Saturday, October 6, 2018

Mini-Mexi Nachos

Mom was inspired to find this recipe when we got a deal on Taco Boats. Yes, small tacos in a boat shape intended for appetizers.  This recipe uses Tostitos Scoops. Totally yummy.  This recipe is from the cookbook from Sam's Club called Fresh, Fast and Fabulous c. 2010.

We had Velveeta to use up (from a family member) plus a package of Old El Paso™ Taco Boats™ mini soft flour tortillas that Mom bought from a grocery discounter.  This was absolutely yummy and I would have it again and again in the future.  Can you use other cheeses? Yes. You just have to figure out how to get it to melt well.  Cheese soup probably would not be a good substitute.  Mom just used a random chili seasoning mix.

Mini-Mexi Nachos

Serves 8

1 lb. ground beef
1 1/3 cups prepared  salsa
1 packet French's Chili-O Seasoning Mix
1/2 lb. Velveeta cheese
1 small can black olives, chopped
1 bag Tostitos Scoops

Cut Velveeta into cubes and set aside. Chop olives into small pieces and set aside. Brown ground beef in large skillet, drain fat and return skillet to stove top. Add salsa and chili seasoning to ground beef and mix well. Add Velveeta cubes to ground beef mixture and stir until cheese melts. Place a tablespoon of ground beef mixture into each Tostitos Scoop. garnish with chopped black olives. Repeat with remaining chips. Serve immediately.


Pub Grub for Burgers

 It's been a very long time since I've posted anything due to family deaths and health issues.  So, we are trying some new stuff again!

Classic bar food, the Bacon-Onion Jam is to die for.  If you make the Jam ahead of time, make sure that it is thoroughly hot before putting on burger (didn't heat evenly in the microwave).  This recipe is from Cuisine At Home, Issue no. 128 March/April 2018.

Classic Cheeseburgers

Combine
1.5 lb. ground chuck
2 Tbsp olive oil
1 tsp kosher salt
1 tsp black pepper

Top:
8 slices yellow Cheddar
4 hamburger buns, halved, brushed with unsalted melted butter and toasted

Combine chuck, oil, salt, and pepper; shape into 4 6 oz. patties. Heat a 12 inch cast-iron skillet over medium-high for 2 minutes. Add patties and cook 3 minutes; flip and cook 3 minutes more. Remove skillet form heat.

Top burgers with Cheddar, cover skillet, and allow cheese to melt, 1-2 minutes. Serve cheeseburgers on buns with Bacon-onion Jam.
4 servings. Each serving 698 calories, 23 carbs.

Bacon-Onion Jam

Cook 1 lb. thick-sliced bacon, diced
Melt:
1 Tbsp unsalted butter
3 cups diced yellow onions
2-3 fresh thyme sprigs

Stir in:
1/2 cup packed brown sugar
1/2 cup low-sodium beef broth
1 Tbsp. tomato paste
1 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
salt and black pepper to taste

Cook bacon in a skillet until crisp; transfer to a paper-towel-lines plate and discard all but 1 Tbsp drippings. Melt butter with drippings over low heat. Add onions and thyme; cook, covered, until onions are translucent, 10 minutes. Stir in brown sugar, broth, tomato paste, vinegar and Worcestershire; cook until onions caramelize and become jam-like, 10-15 minutes more. Discard thyme, stir in bacon, and season jam with salt and pepper.
 Makes 16 services (2 cups). 2 Tbsp serving - 194 cal, 9 g carb.

Monday, October 9, 2017

Winter is Coming

Yes, winter is on it's way (and I'm all caught up with Game of Thrones).  I haven't been doing much quilting at all due to a lot of family situations.  A brother, sister and uncle have all passed away this passed year and we are still in recovery mode. In addition, establishing what to do with all the STUFF they left has been and continues to be a chore. Anyway, this funny was found during the elimination. There are variations on the Internet.

Minnesota Temperature Conversion Chart:

60 above
Floridans wear coats, gloves and woolly hats.  Minnesotans sunbathe.

50 above
New Yorkers try to turn on the heat. Minnesotans plant gardens.

40 above
Italian cars won't start. Minnesotans drive with the windows down.

32 above
Distilled water freezes. Lake Superior water gets thicker.

15 above
New York landlords finally turn up the heat. Minnesotans thrown on a sweatshirt.

-0-
Californians fly away to Mexico.  Minnesotans get out their winter coats.

20 below
People in Miami cease to exist. Minnesotans lick the flagpole.

60 below
Polar bears begin to evacuate the Arctic. Minnesota Boy Scouts postpone "Winter Survival" classes until it gets cold enough.

80 below
Mt. St Helens freezes. Minnesotans rent some videos.

100 below
Santa Claus abandons the North Pole. Minnesotans get frustrate when they can't thaw the keg.

297 below
Microbial life survives on dairy products. Minnesota cows complain of farmers with cold hands.

460 below
All atomic motion stops.  Minnesotans start saying . . . "Cold 'nuff for ya, eh?"

500 below
Hell freezes over.  The Vikings win the Super Bowl.

Sunday, February 12, 2017

Split Pea Soup

This is my aunt's recipe.  This is a soup. If you like pea soup thick like a stew, put in only 4 cups water.

Split Pea Soup

Vilma Bezek, MN

1 1/2 c ham, cut into 1/2 inch cubes
1 tsp salt; if desire
1 onion; diced
6 cups water; heated
4 medium potatoes; cut in 1/2 in. cubes
2 cups split peas; uncooked
1-2 carrots, shredded
1 stalk celery; diced

Put water and split peas into crock pot. Set to high. Add ham, celery and onion. Add salt if ham had been reduced sodium. Cook for 2 hours on high. Add potatoes and carrots. Cook for another 2 hours. Serve.

To prep ham: Boil ham on bone for 45 minutes. Use water for soup water. Remove ham from bone and cut into cubes and add to soup. Toss bone. Finish according to above directions. Alternative: Just put ham on bone into crockpot. Meat can be cut up and bone removed either before adding potatoes or afterwards.

NOTES : Start this at 1:30, be finished before 6 p.m.  Freezes very well. I honestly never liked split pea soup (loved the smell) until I added potatoes to it. 

Friday, July 22, 2016

Jordon Marsh's Blueberry Muffins

This is the recipe for blueberry muffins that were sold at Jordon Marsh in Massachusetts. The creator, John Pupek later opened his own shop to make the muffins, but has since retired.  I copied the recipe as is. If you would like to see them demonstrated and watch the interview, here's a link. Please note that you use the extra large muffin cups for this recipe. If you use smaller cups, adjust the amount of sugar on top and the baking time.

Pupek explained the blend of flours in his recipe and the fistful of sugar tossed on top of each sweet muffin before baking are important. Mixing the blueberries with some of the flour before adding them to the batter helps hold the blueberries in place so they don't sink and pile together on the bottom.
Ingredients:
  • 1/2 cup butter
  • 2 cups flour (unsifted, blend of bread and pastry)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 2 1/2 cups blueberries
  • 2 teaspoons sugar (for tops)
  • 1 teaspoon vanilla
On low speed, cream butter with sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients; add to eggs-and-butter mixture, alternating with milk. Mash 1/2 cup of berries and stir into mixture by hand. Add the rest of the berries whole and stir by hand. Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.
Bake at 375 degrees for 30 minutes.

Wednesday, February 17, 2016

English Muffin Bread


















This is a recipe my sister tried.  I tasted it and it is TOTALLY yummy and makes the best toast. You have to toast it longer than ordinary bread, but it is perfect for melted butter or jam. This recipe was in the Complete Guide to Country Cooking from Taste of Home.  This is a no knead bread, so no bread machine or kneading at all is required! 

 

English Muffin Bread

Jane Zielinski, Rotterdam NY

5 cups all-purpose flour, divided
2 packages (1/4 oz each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (120 to 130 F)
1/2 cup warm water (120 to 130 F)
cornmeal

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead.  Grease two 8.5x4.5x2.5 inch loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375F for 35 minutes or until golden brown. Remove from pans immediately. Cool on wire racks. Yield 2 loaves

Friday, November 20, 2015

Layered Jello Dessert

Doesn't this look yummy?

Nice striping.  Used smallish bowl for this.
There are several ways of making these jello desserts.  My Mom likes the one with sour cream.  She uses 3-5 strips depending on size of container.  There are 7 layer ones, but they are fussier and look better in glasses than larger containers.  No recipe with this one.  I'll include one with the Holiday version.  Already have the jello. :)