Bubble Up Enchiladas

Ah, Pinterest. How I love thee. I re-pinned this recipe from my sister's "Food Glorious Food" board and we all love it! The original post came from a Weight Watchers board but I found it on: http://livingachangedlife.blogspot.com It's a little different flavor and texture than your standard beef enchiladas. The biscuits cook through and taste like little mexican dumplings. Yum!

1 lb ground beef

2-3 T taco seasoning (make your own: http://allrecipes.com/recipe/taco-seasoning-i/)

1 10oz can enchilada sauce (mild or hot)

1 small can tomato sauce

1 can biscuits (I used Great Value 10 ct. Texas style buttermilk)

1 c shredded cheddar (shred your own it melts better!)

sour cream, black olives, cilantro, etc. for garnish

Heat oven to 325 degrees. In a large deep skillet, brown ground beef and drain. Return beef to pan and stir in taco seasoning, enchilada sauce and tomato sauce. Cut each piece of biscuit dough into 4 pieces and gently fold into meat sauce. Pour into a greased 9X13 pan (don't use a smaller, deeper pan because the biscuits won't cook through.. I learned this the hard way). Bake 25 minutes then top with shredded cheddar and bake an additional 10 minutes. Let rest for 5 minutes before serving. Top with any garnish you like. Serves 6 (at least) Enjoy!

Chicken Parmigiana

This meal is a crowd pleaser! I found the original recipe on www.thepioneerwoman.com years ago and have adjusted the portions to feed 2 people (plus leftovers). This is definitely one of Drew's most requested dinners.

6 chicken breast tenderloins, pounded flat

1/2 c flour

salt & pepper to taste

1/4 c olive oil

2 T butter

1/2 c onion, chopped

4 cloves garlic, minced

1/2 c red wine

28oz can crushed tomatoes

1 T sugar

1 T dried parsley

1 c freshly grated Parmesan cheese (buy the chunk and grate it yourself!)

1/2 pound thin spaghetti, cooked

Heat olive oil and butter in a large skillet over medium heat. Mix flour, salt and pepper in a shallow bowl and dredge chicken pieces. When skillet is hot, fry three pieces of chicken at a time until golden, about 2-3 minutes per side. Remove chicken from skillet and keep warm.

Without cleaning skillet, add onions and garlic and stir gently for 2 minutes. Add wine, scraping any brown bits from pan, and cook down to reduce wine by half (about 3 minutes). Add crushed tomatoes, stir well, add sugar, and salt to taste. Simmer for 30 minutes. Meanwhile, boil your pasta and drain just before serving. Once sauce is ready, stir in parsley.

Lay chicken breasts on top of sauce and top with grated cheese. Put the lid on the skillet and simmer on low until chicken is heated and cheese is melted. 

Place cooked noodles on a plate and cover with sauce. Place chicken on top and serve. Serves 2-3. Enjoy!

Whole Hog Potato Salad

If you've never had potato salad from Whole Hog Cafe then you are really missing out! It is the best potato salad I've ever eaten. It's not mustard based but rather Ranch based. Who doesn't love Ranch? I found this recipe years ago and have made a few modifications over time. Hope you like it as much as we do!

2 lbs red or gold potatoes

1 cup mayo (not Miracle Whip)

1 cup sour cream

1/2 t garlic powder

1/2 t black pepper

1 T Hidden Valley Ranch mix (powder)

1/2 t dried parsley

1/2 t kosher salt

2 t sugar

splash of vinegar

1/4 cup chopped green onion

1/2 cup crumbled bacon (packaged is fine)

Bake potatoes at 350 degrees for about an hour or until tender. Cool slightly and cut into chunks. Meanwhile combine mayo, sour cream, spices, vinegar, onion and bacon in a large bowl. Mix well then gently fold in potato chunks. Cover and refrigerate. The longer it sits the better it tastes. Serves 6-8 Enjoy!