Tuesday, May 18, 2010

Cream Tacos

This is my families favorite comfort food. I have only met one person that doesn't like this casserole.

1lb ground beef, turkey or even deer would work
1 can cream of mushroom soup
1 can tomato soup
1 small can diced green chilies
1 dz corn tortillas, cut or torn into small pieces
shredded cheese( I use cheddar)

Mix first 5 ingredients together, put in pam'd 8x8 pan. Put Shredded cheese on top.

Bake at 350* for about a half hour, till edges are bubbly and cheese is melted.

This recipe is very easy to make for large groups, just double or triple ingredients.

Cilantro Lime Rice

1 cup uncooked brown rice
2 Tbsp lime juice
1 Tbsp olive oil
1 teaspoon garlic powder
Cilantro, use your discretion
Salt and pepper to taste

1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add the brown rice, lime juice, olive oil and a dash of salt and pepper. Return to a boil, then cover, reduce heat and cook for 45 to 50 minutes, or until rice is tender.
2. Chop cilantro.
3. Once the rice has cooked, add the garlic powder, chopped cilantro and more salt and pepper to taste. Fluff with a fork before serving.
4. Serve Cilantro-Lime Brown Rice with favorite Mexican dish.

Tuesday, March 2, 2010

Stove Top Meat Loaf

Step 1:
2 lbs ground beef
2/3 roll of crushed milk crackers (I use Royal Crackers, a purple box)... See More
Poultry seasoning (Bell's Seasonings), a few dashes
1 egg

Step 2:
Worcestershire sauce
1 onion, sliced

Mix all ingredients in step 1. Form into a firm loaf.(I use a loaf pan to do this and just remove it.) Brown loaf on all 4 sides in large, deep pan. Once browned, add water to pan until ½ of loaf is under water. Add sliced onions to water. Add Worcestershire sauce to water. Bring to a boil, then cover and reduce to a simmer on medium/low for approximately 45 minutes. To test if done, cut loaf in half to see if it is still red.

Thursday, February 18, 2010

Chili-Beef-Stuffed Zucchini


  • 4 zucchini (about 2 pounds), halved lengthwise and seeded
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 3/4 pound ground beef
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 2 tomatoes, seeded and chopped
  • 1 cup jarred pickled jalapeño chiles, finely chopped
  • One 8-ounce bag Mexican-style shredded cheese
For a change
Stuff baked potatoes instead.


  1. Preheat the oven to 450°. Arrange the zucchini cut side up in a 9-by-13-inch baking dish. Add 1/2 cup water to the dish, cover with foil and bake until the zucchini begins to soften, about 15 minutes.
  2. Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the beef and cumin and cook, breaking the meat up, until just browned, about 4 minutes; season with salt and pepper. Stir in the tomatoes and pickled jalapeños.
  3. Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered, until the cheese is melted, about 10 minutes

Wednesday, February 3, 2010

Kyms Sugar Cookies

I don't know about anyone else but I always go looking for this recipe and have to wade through lots of old message board posts to find it. Thought it was about time I added it on here.

Sugar Cookies  (by Lisa Yockelson, printed in the Washington Post in 1999)
(About 6 dozen cookies, using a 3-inch cookie cutter)
This big-batch recipe will provide you with plenty of tender, buttery rolled cookies for cutting into fanciful shapes to bake and decorate.
6 cups bleached all-purpose flour, plus additional for rolling the dough
1 teaspoon baking powder
1 1/4 teaspoons salt
1 1/2 teaspoons freshly grated nutmeg
1 pound (4 sticks) unsalted butter, at room temperature
3 cups sugar, plus additional for the surface
2 large eggs
4 large egg yolks
1 tablespoon vanilla extract
1/4 cup light (table) cream
Nonstick spray oil
4 large egg whites, lightly beaten, for brushing on the unbaked cookies, or substitute about 1/3 cup light (table) cream,
In a large bowl, combine the flour, baking powder, salt and nutmeg. Set aside.
In a large bowl with an electric mixer on medium speed, cream the butter for 3 minutes. Add the sugar in 3 additions, beating for 1 minute after each addition. Add the 2 eggs and beat until combined, about 1 minute. Beat in the egg yolks and vanilla. Blend in the cream. Reduce the speed to low and add the flour mixture in 4 additions, mixing until the flour is completely incorporated after each addition. The dough will be soft.
Divide the dough evenly into 5 portions. Place each portion between 2 sheets of wax paper and roll to a thickness of 1/4 inch. Stack the sheets of dough on a large baking sheet, making sure that the sheets don't wrinkle. Refrigerate the dough on the sheet overnight.
Preheat the oven to 375 degrees. Line several baking sheets with parchment paper.
Carefully remove the top sheet of wax paper from 1 sheet of rolled- out dough on a lightly floured surface. Carefully flip it over so that the exposed dough is on the floured surface. Remove the top sheet of wax paper. Using cookie cutters lightly coated with nonstick cooking spray, cut out as many cookies as possible. Lightly press together the scraps, reroll and chill again. Repeat with the remaining portions of dough. (If the dough softens at any time, freeze the dough on a baking sheet for 20 to 30 minutes, or until the dough firms up.) Place the cookies 3 inches apart on the prepared baking sheets. Lightly brush the tops of the cookies with the egg white or cream. If you are not planning on decorating the cookies, sprinkle with sugar.
Bake the cookies in the preheated oven for 11 to 12 minutes, or until set and golden. Cool the cookies on the sheets for 1 minute. Transfer to wire rack to cool completely. Store the cookies in airtight tins.
Per cookie: 122 calories, 2 gm protein, 16 gm carbohydrates, 6 gm fat, 32 mg cholesterol, 3 gm saturated fat, 52 mg sodium, trace dietary fiber

Tilapia Tacos with Peach Relish

Yield: 4 servings (serving size: 2 tacos and about 1/2 cup salsa)


  • Salsa:
  • 2  cups  finely chopped peeled peach (about 2 medium)
  • 1/2  cup  finely chopped red onion
  • 2  tablespoons  chopped cilantro
  • 1  tablespoon  fresh lime juice
  • 1/2  teaspoon  kosher salt
  • 1/8  teaspoon  ground red pepper
  • 1  jalapeño pepper, seeded and finely chopped
  • 1  garlic clove, minced

  • Remaining ingredients:
  • 1/2  cup  panko (Japanese breadcrumbs)
  • 1/2  teaspoon  kosher salt
  • 1/4  teaspoon  ground red pepper
  • 1  pound  tilapia, cut into 2-inch strips
  • Cooking spray
  • 8  (6-inch) corn tortillas


To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.
Preheat oven to 375°.
Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

*These were fantastic! We added shredded cabbage and a white sauce to the tacos before eating. My white sauce was equal parts mayo,sour cream and lime juice.

Monday, September 14, 2009

Chicken Scampi


Finely chop 10-12 garlic cloves and handful of fresh basil. Sauté with 1 stick of butter for 15 minutes. Add 1 cup of white cooking wine, juice from 1 lemon (without the seeds ), and 3/4 can of chicken broth (add the chicken broth a little at a time because you might not need it all). Simmer for ½ hour.

Cook 1 lb. of penne. It usually takes about 10 minutes to cook.

Cut chicken breasts (1 per person) into bites. Cut grape tomatoes in ½ (if you want, depends on how you like them). Sauté chicken bits in a little oil until they’re almost done (a little pink). Add chicken and tomatoes to sauce. Cook for 1 minute. SHUT OFF.

** you only want to cook the chick/toms real quick in the sauce. You should throw them in when you're almost ready to serve – the chicken should be almost cooked when you throw it in **

Let it cool for about 10 minutes. Add penne and 1 heaping serving spoon of sour cream (or 1 sm. container) (sour cream is optional. I made it both ways and you liked it both – you probably didn’t even notice the difference!!)

Sprinkle a handful of parmesan cheese in the scampi and mix. Then sprinkle more on top when it’s served.