Category Archives: Ethinc

Crock Pot Carnitas and Southwest Broccoli Slaw

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Here is another installment to the Plaid and Paisley Originals!

Let’s face it we all love a night off from cooking but we hate the guilt of getting take out for our families.  Crock pot recipes were invented for this very reason. You can rub the meat and sear it first thing in the morning and let that baby slow cook all day while you are at work.  You will be welcomed home to the most amazing scent of cooking meat and spices all melding together!

Tell me you don’t want to dive right in and start to chow down?  True to it’s name and it’s flavor combination you are looking at the easiest way to make Carnitas.  Traditionally Carnitas take all day on the stove top cooking and cooking and rendering and rendering.  This little trick with the crock pot takes all the work out and you don’t have to keep skimming all that yucky foam off that your get when you cook pork.  Once you take the meat out of the pot and it all just tears apart so easy leaving you with tender juicy seasoned meat.  A quick pop in the broiler and you have that perfect crispy texture that Carnitas are famous for!  The best accompaniment to these tacos is a fresh and tangy Broccoli Slaw.

This slaw is tangy and spicy and just a little bit sweet.  A true spin on the classic picnic cole slaw.  This is made with broccoli and carrots.  You can buy the broccoli slaw already julienned and ready to season.  Then you have the same spices that you season the meat with some lime juice and the easiest part…. Ranch Salad dressing.   This slaw is great on it’s own but even better when place in the taco with the carnitas.

I hope that you have a Fun and Safe Cinco de Mayo this year! Along with all the fun Margarita’s you drink it would be great to have this no fuss meal for everyone!

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Crock Pot Carnitas and Southwest Broccoli Slaw

Crock Pot Carnitas and Southwest Broccoli Slaw

This is a Plaid and Paisley Original Recipe

Ingredients

  • For the Meat
  • 1-3 lbs pork shoulder roast
  • 1 tbs of each salt, cumin, chili powder
  • 1 tsp of each black pepper, onion powder, and garlic powder
  • 1 onion quartered
  • 1 12 oz bottle of light beer like a Corona
  • 1 cup water
  • 15-20 corn or flour tortillas
  • for the slaw:
  • 1 package of raw broccoli slaw
  • 1 tsp of cumin and chili powder
  • juice of one lime
  • 1/2 cup ranch salad dressing

Instructions

  • in a small prep bowl mix all the seasoning together for the meat
  • rub the meat generously with the seasoning mixture
  • in a skillet over medium high to high heat sear all side of the pork roast giving a nice caramel color
  • remove from the heat and let rest
  • place the quartered onion in the bottom of your Crock Pot. {this will act as a bed for the meat}
  • place meat on the onions
  • pour in the Corona or any light beer and the water
  • place the lid on and cook on low for 6-8 hours and high for 3-4 hours
  • when done the meat will just fall to pieces
  • place the shredded meat on a large jelly roll pan and broil for 5-6 min to crisp up
  • I like to place my tortilla's right on the gas burner on low to warm and char them
  • For the Slaw:
  • mix the slaw and cumin and chili powder in a bowl
  • add the lime juice and the Ranch Dressing and mix to combine
  • you can make this the night before so it can chill and the flavors combine with the pork is cooking
  • Enjoy!
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Here are some other recipes you may enjoy

Federale Potato Casserole A spice Treat for the whole family

Chicken Fajita Enchiladas

 

 

 

Federale Potato Casserole

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It’s really warming up here in the Mid West! It was 85 the other day! That is my kind of weather. So in honor of the rising mercury and that Cinco De Mayo is only 3 days away I bring you one Spicy Dish! This recipe is the latest in my Plaid and Paisley Original Recipe series. This dish was a super huge hit with the boys and I have to say I really loved it also. You can temper the heat to your families taste.  This uses Fire Roasted Tomatoes and if you want to dial the heat down just used regular diced tomatoes.  Want to heat it up even more {that may be more than you  bargained for} add a second can of green chiles. This is a big bold recipe and true to a casserole you really don’t even need to make a side dish. Well, a nice green salad would be great with this.

Can you just see the flavor bursting out of the picture? We have all sorts of great things on this plate. Ground Beef, Potatoes, Red and Yellow Peppers, Tomatoes, Chilies, and don’t forget the Cheese!  What would a casserole be without cheese?  This is a perfectly easy throw together in a hurry weeknight meal.  You can even buy your peppers already cut up for you to help with the prep time.  There is nothing better than being able to serve the family a wonderful dish that comes together in 15 min and bakes up in 30!  That 45 min sounds like perfect homework time to me.

So make this tonight, or for Cinco De Mayo or anytime a fun easy tasty spicy dish is in order!!!

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Federale Potato Casserole

Federale Potato Casserole

This is a Plaid and Paisley Original Recipe

Ingredients

  • 1 lb ground beef
  • 1 envelope taco seasoning
  • 5-7 yukon gold potatoes diced
  • 1 red and 1 yellow pepper diced
  • 1 4 oz can green chilies diced
  • 1 14 oz can roasted fire tomatoes {or just diced for less heat}
  • 1/4 cup shredded cheddar cheese

Instructions

  • Brown the beef in a skillet and drain the grease
  • Mix in the taco seasoning and set aside
  • in a mixing bowl add the remaining ingredients except for the cheese and mix to combine
  • mix in the beef
  • pour into a 9x9 baking dish
  • cover with foil {the steam will help cook the potatoes}
  • and bake at 350 for 30 min
  • remove the foil check potatoes for doneness
  • it they are still under cooked replace foil and bake for 50-10 more
  • if they are done sprinkle the cheese and bake for 5 min
  • remove from oven and serve!
  • Enjoy!
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Here are some other recipes that you may enjoy if you like this one

Tequila Lime Green Chile Chicken Roll Ups

Easy Rotel Casserole

 

Tequila Lime Green Chile Chicken Roll Ups

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Cinco De Mayo is just around the corner! Whether you are Mexican or not it is a fun day filled with food, margarita’s and pinatas.  Tonight I am bringing you another installment to the Plaid and Paisley Original Recipe page.  I know that Roll Ups are all the rage in Dinner Time right now.  I wanted to bring you one that is not the traditional Italian flavors but a great twist on traditional Mexican flavors.  I don’t really need any excuse to use tequila for anything but, hey May 5th is Mexico’s Independence Day and it’s a great Party to be had.  You will love the tang of the lime and tequila and the slight heat of the green chiles. I used my frozen Hatch Chiles for this, but you can also just replace them with a 4 oz can of chopped green chiles.  If you are a long time reader of the blog then you will know of my obsession with Hatch Chiles.  If you are new feel free to jump over here and here to read about these amazing green goodies!

This recipe is a great use of leftover chicken.  Just shred any chicken breast or roasted chicken that you may have and warm in a skillet with a little taco seasoning.  For this recipe I did start with fresh chicken breast and I include my spice rub in the ingredients, but if you have leftovers that you are looking to use up by all means this is a go to recipe for you.

If you are worried about the Tequila and little ones, don’t fret all the alcohol is cooked out and you are only left with the flavor.  {I suppose if you are really concerned you could always leave it out, but you would really lose one of the key flavor components.} As long as you have that Tequila bottle out anyway go ahead and mix up a Margarita or, three! You already have the limes ready to go.  I don’t think I would advise doing shots until you take your dish out of the oven though.

This is another dish that you will save your sanity if you only parboil your noodles first.  You will need them to be soft and pliable but not cooked to the point they break when being handled.  Boil for 7 min only and then rinse with cold water.  You won’t need to use toothpicks or anything to keep them rolled up if you follow this step. The sauce that you make is where all the flavor is at! We are talking serious creamy delight! Kick up the heat and add more chile’s, tone it down by holding back.  The one thing you don’t want to do, is to Not Make This.  Seriously you have to make this! It is THAT GOOD!

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Tequila Lime Green Chile Chicken Roll Ups

Tequila Lime Green Chile Chicken Roll Ups

This is perfect for leftover Chicken. Just shred the chicken and warm in a saute pan with 3 tbs taco seasoning or start from scratch and follow my recipe!

Ingredients

  • 3 boneless skinless chicken breast OR 2 cups shredded leftover chicken
  • 1 tsp each of salt, cumin, and chili powder
  • 1/2 tsp black pepper
  • 1 tbs olive oil
  • 10 lasagna noodles {not the oven ready kind}
  • 1 can of cream of celery
  • 1/4 cup Tequila
  • zest of one lime and the juice reserved
  • 3 Hatch Chiles Chopped OR 1 4 oz can of chopped green chiles
  • 1 14 oz can green enchilada sauce
  • cilantro for garnish

Instructions

  • preheat oven to 350
  • in a baking dish
  • Season the chicken breast with the salt, cumin, chili powder and black pepper
  • drizzle the olive oil on top
  • bake for 30 min
  • remove from oven and shred with two forks
  • par boil noodles for 7 min drain and rinse with cold water
  • in a saucepan combine the cream of celery, tequila, zest of the lime, and green chiles
  • bring to a boil reduce heat and simmer 5-7 min
  • in a 9 x13 baking dish
  • spoon 1/3 of the of the green enchilada saucesauce on the bottom of the dish
  • take each noodle and spread 2 tbs of chicken lengthwise
  • roll up and place seam side down on the sauce
  • repeat till all noodles and chicken are used
  • pour the remaining sauce on top
  • then pour the reserved lime juice
  • then pour the tequila lime sauce on top
  • bake at 350 for 30 min
  • serve with cilantro as garnish
  • Enjoy!
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Green Velvet Wee Bit O’ Cake {Cupcakes}

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Oh laddie and lassies the St. Patrick’s Day fun is in full swing! We are on the final countdown to the big Party! This year St. Patrick’s Day falls on a Sunday which means that we can have a party all weekend long! Snake Saturday and St. Patrick’s all in the same weekend?! That is like Crazy Irish Fun Overload! I Can Not Wait!!!  Today I am bringing you the best tasting cupcakes that I have ever {and I mean ever} made! You all Love Red Velvet, I mean everyone loves Red Velvet.  Just think of that great taste and then multiply by 10,000! This cupcake punches a ton of flavor with that bit of bite that red velvet has and then the most decadent Cream Cheese Frosting tops it all off! You can’t miss the fact that these are Perfect for St Patrick’s Day Treats.

Can you see how moist and fluffy the cake is? This cupcake will just melt in your mouth and fill your taste buds with joy! That Cream Cheese Frosting is thick and rich and sweet and to die for! When the Hubster took these to work the guys almost demanded a second batch right away.  It’s such a nice feeling to have your work appreciated and loved. I mean it is why we do all this. To bring joy to those we cook and bake for.  I love the warm gushey feeling I get when people tell me they enjoy the treats and meals I make for them!

This recipe was totally different than any other cake recipe I have made.  There is no butter but there is Vegetable Oil.  I suggest adding more flour than what the recipe called for to help the batter set up during baking.  The recipe I provide reflects the extra flour.  I found this on Love From the Oven. As soon as I saw these I knew I had to make them this year for my St. Paddy’s Day Fun!

I just love them! Plus even though you can’t see them very well I adore the Green Plaid Cupcake Papers that they are baked in! You know me and my Plaid!

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Green Velvet Wee Bit O’ Cake {Cupcakes}

Green Velvet Wee Bit O’ Cake {Cupcakes}

Ingredients

  • 3 cups AP Flour
  • 2 cups Sugar
  • 1 tbs cocoa {I use Dutch Process}
  • 1 tsp kosher salt
  • 2 eggs
  • 1 cup vegetable oil
  • 1 cup buttermilk {to make Buttermilk put 1 and 3/4 tbs of cream of tartar in 1 cup of Milk and let sit for 10 min}
  • 1 tbs White Vinegar {this gives the cake its distinct flavor}
  • 1 tsp vanilla
  • 1 oz green food coloring {that is the whole bottle!}

Instructions

  • For the Cupcakes:
  • preheat oven to 350
  • In a bowl to the mixer add
  • the eggs, oil, buttermilk, vinegar and vanilla
  • whisk lightly
  • then add the sugar, salt, cocoa powder, baking SODA and mix
  • Slowly add the flour one cup at a time
  • now add the food coloring
  • in paper lined muffin tins add just less than 2/3 full {this batter really puffs up during baking}
  • bake for 20-25 min check for doneness at 18 min
  • let cool on a wire rack completely
  • For the Frosting:
  • in a mixer combine all the ingredients but the milk and mix
  • then add the milk one tablespoon at a time until the desired consistency is achieved
  • frost with a 1M tip or just smear that delicious frosting on top!
  • Enjoy!
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Guinness Stout Ice Cream Float

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Everyday that passes brings us one day closer to the Big Party! I am getting so excited. I have Shamrocks and green plaid all over the house right now! As I am sure you are all aware by now St. Patrick’s Day is a favorite here at the P and P Kitchen! One big happy excitement is that Kitchen Meets Girl will be here for the whole weekend and we get to have a fun filled wonderful time! So far this Green Season I have brought you Irish Caramel Vanilla Fudge, Irish Potato Cakes, Lucky Charm Marshmallow Treats, and Irish Meat Hand Pies. So now I bring you a really fun and really wonderful Ice Cream Treat for Adults Only!  At the begining of St. Paddy’s day posts I told you that I wanted to bring you some original and different St. Patrick’s day food and fun. I think this recipe really delivers on that! I came across this recipe during a google search for a completely unrelated topic. It was just a recipe no pictures or any real idea where it came from just a byline Recipe by Alice Medrich.  I don’t know who she is but boy am I glad I stumbled across this! This is by far the best way to drink Beer ever! All Beer should come with a scoop of Ice Cream!

This is rich, thick, chocolatey with a bite at the finish goodness! The recipe has it’s own chocolate sauce to make but you could easily just use Hershey’s Syrup. Not only is there thick rich Guinness Stout but you have a shot of Bailyes in the bottom of the glass! The crowning achievement to this is the perfect dollop of home made whipped cream!

Remember when you were a kid and you would go into a soda shop or ice cream parlor and how good a root beer or coke float was on a hot summer day? Well this float will take you back to those good old lazy summer days, but it will make you so happy that you are an adult now that you can have booze and chocolate ice cream all in the same glass! Oh yeah Baby! Not a beer drinker? That’s ok beacuse neither am I.  Nevermind that we have 25 gallons of beer fermenting at any given time in my basement from my Hubby.  You don’t have to like beer at all for this.  All of the additions of Bailyes and ice cream and chocolate syrup and whipped cream take the yucky bitterness out of the beer and just make this so very very delightful! This is a perfect addition to your St. Patrick’s Day festivities! Oh and serving it up in a stolen pint glass from your favorite Pub a total plus!

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Guinness Stout Ice Cream Float

6 servings

1 pint

Guinness Stout Ice Cream Float

This recipe was adapted from Alice Medrich

Ingredients

  • 6 bottles of Guinness Stout
  • 6 tbs of Bailey's Cream
  • 6 scoops of chocolate ice cream
  • for the homemade chocolate sauce:
  • 2/3 cup sugar
  • 1/2 cup dutch process cocoa powder
  • 2/3 cup boiling water
  • 1 tsp vanilla
  • Or use Hershey's Chocolate Syrup
  • for the whipped cream:
  • 1 cup chilled heavy whipping cream
  • 2 tbs sugar
  • or use Redi Whip

Instructions

  • To make the Chocolate Sauce
  • in a sauce pan mix the cocoa sugar and boiling water
  • whisk and bring to a simmer over low heat and simmer for 11 min
  • remove from heat and add vanilla
  • let cool to room temp
  • Sauce will keep up to 3 weeks in an air tight container in the fridge
  • For the Whipped cream:
  • using a chilled bowl and chilled beater whip the cream and sugar until stiff peaks form
  • In 6 pint glasses
  • pour 1 tbs of Bailey's
  • 1 tbs of chocolate sauce
  • 1 scoop of chocolate ice cream
  • slowly pour 1 bottle of Guinness Stout into the glass by holding the glass at a 45 degree angle. This will help keep the head {foam} under control. You may have to stop and wait for the head to go down before fitting all the beer in the glass.
  • Place a dollop of whipped cream on top of the head and drizzle in more chocolate sauce
  • Enjoy!
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Here are some other St. Patrick’s Ideas you might like:

Shamrock Boozy Cake

Irish Cream Coffee Cupcakes

Irish Meat Hand Pies

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No we are not talking Mrs. Lovett’s Meat Pies! Sweeny Todd has not made a visit to our home, no worries here.  These are just gorgeous, tasty, wonderful, portable food. These are actually called Dingle Pies.  I re-named them as I just didn’t think that name would go over very well with an American Audience.  These Dingle pies are actually made with lamb, but as that is not as readily available here I used beef.  Let me tell you I really prefer lamb. Like I could eat lamb everyday of my life. This is coming from the girl who really only eats red meat because I live with 2 men.  I could go the rest of my life and never have another piece of cow touch my lips and never think twice. So when I say I love lamb you get how much that really means! As good as this pie looks and as good as it tasted it would be phenomenal with lamb.

So a bit about that name Dingle.  Well it is a county in Ireland, and these hand pies are famous in this area.  August 1st marks Lammas Day an Anglo Saxon (go figure) traditional  first day of the Harvest.  These pies are a big portion of the food served at Lammas Festivals in the county of Dingle.  Hence, Dingle Pies.  Still I think I’ll call  them meat hand pies, I am sure you can guess at all the fun my hubby and the boy had with this name. Funny name aside these are an entire meal all wrapped up in a delicious flakey crust! Inside there is tasty little cubes of meat, potatoes, carrots, celery and spices.  I love watching the steam come out when you make the first cut into the pie. You just know that you are about to dig into something really special.   We ate them with a knife and fork of course but the main reason that they were made like this was so they could be transported and eaten like a sandwich  so there’s the name Hand Pie.  Just a note on the side… the 20 year old ate them with his hands.  Oh well….

Look at that crisp buttery crust.  You know that you just want to dive in and eat the whole thing! These are great for a dinner party as you don’t really have to serve many, or any for that matter, side dishes.  Plus they look really fancy and your guests will think that you slaved over them all day.  Guess what you won’t have to as these are really easy to make! They are a little time consuming but still easy. To make the pies you need 2 plates as guides to cut the circles.  One needs to be smaller than the other.  For the bottom I used a small dessert plate and for the top layer I used a saucer.  Just use ready to use Pillsbury Pie Crusts. (Don’t use a generic brand, it has to be Pillsbury to get this amazing golden flakey crust)  I bet that you have all the ingredients in your kitchen right now. Another really good thing about this meal? Super easy left overs, just pop the pie in the oven and re-heat.  I did accidently  make more meat and veg filling than I had pie crusts for, so I just mixed in some cream of celery soup and made mini pot pies in ramekins!

So cute huh? These were the perfect lunch the next day with a green side salad. The mini pot pies are just as portable as the meat pies. Taken to work in your lunch or just to serve as heavy after school snack these mini pot pies are just as good on their own!

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Irish Meat Hand Pies

Irish Meat Hand Pies

Ingredients

  • 2 packages Pillsbury Pie Crusts
  • 1/2 large onion diced
  • 2 russet potatoes peeled and diced
  • 2 carrots diced
  • 2 celery sticks diced
  • 1 lb (or more) chuck or round steak cubed
  • Salt, Pepper, onion and garlic powders to taste (not sure what your taste is go with 1 tsp each)
  • 1 egg beaten

Instructions

  • In a skillet combine onion, celery potatoes, carrots, salt let the veg sweat and soften up a little
  • once sweated add the meat in and the pepper, onion and garlic powders
  • let cook for 3 min (taste and adjust seasoning as needed)
  • remove skillet and let the mixture cool. (I placed it in the fridge. The heat will melt and turn your crust soggy. So chilling is important.
  • roll out each round of the pie crust (2 packages make 4 rounds)
  • Place the dessert dish and trace with a paring knife
  • gather up pie scrap and re roll and cut the smaller round using a saucer
  • do this to all 4 rounds out of the package
  • (Each round makes one complete pie with a little scrap left over for decorative cut outs and enough to make the little pot pies)
  • Pre heat to 350
  • Once cool place approx 1/4 cup mixture in the center of each large pie crust circle
  • place the smaller pie crust circle on top of the mixture
  • roll up the sides of the larger over the edge of the smaller to complete the pie crimp with fingers to secure
  • pierce a hole in the top to let the steam vent while cooking
  • brush the tops and rolled sides with the beaten egg for a more golden top
  • Gently place pies on a parchment lined baking sheet and bake at 350 for 50 min
  • they are best served hot out of the oven but as they were designed to be portable in the 1400's you can also eat them cold.
  • Enjoy!
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Lucky Charms Marshmallow Treats

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Here are the fun treats! I mean really who doesn’t love Rice Krispie Treats? I think we can agree that they are not only a kid fan favorite but an adult one also.  So with St. Patrick’s Day right around the corner what would be more fun and appropriate than Lucky Charms “Rice Krispie” Treats? St. Patrick’s Day is a very very big to do around our house.  For several reasons: 1. I am 25% (give or take) Irish on my Dad’s side.  2. Steve and I are very very bad never go to church Catholic’s but still like to do the fun stuff   3. Green is Steve’s favorite color and last but not least (you knew I was going to say it) 4. IT’S A PARTY!!!!

And what a fun party it is!  We get to make all sorts of great food and we get make all sorts of new cocktails each year with Bailey’s and Coffee and Beer and pretty much any combination of boozy things we can think of! The Thin Mint Shots are my favorite! I am going to have to blog those for you for real! With all the drinking that will be going on that weekend you are going to need some fun and festive food and treats ready.  Take a look at how fun these are!

We are starting a new Tradition these past 2 {well this makes 3} years. My Best Bud in life and in the Blogging world Ashley over at Kitchen Meets Girl has come to visit us on or very close to St. Patrick’s Day.  This year Ashley, the Tall boy and Doodle will be here again! I can not wait! We go to parade’s, we cook and blog, we eat and drink, and make a fun little craft with the Doodle Bug! I have been gathering my supplies and getting my menu in order for the Big Visit in 2 weeks! I have only one regret, these treats are ALL GONE! We have one person to thank for that.  A certain 20 year old that resides here and eats non-stop ate the entire 9×13 pan in one day! One Day! I guess I can’t blame him they are really really good.

Of the one square that I got before they “magically” disappeared, I think that I like these better than the original recipe.  Those charm marshmallows are so good in there.  I can really see why he ate so many of them.  I guess I can call him my little Leprechaun as he can be quite naughty at times.  Never mind that he is 6′ tall. So when you are getting your St. Paddy’s day menu and treats together for your party or festivities I really recommend these fun and easy Lucky Charms Marshmallow Treats!

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Lucky Charms Marshmallow Treats

Lucky Charms Marshmallow Treats

Ingredients

  • 1 box of Lucky Charms
  • 1 bag of mini marshmallows
  • 1 stick of unsalted butter

Instructions

  • spray or grease a 9x13 baking dish
  • in a large pot melt the butter over low heat
  • once melted pour in the marshmallows and stir till melted
  • remove from heat and pour in cereal
  • mix and stir until all the cereal is coated
  • pour out and smooth over into the 9x13
  • let cool completely and cut into squares
  • Enjoy!
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Irish Caramel and Vanilla Fudge

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Today is the first of my St. Patrick’s Day posts.  I want to bring some things to you that you might not have come across before or would not have thought that they were actually Irish in nature.  I am sure that the first thing you think of is Green Beer and Corned Beef and Cabbage.  While those certainly are a big part of St. Patrick’s Day festivities I want to highlight some of the less American perceived Irish Meals. Don’t worry I have some cute fun Americanized things planned also!

This fudge is probably the best candy that I have ever made.  You will not miss the Chocolate for one second! It does require a candy thermometer but don’t let that scare you.  This is really easy to  pull together and I bet that you have all the ingredients in your pantry right now!  It just melts in your mouth and you get this blast of rich caramel followed by the mellowing vanilla that just finishes this tiny piece of joy off!

So what makes this fudge Irish you ask? Well other than the bed of clovers that it is pictured on, fudge is most often served at the end of every supper {we call it dinner} as petit four.  The two most common flavors for fudge in Ireland? Well as you would guess coffee and then this Vanilla. They would probably not call this fudge caramel like I have and just called it Vanilla.  This really does have a rich dark caramel color and that caramel flavor is very prominent. You don’t need a very large piece.  A small bit goes a long way this is so rich and so delectable!

For once I was smart and did not take this to my work {I still just eat it all there} and sent this with my Hubby to his work.  He came home and said all the guys want you to make them treats like that every week! Well guess what? I’m a food blogger and I can seriously handle that! Wait till they get my cupcakes next week!

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Irish Caramel and Vanilla Fudge

Irish Caramel and Vanilla Fudge

Ingredients

  • 3/4 cup unsalted butter
  • 4 cups brown sugar not packed
  • 14 oz can of sweetened condensed milk
  • 1 tsp vanilla extract (try not use artificial but real extract)
  • Candy Thermometer {if you don't have a thermometer boil 10-15 min and test by pouring a spoon full into a small bowl with water and if strands that can be cracked appear it is ready}

Instructions

  • grease an 8x8 pan very well set aside
  • in a heavy sauce pan {Dutch oven would be best}
  • melt the butter over a low heat
  • add the brown sugar and stir on low heat till completely melted
  • then raise the heat to medium high and bring to a boil
  • continue boiling until the thermometer reads HARD CRACK 336 degrees
  • this takes about 10-15 min keep an eye on the sugar and still often during this stage
  • {if you don't have a thermometer boil 10-15 min and test by pouring a spoon full into a small bowl with water and if strands that can be cracked appear it is ready}
  • once it reads hard crack remove from the heat and pour in the condensed milk and whisk
  • this may be hard to whisk at first but the heat will melt the milk and it will become easier to whisk
  • then place back on the stove at medium heat and cook for a few min to really let that milk incorporate
  • remove and add the vanilla mix in
  • pour into prepared pan and let cool
  • cut into squares and serve
  • Enjoy!
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Easy Rotel Casserole

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I think like most busy mom’s I am in love with anything EASY! After 8-10 hours on my feet at work and a to-do list an arms length long every night I am happy to whip up a quick and delicious meal. Everyone in this family adores Mexican Food.  I love how quick most Mexican dishes come together.  Let me tell you this is a whole lot cheaper and not to mention a ton healthier than running through the Drive Thru at a fast food joint.  Oh and I guess I should mention it is so much tastier! I bet that you have all these ingredients in your pantry and fridge right now, so I would make this for dinner tonight if I were you. It took like 10 min to whip up and 30 min in the oven.  During those 30 min I  started laundry, emptied the dishwasher, and got a few small things done on that forever long to-do list. Then we were able to sit down to a great meal!

All this meal calls for is ground meat {I used chicken but you can use beef or turkey} tortilla chips, a can of Rotel, re-fried beans,sour cream, cheese and some spices! Super easy and all in your cupboard right now.  You could even leave out one step and just dump the beans in the meat mixture and that will be even Quicker.  Hooray for Fun Mexican Night! I use the original flavor of Rotel but feel free to jazz it up or tone it down with Mild to Hot!  There is a flavor for everyone! We dug into this and loved every bite and it made for a most excellent lunch the next day. There is an explosion of flavors and a great balance between the cheesey goodness and the slight crunch of the crust.  I really really recommend making this tonight or at the very least tomorrow!

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Easy Rotel Casserole

Easy Rotel Casserole

Ingredients

  • 1 lb of ground meat of your choice {beef, chicken, turkey}
  • 1 package of Taco Seasoning
  • 16 oz can re-fried beans
  • 1/2 cup sour cream
  • 3 cups Tortilla Chips broken up
  • 1 can Rotel tomatoes and chile's {any heat level that you like} drained
  • 1 cup shredded Cheese blend

Instructions

  • pre heat the oven to 350
  • in a skillet cook your meat til no pink shows. If you use Chicken or Turkey there is no need to drain the grease
  • add the packet of Taco seasoning
  • while the meat is browning in a sauce pan heat the re-fried beans and sour cream {this step can be eliminated and just toss the beans and sour cream in the meat}
  • spray a 9x11 or similar baking dish with non stick spray
  • layer the chips the beans and the meat {if you mixed the beans and meat together just layer the mixture on top of the chips}
  • then spread the Rotel on top
  • sprinkle on the cheese and bake for 30 min
  • serve with extra chips and salsa!
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Not So Fried Rice

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I have really been running behind this whole month! I don’t know how I was able to stay more organized during the crazy holiday months than I have been able to in January?! I mean I am behind in blogging and laundry and house work and everything! I just got caught up at work this week and let me tell you it was a scramble! I have no explanation for my running behindness {yes I just made up that word} Thank Heavens I have a week of vacation coming up where I plan on doing nothing but baking and blogging! Yay for time off work! So while I have been running do far behind on things I have been making super easy super quick no fuss meals lately.  We love take away Chinese in this house almost as much as pasta! It’s fast, delicious and I don’t have to do anything but send the boy out to pick it up! Perfect if you ask me.  One draw back? It is getting pricey! Our go to place has raised their prices and minimum order.  Not so much fun anymore….. So while we all had a hankering {I think that is an awful word and preppy girls should never use it} for fried rice, I did not feel like having to order more than what we wanted to eat.  So I whipped up a homemade version of this for us.  I liked it better actually because I did not have to spend all my time picking out the gross peas!

As you can see this dish is not as “brown” as what you get in take away.  The reason for that is you don’t have to load it down with sodium heavy Soy Sauce when you make it at home.  Also this is Not So Fried Rice as it was not doused in oil and pan fried.  {See Not So Fried} This lighter and healthier version is a snap to whip up and your family will love it! I made this as a main dish but you could pair down the amounts to make it a side dish.  Fried rice is best made with day old or slightly dried out rice.  I did not have any rice leftovers so I just boiled my rice in the morning and left it on the counter to cool all day and get that traditional slight crunch with it. This way no Frying is involved. Then I used it to make my healthy version for you.  Feel free to mix up the kind of veggies that you use.  I had frozen broccoli on hand and it is a vegetable that I can eat mixed up in things.  Unlike the yucky peas that are normally served with it. I hope that when you see and taste this you won’t think anything is yucky about it but that you love it!

So next time you have a taste for Chinese don’t waste you money or add extra calories just whip up a batch of Not So Fried Rice!

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Not So Fried Rice

Not So Fried Rice

Ingredients

  • 1 and 1/2 cups uncooked white or brown rice
  • 3 cups water
  • 1/4 of an onion diced
  • 1 package of frozen broccoli thawed
  • 10 grilled chicken nuggets diced {not the breaded kind] or ready to use grilled chicken strips diced
  • 1/2 cup hoisin sauce
  • 3 tbs soy sauce
  • salt and white pepper to taste
  • 1 tsp ground ginger
  • 2 eggs slightly beaten

Instructions

  • In a large stock pot add the rice and water and bring to a boil
  • reduce heat and cover pot, simmer for 15 min or till water is absorbed
  • remove from heat and lift cover and let set out for a few hours to dry the rice out
  • {for a moister dish skip this step]
  • in a saute pan saute the onions in 2 tbs vegetable oil {olive oil will change the taste]
  • toss in the Broccoli and the chicken peices and cook through till heated
  • add the onions and the broccoli to the stock post of rice and turn stove top to Medium
  • stir in the hoisin sauce, soy sauce and spices
  • make a well in the rice by pushing it out the edges where there is a hole in the middle
  • turn heat up to Medium High
  • pour in the eggs and scramble in the well
  • once cooked stir the eggs through the rice
  • serve in bowls with chop sticks
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