Grilled Bean & Cheese Burrito

What can I say other then . . . fill a whole wheat tortilla with fat free refried beans and grated sharp Cheddar cheese.  Lightly spray your electric skillet and grill until heated through and the cheese melts. 

Provide lots of different garnishes . . . sour cream, black olives, salsa, avocado . . . and enjoy!

Ginger Pork

small 1 pound pork butt roast

3/4 cup chicken broth

1 1/2 tablespoons quick-cooking tapioca

1 1/2 tablespoons soy sauce

1/2 teaspoon grated fresh ginger

8 oz can pineapple chunks with juice

8 oz can sliced water chestnuts, drained

3 large carrots, sliced

Spray your crock pot with olive oil, slice the pork roast into serving size pieces and place them on the bottom, add water chestnuts and carrots.  In a small bowl mix the tapioca, soy sauce and ginger and pour over meat.  Cook on LOW for five to six hours.  Stir in the pineapple chunks and turn the heat up to HIGH.  Cook for an additional 10 minutes while you prepare your rice.  Serve over hot, cooked rice.

Tuna Noodle Casserole

2 cups of cooked pasta
2 cans of white albacore tuna, drained
1 cup of frozen or fresh peas

1 can of concentrated cream of chicken soup

1/2 cup of milk

3/4 cup of shredded cheddar cheese

Cook pasta (or in my case tonight, we had leftovers from yesterday).

Preheat oven to 350 degrees.

In a casserole dish, add pasta, tuna and peas.  Then in another bowl, add soup and milk and mix together.  Then add the soup/milk mixture to the pasta and tuna and blend well.  Last, add an even layer of shredded cheese across the top.

Bake for 20 - 30 minutes.  Serve hot.

This is a very quick and easy dinner, especially if you have leftover pasta.  When I make and serve this dish it always reminds my husband of family dinners when he was a kid. 

Sweet & Spicy Chicken in a Bun

Last night's sweet and spicy chicken leftovers became tonights quick and easy meal. 

I simply shredded the chicken and slowly simmered it in its own juices until it was heated though. 

I made a pasta salad with garden veggies and we were enjoying dinner in no time.

Sweet and Spicy Chicken

2 pounds chicken thighs or breast

¾ cup chili sauce

¾ cup packed brown sugar

1 (1 oz.) packet dry onion soup mix

¼ cup of water

1 teaspoon cayenne pepper

Spray your crock pot with olive oil and place chicken pieces in the bottom of the crook pot.  Combine chili sauce, brown sugar, dry onion soup mix, and ¼ cup of water and spoon over chicken sprinkled with cayenne pepper.

Cover and cook on LOW for 6 hours or high for 3 hours.  Serve with hot, cooked rice and an egg roll.  Delicious!

Meat Pie

Meat Pies can be found in many different countries and are called by many different names.  Bierosks in Germany.....Tourtiere in France.....Cottage Pies in England......Empanedas in Argentina

They all contain the basic ingredients:  cooked meat, onions, garlic, seasoning, potatoes and carrots wrapped in light flaky pastry dough.  

They are quick and easy to make.  I like to add a little brown gravy in the mix and my daughter loves to smother them in ketchup.  Either way they are a treat.

Grilled Chicken Salad

Today I was busy making appetizers for a bridal shower I’m hosting tomorrow.  I had just finished browning little cocktail weenies wrapped in bacon in my electric skillet and I got to thinking…. Why let the hot bacon fat go to waste.  So I quickly dredged three chicken breast cut into quarters in a mixture of finely chopped bread crumbs and grated parmesan cheese.  I pan seared the chicken breast in the hot skillet, blotted them on paper towels and stuck them in the refrigerator for dinner.

When my family got home from their busy days, I simply sliced the chicken breast and placed them on a bed of fresh spinach, cucumbers, tomatoes, grated Sharp Cheddar Cheese and crunchy crotons.    There you have it ~ a delicious, healthy dinner!

Moroccan Pork Stew

One of my favorite winter comfort foods is the rich flavor of a Moroccan Pork Stew.   The aroma and unique flavor is so irrespirable.   This stew is super easy to make in the crock pot.  Your family will love the initial meal and the leftovers are wonderful piled high on a French Roll or stuffed in pita bread. 

Try it; you will become hooked like I was.

Moroccan Pork Stew

In a bowl combine:  1 ½  Tablespoon flour, 1  teaspoon ground cumin, ½ teaspoon cinnamon and 1 teaspoon salt.  Add a 1 to  2 lbs boneless pork butt shoulder roast, cut into 2” cubes.  Place coated meat cubes in a greased crock pot.

Add: 1 large onion, chopped, 2 sweet potatoes, peeled, cut into 2” cubes and ½ cup of raisins.  Top with one (14oz can) of diced tomatoes and chilies.

Cook on low heat for 8 – 10 hours.  If you like green olives with pimento add a handful just before serving and sprinkle with fresh parsley.  My family prefers it plain but it’s gives the meal an authentic touch.

Betsy's Tamale Pie

1 lb. ground beef
1 medium onion finely chopped
1 ½ cups rinsed and drained canned black beans
1  ½ cup corn, drained, canned, or frozen
1 ½  cup tomato sauce
½ cup diced bell pepper or garden zucchini

1 small can of diced green chilies
1 ½  tablespoon chili powder
½  teaspoon ground cumin
1 ½ teaspoons of salt, or more to taste
¼  teaspoon of black ground pepper, or more to taste

Corn Bread toping (you can make your own or use a box mix)

¾ cup cornmeal
1 tablespoon flour
1 tablespoon sugar
1 ½ teaspoons baking powder
1 egg
1/3 cup milk
1 tablespoon vegetable oil
 
1.)   Preheat the over to 425 (450 if you have a convection oven).
2.)  Grease a 3-quart high-sided casserole dish with cooking spray.
3.)   In a large skillet sauté the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes.
4. )  Then add the beans, corn, tomato sauce,  bell pepper, chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper.
5. )  Simmer for 15 minutes.
6. )  Set aside.
7.)  In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and 1/2 teaspoon of salt.
8.)   In a small bowl whisk together the egg, milk and oil until combined.
9. )  Spread the meat mixture into the casserole dish and cover with the corn bread topping.

10.)  Bake until the corn bread is brown, 20-25 minutes. Top with a dollop of sour cream. 

 Serves 6.

What's In Your Freezer?

My sister and I were talking the other day about how much food we like to have on hand at any given time.  I usually deplete my pantry and freezer weekly to keep stock fresh and to take advantage of the weekly sales. But it seems I’m spending more and more on food and I know in part it’s because I’m always filling my cart with each trip to the store.  So I decided to try something different this month. 

On August 1, I made a huge grocery purchase ($200.00) and made this inventory list I posted on the side of my fridge.  While shopping, I noticed I was saving quite a bit by buying bulk/family packs and breaking them up into smaller portions to freeze at home. 

 It will be interesting to see if I save money and remember to DEFROST a day ahead of time.  Hummmm ~ wish me luck!

Yes, that's me, Sam, Helen and the Foster Farms Chickens!

Garden Veggies & Italian Sausage Omelet

Good Morning Fellow Chiefs! 

Last night I had several bites of sausage and peppers leftover from dinner.  Typically folks want to gobble up the last few bites while cleaning up the table but not me.  I save them for the next morning and create the best omelets!  This morning I simply added a small tomato from my garden and a little American cheese.  Oh so good!  This little trick works with just about any leftover you might have.  Check it out and share your morning creations with me.

PS:  One more helpful tip to creating a fluffy omelet, use sour cream instead of milk  ~  rich and good!

Garden Veggies & Italian Sausage

Today we were helping my dear sister tile her kitchen, which meant unplugging her stove and other appliances.  So I packed up my trusty electric skillet and picked some fresh squash from my garden and set up “kitchen” in her dining room.  Within minutes (approximately 25 or so) we had a delicious stir fry with Italian Sausage, purple onion, red pepper and garden squash.  I added a quick salad with feta cheese and dried cranberries and we enjoyed a wonderfully tasty meal outdoors. 

The Dinner Queen Rules!  So can you.  If you don’t have an electric skillet, get one.  I left mine with my sister for the duration of the tile project and I assured her she can make breakfast, lunch and dinner on the portable 12 x 12 inch grill with a lid!

Roasted Corn & Pork Salad

Hello my gentle chiefs.  I’ve been super busy enjoying summer vacations but I’m back on track with some new and delicious meals for you.  Several nights ago, I grilled a dozen marinated pork cutlets.  My family enjoyed a hearty meat and potato supper the first night and then I made these delicious salads the following day for my book club luncheon. 

I mixed fresh spinach and cabbage with walnuts and dried cranberries and toped that with sliced pork and mandarin oranges.  I then made a yummy salad with grilled corn, diced cucumbers, avocado, red pepper, and purple onion.  I added just the slightest amount of House Italian to both the spinach and corn salad and there you have it!