Taco Casserole

I love making home made tortillas.

– FOR TORTILLAS
1 cup all-purpose flour
1/2 cup wheat flour
1 tablespoon canola oil
1/2 teaspoon salt
3/4 cup water

They are easy, but this day I felt I wanted to try something else with them.

I just used the dough as a crust for this casserole.

Make up the tortilla recipe, then roll it into a well sprayed 9×13x2 pan. Bake at 350 about 10 minutes to crisp.

Cook 1 cup rice according to package directions.

Brown 1 pound hamburger and drain.

Add cooked rice, 1 packet of taco seasoning, 1/2 cup water, 1/4 cup chopped cilantro, some minced onion and green pepper, and 2 eggs.

Spread the mixture over the baked tortilla in pan. Top with shredded cheddar cheese and cover.

Bake at 350 for 25-30 minutes then uncover and bake another 5.

Chop some tomato and spinach, or lettuce, to spread on top. Serve wedges with salsa and sour cream.
Most of all..enjoy!

Hot Wings

Hot Wings

2 lbs chicken wings
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Create a marinade with the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper.

Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour.

Place wings on a sprayed broiler pan.
Roast in a 350 oven for 25-30 minutes turning once. Remove from oven and baste with reserved marinade.

Creamy Chicken Lasagna

I have been using a lot of reduce fat cream of mushroom soup. I would not normally be doing this, but I am trying to cook lower fat for a few months.

This was adapted from a Campbell Soup recipe, although I used an off brand soup and added onion and some milk.

You could make more that one layer, but I never do for any lasagna that isn’t for a large crowd.

If I want lasagna layered higher on a plate, I just double two pieces on top of each other.
Just one of my lasagna quirks I guess.

Creamy Chicken Lasagna

1 can reduced fat cream of mushroom soup
16 ounce fat free cottage cheese
1 red pepper, seeded and chopped
1 onion, chopped
2 cups shredded cooked chicken
1/2 cup chopped fresh basil
ground pepper to taste
10 oven ready lasagna noodles
2 cups shredded low fat cheese (4 cheese blend)
1/2 cup skim milk

Mix together the first 7 ingredients. Spray a baking pan then layer 5 noodles on bottom.
Top with half the soup mixture then half the shredded cheese.

Layer that with the remaining noodles, then remaining soup mixture and end with remaining cheese.

Pour the milk evenly over everything and cover tightly with foil.

Bake in a 350 degree oven for 40 minutes then remove foil and bake another 15.

Allow to stand a few minutes before cutting.

Tuna Mac Veggie Casserole

We will be leaning toward a more low fat agenda for the next several months.
I know once Thanksgiving is upon us, I will be glad I cut back a few months before.

Tuna Mac Veggie Casserole

olive oil spray
1 can corn
1 red or green bell pepper, diced (I mixed the two)
1 onion, diced
4-5 mushrooms sliced
1 can reduce fat cream of mushroom soup
1/4 cup skim milk
3-4 dashes tabasco sauce
3 tablespoons fresh parsley, chopped
salt and pepper to taste
1 can tuna, drained
1 1/2 cups cooked macaroni
2 slices wheat bread crumbled
4 tablespoons parmigiana cheese
2 ripe tomatoes

Preheat oven to 350
Spray a iron skillet with the olive oil spray and saute the first 4 items until onion is translucence.

Add the mushroom soup, milk, tuna, tabasco, salt and pepper, parsley, and cooked macaroni. Stir well.

Top this with the bread crumbs and parmigiana cheese.

Bake at 350 for 20-25 minutes until bread crumbs are browned. Slice tomatoes on top and sprinkle with more parsley.

Enjoyment vs. Need

While I love to fashion aspects of my life to old time methods and 1800 technology, I would not enjoy having to do those things on a daily basis, out of need.

I love to imagine that I could survive if need be, but the true test has yet to come.

That is why this years tomato crop has been mostly frozen. Canning my excess tomato crop is more efficient, considering if the power goes out I would loose my frozen vegetables, without the help of a generator.

I also have seen that in times of failing health, ( or perhaps a motorcycle accident)..People might not feel the energy to can vegetables is worth the effort. My 2009 excuse, and I’m sticking to it.

Frozen, Roasted, Tomatoes

Simply wash and cut tomatoes in uniform pieces and spread on a baking sheet. Top with a chopped onion and then spray well with an olive oil cooking spray. Sprinkle with plenty of kosher salt, dried basil, and dried orgegano ( fresh herbs burn ).

Place in a 350 degree oven for 1 hour. Stir and replace about 20 minutes or however long you feel will consume most juice without a burn. Cool well and bag for the freezer.

To use, just thaw & throw in soups or recipes calling for canned tomato,
or thaw and process in food processor, push through a wire strainer for tomato sauce.

Tomato Okra Soup

We are finally getting some tomato and okra ripe and ready. Add a bit of fresh chive to this easy soup for color and zest.

Okra Tomato Soup
Serves 3-4

6-8 okra pod sliced
4 large ripe tomato diced
1 medium onion chopped
1 clove garlic diced
3 – 4 cups chicken broth
dash of red pepper to taste
salt and pepper to taste
chives for garnish

Just place all ingredients but chives in a stock pot.
Bring to boil and then simmer until Okra is tender, about 20 minutes.
Garnish with chives.

Tabouli

Cucumbers are coming in very fast.

Hubby and I have not been able to keep up with our garden this year.
We spent our 10 year anniversary in MIssion Hospital in Ashville NC.

We were involved in a motorcycle accident. Hubby broke 3 ribs and a wrist.
I ended up with a lot of roadburn on both arms and shoulders.

That is also why I ended up with a new camera. My old one was smashed.

Our garden and weeds are coming in faster than we can keep up, but I am getting back
in the groove slowly.

Just thankful we are both still here. It could have been worse.

Here is one way I love to use an excess of cucumbers, Tabouli. This recipe came out of my
Mastercook Software.

I did substitute couscous for the bulger in this picture’s occasion.

Tabouli

Recipe By :Elizabeth Powell
Serving Size : 6

1 pound cooked bulgur
1/4 cup fresh lemon juice
1/2 cup olive oil
2 cloves garlic — finely minced
1/2 cup fresh mint leaves — minced
1 cup fresh parsley — chopped
1 cup scallions — chopped
Salt
Black pepper
2 medium fresh tomatoes — chopped
1 small cucumber — peeled, seeded, chopped

Prepare bulgur according to package directions. Whisk together olive oil and lemon juice. Add garlic, scallions, mint, and parsley. Season with salt and pepper to taste. Mix dressing with bulgur and chill overnight. Stir in chopped tomatoes and cucumber immediately before serving.

New Camera

Just trying to learn how to use my new Canon PowerShot Camera. It is going to take me a while I think.

Clementis Vine

Pumpkin

Squash Blossom

Corona Rita

On the verge of summer and lake time madness, we now feature our favorite summer hangover.
note- never drink and drive or operate machinery!

Corona Rita

2 bottles Corona Light
1 1/2 C. good tequila
12 oz. frozen lime juice concentrate
salt for glass rim, if desired

Just mix it up and serve. Can be frozen, or just like pic.

Dill Potato Salad

We are over run with dill so I had to make my favorite potato salad. I always add some boiled egg and pimento to it.

The original recipe came from allrecipes.com.

Tangy Dill Potato Salad

* 3 pounds new potatoes — scrubbed and
quartered
* 1/2 cup Italian-style salad dressing
* 3/4 cup mayonnaise
* 1/4 cup chopped green onions
* 2 teaspoons chopped fresh dill
* 1 teaspoon Dijon mustard (optional)
* 1 teaspoon lemon juice
* 1/8 teaspoon pepper

1. Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.
2. Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.