Baked Chicken Empanadas

I was looking on the Rhodes Rolls website because I wanted to use up the rest of the rolls I had left over from making this, when I saw the recipe for these chicken empanadas and was intrigued.  It sounded good, and easy, two priorities for me for a week night meal.  I had all the ingredients already, even, it was like it was meant to be!!!  Well, even my pickiest eaters loved it!  I made some quick Queso Dip to put on top of it, like the recipe suggested, but I wish I would have just left it alone.  That's just me though.


Baked Chicken Empanadas
Recipe from Rhodes Rolls

Ingredients:

12 Rhodes™ Dinner Rolls, thawed to room temperature
2 cups cooked diced chicken
1 1/2 cups grated pepper jack cheese
3 ounces cream cheese
1/2 red bell pepper, chopped (I left this out so my children wouldn't have fits)
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped cilantro
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Queso Dip:
1 pound Mexican Velveeta
10 ounce can diced tomatoes with green chiles
4 ounce can diced green chiles

Instructions:

Flatten each roll into a 6 to 7-inch circle. Cover with plastic wrap and let rest while making filling. Combine remaining ingredients in a bowl and mix well. Remove plastic wrap from rolls. Place about 1/4 cup filling onto each circle being careful not to let it touch the edges. Wet the edges of each circle with water. Fold dough in half over filling and press the edges together with a fork to seal. Bake at 350°F 15-20 minutes or until nicely browned.

Queso Dip:

Cut cheese into pieces and place in a microwave safe bowl. Microwave one minute at a time until melted. Add tomatoes and green chiles and stir until well combined.

Machaca Burritos

We have yet to find a great Mexican food restaurant near where we live.  It's been nearly two years, and to say we are in withdrawl is no exaggeration.  Luckily, I have some recipes that help us hold out until the next Arizona trip and was able to pull some fantastic tortillas out of the freezer from my last Arizona trip in January!!


Machaca Burro
I have no idea where I got this recipe, I've had it about 15 years


Ingredients:

3 lb. chuck roast
Salt and pepper to taste
1/4 cup bacon drippings or vegetable oil
1 cup beef stock
1 medium onion, chopped (Obviously, I only used about 1/16 onion, finely minced into practically a paste)
2 garlic cloves, minced
3 small tomatoes, chopped (I only used 1 tomato so my kids wouldn't freak out)
1/2 cup chopped green chiles
1 tbsp. lime juice


Directions:

Rub the roast with salt and pepper.  Warm 2 tbsp. oil, brown meat on all sides.  Reduce heat to low.  Pour stock over the meat and add half the onion and garlic to the pan.  Cover and simmer until tender, about 1 1/2 hours.  Remove the meat, reserving liquid.  Shred the meat.
Warm remaining oil and saute remaining onion and garlic until soft.  Add the meat, stirring for about 10 minutes.  Stir in the reserved liquid, tomatoes, green chiles and lime juice.  Cook over low heat for 25 minutes.
I made some black beans and added them to my burrito, along with cheese and fresh salsa.

Nacho Pie and Chocolate Chip Cheesecake Bars

I should have made two of these because it was inhaled in 2 point 3 seconds.  It has already been requested as a birthday dinner, high praise in our home!!


Nacho Pie
Recipe from Mommy's Kitchen

Ingredients:

1 lb. ground beef, browned
1/2 cup chopped onion (of course I skipped this!)
1  8 oz. can tomato cauce
¾ cup water
1  packet taco seasoning mix
1  tube crescent roll dough
1 1/2 cup crushed tortillas chips
1/2 cup sour cream (I didn't add this)
1  cup cheddar jack or plain cheddar cheese
additional sour cream for garnish, diced tomatoes and sliced black olives.
Directions:

Preheat oven to 350.  In large skillet brown beef and onion over medium heat until done. Drain off any grease. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 - 10 minutes. Separate crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's OK as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed chips over crust. Top with meat mixture. Using a spatula spread sour cream over meat. (I skipped this step because I don't like sour cream).   Sprinkle the cheese and then remaining 1/2 cup crushed chips. Bake 30 - 40 minutes or until cheese melts, pie is bubbly and crust is golden brown. Cool 10 minutes before cutting. Add a dollop of sour cream, diced tomatoes and black olives for garnish. If the crust starts to brown to quickly cover the pie plate with foil from the bottom and up around the sides to cover crust.

Serve with a salad and your meal is complete.




 Our dessert for FHE was super easy.  We got a bunch of these for Christmas as neighbor gifts:

When I found this recipe I realized it was the perfect way to use up these cookie pouches!

Please forgive my horrible picture, just trust me when I tell you, if you like cheesecake you will LOVE these bars!!!


Chocolate Chip Cheesecake Bars
Recipe from Mommy's Kitchen

Ingredients:

1 (30 oz.) pkg. of chocolate chip cookie dough (I used two cookie pouches)
1 (8 oz.) packages of regular cream cheese, room temperature
1 egg
1/4 cup granulated sugar
1/2 tsp. vanilla extract
Directions:

Preheat oven to 350 degrees. Cut chocolate chip cookie dough in half. (Or in my case, prepare cookie dough as directed).   Cover the bottom of an ungreased 13x9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes.

While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended. Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK.
Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.Bake for 35 minutes or until golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese

Note: You can also use other cookie dough flavors instead of chocolate chip. Peanut butter, M & M, etc...

Sweet Potato Black Bean Enchiladas and Cake Mix Chocolate Bars

Okay, so I pretty much knew that this would be hated by my kids, but I didn't care because it sounded good to me and I'm selfish like that.  I made some plain cheese enchiladas for the kids, but didn't tell them.  It was hilarious seeing their faces, thinking that they had to eat, gasp, sweet potatoes!  Son #3 came in from playing outside and said, "Wow!!  What is that delicious smell?!!" and proceeded to go on and on about how yummy it smelled and how much he loves enchiladas.  When it was time to eat and I told him what was in the enchiladas, it was a different story.  He was instantly mad and said "Enchiladas are the most disgusting thing in the world.  I hate them.  Sweet potatoes?  What is wrong with you Mom?"  I laughed for hours about that.  By the way, I loved these enchiladas.  Obviously there must be something wrong with me.

Sweet Potato Black Bean Enchiladas


Ingredients:

2 large sweet potatoes

1 tbsp. olive oil

1 tbsp. minced garlic

1 small jalapeno minced (seeded)

1 (14.5 oz.) can rinsed black beans

1 tsp. chili powder

1 tsp. cumin

Salt and pepper to taste

1 (28 oz.) can of red enchilada sauce (Macayo's is the best)

2 cups cheddar or Monterey Jack cheese (or cheddar jack!)

8 large flour tortillas

Peel your sweet potatoes and dice into chunks.  Spread out on a baking sheet with a little olive oil and salt and bake at 400 until soft (about 30 minutes).

Saute your garlic and jalapeno in the olive oil, add the black beans, chili powder, cumin and sweet potatoes. Mix everything really well and let cook for a few minutes.

Spread 1 cup of the enchilada sauce on the bottom of a 9X13 casserole pan. Fill tortillas with the bean and sweet potato mixture and a little bit of cheese.  Roll up the tortilla and place in the pan. When finished top with remaining the remaining enchilada sauce and whatever cheese you have left over. Bake at 350 for 30 minutes.

Serve with lettuce, olives, avocado, and a little sour cream.

 

 

 

 

 

 

Once again, I had forgotten to make a dessert for FHE, so I quickly looked through my recipe archives for a fast recipe.  This one is VERY fast, and the kids loved it. 

 

 

Cake Mix Chocolate Bars

 

 

Ingredients:

 

 (1) yellow cake mix

2 eggs

1/3 cup oil

1 can sweetened condensed milk

1 cup chocolate chips

 

Directions:

Combine the cake mix, eggs and oil.  Press combine the milk and chocolate chips. Microwave to melt, stopping every 30 seconds to stir. Pour chocolate mixture over crust. Sprinkle the remaining crust over the chocolate mixture. Bake at 350 degrees for 20 to 25 minutes or until they start to turn golden. 

 

Hide the leftovers or the next day your kids will come home from school with their friends and inhale them, like this....

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Torta Sandwiches

Last year while visiting my parents in Arizona they took me to a yummy torta shop, Los Reyes de la Tortas.  I can't believe I had never had one before then.  Since trying it and loving it, I have tried a few times to recreate it at home and am loving this gringo version I came up with.

Chicken Torta Sandwiches
Recipe by Kathee


Ingredients:

2 tsp. minced garlic
1/2 cup salsa verde
1/2 cup sour cream
1/2 cup nacho cheddar cheese sauce (I like Ricos)
1 rotisserie-style chicken, skin discarded and meat shredded OR
3 boneless, skinless chicken breasts, cooked and shredded
8 sandwich rolls, split
1 cup shredded monterey jack cheese
15 oz. can of refried beans
Avocado slices
Lettuce

Directions:

Combine garlic, salsa verde, sour cream and nacho sauce in a skillet.  Add shredded chicken and stir until combined.  Cook on low heat until heated through.  Meanwhile, heat up the refried beans in a pot on the stove.  To prepare the sandwiches, smear a couple of spoonfulls of refried beans onto the top sandwich bun.  Place some shredded chicken on the bottom bun.  Top the chicken with shredded cheese, avocado slices and lettuce.  Top with the refried bean bun and ENJOY!  Of course, half my kids refused to eat this, but they made nachos with the chicken and loved it!

Here is another version that I have tried and also liked very much:


Pulled Chicken Sammies
Recipe from Taste and Tell

 Ingredients:

1 tablespoon extra virgin olive oil
1 small red onion, chopped (of course I skipped this ingredient)
2 cloves garlic, chopped
juice of 1 lime
1 tablespoon honey
1 1/2 cups salsa verde
1/2 cup sour cream
1 rotisserie-style chicken, skin discarded and meat shredded
4 sandwich rolls, split
1 cup shredded monterey jack cheese
Directions:

Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Add sauce a little at a time to your bowl of shredded chicken. YOU MAY NOT NEED ALL THE SAUCE depending on how much shredded chicken you have. Stir in the sauce to coat.

Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt.

Green Chile Stew

So I had a request for Green Chile Stew, and since I wasn't particularly thrilled with any of the recipes I found, I made up my own recipe!  I liked it, I liked it a lot!!



Green Chile Stew
Recipe by Kathee


Ingredients:

3 lb. pork roast
2 (4 oz.) cans diced green chiles
5 cups chicken broth
2 (10 3/4 oz.) cans cream of chicken soup
1 (14.5 oz.) can of fire roasted diced tomatoes
2 tsp. minced garlic
1 tsp. chili powder
1 tsp. cumin
Salt and pepper to taste

Directions:

Place pork roast in slow cooker with 1 cup of chicken broth and cook on medium high for 6 hours.  After 6 hours shred roast and add remaining ingredients to slow cooker.  Cook for two more hours in slow cooker.  If necessary, make a roux with some of the liquid and some flour to thicken the stew.

I loved this.  I made rice and black beans to serve with it, and put the rice and beans in the bottom of my bowl, then ladled on the stew.  I think next time I will add potatoes and carrots.  So good!!!

Chicken Flautas

I first had homemade chicken flautas at that famous Litchfield Park restaurant, Garcia's by the Lake (wink wink).  Our whole family fell in love with them and I set about looking for a good recipe.  I finally found this one from Food Network.  The cilantro cream sauce is a must to go with them, it is fantastic.  This meal is one of my very favorites for sure!!



Chicken Flautas
Recipe from Food Network

Ingredients:

2 1/2 pounds chicken

1/2 onion, chopped

1 1/ 2 jalapenos

1 tablespoon salt

1 to 2 cups vegetable oil

36 corn tortillas

Directions:

In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces.  Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa, guacamole and cilantro cream sauce.

Cilantro Cream Sauce
Recipe from Allrecipes

Ingredients:

1 (8 ounce) package cream cheese, softened

1 tablespoon sour cream

1 (7 ounce) can tomatillo salsa

1 teaspoon freshly ground black pepper

1 teaspoon celery salt

1/2 teaspoon ground cumin

2 teaspoons garlic powder

1 bunch fresh cilantro, chopped

1 tablespoon fresh lime juice

Directions:

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.  Don't forget tomatillo sauce is pretty spicy!!!

Veggie Jack Burritos

Hmmmm...this is what we ate Thursday. I think I might be catching up. Oh, by the way, this is a favorite meatless dish.

Veggie Jack Burritos

1 tablespoon vegetable oil
2 cups broccoli flowerettes
2 cups mushrooms, sliced
1 red onion, sliced
1 medium carrot, shredded
1 medium zucchini, shredded
1/4 cup sliced green onion
1 clove garlic, minced
1 cup prepared green salsa
3 cups (12 ounces) shredded Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend
8 flour tortillas
Green or red salsa

In a 10 inch skillet, heat oil until sizzling; add vegetables and garlic. Cook over medium-high heat 5 to 7 minutes, until vegetables are slightly tender. Stir in 1 cup salsa. Distribute vegetable mixture and 2 cups cheese evenly on tortillas. Fold burrito- or taco-style; place in 12x8 inch baking dish. Cover with foil. Bake at 400° F for 15 to 20 minutes or until heated through. Top with salsa and remaining cheese. Continue baking 5 to 7 minutes, or until cheese is melted.

Creamy Chicken Burritos and My New Favorite Salsa Recipe

We're having a rough day over here so I'll quickly post what we ate a few nights ago (behind as usual!). This burrito recipe is quick and delicious. I always buy a rotisserie chicken at Costco when I'm there because I ultimately will make something during the week that requires cooked chicken--this is one of them. This salsa recipe is AWESOME!! Of course everything Ree makes is awesome. I make this salsa at least once a week and it's highly addictive (Kath, grab the Juanita's chips and make this salsa!). I half the recipe for me and my hubby to munch on during the week.

Creamy Chicken Burritos

3 chicken breast halves cooked and cubed
1 4 oz pkg cream cheese (not fat-free!)
1 cup salsa
1/4 tsp garlic powder
1 15 oz can pinto beans drained
1 1/2 cup shredded cheddar cheese
6 flour tortillas

Preheat oven to 350.Grease 9x13 baking dish.Add cream cheese and salsa to large saucepan. Cook over medium heat until cheese is melted and blended with salsa. Add garlic, beans and chicken. Mix well. Fill tortillas, roll up and place in baking dish. Mixture will be a bit runny so be careful not to burn yourself filling tortillas. Sprinkle burritos with cheese cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes. Serve with lettuce, tomatoes, olives etc.

Restaurant Style Salsa
recipe courtesy of The Pioneer Woman

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)(drain the juice)
¼ cups Chopped Onion (I double this)
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (I double this, too)
½ whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour.

Mom's Homemade Tacos and Red Velvet Cake

Tuesday was my husband's birthday and all he wanted for dinner was my mom's homemade tacos and red velvet cake. The cake was no biggie, it's the tacos that are super special because I never want to make them. It involves touching raw hamburger and hot oil splattering all over the place, so I only make them if my husband begs me (he loves them). My mom made these tacos all the time when I was a kid and my grandma made them, too. Apparently my nephews can eat like 8 at a time (is that right?). I'm good with two, maybe three.

Mom's Tacos

1 lb. Hamburger
white corn tortillas
garlic powder, pepper, salt (lots)
oil for frying

Smash a thin layer of hamburger on half of each tortilla. Sprinkle a generous amount garlic, pepper, salt. Pour oil in frying pan, put on med.high heat. Gently fold each tortilla and fry on both sides until well done. Fill with your favorite taco fillings.

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Red Velvet Cake is also my husband's favorite. I could just eat the frosting in a bowl. Yeah, I know that's gross. Whatever.

Red Velvet Cake
recipe courtesy of Pinch My Salt

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Into a medium bowl, sift together cake flour, baking powder, and salt; set aside.
3. In a small bowl, mix food coloring and cocoa powder to form a paste; set aside.
4. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.
5. Making sure to scrape down the bowl occasionally, beat in eggs, one at a time, then beat in vanilla and cocoa paste.
6. Add one third of the flour mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. Finally beat in the last third of the flour mixture, making sure to scrape down the bowl with a spatula.
7. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven.
7. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting.
9. Frost with buttercream or cream cheese frosting.

Cream Cheese Frosting Recipe

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract
Method
1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.

3 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

Mexican Lasagna (with homemade Pico de Gallo)

I decided to join Kathee in her Meatless Monday dishes. Meatless Monday is much easier for me than Fish Friday (yuck). Honestly, I could totally live without meat, but I think my husband would freak out if I never made anything with meat anymore. But I continue to try to meatless meals all the time and have quite a few that we all really love. Mexican Lasagna is one of our favorites. One of the ingredients is salsa and I have found that I like pico de gallo better than regular salsa in this dish. I've included my pico recipe. One of these days I'll share my salsa recipe that I've recently discovered. I have to make it at least once a week because it's so addicting.

For FHE dessert we headed to 31 Flavors. Tomorrow is my husband's 32nd birthday and of course we had to get his free birthday cone. The kids talked nonstop during dinner about which flavor they were going to get. They were so excited! I was the same way as a kid. I still have fond memories of getting my free ice cream cone each year on my birthday. Mint Chip all the way (except today it was Winter White Chocolate...yum!).

Mexican Lasagna
from Everyday Food

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Pico de Gallo

2 medium tomatoes, cut into 1/2-inch dice (or 4-5 roma tomatoes)
2 jalapeno peppers, finely chopped
1 small red onion, cut into 1/4-inch dice (or two shallots)
2 scallions, white and green parts, finely chopped
1/4 cup fresh lime juice
1/2 cup loosely packed cilantro leaves, roughly chopped
1/2 teaspoon ground chili powder, preferably pasilla
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving. Makes 3 cups.

Shredded Beef Tacos and Spanish Rice

Yesterday I wasn't feeling too great so it was a perfect day for me to utilize some leftovers!!  I used the leftover shredded beef from the nachos we had on Sunday and made tacos.  These tacos are so good.  Since we moved here to Utah we have been feeling some major Mexican food deprivation.  These babies taste just like they came from a restaurant back home in Arizona.  I made some Spanish Rice to go with them, and also heated up some of the leftover pinto and black beans.  What an easy dinner!  This may be my favorite meal.  I love the rice so much, I could eat a bowl of it all by itself for a snack.

During the meal, one of the kids had a major accident and spilled their entire plate of food onto the floor, where the dogs promptly inhaled it.  I always told myself I wouldn't be ones of those mothers who freak out when a drink is spilled, but sometimes (like when I'm not feeling too great) I go all Mommie Dearest (well, not quite Mommie Dearest!!) and get mad.  I'm not sure whether I was mad about the beans, salsa and nacho cheese smeared all over the floor I had just mopped or about the delicious taco that went to waste!!!  I didn't get too crazy, but my daughter knew I was irritated.  Later on of course, I felt guilty and made a mental note better control my reactions to things from now on.  How do YOU handle 'spilled milk', or worse, 'spilled tacos' in your home?


Shredded Beef Tacos

Ingredients:

4 lb. rump roast
8 oz. can of tomato sauce
4 oz. can of diced green chiles
Diced onion (I hate onions and tend to avoid them in cooking, but if you like them then I say ADD IT!)
Salt, pepper, minced garlic, and chili powder to taste

12 corn tortillas (I buy the extra large ones)
Vegetable oil, for deep frying
Shredded cabbage
Shredded cheddar cheese
Any other toppings you enjoy on your tacos - Sliced avocados (my personal favorite) or make guacamole, sour cream, olives, tomatoes, salsa
Directions:

Put the roast in your slow cooker.  Pour the can of tomato sauce over.  Fill the empty can up with water and pour that into the slow cooker also.  Add the can of green chiles and the onion (if you like that sort of thing).  Sprinkle the roast with salt, pepper, minced garlic and chili powder to taste.  Cook for 8 hours and remove most of the juices.  Leave enough juice so that the meat won't be dry (I don't know, maybe 1/2 to 3/4 cup worth).  Shred the roast.

Heat a large pot of oil over medium heat.  When oil reaches 350 degrees, fry the corn tortillas 1 at a time (although after while I got pretty talented at it and did 2 at a time!).  Dip both sides of the tortilla in the oil.  Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle.  Hold down for 30 seconds at least, if it is crunchy enough then turn it over and repeat.  Remove it to a paper towel to drain.  Season with salt.

Place shredded beef, cabbage, cheese and your favorite toppings in your taco and enjoy!!!





Spanish Rice
Recipe from Vikki Garcia

Ingredients:

2 tbsp. vegetable oil
1 1/2 cups long grain rice
8 oz. tomato sauce
4 cups water
2 tsp. garlic salt
1/2 tsp. black pepper
1/4 tsp. cumin
1/4 tsp. oregano

Directions:

Heat oil in a large pot over medium heat.  Cook rice in oil about 5 minutes, stirring frequently, until rice is golden brown.
Turn heat down to medium low.  Stir in remaining ingredients.  Cook and cook for 45 minutes.  Keep covered -DO NOT PEEK (that is the secret).

Chicken Fajitas, Fresh Pineapple, Brazilian Lemonade and Our Traditional Sunday Sundaes

I LOVE fajitas. Like, a lot. I really LOVE this recipe, too. I probably make fajitas too much and I'm sure it drives my husband crazy, but I love them. I grill my chicken on my cast iron grill pan and my onions and peppers in a separate skillet. Other than that I follow the recipe. So yummy.

Tonight I also made some Brazilian Lemonade to go with our dinner. My sister posted on Facebook a few weeks ago about eating at Tucanos (our favorite Brazilian restaurant) and ever since then I've been craving their food and their lemonade. Since I have no idea how to make their amazing food I just settled with making their lemonade. Simple and delicious. Oh, but please don't forget to strain your lemonade. I forgot to one time when we had company over. Um, that was a tad embarrassing.

We're big on food traditions around here. Every Sunday we make the kids an ice cream sundae. They get to choose whatever toppings they want and it can sometimes get a little crazy. My two-year-old was loving his sundae so much tonight that he was scooping out the last little bits of ice cream with his hands. Wouldn't want to be wasteful.

Fajita Marinade
recipe courtesy of Our Best Bites

1/4 C fresh lime juice
1/3 C water
2 TBSP vegetable oil
2 cloves garlic, pressed or finely minced
3 tsp vinegar
2 tsp soy sauce
1/2 tsp liquid smoke
1 tsp salt
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
1/4 tsp onion powder

For the Fajitas:
-Boneless skinless chicken breasts, sliced thin (about 3 large ones). Steak is also great.
-Bell Peppers (about 3 large ones--red, yellow or orange), quartered
-1 Onion (white or red), sliced 1/2 inch thick

Mix all that stuff up and place in a zip-lock bag. Before you put the meat in, reserve a little marinade to use when cooking. Then toss in the chicken or steak. Marinade for at least 4 hours. Then grill meat, onions and peppers (drizzle onions and peppers with olive oil and salt and pepper) outside on the bbq, or indoors on a skillet (cast iron is best) or grill pan. Use the reserved marinade as you cook. When everything is finished cooking start slicing meat and vegetables.
Serve in tortillas alone, or with all the fixings: Black Beans, Guacamole, or diced avocado, Pico de Gallo, Sour Cream etc.

Brazilian Lemonade
2 limes
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water ice

Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice. Best if served immediately.

Shredded Beef Nachos

The best quote from tonight's dinner will go down in history as one of the most random and funny things ever from Dos (child number two of course).  Understand that I have four boys and one little girl raised with four boys, so this is typical of dinner time conversation in our house and was received with roaring laughter....
"Have you ever farted, then impersonated your farts with other farts that sound like echoes?"

Sorry about that.  On to our dinner!  We had shredded beef nachos tonight, one of our families favorites. 


Shredded Beef Nachos
recipe made up by ME!

4 lb. rump roast
8 oz. can of tomato sauce
4 oz. can of diced green chiles
Diced onion (I hate onions and tend to avoid them in cooking, but if you like them then I say ADD IT!)
Salt, pepper, minced garlic, and chili powder to taste

Directions:

Put the roast in your slow cooker.  Pour the can of tomato sauce over.  Fill the empty can up with water and pour that into the slow cooker also.  Add the can of green chiles and the onion (if you like that sort of thing).  Sprinkle the roast with salt, pepper, minced garlic and chili powder to taste.  Cook for 8 hours and remove most of the juices.  Leave enough juice so that the meat won't be dry (I don't know, maybe 1/2 to 3/4 cup worth).  Shred the roast.

Here are the things I have available for my family to put on our nachos - nacho cheese sauce, shredded cheddar cheese, refried beans, black beans, sour cream, top secret homemade salsa, olives, avocados, onions, and tomatoes.  I wonder if I forgot anything?  Of course, the chips are important.  Find the best chips to use that you can.  They really make a difference.  If you're in Oregon or Utah, I recommend Juanita's.  If you're in Arizona, I recommend the ones they make in house at Food City.  Assemble your nachos and ENJOY!!

Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce

Today I am grateful for this blog. I've had a down day and was really comfortable on the couch with my warm quilt, snuggling my baby when my husband walked through the door. I contemplated having toast for dinner for a second but then realized that toast wouldn't be very fun to write about. So I got up and made dinner. I notice that when I don't want to do things that are normally fun for me (like cooking) then there must be something wrong. These baby blues seem to be lasting a long time this time. So, thank you blog for making me cook today.

Today I made Tex-Mex Egg rolls and they are so, so yummy. I usually always make them a day or two after I make Chinese Egg rolls because I always have egg roll wrappers left over and I can't let anything go to waste. Besides, like I said, these are sooooo yummy (especially the sauce!).

Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce

1 pkg. (5oz) yellow rice
1 tsp. salt
1 lb. Hot pork sausage
1 (15oz) can black beans, rinsed and drained
1 (14.5oz) can Mexican style diced tomatoes, undrained
2 cups shredded Monterey Jack
6 green onions, finely chopped
1 pkg. taco seasoning
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil

Cook rice according to pkg. directions, using 1 tsp. salt. Cool completely. Cook sausage in a skillet over med. heat, stirring until it crumbles and is no longer pink; drain well. Let cool. Stir together rice, sausage, black beans and next 4 ingredients in a large bowl. Spoon about 1/3 cup of mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling. Lightly brush remaining corner with egg; tightly roll filled ends towards the remaining corner and gently press to seal. Pour oil into heavy dutch oven; heat to 375 degrees. Fry egg rolls, in batches, 2-3 minutes or until golden. Drain on wire rack over paper towels. Serve with creamy cilantro dipping sauce.

Creamy Cilantro Dipping Sauce:
1 (10oz) can Mexican style diced tomatoes
4 oz cream cheese, softened
1 cup loosely packed fresh cilantro
½ cup sour cream
1 garlic clove, minced

Process ingredients in a food processor until smooth. Makes 1 ½ cups.