Homemade Taco Seasoning

Hey guys!  Thanks for making the "click" and reading!  We are in the middle of a 96+ degree everyday heat wave.  Feels like 105-110 most days.  Cooking oddly has NOT been the last thing on my mind in the heat.  This is good weather for cold sandwiches, salads, and slow cooker recipes.  No heating up of the kitchen and not a lot of work.

For me, this weather keeps me in the AC, and wanting to cook!  In this case the beginning of something spicy and hot!  Or potentially anyway!

I have been working on being more, oh.....what's the word, health conscience?  No.  Just, more aware, maybe that is a more fitting term.  I am working on reducing salt.  Slow but sure.  I keep noticing all of the salt in these store bought seasonings and I just had to work something else out.  I enjoy making my own spice blends so I took a shot in the dark and went with it.  I must say, this is better than anything out of a package.  Perhaps I am partial, but, my husband agreed.  I will share a recipe soon using this seasoning.

I would suggest 2 T. per pound of ground beef, go easier if you like less spice.  I mean, you can certainly leave out the ground red pepper, or reduce it with no problems.  I say keep it in, just use less if you are a little apprehensive.  Get spicy friends, get SPICAAHHHH!

I just tossed mine in a pint size ball jar.  Add the following ingredients in and shake!

2 T. Paprika
1/4 tsp. Ground Red Pepper
2 T. Chili Powder
1 tsp. Garlic Powder
1 T. Cumin
1 1/2 tsp. Salt
1/4 tsp. Black Pepper
2 T. Onion Powder
1 T. Dried Parsley

Notice I used garlic POWDER and onion POWDER not salt.  If you choose to use the salt versions, please omit the addition of regular salt.  Twist the lid on and shake, shake, shake it!  1-2 T. for each pound of ground meat!

Enjoy and let me know what you think!

Mexican Stuffed Shells

Evenin' folks!  "Folks" isn't that such a Midwestern word?  Maybe it is common somewhere else as well but it is so Nebraska to me.  Anyway, now that my kids are Midwesterners, we have been sharing lots of Sunday suppers together!  Last week they invited us over for THE best stuffed shells ever!  They were so good.  I was happy to hear that had worked on preparing them and all of dinner together.  It reminded me of my husband and I when we were young and in love!  Now was are old and MORE in love!

The next day, wait this is probably TMI.  Oh well, who cares, it has never stopped me before.  The next day I am in the shower, happily enjoying the whole process of well.....showering when suddenly my husband manages to time,  opening the curtain AND happily YELLING my name at the same time, nearly giving me a heart attack.  He says, "OMG, call the kids, we are should make our OWN version of non traditional stuffed shells".  I respond with, "Okay honey, cool.  What are we stuffing them with"?  MEXICAN stuffed shells.  Ok, phone call made, plan in action and to the store I go. 

This recipe makes an absurd amount of shells, if you need less, half the recipe, but I guarantee, they will last in your freezer until you need a quick meal and don't feel like cooking! This recipe fed 6 hungry adults

Here is what you will need:
2 boxes of jumbo shells
2 lbs. (plus maybe 1/4) ground beef (feel free to substitute ground turkey or chicken)
2 packets taco seasoning, brand of your choice
2 cups grated cheddar
2 cans enchilada sauce
2 large bottles of taco sauce, again your choice

Preheat your oven to 350 degrees F.  Remember these won't take long in the oven since we are just warming through all the goodness!!

In a skillet, brown your ground meat of choice, when it is completely cooked, drain off any grease put back in the pan and sprinkle in both packets of taco seasoning and stir until it is stirred through.  Set aside to cool.  In the meantime, boil your shells in well salted water, as per the package directions.  Drain well and run cold water over them to stop cooking.  We don't want mashed pasta potatoes. 

Now the easy part.  In the bottom of a 9x13 pour 1 can of enchilada sauce, fill shells with some ground meat, a little cheese until full and place in pan, continue with all shells.  When done, pour 1 jar of taco sauce over the top.  Do this with all shells BEFORE adding cheese on top.  When you are all done take the remaining cheese let is snow on top of both pans.  I actually used 2 9x13's and a loaf pan for the last 6.  Kind of a rinse and repeat sort of situation here.  No rocket science in my kitchen!

Bake for 20-30 minutes.  Feel free to add some salsa on top as well, I just knew my son and hubby would like taco sauce better.  If you want more sauce on top, add both!

We served these with some Mexican rice, and tortilla chips!  DELISH!

ENJOY!

Chicken Enchiladas

So, here is the thing about family.  Sometimes they completely blow.  I mean, usually they rock but once in awhile there is one rotten egg and her name is Maegon.  She is very close to my age, she is my niece, we are more like sisters but none the less, she blows.  She won't share her chicken enchilada recipe with me.  I mean she just straight up said, "NO".  Well, nobody puts baby in a corner people, NOBODY. 

My niece claims to make the best, "Oh EVERRRYOONNE loves them" kind of crap.  She goes on and on and I said to her I wanted to make them and maybe share them, she replied as I said before, "Nope, it is my secret recipe".  Oh seriously?!?  She obviously isn't into the joy of sharing like a REAL foodie is and frankly I think MY recipe, might give HER recipe a run for its money.  You won't give me yours, excellent, I will make my own.  GAH! 

Been a long time since I started a blog with a rant, and about family of all things.  See Maegon, see what you DO to me?

Make this, and if you are really amazing, you could do a cheese sauce instead of just cheese over the top.  I didn't want to risk sliminess so I went with regular cheese over my sour cream!

I hope you enjoy this, easy and fun recipe.  As for my niece, we will talk about what to do with HER...........later.   (for anyone who doesn't know, my niece and I are very close and this is a complete joke, she knows I love her more than my pink bow bag xoxo)

3 cups of chicken, shredded
8 ounce brick of cream cheese, softened
1 1/4 cup sour cream (divided)
2-3 tbsps. of your favorite taco seasoning
2 cups shredded cheddar
1 cup shredded cheddar jack (or cheese of your choice)
1 tsp. chili powder
1/2 tap salt (optional)
10-12 soft flour tortillas

Combine all ingredients except flour tortillas in a large bowl and combine ingredients until all mixed.

Preheat your oven to 350 degrees F.  Start filling your tortillas with filling.  Fill in a line across the middle and roll up and place in a 9x13 pan. Continue until all are in the pan.  Spread over 3/4 cup more of sour cream and top with 1 cup cheddar jack cheese or cheese of your choice.  Bake in the oven for 30-40 minutes or until heated through and the cheese on top is melted.

This is a nice mild flavor, nothing to spicy or kicked up, although you could add hot sauce or red pepper flakes to any part of the mix!

Also feel free to top this with any sort of "sauce" you like, I just wanted plain ol' cheese!

Enjoy!

 

Mexican Chocolate Macaroons

Please tell me I am not the only one who completely overbought supplies for Christmas baking.  It is like losing touch with reality or something.  So I have been scurrying around, with my leftover ingredients sitting out, just waiting to be blown over with a great idea.  This never happened.  Well it happened for a few other ingredients but not these almonds.  Don't get me wrong I would just eat them plain, and forget I ever wanted to use them for anything else but, I felt like I had to put them to better use than that!

I cam across this Mexican Chocolate Macaroon recipe in some little grocery story publication my mom had sent me.  It was the answer to my prayers.  You know, when in doubt, listen to your parents kind of a deal.  These turned out awesome but, I did change a few things.

You will need whole almonds since you need them for the center.  Or at least you are going to need enough whole almonds to fill the centers of your cookies, the rest will be processed so it won't matter for those. This recipe is supposed to make 3 dozen cookies, but I used a larger scoop and got 18.  I guess it depends on what you are using them for.

You will need:
1 cup milk chocolate chips (divided)
1 3/4 cups almonds (slivered, whole, sliced, etc)
1/3 cup WHOLE almonds
3/4 cup sugar
2 egg whites
1 tsp ground cinnamon
1 tsp vanilla

Preheat your oven to 400 degrees.  Line your cookie sheets with parchment or spray/grease.  Set aside.

Place 3/4 cup chocolate chips into a food processor, process until they are small chunks.  Add 1 3/4 cup almonds and sugar.  Process using the pulse button until the mixture is fine crumbs.  If you don't use pulse, you risk heating your processor to the point of melting the chocolate.   When the mixture is finely ground, add in egg whites, cinnamon and vanilla.  Process until it just come together to form a dough.  The dough will be sticky. 

Scoop your cookies to your desired size, or roll them into balls.  Place about 2 inches apart.  Press one whole almond in the middle of each cookie.  Bake 8-10 minutes.  I did mine twice as big as recommended and they were done at 8 minutes.  Let them cool on the cookie sheets.  When cooled, remove.

Melt remaining chocolate in a small Ziploc bag, and cut the TINIEST bit off the tip.  Drizzle cookies with the chocolate and let sit long enough to let the chocolate set up. 

These ROCK.  If you love almonds, or chocolate, you have met your perfect match.

Your "feeling like I need coffee with these babies" Chefwannabe

Touchdown Corn Salsa

I live in the Cornhusker State.  I moved away, and returned in recent years, and it is still a state where the word "corn" must be the most used word among its residents.  Cornhuskers, (though we won't discuss them right now), cornfields, corn trucks, corn pickers, popcorn, corncorncorncorncorn!

It was only natural, in light of it being football season, that I made a game day snack that contained corn, right?  You know, you make all that game food and just make an entire, day long meal out of them?  Do you all do that too?  We are a picky loving' family, we just would rather "picky" to the Philadelphia Eagles!  Yes I admitted it, a Nebraskan who isn't a huge Husker fan.  You all know I am going to have to into hiding now, right? 

Anyway, this is a fairly healthy dish for me.  I mean, this is no diet blog for sure, but I also love healthy things too!  Yes I DO!  Mind you, I ate this salsa between the beans.  I don't groove on beans, not even in this salsa.  The flavor is great, and though I did not use cilantro, I think it might be a tasty addition if you groove on it.  Such a split world when it comes to cilantro eaters and cilantro free'ers!   How do you exactly spell that, really?  I like my way, so it is staying.   Enjoy this for game day, your next FIESTA, or just for healthy snacking anytime!  This makes a fairly large batch.  OK, it makes a huge batch. 

1 large tomato, diced (approx 1 1/2 cups)
1 15 oz can black beans (rinsed and drained)
1/2 small jalapeno FINELY diced (more or less to suit your tastes)
1/2 cup onion
1 16oz bag of frozen corn
1 TBSP minced garlic
1 tsp salt
1 tsp pepper
3/4 cup apple cider vinegar
1/2 cup vegetable oil (or oil of your choice)
1/2 tsp hot sauce (optional)
2 tbsp. cilantro (optional)

Combine all ingredients.  Cover and refrigerate at least 1 hour before serving.  The longer it sits, the better.  Stir occasionally if you like while it is chilling!  Serve with chips and you have a TOUCHDOWN!

Your "GO BIG RED" Chefwannabe

Fiesta Taco Dip

Hola!  Again, I have to stop there.  It is the limit of my Spanish writing abilities.  Does this recipe even qualify as Spanish?  I doubt it. 

I am a fan of Mexican food in general.  I like authentic Mexican food but I got to tell ya, and I am not ashamed, I am a bigger lover of Americanized Mexican food.  Does that make sense?  Does it make me a horrible person?   Like I said, I love authenticity in food, especially Italian food, I DEMAND it, usually.  Mexican food, not so much.  However, give me a good dip, a fat burrito, maybe even some loaded nachos and  a sombrero, and I can rock it! 

Wait, did I actually forget to say a corona with lime?!?  I am failing..........fast!

Regardless, this recipe is awesome, and it is a recipe from my bestie, Mel.  She used to bring this to my house for parties, or make it on long nights when we would stay up talkin' girl stuff and devour a boatload of this stuff!   This is an easy dip, no bake, no fuss, just a few ingredients and it will please a crowd for sure! Grab a back of tortilla chips and you are out the door!  Here is the recipe..

1 8oz pkg softened cream cheese
1 8oz jar of taco SAUCE 
1-2 cups shredded cheddar cheese (fine shred)
2 roma tomatoes, diced
1 4oz can of green chili's
1/2 cup black olives (optional)
1/2 cup green bell pepper, diced (optional)

In a bowl combine cream cheese and taco sauce with your hand mixer.  Mix until creamy and light.  Spread mixture into approximately a 9x9 baking dish or casserole.  I used a round, you can use round or square.  Now cover the top with your grated cheese and refrigerate 30 minutes.  Sprinkle the rest of your toppings on top.  I like to put the green chili's on the outside in a ring to just make it prettier.  I did not use olives and green peppers on mine but those toppings are optional.  Refrigerate until ready to serve. 

I would not make this WAY ahead or you risk the tomatoes going mushy in the refrigerator.  I loathe mushy tomatoes!!  OR, as I did tonight, just put the cheese on top and save the rest of the toppings until just before you serve.  I need one for Tuesday so that is what I did as well. 


Enjoy this easy, yummy dip!!

Your "I love pickys" Chefwannabe

Crispy Baked Breakfast Burritos

You know those breakfast burrito's you get at your fast food restaurant of choice, the one on the way to work or school, you try to pass it by, but it is to convenient and quick, the kids are hungry, you are starving.....yeah, THOSE.  Well here is your make ahead answer!

You can bet these are a hit at my house.  We used to make these by the dozens and pop them in the freezer for mornings just like those I described!  Pop them in the microwave and off ya go!  But now, we like to take them up a notch.  In my quest to fry less, I baked these and they came out fantastic.  My husband was skeptical about making a "crispy" version but, he happily informed me, this is one of his favorite things I have ever made.  I must be doing something right, eh?   Perhaps he is so UNused to getting breakfast, he was speaking from a place of disbelief?  

Well they really are great, and they are baked not fried, I know that some of you will be overjoyed with that.  I am sure you get chest pains when you see I have fried something!  I can't help it, some things must be fried, end of story!

Here is what you will need to get started.  This makes 8 good size burritos!

1 lb ground pork sausage
6 eggs
2 cups grated cheddar cheese
1/2 cup salsa (your favorite kind and heat level)
8 flour tortillas
1/4 cup oil (your choice, I used peanut)

Preheat your oven to 400 degrees.  In a skillet brown your sausage, cook until completely done and push to one side of your skillet.  In a bowl crack 6 eggs and whisk, add into the side of the skillet you cleared and cook until scrambled.  It makes no difference if they mix with the sausage, it just makes it easier to get them done faster.  Combine all of the eggs and sausage together, add in salsa and mix until completely combined. 

Turn off the heat and let it cool down a bit.  Prepare a cookie sheet by lining it with parchment paper and then brushing the parchment paper with oil, this will help the bottoms of the burrito's crisp up.  Now lay out your tortillas and divide the mixture between all 8.  Add cheese to the top of the mixture.  Roll like a traditional burrito and place seam side down on your prepared cookie sheet.  When all are rolled, brush the entire burrito with oil so it will crisp nicely in the oven! 

Bake for 13-15 minutes.  You can flip these halfway through or just leave them as is.  If you flip them they will be crispy on both side instead of soft on the top.  It is your choice.  I left mine and did not flip them. 

Serve with some fresh slices of avocado, side of salsa, or just plain!!

Your "tex mex breakfast lovin" chefwannabe

Beef Enchiladas (Taco Inn Style)

What can I say?  I love Taco Inn.  Unless you live in Lincoln, NE or the area, you have no idea what I am talking about, but you have to trust me on this one.  I live in Omaha, and make what we call "taco runs" every month or 2.  It is an hour to get these enchiladas but who cares?  My nieces who grew up in Lincoln, and I occasionally torture each other with photos if we are on a "taco run".  Do you have a place like that?  A place you love and so you occasionally indulge and when you do it is all fireworks and rainbows?!  Once in awhile Geo will say, "Let's go somewhere for lunch we haven't been in a long time".  When I have no response, just an empty stare he will sigh and say, "You want a taco run don't you"?  THIS is why I love this man. 

Now this recipe is just crazy easy.  I even considered not writing about it, but I decided my beloved Taco Inn deserved to be written about.  I think I hit these dead on.  Or as close as I can possibly get.  I have made them before with no onion.  You all know how I feel about onions.  BUT.  This can't be recreated properly without them.   I know everyone of you are at different cooking levels, is a "to easy" recipe such a bad thing?  I serve these with some rice and chips and call it good.  I mean after all, at Taco Inn, they come alone, but we all know a side of Meat Nachos is a must. 

So amigos, let us move into the important part of this recipe.  The MAKING.  Oh and let me tell you, without sounding to "Steel Magnolia's" on you...these freeze beautifully.  As I typed that, I said it with a southern accent in my head, just so ya know.  I love having things I can pop out of the freezer on a night when my kitchen vibes are weak!

For 12-15 Enchiladas you will need:
2 lbs ground beef
1/2 onion diced fine (do a little bit of extra if you want to top your enchiladas with raw diced onion)
2 cans of  RED enchilada sauce
6 inch corn tortillas
1 pkg taco seasoning
2 cups shredded cheddar cheese

Preheat oven to 375 degrees.  Brown hamburger and onion together. Mix the taco seasoning packet into 1 cup of water, then pour over the browned hamburger. 
Heat your corn tortillas in the oven or in the microwave, you need them very warm (almost hot) to make them pliable enough. 
On a cookie sheet, lay down a shell, cover half of it in your hamburger mixture and fold in half.  Repeat this until all of your hamburger is used.  Arrange on a cookie sheet or in a baking pan.  Cover with red enchilada sauce and cheese.  Bake for 10-15 minutes.  Remove and serve!

Your "why is it that it is STILL better to get it from Taco Inn"chefwannabe

Enchilada Casserole!

Finally!  I am so sorry it has been so long since you were served any new food!  It has been busy and as you know if you follow my fan page, I was at my parents all weekend.  What fun!  I got my behind back in the kitchen though and have a long time favorite to share.

I used to teach music at this little country school called Valleyside.  When I would get to work in the morning the school cook who was also a parent *LOVE YA LORRAINE* would already be there.  She had this rule that since there were less than 20 kids in the school that kind of, whoever got to work first got to pick what was for lunch.  I always picked Thanksgiving dinner.  One day when I walked in, she said, "I swear Smith, I am not making Thanksgiving dinner AGAIN" and then told me someone else had requested this recipe first.  I decided to keep an open mind, I mean who doesn't love Thanksgiving dinner once a week?

I eventually started making this for my family, ya know, when I got one.  Ha, like I went and purchased them.  Anyway, my son quickly deemed this his favorite meal.  I could tell by the way we would have to remind him to breath and slow down constantly when he ate it.  Or perhaps it was the half a pan that was gone before I even got to give myself any!  He came home from deployment last summer, and it was his first request!  

This casserole is amazing.  SO easy, but so good.  It pleases everyone and can be changed up by its toppings in so many ways!  Everyone can top it to meet their level of deliciousness!

Here is what you need to grab outta the freezer or at the store,
2 lbs ground beef
3 cans enchilada sauce OR my homemade enchilada sauce recipe HERE.
2 bags cheddar or Mexican mix cheese
10 sm-med soft shell flour tortillas
2 pkgs taco seasoning mix

Preheat oven to 350.  Mix raw hamburger and taco seasoning together and brown.  Drain hamburger.  Spray the bottom of a 9x13 pan with nonstick cooking spray and lay down 3 tortilla shells.  Two of them side by side and cut one in half and flip the straight sides to the outsides of the pan in the middle.  Or do it however you like!  If you do 3 layers you will end up with 2 shells for the very top which is fine!

Layer on ground beef, 3/4 of a can of enchilada sauce, cheese and then shells again.  Do this until your ingredients have run out.  End with 2 shells, the rest of the enchilada sauce and tons of cheese!  Like this.....

When you have completed all the steps, your enchilada casserole should look like this!!

Put in the oven for 25-30 minutes.  You are just melting cheese and letting everything heat through, so it is one bunch of gooey goodness!!

Here it is, finished.....

Here are some ways you could change this up.  

Add a layer of:

Rice

Refried Beans

Onions browned with hamburger

Toppings are the best part, so here is what I suggest and almost always serve as toppings!

Tomatoes

Salsa

Lettuce

Avocados or guacamole

Sour Cream

Jalapenos

This can be made in disposable pans and frozen for later use.  It can be made ahead and just reheated by the piece or the entire pan.  It truly pleases all, because it can be tailored by each person to their taste with the toppings!

Enjoy my friends!  

Your "spicy HOT" chefwannabe

Chris

Mexican Rice

Hola! 
(this is all the Spanish I know basically)

Really, I crack myself up.  
So, I had a conversation under one of my son's dinner photos about Mexican or Spanish Rice with a reader.  I always say I am a big Mexican food fan, but the reality is, I don't like onions much, and I loathe beans if you remember.  I don't like shredded meat in Mexican food, has to be ground beef or chicken.  Ultimately, I think I am a complete "poser".  Is that word outdated now?   Anyway, a reader said her rice always turns out sticky.  I wanted to make her a new version but the truth is, I like my Mexican Rice a little sticky guys!  You could easily make this rice fluffier by reducing the amount of liquid by about 1/3 cup, letting it cook and then fluffing it up.  I just like a little stickage and stuff.  I like all other rice fluffy and wonderful but Mexican rice...

So I will share my recipe, you can love it or lump it.  I use a prepackaged rice for this.  So go with it, or don't and just use my method.  Yes, I realize it is sodium laden.  You can use salsa that is mild, or hot, it is completely up to your taste.  I ADORE this rice.  It is so good just alone, but when I decided to try and use it for Mexican Rice I was pleasantly surprised at how much excellent flavor it added.  I do use some fresh onions and peppers as well as the salsa.  I think you need some freshness in with store bought items to give them some life again.  We are eating this rice tomorrow with my Enchilada Casserole and I can't wait!

Mexican Rice
1 tbsp butter
1/2 cup diced bell peppers (any color)
1/3 cup minced onion
1/3 cup salsa
1 1/3 cups water
1 pkg of Yellow Rice (saffron rice)

 

Melt butter in a medium saucepan.  Add in onions and peppers and saute for 2-3 minutes until softened.

  

 

Add in salsa and water. 

 

From here on out, follow the directions on the back of your package.  Mine called for 1 2/3 cup water, I reduced it to

1 1/3 cups to compensate for the addition of salsa and its liquid .  Does that even make sense?  I hope so!  

 

You can garnish this with green onion, cilantro, whatever you choose.  Don't even comment on how salt laden the package of rice is.  I realize that, but it is one packaged item I cannot live without.  If you want to omit the package of rice, follow all of the steps and add in 1 3/4 cups of chicken stock and 1 1/2 cups of rice.  Use instant or regular.  This has great flavor and isn't to spicy.  You know how to kick it up if you want it spicier though!!

Serve this next to enchilada's!  Yum!!

Your "where IS my sombrero"chefwannabe

Chris

Walking WHAT? Walking Tacos!!!

Ok, I don't know if this is a Nebraska thing or what, but it is genius, regardless!   Here is how I became smitten with walking taco's.  We had moved to Nebraska and we were at a high school football game with my dad.  (he is a sports broadcaster).  I sent my husband to the concession stand to pick up a cold drink and when he returned he had a smile on his face like a kid who just was handed a 10lb bag of candy for free!  He was donning 2 small bags of Doritos that were open and had a fork stuck in them.  He proudly announced he had gotten us each a "walking taco".  I had no idea what it was so he handed me the bag and what was inside was a mishmash of different taco toppings stacked neatly in layers on top of the crushed up Doritos.  So let me introduce you to the "walking taco".....

I know, I know, not the best photo, but I took it from the top so you could see what was inside!!  This one just had meat, cheese and sour cream.  You can add tomato, lettuce, guacamole, lime, olives, beans, the possibilities are endless.  How FUN are these for a kids party, or football game day?  You can do the same idea with Fritos, and chili and cheese!

You will need:

-1 lb ground beef (or however much you need for the amount of people you have)

-shredded cheddar or cheese of your choice

-taco seasoning for hamburger

-small bags of Doritos

-Toppings, sour cream, guacamole, tomato's, lettuce, beans, limes to juice, olives, onions, salsa, hot sauce, etc...

Brown your hamburger with seasoning.  Take your bag, crush up the dorito's inside, open the top, add toppings of choice and stick a fork in it!  You have your own walking taco!!!

I don't know why I think these are so genius, but I do.  My husband will practically roll over and play dead for them! :)

Enjoy!!

Your "walking taco's rock" chefwannabe

Chris

FIESTADA- School Lunch Series

I think I did it!!  My first attempt to recreate one of my childhood favorites, along with Carrie David who posted that they were her favorite school lunch!

I do believe the hamburger, and I use the word loosely, that was on it was so fine, so of course mine wasn't quite as fine.  I remember there being only a little meat and cheese.  I decided against using a pre-made crust when I saw the price at the store I was at.  I always make my own dough but, instead got a box of the Jiffy kind for convenience.  This whole recipe was convenience items so, no turning your nose up at my choices for ingredients.  I felt it was my mission to achieve the right taste, regardless of the ingredients and I want everyone who wants to recreate these to be able to do so quickly,  and with ingredients available to them! 

So, this being said, my crust consistency isn't perfect as far as the original Fiestada but the flavor is so near perfect, I wanted to DIE with my first bite.  It was awesome!  I could have browned off my hamburger and then zip zapped it in my processor to make it a more fine consistency but opted out of that to save on dishes.  Hey I feel lazy today, leave me alone! Although I did not even try to obtain the original shape, I don't think in the grand scheme of things you will mind after you taste these delicioso little Mexican pizza's!   

So Carrie, here is what you will need to get your Fiestada going!

                                                                  Fiestada

1 box Jiffy Pizza Crust Mix (prepared according to package direction)
1/8 - 1/4 tsp cumin
1/2 cup pizza sauce
1 cup ground hamburger (flavored)
1 packet taco seasoning mix
1 1/4 cup mild cheddar cheese
a pinch of salt

Sprinkle seasoning packet on hamburger, brown and drain.  Prepare 2 small pizza crusts from dough that you made earlier.  I flip over a large cookie sheet, spray with nonstick spray and put my crusts on top.  Bake at 450 degrees for 3 minutes and remove from oven.  Prepare sauce by putting 1/2 cup of sauce into a bowl, add in cumin and salt and combine.  Split between both pizza's and spread to cover.  Sprinkle top with hamburger and cheese.  

 

Bake at 450 for 10-12 minutes or until crust is done and cheese is melted!  


You know you can't resist making these.  If you went to Ord Elementary, or Ord Jr Sr High, you are required to try them!!  The taste is so close to perfect, I couldn't believe it!  Go ahead, obsess over the shape of yours, I obsess over enough, so I will leave that to you! 

Make sure to let me know how yours turn out!  Leave a picture on the Facebook wall even!

Your "caliente" chefwannabe
Chris

Rice and Beans

Well, it's Thursday.  I usually LOVE Thursdays.  But for some reason yesterday and today I just can't seem to get moving.  Spent yesterday doing some blog cooking, and that was literally it.  Today I spent the morning on my butt in front of the TV.  I did manage to dust and vacuum and sweep, but, it seems I should be accomplishing quite a bit more in a day.  Maybe it is the change in weather, since time changes never usually bother me in the least.  I have refrained from making coffee all day, knowing I will drink the entire pot and then make another.  I have a terrible coffee habit my friends, chefwannabe dark secret number 267.   

Anyway, yesterday I had this moment of thinking how there are lots of things I have never made, in all my years of cooking simply because I wouldn't like it.  Dirty secret, oh wait, never mind I think I have revealed my disdain for all beans except Green and Wax ones.  I still would like to cook with these ingredients I don't personally care for so, I decided since I was on a rice kick, it would be red beans with rice.  I have never even tried them, the thought makes me feel somewhere between food poisoning and the flu and I just can't get over the consistency of beans.  I put on my big girl panties, and went to work on what I thought would be the worst red beans and rice ever served.

Now, obviously I am not up on the specifics of this dish.  When you read my ingredients you might cringe, if that is the case, let it out......tell me I am off my freakin' rocker and should never be allowed to cook again.  If you look at my ingredients and say, "MY GOD, she is a genius", well then, I do take cash compliments.  Really I did serve this to my brother-in-law who is a huge fan of the red bean and rice situation.  He informed me *unless he was trying to be nice*  it was possibly the best he had ever eaten.  So you make it, and let me know how YOU like it.  Let's get going........

Wannabe's Red Beans and Rice
1 cup beef stock
1 1/4 cups of uncooked minute rice
1 can red kidney beans (undrained)
1/3 cup chopped bell pepper (i used a little red and little green and a little yellow)
1/3 cup onions chopped fine
1 1/2 tsp Cajun seasoning of your choice
1 tsp ground red pepper
2 tsp cumin
1 tbsp oil (your choice)

Once you measure out your beef stock, add Cajun seasoning, ground red pepper, cumin and mix thoroughly.  Set aside.

In a saucepan, cook onions, and peppers in oil.  Let cook on medium 2-3 minutes until tender.  Add raw rice and let it toast slightly, keeping a close eye on it so it doesn't burn.  When rice has toasted slightly, add beef stock and red beans WITH their liquid.  Mix well and let come up to a boil.  Stir well one more time, cover and remove from heat.  Let stand 10-15 minutes.  

Garnish with parsley or cilantro!


I hope you have a wonderful evening.  Make sure to share chefwannabe with your friends and family.  I mean it's only fair everyone gets to partake in the fun right?  Remember, I am also on Facebook and you can join us there, and see more comments and have more fun!!

Your "beans, beans the musical fruit..." chefwannabe

Chris

Spicy Skillet Supper!

Well, here I am, 9am on Saturday morning sitting in my sisters classroom while she is in a class for her Masters degree.  I have rearranged the stuff on her walls.  Being an unteacher most of my life, she knows I will theme, decorate, organize, and freshen up her room and be in heaven.  By "unteacher" I mean I have taught music for several years and regular classroom substitute almost fulltime for several years, but have no teaching degree.  I am the teacher that wasn't.  That is an entirely different blog.  So I am taking a break to get this recipe down for you.  Well that, AND I am tired and out of idea's for the moment!  Super hero's, fall tree's, butterflies, Huskers, and educational material.......how am I supposed to meld THAT into ONE classroom theme.  I know, a different one on each wall.  YES!  She totally owes me for this one! :)  I feel a bit of a cold relapse today.  Maybe I am just tired, but maybe it really IS doctor time.  I HATE doctor offices.  Doctors mean only one thing to me........NEEDLES and scary nurses.  Sorry, off topic a bit........

Anyway, I have had some requests for recipes to feed big families and families with big eaters.  Last night when I decided what I was making for dinner, I was reminded of how much my son loved this meal and that I had no made it for years.  It is easy to change up, so I am going to write it in a way you can choose your options.   You can make this spicy or not. 

 

 

You will need:
1 can tomato soup
1 can of ro-tel (mild, medium, or hot)
1 clove of minced garlic
1 tbsp olive oil
1 tbsp butter

Pick 2 proteins  (I use boneless chicken breasts or thighs, and Italian sausage)
Chicken (boneless or bone in remember bone IN will need a bit longer to cook)3-4 pieces
Boneless Pork Chops 2-3
Italian Sausages 3-4
Polish Sausages 3-4
Smoked Sausages 3-4

In a large skillet add oil and butter and minced garlic.  Saute for a minute without letting the garlic burn.  Add proteins, and brown on all sides on high heat.  Combine soup and ro-tel in a bowl.  When all meat is brown pour mixture over it and immediately lower heat to medium and cover.  Cook for 25-30 minutes.

I serve this with yellow rice or saffron rice.  Its delicous, you can satisfy everyone with 2 meats.   

Enjoy this delicious dish!

Your SPICY chefwannabe
Chris