Horseshoe

Try a new twist instead of the same old burger and fries!

1 9 oz bag of frozen French fries
1 lb ground beef
1 8 oz box of sliced mushrooms
4 oz shredded Parmesan cheese
1/2 cup oatmeal
1 egg
4-6 slices of bread, toasted
1/2 cup butter
1/4 cup all purpose flour
2 cups half and half
2 cups shredded cheddar cheese
salt and ground black pepper to taste

1. Preheat oven to 450 degrees F. Spread French fries out on a baking sheet. Bake for 20 minutes in preheated oven or until golden brown.

Meanwhile, combine the ground beef, mushrooms, Parmesan cheese, oatmeal, and egg together in a medium bowl. Form into 4-6 patties. Fry patties in a large skillet over medium-high heat until desired doneness.

2. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook while stirring constantly for 4 minutes to cook out the flavor of raw flour. Gradually whisk in the half and half so that no lumps form. Bring to a simmer then remove from the heat and add the cheddar cheese; stir until melted. Season with salt and pepper to taste.

3. Place toasted bread on dinner plates, top each slice with a hamburger patty. Top each patty with cooked French fries. Pour the cheese sauce on top of everything and serve immediately.

Too much chocolate cake!!!

So if you LOVE chocolate, you will LOVE this! When you are craving that special dessert that melts in your mouth...eat this, you won't be sorry. Just don't eat the whole cake, then you might regret it. (Eating the whole cake could be done easily...)

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Chicken & Ancho Chile Soup with Hominy

My husband is not one for soup, so while he was out of town I made this...If I was glad he was out of town for any reason, it would have been to try out this soup!!!  But I sure do miss him so!  This is a must try if you love Mexican food. 

4 large ancho chiles, dried
2 cups boiling water
3 lbs chicken thighs (bones and skins on)
sea salt & freshly ground pepper
canola oil for browning
2 large shallots, minced
4 cloves garlic, minced
1 tablespoon cumin
1 tablespoon oregano
6 cups broth
1 can diced tomatoes
2 can hominy, rinsed and drained
1/4 cup cilantro leaves
1 lime, cut into wedges

1. Soak chiles in boiling water till softened about 25 minutes.  Transfer chiles and soaking liquid to a blender and process to a puree.  Strain through a fine mesh sieve, pressing the solids to extract as much liquid as possible.  Discard solids.

2. Season chicken generously with salt and pepper.  In a dutch oven (or a large heavy pot) warm 2 teaspoons oil over medium heat.  Work in batches to avoid overcrowding, place skin side down and cook till golden brown, about 5 minutes.  Turn chicken and cook till golden brown on the second side about 5 minutes longer. Transfer to a large plate.  Brown remaining pieces, adding more oil to the pot if needed.  Remove skins from the chicken.

3. Pour off all but 1 tablespoon of fat from the pot and place over medium heat.  Add chopped shallots and saute till softened about 5 minutes.  Stir in the garlic, cumin, and oregano and cook till fragrant, about 45 seconds.  Raise to high heat, add broth, and using a wooden spoon scrape up the browned bits from the bottom of the pan.  Add chicken, tomatoes with their juices and 1 1/2 teaspoons salt.  Bring to a boil.  Reduce heat to low and cover partially.  Simmer till chicken is tender about 40 minutes.

4. Transfer chicken to a plate.  When cool enough to handle, shred meat and discard bones.  Stir in shredded chicken, hominy, and chile puree into the pot.  Simmer to blend the flavors about 15 minutes.  Stir in cilantro and ladle into bowls and serve with a lime wedge.

Chipotle Garlic Fried Chicken

Wow, it has been forever since I posted something!!! Sorry everyone. Work has just been hectic leaving me tired. Not enough hours in the day! Plus cooking has been sporadic this last week and a half...so without further ado, here is my recipe for the day! I am serving this with garlic mashed potatoes, corn on the cob, and a fresh green salad.


4 boneless skinless chicken breasts
1 1/2 cups panko crumbs
1/2 cup flour
2 tsp chipotle chile pepper
1 tsp garlic powder
1 tsp fresh ground pepper
2 eggs, beaten
oil for frying

1. Combine panko crumbs, flour, chipotle chile pepper, garlic powder, and pepper. Mix well.

2. Dip chicken in eggs and then dredge through the coating mixture.

3. Fry in hot oil for about 20 minutes (I use my deep fryer.) check the doneness of the chicken before serving!

Smothered Pork Burrito's

My brother-in-law Pete, showed me how to make these one day...so yummy. My husband doesn't like pork, but he will eat loads of these! If you don't like pork you can substitute with chicken or even beef. Serve with some hot salsa, refried beans, and maybe some tortilla chips!

8 Anaheim peppers
6 tomatillos
1 lb boneless loin pork chops, cubed
1 tsp chipotle chile pepper
1/2 tsp fresh ground black pepper
1/2 tsp seasoning salt
3 cloves garlic, crushed
2 tbs chicken bouillon
6 cups water
1 cup rice
8-10 soft tortillas
1 cup cheese

1. Preheat oven to 500 degrees F. Roast Anaheim peppers and tomatillos till charred all over. Place in plastic bag, seal and set aside to cool.

2. Heat skillet to medium heat, brown pork, add chipotle chile pepper, black pepper, salt and garlic.

3. Remove chile's and tomatillos from bag, peel skins off and place in blender with about 2 cups of water and chicken bouillon. Pulse till well blended. Heat remaining 4 cups of water in a large pot on medium heat, pour sauce into pot. Stir to combine, add pork. And bring to a boil. Add rice and turn heat to low. Simmer for 20-25 minutes or until rice is tender (do not stir while simmering!)

4. Heat tortillas and fill with pork and rice. Fold and place some cheese on top. Spoon sauce over the cheese, serve and enjoy!

Gourmet Burgers

While we were visiting with an old friend of my husband's a year or so ago I kind of adapted their recipe for burgers and added a little more to it! These are very juicy and very flavorful. Hope you enjoy!!!

1 1/2-2 lbs ground beef
1 egg
1 cup dry oatmeal
1 cup parmesan cheese, shredded
1/2 cup baby ray's bbq sauce
1/2 cup green onions, chopped
3/4 cup sliced mushrooms

1. Combine all ingredients and shape into patties. Preheat pan to medium heat (or grill) and cook 4 minutes per side, or until desired doneness. Top with your favorite condiments and serve with some macaroni salad or fries!

April's Monthly Menu

Need some ideas on what to make for dinner? 

Check out what we are eating here!