We love this seasoning for our tacos, so to make things easier when we have them, I make a batch of the seasoning mix up ahead of time. When I get ready to make tacos, I just add 2 T. of seasoning mix per pound of meat. The full directions for the tacos are here: https://www.cherylsrecipes.net/recipe/tacos/
Combine all ingredients and store in a sealed container. Use 2 T. of seasoning mix per pound of meat. Add to cooked meat with 1/2 cup or so of water, and simmer until the liquid is gone.
Fill corn (or flour) tortillas with leftover pork or chicken and cheese, then top with a creamy sauce, made with milk, chicken broth and green chiles. Add cheese on top and bake for 20 minutes! Super quick and easy!
Fill corn (or flour) tortillas with leftover pork or chicken and cheese, then top with a creamy sauce, made with milk, chicken broth and green chiles. Add cheese on top and bake for 20 minutes! Super quick and easy!
Preheat oven to 400. Spray 9x13" baking dish with Pam.
Melt butter in saucepan. Add flour to make a roux. Add milk, water, chicken base and seasonings. Stir and cook until thickened. Add green chilies.
If using corn tortillas, it is helpful to steam them first to avoid cracking. Wrap 3 tortillas at a time in a damp paper towel and microwave for 30 seconds. Fill each tortilla with meat and cheese, reserving cheese for top.
Roll up each tortilla and place in a sprayed 9x13" pan. I got 11 in my dish.
Pour sauce over top.
Sprinkle with remaining cheese. I don't measure my cheese, I just put whatever looks good to me!
Bake in preheated oven for 20 minutes.
Serve and enjoy!
Recipe Notes
Although spelt is an ancient form of wheat, most people with wheat allergies can eat it with no problem. Â However, it still contains gluten, so avoid spelt if you have a reason to avoid gluten.
Better than Bouillon organic beef and chicken bases are my favorite to use in broths because they are gluten free and soy free.
Blend with an immersion blender in a wide mouth mason jar all ingredients, except herbs for approximately one minute. Start with the immersion blender at the bottom of your jar working your way up to the top. Don't start moving your blender upwards until you see it thickening up.
Incorporate the herbs during the last 15 seconds or it will turn your ranch green. Store in the fridge for up to one week.
Recipe Notes
A large handful of fresh herbs of your choice can be used in place of dried parsley. Our favorites are cilantro, parsley and dill.
If your ranch is too thin:
Make sure you are using full fat canned coconut milk. If you want a dip like consistency use only the solid cream, but for a dressing, use the cream and the liquid. It may also thicken up just being in the fridge for a few hours.
Make sure you're using an immersion blender for guaranteed success.
Use a small container, like a mason jar or salad dressing container.
HERE IS THE TRICK TO SAVING YOUR DUMP RANCH... If your ranch never thickens it probably didn't emulsify properly. Just add another egg! Yep, that's all it takes to quickly save all those ingredients.
Put chicken pieces directly into the water inside the Instant Pot. Add cilantro and lime juice.
Combine seasoning ingredients and add to chicken.
Close and seal lid. Cook on high pressure for 15-20 minutes.
Let pressure naturally release for 10 minutes after cooking is done.
Open lid and remove chicken breasts. Shred and add to tortillas, salads, rice, nachos or whatever you want, with your favorite toppings. For Whole30, this makes a great salad!
Recipe Notes
I used chicken breasts. 3 of them weighed 2 lbs. 20 minutes seemed about right for that size of breasts, but it was a little on the dry side.
This was always a favorite of mine as we were growing up. Â It is kind of like a thick cream of potato soup. Â I like to make this for my lunch sometimes.
Put about 2 cups of water into a medium sized saucepan and bring to a boil over high heat. Boil until potatoes are tender. Drain potatoes.
Meanwhile, in a small saucepan, melt butter over medium heat. Add flour and stir until smooth. Add onion powder, garlic powder, salt, pepper, milk and heavy cream, and continue stirring until thickened to desired consistency and smooth. Add to peas and cream sauce to potatoes. Stir together and serve.
This breakfast casserole uses meat, onions, peppers, potatoes and eggs, along with a generous amount of cheese. Â We made a double batch of this for a family vacation and combined sausage, bacon and Canadian bacon for the meats, and used a variety of cheeses, including Swiss, Italian, sharp cheddar, Mexican blend, and more. Â It was a huge hit!
Saute the bacon in a large skillet. When it starts to brown, add sausage, onions, sweet pepper, garlic and jalapenos (if you are using them). Saute until the sausage is fully cooked. Season with salt, pepper and garlic powder as it is cooking. Drain fat.
Preheat oven to 350 degrees if baking now.
In a large bowl, combine potatoes, hot sauce (opt.), meat and veggies. Stir in cottage cheese and all but 1/2 cup of cheddar and 1/2 cup of Swiss cheeses. Add beaten eggs.
Grease a 9x13" pan. Spread the mixture into the pan. Top with reserved cheese.
At this point, if you are making this ahead, cover the casserole with foil or plastic wrap and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temp. Preheat the oven to 350 degrees.
Bake for 40-45 minutes, or until all the cheese is melted and bubbling, and the casserole has set up in the middle. Allow the casserole to cool for a few minutes, then cut into pieces and serve.
This is what was left.
Recipe Notes
The original recipe is from www.centercutcook.com/amish-breakfast-casserole/
These are called Italian Meatballs, but they can be made into just about any kind of meatball you want by changing or leaving out the Parmesan cheese.  You can make Swedish Meatballs  https://www.cherylsrecipes.net/recipe/swedish-meatballs/, BBQ Meatballs, Sweet & Sour Meatballs, etc.  You can even cut small cubes of mozzarella cheese (or any other kind of cheese) and wrap the meatball mixture around it before baking.  You will want to make a larger meatball for making them this way, though.  Meatballs always make a good dish for a potluck or a party!
Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake for 15 minutes.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Â Obviously, you should not eat spelt if it is a problem for you.
Preheat oven to 400 degrees. Combine all ingredients for meatballs with mixer and shape into balls. (I like to make smaller meatballs using a small cookie scoop.) Bake 15 minutes.
Meanwhile, make the soup. In a Dutch oven, melt butter over medium heat. Add onions and cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
Stir in flour until blended.
Add water, soup base, and pepper. Cook, stirring, frequently, until thickened. Stir in cream.
Add meatballs and warm thoroughly.
Serve with rice or pasta.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Â Obviously, you should not eat spelt if it is a problem for you.
Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
Crack the eggs into in a shallow bowl. Beat well.
Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Â Obviously, you should not eat spelt if it is a problem for you.
Heat a large skillet over medium high heat. Add the oil and brown the ground beef.
As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef.
Combine the seasonings as that finishes cooking.
Add all other ingredients, except sour cream, to the cooked beef. Stir to combine and cover.
Bring to a boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. The time may vary depending on the type of noodles you use. Read the directions on the package. This gluten free Barilla fettuccine takes 13-14 minutes, but white spelt pasta takes 7 minutes!
Add the sour cream and stir. If it is too watery, let sit for 5 more minutes. Serve immediately.
