Cinco de Mayo Recipe Round-Up

Today is Thursday, and typically on Thursday's I have a #tbt (Throw Back Thursday) 

post on my facebook page.

With Cinco de Mayo coming up on Monday, I knew it would be a Mexican themed one. 

I was having a hard time picking just one Mexican recipe to share.  

So, I decided I would do a NEW post, with a round up of OLDer recipes!

Before I get to sharing all of these FANTASTIC Mexican delights that range from 

Taquitos to Sangria and from Chili Rellenos to Mexican Chocolate... I have to tell you something!!

I am SO EXCITED!!

This is my 300th blog post.

and it's my last one for this site.

This whole site will be migrating over to my NEW site this weekend.  

You cannot imagine how excited I am to share it with you!!

this is a little teaser... the logo. Isn't it so pretty!?!?  

My friend, Rhonda, made all of the magic happen.  

She owns a company in Omaha, called FPO Designs.

She didn't just leave off there, she has made different formats of my logo, and is helping me with all of my business tools, business cards, labels and such.  She has such an eye for this stuff! I am so lucky to have her help (and her friendship, but that goes without saying!)

Rhonda and I last fall

The website has been designed and handled by a wonderful person, and fabulous designer, Lauren, from Lauren Prentiss Designs.  I feel so lucky to have had her to help me through all of this, and lucky to have met her, what an amazing woman she is.

Finally the last piece of this awesome puzzle, is Jeni, from The Blog Maven.

Jeni is handling the whole migration process.  Once Lauren had my new site designed and built, Jeni jumps in and migrates everything from my existing site to the new one. 

(If you are reading this AFTER May 5, 2014 ... you are on the new one!)

So, all of the posts that are here, the comments, the followers, links, everything travels over so you can find it right where you saw it last.

Isn't technology cool?

and how about a BIG HAND for these three tech savvy women without whom 

I couldn't have done any of this?!?!

Now... onto the FOOD!!

Cinco de Mayo Recipe Round-Up 2014

Chili Rellenos / Bean Cheese and Onion Enchiladas

Chicken and Doritos Casserole

Mexican Chocolate Brownies

Copy Cat Taco Bell Mexican Pizza

Pico de Gallo

Baked Shredded Chicken Taquitos

Easy "Dump" Salsa

 

Beef Enchilada Soup

Crock Pot Shredded Beef Burritos

White Rose Infused Sangria

White Chicken Enchiladas

Homemade Taco Seasoning

These are just a few of my Mexican recipes that you can find here on my blog.

To find more, search the word MEXICAN in the search bar, or click on the tab for Mexican Recipes to be taken to a list of all of them!

Thank you for being here with me!

Copy Cat - Cracker Barrel Hash Brown Casserole (with BACON!)

Copy Cat - Cracker Barrel Hash Brown Casserole (with BACON!)

I needed something to go with my Ham and Polish Sausage and Sauerkraut I made for Easter dinner this past weekend.  I wanted to do something different.

I made this recipe a LONG time ago, based on my friend, Candi's recommendation.

Candi knows food, she hosts her own food blog called The Devilish Dish.

The last time I made it, I forgot to take a picture.

I ran across the recipe again while looking through potato recipe ideas.

It was good from what I remembered, not that I could compare it to anything?

I have never even been in the door of a Cracker Barrel.

I can't stand preparing for a big meal when my pantry isn't organized.  So the week before Easter, I gave it a good cleaning/organizing.

Why do children leave empty boxes in the pantry?

One of life's great mysteries I guess.

While I was gathering the ingredients to throw the casserole together Easter morning, I was in my well-organized pantry, and saw the bacon on the shelf.  I decided bacon could only make a good thing better.

Copy Cat - Cracker Barrel Hash Brown Casserole 

(with BACON!)

adapted from: food.com

2 pounds frozen shredded hash browns

1 stick butter, melted

1 - 10.25 ounce can cream of chicken soup

3 cups sour cream

2 Tablespoons dried chopped onion (or 1/2 cup fresh)

2 cups shredded sharp cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

1 - 3 ounce jar real bacon pieces

Preheat oven to 350 degrees, and prepare a deep 9x13 baking dish with non-stick cooking spray.

In a large bowl combine all of the ingredients.

Pour into baking dish and bake for 45-50 minutes.

Will be slightly brown on top.

Enjoy!

Goulash

It's hard to believe that I started babysitting when I was 9 1/2.

I babysat for all of the kiddos on my block.  I have twins that are 11 1/2 and we just began to let them stay home alone for small periods of time.

Crazy how times change?

There was one family I babysat for at the top of the street, and she was a good cook.

A lot of times when there is a babysitter, kids are given mac 'n cheese, or PB&J, but 

this mom liked to cook, and she would prepare food for me to warm up for the kids.

One time, she had goulash.

This goulash.

It wasn't anything that my Mom ever made, and so when I tried it and I liked it, I asked for the recipe.

I still have the VERY recipe on a note card that was put in my hope chest.

Did you have a hope chest?

In my opinion it's something all of us should have.

I don't know why, but I hadn't made this recipe for years.

(B.C. even... "Before Children")

My Mom still makes it for her and her husband quite often.

I came across the recipe in my cookbook, and thought I'd give it a whirl.

When I was making it, my youngest daughter asked me how I got it "printed like that on that note card?"

Well, I used my electric typewriter.

"YOU had a TYPEWRITER?" she exclaimed.

Yes, yes, dear, we did.

How cool was I?

Back in the dark ages, a.k.a. The 80's, when we took typing class not "keyboarding."

typing class, picture taken from my freshman year yearbook

Like everything else, I switched up the original recipe.

We love our veggies, so I added more.

Plus, there are more of us to cook for, so I made more.

I hope that you won't wait 20 years to feed it to your kids, mine loved it.

Easy weeknight meal.

Goulash

2 pounds lean ground beef

1 medium sized sweet onion, chopped

Salt & Pepper to taste

1 1/2 cups carrots, chopped

1 1/2 cups celery, chopped

1 - 14 ounce can diced tomatoes

2 - 8 ounce cans tomato sauce

12 ounces macaroni noodles, or what you have on hand

Brown ground beef with onion and celery,  sprinkled with salt and pepper.

Drain any excess grease.

Return to pan, add carrots, tomatoes and tomato sauce.

Simmer for about 15-20 minutes, stirring occasionally.

While sauce is simmering, boil, drain and rinse noodles.

Add to sauce, combine and serve.

May be topped with Parmesan cheese.

**Note: Feel free to add more veggies if you like, my Mom always puts corn in hers.  Use your imagination.  Can be cut in half easily.  I have a big family, so I cook big!

Muffin Cup Omelettes

We love experimenting on Sundays with breakfast.

Typically, I am not a huge breakfast person, but on Sundays it's a family tradition.

My husband usually makes it, and I have to say my two favorites are his french toast or his omelettes!

I ALWAYS request omelettes on Mother's Day and my birthday, then he can't say "no...that's too messy" or "no....those take so long."

These little babies just made me get my omelettes more often!

Typically, we chop up a bunch of stuff and everyone gets to choose what they want in theirs.

This time, I was making them, and I they got what I like! 

I am fortunate though, because my kids eat everything.

Nope, not a picky one in the bunch!

So, feel free to add whatever you like, and make them the way you prefer your omelette.

Go crazy on Sunday... then take a nap.

It's the weekend ya know.

Because they're Easy Like a Sunday Morning.

Muffin Cup Omelettes

12 pieces of bacon, cooked until slightly done.

10 eggs

1 cup milk

1/2 cup spinach, coarsely chopped

1/4 cup onion, chopped

1/2 cup tomatoes, chopped

1/2 cup mushrooms, sliced, or 1 - 4 ounce can

1 cup  shredded cheese of choice, we used colby jack

Salt and Pepper to taste

Preheat oven to 350 degrees.

Prepare a muffin tin (1 dozen size) with non-stick cooking spray.

Slightly cook your bacon so it just starts to get done.

Chop up ingredients.

Combine eggs and milk with a whisk, add in veggies, and salt and pepper.

Place a piece of bacon around the outside rim of the muffin cup.

Divide egg mixture between the muffin cups. I used a ladle to evenly distribute veggies.

Don't over fill, they will grow! I had a couple that overflowed. 

So maybe a little less than what's pictured here.

Place in the oven and bake for 30-35 minutes, or until eggs are set.

Remove by sliding a butter knife around the edge.

Enjoy!

** Notes: I failed to spray my pan REALLY good when I made these the first time.  It was stinker to get clean.  Make sure you spray it well, or line with foil cupcake liners.

The bacon around the edge got buried when I baked them, so if you would rather, just chop the bacon and incorporate it into the egg mixture.
These are a great make a ahead breakfast food, heat the during the week and skip the drive-thru!
Muffin Cup Omelettes are way better for the muffin top, too! ;)

Tuna Tetrazzini Casserole

I know, I know... Tuna Noodles is probably one of the easiest things in the world to make, right?

Well, it seems that every time I think I shouldn't blog about something that seems to boring or simple, I am surprised at the response it gets.

When my kids were little and they asked what was for dinner, and I answered Tuna Casserole, they always asked "Where are you going tonight?" 

It is my usual fall back for making something ahead that is easy, everyone loves, and I can put it in the oven and skedaddle out the door!

So, when they ask, and I am at home they are surprised.

Nice to keep them on their toes.

This is one meal where there is rarely ever leftovers.

My kids (and hubby) LOVE it.

Not sure how you make yours, but this is how I make mine! 

Tuna Tetrazzini Casserole

12 oz Macaroni or other pasta.

4 oz can of mushrooms (I usually use two because we love our 'shrooms around here!)

1 can cream of mushroom soup

1- 7 oz can albacore tuna, drained

1 Tablespoon lemon juice

1/4 cup shredded Parmesan cheese

(about) 2 cups crushed potato chips

Preheat oven to 350 degrees, and prepare your casserole dish with non-stick cooking spray.

Cook pasta, drain and rinse.

Combine pasta with all of the ingredients, except chips.

Pour into casserole dish, and top with potato chips.

Bake for 30 minutes uncovered.

*If you like peas or black olives either are GREAT in this.  We are a family divided on these, so I omit them.

Enjoy!

Oriental Pork Soup

I have been doing the Spring Purge around here, even though Mother Nature seems to have missed the memo that Spring officially started last week!

I have a cupboard that I keep all of my cookbooks in.

I have TONS of the little magazine ones from ages ago, that I always feel I can't part with, but now with the internet and Pinterest, I never seem to dig out and dust off.

So, I told myself I had to weed through them and pull the recipes that I wanted to make someday out, and file them, and throw the magazines away.

I found one with coupons in it that expired in December of 1992.

(gasp!)

So, my cupboard took a breather, as did the one next to it, that took over part of the now empty one, and I found this recipe in a very old version of a Betty Crocker's Busy Day Crock Pot Meals Cookbook. I made it almost exactly how it was written but changed the ground pork to sliced, and the ginger root to ginger paste, because that was what I keep on hand.

Oriental Pork Soup

adapted from Betty Crocker

2 pork chops, sliced thinly

1 cup julienne strips of carrots, I used shredded carrots in a bag

1 clove minced garlic, or 1 teaspoon garlic puree

1 teaspoon ginger paste

1/4 cup soy sauce, I used reduced sodium

32 ounces chicken broth

2 cups water

1/8 -1/4 teaspoon black pepper

4 medium green onions, sliced (about 1/2 cup)

1 cup fresh mushrooms, sliced

1 cup bean sprouts

Cook meat over medium heat in a small amount of oil for about 10 minutes, or until evenly browned.

Drain any excess fat.

Add all ingredients EXCEPT mushrooms and bean sprouts, to your crock pot.

Cover and cook on low for 7 hours.

Stir in mushrooms and bean sprouts, cover and cook on low for one hour more.

Makes six servings.

**I browned my meat the night before and put all of it in the crock pot the next morning! **

Egg & Hash Brown Breakfast Pie

It varies whether we go to church on Saturday nights, or Sunday mornings in our house.

If we go on Sundays we always go to brunch afterward, but if we go on Saturdays, that means we have brunch at home, in our PJs,  because we slept in!

It varies what we make, sometimes it's just eggs and bacon, other times, I try something new.

This was one of those weekends.

My kids LOVE hash browns,

pair them with bacon and I have hit a home run!

I wanted to make some sort of a breakfast casserole, but so many of them I have made that are tried and true, are make ahead.

Well it was 10 AM and we wanted to eat it sooner than later, so  I experimented.

This is what came of it.  A pie with a hash brown crust, filled with bacon, eggs, bread crumbs, onion and Swiss cheese.

Egg & Hash Brown Breakfast Pie

4 cups hash brown potatoes, defrosted

1/2 cup green onion, sliced

2 Tablespoons butter

1 pound bacon, cooked and crumbled

4 cups Italian or French bread, cubed without crust

1 1/4 cup cream (substitute milk if need be)

4 eggs

1/2 teaspoon salt

1/4- 1/2 teaspoon pepper

1 Tablespoon Dijon Mustard

2 cups Swiss cheese, shredded

Preheat oven to 350 degrees. Spray a 9" deep dish pie plate with non-stick cooking spray.

Cook and crumble bacon into fairly large pieces.

Melt butter in a skillet over high heat.  Add hash browns and onions and cook for about 5 minutes. 

Press into bottom and sides of pie pan.

Place bread crumbs in next and top with bacon.

In a bowl, whisk together eggs, cream salt, pepper and Dijon mustard.

Pour over breadcrumbs and bacon.

Top with Cheese.

The next time I make this I am going to mix the cheese into the egg mixture.  

I felt it got a litter browner than I wanted, but still tasted fantastic!

Bake for 25 minutes, or until golden brown on top and egg is set.

Let sit for 5 minutes before cutting.

Shared at: Kitchen Dreaming: Weekend Social

Shrimp Pad Thai Wonder Pot

A couple of weeks ago I tried a dish that I had been wanting to for some time now called 

The Italian Wonder Pot.

Ever see the commercials for V8?

The ones where they smack themselves in the head?

That's how I felt after I had made this so simple, so delicious meal for the first time!

WHY?!?!?

Why, had I waited SO LONG?!?!

Well, it only got me to thinking more and more about how to switch it up, how to make other versions.  

I looked on Pinterest, and on google to see what I could see and both of them made me thinking 

THAI!

I found this original recipe for One Pot Wonder Thai Peanut Pasta at apronstringsblog.com

Then after I looked a bit, I found another blogger, Hungry Hannah, that switched up this same recipe and made it her own, she called it Easy One-Pot Pad Thai.  I pretty much looked at both of them, and used a little of each.

You don't need to add meat to this at all, but I love shrimp in my pad Thai, so I went that route.
You could also add chicken if you wanted, or just leave it the way it is!

Shrimp Pad Thai Wonder Pot

12 ounces linguine pasta

32 ounces of chicken stock (or vegetable)

1 medium sized onion, sliced

4 cloves garlic, minced

1/2 cup water

1 red bell pepper, sliced (about 1- 1 1/2 cups)

1 1/2 cups matchstick carrots (I bought a bag of already shredded carrots, worked great!)

1 Tablespoon ginger paste, or the same fresh grated

tops of 3 green onions (shallots), divided

1 1/2 cup salted roasted peanuts, slightly chopped, divided

1 pound shrimp, cleaned, optional

1 cup cilantro, slightly chopped, divided

1/2- 1 cup bean sprouts

2 Tablespoons soy sauce

2 Tablespoons Peanut Butter

1/2 teaspoon red pepper flakes (more if your prefer it spicier) 

1 1/2 Tablespoons honey

1 teaspoon sesame oil

1 1/2 teaspoons red curry paste

2 Tablespoons fresh squeezed lime juice

Fresh lime, sliced for serving

In a large pot, pour water and chicken stock.

To this add the following: pasta, onion, garlic, bell pepper,  carrots,  3/4 of both shallots and cilantro, (reserve some for serving) 1 cup of peanuts, (reserve rest for serving) soy sauce, peanut butter, red pepper flakes, honey, sesame oil, curry paste and lime juice.

Place lid on pot and turn on high.  Let it come to a boil, give it a stir, and reduce to a simmer.

Cover and cook for about 6 minutes.

(stir every couple minutes, so nothing sticks.)

Dump in shrimp and bean sprouts, stir and cover, let it cook for about 6 minutes more, until shrimp are steamed, and pasta is cooked.

There will be a small amount of sauce in the bottom.

Serve topped with remaining shallots, cilantro and peanuts, with a lime slice to squeeze if desired.

If you are adding chicken, you would most likely want to add it at the beginning to make sure it's cooked properly.  I have not tried it with chicken, but if I do, I will amend this recipe.

Enjoy!


Shared at Marvelous Monday Link Up at Cooking on the Front Burner

Philly Cheese Steak Stuffed Peppers

Most people have their favorite "bar food." Mine would be fried mushrooms and 

Philly Cheese Steak Sandwiches!

I LOVE stuffed peppers and make them quite often, I even have a stuffed pepper meatloaf and a stuffed pepper soup!

STUFFED PEPPERS

STUFFED PEPPER MEATLOAF

STUFFED PEPPER SOUP

So, combining the two sounded like a win-win situation!!

You could use other colors of peppers, but I decided to do my trial run with green and they were really good!

Philly Cheese Steak Stuffed Peppers

5 large bell peppers

16 ounces baby bells mushrooms, sliced

1 large sweet onion

1 pound good quality deli roast beef, I bought a medium rare one

3 Tablespoons butter

2 cloves garlic, minced

Sea Salt & Cracked Black Pepper to taste

16 ounces of Provolone or Mozzarella Cheese, Shredded

Cut the tops off of your bell peppers and clean out the inside, chop the pepper on that's left around the stem, set aside.  Slice onion and mushrooms, set aside.

Slightly chop the roast beef, set aside.

Preheat oven to 400 degrees.

Place peppers in a baking dish prepared with non-stick cooking spray.

Place a generous "pinch" of cheese in the bottom.

In a skillet over medium heat melt butter. Add garlic, mushrooms, chopped pepper and onion and cook until caramelized, about 20 minutes.

Add meat and cook for 10 minutes more.

Divide meat mixture evenly between peppers, and top with a big "mound" of remaining cheese.

Bake for 20 minutes!

Enjoy!!

Copy Cat Taco Bell Mexican Pizza

Typically when I go to Taco Bell I order the same thing #1 no sour cream on the tacos.... burrito yes, taco...no.

If I sway...it's for a Mexican Pizza.

Dang, they are just so good.

I have seen many versions of them on other people's blogs, and on Pinterest, and couldn't decide which one to try, so like usual, I just ran with it.

They were a HUGE hit at our house!!

(and it was SUB ZERO outside and I didn't have to leave to "make a run for the border!")

ooey gooey cheese.

My family doesn't like olives... (Whhhhat?!) so this one is MINE!

Copy Cat Taco Bell Mexican Pizza

1-1 1/2 pounds lean ground beef

1 small onion, diced

2-3 cloves of garlic, minced

1 packet Taco Bell  Taco Seasoning (or make YOUR OWN)

Salt and Pepper to taste

1 15 ounce can Fat-Free refried beans (I love the old El Paso spicy ones!), warmed

Salsa or taco sauce, your choice, we buy the Taco Bell Taco Sauce in a bottle

8 - 9" flour tortillas, soft taco size

2 cups Shredded Mexican Cheese, divided

tops of 4 Green Onions, sliced

4 Roma sized tomatoes, diced

Sliced black olives (optional)

Non-Stick Cooking Spray

In a skillet brown your ground beef with onions and garlic, salt and pepper to taste, drain, add taco seasoning packet and 1/4 cup water and simmer for about 10 minutes.

Set Aside.

Spray a small skillet with non-stick cooking spray and place on stove over medium heat. 

Place a tortilla in skillet and let it slightly brown, and flip it to do the other side.

The kids got a kick out of watching the big bubbles!

Place them on a paper towel until you're ready to "build" your pizzas.

We made 4 pizzas, so you will need 8 tortillas browned on both sides.

Now it's time to BUILD your pizzas.

Place about 1/3 cup of refried beans and top with about 1/2 cup beef mixture, spread to coat.

Top with other tortilla.

Place under broiler set on low for about 5 minutes. 

Remove from oven. 

Spread with 2-3 Tablespoons of salsa/taco sauce.

Sprinkle with tomatoes, green onions and cheese.

Top with olives.

Broil on high for 3-5 minutes, or until cheese is melted.

Remove from oven, plate, slice and dig in!