If you want something for a weeknight dinner that is both easy and delicious, you need to try this recipe. Who doesn’t like cornbread, fresh corn and hamburger meat? This is a great combination of flavors. (Check out the photos in the slideshow).


  • 1 pound lean ground beef
  • 1 (7.5 oz.) can or bottle of mild red enchilada sauce
  • 2 cans (4.5 oz. each) chopped green chiles
  • 2 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 2 stalks fresh corn (boiled for 5 minutes)
  • 1 1/2 cups shredded short Cheddar cheese
  • 1 box muffin mix (Jiffy)
  • 1/3 cup milk
  • 1 egg


Preheat the oven to 350 degrees (use the convection setting). In a 10 inch over proof skillet, cook the beef over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain with paper towels. Stir in enchilada sauce, 1 can of the green chiles and the chili powder. Set aside.

In a separate pot, boil water and add a teaspoon of salt. When the water is boiling, add two stalks of fresh corn on the cob and boil for 5 minutes. When the corn is done, remove from the water and place on a cutting board and strip the corn of the cob.

Add 1 cup of cheddar cheese and the corn to the meat mixture and stir to mix well. Set aside

Meanwhile, in a large bowl, muffin mix with 1egg and 1/3 cup milk. Add one can of chopped green chilies and 1/2 cup Cheddar cheese, mix well. Pour the corn muffin mix over the hamburger mixture and smooth out evenly. Bake in the preheated oven for 35-40 minutes or until the topping is golden brown. Cool for 5 minutes. Serves 6.


Why not make a nice tasty treat that actually contains a lot of hidden fruit and vegetables! You kids will love it and eat a little healthier then a regular cake! Enjoy!


  • 2 cups AP flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup butter, (1-stick, softened)
  • 3 bananas, mashed
  • 1 cup grated carrots
  • 1 cup chopped pecans


Preheat oven to 350 degrees. Prepare two 4 x 8 inch loaf pans with Pam for baking spray.

Combine flour, baking soda, baking powder, cinnamon, and salt together in a medium size bowl. In another large bowl, beat brown sugar and butter together using an electric mixer until smooth and creamy.

Add flour mixture into the flour mixture, stirring frequently to combine. Add mashed bananas and stir or fold in to combine. Mix well. Fold in carrots and pecans. Pour into the prepared loaf pans.

Bake for approximately 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Optional: Sprinkle with powder sugar when cooled.


This is a great dish that doesn’t break the bank! You can use different cuts of meat such as eye of round, sirloin, or strip steak. A lot of tenderizing and it’s a perfect bite of steak.


  • 4 steaks (I used thin cut New York Strip steaks-pounded and cut in half)
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 red bell peppers, cut into chunks
  • 1/2 onion, chopped
  • 1 can (14 oz.) cherry tomatoes
  • 1 carton (17.64 oz.) Pomi tomato sauce
  • 1/4 cup white wine
  • 1 Tbsp. Italian seasoning
  • 1/4 tsp. Red pepper flakes (or to taste)
  • salt and pepper to taste
  • optional: fresh chopped parsley for serving
  • optional: White rice for serving


Thin New York Strip steaks have to be
pounded until thinner, fat cut off and then cut in half to make 6 steaks.

Place the steaks on a cutting board and trim all the visible fat. Use a meat tenderizer and pound the steak on each side to tenderize and pound until about 1/4 inch thick. Salt and pepper each side. Cut the steak in half. Set aside.

Heat the olive oil on medium high heat in a large frying pan. Fry the steaks in batches, turning once, for about 1 minute per side, do not crowd. Set the steaks aside.

Lower the heat to medium-low. In the same frying pan, add the garlic, onions, and bell peppers, fry for a few minutes until they begin to soften. Deglaze with the wine and stir.

Add the tomato sauce, cherry tomatoes, Italian seasoning and red pepper flakes. Stir well. Bring to a simmer and simmer for about 10 minutes on medium-low to low. Add the steaks back into the pan and mix. Simmer for 15 minutes.

Serve on top of white rice. Serves 4

Three bean CHILI

With cold weather and football to watch, what’s better than a big bowl of chili! I’m changing it up a bit with three different beans, lots of meat and spices, what’s not to enjoy! This recipe will feed a crowd!


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper chopped
  • salt and pepper to taste
  • 2 pounds lean hamburger meat
  • 3 (15.5 oz.) cans red kidney beans
  • 1 (15.5 oz.) can white kidney beans
  • 1 (15 oz.) can Kirby black beans
  • 1 (14.5 oz.) can fire roasted diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1 (24.5 oz.) bottle or can tomato puree
  • 1 package Carol Shelby’s Chili Kit
  • 1 can (15.5 oz.) water
  • added salt and pepper to taste

Optional to serve: Top with shredded cheddar cheese and sour cream, serve with crackers


Place a large pot or dutch oven on the stove, add olive oil and heat at medium-high heat. Add hamburger and brown, breaking up pieces for about 5 minutes. Add onion and red bell pepper and cook for about another 5 minutes.

Drain all the cans of beans and add the red and white kidney beans and the black beans to the pot and stir. Add the can of tomato sauce, fire roasted diced tomatoes and tomato purée, stir. Add one can of water.

Add the entire spice packet from the chili kit and stir to combine. If you like your chili mild do not add the cayenne pepper packet (add if you want it hot, according to your taste. You can as a little or as much as you like). If you want thicker chili, add the masa mix, again as little or as much as you want to thicken it. I add about 1 tablespoon.

Simmer on low for about 1 hours, stirring about every 15 minutes.

Serve in a bowl topped with cheddar cheese and sour cream (optional).


First you have to boil the eggs! This is a foolproof way to get the perfect hard-boiled eggs everytime!

How to hard-boil eggs:


  • 1 tablespoon white vinegar
  • 12 large eggs (or number of eggs you need)


Bring a large pot of water to a rolling boil over high heat. Pour in the vinegar, which helps with the smell. Gently add the eggs into the boiling water using a slotted spoon and cook for 6 minutes. After 6 minutes, take the pot off the stove and put a lid on the pot and let it sit for another 6 minutes. Immediately place the eggs into a pan filled with cold water and ice. Let cool for 2-4 minutes to stop the cooking process. Peel under lukewarm water, then chop or serve as desired.

Best Egg Salad:


  • 1 dozen large eggs, hard-boiled
  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon horseradish
  • 1 tablespoon sweet pickle relish
  • 1/4 cup minced dill
  • 1/4 cup minced chives
  • 1/4 teaspoon paprika
  • salt and pepper to taste


After the eggs are hard-boiled, place on a chopping block and chop to desire size, place chopped eggs in a large bowl. Add mayonnaise, mustard, horseradish, relish, dill, and chives. Gently fold together. Add paprika and salt and pepper to taste. Chill until ready to serve.

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