Meaty Mexican Mac and Cheese

Ingredients

2 Tbsp vegetable or olive oil

1-1/2 pounds lean ground beef

1 pound ground pork sausage

1 large onion, chopped

2 tsp salt

1 Tbsp chili powder

1 can (10 oz.) Ro-Tel tomatoes, mild (or to taste)

1/2 cup salsa, mild (or to taste)

1 can (4 oz.) diced green chiles, mild (or to taste)

1 pound uncooked macaroni pasta

1 pound Queso Blanco Velveeta

10 oz. queso fresco, crumbled

1 cup Mexican crema or heavy cream

Pepper jack cheese, shredded

Directions

1. In a large pot with a lid over medium-high heat, heat oil, then add meats and onion. Cover and cook until meat is browned, stirring occasionally. Add salt, chili powder, tomatoes, salsa and chiles. Stir well and cook 10-15 minutes, stirring occasionally.
2. Meanwhile, cook past to al dente according to package directions. Drain and return to original cooking pot; set aside.
3. In a microwave-safe bowl, add Velveeta, queso fresco and cream and microwave 3 minutes. Stir well and continue to cook in the microwave in 30-second increments, stirring after each time, until melted and smooth. (Or combine ingredients in a saucepan and melt over medium heat.)
4. Stir cheese sauce into macaroni to coat, then pour pasta into the meat mixture. Heat on low 5 minutes or until heated through, stirring to blend well. Serve with pepper jack cheese on top.

Notes: This was a big hit with the kids, despite having more of a kick than they usually like. I enjoyed it quite a bit as well. Velveeta Salsa Mac is similar and simpler to make, but I liked the different cheeses and the sausage in this one and would choose this over Velveeta Salsa Mac.

Source: Texas Co-op Power magazine, February 2022

Italian Beef Sandwiches

Ingredients

1 jar (11-1/2 ounces) pepperoncinis

1 boneless beef chuck roast (3-1/2 to 4 pounds)

1/4 cup water

1-3/4 tsp dried basil

1-1/2 tsp garlic powder

1-1/2 tsp dried oregano

1-1/4 tsp salt

1/4 tsp pepper

1 large onion, sliced and quartered

10 to 12 hard rolls, split

Directions

1. Drain pepperoncinis, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water.
2. In a small bowl, combine the basil, garlic powder, oregano, salt and pepper; sprinkle half over beef. Layer with half of the remaining meat, then onion, reserved peppers and liquid. Top with remaining meat and herb mixture.
3. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef with two forks. Using a slotted spoon, serve beef and peppers on rolls. 
4. Yied: 10-12 servings.

Notes: Honestly didn't enjoy this on sandwiches as much as I wanted to. (For that I prefer the flavors of the Mississippi Roast recipe we've already got on here.) Having said that, there were plenty of leftovers and I decided to use the meat to make some quesadillas. The addition of the crunchy tortilla and some mozzarella cheese made this much more of a hit for me. My kids all liked it, too, so this ended up being a successful recipe for us.

Source: The Best of Country Cooking (2003) cook book

Southwestern Chicken Barley Soup

Ingredients

6 cups water

1/2 cup quick barley

2 Tbsp dried onion

2 tsp chicken bouillon

1   15 oz. can diced tomatoes, undrained

1   15 oz. can tomato sauce

1   15 oz. can corn, drained

2-3 tsp chili powder

1/2 tsp cumin

1/4 tsp garlic powder

1   10 oz. can chicken

Directions

1. Bring first four ingredients to boil, then simmer, covered, until barley is tender, about 10 minutes.
2. Add the rest of the ingredients, except chicken, and simmer 10 minutes to blend flavors.
3. Break up chicken with fork and add to soup. Heat through. Serves 6-8.

Notes: I found out Brittany needed me to make dinner last minute and found this while thumbing through our binder of recipes. It was easy to make and turned out well. We didn't have quick barley, and I ended up simmering the pearl barley I used for close to an hour to get it tender.

Source: printed on a piece of paper Brittany got at a Relief Society activity a long time ago.

Skillet Gnocchi with Asparagus and Fried Eggs

Ingredients

1 pkg. (16 oz.) gnocchi1 bunch asparagus, trimmed and cut into 2-inch pieces
3 Tbsp unsalted butter, divided

1 tsp chopped, fresh thyme leaves
1/4 tsp finely grated lemon zest
1/2 cup finely grated parmesan cheese, divided
Salt and black pepper
4 eggs

Directions

1. Place gnocchi in 12-inch nonstick skillet; add water to just barely cover. Bring to a boil; cook 1 minute. Add asparagus; boil 1 minute more. Ladle 1/4 cup cooking water into small bowl; set aside. Drain gnocchi and asparagus.
2. Wipe skillet dry; return to heat. Add 2 tablespoons butter. When melted, add gnocchi and asparagus; cook until slightly browned on several sides, about 5 minutes. Add thyme, zest, reserved cooking water and 1/4 cup parmesan cheese. Season to taste with salt and pepper. Cover; keep warm.
3. Heat medium nonstick skillet over medium heat. Melt remaining 1 tablespoon butter. Add eggs, cover and cook until whites are set but yolks are runny, 4-6 minutes (safe internal temp. 160°F). Sprinkle with salt and pepper.
4. Divide gnocchi between plates. Sprinkle with remaining 1/4 cup parmesan. Top each portion with egg and serve, refrigerating any leftovers.

Notes: I made this in February 2021 and am just now getting around to posting. We like this recipe and have enjoyed it at least a couple of times. I think I struggled with getting the gnocchi to brown when I made it this time. Seems like it was sticky and falling apart. Still tasty! We'll have it again (maybe I'll remember to get a better photo).

Source: Kroger MyMagazine mailer