Monday, June 19, 2017

This poor blog

Gets no love.  No respect.  I've neglected it for so long. 

However, I did try a new recipe over the weekend, Chicken Tortilla Soup.  It was delicious.  I will post the recipe this week.  Because it was that good.  And because it was that good, I'll make it again. 

So, one way or another, I'm going to get back into blogging. 

See you soon!

Friday, March 18, 2016

Quicky dinner

Let me tell you about one night a few weeks ago.  I was tired and bored and not really feeling like making anything for dinner; and, I didn't have a lot to work with as it were, so I was feeling a big desperate too.

It has been a rough road recovering from the Bar exam, starting a new job, gaining weight, then losing it, etc.

I looked in the pantry and all I could see were bags of rice, some spaghetti sauce, a can of cream of mushroom soup, a few bags of cereal and two bottles of soy sauce.  Yum.

The kids were whining because they're starving (they are ALWAYS starving by the way) and The Man was claiming hunger pains to the Nth degree.

In the freezer I found a pound of frozen shredded cheese, a pound of hamburger and a bag of tater tots.

WALA! An idea struck.

I chopped the only onion I had, sauteed it in a little butter, then added the now defrosted hamburger, seasoned with some garlic salt and pepper, and browned it up like I was making taco meat.

While the burger was browning, I took to the task of spraying a 9x13 cake pan with non stick spray. Then I stood each of those cute little tater tots on end and lined that pan all sorts of orderly.  And pretty.

When the burger was done, I drained the excess grease and added my large can of cream of mushroom soup and a 1/2 cup of milk.  When the soupy burger mixture was hot and steamy, I poured it across the tots and then added a layer of shredded cheese to the top.

I baked it at 400° for about 40 minutes.  When the dinger went off, I proclaimed dinner was served.

The 16 year old wouldn't eat it.  The 18 year old said it was delicious. The Man and I decided it was good enough to fill us up but it wasn't going on the permanent what sounds good for dinner menu.

But, it was quick, easy and didn't take a lot of effort.  I call that a win.

Monday, February 8, 2016

Stress Relief of the quick and dirty kind

Can we talk about relaxing? I don’t mean take the day off work and have a spa day – although I would be all over that opportunity if it came my way.  No, I’m talking about relaxing in a very primal, albeit quicker kind of way for those of us who work full time, raise babies (and by babies I mean, kids, dogs, husbands).  Let’s talk about toys; Toys of the, cough*adult*cough variety.  I like toys. Because sometimes, I girl just needs a couple two, three, 20 minutes to herself for some immediate stress relief. And if that stress relief is waterproof also, BONUS!

Wednesday, May 13, 2015

Next on the agenda

So, now that I've passed the Bar, I think I'll read a few books.  Write a few reviews.  Try out some new recipes. And maybe have my nephew teach me how to play guitar. Then I would understand when he says things to me like "It would be awesome if you bought me some rotosound strings for my birthday.” And I would not have to look at him with that blank stare and ask what the heck does a rotosound string do?  Oy.

Tuesday, March 31, 2015

Potatoes, Sauerkraut and Kielbasa Sausage

So I was bored and didn't really want to slave over the stove. But the kids claimed they were starving. And I hadn't gone grocery shopping yet, so I had limited resources to work with.  So I took what I had and made quite the tasty treat.  Quick and easy too.

1 kielbasa sausage (sliced)
1 pkg frozen Potatoes O'Brien (the diced potato with chopped bell peppers)
2 cups shredded mild cheddar cheese
1 16 oz jar sauerkraut (drained)
4 tablespoons butter/margerine
salt, pepper, garlic powder, pinch of red pepper flakes

Preheat oven to 350°.  Spray 9x13 cake pan with non-stick spray.  In a mixing bowl, pour in frozen potatoes; season with salt, pepper, garlic powder and red pepper flakes; sprinkle on drained sauerkraut and add sliced kielbasa sausage. Mix and pour into cake pan.  Add butter pats or spoons.  Cover and bake 50 minutes.  Remove cover, add shredded cheese. Return to oven (uncovered) for 15 minutes, until cheese melts. 

Serve with garlic toast, dinner rolls, a side salad, or rolled up into a tortilla, or just eat alone.  It was quite delicious so I've deemed it a keeper.  I may add more bell peppers next time. 

Wednesday, March 4, 2015

Chile Verde

Chili Verde
1 bunch Cilantro
6 JalapeƱos
6 Serrano peppers
3 Anaheim peppers
1 can tomatillos (or six fresh)
1 can green chilies
1 can diced tomatoes
2 cans tomato sauce
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon minced garlic
1 teaspoon chili powder
1 small pork butt roast (or  pork chopped for stew or even pork chops cut into cubes)
1 small onion
2 cups chicken broth.

Peel and chop the onion and put it in a pan of 2 cups of water with the pork. Season to taste (I used pepper, garlic powder, season all). Bring to a boil then simmer until done (about 25 mins).

In the meantime, cut tops of peppers
(remove the seeds from the peppers if you want LESS spicy) and use a blender or food processor and blend the other ingredients. You'll need to blend in a couple batches (I do the peppers and tomatoes in one batch, the cilantro, spices, green chilis and tomato sauce in a second batch)

Cut cooked pork into large chunks. Place blended ingredients, broth and pork in a slow cooker and cook on high for ten hours. If you don't have a slow cooker, simmer on stove 5 to 8 hours.

Prior to serving, remove pork and shred with a fork, then put back into chili verde. Thicken with 2 tablespoons cornstarch/1/4 cup cold water mixture).

Serve over tortillas with beans or fried potatoes and eggs. Top with shredded cheese and chopped onions.

Tuesday, January 13, 2015

Sticky Gooey Delicious Chex Mix

I had this at my cousin's house on Halloween and I've been craving it ever since. It takes less than 15 minutes to make.
photo via google images

1 cup butter
1 cup karo syrup
1 cup sugar
6 cup rice chex
6 cup corn chex
1 cup slivered almonds (or any nut you enjoy really)

Stir butter, light karo syrup, and sugar in a pan and bring to a boil for about minutes.  Pour over the mix, stirring well.   Spread mixture on Wax or Parchment paper and let sit for about an hour. 

I'm going to mix it up a little and try it with different nuts as well (like pecans, cashews, maybe macadamia.  I think walnuts would be too strong). And maybe brown sugar instead of white.  14 wants me to add pretzels to the mix.  17 wants me to use Honey Graham cereal also.

Let me know what you try! 

Keep in a dry, airtight container.  I don't know how long it keeps, we ate a whole bowl in one day!