Taco Pasta Casserole

 

If you like tacos and pasta, then this dish is sure to be a winner at your house. It combines the great flavor of tacos, pasta, and ground beef. It is comfort food.   Best of all, you don't have to spend all day in the kitchen cooking.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet pepper, chopped
1 hot pepper, chopped (optional)
3 cloves garlic, minced
3 c, pasta elbow, shells, or fun shapes
1/4 c. taco seasoning  or see below for notes
2 c. water
2/3 c. tomato sauce
1/3 c. salsa
1 c. sharp cheddar cheese, shredded

Directions

In a large cast iron skillet, brown ground beef, onions, and garlic until the beef is no longer pink and the onions are tender. 

Stir in pasta, taco seasoning, water, and tomato sauce.  

Reduce heat to medium. Cover the skillet with a lid and cook 7 to 10 minutes, or until the pasta is done.  Stir occasionally to keep it from sticking to the bottom of the skillet.

Stir in cheese. Serve. 

If you don't have taco seasoning, you can easily add these ingredients to the dish instead. Mix the ingredients in a bowl and use as much as you need for flavor.

2 Tbs. chili powder
1 1/2 Tbs. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp salt
1/4 to 1/2 tsp. cayenne pepper (optional)

Chocolate Chip Raw Edible Cookie Dough

 

Through the years, we have always loved eating raw cookie dough.   Now days, eating raw cookie dough has many people scared because it has raw eggs.  And now, some people have problems eating things with raw flour as it can make some people sick.  I have included three different ways to cook the flour first before you make these cookies.

Ingredients

1 stick butter, softened
1 c. brown sugar
1 tsp. salt
2 1/2 tsp. vanilla extract
4 Tbs. milk
1 1/4 c. flour
1/2 to 1 c. miniature  chocolate chips or butterscotch chips

Directions

In a large mixing bowl, mix butter, brown sugar, salt, and vanilla together. Beat until thoroughly combined.

Add milk. Mix well.

Slowly add the flour, mixing in enough until the mixture is like a regular cookie dough. 

Stir in the chocolate chips with a wooden spoon. 

Grab some spoons and sit down to enjoy!

Notes:

To eliminate bacteria risks from the flour, you may want to cook the flour first. There are several ways to do this.

Place the flour in a medium-sized frying pan. Over medium high heat, stir the flour for 4 to 6 minutes.

Place the flour in a microwave safe bowl. Cook on high for about 50 to 60 seconds or until the flour reaches an internal temperature of 166°. 

Place the flour on a baking sheet. Toast the flour in a 350° oven for 5 minutes.

Stir Fried Pork and Corn

This is a quick and easy stir-fry recipe. You can use any kind of vegetables that you like best, like broccoli or carrots. If you don't like pineapple, leave it out. We often double the sauce because we like extra sauce to go with the noodles or rice.  

Also, if you don't have fresh ginger, you can leave this out as well. Fresh ginger root is hard to find where we live.

Ingredients

1 Tbs. vegetable oil
1 lb.  pork tenderloin, cut into thin 1/2-inch strips
salt and pepper
1 Tbs. cornstarch
3 c. corn, fresh, frozen or canned with the liquid drained off
1 1/3 c. green beans, cut into bite sized pieces
1 onion, chopped or sliced into half circles
1 sweet bell pepper
1 red chili pepper, chopped
4 cloves garlic, minced
1 tsp. ginger, minced
2/3 c. pineapple chunks (optional)

Stir Fry Sauce

1 Tbs. soy sauce
1/2 c. chicken stock
2 Tbs. brown sugar
2 1/2 to 3 Tbs. soy sauce
1/3 c. beef or chicken broth
1/3 c. pineapple juice (optional) **  or use beef or chicken broth
1 Tbs. corn starch
2 Tbs. cold water
3 Tbs. cilantro, chopped (optional)
egg noodles or rice, cooked

Directions

Season the strips of pork with salt and pepper.  Place the pork in a bowl or a sealable bag. Add cornstarch over the pork.  Stir or shake the bag to coat the pork.  Refrigerate for 15 minutes.

In a small bowl, combine soy sauce, water, brown sugar, water,  pineapple juice or broth. Set the sauce aside.

In a large cast iron skillet or a wok, heat the vegetable oil over high heat.

Carefully add the strips of pork. Fry quickly until lightly browned. Do this in batches, so you don't overcrowd the pan or skillet. Remove the pork from the skillet and place in a bowl or large dish to keep warm. 

Add corn, green beans, onion, sweet pepper, red chili pepper and garlic into the skillet. Stir-fry until the vegetables are heated through and almost tender. This takes about 3 to 4 minutes.

Remove vegetables from the skillet and place with the pork strips.

Pour the sauce into the skillet and bring to a bubbly simmer. 

In a small cup, combine 1 tablespoon cornstarch and 2 tablespoons cold water. Stir until the cornstarch dissolves and the mixture is smooth.  Whisking the bubbling sauce continuously, slowly pour this into the sauce.  The sauce will be thickened.

Add the strips of pork, and vegetables back into the pan. Stir to combine.  Simmer this for about 2 minutes or until everything is heated through. 

Sprinkle the cilantro over the top and serve over hot cooked noodles or rice. 

Creamy Cucumber Salad

 This is one of the easiest salad recipes to make up and serve. This recipe is a classic. My grandmother and mother always made this salad in the summer using fresh cucumbers, and onions from their garden. It 

My grandmother used whipping cream. They had a dairy cow, so they didn't have to worry about the cost of using that ingredient. My mother used mayonnaise, because whipping cream was and is expensive where we live. No matter which one you use, this will be a salad that you will want to make and serve often.

Ingredients

4 large cucumbers
1 onion, sliced into half rings
1 c. – 1 1/2 c. mayonnaise, whipping cream, or sour cream
1/3 – 1/2 c. sugar
1/4 c. white vinegar
2 tsp. dill weed seeds (optional)
Salt and pepper to taste

Directions

Wash the cucumbers. You can peel the cucumbers if you want, but you don't have to.  If the cucumbers are large, you can remove the seeds.  Just cut the cucumber in half lengthwise and scoop them out with a spoon.  Slice the cucumbers into thin rounds. We use a mandoline for this as it will keep each slice the same thickness. You can use a knife as well.  Place the cucumber slices in a glass, or plastic bowl, preferably one that has a lid.

Slice the onion into half circles. Place in the bowl with the cucumbers.

In a small bowl, combine mayonnaise or sour cream or whipping cream, sugar, vinegar, and dill seeds. Mix until smooth. Add salt and pepper to taste.

Pour dressing over the sliced cucumbers and onions. Stir to combine. Add salt and pepper to taste. 

Cover with  bowl with a lid or a sheet of plastic wrap.

Refrigerate for several hours or overnight, for the best flavor. Serve and enjoy. Refrigerate any leftovers.

Mexican Chicken With Sweet Potatoes

 Mexican Chicken flavored with herbs and spices to make this a very tasty dish. Add a sweet potato, corn, and black beans for color and flavor. This is an easy dish to prepare and serve for your family.

You can drain and rinse the black beans off, but I do not do that step.  It adds flavor to the dish. However, feel free to rinse and drain them if you wish. 

Ingredients

1 sweet potato, partially cooked
1/4 c. water
1 Tbs. olive oil
1.5 lbs. chicken breasts, cut into bite sized pieces
1 onion, diced
1 sweet pepper, diced
1 jalapeno pepper, diced
1  tsp. paprika
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1 tsp. oregano
1/2 tsp. onion powder
1.4 tsp. coriander
1/8 to 1/4 tsp. red pepper flakes
salt and pepper to taste
1 c. tomatoes, chopped or cherry tomatoes cut in half
1 (15 oz. ) can black beans
1 1/2 c. frozen corn or 1 (15 oz.)can of corn, drained
1 (4 oz.) can green chilies, diced
1/3 c. salsa
1 Tbs. lime juice
1/2 c. cheddar cheese, shredded

Directions

Cut the sweet potato in half lengthwise.  Place it cut side down in a shallow microwave safe bowl or a dish with sides.

Pour in the water and cover the dish with a sheet of plastic wrap. Poke some holes in the plastic to allow the steam to escape. 

Microwave for 3 to 5 minutes or until the sweet potato is tender.  Do not fully cook the sweet potato.  Cut into bite-sized pieces.

In a small bowl, combine paprika, garlic powder, cumin, chili powder, oregano, onion powder, coriander, and red pepper flakes. 

In a large cast iron skillet, heat oil over medium high heat. Carefully add the chicken pieces.

Sprinkle half of the spice mixture over the chicken and stir to coat.  Sauté the chicken for about 3 minutes.  

Add the onion, sweet pepper and jalapeno pepper. Cook and stir for another 3 minutes or until the chicken is fully cooked, and the vegetables are tender.  Lower the heat to medium.  Taste a piece of chicken.  Season with salt and pepper if desired.

Stir in the other half of the spice blend.  Add the sweet potato, tomatoes, black beans, green chilies, and salsa.  Add salt and pepper and pepper to taste.

Cook and stir for 2 to 3 minutes or until everything is heated through and hot. 

Mix in the lime juice. 

Sprinkle the cheese over the top. Cover the skillet with a lid and cook until the cheese is melted.

Honey Mustard Salad Dressing

This is a very versatile salad dressing. You can use mayonnaise, sour cream or Greek yogurt or a combination of all three. If you don't have apple cider vinegar, you can substitute it with balsamic vinegar.

You can use this salad dressing on so many things. It is a delicious dip for vegetables, pour over greens, apples, carrots, broccoli. . . The list goes on.

Ingredients

1/2 c. mayonnaise, or sour cream or Greek yogurt
1/4 c. olive oil
1/4 c. prepared mustard, Dijon is the best, but use what you have
3 to 4 Tbs. honey
2 Tbs. apple cider vinegar
2 Tbs. lemon juice (optional)
1 to 3 garlic cloves, minced
salt and pepper to taste

Directions

In a bowl, combine mayonnaise, olive oil, prepared mustard, honey, vinegar, lemon juice, and garlic. I use an emulsion blender to combine the ingredients, but you can use a whisk, fork, spoon or a regular blender. 

Taste.  Add salt and pepper to taste. If it is too tart for your liking, add a bit more honey.

Pour into a jar that has a tight-fitting lid.

Refrigerate. This dressing keeps for about 10 days. 

Baba Au Alcohol Free Cake

This is a yeast cake, baked golden brown and then soaked in some vanilla and citrus flavors.  Tastes great when served with a dollop of whipped cream. You can also add some fresh or dried fruits on top as well.

Ingredients

1/4 c. hot tap water
1 pkg dry yeast, or 2 1/4 tsp.
1/4 c. sugar
3 eggs (room temperature)
1/2 c. milk, warmed
3/4 stick butter or margarine, softened
1/2 tsp. salt
1 3/4 to 2 1/4 c. flour
1 c. raisins

Syrup

1/2 c. sugar
1/4 c. water
1/4 c. orange juice
1 Tbs. vanilla or rum flavoring
1/4 tsp. nutmeg

Directions

Set oven temperature to 350°.  Generously grease and flour a 2-quart ring mold or bundt pan.

In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes in a warm location until the mixture blooms or becomes bubbly.

Add eggs, milk, butter, salt and 1-cup flour.  Beat well with a wooden spoon, or beat on high speed with an electric mixer for 2 minutes until the batter is smooth. 

Stir in enough additional flour to make a thick batter. The mixture should be smooth and all the flour incorporated into the batter.

Stir in the raisins. 

Cover the bowl with a sheet of plastic wrap and place in a warm location until bubbly.  This takes about 1 hour. 

Stir down the batter. Scrape the batter into the prepared bundt pan or ring mold. Smooth the top of the batter, so it is evenly distributed in the pan.  Cover the pan with a sheet of plastic wrap and place for about 30 minutes.

Bake for 30 to 35 minutes, or until golden brown.  As the cake is baking, prepare the syrup.

In a saucepan, combine sugar and water.  Bring the mixture to a boil, stirring until the sugar completely dissolves. Remove from heat.

Stir in orange juice, vanilla extract and nutmeg.  

Remove the cake from the oven when the cake is done. Immediately prick the surface of the cake with a fork. 

Slowly pour the Syrup over the cake.  After the syrup's absorbed into the cake, remove the cake from the pan.

Notes

If you want a Baba Au Rum cake, change the vanilla to rum in the syrup.