GIVEAWAY: In Good Taste Cookbook

Nancy Miles is an awesome family friend (more family than friend) of the Carters. When I first came out to meet Scott's family I HAD to meet Nancy because she was like Scott's second mom.

And she is indeed fabulous in many, many ways but she is INFAMOUS for her cooking.

I have lots of favorites that she makes but this recipe I'm sharing & her tri-tip steak are probably my favorites. AND she has even written her own cookbook (read here where she taught me how to make homemade noodles).

Today we are having a GIVEAWAY a signed copy of her cookbook IN GOOD TASTE & believe me you will love it. I haven't tried a recipe from this book that I haven't loved.

Also, right now you can get on Amazon for your Kindle FREE!

To give you a taste of the uberness that is this cookbook let me share one of my favorite recipes, Mexican Manicotti, that Nancy used for a cooking demonstration. It is so good everyone I've made it for has loved it.

It's a 3 part recipe- the homemade manicotti shells, the meat inside, & the dressing to pour over it.

1. The homemade manicotti shells

6 eggs, well beaten
2 cups flour
2 cups water
pinch of salt

Use a small 5" skillet sprayed with veggie spray.
Pour about 1/4 a cup of the batter spreading quickly over the bottom of the skillet.
Cook over medium heat ONLY ON ONE SIDE (don't brown it or turn it) The top will get bubbly, and become solid like soft cooked pasta (basically it's what it is).
Place between sheets of parchment paper.
Makes about 12.

2. The Mexican meat filling

2 1/2 lbs of ground beef
veggie oil
1 1/2 yellow onions, chopped
1/4 tsp galic powder
4 TB flour
4 tsp salt
1 tsp cumin
4 oz can of chopped green chillies
7 oz can of green chilli salsa (I used the jar kind)
Shredded Monterey Jack cheese
Queso Fresco or Feta cheese

Cook ground beef. Remove meat and set aside.
Saute chopped onions and green chillies in oil.
Add all other ingredients (except the cheese) & mix well.

3. The cilantro tamatillo dressing

5 tamatillos cut into small pieces
1 package of Hidden Valley Buttermilk Ranch dressing dry mix
1/2 cup sour cream
1/2 cup mayo
1/2 cup buttermilk
1 cup cilantro, chopped
2 cloves crushed garlic
1/2 tsp salt
2 TB lime juice
1/2 tsp cumin
2-4 drops Tabasco sauce

Pull all ingredients in a blender & puree, then chill.

And finally put it all together:

Put a couple spoonfuls of the Mexican meat mix in the manicotti shell.
Roll up tight and put in baking dish. Fill the rest.
Top with Monterey Jack & the feta cheese. Cover with foil.
Bake at 350 degrees and bake until cheese is melted- 20 minutes.
Let it rest and then drizzle with the Cilantro Dressing.

And ENJOY!

If you'd like to win a signed copy of "IN GOOD TASTE", just leave a comment & I'll draw a name at the end of this week! Good luck all!