Beef & Cheddar Potpie

I found this recipe in an Everyday with Rachel Ray magazine at work. I've taken the liberty of adding garlic, dried basil, & dried oregano to this dish. It would probably be good if you added veggies such as corn, green beans, or carrots - I'll do that next time.

Ingredients:
6 Tbsps butter, chilled

1 small onion, chopped

3 garlic cloves, minced

1 1/2 tsps dried basil

1 1/2 tsps dried oregano

Salt & pepper

1 1/2 lb ground beef

28 oz can diced tomatoes, drained

1 1/2 cups flour

2 tsps baking powder

2 cups shredded sharp cheddar cheese

1/2 cup milk

Preheat oven to 375º

Grease an 8"x12" baking dish & set aside

In a large skillet, heat 2 Tbsps butter over medium-high heat

Add onion & garlic & cook, stirring, until softened but not browned, 3 - 5 mins

Add the beef, dried basil, & dried oregano & cook until no longer pink

Stir in the tomatoes, beef broth, & season with salt & pepper

Lower the heat & cook, stirring occasionally, until most of the liquid is absorbed, about 20 mins

Pour into prepared baking dish & spread evenly

Meanwhile, in a large bowl, combine the flour, baking powder, & 1/2 tsp salt

Using your fingertips or a pastry blender, blend in the remaining 4 Tbsps butter & cheese until the mixture resembles coarse crumbs

Pour in the milk & stir quickly with a fork to form a dry, shaggy dough

Gather the dough together & knead lightly in the bowl

Transfer to a floured work surface & roll or pat into a large, 1/2" thick round

Using a 3" cookie cutter, cut out 8 biscuits*

Gather the scraps of dough, form into a new round & cut out more biscuits until all the dough has been used

Place the biscuits on top of the beef mixture as closely as possible & bake until lightly browned, about 35 mins

* I don't have a 3" cookie cutter so I used the beef broth can. I washed the beef broth can out after adding the broth to the beef mixture - it worked like a charm.

Chicken Tamale Casserole

Courtesy of Cooking Light

Ingredients:
1 cup shredded 4-cheese Mexican blend cheese

1/3 cup fat-free milk

1 egg

1 tsp ground cumin

1/4 tsp ground red pepper

1 (14 3/4 oz) can cream-style corn

1 (8.5 oz) box corn muffin mix

1 (4 oz) can chopped green chilies, drained

Cooking spray

1 (10 oz) can red enchilada sauce

2 cups shredded cooked chicken breast (I used this recipe for the shredded chicken - it was quick & easy)

1 small can sliced olives

Sour cream

Preheat oven to 400º

Combine 1/4 cup cheese & next 7 ingredients (through chilies) in a large bowl, stirring until just moist

Pour mixture into a 13"x9" baking dish coated with cooking spray

Bake at 400º for 15 mins or until set

Pierce entire surface liberally with a fork; pour enchilada sauce over top

Top with chicken; sprinkle with remaining cheese & olives

Bake at 400º for 15 mins or until cheese melts

Remove from oven; let stand 5 mins

Serve with sour cream

Hash Brown Hot Dish

This is my take on a recipe I found in the church cookbook Kitchen Keepsakes. I've modified the original recipe by adding extra spices, cheese, & onion.

Ingredients:
1 package hash browns (I use Simply Potatoes shredded hash browns)

1 (10 3/4 oz) can cream of mushroom soup

1 (10 3/4 oz) can cream of cheddar soup

1 lb ground beef

3 garlic cloves, minced

1/2 onion, chopped

2 tsps dried basil

2 tsps dried oregano

1 tsp fresh ground pepper

1 can corn

1 can green beans

3/4 cup milk

1 cup shredded cheese

Brown ground beef with garlic, onion, basil, oregano, & pepper

Drain grease

Drain corn & green beans

Mix all ingredients, except hash browns, together

Pour mixture into 13"x9" greased pan

Top mixture with hash browns & bake at 350º for 45 mins - 1 hr

During last 15 mins of cooking, place shredded cheese on top of hash browns