Taco Salad in a Bag (aka Walking Taco)

For years I have always gotten a "Walking Taco" at the local fair.  So, I decided one evening to make my own.  Pick up some bags of Frito's Corn Chips and eat this one out on the back porch in the swing!

Taco Salad in a Bag (aka Walking Taco)

2 to 4 small single serving size bags of Frito's Corn Chips (one for each person)
1 lb. lean ground beef
2 Tbsp. Taco Seasoning
2 cups finely shredded lettuce
1 finely chopped tomato
2 to 3 cups shredded cheddar cheese
1 tsp. ground pepper
1 tsp. salt
1/2 small onion, finely diced
Salsa
Sour cream for garnish

In skillet, combine ground beef and onion and cook until meat is completely done.  Drain well.  Open the tops of the Frito's bags and place ingredients in this order:

1.  Ground Beef
2.  Shredded cheese
3.  Shredded lettuce
4.  Tomato pieces
5.  Big dollop of Salsa
6.  Big dollop of Sour Cream.

All that's left is the fork.....Enjoy!

Crab Filled Eggs

This recipe came as a fluke!  We were having a pitch-in at work.  Steve brought deviled eggs and I brought crab salad.  So, I took the yolk out of one of the eggs and ate it on a cracker...then thought, "hmmm I wonder what this crab salad would taste like in the egg white?"  Tried, it and loved it. 

When you make this, you can go ahead and "devil" the yolks and eat them on crackers like I did.

Crab Filled Eggs

4 to 6 boiled eggs (yolks removed)  use Whites only

1 lg. pkg. Imitation Crab
1 cup Real Mayonnaise or Miracle Whip if you prefer
4 Tbsp. finely diced onion
1 tsp. salt
1/4 tsp. (just a pinch) of sugar
1 tsp. ground pepper

I put the crab meat into my food processor and just pulse it for a few minutes until it is chopped up.  Then mix the remainder of the ingredients above into the crab by hand.

Slice the eggs in half and fill each egg to heaping with the crab salad.  Chill

Yum Yum!  Enjoy

Rice Krispie Eggs with Candy Centers

Although I can't take credit for these, I saw them on The Pioneer Woman, Ree Drummond's show, I made these for Easter for the kids and they loved them. 

Rice Krispie Eggs with Candy Centers

4 cups Rice Krispie cereal
1 bag Kraft Marshmallows
3 Tbsp. butter
1 large plastic Easter egg

Melt butter in a deep pan and add marshmallows.  Over medium heat, stir the marshmallows until they have completely melted into the butter.  Turn off heat and stir in 4 cups of Rice Krispie cereal.  Mix well and allow the mixture to cool just enough that you can handle it.

Open the plastic Easter Egg and place Rice Krispie mixture in one side and also in the other side filling it to the rim of the egg or slightly above.  Using your finger, dig a small hole in one side and place a chocolate covered egg or a malted milk ball egg in the hole.  Press the two pieces of egg together.  Open the egg and remove the Rice Krispie filled egg.

You can decorate these with sprinkles for the kids.  They loved them!

Enjoy!

Breakfast Biscuit Bites

These are so very good!  A nice, quick change from hum-drum breakfast.  The kiddos will love these mom! 

Breakfast Biscuit Bites

1 large can of biscuits (like Grands)
1 cup brown sugar
4 Tbsp. butter
1 cup chopped walnuts or pecans
1/2 cup water

Preheat oven to 375 degrees.

I use my cast ironed skillet for this, but you can use an oven-safe skillet or a 9x9" baking dish.

Open biscuits and cut each biscuit into 6 bite-sized pieces.  Melt 2 Tbsp. butter in baking dish/skillet.  Drop the biscuit pieces so the entire bottom is covered.

In a sauce pan, mix 1 cup brown sugar, 2 Tbsp. butter and 1/2 cup water.  Bring to a boil and simmer until it starts to thicken.  It should be like caramel ice cream topping.  Pour evenly over the biscuits and sprinkle the top with the chopped nuts.

Bake at 375 degrees until the biscuits are browned on top and the caramel is sticky on the sides.  Should take about 15 to 18 minutes.

These pull apart easily and kids love to pull their own pieces off.

Enjoy!

Quesadilla Patty Melt

So, I decided to make Patty Melts the other night and discovered I was out of bread. So I improvised and these were pretty darn good!  Enjoy

Quesadilla Patty Melt

6 6" flour tortillas
3 lean hamburger patties pressed really thinly
1 white onion, thinly sliced
3 slices American Cheese
3 slices Mozzarella Cheese
3 Tbsp. Miracle Whip
1 Tbsp. salt
1 Tbsp. ground pepper

Press 1 lb. hamburger into about 3 very thin, large patties.  Place them into a skillet on medium heat to cook.  Slice and add the white onion.  When burgers are done how you want them, remove and set aside. 

On a flat griddle, place tortillas (2 at a time)  grill for about 2 minutes and then flip.  Start building your sandwich right on the griddle.  On 1 tortilla, place 1 slice of American cheese, then one of the burgers and some onions on top of it.  On the other tortilla, spread it with Miracle Whip with a spoon and add the slice of Mozzarella cheese.  Once the tortilla with the mozzarella starts to melt, flip it over onto the other tortilla to make a sandwich.

Remove from heat and slice in half.  Continue with the remaining tortillas until you have 6 1/2 sandwiches.  This is also very good with Yum Yum sauce instead of Miracle Whip.

Enjoy!

Hearty Bean with Turkey Bacon Soup

This is one of those meals that sticks to your ribs!  This hearty soup is great by itself or throw a grilled cheese along side.   Either way, it will put your tummy in a happy place!

Hearty Bean with Turkey Bacon Soup

1  15 1/2 oz can of Great Northern Beans
1 small can chicken broth
1 small can petite diced tomatoes
1 15 1/2 oz can of Spanish Rice
6 slices of Turkey Bacon, finely chopped
4 Johnsonville Turkey Sausage links - chopped
1 Tbsp. sea salt
1 Tbsp. ground pepper
6 baby carrots, finely diced
1 stalk of celery, finely diced
1/2 white onion, chopped
2 Tbsp. minced garlic
2 Tbsp. real butter

Melt butter in deep Dutch oven and add butter, celery, onion, carrots, garlic, chopped turkey bacon and chopped turkey sausage links.  Saute' until onions are translucent.  Add 1 can of Great Northern Beans, 1 can of chicken broth, 1 can of petite diced tomatoes and 1 can of Spanish Rice.  Add seasonings. 

Bring to a boil and then reduce heat, cover and simmer for 45 minutes, stirring occasionally to prevent sticking.  Enjoy!

Shoestring Potatoes

Homemade French fries are just better than store bought..well I think so, anyway.  These thin shoe-string potatoes are great and kids love them.

Shoestring Potatoes

2 Medium to Large Russet Potatoes (depending on how many you are feeding)
2 - 3 Tbsp. Seasoned Salt
3 cups Canola Oil

Peel potatoes and cut into long thin slices. Lay out on a paper  towel to dry

In a deep narrow pan, add 3 cups of Canola Oil.  Bring to about 375 degrees.  You can tell if it is ready if you drop 1 drop of water into the pan and it sizzles.

Drop the potatoes into the pot about a handful at a time so they are not overcrowded.  Move around so both sides get cooked.  Deep fry about 3 or 4 minutes or until they start to brown.  Remove to a  paper towel and sprinkle with Seasoned Salt.  Toss around so that they are well coated.

Serve with this dipping sauce:

2 Tbsp. catsup
1 cup Miracle Whip
1 dash hot sauce

Mix together

Enjoy!

Chicken with Broccoli

Another, I just came up with this last night recipe!  My husband loves Beef Broccoli so I thought I would try a Chicken with Broccoli....turned out really great!

Chicken with Broccoli

5 chicken breasts, boneless, skinless, cut into slivers
5 baby carrots, finely diced
2 green onions, diced
1 stalk of celery, diced
1 stalk of broccoli, heads only, chopped up (about 2 cups)
1/2 green bell pepper, sliced thinly
2 Tbsp. real butter
1 Tbsp. minced garlic
1 Tbsp. Worcestershire sauce
2 Tbsp. Soy Sauce
1 Tbsp. ground pepper
1 Tbsp. Seasoned Salt
1/4 cup chicken broth

Melt butter in a deep skillet and add carrots, onions, celery and garlic.  Add Worcestershire and Soy sauce, pepper and seasoned salt.  Slice the chicken across the ends into thin chunks.  Add them to the skillet and sauté all ingredients for about 10 minutes or until the chicken is almost done.

Add in the chopped broccoli and 1/4 cup chicken broth.  Cover with a lid and reduce heat to a simmer.  Simmer about 10 minutes, but check often and stir (every 3 or 4 minutes).

Once broccoli is tender, remove from heat and serve.  This is great served with Vegetable Fried Rice.

Enjoy!

Blackberry Custard Mini Desserts

Came up with these last night because I wanted something for dessert that wasn't too cakey or sugary.  I had a few blackberries in the fridge.  This is fabulous!  These are great to make the night before if you are having company over the next day.  Just cover with plastic wrap once they have chilled.

You can make one large dessert or do as I did and put them in little mini ramekins. 

Blackberry Custard Mini Desserts

1/2 cup blackberries + 2 tsp. sugar
1/2 cup honey roasted peanuts - crushed

Homemade pudding

3 Tbsp. real butter
1 tsp. hazelnut or vanilla flavoring
1/3 cup sugar
1 can evaporated milk
1/3 cup whole milk
3 egg - yolks only lightly beaten

1/3 c. water + 1 heaping Tbsp. cornstarch (wait until the last minute to beat these together)

Melt butter in pot and then add, flavoring, sugar, evaporated milk, egg yolks and whole milk.  Stirring constantly bring to a light boil.  Not a hard boil because it will stick. Continue to stir until it starts to thicken.  (about 10 minutes).  Into 1/3 cup of water beat 1 heaping Tbsp. cornstarch and add it to the mixture. This will make the pudding thicken pretty quickly.  Stir constantly with a whisk and remove from heat.

In a small sauce pan, slice 1/2 cup of blackberries in half and place them in the pan with 2 tsp. sugar.  Stir until the juices start to release from the blackberries and the sugar helps them thicken a bit.  Use low heat and remove from heat once it thickens just a little.

Now to build your dessert:  In the bottom of each ramekin or your pie pan, sprinkle about 3/4 of the honey roasted nuts that you have crushed.  (I use my food processor).   Ladle the pudding mixture above on top.  You will want to chill these for about an hour.  At the same time, let your blackberries rest on the stove to cool to room temperature.

In about an hour, sprinkle the remaining nuts on top of the pudding and then add a dollop of the blackberries.  Chill another 30 minutes and serve.

Enjoy!

Beef & Noodles the Easy Way!

Beef and Noodles can be a bit time consuming.  Sometimes I want them, but don't really have the time to go through the entire process, so I came up with this quick and easy recipe.  If you want my full recipe, you can go back to July of last year and look for the recipe.

Beef & Noodles the Easy Way!

1 large piece of left over roast - cut into smaller pieces
2 Tbsp. butter
2 cups of wide egg noodles
1 can of beef broth
1 can of water
1 Tbsp. pepper
1 tsp. salt
1/4 cup evaporated milk

In a deep stock-pot, add the left over roast that you have cut into smaller pieces and 2 Tbsp. butter.  Saute' just long enough to heat the roast up.  Add 1 can of beef broth and 1 can of water, salt and pepper.  Bring to a boil and then add 2 cups of wide egg noodles.  Boil for about 8 to 10 minutes or until the noodles are done.  Stir in the evaporated milk and bring back up to hot, but not boiling.  You can serve it if you like it a little soupier, or if you want it thicker, stir 2 heaping Tbsp. cornstarch into about 1/4 cup of water and pour it into the pot while it is still heating.  It will thicken quickly.

Remove from heat and serve.

Enjoy!

Breakfast Croissant Sandwiches

I love to make a bunch of these little sandwiches up over the weekend, put them in individual baggies and take them for my breakfast all week to work.  Just pop them into the microwave for a few seconds to a minute and they are reheated and wonderful!

Breakfast Croissant Sandwiches

6 Croissants, sliced down the middle and split
6 slices of American cheese cut in half
4 eggs
2 Tbsp. milk
1 Tbsp. ground pepper
1 Tbsp. salt
2 Tbsp. butter
6 strips of bacon, pre-fried and drained on a paper towel

Split the croissants down the center and lay them out on a tray or counter.  Split the slices of American Cheese in half and lay aside.

Beat together 4 eggs, 2 Tbsp. of milk, pepper and salt.  Melt butter in a large skillet and pour in the egg mixture.  Don't scramble or mix, just let it cook omelet style and then flip to get both sides done.  Remove and cut into 6 pieces. 

Start layering.  On bottom of croissant, put 1/2 slice of cheese, then 1 piece of bacon, then a piece of the egg.  Add another slice of cheese on top and the top of the croissant.  Once you have built your sandwich, continue with the rest of the croissants. 

You will have 6 little sandwiches that you can bag up individually in baggies and grab for a quick breakfast.  These can even be frozen if you want to do a bunch ahead and thawed/heated in the microwave.    Sausage lovers can add sausage or replace the bacon with sausage. 

For dieters:  Use Egg Beaters and turkey sausage or bacon.  Use low-fat cheese slices.

Enjoy!

Salad with Dill Salad Dressing

I know this salad looks simply fabulous, but wait until you make this homemade dressing.  It makes it even better and it is so easy!

Salad with Dill Salad Dressing

1 cup Miracle Whip
1 cup Sour Cream
1/4 cup buttermilk
2 heaping Tbsp. dill weed
1/2 tsp. salt

Mix all ingredients together.  If it is too thick, you can add a little extra buttermilk or a few Tbsp. of water.

Make your salad ahead and toss this dressing into the salad just before you serve it.  The salad shown here contains:


Salad Fixins:

4 cups Romaine lettuce, thinly sliced or chopped
1 cup marbled cheddar cheese
2 boiled eggs, peeled and chopped
2 green onions (optional if you are using the French Fried Onions)

Add Dill Dressing from above and mix well.  Top with French Fried Onions for garnish and flavor.

Enjoy!

Chicken & Potato Casserole

This casserole is so good.  The combination of the potatoes, the chicken and the sauce come together to make a fabulous one dish meal.

Chicken & Potato Casserole

5 medium potatoes, peeled and cut into about 1" chunks
2 boneless, skinless chicken breasts, sliced into very thin pieces
2 Tbsp. real butter
1/4 white only, sliced thinly
1/2 can evaporated milk
1 can cream of chicken soup
1 Tbsp. black pepper
1 Tbsp. Italian Seasonings
1 Tbsp. sea salt
2 cups Mozzarella cheese (divided 1 cup and 1 cup)

In a deep skillet, melt butter and add chicken pieces and onions.  Saute' until chicken is just done.  Add evaporated milk, cream of chicken soup and seasonings.  Stir to mix well.

Meanwhile, add the 5 medium potatoes to a pot and cover with water.  Bring to a boil and boil just 5 minutes.  Just enough to get them partially done, but not completely.    Drain completely.

Spray a 9x9 baking dish with cooking spray and add the potatoes.  Top with the chicken / sauce mixture and lightly stir to combine in the dish.  Sprinkle with 1 cup of the shredded Mozzarella cheese and stir lightly again to combine.

Bake at 350 degrees for 30 minutes.  Add the remaining 1 cup of Mozzarella cheese to the top and bake another 10 minutes, just enough to melt the cheese.

Serve and Enjoy!

Eye of Round Steak with Dijonnaise Sauce

Sometimes it is difficult to find new ways to cook steaks or beef. It may be just a matter of making a new sauce or marinade.  Try this one, it is fantastic!

Eye of Round Steak with Dijonnaise Sauce

4 Eye of Round Steaks
1/2 small onion, sliced thinly
4 Tbsp. Soy Sauce
1 Tbsp. Worcestershire
2 Tbsp. Dijonnaise (mayonnaise/mustard blend)
2 Tbsp. real butter
1 cup of Water

In a skillet, melt butter and add Soy Sauce, Worcestershire and Dijonnaise.  Whisk to blend well.  Add in the sliced onions.  Stir in 1 cup of water and then place the steaks in the mixture.  Cover with a lid and simmer on medium/low heat for about 1 hour.  Check every 15 minutes to make sure there is plenty of liquid.  If not, add 1/2 cup of water and continue to cook.

During the last 15 minutes of cooking, remove the lid and let the liquid reduce to thicken.  Once liquid is reduced to a semi-thick sauce, turn off heat and serve.  Place the steaks on a plate and ladle the sauce and onions over top.

Enjoy!

Blackberry Cheddar Biscuits

This biscuits are so good they are almost like a scone, but much easier to make.  Try these, they are sure to become a family favorite.  Don't like blackberries?  Add another fruit and they are just as good.

Blackberry Cheddar Biscuits

3 cups baking mix (Jiffy or Bisquick)
1 cup shredded mild cheddar or marbled cheddar cheese
2 Tbsp. cold, real butter + 2 Tbsp. melted butter
3/4 cup evaporated milk (more or less)
1 Tbsp. sugar + 1 tsp. sugar for top
1/2 cup chopped blackberries

Place baking mix into a deep bowl.  Cut the butter in using a knife.  Butter needs to be cold.  Mixture will become slightly crumbly.  Start adding evaporated milk until the mixture is slightly sticky.  Stir in 1 Tbsp. sugar.  Stir in the 1 cup of shredded cheddar cheese.  Coarsely chop the blackberries and gently fold into the biscuit mix.

Prepare a cookie sheet, sprayed with cooking spray.  Cut the biscuits using a biscuit cutter or bottom of a glass.  *Hint:  spray the cutter or glass with cooking spray so that it releases the dough without sticking.

Place biscuits on a cookie sheet at least 1/2" apart.  Brush tops with melted butter and bake at 400 degrees for about 15 to 18 minutes or until tops begin to brown.  Remove from the oven and immediately, lightly sprinkle with the remaining 1 tsp. sugar.

Enjoy!

Seafood Puppies

The other night I had two fish fillets and I just didn't want fried fish, so I came up with this creation.  I threw in 3 or so shrimp and came up with this Seafood Puppy....you'll love them.

Seafood Puppies

2 Tilapia boneless fillets (or your favorite white fish)
3 or 4 shrimp, cooked, tails removed
2 Tbsp. cornmeal
1 Tbsp. ground pepper
1 Tbsp. sea salt
1 egg

2 cups Panko bread crumbs for breading in a bowl

3" of vegetable oil for frying

In a food processor, add the fish, cornmeal, salt, pepper and egg.  Pulse a few times just to mix.  Using a spoon, dip a heaping spoonful of the mixture and roll it into the Panko breading into a ball.  Should form similar to a hushpuppy. 

Meanwhile you should have been heating vegetable oil to about 350 degrees for frying.  Drop the pups into the hot oil (to test if it is hot enough, drop a tiny tidbit in.  If it sizzles and comes to the top immediately, it is ready).  Turn the pups once to be sure all sides get brown and crispy.

Remove onto a paper towel to drain.  Lightly salt the top and serve with Tartar Sauce or Cocktail Sauce.

Enjoy!

Sauteed Chicken Pieces

I can't tell you how many recipes I use this simple chicken saute' for.  I use it in chicken salad, put it atop a regular salad, use it in chicken and rice, or all kinds of recipes that include chicken pieces.

Sautéed Chicken Pieces

2 chicken breasts, boneless skinless, cut into chunks
1 Tbsp. real butter
1 Tbsp. olive oil
1 Tbsp. ground pepper
1 tsp. sea salt
1/2 tsp. Worcestershire sauce
1 Tbsp. flour

Melt butter and olive oil together in a skillet.  Add the chicken chunks, Worcestershire and seasonings (except flour).  Stir together until the chicken starts to brown and is done.  Sprinkle the flour over the chicken pieces, stirring constantly.   Cook, stirring, for an additional 3 to 4 minutes and remove from heat.  Drain on a paper towel and add to your favorite dishes.

I love to put this chicken on top of a big salad like my Yum Yum Yummy salad.  But, it is good just to eat like it is!

Enjoy!

Chicken Gravy Biscuit

I wanted a change one morning for breakfast.   I had some left over chicken that I had sautéed for chicken salad.  I threw together some biscuits and made these little sammies...they were great!

Chicken Gravy Biscuit

Makes 4 biscuits

Leftover chicken (cooked and cut into chunks) about 1/2 breast meat is plenty
1 Tbsp. butter
4 Tbsp. Cream of Chicken soup (undiluted)
4 slices of American cheese
4 biscuits, premade and cut in half

Saute' chicken pieces in butter to warm them up.  Add 4 Tbsp. Cream of Chicken soup (undiluted) and stir to mix well.  Remove from heat.

Cut biscuits in half through the middle to build your sandwich.  Cut the American cheese in half and put 1/2 on each biscuit (top and bottom).  Spoon about 2 Tbsp. of the chicken mixture onto the bottom biscuit.  Place top biscuit/cheese on top and press lightly with hands.  Cut the sandwiches across the middle.

Serve and Enjoy!