Spanish Rice (easy)
Make rice as package requires. After it is done with a fork loosen it up and put in a bowl. Add 1 to 2 can's (or enough to cover and make tasty) enchilada sauce.
Stir thoroughly and put in a baking dish, add cheese on top and put into a 350 degree oven. Bake until the cheese is melted and serve.
You can take this simple recipe of which I just made up and jazz it up with anything you like, but it is really good just as it is. I have brought it to church dinners as a side dish and it goes fast.
** Tip: Stay away from Western Family brand. It has a strong weird taste and has ruined a dinner for me.
Jen V
Wednesday, January 29, 2014
Beef Taquitos recipe (really easy)
What you need
2 cans beef or left over roast
Vegetable oil or Crisco
Corn tortillas
Take the beef from the can and mash it down into shredded beef (no chunks) if using left over roast which is what I have done, just make sure it is broken down to be more shredded without chunks. If you have left over gravy put a little of that with the meat to make it a bit less dry. If using canned meat keep the juices in with the meat. I guess this is optional, just how I like it.
Take the tortillas out of the package and put about 10 on a plate and cover with paper towel and put in the microwave for 30 seconds to 1 minute so they soften up but don't get rubbery.
Add about 1 heaping tablespoon of meat to the very edge/side of the tortilla and roll it up tightly, put in a baking pan and repeat this until you have finished rolling all of your tortillas.
Add enough oil to the pan you are using to brown your taquitos. Remember you are going to do quite a few so add enough oil to get all of them done. Get the oil hot but not scorching hot.
Using prongs carefully place each taquito seem side down in the pan. Fit as many that will fit and not touch each other to the pan. Let brown for about 5-6 minutes and turn. If not browning then your oil isn't hot enough. Let brown on other side then using your prongs take out of pan and put on a paper towel lined cookie sheet and keep adding them to the cookie sheet until they are all done. Sprinkle them with salt and serve with cheese on top (if desired)
Sides to serve with it
Guacamole
Sour cream
Salsa
Beans
Spanish rice
These are optional but I for sure do the Guacamole, sour cream and salsa and because my boys need more than that I make Spanish rice.
**If you still have beef left and have flour tortillas just do the very same thing adding more meet to your tortillas, now you have Chimichanga's.
Jen V
What you need
2 cans beef or left over roast
Vegetable oil or Crisco
Corn tortillas
Take the beef from the can and mash it down into shredded beef (no chunks) if using left over roast which is what I have done, just make sure it is broken down to be more shredded without chunks. If you have left over gravy put a little of that with the meat to make it a bit less dry. If using canned meat keep the juices in with the meat. I guess this is optional, just how I like it.
Take the tortillas out of the package and put about 10 on a plate and cover with paper towel and put in the microwave for 30 seconds to 1 minute so they soften up but don't get rubbery.
Add about 1 heaping tablespoon of meat to the very edge/side of the tortilla and roll it up tightly, put in a baking pan and repeat this until you have finished rolling all of your tortillas.
Add enough oil to the pan you are using to brown your taquitos. Remember you are going to do quite a few so add enough oil to get all of them done. Get the oil hot but not scorching hot.
Using prongs carefully place each taquito seem side down in the pan. Fit as many that will fit and not touch each other to the pan. Let brown for about 5-6 minutes and turn. If not browning then your oil isn't hot enough. Let brown on other side then using your prongs take out of pan and put on a paper towel lined cookie sheet and keep adding them to the cookie sheet until they are all done. Sprinkle them with salt and serve with cheese on top (if desired)
Sides to serve with it
Guacamole
Sour cream
Salsa
Beans
Spanish rice
These are optional but I for sure do the Guacamole, sour cream and salsa and because my boys need more than that I make Spanish rice.
**If you still have beef left and have flour tortillas just do the very same thing adding more meet to your tortillas, now you have Chimichanga's.
Jen V
Tuesday, December 10, 2013
Easy Chilli
Easy Chilli
1 large can tomato sause or diced tomatoes whichever you prefer
1 can red beans/kidney/chilli with the juice (whichever bean you feel like)
1 large green pepper
1 large onion
1 lb lean ground beef
1 can diced green chillis
1 jalepeno diced finely (if desired)
Salt and pepper to taste
1 tsp Chilli powder (add more if you like)
1 chilli seasoning package
Cook and brown the ground beef with the onion and green pepper until the meat is browned. Drain off any fat. Put it a large sauce pan and add the remaining ingredients. Remeber don't drain off your beans, add the whole can to the pot. Stir frequently until it is done and thickened.
I usually cook at least 1/2 to 1 full hour.
Top with cheese, sour cream, diced green onions, avacado and diced fresh tomatoes. Get as simple or creative as you want.
Same instructions apply if using a crock pot. Just put on low setting and let it cook for several hours.
Jen Vining
1 large can tomato sause or diced tomatoes whichever you prefer
1 can red beans/kidney/chilli with the juice (whichever bean you feel like)
1 large green pepper
1 large onion
1 lb lean ground beef
1 can diced green chillis
1 jalepeno diced finely (if desired)
Salt and pepper to taste
1 tsp Chilli powder (add more if you like)
1 chilli seasoning package
Cook and brown the ground beef with the onion and green pepper until the meat is browned. Drain off any fat. Put it a large sauce pan and add the remaining ingredients. Remeber don't drain off your beans, add the whole can to the pot. Stir frequently until it is done and thickened.
I usually cook at least 1/2 to 1 full hour.
Top with cheese, sour cream, diced green onions, avacado and diced fresh tomatoes. Get as simple or creative as you want.
Same instructions apply if using a crock pot. Just put on low setting and let it cook for several hours.
Jen Vining
Tuesday, October 22, 2013
Jacob Lake Potato Bacon Soup
This is such a delicious soup! My sister-in-law gave me the recipe. Serve with bread.
Saute:
5 strips of bacon
1 onion, diced
1 cup celery, diced
Add:
4 cups of water
3 cups cubed potatoes
Cover and bring to a boil. Simmer until potatoes are tender (about 20 min.)
Add:
1 can evaporated milk
1 tsp chopped parlsey
1 tsp salt
1/4 tsp pepper (season to taste)
Saute:
5 strips of bacon
1 onion, diced
1 cup celery, diced
Add:
4 cups of water
3 cups cubed potatoes
Cover and bring to a boil. Simmer until potatoes are tender (about 20 min.)
Add:
1 can evaporated milk
1 tsp chopped parlsey
1 tsp salt
1/4 tsp pepper (season to taste)
Thicken with a rue or Ulta Gel Gel (can buy at Macy's)
Serve with grated cheese and top with extra bacon as desired.
Monday, October 21, 2013
Chicken Frito Casserole
One of my kids favorite's and very easy.
1 large bag of Fritos (crush them up)
1 pint (about 2 cups) Chicken (fully cooked)
1 can black or pinto beans, drained
1 can corn, drained
1 can evaporated milk
1 can Cream of Mushroom soup
1 small can Red Enchilada sauce (mild)
1 pint (about 2 cups) Chicken (fully cooked)
3 cups cheddar cheese, grated
In a medium sauce pan, combine soup, enchilada sauce and evaporated milk. Stir until smooth. Add 1 1/2 cups of grated cheese and cook until cheese is melted.
In a 9 x 13 pan, pour about 2/3 of the crushed Fritos in the bottom. Layer cooked chicken, beans and corn and 1 1/2 cups of cheese. Poor sauce over all. Sprinkle the rest of the Fritos over the top.
Bake at 325ยบ for 20 - 30 minutes until hot and bubbly.
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