Simply Southern Taco Salad Recipe

Simply Southern Taco Salad Recipe


For the Meat:

  • 1 pound ground beef
  • 4 tablespoons taco seasoning
  • 3/4 cup water

For the Salad:

  • 2 Romaine hearts chopped
  • 1 can black beans drained and rinsed
  • 1 can sweet corn drained
  • 1 avocado diced
  • 1 cup grape tomatoes halved
  • 1/4 cup red onion diced
  • 1 cup cheddar cheese shredded
  • 1 cup tortilla strips or chips
  • 1 Lime
  • 1/2 cup Catalina dressing
  • Sour cream
  • Salsa
  • Cilantro chopped


  • Brown meat and drain off fat. Add the taco seasoning and water and bring to a simmer. Reduce heat to low, cover, and simmer for 10 minutes.
  • Place all salad ingredients in a large bowl. Add the beef once done simmering. Toss together and serve with lime, sour cream, and salsa.
Perfect Red Velvet Valentines Day Recipe

Perfect Red Velvet Valentines Day Recipe


2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature 

2 large eggs, room temperature

2 tablespoon red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

The Cream Cheese

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners’ sugar

Chopped pecans and fresh raspberries or strawberries, for garnish

DELICIOUS Chicken Parmesan Recipe

DELICIOUS Chicken Parmesan Recipe


  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • 4 (6 ounces each ) boneless skinless chicken breast halves
  • 1 jar (24 ounces) marinara sauce
  • 4 slices part-skim mozzarella cheese
  • Hot cooked pasta, optional


  • In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper, and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides (patting to help adhere). Repeat.
  • Transfer chicken to slow cooker. Pour sauce over chicken and top with cheese. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 4-6 hours. If desired, serve with hot cooked pasta.
Test Kitchen tips

  • Serve alongside sauteed broccoli rabe or a fresh green salad.
  • Top with fresh basil before serving.


THE BEST Meatballs Recipe! (Only 5 Steps)

THE BEST Meatballs Recipe! (Only 5 Steps)


– Spaghetti:

1 pound spaghetti

Salt, for pasta water

– Meatballs:

1 1/4 pounds ground sirloin

2 teaspoons Worcestershire sauce

1 egg, beaten

1/2 cup Italian bread crumbs, a couple of handfuls

1/4 cup grated Parmesan cheese

2 cloves garlic, chopped

Salt and pepper

– Sauce:

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1/2 teaspoon crushed red pepper flakes

4 cloves garlic, crushed or chopped

1 small onion, finely chopped

1 cup beef stock,

1 (28-ounce) can crushed tomatoes

A handful chopped flat-leaf parsley

10 leaves fresh basil leaves, torn or thinly sliced

Grated cheese, such as Parmigiano-Reggiano or Romano

Crusty bread or garlic bread!



  1. Preheat oven to 425 degrees F.
  2. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
  3. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt, and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
  4. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic, and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
  5. Toss hot, drained pasta with a couple ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread.

Enjoy! #LakesatCreekside


Easy Verde Enchiladas You’ll LOVE

Easy Verde Enchiladas You’ll LOVE


  • Rotisserie chicken or 3 – 4 cups shredded chicken
  • 5 tomatillos
  • serrano chiles to taste
  • 1 jalapeno
  • 1/2 cup of cilantro
  • 1/2 onion
  • 3 cloves garlic
  • 1 – 2 tsp. salt
  • corn tortillas
  • Queso Fresca


    1. Peel crust off tomatillos.
    2. Boil tomatillos, chiles and jalapeno until the tomatillos turn a darker green.
    3. Place them in the blender with the cilantro, onion, and garlic. Blend. Add a tsp. or two of salt, to taste.
    4. Warm up the sauce in a pot.
    5. Meanwhile, make a hot oil bath to soften the corn tortillas.
    6. Dip the tortillas for less than 10 seconds and place a strip of chicken on them and roll up.
    7. line up the enchiladas in a baking dish, pour the sauce on top and place in a warm oven until you are ready to serve!
    8. ENJOY!


EASY New Twist on Butterscotch Pudding

EASY New Twist on Butterscotch Pudding


  • 2 1/4 cups whole, 2 percent fat, or 1 percent fat milk
  • 1 cup heavy cream
  • 6 tablespoons unsalted butter
  • 1 1/4 cups light brown sugar, packed
  • 3 egg yolks
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract


Special equipment: 6 to 8 custard cups, ramekins, or mugs
  1. In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You’ll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
  2. Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn’t smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

Enjoy! #LakesatCreekside