Saturday, April 17, 2010
Friday, April 16, 2010
Refried Beans (beans take a while to cook, so do this in advance)
Fresh salsa (Get recipe here)
Guacamole (Get recipe here)
To cook the meat: In a pan, begin cooking the meat, add salt. When meat is almost done, add the chopped onions and jalapenos, finish cooking and set aside.
To cook beans: All you need is dry beans, water and salt. Wash beans and place them in a pot with enough water (water evaporates pretty fast so make sure you add enough from the start), add salt. It will take about two hours to cook the beans unless you are using a pressure cooker (if you do, the process is much faster). When the beans are soft, you are ready to mash them. You can add a little bit of olive oil to the pan where you'll mash the beans but you don't have to. Begin scooping out the beans from the pot and put them in the pan. Make sure you add enough juice from the beans so that the refried beans don't turn out dry.
Once you have all the food ready, you can begin serving your nachos. I personally like to dish up mine like in the picture above: chips, beans, meat and then salsa, guacamole, and sour cream on top. My husband on the other hand likes to dish everything on his plate but the chips because he likes the chips really crunchy. Enjoy!!
Thursday, April 15, 2010
Tuesday, April 13, 2010
Monday, April 12, 2010
1 packet of lumpia/egg roll wraps
1 can of Nestle-Dulce De Leche
Oil for frying
Cut bananas in half and then slice through the middle (you end up with 4 pieces from each banana). Get a wrap, place a piece of banana in the middle and then put a little bit of dulce de leche over the banana. Fold wrap and seal using a little bit of water to moisten wrap. Fry. Enjoy!!
Wednesday, April 7, 2010
1/4 Cup Plain Dried Breadcrumbs (Italian Seasoned)
1 1/2 Tablespoons Milk
1/4 Cup Ketchup (I combine equal parts of Regular Ketchup and Heinz Hot & Spicy Ketchup with Tabasco. I also have only used the Heinz Hot & Spicy Ketchup with Tabasco to give the meatloaf a little kick)
1/2 Cup Grated Cheese (I combine Cheddar, Fresh Grated Parmesan and Pepperjack, and have sometimes substituted one of said cheeses with Monterey Jack)
1/4 Cup Scallions, Thinly Sliced
1/2 Cup Finely Grated Carrots
Coarse Salt and Ground Pepper
1 lb Ground Beef
2 Teaspoon Olive Oil
8-10 Ounces Green Beans, Trimmed
2 Tablespoons Water
1. Preheat Oven to 375. In a medium bowl, combine breadcrumbs, milk, ketchup, cheese(s), scallions, carrots, 1 teaspoon salt and 1 teaspoon pepper. Add beef and gently combine. Transfer mixture to a rimmed baking sheet and form in an approximately 2 1/2-by-12-inch loaf. Bake until cooked through, about 30-40 minutes.
2. Meanwhile, in a small skillet, heat oil over medium. Add green beans and water. Season with salt and pepper. Cover and cook until water is absorbed, about 6 minutes. Uncover and cook stirring occasionally, until beans are crisp-tender, about 6 minutes. Serve alongside meatloaf.
Whoops, and I almost forgot to take a picture of the finished product!
1-2 Chicken breast, cut into small bite-size pieces
1 onion, chopped
1 large can of cream of chicken soup (this last time I used 3 small ones)
1/2 stick of butter
Vegetables cut into small-medium chunks (carrots, potatoes, broccoli, etc)
1 can of peas (I used frozen peas this last time)
3-4 fresh jalapeno peppers, seeded and chopped
Sautee onions in the butter, add chicken and garlic salt. When chicken is cooked add remaining ingredients and pour into store bought pie crust (or make your own).
Sunday, April 4, 2010
1 Granny Smith Apple
1/2 cup Brown Sugar
3/4 cup Walnuts (my kids don't like nuts so I don't do quite that much and add them later)
2 TBS. Butter (melted)
2 Tubes (8 count) Cinnamon Rolls
1 container Frosting
1/4 tsp. Pumpkin Pie Spice
2 Tbs. Water
Slice Apple into small pieces. Add brown sugar and walnuts and mix together. Butter 12 ct. muffin tin with butter. Place a small amount of Apple mixture in each tin and place cinnamon roll, cinnamon side down, in each tin on top of apple mixture and press down. Bake at 400 degrees for 10 min. Let sit for a few minutes and invert onto a cookie sheet. Mix frosting with water and pumpkin pie spice. Drizzle over cinnamon rolls and enjoy:)