29 May 2008

Hump Day Feast!

I am so embarrassed that I won't even post pictures! I was so swamped with homework last night and DH worked late...for dinner...mac-n-cheese with the little chicken nugget things from the grocery meat department...the "processed" breaded chicken things. The only saving grace was the yummy Sweet Baby Ray's BBQ sauce...yum!

28 May 2008

My Yummy Taco Salad

I made my yummy taco salad for Memorial Day and it was, as always, a huge hit. Generally I add all the toppings to the salad and I get all artsy-fartsy with it, but with finicky ass eaters I put the toppings on the side...chopped onion, tomato and minced black olives (and I even stuffed one the the whole olives with tomato for presentation...LOL). I don't allow people to put Catalina dressing on my taco salad. Taco salad is to be served with sour cream and salsa or some sort of hot sauce.

The recipe will depend on your crowd size...this is the recipe I use for parties and such.

2 lbs ground round (you can use turkey or a higher end ground beef if you like)
2 packages Ortega taco seasoning (or seasoning of your choice)
1 head lettuce
1 head leaf lettuce
1 head romaine lettuce
1 (8)oz. bag of mild cheddar cheese (shredded)
4-5 roma tomatoes, chopped
1/2 large vidalia onion, chopped
Black olives (however many you like)
Sour cream
Salsa (jar of any type store bought salsa)
1 bag tortilla chips

Brown the ground beef on medium heat, drain grease (also use paper towel to soak up grease that didn't drain, making sure the beef is somewhat dry). Add taco seasoning following directions on the back of the package. Simmer for about 10 minutes and let stand to room temperature. Put into Tupperware, seal and put it into the refrigerator.

Chop up all the lettuce and put into bowl. When ground beef is cold, spread over the top of the lettuce, do the same with the cheese and chopped veggies. Serve with sour cream and salsa (a Tbsp. of each on top of each serving), and crushed tortilla chips on top (do not mix the chips into the salad...nothing worse than soggy tortilla chips).

Side note:
This is also really good to put inside of a taco salad bowl, which you can buy at the grocery store...its like the old taco salad "bowls" Taco Bell used...the flour tortillas shaped into a bowl and you put your salad in it.

Keltik's Strawberry Rhubarb Pie

This pie is almost better than homemade apple pie! Some people think "rhubarb, ewww"...but let me tell you, rhubarb is da bomb! The strawberries give the pie a sweetness while the rhubarb adds a bit of tartness. The flavor combination offers a wonderful contrast of sweet and tart. The picture you are about to see is my failed attempt to properly seal the edges of the pie (you can kind of see the juices coming through in the spot where I didn't seal it good). I should have listened to my inner voice and put foil under the pie. :::sigh:::

Now, I am going off memory for this recipe as it is at home in my overflowing cookbook.

1 2/3 cup sugar
1/2 cup flour
3 cups sliced rhubarb (1/2 inch pieces)
3 cups sliced strawberries
2 Tbsp of butter
2 pre-made rolled pie crusts (yes, I cheated...LOL)

Preheat oven to 425.

In a bowl, mix togther flour and sugar, set aside. Roll out one of the pre-made crusts on the bottom of an ungreased pie dish (I used my glass Pyrex one). Spread 1/2 the rhubarb and 1/2 the strawberries on the bottom.

Spread 1/2 the sugar mixture over the fruit. Spread the remaining fruit, top it with the remaining sugar mix. Dalop the butter on top of the fruit. Roll out the top layer of the pie (an "try" to follow the directions for sealing the edges on the pie crust box). Put slits on the top using a sharp knife or butter knife (whichever is handier).

Line foil on oven rack (trust me). Place foil around the edges of the pie (this protects the edges of the pie from being burned). Put in oven about 40 minutes. Remove the foil around the edge of the crust and bake another 10 minutes. Remove and let it cool.

We ate as is, but this would be wonderful with real whipped cream or vanilla bean ice cream.

27 May 2008

McDonalds Sweet Tea Sacrilege

When you can't get your hands on McDonald's Sweet Tea...This is the next best thing! Produce Palace (12 Mile and Dequindre) has them on sale right now 2 for $5.00.

Somewhat Traditional Flan

This is a yummy and simple flan recipe. It's not overly heavy and has a very nice texture and just the right amount of sweetness (I hate flans that kill you with sugar). Serving with strawberries adds a little more flavor, and depending on ripeness of the berry, offers either tart or sweetness. I had already taken a bite when I realized I forgot to take a picture! LOL.

2/3 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
1 cup milk
5 eggs
2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly.

In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelized sugar.

Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set.

Firehouse Machaca Taco Filling

This is a wonderful alternative to boring taco meet. I made this once before and it was so good I had to do it again. Be careful though, this is one heck of a spicy dish!

2 quarts water
3 pounds beef chuck
1 small onion, quartered
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup green salsa
1/4 cup chopped fresh cilantro
1 tablespoon chopped jalapeno pepper

In a stockpot, combine, water, beef and quartered onion. Bring to a boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours, or until meat is very tender. Strain and reserve broth. Shred meat with 2 forks; set aside.

Heat oil in a heavy skillet over medium high heat. Saute chopped onion and bell pepper until tender. Stir in 1 cup of the reserved broth, shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes, or until heated through.

This recipe is also good if you cook in a slow cooker and eliminate about 2/3 of the water. I suggest the directions above though.

The New Look!

Welcome to my updated blog. I've turned my Lemon Cleanse Blog into my foodie blog for all to enjoy, laugh at or learn from!

I'll be updating VERY soon with some recent cooking adventures!