Guess What Day it Is???


Since today IS a holiday, of sorts, I thought I’d feature some of the recipes coming across my emails lately!


Mexican Chicken Casserole

1 to 1  1/2  lbs ground beef or chuck, browned
1/4  C. onion, chopped
1  clove garlic, minced
1 – 2 teaspoons chili powder  
1/2 of a  pkg. (16oz) Doritos corn chips
1  (15 oz) can ranch style beans or bush’s chili beans
1  (10 oz) can mild Rotel tomatoes
1  (10 oz) can cream of chicken soup
2  cups Mexican style cheese blend 

Preheat oven to 350 degrees.
In a large skillet brown the ground beef with onion&
garlic, drain. Add  ranch style beans & chili powder;
mix &  set aside. In separate bowl combine  soup & Rotel
tomatoes; set aside.  Place a layer of slightly crushed
Doritos in  bottom of a greased
2 quart or 13x9x2-inch
casserole pan
Add half  ground beef mixture *half
soup mixture; top with 1 cup shredded cheese. Repeat
layers a second time ending with remaining shredded
cheese. Bake  30 – 35 minutes or just until hot and
bubbly around edges. Serves 4-6

(recipe: FaveSouthernRecipes)

Mexican-style Meatballs & Rice

1 lb. ground beef
1/4 C. dry seasoned bread crumbs
1/4 C. grated Parmesan cheese
1 egg
2 (8 oz. cans) Ro-Tel mild tomato & green chili sauce
1 (10 oz.) can Ro-Tel mild diced tomatoes & green chilies,
3 C. hot, cooked brown rice

Preheat oven to 400 degrees F.
Spray  13×9 inch glass baking dish with cooking spray;
set aside.Combine beef, bread crumbs, Parmesan cheese,
and egg in a large bowl. Divide meat mixture into 18
portions and roll into meatballs; place in baking dish.
Bake 15 minutes or until meatballs are cooked through.
Combine  tomato sauce and drained tomatoes in  large
microwave safe bowl. Cover & microwave on High
2 minutes; keep warm.When cooked, remove
meatballs from  oven and transfer to the tomato sauce.
Stir together coating meatballs well with the sauce.
Serve over rice.

(recipe: FaveSouthernRecipes)

Chipotle-style Corn Salsa

4 Ears fresh corn (steam & cut kernels off)
1/4 C. red onion, finely diced
2 hot peppers, finely diced
1 small bell pepper, chopped
Juice of 1 Lime
Juice of 1 Lemon
chopped cilantro, to taste
salt, to taste
Mix all ingredients together & serve
with corn chips


Cheesy Fiesta Potatoes

(this is a copy cat of Taco Bell)

1/2 tsp. garlic powder
1/4 tsp.  ground cumin
2 lbs. white potatoes, peeled/cubed  1″ cubes
2 tbsp.  butter
2 tbsp. olive oil
salt and pepper, to taste
1  1/4 C. cubed Velveeta cheese
Tabasco sauce, to taste
1/2 C. sour cream, divided
1 green onion, chopped, green part only

Preheat 475 degrees F.
Mix  garlic powder  & cumin together; add cubed potatoes and place in a Ziploc bag; toss until all potato chunks are coated evenly. In a large, heavy skillet over medium heat melt oil & butter. Add seasoned potato chunks; cook, stirring frequently, about 10 minutes. Cover & cook an additional 10 minutes or until potatoes are tender then season to taste with salt and pepper. Transfer potatoes to a non-stick baking sheet and bake 10 minutes, stirring occasionally, until potatoes are nice and crisp. When potatoes are almost done baking, put cubed Velveeta, salsa, and Tabasco into a
microwave-safe bowl (a large casserole Pyrex would work);
microwave 1 minute; stir and microwave it for another minute; stir it again and microwave, again, for another whole minute, and then stir until smooth.

For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with the chopped green onion.

Serves 4

(recipe: FaveSouthernRecipes)


Caramel Empanadas

1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon flour
4 cups peeled & sliced tart apples
1/4 cup water
1/4 cup caramel ice cream topping
2 tablespoon butter
2 premade pie crusts
1/4 cup egg whites, beaten a little
1/4 cup cinnamon sugar for sprinkling

Preheat oven 400 degrees F.
Stir together sugar, cinnamon, and flour; set aside.
Bring apples and water to a boil, cover, reduce heat
to Low, and cook 10 minutes or until apples are tender.
Remove from heat and stir in sugar flour mixture,
caramel topping and butter. Unroll  pie crusts &
roll out to a little thinner than it already is. (Use a cereal
bowl to trace and cut out a circle of the dough.
You should be able to get 2 circles out of each pie crust.
Spoon 1/4 of  apple mixture onto one half of each of the
circles, leaving about 1/2 inch of the edges uncovered.
Wet the edges of the pie crusts with a little water, and
fold over the circle in half. Use a fork to press and seal the
edges.Brush the egg whites over the top of each hand pie
& sprinkle with cinnamon sugar. Place each empanada on a
parchment lined baking sheet. Bake 15-20 minutes until
golden brown. Serve warm! Makes 4


Chicken Fajitas

1 (5 oz) chicken breast, marinated in
fajita seasoning
1/2 tomato, chopped
4 oz onion, chopped
2 oz. green pepper, chopped
1/4 C. sour cream
1/4 C. pico de gallo or salsa
1/2 C. Cheddar cheese, shredded
4 flour tortillas
Fresh jalapenos

Place marinated chicken on clean lightly oiled
broiler. Cook chicken until it reaches minimum
temperature of 165 degrees F. Slice chicken into
32-40 pieces. Sauté tomato, onion and peppers.
Place tortillas in the microwave for 14 seconds.

Serve with pico de gallo or salsa, sour cream,
Cheddar cheese and fresh jalapenos.
Serves 2-4


9-Layer Dip

(serves 10)

2 strips lean bacon
1 (16 oz) can plain refried beans
1/2 C. sour cream
1/2 tsp. taco seasoning
3/4 C. shredded cheddar cheese
3/4 C. guacamole (frozen or prepared is fine)
1/3 C. diced tomatoes (about 1 roma tomato)
1 T. finely chopped fresh cilantro
2 T. sliced black olives
2 T. finely sliced green onions

Fry diced bacon until done; add refried beans; cook
slowly, stirring frequently until  bacon & bacon drippings
are mixed through (about 15 minutes). Remove from heat;
set aside. Mix taco seasoning with sour cream; set aside.

To built 9 layer dip, place ingredients in this order:

Refried beans, placed on a serving platter and spread
out to 1 1/2 inches thick.

shredded cheese

prepared sour cream/taco seasoning


diced tomatoes

diced cilantro

black olives

sliced green onion

1/4 cup cheese for garnish, if desired

Serve with crisp corn chips

Today is rather quiet (at the moment); it’s 47

degrees and grey/gloomy (but, Hey! NO RAIN

or SNOW so I can’t complain!). Hope you

have a GREAT FIFTH of MARCH! Ole!!!




Published in: on May 5, 2014 at 9:38 am  Leave a Comment  
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