Mexican Potato Casserole

My boys absolutely love the Fiesta Potatoes at Taco Bell!!! So, when I came across this recipe - I knew we had to give it a try, but I did modify it to fit our own tastes. I originally found this recipe over at the Mennonite Girls Can Cook - and boy can they!!! Go over and take a "look see" - you won't be sorry!!! Thanks Judy, for passing on an awesome recipe!!!

Mexican Potato Casserole

4 medium potatoes, with peel
2 Tablespoons butter
2 1/2 Tablespoons taco seasoning
1/2 pound lean ground beef
1/4 cup chopped onion
1 cup salsa
1/2 cup chopped peppers (red, green or yellow)
2 cups grated Mexican blend cheese


Cut potatoes into bite-size pieces and place in greased casserole dish. Sprinkle taco seasoning over potatoes. Melt butter, pour over potatoes and stir to coat well. Bake uncovered at 425 degrees for 40 minutes. Stir and then put back in the oven for 10 minutes longer. Brown beef with chopped onion and cook until soft...then drain. Stir in salsa and chopped peppers. Pour over potatoes. Top with grated cheese. Bake uncovered for 10 minutes. Serve with additional salsa and sour cream.

Tonight's Taste Testing....

Tomato-Basil Lasagna with Prosciutto

(from Cooking Light)

5 garlic cloves
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup (1 ounce) grated fresh Romano cheese, divided
2 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 large egg
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
Cooking spray
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese


Preheat oven to 375°.

Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.

Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes. Serves: 9

*I'm not a big fan of low-fat or fat-free, so I'll be modifying this recipe for sure. I did want to print this recipe just like I found it - in case y'all wanted the lighter version!

*I'll also be using my new pan!!! Yea, I'm so excited!!!

Here's my new pan...

that I got for Christmas!!! It's called the Baker's Edge pan. It's for making brownies or cookie bars. I even got one for my mother-in-law. She loves to bake brownies and we all want that corner or edge piece!!! So, when I saw this - I knew we both needed one!!! I've already made brownies once and they were AWESOME. They have some really good recipes on their site too. I never imagined that you could make Lasagna in it?! Anyway, with another very cold day upon us tomorrow - I thought Lasagna would be my next recipe to try in my new pan. I'll keep y'all posted on how it turns out...

Happy New Year!!

Hi All! 2009 is upon us and so, of course, I'm trying to be good and organized!! Here's my menu for the week!!!

Monday: No Peek Casserole (recipe on this blog), mashed potatoes, broccoli and carrots and yeast rolls. Found these wonderful yeast rolls at HEB, they are frozen, but they are soo good! They are called 'parker house', in case you are looking for something yummy!!

Tuesday: Crockpot Chili - it's from one of the McCormick packets...these are soo great!! We'll probably have Frito Pie with it.

Wednesday: Chicken Stuffed Shells....follow this link from Blog Chef which is on our site...thanks Tara for showing me this one!! It looks really good!!

Thursday: I'm not sure yet, but thinking about Shrimp Fajitas.

Friday: Don't have the recipe in front of me....but it's Honey Teriyaki Chicken with asparagus and cheese on top..YUMMY! Or at least it sounds yummy to me! I'll try it out and get back with you all!

Anyway, hopefully, I can continue to be good and post menus ;)...but I will, however, post any good new recipes I try!!

Hope everyone has a Blessed 2009!

Mmm, Mmm, Mmmmm.....

We made a Beef Tenderloin for Christmas dinner, and had a lot of port wine left over. No1Here was about to pour the rest out before I stopped him. I convinced him I could find a really good recipe to use up the rest. And boy did I ever!!! If you make this recipe you'll feel like you've died and gone to Heaven!!! It's that good!!! I originally found it on AllRecipes but modified it to fit our tastes!!! Man, this is truly wonderful!!! It's also very quick and easy but everyone will think you've been slaving in the kitchen all day. Let me know if you give it a try, you won't be sorry...

Portobello Mushroom Sauce

1/4 cup butter
8 oz. portobello mushrooms, diced
1 1/2 cups port wine
2 cups heavy cream
salt and pepper to taste
1/4 cup chopped fresh basil

Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, bring to a good rolling boil and let the liquid reduce by 1/2. Stir in cream, bring back to a boil and then turn the heat down to a simmer. Keep stirring until the sauce becomes a thick gravy. Stir in the basil just before serving.

*Port wine is very strong and pretty sweet. If you have correctly reduced by 1/2 there should be no sweetness to this - only a very rich flavor!!!

*You can serve this over pasta or over steak!!!

⊕⊕⊕

A winner for CBS Brunch...

French Toast Casserole

5 cups bread cubes, from Peppridge Farm cinnamon bread
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened


Preheat oven to 350 degrees. Butter an 8x8 inch baking pan, don't be afraid to use too much - you really don't want this to stick. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon (if not using the cinnamon bread) and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden. You might want to cover with foil for half of the cooking time, so the top doesn't get too crunchy. Sprinkle with Powder Sugar and top with Maple Syrup or fresh fruit, if you like! Yumm....

*If you use regular bread, add 1 tsp. ground cinnamon to the topping. I would use a heavier bread too, so it won't be so mushy!

*To Double the recipe - you will use the whole loaf of Cinnamon bread.

*If you're running short on time in the mornings - this would be great made the night before and kept in the fridge!

⊕⊕⊕

YUMMY!!

Hi all!
Not so good about posting lately...nothing interesting to blog about really, but I have tried these new things and wanted to share with you..

first of all THANK you to Heather....for this recipe!!

Oven Baked Wings

1 cup Maple syprup
1/2 cup soy sauce
1/2 cup zesty italian dressing
about 3lbs. wings

Mix all together and marinade over night....place on well greased cookie sheet, bake on 400°....bake for about 20 minutes, then flip and bake another 20-30 minutes depending on your oven!! Be sure to marinade the full 24 hours, this really adds to the flavor!!!

Another recipe....Kathy actually found it but I tried it tonight...it was really good!!

http://allrecipes.com/Recipe/Mushroom-Sauce-Baked-Pork-Chops/Detail.aspx

Here's what I changed...I used 8 pork chops, 2 cans cream of mushroom soup and 1 1/2 cups milk. I recommend totally slicing your potatoes thin...I didn't thinking they would be mushy, but they were still a little crispy and I didn't cook the entire time...I stopped it at about 12 minutes to go...other than that, the chops were yummy and tender, and the gravy was great!! Will do this one again and again!! Thanks Kathy!!

I'll be back with more later!!!

Christmas Cooking...

Here's a list of things I hope to make this Christmas Season...

Pretzel Turtles - these were a hit with all the teachers!!! My favorite way of making these were with the candy cane kisses on top with a green m-n-m pushed in on top!!
Fudge (hopefully I'll just be eating Grams!!!)
Buckeyes
Snowball Cookies - very good, as always!!!
Decorated Sugar Cookies - making these this afternoon!
Truffles These were very good, but I think I prefer the Oreo over the nutter butter!

Overnight-Pull-Aparts - These were awesome!!! A must try for everyone!!!
Breakfast Upside Down Cake - We made these tonight and I would suggest making this with more eggs, more cheese, and less potatoes. Very good! We served it with salsa! yumm...
Brunch Enchiladas
Clone of a Cinnabon - These were AWESOME!!!


Bacon Wrapped Smokies
Spinach Dip
Bacon Crisp - Okay, the brown sugar version is much better than the Parmesan cheese, but I'm still not a huge fan of either one. So, basically I'll probably never make either one ever again. All of our tastes are different, but I'm not sure I'd waste my time on this one!!! :(


What about you? What are you cooking this Christmas Season? Send me some of your ideas!!! I'm sure I'll be adding to my list this week, so check back!!!

Trying this tonight...

White Cheddar-and-Squash Casserole
(myrecipes.com)

4 tablespoons butter, divided
1 medium onion, chopped
3 pounds yellow squash, sliced
2 teaspoons salt, divided
3/4 teaspoon pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
1 (10-oz.) block white Cheddar cheese, shredded
2 tablespoons Italian-seasoned breadcrumbs
Garnish: chopped fresh parsley


Melt 2 Tbsp. butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Add squash, 1 1/2 tsp. salt, and pepper; cover and cook, stirring occasionally, 15 minutes or until squash is tender. Remove from heat; drain well. Melt remaining 2 Tbsp. butter in a saucepan over medium-high heat; whisk in flour until smooth. Whisk in milk. Bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat; whisk in cheese and remaining 1/2 tsp. salt. Gently stir together squash and cheese mixture in a large bowl. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle breadcrumbs evenly over top. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired. Serves: 6-8

Tonight I'm serving this with Pork Tenderloin, Fresh Green Beans with Bacon, and Hot Rolls. YUMMM....

Kathy's menu - week 24

Monday - Bacon Cheeseburger Meatloaf, Green Beans, Mashed Potatoes, Rolls

Tuesday - Poblano Chicken Enchilada Casserole

Wednesday - Beef Fajitas, Beans, Spanish Rice

Thursday - Nacho Night w/ left over beef

Friday - Russian Chicken with Feta Cheese served over Rice

Saturday - Hot Oven Sandwiches

Sunday - Chilaquiles

Send me your meals for the week - I could always use some new ideas!!!!

Turkey leftover??

Tonight I made Turkey enchiladas and they were awesome! So, if you have any turkey leftover from Thanksgiving this is the recipe for you!!

I used this recipe for the enchilada sauce: Ten Minute Enchilada Sauce

**the only thing I changed was the amount of chili powder...because my family doesn't like spicy stuff I cut the amount in half. And, I didn't have their brand of chili powder but it worked out just fine.

So, here's the recipe....soooo simple but sooo divine!!
*Ten minute enchilada sauce
*8 corn tortillas
*turkey meat, chopped, about 2 cups
*shredded cheddar cheese

After I chopped my turkey meat I put it in a bowl and added a little bit of the enchilada sauce to make it a little moist. Next, I heated my corn tortillas in the microwave for about 30 seconds in some wet paper towels. So, I filled a tortilla with a spoonful of the turkey and topped with a little cheese then placed it seam side down in a glass dish. Continue until all the meat is gone then pour the remaining enchilada sauce over the filled tortillas and top with more cheese. Heat in a 350 degree oven for about 20-25 minutes. And chow down!! Promise you won't be disappointed!

** I'd like to know if you have any good recipes for leftover Thanksgiving turkey as well!!

Broccoli Salad

This is another fave of ours from Mama Nise. She makes this all the time and even my 9 year old devours it!!! I wish I had a picture to post but I don't....so, trust me, it's delish!

5 cups Broccoli florets, cut into bite sizes
1/2 cup chopped onion
1/2 cup golden raisins, we use Craisins
1 cup low fat mayo
1/4 cup sugar
3 Tbsp vinegar

Put the first 3 ingredients into a bowl and set aside. In a separate bowl add the next three ingredients and whisk together until creamy. Pour the mayo mixture in with the broccoli mix and stir together. It's better if you can chill it for about 30 minutes but if not just dig in!

** I think Mama Nise adds pecans to her's too. But honestly I don't add anything but the broccoli and the mayo mix and it is still awesome!!
ENJOY!!

My mom...

No, you don't need glasses!!! This is Paula Deen, but we all joke in my family that NeNe is Paula's long lost twin!!! They talk JUST alike and even look alike. They both have crazy personalities that are just so contagious!!! I love turning on the TV and hearing Paula Deen's voice - really reminds me of home.

Well, here in our neck of the woods - a cold front is headed our way! Paula's show today was about Country Comfort food, so this would be perfect for the upcoming weather. She made this meatloaf that I'm sharing with y'all. It's very different from what I normally make, but I think my kids might actually like it. Let me know if you or your picky eaters liked it or not!!! I think I'm gonna give it a try. I'll keep y'all posted...


Bacon Cheeseburger Meatloaf
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

How Divine....

What a Heavenly Meal and perfect for the upcoming holidays!!!! I can't wait to try this!!!! I stumbled upon this on MyRecipes this morning and am so glad I did!!! Serves: 6

Mushroom Bisque with Pastry Top Hats and Sherry Shallot Butter

Ingredients:
1 1/4 pounds common mushrooms or chanterelles (see notes)
1 slice bacon (1 oz.), chopped
3/4 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, peeled and chopped
1/4 cup cognac or brandy
1/3 cup dry white wine
3 cups fat-skimmed chicken broth
1 1/2 cups whipping cream
Salt and white pepper
1 package (10 oz.) frozen puff pastry shells, thawed
1 large egg, lightly beaten
Sherry-shallot butter (recipe below), optional

Preparation:
Trim and discard tough or discolored stem ends and any bruised spots from mushrooms. Rinse common mushrooms and drain well. (If using chanterelles, submerge in cool water and gently agitate with your hands to loosen dirt. Drain, rinse under running water, and gently pat dry with a towel.) Coarsely chop mushrooms.

In a 5- to 6-quart pan over high heat, stir bacon until fat begins to render, about 1 minute. Add onion, celery, and garlic; stir until onion is limp, about 3 minutes. Add mushrooms and stir often until their liquid is evaporated and mushrooms begin to brown, 15 to 20 minutes.

Add cognac and stir to scrape up browned bits from pan bottom and sides. Add wine and boil until most of the liquid has evaporated, 1 to 2 minutes. Add broth and return to a boil, then cover, reduce heat, and simmer, stirring occasionally, to blend flavors, 20 to 30 minutes. Remove from heat.

In a blender, holding down lid with a towel, whirl mixture, a portion at a time, until smooth. Pour into a bowl. Stir in cream, then salt and pepper to taste. Chill, stirring occasionally, until soup is at room temperature, 10 to 15 minutes.

Spoon soup into six round soufflé dishes or ovenproof bowls (1 1/4- to 1 1/2-cup size; 3 1/2 to 4 1/2 in. wide) to within 1/2 inch of rim.

On a lightly floured board, roll each puff pastry shell into a round 1 to 1 1/2 inches wider than top of soufflé dishes. Brush egg in a 1/2-inch border around the bottom edge (unscored side) of each pastry round. Carefully drape each round, egg side down, over a dish so that it doesn't touch soup; press edges firmly around sides of dish. Brush more egg lightly over pastry tops and sides (discard remaining egg or save foranother use). Set dishes at least 1 inch apart in a 12- by 17-inch baking pan.

Bake in a 375° regular or convection oven until pastry is richly browned, 15 to 20 minutes. Serve at once, with sherry-shallot butter to stir into portions at the table.

Sherry-shallot butter: In an 8- to 10-inch frying pan over high heat, stir 1/3 cup minced shallots and 1/3 cup dry sherry often until liquid is evaporated and shallots begin to brown, 5 to 8 minutes. Pour into a small bowl and let cool. Add 3 tablespoons butter (at room temperature) to shallots and mix. Divide into six equal portions and, with your hands, roll each into a ball. Arrange on a small plate. Cover and chill until firm, at least 15 minutes.

Looking for a recipe!

So, I know I haven't posted in like forever...but truly, it's just hard when you eat the same old stuff week after week! So, I save my posting for those really great recipes that I want to share...sorry Kathy, I know you wished we would post more often, but I just can't seem to do it...LOL! Anyway, I have a challenge...I LOVE beef enchiladas and have YET to find the perfect recipe for me and my family!! I feel like I have tried all of them...I have an awesome Chicken recipe, which is posted here, but no beef....so...if YOU think you have the bomb that I am looking for, please please send it to me!!! I would sooo love to try anything at this point!!

Thanks so much and God Bless!!

Blessings~~
Cindy

The holidays are just around the corner...

And for our family that means FUDGE!!! Yummm... This photo comes from Bobby at BlogChef. I love his blog!!! What awesome photos, and not to mention wonderful recipes!!! My mother-in-law makes a great fudge - guess it's time to dig through the ol' recipe box!!! Anyway, I was just wondering what your favorite fudge recipe is?

Fig's Cheese Muffins...

were sooo yummy!!! I saw these on Pioneer Woman as a finalist for her Dairy Contest and just knew that I had to find a meal to have these with. This photo is from Ree herself - I would have posted one of my own but they looked identical to this photo!!! Thanks Fig for a heavenly recipe!!! This is a "keeper" for sure!!!

Can't wait to try...

Chicken Enchilada Quiche
from Betty Crocker

1	Refrigerated pie crust (15-oz box), softened as directed on box
4	eggs
1	cup half-and-half or milk
1 1/2	cups Chicken breast, cubed (1 1/2 cups)
1 1/2	cups broken tortilla chips
2	cups shredded Monterey Jack cheese (8 oz)
1	cup shredded Cheddar cheese (4 oz)
1	cup Thick 'n Chunky salsa
1	can (4.5 oz) chopped green chiles
1/2	teaspoon salt
	Pepper to taste, if desired
	Sour cream, if desired
	Thick 'n Chunky salsa, if desired

	Heat oven to 350°F. Place pie crust in 9-­ or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.
	In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
	Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.

Taste Test Results and New Menu...

Well, with all the new recipes that I tried over the last couple of weeks, the only one really worth mentioning was the Braised Beef with Sun Dried Tomatoes! I was a little worried about the sun dried tomatoes over powering the dish, but it didn't. It was a very nice compliment to the rest of the flavors. We gave it 5 stars all around and it definitely made our "keeper list"!!!

Well, I've been sick with a cold this week, so I apologize for the lateness on my menu for this week. Any ideas for next week's meals??? Please... my head still hurts!!!! ;) lol...

Monday - Leek and Potato Soup, crusty bread

Tuesday - Aunt Linda's Chicken & Spanish Rice One-pot meal, tortillas

Wednesday - Baked potatoes & BBQ

Thursday - Real Mom's Enchilada Style Burritos, Salsa Salad, and tortilla chips

Friday - Hearty Paprika Stew, and rice

Saturday - Ham, Cracker Barrel's Green Beans, Rolls, and Real Mom's Cheesy Potatoes

Sunday - Ham and Potato soup with leftover ham

Real Mom Kitchen's...

Sausage Oven Pancake Square

Doesn't that picture looks scrumptious?!?!?! OMGoodness, I can not wait to try this one out!!! I actually thought of my mother-in-law leaning over her electric griddle making millions of pancakes for all of us when we went home after the hurricane. If only I had found this awesome food blog then!!! I just love Laura over at Real Mom Kitchen!!! She and I have the same tastes in food and we visit the same blogs. I've already bookmarked a handful of her wonderful recipes. You ought to go on over and take a look for yourself!

Stay tuned... if you don't beat me to it, I'll let you know how this one turns out... (I have a feeling it's going to make my keeper's list!!!)

Sausage Oven Pancake Square
1 (12 oz) pkg pork sausage

1 cup cheddar cheese , shredded

1 egg

1/4 cup milk

2 Tbsp. maple-flavored syrup

1 Tbsp. vegetable oil
1/2 cup flour

1 tsp. baking powder

1/8 tsp. salt

3/4 cup maple-flavored syrup

Cook sausage in skillet, stirring frequently, until no longer pink. Drain sausage on paper towels. Spread sausage into a 8 inch of 9 inch square baking dish. Sprinkle cheese over sausage. In large bowl, beat egg, milk, 2 tbsp syrup, and the oil with a wire whisk until well blended. Beat in flour, baking powder, and salt. Pour batter evenly over sausage and cheese. Bake 25 to 30 min at 350 degrees until golden brown. Serve topped with remaining maple syrup.

Cindy's Menu

WOW, it's been forever for me too!! Anyway, I'm not even sure I've had a 'menu' for planning...LOL! We are finally getting back into the routine after summer, then that crazy IKE coming through and knocking everything crazy!!

Here goes:

Monday - Chicken Pot Pie

Tuesday - Baked honey ham, mac & cheese, steamed broccoli and cookie cake for BDAY!!

Wednesday - Taco Ring

Thursday - Chicken Tetrazenni

Friday - Peek a boo casserole, garlic mashed potatoes and broccoli cornbread

MAN, I don't think I've cooked everyday of the week in forever!! Anyway....these are pretty much things I've cooked before, so, the recipes should be on here!! Happy eating!!!

Kathy's menu - week 22

Wow, it's been forever since I've posted a menu!!! After going through Ike, we finally have power back on after 12 days!!! I've already made two trips to the grocery store to restock all that we lost. So, now that it feels like we're finally getting back to our normal lives - I thought I'd post our menu for the next week. I sure have missed trying out new recipes!!! Let me know if you try any.


Sunday - Tacos, beans, rice, chips and salsa

Monday - Sausage on a Stick, Bacon Butter Potatoes, Ranch Style beans, mac-n-cheese, bread

Tuesday - Taste testing... Braised Beef with Sun-Dried Tomatoes, Garlic Mashed potatoes, rolls

Wednesday - Homemade Schlotzsky Sandwiches, chips

Thursday - Grilled Ham Steaks, Green Beans, Triple Corn Spoon Bread

Frugal Friday - Mexican Ham & Bean soup with leftover ham, cornbread

Saturday - Steak Soup, salad, and crusty bread

Sunday - pork fried rice and egg rolls

Dessert - I will be trying Fudge Puddles this week!!! Yummm....

Taco Chicken with Spanish Rice

Well, I know it's been awhile since I've posted...haven't really had anything exciting to post...but dinner tonight was soo yummy, or 'the bomb' as I like to put it!! Of all places, I got this recipe from my local HEB! They always cook up wonderful meals that are easy and quick, and best of all, I get to taste test them before I actually cook them!! I'm all about that one!

Here it is! Hope you enjoy as much as we did!!

Taco Chicken with Spanish Rice

1 cup sour cream
1 jar (7 oz.) green chili salsa
2 tablespoons fresh cilantro, chopped
1 pack taco seasonings mix
4 chicken breast (I used 6)
1 bag HEB steamable spanish style rice (cook according to package)

Combine sour cream, salsa, cilantro and 1 teaspoon taco seasoning. Mix in bowl, stirring well. Cover and chill. THIS I WOULD CHANGE AND USE THE RANCH CILANTRO FROM THE PULLED PORK SALAD!!!

Toss chicken with remaining taco seasoning.

Cook chicken in a large non-stick skillet coated with veg. spray over medium-high heat until done. I CUT UP THE CHICKEN BREAST INTO SMALL BITE SIZE PIECES SO THAT IT WOULD COOK THROUGH.

Serve immadiately with Spanish rice and seasoned sour cream dip.

I ACTUALLY MADE TORTILLAS, WE PUT THE RICE, CHICKEN, THEN THE SOUR CREAM DIP! IT WAS GREAT!! NEXT TIME I'LL PUT ON A BED OF LETTUCE AND EAT IT LIKE A SALAD!!

This is a for sure keeper!! All the picky kiddos gobbled it up and asked for 2nds...there were NO leftovers!!!

YUM!! Enjoy!

Pizza for breakfast?

Making this dish sure brought back memories of my Mom, and when I was little. We used to love eating cold pizza for breakfast. Well, this sure isn't pepperoni pizza but it was wonderful just the same! My family gobbled it up in no time!!! The kids loved it so much - I'm making it again this week! You won't be sorry if you give this a try - I promise!!!!

Breakfast Pizza

1 can refrigerated pizza dough
1 pound bulk pork sausage, I used Sage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Unroll pizza dough and place on a greased 12-in. pizza pan; press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.

PANKO CHICKEN...

I've been searching for a recipe for panko chicken and finally found one that's awesome!! This is so flavorful and crunchy! You MUST try it, Seriously!! I tweeked mine a little so here it is:

3 chicken breasts cut into strips, like chicken tenders

1/4 cup butter, melted

2 cloves garlic, minced

1/4 cup Dijon mustard

1 cup Panko (Japanese bread crumbs)

3 Tbsp Parmesan cheese

1 1/2 Tbsp chopped chives (I didn't use fresh, they were in my pantry in a jar)...another recipe called for parsley but I didn't have it so that's why I used chives.

A dash or two of garlic salt and pepper

Combine the melted butter, dijon, and garlic in a bowl. Combine the remaining ingredients in another bowl. Dip chicken strips into butter mixture then dip into panko mixture. Place the strips onto a cookie sheet sprayed with Pam. Bake in a pre-heated 425 degree oven for 15 minutes. Broil for another 5 minutes or until the tops of the strips are brown and crispy.

***If you have a family of good eaters you may want to add a couple more chicken breasts!!!

Arrr...

My son celebrated his fourth birthday this past weekend. He loves all things pirate!!! So, the food we served at the party was pirate themed. We had baked potato boats with Jolly Roger flags on top. I know you're probably thinking my kids are weird, but all four of them love baked potatoes!!! They topped theirs with cheese, bacon bits, sour cream, etc... For the adults, we made BBQ'd pulled pork to go on top. Or they could have theirs on buns, if they preferred it that way. Anyway, I was asked for this recipe a few times, so I figured it would be easier just to post it.

The BBQ Sauce that we used was Sweet Baby Ray's Original. If you can't find it, just go with your favorite! Sweet Baby Ray's tends to be pretty sweet, so if you don't like your's sweet - I would look for another brand. And of course you can double or triple this recipe depending on how many you're cooking for.

Slow Cooker Pulled Pork

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Drain well. Stir in barbecue sauce. Serve over hamburger buns or baked potatoes. Serves: 8

Dinner with the family...

We had my husband's brother, his wife, and their kids over for dinner last night. We all had a great time - nothing like good food and great company! :o) We've enjoyed this meal a few times this summer, so I figured I should just go ahead and post it. Please give them try and let us know how you like them! Happy eating...

Grilled Buttermilk Chicken

1 quart buttermilk

1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)

In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes). Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold. Serves: 6

NOTES: Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill. *We used all drumsticks. **We also found that it's important to keep the skin on - you can always pull it off afterwards, if your chicken gets too dark.

Red Skinned Potato Salad

2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Serves: 12



We also had a pot of pinto beans with homemade salsa on top, my cheddar beer bread, and even some mac-n-cheese for the kids who didn't like potato salad.

Hot Fudge Ice Cream Bar Dessert

16 oz. chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.
yield: 18 servings

⊕⊕⊕

Texas Red Gold...

Have you ever seen this bottle in your local grocery store? If not, they also sell it in gourmet shops and online! This Chipotle Sauce is a Big-Time favorite down here in Texas!!! One way we all love to eat it is over a block of cream cheese and we use crackers to dig in with. This appetizer is always found at baby showers, bunko, or any other reason we all gather together. If you're interested in trying other recipes with this bottle of goodness - go to www.roastedraspberry.com


My Sister-in-Law has very picky eaters in her house and she says they all LOVE this recipe! Thanks Kim for sharing it with us! I can't wait to try it!!!! yummmm....

Raspberry Chipotle Glazed Pork Tenderloin

2 pork tenderloin
4 Tbs. Cajun rub
1/2 Cup of raspberry chipotle sauce
2 Tbs. of grapeseed oil

Preheat oven to 400 degrees. Season pork tenderloin with Cajun rub. Bake for 25-30 minutes, or until internal temperature reaches 155 degrees. During the last ten minutes, add the glaze on top of the tenderloin. Enjoy!

*** My Sister-in-law found that they like to use the thinner chops, instead of the tenderloin, because they hold the flavor the best. They get the large family pack. Since they are so thin, they tend to eat more! If you choose to use this same method - then bake the same but take out after 20 minutes!

prep time: 5 minutes
Cooking Time: 30 minutes
Serves: 4-6

It's a "Good Thing"...

Thanks Martha for this great recipe! Supper tonight was wonderful! The beer flavors this dish perfectly! All the kiddos loved it - and that's also a "good thing"!!!


Tortilla and Black Bean Pie

4 flour tortillas (10-inch)
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded cheddar cheese (8 ounces)

Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside. Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Serves: 6

(Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can even assemble the pie ahead of time, then bake it just before serving.)

Who would have thought....

that ham would be so good on the grill!!!! We were a little nervous with all that horseradish, but it was awesome!!! We are big-time ham lovers in our house, so this really hit the spot. Not having to heat up the whole house for an entire day was an added bonus. If your short on time - you have to give this recipe a try!


Ham Slices on the Grill

1 cup packed brown sugar
1/4 cup lemon juice
1/3 cup prepared horseradish
2 slices ham steaks

Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix brown sugar, lemon juice and prepared horseradish. Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm. Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

Boy, were these YUMMY!!!!

YUMMY HONEY CHICKEN KABOBS

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
3-4 skinless, boneless chicken breast halves - cut into 1 inch cubes
4 cloves garlic
2 small onions, cut into 2 inch pieces
2 red or green bell peppers, cut into 2 inch pieces
skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

What a surprise!!!

Thanks to Picky Palate, we decided to have a quick and easy meal last night!!! Honestly, I didn't think that her Garlic Toasted Open Faced Lasagna Ciabattas was gonna be a hit at my house. I sometimes throw together what I call "pizza bread" when I'm short on time - and I hear complaints all around. Especially from my dear husband!!! He hates that meal with a passion. Well, I thought I'd give this one a try since it was a little different. Man, oh man were we surprised!!! He loved it!!! It was that good! It was even good today heated up for lunch. If you're short on time - you really should give this a try. It has made our "keeper" list for sure!

Gravy Baked Pork Chops

Hi...haven't posted in forever, hadn't had anything really exciting to post about...LOL! Anyway, tonight I made Gravy Baked Pork Chops! Talk about they were soo good! I did change a few things though:

I used 8 Pork Chops
2 cans of cream of celery (not my first pick, but didn't have my staple and didn't plan ahead)

I sauted some garlic with the pork chops and cooked them in olive oil. When I mixed in the soups and milk (I didn't use water), I added the sauted garlic (wish I'd had some mushrooms...again no planning) and some black pepper for extra flavor. Also, when I seasoned my pork chops, I seasoned with McCorkmick's Garlic Herb...YUM!! Cooked uncovered for the 45 minutes and it was so good! Served it with sauted Asparagus and some yummy rice. Those chops were licked clean, and even though I do not like cream of celery, the gravy was the bomb! Can't wait to try it with cream of mushroom and some fresh mushroom!!
Enjoy the summer....can't wait to try some of those awesome salads out there!!

Dinner Tonight

All I have to say is YUMMO!! I made this tonight, Chicken Cordon Bleu, with mashed potatoes and steamed broccoli. You really need to try it. I thought it was going to be really hard and messy to make but it really went fast and wasn't hard at all!! This will be a keeper for me!!

Happy Eatin!!

Taste Test Results - Week 8

Well 5 HUGE stars for the Sweet Pork Salad with Cilantro Dressing!!!!!! What an awesome combination of flavors!!! Thanks Jenny for a great recipe!!! The only thing I did different was that I tore the tortilla on the bottom into bite size pieces. I hate using a knife in my salads! ;) lol... This definitely makes my keeper list!

Summer S's...

Well, I first want to say how sorry I am!!! It's been forever since I've posted anything. Thankfully, Cindy and Tara have picked up the slack. I have been so busy this past month with my daughter's school! She's finally done. One down and two to go!!! Summer break can not get here soon enough. Anyway, speaking of summer.... here's my menu full of salads and sandwiches!!! yummm...

Monday - take-out night (gymnastics)
Tuesday - taste testing... Sweet Pork Salad with Cilantro Dressing
Wednesday - Marlboro Man's Favorite Sandwich
Thursday - Lime Chicken Tacos
Frugal Friday - Pork Sandwiches, Mac-n-cheese, Ranch style beans
(I'm using the leftover pork from Tuesday's meal)
Saturday - Black Bean Taco Salad with Lime Vinaigrette

Tara's Menu 5/18-5/29

Sunday: Fish cakes (or as my kids call them...Kraby Patties!!!) with carrots and cheesy noodles
Monday: Pulled pork sandwiches with baked beans and tater tots
Tuesday: Darn Yummy pasta (but I'm doing mine with a rotisseri chicken) with steamed broccoli
Wednesday: Chili cheese hot dogs with Fritos for frito pie
Thursday: Grilled sausage with pinto beans and corn muffins
Friday: Willie's night
Saturday: Hamburgers with fries and cole slaw
Sunday: Honey lime chicken enchiladas with black beans and mexican rice (we have not tried this one yet but I heard it's pretty darn good!)
Monday: Slow cooker pepper steak with rice
Tuesday: Kung Pao Chicken with rice and egg rolls
Wednesday: maybe Lubys'...kids eat free night!!!!
Thursday: ??? not sure yet??? Any ideas????

Tara's Menu 5/3-5/8

Okay, I can't even believe I'm going to post this because my hubby is going out of town this week and we will not be cooking at all!! So if anyone else is ready to have a boring week of dinners, jump on board the lazy train!!!! ALL ABOARD!!! hahaha

Saturday: grilled chicken with sundried tomato pasta and steamed broccoli
Sunday: Spaghetti
Monday: Tuna helper
Tuesday: Grands Ham and Cheese melts with chips and/or tater tots
Wednesday: Don't know yet...maybe Luby's since it's kids night???
Thursday: Chick-fil-a or pizza...it's BUNKO Baby!! yeah, I so need a break!

Cindy's Weekly Menu 4/28 - 5/2

Hi everyone! Here's my menu for the week!! Hope you all have a wonderful week!

Monday - Sausage-Potatoe Hash (from Tara's menu)....read review on her post.

Tuesday - Meatloaf, mac & cheese, green beans, salad and rolls

Wednesday - Oven baked chicken & gravy (we LOVE this one, it'll be a weekly one for awhile), rice, broccoli & carrots, salad, rolls

Thursday - Pork ribs....don't know about the sides yet, it'll come to me!!

Friday - Crock pot hearty stew!!!


TARA!! Here's my sausage/potato recipe:

2 links of sausage
2 cups of milk
1 can cream of mushroom soup
3/4 medium potatoes
few sprinkles of garlic powder

Mix all together in 9x13 baking dish and bake on 375° for about 90 minutes. Will thicken into a gravy! This is yummy!!!!!!!! Only thing, can't remember if I cover it or not while it's cooking! LOL! I'll get back to you on this one!

Taste Test Results - Week 7

Well, the results are in for the Honey Lime Chicken Enchiladas! They were awesome!!! They have a very unique flavor. This has definitely made our "keeper" list for sure!!! The only change I would make would be to halve the honey - it was a little too sweet with 6 Tbsp. I think 3 would be just perfect!!! Oh yeah, we also used corn tortillas, since we like those best. Thanks to Brittany , over at The Sisters' Cafe, for an awesome recipe!!! There are many more recipes on their site that I can't wait to try!!!

photo source: The Sisters' Cafe

Baked Potatoes

I hunted and have used this recipe many times....you can never go wrong, this is my most favorite way to make a baked potato!!!!! Check it out, you won't be disappointed!!!!

Don't know what to do with those rotten bananas??

Make BANANA CAKE!!!!!!!

This is the most awesome recipe and it's so easy....I rarely have leftovers!!

1 1/2 cup flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 cups sugar
2 eggs
1/2 cup butter
2 ripe bananas, mashed
4 heaping tbsp sour cream
1 tbsp vanilla

Mix all ingredients together, then bake for about an hour at 350°. After cake is done, sprinkle with powdered sugar. (I rarely do this, it's wonderful without it!!) Bake in an 8x8 pan.

Tara's Menu 4-20/5-3

I went ahead and made my menu for the next two weeks. So, here ya go!
Sunday: Spaghetti with garlic bread
Monday: Tuna helper
Tuesday: Garlic and Beef Enchiladas (Kathy and her family liked this one so I though I'd give it a try.)
Wednesday: Crock pot Cube steaks with gravy, rice, and a veggie
Thursday: Chicken pot pie
Friday: eat out at Willie's
Saturday: Grilled chicken with baked potatoes and veggies
Sunday: Chicken tacos with beans and rice
Monday: Hot dogs with chili and cheese ( and of course don't forget the Frito's!)
Tuesday: Smoked Sausage Potato Hash
Wednesday: Luby's (kids eat free!!)
Thursday: Meat loaf with mashed potatoes and veggie
Friday: You know it...Willie's
Saturday: Chicken Enchiladas
Sunday: Slow cooker Pepper steak with rice
Everyone have a great next two weeks and Happy cooking!
God Bless!!

Cindy's Menu 4/15 - ?

I have no idea what 'week' this is....LOL...I'm doing good to actually make a menu! My husband has been out of town a lot lately and well, it's just been easier to just pick something up or grab anything we have in the freezer and throw it together....I've decided to be somewhat organized this week....wonder how long this will last??!?! heehee!!
Tuesday: Baked chicken, mashed potatoes, broccoli with carrots and rolls
Wednesday: Burger Bites, french fries and some sort of fruit/veggie
Thursday: Taco Ring with all the trimmings
Friday: Kathy's Cube Steak with Gravy (crockpot) -- i STILL haven't made this...UGH! and the sides with come later....probably some more tators, rolls, etc.....
Saturday: our free for all day!
Sunday: Either Chicken enchiladas or fajitas (depends on that great Texas weather)!!

Okay, now I'm off to the store to get all of these ingredients!! Have a super week!! Get those TAXES out....today is the DAY!!!!!!

Kathy's menu - week 20

Monday - take-out night (gymnastics)

Tuesday - Taste-testing... Honey Lime Chicken Enchiladas, Spanish rice, beans

Wednesday - Garlic Shrimp, Asparagus, Couscous, "Macaroni Grill" Bread

Thursday - Chicken Strips, Green beans, Mashed Potatoes, Rolls

Friday -Texas Beef Brisket, All Day Mac-n-Cheese, Ranch Style Beans, Fried Okra, Beer Bread

Saturday - Chicken Curry in a Hurry and Homemade Roti Bread

Sunday - Southwestern Stuffed Peppers, Borracho Beans, Tortillas

Taste Test Results - Week 6

Well, the results are in for the Chicken and Bacon Shish Kabobs and the Garlic Beef Enchiladas! We gave both meals 4 1/2 stars! Both are definitely worth your time to try!!! Both meals made our "keepers" list! We will definitely be making both meals again! Let me know how you like them if you ever get around to making them. You won't be sorry, if you do!!! :o)

Tara's Menu 4/5 - 4/15

Long time, no hear! I've been really lazy lately, so here's to a new week! I've got a few new recipes. The Fish cakes we've already tried and it was a big hit at my house. The other two new ones are Snapper with Chipotle Butter and Spicy Honey Brushed Chicken Thighs. We have not tried these yet but I'll let you know how they are after I make them! Have a great week!

Saturday- Mama Nise's Spaghetti
Sunday- Turkey burgers
Monday- Tuna Helper
Tuesday- Beef and Bean Chimichangas with spanish rice and black beans
Wednesday- Baked Snapper with Chipotle Butter with asparagus and rice pilaf
Thursday- Pizza (Bunko night)
Friday- Willies (our night to eat out)
Saturday- Fish cakes with corn and garlic mashed potatoes (the only thing I did differently from this recipe was that I did not add the pickle relish...sounded gross to me! I did add an egg white, a little bit of Dijon mustard, some Old Bay seasoning and about 1/4 cup of finely chopped red onion.)
Sunday- Spicy Honey Brushed Chicken Thighs with potato wedges and a salad
Monday- Chili cheese hot dogs with Fritos
Tuesday- Pork Chops, Cabbage, and Apples (not sure what my sides are yet....Any ideas???)
That's it for now. Hopefully I will not take so long to write my next post!!??

Our Breakfast this morning...

Tortilla Española
(Spanish Omelette)

4 slices of bacon
2 potatoes, peeled and sliced or chopped
1/2 large onion, chopped
4 garlic cloves, chopped
4 eggs
1/4 tsp. Spanish seasoning
salt and pepper to taste

Cook your bacon, and set aside. Use the bacon grease to cook your potatoes, add your salt and pepper. Once the potatoes are half way done, add your onion and garlic and continue to cook until done. If you have too much bacon grease leftover, drain off and reserve. Beat together the eggs and Spanish seasoning and add to your nonstick pan. Crumble your bacon slices and add to the omelette, so it can blend in. Cook over medium heat, without stirring until bottom begins to brown. Get a large plate and cover over the omellete, then flip onto the plate, then slide back into the pan so the other side can set up.


This meal was sooo good! You can eat it for breakfast, lunch or dinner! You can add whatever ingredients you desire (bell pepper, peppers, ham, etc...) but remember that this omelette isn't as much about the eggs - the star of this show is the potatoes!!! Serve however you desire - in wedges, squares, in a sandwich, or with toast. You just can't go wrong with this dish!!!

(I don't know why this photo turned out so dark - it really didn't burn!)

This looks sooo good!!!

I can't wait to try this! If any of you beat me to the punch - let me know how it turns out!!!

Pineapple Chicken Salad Pitas
(photo and recipe from Cooking Light)

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer.

Ingredients

2 1/2 cups chopped cooked chicken breast (about 1 pound)
1/2 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted
1/3 cup light mayonnaise
1/4 cup finely chopped green onions
1/4 cup plain fat-free yogurt
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, drained
4 (6-inch) whole wheat pitas, each cut in half
8 Romaine lettuce leaves

Preparation

Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.

Yield

4 servings (serving size: 2 stuffed pita halves)

...Leftover Ham...

Okay, so I made a ham yesterday and guess what KATHY, you'd be so proud of me!! Tonight we had Beef with Broccoli, so I made HAM fried rice with my leftovers!! It was so yummy and easy! And since my strange kiddos don't LOVE shrimp like me, they really like the ham this time!! I'm not as creative with my leftovers as Kathy is with hers, so, I'm really trying to take notes...heehee!!

Monday: Beef with Broccoli and HAM fried rice
Tuesday: Chili dog/frito pie
Wednesday: Chicken strips, mashed potatoes, salad
Thursday: YOYO....daddy out of town, eat whatever (soccer/track practice too)!!
Friday: YOYO....still eat whatever just b/c it's FRIDAY....haha!!

Kathy's menu - week 18 & 19

Sunday - Spinach Salad with chicken and Strawberries, and fresh garlic bread from the bakery!
Monday - take-out night (gymnastics)
Tuesday - Taste-testing... Chicken and Bacon Shish Kabobs, and rice
Wednesday - Crab cakes, fish sticks (kids), coleslaw, potato wedges
Thursday - My Beef tips and rice
Friday - Homemade Margherita Pizza
Saturday - Grilled Pork chops, grilled corn-on-the-cob, baked potatoes and onions, rolls

Sunday - Philly Cheese Steak Sandwiches
Monday - take-out night (gymnastics)
Tuesday - Taste-testing... Garlic Beef Enchiladas, Beans, and Spanish Rice
Wednesday - Beef Stir-fry, rice, and egg rolls
Thursday - Bunko for me, and pizza delivery for them!!! ;)
Friday - King Ranch Chicken - still didn't get around to this last time!

hello again......

Well, as Kathy mentioned, we've been neglectful, some of us more than others....heehee! Anyway, tonight I'm making this recipe I tried at our local HEB...it's so yummy and easy (only 4 ingredients)!!!! AND, my kids tried it and are begging me to make it!!

Wednesday:
Tomato Basil Tortellini Casserole
1/2 jar canyon foods tomato basil soup (i've only seen this at the HEB cooking station)
3 cups cooked chicken (i'm using a rotisserie chicken)
2 bags tortellini (i use cheese ... frozen, but thawed)
2 cups shredded mozzarella cheese

Heat oven to 400°. In a large bowl, combine tortellini, chicken and tomato basil soup. Spread mixture in a 9x13 baking dish and top with shredded cheese. Bake for 25-30 minutes till hot and bubbling.

YUM!!!!!!

This with crusty bread and a good salad!!

Thursday:
Beef with broccoli and shrimp fried rice

Friday:
Kathy's crockpot steak & gravy.....YUMMY!! Gotta wait for the hubby to be home for this yummy one!!!!

I will keep you posted with the coming weeks!!!!!

YUM YUM....

Leftover Ham...

Well, here's what I finally decided on...


Delicious Ham and Potato Soup - This was most excellent!!! We topped our soup with shredded Cheddar. Yummm.... This definitely made our "keeper" list!!

Breakfast Burritos

Savory Ham and Bean Soup - this isn't rated very high, but I think I can "doctor" it up a bit!

Ham and Swiss Bread Pudding - I'm really excited about this one!!!

Celebration Time....

It's our 100th post!!! Yay!!
I can't believe how quickly we got here?! What a fun journey this has been!

Sorry for our lack of posting lately. It's the kid's Spring Break and it's also my older boys' birthdays. So, we've been busy and eating out, running around, etc... I won't really have a menu up this next week either since we have so many leftovers from Easter and we'll be going out of town this coming weekend. I promise new things in April - and that's no joke!!! ;) I do need to get creative this week with all that ham - so if anyone has any ideas, PLEASE send them my way!!!

What's your favorite... tuna recipe?

Eating tuna sandwiches really brings back memories of picnics with my grandparents! Here's my grandmother's recipe - my favorite!

Tuna Salad Sandwiches - adjust these to your liking:

tuna, rinsed and drained
miracle whip
eggs, boiled and chopped
1 red delicious apple, chopped
pecans, chopped



Sometimes I want tuna sandwiches, but I want something a little different. Nothing beats a good tuna melt...

Tuna Melt
I follow the recipe but add more mayo and mustard, otherwise it's a little too dry. I then put it on toasted bread with cheese and anything else you might want on there!

Aunt Billie's Mexican Vermicelli...

This was one of my favorites growing up as a child. When I got married and moved off to England - I quickly called Aunt Billie for this recipe. She is married to a Hispanic man and cooks authentic Mexican food everyday - even for lunch! My fondest memory of her is standing over her hot stove making homemade tortillas. The only hard thing about this is there's no real recipe - she does a little of this and a little of that!!! ughh... That's a really cruel joke to play on a recipe-follower like myself!!! ;) So, here goes... bare with me...


You crunch up the vermicelli noodles to 1/2"-1" or 1-2 little boxes of the noodles, sized just right. Melt grease in a pan - just enough to cover the bottom of your pan. You stir the noodles and cook until brown. Baby them so they don't burn!!! Once your noodles are brown, add a couple cups of water - just enough to cover your noodles. Season your noodles at this point with garlic powder or fresh garlic if you prefer, cumin, salt, and pepper. I wouldn't go too crazy with your spices - you can always add more at the end. Put the lid on and simmer on low. Once the water is gone add one can of whole tomatoes, cut up. Now it's time to taste and adjust your seasonings if you need to. Don't be afraid of the Cumin!!! Go ahead - give a couple more shakes! Besides the noodles, this is the most important ingredient!!!

Serve with Guiso or whatever you prefer. Since we're all visual eaters/cooks I promise to post a photo as soon as I can!!!

Kathy's menu - week 17

Monday - take-out night (gymnastics)

Tuesday - Taste testing... Leek and Mushrooms Egg noodles

Wednesday - Pasta alla Carbonara and Italian Bread

Thursday - King Ranch Chicken

Friday - Burgers for us, Burger Bites for the kids, and French Fries w/ all the toppings!

Saturday - No1here's famous Steaks, Baked Potatoes, Green Beans, rolls

Corn Chip Chili Pie

This recipe tastes even better than it looks! I promise! No1here went back 3 times. I even had leftovers of it the next day - and I hate leftovers!!! If you give it a try, let me know if you love it as much as we do.


Corn Chip Chili Pie

For the chili:
1 lb. lean hamburger meat
1 medium onion
2 cloves garlic, minced
2 1/2 Tbs. chili powder
1 Tbs. flour
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
1 can (28 oz.) whole tomatoes, with juice
1 can (15.5 oz.) black beans, rinsed and drained
1/2 cup water (optional)
1 1/2 cups shredded Cheddar

For the crust:
6 cups corn chips, divided (I use Frito Scoop chips)
extra chips for the rim of the pie

For the garnish:
1/4 cup red onion
1 Tbs. fresh cilantro, minced
1 medium tomatillo, finely chopped (optional)


preparing the chili...
Cook your hamburger meat, onion, and garlic in a skillet on the stove. Add chili powder, flour, cumin, salt, and pepper and continue cooking for about a minute longer. Add tomatoes and beans to the skillet; bring mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until mixture is blended and slightly thickened, about 10 minutes. If mixture begins to dry out, add water.

preparing the crust...
Preheat the oven to 350 degrees. Pour 3 cups of corn chips into a pie plate. Using the bottom of a ramekin or coffee cup, crush corn chips into small pieces. Repeat this process with the other 3 cups of corn chips in a second pie plate. With extra Fritos, arrange around the edges of the pie plate to form a raised rim.

assembling & baking the pie...
spoon chili into crust, smoothing top. Sprinkle cheese evenly over chili. Bake pie until cheese is melted, about 10 mintues.

For the Garnish, sprinkle pie with onion, cilantro and tomatillo; serve.

Serves: 6

Go Greek...

Enjoy the same flavorful Greek beef and pasta taste in a lighter, easy one-skillet meal. We have this with pita bread and yogurt on the side. We also make a homemade Greek Salad as well. It's a nice change to add to your normal list of meals. I also love that it's a cinch to make!!!

Prep Time:5 min

Start to Finish:25 min

Makes:4 servings (about 1 1/4 cups each)

Greek Beef and Orzo (lighter recipe)
recipe and photo source: Betty Crocker


1 pound extra-lean ground beef
2 cans (14 1/2 oz) stewed tomatoes, undrained
1 medium celery stalk, sliced ( 1/2 cup)
1 cup uncooked orzo or rosamarina pasta
1/2 tsp. salt
1/4 tsp. cayenne pepper (or less if desired)
1/2 cup fat-free yogurt


Cook beef in 10-inch nonstick skillet over medium-high heat about 6 minutes, stirring frequently, until brown; drain.

	Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt on the side.

Kathy's menu - week 16

Monday - Take-out night (gymnastics)

Tuesday - Taste-testing... Tried and Trues' Avacado Chicken, Risotto, Homemade Bread

Wednesday - Warm German Potato Salad with Kielbasa

Thursday - Greek Beef and Orzo, Pita Bread, Salad

Friday - Cheese Enchiladas with Ranchero Sauce, Spanish rice, Refried Beans

Saturday - Brisket, Coleslaw, Beans, Potato Salad, and Beer Bread

Sunday - Corn Chip Chili Pie