Friday, April 18, 2014

Chop Chop Chow Chow Tuna Casserole

This is another recipe brought to us by my Mother In Law. I tell ya....I was a little apprehensive about this one. I am not a big fan of hot tuna dishes, but I was SO SURPRISED! It's SO good.....I eat way too much of it and can't wait until she makes it again....




Chop Chop Chow Chow Tuna Casserole

4 small cans tuna, drained
2 (10 oz) cans cream of mushroom soup
1 - 2 tablespoons of water (enough to help mix soup smoothly into tuna)
2 stalks of celery, diced
1 1/2 cups ( about 8 - 9 ounces) cashews, chopped
4 cups chow mein noodles

Preheat oven to 350. 

Mix tuna, cream of mushroom and water until combined. Stir in celery, cashews and chow mein noodles. 

Pour into 13x9 casserole dish, top with more chow mein and cashews, if desired. 

Bake for 30 minutes. 

Let stand 5 minutes before serving. 


Dig in!




Tuesday, April 15, 2014

Sour Cream 'Cold Slosh' Coleslaw

Cooper calls coleslaw, cold slosh....I find this amusing. I had to put it in the title.

Does watching shows like Clean House or Hoarders make you feel about your mess too? Ug....I don't get how they live with the boxes, and piles....and dead animals? It does make me feel better...as I sit here blogging, with my feet up, watching Clean House on Netflix....


Did that gross you out and not make you want to eat? Sorry....

This recipe is nice. Another coleslaw to add to my coleslaw recipe selection. To see the rest, click on the Recipe Archive link at the top of the page!




Sour Cream Coleslaw

1 bag (16 ounces) shredded coleslaw mix
1/4 cup apple cider vinegar
1/2 cup sour cream
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper


Combine vinegar, sour cream, sugar, salt and pepper. Stir into coleslaw mix. Cover and chill for one hour before serving.



Sunday, April 13, 2014

Creamy Salsa Rice

We had a busy, busy weekend. The boys and I spent the day yesterday at my best friend's house with her and her boys and her sister and her boy. Got it...that seemed like a lot to follow...anyway. The kids played in the water, we had pizza, and caught up on gossip. All of the important things. 

Today, I got to sleep in a bit (yay!), did some Spring Cleaning and we ate out at a pizza place. Before you know it, it's 9PM and the day is done! But....I did save a little time to share a new recipe...

This was super-easy and REALLY yummy....

Enjoy!




Creamy Salsa Rice

2 cups brown rice
2 cups shredded Mexican blend cheese, divided
2 cups salsa
1 cup sour cream
1 1/2 cups frozen corn

Cook rice according to package directions. 

Preheat oven to 350.

When rice is done, mix all ingredients, except 2 cup of cheese. 

Place in 9x13 inch baking dish. Sprinkle remaining cheese over top. 

Bake for 20 minutes. 


Dig in!

Sunday, April 6, 2014

Simple Spiced Black Beans

I love black beans. When I lived in South Florida in my early twenties, I worked with several Latin Ladies and they introduced me to WONDERFUL Cuban food. I had a favorite restaurant I went to on a regular basis for fried steak (I am not sure of the Cuban name for it), black beans, rice and plantains. YUM. I really miss that place. You can't find full Cuban restaurants in our area, just sandwich shops. 

Now....the black beans below are actually more of a MEXICAN flavor. We had ours with fake bacon, tomato, and cheese bagels and rice. They are super-easy, they use canned black beans and just 3 spices!




Simple Spiced Black Beans

One 15 ounce can black beans, drained
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
2 tablespoons water


Combine all ingredients in saucepan over medium and heat!


Dig in!

Tuesday, April 1, 2014

English Muffin Mexican Pizzas

We eat a lot of pizza in our house. We order it in almost every Friday from various chains and local places. We make frozen pizza. We eat pizza rolls....

I have a nice pizza stone I have yet to use. I've never actually made my own dough.....

I do like to make easy little pizzas on biscuits, slices of bread, or English Muffins!

I actually saw these made on Rachel Ray...by Bill Bellamy. BILL BELLAMY! Takes me back to my teen mtv days.




English Muffin Mexican Pizzas

English muffins, halved
Salsa
Mexican blend shredded cheese
Sliced avocados

Toast English muffins. Top with 2 tablespoons of salsa and cheese. Place in oven at 350 for 5 minutes until cheese is melted. Top with avocado slices. 


Dig in!

Saturday, March 29, 2014

Vegetarian BBQ Riblet Quesadillas

We have had a RAINY day today. Cooper and I went to Wal-Mart and had to wait out the storm for 45 minutes after we checked out. Luckily, the Garden Center has a nice covered area with patio furniture displayed. We waited it out there with about 5 other people before just making a run for it only to be greeted by ankle deep water by our car! Cooper was not amused.


Anyway....

Look at this pretty flower:




Last year, my sweet Meme gave me a hibiscus for Mother's Day. It bloomed a few times and hasn't bloomed since...getting close to a year without blooms. It remained green but didn't really grow. I had pretty much given up, BUT a few days ago I was greeted by this beauty! A few more have bloomed since and there are more buds waiting in line. So happy!

And now my cute boys....

I like making these comparisons.....



How cute they are!


OK, dinner bell is ringing. 

Another quesadilla! This was a big hit with everyone and I am sure it's going to go into regular rotation!




Vegetarian BBQ Riblet Quesadillas

1 box Morning Star Farm's BBQ Riblets
Four 9-Inch flour tortillas
Fiesta or Mexican blend cheese
1/2 cup frozen corn kernels, thawed
Sour Cream

Heat riblets in microwave according to packaged directions. When cool enough to handle, cut into chunks. 

To assemble the quesadillas, layer cheese, about a heaping tablespoon of corn, riblets and more cheese on half of the tortillas. Fold in half a place in a hot skillet over medium-high sprayed with cooking spray. Brown side and flip to brown the other. Repeat with the rest of the tortillas. 

Cut in half and serve with sour cream.


Dig in!



Friday, March 28, 2014

Easy Restaurant Style Refried Beans

Happy Friday!

I look forward to the weekends....because I get to sleep in. Kevin takes over at 4 or 5 AM and I get to sleep until 10. It's the most sleep I get in a row all week. Luke is sleeping more at night...but only in 2 to 3 hour spurts. Yawn.....

Anyway, the beans below are super easy and make an awesome side on quesadilla night or taco night. They are creamy and yummy. They also make a good base for a taco dip or 7 layer type dip. 

Enjoy!




Easy Restaurant Style Refried Beans

1 can refried pinto beans
1/3 cup sour cream
Hot sauce to taste

Heat beans in over medium heat. Stir in sour cream and hot sauce. 

Told you it was easy....


Dig in!