Spanish Style Hash

Well I'm back. Been gone awhile. But now I'm back and making new stuff.

Tonight was one of those nights where I just had to think of something with what I had. Nothing like taking some stuff and putting it together and having it come out really good. I was shocked on how it good it was.

2 tbsp Oil

3 lbs potato's- diced

1 1/2 lbs ground rib eye

1 jalapeño, finely diced

1 can Rot*el tomatoes with green chili's

8 slices american cheese

8 eggs- cooked over easy or scrambled

1 tsp cayenne pepper

2 tsp onion powder

salt and pepper to taste

8 corn tortilla's

In a large skillet, put everything but the can of Rot*el, cheese, tortilla's and eggs. Cook until meat and potatoes are done. 5 mins until done add can of Rot*el. Plate and top with 2 slices of cheese and top with 2 eggs. Heat tortilla's and serve on the side. It serves about 4 people.

Grilled Ceaser chicken Breast

This is out of the new Taste of Home Simple and Delicious, the Aug/Sept 2010 issue. I hade everything for it and decided to make it. I'm so glad I did. It was really good. Very juicy. This will be something i will have to make again.

1/2 cup creamy ceaser salad dressing
3 tbsp olive oil
3tbsp dijon mustard
6 garlic gloves, minced
4 boneless, skinless chicken breast halves

In a large resealable plastic bag, combine the dressing, oil, mustard and garlic. Add the chicken; seal the bag and turn to coat. Refridgerate for 8 hours or over night.
Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 inches fron heat for 6-8 mins on each side or until done.

Sloppy Joe pizza

I decided to try something different. We don't eat sloppy joe's a lot mainly because I'm the only one who really likes them. Everybody loves pizza. Sure enough it was a hit. Everyone loved it.. We went through a whole pan. And its so simple, 5 ingredients.

1 tube pizza crust
1 pound hamburger
1 can sloppy joe sauce, or packet
1/2 cup finely chopped onion
2 cups cheddar cheese- I used extra just because my husband asked

Cook the hamburger and onion together until meat is cooked trough and until is tender. Add the sloppy joe mix and simmer. Meanwhile, preheat oven to crust directions and pre-bake the crust for about 5 mins. Once the crust is ready, remove. Add the meat mixture then top with cheese. Bake until the cheese is melted about 10 to 15 mins.

Chocolate chip- peanut butter torte

I got this recipe from the new Pillsbury's Sept/Oct 2010 issue. We were having dinner with some friends of ours and I was to bring dessert. I wanted to try something new. This one looked good and sounded easy. I am so glad that I made it. I was very good. Sweet. Everyone loved it. It does take about 4 1/2 hours to do, so i suggest do it early or the night before which is what i did.

1 roll (16.5 oz)chocolate chip cookies

1 package cream cheese, softened

1/4 sugar

1 egg

1 cup chopped honey roasted peanuts

1 cup miniature semi-sweet chocolate chips

1 cup butterscotch chips

1/4 cup peanut butter

1/4 cup chocolate flavored syrup

Heat oven to 350 degrees. Break up cookie dough into ungreased 10 or 9 inch spring form pan. Press in bottom to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.

Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add in sugar and egg; beat until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over crust; spread evenly.

In a medium microwavable bowl, microwave butterscotch chips on high 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining 1/2 cup chocolate chips and peanuts.

Bake 30 to 40 minutes longer or until the edges are set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen; carefully remove side of pan. cool 1 hour. Refrigerate about 2 hours or until completely cooled.

To serve, cut torte into 12 wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate (I drizzled a little on top instead). Place wedge over syrup. Store left overs in the refrigerator.

BBQ Bacon Cheese Burgers

I know I haven't been on here in awhile.. Haven't really made anything new to post..But I'm getting back into it again. I made this about 2 weeks ago. I was just tired of regular cheese burgers. Even both my kids ate every bite.

8 slices of Texas toast, lightly toasted
1 pound hamburger
1/2 packet of thick slices bacon, any kind you like
1/2 cup of your favorite BBQ sauce, divided
4 slices of Cheddar bacon flavored slices cheese
1/8 cup finely chopped onion
1 avocado, sliced (optional)
sliced onion
sliced tomato
lettuce

Preheat a skillet, or grill, over medium heat. In a medium bowl put hamburger, chopped onion, 1/4 cup of the BBQ sauce. mix well together, but just until its all mixed. Divide into 4 equal patties. Place in heated skillet and cook until done about 5-6 mins a side. Meanwhile cook the bacon until desired doneness, set aside on a cooling rack or paper towel to let the grease drain off. Toast the toast, lightly.
Once burgers are done top with the cheese so it can melt a little. Place a slice of toast then burger, bacon BBQ sauce (divide remaining sauce among the 4 burgers, can use more if you want), then top with avocado, onion, tomato and lettuce then top with other slice of toast. You can make it a open face burger to and just use the one slice of toast.

Thai Chicken Stir-Fry

This was OMG so yummy. I'm am going to be making this one again. It is also out of the taste of home March/April 2010 mag. I did make it with steak though, but thats only because the last time I made stir-fry i used chicken and that was just last weeks.
you can find the recipe here: www.tasteofhome.com/recipe/thai-chicken-stir-fry

Meat Loaf Wellington

I have to admit, this was good, but it had to much of a mushroom taste for me. I'm not a fan of mushrooms. I'm still glad i tried it. It is also out of the taste of magazine as the last recipe, same book. My husband liked it, but he also likes mushrooms.
The recipe can be found here: www.tasteofhome.com/recipe/meat-loaf-wellington-3

Mexican Chicken Chili

I got this recipe out of the new taste of homes mag. the March/April 2010 issue. The chicken came out so tender. I made on the night we went out to the drive in. I served it with corn bread. My son ate most of his, but my daughter is getting picky these days and didn't eat it. My husband had 2 bowls.

1lbs boneless skinless chicken breast, cubed
1 tbsp. canola oil
2 cans (14.5 oz) diced tomatoes, undrained
2 cups frozen corn
1 can (14.5 oz) black beans, rinsed and drained
1 can (14.5 oz) reduced sodium chicken broth
1 can (4oz) chopped green chili's
2 tbsp chili powder
1 tbsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper

In a small skillet, brown chicken in oil. Transfer to a 5-qt slow cooker. Stir in remaining ingredients. Cover and cook on low for 5-6 hours or until the chicken is no longer pink.

My girl Paula; Avocado Chicken Salad

OMG this was so taste. I ended up eating to much. Everyone in the house loved it. I served it with sour dough bread. the dressing was oh so yummy. I might make the dressing and use it on a regular salad

You can go to www.pauladeen.com/index.php/recipes/veiw2/avocado_chicken_salad/

Chicken Noodle Soup

I got this recipe from my Mom's friends mom. I have made it only a few times.. Its one of those things that I don't remember to make very often.

1 pkg chicken thighs
water
4 ribs of celery, sliced
3 carrots, peeled and slices
1 onion diced
2 cans chicken broth
2 cans cream of chicken
1 pkg frozen reames noodles, I use 2 if they only have the small bags
salt and pepper to taste

in a large pot, out the chicken, celery, carrots, and onion. Cover with water and boil until the chicken is done. Drain the water, remove chicken and shred, remove bone and skin. Put the celery, onion and carrots back in the pot along with the chicken and remaining ingredients. Cook until noodles are done.