Thursday, December 30, 2010

Teriyaki Pork

3/4 c. Chicken Broth-divided!
1/3 c. soy sauce
2 tsp Rice Wine Vinegar
2 tsp Honey
2 tsp garlic powder

boneless pork chops
canola oil
1 TBSP flour-to thicken up the sauce

2 TPBS Brown Sugar

Serve with


1. In a small bow, combine 1/4c. broth, soy sauce, vineagr, honey, and garlic powder. Pour over pork chops and marinate for two hours.

2. Drain and discard marinade.

3. Chop up pork chops and fry in a pan with some oil.

4. Remake the sauce and pour over pork. Cook it.

5. Add flour to thicken up the don't forget to add the brown sugar at the end!

Serve over rice and broccolli.

Sunday, October 3, 2010

Lara's Breaded Dijon Pork Chops

3/4 C. Panko Crumbs
1/2 tsp basil
1/4 tsp sage
1/4 tsp pepper and salt
Dijon Mustard
pork loin chops-1/2 inch think

1/2 cup of oil

1. In a small bowl, combine the panko crumbs, sage, basil, pepper, and salt. Spread mustard on both sides of the pork chops; coat with crumb mixture.

2. In a large skillet, cook pork chop in oil over med heat for 4-5 minutes until golden brown on each side.

3. Place chops in a pan and bake at 350 degree for 20 minutes or until juice run clear.

Friday, October 1, 2010

Lara's Crocky Crock Pot Roast

Step 1
1 3-4 lb roast
1 tsp salt
1/2 tsp freshly grind pepper
1/4 tsp garlic powder
2 TBPS oil

Rub roast with seasonings and add oil to the pan. Proceed to brown each side of the roast until nicely golden brown.

Place roast in crockpot

1 can of cream of celery
2 TBPS Worchestershire sauce
4 cubes of beef bouillon
2 cloves of garlic
1 large onion, sliced thinly
1/4 c. white wine

Step 2

Add the remaining ingredients into the crockpot. Cook on low for 8- 10 hours. Shred all the meat with a fork and mix up all the ingredients. Sauce will be nice and thick serve over rice.

Thursday, September 16, 2010

Sunday, August 29, 2010


Use a light hand when stirring the batter, overmixing will cause a rubbery texture.

The most amazing pancakes ever. These pancakes come out super fluffy and light. Leroy gave them two thumbs up. Will never go back to packaged pancake mix again.

Lara via Southern Living


1 3/4 cups of all purpose flour
2 tsp sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
2 large eggs
1/4 butter, melted


1. combine flour and next four ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk minture into flour mixture. Gently stir in butter. Batter will be lumpy.

Saturday, June 26, 2010

Lara's Pizza Sauce

I made this sauce last year but I decided to tweak it a little bit more for the best most amazing pizza sauce. I ended up with a half case of seconds tomatoes from a guy on the side of the road selling produce. The guy gave me all the tomatoes for free plus I had a couple of tomatoes from my garden to add to this sauce. I always make my pizza dough from scratch and it's so nice to be able to open up a jar of sauce that's ready to use.

Lara's Special Pizza Sauce

5-6 pints

25-28 tomatoes or 15 large size tomatoes in 3" diameters
2 large onions, minced
4 garlic cloves, minced
3 tbps olive oil
2 Tbps lemon juice
1 1/2 tsp pepper
2 Tbps Sugar
4 TBPS fresh parsley, chopped
1 TBPS oregano
1 TBPS basil
1 tsp rosemary
1 tsp celery seed
1 tsp fennel seed
2 tsp salt
2 8 oz cans of tomato paste


1. Dice tomatoes and cook tomatoes on med heat for 30 minutes!
2. Puree tomatoes in bender....two cups at a time
3. Mince the onion and garlic
4. Put olive oil in deep pan and saute the onions and garlic until transparent. Add onions and garlic to tomatoe puree and the rest of the ingredients; stir well to blend. Cook on low until mixture is reduced. Keep stirring occasionally for 1.5 or 2 hours.
5. When sauce is done and nicely thickened, ladle into hot pint size jars, clean the rims of the jars, and seal. Process for 25 mintues in water bath or pressure cook for 15 minutes at 10 lbs of pressure.


Sunday, June 20, 2010

Olive Garden Italian Dressing

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Friday, June 11, 2010

Summer Pasta Salad

Created by Me (Lara):

1 box of bowtie pasta

6-8 slices of bacon and crumbled
two carrots shredded
1/2 cup of peas
2 stalks of celery diced
half of red onion-diced
1 cup of cherry tomatoes cut in half

1 cup mayo
1 cup sour cream
3 tbps of fresh parsley
2 shakes of ms. dash
1 tsp salt and pepper too taste
1 tsp or more of garlic salt

Wednesday, June 2, 2010

Strawberry Lemonade Concentrate

from Kitchen Simplicity

Strawberry Lemonade Concentrate - inspired by Martha Stewart
3/4 cup strawberry puree (below)
3/4 cup sugar
1 cup lemon juice (approximately 4 lemons)
Mix ingredients together and use immediately or freeze in a small storage container.
To serve: Add 5 cups cold water and stir to combine. Add additional sugar if needed.*
Makes: 6 cups juice

*Every fruit has a different level of sugar and every person has a different personal preference. That is why you may need to add more sugar. It's better to not have enough the first time and have to add more then to have too much and not be able to take any out.

*I like to use sparkling water for an even more refreshing taste.

* To store flat: line a large mug with a resealable plastic bag and pour in concentrate, remove excess air and seal tightly. This way you can stack them on top of each other in the freezer and they don't take up as much space.

* You may need to thaw it a bit before using. To do this quickly, place under hot running tap water.

Strawberry puree
2 cups strawberries, hulled and roughly chopped
2 tsp. sugar
Blend until smooth. Strain through sieve to remove seeds.
*This makes a little more then needed in the above recipe. Any extra puree can be frozen, in tablespoon portions, in ice cube trays, for later use.

Monday, May 24, 2010

Cheesy Mac and BeefChristine0120

1 lb ground beef chuck
1 (14.5-oz) can beef broth
1 cup water 8 oz
elbow macaroni (2 cups)
1 (12-oz) can evaporated milk
1/4 cup processed cheese sauce
8 oz shredded sharp Cheddar cheese

Preheat large sauté pan (or electric skillet) on medium-high 2–3 minutes. Place ground beef in pan; cook 5–7 minutes, stirring to crumble meat, or until beef is brown and no pink remains. Stir in broth, water, and macaroni; bring to a boil. Cook 10–12 minutes, stirring occasionally, or until liquid is mostly absorbed and macaroni is soft and tender. Stir milk into pasta; remove from heat (or turn heat off). Stir in both cheeses until smooth and melted. Serve.

Tuesday, May 18, 2010

Best Meatloaf with Tomato and Brown Sugar Glaze

2 lbs ground beef (or 1 pound of ground beef and 1/2 pound each of ground pork and ground veal)
2 cloves garlic, minced
1 medium onion finely chopped
2 eggs
1/2 cup whole milk or yogurt
2 tsp Worcestershire Sauce
1 tsp Dijon mustard
1/2 tsp dried thyme flakes
1 tsp salt
2/3 cup fresh breadcrumbs, oatmeal, or crushed saltine crackers

For glaze:
1/2 cup ketchup or chili sauce
1/4 cup brown sugar
2 tsp cider or white vinegar

Preheat oven to 350. In a medium skillet sauté onions and garlic until onions are soft and translucent, about 10 minutes. Set aside to cool while assembling meatloaf. Whisk together eggs, milk, thyme, mustard, salt, and Worcestershire sauce. Add to meat along with bread crumbs or oatmeal, onions and garlic, and combine gently but thoroughly (don't mush meatloaf too much or it will be tough). Shape into a 9x5 inch loaf. (I like to line a loaf pan with parchment or plastic wrap and put the meat in the loaf pan and then invert it back into the baking dish and remove the parchment- that way you get a uniform loaf shape that bakes evenly). And place into a foil-lined shallow baking dish. Combine ingredients for the glaze and brush half of the glaze on the meatloaf before baking. Brush the remaining glaze on the meatloaf about 15 minutes before it comes out of the oven. Bake about 1 hour or until internal temperature reads at 160 degrees on an instant read thermometer. Allow to rest at least 10 minutes before slicing.

Thursday, May 13, 2010

Chicken Tuscany

Chicken Tuscany (4kowboys)
3-4 chicken breasts, cubed
1 can tomato sauce
1 medium red pepper
1 packet golden onion soup mix
1 small can mushrooms
1/2 cup orange juice
2 Tbls. Brown Sugar

Preheat oven 350 degrees. In 13x9 baking dish layer chicken, red peppers and mushrooms. In bowl mix OJ, Onion soup Mix, brown sugar and tomato sauce. Pour over chicken. Bake 45 minutes or until chicken is no longer pink. Serve over white Rice.

Friday, April 30, 2010

Absolutely Fabulous Greek/House Dressing

Gabrielle ~ Golden*Girl via
Servings: 10
1/2 cup olive oil
1-1/4 teaspoons garlic powder
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar
Mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

crockpot sloppy joes

Crockpot Sloppy JoesTheBadWitch
3lbs. ground beef or turkey
1 lg. onion, chopped
1 med. green pepper, chopped
1 bottle of chili sauce
3 Tblsp Worcestershire sauce
3 Tblsp brown sugar
1 small can tomato paste
Brown meat with onion and pepper. Drain. Mix with other ingredients in the crockpot. Cook on low at least 4 hours for best results. Stir occasionally.

Sunday, March 21, 2010

orange chicken

Orange Chicken: 1 1/2 lb boneless chicken cut into 2 inch chunks, 1/2 c flour, olive oil for browning chicken, 1 tbsp kosher salt, 6 oz frozen orange juice concentrate (no pulp), 3 tbsp brown sugar, 1 tsp balsalmic vinegar, 3 tbsp Ketchup. Cut chicken into chunks, coat in flour, and brown in hot olive oil. Put chicken in crockpot. Mix everything else and pour over chicken. Cook high 4 hrs, low 7-8, and serve with rice.

Friday, March 19, 2010

bacon cheeseburger rice

I also made the Bacon Cheeseburger Rice (which is funny that I had it on my menu before it was reviewed, lol) My family liked it. Another mock hamburger helper deal. I don't think I can go wrong with this for my family.

Bacon Cheeseburger Rice


2 cups Cooked rice
1 lb. Ground meat
4-6 slices Bacon, cooked crisp and crumbled
1 can Condensed tomato soup (10 3/4 oz)
3 tablespoons Onion soup mix
2 cups Shredded cheddar cheese


brown and drain beef. while beef is cooking mix together soup, onion soup mix, bacon pieces and cheese. add tobrowned ground beef. simmer on low until cheese is just melted. add rice and mix well. Serve immediatlyCook's Notes*freezable; let cool and freeze. To serve: thaw overnight in fridge and reheat on stovetop.
*Rachel's Notes: I made this a one pot dish. I browned the meat, added in everything else, then added the 1 cup dry rice and 1 2/3 cup water, covered and simmered until the rice was tender, and then added 1 cup of cheese.

creamy ham and white bean soup

Creamy Ham and White Bean Soup (4kowboys)

3 tbls. butter, melted
3 tbls. flour
3 cans chicken broth
2 cups water
1 cup milk (or cream or half and half
)2 stalks celery, chopped3 carrots, chopped or shredded
2 cloves garlic, minced
1 cup white beans (I used Great Northern)
1 1/2 cups cooked cubed ham
1 can white Hominy
1 bay leaf
1/2 tsp. rosemarry
1/2 tsp. black pepper

In crockpot, combine melted butter and flour, whisk. Add 2 cups water and continue to whisk until no lumps are found. add remaining ingredients except milk. Cook on low 6 hours. 30 minutes before serving, add milk. Taste great served with crusty bread to soap up the juice. I would also think that you could add some frozen spinach (thawed), too.

Monday, March 8, 2010

blender pie

Coconut Blender Pie (4kowboys)

4 eggs
1 1/4 cup sugar
1/2 cup flour
1/2 tsp. baking powder
2 cups milk
1/2 cup melted butter
1 1/2 cup coconut
1 tsp. vanilla

Combine in blender in order. Blend 1 minute exactly. Pour into well greased & floured 10 in. pie pan. Bake 350 degrees for 45 minutes. Makes its own crust.

Sunday, March 7, 2010

Meat-and-Potato Casserole~*~

Prep: 10 min. Bake: 45 min.
Ingredients: 4 cups thinly sliced peeled potatoes
2 tablespoons butter, melted
1/2 teaspoon salt
1 pound ground beef
1 package (10 ounces) frozen corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/3 cup milk
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon chopped onion
1 cup (4 ounces) shredded cheddar cheese, divided
Minced fresh parsley, optional
Directions: Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture.
Bake uncovered at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired. Yield: 6 servings.

Friday, February 19, 2010

christmas jam

Strawberry Kiwi Christmas Jam
I make this jam with the little fuzzless hardy kiwi I grow in my garden. I call it Christmas jam because you can make it two-tone red and green if you make each fruit separately and then pour in layers. You can also easily mix the two together. So if you want to do it separately, divide everything in half (half of the sugar to each pot etc) or just mix it all. You can use regular store bought brown kiwi if you don’t grow or can’t find the smaller green hardy kiwi, but peel them.

1.5 pounds hardy kiwi, stems removed
.1.5 pounds strawberries, cleaned and green bits cut off.
4 cups of sugar
1 packet of “Ball’s No Sugar Needed Pectin”
3 tablespoons lemon juice.

Cook fruit and juice together until liquid and boiling, mash with potato masher, cook a few minutes more, add sugar and pectin, stir frequently until everything has combined. Check taste with spoon, smile, it is good.
Prepare your jars for canning as above, ladle and process as above. Makes about 10 jars.

Thursday, January 28, 2010

Beef and Broccoli

1/3 cup oyster sauce
2 tsp sesame oil
1/3 cup beef borth
1 tsp soy sauce
2 TBPS brown sugar
1 tsp cornstarch
1 pound steask, 1/8-inch thick strips
3 tbps olive oil
1 clove of garlic
1 pound of broccoli

1. Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

2. Heat vegetable oil in a wok or large skillet over medium-high heat, garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.

3. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Tuesday, January 26, 2010

Lara's Famous Hamburger Soup

1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
4 beef bouillon cubes
3-4 cups of water
2 (14.5 ounce) cans stewed tomatoes or one quart of my homemade stewed tomatoes
1 can of tomato sauce or 1 pint of homemade canned tomato sauce
2 med. size red potatoes, diced 1 inch cubes
4 carrots, sliced
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon worcestershire Sauce

1. Brown beef, onions, and bell peppers.
2. Put all of the ingredients into the crockpot.
3. Cook on low for 8 hours~!

Saturday, January 16, 2010

Lara's French Onion Soup

This is my recipe:

1/2 c. butter
4 large sweet onions, sliced thinly
1/2 c. sugar
2 TPBS flour
2 cans Beef Borth 14.5 oz each
2 cans Condensed French Onion Soup
2 cups water
1/2 c. parmesan cheese
french bread sliced
mozzarella cheese

In a dutch oven over med-high heat, melt butter. Add onions: saute until tender. Add sugar: cook and stir until lightly brown. Stir in flour until blended: gradually add the broth, soup, and water. Bring to a boil. Reduced heat and cover and simmer for 10 minutes. Stir in Parmensan cheese.

Melt cheese ontop of bread slices in the oven. It should take 2 minutes.

Friday, January 15, 2010

baked ziti

Baked Ziti
adapted from Cook's Illustrated

1 pound 1% cottage cheese
2 large eggs, lightly beaten
3 ounces grated parmesan cheese (about 1 1/2 cups)
1 pound ziti or other similar pasta (like penne)
2 tablespoons olive oil
5 medium garlic cloves, finely minced (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon dried basil (use 1/2 cup fresh basil if you have it but add it to the sauce after it has simmered and you take it off the heat)
1 teaspoon sugar
Black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or substitute whole milk but increase the amount of cornstarch to 2 teaspoons and the cooking time in step 3 by 1 to 2 minutes)
8 ounces mozzarella cheese, cut into 1/4-inch cubes

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs and 1 cup of the paremsan cheese together in a medium bowl; set aside. Bring 4 quarts of water to boil in a large pot over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, about 7 minutes (the pasta will finish cooking in the oven). Drain pasta and leave in colander. Do not wash the large pot.

While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off heat and season with salt and pepper to taste.

Stir cornstarch into heavy cream and transfer mixture to the now-empty large pot the pasta cooked in. Set the pot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

Transfer mixture to a 9X13-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and remaining 1/2 cup parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.

Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.

*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to about 1 hour. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer.

French Bread

3 hours 2½ hours prep
SERVES 30 , 15 slices per loaf
2 packages active dry yeast
2 1/2 cups water (105F to 115 F)
1 tablespoon salt
1 tablespoon melted margarine or butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white
1 tablespoon cold water
Dissolve yeast in warm water in warmed mixer bowl.
Add salt, butter, and flour.
Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
Knead on Speed 2 about 2 minutes longer.
Dough will be sticky.
Put dough in large greased bowl, turning to coat.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide in half.
Roll each half into 12" x 15" rectangle.
Roll dough tightly, from longest side, tapering ends, if needed/wanted.
Put loaves on greased baking sheets that have been dusted with cornmeal.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
With sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450F for 25 minutes, then remove from oven.
Beat egg white and water together and brush each loaf with this mix.
Return to the oven and bake 5 minutes longer.
Immediately remove from baking sheets and cool on wire racks.
Serve with your favorite spread such as herbed butter, garlic bread topping, etc

Sunday, January 10, 2010

Dinner Menu

1. Coconut Chicken Curry served over rice

2. Glazed mini meatloafs served with oven roasted potatoes

3. Classic baked ziti served with homemade french bread

4. Ham and pasta skillet dinner

5. Leftovers

6. Chicken stirfry

7. Leftovers
This is a copycat recipe from Olive Garden and I think it tastes just like theirs! I've made this quite a few times and it always turns out great.

Pasta E Fagiol
i3 teaspoons oil
2 lbs ground beef
14 ounces carrots, slivered
12 ounces onions, chopped
14 ounces celery, diced
48 ounces diced canned tomatoes
2 cups red kidney beans
2 cups white kidney beans
88 ounces beef stock
3 teaspoons oregano
1 teaspoon rosemary
1 teaspoon garlic powder
2 1/2 teaspoons pepper
5 tablespoons fresh parsley, chopped
11/2 teaspoons Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni, cooked as directed

Sauté beef in oil in large 10 quart pot until beef starts to brown.Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.Drain and rinse beans and add to pot. Also add beef stock, oregano, rosemary, garlic, pepper, Tabasco and spaghetti sauce.Simmer until celery and carrots are tender, about 45 minutes.Add pasta about 10 minutes before serving.Grate fresh Romano or Parmesan cheese onto soup before serving.This recipe makes 9 quarts! You could half the ingredients and still have enough for a family, but it freezes very well, so I always freeze half of it.

homemade bisquick mix

Homemade Baking Mix
9 cups of flour
2 teaspoons of salt
2/3 cup dry milk
1 cup shortening
3 teaspoons baking powder

Directions: Mix flour and other dry ingredients. Cut in shortening/margarine. Use a mixer on low to cut in the shortening to save time. Store in an airtight container up to 6 months.
( *) Refrigerate mix if using butter. If you only use shortening, you won't need to refrigerate this.
Source: Living on a Dime.

Saturday, January 9, 2010

baked creamy chicken taquitos

Baked Creamy Chicken Taquitos

4kowboys via Recipe by

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt

cooking spray
Heat oven to 425.

Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.Dip 'em in salsa, sour cream, guacamole, or this dressing.

Saturday, January 2, 2010


Sweet and Sour Meatballs IIjojobee81 via allrecipes
1 pound ground beef1 egg1 onion, chopped1 cup dry bread crumbssalt and pepper to taste1 cup water1/2 cup cider vinegar1/2 cup ketchup2 tablespoons cornstarch1 cup brown sugar2 tablespoons soy sauce
In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
In a large skillet over medium heat, saute the meatballs until browned on all sides.
In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.