Vittles Divine

I made these enchiladas on Saturday and they were de lectable. Justin told me 9 times throughout the night how delicious dinner had been, more delicious than Los Hermanos or Cafe Rio (I don't know about that , but high praise, indeed!) Kinley and Tanner clamored for seconds (and thirds for Kinley), which almost never happens. Kinley actually ate as much as Justin did, oink oink, claiming that these enchiladas are officially her new favorite food. I ran a sample of the meat over to our neighbor to see if it was really as delicious as I thought and she was in wide-eyed agreement. If you try nothing else , make the beef for the best taco salad meat of your life. I modified a recipe that I found on Allrecipes.com. It may look complicated at first glance; it's not. Ingredients: 2-3 pounds beef roast (my roast was 2.5 pounds) 1 can beef broth (2 cups) 1/3 cup water 3 tablespoons red wine vinegar 2 tablespoons chili powder 1 tablespoon ground cumin 1 medium onion, chopped or dic...

This recipe is also good with strips of chicken. And a little easier too.

I have been making funeral potatoes for a long time, tweak-tweak-tweaking my recipe along the way. I finally have them perfect. Well, perfect for me anyway. We call them "creamy potatoes" around here because my kids find the name "funeral potatoes" a little disturbing and distracting. Ingredients: 1 26-ounce bag of frozen shredded hashbrowns (about 9 cups) 1 can (10 ¾ oz.) cream of chicken soup 1 cup milk 3/4 cup sour cream 1 cup cheddar cheese, shredded 1 tsp salt 1/8 tsp pepper 3 tablespoons butter, melted (and divided) -- I always use unsalted butter 1/4 cup diced onion Directions: Melt 1 TBS butter in small saucepan and saute onions until soft and onions start to carmelize. Mix soup, milk, sour cream, 2 Tbs melted butter, cheese, salt, and pepper in a large bowl. Add sauteed onions. Slowly stir in hashbrowns and mix well. Pour mixture into lightly greased 9 x 13 pan. Bake covered on 350 for 25 minutes. Take cover off and continue baking u...

My friend Jennie gave me a delicious recipe for shredded pork. We've made it several times now and it's a new favorite for the entire family. Kinley and Tanner love it by itself as a main dish; Justin eats it on sandwiches and I enjoy it on salads. It's different/unique and yummy and even better the second day! Ingredients: 2-pound pork sirloin tip roast (the 4-packs at Costco are perfect !) 1 cup apricot preserves 3 tbs yellow mustard 3 tbs worchestershire sauce 2 and 1/4 cups water (divided) Directions: Put roast into crock pot with 2 cups of water. Cook on high for 4 hours. Take roast out, shred with fork and dump out crock pot, removing any ickies from the bottom. Put the shredded pork back into the crock pot. Mix preserves, mustard, worchestershire sauce, and 1/4 cup water in a bowl. Add to crock pot and mix until pork is well coated. Continue to cook on high for 1-2 more hours. Serve warm.

Sigh... This is a dish that haunts me in my dreams at night until I make it. I love it. I mean I really really love it. I originally got the recipe from my friend Heather W. and it's one of their family favorites too. My kids go bananas (in a happy way) when they find out Rosemary Chicken Pasta is on the menu. It doesn't look like much, but the flavors are unique and addicting. It's crazy good. Ingredients 2 breasts of boneless, skinless chicken 1/2 cup flour 4 tsp olive oil (divided) 4 tsp butter (divided) 1/3 cup diced onions 2 tsp minced garlic 3 cup unsweetened white grape juice 4 tsp chicken boullion 1 tsp ground or regular rosemary leaves 1/2 tsp salt dash pepper 12 ounces angel hair pasta (not 16 oz!!) fresh chives (optional; I have never used them) Directions Cut thawed chicken breasts into bite-size pieces and put into bowl. Pour flour into bowl and stir until chicken is well coated with flour. In a wide, deep skillet, combine 3 tsp olive oi...

Nobody loves roast beef like my Justin and I don't mind bragging that I make a great one. When we have it on hand, he'll eat it on sandwiches. It also goes great with potaters, of course! My friend Bethany helped me take my old roast to the next level with the recommendation of Montreal Steak Seasoning to wake up the flavors for "a party in your mouth"! Ingredients: 2.5 - 3 pound Roast 3 cups water Montreal Steak Seasoning Directions: Place roast in crock pot with water. Season the top liberally with Montreal steak seasoning. Cook on high for 8-10 hours. Shred with fork on a cutting board or platter and serve. Tip: It's extremely, delightfully moist, but it will dry out fast if you don't serve or store immediately. The moisture will evaporate from that super-hot meat if you aren't careful. If you plan on using it for next-day sandwiches, put it in a ziploc back immediately after shredding to keep it moist. Once it cools with the moisture...

This was another Allrecipes.com success story ! This is supposed to be a grilled chicken, but it's barely March. And we're out of propane anyway. Sooo.... it was fantastic broiled in the oven!! Can't wait to try grilling it outdoors this summer! Ingredients 4 boneless, skinless chicken breasts 2/3 cup dijon mustard 1/2 cup honey 4 tbs mayo (fat-free is ok!) 2 tsp steak sauce Directions Soak wooden skewers in water for at least 5 minutes. Cut chicken into chunks and set aside. Mix mustard, honey, mayo, and steak sauce in bowl. Separate in half. Pour half of the mixture onto the chicken and stir well, until chicken is nicely coated in sauce. Thread the chicken on skewers. Place skewers on greased cookie sheet. Broil on one side for approximately 20 minutes. Turn over, baste with remaining sauce and broil for additional 10 minutes or until chicken is completely cooked. It's great for a main dish, sandwich innards, or to use in a salad. Great reviews over here!