June 29

161. Black Bean and Corn Quesedillas


These were really good and we all really liked them. Elise claimed to hate black beans and yet she ate it all and loved it.

*2 tsp olive oil
*3 TBSP chopped onion
*1 can black beans, drained and rinsed
*1 can kernel corn, drained
*1 TBSP brown sugar
*1/4 cup salsa
*1/4 tsp red pepper flakes
*2 TBSP butter
*tortillas

Heat oil in large saucepan over medium heat
Stir in onion and cook until softened
Stir in beans and corn, then add sugar, salsa and pepper flakes; mix well
Cook until heated, about 3 minutes
Melt butter, a couple tsp at a time and place tortilla in the skillet, sprinkle evenly with cheese
Top with some of the bean mixture
Place another tortilla on top and cook until golden and flip

I added chicken to make it a whole meal for us.

160. Chicken Breast with Balsamic Vinegar


This was really good. It tasted like something I would order when  we are out to dinner. The kids liked it but would not touch the mushrooms. I know that has to come as a shock!

• *4 skinless, boneless chicken breasts
• *salt and pepper to taste
• *3/4 pound fresh mushrooms, sliced
• *2 tablespoons all-purpose flour
• *2 tablespoons olive oil
• *6 cloves garlic
• *1/4 cup balsamic vinegar
• *3/4 cup chicken broth
• *1 bay leaf
• *1/4 teaspoon dried thyme
• *1 tablespoon butte

1. Rinse the mushrooms and pat dry. 
2. season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. 
3. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
4. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. 
5. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. 
6. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
7. Transfer the chicken to a warm serving platter and cover with foil.
8. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes.
9. Swirl in the butter or margarine and discard the bay leaf.
10.  Pour this mushroom sauce mixture over the chicken and serve.

161. Garl

ic broccoli

• *1 pound fresh broccoli, cut into spears
• *2 tablespoons olive or vegetable oil
• *1 tablespoon lemon juice
• *1 garlic clove, minced
• *1/4 teaspoon salt
• *1/8 teaspoon pepper

1. Place the broccoli in a saucepan with a small amount of water; cover and cook until crisp-tender. 
2. Meanwhile, combine remaining ingredients. 
3. Drain broccoli and place in a serving dish; add lemon mixture and toss to coat. 
4. Serve immediately.

june 24

159. The best Mashed Potatoes

Now this is not the most creative but man are they good!

Get in your car and drive to Costco. This is wonderful.
I just made instant mashed potatoes and added about 1/2 to 1 cup.
It was so good!!
Enjoy

June 23

158. Glazed Pork

Can you say yummy? this was so good. I had doubts when I read the recipe but it was good and easy to make.

*1/4 teaspoon salt
*1/4 teaspoon pepper
*1 (1 pound) pork tenderloin
*2 sprigs fresh rosemary
*1/2 cup pineapple preserves
*1 tablespoon prepared horseradish

Combine salt and pepper; rub over pork.
Place in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray.
Place one sprig of rosemary under the pork and one on top.
Bake, uncovered, at 425 degrees F for 10 minutes.
Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted; stir until blended.
Remove top rosemary sprig.
Brush pork with 1/4 cup pineapple sauce.
Bake 10-20 minutes longer or until meat thermometer reads 160 degrees F.
Let stand for 5 minutes before slicing.
Serve with the remaining sauce.

June 22- Mexican Night

I guess that I was in a mood for mexican food. So I went a tad overboard but I am behind and I need to catch up some.

155. Mexican Style Cornbead

This is a winner. It was so good.

*2 eggs
*1/4 cup corn oil
*1 cup buttermilk
*1 1/2 cups shredded Cheddar cheese
*1 (8 ounce) can cream-style corn
*1 large onion, chopped
*2 fresh jalapeno peppers, seeded and minced
*1 cup cornmeal
*1/2 cup all-purpose flour
*2 teaspoons baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon salt

Preheat oven to 350
Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs.
Mix in corn oil and buttermilk.
Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt.
Stir the egg mixture into the dry ingredients.
Pour batter into prepared pan.
Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden brown.

156. Spanish Rice

This meal was not a hit with the kids. It had some spicy to it and the kids ended up eating frosted flakes.

*1 cup uncooked white rice
*1 teaspoon minced garlic
*2 cups water
*1 (16 ounce) jar salsa

Combine the rice with the garlic in a large saucepan.
Pour water and salsa into the rice mixture.
Bring the water to a full boil and then reduce the temperature to simmer.
Simmer for 20 minutes or until the rice is tender.
Fluff the rice when finished.

157. Chicken Enchilades

*1 package cream cheese, soften
*2 TBSP water
*2 tsp onion powder
*2 tsp cumin
*1/2 tsp salt
*1/4 tsp pepper
*5 cups cooked chicken, diced
*20 flour tortillas (6 inch)
*2 can cream of chicken soup
*2 cups sour cream
*1 cup milk
*2 cans chopped green chilies
*2 cups cheddar cheese, shredded

In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth
Stir in chicken
Place 1/4 cup down the center of each tortilla
Roll up and place seam side down in a baking dish
In a large bowl, combine the soup, sour cream, milk, and chilies; pour over enchiladas
Bake, uncovered in a 350 oven for 30 minutes
Sprinkle with cheese and bake another 5 minuted until cheese melted.

154. Baked Ziti

This is good and it made enough for me to make 2 things and I am going to freeze one!!!

*2 pounds ground beef
*1 large onion, chopped
*1 jar (4 pounds 3 ounces) Prego® Fresh Mushroom Italian Sauce
*1 (16 ounce) package tube-shaped pasta (ziti), cooked and drained
*3 cups shredded mozzarella cheese
*1/2 cup grated Parmesan cheese

Cook the beef and onion in an 8-quart saucepot over medium high heat until the beef is well browned, stirring often.
Pour off any fat.
Stir the sauce, ziti and 2 cups mozzarella cheese in the saucepot.
Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans.
Top with the remaining mozzarella and Parmesan cheeses.
Bake at 350 degrees F for 30 minutes or until the beef mixture is hot.

just sad....

153. Smores

Now I know that you may be rolling your eyes and wondering what in the world. For fathers day we got Dave a fire bowl and fixing for smores. So we ate dinner and 4 adults were talking about how to make smores. Not one of us knew. My mother claimed to know but since she NEVER COOKS ANYTHING, no one believed her. So I get my cell phone out and google. Isn't that sad? So I laughed that I had to include it.

*1 large marshmallow
*1 graham cracker
*1 (1.5 ounce) bar chocolate candy bar

Heat the marshmallow over an open flame until it begins to brown and melt.
Break the graham cracker in half.
Sandwich the chocolate between the cracker and the hot marshmallow.
Allow the marshmallow to cool a moment before eating.

Now to cook the marshmallows my husband used WOODEN skewers. My mother pointed out that it was looking with match sticks.
I had to laugh.