Cheddar Herb Biscuits

2 cups biscuit mix
2/3 cup milk
1/2 cup shredded Marble Cheddar
3 tablespoons margarine
1/8 tsp garlic powder
1/4 tsp oregano

1. Preheat oven to 450 F.
2. Stir biscuit, milk and cheese until dough forms a soft ball.  Drop by spoonfuls onto an ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown.
4. Melt margarine.  Mix in oregano and garlic.  Brush or spoon over the tops of the warm biscuits. 

Recipe adapted from Betty Crocker

Quick Asian Skillet

 

This was a recipe that I found this weekend and we had most of the ingredients at home which made it very desirable.

Quick Asian Skillet

2 packages of chicken flavored ramen noodles

16 oz bag of frozen stir fry vegetables

1 lb of pork tenderloin

3/4 cup honey

1/4 cup soy sauce

1 tablespoon oil

1. Prepare ramen noodles according to package directions and set aside.  Pour oil in a large skillet and place over medium heat.  Add frozen vegetables and cook, stirring often until veggies are tender, about 5 to 7 minutes.  Set aside.
2. In same skillet, place meat  Cook until browned, about 6 minutes.  
3. While meat is cooking, stir honey and soy sauce together until blended.
4. Remove meat from skillet and slice into strips or medallions.  Return to skillet and pour sauce over the meat.  Lower heat to medium and cook, flipping occasionally.  Cook about 10 minutes or until meat is no longer pink.
5. Remove meat.  Add vegetables and noodles and stir to coat with sauce.  Place meat on top of noodles and serve hot.  

Adapted from southernplate.com

 

Easy Taco Tamale Pie

Blogging has not been on my list of most important  things to do in the past few months, but I've tried out several new recipes and found a few that I wanted to share over the next couple of weeks.  I used a cast iron skillet so that this dish became a one  pan meal.

This taco tamale pie is one that look interesting, but after reading the reviews on the website, I knew that I wanted to change it up.

Easy Taco Tamale Pie

1 pound ground beef
1 can whole kernel corn, drained
1 can chili beans
1 can tomatoes with chilies
 1 cup shredded Cheddar cheese
2 boxes or packages of corn muffin mix
1 packet taco seasoning mix
3/4 cup hot water

1. Preheat the oven to 375 F.  Cook the beef in a 10 inch cast iron skillet until it is is browned, add the taco seasoning packet, can of corn, can of beans, hot water, and tomatoes.  Simmer.
2. Prepare the corn muffin mix according to package directions.  
3. Sprinkle cheddar cheese over the meat mixture.
4. Spoon the muffin mix over the top of the cheese and meat.  Gently smooth out the surface of the mix.
5. Bake in preheated over for 25 minutes or until the corn muffin topping is golden brown.
    
   Adapted from Campbell's Kitchen