One Pot Mexican Beef and Rice Casserole
An easy-peasy skillet dinner loaded with all that cheesy goodness. Even the rice gets cooked right in the pan!
Yield: 8 servings Prep time: 15 min Cook time: 25 min Total time: 40 min

1 tablespoon olive oil
1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1 (1.25-ounce) package taco seasoning
1 cup rice
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 Roma tomato, diced

Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in rice, vegetable broth, beans, Ro*Tel®, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.
Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
Serve immediately, garnished with tomato, if desired.

Original Recipe from:


Sourdough Stuffing with Sweet Potatoes and Cranberries
Yield: 10 servings Cook time: 1 hour 8 min Total Time: 1 hour 15 min

1 lb. Peeled sweet potatoes
maple syrup
1 c. dried cranberries
2 tbsp. chopped fresh sage
1 tsp. salt
1 1/2 tsp. ground black pepper
8 c. sourdough bread
1 3/4 c. low-sodium chicken broth

Heat oven. Lightly butter a 9- by 13-inch baking dish and set aside.
Melt 3 tablespoons butter in a large Dutch oven. Add onion and cook until soft, about 4 minutes.
Reduce heat, add potatoes, and cook until soft and onion is browned, about 20 minutes. Add maple syrup, cranberries, and 2 tablespoons water. Cook until cranberries plump, about 3 minutes. Add sage, salt, and pepper and cook 1 more minute.
Remove from heat and toss in bread and broth. Transfer to prepared dish, dot with remaining butter, and bake until heated through and top is golden, 30 to 40 minutes.

Tips & Techniques
To ensure food doesn't get cold during serving, heat oven-safe dinner plates in a 200-degree oven.

Original Recipe from: sourdough-cranberries-thanksgiving/


Sour Cream-Chicken Enchiladas
Cal/Serving: 694 Yield: 8 servings Prep time: 50 min Total time: 1 hour 30 min

3 lb. boneless, skinless chicken breasts
Kosher salt
1/4 c. olive oil
2 tbsp. unsalted butter
2 serrano chiles
2 clove garlic
2 tbsp. all-purpose flour
2 c. chicken broth
16 oz. sour cream
1 c. Chopped cilantro
1 tsp. ground cumin
1 dash cayenne
1 can tomatillos
24 corn tortillas
10 oz. Monterey Jack
1 medium onion

Preheat oven to 350 degrees F. Season chicken with salt and pepper, toss with 2 tablespoons oil, and bake in a cast-iron skillet until cooked through, about 30 minutes. Let cool, shred, and set aside.
Meanwhile, in a large pot over medium-low heat, melt butter. Add chiles; cook until soft, about 4 minutes. Add garlic; cook for 1 minute. Whisk in flour for 1 minute. Whisk in broth until thickened, about 6 minutes. Stir in sour cream, ¼ cup cilantro, cumin, and cayenne. Transfer to a blender, add tomatillos, and puree. Pour 1 cup mixture in each of 2 buttered 9-by-13-inch baking dishes.
In a large skillet over medium heat, heat 1 1/2 teaspoons oil and cook tortillas in batches until soft, about 1 minute per side, adding oil as needed. Place 1/4 cup reserved chicken, 1 tablespoon cheese, and 1 teaspoon onion on each tortilla and roll into a cigar shape. Place in baking dishes and cover with remaining sour cream mixture and cheese. Bake until top is lightly browned, about 25 minutes. Garnish with remaining cilantro.

Original Recipe from: enchiladas-recipe-clx0312/


Pimento-Cheese Potato Gratin
Each forkful oozes with cheese, and has a sweet, tangy bite.
Cal/Serving: 384 Yield: 6 servings Prep time: 10 mins Total time: 45 mins

Set oven racks to middle and top position, and preheat oven to 375°F. Bring 2 quarts water and 2 tsp salt to a boil in a 3- to 4-quart pot. Add 1 ½ lb. potatoes and cook for 10 minutes. Drain and set aside.
Combine ¾ c. cream, 3 shallots, 1/4 tsp. chili flakes, 1 teaspoon salt, 1/2 tsp. black pepper, and 2 tbsp. reserved liquid from jar of peppers in a small saucepan. Bring to a simmer and cook until chili flakes have begun to stain the cream, about 2 minutes.
Add 1 c. coarsely grated extra-sharp cheddar cheese and stir until melted, about 1 minute. Remove from heat.
Layer a third of the potatoes in a 6-cup baking dish, overlapping if necessary. Scatter half a jar of roasted red peppers (or piquillo peppers) on top of potatoes (cut up any peppers that have remained whole so that they lie flat). Repeat until all peppers and potatoes have been used.
Pour cream mixture over potatoes and peppers; gently shake dish to distribute liquid. Cover with aluminum foil and bake on middle rack for 15 minutes. Uncover dish, sprinkle 1 c. extra-sharp cheddar cheese over top, and place dish on top oven rack. Bake until cheese is bubbly and lightly browned on top, about 8 minutes. Serve immediately.

Original Recipe from: potato-gratin-recipe/

Judging Criteria


  • All ingredients and steps are included
  • List cooking/preparation time and cooking temperature
  • List number of servings and size


  • Separate ingredients list from directions
  • Separate major steps
  • List any unusual/specialty equipment
  • List ingredients chronologically
  • Use the same scale of measurement where possible


  • Picture of recipe
  • Descriptive title
  • Short description of recipe


  • Storage suggestions
  • Substitutions
  • Nutritional information
  • Suggested pairings

Official Placings & Reasons

Official Placing: 1 - 3 - 4 - 2

Cuts: 2 - 3 - 4

I place this class of recipes, 1, 3, 4, 2.

I place recipe 1 at the top of the class. Recipe 1 is the most complete and easiest to read. It is not missing any ingredients from the ingredient list or any steps from the directions. The ingredients are listed in the same measurement scale as much as possible and included are both a picture of the recipe and a short description.

I place recipe 3 over recipe 4. Recipe 3 includes all ingredients in an ingredient list and all steps in the directions. Unlike recipe 1, recipe 3 does not have a picture of the recipe. The recipe ingredients are also in different scales of measurement, which is harder to read.

I place recipe 4 over recipe 2. Recipe 4 does list all ingredients, however there is no ingredient list, they are written in the directions. This makes the recipe complete but much harder to read when using it, Recipe 4 also includes a picture and a short description.

I place recipe 2 at the bottom of the class. Recipe 2 includes an ingredient list and a picture of the recipe. However, the recipe is not complete and is missing some ingredient amounts and some important instructions like oven temperature.

For these reasons, I place this class of recipes, 1, 3, 4, 2.