Ingredients
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar
Preheat oven to 350 degrees.
Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees oven until it begins to soften, approximately 30 to 45 minutes.
Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
Place squash in the 350 degrees F oven and bake another 30 minutes.
Wednesday, December 8, 2010
Autumn Glazed Pork Chops and Sugarsnap Peas
This was the main dish I made for Heather on the night I proposed. It can't be too bad, right?
Ingredients:
2 boneless pork chops
1/8 teaspoon black pepper
2 tablespoons apple cider
1/4 cup cranberry sauce
1 tablespoon honey
1 tablespoon frozen orange juice concentrate
3/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
5 oz. sugarsnap peas
4 teaspoons soy sauce
1 tablespoon distilled vinegar
1 1/2 teaspoons molasses
1/8 teaspoon crushed red pepper flakes
Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, half the ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through. Remove chops.
In the same skillet with juices from chops, cook the peas in soy sauce, vinegar, molasses, remaining ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed.
Ingredients:
2 boneless pork chops
1/8 teaspoon black pepper
2 tablespoons apple cider
1/4 cup cranberry sauce
1 tablespoon honey
1 tablespoon frozen orange juice concentrate
3/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
5 oz. sugarsnap peas
4 teaspoons soy sauce
1 tablespoon distilled vinegar
1 1/2 teaspoons molasses
1/8 teaspoon crushed red pepper flakes
Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, half the ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through. Remove chops.
In the same skillet with juices from chops, cook the peas in soy sauce, vinegar, molasses, remaining ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed.
Friday, November 26, 2010
Blender Cranberries with Orange
Crystal asked that I publish this recreation of Collette's fresh cranberry blend.
Put about 3 cups fresh strawberries in the blender.
Add 1 orange, peeled and sections mostly removed.
Optional: 1/2 cup nuts
2 Tablespoons agave nectar.
Blend on the chop selection till well blended. It tastes great on turkey, rolls, and even the Waldorf salad Heather and Adam made.
Put about 3 cups fresh strawberries in the blender.
Add 1 orange, peeled and sections mostly removed.
Optional: 1/2 cup nuts
2 Tablespoons agave nectar.
Blend on the chop selection till well blended. It tastes great on turkey, rolls, and even the Waldorf salad Heather and Adam made.
Thursday, November 25, 2010
Cherry Tomatoes Wrapped In Bacon
Because everything's better with bacon!
Harrison and I had these as an appetizer once at a restaurant, and they were amazing. When you pop the whole thing in your mouth and the tomato just explodes with flavor it's soooo good. We made them at home today for Thanksgiving and they turned out great.
Here's the recipe:
Soak bamboo skewers or toothpicks in a bowl of water for 15 minutes (so they don't burn up in the oven or something).
Cook the bacon up in a frying pan (you might want to cut the pieces of bacon in half if the tomatoes are on the smaller side) until it's no longer raw, but is still pliable.
Take the bacon out of the pan and let it rest until it's cool enough to work with.
Wrap the bacon around the tomatoes, sticking the toothpick through the middle to secure it.
Season with black pepper, freshly ground if you have it.
Place the bacon wrapped tomatoes on a broiling pan and pop them into a 400 degree oven for about 15 minutes, until the bacon is crispy.
Remove and serve!
Sunday, November 14, 2010
Hancock Pizza Dough
Makes 2 pizzas (or 1 pizza and 1 tray bread-sticks*)
Ingredients:
2 TBS yeast
1 tsp honey or sugar
2 cups warm water
5 cups flour
1 tsp salt
Directions:
In large bowl mix yeast, honey, and warm water and let bubble (about 10 minutes). Add flour and salt. Knead (adding more flour as needed) and form into ball. Let raise until double or about 1 hour. Divide into 2 balls. Roll out into pizza crust. Top pizza with sauce, cheese, and desired toppings. Bake 12-15 minutes at 425 degrees.
*For bread-sticks top with melted butter, seasoned salt, and Parmesan cheese. These are easiest to get out if you cut them prior to baking.
Ingredients:
2 TBS yeast
1 tsp honey or sugar
2 cups warm water
5 cups flour
1 tsp salt
Directions:
In large bowl mix yeast, honey, and warm water and let bubble (about 10 minutes). Add flour and salt. Knead (adding more flour as needed) and form into ball. Let raise until double or about 1 hour. Divide into 2 balls. Roll out into pizza crust. Top pizza with sauce, cheese, and desired toppings. Bake 12-15 minutes at 425 degrees.
*For bread-sticks top with melted butter, seasoned salt, and Parmesan cheese. These are easiest to get out if you cut them prior to baking.
Wednesday, November 10, 2010
Sweet potato and black bean enchiladas
This one is especially for Cystal because it's dairy free.
INGREDIENTS
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced
1 small chile, seeded and minced
One 15-ounce can black beans, drained and rinsed (I usually use more beans)
One 14.5-ounce can diced tomatoes, drained (I usually keep some of the liquid so things aren't dry, and use more tomatoes)
1 tablespoon chili powder
salt and freshly ground black pepper to taste
2 cups salsa
8 large flour tortillas
1/4 cup finely chopped red onion
Optional: pears (I like putting them in just before baking. They bring out the sweet potato.)
1. Preheat oven to 400F. Put the sweet potatoes on a lightly oiled baking sheet in a single layer and roast for 20 minutes, turning once, until they’re tender. Remove from oven and set aside.
2. Turn oven down to 350F. Heat the oil in a large skillet over medium heat. Add garlic and chile and cook about 30 seconds, stirring constantly, until fragrant. Add beans, tomatoes, chili powder, and salt and pepper to taste. Add cooked sweet potatoes and simmer mixture 5 minutes. Set aside.
3. Spread a thin layer of salsa on the bottom of a lightly oiled 9 x 13-inch baking dish and set aside. 4. Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Place the filled enchilada in the baking dish with the seam side down. Repeat with remaining tortillas and sweet potato mixture. If there’s any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with red onion.
5. Cover and bake until casserole is hot and bubbly, about 20 minutes. Serve immediately, with sour cream if desired.
Serves 8.
INGREDIENTS
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced
1 small chile, seeded and minced
One 15-ounce can black beans, drained and rinsed (I usually use more beans)
One 14.5-ounce can diced tomatoes, drained (I usually keep some of the liquid so things aren't dry, and use more tomatoes)
1 tablespoon chili powder
salt and freshly ground black pepper to taste
2 cups salsa
8 large flour tortillas
1/4 cup finely chopped red onion
Optional: pears (I like putting them in just before baking. They bring out the sweet potato.)
1. Preheat oven to 400F. Put the sweet potatoes on a lightly oiled baking sheet in a single layer and roast for 20 minutes, turning once, until they’re tender. Remove from oven and set aside.
2. Turn oven down to 350F. Heat the oil in a large skillet over medium heat. Add garlic and chile and cook about 30 seconds, stirring constantly, until fragrant. Add beans, tomatoes, chili powder, and salt and pepper to taste. Add cooked sweet potatoes and simmer mixture 5 minutes. Set aside.
3. Spread a thin layer of salsa on the bottom of a lightly oiled 9 x 13-inch baking dish and set aside. 4. Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Place the filled enchilada in the baking dish with the seam side down. Repeat with remaining tortillas and sweet potato mixture. If there’s any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with red onion.
5. Cover and bake until casserole is hot and bubbly, about 20 minutes. Serve immediately, with sour cream if desired.
Serves 8.
Monday, October 25, 2010
TJ's Ice Cream
I actually won this recipe on a D.C. Ghost Tour. It's Thomas Jefferson's recipe, or so say the spirits.
Ingredients:
1 quart heavy cream
6 egg yolks
1/2 teaspoon salt
1 cup sugar
1 tablespoon vanilla or grated vanilla bean
Directions:
Scald the cream, and then gradually add to it the egg yolks, which have been beaten until creamy and then beaten some more (to teach them a lesson) while gradually adding the sugar and salt. Leave on the stove, stirring constantly until the moisture is thick. Remove from the stove and strain. Now stir in the vanilla, and pour the mixture into a hand-crank ice cream freezer, around which ice and salt have been packed in a ratio of 1 part salt to 3 parts ice. Crank freezer until ice cream is thick. Pour out the ice cream into a mold which is surrounded with salt and ice in a ratio of 1 part salt to 4 parts ice. Place in a cold spot until it sets and serve immediately. Makes 3 pints.
Ingredients:
1 quart heavy cream
6 egg yolks
1/2 teaspoon salt
1 cup sugar
1 tablespoon vanilla or grated vanilla bean
Directions:
Scald the cream, and then gradually add to it the egg yolks, which have been beaten until creamy and then beaten some more (to teach them a lesson) while gradually adding the sugar and salt. Leave on the stove, stirring constantly until the moisture is thick. Remove from the stove and strain. Now stir in the vanilla, and pour the mixture into a hand-crank ice cream freezer, around which ice and salt have been packed in a ratio of 1 part salt to 3 parts ice. Crank freezer until ice cream is thick. Pour out the ice cream into a mold which is surrounded with salt and ice in a ratio of 1 part salt to 4 parts ice. Place in a cold spot until it sets and serve immediately. Makes 3 pints.
Wednesday, October 20, 2010
Pumpkin Chocolate Chip Cookies
Hooray for holiday baking! I love this time of year. It's going to be a little bit trickier this year to make food I can enjoy since I can't have milk, but so far so good. With only slight changes I was able to make these beauties milk-free. This is based on a recipe I found online somewhere last year.
Ingredients:
2 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk or non-dairy milk
1 cup pumpkin
1 cup sugar
1/2 cup cooking oil
1 egg
1 TBS vanilla
1 cup chocolate chips (I used non-dairy chips)
Directions:
Combine flour, baking powder, cinnamon, and salt ingredients in large mixing bowl. In medium bowl combine baking soda and milk. Mix together. Add pumpkin, sugar, oil, and egg and mix. Dump pumpkin mixture into flour and stir together until completely mixed in. Add vanilla. Mix. Add chocolate chips and mix. Bake at 350 degrees for 12-15 minutes.
Note: dairy-free chips are not difficult (or expensive) to find. Check labels. I found that the Kroger's store-brand chips are milk-free.
Ingredients:
2 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk or non-dairy milk
1 cup pumpkin
1 cup sugar
1/2 cup cooking oil
1 egg
1 TBS vanilla
1 cup chocolate chips (I used non-dairy chips)
Directions:
Combine flour, baking powder, cinnamon, and salt ingredients in large mixing bowl. In medium bowl combine baking soda and milk. Mix together. Add pumpkin, sugar, oil, and egg and mix. Dump pumpkin mixture into flour and stir together until completely mixed in. Add vanilla. Mix. Add chocolate chips and mix. Bake at 350 degrees for 12-15 minutes.
Note: dairy-free chips are not difficult (or expensive) to find. Check labels. I found that the Kroger's store-brand chips are milk-free.
Indian Vegetable Curry
Ingredients:
1/4 cup butter
2 tablespoons olive oil
1/2 large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
1/2 teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed
Directions:
1. Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
2. Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
1/4 cup butter
2 tablespoons olive oil
1/2 large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
1/2 teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed
Directions:
1. Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
2. Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
Spinach and Kale Saag
I tried my hand at Indian food for Heather's Holi Hai birthday and found these recipes to be especially good.
Ingredients:
1/2 cup butter
2 teaspoons cumin seed
1 green chile pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
1 pound chopped fresh kale
1 pound chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
Directions
1. In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
2. Stir in the chopped kale and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
Ingredients:
1/2 cup butter
2 teaspoons cumin seed
1 green chile pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
1 pound chopped fresh kale
1 pound chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
Directions
1. In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
2. Stir in the chopped kale and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
Carrot Soup with Sesame and Chives
Heather made this last night and it was delicious, so I'm sharing with her permission:
Ingredients:
5 tablespoons butter
3 1/2 cups chopped, peeled carrots
1 cup chopped leeks (white and pale green parts only)
1/2 cup chopped celery
6 cups low-salt chicken broth
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon oriental sesame oil
2 cups 1/2-inch bread cubes (from day-old French bread)
1 1/2 tablespoons toasted sesame seeds
2 tablespoons chopped fresh chives
Melt 2 tablespoons butter in heavy large pot over medium hear. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth: bring to a boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return to pot. Whisk cream, sour cream, and 1/2 teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Melt remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and saute until golden brown and crispy. About 4 minutes.
Ladle soup into bowls and mound croutons in the center of each. Sprinkle with sesame seeds and chives.
Ingredients:
5 tablespoons butter
3 1/2 cups chopped, peeled carrots
1 cup chopped leeks (white and pale green parts only)
1/2 cup chopped celery
6 cups low-salt chicken broth
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon oriental sesame oil
2 cups 1/2-inch bread cubes (from day-old French bread)
1 1/2 tablespoons toasted sesame seeds
2 tablespoons chopped fresh chives
Melt 2 tablespoons butter in heavy large pot over medium hear. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth: bring to a boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return to pot. Whisk cream, sour cream, and 1/2 teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Melt remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and saute until golden brown and crispy. About 4 minutes.
Ladle soup into bowls and mound croutons in the center of each. Sprinkle with sesame seeds and chives.
Apple Crisp
Use a 8x8 or 9x9 pan, or a pie pan. Also, slice the apples pretty big.
4 Cups peeled, cored, sliced apples (about 6)-granny smith, gala, pink lady, etc. Do not use red delicious.
Place them in a greased baking dish. Sprinkle with a little granulated sugar.
Blend: 2/3 cup brown sugar, 1/2 cup flour, 1/2 oatmeal, 3/4 tsp. cinnamon, 3/4 tsp nutmeg.
Cut in: 1/3 cup soft butter or margarine.
Top the apples with the crumb mixture.
Bake 30-35 minutes at 375.
4 Cups peeled, cored, sliced apples (about 6)-granny smith, gala, pink lady, etc. Do not use red delicious.
Place them in a greased baking dish. Sprinkle with a little granulated sugar.
Blend: 2/3 cup brown sugar, 1/2 cup flour, 1/2 oatmeal, 3/4 tsp. cinnamon, 3/4 tsp nutmeg.
Cut in: 1/3 cup soft butter or margarine.
Top the apples with the crumb mixture.
Bake 30-35 minutes at 375.
Tater Tot Casserole
This one comes from my friend Laura Jayne:
In the bottom of a 9x13 pan, press 1 lb hamburger to a thin layer (or leave it chunky--whatever your preference).
Sprinkle in 1 grated onion (or dry onion flakes).
Add 1 can of green beans (or use frozen ones).
Cover with 2 cans cream soup (mushroom, celery, or chicken) mixed with 1 cup milk.
Top with tater tots.
Bake 350 for 45 mins.
In the bottom of a 9x13 pan, press 1 lb hamburger to a thin layer (or leave it chunky--whatever your preference).
Sprinkle in 1 grated onion (or dry onion flakes).
Add 1 can of green beans (or use frozen ones).
Cover with 2 cans cream soup (mushroom, celery, or chicken) mixed with 1 cup milk.
Top with tater tots.
Bake 350 for 45 mins.
Monday, October 11, 2010
Chicken Tortilla Soup
I got this from a dairy-free website. I substituted canned tomotoes and canned green chillis for the mexican tomatoes.
¾ c Mexican tomatoes
1 bay leaf, 1 clove garlic, ¼ tsp. cumin
1 pinch crushed red pepper, dried
12 oz. chicken, diced
1 can black beans, rinsed (or kidney)
1 can corn
2 green onions, sliced
¼ c fresh cilantro, chopped
2 T lime juice
Salt and pepper, to taste
7 corn tortillas
In a large stock pot, place chicken broth, water, tomatoes, bay leaf, garlic, cumin, red pepper, chicken, rinsed beans, and corn. Bring to a boil and simmer for 5 – 10 minutes, or until chicken is cooked. Add green onions, cilantro, and lime juice. Add salt and pepper to taste. Serve with crushed tortilla chips.
Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Friday, September 24, 2010
Milk-Free
My life, as far as food goes, has changed dramatically in the last several weeks. My 6 month-old has had a terrible rash on this face and body for months. Finally my doctor and my husband convinced me that I needed to change my diet to see if it's something he's allergic to in my milk.
I started by cutting out all the likely foods (wheat, soy, milk, peanuts, tree nuts, and eggs) leaving me almost no choices of food to eat. Somehow I survived a week of that and his rash went away! I then added back in wheat and milk, which brought back his rash. So I cut the milk again and after almost 2 weeks it went away. I have since added back eggs and soy with the rash staying at a minimum. Yay! I found out milk is most likely the only problem.
Now what? No milk. No ice cream! No cheese. No cottage cheese. No sour cream. No cream cheese. No butter. No margarine. No chocolate! No bread products made with milk. No anything else made with milk (which happens to be A LOT if you look at labels). No cooking with milk, butter, or margarine. To my dismay soy milk isn't that good and shortening in baking is a poor substitute.
My situation is temporary, although annoying. As soon as I wean my baby I'll no longer need to avoid these products, but is his? A lot of times kids grow out of milk allergies, but I really wonder if and how long that'll take. It's a whole different world trying to find something to cook and eat when you have to avoid so many common ingredients. There are substitutes out there for many of these products, but they are EXPENSIVE and so far I'm too cheap to try anything but the milk. Anyway, wish me luck, and especially my baby.
If you see a lot of milk-free recipes from me for awhile, you now know why.
Additional note (12/9/10): I have also discovered my son is allergic to tree nuts and peanuts.
I started by cutting out all the likely foods (wheat, soy, milk, peanuts, tree nuts, and eggs) leaving me almost no choices of food to eat. Somehow I survived a week of that and his rash went away! I then added back in wheat and milk, which brought back his rash. So I cut the milk again and after almost 2 weeks it went away. I have since added back eggs and soy with the rash staying at a minimum. Yay! I found out milk is most likely the only problem.
Now what? No milk. No ice cream! No cheese. No cottage cheese. No sour cream. No cream cheese. No butter. No margarine. No chocolate! No bread products made with milk. No anything else made with milk (which happens to be A LOT if you look at labels). No cooking with milk, butter, or margarine. To my dismay soy milk isn't that good and shortening in baking is a poor substitute.
My situation is temporary, although annoying. As soon as I wean my baby I'll no longer need to avoid these products, but is his? A lot of times kids grow out of milk allergies, but I really wonder if and how long that'll take. It's a whole different world trying to find something to cook and eat when you have to avoid so many common ingredients. There are substitutes out there for many of these products, but they are EXPENSIVE and so far I'm too cheap to try anything but the milk. Anyway, wish me luck, and especially my baby.
If you see a lot of milk-free recipes from me for awhile, you now know why.
Additional note (12/9/10): I have also discovered my son is allergic to tree nuts and peanuts.
Friday, August 6, 2010
Que Pasa Style Quesadillas
In high school I worked at a restaurant called Que Pasa, one of the first Fresh Mexican grill style restaurants around. Regardless of how many times I ate their food I was in heaven each time. I've tried to replicate their food at best as possible in my own kitchen. These quesadillas are very close to the original and I'm totally in love with them. Hope you enjoy!
Cheese (Cheddar and/or Monterrey Jack)
Sour Cream
Guacamole (my recipe)
Soft Flour Tortillas
Meat (optional, but highly recommended) - shredded chicken, shredded beef, shredded pork, or chopped steak.
Directions
Cook meat using seasoning of your choice. If I come up with the meat recipes that taste like Que Pasa's I'll let you know. Use large frying pan and heat to medium/medium high. Spray pan with cooking spray to prevent sticking.
Saturday, July 24, 2010
Bean Dip
Here's a simple bean dip recipe that I, Isaac, came up with. It's not exactly the healthiest thing you could eat but it hits the spot.
Ingredients:
1 Can of refried black beans
1/4 Cup of salsa (we use medium)
1/2 Cup of Mozzarella
1/2 Cup of Cheddar
1 -2 Tbs of taco sauce for flavor
Over medium - low heat warm the beans up. Once they are warm add all the ingredients and stir until cheese is completely melted. Serve hot. It's also good leftover, just zap it in the microwave.
Ingredients:
1 Can of refried black beans
1/4 Cup of salsa (we use medium)
1/2 Cup of Mozzarella
1/2 Cup of Cheddar
1 -2 Tbs of taco sauce for flavor
Over medium - low heat warm the beans up. Once they are warm add all the ingredients and stir until cheese is completely melted. Serve hot. It's also good leftover, just zap it in the microwave.
Thursday, July 8, 2010
Mom's Famous Chocolate Chip Cookies
These cookies are my mother-in-laws specialty. They are simple and turn out making very soft yummy cookies. These and no-bake cookies are my husband's favorites. Occasionally I throw him off by making another kind, but these always get 5 stars.
Note: One thing I really love about this recipe is that I can use a 1/2 cup measuring cup and a 1/2 teaspoon measuring spoon and that's it! I love to cook, but I hate dishes, so anyway to avoid them is a wonderful.
Ingredients:
1 cube (1/2 cup) margarine
1 cup pack brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 1/2 cups flour
1 cup chocolate chips
Directions:
Cream together margarine and both sugars. Add eggs and mix until smooth. Mix in soda, salt, and vanilla. Stir in flour (1/2 cup at a time) to make a stiff, not sticky dough. Add chocolate chips. Place on cookie sheet and back at 375 degrees for 9-12 minutes, or until golden brown.
Tip: I'm not sure if it's in my head or actually the case but these cookies seem to turn out better when mixed by hand instead of using hand mixer.
Note: One thing I really love about this recipe is that I can use a 1/2 cup measuring cup and a 1/2 teaspoon measuring spoon and that's it! I love to cook, but I hate dishes, so anyway to avoid them is a wonderful.
Ingredients:
1 cube (1/2 cup) margarine
1 cup pack brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 1/2 cups flour
1 cup chocolate chips
Directions:
Cream together margarine and both sugars. Add eggs and mix until smooth. Mix in soda, salt, and vanilla. Stir in flour (1/2 cup at a time) to make a stiff, not sticky dough. Add chocolate chips. Place on cookie sheet and back at 375 degrees for 9-12 minutes, or until golden brown.
Tip: I'm not sure if it's in my head or actually the case but these cookies seem to turn out better when mixed by hand instead of using hand mixer.
Thursday, April 22, 2010
Tuesday, March 23, 2010
Hot Chocolate Mix
4 cups sugar
1/4 teaspoon salt
3 cups powdered milk
1 cup baking cocoa (sifted)
2/3 cup creamer (regular or fun flavor)
Mix well. Makes 2 quarts- dry.
Serve with boiling water. Mix scoop in a mug.
1/4 teaspoon salt
3 cups powdered milk
1 cup baking cocoa (sifted)
2/3 cup creamer (regular or fun flavor)
Mix well. Makes 2 quarts- dry.
Serve with boiling water. Mix scoop in a mug.
Thursday, March 11, 2010
Mom's Granola
10 cups old-fashioned rolled oats
5 cups rolled wheat (or oats)
1 cup wheat germ
2 cups coconut
1 - 2 cups sunflower seeds
1 cup sesame seeds (optional)
1 -2 cups chopped pecans
2 cups water
1 1/2 cups raw or brown sugar
*(or 1 1/2 - 2 c. agave nectar / no other sweeteners)
1 cup vegetable oil (canola or grape seed)
1 cup honey (or 3/4 c. honey and 1/4 c. molasses)
2 teaspoons salt
3 Tablespoons vanilla
1 Tablespoon cinnamon, more if desired
Raisins or other dried fruits (cranberries are excellent)
Preheat oven to 300 degrees F. In a large bowl combine oats, wheat, wheat germ, coconut, seeds and nuts. Blend well. In a large sauce pan, combine sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13" x 9" baking pans, or cookie sheets with sides. Bake 20 - 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Remove from oven. Add raisins or other dried fruit while still hot. Cool. Put in airtight containers. Label. Store in a cool, dry place. Use within 6 months. Makes 20 - 24 cups.
*diabetics
5 cups rolled wheat (or oats)
1 cup wheat germ
2 cups coconut
1 - 2 cups sunflower seeds
1 cup sesame seeds (optional)
1 -2 cups chopped pecans
2 cups water
1 1/2 cups raw or brown sugar
*(or 1 1/2 - 2 c. agave nectar / no other sweeteners)
1 cup vegetable oil (canola or grape seed)
1 cup honey (or 3/4 c. honey and 1/4 c. molasses)
2 teaspoons salt
3 Tablespoons vanilla
1 Tablespoon cinnamon, more if desired
Raisins or other dried fruits (cranberries are excellent)
Preheat oven to 300 degrees F. In a large bowl combine oats, wheat, wheat germ, coconut, seeds and nuts. Blend well. In a large sauce pan, combine sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13" x 9" baking pans, or cookie sheets with sides. Bake 20 - 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Remove from oven. Add raisins or other dried fruit while still hot. Cool. Put in airtight containers. Label. Store in a cool, dry place. Use within 6 months. Makes 20 - 24 cups.
*diabetics
Thursday, March 4, 2010
French Bread
I got this recipe from www.allrecipes.com. It's by Jenn Hall.
5-6 cups all-purpose flour
2 1/2 (.25 ounce) tsp active dry yeast
1 1/2 - 2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
- In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
- On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
- Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
- Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
- With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
Tuesday, March 2, 2010
Peanut Butter Cheesecake
I got this recipe from an old neighbor Thad Call that lived below me when Ryan and I were dating. He was a pretty good cook, but this cheesecake I can't stop craving right now. I haven't made it yet, so hopefully it'll turn out as good as his did. Let me know if you try it and how it goes.
Crust:
1 1/4 c. vanilla wafer crumbs
1/4 c. cocoa
1/4 c. powdered sugar
1/4 c. butter flavored Crisco
1/3 c. peanut butter chips, chopped
Filling:
1 (8 oz.) pkg. cream cheese
2 Tbsp. lemon juice
1 1/2 c. peanut butter chips
1 (14 oz.) can sweetened condensed milk
1 c. real whipping cream
Prepare Crust: Combine crumbs, cocoa, powdered sugar and Crisco. Stir in chopped peanut butter chips. Press into 9-inch spring-form pan. (Or go the easy way and just buy a pre-made graham cracker crust from the store instead.)
Filling: In a large bowl, beat cream cheese and lemon juice until light and fluffy. In a saucepan mix peanut butter chips and sweetened condensed milk. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Add to cream cheese mixture. Whip the whipping cream until stiff. Fold into peanut butter mixture. Pour in crust. Chill several hours.
Crust:
1 1/4 c. vanilla wafer crumbs
1/4 c. cocoa
1/4 c. powdered sugar
1/4 c. butter flavored Crisco
1/3 c. peanut butter chips, chopped
Filling:
1 (8 oz.) pkg. cream cheese
2 Tbsp. lemon juice
1 1/2 c. peanut butter chips
1 (14 oz.) can sweetened condensed milk
1 c. real whipping cream
Prepare Crust: Combine crumbs, cocoa, powdered sugar and Crisco. Stir in chopped peanut butter chips. Press into 9-inch spring-form pan. (Or go the easy way and just buy a pre-made graham cracker crust from the store instead.)
Filling: In a large bowl, beat cream cheese and lemon juice until light and fluffy. In a saucepan mix peanut butter chips and sweetened condensed milk. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Add to cream cheese mixture. Whip the whipping cream until stiff. Fold into peanut butter mixture. Pour in crust. Chill several hours.
Monday, February 22, 2010
Chocolate BTS Cake
This cake is amazing, but it's so rich and fattening I only make it like once every 2 years. Okay, so I really only crave it when I'm pregnant. Enjoy!
1 chocolate cake mix, baked according to package directions
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 container cool whip
2 skor bars
bake the cake, then poke 9-12 holes in it with a wooden spoon while still warm. when the cake is completely cooled, pour half of the sweetened condensed milk and half of the caramel on top, making sure it gets in the holes and around the edges. top with cool whip and crushed skor bars and enjoy!
Wednesday, February 17, 2010
Mandarine Toss Salad
I got this recipe from my friend Dinae. She used to make it all the time when we lived next door to them in Logan and we loved it. I tried it tonight and it's really refreshing. It does take some time though, so plan ahead.
1 small head lettuce
Spinach
3/4 lb. grated Swiss Cheese (or other cheese)
1 C. cottage cheese, rinsed
2 cans mandarin oranges, drained
1/2 C. slivered almonds
1/4 lb. cooked bacon, crumbled
1/4 T poppy seeds
3/8 C. white vinegar
3/4 C. veg oil
3/8 C white sugar
3/4 t salt
3/8 t prepared mustard
3/8 lb sliced muchrooms
1/2 small purple onion
Toss the salad ingredients except the cottage cheese (add this when you are ready to serve) and chill. Mix and marinate the dressing for 6 hours. Then pour over the salad whey you are ready to serve.
Note: When I made it there was a lot of dressing. Just put as much as looks good and then you can save the rest for a dressing later. I used some of the dressing as a marinade for some chicken and that turned out really good as well.
1 small head lettuce
Spinach
3/4 lb. grated Swiss Cheese (or other cheese)
1 C. cottage cheese, rinsed
2 cans mandarin oranges, drained
1/2 C. slivered almonds
1/4 lb. cooked bacon, crumbled
1/4 T poppy seeds
3/8 C. white vinegar
3/4 C. veg oil
3/8 C white sugar
3/4 t salt
3/8 t prepared mustard
3/8 lb sliced muchrooms
1/2 small purple onion
Toss the salad ingredients except the cottage cheese (add this when you are ready to serve) and chill. Mix and marinate the dressing for 6 hours. Then pour over the salad whey you are ready to serve.
Note: When I made it there was a lot of dressing. Just put as much as looks good and then you can save the rest for a dressing later. I used some of the dressing as a marinade for some chicken and that turned out really good as well.
Friday, February 5, 2010
Crystal's Beef Stroganoff
This one is a Crystal original. I have to brag a little. I made it last night and I was in heaven. I love stroganoff anyway, but last night it was to die for! The pictures shown do not include mushrooms. It's better with mushrooms, but you can also make it without.
Ingredients:
1 lb Beef (Steak, round steak, or stew meat)
2 TBS flour (with dash of salt and pepper)
1 onion
1 TBS olive oil
1 - 1 1/2 cup sour cream
4 ounces mushrooms, sliced (not pictured)
1/2 tsp salt
1/4 tsp pepper
1 beef bullion cube (or 1 tsp bullion)
3/4 cup hot water
white sauce: 2 TBS flour, 2 TBS butter, 1 cup milk (not pictured)
1/4 tsp garlic powder (or 1 clove garlic)
Egg noodles
Directions:
Chop onion and garlic (if using fresh) and saute in olive oil in large pan on medium heat. While onion is cooking slice beef into small chunks (if not already) and coat with flour.
Add beef to pan and brown (not cook, just brown). Remove onions and beef mixture from pan and set aside.
Prepare white sauce. Add flour and butter to pan and mix.
Add milk and while stirring constantly (try to get all the lumps mixed in) heat sauce to boiling. Reduce to lower heat and simmer 1 minute.
Start preparing noodles at this point.
Dissolve bullion into water and add broth to pan. Add salt, pepper, and mushrooms. Return beef and onion to pan.
Simmer sauce for 10-15 minutes. Add sour cream.
Heat to simmering again and simmer until desired constituency (about 5 minutes). Serve over eggs noodles.
Tuesday, February 2, 2010
Coconut Pecan Icing
1 cup evaporated milk
1 cup sugar
1 tsp. vanilla flavoring
1/4 lb. butter
Cook and stir over medium heat until thickened. (about 12 minutes)
1 1/3 cups coconut
1 cup chopped pecans
Add to mixture. Spread on cooled cakes.
Makes 3 round layers.
Be sure to spread icing between cake layers.
1 cup sugar
1 tsp. vanilla flavoring
1/4 lb. butter
Cook and stir over medium heat until thickened. (about 12 minutes)
1 1/3 cups coconut
1 cup chopped pecans
Add to mixture. Spread on cooled cakes.
Makes 3 round layers.
Be sure to spread icing between cake layers.
German Chocolate Cake
1 pkg. (4oz.) Baker's German sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 tsp. vanilla
1/2 tsp. salt
1 tsp. soda
2 1/2 cups flour
1 cup buttermilk
4 egg whites
Melt chocolate in boiling water, cool.
Cream butter and sugar until light and fluffy.
Add egg yolks one at a time, beating after each.
Add chocolate and vanilla.
Sift together dry ingredients.
Add alternately with the buttermilk to chocolate mixture, beating well after each addition.
Beat until batter is smooth. Beat egg whites until stiff peaks form, fold into batter.
Grease and flour cake pan. Bake at 350 degrees, 20- 40 minutes. Cool (Makes 3 round layers).
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks, unbeaten
1 tsp. vanilla
1/2 tsp. salt
1 tsp. soda
2 1/2 cups flour
1 cup buttermilk
4 egg whites
Melt chocolate in boiling water, cool.
Cream butter and sugar until light and fluffy.
Add egg yolks one at a time, beating after each.
Add chocolate and vanilla.
Sift together dry ingredients.
Add alternately with the buttermilk to chocolate mixture, beating well after each addition.
Beat until batter is smooth. Beat egg whites until stiff peaks form, fold into batter.
Grease and flour cake pan. Bake at 350 degrees, 20- 40 minutes. Cool (Makes 3 round layers).
Sunday, January 24, 2010
Stuffed Peppers
Ingredients:
2 green or red bell peppers
salt
5 Tbsp olive oil
1 medium chopped onion
enough ground beef or steak chunks to fill peppers
1 cup cooked rice (optional)
pepper
1/4 cup ketchup
1/4 tsp Worcestershire sauce
dash of Tabasco sauce
2 slices of medium cheddar cheese (optional)
Bring a large pot of water to a boil. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red) and their flesh slightly softened (about 3 minutes). Drain, and set aside to cool.
Preheat oven to 350 degress F. Heat 4 Tbsp of the oil in a large skillet over medium heat. Add onions, and cook, stirring often, until soft and translucent (about 5 minutes). Remove skillet from heat, add meat, rice, and season generously with salt and pepper. Mix well.
Drizzle remaining 1 Tbsp. oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/8 cup of water in a small bowl, the spoon over the filling. Lay a slice of cheddar cheese on top of each stuffed pepper. Add 1/4 cup of water to the bakind dish. Place in oven and bake for 40-50 minutes.
2 green or red bell peppers
salt
5 Tbsp olive oil
1 medium chopped onion
enough ground beef or steak chunks to fill peppers
1 cup cooked rice (optional)
pepper
1/4 cup ketchup
1/4 tsp Worcestershire sauce
dash of Tabasco sauce
2 slices of medium cheddar cheese (optional)
Bring a large pot of water to a boil. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red) and their flesh slightly softened (about 3 minutes). Drain, and set aside to cool.
Preheat oven to 350 degress F. Heat 4 Tbsp of the oil in a large skillet over medium heat. Add onions, and cook, stirring often, until soft and translucent (about 5 minutes). Remove skillet from heat, add meat, rice, and season generously with salt and pepper. Mix well.
Drizzle remaining 1 Tbsp. oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/8 cup of water in a small bowl, the spoon over the filling. Lay a slice of cheddar cheese on top of each stuffed pepper. Add 1/4 cup of water to the bakind dish. Place in oven and bake for 40-50 minutes.
Tuesday, January 19, 2010
Lion House Cinnamon Rolls
This is a slight variation on a recipe I got from a friend a couple years ago. I have no idea if this recipe it's actually the recipe they use at the Lion House restaurant in Salt Lake City. Anyway about it, these cinnamon rolls have become one of my absolute favorites, to make and to eat. There is something so much fun about making bread to me. I love kneading dough and then having it come together at the perfect consistency. And then rolling up that dough with butter, cinnamon, and brown sugar... baking... and topping it all with cream cheese frosting. I mean really, does life yet better than that?
I especially like this recipe because it takes less time than others I've tried and the taste is amazing. I really enjoy making these for my husband to take to work. I get rave reviews every time and I have a few for my family and can send the rest away where I won't consumer them. The last batch I made egg-free and wasn't let down a bit.
Ingredients:
2 Tablespoons dry yeast
2 cups warm water (110-115 degrees F.)
1/3 cup sugar
1/3 cup butter
2/3 cup dry milk
2 ½ tsp salt
1 egg (or 1/4 cup mashed banana)
5 to 6 cups flour
Additional ingredients:
brown sugar
butter
cinnamon
Directions:
In the large bowl combine yeast and warm water. Let stand 5 minutes. Add sugar, butter, dry milk, salt, egg (or mashed banana) and 2 cups of the flour. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth.
Add about one more cup of flour, ½ cup at a time until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny.
Gather dough into a ball. Scrap bowl clean and grease. Return dough ball to bowl. Cover. Let rise in a warm place until about triple in bulk (approx 1-1 ½ hrs).
Dump dough ball onto a clean, floured counter and punch down. Take all the dough at once for very large rolls (or half at a time for medium sized rolls) and use rolling pin to shape dough into a long rectangle. Brush melted butter over the dough rectangle. Sprinkle brown sugar and cinnamon over the buttered area.
Roll the rectangle from the top of the long edge to the bottom. Use floss, thread, or a serrated knife to cut individual cinnamon rolls from your dough roll.
Place rolls on cookie sheet, let rise another 15 minutes,
and then bake at 400 degrees for 10-13 minutes.
Slather with cream cheese icing and enjoy!
Cream Cheese Icing Ingredients:
1/2 stick butter, softened
1/2 package cream cheese (4oz), softened
1 tsp vanilla
1 1/2 - 2 cups powdered sugar - depending on how sweet you want it. I usually use 1 1/2 cups to allow the cream cheese flavor to stand out.
Icing Directions:
Mix together icing ingredients until smooth and creamy. For best results, frost cinnamon rolls while warm.
Home Made Playdo
1/2 cup salt
1 cup flour
2 Tbs. vegetable oil
1 tsp. alum
Blend together the following ingredients and slowly add to the flour mixture above.
1/2 cup warm water
1 package unsweetened Koolaid
Mix until the consistency of bread dough.
1 cup flour
2 Tbs. vegetable oil
1 tsp. alum
Blend together the following ingredients and slowly add to the flour mixture above.
1/2 cup warm water
1 package unsweetened Koolaid
Mix until the consistency of bread dough.
Wednesday, January 13, 2010
Lumpia
2 lbs ground pork
1 stalk celery, chopped
1/2 lemon (juice only)
2 carrots, grated
3 eggs
1 tsp salt
pinch of pepper
1 small onion
cabbage, diced finely
Lumpia wrappers (found in Asian stores)
Mix together pork, celery, lemon juice, carrots, eggs, and seasons. Cut wrapper in half, place small amount in each wrapper. Fold in edges and foll it. Fry in oil or deep fat fryer, about 5-10 minutes or until brown.
Dipping Sauce
1 can pineapple juice
2 TBS sugar
dash of pepper
2 TBS flour
2 TBS vinegar
ketchup (enough to make sauce red, I use 2-3 TBS)
Heat sauce and bring to boil Boil until thick.
Chicken Adobo
So, this recipe is from the Philippines. It's really vague, but Mom and Dad say it's really good. I'll let you know when I try it.
1-2 lbs chicken cut up
1 onion
dash of black pepper
1 cup soy sauce/vinegar/orange juice or lemon juice (or combination)
Fill a pot 1/3 of the way with water. Boil the chicken with onions, soy sauce, pepper until meat is tender and juicy.
Optional: Bake chicken at 350 degrees w/ orange juice.
Serve with rice
1-2 lbs chicken cut up
1 onion
dash of black pepper
1 cup soy sauce/vinegar/orange juice or lemon juice (or combination)
Fill a pot 1/3 of the way with water. Boil the chicken with onions, soy sauce, pepper until meat is tender and juicy.
Optional: Bake chicken at 350 degrees w/ orange juice.
Serve with rice
Chimichangas
6 large flour tortillas
3 cups Mexican Meat Mix (see recipe on blog)
Vegetable oil for frying
Shredded lettuce
1 can green chili salsa
2 tomatoes, chopped
1 cup guacamole
1/2 pint sour cream
6 ripe olives, for garnish
Combine all ingredients in a small bowl. Warm tortillas in oven about 5 min. Heat Mexican Meat Mix in a small sauce pan. Heat 1/2 inch deep oil to 400 degrees in large skillet. Spread about 1/2 cup Mex Meat Mix over the lower third of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas w/ a toothpick. Fry chimichangas at a time in hot oil about 2 minutes, until golden and crisp. Drain on paper towels. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive. Makes 6 chimichanges.
3 cups Mexican Meat Mix (see recipe on blog)
Vegetable oil for frying
Shredded lettuce
1 can green chili salsa
2 tomatoes, chopped
1 cup guacamole
1/2 pint sour cream
6 ripe olives, for garnish
Combine all ingredients in a small bowl. Warm tortillas in oven about 5 min. Heat Mexican Meat Mix in a small sauce pan. Heat 1/2 inch deep oil to 400 degrees in large skillet. Spread about 1/2 cup Mex Meat Mix over the lower third of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas w/ a toothpick. Fry chimichangas at a time in hot oil about 2 minutes, until golden and crisp. Drain on paper towels. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive. Makes 6 chimichanges.
Mexican Meat Mix
5 lbs beef roast
3 TBS shortening
3 onions, chopped
1 can chopped green chilies
2 cans green chili salsa
1/4 tsp garlic powder (or 1 clove garlic)
4 TBS flour
4 tsp salt
1 tsp ground cumin
Juices from beef roast
Preheat oven to 200 degrees. Place roast in large roasting pan on Dutch oven. Cover w/ a tight lid and roast about 12 hours until well done. On cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat. Shred meat and set aside. Melt shortening in large skillet. Add onion and green chilies. Saute 1 min. Add green chili salsa, garlic, flour, salt, and cumin. Cook 1 min, over medium-low heat. Stir in reserved juices and shredded meat. Cook 5 minutes until thick. Cool. Pout about 3 cups mix each into 1 quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix
3 TBS shortening
3 onions, chopped
1 can chopped green chilies
2 cans green chili salsa
1/4 tsp garlic powder (or 1 clove garlic)
4 TBS flour
4 tsp salt
1 tsp ground cumin
Juices from beef roast
Preheat oven to 200 degrees. Place roast in large roasting pan on Dutch oven. Cover w/ a tight lid and roast about 12 hours until well done. On cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat. Shred meat and set aside. Melt shortening in large skillet. Add onion and green chilies. Saute 1 min. Add green chili salsa, garlic, flour, salt, and cumin. Cook 1 min, over medium-low heat. Stir in reserved juices and shredded meat. Cook 5 minutes until thick. Cool. Pout about 3 cups mix each into 1 quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix
Yeast Rolls
1/2 cup lukewarm water
2 TBS yeast
1/3 cup sugar
1/3 cup shortening
1 cup lukewarm water
3 eggs
1/2 tsp salt
Combine water and yeast and set aside. In large mixing bowl whip together sugar and shortening. Add 1 cup water, eggs, and salt. Add yeast mixture. Add 5-6 cups flour.
Pour dough onto lightly floured service and kneed for 6-8 minutes or until the dough is stiff and stretchy. Form in ball. Put into bowl and let raise until double in size (usually 1 hour). Punch down dough and divide. Roll out dough and usually a large circle cookie cutter cut out rolls. Dipped circle in butter and fold in half, pinching at fold to prevent opening. Let rolls raise 15 minutes more. Bake at 375 for 20-25 minutes. Makes 24 rolls.
2 TBS yeast
1/3 cup sugar
1/3 cup shortening
1 cup lukewarm water
3 eggs
1/2 tsp salt
Combine water and yeast and set aside. In large mixing bowl whip together sugar and shortening. Add 1 cup water, eggs, and salt. Add yeast mixture. Add 5-6 cups flour.
Pour dough onto lightly floured service and kneed for 6-8 minutes or until the dough is stiff and stretchy. Form in ball. Put into bowl and let raise until double in size (usually 1 hour). Punch down dough and divide. Roll out dough and usually a large circle cookie cutter cut out rolls. Dipped circle in butter and fold in half, pinching at fold to prevent opening. Let rolls raise 15 minutes more. Bake at 375 for 20-25 minutes. Makes 24 rolls.
Spanish Rice
1 tomato - whole or 2 whole canned tomotoes
1/4 onion
2 1/2 cups chicken broth (or water)
1 clove garlic or 1/4 tsp garlic powder
1 cup rice
1 tsp salt
Blend tomato, onion, and garlic. Fry uncooked rice in oil. Stir constantly till golden brown. Add blended mixture, salt, and broth. If desired add chicken or other meat also. Cover and cook on low for 15-20 minutes or until rice is tender.
1/4 onion
2 1/2 cups chicken broth (or water)
1 clove garlic or 1/4 tsp garlic powder
1 cup rice
1 tsp salt
Blend tomato, onion, and garlic. Fry uncooked rice in oil. Stir constantly till golden brown. Add blended mixture, salt, and broth. If desired add chicken or other meat also. Cover and cook on low for 15-20 minutes or until rice is tender.
Microwave Rice
2 cups rice
4 cups water
1 TBS chicken boullion
Put rice, water, and chicken in cassarole dish. Cover with plastic wrap. Put on plate in microwave.
Cook 7 min on high (Power 10) (for half recipe 5 min)
Cook 17 min on low (Power 5) (for half recipe 15 min)
4 cups water
1 TBS chicken boullion
Put rice, water, and chicken in cassarole dish. Cover with plastic wrap. Put on plate in microwave.
Cook 7 min on high (Power 10) (for half recipe 5 min)
Cook 17 min on low (Power 5) (for half recipe 15 min)
Chow Mein
2 cups diagonally sliced celery
1 cup diagonally sliced green onions
1 1/2 TBS salad oil
1/3 cups sliced water chesnuts
1 cup chicken broth
1 lb bean sprouts
2 TBS cornstarch
2 TBS soy sauce
1 to 2 cups diced chicken, ham, bacon, pork, or shrimp
Saute together ingredients. Serve with rice.
1 cup diagonally sliced green onions
1 1/2 TBS salad oil
1/3 cups sliced water chesnuts
1 cup chicken broth
1 lb bean sprouts
2 TBS cornstarch
2 TBS soy sauce
1 to 2 cups diced chicken, ham, bacon, pork, or shrimp
Saute together ingredients. Serve with rice.
Teresa's Clam Chowder
2 cans clams
2 cups diced potatoes
2 cups diced soyota
1 cup butter
3/4 cup flour
1 quart milk
1 quart cream
2 TBS vinegar
1/2 tsp supar
1 1/2 tsp salt
dash of pepper
Put veggies in skillet. Drain clam juice on veg (if it doesn't cover veggies add water just to cover). Cook veggies until tender (15 min). While cooking in a large pot melt butter. Add flour, stirring until smooth. Add milk and cream. Stir until very thick. Add cooked veggies and clams. Add seasonings. Cook to desired temperature.
2 cups diced potatoes
2 cups diced soyota
1 cup butter
3/4 cup flour
1 quart milk
1 quart cream
2 TBS vinegar
1/2 tsp supar
1 1/2 tsp salt
dash of pepper
Put veggies in skillet. Drain clam juice on veg (if it doesn't cover veggies add water just to cover). Cook veggies until tender (15 min). While cooking in a large pot melt butter. Add flour, stirring until smooth. Add milk and cream. Stir until very thick. Add cooked veggies and clams. Add seasonings. Cook to desired temperature.
Ham and Potato Casserole
4 TBS butter
4 TBS flour
3 cups milk
1 1/2 tsp salt
3 cups diced cooked potatoes
4 hard boiled eeges, sliced
1/8 tsp pepper
1 1/2 cups diced cooked ham
1 green pepper (optional)
1 1/2 cups grated cheese
1/2 cup buttered bread crumbs (or crackers)
Melt butter in saucepan. Blend with flour. Add milk and seasonings. Blend thoroughly. Cook over low heat until thick, stirring constantly. In a well-greased casserole dish arround a layer of creamed potatoes. Top with a layer of cooked eggs, ham, green pepper, and cheese. Repeat. Sprinkle bread crumbs over top. Bake at 400 degrees for 30 minutes.
4 TBS flour
3 cups milk
1 1/2 tsp salt
3 cups diced cooked potatoes
4 hard boiled eeges, sliced
1/8 tsp pepper
1 1/2 cups diced cooked ham
1 green pepper (optional)
1 1/2 cups grated cheese
1/2 cup buttered bread crumbs (or crackers)
Melt butter in saucepan. Blend with flour. Add milk and seasonings. Blend thoroughly. Cook over low heat until thick, stirring constantly. In a well-greased casserole dish arround a layer of creamed potatoes. Top with a layer of cooked eggs, ham, green pepper, and cheese. Repeat. Sprinkle bread crumbs over top. Bake at 400 degrees for 30 minutes.
Chicken Salad
1 cup chicken
1/2 cup celery
1/4 cup mayonnaise
1 1/2 tsp lemon juice
1/4 tsp salt
1/8 tsp pepper
1/4 tsp poultry seasoning
1/8 tsp onion salt
Combine ingredients. Also could add apples, grapes, mandarin oranges, and/or almonds.
1/2 cup celery
1/4 cup mayonnaise
1 1/2 tsp lemon juice
1/4 tsp salt
1/8 tsp pepper
1/4 tsp poultry seasoning
1/8 tsp onion salt
Combine ingredients. Also could add apples, grapes, mandarin oranges, and/or almonds.
Meat Loaf
2 beaten eggs (or whole grain flour)
2/3 cups bread crumbs
1 tsp salt
1 1/2 lbs ground beef
3/4 cup milk (or milk alternative)
2 TBS grated onion
1/2 tsp sage
Spray crock-pot with cooking spray. Put ingredients in the crock-pot and simmer on low for 5-6 hours (or in oven at 350 for 1 hour). Tip on side to drain grease.
1/2 cup ketchup
2 tsp dry mustard
4 TBS brown sugar
1/2 tsp nutmeg
Mix ketchup, mustard, brown sugar, and nutmeg. Pour mixture over meat and simmer on high for 15 minutes more. (or in oven at 350 for 15 minutes more)
2/3 cups bread crumbs
1 tsp salt
1 1/2 lbs ground beef
3/4 cup milk (or milk alternative)
2 TBS grated onion
1/2 tsp sage
Spray crock-pot with cooking spray. Put ingredients in the crock-pot and simmer on low for 5-6 hours (or in oven at 350 for 1 hour). Tip on side to drain grease.
1/2 cup ketchup
2 tsp dry mustard
4 TBS brown sugar
1/2 tsp nutmeg
Mix ketchup, mustard, brown sugar, and nutmeg. Pour mixture over meat and simmer on high for 15 minutes more. (or in oven at 350 for 15 minutes more)
Sweet and Sour Meatballs
Meatballs
1 1/2 lbs ground beef
1 onion, chopped,
1 carrot shredded
Mix together beef, onion, and carrot. Form ball and brown in hot oil.
Sauce
1/2 cup vinegar
4 TBS soy sauce
4 TBS brown sugar
3/4 cup ketchup
Mix sauce ingredients. Pour over meatballs. Simmer until meat is well done and sauce is desired temperature.
1 1/2 lbs ground beef
1 onion, chopped,
1 carrot shredded
Mix together beef, onion, and carrot. Form ball and brown in hot oil.
Sauce
1/2 cup vinegar
4 TBS soy sauce
4 TBS brown sugar
3/4 cup ketchup
Mix sauce ingredients. Pour over meatballs. Simmer until meat is well done and sauce is desired temperature.
Chicken Brocolli Cassarole
Chicken (boiled and chopped)
Brocolli
2 cans cream of chicken soup
1 tsp lemon juice
1/4 cup chicken broth
1 cup ched cheese
bread crumbs
Mix together first 6 ingredients. Place in 9X9 pan. Sprinkle bread crumbs on top. Bake 30 minutes at 350 degrees.
Brocolli
2 cans cream of chicken soup
1 tsp lemon juice
1/4 cup chicken broth
1 cup ched cheese
bread crumbs
Mix together first 6 ingredients. Place in 9X9 pan. Sprinkle bread crumbs on top. Bake 30 minutes at 350 degrees.
Chicken Cordon Bleu
4 chicken breasts cut in half (boneless, skinless)
8 thin slices of cooked ham
4 slices Swiss cheese
1/4 cup melted butter
1/2 cornflake crumbs
Put one piece of chicken in plastic bag. Pound until 1/8 thick. Put one piece cheese on on piece of ham. Sprinkle with salt, pepper, and thyme. Roll ham around cheese, roll chicken around ham. Dip in butter. Roll in corn flakes. Hold together with toothpicks. Bake uncovered at 400 degrees for 40 minutes.
Sauce
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup lemon juice
Blend together ingredients with whisk. Heat in microwave or on stove. Pour over chicken when served.
8 thin slices of cooked ham
4 slices Swiss cheese
1/4 cup melted butter
1/2 cornflake crumbs
Put one piece of chicken in plastic bag. Pound until 1/8 thick. Put one piece cheese on on piece of ham. Sprinkle with salt, pepper, and thyme. Roll ham around cheese, roll chicken around ham. Dip in butter. Roll in corn flakes. Hold together with toothpicks. Bake uncovered at 400 degrees for 40 minutes.
Sauce
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup lemon juice
Blend together ingredients with whisk. Heat in microwave or on stove. Pour over chicken when served.
Won Ton Salad
Salad
lettuce
chicken (cooked and diced)
grated cheese
won tons (bake at 325 for 5 min)
Sweet and Sauce Sauce
1 cup sugar
1 TBS chopped green pepper
1/2 cup white vinegar
1/2 tsp salt
2 tsp cornstarch
1 TBS cold water
1 tsp paprika
Combine sugar, green pepper, white vinegar, and salt in small saucepan. Bring to a boil, then turn down and simmer sauce 5 minutes. Combine with cornstarch and cold water. Add to hot mixture. Cook and stir till thickens. Cool. Add paprika.
lettuce
chicken (cooked and diced)
grated cheese
won tons (bake at 325 for 5 min)
Sweet and Sauce Sauce
1 cup sugar
1 TBS chopped green pepper
1/2 cup white vinegar
1/2 tsp salt
2 tsp cornstarch
1 TBS cold water
1 tsp paprika
Combine sugar, green pepper, white vinegar, and salt in small saucepan. Bring to a boil, then turn down and simmer sauce 5 minutes. Combine with cornstarch and cold water. Add to hot mixture. Cook and stir till thickens. Cool. Add paprika.
Monday, January 11, 2010
Chichen Enchilada Casserole
2 cans cream of chicken soup
1 cup sour cream
1/2 chopped onion (saute onion in 2 TBS butter)
4 oz. can diced green chiles
2 cups grated cheese (cheddar and/or jack)
2 cups cooked chopped chicken
Nacho flavored Doritoes
Combine chicken soup, sour cream, onion, and green chiles. Spread Doritoes in 9X13 greased pan. Layer the soup mixture, chicken, and cheese. Bake at 350 degrees for 30 minutes.
1 cup sour cream
1/2 chopped onion (saute onion in 2 TBS butter)
4 oz. can diced green chiles
2 cups grated cheese (cheddar and/or jack)
2 cups cooked chopped chicken
Nacho flavored Doritoes
Combine chicken soup, sour cream, onion, and green chiles. Spread Doritoes in 9X13 greased pan. Layer the soup mixture, chicken, and cheese. Bake at 350 degrees for 30 minutes.
Friday, January 8, 2010
Beef and Broccoli
I made this last night from a recipe I had found online and tweaked a little bit. This recipe is really simple. And because it's basically just broccoli, garlic, and beef, the flavors really stand out.
1 lb steak, cut into very thin strips
1 1/2 lbs of broccoli cut into bite size florets
1 tbsp cooking oil
1 tbsp minced garlic
beef marinade
1 1/2 tsp soy sauce
1 tsp corn starch
1/2 tsp cooking oil
black pepper
stir fry sauce
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp Worcestershire sauce
Mix the marinade ingredients together and add the beef. Let marinade for just a few minutes.
Start cooking some rice, however much your family needs, according to the package directions.
Fill a large saute pan or wok with an inch of water and bring to a boil. Add the broccoli, cover and steam 3 minutes. The broccoli should still be crisp and brightly colored when finished.
Drain the water and remove the broccoli.
Add oil, and bring to medium/high heat. Add garlic and fry for 30 seconds. Lay beef strips in the pan, fry one side 30 seconds, then flip and fry the other side 30 seconds. Reduce heat to medium/low and add soy sauce, balsamic vinegar and Worcestershire. Simmer until the sauce thickens slightly then add the broccoli and stir til everything is coated and heated through.
Serve over rice and with a side of fruit!
1 lb steak, cut into very thin strips
1 1/2 lbs of broccoli cut into bite size florets
1 tbsp cooking oil
1 tbsp minced garlic
beef marinade
1 1/2 tsp soy sauce
1 tsp corn starch
1/2 tsp cooking oil
black pepper
stir fry sauce
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp Worcestershire sauce
Mix the marinade ingredients together and add the beef. Let marinade for just a few minutes.
Start cooking some rice, however much your family needs, according to the package directions.
Fill a large saute pan or wok with an inch of water and bring to a boil. Add the broccoli, cover and steam 3 minutes. The broccoli should still be crisp and brightly colored when finished.
Drain the water and remove the broccoli.
Add oil, and bring to medium/high heat. Add garlic and fry for 30 seconds. Lay beef strips in the pan, fry one side 30 seconds, then flip and fry the other side 30 seconds. Reduce heat to medium/low and add soy sauce, balsamic vinegar and Worcestershire. Simmer until the sauce thickens slightly then add the broccoli and stir til everything is coated and heated through.
Serve over rice and with a side of fruit!
Thursday, January 7, 2010
Coffee Cake
This is a breakfast cake we used to have a lot growing up. So yummy!
Ingredients:
Cake:
1/2 cup oil
2 eggs
1 cup milk
3 cups flour
1 1/2 cups sugar
4 tsp baking powder
1 tsp salt
Topping:
1/2 cup brown sugar
2 TBS flour
2 tsp cinnamon
2 TBS melted butter
Directions:
Cake: Combine oil, egg, and milk. Mix together dry ingredients in seperate bowl. Combine wet and dry ingredients. Pour batter into a 9X13 greased pan. Set aside.
Topping: Combine topping ingredients. Spoon lightly on top of cake batter.
Using a fork make lines through the topping/batter to mix just a little on the top. Do not mix into the batter.
Cook at 375 for 25 minutes.
Slice into pieces and enjoy!
No-bake Cookies
This is Ryan's Mom's recipe. For some reason the recipe my family used growing up never really setup quite right. This one works every time for us. Very yummy!
Ingredients
1/2 cup margarine
1/2 milk
2 cups sugar
3 TBS cocoa
pinch of salt
1/2 cup peanut butter
1 TBS vanilla
4 cups oats
Directions
Combine margarine, milk, sugar, and cocoa in medium pan on medium (to medium high) heat.
Stir often to prevent scorching.
Heat to a rapid boil, then boil 1 minute. Remove from heat.
Add peanut butter, salt, and vanilla. Mix until peanut butter is completely melted.
Add oats.
Drop spoonfuls onto wax paper to make cookies. Let cool, cookies should hardened as cooled. Once cooled store in an air tight container to prevent drying out.
Homemade Chicken Noodle Soup
This one still hits the spot for me. After my surgery a few years ago Mom made it for me and I was in heaven. Nothing like chicken noodle. Sorry half the directions are kind of vague.
*Makes a large pot of soup, for Crystal's family 1/2 recipe was plenty.
Soup:
chicken broth (enough to make the amount of soup you want)
chicken, cubed (desired amount for your soup)
carrots, celery, other desired veggies (desired amount for soup, optional)
Noodles:
2 cups flour(divided)
2 eggs
1 tsp salt
4 TBS milk
1. Cook chicken and veggies in boiling chicken broth.
2. While chicken and veggies are cooking prepare noodles as follows: Mix flour, eggs, salt, and milk. Roll out to noodle width (1/8 - 1/4 inch). When chicken and veggies are fully cook, add noodles to boiling water gradually (use hand and try and loosely separate noodles with fingers as adding to water). Cook noodles for 10 minutes.
*Makes a large pot of soup, for Crystal's family 1/2 recipe was plenty.
Soup:
chicken broth (enough to make the amount of soup you want)
chicken, cubed (desired amount for your soup)
carrots, celery, other desired veggies (desired amount for soup, optional)
Noodles:
2 cups flour(divided)
2 eggs
1 tsp salt
4 TBS milk
1. Cook chicken and veggies in boiling chicken broth.
2. While chicken and veggies are cooking prepare noodles as follows: Mix flour, eggs, salt, and milk. Roll out to noodle width (1/8 - 1/4 inch). When chicken and veggies are fully cook, add noodles to boiling water gradually (use hand and try and loosely separate noodles with fingers as adding to water). Cook noodles for 10 minutes.
Brocolli Cheese Soup
Another from Mom's recipe books...
2 cups medium white sauce (see below)
2 cans cream of celery soup
1 can evaporated milk
12 ounces velvetta cheese
2-3 stalks of broccoli, chopped
White sauce (from Better Home and Gardens Cookbook):
2 TBS butter
2 TBS flour
1/4 tsp salt
dash of pepper
1 1/2 cups milk
Melt butter in small saucepan. Stir in flour, salt and pepper. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.
Prepare white sauce as directed. Move sauce to large soup pot. Add cream of celery, evaportad milk, velvetta cheese, and broccoli. Cook over medium heat until cheese is melted and broccoli is tendered. If desired add cheddar and/or mozzarella cheese just before serving.
2 cups medium white sauce (see below)
2 cans cream of celery soup
1 can evaporated milk
12 ounces velvetta cheese
2-3 stalks of broccoli, chopped
White sauce (from Better Home and Gardens Cookbook):
2 TBS butter
2 TBS flour
1/4 tsp salt
dash of pepper
1 1/2 cups milk
Melt butter in small saucepan. Stir in flour, salt and pepper. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.
Prepare white sauce as directed. Move sauce to large soup pot. Add cream of celery, evaportad milk, velvetta cheese, and broccoli. Cook over medium heat until cheese is melted and broccoli is tendered. If desired add cheddar and/or mozzarella cheese just before serving.
Quick Shrimp
Another one I got from Mom at some point...
2 TBS butter
1 pound salad shrimp
1 TBS minced onion
2 TBS basil
1/4 cup fresh parmesean
Melt butter, add shrimp and onion and cook. Add basil, mix well.
Serve over pasta (angel hair would be my preference).
2 TBS butter
1 pound salad shrimp
1 TBS minced onion
2 TBS basil
1/4 cup fresh parmesean
Melt butter, add shrimp and onion and cook. Add basil, mix well.
Serve over pasta (angel hair would be my preference).
Saturday, January 2, 2010
7 Layer Bean Dip
A must have for parties, especially New Year's
Layer 1: 1 can re-fried beans
Layer 2: 1/2 cup sour cream
1/3 cup mayonnaise
1/8 cup taco seasoning (1/2 pkg)
(If desired you may substitute some sour cream for mayonnaise)
Layer 3: Guacamole, I use this recipe, doubled
Layer 4: 4-8 ounces shredded cheese
Layer 5: 1 can olives, sliced
Layer 6: 1 cup tomatoes, diced
Layer 7: 1/2 bunch onions (use white and green part of onion), chopped
Assemble layers in order, starting with the beans and building up to the green onions. Refrigerate for at least 30 minutes to allow flavors to mix. Serve with tortilla chips.
Layer 1: 1 can re-fried beans
Layer 2: 1/2 cup sour cream
1/3 cup mayonnaise
1/8 cup taco seasoning (1/2 pkg)
(If desired you may substitute some sour cream for mayonnaise)
Layer 3: Guacamole, I use this recipe, doubled
Layer 4: 4-8 ounces shredded cheese
Layer 5: 1 can olives, sliced
Layer 6: 1 cup tomatoes, diced
Layer 7: 1/2 bunch onions (use white and green part of onion), chopped
Assemble layers in order, starting with the beans and building up to the green onions. Refrigerate for at least 30 minutes to allow flavors to mix. Serve with tortilla chips.
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