INGREDIENTS:

• 1/2 lb Ground Beef
• 1/2 package Taco Seasoning Mix
• 2 tbsp Water
• 8 White Corn Tortillas
• 16 oz Refried Beans
• 1/3 cup Enchilada Sauce
• 1/3 cup Thick and Chunky Salsa
• 1 cup Shredded Cheddar Cheese
• 1 cup Shredded Monterey Jack Cheese
• 1/4 cup diced Tomatoes
• 1/4 cup slice Green Onion (green end)
• 1/4 cup Sliced Black Olives
• Vegetable Oil for Frying 

DIRECTIONS:

1. Brown ground beef in a skillet.
2. Drain excess fat.
3. Add water and taco seasoning. Mix well.
4. Allow to simmer for 10 minutes on low.
5. Remove from heat.
6. Transfer taco meat to food processor and run until it is a fine consistency. 
7. Heat Oil to 375 on stovetop.
8. Fry each tortilla for 30-45 seconds on each side and set on paper towels or paper bag to drain.
9. Preheat oven to 400.
10. Spread 1-2 tablespoons of beans on 4 tortillas.
11. Top beans with the meat mixture. 
12. Top each of these with the remaining tortillas.
13. Top these tortillas with a blend of enchilada sauce and salsa.
14. Next add a mixture of the cheeses.
15. Then top with tomatoes and olives.
16. Optionally add green onion slices.
17. Bake in oven for 5-10 minutes or until cheese is melted.

Ingredients:

• 6 5-6″ Foil Pot Pie Tins
• 1 Rotisserie Chicken or Fried Chicken
• 2 sheet Puff Pastry Dough
• 4-5 Potatoes
• 4-5 Carrots
• 2 cup Frozen Peas
• 2 can Cream of Chicken Soup
• 15 oz Milk
• 1 tsp Sugar
• Salt and Pepper (to taste) 

Directions:

1. Pick meat from bones and cut into bite size pieces. 
2. Peel and cut potatoes into 1/2″ cubes
3. Peel and slice carrots into 1/4″ slices. 
4. Remove pastry from box and thaw at room temperature.
5. Boil potatoes and carrots in water until almost tender.
6. Drain liquid, add frozen peas and set aside.
7. In a large pot, add soup, milk, and sugar. Mix well and simmer.
8. Preheat oven to 400.
9. Add chicken and vegetables to the sauce and simmer until warm, stirring frequently. 
10. Spoon mixture into each pie tin, Do not over fill.
11. Cut pastry into 6″ circles and then roll slightly to make sure crust will overlap rim.
12. Moisten edges of pastry and cover each tin pressing edges to the rim.
13. Bake at 400 18 minutes.

Ingredients:

• 1 cup Sugar
• 1 cup fresh Lemon Juice
• 2 Kiwi
• 1 quart Water
• 12 oz Sparkling Water 

• Directions:
  1. Peel and puree kiwis. 
  2. Strain pureed kiwi to remove black seeds (optional). 
  3. Combine water sugar and lemon juice and stir until sugar is dissolved.
  4. Fill glass 2/3 full of lemonade.
  5. Add a splash of kiwi juice and fill with sparkling water.

TGI Friday's Copycat Recipe

Serves 3

10 ounces fettuccine pasta, cooked
1 cup spicy Cajun pasta sauce, (see below)
1 tablespoon Parmesan cheese
1 boneless skinless chicken breast, cooked and sliced
1 teaspoon parsley, Chopped

Spicy Cajun Pasta Sauce
2 ounces olive oil
1 tablespoon garlic, chopped
1/2 cup onion, large chunks
1/2 cup green bell pepper, large chunks
1/2 cup red bell pepper, large chunks
1/8 teaspoon cayenne
1 cup chicken stock
1 cup V8 vegetable juice
cornstarch
salt and pepper


Heat oil in saute pan. Add garlic and saute for 30 seconds. Add onions, saute one minute, then add peppers and continue to saute another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency.
Season with salt and pepper.

Add cooked pasta to sauce and heat through until hot. Arrange on serving dish and top with chicken breast.
Sprinkle with Parmesan and parsley.

Ingredients

• 2 pounds fresh ground beef
• 1 quart tomato juice
• 1 (29-ounce) can tomato purée
• 1 (15-ounce) can red kidney beans, drained
• 1 (15-ounce) can pinto beans, drained
• 1 medium-large onion, chopped (about 1 1/2 cups)
• 1/2 cup diced celery
• 1/4 cup diced green bell pepper
• 1/4 cup chili powder (use less for milder chili)
• 1 teaspoon ground cumin (use more for real flavor)
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper

Instructions

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Ingredients

• 1/4 cup cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 cup oil
• 4 tablespoons (1/2 stick) butter
• 4 boneless, skinless chicken breast halves
• 1 cup sliced fresh mushrooms
• 1 medium onion, sliced thin (optional)
• 1/2 cup dry Marsala wine

Instructions

Combine the flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a large skillet over medium heat until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken for about 2 minutes on the first side, until lightly brown. After you turn the breasts to the second side to cook, add the mushrooms and onion (if using) around the chicken pieces. Cook for about 2 minutes more, until the chicken is lightly browned on the second side. Stir the mushrooms. Add the wine, cover the pan, and simmer for about 10 minutes, until the chicken is cooked through.

Note

I personally love chicken Marsala with onions, but if you don’t, they are optional.

Ingredients

• 1 pound chicken breast
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 8 ounces mushrooms (white or baby Portobello mushrooms)
• 8 ounces beef stock
• 2 cups Madeira wine
• 2 tablespoons butter
• 1 tablespoon corn starch
• 1 tablespoon water
• 4 to 6 ounces Mozzarella cheese (fresh is best)
• 8 asparagus spears steamed
• mashed red potatoes

Instructions

Slice chicken breasts in half horizontally. Place cut chicken breast onto a sheet of plastic wrap, and cover the chicken with plastic wrap, use a meat pounder to flatten out chicken to 1/4 inch thickness. Flatten out remaining pieces of chicken with a meat pounder. Season chicken with salt and pepper.

In a large skillet over medium heat add butter and vegetable oil. When the butter begins to foam slightly add chicken. Be careful not to over crowd the pan. You may need to cook the chicken in batches. When the chicken's edges turn white, flip over, and cook chicken on the other side. The chicken should be slightly browned. Remove chicken from the pan.

Add 1 tablespoon of butter to the pan, and add mushrooms. Cook the mushrooms for a couple of minutes. The mushrooms will begin to brown and sear. Remove mushrooms from the pan.

Add 2 cups of Madeira wine in the pan, scrape the browned bits up from the bottom of the skillet. Add beef broth to the wine, stir to blend well. Cook the sauce until it reduces by 1/3. When the sauce has reduced add a slurry of 1 tablespoon corn starch and 1 tablespoon water. Stir to blend well cook for about 2 minutes. Add two tablespoons of butter to the sauce and stir well. Return mushrooms to the sauce.

To serve: place chicken breast on a pile of mashed potatoes. Spoon sauce over the chicken, and add a slice or two of the Mozzarella cheese on top of the chicken. Place the chicken under the broiler until the cheese browns if desired. You can place the chicken with cheese in a hot oven to warm the cheese. Garnish with Asparagus spears.