Wednesday, May 28, 2014

Taco Chip Salad

It's a throwback recipe here.

But how cool, fun and easy now that we're in the midst of hot weather (wheeeee, finally!)?!

I kinda remember having this salad-that was 30-40 years ago-yeah, don't even try and count the years. Cause I'm thinking I was really young when those taco seasoned tortilla chips became all the rage.

Even though they were sold Nationally in the late 60's, this salad was an enduring recipe years later. I don't think my own mother ever purchased those taco flavored chips, so I must have tasted this at a potluck or friends house. But it was a tasty memory never the less.

This salad hits all the right notes; Crunchy, Spicy, Tangy, Cool, Crisp and Sweet.

Below is the cast of characters that is only limited by your pantry or imagination. Feel free to add in picante sauce, jalapeƱos, olives and so on. 

1 large head iceberg lettuce, washed and chopped
2-3 Roma tomatoes, chopped
1 purple onion, chopped
1 can Black or Pinto beans, drained and rinsed
12 oz. cheddar cheese, grated
1 large (12 oz.) Bag Doritos Corn Chips, broken into pieces
2-3 cups French or Catalina Salad Dressing, chilled

In a large bowl, add lettuce, tomatoes, onions, and beans, toss. 
Add cheese, chips, and dressing.
Toss well together, and serve immediately. Best when chilled.
Cooked beef or chicken taco meat can be added and almost any substitutions can be made.

This recipe is shared on My Link Parties
Also shared on Weekend Potluck 

Saturday, May 24, 2014

Confetti Rice Pilaf

Yay! It's finally here in North Iowa...


And so along with that comes graduations, Memorial Day, Fathers Day and then it's SUMMERTIME.

We just celebrated our third child's High School Graduation. It just amazes me how that smiley, happy, bright little red headed girl grew up so quickly into the beautiful, intelligent, TALL and soon to be Pre-Med College student.

She had a gorgeous day for her Graduation Open House and lots of friends came to wish her congrats and acknowledge her accomplishments. One of the items we served were the Veggie cups I had on an earlier post...

They're so pretty and refreshing.

We had a lot of vegetables leftover and what did I make with them?

                                Confetti Rice Pilaf

Tuesday, May 13, 2014

Pork and Green Chile Lasagna

 When most people think of comfort food, lasagna is right up there with macaroni and cheese, potato soup and mashed potatoes and gravy. 

Those layers of meaty sauce, cheese and pasta are just so good!

My family loves lasagna and they also love Hispanic food. My mother was born in New Mexico and it's a big part of our heritage to make and enjoy Mexican dishes. 

So it really was a no brainer that when I had leftover cooked pork (ribs actually), that I would choose to turn them into a mexican lasagna rather than a babecuey pulled pork. 

Layers of delicious slow cooked pork with tortillas, cheese and a green chile verde salsa spiked sour cream sauce. 

Yeah, you know you want a bite of this deliciousness...

Adapted from: by Melissa No. 2 Pencil
4 cups diced or shredded precooked pork
3 cups jack cheese/cheddar
12 corn tortillas

1 cup of Frozen corn, thawed
small can of roasted diced green chilies
8oz. sour cream
Jar of green chili verde salsa
Preheat oven to 350 degrees and spray a 9 by 13 casserole dish with cooking spray.
In medium size bowl, stir together sour cream, chilies and corn.
Spread small amount of salsa on the bottom of the casserole dish. 
Then lay 6 of the tortillas on top.
Spread half of the shredded pork on top of the tortilla layer.
Cover with half of the remaining salsa.
Spread half of the sour cream mixture over the meat.
Sprinkle one cup of the cheese over this.
Repeat the layer one more time, ending with the sour cream mixture. 
Cover with the remaining cheese.
Bake for about 25 minutes, until cheese is melty and has started to turn golden brown. The salsa should be bubbly on the sides of the casserole.
Easy and yummy. Even better reheated the next day!


This recipe is shared on My Link Parties

Also shared on Weekend Potluck 

Thursday, May 1, 2014

Meyer Lemon and Ginger Scones

I always thought scones were the big brother to the American Biscuit.
Heavy, hard to eat without a big glass of milk or hot coffee. Needing copious amounts of jam and/or butter to eat (okay, that part isn't so bad...)

Come to find out after I made these babies, they're more like the refined big sister. The one that went on to become a gifted host and only served these light, tender baked goodies when she entertained.

To people she really liked.

I made these with sweet-tart Meyer lemons, a hint of ginger and glazed them with more of the Meyer Lemon juice. They didn't hang around long in my house.

Once again, I am making big divots in that great big baking block that my family insists I can't climb. BOO-YA!!!

It just goes to show you that anyone can make these delectable baked goods and no one will ever doubt that you can bake after they eat one!

Recipe adapted from: Secret-Ingredient