Tex Mex Lasagna

Snowing again, frozen pipes...February hurry away please.  (At my age I should not, however, hurry away my days, but seriously 8 degrees? Come on.

frit·ta·ta

  (frĭ-tä′tə, frēt-tä′tə)

                 

Cold weather breakfasts.

 

From Mennonite Girls Can Cook blog.  These are adorable and doable.

German pancake batter puffs up into wee little pots when baked in a standard size muffin tin. Perfect for filling with a warm trio of blueberries, raspberries and strawberries.

• 1/2 cup milk
• 1/2 cup flour
• 1/4 tsp salt
• 1 tsp vanilla
• 1 tablespoon butter, melted

1. Mix together all ingredients until you have a smooth batter.
2. Spray 6 muffin tin cups with non stick spray. Divide batter between cups. 
3. Bake in oven pre heated to 400º. 
4. Bake for 16 minutes. Do not open oven door during baking.
5. While puff pancakes are baking prepare fruit filling.
6. Remove crispy pancake pots to individual serving plates. Fill with the following fruit filling or fresh fruit and dust with powdered sugar.

Fruit Filling:

• 1/2 cup each, blueberries, raspberries and strawberries
• 3 tbsp sugar
• 2 tsp corn starch

1. Stir together fruit. Stir in sugar and corn starch.
2. Heat in microwave stirring every 30 seconds until mixture thickens. Allow to cool slightly.

This is from the Mennonite Girls Can Cook (blog).  I made this Tex Mex type lasagna yesterday with the left over Cincinnati chili as the meat sauce.  The family seemed to like it, but I just can't get past the tortillas.  I have never found them appealing in any dish, but they do make a nice presentation.  I made small ones in (greased) 8" spring form pans and let them rest from the oven before slicing. 

• 1 pound ground beef
• 1 package taco seasoning mix
• 1/2 cup water
• 1 1/2 cups salsa (medium or hot)
• 1-14 oz / 398 ml can re-fried beans
• 1-12 oz / 341 ml can corn (or 1 can black beans, drained and rinsed)
• 2 cups shredded Mexican cheese blend (Cheddar and Monterey Jack)
• 6-8 flour tortillas  (ten inch) (I used 8")

1. Place ground beef in a deep skillet. 
2. Cook over medium high heat until evenly brown. 
3. Drain, then season with taco seasoning and add water. Simmer for 10 minutes.
4. Add salsa, refried beans and corn; heat through.
5. Place about 1/3 cup of meat mixture in the bottom of a round baking dish...quiche pan, cast iron skillet, or round casserole dish.
6. Place 1 tortilla at bottom of dish.
7. Add a layer of meat mixture (about 2/3 cup); sprinkle with a layer of cheese.
8. Continue alternating tortilla, meat mixture and cheese...ending with a thin layer of meat mixture.
9. Cover and bake at 350°F for 30 minutes.
10. Top with a layer of cheese.
11. Bake uncovered for an additional 10 minutes or until cheese is melted.  
12. Let stand several minutes before serving. 

Garnish with olives, guacamole, tomatoes, shredded lettuce and sour cream...as desired.  

Yield: 8 servings. 

Trader Joe's Mandarin orange chicken.

We are in such a deep freeze here!  Two water pipes have frozen and more below zero weather just keeps on coming.  No wonder I feel like a slug this February.

I have become so lazy that Andy had to take me to Trader Joe's for frozen entrees.  Joe's Mandarin orange chicken is so good.  We rushed home, I made a pot of scented rice and whipped up the chicken with orange sauce and Bob's your uncle.  I could not have prepared it better from scratch.

But before we could go the plumber had to arrive.  It isn't winter until the plumber comes.  I have him on speed dial. We really stay on top of things around here, but 'something' needs doing all of the time when you own a home, and I for one can't rest until it is done.  Next, the door locks. But that's another day. (No today, Nate's doing it.)

If people ever start eating here and if I become active again, I want to make these coconut pie bars.  Don't they look fabulous?

Willow Bird Baking, thank you.

cherylsternmanrule.com.

Don't over-think this one.
Get a sifter, a bowl, a whisk.
Combine dry ingredients, then wet. Mix together. Heat oil. Fry in small mounds.
Drizzle with honey 'til you can drizzle no more, then drizzle more, and more, until fingers stick and lips shine.
(Kiss Andy.)

Recipe for Eggnog Fritters with Nutmeg Honey
Fritter batter is always easy to whisk together, and starting with eggnog makes it easier still. The nutmeg honey really brings out the eggnog flavor, so don't skip it. (In fact, you may want to double it.) Not Jewish? Totally irrelevant. Make these for Hanukkah, or Christmas, or any time you need a tonic.
Makes 25 fritters
1-1/4 cups all-purpose flour
1/4 cup malted milk powder
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt
1 cup eggnog
1 egg
Plenty of vegetable oil, for frying
1/4 cup good honey + 1/4 teaspoon nutmeg, for drizzling (or more)
For the fritters: In a large bowl, sift together the flour, malted milk powder, sugar, baking powder, nutmeg, and salt. In a medium bowl, whisk the eggnog and egg. Pour the wet ingredients into the dry and whisk to combine. (Make sure to moisten any dry bits at the bottom of the bowl.) Set aside to rest while you heat up the oil.
Affix a candy thermometer to the side of a deep saucepan. Fill with 1 to 1-1/2 inches oil, set over medium-high heat, and bring the oil up to between 350°F and 375°F.
When the oil has reached the target range, drop 1 heaping tablespoon of batter for each fritter into the oil. Work in batches (I make 4 at a time), and do not crowd the saucepan. Fry for 1 to 3 minutes per side, flipping gently once. Remove with a slotted spoon to a paper towel-lined plate.
For the Nutmeg Honey: Combine the nutmeg and honey in a small microwaveable bowl. Heat very gently at 50% power for about 15 seconds, just to loosen. Drizzle over the fritters and serve, making an additional batch of nutmeg honey if desired.



Orange chicken with scented rice.

Don't over-think this one.
Get a sifter, a bowl, a whisk.
Combine dry ingredients, then wet. Mix together. Heat oil. Fry in small mounds.
Drizzle with honey 'til you can drizzle no more, then drizzle more, and more, until fingers stick and lips shine.
Kiss someone

Things are looking up~

                                                     

From my valentine of 56 years.

                                                             

I have been such a slug since coming back from a month in Florida.  I can't seem to get inspired to make use of the kitchen.  Everyone seems to be on some kind of weird diet...they can't eat this, they won't eat that. (Can you eat this?  No, too many carbs.) So, cook for yourselves.
Note:  I made this in an 8" spring form cake pan and it was good for two or even three people. Go to countrycook.net for the recipe.

 I look at Pinterest and think that looks good or I should try that and then a book beckons me or a puzzle needs finishing or the dogs need attention. It's limbo time for me, but I will soon snap out of it so my readership might spike again.   I have noticed other blogs seem lacking as well, so maybe it is time to shut this one down.  This will be my fifth year of blogging and it has been fun.  We will see how it goes in the next few months.

I did have an inspiration yesterday for Facebook.  I was going through a drawer and found one of my class albums--the school pictures encased in a small booklet done each year in each school.  I found the one from 1968-69 and put the picture of the class on my Facebook and within five minutes it had 15 hits and the former students were so excited to see their class pictures.  These same children are now in their fifties and have grown children of their own and probably grandchildren.  I remember their sweet faces and some of them visit me on Facebook and we are Friends.

                      

I know nearly everyone here is looking forward to the Home and Garden Show this week end.  I live with a lot of 'planters.'  They have already started seeds in the greenhouse and are looking forward to new ideas at the show to implement here at Many Branches. We will be bursting forth in no time but we have not beaten winter yet.  Though the sun shines today I think it is like 2 degrees here in Ohio.

                                           SOON...PLEASE

How about this?  Can you eat this? Believe so...

Pineapple Sheet Cake Recipe

Save Print

Recipe type: Dessert

Serves: 20

Ingredients

• 2 cups sugar
• 2 cups all-purpose flour
• ½ cup vegetable oil
• 2 eggs
• 1 (20-ounce) can crushed pineapple with juice
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Icing

• 1 cup sugar
• ½ cup butter, cut into chunks
• ⅔ cup evaporated milk
• pinch of salt
• ¾ cup sweetened shredded coconut
• ½ cup toasted pecans, chopped

Download an Apple Butter e-Cookbook

Instructions

1. Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
2. Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
3. Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
4. Add the coconut to the icing. Pour icing over hot cake.

Married Life~

                            

I'd like this critter to take on Kanye West next...is anyone else sick of this man?  They should ban him from award shows or strap him to his seat.  He is totally out of hand as a human being.

                           

I read today that a couple had been married 81 years and they are still going.  It is difficult to imagine the joy they must feel at having reached that lofty goal. April 4th, the day before Easter this year, Andy and I will have reached the 56 year mark.  We are both healthy and happy and feel fortunate to have made it this far.  Now our goal is to surpass the 81 years (together) mark--if Andy can stand it this long, then he should just suck it up and go for the record don't you think? What's 26 more years?  Writing about age, having spent a month in Florida, I find each year the surprise of so many elderly people.  They converge on Wendy's at noon like ants to a picnic. You better clear the way because they are there for a purpose and they know what is free and what is on the dollar menu.  Then there's Walmart.  You know how some stores have a half dozen of those ride on carts... in the Columbus stores any way.  Well there must be forty per Sam's and Walmart (each) and they are ALL in use with people fighting over them.  Glenda had a set-to with one old gal and guess who won?  Glenda rode off with alert flag flying high in the air and a smug look on her face.  Don't fool with the Cincinnati Lechlers. The Florida elders are having the times of their lives in a care free, I've got enough money to make it, frame of mind.

Nate has invited me to join him on his travels next winter.  Just the two of us.  I figure he thinks he had better do it now while I am still on foot.  We once talked about Peru, but I think we might settle on Viking River cruises in Europe.  He is looking for a good well rounded package and I just have to sit back and enjoy his maturity.  There is goodness in aging and letting someone else steer the ship.  He has traveled Italy, Greece and Turkey this winter.  He thinks the people of Turkey are among the kindest he has ever met.

Beth and I went to Macy's at Lane Avenue yesterday.  That store is shutting down.  I think it is so sad.  That was one of the Lazarus stores and when Lazarus closed down all of its stores, Macy's moved in and now it is going away too.  We bought a lovely area rug for the library at 70% off.  I find it so sad when a business closes.  Over in that same back- up- and- coming neighborhood we went to a Mexican restaurant and I bet you a dollar it is next to close.  It is down right spooky when all you hear is the President saying  the economy is doing well.

I will be getting back to cooking one of these days.  Andy and I went to Carfagna's (an Italian speciality market) today and I bought some delicious possibilities.  I am just sluggish about cooking at the moment.  I have started a puzzle and have it well on its way and am still reading up a storm.  I am waiting by the door for Lisa Gardner's new book Touch and Go to be delivered. Life is good and never boring.

Thinking about Easter April 5th~

                                                  

I don't feel like cooking so it gives me time to find interesting recipes to make later.  You know Easter is around the corner, it's early this year on April 5th.  Never too early to get the menu ready and this recipe for bacon jam sounds about right for the prime rib roast which will be featured this Easter.  I'll have ham as well, but this is a beef crowd.

Bourbon Bacon Jam

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.

Author: Kim Beaulieu

Recipe type: appetizer

Serves: About 3 cups of Bourbon Bacon Jam

Ingredients

• 1 and ½ pounds of bacon
• 2 cups of shallots, finely chopped
• 1 cup vidalia onion, or any sweet onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ cup bourbon
• ½ cup maple syrup
• ¼ cup balsamic vinegar
• ½ cup brown sugar

Instructions

1. Cook the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off.
2. Pulse your shallots and onions in the food processor or cut them by hand.
3. Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.
4. Add the chili powder and smoked paprika, stir to combine.
5. Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose Continue boiling for about 2 to 3 minutes.
6. Add vinegar and brown sugar, continue to boil for about 3 minutes.
7. Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice.
8. Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process.
9. Turn off the stove top. Drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it through.
10. Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunkier (I like the more rustic, chunkier look) and don't bother pulsing it. Your choice.
11. Transfer to jars and store in the fridge.
12. You can heat it up in the microwave whenever you want to top something with the jam. I used it over smoked sausages cooked on the grill. Divine.

This is from Pinterest.

I just started the book Hidden In Paris by Corine Gantz. It is surprisingly good.  Not deep...I am not into deep reading right now.  I need fluff and interest and this book suits me.

Loose ends...

                                            

I am off to see Darla, my hair specialist today.  I am looking like Rod Stewart with my hair going in different directions and the sun having turned me blond.  Yesterday I slept the entire day and night.  I was having an re entry adjustment from being in the sun for a month.  The dogs, too, have finally readjusted and things are back to normal.  It is such a nice break to have a month snow and cold free, but it is always a blessing getting home.  Beth and I flew home and Mike drove the rest of the crew and I must say Southwest is my new best friend.  I think that is the way to go from now on.  They are so accommodating and it is a straight shot down there with no kerfuffle. Beth is a master planner and she makes everything easier.

After the nice Sunday roast, I have not been in the cooking mood.  Actually I do have a soup burbling on the stove, but that is because I had a nice rotisserie chicken carcass that wanted to be stewed. I must encourage you to use Mr. and Mrs. T's spicy bloody Mary mix in your stews and soups.  It takes all of the worry about seasoning out of the picture and you have a luscious result.

I have a new MAC ipad or tablet or what ever it is called.  At the beach we had a ball playing Trivia Crack with friends and random players all from afar.  Joe is hooked and I think he will be getting a tablet soon.  The things you can do with that thing is remarkable.  We played Trivia Crack in the car all the way to Florida and all during the stay.  If you haven't tried it, give it a go. I'll play you. All the games you get on your PC you can play on the tablet--everything you do on the PC you can do it any place even email.  I could not, however, do this blog because I forgot my password and it took hours to reset, so I let it go until I got home. 

We have been enjoying the public television show The Great British Bake Off on Monday nights.  This cake was one the common every day bakers produced during their trials.  This picture is from The English Kitchen and she (Marie) would be a good contestant for that show because her blog is very good (except for all the ads) and her recipes are tried, true, and doable.  I admire her work.
                                 

Crock Pot buffalo chicken tater tot casserole

Crockpot Buffalo Chicken Tater Tot Casserole

 

IngredientsAuthor: Crockpot Gourmet

• 1 pound ground chicken
• 1 tablespoon olive oil
• ¼ cup flour
• 1½ cups chicken broth
• ¼ cup cream, buttermilk, or milk
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1 teaspoon salt
• ¼ teaspoon pepper
• 32 oz frozen tater tots
• 2 tablespoons butter
• ½ cup buffalo wing sauce
• ½ cup shredded carrots (optional)
• ¼ cup chopped celery (optional)
• 1½ cups shredded cheddar cheese (I used sharp cheddar)
• ¼ - ½ cup blue cheese (optional, depending on taste)

Instructions

1. Heat olive oil in large skillet over medium high heat
2. Add ground chicken and cook (breaking up with spatula) until no longer pink
3. Sprinkle in flour and stir to coat cooked chicken
4. Slowly stir in chicken broth and bring to a simmer for 2-3 minutes to thicken and reduce sauce
5. Stir in cream (or buttermilk or regular milk)
6. Add dried seasonings and salt and pepper and stir all to combine
7. Let cook an additional 2-3 minutes until sauce is nice and thickened up
8. Melt butter in microwave in large microwave safe mug or cup
9. Add buffalo sauce and stir to combine
10. Spray crock well with nonstick spray
11. Add ½ of the tater tots
12. Drizzle with ½ of the buffalo sauce/butter mixture
13. Cover with the meat mixture
14. Top with carrots, celery and blue cheese if desired
15. Add remaining tater tots and drizzle with remaining buffalo sauce
16. Top with shredded cheddar cheese
17. Cover and cook on low for 5-6 hours or high for 2-3 hours (I can't feature why this would take 5-6 hours. I am going to make it in less time and maybe in the oven first.)