Pico De Gallo/Guacamole

Pico De Gallo

5 Plum (Roma) tomatoes, firm not soft

1 small onion-white

3 jalepeno peppers (can cut down the amount if you don't like it hot)

1 bunch cilantro

1 lime

salt

Cut the ends off of the jalapenos and then chop them into a small dice. Put them into a bowl. (removing the seeds will cut down on the heat, keep all the seeds for more heat.)

Dice the tomatoes and add to the bowl.

Dice the onion and add it to the bowl.

Chop the stalks off of the cilantro-throw them away. Chop the cilantro leaves and add to the bowl.

Cut the lime in half and squeeze the juice over the mixture.

Add a couple shakes of salt.

Stir.

(you can add small diced pineapple for a sweeter mixture if you want to use this over chicken)

Guacamole

3 buttery soft avacados

Pico De Gallo

Lime

Cut the avacados in half lengthwise. Remove pits. Scrape meat onto a plate. Mash with the bottom of a glass, or a fork. Leave it sorta chunky. Add a couple shakes of salt. Add a generous helping of Pico De Gallo and stir. Squeeze the juice of half a lime over. Fold together.

Nacho Dip

This is perfect for parties; just keep it warm in a crock pot. It is so yummy!

16 oz. Cream Cheese
Large box Velveeta
½ C. Milk
1 lb. Hamburger
Medium bottle Salsa
1 pkg. Taco Seasoning (can use up to 2 if you like it spicier)


Brown hamburger and add salsa and taco seasoning. Cube cream cheese and Velveeta and melt in microwave, stirring often. Add milk. Stir in hamburger mixture. Serve with tortilla chips.

Question??

I hope this is where I'm supposed to type this Ü Do we have an April theme yet?

Mexican Spicy Beef Tortilla

This dish is not unlike lasagne, except that the spicy meat is mixed with rice and is layered between tortillas, with a hot salsa sauce for an extra kick.

Ingredients

1 onion, chopped
2 garlic cloves, crushed
1 fresh red chilli, thinly sliced
350g/12oz rump steak, cut into small cubes
15ml/1 tbsp oil
225g/8oz/2 cups cooked long grain rice
beef stock to moisten
3 large flour tortillas

for the Salsa Picante

2 x 400g/14oz cans chopped tomatoes
2 garlic cloves, halved
1 onion, quartered
1-2 fresh red chillies, roughly chopped
5ml/1 tsp ground cumin
2.5-5ml/ 1/2 -1 tsp cayenne pepper
5ml/1 tsp fresh oregano OR 2.5ml/ 1/2 tsp dried oregano
tomato juice or water if required

for cheese sauce

50g/2oz/4 tbsp butter
50g/2oz/ 1/2 cup plain flour
600ml/1 pint/ 2/1/2 cups milk
115g/4oz/1 cup grated cheddar cheese
salt and pepper

1) Preheat the oven to 180*C/350*F. Make the salsa picante. Place the tomatoes, garlic, onion and chillies in a blender or food processor and process until smooth. Pour into a small pan, add the spices and oregano and season with salt.

2) Gradually bring the mixture to the boil, stirring occasionally. Boil for 1-2 minutes, then lower the heat, cover with a lid and simmer gently for about 15 minutes. The sauce should be thick, but of a pouring consistency. If it is too thick, dilute it with a little fresh tomato juice or water.

3) Make the cheese sauce. Melt the butter in a pan and stir in the flour. Cook for 1 minute. Add the milk, stirring all the time until the sauce boils and thickens. Stir in all but 30ml/2 tbsp of cheese and season to taste. Cover the pan with a lid and set aside.

4) Mix the onion, garlic and chilli in a bowl. Add the steak cubes and mix well.

5) Heat the oil in a frying pan and stir-fry the meat mixture for about 10 minutes, until the meat cubes have browned and the onion is soft. Stir in the rice and enough beef stock to moisten. Season to taste with salt and pepper.

6) Pour about a quarter of the cheese sauce into the bottom of a round ovenproof dish. Add a tortilla and then spread over half the salsa followed by half the meat mixture.

7) Repeat these layers, then add half the remaining cheese sauce and the final tortilla. Pour over the remaining cheese sauce and sprinkle the reserved grated cheese on top. Bake in the preheated oven for about 15-20 minutes, or until golden on top.

Green Chile Chicken Enchiladas

Prep time: 30 mins l Bake time: 45-60 mins l Serves: 8

2 cups diced cooked chicken (substitue 1 1/2lbs hamburger for red enchiladas)
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sliced drained roasted red bell peppers (use for red enchiladas)
1 4 1/2 oz chopped green chiles
1 cup sour cream
1 10oz can green enchilada sauce (red sauce for red enchiladas)
1 package flour totillas for burritos
1 1/2 cups shredded cheddar cheese
shredded lettuce, chopped tomato or avocado and additionl sour cream, if desired

1. Heat over to 350*. Spray 13x9 inch baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers (if used), chiles and sour cream.

2. spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. roll up tortillas; arrange, seam side down, in baking dish. Top enciladas with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

3. Bake 45-60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time.

4. Serve with lettuce, tomato or avocado and additional sour cream.

Classic Diner Meatloaf

Prep time: 5 min l Bake time: 55 min l Serves: 6

1 1/2 lbs extra lean ground beef
1 can 10 3/4 oz condensed tomato soup, divided
6 oz package stuffing mix
1 egg, lightly beaten
1 onion, chopped
1tsp dried thyme leaves
1/4 cup chili sauce (this makes for an interesting and different taste for meatloaf)

1. Preheat over to 350*.

2. Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme. Press evenly into 8x4 inch loaf pan sprayed with cooking spray.

3. Bake 55 min.

4. Heat remaining soup with chili sauce in small saucepan. Spoon over meatloaf just before serving.

Easy Shepherd's Pie

Prep time: 10 min l Bake time: 20 min l Serves: 6

1 lb ground beef
2 cups hot mashed potatoes (can be instant)
4 oz cream cheese, cubed
1 cup shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

1. Preheat oven to 375*. Brown meat in large skillet. Drain.

2. Mix potatoes, cream cheese, 1/2 cup of the cheese and the garlic until well blended.

3. Stir vegetables and gravy into meat.

4. Spoon into 9 inch square baking dish.

5. Cover with potato mixture.

6. Sprinkle with remainin 1/2 cup shredded cheese. Bake for 20 minutes or until heated through.

Hash Brown Casserole

Prep time: 13 mins l Bake time: 45 mins l Serves: 10-12

2 cups shredded sharp cheddar cheese
2 cups sour cream
1 10 3/4 oz can cream of chicken soup
1 1/2 sticks butter, melted, divided
1/2 cup chopped onion
1 tsp salt
1/4 tsp black pepper
1 2lb package souther-style hash brown potatoes, thawed
2 cups crushed cornflakes

1. Preheat oven to 350*. Butter a 9x9 baking dish.

2. Combine cheese, sour cream, soupo, 1/2 cup melted butter, onion, salt and black pepper in a large bowl and mix well.

3. Add potatoes to cheese mixture and mix well. Spoon into prepared baking dish.

4. Combine cornflakes and the remaining butter in a medium bowl and toss to coat.

5. Sprinkle cornflake mixture over the potatoes. Bake for 45 minutes. Serve hot.

Variations:

Add 1 4 1/2 oz can of chopped green chiles to the cheese mixture.

Substitute 1 pound cooked sausage for the hash browns.

For an all-in-one dish, spread 2 cups croutons in the baking dish and beat 4 eggs into the cheese mixture before baking.

For a special touch, sprinkle a tablespoon of chives over the top either before or after baking.

Pot Luck Potato Casserole

Prep time: 10 min l Cook time: 5-6 hrs l Serves: 8-10


1/4 cup plus 3 Tblspn butter, divided
1 10 3/4 oz can condensed cream of chicken soup
8 oz sour cream
1/4 cup chopped onion
1 tsp salt
2 pounds potatoes
2 cups chredded cheddar cheese
1 1/2 to 2 cups bread stuffing mix

1. Place 1/4 cup butter in medium microwave-safe bowl; cover loosely with plastic wrap. Heat on HIGH about 50-60 seconds or until completely melted. Add undiluted soup, sour cream, onion and salt to butter, mix well.

2. Peel potatoes; cut into 1/2 inch cubes.

3. Combine potato cubes and cheddar cheese in slow cooker. Pour soup mixture into slow cooker; mix well. Sprinkle stuffing mix over potato mixture.

4. Place remaining butter in small microwave-safe bowl; cover loosely with plastic wrap. Heat on HIGH about 40-45 seconds or until melted. Drizzle butter over bread stuffing mix in slow cooker.

5. Cover sow cooker and cook on HIGH 5-6 hours or on LOW 8-10 hours or until casserole is hot and bubbly and potatoes are tender. Store leftover, covered, in refrigerator.

Chicken Biscuits

My kids ask for this every time they come home. It's one of their favorite dishes regarless of the time of year. When I make a chicken dish, I always cook extra chicken so I have cooked chicken handy during the week to make something else.

Prep: 30 min l Bake time: 35 mins l Serves: 6

1/2 large onion
1 1/2 tsp butter
4 cups chopped cooked chicken
1 10 3/4 oz can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento (we don't like this so i don't use it)
1 cup shredded cheddar cheese, divided
6 frozen biscuits, thawed (i either make my own or use canned)

1. Preheat ovet to 350*. Grease the bottom and sides of an 11x7 baking dish (i use a 9x13).

2. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute until tender. (sometimes i skip this step and just use the raw onion)

3. Combine onion, chicken, soup, sour cream, milk and piminento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.

4. Sprinkle baked layer with 3/4 cup of cheese. (i use all the cheese. we don't like the cheese on top of the biscuits). Arrange biscuits in single layer over top. Sprinkle with remaining cheese.

5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.

If you've used a bit to much milk or the sauce is watery for whatever reason, the biscuits will take longer to be done. If I think this is the case, I cook the biscuits separately from the chicken mixture just to make the sure they aren't doughy.