Thursday, March 31, 2011


While trying to plan something for the kids play group I came across this great idea from Oopsey Daisy.
I first read the book to them.

then let them go at it. Most of them got the concept
and a couple of them just asked if they could eat them!

Thursday, March 24, 2011

Cowboy Dinner

When I saw this meal on Mel's Kitchen Cafe I knew it was right up my alley! Basically I will try cornbread with anything. It is truly in my top 5 of things to eat. Best thing about this meal is that I had Everything on hand, that doesn't happen very often but when the ingredients and versatile and easy to store in the freezer or pantry it makes for one easy dinner. So if this mixture of beans, corn, beef, cheese and cornbread sound as good to you as it did to me then you should definitely make this.

Cowboy Dinner

*Serves 6-8

Beef Mixture:
2 pounds lean ground beef
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.

Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.

Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

Tuesday, March 8, 2011


While watching DDD I saw this concoction called an Arepa - a Venezuelan english muffin with a Venezuelan Chicken salad inside, aka reina pepiada. Well it was love at first sight. It looked pretty simple and easy though it was a little more work than I bargained for.( worth it!) On the show they used chicken breast that they had roasted and since I wanted it to be authentic I decided it was time to roast my First chicken! That's right I have never roasted a bird before chicken or turkey. I gotta say I was pretty nervous, turns out I didn't need to be. It was super simple and turned out perfecto! I found out everything I needed to know about cooking the bird from this website.
I have never cared much for the skin of a bird but oh man me and the kids were fighting over it, and the meat too!

I cooked the bird ahead of time and then separated the breasts from the bird once it had cooled completely.
After that I diced both breasts
added generous amounts of mayo, dijon mustard and worchestire sauce, salt and pepper
then diced 3 avacados
then mixed it all together, works best to use your hands

Now it came time for the Arepa- I had no idea how to make one so I searched the web and came across this blog that went through it step by step with someone who KNEW how to make them. Normally I would explain how I made it but her instruction were so good and worked great that I want you to use hers. But please follow the instructions perfectly.

Now the end of this tale is happy. I made, we ate and EVERYONE loved! Yes I mean it everyone loved these. My husband told me I will need to make them again exactly the same! ( that is big for him since usually he has one or two thing I could change or improve upon the food)

Thursday, March 3, 2011

Green Chili Nachos

One of the great times in my life was the year I spent at EAC living in Thatcher. I met so many Amazing people and had the greatest time. One of the things I learned was how to make homemade chips. My honorary roommie Gary would always be fixing up something in the kitchen from the very little we had. So when he wanted chips he made them, they were my absolute favorite way to have chips from there on out.

While I was trying to make something from nothing from dinner I took out some leftover roast meat, added some of my homemade green salsa (recipe to come) of course any green salsa would be fine, and a can of green chilies then heated it all up in a frying pan.

After that I put the mixture on some homemade corn tortilla chips and topped with cheese. Let me tell you it was the BEST truly out of this world good, plus spanking easy.

Corn Tortilla Chips

Cut corn tortillas in 1/4ths let dry out for about 10 min.
Cook in hot oil turning when they start to brown
Dry on paper towels, salt and let sit for about 20 min.

Green Chili Meat

shredded roast meat
jar green salsa
can of green chilies

mix together in skillet - adding chilies at the last
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