This makes 6 soft and crunchy beef tacos for Taco Tuesday or anyday. The soft tortilla holds everything together making these the least-messy tacos you've ever eaten!
1 lb lean ground beef
1/3 cup diced onion
2 tbsps diced celery
2 cups salsa
4 tbsps taco seasoning
1/2 can refried beans
6 medium-sized whole wheat soft tortillas
6 crunchy taco shells
2 cups shredded cheddar cheese
1/2 cup hummus
Brown beef along with the onion and celery in a skillet. Drain if needed, then add 1 cup of the salsa and 3 tbsps of taco seasoning.
Warm the refried beans and add the remaining 1 tbsp of taco seasoning.
Lay the soft tortillas out on your work surface. Spread the refried beans on half of each tortilla. Spread hummus on the other half.
Stand the taco shells up in the middle and fill with the beef mixture.
Wrap the soft tortilla up onto the taco shell and sit in an 11 X 8" baking dish that has been prepared with cooking spray.
Top with cheese and bake in a 375 F oven for 15-20 minutes.
Serve with the remaining salsa, sour cream and chopped lettuce, tomato, red pepper and cucumbers.
Got this one from my sister-in-law. Dogs will love it, as well as cats. You may want to leave out the parmesan cheese for cats. As for garlic powder....google it to decide whether you want to use it or not, there are two camps as to whether it is safe to use or not for both cats and dogs. Or just leave it out, Fido or Fluffy won't even miss it : )
This is the original recipe, but I made only half a recipe this time. (See below for the half recipe)
2 tins tuna with juice
1 1/2 cups flour (whole wheat, rice flour)
1 tsp garlic powder
2 eggs, beaten
1 handful parmesan cheese
Mix all ingredients together. Spread in an oiled 9 X 9 pan.
Bake at 350 F for 20 minutes.
It comes out of the pan easily and once cooled, cuts very well.
Store in the fridge for up to 3 days or package and freeze.
I cut the recipe in half the first time I made it in case Karma didn't like it. No problem, she loves this stuff! And half the recipe made quite alot anyways.
Half recipe:
1 - 170g tin tuna with juice
3/4 cup whole wheat flour
1/2 tsp garlic powder
1 egg beaten
parmesan (optional)
Use a loaf pan instead of a 9 X 9" pan for the half recipe.
Just a fancy collar cover....diva or douchie?
You'll need:
12 X 19" plush material
2 tabs 4" X 2" each
2 buttons
2 lengths of elastic for loops
Turn plush material inside out and sew a 1/2" border on each 12" end then sew the 19" sides together.
Turn it right side out. Put aside.
Sew the sides and end of the tab material (I used the cut-off pieces from having shortened pajama bottoms)
Measure 2 pieces of elastic, stretched out, the length of the finished tabs plus a loop. Sew it onto the tab while stretching it.
Sew the 2 buttons on one end of the plush piece, only through one thickness not both sides.
Sew the 2 tabs on the opposite end of the plush on the same side piece as the buttons.
Pass the collar through the plush tube and do it up around your pup's neck, pull the loops around the buttons and strike a pose!
Using cornmeal instead of the usual breadcrumbs gives these salmon fillets a more firm, crunchier coating. There is no flour and egg coating which makes them a little lighter too.
1 lb salmon fillets
1/4 cup milk
1 tbsp caesar salad dressing
1/2 tsp malt vinegar
1/2 cup cornmeal, medium ground
1/2 tsp salt
1/2 tsp lemon pepper
1/2 tsp garlic powder
1 tsp paprika
1 tsp dried parsley
Mix the milk, dressing and vinegar together in a large plastic bag. Add fillets and set aside for 10 minutes.
Mix the dry ingredients together in a shallow bowl then press each side of the fillets into the mixture.
Place the fillets on a grill pan that has been prepared with cooking spray.
Broil 4 inches from broiler for 4 minutes on each side.
As always with fish, the salmon should flake easily with a fork.
Just because I wish it was summer now...
This is the view from my front door, but inside the kitchen it's summertime (I can dream can't I?)
Start with good sized homemade oatmeal cookies like these:
And here's the link:
http://hotandcoldrunningmom.blogspot.ca/2015/03/old-mill-oatmeal-cookies.html
I made them without raisins for these sandwiches as I thought the raisins would be too hard when frozen.
Next soften the frozen yogurt (or ice cream) just enough to spoon onto a cookie, filling almost to the edge. Pressing the top cookie should bring the yogurt to the edge, then just spread to smooth.
If you like roll the edge in sprinkles,
then wrap in plastic wrap and freeze.
It's the end of February. Summer's just around the corner, right?
1 cauliflower, cut into flowerets
2 cloves garlic, minced
2 tbsps olive oil
3/4 cup tomato sauce
3 or 4 boneless pork loin chops
2 sliced green onions
parmesan cheese
Béchamel Sauce
2 tbsps butter
2 tbsps flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
Bring cauliflowerets to a boil in a large pot then simmer 5 or 6 minutes. Drain and set aside.
Make the béchamel. In a saucepan melt the butter then add the flour, salt and pepper. Whisk in the milk and cook 2 minutes on medium to thicken.
Stir in the tomato sauce for that pretty pink colour and set aside.
Lightly brown the pork chops in olive oil with the minced garlic. Add some of the green onion and remove from heat.
Coat an 8 X 11" baking dish with cooking spray. Spoon in the cauliflower, lay the pork chops on top and pour the sauce over all.
Sprinkle on the remaining green onion slices and some shredded parmesan cheese.
Bake uncovered at 350 F for 20 - 25 minutes.
Serve with a side salad
When my sister in law was in town last week she made these squares for us from her Best of Bridge recipe.
She's a pretty good sister in law : )
Crust:
1 cup flour
1/2 cup butter
1/4 cup sugar
pinch of salt
Lemon Custard:
1 cup sugar
2 tbsps flour
1/4 tsp baking powder
zest of 1 lemon
juice of 1 lemon, about 3-4 tbsps
2 eggs, beaten
sprinkling of icing sugar
Combine crust ingredients and gently press into a prepared 9" square pan. Bake at 350F for 20 minutes.
While baking the crust prepare the lemon custard. Mix all the ingredients together and when the crust is ready pour the custard over top.
Bake at 350F for 25 minutes.
Cool. Sprinkle with icing sugar before or after cutting into squares.
Chicken fried rice turned up a notch.
1 cup brown rice
1/4 cup quinoa
3 cups water
2 eggs
1 tbsp butter
salt and pepper
1 cup chopped, cooked chicken
1/4 cup soya sauce
1 tbsp oyster sauce
1 tsp sesame oil
Vegetable oil
1 onion, diced
3 cloves garlic, minced
1 carrot, diced
1 stalk of celery, sliced
1/2 red pepper, diced
1 radish, diced
4 green onions, sliced
1/2 cup peanuts
Bring rice, quinoa and water to boil, then simmer covered for 20 minutes. Fluff with a fork and chill.
Scramble 2 eggs in butter, add salt and pepper and set aside.
Mix the soya, oyster sauce and sesame oil together and also set aside.
Heat a couple tablespoons of vegetable oil in a wok or large frying pan. Add the garlic and white part of green onions. Cook on medium heat 1 minute. Add remaining vegetables, except green part of green onions, and cook 5 minutes or until tender crisp.
Add chicken, rice and sauce and cook another 5 minutes. Toss in eggs and peanuts and heat through.
Serve with extra soya sauce and topped with more green onions.
I made these way back at Christmas time and forgot to post the recipe. So here goes...better late than never.
2 tbsps butter
10 oz mini marshmallows
6 cups rice krispies
4 tbsps peanut butter
milk chocolate wafers
white chocolate wafers
sprinkles
Melt the butter in a large pot on low heat then add the marshmallows and stir until completely melted. Remove from heat and add the peanut butter and cereal.
Grease your hands with butter and roll mixture into golf ball sized balls, as shown here by my "assistant".
Melt the milk chocolate or white chocolate in the microwave or in a double boiler. Dip the balls in then have small bowls of various sprinkles ready. While the chocolate is still melty dip into the sprinkles, then leave in a cool place to set completely.
All you need is an old towel and a cotton work glove (and if you want to get fancy some bias tape) to make a mitt for drying off your four-legged buddy after a walk in the snow.
Fold the towel in half and spread the fingers and thumb of the glove out on it. Cut out 2 pieces about 1 inch larger than the glove and make sure to cut down towards the thumb to ensure ease of movement.
Next pin the tips of the fingers and thumb to one of the cutouts and tack down.
Lay the second piece on top and sew the edges of the towel together.
Pin a length of bias tape around the edge and sew it on.
You can also make a small loop with the tape for hanging the mitt up to dry.
