Skillet Rodeo Dip

I love this dip. It's easy to make. And I can use up leftovers. Yup. I created this dip based on leftovers I had in the fridge. I can't tell you how many times that I have made roast, only to have my kids barely eat it, therefore creating leftovers. So put that leftover pork roast (you could use beef!) to work for you in this hearty dip.
I also freeze leftover roast to use in meals later. This is one of those recipes that I would use frozen leftover roast in.

Skillet Rodeo Dip

Author: The Marigold Kitchen

This dip is perfect as an appetizer or a meal!

Ingredients:

• 1 tablespoon butter
• 1 cup cooked shredded pork
• 1 cup salsa
• 1 16 ounce can of refried beans
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterrey jack cheese
• Toppings of your choice: black beans, black olives, chopped tomato, chopped onion, shredded lettuce, sour cream, etc.
• Tortilla chips

Instructions:

1. Preheat oven to 350 degrees.
2. In an oven proof skillet over medium heat, melt the butter. Add the pork and stir around until heated through and the pork starts to brown, about 5 minutes.
3. Add the salsa, refried beans, and the salt and pepper to the skillet with the pork. Mix together until it starts to bubble. Remove from heat.
4. Top with the shredded cheeses. Bake in the oven until cheese has melted and the dip is bubbling, about 10-15 minutes.
5. Remove from the oven. Top with toppings of your choice such as black beans, black olives, chopped tomato, chopped onion, shredded lettuce, sour cream, etc.
6. Serve with tortilla chips.

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Tortellini Pasta Salad

This pasta salad is a favorite in my house and at potlucks. It can be prepared quickly with ingredients that I have on hand. You can also add other ingredients. I've added green onion and banana pepper fresh from my garden. Sometimes I add mozzarella or cheddar instead of the Parmesan. You could also add olives, green pepper, or fresh basil.

Tortellini Salad

Author: The Marigold Kitchen

Prep time: Cook time: Total time:

This salad is easy to prepare with ingredients you have on hand.

Ingredients:

• 19 ounce bag of frozen tortellini
• 1/2 cup chopped pepperoni
• 1/3 cup shredded Parmesan
• 1 cup chopped tomato
• 1 tablespoon chopped fresh chives
• 1/2 cup Italian dressing

Instructions:

1. Cook tortellini according to package directions. Rinse with cold water.
2. In a large bowl, combine tortellini, pepperoni, Parmesan, tomato, chives, and dressing. Toss gently to combine.
3. Chill at least 2 hours before serving.

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Cheeseburger Potato Skins

Have you tried my Maid Rite Sandwiches yet? My family loves them, and my Farmer is always putting the meat on other things like hot dogs. The meat is actually very versatile and can be put on a variety of things. I created these Cheeseburger Potato Skins after wanting to try something different myself. Dress them up with your favorite cheeseburger toppings for a fun twist on cheeseburgers!

Cheeseburger Potato Skins

Author: The Marigold Kitchen

Dress these taters up with your favorite cheeseburger toppings for a complete meal.

Ingredients:

• 4 large potatoes
• 1 pound lean ground beef
• 1 tablespoon onion flakes
• 1/3 cup tomato ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons brown sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese
• 1/2 cup french fried onions

Instructions:

1. Wash the potatoes and poke them with a fork. Wrap them in foil and bake at 350 degrees for 1 hour.
2. Meanwhile, cook ground beef with the onion flakes and drain. Add the ketchup, mustard, brown sugar, vinegar, salt, pepper, and garlic powder and mix to combine.
3. Cut cooled potatoes in half and scoop out the flesh, leaving about one fourth inch around the skin.
4. Fill each potato half with about 1/3 cup meat mixture, making sure to divide the mixture evenly among the potatoes.
5. Top with 2 tablespoons shredded cheddar cheese.
6. Bake for about 15 minutes at 425, or until cheese is melted and potato is heated through.
7. Take out of the oven and top with 2 tablespoons french fried onions.
8. Return to the oven for about 5 minutes or until the french fried onions are crisp and browned.

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Stove Top Tuna and Noodles

It's the last Friday in Lent today, and we are going to have these Stove Top Tuna and Noodles for supper. We don't just eat these during the Lenten season, though. My kids request these tuna and noodles almost once a week. They are quick and easy to make, and there are never any leftovers!

Stove Top Tuna and Noodles

Author: The Marigold Kitchen

This recipe is quick to fix!

Ingredients:

• 2 cups small shell pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 ounce can tuna, drained
• wavy potato chips

Instructions:

1. Cook pasta al dente according to box directions.
2. In another saucepan, melt butter.  Add the flour. Whisk and let bubble for a minute or two.
3. Add the milk, salt, and pepper. Whisk until think, about 3-5 minutes.
4. Add the drained tuna to the sauce. Stir to combine.
5. Combine the pasta with the sauce. Serve with crushed wavy potato chips on top.

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Simple Beef Maid Rites

The maid rite sandwich. These just might be the most popular sandwiches in Iowa. They are served at almost every potluck I've ever been to and I don't know anyone that doesn't like them.

Here is the recipe for the version that I make. Serve with macaroni and cheese, chips, soup, or even on hot dogs. I've even eaten it like a chip dip!

Simple Beef Maid Rites

Author: The Marigold Kitchen

These popular sandwiches are a crowd pleaser.

Ingredients:

• 1 pound lean ground beef
• 1 tablespoon onion flakes
• 1/3 cup ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons brown sugar
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder

Instructions:

1. Brown ground beef with onion flakes. Drain any grease.
2. Add ketchup, mustard, brown sugar, vinegar, salt, pepper, and garlic powder. Stir to combine.
3. Simmer on medium to low heat for 10 minutes.

Notes:

This recipe doubles or triples well. Add the meat to a slow cooker so it stays warm and people can serve themselves.

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Alfredo Sauce

I. Love. Pasta. And if I were to choose between a traditional red sauce or creamy Alfredo sauce, I would choose Alfredo any day. I love how creamy and garlicky it is, and I love the sharpness from the Parmesan. It's my favorite thing to order when we eat out.

My favorite way to serve Alfredo sauce is with fettuccine noodles and shrimp. I also serve it with chicken, broccoli, or even with just the noodles. You can serve it on veggies or a baked potato. You can try different shapes of pasta. Penne works great! Or you can add some Cajun seasoning for a little spice or some Italian seasoning for extra flavor.

Please note that it is best to use Parmesan that you have grated yourself, as the kind in the shaker jar or a bag has fillers or an anti-caking agent added, making it hard to get a smooth consistency for sauce.

Alfredo Sauce

Author: The Marigold Kitchen

This creamy pasta sauce is a favorite!

Ingredients:

• 2 tablespoons butter
• 1 clove garlic, minced
• 2 cups heavy cream
• 1 1/2 cups finely shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Melt butter in a saucepan.
2. Add garlic and cook until garlic is soft, about a minute.
3. Add heavy cream, salt, and pepper and heat through. Do not let it boil.
4. Add Parmesan cheese a little bit at a time, whisking after each addition to incorporate in the sauce.
5. Warm on medium low heat until sauce thickens, 20-30 minutes. Do not boil.

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Taco Seasoning

It's nacho night! I know I've talked about our nacho nights before, but I'm writing about it again so I can share this amazing taco seasoning recipe. Just about every Friday night in my house is nacho and Gold Rush night. Everyone is happy because they can make their nachos (or tacos) their own!

Some of the toppings we love are cheese, onions, fresh cilantro, refried beans,  and peppers from my garden. Black beans or pinto beans are also rotated in for the refried beans.

Homemade Pico de Gallo is a must! I usually have this instead of plain diced tomatoes.

The star of nacho night is the taco meat. I started using a homemade seasoning blend a couple years ago, and we love it. It's easy to mix together and makes enough for several batches. I've even made it salt free and have given it to people who have low sodium diets. This seasoning blend is a staple in my pantry.

Taco Seasoning

Author: The Marigold Kitchen

Better than the packet!

Ingredients:

• 6 tablespoons chili powder
• 3 tablespoons ground cumin
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons dried oregano
• 1 teaspoon sugar

Instructions:

1. Mix together.
2. Store in an airtight container.
3. For each pound of meat, mix in 2 tablespoons seasoning mix and 3/4 cup water. Simmer until water has evaporated out, stirring often.

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Pico de Gallo

Most Friday nights are nacho nights at my house. They are so easy to prepare when I am tired from a long week at work. Plus nachos are customizable, so everyone gets what they like. I set out all the ingredients and toppings, and each person in my house makes their own version. Easy peasy.

This Pico de Gallo one of my family's new favorite things on our nacho nights. I can make when I get home from work, or make it a day or two ahead of time. It is super fresh, and in the summer I can make it with tomatoes and jalapeno peppers from my garden. Feel free to adjust the amount of jalapeno to your family's taste, and be prepared to make it often!

Pico de Gallo

Author: The Marigold Kitchen

This is a staple on nacho nights!

Ingredients:

• 2 Roma tomatoes, diced
• 2 tablespoons onion, finely diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon chopped seeded jalapeno
• 1 teaspoon lime juice
• 1/4 teaspoon salt

Instructions:

1. Combine ingredients and chill.
2. Serve with chips, tacos, quesadillas, enchiladas, or with whatever you wish!

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The Easiest Dessert

This is the easiest dessert. Ever. And it is so darn good! Everyone that I know loves this and can't believe how easy it really is! Strawberry is my favorite version to make. I have also made it with cherry and apple. Serve with some whipped cream or ice cream!

The Easiest Fruit Crisp

Author: The Marigold Kitchen

You won't be able to get enough of this buttery topping!

Ingredients:

• 2  cans of fruit pie filling, 21 ounces each
• 1 1/2 sticks cold butter, cut into cubes
• 1 yellow cake mix, 15.25 ounce

Instructions:

How to cook The Easiest Fruit Crisp

1. Preheat oven to 350 degrees.
2. Grease a square pan.
3. Add fruit filling to the pan.
4. In another bowl, use a pastry cutter to cut the butter into the cake mix. Sprinkle on top of the fruit.
5. Bake for 1 hour, until topping is golden brown and fruit filling is starting to bubble up through the topping.
6. Cool on a wire rack before serving.

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Creamy White Chicken Chili

Well it looks like another chilly day here, and that calls for a bowl of chili! My favorite chili is this Creamy White Chicken Chili. Now don't get me wrong, I love the traditional tomato based chili, however if I were to choose between the two versions I would go with the chicken. It is creamy with a hint of heat, and still pairs well with cinnamon rolls!

You can add as little or as much cayenne as you want to control the heat, and even add a touch of cumin to add an earthy flavor.

White Chicken Chili

Author: The Marigold Kitchen

This is hands down my favorite version of chili!

Ingredients:

• 1 1/2 pounds chicken, cubed
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 Tablespoon oil
• 2 cups chicken broth
• 1 4 ounce can chopped green chilies
• 2 14 ounce cans northern beans, drained and rinsed
• 1/4 teaspoon cayenne pepper
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 1 cup heavy cream

Instructions:

How to cook White Chicken Chili

1. In a dutch oven, saute chicken and onion in the oil until chicken is cooked through. Add garlic, cook two minutes longer.
2. Add the chicken broth, beans, chilies, cayenne pepper, oregano, salt, and black pepper. Bring to a boil, reduce heat and simmer for 30 minutes.
3. Add sour cream and heavy cream. Stir until sour cream is incorporated. Do not boil once you add the sour cream and heavy cream.
4. Serve with your choice of toppings.

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Grilled Pizza Burgers

Does anyone else remember those pizza burgers you used to be able to get from the Schwan's man a long time ago? I'm talking at least 20 years. My parents ordered them often and would pan fry them. They were sooo good. I've never had a pizza burger like them. Those frozen patties inspired the creation of these burgers, although they don't taste quite the same.

These pizza burgers are my favorite burgers when we need something different. I love the gooey cheese in the middle. The farmer likes it when I add some pepperonis and pickled banana peppers in his. I like to serve them on buns toasted with butter and garlic salt. The recipe calls for you to grill them, but I've broiled them in the oven and pan fried them before.

Pizza Burgers

Yield: 4 burgers

Author: The Marigold Kitchen

These cheese-stuffed burgers will satisfy your pizza and burger cravings!

Ingredients:

• 1 pound ground beef
• 1/4 cup pizza sauce
• 1/4 cup quick oatmeal
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 2 ounces mozzarella cheese

Instructions:

How to cook Pizza Burgers

1. Preheat grill to medium high heat.
2. Mix together ground beef, pizza sauce, oatmeal, Italian seasoning, salt, and pepper. Divide into 8 equal portions.
3. Divide cheese into 4 equal portions.
4. Flatten each meat portion into a thin patty.
5. Place cheese on top of four sections.
6. Place remainder of patties on top of patties with cheese. Pinch the two patties together to seal.
7. Grill each side for 4-5 minutes.
8. Serve on buns with desired toppings.

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Sweet Macaroni Salad

This amazing weather the past few days has us spending more time outside playing and grilling. We grill year round at my house, and almost nightly when the weather is nice. I like to keep side simple, and this pasta salad is the perfect side dish. My whole family loves it and I often get requests for the recipe when I take it places. It makes the perfect amount for a potluck!

Macaroni Salad

Author: The Marigold Kitchen

This sweet macaroni salad is a staple at my house in the summer months!

Ingredients:

• 1 pound elbow macaroni
• 1/4 cup chopped carrot
• 1/3 cup chopped green pepper
• 2 tablespoons finely diced onion

For the Dressing:

• 3 tablespoons vinegar
• 3/4 cup sugar
• 1/2 cup sweetened condensed milk
• 1 cup mayonnaise
• 2 teaspoons dried celery
• 1 teaspoon salt

Instructions:

How to cook Macaroni Salad

1. In a large bowl, combine dressing ingredients and stir well. Set aside.
2. Cook macaroni to al dente, according to package directions.
3. Chop carrots, green pepper, and onion. Add to the dressing mixture and stir.
4. Drain macaroni well and rinse in cold water. Add to dressing and vegetables and mix.
5. Cover and refrigerate for at least 4 hours or over night. This salad tastes best when it has time to sit and chill.

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