Seven Layer Tex Mex Dip

What You'll Need

• 1 (16 ounce) can refried beans
• 1 cup guacamole
• 1/4 cup mayonnaise
• 1 (8 ounce) container sour cream
• 1 (1 ounce) package taco seasoning mix
• 2 cups shredded Cheddar cheese
• 1 tomato, chopped
• 1/4 cup chopped green onions
• 1/4 cup black olives, drained

How to Make It

1. In a large serving dish, spread the refried beans.
2. Layer the guacamole on top of the beans.
3. In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix.
4. Spread over the layer of guacamole.
5. Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer.
6. Sprinkle tomato, green onions and black olives over the cheese.

Firecracker Grilled Alaska Salmon

Ingredients

8 (4 ounce) fillets salmon 

1/2 cup peanut oil 

4 tablespoons soy sauce 

4 tablespoons balsamic vinegar 

4 tablespoons green onions, chopped 

3 teaspoons brown sugar

2 cloves garlic, minced 

1 1/2 teaspoons ground ginger 

2 teaspoons crushed red pepper flakes 

1 teaspoon sesame oil 

1/2 teaspoon salt

Directions

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Slow Cooker Salisbury Steak

Ingredients

 2 pounds lean ground beef
 1 (1 ounce) envelope dry onion soup mix
 1/2 cup Italian seasoned bread crumbs
 1/4 cup milk 1/4 cup all-purpose flour
 2 tablespoons vegetable oil
 2 (10.75 ounce) cans condensed cream of chicken soup
 1 (1 ounce) packet dry au jus mix
 3/4 cup water

Directions

1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

World's Best Lasagna

Ingredients

• 1 pound sweet Italian sausage 
• 3/4 pound lean ground beef 
• 1/2 cup minced onion 
• 2 cloves garlic, crushed 
• 1 (28 ounce) can crushed tomatoes 
• 2 (6 ounce) cans tomato paste 
• 2 (6.5 ounce) cans canned tomato sauce 
• 1/2 cup water 2 tablespoons white sugar 
• 1 1/2 teaspoons dried basil leaves 
• 1/2 teaspoon fennel seeds 
• 1 teaspoon Italian seasoning 
• 1 tablespoon salt 
• 1/4 teaspoon ground black pepper 
• 4 tablespoons chopped fresh parsley 
• 12 lasagna noodles 16 ounces ricotta cheese 
• 1 egg 
• 1/2 teaspoon salt 
• 3/4 pound mozzarella cheese, sliced 
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Zucchini Patties

Ingredients

• 2 cups grated zucchini
• 2 eggs, beaten 
• 1/4 cup chopped onion 
• 1/2 cup all-purpose flour 
• 1/2 cup grated Parmesan cheese 
• 1/2 cup shredded mozzarella cheese salt to taste 
• 2 tablespoons vegetable oil

Directions

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. 
3. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Cajun Chicken Pasta

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4 ounces linguine pasta 

2 skinless, boneless chicken breast halves

 2 teaspoons Cajun seasoning 

 2 tablespoons butter 

 1 red bell pepper, sliced 

 1 green bell pepper, sliced

  4 fresh mushrooms, sliced 

  1 green onion, chopped 

  1 cup heavy cream 

  1/4 teaspoon dried basil 

  1/4 teaspoon lemon pepper 

  1/4 teaspoon salt 

  1/8 teaspoon garlic powder 

  1/8 teaspoon ground black pepper 

  1/4 cup grated Parmesan cheese

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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).

Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Beef and Bean Chimichangas

What You'll Need

• 1 pound lean ground beef
• 3/4 cup chopped onion
• 3/4 cup diced green bell pepper
• 1 1/2 cups whole kernel corn
• 2 cups taco sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 (16 ounce) can refried beans
• 8 (12 inch) flour tortillas
• 1 (16 ounce) package shredded Monterey Jack cheese
• 1 tablespoon butter, melted shredded lettuce
• 1 tomato, diced

How to Make It

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat.
3. Drain excess grease, and add the onion, bell pepper, and corn.
4. Cook for about 5 more minutes, or until vegetables are tender.
5. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended.
6. Cook until heated through, then remove from heat, and set aside.
7. Open the can of beans, and spread a thin layer of beans onto each of the tortillas.
8. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like.
9. Roll up the tortillas, and place them seam-side down onto a baking sheet.
10. Brush the tortillas with melted butter.
11. Bake for 30 to 35 minutes in the preheated oven, or until golden brown.
12. Serve with lettuce and tomato.