by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by lobolita on August 18, 2009 in Casseroles, Main Courses
My husband ate so much of these, he hurt himself. I’d say that’s a pretty strong recommendation. They’re easy to put together early in the day, then pop into the oven 30 minutes before dinner. This might also be a good way to sneak seafood into Tex-Mex loving kids.
Prepare rice according to package directions. Grease a 12″ square baking dish.
Heat olive oil in a medium frying pan and saute tilapia fillets until opaque. Remove from pan and sprinkle spices over the fish. Add chopped garlic to the pan and saute until translucent, then add shrimp, cooking until pink and firm.
In a medium mixing bowl, flake tilapia. Add cooked rice and garlic-shrimp mixture. Add 1/2 cup of the evaporated milk. Mix thoroughly.
Combine remaining evaporated milk and enchilada sauce in a small bowl. Pour 1/2 cup of sauce mixture in the bottom of the baking dish.
Roll 1/3-1/2 cup rice mixture and 1 tsp shredded cheese in each of the tortillas. Place rolled tortillas in baking dish, then pour remaining sauce mixture over them. Sprinkle remaining cheese over the top. Cover baking dish with foil.
Bake at 350 degrees for 30 minutes, uncovering for the last 10 minutes to brown the cheese.
Let rest for 5 minutes before serving. Serve with salsa and sour cream.
by The Not So Desperate Chef Wife and filed in Casseroles, Main Courses
The crust of course is made out of crescent rolls (a whole lot quicker and simpler than making pie crust). And the pie filling is made up of all your classic lasagna ingredients minus the noodles. I almost put a layer of noodles in there, but then I thought it would be weird. And because there are no noodles in this recipe, I believe lasagna pie is even easier and quicker to throw together than a regular lasagna.
by Lisa and filed in Casseroles, Main Courses
Creamy and cheesy casserole with a little spicy flavor.
by myrecessionkitchen and filed in Casseroles, Main Courses
I grew so many beautiful cauliflower this spring I had to come up with some new ways to eat them. This was one of the best.
by Lindsay and filed in Casseroles, Main Courses
The definition of comfort food! A yummy casserole made of rotisserie chicken, brown rice, broccoli, and a from-scratch sauce. You won’t be able to stay out of it!
by kimmycooks and filed in Casseroles, Main Courses
A great weeknight family meal. Easily assembled early in the day and bake when you’re ready to eat. This dish also freezes well.
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
© Copyright 2006-2012, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
2 Comments | Be the first to comment!
Comments
amberohio on 10.24.2009
I made this a few days ago and it was really good! My family all enjoyed it. I think next time I might use the smaller shrimp or chop up the shrimp and add some crab meat to increase the amount of seafood in each enchilada. Also, I had to use a 13×9 inch pan because I wasn’t able to fit all of the enchiladas in a 9×9 pan. I will definitely make this again! Thanks for the recipe!
Elaine on 7.29.2011
I made these earlier this week according to the recipe using 16-6 inch corn tortillas, Old Bay Seasoning and Hatch Green Chili Sauce. I agree with amberohio that using smaller or chopped shrimp is a good idea. I warmed the tortillas before filling but they still cracked. No worries, casserole still looked great. Also, 13 x 9 inch pan would accommodate all of the tortillas. I’ll definitely make this again. Thanks!
You must be logged in to post a comment.