Sunday, May 30, 2010

The Mexican Stack

This was FAB! Really FAB! I hope I can remember how I did it----Here goes--

The Mexican Stack
1 large can crushed tomatoes
2 T. tomato paste
3 cups low sodium chicken broth--I made my own with ch. base and water
1 T. chili powder
1 tsp. cumin
1 tsp. onion powder
1 tsp. oregano
1 tsp. powdered garlic
4 cups shredded cheddar
1/2 lb-1 lb. browned ground beef--I seasoned mine while cooking with garlic powder, onion powder and black pepper--not too much seasoning---I also used about 3/4 lb.
12 corn tortillas
sour cream
large oval crock pot.

All seasoning measurements are approximate! I don't measure. I eyeball and use my palm! Mix tomatoes, paste, broth and spices. Grease crock pot. Place 3 tortillas in bottom--will need to tear tortillas to fit. Sprinkle with cheese and beef. Cover with good amount of sauce. Repeat layers until tortillas are used. The last layer is sauce. Can top with additional cheese if desired. Bake on low for 5-6 hours. Let cool a bit before serving. Serve with dallop of sour cream, cilantro and hot sauce (if you can take the heat!) This is so good! We all loved it!

Friday, May 28, 2010

Excellent Fish Tacos

If you've never tried fish tacos----shame on ya! Try this

Fish Tacos
8 tilapia filets thawed
1 serving crushed Doritos--about 14 chips or so
1/2 cup Panko bread crumbs
3/4 tsp salt
freshly ground black pepper--about 1 tsp.

Preheat oven to 425 degrees. Mix above ingredients--except fish. I used my processor. Beat 1 egg. Dip filets into egg wash and then into coating. Place on greased foil lined baking sheet. Bake for 12 minutes or so.

Warm flour tortillas. Stuff each tortilla with desired amount of fish, sour cream, tomatoes, cilantro, hot sauce, salsa--(you get the idea). These were DELICIOUS! My family loved. Note--Be sure and drizzle filets with a little lemon juice after cooking to kill strong fish flavor--yummy yummy---and VERY EASY! e

Monday, May 24, 2010

Steak and Egg Burritos

Forgive me--I'm on a Mexican kick.
This was a great way to use left over steaks and too many eggs

Steak and Egg Burritos
leftover steak--about 3/4 lb--sliced into bite size pieces--no fat left please
3-4 beaten eggs
1/2 of a medium onion chopped
1/2 of green or yellow or red pepper chopped
1/2 cup fresh cheddar shredded
flour tortillas
pinches of--garlic powder, cumin, onion powder, salt, pepper
toppings--i.e.---cilantro, sour cream, extra cheese, salsa, hot sauce
1 T. Canola oil

Stir fry veggies in oil over medium high heat--flavor with ground cumin, garlic powder and pepper while cooking. Decrease heat to medium. Add cooked(already seasoned) steak. Mix well to combine and heat steak. Add eggs. Cook slowly over medium heat--be gentle with eggs. Season to your likings. When eggs are cooked through add cheese. Mix well. Stuff tortillas with this mixture and desired toppings. Enjoy!

Sunday, May 23, 2010

A Mexican Fiesta-Chicken (something) and Refried beans

I'm back. Tired, run down, busy, but I'm back.

Chicken (something)
1 1/2 lbs. cooked chicken breasts chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1/2 cup FRESHLY shredded cheddar

Mix all. Place into greased casserole dish. Bake at 350 degrees for 30 minutes.

Refried Beans
1 can pinto beans--rinsed and drained
Pinch of onion powder, garlic powder, cumin
1/2 cup salsa
1/4 soup can water

Mix all in food processor. If you don't have a food processor, use a potato masher.
Heat to desired temp--I nuked mine for about 3 minutes.

Place desired amount of Chicken "something", refried beans, sour cream, and cilantro in a flour tortilla. Add salsa and hot sauce if desired. Roll up and enjoy!

This is delicious! My entire fam LOVED it including me!

Tuesday, May 11, 2010

Texas Pie

One of my favs. I had forgotten about this!

Texas Pie
1lb. ground beef
1/2 chopped onion
2 small potatoes sliced very thin--this is optional--I LOVE potatoes in my Mexican food so I added them in. Slice them thin
1 can corn, rinsed and drained
1 can favorite beans, rinsed and drained
1 packet taco seasoning
1 handful or so of brown sugar
1/2-1 cup shreddded cheddar
1 deep dish pie crust or 2 small crusts

Prebake crusts 10 minutes at 400 degrees. Be sure and poke holes in crust with fork before baking. Brown ground beef with onion and potatoes. I added ground pepper, pinch of garlic powder, pinch of onion powder, pinch of cumin and pinch of paprika to this mixture--this is optional---I am REALLY trying to cut down on salt so I'm looking to season other ways! Add taco seasoning, corn, beans and brown sugar. Mix well. Pour into pie crust(s). Top with cheese and bake for an additional 5-10 minutes at 400 degrees. Serve with sour cream. Yummy. My family LOVED IT!

Monday, May 10, 2010


You know how I feel around my children. . . loved. Unashamedly loved. As I post this I cry. I know how much I mess up as a momma---a bunch. I fall way short too. But they LOVE me. They love me. I can see it in their eyes, hear it in their voices, feel it in their touch.

You know we don't love our kids the way Christ loves us. We think we do--we try-- but we don't. It is just the opposite. . . They LOVE US the way Christ loves us.

Happy Belated Mother's Day. e

p.s. I'm allowed to say this--my kiddos are 6, 4 and 6 mths!

Sunday, May 2, 2010

Heavenly Hash and Poke

I finally got my hands on some poke salad and boy did I make it count! I know I mentioned the HAM in previous posts. Well. . . its been ham and more ham all week and so tonight it was time for hash. I love hash-so versatile. You can do ANYTHING with it. Really the bottom line is make fried potatoes and add stuff to it! I think you will like this recipe--remember to OWN IT--feel free to change it up--make it your own.

Heavenly Hash
potatoes-I used unpeeled russets scrubbed sliced thin probably 1.5 lbs
meat--I used sliced ham off the bone-cut into bite sized pieces probably 1 lb. could use a variety of meats --precooked of course
1 cup frozen corn
1 onion sliced
2 cloves chopped garlic-jarred is fine
seasoned salt to taste
freshly grated black pepper
freshly grated cheddar

Start with 1 T. olive oil and 1-2T. canola oil. You don't need much oil b/c taters are sliced thin. Heat to med/high in large nonstick skillet. Throw in taters and onion. Season with seasoned salt and pepper. Mix well. Cook for about 3 minutes uncovered,stirring frequently, then cover loosely and cook for about 2-3 more minutes. Add in garlic and corn. Mix well. Partially cover again. Cook for about 2-3 minutes. Stir in ham. Cook partially covered for about 3 minutes until heated through. Top with desired amount of shredded cheddar. This is so yummy. And so easy.

Poke Salad
WARNING--Poke is poisonous if not boiled before cooking!
Wash desired amount of poke. Boil poke partially covered in salted water for 30 minutes. Drain very well. Melt bacon grease in skillet over med-high heat. Add poke and chopped onion if desired. Season with salt and pepper. Cook for about 3-4 minutes. Serve with jalepeno vinegar. YUMO!

Saturday, May 1, 2010

Cocoa Krispy Treats

Better try this one. . . FAST!

Cocoa Krispy Treats
1 box Cocoa Krispies---we like quantity
2 packages fresh marshmallows-10 oz package
6 T. butter
1 bag dried cherries--can use more--just the normal size bag at WM will do fine

Melt marshmallows and butter at low/medium heat. Stir in Cocoa Krispies and dried cherries. I always avoid putting in the very last of the Krispies--you know the real mealy junk at the very bottom of the bag---don't put that in your treats. Press mixture (using greased hands)into greased 9X13. This makes enough for 2 pans, but I like mine REAL thick and I was too lazy to grease 2 pans. YUMO!