Friday, December 10, 2010

Customizable quick soft tacos

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I often have this for lunch. I love Mexican food and this is the perfect lunch for me when my husband is at work.

I usually add sour cream but was out of it the day I took this photo. If I am hungry and in a hurry like I was the day I made this photo, then I just put the tortilla in a plate, put a big heaping spoon of black beans and cover in cheese and microwave for about 45 seconds or until the cheese is melted and add the rest of the ingredients just as they are.


You can customize your soft taco anyway you would like based on what you have on hand and enjoy.


Some of the things I have used are chicken, hamburger, steak or without meat using black beans and corn as the main ingredients and then I add tomato, lettuce, onion and cheese. If you have avocados those would be delicious too.


In the picture above I added this combination:


Black beans

Onions, chopped

lettuce

Tomatoes, chopped

Shredded cheese (Mexican blend)

Salsa

Sunday, September 26, 2010

Basic Cake Recipe

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• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 1/4 cup flour
• 1 teaspoon baking powder
• 1/2 cup walnuts or powdered sugar (optional)

Mix together butter and sugar. Add vanilla and eggs; mix well. Add flour and baking powder; mix well.

Transfer into greased and floured 8 x 8 pan.

Bake at 350 degrees for approximately 35 minutes or until done (check center with toothpick).

Friday, April 30, 2010

Scalloped Potatoes with Mozzarella Cheese

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• 4 peeled potatoes, sliced
• Salt and pepper, to taste
• 1 tablespoon flour
• 3 tablespoons cold butter, into tiny pieces
• 1 cup milk
• 1 cup grated Mozzarella cheese

1. Preheat oven to 325°F. Butter an oven-safe dish.
2. Cook potato slices in salted boiling water for 3 minutes over high heat.
3. Drain and cool potato slices.
4. Arrange half of cooled potato slices on buttered oven-safe dish; add salt and pepper.
5. Sprinkle potato slices with flour; dot with half of butter.
6. Top with remaining potato slices; dot with the remaining butter, add salt and pepper.
7. Heat milk and pour all over potato slices.
8. Sprinkle top of mixture all over with grated Mozzarella cheese.
9. Brown in preheated oven for 30 minutes, then brown under oven broiler (if needed).
10. Let sit 5 minutes before serving.

Tuesday, April 27, 2010

Pancakes

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Pancakes
• 1-1/2 cups all-purpose flour
• 3-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 1-1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

1. In a large bowl, sift together flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter. Mix until smooth.

2. Heat a lightly oiled frying pan on medium heat. Pour or scoop in approximately 3 tablespoons of batter. Brown on both sides.

Makes approximately 8 pancakes.

Tuesday, April 20, 2010

Mexican Wedding Cookies

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• 2/3 cup nuts (pecans, almonds, or walnuts)
• 1 cup unsalted butter, room temperature
• 1/4 cup confectioners' (powdered or icing) sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Topping: 1 cup powdered (icing or confectioners) sugar, sifted

1. Preheat oven to 350 degrees. Mix together 1 cup butter and 1/4 cup confectioner's sugar for about 2 minutes, until light and fluffy.

2. Stir in 1 teaspoon of vanilla flavoring.

3. Stir in 1/4 teaspoon of salt and gradually stir in your 2 cups of all-purpose flour.

4. Mix in 2/3 cups of nuts.

5. Refrigerate dough until firm. When firm, roll into little balls (a little more than a teaspoon size) and flatten or make them into little crescent shapes. Place on a cookie sheet sprayed with nonstick spray.

6. Bake at 350 degrees for 12-20 minutes, until cookies are brown around edges. (It took about 20 minutes in our oven, but original recipe called for 12-15 minutes.

7. Let cool for 5 minutes, then roll in sifted confectioner's sugar. You can roll it twice if you want them well-covered. Store in an air tight container. Makes approximately 2 dozen cookies.

Thursday, March 25, 2010

Salmon with mozzarella and tomato

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• 2 packages of fresh salmon (enough for people being served)
• 1 8 oz package of shredded mozzarella cheese
• 2-3 tomatoes, peeled and sliced thin
• Parmesan cheese
• Salt
• Oregano

1. Peel the skin from salmon and rinse the salmon.

2. Cut salmon into pieces. Place it in a baking pan.

3. Salt the salmon to taste.

4. Peel and thinly slice tomatoes.

5. Place the tomatoes directly on top of the salmon.

6. Sprinkle oregano on top of the tomatoes.

7. Cover the top of the tomatoes and salmon with shredded mozzarella cheese. Sprinkle parmesan cheese on top.

8. Bake in the oven for 20 minutes or until the cheese is melted and the salmon is cooked thoroughly.

Tuesday, March 23, 2010

Beef Salad

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• Beef Stew meat (Enough for amount of people)
• Lemon Juice
• Oil
• Salt
• Romaine Lettuce (or your favorite salad mix)

1. Place oil in a pan and let it get hot. Add beef stew meat and season with salt. Fry until the meat is browned nicely.

2. Place salad in a large bowl or in separate bowls for each individual. Squeeze lemon juice over salad and add oil (about 1 teaspoon full of oil per bowl). Season with salt and mix it all to blend.

3. Add the beef stew meat to the salad and mix. You can squeeze more lemon over it if you would like. Enjoy!