1 medium green pepper, diced
3 Tablespoons oil
2 Tablespoons flour
1 cup milk
1/2 teaspoon salt
dash of paprika
2 cups fresh corn, cut from the cob
1/4 Cup grated cheese
1/2 Cup buttered breadcrumbs
Saute the green pepper in oil for about 5 minutes. Add flour & blend until smooth. Stir in the milk & cook until the mixture boils & thickens. Add seasonings, then the corn. Turn into a greased baking dish. Combine cheese & breadcrumbs. Spread over the top & bake at 350 degrees for 20-30 minutes.
Makes 6 - 8 servings.
For a southwest twist substitute 1- 4 ounce can diced green chilies for the diced green pepper. If you use canned corn instead of fresh corn, decrease milk to 3/4 cup.
Life happens. Last week was one of those weeks where I just didn’t want to cook. My 3 day schedule got changed at the last minute at work and just threw me off for the whole week. This week I have to get back in the kitchen whether I like it or not. That’s what I keep telling myself anyway.
You won’t believe it, but I’m making another “Mexican” dish for supper tonight. My husband would eat Mexican food 3 times a day, seven days a week if he could. You’d never think his ancestors were from Germany. I guess it’s a good thing we live in the Southwest!
This recipe came from my mother-in-law. I don’t know where she got it. It’s similar to the flavors of a taco. Again, you can add or delete some ingredients to suit your taste or to try different versions. It is a mystery to me why it’s called “Jalapeno” cornbread. Maybe the original recipe called for jalapenos, but we always have used green chilies. I hope you like it.
Jalapeno Cornbread
Cornbread mix:
1 cup milk
1 cup cornmeal
1 egg
2 teaspoons baking powder
1 teaspoon salt
1 16 ounce can cream corn
Meat Mix:
1 pound hamburger, cooked
1 medium onion, chopped
1- 4 ounce can diced green chilies (or 3-4 diced jalapenos, if you like it HOT!) 1 cup grated cheese
1/4 cup grated cheese, to sprinkle on top
Stir together the ingredients from the cornbread mix & set aside. Cook the hamburger in a skillet until well done with no “pink” remaining. Add the chopped onion, chilies to the meat mixture. Remove from heat. It is not necessary to cook the onions or chilies now. They will cook during the baking process. Stir the 1 cup of cheese into the meat mixture.
Spray an 8″ square, deep baking dish with non-stick cooking spray. Preheat oven to 350 degrees. Pour half of the cornbread mix in the baking dish, then add all of the meat mixture on top. Cover with the remaining cornbread mix & sprinkle with the remaining cheese. Bake 45 minutes to 1 hour or until golden brown.
Serves 6 – 8
Note: If you really like cornbread, you may want to double the cornbread mix. Serve with a tossed salad & refried beans. This is much less expensive than taking your family out to a Mexican restaurant. Enjoy!
6-8 medium potatoes, cubed in 3/4″ pieces
1/2 medium onion, diced
1 tsp. dried oregano
salt and pepper, to taste (or you may want to try Adobo seasoning, you’ll find it in the spice aisle at the grocery)
1 can corned beef
1/4 cup vegetable oil
Fry the potatoes in the 1/4 cup oil in a large skillet over medium high heat. Do not cover the skillet. Covering the skillet will steam the potatoes instead of frying them. Add the onions, oregano, salt & pepper to the skillet about half way through cooking the potatoes. Turn the heat to medium. Add a little more oil if it seems too dry. Remove the corned beef from the can & chop in large chunks. Add to the potatoes when they are almost cooked through. Stir together to mix. Continue cooking until the potatoes are done & the meat is heated through.
Few things in life are more enjoyable that a sweet treat. Jelly Belly jellybeans are one of my favorite treats. They have every flavor you can think of. And if they don’t just wait a little while and they will. They are constantly testing and releasing new flavors. Buttered Popcorn is my favorite. I haven’t had a chance to try the sport beans yet but they look interesting.
We have been to the factory in Fairfield, California three times now. Every time we go anywhere near San Francisco, my husband gets all excited like a little kid. I always plan the routes we take on vacation. So if we are going to northern California he starts in on me, “Can we go to Jelly Bellies? Can we? Huh, huh? Can we?” That’s why we’ve been three times now. It is a fun factory tour to go on and it’s free.
The quality of your tour will depend on the tour guide you get, but that’s true of any place you go that has guided tours. It is a very interesting experience. You will learn about each step in the process of making Jelly Belly beans. On part of the tour, you also learn about other types of candy that is made there. Did you ever wonder how they get the “Jelly Belly” name so perfectly on each bean? Or how they get the beans so shiny? You’ll find out on this tour.
The tours fill up fast, but the tour operators have it down to a science and the groups have moved through quickly the times that we have been there. Your kids will love it. The factory is very colorful as you can imagine. There is a store to buy all kinds of candy, including Jelly Belly beans, and just about any other kind of candy you can think of. They also sell T-shirts and other souvenirs. My favorite part is the chocolate store. There is also a good sized snack bar if you are there at lunch time or just want a break.
If you are a Jelly Belly fan like we are, or are new to Jelly Belly, don’t miss out on the Jelly Belly Belly Flops. The irregular jelly beans with the same regular, wonderful flavors. They taste exactly the same as regular Jelly Bellys. Belly Flops are the Jelly Bellys that are stuck together or misshapen or the name didn’t get printed on the bean. You can buy these in the gift shop at the factory or on line if you are not close to the factory. You can save some money and get the same flavor by purchasing Belly Flops. It’s well worth it in my opinion. We usually get at least 2 bags when we visit the factory.
The “surprise” is that it came out pretty good! I made this up last night with ingredients that I had on hand.
1-1/2 pork stew meat
1/2 medium onion, sliced
1/2 tsp. dried oregano
1- 15 oz. can fire roasted diced tomatoes
1- 4 oz. can diced green chilies
2-3 splashes Worcestershire sauce
6 oz. frozen mixed vegetables
1- 15 oz. can yellow or white hominy
Brown the pork in a large non-stick skillet sprayed with cooking spray. Add the onion, oregano & salt and pepper if you like. Cook for about 2 minutes. Add the tomatoes, green chilies, & worchestershire sauce. Cover & simmer for about 15 minutes. Remove the cover & add the vegetables & hominy. Cook, stirring occasionally, until the vegetables are done. Serve hot with warm flour tortillas. You can also sprinkle with grated cheese & top with a dollop of sour cream.
This recipe came from my husband’s grandmother. She was from Oklahoma & spent her later years in Tucson, Arizona. This is one of my husband’s favorites. The first time he asked me to make it for him, I thought he was crazy. It sounded terrible to me. But it just goes to show, you shouldn’t judge a recipe too quickly. I’ll be honest with you, the appearance is not great, but the dish makes up for it with the taste. This is very similar to Juevos Rancheros, which is basically cheese enchiladas with eggs on top. It’s not expensive to make either & it’s very simple.
1/2 – whole medium onion, diced
1- 15-1/2 oz. can tomato sauce
10 corn tortillas
2 cups grated cheddar cheese (more or less)
fried eggs
Lightly brown the diced onion in a medium sauce pan that has been sprayed liberally with butter flavored cooking spray (or you can use 1 tablespoon of olive oil). Add the tomato sauce to the onions, cover, and cook over medium heat until bubbly. Stir occasionally. While the sauce is cooking, heat the tortillas. I like to use a Imusa Tortilla Warmer to heat the tortillas in the microwave. Wrap the tortillas in damp paper towels (1 on top and one on the bottom of the stack). Heat in the microwave for 45 seconds, then remove the warmer, flip the tortilla “package” over and heat another 45 seconds in the microwave.
Now you are ready to assemble the “enchiladas”. Place 1 tortilla flat in the center of a large plate. Spoon 2-3 tablespoons of the sauce on top of the tortilla. Next sprinkle some of the grated cheese on top of the sauce. Add another tortilla on top & repeat the sauce & cheese. Continue to layer until you have “stacked” the desired amount of tortillas on the plate. This is a subjective thing. My husband always has 6 tortillas while I usually only eat 3. While you are stacking the enchiladas, you should be frying your eggs to add to the top of the stack of enchiladas. You will have to decide how many eggs depending on what your family likes. Add the eggs to the top of the stack, and serve.
There is no right or wrong way to make this dish. Make it the way you like to your taste. I like to throw in left over taco meat in the sauce as it heats. This makes it a little more “Mexican”. I’ve wanted to add green chilies to the sauce too, but my husband likes them the way his grandmother made them. You know how men are.
This dish is at the top of the list of comfort foods and one of my favorites.
1 can cream of chicken soup (you can change this to any cream soup you like, such as: mushroom soup, golden mushroom soup, cream of celery, cream of broccoli, cream of asparagus. You get the idea. Each soup will give the casserole a different flavor, so be creative) 1/2 cup milk
1/2 cup sour cream or plain yogurt
1 cup cooked cubed chicken (a great way to use leftover chicken) 1 cup cooked peas (or you can use canned peas, drained. I prefer frozen peas zapped in the microwave for 2-3 minutes) 1/4 cup chopped pimientos (or for a zippy flavor, add a 4 oz. can of diced green chilies instead) 1 cup shredded cheese(whatever kind you prefer. My favorite is shredded colby jack) 3 cups cooked rice (Minute Rice is the quickest, easiest, foolproof way to have perfect rice) 1/2 cup french-fried onions plus a little extra to sprinkle on top (optional)
Blend soup, milk, & sour cream in a large 3 quart casserole dish. Stir in remaining ingredients & mix well until sauce is evenly distributed. Spread evenly in the dish, but don’t pack down too much. Bake at 350 degrees for 20 minutes. Check casserole to make sure it’s not browning too much. Sprinkle a few more of the onions on top & continue baking 5-10 minutes more until the onions on top are lightly browned & the sauce is bubbly. Remove from the oven & serve hot.
I guess you could also heat this in the microwave, but I’m not sure for how long. You just need to heat the casserole, not cook it, since everthing is already cooked.
My favorite drink goes with everything! I can’t remember a time when I didn’t drink this. I have at least 2 a day. At my age though I have to watch or it keeps me up all night. I don’t care, because I love it. Some people may not agree, but I know I’m right. Coca-Cola is the BEST! People who think Pepsi is better are just misguided or wimps. I’m not sure which. Your cola should be refreshing and bubbly, not sweet & bland. Pepsi is just a cheap imitation of “the real thing”.
I just wanted to get that off my chest. Do you feel the same way?
My mother used to make this recipe when I was a kid. Now that Spam is making a comeback, I thought some of you might like this recipe.
2 cans (12 oz. each) Spam luncheon meat, cubed
2 Tablespoons vegetable oil
3/4 cup sliced onion
3/4 cup sliced green bell pepper
1 can (20 oz.) pineapple chunks
1/4 cup cider vinegar
1/3 cup light brown sugar, firmly packed
2 Tablespoons cornstarch
1 Tablespoon soy sauce
1/2 teaspoon ginger (optional)
4 cups hot cooked rice
Brown cubed Spam in oil in a non-stick skillet; remove. Saute onion & green bell pepper in oil remaining in skillet until almost tender. Return meat to skillet. Drain juice from pineapple into a 2-cup measuring cup, then add pineapple to skillet. Add enough water to the pineapple juice in the measuring cup to make 1-1/2 cups liquid. To this liquid, add the cider vinegar, sugar, cornstarch, soy sauce, and ginger; mix together till there are no lumps. Add to skillet. Simmer until sauce thickens, stirring constantly. Simmer 3 minutes. Serve on the hot cooked rice.
In this economy, many people are trying to save money by eating at home more. We are some of those people. We used to eat out at least 5 times a week, and sometimes more often. Then when everything went to pot last year, we decided that maybe we should cut back and buy more groceries and less restaurant food. Immediately we noticed a big difference in our bank account. I had no idea it was costing so much to pay someone else to do the cooking. Of course, we had the money before and didn’t think twice about it. Now my full time job has been cut to 3 days a week and we have to think about where our money is going.
Sometimes it’s a challenge to keep the meals from being boring and the same old thing night after night. I use many different sources for new recipes but the ones my family likes the most are usually the casseroles.
My husband’s aunt first gave me this recipe in 1978 shortly after we were married. I’ve used it ever since. This recipe in particular has been a hit from coast to coast and is a great way to use leftover chicken or turkey. I have seen many different versions with slightly different ingredients. You should use whatever combination your family likes best. This recipe can be made inexpensively or with some imagination you can upgrade it.
SOUR CREAM CHICKEN ENCHILADA CASSEROLE
Ingredients:
2 cans cream of mushroom soup or cream of chicken soup (or a combination of the 2)
1 cup milk or water
8 oz. sour cream (you can use light or fat-free sour cream or plain yogurt)
1- 4 oz. can diced green chilies
1 medium onion, diced (or you can use 1 cup of sliced green onions)
1-2 cups grated cheese, depending on how much you like cheese (I use the pre-grated kind- a colby jack mix)
2 cups cooked chicken, chopped in small pieces, about 1″ each (turkey is a good substitute, or you could use cooked ground beef)
12 corn tortillas
13″ x 9″ oblong baking pan
cooking spray
Preparation:
In a large bowl, mix the soup and sour cream in a bowl with 1 cup of milk or water until smooth. A wire whisk makes this job easier and faster. Sometimes I add a little more milk if I want the sauce to be thinner. Stir in the green chilies, including all the juice in the can. Set the bowl aside.
Dice the onions and place in a bowl or paper plate to use later. Grate the cheese, (unless you’re like me and use the pre-grated kind) and set aside. Warm the tortillas. I like to use a tortilla warmer to heat the tortillas in the microwave. Wrap the tortillas in damp paper towels (1 on top and one on the bottom of the stack). Heat in the microwave for 45 seconds, then remove the warmer, flip the tortilla “package” over and heat another 45 seconds in the microwave.
Now you’re ready to assemble the casserole. Spray the bottom and sides of the baking dish with cooking spray. Spread a little of the sauce in the bottom of the casserole dish. Next carefully remove 4 hot tortillas from the warmer and tear them into pieces. Layer the pieces of tortillas over the sauce. Layer half of the chicken on top of the tortillas, then sprinkle half of the diced onions and half the grated cheese on top. Spoon about half of the sauce on top. Tear up another 4 tortillas and layer on top of the casserole. After you have placed the tortillas on top of the first layer, gently push down on the top of the casserole to fill up the air spaces and to make room for the next layer. Add the rest of the chicken, onions and cheese (reserve a little cheese to sprinkle on top). Tear up the final 4 tortillas and layer on top. Push down again and then cover the top with the remaining sauce. Sprinkle the reserved cheese on top.
Bake in the oven at 350 degrees for 30-45 minutes. The sauce should be bubbly and the top slightly brown. Serve while hot with your favorite salsa. A tossed salad goes nicely with this casserole. This recipe can also be made the day before and then popped in the oven to bake. Just make sure to put the dish in a cold oven so you don’t crack the dish with a sudden temperature change. Any leftovers are also great heated up the next day for lunch.
I hope your family likes this as much as mine does.
to heat the tortillas in the microwave. Wrap the tortillas in damp paper towels (1 on top and one on the bottom of the stack). Heat in the microwave for 45 seconds, then remove the warmer, flip the tortilla “package” over and heat another 45 seconds in the microwave. 