Category: CASSEROLES & SIDES

HEAVENLY HASH for that rainy Sunday morning brunch or Christmas Brunch

HEAVENLY HASH
2 pounds OreIda frozen diced hash brown potatoes
1 can cream of celery soup
2 + cups diced ham
1 cup sour cream
1/2 teaspoon Italian seasoning
1/2 teaspoon sea salt
1 bunch green onions, finely diced
2 1/2 cups grated cheddar cheese ( I use a combo of medium, sharp and Skellig Sweet)
1 cup crushed potato chips

  • Preheat 350 degrees.
  • Spray large flat baking dish with non-stick cooking spray.
  • Whisk together soup, sour cream and seasonings until smooth.
  • Fold in the ham and green onions.
  • Fold in 2 cups of the cheese.
  • Fold in hash browns.
  • Spread into prepared baking dish.*
  • Bake until top is slightly golden , about 1 hour.
  • Sprinkle with last cup of cheese and potato chips and bake additional 10 minutes.

COOK’S NOTES:
Great for brunches and large groups.
*We like a firmer casserole so I use a flatter baking dish to spread out the mixture.

RAINBOW POTATO PANCAKES

RAINBOW POTATO PANCAKES serves 4

2 1/2 pounds, washed, unpeeled and shredded*
1 medium carrot, peeled and shredded*
1/2 cup finely diced red pepper
1 small bunch green onions, sliced thin
2 large eggs, lightly beaten
2 1/2 tablespoons Wondra
1 1/2 teaspoons sea salt
fresh ground black pepper, taste
avocado oil or butter
sour cream
applesauce

  • Shred potatoes and carrot into a large cheese or flour sack cloth (smooth and thin fabric).
  • Pull all four corners together and wring the cloth to rid the veggies of ALL water.
  • In a large mixing bowl toss together the dried potatoes, carrots, red pepper and green onions, reserving a few green onion tops for garnish.
  • Sprinkle flour, salt and pepper over top.
  • Pour eggs over top and toss like a salad until all the vegetables are well mixed and coated with the eggs.
  • On a large griddle heat butter to melted over medium high heat.
  • using a 1/4 cup measure portion out the potato mixture into several pancakes and flatten to thin rounds.
  • Fry until golden and then flip cooking second side until golden.
  • Keep warm while cooking in batches.
  • Serve with sour cream and applesauce.

GARLIC CHEESE SCALLOPED POTATOES

GARLIC CHEESE SCALLOPED POTATOES
3 pounds gold potatoes, washed and sliced thin
1 small bunch green onions, sliced thin
4 ounces green chiles, drained WELL
4 cloves garlic, minced
3 tablespoons butter, sliced thin
1/2 cup grated medium cheddar cheese
1/2 cup grated Skellig sweet cheddar cheese

  • Preheat oven to 350 degrees.
  • Grease a 9×13 baking dish.
  • Toss cheeses together.
  • Layer the bottom with about 1/3 each of the potatoes, green onions, garlic, green chilies and butter slices.  Salt and pepper. Sprinkle with 1/4 of the cheese between each layer and then on top of final layer.
  • Repeat with 2 additional layers.

2 tablespoons butte
2 tablespoons flour
1 cup whole milk, room temperature
1/2 teaspoon sea salt
1/2 teaspoon paprika

  • In a small saucepan over medium heat, melt butter.
  • Whisk in the flour cooking until golden.
  • Gradually whisk in the milk until smooth and free of lumps and starting to thicken.
  • Add salt and paprika until incorporated.
  • Slowly pour over potatoes allowing the liquid to ooze into all the layers.

 

  • Cover and bake 30 minutes.
  • Uncover and bake an additional 30 minutes or until potatoes are fork tender and tops are crisp and brown.

HOME ON THE RANGE BRUNCH CASSEROLE

This is the perfect casserole for Christmas morning.  You can prepare it the day before and leave it in the refrigerator over night so it’s ready to pop in just before the early morning festivities are beginning.  By the time your floor is full of torn paper and ribbons and as everyone realizes they’re hungry, the smells of this delicious casserole are reaching them and they are so grateful you thought ahead! 

HOME ON THE RANGE BRUNCH CASSEROLE
3 cups frozen shredded hash browns
3/4 cup shredded cheddar/Jack cheese combo
1 cup small diced ham pieces
1 small bunch green onions, sliced thin
1 4 ounce can green chiles, drained REALLY well
1 1/2 cups milk
4 JUMBO eggs, beaten
salt and pepper to taste

  • Preheat oven to 350 degrees.
  • Spray 2 quart baking dish with non-stick spray.
  • Arrange potatoes loosely at the bottom of the baking dish.
  • Sprinkle with half the cheese.
  • Sprinkle ham pieces, green chiles and onion pieces on top of cheese.
  • Whisk together the eggs, milk, salt and pepper.
  • Pour egg mixture evenly over the potato mixture.
  • Top loosely with the remaining cheese.
  • Bake uncovered 40 minutes or until tester comes out clean.
  • Let stand 5 minutes.
  • Serve with salsa, taco sauce or sour cream.

ITALIAN BAKED POTATOES

ITALIAN BAKED POTATOES
3/4 pound ground chuck
4 Russet potatoes, scrubbed, buttered* and baked
1 small Vidalia onion, chopped
2 cloves garlic, minced
1 tablespoon Avocado oil
1 1/2 cups of your favorite marinara sauce (my recipe below)
1/2 cup Mascarpone cheese
1/2 cup grated Parmesan Cheese

  • In a large skillet heat oil.
  • Add onion and garlic, sauteing until garlic is fragrant.
  • Add beef, cooking until browned and completely broken up.
  • Drain off all fat.
  • Return meat to pan. 
  • Add marinara sauce, blending well and heating through.
  • Add Mascarpone cheese and Parmesan cheese, blending well until creamy.
  • Serve over hot potatoes, salt and peppering to taste.

 *I rub butter on the outside of the skins to make them a little more flavorful.

MARINARA SAUCE
2 large cans Contadina crushed tomatoes
1 can Contadina tomato sauce
1 tablespoon Avocado oil
3 teaspoons crushed garlic
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sea salt
1 teaspoon white pepper1 small white onion, chopped
1 can chicken consomme or 2 cups warm water + 2 teaspoons Wyler’s beef granules
2 carrots, cut into really small pieces
3 tablespoons Classico tomato pesto

  • Heat avocado oil in large saute’/small stock pan.
  • Add onions, carrots and garlic.
  • Mash carrots to a mush.
  • Add the salt and pepper.
  • Whisk in the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
  • Bring to a simmer for several hours stirring frequently.
  • Pour over prepared pasta and toss well.
  • Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.

CHICKEN CHILE RELLENO CASSEROLE

CHICKEN CHILE RELLENO CASSEROLE
2 large skinless, boneless chicken breasts, cut into bite sized pieces
1/4 cup Wondra
3 tablespoons corn meal
1 LARGE egg, beaten
4 ounce can of green chiles, drained WELL
2 tablespoons cilantro, chopped
1/4 teaspoon crushed red pepper
1/2 cup shredded cheddar/Monterey Jack cheese mix
Taco sauce, warmed
Sour cream

  • Toss chicken pieces, egg and green chiles until well coated.  Chill for 30 minutes.
  • Preheat oven to 375 degrees.
  • Spray baking dish with non-stick cooking spray.
  • Combine Wondra and corn meal in a large ziploc bag.
  • Add chicken pieces to bag, tossing to coat each piece well.
  • Add cilantro and red pepper, tossing again.
  • Layer into baking dish.
  • Top with cheese.
  • Bake uncovered for 25-30 minutes until cheese is melted and chicken is cooked through
  • Serve with Taco sauce and sour cream.

FAVORITE FAMILY RECIPES – BLOGMAS – DAY 10

I’ve been looking forward to this day! I have many many recipes, but these are the closest to my heart. Grab a cup of my SIL’s homemade hot chocolate and homemade marshmallows and join me while we chat.

My great aunt who I only got to see a couple times a year used to make these every year special for me.  My cousins and I would wait out on the front steps for her arrive just to see them, the wreaths that is. She always made them soooooooooo pretty and perfect!  Aunt Louise was just plain crazy it seemed to me.  I can’t pinpoint any one thing that made me think that, but as the years wore she continually proved it.  Let’s just say if the made a movie of her life, Shirley MacLaine would play her part.  Aunt Louise reminds me of Shirley’s character Ouiser Boudreaux in Steel Magnolias.

HOLIDAY WREATHS
(these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

  • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
  • Gradually stir in cornflakes until well blended.
  • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
  • Decorate with red hots.
  • Let cool.
  • If your house is warm – chill in refrigerator until set.

Many Christmases ago I stood in my childhood kitchen watching my dad prepare the stuffing for dinner.  Daddy never stuffed the Turkey, but instead made the “stuffing” like a big casserole.  The stuffing was always my favorite part topped with daddy’s giblet gravy – YUMMY.  I can taste it like it was always those years ago again.

Several years ago my brother asked me to try and reproduce the recipe as a scratch recipe and VOILA’, I did it! This wasn’t easy since daddy started with a box of Mrs. Cubbinson’s cornbread dressing cubes and then started winging it from there.


OATNUT SOURDOUGH HERB DRESSING
10 slices Brownberry or Oroweat OATNUT bread, cut into bite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups hot water
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4 teaspoons minced garlic, Jar

  • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
  • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
  • Chop all the vegetables.
  • In a large cast iron pan melt 1/4 cup of the butter.
  • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
  • Whisk together the water, better than bouillon chicken base and all of the seasonings.
  • Add the melted butter.
  • In a large pan toss the bread slices together.
  • Add the sauteed vegetables and toss again.
  • Add the liquid mixture and toss again until well absorbed.
  • Fold entire mixture into at least a 9×13 baking dish.
  • Bake uncovered 1 hour.
  • At this point I use a small portion for our dinner that night and freeze the rest.
  • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.

Now there is much debate over Gran’s cranberry salad recipe, but one thing was for sure she’d have to make a double batch, one for my mom and aunt and another for everyone else.  Now while I usually helped prepare the above recipe, I hated it!! One year she even decided the grapes needed to be peeled – need I say more?

I much prefer the recipe below.  Shhhh, don’t tell anyone, but I’ve already eaten a whole batch by myself.  In my defense it was while I wasn’t feeling good and had a sore throat.

HOLIDAY SALAD
1 package (3 ounces) cherry Jell-o
1 package (3 ounces) black cherry Jell-o
1 1/2 cups boiling water
1 can (14 ounces) whole berry cranberry sauce
1 can (20 ounces) crushed pineapple, undrained
2 cups seedless green grapes, quartered
chopped pecans (optional)

  • Dissolve the jell-o in the boiling water in a large bowl.
  • Fold in the pineapple and cranberry sauce.
  • Refrigerate for 30 minutes.
  • Fold in grapes and pecans if desired. 
  • Refrigerate until firm.

Now on to the REALLY yummy stuff!

    CHUNKY MONKEYS
    3 cups crushed pretzels
    1/2 cup sugar
    scant 1 cup butter, melted

    • Preheat oven to 325 degrees.
    • Line a 13×9 cake pan with heavy duty foil, leaving plenty on the edges to use as handles later.  This will make clean-up so much easier.
    • In a medium mixing bowl stir together the pretzels, sugar and melted butter until well blended.
    • Press the pretzel mixture evenly into the bottom of the cake pan.

    1/2 cup butter
    1/2 cup whipping cream
    1/4 cup packed brown sugar
    11 ounce package caramel baking bits (or 14 ounce vanilla caramels, unwrapped)
    2 cups honey roasted peanuts

    • In a medium saucepan melt butter over a medium heat.
    • Whisk in the whipping cream and brown sugar until sugar is dissolved.
    • Stir in caramel bits, stirring constantly until bits are melted and sauce is smooth.
    • Add in peanuts to coat well.
    • Immediately pour over pretzel layer, spreading evenly.

    1/2 cup semi-sweet chocolate chips
    1/2 cup milk chocolate chips
    1/2 cup peanut butter chips
    1/2 cup butterscotch chips
    3/4 cup Heath milk chocolate toffee bits

    • Scatter each of these over the caramel layer.
    • Bake 25-30 minutes or until edges are bubbling.
    • Cool in pan on a wire rack.
    • Lift foil edges to remove bars from pan.
    • Cut into bars.
    • Layer between wax paper in an airtight container.  I store them in the fridge, but the can also be frozen for 3 months.

    BUTTERFINGER COOKIES
    Ritz crackers
    creamy peanut butter
    almond bark
    sprinkles

    • Spread peanut butter on ritz crackers and top with another cracker. 
    • Melt almond bark in the microwave. 
    • Dip each cookie in the almond bark and set onto wax paper to harden. 
    • If you’re using sprinkles do so before the almond bark hardens.

     A few more favorites are:

      BLACK FRIDAY THANKSGIVING WRAP UP with NEW RECIPES for GREEN BEAN CASSEROLE, CRANBERRY POMEGRANATE TANGERINE SAUCE, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS

      As I mentioned before, I DO NOT shop Black Friday, unless it’s from the comfort of my desk chair talking to a computer.  Thanksgiving weekend for us is and always has been casual.  This year was no exception. With just 2 of us this year I bought a turkey breast only.  So my questions is, where does the rest of the turkey go?

      Our range is on the way out also – losing the heating elements one by one and the oven is now 75 degrees under temperature.  I didn’t want to take a chance so I started the turkey breast in the slow cooker and then used the oven to only brown the top.  Amazingly, it turned out PERFECT!  I see great turkey sandwiches tomorrow! And there are plenty of leftovers until the new range is installed next week.

      Our morning started out foggy and drizzly before turning to serious cold and rain.  I did manage to capture this Robin hanging out in the old garden bed.

      And the first opening bloom of the Christmas Cactus this season.

      99.9% of my recipes are made from scratch, but every now and then I do cheat a bit.  Part of Thanksgiving’s dessert, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECAN was one of those small cheats and believe me I will cheat again, but next time I’ll add some fresh whipped cream.  MOST of the recipe is scratch ingredients, but it called for a Betty Crocker SuperMoist yellow cake mix.  Instead I used a SuperMoist BUTTER PECAN cake mix and it was FABULOUS!  I’ll give you the original recipe (which for the life of me I can’t remember where it came from – probably pinterest) with my changes in red.

      GREEN BEAN CASSEROLE
      3-15 ounce cans cut green beans, drained VERY WELL!
      2 1/2 tablespoons butter
      2 tablespoons Wondra
      1 1/4 cup whole milk
      3/4 cup heavy cream
      1/2 teaspoon each, paprika, sea salt and fresh ground black pepper
      1 teaspoon Savory Spice Shop Hidden Cove Lemon Garlic Blend
      1 teaspoon celery flakes
      2 tablespoons Riverhouse Parmesan Herb dressing **
      3 slices bacon, cooked and crumbled
      1 cup +/- French’s French fried onion rings

      • Over medium heat melt butter in saucepan.
      • Whisk in Wondra until golden.
      • Add milk and heavy cream gradually, bringing to a boil JUST SLIGHTLY!
      • Reduce heat and simmer, stirring continuously until sauce begins to thicken.
      • While still stirring add in paprika, salt, pepper, Lemon Garlic and celery flakes. When you reach your desired consistency set pan aside to cool slightly.
      • In a large mixing bowl toss the green beans with the Riverhouse Parmesan Herb dressing.
      • Pour sauce over beans and gently toss and coat.
      • Pour into a baking dish and top with crumbled bacon and fried onion rings.
      • Bake 20-30 minutes until heated through.

      **If you can’t find this brand, Litehouse Parmesan Caesar is a great substitute.

      CRANBERRY POMEGRANATE TANGERINE SAUCE
      1 bag cranberries
      1 cup pomegranate seeds

      1/2 cup fresh squeezed tangerine juice with pulp*
      1/2 cup pineapple juice*
      2 cups sugar
      ¼ teaspoon cinnamon
      1 teaspoon orange peel
      • Wash cranberries and drain in colander.
      • Mix tangerine juice, pineapple juice and sugar in saucepan until dissolved.
      • Add cinnamon and orange peel. Stir well.
      • Add the cranberries and pomegranate seeds simmering over medium high heat until bubbling, stirring often.
      • When the mixture begins to boil, reduce heat.
      • Cook uncovered or until all cranberries and pomegranate seeds have ’popped’.
      • Sauce will thicken as it cools.
      • Can be stored in the refrigerator for a week or frozen for future holidays.

      Yields: 2 cups
      *You can use ALL orange juice if you prefer

      ***I like to make a double batch at Thanksgiving and freeze half for Christmas.

      PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS
      CAKE BOTTOM 
      1 Betty Crocker SuperMoist yellow cake mix (Butter Pecan)
      8 tablespoons unsalted butter, melted and cooled slightly
      1 Egg

      • Preheat oven to 350 degrees.
      • Line the bottom of your 10 inch springform pan with parchment paper. I cut a square sheet and close it into the seam of the bottom with the latch and then trim into a circle. Lightly spray the pan with non-stick cooking spray.
      • NOTE: you can use a 9×13 cake pan, but coat it well with non-stick cooking spray. In a large mixing bowl combine the cake mix, melted butter and egg until well blended.Press batter into the bottom of your springform pan.

      FILLING 
      8 ounces softened cream cheese
      15 ounce can pumpkin
      8 tablespoons unsalted butter, melted and cooled slightly
      1 teaspoon PURE vanilla
      1/2 teaspoon orange peel 
      3 eggs
      2 cups powdered sugar
      2 teaspoons pumpkin pie spice
      Caramel sauce (recipe follows) 
      Candied pecans (I used Fisher’s Cinnamon Pecans) 
      Kraft Caramel Balls 
      Smucker’s Pineapple Sauce, slightly warmed (optional)

      • In a large mixing bowl beat together the cream cheese and pumpkin until smooth.
      • Add melted butter, vanilla and eggs, beating until well combined.
      • Fold in powdered sugar, orange peel and pumpkin pie spice until just mixed.
      • Pour batter over cake base and smooth even.
      • Bake 60-75 minutes until cake is set and top is only slightly wobbly (similar to a cheesecake consistency).
      • COOL COMPLETELY on a wire rack BEFORE removing the pan.
      • Serve sliced with Caramel sauce, pineapple sauce, caramel balls and pecans.

      NOTE: YOU WILL NEED LESS TIME USING A 9X13 PAN!

      CARAMEL SAUCE 
      1/2 cup heavy cream
      4 tablespoons butter, softened
      2 tablespoons light corn syrup
      3/4 cup sugar
      2+ tablespoons water

      • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
      • Remove from the heat.
      • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
      • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
      • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
      • Continue cooking until amber color darkens stirring constantly.
      • Remove from the heat and carefully fold in the cream mixture.
      • Cook over medium heat stirring frequently until caramel is bubbling.
      • Serve warm.
      • Makes 1 1/2 cups.

      Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften refrigerated caramel before serving.

      I’m off to wrap Christmas presents – Have a great weekend! 

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      MEXICAN NOODLE BAKE

      I found this recipe Sour Cream Noodle Bake that I wanted to try and then realized with the big move coming that I didn’t have the exact ingredients.  I took quite a few liberties with this recipe and hubby loves it!  So, I don’t think we’ll ever get around to trying her original recipe.

      I’ll give you both recipes – her original recipe will be in all black and my changes will be in red.

      SOUR CREAM NOODLE/MEXICAN NOODLE BAKE
      1 1/4 pound ground chuck – 1 pound ground sirloin
      1 can 15 oz. tomato sauce – 1 can 8 oz. tomato sauce
      1/2 teaspoon salt – sea salt & fresh ground pepper to taste
      freshly ground pepper
      8 ounces weight egg noodles – 2 cups farfalle , elbows and shells
      1/2 cup sour cream
      1 1/4 cup small curd cottage cheese
      1/2 cup sliced green onions – 1 large bunch green onions, sliced
      1 cup grated sharp cheddar – 2 cups chef’s combo (4 cheddar cheeses)
      10 oz. can Rotel original drained
      15 oz. can Black beans, drained rinsed
      Salsa
      Sour Cream

      • Preheat oven to 350 degrees.

      • Spray 11×9 baking dish with non-stick spray.

      • Prepare pasta according to package directions to al dente. Drain and set aside.

      • While pasta is boiling brown ground sirloin and half of green onions, seasoning with salt and pepper to taste as browning.  Drain fat.

      • While meat is browning and pasta is boiling mix together the sour cream and cottage cheese in a medium bowl. Add in pasta and remaining green onions. Set aside.

      • Add tomato sauce, drained Rotel as well as the  drained and rinsed black beans to the meat and stir to blend well.

      • Assemble starting with the noodle mixture followed by the meat mixture and half the cheese and repeat.

      • Bake 20-30 minutes until cheese is melted and heated all the way through.

      • Top with a dollop of sour cream and salsa.
      http://familycorner.blogspot.com/

      7 UP STEAK & AUTUMN POTATO GRATIN

      7 UP STEAK
      2 pounds chuck roast
      1 cup 7 UP 
      1 envelope Lipton Onion Soup
      1 can cream of mushroom soup 

      • Preheat oven to 275 degrees.
      • Spray baking dish with non-stick spray.
      • Lay steaks in the bottom of the dish.
      • Sprinkle the Lipton onion soup evenly over the steaks.
      • Spread cream of mushroom soup over top of dry soup.
      • Pour 7 UP over the soups.
      • Cover with foil and bake for 4 hours without peeking!
      • Remove from oven and let rest undisturbed for 15-20 minutes.

      AUTUMN POTATO GRATIN
      4 medium YUKON potatoes, thinly sliced
      1 small butternut squash, peeled, halved, seeded and sliced thin
      2 large carrots, cut into thin slivers
      1 large bunch green onions, sliced thin
      4 cloves garlic, minced
      1 teaspoon sea salt
      1/4 teaspoon white pepper
      1/2 teaspoon ground nutmeg
      2 cups shredded Fontina Cheese (reserving 1/4 cup for top)
      1 1/2 cups whipping cream
      Wondra flour

      • Preheat oven to 350 degrees.
      • Grease a 3 quart baking dish.
      • Layer potatoes, squash and carrots.
      • Top each layer with a small sprinkling of green onions, salt, pepper, nutmeg, cheese and Wondra flour.  Repeat layers.
      • Pour whipping cream evenly over layers and top with remaining cheese.
      • Bake covered for 90 minutes.
      • Uncover and bake 30 minutes more.
      • Let stand 15 minutes before serving.

      CAMPFIRE POTATOES

      Amounts are proportionate and per taste.
      Slice some yukon gold potatoes and Vidalia onions.
      Generously sprinkle with salt and pepper.
      Toss with melted butter until well coated.
      Using heavy duty foil cut out generous sized squares per person.
      Squirt a generous amount of yellow mustard all around.
      Sprinkle with grated cheddar cheese and crumbled crisp bacon.
      Seal well.
      Seal well and toss on grill for 25-30 minutes.

      MACHO CHICKEN ROJO

      MACHO CHICKEN ROJO
      4 skinless, boneless breasts, browned and shredded
      2 cups red enchilada sauce
      juice of 1 lime,
      1 small can green chiles
      1 large bunch green onions, sliced
      1 can rotel tomatoes
      2 teaspoons minced garlic, jar
      1 cup long grain rice
      1 cup cheese

      • Mix all together
      • Bake 1 hour at 360 degrees