Wednesday, June 19, 2013

Vacation: Day Three

What did I do today you ask?

These will be the appetizer tonight:
Neiman Marcus Dip
This is really tasty!
Buffalo Balls (hee,hee)
These weren't as easy as i thought they were going to be. I ended up adding some Panko bread crumbs because the mixture was so mushy and i still ended up spooning them onto the pan (like cookie dough). So they are more like Buffalo Chips as opposed to Buffalo Balls (OK now I'm giggling!)

This we will be tonight's main course:
Spaghetti Bake
I'll admit as i was putting it together i kept thinking it just wasn't going to be cheesy enough. So i added a layer of ricotta/cheese between the veggie layer and the top sauce/meat layer. Well see how it comes out!

This we will eat for breakfast tomorrow:
Cream Cheese Danish
I can not wait to get up tomorrow and put these together. I mixed up the filling and the icing so all i have to do is assemble and bake.

And this we will eat tomorrow:
Mexican Doritos Casserole 
I'm sure this will be good, it was the last thing i put together so I was getting tired. I mixed up everything but haven't layered it into the pan yet. I figured it would be better if i didn't let it still on top of the Doritos overnight since we aren't going to eat it until tomorrow.

Now the dishwasher is running and i'm putting my feet up for a bit! And i'm out! 

Tuesday, April 9, 2013

"I wish I had your ability to remember things so well!!! I should tell you I love you every day because by the time I’m 50 I won’t remember who you are.  Or me for that matter....." ~mj

Sunday, March 3, 2013

Slow-Cooker BBQ Chicken Leg Quarters

I did a search on line and this is what I came up with from Not Leftovers Again! 
Oh.
My.
Goodness.
The most amazing thing, I thought, was the use of tin foil balls in the bottom of the slow cooker. Genius! I've only cooked chicken quarters once before and it was a mess, I had no idea they were going to generate so much grease and I didn't know how to deal with it. This solved that problem completely!
I used Grill Mates Sweet & Smoky Rub and of course Sweet Baby Ray's Hickory & Brown Sugar BBQ sauce. I also had never used my broiler. Not just in this, my vintage circa 1985 oven, but in any oven I've ever owned (ok that's probably because I didn't learn to cook until just recently but none the less...) I followed the recipe exactly and it came out perfect and absolutely delicious.





Sunday, February 24, 2013

Tex Mex~ My Favorite!

This is by far one of my favorite recipes. It's easy to throw together. I tend to always have the ingredients on hand. And it is so tasty! The original recipe can be found in Cooking with Pheeling (this is the most used cookbook in my collection). I've made some modification that have perfected the recipe, for me anyway!

1 lb ground beef
1 8oz block of cream cheese (1/3 less fat cream cheese works just as well)
1 cup Ortega taco sauce (I always have at least a couple jars of this on hand)
1 chopped onion
1 can (14 oz) Hunts Fire Roasted tomatoes, undrained
1 can (11oz) Green Giant Mexi corn (corn, red and green peppers), undrained
2 cups rice
2 cups water
2 + cups shredded cheese
fresh chopped cilantro
tortilla chips

Brown the hamburger, drain and rise with hot water. Return the hamburger to the pan and add the chopped onion, cook for a few minutes to soften up the onion. Add the block of cream cheese and mix it into the hamburg & onion as it softens and melts.  Mix in the Ortega taco sauce, the fire roasted tomatoes and the mexi corn (both undrained). Stir and simmer over a medium lo heat.

While that is cooking on the stovetop, microwave 2 cups of rice and 2 cups of water for 5 minutes or so (my 1985 microwave probably takes a little longer than what most of you are using!). As soon as the rice is done fluff it with a fork and immediately mix in 1 Cup of shredded cheese (or a little more if you are so inclined). Press the rice/cheese mixture into the bottom of a glass 9x13 dish. Oh yeah you should probably spray the 9x13 with cooking spray first. Then pour the hamburger mixture on top of the rice/cheese bed. Top the whole thing with more shredded cheese.

Some times I cook it right away. Sometimes I put the lid on and cook it later in the day or even the next day. I've never frozen one but it's crossed my mind. Whenever you are ready to cook it just bake it at 350 degrees for roughly 30 minutes. Again my vintage oven makes it hard for me to predict just how long it will take to bake for you, lol! After you transfer it to the serving plate throw on some chopped fresh cilantro (isn't everything better with fresh cilantro?) and some crushed up tortilla chips.

Viola! Dinner is served!