Gorditas

You will need:

Maseca (flour to make corn tortillas)
water for the tortilla dough (masa)
leftover ground beef
leftover beans or canned beans
cheese
a little chorizo (optional)



Start by mixing some tortilla dough.  Pour the tortilla flour into a large bowl.  pour some warm water in it and start kneading with your hand until it has the consistency of play dough.

Then form some little patties about as thick as a burger patty.  To save time, I placed several in the oven to bake for about 20-30 minutes.  But you can cook them in a pan with some cooking spray.

Take the beans and put in blender with a little water so it has the consistency of a creamy soup.  Add spices to your liking.  I used leftover beans made from scratch, they already had spices.

Place the patties on a Pyrex and cover with the beans mix.  Then top with the ground beef, if you had chorizo, (just a little bit) you can add it and cook it mixed in with the meat before hand.
Top the meats with some cheese and bake for about 20 minutes or until hot.

Serve and top with some nice salsa.

I used meats, my family never used meat in this, I did because my husband likes meat, but you can always make them without.  You could also top with shredded lettuce, a dab of sour cream and salsa, and even add avocado and radish slices. 

Fruit Cocktail cake

I used:

1 box of Betty Crocker Yellow cake
3 eggs
1 brick (8oz) of Philadelphia Neufchatel cheese
(found next to the cream cheese, says 1/3 less fat)
1 can of fruit cocktail
1 cup water

I beat the eggs, and the cheese first with the electric beater, then added the water and last, the cake mix.
Drain the fruit cocktail and when done mixing the cake mix, pour in the fruit and mix gently with a spoon.
I used a spring form pan, large size.  Spray with non stick spray like PAM.

Bake at 350 degrees until top is golden brown and a knife inserted int he middle comes out without uncooked batter on it.

It comes out like a hybrid cheesecake, very moist and light though.

Leave it to cool, I took the sides off the spring form and left the cake on the sheet, and just transferred the whole thing into the cake container.  I had to taste test it first of course!!

chiles rellenos

This is my first try. 

Take chiles poblanos and toast them.  I toasted mine on a cast iron skillet with a little Pam.  I had to use a lid a little offset because it was starting to smoke and pop.
Make sure to turn them over, the skin should turn dark in spots.  Remove and let them cool.

While they cool, take a can of steamed tomatoes, I used the ones with some sipces in it.  Add a small can of tomato sauce and blend.  Pour into a pot so you can warm it up.  Adjust seasoning to taste.

Take the chiles and carefully peel whatever parts are dark and blistery.  Most of the areas will be pealing off, if you don't get them all don't worry.

Open a slit on the side of the chiles and carefully cut out the seed clusters. 
Use a cheese you like.  I used a slice of "panela" cheese, which is a fresh Mexican cheese.  I added a little bit of shredded monterey Jack and cheddar.

Once you put the ceese in, making sure no cheese sticks out, use a skewer or toothpick to secure them closed.

Heat up a frying pan with your choice of oil.  I used canola oil.  You will need oil enough to cover at least half of a chile.

Mix one can of beer and a cup and a half of flour and a tsp and a half of baking powder.  Whisk it all together.

Once oil is hot, cover the chiles in the batter and place in oil.  brown, and turn over. 
When a little gold, take them out and put them on a paper towel.  proceed witht he rest of how many you want to make. 
Make sure to remember at this time, once they cool a bit, take the toothpick or skewers out.

In the meantime the sauce whould be warm, you can turn it off once it's hot.

Once you're done with the chiles, place in a Pyrex or baking pan.  cover with the sacue, and serve.  you can serve with beans and/or rice.  Or wahtever you preffer.
You can also top with "cotija" cheese, or Parmesan, or sour cream.

Lemon brownies

I made lemon bars, and paired it up with brownie mix.  I will post directions later.  Here's the picture though...

Pork chops re-done

This is something I did with leftovers.
I had made shake and bake pork chops, and had several leftover. 
So what I did was place them in a baking dish (what I call Pyrex)


I took a can of Campbell's Cream of chicken soup and mixed about one third cup of water in it and whisked it thoroughly.
I smothered the  pork chops carefully with Campbell's cream of chicken soup. 
I mean carefully so the breading doesn't come off, so I poured some of the soup in the dish, placed pork chop, flipped it over, and did the same with the other one. 
Then placed them in the baking dish, covered them with some of the soup and covered the dish with foil.
Placed in the oven for about 20 minutes.


The soup turns golden brown, and the pork chops come out so soft you don't need a knife at all!!

White bread pudding

This is so easy and so yummy.

To make a portion for an 8X8 pyrex you will need:

dry sliced toasted bread
one box of cheesecake flavored Jell-O pudding, instant
2 cups of milk
raisins

Make the pudding following the directions.  I would add a little more milk so it's not to dry.
Layer the bread slices, then pudding, then sprinkle raisins.  Repeat layers until done.

Place in oven at 350 degrees for about 15 minutes. Let cool until warm enough to eat. 
It is yummy, and if you use low fat milk it would be low fat dessert.  Just don't fry the bread slices!  not necessary, and makes it unhealthy and slimy.

Mom's liver and onions

I just heard an awesome compliment from my husband last night.
He said he was surprised the first time I made liver and onions.  He had come home and found out I made liver and onions.  he was a little worried, because he likes the way his mom makes it.  I told him it was OK, because his mom had taught me how to make it.  he said since then he has found that I make awesome liver and onions just like his mom.

Thanks mom, will always remember you when I cook.  I can almost see you watching me from heaven.  I can tell you may be laughing at times, because I know how to make a fine mess in the kitchen. 
Here is the recipe:

1 lb.Liver (calf or beef)
flour
Morton's seasoning
salt and pepper to taste
1 large sweet yellow onion
1 can of Campbell's mushroom soup
a little milk
some vegetable oil or a lot of PAM

Let's start by heating up the oven to 350 degrees while you slice the onion and set aside. (cover it or it will make you cry some more)
Take the liver, and rinse it, put it carefully on a plate or container.  Put about 1/2 cup flour on a flat plate, and add Morton's seasoning, and a little salt and pepper.

Heat up a skillet onto the stove and add some oil.  Once hot, place one piece of liver into the flour, turn to coat both sides,  brown the liver in the skillet.  Once browned, place in a Pyrex type container.  (I use an 8X8 dish)

Do the same with the next piece of liver, and while it browns, open the can of the cream of mushroom mix with a whisk with about 1/4 cup milk, so it's smooth. 
you will be placing the liver in the dish, one layer of liver, top with some of the soup.  Then another layer of liver, and more of the soup until you finish the liver.

Get rid of all the crusties left in the skillet and add a little more oil or PAM.  Brown the onions just a bit.  If you leave them too long they will be limp.  I don't like it limp, I just toss it around to pick up the flavors, and sprinkle a little salt.
Top the liver with the onions and bake for about 15 minutes. 

Optional:
I have topped all of this with shredded cheese and crumbled bacon.  Also tastes good that way, just a tad more unhealthy.

I usually pair this up with mashed potatoes and fresh steamed broccoli.  (not steamed into mush, just barely, so it's still crunchy) 
Personally, I boil water and dunk the broccoli for about 2 minutes  then take it out of the water.  sprinkle with Molly butter and a little salt.

This will feed about 3 people and maybe have leftovers.