Add cloves, cinnamon sticks, and bay leaf into Crock Pot. Pour Dr. Pepper over roast and top roast with dried fruits. Cover and cook on HIGH heat for 3-4 hours or LOW heat for 8-9 hours or until internal temperature of roast is 160 degrees. Remove roast from Crock Pot and let it rest for 10 minutes. Use a slotted spoon to remove onion, fruit and spices; discard the spices. Skim fat from sauce left in the Crock Pot. Slice roast and serve topped with onions, fruit and sauce.

From the kitchen of ... Mark & Shannon

Asian Lemon Chicken

1 qt. buttermilk
1 T. lemon zest
4 chicken breasts, boneless & skinless
2 c. flour
1 c. cornstarch
Canola oil, for frying

Cut the chicken into strips. In a medium bowl, combine buttermilk and lemon zest. Add chicken and set aside. Sift together flour and cornstarch. In large skillet, heat 1/4 to 1/2-inch of oil to 365 degrees. Shake excess buttermilk from chicken strips and dredge in flour mixture. Fry chicken strips in hot oil until golden brown on one side (about 4-5 minutes). Turn and finish cooking, another 3-4 minutes. Drain on paper towels. Set aside and keep warm.

Lemon Sauce

1 (11 oz) jar lemon curd (Robertson's)
1/4 c. chicken broth
1/2 t. soy sauce
1/4 t. ground ginger
Sliced green onions for garnish

In a small saucepan over low heat, melt lemon curd; stirring constantly. Add broth, soy sauce, and ginger; heat through. Spoon sauce over fried chicken strips. Sprinkle with green onions.

Serves 4

From the kitchen of ... Mark & Shannon

Braised Chicken in Sun-Dried Tomato Cream

4 boneless chicken breasts
3 large garlic cloves, thinly sliced
1 c. dry white wine
2/3 c. heavy whipping cream
1/2 c. sun-dried tomatoes packed in oil
2 T. oil from sun-dried tomatoes packed in oil
6 T. fresh basil, thinly sliced

Saute chicken for 4 minutes on each side. Add garlic and cook for about 30 seconds. Stir in wine, cream, and tomatoes; bring to a boil; cover; reduce heat and simmer until chicken is cooked through. Transfer chicken to serving plates. Add basil to sauce; increase heat and boil for 2 minutes. Season to taste. Spoon over chicken and serve immediately. Serve over pasta.

From the kitchen of ... Mark & Shannon

Cornmeal Crusted Chicken with Smokey Tomatoes

1/2 c. cornmeal
1 t. All-Purpose seasoning
1 t. paprika
1 1/2 lbs. boneless, skinless chicken breasts halves
Salt & pepper
3 T. canola oil
1/2 c. Chardonnay or other white wine
1 (14.5 oz) can diced tomatoes with basil, garlic & oregano
(Del Monte)
1/4 t. hickory liquid smoke

In large freezer bag, combine cornmeal, all-purpose seasoning, and paprika; set aside. If desired, between two pieces of plastic wrap, pound chicken with a mallet to desired thickness. Season chicken with salt and pepper. Add chicken to freezer bag; seal bag; shake to coat chicken. Remove chicken from bag; shake off excess cornmeal mixture; set. aside.

In a large skillet, heat canola oil over medium-high heat. Add chicken to hot oil for 3-4 minutes per side or until cooked through. Transfer chicken to a plate; set aside. Drain oil from skillet and return skillet to heat. Add wine to skillet, scraping up any brown bits from pan. Add tomatoes and liquid smoke. Bring to a boil; reduce heat. Simmer for about 5 minutes or until liquid is reduced by half.

To serve, spoon tomato mixture over chicken. This is great with a side dish of mac and cheese and green beans.

Serves 4

From the kitchen of ... Mark & Shannon

Cranberry Chicken

4 lbs chicken pieces* (3 breast, 3 thighs, 3
drumsticks)
1 (1 oz) envelope dry onion soup mix
1 (16 oz) can whole-berry cranberry sauce
1 c. spicy-sweet French dressing (Kraft's Catalina)

Rinse chicken with cold water; pat dry. Place chicken in a single layer in a lightly greased 13 X 9" baking dish. Sprinkle soup mix evenly over chicken. Stir cranberry sauce, and spoon over chicken; top evenly with dressing. Cover with aluminum foil. Bake at 400 degrees for 40 minutes; remove foil, reduce temperature to 350 degrees, and bake for an additional 20 minutes.

* Instead of chicken pieces you can substitute chicken breasts instead.

From the kitchen of ... Mark & Shannon

Asian Grilled Flank Steak

1 1/2 lbs. flank steak
1/4 c. soy sauce
1/4 c. vegetable oil
2 t. cider vinegar
2 T. honey
1/2 t. ground ginger
1/4 t. garlic powder

Score steak across the grain at 3/4-inch intervals (this helps the marinade get in). Place steak in a large freezer bag. Combine the rest of the ingredients. Pour half a cup over steak; seal and marinate in refrigerator for 8-24 hours, turning occasionally. Cover and chill the remaining marinade. Remove steak from marinade; discard freezer bag. Grill steak, without grill lid, over medium-high heat for 8-10 minutes one each side or to desired doneness; basting with reserved marinade during the last 5 minutes.

From the kitchen of ... Mark & Shannon

Manicotti with Three Cheeses

12 manicotti shells
4 c. mozzarella cheese, shredded & divided
8 oz. cream cheese with onions & chives,
softened
3 c. marinara sauce
1/2 c. Parmesan cheese, grated
1/2 c. frozen spinach, chopped (optional)

Cook manicotti according to package directions; drain and rinse with cold water. Coat a baking dish with cooking spray. Mix 3 cups of mozzarella cheese with cream cheese. Mix in spinach, if desired. Stuff manicotti shells and place in baking dish. Spoon marinara sauce over manicotti. Sprinkle with remaining cup of mozzarella cheese. Bake at 350 degrees for 15 minutes. Sprinkle with Parmesan cheese and bake an additional 10 minutes.

From the kitchen of ... Jennifer

Pork Chops with Ancho Wine Sauce

1 lb. boneless pork loin chops, 1/2" thick
4 t. southwestern seasoning rub (Char Crust Rub)
1 T. olive oil
1/4 c. Red Bell Pepper Ancho Chili Jam
1/2 c. Cabernet Sauvignon wine

Season pork with rub and set aside. Heat a large skillet over medium-high heat. Add oil and wait until oil is nice and hot before adding the chops. Cook chops for 5 minutes on each side or until done. Remove chops from skillet. Add wine and reduce by half. Add jam to wine in skillet and heat thoroughly. Pour sauce over pork and serve immediately.

Side Dish Idea: Pinto beans and white rice.

4 Servings

From the kitchen of ... Mark & Shannon

Chicken Cordon Bleu

6 whole chicken breasts
1/2 lb. ham, thinly sliced
1/2 lb. Swiss cheese, thinly sliced
1 stick butter
1 c. bread crumbs
Salt, pepper, & paprika

Open chicken breasts and flatten with a mallet. Place one slice of ham and one slice of Swiss cheese on top of chicken. Roll up and secure with toothpick. Melt butter in pie plate. Mix bread crumbs and other spices. Roll each breast in butter and then in the bread crumb mixture. Place in buttered baking dish and chill in refrigerator for several hours. Bake, uncovered, at 400 degrees for 40 minutes.

From the kitchen of ... Granny

Beef Tips & Rice (Crock Pot)

This is so super easy to make, and always comes out great. This has been on our menu for years, and it's perfect for busy families.

1 to 1 1/2 lbs. stew meat
1 large carton fresh mushrooms, sliced
1 can cream of chicken
Brown gravy powder
1/2 pint sour cream
Salt, pepper, garlic salt, basil & parsley
Parmesan cheese, grated

Place stew meat in the bottom of Crock Pot; season with spices & brown gravy mix. Pour cream of chicken over stew meat and place mushrooms on top of cream of chicken. Cook on HIGH heat for about 6-7 hours. Stir when you can. Add the sour cream a few minutes before serving; stir well (it adds richness). Serve over rice or egg noddles. Sprinkle with Parmesan cheese. Asparagus makes a great side dish with this recipe.

From the kitchen of ... Dianne