quick post, super quick recipe

When I first saw this recipe, I thought "no way."

Yep, way.

I like to start my son off in the morning 

with a decent breakfast.

His idea of decent would be Poptarts and Dr. Pepper

if I let him have his way.

I have several quick breakfast ideas 

I make for him but most take at least 15-20 minutes.

(He doesn't like cereal so that quick meal is out).

On certain days like test taking days, I like to

make bacon and eggs but you know, you have

to get out a skillet and actually cook.

Since I'm getting ready for work too, 

it's just a lot to do in the morning.

So, what if you could make scrambled eggs and bacon

in about 2 minutes...maybe less?

I found this idea on Pinterest.  

There are several versions of the recipe you can check out

but this is our version we like.

Microwave Scrambled Eggs In A Mug

You will need (for one serving):

a mug

2 eggs

2 tablespoons milk

salt and pepper as you like

2 tablespoons shredded cheese (optional)

a couple of strips of microwaveable bacon

Crack the two eggs into the mug.

Add the milk, cheese, salt and whisk.

Microwave 45 seconds.

Stir again (it won't be done yet)

Microwave again for 30-45 seconds.

When you see it rise high above the mug,

it's done.

Make your bacon (which takes about 30 seconds).

Crumble a piece of bacon over the top.

I stick another piece in the side to make it pretty

which my 14 year old son sees as amusing

but unnecessary.

That's it. 

30 seconds of prep, about a minute or so in the microwave

and 30 seconds to make bacon and you have

scrambled eggs and bacon in about two minutes.

My son took the PSAT today as a freshman.

He needed a hearty little breakfast 

so this is what he had.

He thinks it's kind of weird but he eats it. 

best tacos ever

Occasionally (2? maybe 3 times? in a year and a half), I've shared a recipe.  

I like to cook and I frequently make recipes I grew up with from my parents and other family members.  

I thought I would share our taco recipe with you today.

I've adapted it a bit to fit our busy lives but it's still the same basic recipe.

My entire family makes tacos like this.  

They are the BEST!

As I go through the recipe, I'll share the original way my dad made them

and how I've updated it so you can choose. 

You will need:

Original version: 

a pound of lean ground beef or other meat of your choice (chicken, turkey)

a tomato, chopped

an onion, chopped

salt and pepper to taste

butter or butter substitute like margarine

soft corn tortillas

toppings of your choice (lettuce, cheese, salsa, etc.)

updated version:

3-4 boneless, skinless chicken breasts

one jar of your favorite picante or taco sauce

(we use Joe T. Garcia's, a local favorite and the best ever!)

butter or substitute like margarine

soft corn tortillas

toppings of your choice (lettuce, cheese, etc.) 

Step 1: cook your meat.

Original version:

If using ground beef, cook beef, chopped onion and chopped tomato, salt and pepper 

in a skillet until well done.

Pile it all in the skillet and occasionally stir around until it is all well cooked and looks like taco meat.

updated version:

If using chicken as I do, cut into chunks (for faster cooking)

and cook in a skillet until done.  

Step 2: Once the chicken is done, chop or shred it into small pieces.

The chicken (or if you are using ground beef) should be about the consistency of the picture below.

Note: you could use ground chicken but for some reason we just like the shredded chicken better.

I don't know why but we think it tastes better.

updated version:

Then, add the taco or picante sauce to the chopped chicken.

You do not need to do this for the original version because you added tomato and onion.

Turn the burner down to warm just to keep the meat warm while you cook tortillas

and assemble the tacos. 

Step 2: cook your tortillas

both versions

It doesn't matter which version you choose, the tortillas are the same.

The rest of the recipe is the same whether you make the original recipe or the updated version.

My dad made these tortillas one at a time using a cast iron skillet.

I  did that for years until my cousin showed me a quicker way to make 3 or 4 at a time.

Using a pancake griddle, heat the griddle to medium-medium high heat.

If you use a skillet to make one at a time, each the skillet to the same.

Drop a dollop of butter for each tortilla and kind of spread it around a bit as it melts

so that you have melted butter all over the griddle.

Add the tortillas.  Depending on the size of the griddle and the size of the tortillas,

you should be able to cook 3-4 at a time.

Cook the tortillas for about a minute and then turn over.

Cook them on the other side for about a minute or two.

They will start to bubble a bit but will still be soft.

That's when they are done.

If you cook them longer, they will be a bit chewy.

Transfer the tortilla to a plate.  Add a large spoonful of meat to it.

Fold the taco over and hold for a second.

Continue until all you've made all the tacos.

That's it!  2 steps!  Cook the meat and cook the tortillas.

They may look simple but they are sooooo good.

Let each person add their toppings; shredded lettuce, shredded Mexican cheese or feta, salsa if you made the original recipe, whatever you like.  We often eat them plain just like this,

maybe adding a side salad or something.

Remember, each time you begin your next group of tortillas, add more dollops of butter.

My dad would do this: dollop of butter to skillet, cook one tortilla, dollop of butter to skillet, cook next tortilla and so on.

One tip: Arrange your first batch or two of tacos on a plate lined with a paper towel.

Cover the tacos with another paper towel and add your next layer of tacos. 

Continue layering tacos and paper towels until you finish with the last batch of tacos on top.

This "layering" will help keep the tacos warm until they are served.

This is my son's favorite meal.  He would eat them everyday.

We use left over turkey from holidays to make turkey tacos the same way.

Give them a try and let me know what you think!

Adios!

homemade gifts

I have a lot of people I like to give a little something to for Christmas and the holidays.  You know, people who deserve more than just a card but I don't buy big gifts for...co-workers, friends, neighbors, etc.  For these people I like to make a little homemade gift for them.  This year I'm giving the cutest little thing!

Pie In a Jar

I came across this blog: Our Best Bites

It includes pictures and the recipe to make single serving pies in a jar.  They are easy, cute and yummy.

I made several pies in jars; apple, blueberry, cherry, strawberry, pumpkin and then I changed it up a bit and made cobbler in a jar; blueberry, peach, apple, cherry. 

I gave some out at work this week and everyone loved them!

Here's what mine looked like and I've included our family cobbler recipe in case you want to try that too.

fresh out of the oven: strawberry pie on the left, blueberry cobbler in the middle 

and cherry cobbler on the right

I labeled them and used twine to attach the recipe card.  

I used this to make the vintage looking card catalog cards that include the link to the recipe.

I learned about this link from here.

A couple of jars got a specially added touch.

All packed up and ready to be delivered.

3 Ring Cottage Cobbler Recipe

For a 9xll dish:

1/2 cup butter

1 cup flour

1 cup sugar

1 teaspoon baking powder

1/2 cup milk

2 cups canned fruit filling with juice

Preheat oven to 375 degrees. Melt butter in a large baking dish.

Combine flour, sugar and baking powder in to a bowl.  Add milk and mix well.

Heat fruit in it's juice.  Pour the batter over the butter.  Do not stir.

Pour hot fruit over the batter.  Do not stir.  Bake until he batter creeps up

to the top of the baking dish and forms a brown crust (that's what my family recipe says).  

For modern people, bake about 30 minutes.

To adapt for Cobbler In a Jar

Put a pat of butter in each jar.  Place jars in microwave for about 30 seconds or so to melt butter.

Mix cobbler batter as directed above.  Drop a couple of large spoonfuls in to each jar (do not stir).  

Drop a couple of large spoonfuls of fruit in to each jar.  I used fruit pie filling. (do not stir).

Bake about 30 minutes.

(There is enough batter for about 8 jars.  One can of pie filling makes about 4 jars).

For both pies and cobblers, I like to sprinkle just a touch of 

cinnamon sugar and nutmeg on top of each one before baking.

broadening my horizons: a recipe

I love browsing blogs to get new recipes. So, I decided I might share a few of my own with you on occasion.  The first is a homemade version of Chex Mix but it is sooooooooo much better. With the Texas Rangers heading to the World Series, football season in full swing, and holiday events coming up, this recipe makes a lot and is a great snack for for good times.  This is super easy to make but read the directions very carefully.  It does take a while to make but you can work on projects, get some housecleaning done or watch TV while it bakes.  It will make your house smell good too!

My family has made this recipe for years (since I was a kid and before you could buy prepackaged Chex Mix).  We've always called it Texas Trash.  I don't know why; it's just one of those cooky family things.

Texas Trash
Please note:  You will have enough dry ingredients to make two batches.  However, the recipe for the seasoning sauce you pour over the dry ingredients is for only one batch.

You will need: 

1-2 large roaster pans (1 per batch)

1 box each of Rice Chex, Corn Chex and Wheat Chex cereals.

1 bag of pretzels.

1 box of Cheerios.

1 can of mixed nuts (optional).

2 teaspoons of Allspice

1 teaspoon of Garlic Salt

2 teaspoons of Celery Salt

3 tablespoons of Worcestershire Sauce

You will also need: 2 sticks (1 cup)  of butter or margerine and 3/4 cup of oil (your preference: vegetable, canola, peanut, sunflower, etc.)

Directions:  Preheat oven to 200 degrees.  In one large roasting pan, add 1/2 each of the Chex cereals, Cheerios, pretzels and nuts.  Toss well to mix.  (Use the other half/remaining cereals, pretzels and nuts for a 2nd batch.)

In a large measuring cup or bowl, melt two sticks of butter or margerine.  Add 3/4 cup of oil to the melted butter.  To this,  add 2 tsp. allspice, 2 tsp. garlic salt, 2 tsp. celery salt, 3 tbsp. worcestershire sauce.  Mix really well (whisk works great).  Pour this mixture over the cereal mixture.  Toss well to coat cereal.  Bake at 200 degrees for 4 hours, stirring every 30-45 minutes.

I like to make a couple of batches and wrap up for gifts for neighbors and friends as holiday gifts.  Take a batch to a party or sporting event.   It's also great to take along on a long road trip for an anytime snack.

If you make it, let me know what you think.  I must warn you, it's addicting!

I'm linking up to Remodelaholic Recipe Swap and my other favorites in my list above are down below on the right.