Dinner List 11

Ham and Potato Hash
2 tablespoons vegetable oil (or butter or margarine)
1 pound potatoes (Russet or Yukon Gold), peeled and diced into 1/2-inch cubes
1 medium onion, diced
1 1/2 cups cooked ham, diced (leftover ham, ham steak, or thick-cut deli ham)
1/2 teaspoon garlic powder
Salt and black pepper to taste
Optional: 1/2 teaspoon paprika
Optional: 1 bell pepper (any color), diced
Optional: Fried eggs for serving

To make: heat vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Add the diced potatoes in a single layer. Cook, stirring occasionally, for 10-15 minutes, until the potatoes are tender and starting to brown and crisp. Add the diced onion and bell pepper (if using) to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the diced ham, garlic powder, and paprika (if using). Continue to cook for 5-10 minutes, stirring occasionally, until the ham is heated through and slightly crispy, and the potatoes are golden brown and tender. Taste and adjust seasonings (salt and pepper) as needed. Serve hot. This hash is excellent on its own or topped with a fried egg.

Tex-Mex Casserole
1 tablespoon olive oil
1 pound ground beef
1 medium onion, chopped
1 bell pepper (any color), chopped
1 (1.25 oz) packet taco seasoning (or 2 tablespoon homemade)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
1/2 cup water or beef broth
6-8 corn or flour tortillas (6-inch), cut into strips or torn into pieces, or 2 cups crushed tortilla chips
2 cups shredded cheddar cheese (or a Tex-Mex blend)
Optional toppings: sour cream, salsa, chopped cilantro

To make: Preheat the oven to 375°F. Heat olive oil in a large skillet over medium-high heat. Add ground beef, onion, and bell pepper. Cook, breaking up the beef, until the beef is browned and the vegetables are softened. Drain any excess fat. Stir in the taco seasoning, black beans, corn, diced tomatoes with green chilies (undrained), and water or beef broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Spread about half of the meat mixture into the bottom of a 9x13 inch baking dish. Layer half of the tortilla pieces/chips over the meat mixture. Sprinkle 1 cup of shredded cheese. Repeat with the remaining meat mixture, then the remaining tortilla pieces/chips, and finally the remaining 1 cup of shredded cheese. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden. Remove from the oven and let stand for a few minutes before serving. Garnish with optional toppings like sour cream, salsa, or cilantro.

Cajun Red Beans and Rice
1 pound dried small red beans, rinsed and picked over
1 tablespoon olive oil
1 pound smoked sausage (andouille or kielbasa), sliced into 1/2-inch rounds
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped (the “holy trinity” with onion and bell pepper)
4 cloves garlic, minced
6 cups chicken or vegetable broth (or water + bouillon)
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (or more, to taste)
1/2 teaspoon black pepper
1 bay leaf
Salt to taste (add at the end, as sausage and broth are salty)
Cooked white rice, for serving
Optional: Fresh parsley or green onions, chopped (for garnish)

To make: place rinsed red beans in a large bowl and cover with several inches of cold water. Let soak overnight, or use the quick soak method: bring beans and water to a boil, boil for 5 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse beans before proceeding. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sliced sausage and cook until browned on both sides. Remove sausage with a slotted spoon and set aside. Add the chopped onion, bell pepper, and celery to the pot (add a little more oil if needed). Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Add the drained red beans, chicken broth, dried thyme, cayenne pepper, black pepper, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 1/2 hours, or until the beans are very tender and creamy. Stir occasionally, and add more broth or water if the mixture becomes too dry. Once the beans are tender, remove the bay leaf. Use the back of a spoon or a potato masher to mash some of the beans against the side of the pot. This will help thicken the sauce and make it creamy. Return the cooked sausage to the pot. Simmer for another 15-20 minutes to allow the flavors to meld. Taste and add salt as needed (be mindful of the saltiness from the sausage and broth). Serve hot over cooked white rice. Garnish with fresh parsley or chopped green onions.

Pork Egg Roll in a Bowl
1 tablespoon sesame oil (or vegetable oil)
1 pound ground pork
1/2 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1 (14 ounce) bag coleslaw mix (shredded cabbage and carrots)
1/4 cup soy sauce (low sodium if preferred)
1 tablespoon rice vinegar
Salt and black pepper to taste
Optional: 1 teaspoon sriracha or chili garlic sauce (for heat)
Optional garnishes: sesame seeds, chopped green onions, extra sriracha

To make: heat sesame oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat. Add the chopped onion, minced garlic, and grated ginger to the skillet with the cooked pork. Cook for 3-5 minutes, stirring occasionally, until the onion is softened and fragrant. Add the entire bag of coleslaw mix to the skillet. It will look like a lot, but it will cook down significantly. Stir well to combine with the pork and aromatics. Pour in the soy sauce, rice vinegar, and sriracha (if using). Stir everything together. Continue to cook, stirring frequently, for 5-8 minutes, or until the cabbage is tender-crisp to your liking. Taste and adjust seasonings (salt and pepper) as needed. Serve hot, garnished with sesame seeds and chopped green onions if desired. This dish is delicious on its own or can be served over a small amount of rice or with crispy wonton strips.

Chicken and Biscuit Bake
1 tablespoon vegetable oil
1 pound boneless, skinless chicken (thighs or breasts), cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 (10.5 oz) can cream of chicken soup (condensed)
1/2 cup milk (any kind)
1 (10 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans), thawed slightly
1 (16.3 oz) can refrigerated biscuit dough (8 biscuits)

To make: preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken cubes and season with salt, pepper, and garlic powder. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through (about 5-7 minutes). In a large bowl, combine the cooked chicken, condensed cream of chicken soup, milk, and thawed mixed vegetables. Stir until well combined. Pour the chicken and vegetable mixture into the prepared baking dish, spreading it evenly. Separate the biscuit dough. Arrange the biscuits on top of the chicken mixture. You can place them close together or leave a little space. Bake for 30-35 minutes, or until the biscuits are golden brown and cooked through, and the filling is hot and bubbly. Let stand for a few minutes before serving.

💗 Jo