Mo's Noodle-Rama

My MIL made this for a family dinner last weekend...I had 3 helpings (not sure if I'm proud). This would be a great one for school lunch in a thermos.

2 lbs lean ground beef

2 large onions, chopped (12 oz each)

3 cloves garlic, chopped

3 cups water

2 14 oz. cans diced tomatoes

2 15 oz cans tomato sauce

3 tablespoons soy sauce

2 tablespoons Italian Seasoning

3 bay leaves

1 tsp salt

2 cups elbow macaroni uncooked

Use 6 qt Dutch oven

Med-high cook beef

Add onions translucent 10 min

Add garlic

Add water

Tomato sauce

Diced tomatoes

Soy sauce

Italian seasoning

Salt

Heat to boiling

Reduce heat cover simmer 20 minutes

Cook macaroni ONLY 5 minutes

Add to beef mixture simmer cover 20 minutes

Ready to serves if noodles are done to likeness

SECRET: Do day before and everyone will ask for recipe.

Serves 8

From the Kitchen of: Mary, Goodyear, AZ

Emeril's Baby Bam

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Blend together. Store in tightly sealed container in cool dark places for up to 6 months.

From the Kitchen of: Emeril

Emeril's Essence or Bam

5 tablespoons paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons dried oregano

2 tablespoons thyme

2 tablespoons onion powder

2 tablespoons fresh ground pepper

2 tablespoons cayenne pepper

Blend together. Store in tightly sealed container in a cool dark place for up to 6 months.

From the Kitchen of: Emeril

Chicken Cilantro Enchiladas

2 lbs boneless, skinless chicken breasts

2 cups water

1 onion, diced

1 clove garlic, minced

2-3 sprigs fresh cilantro

1 1/3 cups chicken broth

2 10 oz can  mild enchilada sauce

4 cups Monterey Jack cheese, grated

8 green onions , sliced

2 tablespoons fresh cilantro leaves, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Tobasco sauce, to taste

10 corn tortillas

Bring chicken breasts to boil in water with onion, garlic, and cilantro sprigs. Reduce heat and simmer until chicken is tender; about 10 minutes. Remove chicken from broth and cool; shred meat; strain broth. Add 1 1/3 cups chicken broth to enchilada sauce; set aside.

For filling, combine chicken, 2 cups cheese, green onions, and chopped cilantro leaves with salt, pepper, and Tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.

To assemble, warm tortillas on hot skillet or griddle until flexible, turning once. Dip each corn tortilla in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 T chicken filling and roll tortilla. Place filled tortillas, seam side down, in lined 9x13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 cups cheese. 

Bake at 350 F for 25-35 minutes, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomato, sour cream, and sliced avocados.

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia

Lemon Glazed Chicken Breasts

3 boneless skinless chicken breasts

1/2 cup flour

1/2 teaspoon pepper

1/4 cup butter, melted

1/4 cup honey

1/4 cup lemon juice

1 tablespoon soy sauce

Pound chicken breasts to 1/2" thickness. Mix flour and pepper togther. Dredge chicken through flour mixture. Place chicken in baking dish.

Mix together butter, honey, lemon juice and soy sauce. Pour glaze over chicken. Bake at 350 F for one hour. Glaze will thicken as it cooks.

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia

Colorado White Chili

I used this recipe for my leftover turkey from this past Thanksgiving. I STILL have some in my freezer!

1 tablespoon cooking oil

1 medium onion, chopped

4 large cloves garlic, minced

1 4.5 oz can  diced green chiles, mild or hot

1 tablespoon cumin, powder or seed

2 teaspoons oreagno

1/2 teaspoon ground red pepper

1/4 teaspoon ground cloves

1 15.5 oz can  great northern beans, do not drain

1 15.5 oz can sweet corn, or frozen

2 cups cooked chicken, chopped

5 cups chicken broth

monterey jack cheese, shredded

sour cream

tortilla chips

In a large pan (or Dutch oven), combine oil, onion, garlic, and green chiles. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken and chicken broth. Cook and stir until heated through. Adjust seasonings to taste. 

Serve in bowls with cheese, sour cream, and tortilla chips. For extra kick, garnish with jalapeno slices. 

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia

Beef Chimichangas

1 teaspoon salt

2 lbs lean ground beef

2 cloves garlic, crushed

2 teaspoons ground cumin

2 teaspoons oregano, crushed

1/2 cup canned green chiles, chopped

1/2 cup taco sauce, La Victoria, red, mild

1/2 cup sour cream

1/4 cup cider vinegar

1 cup butter or margarine, melted

9 7 inch flour tortillas

Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat loses pinkness. Stir in green chiles, taco sauce, sour cream and cider vinegar. 

In 8-inch skillet, melt butter or margarine. Dip both sides of 1 tortilla into butter; drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in ungreased 11x7 baking dish. Repeat with remaining tortillas and filling.

Cook at 500 F until crispy (original recipe states for 15 minutes, mine have been done between 7-8 minutes). Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes, avocado and additional sour cream. 

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell, & Garcia