Mexitot Casserole

Last week I made a casserole my family absolutely loves. I make it at least once a month, I make a lot, and there's never any left. Cheeseburger and French fry casserole. I'll post that one soon, I promise, but while I was making it, my husband had an idea. Tacofy it.

I'm sure most of you have heard of the Dorito chicken casserole...It's very good and my family loves it, too, but I like to make a lot so we have leftovers. My husband takes them to work for lunch and when our sons are home, it gives them something to eat that doesn't use up all my groceries. The thing is, once the Dorito chicken casserole is cold, it doesn't reheat well. The chips are soggy and it's just kind of gross.

So! The hubs suggested  changing the cheeseburger casserole into a taco casserole. It's very good and reheats great! If you're from the southwest, you know places like Taco Bell sell seasoned tater tots (Mexitots). I'm from the Midwest, and the closest I've found is Taco John's potatoes ole, and I didn't find a Taco John's until we moved from Utah (hub's home state) to Iowa.

I took ground beef and seasoned it with store bought taco seasoning, but you can use homemade if you prefer. I also tossed a bag of frozen tater tots with a packet of taco seasoning. I mixed the meat with refried beans, topped it with canned soup and the seasoned tots, baked it, then added cheese. Really freaking good!! Not healthy, but...
If you prefer chicken, you can use it...Cooked and chopped, shredded, or ground. Just replace the beef with your choice.

Oh! It just popped into my head! Rotel! Mixed in with the meat! Ohhh! Gotta try that next time!

Mexitot Casserole 
Serves 8-10 (may be halved)

2 pounds ground beef
2 packs taco seasoning
1 medium onion, chopped
1/2 C water
1 can refried beans (15oz)
2 lbs frozen tater tots, semi-thawed (let them sit out for an hour before using them)
2 C shredded cheddar or Mexican cheese
1 can nacho cheese soup
1 can cream of chicken soup
1/4 C milk

Heat oven to 350°F

Place tots in a large bowl and sprinkle with about half of a seasoning packet, gently toss to coat.

Brown beef and onions untill meat is cooked through. Drain and rinse with hot water. Put meat back into the skillet. Stir in 2 seasoning packets and water. Heat to a boil, then lower heat and simmer 10 minutes. Stir in refried beans.

Spread meat mixture into the bottom of a greased 9x13" baking dish.

Combine soups and milk, whisk until well blended. Spread over meat mixture.

Arrange tots in a single layer over soups.

Bake 20 minutes, until tots start to brown. Top with cheese and bake another 5 minutes until cheese is melted.

Serve with sour cream, chopped onions and tomatoes, and shredded lettuce.

Dirty Rice and Dragons

*gigglesnort* that title sounds like a really, really bad movie. It pretty much sums up my evening, though. Made a cross between dirty rice and red beans and rice for dinner tonight and have been working steadily on my cross stitch.

Dinner wasn't as pretty, but I'm pretty sure it tasted better than the cross stitch would have. Kidney beans, rice cooked in chicken broth, smoked sausage, onions, garlic, and spices vs. cotton fabric and thread...Hmmm...

Oh! And the new crochet hook I ordered came today! Such excitement! Yep, that's my life, one thrill after another.

Cajun Rice Dinner

3C. Uncooked rice
6C. Chicken broth
1lb smoked sausage, sliced
2 T oil
1 onion, chopped
2 cloves garlic, minced
1/2 t cumin
1/2 t black pepper
1/2 t paprika
3/4 t salt
1/2 t oregano
1/4 t thyme
Sprinkle cayenne (more it you like it hot)
2 T Tony Chachere's Cajun seasoning
1 can kidney beans, drained and rinsed.

Bring broth to a boil, add rice, cover, and cook 20 minutes, until broth is absorbed and rice is tender.

Heat oil in a large skillet. Add onion and sausage, cook until onion is tender and sausage is browned. Add garlic and cook another minute. Add beans and seasonings and stir together.

Stir sausage mixture into the rice. Add more Cajun seasoning as needed.
You may add 2 stalks sliced celery and/or 1 chopped bell pepper to the skillet when you cook the onion if you like, my family doesn't care for them.

Taking a Break

Except for new orders, I'm taking a break from crochet. And from FaceBook, for that matter. I kind of go in cycles; I'll crochet constantly for a few years, then I'll get a bit burnt out and switch to my other obsession, cross stitch.

That's what I"ve been working on the last 10 weeks or so. I'll post it here because I've mailed it off to its new home, and it should have already arrived (well, maybe tomorrow). I've sent it to a dear friend for Christmas. It's a pattern I bought nearly 20 years ago to make for my mom, but I was starting to burn out on cross stitching by that time, so it never got more than started. I picked it up a few times over the years, but never got much done. In nearly 20 years, I had gotten about 1/4 of it done. By staying away from FaceBook, I finished the other 3/4 in just over 2 months! Unfortunately, I'm almost 17 years too late to give it to my mom.

I've now started on a new pattern...a dragon! I'm ot generally into scifi/fantasy, but when it comes to cross stitch, I tend to gravitate toward it. I think it's because of the bold colors and the variety of colors. It keeps it from getting boring.

Maybe that's why it too so long for me to finish this one. It has a lot of colors, but they're all rather muted.

The new pattern has metallic thread and beads, so...nothing muted about it! The beads go in all those empty squares (not the big empty blotches, those are just areas I haven't stitched in yet).

Goulash!

We have lived in Iowa for seven years now and, until now, I haven't made goulash. I *love* goulash. So why haven't I made it? Because my dear husband said he didn't like it. My dear husband who claims not to be picky. Yeah. I made it while we lived in Utah because he worked 6pm to 6am and rarely had time to eat anything more than a bag of chips. He's been on days since we moved, so I try to accommodate. But, enough was enough!

I never liked goulash as a kid. What my mom called goulash, anyway. Macaroni and hamburger with stewed tomatoes and tomato sauce. I loved my mom, don't get me wrong, but cooking wasn't her thing. She hated cooking, but did it because she was wife and mom, and she considered it her job not to let us starve. I learned to cook early in self defense!

My goulash starts a bit differently than most. I found a recipe online about fifteen years ago that had you cook the pasta in tomato juice rather than water. Makes ALL the difference! I lost that recipe long ago, but remember that part. This way, the tomato flavor is IN the macaroni, not just on it. The flavor is much richer. This makes a big pot, so feel free to halve it!

Oh, and Mr I Don't Like Goulash? Ate two helpings.

Goulash

2 lbs lean ground beef

16 oz uncooked macaroni

1 can corn, drained (frozen may be used, thaw first)

1 large can tomatoes (stewed, diced, whole, whatever you like), undrained

46 oz tomato juice (V8 may be used if you like)

1 large onion, chopped

2 T paprika

1 t salt

1 t black pepper

1/2 t garlic powder (NOT garlic salt!)

1/2 t onion powder (NOT onion salt!)

In a large skillet, cook beef and onions. Drain and rinse. Set aside.

In a large pot, heat tomato juice and macaroni over medium high heat. Add tomatoes, corn, and seasonings. Stir often to prevent the pasta from sticking to the bottom of the pan. The macaroni will absorb most of the juice as it cooks.

When the pasta is tender, add the beef and onions. Turn heat to medium low, stirring often, until beef and onions are hot.

Serve with a sprinkle of cheddar cheese on top.

Taco Corn Chip Casserole

It's been a while since I posted, I know. I apologize. Things just seemed to pile up and I needed time to dig my way out. I'm going to do my best to keep up with this, this time.

I need to get my act together...seems every time I cook or crochet something new, I don't have a camera near. I did get a picture of tonight's dinner, but used the camera on my tablet and it leaves a lot to be desired.

Right now, there are four adults here, our two sons are home while they go to school, so I'm still cooking for an army. This recipe is easily cut in half for normal people. Not only do my boys pack it away, they also like leftovers for lunch the next day or so, so even though I make a lot, it's very seldom that any goes to waste.

As usual, substitutions are great. Make it to suit your family. This calls for kidney beans, but I think next time, I'll use black beans. I meant to add some Rotel, but forgot until I was adding the last layer of cheese, so... maybe next time.

Taco Corn Chip Casserole

2 lbs lean ground
2 cans (15oz) kidney beans, drained and rinsed
1 large can (28 oz) tomato sauce
1 packet taco seasoning
1 can corn, drained
1 small onion, chopped
3 C. Shredded cheddar cheese
2 bags (9oz) corn chips

Heat oven to 350°

Cook beef and onion in a large skillet. Drain and return to skillet. Add taco seasoning, tomato sauce, beans, and corn; mix well.

In a 10x14” baking dish, cover bottom with a layer of chips. Top with half the meat mixture, then half the cheese. Top with another layer of chips. Repeat layers, ending with chips.

Bake, uncovered, 20-25 minutes.


**This recipe may be halved**

Taco Bake

So, it's winter and the local grocery stores have ground beef on sale. For the last 2-3 weeks! Move on, we all have enough hamburger! *sigh*

Me being cheap, have had to get creative with the menu because you can only eat so much meatloaf, tacos, and hamburgers. I had a bag of tortilla chips left from the last time we had tacos and I made pico. I certainly had the ground beef. And I always have taco seasoning, sour cream, cheese and onions...hmmm...

I made it without the refried beans because, genius me, I didn't think about them until the casserole was in the oven. If you don't like refried beans, you can use a can of drained black beans or red beans or pinto beans. Or you can just leave the beans out altogether, but they would bulk it up a bit.

Now, as usual, I made enough for an army, but food doesn't last long here. I used a huge 10x14" baking dish. We have leftovers, but not as many as you might think! And they'll be gone by the weekend. If you don't have a houseful of big eaters like I do, you can easily halve the recipe. I don't recommend freezing this because of the tortilla chips, but if you used torn corn tortillas instead, in the one you freeze, it should work...it just won't have the crunch 

If you like it hotter, add some peppers, milder, use canned diced tomatoes rather than the Rotel.

Taco Bake

2 lbs ground beef (80-85% lean)

1 chopped onion

2 cans Rotel, undrained

1 C. sour cream

1 small can sliced black olives, drained

1 packet taco seasoning

1 15 oz can refried beans

3 C. shredded cheddar cheese

1 large bag tortilla chips

Heat oven to 350°.

Cook meat and onions till onions are soft and meat is no longer pink. Drain and return to skillet.

Stir in Rotel, sour cream, taco seasoning, olives, and beans. Simmer over medium heat 10 minutes.

Coarsely crush half the chips into the bottom of a 10x14" baking dish. Spoon half the meat mixture over the chips. Sprinkle half the cheese over the meat. Repeat layers, making sure the cheese is the last layer added.

Bake 20-25 minutes, until cheese is melted and everything is heated through.

Granny Square Poncho Pattern

I just finished another granny square poncho and have had several requests for the pattern, so I thought I'd finally get it written up and in my Etsy shop. It's easy but a bit time consuming.

You can buy the pattern here: Granny Square Poncho Pattern.

Alternatively, if you would rather buy the poncho than make it, it's available, custom made, here: Afghansoffthehook, Granny Square Poncho

A warm, chunky scarf for winter

A couple of months ago, I got some super bulky yarn on clearance and have been searching for patterns since. Most call for a 9mm hook and while that's fine for boot cuffs and hats, the scarves and cowls end up too stiff for my taste. I like those to be soft and squishy.
So I came up with my own design. It's mesh-y...lots of holes...but so thick that it's still warm, but the holes keep it pliable.
It takes just over a skein of Lion Brand Hometown, 81 yards each, so...about 100-110 yards.

Super Chunky Mesh Cowl
Pattern designed and written by Rachel Simister

Super chunky yarn, category 6. I used Lion Brand Hometown. This took just over 1 skein, approximately 100-110 yards.
16mm crochet hook
J hook. I used this to weave in the tails and sew the ends as the thick yarn wouldn't fit in any yarn needle!

CH 13.
Row 1 - hdc in 3rd CH from hook, *CH 1, skip next foundation CH, hdc in next CH*. Rep from * to * across.

Row 2 - CH 3, turn. Hdc in first CH 1 space. *CH 1, skip next hdc, hdc in next CH 1 space*. Rep from * to * across, putting last hdc in chain space at the end of the row.

Rows 3-50 - rep row 2.
Cut yarn, leaving a 12" tail. Whip stitch short ends together, weave in ends.

This is a free pattern. You can give it out, but please don't sell it or post it anywhere. You may post a link to it if you like.
Thank you!
10/11/2014

Designing a New Fall Set

I picked up some Red Heart Boutique Unforgettable in Winery at Walmart a couple of weeks ago, on clearance, and since I've finished all my custom orders for the moment, I wanted to play with it.
The color is gorgeous. It gives from a deep Burgundy to a purple to a brownish to a pink...and everything in between! Great fallish colors. Because it was on clearance, however, it probably means they're discontinuing the color. Figures.
So, I scoured Ravelry and Google looking for a cowl I liked...and liked for the yarn. As I'm sure all you fiber artists know, not all patterns/ stitches work with all yarns.
Zilch. Nada. Nothing clicked.
I kinda liked this and kinda liked that...but...no. So. I winged it.
I'm not posting any patterns yet, because I want to post everything at once and the fingerless gloves aren't *there* yet, but...here are the pics. And the link to my Facebook page. I don't have any of it in my Etsy shop yet, not till it's done, but...here ya go!
Afghans Off the Hook

New Baby Stuff!

I was busy this weekend! A friend gave me some yarn and included was some absolutely delicious baby yarn! Oh, the fun I had!
Among the people I know there must be a bug going around...quite a few are either pregnant themselves or one of their kids are! In the last year, two have become grandparents and three have either had babies or are pregnant. And the year before had a good crop, too!
So. I had one blanket made already...I needed pictures for my shop... and this weekend I made another as well as my first lovey! As soon as I find out what my cousin is having...or find out she's not finding out!...I'll get her an afghan made.
Her grandmother, my aunt, was one of two aunts who were always giving afghans. She passed a few years ago and the other isn't well. I believe I'm the only one of the cousins who crochets, so I thought it would be nice for her to get a handmade afghan, even though her gramma is gone.
The blanket is just s simple basket weave, and the lovey is a granny square with a simple stuffed ball that I threaded with hair and sewed a face on.

Basket Weave Baby Afghan
Approximately 30x40"
I used over half a skein of Bernat Baby Sport and almost two skeins of Bernat Baby Coordinates.
The border was done in Bernat Pipsqueak, and used about a quarter of a skein.
I used a G hook for the Afghan and an N hook for the border.
I switched colors every 10 rows.

Chain 102.
Row 1- In the 4th chain from the hook, dc. Dc in each CH across. CH 3, turn.
Row 2- skip the first dc. Hdc in second dc. *Fpdc in next 3 dc, bpdc in next 3 dc.* rep * to * to the last 2 dc. Hdc in last 2 dc. CH 3, turn.
Row 3- skip first hdc, hdc in next hdc. Fpdc in each fpdc, bpdc in each bpdc, across to last 2 hdc. Hdc in last 2 hdc. CH 3, turn.
Row 4- skip first hdc, hdc in next hdc. Fpdc in each bpdc and bpdc in each fpdc, across to last two hdc. Hdc in last 2 hdc. CH 2, turn.
Row 5 on- repeat row 3 twice, then row 4 twice, back and forth, every two rows, across until Afghan reaches desired length.
Border - in any corner, attach yarn. CH 3, 2 dc, in same stitch. *Dc in every other stitch to the next corner. 3 dc in corner.* repeat * to * around. Attach to top of CH 3 with a slip stitch. Finish off and weave in ends.
I'll post the lovey tomorrow!

https://www.etsy.com/listing/193123622/handcrafted-crocheted-baby-afghan-or?ref=shop_home_active_1

Basket Weave Infant Cocoon and Hat Set

I have just written a pattern for an infant cocoon and hat set that I would like to share with you.  I haven't had a lot of time lately to post anything, but I'm hoping that changes soon. I now have a shop on Etsy.com and this set is for sale there, along with several other items.
Basket Weave Cocoon and Hat Set

 

Basket Weave Infant Cocoon and Hat Set

By Rachel Simister

8 oz. worsted weight yarn in main color.

3 oz. worsted weight yarn in secondary color.

Size I hook

Yarn needle 

Gauge isn’t very important here. After crocheting the 5^th round, piece should measure approximately 6” across. If you’re way off, go up (if it’s too small) or down (if it’s too big) a hook size.

I don’t like the magic circle, so I don’t use it. If you like it, feel free to use it.

The stripes were added randomly, so you can change from the main color to the secondary color whenever you like. Work the last stitch in the round, hook through the top of the first dc, yo with new color and pull through in a slip stitch to change color. The number of rows done in the secondary color were also random.

Chain 2 does not count as a stitch.

Round 1. ch 4, join with a slip stitch in first chain to form a loop, ch 2, 12 dc in loop, join to 1st dc. (12dc)
Round 2. ch 2, 2 dc in same st and in each st around. Join to top of 1st dc. (24 dc)
Round 3. ch 2, 2 dc in same st, 1 dc in next st. *2 dc in next st, 1 dc in next st* rep * around, join to 1st dc. (36 dc)
Round 4. ch 2, 2 dc in same st, 1 dc in next 2 sts. *2 dc in next st, 1 dc in next 2 sts* rep * around, join to 1st dc. (48 dc)
Round 5. ch2, 2 dc in same st, 1 dc in next 3 sts. *2 dc in next st, 1 dc in next 3 sts* rep * around, join to 1st dc. (60 dc)

Round 6. ch 2, *FPDC in next 3 sts, BPDC in next 3 sts* rep * around, join to first dc.
Round 7. ch 2, *BPDC in next 3 sts, FPDC in next 3 sts* rep * around, join to first dc.

Round 8 on. Rep rounds 6 and 7 until cocoon measures approximately 19”, ending with main color. Do not fasten off, join secondary color.

Cuff

Round 1. Ch 2. Dc in each fpdc and bpdc around. Join with slip stitch to top of first dc.

Round 2-4. Ch 2. Fpdc in first dc. *Bpdc in next dc, fpdc in next dc* around. Join to top of first fpdc. Finish off.

 

Hat

Chain 2 does not count as a stitch.

Round 1. ch 4, join with a slip stitch in first chain to form a loop, ch 2, 12 dc in loop, join to 1st dc. (12dc)
Round 2. ch 2, 2 dc in same st and in each st around. Join to top of 1st dc. (24 dc)
Round 3. ch 2, 2 dc in same st, 1 dc in next st. *2 dc in next st, 1 dc in next st* rep * around, join to 1st dc. (36 dc)
Round 4. ch 2, *FPDC in next 3 sts, BPDC in next 3 sts* rep * around, join to first dc.
Round 5. ch 2, *BPDC in next 3 sts, FPDC in next 3 sts* rep * around, join to first dc.

Round 6 on. Rep rounds 4 and 5 until hat measures approximately 4”, ending with main color. Do not fasten off, join secondary color.

Round 1. Ch 2. Sc in each fpdc and bpdc around. Join with slip stitch to top of first dc.

Fasten off.

 

Weave in all ends in cocoon and hat.

If it's not one thing...

So. Our youngest son had an interview today and since the truck needs brakes and steering work, hubby's been taking my car, which meant I had to take him to work this morning. He keeps saying he's not working this Saturday, and every Friday, they ask him to come in. So anyway, we come downstairs to take the dogs out to only to find Maverick's  left cheek all swollen. That was NOT like that last night! And of course it's the weekend and the vet isn't open till Monday. If I thought it was life threatening, yeah, id find a way to pay an emergency vet, but he's acting fine, eating, drinking, and playing, so we're keeping an eye on it and calling the vet Monday morning. I had my son hold him as still as he could (all the men in my family are big softies...the never hold the animals tight enough for fear of hurting them even when it's for their own good) while I put some peroxide on it.

I don't know what the hell happened, but he has like a scratch/cut/whatever in the middle if the swelling. He was in his kennel all night so I'm clueless.

Then I have been dying for some good potato salad. The store bought stuff makes me gag. So, I put some potatoes on to boil....and proceeded to forget about them and took a nap as I haven't been sleeping well. All the water boiled off. Hubby was taking the dogs out and saw it. *sigh*. So I'm all upset because we're having burgers and I'm thinking the potatoes are going to be too soft for salad and WTF can you make with mashed potatoes that would go with burgers???

So, I though I would try some fried potato patties and started peeling. Whoa. Wait a minute...they weren't *that* soft! So I put eggs on to boil and cut the potatoes. Cut them a little bigger than usual just so they wouldn't fall apart so easy. Then, instead of spooning mayo on top and stirring, then adding mustard and so on, stirring after each, I mixed the dressing up in a bowl and added it after the eggs and onions were in with the potatoes so there was only one stirring. Turned out GREAT!

Now, I would love to share the recipe...but I don't measure any of the ingredients. So...I'll tell you what I put in and let you measure to taste.

I make a lot because we love it and it goes fast. So...this is about what I use.

6-8 medium potatoes. Boiled with the skin on. This keeps them from rubbing together in the water and getting really mushy.
4-5 eggs, boiled, peeled, and chopped
1 large onion, peeled and chopped
2-3 C. Mayo
1/2 C. Mustard
Salt and pepper to taste

Now, if you like it more or less tart, add more or less mustard.

Peel the potatoes once they're cool.  You can use your fingers as the skin should come right off.  Cut them into bite sized pieces. Mix everything together and enjoy!

Grilled Shoyu Chicken

Chicken was on sale, so my freezer is full! Love getting just thighs rather than leg quarters. Fewer bones. Anyway, that meant I needed some good recipes! I've made this before, but not for a long time, and it was def a hit!

I was going to just throw it in the oven, then hubs came in and asked if I wanted him to grill it. Awww shucks! Ya twisted my arm!

The whole back yard smelled heavenly!  He said the neighbor, who was trimming some bushes, was sniffing our way the whole time, too!  Gotta love making something so good that just the smell has the neighbors jealous!

Made cheddar mashed potatoes and he threw some corn on the cob on the grill, too. I had my corn after the chicken and potatoes because I loveeee corn on the cob and didn't want chicken and potatoes on it.

Grilled Shoyu Chicken

Chicken pieces to feed everyone (bones in or out, but adjust cooking time for boneless), skin removed
1 C water
1 C soy sauce
1 C brown sugar
1 small onion, chopped
2 cloves minced garlic
1 t pepper
1 T paprika
1/4 t crushed red pepper flakes
1/2 t ginger

Combine everything except the chicken in a ziploc or large bowl and mix well.  Add chicken, making sure the meaty sides are covered. Chill 1 hour.

Place meat on heated grill, turned medium low. For bone in chicken, cook about an hour, or until juices run clear.  For boneless, cook about 30 minutes, or till juices run clear.

This can also be baked at 350 for about the same cook times listed above.

Hubby brushed the marinade over the meat as it cooked. Just remember to never use marinade that has had raw meat soaking in it unless it is to baste meat that is still cooking or place the marinade in a pan and bring it to a boil, then let it boil 5 minutes, before using! Otherwise, you may well get food poisoning.

The potatoes in the pic were just mashed with milk and butter. Then I added some salt and 2 cups of shredded cheddar.

Nacho Stuffed Shells

This has been a favorite for years. It's a little labor intensive, but worth it. I planned it last night, when I actually felt like cooking. Unlike today. Blah. Oh, well. Hubby offered to pick up Chinese, but damn that gets expensive with four of us! So...our oldest son is going to a concert at the state fair tomorrow. Guess what the rest of us are having for dinner ;)

Speaking of my oldest, he finally, after sitting on his butt all summer and twanging my last nerve repeatedly, contacted the college he wants to attend. Went in and started the ball rolling. Yay! And my youngest is now a mere 8 pounds from enlisting. With all that's now going on, I'm not as enthusiastic as I otherwise would have been, but it's what he wants. Hey, maybe, in another 5-10 years, hubby and I will have the house to ourselves!

Anyway...

Nacho Stuffed Shells

16 oz. Box jumbo shells
1 lb ground beef
16 oz. Can refried beans
1 C. Salsa
16 oz. Can tomato sauce
2 C. Shredded cheese of your choice
1 packet taco meat seasoning
1 C. Water

Cook shells according to package directions.
While pasta cooks, brown beef in a large skillet.
Drain both meat and pasta. Cover shells with cold water. Stir water and seasoning into meat, simmer 10 minutes. Stir in beans and half of cheese. Heat to melt cheese.
Combine tomato sauce and salsa.
Heat oven to 350.
Spread 1 C. Salsa mixture over bottom of 10x14" baking dish. Fill each shell with about 2 T meat mixture and arrange in the baking dish. Pour remaining sauce over filled shells and sprinkle with remaining cheese.
Cover with foil and bake 25-30 minutes.

Hot...Fingers?

So I was wanting hot wings. Really, really wanting them! Of course it was like 11pm, I never do things the easy way. So o go to the grocery store. I believe I have already told you that I'm cheap, right? So when I see my choices, I got inventive.
See, they had small boxes of like 6 winglets (you know, not the whole wing, just half) for like $4. Seriously? So I move on. They have  4 pound bag of frozen winglets, plain, just cut and frozen, for $8. Better, but all I want is a snack, not a meal for the family! OK, let's look at the fresh wings. Now I remember when wings were all but free because nobody wanted them. Now they're as much as chicken breast! I. Don't. Think. So!

What to do? Hmmmm. Well, I *do* have a package of chicken breast thawing in the fridge. There's more than I'll need for dinner...yeah! That'll work!
Now these were bone in breast halves, so they included the tenders. They're not heavily breaded, either, but quick and pretty good!  Oh, and I don't do the butter in the hot sauce thing, but if you prefer it that way, feel free.

Hot Fingers

1 large chicken breast half, cut into strips
1/2 cup flour
1 T Cajun seasoning
Hot sauce
Oil

Combine flour And Cajun seasoning in a medium bowl. Add chicken strips and toss to coat.
Heat oil in a large skillet, then add chicken a little at a time so it doesn't clump together. Fry about 10 minutes or till cooked through.  Remove to paper towels to drain. In a bowl, add as much hot sauce as you like, add chicken, and toss to coat.
Enjoy! 
* there's really enough for 2 people for a snack or one for a meal, but...they really were good!

Chicken Parmesan

This is such an easy meal and sooooo good! It's nice when the store has chicken breast on sale and I can stock up. I actually prefer the bone in breasts. It's not hard to de-bone it and as a bonus, you get the tenders, too. Not to mention, the bone in is usually cheaper than the boneless even when the boneless is n sale.

So, they had the bone n breasts for 99¢ a pound, so I bought like 15 pounds. When your freezer is full of the all the same meat, you have to get creative! And I have, but this is a favorite.

Now, my husband is NOT a fan of chicken breast. In fact, if I cook them as is, he won't touch them. They have to be cut up or shredded in some kind of dish or pounded thin. So, I pound them down to about 1/2" thick before I use them. The also cook faster this way, so if you want to skip this step, you'll have to adjust the cooking time. Also, he doesn't like the meat smothered in the pasta sauce and baked, so that's another option.  We also like a lot of sauce, so if you don't, one jar will do.

Chicken Parmesan

4 boneless, skinless chicken breast halves
3/4 C. Breadcrumbs
1/2 C. Grated Parmesan
1/2 C. Shredded mozzarella
16 oz. Pasta, whatever shape you like
2 jars pasta sauce

Heat oven to 250.

Place each chicken breast half between layers of plastic wrap and pound to 1/2" thick.
In a plate, combine Parmesan and breadcrumbs. Coat each breast in this mixture.
Heat oil in a large skillet and cook chicken until juices run clear and it is no longer pink.

While the chicken is cooking, heat a large pot of water to boiling and cook pasta according to package directions.

When chicken is done, place it in a baking dish, sprinkle with mozzarella, then with extra breadcrumbs and cover with foil. Place in oven.

In the same skillet, heat pasta sauce until heated through. You can pour some or all of this over the chicken if you like, cover, and return to the oven for 15-20 minutes.

Serve chicken with pasta and sauce.

Cinnamon Bread

OK, I have no idea where this recipe came from, but I found it on my Facebook wall, shared by a friend who also had no clue where it came from. It is SOOOO good! It makes 2 loaves and one was gone by bedtime. The other one lasted a little longer. Because we were all asleep part of the time!

Hubby said I must always have a loaf of this made up LOL go for it, dude!

I've made it twice, following the recipe exactly. Well. Sorry of. I think I may have accidentally added an extra 1/2 cup of flour the last time. The batter was thicker than in the pictures. The first time, the bread was more of a cake texture, but more bread-like the last time. Next time, I'm going to purposefully ads an extra 1/2 cup of flour and see what happens. Also going to double the cinnamon. It's good as-is, but we'll really like cinnamon, so...

Cinnamon Bread

2 C. Buttermilk
2 C. Sugar
4 C. Flour
1 C. Butter, room temperature
2 eggs
2 t. Baking soda

2/3 C. Sugar
2 t. Cinnamon

Heat oven to 350.

Cream together 2 C. Sugar and butter. Add eggs, milk, flour, and baking soda. Mix well.

In a small bowl, combine 2/3 C. Sugar and cinnamon.

Grease 2 loaf pans. Fill each pan with 1/4 of the batter (1/2 of the batter, total). Set aside 1/4 of the cinnamon sugar. Sprinkle the remaining 3/4 equally over the batter in the pans. Top with the remaining batter, split equally between the pans. Split the remaining cinnamon sugar between the pans, sprinkling on top of the batter

Bake 45-50 minutes or until toothpick comes out clean.

Fried Rice

So hubby wanted something to take to work for lunch and nothing sounded good.  Veggie fried rice? He loves rice, so...
I make a lot, so feel free to halve it.

Vegetable Fried Rice

4-5 cups cooked rice, leftover is fine.
1 C. Frozen peas, thawed
3 eggs, beaten
1 large onion, chopped (we love onion)
1/2 t. Garlic powder
1/2 C. Soy sauce
1/4 C. Vegetable oil

Scramble eggs, remove from skillet and set aside. Add a drizzle of the oil, then add the onions. Cook, stirring, until soft.  Add peas and cook until heated through.  Add rice and eggs. Stir to combine.  Add remaining oil, soy sauce, and garlic powder, stirring, until well mixed and heated through.

Taco Cornbread Bake

I was hesitant about making this, even with the changes, but I'm glad I did!  Everyone loved it.  For me, anyway, it has just the right amount of zip.  I like spicy foods, but sometimes you don't want to need a gallon of water with your dinner!  And you can alter the amount of zip by the kind of salsa you use.  We always get medium, but you can go hotter or cooler.  If that's not hot enough, add a can of diced green chili peppers.

I really thought it would be bland, but the salsa does the job.  This can be halved, if you don't live with eating machines like I do.  Of course, I forgot to get a picture till it was almost gone...*sigh*  I'll get my head out of my butt one day, I swear!

Taco Cornbread Bake

2 pounds ground beef
1t. dry oregano
1 1/2 C. salsa
2 16 oz cans tomato sauce
2 cans corn, drained
2 boxes cornbread mix and the ingredients to make them
2 C. shredded cheddar

Heat oven to 375.
Brown beef with oregano.  Drain.  Add salsa, tomato sauce, corn, and 1 C. cheese.
Pour into a 9 x 13" baking pan.
Mix cornbread mix with required ingredients.  Pour over meat mixture and spread evenly.  Top with remaining cheese.
Bake 25-30 minutes.  Allow to rest at least 10 minutes before serving.

Road Trip

As I believe I posted earlier, my oldest son was recently discharged from the Army. He had been stationed in Hawaii and they had to ship his car.  It arrived just outside St. Louis last Friday and he has been driving me batshit ever since. We weren't able to get him down there until today. So, in 4 hours, my husband, my oldest son, and I will head out on a 350 mile trip and my youngest will stay here with the zoo.  If it were just the cats, we could leave them for the day, but not the dogs.

So, anyway, here I am, not sleeping.  Hubby will be driving most of the way down so I can sleep and drive back. Will post pictures if I get any decent ones.

 

So we got back last night, after stopping to pick up dog food, and man was it nice!  Had a snack and when hubby started playing a video game, I went upstairs to call my SIL.  She had asked me online to call when we got home, so I did.  Of course I caught her mid grocery shopping, and she said she'd call back.  Crap!  I left my current book in the car and everything else I haven't read was downstairs.  So, I figured I'd check Facebook and email. 

 

Then hubby's alarm was going off at 5am.  Grrrr, he forgot to reset it!  Wait, what???  Oh.  I guess I fell asleep! 

 

So, here it is 7:30 am, and my head is telling me that the bath and breakfast was nice and all, but I really wasn't done sleeping.  Think I'll go catch a nap after I finish here. 

 

  

This was somewhere along the way, still in Iowa.  Just thought it was a pretty scene on a beautiful day.  LOL It was sometime before 10am, because that's when the windows went up and the a/c went on!  It was already 88 by then! 

 

 

This was in the afternoon, on the way back, somewhere in Missouri.  Sill a lovely day...just hotter than hell!  Was around 95 with a heat index around 100. 

 

 

 This was the sky over Crawford, IA on the way back, about 7pm.  A few minutes later, it started to rain.  HUGE drops, but it only lasted a few seconds, paused, then a little heavier for maybe 30 seconds, then it was done.

 

 

 

And, finally, about 9pm, almost home.