Soul Food Saturday #27

Hello, and welcome to the weekend! We actually have a 3 day one because yesterday was Fall Break from school, so this house is especially cheerful! I hope you have some autumn fun planned over the next couple days. Bekki is in the kitchen today with a great Mexican meal that has had me drooling from the minute I first saw them!

After being under the weather for almost a week my sweetheart finally got his appetite back. He turns to me and says, "This is going to sound strange, but I'm hungry and I really want some MEAT, and anyway we have it is fine by me." So I suggested pepper steak burritos. This is a go to recipe that hits the spot every time I make it. With y­­our favorite toppings along side, you can get the perfect burrito for each person. Today we used fresh cooked salsa, shredded cheese and sour cream. You can customize this to your family and friends preferences.

 

 

Pepper Steak Burritos

2 large chuck steaks (approx. 3c.) cubed

2 red bell peppers, chopped

2 small onions, chopped

5 oz. mushrooms, sliced

2 jalapenos, chopped

1 envelope taco seasoning

2 tbs. olive oil

1 tsp. garlic powder

1 c. cilantro

8-super burrito size flour tortillas

 

In a large sauté pan, add oil, steak cubes, and garlic powder. Cook until all edges are browned.  Add onions, bell peppers and jalapenos, mushrooms, and taco seasoning. Stir to combine, cover and allow veggies to soften, stirring occasionally.

 

When ready to serve, warm your tortillas on a griddle pan or in the microwave. And have your favorite condiments ready, enjoy!

Hello, and welcome to the weekend! We actually have a 3 day one because yesterday was Fall Break from school, so this house is especially cheerful! I hope you have some autumn fun planned over the next couple days. Bekki is in the kitchen today with a great Mexican meal that has had me drooling from the minute I first saw them!

After being under the weather for almost a week my sweetheart finally got his appetite back. He turns to me and says, "This is going to sound strange, but I'm hungry and I really want some MEAT, and anyway we have it is fine by me." So I suggested pepper steak burritos. This is a go to recipe that hits the spot every time I make it. With y­­our favorite toppings along side, you can get the perfect burrito for each person. Today we used fresh cooked salsa, shredded cheese and sour cream. You can customize this to your family and friends preferences.

 

 

Pepper Steak Burritos

2 large chuck steaks (approx. 3c.) cubed

2 red bell peppers, chopped

2 small onions, chopped

5 oz. mushrooms, sliced

2 jalapenos, chopped

1 envelope taco seasoning

2 tbs. olive oil

1 tsp. garlic powder

1 c. cilantro

8-super burrito size flour tortillas

 

In a large sauté pan, add oil, steak cubes, and garlic powder. Cook until all edges are browned.  Add onions, bell peppers and jalapenos, mushrooms, and taco seasoning. Stir to combine, cover and allow veggies to soften, stirring occasionally.

 

When ready to serve, warm your tortillas on a griddle pan or in the microwave. And have your favorite condiments ready, enjoy!

reade more... Résuméabuiyad

Weeknight Rush

Is it just me or are the weeknights becoming more and more rushed? Between homework, after school activities and every day life, I am pretty sure the hours between 3:30 and 8 pm are some of the busiest in my life. So, it's so nice when I can come up with a meal that is quick, tasty and has us going back out the door on time!

You've heard me say it before, but I think it bears repeating. Casseroles are a mom's best friend. I know many people turn their noses up at just the word, but to me, if I can put a bunch of things into one pan, throw it in the oven and in about 30 minutes have dinner on the table, I am a happy mama. Sure, there are some casseroles out there that were simply never meant to be, most likely because someone started throwing ingredients together that had no business being paired, but those aren't the ones I'm talking about. I mean the ones that are made up of things we already love, that compliment each other, and simply make sense hanging out in one simple dish.

Tacos. We love them. Taco fixins'. We love those too. So why not take everything I would normally have out for a "taco bar", and see what kind of casserole I can make? See, this is my thought process. And I know I'm not the first one to have this crazy notion.

So here is a simple, delicious Mexican casserole perfect for any crazy, crammed full of things to do, weeknight! Adapt it with your favorite ingredients. Have the kids help pick out what things they want in it. Easy, yummy and fun for the whole family. I told you a good casserole is a mom's best friend!

Taco Casserole
1 lb. ground beef
1 packet taco seasoning
1 (16 oz.) can refried black beans with onion and garlic
1 (16 oz.) jar mild chunky salsa
1 green pepper, chopped
1 (2.2 oz) can sliced black olives
3 Roma tomatoes, chopped, divided
1 c. shredded taco cheese
Shredded Lettuce
Tortilla Chips, slightly crushed

Preheat oven to 350. Add enough broken tortilla chips to bottom of 9x13 dish to cover. In a large skillet brown beef until no longer pink. Add taco seasoning, stir well. Add beans and salsa. Stir well. Cook 5-7 minutes to allow flavors to combine. Add to top of chips. Spread evenly. Add green pepper and 2/3 chopped tomato. Sprinkle top with cheese and black olives. Bake for 20-25 minutes until cheese melts. Top with rest of tomato, lettuce and more broken chips.

Shared on The Country Cook Oct. 11, 2013

  Casseroles at Very Good Recipes

Is it just me or are the weeknights becoming more and more rushed? Between homework, after school activities and every day life, I am pretty sure the hours between 3:30 and 8 pm are some of the busiest in my life. So, it's so nice when I can come up with a meal that is quick, tasty and has us going back out the door on time!

You've heard me say it before, but I think it bears repeating. Casseroles are a mom's best friend. I know many people turn their noses up at just the word, but to me, if I can put a bunch of things into one pan, throw it in the oven and in about 30 minutes have dinner on the table, I am a happy mama. Sure, there are some casseroles out there that were simply never meant to be, most likely because someone started throwing ingredients together that had no business being paired, but those aren't the ones I'm talking about. I mean the ones that are made up of things we already love, that compliment each other, and simply make sense hanging out in one simple dish.

Tacos. We love them. Taco fixins'. We love those too. So why not take everything I would normally have out for a "taco bar", and see what kind of casserole I can make? See, this is my thought process. And I know I'm not the first one to have this crazy notion.

So here is a simple, delicious Mexican casserole perfect for any crazy, crammed full of things to do, weeknight! Adapt it with your favorite ingredients. Have the kids help pick out what things they want in it. Easy, yummy and fun for the whole family. I told you a good casserole is a mom's best friend!

Taco Casserole
1 lb. ground beef
1 packet taco seasoning
1 (16 oz.) can refried black beans with onion and garlic
1 (16 oz.) jar mild chunky salsa
1 green pepper, chopped
1 (2.2 oz) can sliced black olives
3 Roma tomatoes, chopped, divided
1 c. shredded taco cheese
Shredded Lettuce
Tortilla Chips, slightly crushed

Preheat oven to 350. Add enough broken tortilla chips to bottom of 9x13 dish to cover. In a large skillet brown beef until no longer pink. Add taco seasoning, stir well. Add beans and salsa. Stir well. Cook 5-7 minutes to allow flavors to combine. Add to top of chips. Spread evenly. Add green pepper and 2/3 chopped tomato. Sprinkle top with cheese and black olives. Bake for 20-25 minutes until cheese melts. Top with rest of tomato, lettuce and more broken chips.

Shared on The Country Cook Oct. 11, 2013

  Casseroles at Very Good Recipes

reade more... Résuméabuiyad

He Finally Got His Enchiladas

Today's recipe is another that has appeared on EMM before, but probably before most of you were around to read it. Yes, it was here when I was just getting started, and I'm pretty sure my husband, mother and maybe a few rogue family members were the only ones who saw it. And with the quality of the photograph I included in that original post, I can't say I'm sad about that. Thank goodness my food photography has come a long way since those days! 

This was the perfect time to feature this meal again because it was something little man kept requesting over and over during those months when my oven was out of commission; and as most of you know, it's up and working like a champ again...so we are taking full advantage! 

That first week it was in working order again I asked Alex for some ideas on things he had been craving, but I was unable to make. One of the first things out of his mouth was "enchiladas." And while I have a few different recipes for them, including Chicken and Green Chile, I knew these were what he was talking about, without even asking. What can I say? I know my kid! 

If your family loves Mexican night, but you're tired of the same old tacos, but don't have the time for much more, you will love these. With only a few ingredients and about 30 minutes you can have a tasty Mexican meal on the table they will love. Add some chips and my Restaurant Style Salsa on the side, and they will think they are sitting in their favorite Mexican joint, not gathered around your kitchen table. 

I'm so happy to have my oven in tip-top shape again. But I think my son might be even happier than I am. Some of his favorite things, from desserts to things like this, come from the oven. If you want a simple meal tonight, try these enchiladas, and put your oven to work too!

Easy Beef Enchiladas

1 lb. ground beef

1 (16 oz.) jar picante sauce

8 corn or flour tortillas

8 oz. shredded sharp cheddar cheese

Salt and Pepper to taste

Sour Cream, optional

Green Onions, optional

Preheat oven to 325. Wrap tortillas in foil. Place on oven rack and warm for 5-7 minutes. Remove and increase heat to 350. In a large skillet, brown beef seasoned with salt and pepper, until no longer pink. Drain if necessary. Add 1/2 c. picante sauce and 1 cup cheese. Mix well and cook until combined. Spread 1/2 c. picante sauce in bottom of 9x13 pan. Spoon 2-3 TBS of beef mixture down center of each tortilla. Roll and place seam side down in pan. Top with remaining picante sauce and cheese. Bake uncovered for 20 minutes until heated through and cheese melts. Top with sour cream and green onions, if desired. 

Shared on Lady Behind The Curtain Sept. 4, 2013
Shared on The Country Cook Sept. 6, 2013

Mexican at Very Good Recipes

Today's recipe is another that has appeared on EMM before, but probably before most of you were around to read it. Yes, it was here when I was just getting started, and I'm pretty sure my husband, mother and maybe a few rogue family members were the only ones who saw it. And with the quality of the photograph I included in that original post, I can't say I'm sad about that. Thank goodness my food photography has come a long way since those days! 

This was the perfect time to feature this meal again because it was something little man kept requesting over and over during those months when my oven was out of commission; and as most of you know, it's up and working like a champ again...so we are taking full advantage! 

That first week it was in working order again I asked Alex for some ideas on things he had been craving, but I was unable to make. One of the first things out of his mouth was "enchiladas." And while I have a few different recipes for them, including Chicken and Green Chile, I knew these were what he was talking about, without even asking. What can I say? I know my kid! 

If your family loves Mexican night, but you're tired of the same old tacos, but don't have the time for much more, you will love these. With only a few ingredients and about 30 minutes you can have a tasty Mexican meal on the table they will love. Add some chips and my Restaurant Style Salsa on the side, and they will think they are sitting in their favorite Mexican joint, not gathered around your kitchen table. 

I'm so happy to have my oven in tip-top shape again. But I think my son might be even happier than I am. Some of his favorite things, from desserts to things like this, come from the oven. If you want a simple meal tonight, try these enchiladas, and put your oven to work too!

Easy Beef Enchiladas

1 lb. ground beef

1 (16 oz.) jar picante sauce

8 corn or flour tortillas

8 oz. shredded sharp cheddar cheese

Salt and Pepper to taste

Sour Cream, optional

Green Onions, optional

Preheat oven to 325. Wrap tortillas in foil. Place on oven rack and warm for 5-7 minutes. Remove and increase heat to 350. In a large skillet, brown beef seasoned with salt and pepper, until no longer pink. Drain if necessary. Add 1/2 c. picante sauce and 1 cup cheese. Mix well and cook until combined. Spread 1/2 c. picante sauce in bottom of 9x13 pan. Spoon 2-3 TBS of beef mixture down center of each tortilla. Roll and place seam side down in pan. Top with remaining picante sauce and cheese. Bake uncovered for 20 minutes until heated through and cheese melts. Top with sour cream and green onions, if desired. 

Shared on Lady Behind The Curtain Sept. 4, 2013
Shared on The Country Cook Sept. 6, 2013

Mexican at Very Good Recipes

reade more... Résuméabuiyad

The Best E.V.E.R.

Having a big party this weekend? Maybe a back to school blowout? Or heading up to the lake for one of the last summer weekend getaways before it's too late? Or maybe you're even looking ahead to next weekend, Labor Day and a big backyard barbecue. If any of these are true, or you're just looking for a great party idea to keep in your back pocket, or even a simple side dish for your next Mexican night at home, I've got something that works for every single one of those!

As most of you know, before I was a SAHM, I had a career outside the home. After getting my degree, I worked in an Orthopedic Medical Office for 2 1/2 years before little man came along and changed my world forever. I was lucky enough to work with a great group of people, including the other ladies in my department, nurses, PAs, doctors, support staff, etc. It was a great company and there are still days when I miss it.

And one of the best things about this office were the carry ins! Rather it be in our department, another down the hall, or office wide, those were some of the yummiest days on the job! Now working in medical records, we had a lot of contact with other departments, and on the days they were having carry-ins and we weren't, more likely than not, they were always so kind to invite us to share in their "brought from home" goodies, and this was one of those recipes.

I was actually pregnant the day the nurses were having a carry-in and were so kind to share. Who can say no to a 7 month pregnant lady drooling over your plate? The minute I dipped my first chip into this queso, I had to have the recipe...because it was the BEST I'd ever had. She was kind of enough to share, and I couldn't believe how simple it was, plus being Crock Pot friendly makes it so nice for parties or potlucks.

I remember the next fall, after Alex was born, I made this one Sunday and we literally ate it all day long while we watched football, making it a meal. These days, I use it as a side dish if we're having tacos, enchiladas, etc. Or it's a great one to set out for a large crowd, because the pot never seems to end!

I've been so lucky to stay at home with Alex. After all, it's what lead me to blogging, and all of you. But I took a lot away from my working years too. Experience, knowledge, great friends, and even some tasty recipes to share!

Crock Pot Queso Dip
1 lb. bulk sausage, browned and drained
32 oz. Velveeta, cubed
8 oz. cream cheese, softened a bit
1 (10 3/4 oz.) can cream of mushroom soup, unprepared
1 ( 10 oz.) can Rotel

Place Crock Pot on low setting. Combine Velveeta, cream cheese and mushroom soup. Stir well. Add Rotel. Mix again. Cook on LOW 30 minutes. Add sausage and stir well. Continue cooking on LOW for another 30 minutes, stirring occasionally, or until completely melted and combined. *NOTE* If you wish to leave this in the Crock Pot for a long duration, turn to KEEP WARM or even OFF. If it becomes extra thick, add a few splashes of water to thin it out. Also do this if left over and reheating.

Shared on The Country Cook Aug. 23, 2013
Shared on Mandy's Recipe Box Aug. 27, 2013

Mexican at Very Good Recipes

Having a big party this weekend? Maybe a back to school blowout? Or heading up to the lake for one of the last summer weekend getaways before it's too late? Or maybe you're even looking ahead to next weekend, Labor Day and a big backyard barbecue. If any of these are true, or you're just looking for a great party idea to keep in your back pocket, or even a simple side dish for your next Mexican night at home, I've got something that works for every single one of those!

As most of you know, before I was a SAHM, I had a career outside the home. After getting my degree, I worked in an Orthopedic Medical Office for 2 1/2 years before little man came along and changed my world forever. I was lucky enough to work with a great group of people, including the other ladies in my department, nurses, PAs, doctors, support staff, etc. It was a great company and there are still days when I miss it.

And one of the best things about this office were the carry ins! Rather it be in our department, another down the hall, or office wide, those were some of the yummiest days on the job! Now working in medical records, we had a lot of contact with other departments, and on the days they were having carry-ins and we weren't, more likely than not, they were always so kind to invite us to share in their "brought from home" goodies, and this was one of those recipes.

I was actually pregnant the day the nurses were having a carry-in and were so kind to share. Who can say no to a 7 month pregnant lady drooling over your plate? The minute I dipped my first chip into this queso, I had to have the recipe...because it was the BEST I'd ever had. She was kind of enough to share, and I couldn't believe how simple it was, plus being Crock Pot friendly makes it so nice for parties or potlucks.

I remember the next fall, after Alex was born, I made this one Sunday and we literally ate it all day long while we watched football, making it a meal. These days, I use it as a side dish if we're having tacos, enchiladas, etc. Or it's a great one to set out for a large crowd, because the pot never seems to end!

I've been so lucky to stay at home with Alex. After all, it's what lead me to blogging, and all of you. But I took a lot away from my working years too. Experience, knowledge, great friends, and even some tasty recipes to share!

Crock Pot Queso Dip
1 lb. bulk sausage, browned and drained
32 oz. Velveeta, cubed
8 oz. cream cheese, softened a bit
1 (10 3/4 oz.) can cream of mushroom soup, unprepared
1 ( 10 oz.) can Rotel

Place Crock Pot on low setting. Combine Velveeta, cream cheese and mushroom soup. Stir well. Add Rotel. Mix again. Cook on LOW 30 minutes. Add sausage and stir well. Continue cooking on LOW for another 30 minutes, stirring occasionally, or until completely melted and combined. *NOTE* If you wish to leave this in the Crock Pot for a long duration, turn to KEEP WARM or even OFF. If it becomes extra thick, add a few splashes of water to thin it out. Also do this if left over and reheating.

Shared on The Country Cook Aug. 23, 2013
Shared on Mandy's Recipe Box Aug. 27, 2013

Mexican at Very Good Recipes

reade more... Résuméabuiyad

Soul Food Saturday #18

Well, that time is upon us. It is the last weekend of summer vacation for us. I am trying hard to come to terms with little man not being with me all day, every day, but honestly, I think I'm still in denial. In fact, I could use some cheering up. And Bekki is here with just the drink to do it! I love make at home versions of my favorite Starbucks drinks, and she has one for my latest obsession of theirs. 

This drink is popular in some Mexican restaurants and even some full service grocery stores here in California. They are found often at farmer's markets and street fairs as well. This is a favorite recipe I found several years ago on a PBS show called Pati's Mexican Table. I love Jamaica year round, but especially in summer. This tea reminds me of  Starbucks  Very Berry Hibiscus Refresher. The tart flavor with the slight sweetness in the background. It may just be a new family favorite of yours as well. The concentrate is made just as you would brew any tea, then to make the water, you add additional water like you would traditional iced tea. Grab a big glass your going to love this one!

Hibiscus Tea/Jamaica Water  Pati's Version

2 c. Jamaica concentrate (see below)

3 c. water

When ready to serve, Add 2 cups concentrate with 3 cups water, or to your liking, and some ice cubes.

Jamaica Concentrate

8 c. water

2c. dried hibiscus or jamaica flowers (found in the Mexican spice section of the grocery store)

2c. sugar, or to taste

In a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 to 12 minutes and turn off the heat. Allow to cool slightly and strain into a heat proof glass or plastic water jar. Add the sugar and mix well, cover and refrigerate. It will keep in the refrigerator for at least 3 months.

Well, that time is upon us. It is the last weekend of summer vacation for us. I am trying hard to come to terms with little man not being with me all day, every day, but honestly, I think I'm still in denial. In fact, I could use some cheering up. And Bekki is here with just the drink to do it! I love make at home versions of my favorite Starbucks drinks, and she has one for my latest obsession of theirs. 

This drink is popular in some Mexican restaurants and even some full service grocery stores here in California. They are found often at farmer's markets and street fairs as well. This is a favorite recipe I found several years ago on a PBS show called Pati's Mexican Table. I love Jamaica year round, but especially in summer. This tea reminds me of  Starbucks  Very Berry Hibiscus Refresher. The tart flavor with the slight sweetness in the background. It may just be a new family favorite of yours as well. The concentrate is made just as you would brew any tea, then to make the water, you add additional water like you would traditional iced tea. Grab a big glass your going to love this one!

Hibiscus Tea/Jamaica Water  Pati's Version

2 c. Jamaica concentrate (see below)

3 c. water

When ready to serve, Add 2 cups concentrate with 3 cups water, or to your liking, and some ice cubes.

Jamaica Concentrate

8 c. water

2c. dried hibiscus or jamaica flowers (found in the Mexican spice section of the grocery store)

2c. sugar, or to taste

In a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 to 12 minutes and turn off the heat. Allow to cool slightly and strain into a heat proof glass or plastic water jar. Add the sugar and mix well, cover and refrigerate. It will keep in the refrigerator for at least 3 months.

reade more... Résuméabuiyad

Crack Nachos

Ha! That got your attention, didn't it??!! Hey, I have to suck you in somehow! I will explain the inspiration for that title in just a minute!

I love taking things I know how to cook blindfolded, and turn them into something brand new. It's a great way to create brand new things in the kitchen with some of the pressure taken away. If part of a new dish is something that is "tried and true" it takes some of the anxiety of  "will it turn out" away! Not all, but some!

So when I was thinking of new ways to use my now almost famous Coney Sauce, I was talking to a friend who loves it as much as we do; and she mentioned she loves making nachos out of it when I make it for her. How perfect! And since she refers to it as "Crack Sauce", the name of this post was born.

If you love Coney Dogs, or even Chili Dogs, you will love these nachos. The flavor of the sauce is only enhanced by your topping choices. I decided to go with things we top our Coney Dogs with, plus a few extra nacho must haves. The combination was definitely a winner! They make a fun, tasty, light summer supper, or make a huge platter for your next backyard party! But don't forget to tell your friends they are eating "crack nachos"...the look on their faces is worth the price of admission!

Coney Nachos

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
2 TBS butter
2 TBS yellow mustard
2 TBS cider vinegar
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 c. ketchup
2 tsp. paprika
2 tsp. chili powder
Salt and Pepper to taste
Tortilla Chips
Toppings:
Sliced Black Olives
Finely Chopped White Onion
Shredded Cheese
Sour Cream
Jalapeno Peppers

In a medium bowl combine ketchup, mustard, vinegar, Worcestershire, hot sauce, paprika, chili powder,  salt and pepper. In a skillet over medium heat, melt butter. Add ground beef, onion and garlic. Cook until meat is no longer pink, breaking up very fine. (I like to use a potato masher.) Add ketchup mixture. Reduce heat to low and allow to simmer 20-25 minutes until thickened. Lay tortilla chips on plate, top with coney sauce. Garnish with favorite toppings.

Nachos at Very Good Recipes

Pin It

Ha! That got your attention, didn't it??!! Hey, I have to suck you in somehow! I will explain the inspiration for that title in just a minute!

I love taking things I know how to cook blindfolded, and turn them into something brand new. It's a great way to create brand new things in the kitchen with some of the pressure taken away. If part of a new dish is something that is "tried and true" it takes some of the anxiety of  "will it turn out" away! Not all, but some!

So when I was thinking of new ways to use my now almost famous Coney Sauce, I was talking to a friend who loves it as much as we do; and she mentioned she loves making nachos out of it when I make it for her. How perfect! And since she refers to it as "Crack Sauce", the name of this post was born.

If you love Coney Dogs, or even Chili Dogs, you will love these nachos. The flavor of the sauce is only enhanced by your topping choices. I decided to go with things we top our Coney Dogs with, plus a few extra nacho must haves. The combination was definitely a winner! They make a fun, tasty, light summer supper, or make a huge platter for your next backyard party! But don't forget to tell your friends they are eating "crack nachos"...the look on their faces is worth the price of admission!

Coney Nachos

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
2 TBS butter
2 TBS yellow mustard
2 TBS cider vinegar
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1 c. ketchup
2 tsp. paprika
2 tsp. chili powder
Salt and Pepper to taste
Tortilla Chips
Toppings:
Sliced Black Olives
Finely Chopped White Onion
Shredded Cheese
Sour Cream
Jalapeno Peppers

In a medium bowl combine ketchup, mustard, vinegar, Worcestershire, hot sauce, paprika, chili powder,  salt and pepper. In a skillet over medium heat, melt butter. Add ground beef, onion and garlic. Cook until meat is no longer pink, breaking up very fine. (I like to use a potato masher.) Add ketchup mixture. Reduce heat to low and allow to simmer 20-25 minutes until thickened. Lay tortilla chips on plate, top with coney sauce. Garnish with favorite toppings.

Nachos at Very Good Recipes

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Soul Food Saturday #7

Good Morning, and welcome to June! I do have one question though, where did May go? Seriously! But I'm happy to be flipping the calendar because it means the end of the school year. Well, almost. We have 5 days this week, and then bed times, homework and lunch money will become faint memories...for a couple months anyway.

Today Bekki is back, with a bright, refreshing, and yummy salsa perfect for summer! I think this would go with so many things, the possibilities are endless!

With summer right around the corner; ready to overflow our vegetable gardens with beautiful tomatoes,I felt this recipe was perfect to celebrate our first harvest. With the little spice of jalapenos and the fresh sweetness of pineapple this salsa is a marriage fit for a big tortilla chip or a finishing touch to the perfect taco. Today, were celebrating the beginning of Summer!!!

Pineapple Salsa

2 medium tomatoes, chopped

1 medium onion, diced

3 fresh jalapeno peppers, diced

1½ c.  fresh cilantro, finely chopped

1 small pineapple skinned, cored, chopped

1 tsp. granulated garlic

1 tsp. salt

Juice of small lime approx 2 TBS

In a medium bowl, combine tomato, onion, jalapeno pepper, cilantro and pineapple. Stir to combine. Season salsa, with granulated garlic, lime juice and salt. Mix to evenly combine seasoning.  Refrigerate for 30 minutes before serving.

Pin It

Good Morning, and welcome to June! I do have one question though, where did May go? Seriously! But I'm happy to be flipping the calendar because it means the end of the school year. Well, almost. We have 5 days this week, and then bed times, homework and lunch money will become faint memories...for a couple months anyway.

Today Bekki is back, with a bright, refreshing, and yummy salsa perfect for summer! I think this would go with so many things, the possibilities are endless!

With summer right around the corner; ready to overflow our vegetable gardens with beautiful tomatoes,I felt this recipe was perfect to celebrate our first harvest. With the little spice of jalapenos and the fresh sweetness of pineapple this salsa is a marriage fit for a big tortilla chip or a finishing touch to the perfect taco. Today, were celebrating the beginning of Summer!!!

Pineapple Salsa

2 medium tomatoes, chopped

1 medium onion, diced

3 fresh jalapeno peppers, diced

1½ c.  fresh cilantro, finely chopped

1 small pineapple skinned, cored, chopped

1 tsp. granulated garlic

1 tsp. salt

Juice of small lime approx 2 TBS

In a medium bowl, combine tomato, onion, jalapeno pepper, cilantro and pineapple. Stir to combine. Season salsa, with granulated garlic, lime juice and salt. Mix to evenly combine seasoning.  Refrigerate for 30 minutes before serving.

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Soul Food Saturday #3

Welcome to another weekend! I hope this week was good to you! It was a beautiful week here in Northern Indiana with sunny skies and temps into the 80's; and it was much appreciated by this warm loving mama!

Thanks for joining Bekki in my kitchen today, let's see what she has cooking up for us today!

In honor of Cinco De Mayo I wanted to share one of my absolute favorite Mexican food recipes. That flooded my childhood with memories of time with family and warm fuzzy thoughts.  It’s the perfect cure for what ales you, whether, it’s a hangover or a belly ache. It will fix you right up, heart and soul!

This recipe has a little twist because it’s cooked in a crock pot. Perfect for the days you want to wake up to a hot bowl for breakfast! Or believe or not on a busy weeknight!

So round up the family, this one is best when shared!

Crock Pot Menudo

 2 ¼ lb. tripe about 8 cups

1 tbs. salt

1 tbs. granulated garlic

½ tbs. Menudo seasoning (oregano, red chili peppers)

1 tbs. hot chili powder ** reducing this amount will give less heat**

Water to cover approx. 10-12 c. (depending on crock pot capacity)

6 c. hominy

Chop tripe. Add tripe and seasoning to crock pot. Add water to cover. Cook on high for 8 hours. Before serving add hominy and allow about 10-15 min. to warm through and soften.

Serve with your favorite toppings: chopped onion, cilantro, lemon, extra oregano, etc.

Don’t forget the hot tortillas piled high!

*NOTE* A great substitution if you can't find trip is either chicken or pork. 

Pin It

Welcome to another weekend! I hope this week was good to you! It was a beautiful week here in Northern Indiana with sunny skies and temps into the 80's; and it was much appreciated by this warm loving mama!

Thanks for joining Bekki in my kitchen today, let's see what she has cooking up for us today!

In honor of Cinco De Mayo I wanted to share one of my absolute favorite Mexican food recipes. That flooded my childhood with memories of time with family and warm fuzzy thoughts.  It’s the perfect cure for what ales you, whether, it’s a hangover or a belly ache. It will fix you right up, heart and soul!

This recipe has a little twist because it’s cooked in a crock pot. Perfect for the days you want to wake up to a hot bowl for breakfast! Or believe or not on a busy weeknight!

So round up the family, this one is best when shared!

Crock Pot Menudo

 2 ¼ lb. tripe about 8 cups

1 tbs. salt

1 tbs. granulated garlic

½ tbs. Menudo seasoning (oregano, red chili peppers)

1 tbs. hot chili powder ** reducing this amount will give less heat**

Water to cover approx. 10-12 c. (depending on crock pot capacity)

6 c. hominy

Chop tripe. Add tripe and seasoning to crock pot. Add water to cover. Cook on high for 8 hours. Before serving add hominy and allow about 10-15 min. to warm through and soften.

Serve with your favorite toppings: chopped onion, cilantro, lemon, extra oregano, etc.

Don’t forget the hot tortillas piled high!

*NOTE* A great substitution if you can't find trip is either chicken or pork. 

Pin It

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Okay, So Maybe It's A Small Problem

A couple days ago I told you about the recent oven issues at our house. In fact, I included that fact that this dilemma was "no problem" in the title of my last post. Well, guess what...when baked enchiladas are on the menu...it becomes a problem, and a big one, very quickly. 

Yep, that was me. Never thinking about the fact that I was supposed to be baking our supper, until it was too late. Almost. Thank goodness I'm a planner. In this case, I was trying to figure out how long said enchiladas would have to cook and what time I would need to put them in the oven in order to be done for Alex to eat before Taekwondo. That's when the light bulb went off. "Um, hello Remember...your oven doesn't heat. Going to be kinda hard isn't it?" 

So it was time to improvise, and quickly. The filling for the enchiladas could easily be used in a different dish, along with the soft tortillas. I was actually headed to the grocery store when this brainstorm happened, so I picked up a couple extra ingredients and started concocting this dish in my mind. By the time supper rolled around, I had a plan of action. Whew....crisis averted. 

Boy am I glad I can think on my feet. These were a huge hit with all of us! They are great because you can change them to fit everyone's tastes. Use my version as a starting platform. The flavor combinations are endless!  Now, as a note, the amounts of the ingredients I'm giving you would make 4 total, and we could only eat one each, so they are economical too! 

Having an oven that doesn't heat is indeed not "no problem at all". But at least it's giving me an opportunity to become crafty in creating new things to share with all of you.

Mexi-Stacks

12 six inch flour tortillas

8 corn tostada shells

1 (15 oz.) can refried beans

1 lb. ground beef

1/2 c. picante sauce

8 oz. sharp cheddar cheese

4 green onions, chopped

Sour cream, optional

In a large skillet, brown meat and drain if necessary. Add picante sauce and 1 c. cheese. Stir until well combined. Remove and set aside. Wipe out skillet. Place beans in a bowl and microwave two minutes to soften. Starting with a flour tortilla, spread with beans. Set tostada shell on. Sprinkle with cheese. Add about 2 TBS meat mixture. Sprinkle with more cheese. Spread another tostada shell with beans and add it bean side down. Sprinkle with cheese, add more meat and onions. Spread beans on another flour tortilla and place it bean side down. Repeat until you have 4 stacks. Spray skillet with non stick spray and carefully brown stacks on both sides for about 2 minutes per side. (Use a large flat spatula to move them to and from the skillet) Top with extra picante and sour cream if desired.

Shared on Mandy's Recipe Box Apr. 10, 2013
Shared on Lady Behind The Curtain Apr. 10, 2013
Shared on Miz Helen's Country Cottage Apr. 11, 2013
Shared on The Country Cook Apr. 12, 2013

Mexican at Very Good Recipes
Pin It

A couple days ago I told you about the recent oven issues at our house. In fact, I included that fact that this dilemma was "no problem" in the title of my last post. Well, guess what...when baked enchiladas are on the menu...it becomes a problem, and a big one, very quickly. 

Yep, that was me. Never thinking about the fact that I was supposed to be baking our supper, until it was too late. Almost. Thank goodness I'm a planner. In this case, I was trying to figure out how long said enchiladas would have to cook and what time I would need to put them in the oven in order to be done for Alex to eat before Taekwondo. That's when the light bulb went off. "Um, hello Remember...your oven doesn't heat. Going to be kinda hard isn't it?" 

So it was time to improvise, and quickly. The filling for the enchiladas could easily be used in a different dish, along with the soft tortillas. I was actually headed to the grocery store when this brainstorm happened, so I picked up a couple extra ingredients and started concocting this dish in my mind. By the time supper rolled around, I had a plan of action. Whew....crisis averted. 

Boy am I glad I can think on my feet. These were a huge hit with all of us! They are great because you can change them to fit everyone's tastes. Use my version as a starting platform. The flavor combinations are endless!  Now, as a note, the amounts of the ingredients I'm giving you would make 4 total, and we could only eat one each, so they are economical too! 

Having an oven that doesn't heat is indeed not "no problem at all". But at least it's giving me an opportunity to become crafty in creating new things to share with all of you.

Mexi-Stacks

12 six inch flour tortillas

8 corn tostada shells

1 (15 oz.) can refried beans

1 lb. ground beef

1/2 c. picante sauce

8 oz. sharp cheddar cheese

4 green onions, chopped

Sour cream, optional

In a large skillet, brown meat and drain if necessary. Add picante sauce and 1 c. cheese. Stir until well combined. Remove and set aside. Wipe out skillet. Place beans in a bowl and microwave two minutes to soften. Starting with a flour tortilla, spread with beans. Set tostada shell on. Sprinkle with cheese. Add about 2 TBS meat mixture. Sprinkle with more cheese. Spread another tostada shell with beans and add it bean side down. Sprinkle with cheese, add more meat and onions. Spread beans on another flour tortilla and place it bean side down. Repeat until you have 4 stacks. Spray skillet with non stick spray and carefully brown stacks on both sides for about 2 minutes per side. (Use a large flat spatula to move them to and from the skillet) Top with extra picante and sour cream if desired.

Shared on Mandy's Recipe Box Apr. 10, 2013
Shared on Lady Behind The Curtain Apr. 10, 2013
Shared on Miz Helen's Country Cottage Apr. 11, 2013
Shared on The Country Cook Apr. 12, 2013

Mexican at Very Good Recipes
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Weekend Company {Guest Blogger Bekki}

Good Morning! I hope you find yourself at the end of a fantastic week. I know like us, many of you are coming to the end of your Spring Break. Are you as sad as we are? Ten days certainly flew by! But we are making the most of these last few days. So I'm so thankful my dear friend Bekki is here to cook with you, while I'm out having fun with my "boys." So, grab a tall glass of iced tea, or go crazy and have a Bloody Mary (and if you do, have one for me too!) and join us in the EMM kitchen!

I just celebrated 3 years married to my amazing husband Josh. We share a home in

California with our fur babies, Minnie and Shadow.  After years of learning recipes and tricks from my mom, grandmothers and aunts I moved on to learn and teach cake decorating.  Enjoying every minute! All while learning tricks and tips of my own to improve on, and make healthier versions of my favorites. To later compile and write my own cookbook to share with all that love food as much as I do. I hope that these recipes bring you joy and sweet memories as they always have for my family and I.

  

Hello EMM Family, can you believe Spring break 2013 is now a  memory?  It feels like our year has just started and before we knew it, the sun decided it was sticking around with the warmer weather. Even with that, comfort food is always welcome in our home, and I am sure yours as well.

    This is a recipe, that is a spin off of a casserole my mom used to make for our family growing up. She called it her version of Tamale pie. She used  corn tortillas instead of making the cornmeal crust. It was a one pot meal that took no more than about 30 minutes to make and have on the table. This version is not much different. As you have probably already noticed my husband and I really enjoy spicy food.  This one is a pretty spicy, and for those of you who enjoy spice but not much heat, you can remove the membrane and seeds from the jalapenos before adding them to the pan. Use less or even omit them entirely. They will not change the dish at all. Also you can substitute the enchilada sauce for tomato sauce if you’d rather not have the spice at all.

But if you want to warm up your tummy and your taste buds at the same time, give this recipe a try.

Spicy Turkey Tortilla Skillet Casserole

1lb. Ground turkey

1tb olive oil

1 small onion, chopped

2 Tsp garlic powder

1 Tsp salt

3 jalapenos , chopped (optional)

1 14.5 oz can stewed tomatoes

1 c. enchilada sauce (medium)

1 14.oz can corn

1/2c shredded cheddar/jack cheese

6 corn tortillas chopped

In a large frying pan add oil, meat, onions, jalapenos, garlic and salt and cook until meat is cooked through and onions and jalapenos have softened. Stirring occasionally. Add, tomatoes, corn and  enchilada sauce and  stir to combine. Allow a few minutes for tomatoes and sauce to warm through.  Add chopped tortillas pieces and stir to combine, and incorporate tortilla pieces. Cover allowing sauce to soften tortillas. Stir often. After tortillas are softened add cheese and combine. Serve hot.

Serves 6

Optional toppings:

tortilla chips 

Sour cream

Additional cheese

Pin It

Good Morning! I hope you find yourself at the end of a fantastic week. I know like us, many of you are coming to the end of your Spring Break. Are you as sad as we are? Ten days certainly flew by! But we are making the most of these last few days. So I'm so thankful my dear friend Bekki is here to cook with you, while I'm out having fun with my "boys." So, grab a tall glass of iced tea, or go crazy and have a Bloody Mary (and if you do, have one for me too!) and join us in the EMM kitchen!

I just celebrated 3 years married to my amazing husband Josh. We share a home in

California with our fur babies, Minnie and Shadow.  After years of learning recipes and tricks from my mom, grandmothers and aunts I moved on to learn and teach cake decorating.  Enjoying every minute! All while learning tricks and tips of my own to improve on, and make healthier versions of my favorites. To later compile and write my own cookbook to share with all that love food as much as I do. I hope that these recipes bring you joy and sweet memories as they always have for my family and I.

  

Hello EMM Family, can you believe Spring break 2013 is now a  memory?  It feels like our year has just started and before we knew it, the sun decided it was sticking around with the warmer weather. Even with that, comfort food is always welcome in our home, and I am sure yours as well.

    This is a recipe, that is a spin off of a casserole my mom used to make for our family growing up. She called it her version of Tamale pie. She used  corn tortillas instead of making the cornmeal crust. It was a one pot meal that took no more than about 30 minutes to make and have on the table. This version is not much different. As you have probably already noticed my husband and I really enjoy spicy food.  This one is a pretty spicy, and for those of you who enjoy spice but not much heat, you can remove the membrane and seeds from the jalapenos before adding them to the pan. Use less or even omit them entirely. They will not change the dish at all. Also you can substitute the enchilada sauce for tomato sauce if you’d rather not have the spice at all.

But if you want to warm up your tummy and your taste buds at the same time, give this recipe a try.

Spicy Turkey Tortilla Skillet Casserole

1lb. Ground turkey

1tb olive oil

1 small onion, chopped

2 Tsp garlic powder

1 Tsp salt

3 jalapenos , chopped (optional)

1 14.5 oz can stewed tomatoes

1 c. enchilada sauce (medium)

1 14.oz can corn

1/2c shredded cheddar/jack cheese

6 corn tortillas chopped

In a large frying pan add oil, meat, onions, jalapenos, garlic and salt and cook until meat is cooked through and onions and jalapenos have softened. Stirring occasionally. Add, tomatoes, corn and  enchilada sauce and  stir to combine. Allow a few minutes for tomatoes and sauce to warm through.  Add chopped tortillas pieces and stir to combine, and incorporate tortilla pieces. Cover allowing sauce to soften tortillas. Stir often. After tortillas are softened add cheese and combine. Serve hot.

Serves 6

Optional toppings:

tortilla chips 

Sour cream

Additional cheese

Pin It

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It's Not A Rut, It's A Trend

There are so many of us who find ourselves falling into the mealtime rut. We find dishes our families enjoy and we make them again and again. They are easy because they are tried and true, and they are pleasing because we know they will be successful each and every time. But in my opinion, if you find something that tastes great, is a simple "go-to", and you can switch it up even a little each time, then it becomes a trend, not a rut!

So even though this idea came to me not too long after we enjoyed my Crock Pot Italian Sloppy Joes, I decided we didn't need to wait. Sure, they were another sloppy joe, but beyond the ground beef, there wasn't many other similarities. But to be honest, with my "boys" I knew I wouldn't have to worry about them complaining about the new trend in my kitchen. After all, they love sloppy joes and they love Mexican food, so I knew these would be a hit. 

Topped with your favorite taco toppings, these can truly be "make your own". How fun for a family dinner, or group gathering! Everyone can have one made to exactly their tastes. So, if you've found yourself in another dinner rut, change it up tonight with these; and then in a couple nights, try the Italian ones above. Then you too can say "It's not a run, it's a trend!"

Mexican Sloppy Joes

1 lb. ground beef

1 (1.1 oz) packet taco seasoning, or 7 tsp. homemade

1 (4 oz) can diced green chilies

2/3 c. water

Salt and Pepper to taste

Shredded Cheddar

Chopped Tomatoes

Shredded Lettuce

Buns

In a large skillet, brown beef until no longer pink. Drain if necessary. Add taco seasoning and water. Bring to a boil. Reduce heat and simmer until slightly thickened. Add green chilies and mix well. Reduce heat to low and allow to cook 5 minutes until flavors develop. Using a slotted spoon, add meat to bun bottoms. Top with cheese, allowing it to melt for a few seconds. Top with lettuce and then tomato (I find this order is best to keep everything together.) or other favorite taco toppings. 

Shared on Make Ahead Meals Mar. 25, 2013
Shared on Mandy's Recipe Box Mar. 26, 2013
Shared on Lady Behind The Curtain Mar. 27, 2013
Shared on Miz Helen's Country Cottage Mar. 28, 2013
Shared on The Country Cook Mar. 29, 2013

Mexican at Very Good Recipes
Pin It

There are so many of us who find ourselves falling into the mealtime rut. We find dishes our families enjoy and we make them again and again. They are easy because they are tried and true, and they are pleasing because we know they will be successful each and every time. But in my opinion, if you find something that tastes great, is a simple "go-to", and you can switch it up even a little each time, then it becomes a trend, not a rut!

So even though this idea came to me not too long after we enjoyed my Crock Pot Italian Sloppy Joes, I decided we didn't need to wait. Sure, they were another sloppy joe, but beyond the ground beef, there wasn't many other similarities. But to be honest, with my "boys" I knew I wouldn't have to worry about them complaining about the new trend in my kitchen. After all, they love sloppy joes and they love Mexican food, so I knew these would be a hit. 

Topped with your favorite taco toppings, these can truly be "make your own". How fun for a family dinner, or group gathering! Everyone can have one made to exactly their tastes. So, if you've found yourself in another dinner rut, change it up tonight with these; and then in a couple nights, try the Italian ones above. Then you too can say "It's not a run, it's a trend!"

Mexican Sloppy Joes

1 lb. ground beef

1 (1.1 oz) packet taco seasoning, or 7 tsp. homemade

1 (4 oz) can diced green chilies

2/3 c. water

Salt and Pepper to taste

Shredded Cheddar

Chopped Tomatoes

Shredded Lettuce

Buns

In a large skillet, brown beef until no longer pink. Drain if necessary. Add taco seasoning and water. Bring to a boil. Reduce heat and simmer until slightly thickened. Add green chilies and mix well. Reduce heat to low and allow to cook 5 minutes until flavors develop. Using a slotted spoon, add meat to bun bottoms. Top with cheese, allowing it to melt for a few seconds. Top with lettuce and then tomato (I find this order is best to keep everything together.) or other favorite taco toppings. 

Shared on Make Ahead Meals Mar. 25, 2013
Shared on Mandy's Recipe Box Mar. 26, 2013
Shared on Lady Behind The Curtain Mar. 27, 2013
Shared on Miz Helen's Country Cottage Mar. 28, 2013
Shared on The Country Cook Mar. 29, 2013

Mexican at Very Good Recipes
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Party Or Dinner

Lately I've been finding myself stumbling up on more and more recipes that would be perfect for a party, made for a party in fact...but there's one problem. I don't have a party on our calendar in sight. I know many of you entertain or get entertained on a weekly basis, but that just doesn't happen around here. Special occasions, holidays, birthdays...that's when they party platters come out in my house, but I refuse to wait for some of these yummy things I'm finding, so I simply take the recipe, make more of it, add somethings on the side...and we've got ourselves a new meal idea. And today's recipe is the perfect example of that.

Now, if you are need of a party idea, I'm telling you, your guests will flip for these! A taco they can eat with one hand, and probably in one bite!! All the flavors they love of a taco bar, but in an easy to handle tiny package. Not to mention, they are as cute as all get out. When I first saw this idea on Pinterest, it was actually before the holiday party season in our house, and yep, I forgot about them. It wasn't until a few weeks ago when I was going through some of my "pins" looking for inspiration I happened to find them once again and then kick myself for not including them in any one of many get togethers I could have. But oh well...these things happen, and I still got a new, fun weeknight dinner out of it...one that I know your kids will love as much as mine did! 

So if it's a quick Tuesday night supper or a last minute party treat you're looking for, search no further. EMM has you covered! 

Mini Taco Bites

1 bag Scoops tortilla chips

1 lb. ground beef

3/4 c. water

1 (4.5 oz) can chopped black olives

1 (1.1 oz) packet taco seasoning

1 (15 oz.) can petite diced tomatoes, drained

1 c. shredded cheddar cheese

Sour cream, optional

In a large skillet brown beef. Drain if necessary. Add taco seasoning and water. Bring to a boil. Reduce heat and cook about 5 minutes until slightly thickened. Add olives and tomatoes. Stir until well combined. Add cheese and stir until melted. Allow to cook 5-7 minutes until mixture is thick and flavors develop. Carefully fill chips with beef mixture and top with sour cream.

*NOTE* This made enough for about 30 for us, 10 each, for a meal. Plus I had some extra filling leftover. 

Shared on Make Ahead Meals Mar. 18, 2013
Shared on Mandy's Recipe Box Mar. 19, 2013
Shared on Lady Behind The Curtain Mar. 20, 2013
Shared on Miz Helen's Country Cottage Mar. 21, 2013
Shared on The Country Cook Mar. 22, 2013

Mexican at Very Good Recipes
Pin It

Lately I've been finding myself stumbling up on more and more recipes that would be perfect for a party, made for a party in fact...but there's one problem. I don't have a party on our calendar in sight. I know many of you entertain or get entertained on a weekly basis, but that just doesn't happen around here. Special occasions, holidays, birthdays...that's when they party platters come out in my house, but I refuse to wait for some of these yummy things I'm finding, so I simply take the recipe, make more of it, add somethings on the side...and we've got ourselves a new meal idea. And today's recipe is the perfect example of that.

Now, if you are need of a party idea, I'm telling you, your guests will flip for these! A taco they can eat with one hand, and probably in one bite!! All the flavors they love of a taco bar, but in an easy to handle tiny package. Not to mention, they are as cute as all get out. When I first saw this idea on Pinterest, it was actually before the holiday party season in our house, and yep, I forgot about them. It wasn't until a few weeks ago when I was going through some of my "pins" looking for inspiration I happened to find them once again and then kick myself for not including them in any one of many get togethers I could have. But oh well...these things happen, and I still got a new, fun weeknight dinner out of it...one that I know your kids will love as much as mine did! 

So if it's a quick Tuesday night supper or a last minute party treat you're looking for, search no further. EMM has you covered! 

Mini Taco Bites

1 bag Scoops tortilla chips

1 lb. ground beef

3/4 c. water

1 (4.5 oz) can chopped black olives

1 (1.1 oz) packet taco seasoning

1 (15 oz.) can petite diced tomatoes, drained

1 c. shredded cheddar cheese

Sour cream, optional

In a large skillet brown beef. Drain if necessary. Add taco seasoning and water. Bring to a boil. Reduce heat and cook about 5 minutes until slightly thickened. Add olives and tomatoes. Stir until well combined. Add cheese and stir until melted. Allow to cook 5-7 minutes until mixture is thick and flavors develop. Carefully fill chips with beef mixture and top with sour cream.

*NOTE* This made enough for about 30 for us, 10 each, for a meal. Plus I had some extra filling leftover. 

Shared on Make Ahead Meals Mar. 18, 2013
Shared on Mandy's Recipe Box Mar. 19, 2013
Shared on Lady Behind The Curtain Mar. 20, 2013
Shared on Miz Helen's Country Cottage Mar. 21, 2013
Shared on The Country Cook Mar. 22, 2013

Mexican at Very Good Recipes
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Weekend Company {Guest Blogger Kristin}

Good Morning! I'm so excited for today's guest! She is a fellow mommy, blogger and just a terrific person. It's funny because Kristin and I just met last June but we've probably known each other's names for at least 10 years! Let me explain. She is a very close friend to my brother in law, and it was his birthday party we actually finally got introduced at, but I had heard such lovely things about her for such a long time I felt like I already knew her. How did it take that long for us to meet? I'm honestly not quite sure! But I was so happy to finally do so, and within 5 minutes I knew I had found a kindred spirit. You know what I'm talking about? When you meet a person and you feel like you've known them your whole life and you instantly feel a deep connection. That's exactly how I felt sitting there talking to her for the first time; and since we've become fast friends. I am so blessed she came into my life, and I treasure our friendship so much. So please, for the first time, welcome Kristin to EMM~

Kristin Folkerts: Part time case manager, 24 hr stay at home mom, and all time crazy person!

I have a Master’s degree in Applied Gerontology.  I have worked with older adults and people with disabilities since 2001 officially but been a caregiver for older adults since I was 9 years old.

I met my husband in college but we did not find each other until 2004. We have our miracle son Coen born in 2011 and recently found out we have our second miracle on the way!  Motherhood is the hardest, most amazing, craziest thing I have ever done. I never feel like my head is on straight but I am so in love that the loss of control in my life is actually okay with this control freak!

I am a craft-a-holic! I prefer to make stuff myself. I started a jewelry making business in 2010, Musing Tree Creations, https://www.facebook.com/MusingTreeCreations. It is so much fun and an endeavor I share with my mom!

I have recently started a blog called Nuts of the Round Table.  http://nutsoftheroundtable.blogspot.com/  As most families contain some "nuts" and I find that things are always happening around the table - here I am with stories, crafts, recipes, care giving advice, and more.

I like to think I am a bit of a foodie and I love to read cookbooks like they’re one of those Twilight books!  I am generally not one to eat a lot of meat as I find a lot of the treatment of animals to be incredibly cruel and immoral.  I try to feed my family fun and delicious meals where you don’t even miss the meat.  The funny thing is now that I am pregnant all I want is beef!  Go figure!  But I wanted to go along with my good friend Krista’s theme of crock-pot goodness so today is a meatless delight in the crock-pot that my family loves.

Refried Bean Soup

1 (16 oz.) can vegetarian spicy refried beans

1 (15 1/4 oz.) can whole kernel corn (frozen works well too)

1 (15 oz.) can black beans, rinsed and drained

1 (14.5 oz.) can chicken or vegetable broth

1 (14.5 oz.) can diced tomatoes with jalapenos (or green chilies if you like it less spicy)

1/2 c. water

1/4 c. salsa (I prefer fresh that you find in the deli area of grocery store)

1/2 tsp. ground cumin

Shredded Cheddar, to serve

Tortilla Chips, to serve

Sour Cream, to serve

Directions:

Combine everything in Crock Pot. Cook on low 3-4 hours, stirring half way through if you are able. If you need a little more kick, add 1 tsp of chili powder, Serve with cheese, chips and sour cream. 

Pin It

Good Morning! I'm so excited for today's guest! She is a fellow mommy, blogger and just a terrific person. It's funny because Kristin and I just met last June but we've probably known each other's names for at least 10 years! Let me explain. She is a very close friend to my brother in law, and it was his birthday party we actually finally got introduced at, but I had heard such lovely things about her for such a long time I felt like I already knew her. How did it take that long for us to meet? I'm honestly not quite sure! But I was so happy to finally do so, and within 5 minutes I knew I had found a kindred spirit. You know what I'm talking about? When you meet a person and you feel like you've known them your whole life and you instantly feel a deep connection. That's exactly how I felt sitting there talking to her for the first time; and since we've become fast friends. I am so blessed she came into my life, and I treasure our friendship so much. So please, for the first time, welcome Kristin to EMM~

Kristin Folkerts: Part time case manager, 24 hr stay at home mom, and all time crazy person!

I have a Master’s degree in Applied Gerontology.  I have worked with older adults and people with disabilities since 2001 officially but been a caregiver for older adults since I was 9 years old.

I met my husband in college but we did not find each other until 2004. We have our miracle son Coen born in 2011 and recently found out we have our second miracle on the way!  Motherhood is the hardest, most amazing, craziest thing I have ever done. I never feel like my head is on straight but I am so in love that the loss of control in my life is actually okay with this control freak!

I am a craft-a-holic! I prefer to make stuff myself. I started a jewelry making business in 2010, Musing Tree Creations, https://www.facebook.com/MusingTreeCreations. It is so much fun and an endeavor I share with my mom!

I have recently started a blog called Nuts of the Round Table.  http://nutsoftheroundtable.blogspot.com/  As most families contain some "nuts" and I find that things are always happening around the table - here I am with stories, crafts, recipes, care giving advice, and more.

I like to think I am a bit of a foodie and I love to read cookbooks like they’re one of those Twilight books!  I am generally not one to eat a lot of meat as I find a lot of the treatment of animals to be incredibly cruel and immoral.  I try to feed my family fun and delicious meals where you don’t even miss the meat.  The funny thing is now that I am pregnant all I want is beef!  Go figure!  But I wanted to go along with my good friend Krista’s theme of crock-pot goodness so today is a meatless delight in the crock-pot that my family loves.

Refried Bean Soup

1 (16 oz.) can vegetarian spicy refried beans

1 (15 1/4 oz.) can whole kernel corn (frozen works well too)

1 (15 oz.) can black beans, rinsed and drained

1 (14.5 oz.) can chicken or vegetable broth

1 (14.5 oz.) can diced tomatoes with jalapenos (or green chilies if you like it less spicy)

1/2 c. water

1/4 c. salsa (I prefer fresh that you find in the deli area of grocery store)

1/2 tsp. ground cumin

Shredded Cheddar, to serve

Tortilla Chips, to serve

Sour Cream, to serve

Directions:

Combine everything in Crock Pot. Cook on low 3-4 hours, stirring half way through if you are able. If you need a little more kick, add 1 tsp of chili powder, Serve with cheese, chips and sour cream. 

Pin It

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Mexican Night Via Crock Pot

We love Mexican food, but I will admit not many of the recipes I make include the words Crock Pot. Honestly, with the exception of my Taco Soup and Chicken Enchiladas, I can't think of any others! So when a friend told me about this "go-to" recipe she makes, I figured it was worth a try to add another to that short list. She couldn't remember the entire recipe off the top of her head, but she did know it had cream cheese and black beans in it. Well, with the Internet, there really is nothing you can't find. Just by typing those two ingredients plus chicken into a search engine, I found something I had to believe was close to what she makes...and indeed I was right.

Now I will be honest with you. The original recipe calls for the chicken breasts to be added to the Crock Pot frozen, and while I can understand the convenience of that, (Heck, I forget to thaw meat out all the time!), I'm just not comfortable with it. I think it will cook more evenly, and to a safer temperature if it's thawed beforehand. But that is my hang up, so if it's something you do and feel okay about, then by all means, skip the browning steps below and throw those suckers in rock solid!

This is a great Mexican dish as is, or served over rice, which is what I did. Or you could shred the chicken and have a fantastic filling for tortillas! It truly is very versatile. I could even see shredding the chicken, mixing everything together and keeping it warm for a party. Set out a stack of tortillas or chips and let your guests make their own burrito or nachos.

Mexican nights at our house are always a good time, and something we look forward to. But I especially look forward to them when they are this easy and turn out so incredibly delicious!

Crock Pot Creamy Chicken and Black Beans Adapted from Food.com
4 boneless chicken breasts, thawed
2 TBS olive oil
Garlic Salt
Shallot-Pepper Seasoning Blend (Any grill seasoning would work)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 (15 oz.) jar salsa
Salt and Pepper to taste
8 oz. cream cheese, cubed
3 green onions, chopped
1/4 c. cilantro, chopped
Cooked Rice, optional

In a large skillet, heat oil to medium heat. Season both sides of chicken with garlic salt, seasoning blend, salt and pepper. Brown chicken in oil for 2-3 minutes on both sides. Combine corn, black beans and salsa in Crock Pot. Lay chicken on top. Cook on HIGH for 1 hour. Reduce to LOW and cook for 4-5 hours until chicken in cooked through. Remove chicken from Crock Pot. Stir in cream cheese and mix well to combine. Replace chicken and cook for 20-30 minutes until cream cheese melted and mixture is smooth. About 5 minutes before serving remove chicken, add green onions and mix well. To serve, divide cooked rice among 4 plates. Top each with a chicken breast. Spoon bean mixture over chicken and garnish with cilantro.

Shared on Mandy's Recipe Box Feb. 26, 2013
Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

Mexican at Very Good Recipes
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We love Mexican food, but I will admit not many of the recipes I make include the words Crock Pot. Honestly, with the exception of my Taco Soup and Chicken Enchiladas, I can't think of any others! So when a friend told me about this "go-to" recipe she makes, I figured it was worth a try to add another to that short list. She couldn't remember the entire recipe off the top of her head, but she did know it had cream cheese and black beans in it. Well, with the Internet, there really is nothing you can't find. Just by typing those two ingredients plus chicken into a search engine, I found something I had to believe was close to what she makes...and indeed I was right.

Now I will be honest with you. The original recipe calls for the chicken breasts to be added to the Crock Pot frozen, and while I can understand the convenience of that, (Heck, I forget to thaw meat out all the time!), I'm just not comfortable with it. I think it will cook more evenly, and to a safer temperature if it's thawed beforehand. But that is my hang up, so if it's something you do and feel okay about, then by all means, skip the browning steps below and throw those suckers in rock solid!

This is a great Mexican dish as is, or served over rice, which is what I did. Or you could shred the chicken and have a fantastic filling for tortillas! It truly is very versatile. I could even see shredding the chicken, mixing everything together and keeping it warm for a party. Set out a stack of tortillas or chips and let your guests make their own burrito or nachos.

Mexican nights at our house are always a good time, and something we look forward to. But I especially look forward to them when they are this easy and turn out so incredibly delicious!

Crock Pot Creamy Chicken and Black Beans Adapted from Food.com
4 boneless chicken breasts, thawed
2 TBS olive oil
Garlic Salt
Shallot-Pepper Seasoning Blend (Any grill seasoning would work)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
1 (15 oz.) jar salsa
Salt and Pepper to taste
8 oz. cream cheese, cubed
3 green onions, chopped
1/4 c. cilantro, chopped
Cooked Rice, optional

In a large skillet, heat oil to medium heat. Season both sides of chicken with garlic salt, seasoning blend, salt and pepper. Brown chicken in oil for 2-3 minutes on both sides. Combine corn, black beans and salsa in Crock Pot. Lay chicken on top. Cook on HIGH for 1 hour. Reduce to LOW and cook for 4-5 hours until chicken in cooked through. Remove chicken from Crock Pot. Stir in cream cheese and mix well to combine. Replace chicken and cook for 20-30 minutes until cream cheese melted and mixture is smooth. About 5 minutes before serving remove chicken, add green onions and mix well. To serve, divide cooked rice among 4 plates. Top each with a chicken breast. Spoon bean mixture over chicken and garnish with cilantro.

Shared on Mandy's Recipe Box Feb. 26, 2013
Shared on Lady Behind The Curtain Feb. 27, 2013
Shared on Miz Helen's Country Cottage Feb. 28, 2013
Shared on The Country Cook Mar. 1, 2013

Mexican at Very Good Recipes
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Packaging Dilema

Today you are going to take a little trip. A trip inside my head during my random thoughts at the grocery store. Hey, what can I say? Sometimes I do my best thinking while wandering the aisles. This wasn't really a pondering moment as much as a rant. A rant that occurred totally in my head.

I found myself once again standing in front of the chicken selection, feeling irritated. Why? Because of the packages of boneless chicken breasts. I don't know how it is at your store, but at 99% of the ones I shop at, if I want them here are my choices. Three per pack or seven per pack. Really? Can't we find a happy medium? Yes, there are only 3 members in my family, but I have a growing boy on my hands! And yes, I could buy the bigger pack and then freeze the extras, which I will, when they are on sale, but that doesn't always happen or isn't always in the budget. So there I was ticked off I was only getting three in the pack, knowing they weren't going to be enough for the meal I had planned. Solution? I just added extra side dishes, and we still had enough to eat. So I guess in the end, it wasn't that big of a deal, and we survived, but at the time it was annoying.

You can imagine my excitement then, when my friend shared this recipe with me. The first ingredient on the list? THREE boneless skinless chicken breasts! How perfect! I could buy one package and have it be exactly enough! In fact, I knew by shredded it, it would really stretch and might even end up being more than enough...and I was correct!

If you love Mexican food, and also love your Crock Pot, you are going to enjoy this just as much as I did. It literally took about 5 minutes to put together, cooked all day while I was busy and then was ready to serve at dinner time. Deep in flavor, moist and tender, those three chicken breasts are definitely the star!

If there is a petition out there to demand companies start putting 4 chicken breasts in a package, please let me know where I can sign! Or maybe I'll start one! Oh heck, I'm too busy to lead that movement. I'll just keep making this recipe using the three they want to give me!

Crock Pot Chicken Fajitas From Pinterest
3 boneless skinless chicken breasts
3 bell peppers, green, yellow and red, thinly sliced
1 packet Fajita seasoning
1 medium white onion, thinly sliced
1/2 a medium red onion, thinly sliced
Salt and Pepper to taste

Place peppers and onions in Crock Pot. Toss to combine. Lay chicken on top. Sprinkle with salt and pepper. Sprinkle with seasoning packet. Cook on LOW 6-8 hours. (Mine were done after 6.5) Remove chicken and slice or shred. Serve with warm tortillas.
*NOTE* I removed the peppers and onions with a slotted spoon. I sliced the chicken and placed everything on my cast iron crepe pan. I then set it on the stove on LOW until I could hear it sizzle. It created that restaurant wow factor!

Shared on Mandy's Recipe Box Feb. 5, 2013
Shared on Lady Behind The Curtain Feb. 6, 2013
Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Chicken at Very Good Recipes
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Today you are going to take a little trip. A trip inside my head during my random thoughts at the grocery store. Hey, what can I say? Sometimes I do my best thinking while wandering the aisles. This wasn't really a pondering moment as much as a rant. A rant that occurred totally in my head.

I found myself once again standing in front of the chicken selection, feeling irritated. Why? Because of the packages of boneless chicken breasts. I don't know how it is at your store, but at 99% of the ones I shop at, if I want them here are my choices. Three per pack or seven per pack. Really? Can't we find a happy medium? Yes, there are only 3 members in my family, but I have a growing boy on my hands! And yes, I could buy the bigger pack and then freeze the extras, which I will, when they are on sale, but that doesn't always happen or isn't always in the budget. So there I was ticked off I was only getting three in the pack, knowing they weren't going to be enough for the meal I had planned. Solution? I just added extra side dishes, and we still had enough to eat. So I guess in the end, it wasn't that big of a deal, and we survived, but at the time it was annoying.

You can imagine my excitement then, when my friend shared this recipe with me. The first ingredient on the list? THREE boneless skinless chicken breasts! How perfect! I could buy one package and have it be exactly enough! In fact, I knew by shredded it, it would really stretch and might even end up being more than enough...and I was correct!

If you love Mexican food, and also love your Crock Pot, you are going to enjoy this just as much as I did. It literally took about 5 minutes to put together, cooked all day while I was busy and then was ready to serve at dinner time. Deep in flavor, moist and tender, those three chicken breasts are definitely the star!

If there is a petition out there to demand companies start putting 4 chicken breasts in a package, please let me know where I can sign! Or maybe I'll start one! Oh heck, I'm too busy to lead that movement. I'll just keep making this recipe using the three they want to give me!

Crock Pot Chicken Fajitas From Pinterest
3 boneless skinless chicken breasts
3 bell peppers, green, yellow and red, thinly sliced
1 packet Fajita seasoning
1 medium white onion, thinly sliced
1/2 a medium red onion, thinly sliced
Salt and Pepper to taste

Place peppers and onions in Crock Pot. Toss to combine. Lay chicken on top. Sprinkle with salt and pepper. Sprinkle with seasoning packet. Cook on LOW 6-8 hours. (Mine were done after 6.5) Remove chicken and slice or shred. Serve with warm tortillas.
*NOTE* I removed the peppers and onions with a slotted spoon. I sliced the chicken and placed everything on my cast iron crepe pan. I then set it on the stove on LOW until I could hear it sizzle. It created that restaurant wow factor!

Shared on Mandy's Recipe Box Feb. 5, 2013
Shared on Lady Behind The Curtain Feb. 6, 2013
Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Chicken at Very Good Recipes
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And The Recipes Too

For those of you who read my posts immediately following Christmas, you may remember that I got a new Crock Pot as a gift from my parents! I was so excited; but the Crock Pot fun didn't end there. See, they also got me a great collection of Crock Pot recipes to go with it.

Photo from Lakeside.com where my mom ordered it.

Now, I will be perfectly honest with you, the recipes weren't the only thing I was thrilled with. I love cute containers, and these come in an adorable tin that looks so good in my kitchen. With over 76 recipes to choose from, I didn't know where to begin. But actually, I started right at the beginning. That's right, the absolute first recipe in the tin was the first one I made, and is what I'm sharing today.

We are mac and cheese fiends. I have a thousand different recipes, and am always looking for new versions to try. When I saw this, I paused a moment, because six months ago I probably would have passed it by due to the extra "spice" in it. But alas, Monkey's palate has come to appreciate a little heat; he truly is his father's son! Actually, he can handle more spice and heat than Mommy, so I knew if it was something that looked acceptable to my delicate taste buds, he would be just fine. 

This is a great side dish for any meal, or even double the recipe for a main dish. Full of tomato, peppers, onion and just a little heat from green chilies  it's not your every day mac and cheese! I served it alongside a new sandwich, which I will be sharing tomorrow, so be sure to come back for that. I love gifts that are so "right on", and foodie gifts are quickly becoming some of my favorites. 

Southwest Mac and Cheese From Crock Pot

8 oz. elbow macaroni, uncooked
1 (15 oz) can diced tomatoes with green peppers and onion, undrained
1 (10 oz) can diced tomatoes with green chiles, undrained
1 1/2 c. salsa
3 cups Mexican blend cheese, divided

Lightly coat the inside of Crock Pot with cooking spray. Stir together macaroni, tomatoes with juices, salsa and 2 cups cheese in Crock Pot. Cover and cook on LOW 3 hours 45 minutes or until macaroni is tender. (Mine actually look only about 3 hours) Sprinkle with remaining 1 cup cheese and cook for 15 minutes more, or until cheese is melted.

Shared on Mandy's Recipe Box Jan. 8, 2013
Shared on Lady Behind The Curtain Jan. 9, 2013
Shared on Miz Helen's Country Cottage Jan. 10, 2013
Shared on The Country Cook Jan. 11, 2013

Pasta at Very Good Recipes
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Disclaimer: This is NOT a paid endorsement from Lakeside or Crock Pot. All thoughts and opinions are mine. 

For those of you who read my posts immediately following Christmas, you may remember that I got a new Crock Pot as a gift from my parents! I was so excited; but the Crock Pot fun didn't end there. See, they also got me a great collection of Crock Pot recipes to go with it.

Photo from Lakeside.com where my mom ordered it.

Now, I will be perfectly honest with you, the recipes weren't the only thing I was thrilled with. I love cute containers, and these come in an adorable tin that looks so good in my kitchen. With over 76 recipes to choose from, I didn't know where to begin. But actually, I started right at the beginning. That's right, the absolute first recipe in the tin was the first one I made, and is what I'm sharing today.

We are mac and cheese fiends. I have a thousand different recipes, and am always looking for new versions to try. When I saw this, I paused a moment, because six months ago I probably would have passed it by due to the extra "spice" in it. But alas, Monkey's palate has come to appreciate a little heat; he truly is his father's son! Actually, he can handle more spice and heat than Mommy, so I knew if it was something that looked acceptable to my delicate taste buds, he would be just fine. 

This is a great side dish for any meal, or even double the recipe for a main dish. Full of tomato, peppers, onion and just a little heat from green chilies  it's not your every day mac and cheese! I served it alongside a new sandwich, which I will be sharing tomorrow, so be sure to come back for that. I love gifts that are so "right on", and foodie gifts are quickly becoming some of my favorites. 

Southwest Mac and Cheese From Crock Pot

8 oz. elbow macaroni, uncooked
1 (15 oz) can diced tomatoes with green peppers and onion, undrained
1 (10 oz) can diced tomatoes with green chiles, undrained
1 1/2 c. salsa
3 cups Mexican blend cheese, divided

Lightly coat the inside of Crock Pot with cooking spray. Stir together macaroni, tomatoes with juices, salsa and 2 cups cheese in Crock Pot. Cover and cook on LOW 3 hours 45 minutes or until macaroni is tender. (Mine actually look only about 3 hours) Sprinkle with remaining 1 cup cheese and cook for 15 minutes more, or until cheese is melted.

Shared on Mandy's Recipe Box Jan. 8, 2013
Shared on Lady Behind The Curtain Jan. 9, 2013
Shared on Miz Helen's Country Cottage Jan. 10, 2013
Shared on The Country Cook Jan. 11, 2013

Pasta at Very Good Recipes
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Disclaimer: This is NOT a paid endorsement from Lakeside or Crock Pot. All thoughts and opinions are mine. 

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New Crock Pot

Was Santa good to you this Christmas? Boy, he sure was to our family! In fact, I must have been even better this year than I thought I was because I couldn't have asked for me! Between my wonderful husband, parents, brother,  in-laws, and future sister-in-law, (And near future....Saturday is the big day!) I got some fantastic new "toys" for my kitchen!

From new cook books, to a "Queen" wine glass (for those special Mommy needs a time out moments), to measuring cups, a Twinkie bake set, ceramic skillet and many more, it was a great foodie Christmas! One of my favorites, and something I wished and wished for was a new Crock Pot! My mom outdid her self. It's a beauty and such a improvement over my 1970's version that was nice, but just needed upgraded!

So on the 26th, what better recipe to try out than a new soup for said Crock Pot??? I was like a little kid playing with his new video games, I was so excited. I woke up, knowing I was headed into the kitchen to test out my new toy.

This soup couldn't be easier. Seriously browning meat, chopping some onions and opening a few cans is all it takes to have a piping hot bowl of soup on the table for supper. It's so incredibly filling too! Believe me after the snow storm hit Wednesday we were very happy to be sitting down to this at the end of a cold, blustery day!

Thank you to everyone who helped to make me such a blessed food blogger this Christmas. I thank you. My family thanks you. And all EMM fans everywhere thank you!

Black Bean Taco Soup From Gooseberry Patch
1 lb. ground beef, browned and drained
1 medium onion, finely chopped
1 (15 oz.) can black beans, undrained
1 ( 15 oz) can chili beans, undrained
1 ( 15 oz) can corn, undrained
1 ( 28 oz) can crushed tomatoes
1 (1 oz) packet taco seasoning
1 ( 1 oz) packet ranch dressing mix
Salt and Pepper to taste
Shredded Cheese, optional for topping
Tortilla Chips, optional for topping

Place all ingredients in slow cooker, except toppings. Stir well. Cook on LOW for 6 hours, stirring occasionally. Top with tortilla chips and cheese.

Crock Pot at Very Good Recipes
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Was Santa good to you this Christmas? Boy, he sure was to our family! In fact, I must have been even better this year than I thought I was because I couldn't have asked for me! Between my wonderful husband, parents, brother,  in-laws, and future sister-in-law, (And near future....Saturday is the big day!) I got some fantastic new "toys" for my kitchen!

From new cook books, to a "Queen" wine glass (for those special Mommy needs a time out moments), to measuring cups, a Twinkie bake set, ceramic skillet and many more, it was a great foodie Christmas! One of my favorites, and something I wished and wished for was a new Crock Pot! My mom outdid her self. It's a beauty and such a improvement over my 1970's version that was nice, but just needed upgraded!

So on the 26th, what better recipe to try out than a new soup for said Crock Pot??? I was like a little kid playing with his new video games, I was so excited. I woke up, knowing I was headed into the kitchen to test out my new toy.

This soup couldn't be easier. Seriously browning meat, chopping some onions and opening a few cans is all it takes to have a piping hot bowl of soup on the table for supper. It's so incredibly filling too! Believe me after the snow storm hit Wednesday we were very happy to be sitting down to this at the end of a cold, blustery day!

Thank you to everyone who helped to make me such a blessed food blogger this Christmas. I thank you. My family thanks you. And all EMM fans everywhere thank you!

Black Bean Taco Soup From Gooseberry Patch
1 lb. ground beef, browned and drained
1 medium onion, finely chopped
1 (15 oz.) can black beans, undrained
1 ( 15 oz) can chili beans, undrained
1 ( 15 oz) can corn, undrained
1 ( 28 oz) can crushed tomatoes
1 (1 oz) packet taco seasoning
1 ( 1 oz) packet ranch dressing mix
Salt and Pepper to taste
Shredded Cheese, optional for topping
Tortilla Chips, optional for topping

Place all ingredients in slow cooker, except toppings. Stir well. Cook on LOW for 6 hours, stirring occasionally. Top with tortilla chips and cheese.

Crock Pot at Very Good Recipes
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A Penzey's Treat

Have you ever heard of Penzey's Spices? To be completely honest I never had until a few years ago when my dear friend was raving about them to me. She swears by all of those herbs, spices, spice mixes...all of their products. While I was very intrigued, I was never able to try them for myself, until now! Why? Because she is such a sweetheart she treated me to a few of their things for Christmas! It was the perfect gift for a foodie, and I was so excited to start experimenting. The first one I wanted to try was the Shallot Pepper Seasoning. A pepper based seasoning with the flavors of shallots and tarragon, it was listed as being great on fish among other things. So it got me thinking about what I could do with fish seasoned with it. I've been wanting to try my hand at fish tacos for a while now, and this was the perfect opportunity. If you are a lime lover, you will love these too because it's in the fish and the sauce! These are light, yet bursting with flavor and the crunch of the cabbage marries so well with the fish. They remind me of something I would eat in New Smyrna Beach, FL every summer when we vacation, but I can enjoy them in my warm kitchen watching the snow flakes fall in the middle of an Indian winter! Thank you my dear friend for treating me to such a wonderful, thoughtful, and absolutely delicious gift!

Fish Tacos with Lime Caper Sauce

1 lb. cod fillets
Olive Oil
1 tsp. lime zest
1 tsp. Shallot Pepper Seasoning
Salt to taste
1/2 c. Plain Greek Yogurt
1/2 c. mayo
1 TBS capers, finely chopped
1/2 tsp. oregano
1/2 tsp. dill weed
1 lime, juiced
1 (12 oz) package coleslaw mix
Flour Tortillas

In a medium bowl combine fish, olive oil, lime zest and Shallot Pepper seasoning. Allow to marinade at room temperature for 30 minutes. In a small bowl combine yogurt, mayo, capers, oregano, dill weed and lime juice. Stir well. Chill until ready to use. In a large skillet cook fish, about 4 minutes per side until meat flakes with a fork. Remove and chop into bite sized pieces. Place about 1/4 c. fish into each tortilla. Top with cabbage mix and caper sauce.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Fish at Very Good Recipes

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Disclaimer: This is NOT a paid post, and not endorsed by Penzey's at all. All thoughts and opinions are my own. 

Have you ever heard of Penzey's Spices? To be completely honest I never had until a few years ago when my dear friend was raving about them to me. She swears by all of those herbs, spices, spice mixes...all of their products. While I was very intrigued, I was never able to try them for myself, until now! Why? Because she is such a sweetheart she treated me to a few of their things for Christmas! It was the perfect gift for a foodie, and I was so excited to start experimenting. The first one I wanted to try was the Shallot Pepper Seasoning. A pepper based seasoning with the flavors of shallots and tarragon, it was listed as being great on fish among other things. So it got me thinking about what I could do with fish seasoned with it. I've been wanting to try my hand at fish tacos for a while now, and this was the perfect opportunity. If you are a lime lover, you will love these too because it's in the fish and the sauce! These are light, yet bursting with flavor and the crunch of the cabbage marries so well with the fish. They remind me of something I would eat in New Smyrna Beach, FL every summer when we vacation, but I can enjoy them in my warm kitchen watching the snow flakes fall in the middle of an Indian winter! Thank you my dear friend for treating me to such a wonderful, thoughtful, and absolutely delicious gift!

Fish Tacos with Lime Caper Sauce

1 lb. cod fillets
Olive Oil
1 tsp. lime zest
1 tsp. Shallot Pepper Seasoning
Salt to taste
1/2 c. Plain Greek Yogurt
1/2 c. mayo
1 TBS capers, finely chopped
1/2 tsp. oregano
1/2 tsp. dill weed
1 lime, juiced
1 (12 oz) package coleslaw mix
Flour Tortillas

In a medium bowl combine fish, olive oil, lime zest and Shallot Pepper seasoning. Allow to marinade at room temperature for 30 minutes. In a small bowl combine yogurt, mayo, capers, oregano, dill weed and lime juice. Stir well. Chill until ready to use. In a large skillet cook fish, about 4 minutes per side until meat flakes with a fork. Remove and chop into bite sized pieces. Place about 1/4 c. fish into each tortilla. Top with cabbage mix and caper sauce.

Shared on Miz Helen's Country Cottage Dec. 27, 2012

Fish at Very Good Recipes

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Disclaimer: This is NOT a paid post, and not endorsed by Penzey's at all. All thoughts and opinions are my own. 

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Two

Simple title, huh? Well, I was hoping it would not only catch the attention of readers, but I also wanted to drive home the greatest point of this recipe. It's simplicity. Two. Ingredients that is! Yep, you're excited now! Let me ask this. Do you like holiday parties? Do you like to attend, or host? If you attend, do you enjoy taking something to share? After Christmas do you still need new yummy things to plan for New Year's Eve? Or maybe college football bowl game parties? If you answered yes to one, or like me all of these questions, this recipe is going to be your new best friend. I'm talking about a dip recipe everyone, young to old will love, that can literally be done within about 5 minutes using the microwave! Now, I'm sure most of you have seen the version of this using the "regular" block Velveeta cheese. And that is indeed a tasty one. But when I decided to make this for the umpteenth (yes, that is a number), I decided to use the new bags of shredded Velveeta our local Walmart has been carrying for a few months now. My favorite being the Queso Blanco~ which I've used in quite a few Mexican recipes and absolutely love. It reminds me so much of the white cheese our favorite Mexican restaurants use, and I knew it would take this dip to a whole new level! It's the perfect match for the spicy Rotel and makes tortilla chips very happy! If you need something easy for any party this season, remember the word two and know this recipe has got you covered.

Spicy White Queso Dip
2 ( 8 oz) bags Velveeta Queso Blanco shredded cheese
1 (10 oz) can Rotel, slightly drained

In a glass bowl combine cheese and Rotel. Cover with plastic wrap and heat in microwave for 1 minute. Remove and stir. Continue cooking for 30 second intervals, stirring between each,  until cheese completely melted, smooth and dip is well combined.

Shared on Miz Helen's Country Cottgae Dec. 13, 2012
Shared on The Country Cook Dec. 14, 2012

Dips at Very Good Recipes
Pin It

Simple title, huh? Well, I was hoping it would not only catch the attention of readers, but I also wanted to drive home the greatest point of this recipe. It's simplicity. Two. Ingredients that is! Yep, you're excited now! Let me ask this. Do you like holiday parties? Do you like to attend, or host? If you attend, do you enjoy taking something to share? After Christmas do you still need new yummy things to plan for New Year's Eve? Or maybe college football bowl game parties? If you answered yes to one, or like me all of these questions, this recipe is going to be your new best friend. I'm talking about a dip recipe everyone, young to old will love, that can literally be done within about 5 minutes using the microwave! Now, I'm sure most of you have seen the version of this using the "regular" block Velveeta cheese. And that is indeed a tasty one. But when I decided to make this for the umpteenth (yes, that is a number), I decided to use the new bags of shredded Velveeta our local Walmart has been carrying for a few months now. My favorite being the Queso Blanco~ which I've used in quite a few Mexican recipes and absolutely love. It reminds me so much of the white cheese our favorite Mexican restaurants use, and I knew it would take this dip to a whole new level! It's the perfect match for the spicy Rotel and makes tortilla chips very happy! If you need something easy for any party this season, remember the word two and know this recipe has got you covered.

Spicy White Queso Dip
2 ( 8 oz) bags Velveeta Queso Blanco shredded cheese
1 (10 oz) can Rotel, slightly drained

In a glass bowl combine cheese and Rotel. Cover with plastic wrap and heat in microwave for 1 minute. Remove and stir. Continue cooking for 30 second intervals, stirring between each,  until cheese completely melted, smooth and dip is well combined.

Shared on Miz Helen's Country Cottgae Dec. 13, 2012
Shared on The Country Cook Dec. 14, 2012

Dips at Very Good Recipes
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