Mexican Tortilla Skillet

This is one of our family favorites.  Always a hit with the kids and easy to make.  

1 cup salsa

1 can tomato soup

1 can corn

1 can black beans

1 cup water

1 cup cheese, shredded

About 8 tortillas

1 can olives (optional)

In a large skillet place salsa, soup, corn, water and black beans.  Heat on high heat until mixture starts to bubble.  Reduce heat and simmer until heated through and flavors are blended, about 5 minutes.  Cut tortillas in to squares.  I layer 4 at a time and use a pizza cutter, but any method will do.  Place cut up tortilla squares into skillet and stir them in so they are all wet.  Continue to simmer about 4 or 5 more minutes.  Tortillas will be soft and soaked with liquid.  Sprinkle cheese and olives on top.

Note:  This meal is extremely agile.  I am a canner and change out the can of tomato soup for 1 quart home canned stewed tomatoes.  I blend them in the blender, juice and all before putting them in the skillet.  I don't add the 1 cup water to the skillet.  I also use home canned frozen corn.  It is not measured before it is bagged so sometimes their is a lot of corn and sometimes there is only a little  I also make my own salsa.  I have made this recipe with green salsa and red salsa.  With hot and mild salsa.  The kids like it mild. Sometimes we add ground beef, but with the black beans, it is already loaded with protein, so I don't worry about it very often.  This recipe always works and always tastes good.  It is hard to ruin.

Pasta Salad with Ham by Cindy Bunde (Cindy Lou Who)

The pressure has been on – how do I select some amazing recipe for my first post when it’s been nearly 100 degrees every day and I’m hardly inspired to cook!?! Then answer hit me – share a quick, easy, cold one-bowl main dish:

Pasta Salad with Ham 

 While I can’t claim credit for creation of the pasta salad, I can share a few easy tips to make your summer cooking easy and yummy! I even like to make this one while camping. This is so versatile that you can vary the sauce or the add-ins to suit anyone’s preference. Except for baking, I rarely measure exactly, so feel free to adjust amounts.

Ingredients:

One-half pound good quality pasta – fun shape of your choice

About 1 cup thick-sliced ham, cubed

1/2 to l cup cheese cubes – your choice, I used medium cheddar

3/4 cup frozen peas

1-2 carrots, peeled and diced

1/2 of red pepper, seeded and diced

1/2 jar Hidden Valley Oven Roasted Garlic Parmesan Sandwich Spread & Dip

Milk, a few tablespoons

Sliced scallions (green onions), for garnish

1.     Fill a medium pot 2/3 full of water and bring to a boil on stovetop on High.

2.     While water is coming up to a boil, prep your carrots first, then red pepper, scallions and any other veggies you may be using.

3.     Put the peas in a large bowl (no need to thaw – they’ll help chill the pasta).

4.     Add the pasta to the boiling water and set your timer for 1-2 minutes under the recommended cooking time. This is so you don’t get mushy pasta – a mortal sin in my Italian family! Turn down heat a bit, but keep a rolling boil and stir occasionally.

5.     Finish chopping remaining ingredients – ham and cheese cubes. This keeps the more “contaminated” items last, or you can use separate cutting boards for produce and meats/cheeses. Toss the ham, cheese and red pepper in the large bowl with the peas. 

6.     When your pasta has about 5 minutes left, add the carrots to the boiling water.

7.     When the pasta is done, drain pasta and carrots in a colander and rinse in cold water until cool. Set aside a couple minutes to let most of the water drip out.

8.     Add the Garlic Parmesan spread to the large bowl with the other ingredients, stir in milk, a little at a time, until thin but not watery consistency. It’s better to leave it thick and add more milk later. Stir in the pasta and carrots.

9.     Garnish with scallions and enjoy!

This basically makes a pretty satisfying summer meal – add a green salad or, as my family prefers, a bunch of cut-up raw veggies on the side. This makes about 4-6 servings.

**Some notes on this basic pasta salad. I recently discovered the Hidden Valley spread and found it perfect for this. You can experiment with making your sauce or whatever strikes your fancy in the salad dressing/sauce aisle at the grocery store. If I was making this without my kids’ finicky palates in mind, I would add fresh chopped basil and more veggies, such as artichoke hearts, sun dried tomatoes. You could do a Greek variation with feta and chicken (instead of ham and cheddar), adding olives and a Greek-style dressing/marinade. This could easily be made vegetarian, leaving out the ham. You could do a variation with chopped pepperoni and mozzarella. The veggies can be whatever you’d like – just juicier ones, like cucumbers and tomatoes could make the pasta salad runny. You can adjust the “healthiness” of this recipe by increasing the veggies and using the smaller amounts of ham and cheddar. **

Mangia! (Eat!) . . . Cindy Lou Who

Spinach style spaghetti

I wish I could say I slaved over this delicious dish, but I didn't, after all it is just spaghetti :) I bought Tinkyada brand pasta, gluten free brown rice pasta, spinach style.  It is made with brown rice and spinach powder.  I cooked it according to package directions.  I also cooked some ground beef. I topped it with Classico brand florentine spinach & cheese sauce.  YUMMY!  and it's is green to boot!  Happy March :)

Sweet pork-slaw-tacos

I just got this recipe from a good friend and made it for the first time tonight. DELISH!
The pork is similar to the Cafe' Rio Pork Salad and I think you can use either one for this dish.
It is just sooooooo good!

Sweet Pork

4-5 lb Pork shoulder (bone in) - I didn't use bone in and it was fine
**Salt rub: 1/8 c KOSHER salt
3 TBSP Brown Sugar
Pepper
Cumin (use your judgement, I say about 1/2-1 tsp)
Chilli powder (again, use judgement)
Celery Salt (1 tsp)
Rub all over pork really well into the meat.

Place in crock pot on HIGH or 6 hr setting with the following ingredients:
1/2 c water
1/4-1/2 c brown sugar
2 bay leaves
1 diced onion MINUS 2 TBSP to use in the slaw
2 cloves or 2 tsp minced garlic
*Add apple juice or cola if you want more liquid

Let cook for 6 hrs then pull apart with 2 forks.

Slaw Recipe

1 head cabbage, diced or sliced
2 TBSP minced onion
1/4 c diced or shredded carrots

In separate bowl:
1/3 c sugar
1/2 tsp salt
1/3 tsp pepper
1/4 c milk
1/2 c mayo
1/4 c buttermilk
1 1/2 TBSP white vinegar
2 1/2 TBSP lemon juice

Mix VERY WELL then drizzle over cabbage mix and toss to coat.

Serve pork on warmed corn tortillas with slaw, sliced AVOCADO and lime juice.
Enjoy!! THis is sooo good.

Eat the left over pork on french rolls the next day or so.

Simply Shepherd's Pie and my Intro




Photo by Madeline L.

 Hi my name is Lindsay. This is my first post which supposed to be about me. All I can say is I love food but I don’t love cooking. I do however enjoy other people’s cooking and thought that this blog would be fun to join and add what I do know about cooking and anything else that comes to my mine about food. My favorite dishes to make are things containing rice. Plus, breakfast foods are a must in our house. My husband is currently looking for a cook as I have not quite reached his level of cooking standards. So, to all of you out there in my position, look for my posts, share your thoughts, and maybe we can get through this together ;).

Simply Shepherd’s Pie

Even though this type of dish is not in the rice or breakfast category, it is an ideal meal that doesn't require much work or much thought (Yes!) The fun part is mixing and matching whatever combinations you like. The whole point is to layer and bake!

Examples of Ingredients to layer:
Vegetables- You can use any type really. I use whatever I have. Here are some ideas (Although I probably wouldn't put all of them together, just mix some of them):
Tomatoes
Corn
Carrots
Zucchini
Other squash
String Beans
Cabbage
Peppers

*Note: Saute and mix all of your vegetables before you place them in the cooking pan for fast baking.

Meats or Beans- If you don't have any meat, you can use beans for a more Mexican style or vegetarian.
Hamburger (Traditional and most commonly used)
Shredded or Chopped Steak, Chicken, or Pork.

*Note: Cook all of your meat or beans before adding these to the cooking pan.

Season/Sauce
You can season the meat or beans with sauce packets or your favorite seasonings making them spicy, sweet, or plain. I like to use brown gravy with meat but, you can use any type of gravy or you can make your own sauce.

*Note: Make sauce before covering meat and veggies.

Mashed Potatoes or Rice
You can cover up your shepherd's pie with pre-made mashed potatoes (instant works too). Or, you can even use steamed rice.

Toppings:
Generally you use a variety of cheeses that melt on top as it bakes, other things people have tried are bread crumbs and more seasonings.

Directions in Six Simple Steps:
1- Layer Veggies (or Meat) on the bottom of a deep cooking pan. I use a 9x13 cake pan.
2- Add  Meat (or Veggies) as the next layer
3- Add Sauce or gravy
4- Add top layer with mashed potatoes or rice
5- Top with Shredded Cheeses.
6- Bake: If everything is pre-cooked, you only have to bake for up to 30 min (plus or minus) at 350 degrees.


That's It!

Gluten Free Chicken Nuggets

I found this recipe on about.com.  The flour that I used was Glutenfree mama's rice almond flour.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 3 skinless, boneless chicken breasts
• 1/2 cup gluten-free all purpose flour mix (use your favorite mix)
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 teaspoon gluten-free Italian herb seasoning blend OR gluten-free garlic powder
• 1 large egg and 1 tablespoon olive oil, whisked together
• 1 cup crushed gluten-free rice chex cereal (see tips)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup olive oil for pan-frying
• 1/4 cup canola oil for pan-frying

Preparation:

• Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.
• Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2x2-inch nuggets.
• Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
• In second dish, combine egg and olive oil. Whisk to thoroughly combine.
• In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
• Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
• Place the nuggets on a large baking sheet lined with parchment paper.
• Refrigerate for about 30 minutes before frying.
• In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
• Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.

 

Tamales

I couldn't get through this Mexican challenge without sharing my favorite Mexican dish. I love tamales! Any kind really (I don't even need sauce). Well, sometimes it is hard to find a nice moist tamale that doesn't require sauce. However, last October, I befriended a wonderful lady (Isabelle) from Mexico who, each week of that month, taught me how to make everything she made (In Spanish no doubt). Even with the fair amount of Spanish I learned during college, I felt a little overwhelmed. She didn't give measurements, she just talked me though each recipe while I hesitantly wrote it all down to the best of my knowledge. You know, after a while that overwhelming feeling went away and we just had a blast that whole month. These delicious dishes are now ingrained in my head and I never did figure out where my notes went. The relevance of this story was to say that my friend made the best tamales (they never required a sauce, they were so moist). Plus they are so easy to make, that I have to refrain from making them all the time.

Masa Dough and Corn Husks

Masa Flour- about 6 rounded cups
Canola Oil- about 2-3 cups
Salt- about 3-4 Tablespoons
Warm Water- about 2-3 cups

1 package of corn husks (although you won't be needing the whole package).

In your electric mixture, combine Masa Dough ingredients until well mixed. It should be a soft as cookie dough but easy to spread. Test a little on a corn husk to make sure it spreads easily. Keep adding a little oil, warm water, and salt if it is too firm. Always taste it as you go so that you don't add too much salt or oil.

Wash your corn husks under some really warm water as you separate them.

Tamale Pot

Aluminum foil
Stock pot
Steam Tray
Lid

If you don't have a tamale pot (which is like an upside down steamer) then you can assemble one like I have done. I took a steaming tray and turned it upside down in a larger stock pot (you should have a steam tray that goes around the whole bottom of the pot, but this is all I had and it works fine). Fill with water just as high as your steam tray. (Remember this steam tray needs to be tall enough to keep the aluminum from filling up with water while it boils but not too tall that the tamales are sticking out of the stock pot). If you need to, take an old 8 inch round cake pan and poke holes in it and turn it upside down). Place a couple of sheets of tin foil inside the stock pot to place your tamales in. How it works is the steam will build up around the tin foil and then be pushed back down from the lid onto the tamales (So make sure you don't leave your tin foil wrapped around the rim of the pot when you put the lid on).

Assembling your tamales

Spread out a damp corn husk along your fingers and palm of your hand.

Spread some masa dough with a rubber spatula upwards in a fan shape from end to end.

Only spread dough on the upper half of the husk because you don't need dough in the tail end.

Spread your favorite meat concoction or cheese in the middle.

You need it in the middle so you can fold the sides over it and each other.

This picture shows my slow cooked shredded chicken marinated in a homemade enchilada sauce.

Fold sides over each other and then fold the tail end up.

Cooking Tamales

Place upwards in the foil pit until completely full. They can all fit really snug so, when you think there is no more room, there usually is.

Cook on high until you hear boiling and then control heat to maintain a low boil for 60-90 minutes. Check at 60 min by taking a whole tamale out and open it to see if it is still doughy. Do not over cook because they will dry out. If you need to, cook at a lower temp for longer time.

Just remember they will appear doughy so you need to actually break one open to test it.

You can serve them with cheese on top and a good red sauce.

For a good Mexican Sauce, click here.

 

Penne in Tomato-Artichoke sauce

This is one of our favorite recipes, and it has fresh or dried herbs. (fresh is always better though :P)
It is from my Carol Fenster cookbook.  It can be made either regular, or Gluten Free.

1 Can petite diced tomatoes (15 oz) including juice
2 Tsp chopped fresh basil (1t dried)
1t chopped fresh oregano (1/2t dried)
1t chopped fresh thyme (1/2t dried)
1/4 t sugar
1/8 t salt (plus more for pasta water)
1/8t crushed red pepper (we found this too much and use less)
dash freshly ground black pepper
1 jar (4.5 ounces)marinated artichokes, drained and coarsely chopped
1/2 lb gluten free penne (can use penne of your choice)

1. In a medium heavy sauce pan heat the tomatoes, basil, oregano, thyme, salt, sugar, crushed red pepper, and black pepper over meduim-high heat. Bring to a boil, reduce heat to low and simmer, covered about 10-15 minutes
2. while this cooks bring a large pot of water to a boil.  Salt the water, add the pasta, and cook according to package directions Serve sauce over drained pasta.

I always start the pasta first, but that is because my gluten free pasta of choice takes about 20 minutes to cook, after the water is boiling.  so I start the water boiling before I start my sauce.

Easy Manicotti

Photo by Madeline L.

Ingredients:

Ricotta Cheese- 2 cups

Mozarella Cheese- 2 cups

Parmasan Cheese- 1/2 cup

Egg- 1

Green Onions (diced)- 1/4 cup

Parsley- 1 Tablespoon

Salt- 1/2 teaspoon

Manicotti Noodles (1 box = 14)

Marinara Sauce

Extra Mozarella and Parmasan cheese for top

Directions:

Cook Noodles for 6 minutes in boiling water. Remove and cool with cold water. 

Mix Ricotta, Mozarella, Parmasan, Egg, Onions, and Parsley together and pipe into Manicotti Noodles. In a baking pan, spread a little Marinara sauce on the bottom and place filled Noodles in a row. Top with remaining Marinara Sauce and some extra cheese. Bake at 350 degrees for 30-40 minutes.  

(If you cover with tin foil you won't have to worry about the exposed noodles drying up) 

Broccoli Braid

Photos by Madeline L.

I was asked to announce the next challenge for this blog and that was the Bakery Challenge. This month celebrates National Baking Week and we invite every to join us as we bake some of our favorite dishes. This recipe, I've been making for years. It was adapted from the Pampered Chef but, I have made a few changes to it so now everyone calls it Angie's Broccoli Braid.

The dough is basically 2 cans of buttered cresent rolls that are rolled out onto your baking sheet or in this case a baking stone. Remember to grease the baking sheet (not the stone).

Mix Together:

3 Chicken Breasts (boiled and cubed)

1 cup of defrosted Broccoli (chopped)

1/4 cup or Sour Cream

1/4 Cup of Mayo

1/2 Green Pepper (chopped)

1 cup of Chedder and/or Jack cheese

Salt and Pepper as desired

Layout Mixture onto your rolled out dough. Slit equal strips on each side like shown.

(Don't slice too long or you won't have enough dough to support the bottom). Take each strip and cross over making a braid. (Try to remember not to form sections will a lot of dough or you will get doughy results) If you need to toss excess dough, it is better.

Brush an egg white (unbeaten) all over any exposed dough. This will make your pretty glazed look after baking (As you can see, I did not brush as much egg white so mine could have been better). 

Bake in a pre-heated oven set @ 350 degrees for 30-35 minutes.

White Enchiladas

Photo Taken by Madeline L.

Ingredients:

Corn or Flour Tortillas

Cooked Chiken (I boil it and shred it)
1/2 small onion minced or dried
1 small can of green chiles (optional)
1 can Cream of Chicken Soup

1 cup of Sour Cream

1 8oz pack of Creem Cheese

Any white cheese

Directions:

Mix shredded chicken with onions, and cream cheese (and green chiles) in one bowl

In another bowl, mix Soup and Sour cream

Fill each shell with chiken mix and roll up.

Place each one in a row into a baking pan until filled.

Pour Sourcream/soup mix all over enchiladas and top with shredded cheese.

Bake in a pre-heated oven set at 350 for 30-min.

Tilapia and Salad Spritz with Tomato and Green Bean Salad

Instead of Bagels and Lox, I thought I would share my Tilapia and Salad Spritz recipe. It is yet another recipe that I like to throw together. If you have a hard time with fishy fish, tilapia might be something you'd like to try. It doesn't have nearly as much fishy taste as most (kind of like cod). As far as the Spritz goes, I like to put lemon juice, balsamic vinegar, and olive oil in spray bottles so that the flavor with be evenly distributed without over doing it. I also like to use I can't believe it's Not Butter Spray to add a little butter flavor without the calories and it is cheaper that Butter Extract. With that, this fresh, fast, delicious recipe is waiting for you.

For Tilapia

Mix together, in small cup, equal parts: Dill weed, paprika, dried garlic/garlic powder, lemon pepper, parsley and half part salt.

Lay out fresh or defrosted fillets and rub or sprinkle mix over fillets.

Grill fillets with a little olive oil/butter spray and spray occasionally to get a golden color. Also spray balsamic vinegar and/or lemon juice as desired.

For Salad
Cook whole green beans (find them in the produce section or buy Birds Eye Steamed Bag packs.
Slice tomatoes and lay over cooked green beans (beans will get cool on their own). Spray with butter and balsamic vinegar all over tomatoes and beans. Sprinkle with Parmesan cheese.

For Rice:
When you add rice to the water to cook, also add a little butter, chicken bullion, shredded cilantro or parsley, and lemon juice. Cook like normal, Tastes great!

Does anyone prefer other fish over tilapia?

Blackened Chicken Spinach Fettuccine Alfredo

Blackened Chicken Spinach Fettuccine Alfredo is a long name for a dish that I can't think of what to actually call it. It is a pasta that I like to throw together all the time. It tastes so fresh and flavorful that it is hard for me to just eat a little bit. It is fast and easy but, tastes like it took a long time to make. Try it for yourself.

Saute fresh Spinach in a little olive oil and minced garlic.


Then slice yellow squash and Zucchini and saute along with spinach. Spritz lemon juice and I can't Believe it's Not Butter spray (or melter butter) over veggies. Then sprinkle Oregano, Basil, pepper, and salt to taste.


Pile together:

Whole wheat Fettuccine Noodles
Favorite Alfredo Sauce
Sauted Veggies
Grilled (blackened) chicken

Top with fresh slices of tomato and shredded Italian cheeses


Do you believe that throwing something together can taste like it has taken a long time to prepare?