Happy Cinco de Mayo!

This was not a planned post, it just happened to fall on Mexico’s Fifth of May celebrations; “the date is observed to commemorate the Mexican Army’s  victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza.” (during the Franco-Mexican War; quote from Google) Since most of us like (or love) SOME form of Mexican cuisine, I thought I’d post some tasty Mexican recipes for you today. (Mind you, these are NOT authentic – just simple & tasty)

==============

Easy Speedy Taco Bake

2 lb. ground beef (or turkey)
1 C. diced onion
2 tsp. minced garlic
2/3 C. water
4 T. taco seasoning mix
1 can black beans, drained/
rinsed
1 (4 oz) can chopped green chilies
1 C. shredded cheese, divided
(poster used Mexican blend)
2 eggs, lightly beaten
1 C. milk
1 1/2 C. Bisquick baking mix

For Serving:
sour cream,  shredded lettuce,
chopped tomatoes, sliced black
olives, shredded cheese, salsa

Preheat oven 400 degrees F.
Spray 8 X 8″ baking dish with
nonstick spray. In large skillet
brown meat over medium heat
until no longer pink; drain. Add
chopped onion, garlic, water &
taco seasoning; bring to boil &
reduce heat. Simmer until onions
have softened, about 5 minutes.
Stir in beans & green chilies.
Transfer meat to prepared dish &
sprinkle with 1 C. cheese. In large
bowl, combine Bisquick, eggs &
milk until moistened; pour
mixture over meat mixture evenly.
Bake 20-25 minutes until top is
lightly browned & a toothpick
inserted into center comes out clean.
Top with sour cream, cheese, lettuce,
tomatoes, olives, salsa,

(recipe: kitchenmeetsgirl.com)
————————–
Mexican Stuffed Shells

1 lb. ground beef
1 pkt. taco seasoning mix
4 oz. cream cheese
16 jumbo pasta shells
1 1/2 C. salsa
1 c. taco sauce
1 C. shredded Cheddar cheese
1 C. shredded Monterrey Jack
cheese
3 green onions, chopped
1 (or more) C. sour cream

Preheat oven 350 degrees F.
Spray 9 X 13″ (or larger) baking
dish with nonstick spray (pan
needs to be large enough to hold
16 stuffed JUMBO shells)
Brown beef in skillet & season
with taco seasoning mix (accordg.
to pkg. directions). Mix in cream
cheese; simmer, covered, until
cream cheese melts – stir & let cool.
Cook shells accordg. to pkg.
directions. Pour salsa into bottom
of prepared dish & spread around.
Stuff shells with beef mixture &
arrange in baking dish over salsa.
Pour taco sauce over shells &
cover with foil. Bake 30 minutes.
Remove from oven, top with shredded
cheeses & bake 10-15 minutes longer,
uncovered. Top with green onions &
sour cream & serve.

(recipe: 77easyrecipes.com)
——————————-

Taco Cornbread Casserole

1 (8 1/2 oz) pkg. cornbread/
muffin mix
1 egg
1/3 C. milk
3 C. hamburger

1 pkg. taco seasoning mix
(water for mix – accordg. to
pkg. directions)

1 can black beans, drained/
rinsed
1 (8 oz) C. sour cream
1 C. shredded Colby Jack,
Cheddar or Mexican cheese/
divided
1/2 C. chopped onion
1 medium tomato, chopped
1 C. shredded lettuce
1 can sliced ripe olives (optional)

Preheat oven 350 degrees F.
In large bowl mix cornbread mix,
egg & milk until well blended. Spray
8 X 8″ baking dish with nonstick spray.
Spread cornbread mixture into pan,
spread evenly & bake 15 minutes.
Taco meat: Cook hamburger in skillet;
drain & add taco seasoning mix & water
(as per pkg. directions).
Mix cooked taco meat & black beans;
layer over cornbread. In a bowl mix
sour cream, 3/4 C. cheese & onion-
spread over meat mixture. Bake
20-25 minutes. Remove from oven,
top with tomatoes, lettuce &
1/4 C. cheese – serve.

(recipe: 77easyrecipes.com)
——————————-

Foil-Pack Chicken Fajita Dinner

1 1/2 C. instant white rice,
uncooked
1 1/2 C. hot water
1 T. taco seasoning mix
4 small boneless skinless
chicken breasts (1 lb)
1 green bell pepper cut into strips
1 red bell pepper, cut into strips
1/2 C. chunky salsa
1/2 C. Mexican-style shredded
taco cheese

Preheat oven 400 degrees F.
Tear off 4 large sheets heavy-duty
foil – then fold up all sides to form
a 1 inch rim – spray with nonstick
spray. Combine rice, water & taco
seasoning; spoon onto foil & top
with remaining ingredients. Bring
up sides of foil & fold to make 4
packets. Place packets in a 15 X
10 X 1 inch pan. Bake 30-35 minutes
until chicken is done (165 degrees F.)
Cool 5 minutes then cut slits in
foil to release steam before
opening. Serves 4

(recipe: kraftrecipes.com)
——————————-
Creamy Burrito Casserole

1 lb. ground beef
1/2 onion, chopped
1 pkg. taco seasoning mix
6 large flour tortillas
1 can refried beans (regular size)
2-3 C. shredded taco or Cheddar
cheese
1 can cream of mushroom soup
4 oz. sour cream (8 T.)

Preheat oven 350 degrees F.
Brown beef & onion in skillet; drain
fat. Add taco seasoning; stir in refried
beans. Mix soup & sour cream in a
separate bowl & spread half of mixture
in bottom of a casserole dish. Tear up
3 tortillas & spread over mixture in
dish. Place half of meat/onion mixture
on top, add a layer of cheese & repeat
layers. Sprinkle cheese on top & bake,
uncovered, 20-30 minutes

(recipe: Mary Free-“Marys Recipe
Exchange)
—————————————-

Homemade Dulce De Leche

(Mexican Caramel sauce)

1 can sweetened condensed milk
(NOT evaporated milk)

OVEN METHOD:

Preheat oven 425 degrees F.
Pour contents of can into a oven-
proof dish; sprinkle top with some
kosher salt & tightly cover with foil.
Place covered dish in a larger roasting
or casserole pan – fill pan with water
until it reaches three-quarters up sides
of covered dish to create a water bath.
Place in oven 60-90 minutes, checking
every 30 minutes on water level & adding
more if needed. Dulche de Leche is ready
when it takes on a brown, caramel-like
appearance. Remove from oven & whisk to
smoothness. Let cool before using.

(recipe: itsakeeper.com)
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Jalapeno Spinach Dip
(crockpot)

2 (10 oz, ea) pkgs. frozen
chopped spinach, thawed/
squeezed dry
2 (8 oz, ea) cream cheese,
softened
1 C. grated Parmesan cheese
1 C. Half & Half cream
1/2 C. finely chopped onion
1/4 C. chopped/seeded
jalapeno peppers*
2 tsp. Worcestershire sauce
2 tsp. hot pepper sauce
1 tsp. garlic powder
1 tsp. dill weed

tortilla chips, for dipping

In 1 1/2 qt. crockpot combine
first 10 ingredients. Cover &
cook on Low 2-3 hours or until
heated through. Serve with
chips. Makes 16 (1/4 C. each)
servings.

*Wear disposable or rubber
kitchen gloves when cutting
hot peppers; the oils can
burn the skin. Avoid touching
your face.

(recipe: tasteofhome.com)
——————————
Taco Lasagna

12 no-boil lasagna noodles
1 lb. ground beef
1 egg
1 3/4 C. ricotta cheese
4 C. Cheddar cheese, shredded
3 C. chunky salsa
2 T. taco seasoning (dry)

Toppings:
1 T. green onions, chopped
sour cream
chopped fresh cilantro

Preheat oven 350 degrees F.
Lightly spray 9 X 13″ baking
dish with nonstick spray. Brown
ground beef in large skillet,
drain & stir in taco seasoning.
In medium bowl mix egg with
ricotta cheese until well combined.
Place 4 lasagna noodles in bottom
of prepared pan; spread 1/3 of
ricotta mixture over noodles,
evenly spoon 1/3 of ground beef
then evenly spread 1/3 of salsa.
Top with 1/3 of Cheddar cheese-
repeat steps, finishing with Cheddar
cheese. Cover with foil & bake
30-40 minutes until heated through.
Turn on broiler, remove foil &
broil top until cheese is lightly
browned. Let cool 5-10 minutes
before cutting. Serves 6-8

(recipe: 12tomatoes.com)
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Chicken Quesadilla Pie

1 large flour tortilla
1 rotisserie chicken, skin
removed, meat shredded
(or 2 chicken breasts, cooked/
shredded & boned)
1 (4 oz) can green chilies
2 C. Mexican-blend cheese,
shredded/divided
1 C. whole milk
1 C. flour
1/3 C. fresh cilantro, finely
chopped (plus extra for garnish)
2 eggs
1 tsp. baking powder
1/2 tsp. chili powder
salt/black pepper, to taste

Garnishes:
fresh, chopped cilantro
sour cream

Preheat oven 425 degrees F.
Lightly spray 9-inch pie plate.
Place tortilla in bottom of plate.
In large bowl combine shredded
chicken, 1 C. cheese, cilantro,
green chilies, chili powder, salt/
pepper – stir until combined then
transfer to tortilla, smoothing into
even layer. In separate bowl whisk
milk, flour & eggs; stir in baking
powder & season with salt. Once
smooth, carefully pour mixture over
chicken filling. Top evenly with
remaining cheese. Bake 20-25
minutes until surface is golden
brown & center is just set. Remove
from oven & let cool 5 minutes
before serving. Slice into wedges
& serve hot, garnished with more
cilantro or sour cream, if desired.

(recipe: 12tomatoes.com)
———————————

Mexican Dorito Casserole

2 C. shredded, cooked chicken
1 C. shredded cheese (more if you
like more)
1 can cream of chicken soup
1/2 C. milk
1/2 C. sour cream
1 can Ro-tel tomatoes (canned
tomatoes with jalapenos-mild)
1/2 packet taco seasoning mix
(or more, if desired)
1 bag regular Nacho Cheese Doritos

Preheat oven 350 degrees F.
In large bowl combine all ingredients
except Doritos. Spray 2 qt. baking
dish with nonstick spray. Place a layer
of lightly crushed Doritos (about 2 C.)
in bottom of pan, then a layer of
chicken mixture; repeat once, ending
with chicken mixture. Top with more
shredded cheese. Cover & bake 30-35
minutes until bubbling hot.

(recipe: 77easyrecipes.com)

—————

Polvorones de Canele
(Cinnamon Cookies)

1 C. butter
1/2 C. powdered sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 1/2 C. flour

1 C. powdered sugar
1 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray cookie sheets with nonstick
spray. In medium bowl cream
1/2 C. powdered sugar & butter
until smooth; stir in vanilla.
Combine flour, salt & 1/2 tsp.
cinnamon; stir into creamed
mixture to form a stiff dough.
Shape dough into 1 inch balls.
Mix 1 C. powdered sugar & 1 tsp.
cinnamon in a pie plate (or
shallow dish); roll balls in
mixture & place on prepared
cookie sheets. Bake 15-20
minutes until browned. Cool
on wire racks. Makes about 20
cookies.

(note: one of people rating these
cookies stated that they taste
MUCH better after cooling – don’t
eat them warm)

(recipe: allrecipes.com)
=======================

It’s been a busy week so far – baby
sat grandson yesterday and will again
(for 2-3 hours) today. He’s really getting
much more social – loves to ‘talk’ to
his mobile or people. Yesterday was
also my very favorite rummage sale at
a very close local church (they used to
hold their sales twice a year but were
having trouble getting enough volunteers
so now they only do ONE a year – I’ve
been patiently waiting for this.) When
I got the request to babysit from 10:30-
5 yesterday I was (to say the least) not
very pleased and went about the house
grumbling to myself. Husband heard me
and volunteered: “What if I watched him
for about an hour while you went to the
sale?” That took some thinking but then
I agreed (after checking with the baby’s
parents). When 1:30 p.m. came I rushed
through the sale (having been there for
so many years I knew exactly where each
department was). Since our middle son
moved out, I perused (very quickly) the
furniture department and found a Papasan
chair covered in navy blue cloth – it even
folds up – for $5.00; grabbed that. Also
found a sweater & blouse for me – total
of my purchases $13.00. (Now I can also
say that, in previous years with MUCH
more time on my hands to look, I’ve
been known to come home with a
big BOX ‘o stuff – books, kitchen items,
clothes, etc. but being pressed for
time, I only hit those areas I knew
I could get through quickly.) I
managed to get back to my son’s
house in a total of 50 minutes!
When I left husband & grandson,
the baby was sleeping – when I came
in the house he was STILL sleeping!
YAY! Thank You, Lord! (I prayed on it,
that the baby would be easy on my
husband). Saturday there are TWO
Mom2Mom sales in our area, both
going at the same time. A “Mom2Mom”
sale is where a bunch of Moms/
Grandmas, etc. get together (usually
in a church or gym) to sell all things
pertaining to babies: clothes, toys,
furniture, etc. I am still looking for
a fold up highchair and relatively
simple baby walker. (Yes, I could
easily buy them new, but since
I won’t be using them constantly,
it makes more sense to my little
“Scottish heart” to buy them at
a reduced price! Nothing like a
jam-packed week to keep me going!
(In fact, earlier I asked my husband:
It IS Friday, isn’t it? It’s been such a
busy/crazy week I forgot what day
it was!).

Hope your week is shaping up
nicely – enjoy your day!

Hugs;

Pammie

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Busy day – and goofy

Have you ever had one of those kind of ‘goofy’ days where things don’t quite go the way you hoped? Yep, that was today, for me. I didn’t start out with any particular plans but slowly projects began to show themselves ‘needy’ of being accomplished. I went outside to pick up the newspaper and thought: “OK – I GIVE UP! YES, I know I need to sew some new porch curtains!” That got me started on locating just where I’d put the rods (we needed new ones) that I bought many months ago and just where was that remnant of fabric I bought years ago specifically for that purpose? Found them! Measured the windows (2), measured the fabric, cut it to size, got out my good old circa 1940’s (or there abouts – see photo) machine and hooked it up (it’s one of the first portable electric machines by Singer). Got everything lined up to begin sewing – it sewed maybe 3 stitches forward & froze/locked up. OK, I thought – maybe I need to back it up & try again – NOPE, locked up completely! After fiddling with it for awhile I asked for my dear husband’s help (he’s great with all sorts of machinery). To sum this up: After over 2 hours working on it for him, about 1 with me assisting we STILL couldn’t get anywhere! Called JoAnn’s and asked just when their sewing machine repair guy would be in the store next – have to wait a week – sigh. The curtains are NOT a big deal, it’s just frustrating to think of all that time & effort only to get nowhere. Husband has been on the ‘net’ for about half hour now and found a site/video that shows how to repair the area we had trouble with – now husband wants a second try at fixing it (hopefully tomorrow or some other time, I’m DONE for today!). Crazy stuff.

Managed to finish the pink baby blanket & crochet a shell-like border around it twice (I’m not a great crocheter, this border was done with me sort of ‘making it up as I went’ – looks good, so I guess we’re ‘good to go’, so to speak.

=============

German Chocolate Dump Cake


1 C. sweetened flake coconut
1 1/2 C. chopped pecans/divided
1 box Devil’s food cake mix plus
ingredients to make cake
8 oz. cream cheese, softened
1/2 C. butter, melted
1 tsp. vanilla
1/4 tsp. salt
2 C. powdered sugar
1/2 C. semisweet chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Sprinkle coconut &
1 C. chopped pecans in bottom of pan.
Prepare cake mix accordg. to pkg.
directions; pour over coconut & nuts.
In large bowl using elec. mixer, beat
cream cheese, butter, vanilla & salt
until smooth. Beat in powdered
sugar & stir in chocolate chips and
remaining pecans. Using a spoon,
dollop cream cheese mixture over
cake batter; gently swirl mixture into
batter using a knife. Bake 35-40
minutes until a toothpick inserted
into center of cake comes out clean.
Serves 16

(recipe: letsdishrecipes.com)
———————————-

Best Ever Salisbury Steak

Meat ingredients:
1 lb. ground beef (80/20 mixture)
1/3 C. seasoned bread crumbs
2 T. ketchup
2 T. mustard
1 T. Worcestershire sauce
pinch cayenne pepper
2 large egg yolks
salt/pepper
4 T. butter or oil

Gravy ingredients:
2 C. beef broth
1 1/2 T. corn starch
1 onion, chopped
1 C. (or more) fresh mushrooms,
chopped
1 T. Worcestershire sauce
1 T. ketchup
2 T. chopped fresh parsley

Mix all meat ingredient together &
form into oval patties. Brown each
patty on both sides in butter or oil
in a skillet; remove from pan. Add
mushrooms & onions to pan – saute.
Add 1 1/2 C. beef broth to pan,
reserving 1/2 C. broth. Add Worc.
sauce, ketchup & parsley, mix well.
Combine reserved broth to cornstarch
to make a slurry – add it slowly to
mixture in pan & cook 3-4 minutes
then add in meat patties. Simmer
15-20 minutes until done. (time
will depend on size of your patties).

Note; be careful when browning
patties – they will break apart if not
handled gently.

(recipe: thebeardedhiker.com)
———————————-

Zucchini Parmesan Crisps

1/2 C. vegetable oil
1 C. Panko breadcrumbs
1/2 C. grated Parmesan cheese
2 zucchini, sliced thin 1/4 ” rounds
/2 C. flour
2 large eggs, beaten

Heat oil in large skillet over
medium-high heat. In large
bowl combine Panko & Parmesan.
Working in batches, dredge zucchini
rounds in flour, dip in eggs, then dredge
in Panko mixture, pressing to coat.
Add zucchini rounds to skillet,
5-6 at a time, cook until evenly
golden & crispy, about 1 minute
per side. Transfer to a paper
towel-lined plate. Serve
immediately. Serves 4

(recipe: yummly.com)
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Garlic Butter Chicken & Pasta
(crockpot)

1 1/2 lb. boneless skinless chicken
thighs
1 T. minced garlic
3 C. sliced carrots
1/2 C. diced white onions
1/2 C. sliced butter
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. sea salt
1/4 tsp. pepper
1 C. frozen peas (add at end)
1 lb. rotini pasta, cooked al dente,
(add at end)
Parmesan cheese – for serving

Place chicken, garlic, onions, carrots,
butter, thyme, basil, salt/pepper in
crockpot. Cover & cook on Low 6-8
hours. When cooking time is done,
cook pasta according to pkg. directions;
add peas & drained cooked pasta to
crockpot; stir well. Sprinkle Parm.
cheese on top when serving. Serves 8

(recipe: themagicalslowcooker.com)
——————————————

Easy Beef & Broccoli Stir Fry


2 T. vegetable oil
1 lb. beef sirloin, cut into 2 inch strips
1 1/2 C. broccoli florets (fresh)
1 red bell pepper cut into matchsticks
2 carrots thinly sliced
1 green onion, chopped
1 tsp. minced garlic
2 T. soy sauce
2 T. sesame seeds, toasted

Heat vegetable oil in a large wok or
skillet over medium-high heat. Cook &
stir beef until browned, 3-4 minutes.
Move meat to side; add broccoli, bell
pepper, carrots, green onion & garlic to
center of wok/skillet. Cook & stir vegs.
2 minutes. Stir beef into vegetables &
season with soy sauce & sesame seeds.
Cook & stir until veggies are tender, about
2 more minutes. Serves 4

(recipe: allrecipes.com)
—————————————-

Crockpot Cheesy Hamburger Hash

1 1/2 lb. ground beef
2 C. potatoes, peeled/diced
1 (8 oz) can tomato sauce
1 (10.75 oz) can cream of mushroom
soup
1/4 c. diced green bell pepper
1/4 C. chopped onion
1/2 C. beef broth/stock
3/4 C. shredded sharp Cheddar cheese

Spray insides of crockpot with nonstick
spray. Brown ground beef in skillet; drain.
In large bowl mix browned ground beef,
potatoes, tomato sauce, soup, peppers,
onion & beef stock – pour into crockpot.
Cover & cook on Low 6-8 hours or High
3-5 hours. Stir in cheese until melted &
serve immediately. Serves 4-6

(recipe: bakeatmidnite.com)
—————————————


Lemon Meringue Cupcakes

Filling:
3 egg yolks (reserve whites for meringue)
3/4 C. granulated sugar
3 T. flour
pinch salt
3 T. lemon juice
2 T. lemon zest, loosely packed
1/2 C. water
2 T. unsalted butter, melted

Cupcakes:
1/2 C. unsalted butter
1 C. granulated sugar
2 eggs
3 T. lemon juice
2 tsp. baking powder
1 tsp. salt
1 1/2 C. flour

Meringue:
3 egg whites
pinch salt
1/4 C. granulated sugar

Prepared filling:
In small saucepan over Low heat,
whisk egg yolks, sugar, flour & salt;
whisk in lemon juice, lemon zest,
water & melted butter. Increase
heat to Medium. Whisking
constantly, cook until filling is
smooth & thick, about 7 minutes;
remove from heat.

Preheat oven 375 degrees F.
Make Cupcakes:
In medium bowl beat butter & sugar
until light & fluffy; beat in eggs, lemon
juice, baking powder & salt; beat in
flour until just combined. Divide
batter between 12 cupcake liners in a
muffin pan. Bake 15-16 minutes until
center of cupcakes firms up; remove
cupcakes from oven & cook 5-8
minutes (do not turn off oven)

Prepare Meringue:
Beat egg whites with salt until mixture
begins to stiffen; add sugar & beat until
meringue is stiff & forms stiff peaks
(do not overdo it). Using a sharp knife,
remove center of each cooled cupcake
(about 1″ in diameter) leaving a layer
of cupcake beneath cut out part (discard
cupcake core, or eat it). Fill cupcake centers
with lemon filling. Divide dollops of
meringue between cupcakes, spreading
out to edges & gently tapping with back
of a spoon to form peaks. Return cupcakes
to oven & bake an additional 5-6 minutes
until meringue peaks are golden brown.
Remove from oven & let cool 10 minutes.
Refrigerate an hour or more before
serving. Makes 12 cupcakes.

(recipe: Mike Suddaby – Facebook)
========================

Our weather has been nice today – in
the  mid 50’s; it was a little sunny which
made me have the gumption to want to
DO stuff – like making the curtains. Oh well-
after all that ‘adventure’ I sat & read a book.
I have a friend at church who is a writer/
author and he donated one of his 3 books
to our church library – I checked it out last
night & began reading it. Our local library
now has one copy of his third book & I
just finished that one last week – since I
chatted with my husband about it, he also
read book #2, so you can see it’s a pretty
good read. His father was in World War II
and his brother is a pilot so his books
deal with WWII and flying (usually that
would not interest me but he writes well
enough that they keep my interest!).
His name is Rick Barry Two of his books are
“The Methuselah Project” (just read) and
“Gunner’s Run” (reading now). He also wrote
a short story called: “Kiriath’s Quest” which
I understand is a bit hard to find in print. He’s
a very interesting person – speaks fluent
Russian, spent 2 years living there-all (as he
would say) ‘fuel for his writing’.

Hope you’re having a great day;

Hugs;

Pammie