Mongo & Lodi's Recipe Box

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Mongo & Lodi's Recipe Box We love to cook- I mean, really love it! We especially love entertaining for friends and family.

Chicken Enchiladas and RiceI made a double recipe in the pictures- enough for 2 meals for 4 people. 2 chicken breastsTea...
10/20/2026

Chicken Enchiladas and Rice
I made a double recipe in the pictures- enough for 2 meals for 4 people.
2 chicken breasts
Teaspoon each:
Galic powder
Onion powder
Salt
Pepper
Paprika
2 teaspoons cumin
2 tablespoons olive oil
1 small onion diced
1 package of Mexican rice- Knorr brand is fine.
1 can tomatoes with green chilies
Olive oil for frying chicken
8-10 flour tortillas
1 large can of enchilada sauce
8 ounces shredded Mexican blend cheese- cheddar is fine as well.
Cilantro and sour cream for serving

1. In a bowl mix Galic powder, Onion powder, Salt, Pepper, Paprika, cumin and olive oil.
2. Place chicken in bowl and make sure all is coated evenly. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
3. When chicken is done marinating, remove from refrigerator and set aside.
4. Cook rice per package instructions plus add the can of tomatoes with chilies as it cooks.
5. While rice cooks, heat a skillet, with a small amount of olive oil, to medium-high heat and sear the chicken on all sides. Reduce heat, cover and cook until done.
6. When rice is done, layer it in the bottom of your pan and allow to cool.
7. When chicken is done, set aside to allow to cool before shredding. You hands will thank you!
8. In the same skillet, add a little more olive oil if needed and cook onions on medium heat until translucent.
9. Pre-heat oven to 350 degrees F.
10. When chicken is cool enough to handle, shred finely. You can use to forks or just your hands. We do the hand method.
11. In a large mixing bowl place chicken, 6 ounces of cheese and onions. Mix to combine. Set aside remaining cheese for topping.
12. Hold a tortilla shell in your hand, spoon a good amount of filling in the middle and fold the shell around the filling. Place seem side down on top of the rice.
13. Cover evenly with enchilada sauce. The large can may be a little too much, save for later if it seems necessary.
14. Spray foil with cooking spray, cover and bake for 45 minutes.
15. Remove from oven, remove foil, top with remaining cheese and bake uncovered for another 15 minutes.

Serve with fresh cilantro and sour cream.
Enjoy!




Perfect for a fall evening!Chicken Pot Pie (The easy way) We love chicken pot pie, but who has the time to make it from ...
10/19/2026

Perfect for a fall evening!
Chicken Pot Pie (The easy way)
We love chicken pot pie, but who has the time to make it from scratch? Now, we all do, with a few little short cuts. This is a quick version of the original that will make you forget it was so easy.
Ingredients:
2 cans of biscuits
2 cups of rotisserie chicken pulled
3 packages of chicken gravy mix
2 cups of frozen vegetable of your choice
5-6 diced canned potatoes
1 egg beaten
Cooking spray to prepare muffin tins
Muffin tin- We use a large muffin tin, if using a small (regular) size tin, you can use 1 biscuit per opening.
Directions:
1. In a sauce pan, prepare 3 packages of chicken gravy.
2. In a sauté pan, warm your vegetables.
3. Add gravy and pulled chicken. Warm through.
4. Spray a thin layer of cooking spray in each opening of your muffin tin.
5. Opening 1 can of biscuits at a time, use your fingers or a rolling pin to flatten and place in the bottom of a prepared muffin tin.
6. Fill with your chicken mixture.
7. Cover edges with egg wash and place half of a second biscuit on top, sealing all edges. If using a small muffin tin, you can use 1 biscuit and fold it over on top.
8. Cut a small hole in the top to allow steam to escape.
9. Bake at 350 degrees F for 25-30 minutes until golden brown.
Enjoy!

When your step-son's Mexican girlfriend would rather eat your left over chicken enchiladas in stead of going out, your p...
10/18/2026

When your step-son's Mexican girlfriend would rather eat your left over chicken enchiladas in stead of going out, your pride explodes!
Check in Tuesday for the recipe. Super easy, make ahead quick one pan dinner.

Friday Funny!
10/16/2026

Friday Funny!

Mongo & Lodi Patti Melts1 pound ground beef1 teaspoon salt +/-½ teaspoon pepper +/-1 large red onion1 teaspoon salt1 tab...
10/15/2026

Mongo & Lodi Patti Melts
1 pound ground beef
1 teaspoon salt +/-
½ teaspoon pepper +/-
1 large red onion
1 teaspoon salt
1 tablespoon olive oil
1-2 tablespoons balsamic vinegar
8 slices rye bread
4 slices cheese of your choice- we used American, but love Muenster as well
2 tablespoons butter divided
½ cup mayo
¼ cup ketchup
1 teaspoon mustard
1 teaspoon paprika
1 tablespoon dill relish
A pinch of salt

1. In a mixing bowl combine mayo, ketchup, mustard, paprika, dill relish and salt. Cover and refrigerate.
2. Thinly slice onion. In a large skillet, heat olive oil on medium-high. Add to pan with 1 teaspoon salt.
3. Cook until soft and just starting to brown slightly. Reduce heat to medium and add balsamic vinegar. (we prefer more to bring a tangy flavor.)
4. Allow to cook on low heat until ready to assemble sandwiches.
5. Divide beef into 4 equal patties. Salt and pepper both sides.
6. Heat skillet or grill to high heat. Sear each side, reduce heat and cook to desired doneness.
7. Set cooked beef patties aside.
8. Heat skillet to medium, add divided butter and grill each side of each piece of rye bread.
9. Assemble sandwiches: slice of bread, dressing mixture, onions, cheese, beef patty and more dressing if you desire, second piece of bread.
10. Slice in half and serve with side of your choice.

Enjoy!

It's National Desert Day and time for all things pumpkin. Pumpkin Pie BarsIngredients:½ cup butter, softened1 cup sugar2...
10/14/2026

It's National Desert Day and time for all things pumpkin.
Pumpkin Pie Bars
Ingredients:
½ cup butter, softened
1 cup sugar
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 large egg
1 ½ cup pumpkin puree
1 cup all-purpose flour
Directions:
1. Preheat oven to 350°F and lightly grease, or spray with cooking spray an 8×8-inch baking dish. I like to place a piece of parchment paper across the bottom and up the sides to make removing the baked bars easy.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in pumpkin pie spice, salt, the egg and the pumpkin puree.
4. Sift flour into the bowl and stir it in, mixing until just combined.
5. Pour batter into prepared baking dish and spread into an even layer.
6. Bake for 50-55 minutes, until lightly browned at the edges and the center is set (it may look moist, but will not be sticky when lightly pressed).
7. Cool in the pan completely before slicing.
8. Frost with a simple cream cheese frosting. Sprinkle with a pinch of pumpkin pie spice.
Cream cheese frosting:
In a mixing bowl add 1 8-ounce package of cream cheese at room temperature, beat until creamy, add 1 teaspoon vanilla and beat until incorporated. Add 1 cup powdered sugar and mix until combined.
Enjoy!


Refried Beans(The easy way)1 can refried beans from the grocery store1 small onion diced1 teaspoon olive oil1 teaspoon c...
10/13/2026

Refried Beans
(The easy way)

1 can refried beans from the grocery store
1 small onion diced
1 teaspoon olive oil
1 teaspoon cumin

1. In a small sauté pan heat olive oil on medium heat.
2. Place onions in the pan and sauté until soft.
3. Add cumin and stir to combine.
4. Drain fat and liquid from the can of beans and add to onions.
5. Cook for 5-6 minutes until hot and serve.

Enjoy!



10/09/2026

What a great idea, especially for a fall party!!

This is the PERFECT combination of sweet, salty and crunchy!Fall Party MixIngredientsFor the Sauce:¾ cup butter melted¾ ...
10/09/2026

This is the PERFECT combination of sweet, salty and crunchy!
Fall Party Mix
Ingredients
For the Sauce:
¾ cup butter melted
¾ cup packed brown sugar
2 Tablespoons vanilla
For the Mix:
1 box Rice Chex 12-ounce box
1 bag Bugles 7-ounce bag
2 cups pretzel twists
1 heaping cup Candy Corn
1 heaping cup Candy Corn Pumpkins
1 bag Reese's Pieces 8-ounce bag
Directions:
1. Preheat the oven to 275°F.
2. In a small pan melt butter.
3. Add brown sugar and vanilla extract and whisk until combined and sugar has dissolved.
4. In a large bowl, add the Chex cereal, pretzels and Bugles.
5. Pour the sauce over the cereal mixture and toss gently until evenly coated.
6. Line two large baking sheets with parchment paper. Divide mixture evenly on the two baking sheets.
7. Bake for 45 minutes, stirring every 15 minutes.
8. Remove from the oven and allow it to cool.
9. Add to a large bowl, along with the candy corn, pumpkins and Reese's Pieces. Toss to combine.
Enjoy!
Store in airtight container.

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Belmont, NC
28012

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