Holy Guacamole!!

I "borrowed" this recipe, and tweaked it for our needs, from http://kraftingwithkaren.blogspot.com/2009/11/how-do-you-eat-doritos.html

Gluten Free Mexican Cassarole
1 lb lean ground meat, browned and rinsed, set aside

2 Tbs olive oil
1 whole onion (any variety) chopped
handful of shredded or chopped carrots
1 stalk celery chopped
1 bell pepper (any color) chopped,, or anaheim or poblano
1 pkg white mushroom caps sliced
Saute these in the oil until soft, add salt and pepper at the end

1 can black or kidney beans, drained and rinsed
1 can golden hominy
1 can diced tomatoes with green chilies, or equal amount fresh salsa
3 Tbs Penzey's 3000 Chili powder
1 Tbs Penzey's Adobo powder
Mix these together with the drained meat, and sauteed veggies.

half a regular sized bag of Tostitos white corn chips (gluten free)
1 cup shredded cheese
Pre-Heat oven to 350

Layer the meat mixture in the bottom of a cassarole dish. Distribute the crushed chips on top. Sprinkle cheese on top of chips. Heat in oven for about 45 minutes. Serve with some fat free sour cream and guacamole (or just slices of fresh avocado sprinkled with lemon juice). I also like it with the chopped avocado mixed in with the meat and baked.

Please let me know how you like this - or how you adapt it for your families! I think it would be great as enchiladas, too!

~ky

Football Party On!

Here's a classic in our house - we use it as a dip, rolled up and baked as enchiladas, as a topping over crisp oven fries...you get the idea.

Creamy Tacos

1.5 lb ground beef, browned and drained
1 onion, chopped
1 roasted red pepper, chopped
1 can diced tomatoes with green chilies (choose your own heat level)
1 can chili with beans (use your favorite, or leftovers!)
16 oz block Velveeta cheese, cubed
1/2 tsp granulated garlic (or 1 tsp garlic powder)

Combine all ingredients in a crock pot set on low. Heat and stir until melted. Enjoy!

Tip: if you don't like your onions to be a little crispy, add them to the beef while browning to let them soften.

MmmmmmmEAT!

Yes, we are meatatarians. We like our meat. We try to do fish, chicken, veggies only...but sometimes....sometimes you've just got to have the real deal. Tonight was like that. So...I had an idea. I had an eye of round roast and some bacon...see where this is going? I just sliced off two half-inch thick slices...

Quick Smokey Steak Bites

1/2 pound Eye of Round roast, cut into bite sized pieces
6-8 slices of bacon, enough to match the number of pieces of beef
salt and pepper
toothpicks

Salt and pepper your bite sized pieces of roast. Roll a piece of beef in a piece of bacon and secure with a toothpick. Set aside. When you have all rolled, heat a skillet on medium. When the skillet comes to temperature, place the bacon-wrapped meat into the pan, and let set until the bacon is done on that side. Rotate the meat until the bacon is done on all sides. This should leave the beef around medium doneness. If you would like the meat closer to well done, lower the heat on your skillet to allow slower cooking of the bacon.

Serve with your favorite steak sides (we love garlic mashed potatoes!). Enjoy!

Curried Chicken Soup

A cure for what ails you. Something to comfort your disappointment or loss. Warming up on a cool night...

Curried Chicken Soup

Ingredients

2 Tbsp extra virgin olive oil
1/2 lb carrots, chunked
3 stalks celery, sliced
2 onions, chopped
4 cloves garlic, chopped
1-2 poblano peppers, chopped
1 large red bell pepper, chopped
2 quarts chicken stock
2 quarts water
1 Tbsp salt
1 Tbsp coarse black pepper
1 Tbsp mild curry powder (Maharajah)
1 Tbsp medium curry powder (Vindaloo)
2 large cans chicken breast, or 1 rotisserie chicken deboned

Heat oil in large stock pot, add veggies. Cook until tender. Add stock, water seasonings and chicken. Cook until reduced by 1/3 (45 mins or so). Reseason with salt and pepper as desired. I add noodles, rice or even dumplings to boost the slow burning carb value.

Curry names are from Penzey's Spice company (see the link in my sidebar).

Easy Tomatillo Salsa!

This is a cheater's recipe. Everyone needs some of these kinds of recipes in their box for lazy days, or something your kids could make on their own. It's also great for the middle of winter when fresh tomatoes are not generally tasty.

Ky's Winter Tomatillo Salsa

1 14-oz can of diced tomatoes with green chilies (or your favorite flavor)
1/2 red onion diced
1 Tbsp vinegar (I use apple cider vinegar, and experiment with others)
3-6 tomatillos, husked, rinsed and diced
small bunch of fresh cilantro, minced or 1-2 tsp dried
dash of granulated garlic (1 clove fresh chopped, a little more than a dash if powdered)

Combine all ingredients, taste for flavor. I usually don't add salt, but often need some black pepper.

Add-ins: try this mix and add in a can of drained and rinsed black beans, 1 diced avocado, 4 oz cream cheese at room temperature (you can do one, or all!). This is great over rice, as a taco topper, couscous, with sour cream on chili, quinoa (keen-wa), nachos...just about anything!

Sheldon's Pulled Pork

Mmmmm.... I love, adore, would swim for hours in a nice vat of pulled pork. I've made it a thousand times, but it occured to me that I didn't have a written recipe. So a friend of mine asked me for a recipe. I will write down what I do so we all can remember. Thanks for the prompting Stacy!

Sheldon's Pulled Pork

1-3 lb pork rump roast
2-4 Tbsp flour with salt and pepper
2 Tbsp extra virgin olive oil

Rinse and dry the roast. Roll in flour (or toss in flour in a zip top bag). Place into a hot pan with EVOO. Let sit on each side until lightly browned all around. Remove from pan and place in crock pot.

1 can Rotel tomatoes
1 4-oz can diced green chilies
2-4 cloves of garlic, chopped
1 medium onion, chopped
1 Tbsp chili powder
1/2 Tbsp cumin
salt and pepper to taste
2 cups water or chicken, pork or beef stock

Add these ingredients to the crock pot. Cook on low for 6 hours up to 10 hours. Allow to cool until you can handle the roast. Using two large forks, pull the meat in opposite directions until you have a pile of shredded meat. Return to the juice of the crock pot. Check the seasoning of the meat in the juices to see if salt or pepper need to be added. If desired, squeeze the juice of 2 limes over the meat and combine with the juices.

You can separate the meat into servings and freeze for later use. You can use this meat as filling for enchiladas or burritos; mix with barbeque sauce and pile onto buns for sandwiches; serve as is over rice. You can also change the recipe by adding chopped tomatillos, beans, hominy, cabbage, jalapenos or other chilies, corn, cilantro, etc. You can substitute a whole chicken, chicken taken off the bone from rotisserie, beef roast, etc. The possibilities are almost endless.

Enjoy!
~ky

"New" Tater Tots Cassarole

Tater tot cassaroles come in many flavors and varieties. They are traditional fare at gatherings all over the Southeastern states. I took a typical, basic recipe and spiffed it up a little!

Tater Tot Cassarole

Preheat oven to 350 degrees F.

8 oz sour cream
1 cup cheddar cheese, shredded
1 8 oz block of cream cheese, room temp
1 cup of milk
1 tsp black pepper
1 tsp salt
Mix these together and set aside.

2 Tbsp extra virgin olive oil (EVOO)
1 medium onion, chopped
2-3 cloves of garlic, chopped
1 poblano or similar pepper, chopped
2-4 tomatillos, chopped
1 pound hamburger
1 Tbsp Worcestershire sauce
1 Tbsp Chili 3000
1 Tbsp adobo
1 tsp cumin
1 tsp black pepper
1 tsp or more, salt (to taste)

In a large skillet, heat EVOO over medium heat and add onions, garlic, pepper, and tomatillos. Cook until tender, then add the hamburger. Saute until the hamburger is no longer pink, and stir in spices, salt and pepper. Combine with the sour cream mixture. Layer this mix into the bottom of a cassarole dish, and top with:

1 bag frozen tater tots

Bake at 350 for 45-60 minutes. Sprinkle with cheese for the last 10 minutes if desired.

Easy veggie booster - add a can of peas, broccoli, diced tomatoes, or shredded carrots when you mix the sour cream mixture into the meat.

Pasta e Fagioli

Some of my friends and I were talking about our favorite soups from Olive Garden, and Carrie said she had an approximation of OG's Pasta e Fagioli, so I asked her for it. I tweaked it to fit our palette and cooking style. Thanks Carrie!! Enjoy!

Pasta e Fagioli

2 Tbsp extra virgin olive oil
1 medium onion chopped
3 cloves of garlic, finely chopped
1 cup of carrots, chopped
1-2 poblano or other mild peppers, chopped
2 stalks of celery chopped
1 lb of hamburger
1-2 cans petite diced tomatoes with juice
2 cans of kidney beans (drained and rinsed)
2 cans of cannelini beans (drained and rinsed)
24 ounces of beef broth
12 ounces of spaghetti sauce
1 Tbsp dried Italian seasoning
1 Tbsp ground pepper
1-2 tsp ground red pepper or crushed red pepper flakes
8-10 oz daltini pasta (half a box) tiny tube pasta (or elbow etc.)

In your stock pot (or in a skillet if you will put this in a crock pot later), heat the EVOO over medium high heat. Add onion and garlic and let the onion soften. Add carrots, peppers and celery, and cook until tender. Remove from pot. Add the hamburger, brown then drain and rinse (removes the unhealthy fat). Add onion mixture back in, then add the remaining ingredients. Simmer until the pasta is tender.

NOTE: if you are using a crock pot, you will need to cook the pasta separately in boiling salted water (follow manufacturers directions) before adding it to the soup. The pasta will not continue to soften.

Stolen Recipes!!

I "borrowed" these recipes from my friend Tiffany's blog because I didn't want to forget to try them. Any mental association with the movie Hoodwinked is purely intentional!

Turkey Chili & Golden Sweet Cornbread

This Chili is pretty kid friendly! I recommend pureeing the bean if the kids have issues eating beans like mine!

Turkey Chili Ingredients:
1 tablespoon olive oil
1 cup chopped onions
1 tablespoon minced garlic
1/4 cup chopped yellow bell peppers
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
2 cups low-sodium chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce (recommended: Tabasco)
1 1/2 teaspoons sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano

In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.

Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.


Golden Sweet Cornbread Ingredients:
1 cup corn meal
1 cup flour
2/3 cup sugar
1 tsp salt
1/2 tsp vanilla
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable/canola oil
Honey squeeze bottle
Preheat oven to 400.

In a large bowl soak cornmeal w/ milk for 30 minutes.

Add flour, sugar, vanilla, salt, baking powder. Stir in egg and oil. Mix well.

Pour in individually lined 12-cup muffin tin/stone and bake for 20-25 minutes.

After the muffins have cooled a bit, squeeze a little honey over the top. It will add a nice glaze and prevent them from crumbling!

Summertime Sensations!

I've been thinking about summer. We've not really had much heat in our weather (and I'm not complaining!). Yet, I'm trying to think ahead to those hot days and dishes that won't add to the heat. That puts me in mind of slow cookers, cool soups, fresh veggies and simple fruit desserts.

I was recently asked about a recipe for chili - and I have a good one. This works really well in a slow cooker. It also freezes well, and you can cool it down quickly with some cold sour cream, yogurt or even an avocado cream.

Flexi-Chili

Ingredients

1 lb of stew meat, or any cut of beef labelled for slow cooking, cut into bite sized pieces
2 tbsp EVOO (Extra Virgin Olive Oil)
1 softball sized onion, chopped
1-5 cloves of garlic, chopped (according to your tastes)
1 cup shredded carrots
1-2 stalks of celery chopped
2 peppers (bell, poblano, or other mild peppers) chopped

Heat the oil in a skillet on medium high, and add the meat. Quickly brown the meat and remove to your crock pot. Add the onion to the remaining oil, and cook until translucent (caramalizing, or browning of the onion, is fine). Add the carrots, celery and peppers to the oil and cook for a few minutes (until slightly softened) Move these veggies and residual oil to the crock pot.

1 16-ounce can of tomatoes (stewed, crushed, or diced with green chilies)
3 16-ounce cans of your favorite beans (cannelini, pinto, kidney, black, chick peas, etc.)
2 16-ounce cans of beef stock
2 tbsp good chili powder (I recommend Penzey's 3000)
1 tbsp good cumin or adobo powder (again, Penzey's is the best)
Add your desired level of heat with fresh jalapeno, habanero, or other hot peppers. Or use dried crushed red pepper flakes, hot sauce, or ground red pepper
Salt and pepper to taste

Add the above ingredients and simmer forever (or as long as you can wait!). Top with shredded cheese, a little fresh chopped onion, Fritos chips, crusty bread...you get the picture. Top with sour cream or unflavored yogurt.

Avocado Cream

1 avocado, seeded and mashed
1 tbsp lemon juice, drizzled over the mashed avocado (retains color)
1 cup sour cream
Celery salt to taste
Combine and let set in the fridge while your chili simmers.

Play with flavors and textures. Substitute various beans and other veggies to boost the nutrition value or to match your family's tastes. Serve it over broken cornbread muffins. Go ahead - play with your food!

Easy Cheesy Sauce

Today, we're going to discuss a Bechamel sauce. This is one of the 4 foundation sauces that most restaurant chefs use to make sauces. Bechamel is also referred to as a white sauce or white gravy.

Ingredients:

2 Tbsp butter, melted
2 Tbsp flour (regular, not self-rising)
1 1/4 cups warm milk
salt and pepper to taste

Melt the butter in a heavy sauce pan, add the flour, and cook, stiring constantly. The flour and butter should bubble around the edges but not brown. This should take about 2 minutes. Add the warmed milk, and stir to eliminate clumps. Bring this mixture to a boil, then add salt and pepper to taste. If your sauce is too thick, add more milk. Lower the heat and cook for another 2-3 minutes. Remove from heat. Makes about 1 cup. This can be doubled easily. Just add the milk in batches to make sure you don't develop a too-thin sauce.

This base sauce can become many things. Add freshly grated hard cheese (about 1 cup) and a pinch of nutmeg for a mac and cheese type sauce. Add herbs and garlic for a layering sauce with the red sauce typical with lasagne. Mix with pepperjack and top nachos, enchiladas or even chili. The sky's the limit with this base sauce. Substitute bacon, ham or sausage drippings to top biscuits for a southern sausage gravy and biscuits treat.

Other options: use almond flour and chicken broth (thanks for the idea, Rachel!); substitute chicken broth for the milk for a great base to potato and similar soups and stews. I also start with the butter, add a chopped onion and let it brown then add the flour, milk/stock, etc.

On top of Spaghetti

You've gotta have meatballs! They're also great on a crusty roll with some pasta sauce and cheese! Here's my recipe:

Mega Meatballs
Ingredients
1 medium onion, finely chopped or grated
1 poblano pepper, finely chopped
1/2 jar roasted red peppers, finely chopped
3-5 sundried tomatoes in oil, finely chopped
1/2 cup fat free cottage cheese
1/2 cup spaghetti sauce
1 egg
1 tbsp Pensey's 3000 chili powder
1/3 cup rolled quick cooking oats, dry
1 tbsp Italian herb seasoning blend
1/2 tbsp each salt and pepper
3 pound ground beef
1 pound mild Italian sausage

Place all ingredients in a bowl and mix by hand until well incorporated (don't over mix or the meatballs will be tough). Roll into balls a little bigger than a golf ball, and place on a wire rack over a cookie sheet. For fast cleanup, cover the cookie sheet with foil. Bake in a 350 degree F oven for 40 minutes. Let cool, then freeze what you won't immediately use.

Variations: add finely chopped mushrooms, zucchini, carrots, etc.; grated mozzarella or parmesan cheese; a well drained can of diced tomatoes - play around with whatever sounds good!

Wow...I think I got sidetracked...

Well, for some of you it's spring heading right into summer. We seem to be going back and forth between spring and summer. The warmer weather reminds me of the cooling lunches and dinners my Mom would make for us. One was a cold green pea salad. Delish!!

Keeta's Pea Salad
Ingredients

2 cans small, young peas
2 cups grated cheddar cheese
1 small red onion or a large shallot, finely diced
2 diced hard boiled eggs
1/3 to 1/4 cup salad dressing
1-2 ripe tomatoes, diced
1/2 tsp celery salt

Mix it all together, put it in the fridge for a few hours to let the flavors mingle, and serve. Sometimes, we'll put chopped celery in it, and you could add whatever veggies you love.

This makes a great side dish, snack or even a meal. Mom used to pop open a couple of cans of tuna to go alongside.

Easy Lasagne!

This recipe is for Kristen...and for everyone who loves lasagne, but not the time it takes to make it!

Easy Lasagne
Preheat oven to 350 degrees F.
1 medium onion (any variety), chopped
3-5 cloves of garlic, diced
2 Tbsp EVOO (extra-virgin olive oil)
1 lb ground beef

Heat oil in a skillet to medium high, add onion and allow to become translucent. Add garlic and crumble in ground beef. Brown beef, drain and rinse to remove most of the oil. Put this mix in a bowl and add:

1 jar of spaghetti sauce (pick your favorite - mine is Ragu, 1 lb. 10 oz jars)
1/2 spaghetti jar of water
1 8-ounce container of fat free cottage cheese
1 8-ounce package of mozzarella cheese, shredded
1 Tbsp dried Italian seasoning blend
1 whole egg
salt and pepper (we throw in a teaspoon dried crushed red peppers, too)

Stir all ingredients until uniformly mixed. Ladle a large spoon of the mixture onto the bottom of your baking dish. Lay 3 uncooked lasagne noodles over the sauce, top with more sauce, layer 3 more uncooked lasagne noodles, more sauce...until you've used all you have. The last layer should be sauce. Cover with foil, and bake in a 350 degree F oven for 45 minutes. Remove the foil, sprinkle the top with more mozzarella and return to the oven until the cheese melts (10-15 minutes). Remove from the oven and allow to stand for 15 minutes before serving.

Serve with crunchy garlic bread and a side salad! I sometimes sautee fresh vegetables until crisp-tender and mix into the sauce to increase the vegetable component. Cut them small enough, and your kids won't even know they're eating healthy!

Winner Winner Chicken Dinner!

Pot Pie that is... smooth gold... Come listen to a story 'bout a bird named Ned, poor old rooster barely kept his family fed...

Ok - that isn't working and I'm feeling a little foolish! Here's my recipe for the week. Seriously filling, seriously tasty, ridiculously easy. Want to make it easier? Use frozen mixed vegetables instead of cooking your potatoes, carrots, onions and celery; and a rotisserie chicken from the deli section of your grocery store. I've even used canned chicken, and it's still yummy!

Ned's Pot Pie
Preheat oven to 350 degrees F.

1 lb. of your favorite chicken cuts
3 medium potatoes, peeled and cubed
3 medium carrots, peeled and cubed

Place these three ingredients in a pot of salted, boiling water deep enough to cover. Boil gently for 10 minutes. Remove meat, potatoes and carrots. Let the meat cool until you can shred it. Discard bones and skin, if any.

2 Tbsp EVOO (Extra virgin olive oil)
1 medium onion, chopped
2 cloves of garlic, minced
2 stalks celery, chopped

Heat the oil to medium high in a small skillet. Add onions, celery and garlic. Allow the onions to slightly caramelize and turn translucent. Move to a medium mixing bowl.

1 can cream of chicken soup
1/2 cup sour cream or yogurt (plain) - optional
1 can evaporated milk, or 1 cup milk
1 Tbsp poultry seasoning
Salt and pepper to taste

Add these four ingredients to the mixing bowl along with the shredded chicken, potatoes and carrots. Stir to combine.

1 two-crust premade pie crust

Sprinkle a deep baking dish lightly with flour. Lay one premade pie crust in the bottom of the dish, adjusting the crust as needed. Pour the contents of the mixing bowl into the baking dish, and top with the second crust. Pinch the crusts together around the edges, make several small slits in the top crust for steam to escape. Brush the top with melted butter, and bake at 350 degrees F for 45 minutes to an hour (the crust should be brown and everything bubbly). Let set for 10 minutes. Serve with shredded cheddar or extra sour cream.

Candita’s Spicy Chicken Stew

I developed this recipe for my friend Candy, who asked for a hearty chicken stew with a spicy but not too hot component. See, she's a seniorita so I named this Candy-rita, Candita!

Ingredients
2 Tbsp EVOO (extra virgin olive oil)
1 large white onion, chopped
2-3 ribs of celery, chopped
2-3 medium carrots, chopped (time saver, use shredded carrots)
2 garlic cloves, chopped
½ cup dried Spanish chorizo, keilbasa, or other sausage, finely chopped
2 pounds deli rotisserie chicken, skinned, boned and shredded
2 14-ounce cans chicken broth
2 14-ounce cans diced tomatoes with juice
1-2 chopped canned chipotle chiles in adobo sauce (adjust to desired heat level - I use 2 and the sauce, but I like it hot)
1 teaspoon dried oregano
1 Tbsp salt
2 Tbsp black pepper
2 Tbsp Chili 3000 (Penzy’s), or 2 Tbsp chili powder, 1 Tbsp cumin
3-4 medium potatoes, cut to bite size pieces
½ cup of your favorite cheese, shredded or crumbled
avocado slices, sour cream, corn tortilla chips, optional

Directions
If you don’t have a rotisserie chicken, you can use chicken breasts or thighs (or any combo). Boil chicken in water with salt for 15 minutes. Remove from the water, reserving broth, let cool until you can debone and fork shred the chicken.

In a medium saucepan, add EVOO and heat over medium high heat. Add chopped onion, and let set to brown slightly. Add chopped celery, and carrots. Cook until veggies just begin to lose crispness. Add chopped garlic, and chopped chorizo or sausage. When the sausage is warmed through, remove from heat and add to reserved chicken broth, or 2 14-ounce cans of chicken broth. Note - if you don’t have cured sausage or chorizo, pan fry fresh sausage and add to the veggies.

Add the remaining ingredients, except the cheese, to the stock, and let simmer for 30 minutes. The longer this sets, the better the flavors will combine. Serve sprinkled with cheese. Garnish with avocado slices, sour cream and corn tortilla chips, if desired. If you would like to add more vegetable “power,” add a can or two of your favorite beans, a poblano (mild) pepper, or chopped kale, cabbage or chard.

My Friend Ashley...

Shared this recipe with me. A basic taco soup, that I just couldn't resist tweeking! I hope two things 1.) that Ashley won't kill me for changing her recipe, and that 2.) you'll love it!

Taco Soup
2 Tbsp EVOO (extra-virgin olive oil)
1 medium onion, chopped
3 garlic cloves, chopped
2 poblano peppers, diced
1 pound ground beef, chicken, turkey or pork

In a medium saucepan, add the EVOO and let it come up to temperature on medium high. Add the onion and garlic. Let set, then stir after 3-4 minutes. Add poblano peppers. Let the onions caramelize, then add the ground meat of your choice. Brown the meat, drain and rinse. Add the meat, onion and garlic mixture to a medium sauce pan (3 qt or more).

2 14-ounce cans of beef broth
1 can each kidney and black beans, drain and rinse
1 can hominy or corn
2 cans diced tomatoes, any flavor
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp fresh ground black pepper

Add 2 14-ounce cans of beef broth, beans hominy and tomatoes, and seasonings. Adjust salt to taste. Let simmer 20 minutes so flavors can combine. Enjoy with your favorite bread!

Porky Chops

Any dog worth her salt would love to have a pork chop - even if it got dropped on the ground! We humans are a little more selective, however! I hope you'll try this recipe.

Porky Chops
Preheat oven to 400 degrees F
4 pork chops with bone in
1 jar of really good grainy mustard
1 tbsp rosemary, chopped (fresh or dried, either is fine)
Salt and pepper

Slather each pork chop with mustard and sprinkle with salt, pepper and rosemary, on both sides. Place in a grill pan heated to medium high and lightly oiled. You want a brisk sizzle. After 3 minutes on one side, turn the pork chops and immediately move the pan to the oven. Let cook about 8 minutes, then remove. Allow the meat to rest for a few minutes before serving.

For your sweet tooth...

Miracle Cobbler is a favorite in my family. Here's how it works:

1 quart fresh or frozen fruit with juice
1/2 cup fruit juice the same or a complimentary flavor
1 cup self-rising flour
1/2 cup sugar
3/4 cup milk
1 stick margarine or butter

Preheat oven to 350 degrees. Put butter in an oven-safe cassarole and let melt. Meanwhile, put fruit and juice in a saucepan on the stove. Heat until bubbling. In a separate mixing bowl, combine self-rising flour, sugar and milk, stirring until combined. When the butter is bubbling hot, pour the flour mixture into the butter in the cassarole dish. Top with the bubbling fruit and juice. Return to the oven for 30 minutes, or until brown. Perfect with frozen yogurt.

Another Dependable Basic

This is another easy dish that just takes putting together and stowing in the oven. I hope you like it.

Potato Beef Bake
Preheat oven 350 degrees F
2 Tbsp EVOO
1 medium onion (red or Spanish)
2 cloves fresh garlic
1 pound ground beef, chicken, turkey or sausage
4 medium potatoes
seasoned salt
1 small can evaporated milk
1 can cream of mushroom soup or a jar of cheddar pasta sauce

Put EVOO in a skillet over medium high heat. While it is warming, chop the onion and garlic. Add to the oil, and let sit without stirring for about 5 minutes. You will notice the onion beginning to brown around the edges, indicating a need to be stirred. When the onion become translucent, add the meat. When the meat is cooked through, drain and rinse (to remove as much fat as possible).

Place browned meat, onions and garlic in the bottom of a cassarole dish. Wash and slice the potatoes about 1/8th inch thick. Layer the potatoes over the meat, seasoning each layer as desired (I use steak seasoning or seasoned salt). When all the potatoes have been layered and seasoned, mix the evaporated milk with the soup or cheddar sauce and pour over the top (it will work it's way through as it cooks). Cover the cassarole. Bake in a 350 degree F oven for 1 hour, uncovering the last 20 minutes. Serve alongside a salad or simple roasted vegetables.

Learning Some Basic Recipes

I know there are many out there who feel intimidated by their kitchen. I used to be the same way - afraid to do more than boil water and make pre-packaged foods. Then I started reading labels and was appalled at what such products were doing to my family's health. So, I just jumped in with both feet - sink or swim, eh? Well, actually, it was eat-it-if-you-dare! I put these recipes together for those just moving out on their own, for Mom's who want to inspire their children and boost their confidence, and for the rest of us with little time. Please let me know if these help you, how they turned out, etc. No special equipment, no high-dollar or hard to find products.

What you will need: a 1-cup measuring device; a 1 quart size pot with a lid, an open skillet, a covered cassarole dish, a good knife, a cutting board, and oven mitts or pot holders. This may seem like a very involved dish - but it's because I am spelling the method out for learners. It's very easy and you can master this! Once you get comfortable with this, you can add things to the rice - like shredded carrots, peas, corn, almost any vegetable. When it's mixed together, no one really notices the veggies!

Beef Tips over Rice
Preheat your oven to 300 degrees F. Your oven needs to preheat at least 15 minutes before you put food in it.

1 pkg stew meat, about 1/2 to 1 pound. If you want to save more money, buy an inexpensive chunk of lean meat - bottom round, etc., and cut it up yourself into bite size pieces.
1 14-oz can of beef broth (low sodium if you like)
2 pkgs brown gravy mix (usually near the spice isle) that make 1 cup each

Over medium high heat (number 7 on a 1-10 numbered dial), add about 2 tablespoons of olive oil (a healthy fat) to an open skillet. Let it heat for a minute. While you wait for the skillet to heat, sprinkle your stew meat (or the meat you cut up) with salt and pepper. Gently transfer the meat into the skillet - it should sizzle. If it doesn't, don't worry - just remember for next time that you might want the heat up a little more, or let the skillet set with the oil for a little longer.

Allow the meat to rest in the pan for 2-3 minutes. Gently turn each piece until it is browned on all sides. Turn the heat off, remove the meat from the pan to drain on paper towels. In a mixing bowl, add the contents of the two packages of brown gravy mix, and the 14 ounce can of beef broth. Stir together - don't worry if there are small lumps. Place the cooked meat in the bottom of your cassarole dish, add the gravy mixture, cover with the lid, and place in the oven. Allow it to cook for about 1.5 hours. Just peek in on it to make sure it's not boiling over. Put a piece of foil on the rack or bottom of your oven for easy clean up, just in case.

Rice
1 cup long grain rice (not instant or converted), I prefer brown rice - check the package, it should take about 30 to 40 minutes of cooking time.
1 14-ounce can of beef broth

About 40 minutes before your meat is done, put 1 cup of rice (long grain, brown rice is the most healthy) in a 1-quart pot (don't worry if your pot is a little bigger or smaller or you just don't know). Add 14 ounces of beef broth to the pot, cover, and bring to a boil. As soon as it comes to a boil, stir it once, turn the heat to medium low, and let it set for 30 minutes. Don't lift the lid. Don't be tempted. After 30 minutes, check the rice - does it have little tunnels or is it still very liquid? If it has tunnels, turn the heat off and let it set. If it's still very liquid, leave it as is for another 10 minutes, then repeat your check.

To serve, place rice on a plate, top with chunks of meat and spoons of gravy. Serve with something green - a salad, green beans, peas...you get the idea. Don't forget to turn off the oven!

JingeBear's Favorite Broccoli Salad

Cute bunnies aren't the only animals that appreciate a good green salad. Everyone knows how good broccoli is for you, but many don't enjoy the taste. Here's a recipe that might make you and your kids love broccoli!

1 bunch of broccoli, cut into bite size pieces
1/2 c. raisins, soaked for 15 minutes in warm water to plump
1/2 c. craisins, soaked for 15 minutes in warm water to plump
1/2 medium red onion or 1 shallot, chopped finely
1/2 c. toasted sunflower seeds
2 Tbsp. crumbled crisp bacon or imitation bacon bits

If raw broccoli tends to fight back with you, blanche it in salted boiling water for 3-4 minutes, then shock by rinsing in cold water. Combine all ingredients by tossing gently. Top with the following dressing:

1/2 c. sugar or sugar substitute
1 c. mayonnaise (non-fat or substitute with non-fat yogurt)
2 Tbsp. aged Balsamic vinegar
Stir together until sugar is dissolved. Store in the refrigerator for about an hour before serving.

Experiment - play with your food!

So, I was making tacos last night. I was really tired, too. I had spent all day playing on-line with my stamping friends at Splitcoast Stampers. So, I told my DH we would have tacos. Then I started cooking and thought, I really don't feel like cutting a bunch of vegetables tonight. What could I toss in with the meat to add flavor? Here's what I came up with:

Chorizo Tacos
Ingredients
1 package, your choice, taco shells - toasted in the oven
2 Tbsp EVOO
1 medium red onion, large dice
3 cloves of garlic, diced
1/3 lb. ground beef
3 ounces beef chorizo, raw (about 1/3 of 10 ounce pkg)
1 can Mexican style diced tomatoes with green chilies
1 Tbsp ground cumin

Heat EVOO on medium high heat. Add onion and let stand to begin caramelization. Add garlic and stir in with the onion. When the onion begins to brown, add ground beef and chorizo. Cook through. Add diced tomatoes and cumin, to taste. I let mine set about 5 minutes so the flavors can combine. Serve with warm, toasted taco shells, sliced avocado (sprinkle with lemon juice to reduce browning) and cheese. And any other condiment you prefer on your tacos!
Enjoy!

Chorizo Rice

I love Spanish dishes. This is a simple dish with a TON of flavor!

2 Tbsp EVOO (extra-virgin olive oil)

1 1/2 cup brown rice

1 clove of garlic, cracked

3 cups beef stock

1 10 ounce package of uncooked Chorizo (I used beef)
1 large Spanish onion, chopped
3 cloves of garlic, chopped
1 can stewed tomatoes, broken up
1/2 head of green cabbage, cut into bite sized pieces

Heat the olive oil over medium heat, add the rice and stir until oil coats all the rice. Add the cracked clove of garlic and beef stock. Simmer until the rice is tender and liquid absorbed.

In a large pan, cook chorizo sausage over medium high heat. Drain off some of the oil. Add the onion and garlic and cook until the onion is translucent. Stir in the cooked rice, tomatoes and cabbage. Cover and reduce to a simmer. When the cabbage loses it's firmness, it is ready to serve.

Squashed Stoup

Yesterday, I made a large pot of stoup (from Rachel Ray's definition, thicker than a soup but a little thinner than a stew) using butternut squash. Roasting veggies that you put into a stoup really advances their flavor. Here's my recipe:

1 butternut squash, cut into manageable pieces
5 Idaho potatoes, cut into quarters
2 Tbsp EVOO (extra virgin olive oil)
3 ribs celery, chopped
1 large Spanish onion
3 cloves garlic, chopped
1 leek, cut in half and sliced
1 can kidney beans, drained and rinsed
1 can chickpeas (garbanzo beans), drained and rinsed
6 cups chicken or beef stock
1 heaping Tbsp ground cumin

Roast the butternut squash and potatoes by spreading them out on a baking sheet, spraying with olive oil, salt and pepper, at 400 F degrees for 35-40 minutes. Cut into bite sized pieces when they have cooled enough to handle.

Heat 2 Tbsp EVOO in a large pot over medium high heat. Drop in the chopped onion and garlic. Let this set until the onions begin to brown. Put the remaining vegetables in the pot, and add the stock. Add the chopped potatoes and squash, add the cumin. Stir and let the stoup set for 15-20 minutes until heated through. Like most stoups, this thickens and deepens in flavor when reheated as leftovers the next day. ** Don't forget a nice crusty bread **

Pocket Fish

4 white fish fillets (cod, tilapia, etc.)
1 medium red onion, sliced thin
1 small package fresh snap or snow peas
1 cup small carrots
1 cup shredded cabbage (red, green or Napa)
1 medium lemon, sliced into 8ths
1 Tbsp Old Bay (tm) Seasoning
Salt and Pepper to taste
4 sheets parchment paper
Toothpicks
Rinse and drain fish on paper towels. Layer carrots, onion, carrots and peas on a square of parchment paper. Place one fish fillet over the vegetables, sprinkle with Old Bay(tm) , salt and pepper. Place two lemon slices over the fish. Fold the parchment over the fish and vegetable bundle and roll together. Secure with toothpicks. Place on a baking sheet, and bake at 350 F for 30 minutes.

Serve fish packet on a plate with a side dish of wild rice. Slice open and fold back the parchment to release stem at the table. Bon appetite!