jeansnbarefootinthekitchen

Burritos El Grande

Sun, 10 Jun 2012 21:07:31 +0100

I got this recipe from Kraft Recipes. We've made it our own by substituting ground beef for steak strips, adding guacamole & using homemade salsa. Add or subtract anything you want...I'm sure it will still be delicious!

Burritos El Grande

1 lb ground beef
16 oz jar Taco Bell Home Originals Salsa
1 medium green bell pepper, chopped
1 cup Minute white rice, uncooked
16 can refried beans, warmed
6 flour tortillas, 10"
1 1/2 cups Kraft Mexican Style Shredded Cheese
1 1/2 cups shredded lettuce
1 1/2 cups chopped tomatoes
1/3 cup sour cream

1. Brown the meat in a large skillet over medium heat & drain. Add salsa & green pepper, mix well. Bring to a boil, stir in rice & cover. Reduce heat to low & simmer for 5 minutes. Heat beans in the microwave until warm.

2. Spread beans evenly down center of tortillas, top with meat mixture, cheese, lettuce & tomatoes. {This is where I add on my sour cream & guacamole too}

3. Fold in opposite sides of the tortilla, and roll up burrito style.

**Makes 6 burritos.

Homemade Guacamole & Salsa

Thu, 03 May 2012 01:36:55 +0100

Who doesn't love chips & dip? I know I do! And having a yummy homemade salsa and guacamole makes it seem like you've spent a ton of time slaving away! The secret to both of these recipes...they are fast & easy, and both make a good amount in just the single recipe, but are easily doubled! The guacamole has a little bit of a kick to it which I think makes it stand out, but it isn't spicy! Thank the salsa, garlic and onions!!

Guacamole

1 Large Avocado, scooped from shell and mashed
2 Tablespoons Sour Cream
1 Tablespoon Salsa {you can add whatever salsa you would like..this can easily add to the kick}
1 Garlic Clove, pressed {I just chop it as fine as I can get it, and usually use 2 Cloves}
1 Tablespoon Sweet Onion, finely chopped
1 Teaspoon Cilantro {I add more because I love the flavor of Cilantro!}
1 Tablespoon Tomato, finely chopped
2 Teaspoons Black Olives, minced {I have left these out when I didn't have any, and typically use jarred olives (make it easy!)}
1 Teaspoon Fresh Lemon or Lime Juice {I have used jarred lemon juice and it came out just fine}

1. Cut the avocado in half, scoop out the flesh with a spoon. Mash 3/4 of the avocado and chop the remaining 1/4 coarsely. {A trick I learned for cutting the avocado, after cutting in half, is to cut vertical and horizontal lines into the avocado and turn it inside out. Most of the avocado just falls out the rest is easily scooped out}

2. Mix the chopped avocado into the mashed and add in all remaining ingredients. Gently mix well.

3. Serve immediately or cover tightly with plastic wrap as close to the top of the guacamole as possible and refrigerate for up to 4 hours. {Covering it close to the guacamole will help it from turning brown}

Salsa

1 Can, Diced Tomatoes
1 Can, Rotel Diced Tomatoes & Chilies {I use the one with the yellow label, which I think is original or mild, if you like heat use a spicier one}
2 Jalapenos, deseeded
1 Medium Onion, chopped
1 Capful Lemon Juice {I'd guess it's 1-1/2 Teaspoons}
Salt & Pepper, to taste
1/2 Teaspoon, Garlic
1 Bunch Cilantro {I used about half of the stems and the leaves}

1. Put in blender in the following order-
    Tomatoes
    Tomatoes & Chilies
    Cilantro
    Onion
    Jalapenos
    Garlic
    Salt & Pepper
    Lemon Juice

2. Blend on low speed for chunky salsa, high for smooth. Blend until desired consistency.

My Moms Chili

Wed, 18 Apr 2012 02:19:22 +0100

Good chili is hard to come by...unless your a member of my family. Everyone in my family makes AWESOME chili! This is my Moms recipe. Throw it in the crock pot or in a big soup pot and let it simmer all day! Make sure that there's also fresh cornbread to go along with it! Don't worry I'll share some of my cornbread secrets too!

Moms Chili

1/2 pound Hamburger, cooked
1/2 pound sausage, cooked {the ground breakfast sausage, this is where you can add in some spice if you'd like with spicy sausage!}
4 cans beans, mix & match your favorite combo of Red Kidney Beans & Mexi-Beans {I usually do 2 & 2}
Chili seasoning envelope
1/2 green bell pepper, chopped
Medium onion, chopped
1 can whole stewed tomatoes
4 cans of water {or until crock pot is full}
Ground pepper, to taste

Put everything into the crock pot, stir. Low for 8 hours, or 4 hours on high. Sprinkle cheese on top once you have the chili in bowls & enjoy!

Now for the cornbread!

I use Jiffy boxed mix...its in the blue box with corn muffins on the front.

You can make it either in muffin tins or a round baking dish. I prefer the baking dish, and cut like a pie!

Prepare mix according to the box..now here's where my secret comes in! Add some sugar! Maybe 2-3 tablespoons or so. It will give it a nice sweet flavor but not overly sweet! Excellent mix with the chili. Also throw in some shredded cheese...cheddar, pepper jack...whatever you like! If you like spicy add in some chopped jalapenos! We just use the diced stuff from the jar...keep it simple! Bake according to the time on the box. Don't over bake it! Over baked cornbread gets DRY!!! The best way to check it is to put a toothpick or butter knife in the center, if it comes out clean it's done, if not put it in a couple more minutes!

Your end result should be golden brown on the outside, and moist on the inside!

Southwest Vegetarian Bake

Wed, 04 Apr 2012 00:25:53 +0100

I found this recipe at $5 Dinners. It's seriously addicting...the site and the recipe! Who doesn't like good, cheap, meals?

The first time I made it I didn't know that my husband had made dinner plans with friends and it was already in the oven. I pulled it out and HAD TO taste it! I seriously couldn't stop. He tasted it and couldn't stop! We tried throwing our spoon in the sink to get rid of it, only to grab another one out of the drawer. It would even be good as a dip with tortilla chips! It may not really look so great as your mixing it up but I promise you once you taste it all of that will go out the window! I even grab a taste of it before its baked!

Southwest Vegetarian Bake

4 cup uncooked brown rice {I use whatever rice I have on hand, and cook it in the rice cooker}

1 1/2 cup water

1 can (15 oz) black beans, drained & rinsed

1 can (11 oz) Mexicorn, drainer

1 can (10 oz) diced tomatoes and green chilies

1 cup salsa

1 cup sour cream

1 cup cheddar cheese, shredded

1/4 teaspoon pepper

1/2 cup chopped red onion {didn’t use}

1 can (2 1/4 oz) sliced ripe olives, drained {didn’t use}

1 cup Mexican cheese blend, shredded

1. In a saucepan, bring rice and water to a boil, reduce heat, cover and simmer for 35-40 minutes or until tender.

2. In a large bowl, combine all ingredients, except onions, olives and Mexican cheese. Transfer to baking dish, sprinkle with onions and olives.

3. Bake, uncovered at 350 degrees for 30 minutes.

4. Sprinkle with Mexican cheese, bake 5-10 minutes or until cheese is melted. Let stand 5-10 minutes before serving.

Slow Cooker Mashed Potatoes

Fri, 30 Mar 2012 02:27:55 +0100

I found this recipe on allrecipes.com. I needed a big amount of mashed potatoes and saw this one...with over 700 reviews and 4 1/2 stars I was thinking they must be good! I made them for Christmas and they were beyond amazing! Enough to feed a crowd, easy and once they are cooked and in the slow cooker your job is done! No reheating, no getting dried out..just serve and enjoy!! They really don't even need gravy. And I LOVE gravy on my mashed potatoes!

Slow Cooker Mashed Potatoes

5 pounds red potatoes, cut into chunks
1 tablespoon minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup butter
salt and pepper to taste

1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes.

2. Drain, reserving water.

3. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.

4. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours.

5. Just before serving, stir in butter and season with salt and pepper to taste.

{Not Your Typical} Meatloaf

Wed, 28 Mar 2012 02:43:43 +0100

I wish I remembered where I found this recipe. All I can tell you is on the internet...somewhere! The "sauce" is what makes it different. Its a sweet and tangy combo that will grab a picky eaters attention! My son scarfed it down at 2, and still loves it almost 4 years later! My husband likes it too, I even like it and I have never been much of a meatloaf fan!

Meatloaf

Meatloaf

1 Pound Ground Beef
1 Egg
1/2 Cup Milk
1/2 Cup Bread Crumbs
Salt & Pepper, to taste
Worcestershire Sauce, to taste

Sauce

1 Tablespoon Brown Sugar
1 Tablespoon Mustard
3 Tablespoons Ketchup

1. Preheat oven to 350*

2. Combine ground beef, egg, milk & bread crumbs in a bowl. Add salt, pepper & worcestershire sauce, to taste. Place in loaf pan.

3. In a separate bowl, combine brown sugar, mustard and ketchup. Mix well and pour over loaf.

4. Bake at 350* for 1 hour, or until juice is clear.

Sausage Gravy & Biscuits

Wed, 28 Mar 2012 01:24:02 +0100

This will have you coming back for more...until its all gone! Biscuits and gravy is one of my favorite breakfast foods, and I'm not really a breakfast person! This recipe is easy, fast, filling & cheap, what more could you ask for? There's enough gravy that you can pile it on and there's still some for everybody else!

Sausage Biscuits & Gravy

1 Pound Breakfast Sausage {not links}
1/4 Cup All Purpose Flour
2 Cups Milk
Salt & Pepper, to taste
8 Prepared Biscuits

1. Crumble and cook sausage in a large skillet over medium heat, until browned. Don't drain the grease out! {Use a good sized pan because you will use it to make the gravy in too}

2. Stir in flour until dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt & pepper.

3. Serve hot over biscuits, refrigerate leftovers {if you have any!}

Sweet Potato Casserole with Marshmallow & Pecan Topping

Wed, 28 Mar 2012 01:12:27 +0100

If you haven't had Sweet Potato Casserole you haven't lived! It amazes me the foods that I grew up eating that my husband goes NUTS over! Well this is one of those recipes. He's seriously asked me to make this at random...more than once. He obviously isn't the cook because he thinks I just snap my fingers and this pretty little dish appears. It's time consuming, and can be messy, but its SOOOOOOOOOOO worth it! And if you're on a diet, just keep moving...or don't eat anything else with it!

Sweet Potato Casserole with Marshmallow & Pecan Topping

Sweet Potatoes

4 Large Sweet Potatoes
1 Cup White Sugar
2 Eggs, beaten
1/2 Cup Milk
1/2 Teaspoon Salt
1/3 Cup Butter, melted
1 Teaspoon Maple Syrup

Topping

1 Cup Brown Sugar, packed
1/2 Cup Flour
1/3 Cup Butter, melted
1 Cup Pecans, chopped
2 Cups Mini Marshmallows

1. Bake sweet potatoes at 400* for 45-60 minutes, or until tender. {I wrap mine individually in a wet paper towel and pop them in the microwave for about 10 minutes and turn them over until they are tender} (I'm trying to save you time here!)

2. Peel and mash potatoes into a large bowl. {I use my hand mixer to mix everything together, might as well start on this step!}

3. Add sugar, eggs, milk, salt, melted butter and maple syrup to the mashed sweet potatoes. Mix well and transfer to a 9"x13" greased baking dish.

4. Mix the brown sugar, flour, melted butter and pecans into a bowl. Crumble evenly over potatoes in rows. {Think of alternating pecan topping, marshmallow rows as your end product}

5. Bake at 350* for 25 minutes.

6. Add marshmallows to the "empty" rows and bake for an additional 15 minutes, or until marshmallows are golden brown.

Honey Fried Halibut

Wed, 28 Mar 2012 00:45:37 +0100

This recipe is a favorite in our house! We had it more times in one summer than I probably want to count. It's delicious and not your typical fried fish. I'm sure any white fish would work well with this recipe, as long as it is a pretty firm fish. If you have people in your house that are anything like my husband, keep an eye on the cooked pieces because mine tend to disappear!

Honey Fried Halibut

1 Egg
1 Tablespoon Honey {I use more}
1 Cup Saltine Crackers, crushed (but not too crushed) {I've used Honey Graham Crackers in a pinch and it came out good, I just reduced my honey down to 1 Tablespoon}
1/2 Cup Flour
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
4 Halibut Filets {Think a normal serving size piece}
Oil for Frying

1. Beat the egg and honey together. It takes a little work to get the honey all mixed in but trust me you want it well mixed together.

2. Mix crackers, flour, salt and pepper in another bowl.

3. Cut fish into "nuggets", we usually come out with 1-1 1/2" chunks.

4. Dip the fish nuggets into the egg mixture, then the cracker mixture. I try to get as much cracker stuck to the egg mixture as possible. The cracker absorbs the honey and gives it a sweet & salty taste...which is WONDERFUL, I promise!

5. Fry the fish 3-4 minutes per side. We use a fryer so I just let them hang out in there until they are a good golden brown. Drain the fish to get some of the oil out. {A trick I learned is to put a cookie sheet down covered with paper towels, put a cookie cooling rack on top and the fish on the cooling rack. This helps the fish not get soggy while you are cooking more!}

Deviled Eggs

Tue, 27 Mar 2012 05:56:42 +0100

If you've ever been to a get together in the south you have seen Deviled Eggs. You know, the eggs cut in half, piled high with a yellow concoction & "red stuff" sprinkled on top that every man, woman and child can't stop eating!

I got this recipe from a cooking forum that I belonged to a long time ago. The lady was from Louisiana and this recipe is pretty close to the same thing my mom and grandma always made.

It took me awhile to figure out how to make perfectly cooked hard boiled eggs. I found detailed directions on cooks.com and have pasted it below. It's saved many an egg!

Jolene's Deviled Eggs

6 Hard Boiled Eggs
1/2 Cup Mayonnaise
1 1/2 Tablespoon Sweet Pickle Relish
1 Teaspoon Yellow Mustard
1/8 Teaspoon Salt
Dash Black Pepper
Paprika

1. Slice eggs in half lengthwise & carefully remove yolks. I usually use a small spoon and pop them out into a mixing bowl.

2. Mash yolks with mayonnaise. I make it easy on myself and roughly mash them with a fork and do the real mixing in the next step with a hand mixer!

3. Add relish, mustard, salt & pepper, stir well. This is where I use my hand mixer instead. It really blends and makes everything nice and smooth & creamy!

4. Spoon the mixture into the eggs & sprinkle with paprika.

I try to put them in the fridge and let the flavors blend for awhile! They are usually gone pretty quickly, but leftovers are great the next day too!

How to Boil Eggs

Bring eggs to room temperature before using. If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap.

Place sufficient water to cover the eggs in a saucepan and bring to a gentle boil.

Lower the eggs carefully into the water, using a tablespoon.

When the water reboils, start timing and reduce the heat so that the water simmers gently. Fast boiling makes the egg white tough and causes the egg to bang against each other and crack.

Timing boiled eggs depends on the size and degree of hardness desired. You should start timing the eggs from the moment the water first boils.

Soft-boiled (soft whites, soft yolks):
Large size: 3 minutes 20 seconds.
Medium size: 3 minutes.
Small size: 2 minutes 40 seconds.

Medium-boiled (hard whites, soft yolks):
Large size: 4 minutes 15 seconds.
Medium size: 3 minutes 50 seconds.
Small size: 3 minutes 20 seconds.

Hard-boiled (hard whites, hard yolks):
Large size: 10 minutes.
Medium size: 8 minutes.
Small size: 7 minutes.