Taco Casserole

With a houseful of teenagers, I am always looking for the next family favourite recipe.  Mexican Monday wasn't any different. Yes, we have Mexican Mondays. Sometimes it's difficult to keep from repeating myself, even though the gang wouldn't mind eating tacos every week.  Well, here is my compromise. I couldn't find a recipe that I thought everyone would like so I made my own simple version of Taco Casserole.

Taco Casserole

Ingredients:

    1 pound Ground Beef

    1 Onion, finely (chopped finely in my household - what they can't see won't bother them:)

    1 can Refried Beans

    1/2 cup Salsa

    1 pkg Taco Seasoning

    8 Tortillas

    8 ounces Monterey Jack Cheese, shredded

    Sour Cream

    Lettuce

    Tomatoes

Instructions:

1. Preheat oven to 350 degrees.
2. Brown the ground beef, drain. 
3. Add taco seasoning but do not add water, it will be too runny. 
4. Add onion to ground beef and cook until glassy.  
5. Add refried beans and cook through.  
6. Add Salsa. 
7. Meanwhile, cut tortillas into strips and cover bottom of casserole dish with them.
8. Spread meat mixture on top of the tortillas and top with cheese.
9. Bake 20 minutes or until bubbly on edges. 
10. Let cool for a few minutes and spread sour cream on top. 
11. Top with lettuce and tomatoes.
12. Serve.

Enjoy!

            Ingrid

Old Fashioned Beef Stew

I have tried so many beef stew recipes and my kids always have found flaw with them.  Not with this recipe from About.com.  This was a hit, although next time I'll be sure to double the recipe.  Best made the day before, for even better flavour. 

Old Fashioned Beef Stew

Ingredients:

    3 lbs boneless Chuck Roast, cut into 2-inch pieces

    4 Carrots, cut into 1-inch slices

    3 large Russet Potatoes, cut into eighths

    3 cloves Garlic, minced (we love garlic and so I used 6 cloves:)

    2 Yellow Onions, cut into 1-inch chunks

    2 stalks Celery, cut into 1-inch slices

    3 cups Beef Broth

    3 tbsp Vegetable Oil

    1 cup Red Wine, I had a Merlot open and used it

    1/4 cup Flour

    1 Bay Leaf

    2 tsp Salt

    1 tbsp Ground Pepper

    1/2 tsp Dried Rosemary

    1/2 tsp Dried Thyme

    Fresh Parsley to garnish (optional)

Preparation:

1. On medium-high heat, add the vegetable oil to a large heavy pot (with a tight fitting lid)
2. When it begins to smoke slightly, add the beef and brown very well.  Do in batches if necessary.
3. Add the salt and pepper as the beef browns.
4. Once browned, remove the beef with a slotted spoon, set aside.
5. Add the onions and saute for about 5 minutes, until softened.
6. Reduce heat to medium-low. 
7. Add the flour and cook for 2 minutes, stirring often.
8. Add the garlic and cook for 1 minute.
9. Add wine and de-glaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to simmer.
10. Simmer wine for 5 minutes.
11. Then add the broth, bay leaves, thyme, rosemary, carrots and the beef.
12. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
13. Add potatoes and celery.  
14. Simmer covered for another 30 minutes or until the meat and vegetables are tender. 
15. Taste and adjust seasoning.
16. Turn off heat and let sit for 15 minutes before serving. 
17. Garnish with the fresh parsley, if desired.

Serves 7

Enjoy!

            Ingrid

Carnitas

I love carnitas. There is so much flavour. This version is a more of a Tex-Mex recipe than my version which is cooked in lard. Both are delicious but this would definitely be the healthier version.

Carnitas

Ingredients:

    4-5 lbs of Pork Shoulder, cut up in 2" chunks

    1 large Onion, cut up

    5-6 cloves Garlic, according to taste (we like a lot)

    1 bottle of Beer

    2 Oranges, peeled and cut up

    1 tsp of Cumin

    1 tsp of Coriander

    A good pinch of Oregano

    About a tablespoon of Chicken Bouillon (to start)

    A dollop of Worcestershire Sauce

    2 Bay Leaves

    Some Salt to taste

    Pepper

    Water

    2 doz Corn Tortillas

Directions:

1. Sear (brown) the meat. Set browned meat aside.
2. Sauté the onion and garlic in the meat drippings... then, add to larger pot.
3. Add beer, oranges, cumin, coriander, oregano, and chicken bouillon.  Be sure to add the drippings, Worcestershire Sauce, bay leaves, salt, pepper and enough water to (just) cover the meat...
4. Cover and simmer (don't open lid) for about 2 hours... or until meat is nice and soft without it falling apart... They should come out nicely browned and golden.
5. Set them on a cutting board and let sit for 10 minutes or so.
6. Meanwhile, fill the bottom of another pot with about 1/2 inch of water and bring to a boil.
7. Wrap tortillas in a  towel and set in a steamer basket atop the boiling water. Cover the pot.
8. Cook for one minute. Then turn off the heat and let sit for 15 minutes or so. 
9. On to the pork. There is no wrong way to go about this.  You can slice off a bit with a sharp knife. Or pull the meat apart with a fork.   You can even use you're hands if you're into it.
10. Roll up a little meat in a taco, sprinkle on some salt, and top with pico de gallo or whatever salsa you like the most.  Keep it simple, though. 

   

Note:

This is great with rice.

Enjoy!

            Ingrid

Tuna Parmesano

When my children were young, I realized  they had an abnormal love of pasta.  Not being a big fan of spaghetti myself, I often searched for new recipes.  I found this in one of my cookbooks for kids.  It's unusual in that it contains whipped cream in the cooking process.  Make extra... they will come back for more.

Tuna Parmesano

Ingredients:

    4 large Garlic Cloves

    18 oz Angel Hair Pasta

    1/2 cup Butter

    2 cups Whipping Cream

    2 cups Frozen Peas

    1/2 tsp Salt

    13 oz Canned Tuna, drained

    1/2 cup Parmesan Cheese

• 
  

Directions: 

1. Fill a large deep skillet with very hot tap water.
2. Cover and bring to a boil over high heat.
3. Peel and mince garlic.
4. Add pasta to the skillet, boil for 1-2 minutes or until pasta is al dente.
5. Drain, set aside.
6. Add butter and garlic to skillet; cook over medium-high heat until butter is melted and sizzling.
7. Stir in cream, peas and salt; bring to a boil.
8. Break tuna into chunks and stir into skillet with 1/4 cup cheese.
9. Return pasta to skillet, cook until heated through, tossing gently.
10. Serve with additional cheese and pepper to taste.

1. Serves 4.
2. 
   

• Enjoy!

              Ingrid

Braised Pheasant

A few years ago we received various game birds for Christmas.  No, not live birds.  Although that would have been pretty cool.  We were sent pheasants, quail, and duck.  Not living, at the time, in an area where these were prevalent in stores and hearing from many people how terrible tasting they were, I had to find the perfect recipe so that they wouldn't be wasted.  I found this recipe over at the cooks.com and it was delicious!!!

Braised Pheasant

Ingredients:

    1 pheasant, cut in serving pieces
    1/4 c. cooking oil
    1/4 c. lemon juice
    1/4 c. vinegar
    1 tsp. garlic salt
    1/2 tsp. Tabasco sauce
    1/2 tsp. onion flakes
    2 tbsp. parsley flakes

Directions:

1. Brown pheasant in hot oil in heavy skillet. 
2. Remove from pan. 
3. Add seasonings to pan drippings.
4. ook 3 minutes. 
5. Add pheasant and cover. 
6. Cook over medium heat 1 hour, basting frequently with sauce. 

Serves 3-4.

Enjoy!

            Ingrid

Slow Cooker Chicken Dinner

For years my CrockPot sat around, rarely used, until I discovered how delicious the food can be when cooked in it.  I found this family favourite over in Allrecipes.

Slow Cooker Chicken Dinner

Ingredients:

• 6 med Red Potatoes, cut into chunks
• 4 med Carrots, cut into 1/2 inch pieces
• 4 Boneless Skinless Chicken Breast, halved
• 1 (10.75 oz) can Condensed Cream of Chicken Soup, undiluted
• 1 (10.75 oz) can Condensed Cream of Mushroom Soup, undiluted
• 1/8 tsp Garlic Salt
• 2 Tbs Mashed Potato Flakes (optional)

Directions:

1. Place potatoes and carrots in a slow cooker. 
2. Top with chicken.
3. Combine the soups and garlic salt; 
4. Pour over chicken. 
5. Cover an cook on low for 8 hours. 
6. To thicken if desired, stir potato flakes into the gravy.
7. Cook 30 minutes longer.

Serves 4

Enjoy!

            Ingrid

Some Tips For Around the Kitchen

I thought you might want some kitchen tips that I found over at E-Books.  I hope you find some of them helpful.  

Kitchen Tips

 * To slice meat into thin strips, as for Chinese dishes -
    partially freeze and it will slice easily.

 * A roast with the bone in will cook faster than a boneless roast -
    the bone carries the heat to the inside of the roast quicker.

 * For a juicer hamburger add cold water to the beef before grilling
    (1/2 cup to 1 pound of meat).

 * To keep cauliflower white while cooking -
    add a little milk to the water.

 * Let raw potatoes stand in cold water for at least half an hour
    before frying to improve the crispness of french-fried potatoes.

 * Buy mushrooms before they "open." When stems and caps are attached
    snugly, mushrooms are truly fresh.

 * Lettuce keeps better if you store in refrigerator without washing
    first so that the leaves are dry. Wash the day you are going to use.

 * Do not use metal bowls when mixing salads.
    Use wooden, glass or china. 

 * A Perfect Pastry Crust?  In your favorite recipe, substitute a
      4:1 ratio of lard:butter.

 * To make your own corn meal mix: combine 1 cup corn meal, 1 cup
      all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking
      powder. You can store it in a tightly covered container for
      up to 6 months.

 * It's important to let a roast -- beef, pork, lamb or poultry --
      sit a little while before carving. That allows the juices to
      retreat back into the meat. If you carve a roast too soon,
      much of its goodness will spill out onto the carving board.

 * Microwave a lemon for 15 seconds and double the juice you get
      before squeezing.

 * Microwave garlic cloves for 15 seconds and the skins slip
      right off. 

 * When slicing a hard boiled egg, try wetting the knife just before
   cutting. If that doesn't do the trick, try applying a bit of
   cooking spray to the edge.

 * Rescue stale or soggy chips and crackers: Preheat the oven to
   300F. Spread the chips or crackers in a single layer on a
   baking sheet and bake for about 5 minutes. Allow to cool,
   then seal in a plastic bag or container.

 * The best way to store fresh celery is to wrap it in aluminum
   foil and put it in the refrigerator--it will keep for weeks.

 * Store freshly cut basil on your kitchen counter in a glass
   with the water level covering only the stems. Change the
   water occasionally. It will keep for weeks this way,
   even develop roots! Basil hates to be cold, so NEVER put
   it in the refrigerator. Also, regular cutting encourages
   new growth and healthier plants. 

 * A dampened paper towel or terry cloth brushed downward on a cob of
   corn will remove every strand of corn silk. 

 * Fresh eggs' shells are rough and chalky; old eggs are smooth and
   shiny. 

 * No "curly" bacon for breakfast when you dip it into cold water
   before frying. 

   Enjoy!

            Ingrid

Pigs in a Blanket

The simplest of simple recipes.  I had my kids helping me with this one tonight and I thought you might enjoy something super easy. 

Pigs in a Blanket

Ingredients:

    1 tube     Grands Biscuits
    8 slices    American cheese
    1 pkg      Hot dogs

Directions:

1. Preheat oven to 350 degrees. 
2. Roll out grands biscuits to slightly larger than the hot dogs. 
3. Lay cheese on flattened biscuit.  
4. Place hot dog on cheese. 
5. Roll up hot dog in biscuit and place on baking sheet. 
6. Repeat for remaining hot dogs. 
7. Bake for 15 minutes.  

Enjoy!

            Ingrid

Split Pea Soup

IngreI

This recipe is a family favourite.  I got it many years ago from my most used cookbook.  If you can only own one cookbook, it should be a Betty Crocker cookbook.  All of the recipes that I've tried from this now-sad looking cookbook have been what my family has dubbed "do-overs".  This split pea recipe is no exception.  With our fresh snow and cold temperatures today, this soup is perfect.

Split Pea Soup

Ingredients: 

           2 1/2 cups Dried Split Peas, (1 pound), sorted and rinsed

           8 cups Water

           1 large Onion, chopped (1 cup)

           2 med Celery Stalks, finely chopped (1 cup)

           1/4 tsp Pepper

           1 Ham Bone or 2 pounds Shanks

           3 med Carrots, cut into 1/4-inch slices (1 1/2 cups)

Directions:

1. Heat peas and water to boiling in a 4-quart Dutch Oven.
2. Boil uncovered 2 minutes.
3. Remove from heat. Cover and let stand for 1 hour.
4. Stir in onion, celery and pepper.
5. Add ham bone.
6. Heat to boiling.
7. Reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
8. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
9. Stir ham and carrots into soup.
10. Heat to boiling.
11. Reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

Serves 8

Enjoy!

            Ingrid

Slow Cooker London Broil

My first recipe in this new blog.  Sweet!  For those who don't know me, I have another blog over at Walking Between the Grapevines  Where I talk about pretty much everything. I've been wanting to get a food blog started for a while now.  So, without further ado, my first blog recipe. 

Slow Cooker London Broil

Ingredients:

         2 lbs London Broil
        2-3/4 cloves Garlic, minced
        1-1/2 (10.75 ounce) cans Cream of Mushroom Soup
        3/4 tsp Dried Oregano
        3/4 tsp Dried Basil
        3/4 tsp Salt
        2/3 cup and 2 tsps Water

Directions: 

1. Place the London broil in a slow cooker.
2. Add the garlic, mushroom soup, water, basil, oregano, and salt.
3. Cook on low 6 to 7 hours.

Enjoy!

            Ingrid