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Hot Dill Pickles~~~my way!

Ingredients:

cucumbers(sliced)
large onion sliced
pickling spice mix
minced garlic
serrano peppers(sliced)
1 cup of vinegar
2 cups of water
salt

Combine the vinegar and water and 1 tablespoon of salt in bowl, and set aside….take 3 jars and layer the cucumbers onion and peppers in them, then add a tablespoon of the pickling spice and 1 tablespoon of minced garlic to each jar. Then pour the liquid in the jars, put lid on and place in fridge. They will stay forever or until they get all ate up!!! HAHAHA!
All my friends loved these pickles, I hope you will try them..so get down to your favorite farmers market and buy some cucumbers and get started, or just walk out in your own garden and pick you some fresh cucumbers….

Until we meet again…peace out!!

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Good Thursday to all…well I’ve been busy with my grandbaby and haven’t blogged in awhile. so thought I’d drop a few lines…
The pic above is my mexicana casserole. As you can tell it is my lunch break sitting by the computer…hahahaha!!!

I was strolling through walmart and found a dry packet seasoning for chimichurri for mexican casserole…hmmmmm..I thought I should give it a try and I loved the taste it gave to the casserole. so, I believe I will buy more in the future for a fast enchilada sauce when I don’t have time to rehydrate chiles.

Mexicana casserole:

1 lb hamburger meat
i onion chopped finely
4 roma tomatoes chopped finely
2 or 3 serrano peppers chopped finely
1 lime
1 bag of chips( I prefer chile and lime chips made by United deli)
Cheddar cheese ( shredded)
1 8 oz. can of tomato sauce
1 packet of chimmichurri dry seasoning for mexican casseroles
1 1/2 cups of water

Instructions:

Brown hamburger meat, set aside…
Combine onion, tomatoes, serrano peppers and juice of 1 lime in a bowl, set aside..
Combine the chimmichurri packet and tomato sauce and water in a bowl. Set aside.

In a casserole dish, layer the chips, hamburger, pico de gallo, sauce and cheese. Keep layering until all is gone…
Pop in the oven at 350 degrees for about an hour or so!

I hope enjoy this recipe..I did! I topped my serving with shredded lettuce, surachi hot sauce and drizzle of honey! Heaven!!!
I know you are thinking honey drizzled on a mexican casserole, but don’t knock it until you’ve tried it!!! When I was a child, growing up in Dalhart, Texas, there was a mexican restaurant called Trinidad and Della’s! They had the best mexican food in the world…yum, anyway I always ordered the cheese enchiladas with beans and rice…this is where I experienced the honey drizzle…and from that day forward..I have to get my drizzle on!!!!!

I am wishing all a great day and Peace out my friends….

Ingredients:
2 chicken breast(cubed)
1 cup chopped onions
1 cup chopped carrots
2 sprigs of thyme
2 bay leaves
italian seasonings
1 can of stewed tomatoes(or a jar of prego}
1/2 box of bow-tie pasta
parmesan cheese
mozerella cheese for topping.

Instructions:
In a dutch oven, saute the chicken, when browned, remove from pan. Add the onion, carrots, thyme, bay leaves, and italian seasonings, cook til tender. Add a little water or white wine to deglaze the pan, then add tomatoes or prego…..add the chicken pieces and let simmer for an hour.

Cook the pasta as directed, then add to pan and stir…..

I served this with a dinner salad and garlic bread covered with mozerella cheese and chives.

Enjoy my friends…until we meet again, have a great week-end and of course….Peace out!

Growing up on a farm, we had alot of gravy and bisquits…..I remeber the best time for breakfast was on Sunday’s for supper. It was kind of a special treat for us. Because with all the cereal and toast before school on the week-days, it was nice to sit down with the whole family for a great meal.

so, I wanted to share one of my favs…..the kind that sticks to your bones bowls…hahaha! come on…as long as you don’t eat the whole pan of gravy, you’ll be fine…and what a treat it will be..especially for all my Dalhart friends who grew up on foods like this…right?????

Ingredients:
sausage
onions(sliced thinly and sauted)
flour
s/p to taste
milk

Instructions:

In a skillet, cook the sausage–I made two patties and fried. But, you could crumble it….it is your choice!! After the sausage is cooked, transfer to paper towel, then add the flour to the sausage grease…enough to create a roux, then add milk and stir…let cook til thickened. In a bowl, place a piece of toast( I tear mine in bite size pieces), then take the pattie and tear in pieces and throw it in the bowl. Take the gravy and pour over the toast and sausage, then top it with the saute’d onions.

Grab a fork or spoon…heehee…and enjoy some comfort food.

O.k., i know I’m a cowgirl by heart, but I turned rock-n-roll later in life, but that does’nt stop me from enjoying some real trail-riding food….right????

Hope you will enjoy this one morning while gazing into the sunset on a groovy kind of morning…Until then…Peace out, my friends!!


Could you imagine if there was a diving board on the edge of this pot….Just grab that hot tortilla and dive into this lovely pool of green chile’ chicken! What a swim that would be…huh?

Anyway, how is everyone on this fine Tuesday????? Pretty hot here in Texas……so here’s to all my facebook freaky friends that wanted me to post this recipe…hope you will make it and enjoy your swim around the pool of chile’…

Ingredients:
7 or 8 aneheim peppers
6 chicken breast
1 can of diced tomatoes
cumin
garlic powder
salt
pepper
cilantro

Instructions:

Roast the peppers and peel skins. Chop them up and set them aside. Then in a large pot boil the chicken in water, and add cumin pepper salt and garlic powder(I don’t really use measuring spoons)! So, just use your own judgement on how much…..heehee
After the chicken is cooked, remove from pot and shred it. Then, I strain the stock, and add about 4 cups of it back into the pot. From here I add the chicken and green chile’s and the can of diced tomatoes(I used rotel tomatoes with green chile’s) As if I didn’t have enough chile…hahahaha! some lke it hot…and I do!!

After you get everything into the pool, season with garlic powder, salt, and pepper to your likeing, add cilantro and let simmer for hour on low. Let the flavors combine together for a tasty experience!!!

I cook it down to where it is thick at the end. I serve it with avocados, diced red onion, and grilled tortillas! But you can eat it with anything…Hope you will try this recipe, it is great at get-to-gethers! Oh, I forgot to tell you, I serve it with lime wedges also!!!

Until the next time we meet….Peace out!!!!

Oh My~~~How my Garden Grows~~~

bush beans

climbing green beans


Well, it is the beginning of a new week, and what a Monday it is…..I thought I would share a few pics of my garden…it has come a long way since the last posted pics…..

I just wish we could get some rain here in Amarillo…well hell, in the Texas panhandle for sure. I feel so…bad for all the farmers in this area.

Well, for this Monday, I will have a little help from Shake-n-Bake for supper..hahahaha! Pork-chops and roasted red potatoes with onion, with a side of sliced tomatoes from my garden…Oh there is nothing like the taste of a garden grown tomatoe~~~actually it’s close to heaven, in my opinion.

I have also gotten some zuchinni and yellow squash….I found a recipe called Zuchinni Al Forno, and after making it, I will post the recipe for all of you people that are over-run with zuchinni…..

Until then, I say…Peace out….and have a great day!!!!

Good Friday to everyone…..the other night, i was looking for something fast and tasty. I had some bow-tie pasta and some philly cooking creme, so I put my brain to work and came up with this recipe……my ole’ man loved it.

So here is the ingredients:
1/2 box of barilla bow-tie pasta
1 large can of chicken(white)
1/2 cup of diced onion
1/2 cup of diced bell pepper
1 small can of shitaki mushrooms
1 tub of philly garlic and herb creme
1 cup of 5-cheese italian(shredded)
olive oil for saute’ ing

In a skillet, heat olive oil and add the onion and pepper and saute’. Then add the mushrooms(drained). Cook for another 4 minutes, then add the can of chicken(drained). Heat through, then add the bow-tie pasta(cooked)! Add the italian garlic and herb creme and 1 cup of italian cheese. Mix well and serve with a salad and garlic bread.

When I cook this for a crowd, I will use chicken breast cut in chunks and increase the recipe to serve more people, but for me and my guy, it was a perfect portion, and it also went well with the t.v. show Big Brother…hahahahahaha! Anyway, hope you will try this for your dinner tonight! until next time…peace out…and have a wonderful week-end!!!!!!!


So…..hope everyone had a great 4th of July week-end——–I know i am glad to see the work week begin. We had so many partys to go to…..lots of food, music and friendship.

Anyway, back to the pics….meatloaf topped with bacon~my way. and beef jerky~made my way.

Beef jerky

ingredients:

1 and 1/2 pounds of milanesi cut beef
Claudes meat marinade
Land and Cattle cajun seasoning
red pepper flakes

Marinade the meat in the claudes meat marinade, then using scissors, cut the meat in pieces and layer on a dehydrator. Sprinkle cajun seasoning and red pepper flakes on the meat and dehydrate for about 4 hours!

I usually take some down to our local hangout and share…everyone loves it…..

So, until I see you again…Peace out!!!!!!!



Nothing better than a quesadilla for brunch while gazing at my garden and the first sunflower to bloom…….Peaceful feeling!

For the quesadilla….I took some pinto beans(that a friend brought over last night) and some lettuce and grape tomatoes, and pepperjack cheese…….2 tortillas. Fired up the ole skillet on medium, and then I fried 1 tortilla on both sides and removed it, then put the other tortilla in pan and browned it on one side and flipped it, then I added the beans, tomatoes, lettuce, and cheese…..topped it all with the other tortilla, and then let it cook until cheese melted….You will need to flip the quesadilla so it doesn’t burn…transfer to cutting board and let set for 5 minutes.

Then grab some tapatio hot sauce (my fav), a few pieces of the quesadilla and head outside to your groovy picnic table that your old man made you, and enjoy the nature that surrounds you while enjoying the burst of tex-mex flavor on your tastebuds………

To all my readers, may you have a nice week-end….and get out and enjoy what God has made……Peace out!!!!!!


Good evening……As yall all know I am growing a garden, and I reeped what i sowed!!!!! I found a yellow and zuchinni squash out of my garden and it reminded me of childhood…..When I lived in the country in Dalhart! My mom would fix fried squash, and it was such a treat for us, especially with a hint of sweetness to it. It is really simple to cook, hope you try it and like it.
We are still praying for rain here in Amarillo, it is so dry. It is so sad!
Enjoy your Monday evening and Peace out to all………

Ingredients:
2 or 3 squash( I used 1 yellow and 1 green)
salt and pepper
flour
vegetable oil for frying
table spoon of sugar

Instructions:

Slice the squash, place in bowl and salt and pepper them, then add enough flour to coat the squash…use your hands to get all the squash coated. In a frying pan add oil(bout an inch in depth)! When the oil is hot add the squash-be sure to shake off any access flour before adding to oil. Let it cook and when it seems to start browning on under side..flip over and continue cooking til browned… Then here is the kicker—well for me it is…hahaha….sprinkle sugar over the squash and transfer to platter with paper towels lining it!!!
Yum Yum!!!!