Menu Board Monday Edition #16 : Chicken Cordon Bleu Roll-Ups

Happy Monday!  I hope you all had a great Father's Day weekend with many wonderful memories made.  We sure did!  We celebrated Father's Day on Saturday at our house and it was so nice... good food, good company, and lots of good conversation & laughter.  I sure wish I would've taken more pictures.  But I was too busy with the food.  :)

When the warm weather rolls around, I just itch to cook in the dutch ovens outside.  I love cooking with Cast Iron.  Everything just seems to taste so much better when it's cooked in a dutch oven!  Anyhow, because it was actually warm {a rarity around here lately}, I decided to make the whole meal outside!  I am so glad that I did! 

This is one of those things that I only make every now and again, because it is a bit pricier to feed a crowd, but hey, we were celebrating Father's Day!  And can I just tell you that if I had a million dollars, it just wouldn't be enough to repay my Dad for all he's done for me and given me in my lifetime!  I just love that guy!  He's an amazing example & the love he has for my Mom is so AWESOME that it gives me goosebumps just thinking about it! 

Back to the chicken..... I had everything prepared and starting to cook by 11 am and we ate at 2 and the chicken was melt-in-your-mouth yummy!  The preparation time is a bit longer than an average meal, but it is sooooo worth it and everyone at your table will remember it!  I promise!

I have sized my recipe down a bit... as my recipe fed 9 and we had plenty left over to eat for lunch and dinner for 2 days at my house! :) I had a full 16 inch dutch oven!

Chicken Cordon Bleu Roll-Ups
From Cupboard to Cupboard
printable recipe

1 (8 oz) pkg sliced mushrooms

3 Tbsp flour

4 Tbsp butter or margarine

1/2 cup chicken broth

1 cup whipping cream

2 tsp dijon mustard

thinly slice ham ( I used 2 thin slices per chicken breast)

velveeta cheese, sliced

4-6 boneless, skinless chicken breasts ( I filet each breast so it makes two...so you may only need 2-3)

First, prepare your chicken roll-ups by taking your chicken breast and laying your ham and cheese on top, near the middle, and roll it up jelly-roll style, then place a toothpick {or two} in it to secure it! Set aside...

Take the mushrooms and coat them with the flour in a bowl.  Melt your butter or margarine in a dutch oven or large pot (whatever you're cooking them in.  Use a 12 inch dutch oven).  Add mushrooms and saute in butter about 5 minutes or until mushrooms are tender.  Add broth and cream and stir until thickened.  The flour on your mushrooms will act as your thickening agent :)

Now add your chicken roll-ups to your white sauce and bake 30-40 minutes on low heat or 350 in the oven. (can use coals 10 on bottom and 14 on top of 12 inch).  Season with salt and pepper to taste.  I cook mine several hours on a lower heat stirring occasionally to prevent scorching and sticking! 

I'm sure there are many variations you could do with this simple recipe!  But we are rather, well, simple, around here.  Please feel free to share any variations you may make to this recipe!  I'd love to hear from you!

Happy Cooking!

Teauna

I linked up here:

Homemade Chicken Nuggets and Yummy Oven Fries

How do you get your kids to eat their veggies?  Surprisingly veggies are the one thing that every member of my family will eat.  I saw the idea for these chicken nuggets here and have just wanted to make them so badly.  They call for ground chicken (they also call for veggies ....eeeeh!).  So, I was thinking that I could just go into the store and get some ground chicken.  WRONG!! I have spent two weeks asking butchers to grind me chicken just to be turned down, looking in the frozen section for the little pound tubes of ground chicken (you know... like ground turkey comes in), and I finally learned that I would obviously just be better off grinding my own chicken.  Problem... I don't have a meat grinder!  Well, my sweet grandma has one and she was kind enough to let me borrow it for a few hours.  I went to the local butcher and bought a bag containing almost 10 pounds of chicken.  I trimmed all the fat off of it.  Then cut it into 2 inch pieces and ground it.  I then measured it out and placed a pound of ground chicken into quart sized freezer bags.  (When you do this, make sure to get all the excess air out of the bags to prevent freezer burn.)  I ended up getting 6 1/2 lbs of ground chicken.  My sweet little girl labeled the freezer bags neatly, however as much as we enjoyed these, those 6 pounds aren't going to last too long.  (grinding this meat took about 45 minutes from start to finish) 

Homemade Chicken Nuggets

original recipe from Cheeky Kitchen

adapted by From Cupboard to Cupboard

Printable Recipes

1 16-oz pkg frozen California-style veggies, thawed out

1 1/2 lbs ground chicken

1 tsp onion salt

Crispy Coating Mix (recipe to follow)

Thaw out your package of California-style veggies and blend in your blender.  Mix veggies, chicken and onion salt together.  Preheat your oven to 400 degrees.  Grease your cookie sheet.  Prepare your crispy coating:

note my little helper's beautiful hands... I love her helpful hands in the kitchen.

Crispy Coating Mix

recipe from More Make-A-Mix Cookery

3 cups corn flake crumbs

1 cup wheat germ

1/2 cup sesame seeds

4 teaspoons dried parley leaves, crushed

1 tablespoon paprika

2 teaspoons salt

1 teaspoon dry mustard

1 teaspoon celery salt

1 teaspoon onion salt

1/2 teaspoon ground pepper

In a large bowl, combine all ingredients.  Stir with a wire whisk until evenly distributed.  Pour into a 5-cup container with a tight-fitting lid.  Seal container.  Label with date and contents.  Store in a cool dry place.  Use within 2 months or freeze.  Makes about 4 1/2 cups crispy coating mix...

NOW:

So there are bunches of ways you could do this!  This is the way we chose to do it:

First, put a layer of crumb mixture on the countertop or cutting board.  Then, grab a handful of the chicken/veggie mixture and press it down onto the crumb mixture.  Then sprinkle the chicken with more crumbs and press down into the meat to coat it.  We used a pizza cutter to just cut bite-size squares (My mom and I didn't figure my dad would be impressed by fun shapes :) ) You could just make single chicken nuggets and press them each into the crumb mixture, or your could cut them into shapes with cookie cutters.  Just do as you please! Now place the chicken nuggets on the prepared cookie sheet and bake them for 14-16 minutes in your preheated oven. 



so they weren't all the same size, but they were DELICIOUS!



For the Yummy Oven Fries:

Scrub 1 potato per person being served.  Wedge the potatoes lengthwise.  In a large (gallon-size) ziploc bag, add some olive oil.  Place the wedged potatoes in the bag and seal the bag.  Shake well to coat all the potatoes with olive oil.  You can either add your seasoning to the bag at this point, like ranch dressing mix, salt and pepper, etc.  We just added salt and pepper and shook well making sure each potato has been seasoned well.  Place them on a cookie sheet (no need to grease) and bake in your 400 degree oven.  They should bake for nearly an hour.  So place them in the oven approximately 45 minutes before your plan on placing your chicken nuggets in the oven.  Then simply place your chicken nuggets on the lower rack when  there is approximately 15 minutes of cook-time left on your potatoes.

Serve with bbq sauce, ranch dressing, & fry sauce.  And remember, no need for adding veggies, as you already did!

Happy Cooking!

Teauna

FCtC Weekend Challenge #3- Dijon Porkchops & Potatoes

I took note of all the requests on the last drawing... {thank you!} and realized that many of you are interested in fast and easy crock-pot meals.  Like I said last week, I don't really use my crock pot alot, but I have to admit... IT IS SO HANDY!  I have been feeling under the weather this week and have done pretty much nothing other than bottleing salsa and chili sauce so my tomatoes don't go to waste.  I had no daycare kids today and decided I had ALL day to make another batch of salsa and one of chili sauce.  Well, that pretty much takes up all of my counter space and stove top, so the crock pot came to the rescue once again!  My 11 year old does not really care for any meat, but if it is cooked with any sort of potato, he'll at least try it!  Pork chops are one thing he will try no matter what.  So pork chops it was! And of course, had to add potatoes so he'll even consider trying it :-)  I was in a hurry so that I could get going on the canning stuff.  I just got out my food processor and cut up my potatoes, which of course, cut them thinner than I really would like them.  But they're still really good.  I like the touch of spice that the thyme and dijon mustard gives these potatoes!  And the pork chops become exceptionally moist and tender when cooked this way... So now, you need to try them for yourselves!  Just go to the right side of the page and grab the weekend challenge button.  Put it on your blog.  Post pictures of your DIJON PORKCHOPS & POTATOES. Of course, change it up like you wish or leave it just how the recipe states.  Let us all know what you like, don't like, changed, or sould change next time.  Write up a post about this Weekend Challenge and let everyone know they're welcome to come join in the fun!  Make sure you come back and link up your blog so everyone can check out what you've done!  Thanks:-)

DIJON PORKCHOPS & POTATOES
recipe adapted by From Cupboard to Cupboard
printable recipe

1 can Cream of Mushroom Soup
1/2 cup chicken broth
1/8-1/4 cup dijon mustard
1 teaspoon ground thyme
1 clove garlic, minced
1/4 teaspoon black pepper
5 potatoes (medium-sized), cut into slices (I suggest slicing them at least 1/4 inch thick)
1 onion sliced (optional)
4 boneless pork chops, cut thick

In a large bowl, stir together soup, broth, mustard, thyme, garlic and pepper.  Stir in potatoes and onions until coated.  Transfer to a 4 or 5 quart crock pot.  Place pork chops on top of potatoes and season with salt and pepper.  Cover; cook on low heat for 7-8 hours or high heat for 3-31/2 hours. Serves 4

From Cupboard to Cupboard Weekend Challenge #1~ Ooey Gooey Baked Chicken

Grab my button ------>

Hey everyone!  I have been so excited about the FCtC Weekend Challenge since I made up my mind last week to do it!  I have looked and looked thru my recipes trying to decide which one to use!  A dear friend of mine sent me this awesome recipe and it's been on my to-do list!  So, I decided that there wasn't a better time than NOW to cook it up... OOEY GOOEY BAKED CHICKEN!  Doesn't that name just make your mouth water?  Well, just you wait until you get a nice wift of the aromas coming from the oven while it's cooking!  Can I just say AMAZING?!  This recipe is one that can really be changed up, fancied up, or just followed exactly!  I'm home alone tonight, so I actually made this, kept some and sent the rest home with my friend for her family's dinner.  Oh My Goodness!  I enjoyed every single bite of mine, served on a bed of brown rice.  Please feel free to change up the recipe to suit you and your family!  Take a picture (my pics do not serve this chicken justice!) and post the picture with changes you made, changes you might make next time, how you and your family liked it, etc.. on your blog.  Add my button to your blog to let all your readers know where to come for the recipe and many many more to come! Make sure you add your link to your blog at the bottom of this post.  I want to see all of your ideas! I can't wait to see what you all come up with!

Ooey Gooey Baked Chicken
recipe by Brooke G.
adapted by From Cupboard to Cupboard
printable recipe

1/2 cup butter, melted
1 cup flour
1 1/4 tsp salt
1/4 tsp pepper
1 tsp basil
1/2 tsp garlic salt (I used California Style)
GET CREATIVE!  ADD A FEW DASHES OF GARLIC POWDER, ONION POWDER OR YOUR FAVORITE HERBS!
2 cans evaporated milk
4 whole chicken breasts cut into strips...
I USE BONELESS/SKINLESS CHICKEN BREASTS BUT USING CHICKEN WITH SKIN MAY MAKE IT EVEN MORE MOIST...
2 cans cream of chicken soup
1 cup water


Preheat oven to 350 degrees.  Pour melted butter into 9x13 baking dish.  In a shallow dish, combine flour, salt, pepper, basil and whatever your favorite dry spice is.  In a separate shallow dish, add 1 can evaporated milk.  Coat chicken strips in evaporated milk then dredge in flour mixture.  Place in prepared baking dish.  Bake uncovered 35 minutes.  Remove from oven and turn chicken.  In a small bowl, combine soup, water and the 1 remaining can evaporated milk.  Pour over chicken.  Return to oven and bake for an additional 35 minutes.  Remove chicken from baking dish... whisk gravy in baking dish until smooth.  Serve chicken and gravy over rice or even a bed of egg noodles.  You can also add shredded cheese to the soup mixture!  YUMMY!!!!

I can't wait to hear from you!!!

Happy Cooking!
Teauna

P.S.... I'm hoping that I have all the kinks straightened out to make this run smoothly... please if you have any problems with adding your link, etc... send me an email so I can do my best to take care of it!  Thanks so much!    teawclark@gmail.com

STUFFED PORK CHOPS

Years ago at a bridal shower for my sister-in-law, we ate at the Lion House in Salt Lake City, Utah. We had Stuffed Pork Chops... and I have remembered their great tenderness and flavor ever since, wondering when I was going to find a recipe that could even compare! Well, lucky me! My Mom gave me the Lion House Classics Cookbook and the exact recipe is in it! Oh, the joy! So, tonight we had a nice dinner with Stuffed Pork Chops, my "no need for gravy mashed potatoes", and corn... We shall all sleep well tonight! Thanks Mom!

Stuffed Pork Chops

6 pork chops, 1 inch thick with pocket

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/4 cup butter

1 cup shicken stock

1 teaspoon salt

1 teaspoon poultry seasoning

1 teaspoon sage

3 cups ground dry bread crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

1 can cream of celery soup

1/3 can water

First of all... I ordered my pork chops from the butcher yesterday, so he cut them about 1 3/4" thick and cut the pockets for me! Just ask your butcher to cut the pockets for you, chances are their knives are sharper than yours :-)... Saute onion and celery in butter. Mix in stock and seasonings. Remove from heat and mix in 2 1/2 cups bread crumbs until moistened. (If need be, add more stock to moisten the crumbs)... Stuff each pork chop with 1/2 cup stuffing. Coat each chop with mixture of the remaining 1/2 cup bread crumbs, salt, pepper, & paprika. Place chops in a greased shallow baking dish. (I used a 9x13 casserole dish). Combine soup and water and pour over chops. Bake at 350 degrees for 1 1/2 to 2 hours. Makes 6 servings!

*I don't think it would be a bad idea to use 2 cans of soup and 2/3 can water. I like the extra sauce*

This recipe adapted from Lion House Classics...

CLICK HERE FOR YOUR PRINTABLE RECIPE!

Happy Cooking

Teauna

**RANCH SWISS STEAK**

First, I need to start by wishing my son a Happy 11th Birthday yesterday! We had a birthday dinner for him tonight and his wish was that his Grandparents were here to celebrate it with him. His favorite food is Macaroni and Cheese, however the rest of us just can't live off of it like he does! lol.. So, I decided that I would make a great dinner for them to all come over! So, I first decided to make RANCH SWISS STEAK! Another GREAT recipe for round steak! This is the BEST way to turn an inexpensive cut of meat into a wonderful meal that everyone is going to beg for for years and years to come! This is one that does take some time and preparation, but it is soooo WELL worth it! It is simple, however, so don't let all the steps and directions scare you away! The first bite you take will prove to you that this is a worthy recipe! It becomes so tender you don't need a knife! Just cut it with your fork! :-)

My Mom started making this when I was just a little girl and it has been a family favorite ever since! I am sorry that I wasn't able to get the best pictures because we were all eating it up so quickly! But, that should tell you something!

Here it goes:

2 lbs round steak 3/4" thick
1/2 cup flour
1 medium onion, sliced
1 teaspoon paprika
3 Tablespoons shortening
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion salt
1 cup water
1 clove garlic, crushed

Cut steak into 6 pieces and pound the flour into the meat with either a meat mallot or a knife.. (I use a knife.. what a great stress-relieving tactic.lol) Brown meat well in shortening and season with salt and pepper. Add garlic and onion; continue cooking until onion is tender and browned. Add paprika, onion salt and water. Cover and bake in moderately hot 375 degree oven until meat is tender or about 2 hours. Add more water if necessary. (I like to bake this for about 4 hours and check it every 30 minutes or so, adding water if necessary. Also, I quadrupled this recipe and made it in a 5-qt dutch oven. It's a great recipe for a group!)

Enjoy!

Happy Cooking!

Teauna

GO HERE FOR YOUR PRINTABLE RECIPE!

AMAZING SWEET AND SOUR CHICKEN

In the words of my husband, "You're a fool if you don't want to try this stuff, it's AMAZING!", hence it's name... 'Amazing Sweet and Sour Chicken'. I found this recipe months ago and have had it sitting in my kitchen just screaming my name since. The problem is, I have been on a diet, and this isn't exactly 'diet food'. Well, I decided to cheat today, so this was the recipe I wanted to make and try! Woo Hoo!!!! So glad that I did! It reminds me of the chicken you get at the Chinese Restaurants where the chicken is so tender and the sauce has just the perfect combination of sweet and sour... Mmmmmm... I just can't say it enough. Try it for yourself! Because "you're a fool if you don't want to try this stuff! It's AMAZING!"

Printable Version of this recipe here.

For Chicken:

3-4 boneless skinless chicken breasts, cut into chunks

salt & pepper to taste

1 cup cornstarch

2 eggs, slightly beaten

vegetable oil for frying

For Sauce:

3/4 cup sugar

4 Tablespoons ketchup

1/2 cup rice vinegar

1 Tablespoon soy sauce

1 teaspoon garlic powder

Preheat oven to 325 degrees.

Season chicken with salt & pepper. Heat oil to 350-360 degrees. (I like to use my deep fat fryer since it keeps a perfect temperature). Toss chicken pieces in cornstarch and then coat in eggs. Drop pieces into hot oil. Cook until golden brown. Place in single layer in 9x13 pan. Whisk together ingredients for sauce in a small bowl and pour evenly over chicken. Bake for 1 hour, turning chicken every 15 minutes. The sauce will thicken as it cooks.

Serve with your favorite rice recipe! This serves 3-4 people... (2 at my house:-) )

Happy Cooking!

Teauna

Recipe adapted from The Brown Eyed Baker .

**Ritz Chicken**

Alright... I know, I know! This is not a good picture. But I was in such a hurry to get it out of the oven and in containers for Mike to take to work with him, that this was the best I could do! This is a really easy way to make some AWESOME chicken!!! Because the chicken is dipped in butter, it cooks up to be so tender!

First, thaw 4 lg boneless, skinless chicken breasts

Then crush a pkg of ritz crackers and melt a cube of butter or margarine in another dish. Coat the chicken breasts with the melted butter then roll in crushed crackers. Place in a well-greased 9x13 baking dish and sprinkle with Lawry's seasoning salt.

Bake at 350 degrees for 1 hour...

YuMmY!

Happy Cooking!

Teauna

**TACO RING**

This is another one of those quick dinners that I like to fix every now and again. I usually make it with 2 cans of crescent rolls and make a big ring on a cookie sheet but I absolutely loved how they turned out in the Skookie pans...

First, lightly grease your skookie pans and prepare 1 lb of taco meat. 1 can of crescent rolls made two rings in the Skookie pans. Each ring should feed 2 people. Open your refrigerated crescent rolls and unroll them. Place 3 crescent rolls as shown below on each Skookie!

Now, spread your prepared taco meat around the ring. Top with 1/2 cup shredded cheese, your choice. I like a taco blend with pepperjack and cheddar.

Now, just simply fold over the long ends into the middle. It will fill in the hole in the middle. If you were to make this on a large pan, you will have a whole in the center.

Bake at 350 degrees for 15 minutes or until golden brown. As soon as I get it out of the oven, I top it with 1/4 cup or so of shredded cheese. It will melt and is so yummy!!! I took this picture to show how nice the taco ring comes off the pan and how easy the clean up is. Just simply wipe with a paper towel. Make sure it's dry before putting it away

You can add other taco toppings like lettuce, tomatoes, kidney beans, salsa, sour cream, guacamole, etc. My family is rather boring so they stick with cheese and lettuce ;-)

**Like I mentioned, this can be made as a large taco ring if you use 2 cans of crescent rolls and use all 12 rolls in the ring. Alternate the ends when you're folding them in...

Enjoy!!!!

**Don't forget to leave your comments for a chance to win a FREE set of SKOOKIE PANS!!!!**

Happy Cooking!

*Teauna*

** MOM'S SLOPPY JOES**

This has always been one of my favorite 'go-to' recipes when I need a quick dinner or something to feed a crowd FAST... This recipe makes enough for a family of four but I always double it because it does freeze really well! I didn't take a picture, because we ate and ran and it's GONE! So you'll just have to take my word for it! It's the BEST!!!!

2 lbs hamburger
1 medium onion, chopped
1 can tomato soup
3/4 c ketchup
2 T Worcestershire sauce
2 T mustard
1 1/2 T vinegar
2 T brown sugar

Brown hamburger and onion. Drain. Add remaining ingredients. Simmer, stirring occasionally, about 1 hour. Can add 1/2 cup grated cheese for a change of taste!

This also work well to put in your slow cooker and let it simmer. Of course, brown burger and onion, drain, then put all ingredients in the slow cooker and relax! :-)

Enjoy!

Happy Cooking!

*Teauna*

RAISED MEATBALLS

It is sooo cold outside so it's time for cozy comfort food! I enjoy making a good meal on a low budget. Of course, a good meal consists of meat and potatoes, and of course a veggie, at my house! So tonight I decided to make the good ole' *Raised Meatballs*... They are tasty and fit right into my budget with mashed potatoes and corn. This costs approximately $7.00 for the whole meal.

*Prepare to get your hands dirty!* :-)

First take 1 lb of thawed hamburger and break it up in a large mixing bowl... Tear apart 3 slices of bread into small pieces and add to hamburger. Then add 2 teaspoons of baking powder, 2 beaten eggs, 1/2 cup milk, 1 teaspoon salt & 1/4 teaspoon pepper. You can also add minced onions if you would like.

Mix all of this well together and form into balls. I like to use a 1/2 cup ice cream scoop so that I have meatballs that are all the same size. I like to know that all of them will cook evenly! Place your meatballs in a greased 9x13 casserole dish.

In a small mixing bowl, mix together 1 can cream of chicken soup, 1 can cream of mushroom soup and 1 cup milk. Mix well and pour over the meatballs.

Bake in a 350 degree oven for 1 1/2 hours.

Remove the meatballs and place in a serving bowl and take the sauce and use it as your gravy for your mashed potatoes.


This should make approximately 6-8 meatballs and should serve 4 people.

Enjoy!

Happy Cooking

*Teauna*

CHEESEBURGER CASSEROLE

Thursday nights always present a time issue for dinner. I'm trying to get Mike ready to go to work and we're just attempting to spend as much time together as humanly possible. I do, however like to make a good meal in as little time as possible because I have to get the rest of Mike's meals for the weekend at work prepared and it's also good to have some left-overs to throw some in a freezer container for him. One of our favorite casseroles is this one, the Cheeseburger Casserole. I have made this since Mike and I were first married 12 years ago. I have no idea where I got the recipe, but it just stays in my mind and every now and again it presents itself. It freezes exceptionally well also. It's kind of a different twist on the good ole- tater tot casserole!

Brown 2 lbs of ground beef in a skillet. I like to season with garlic salt, salt and pepper. You could certainly add onions at this point and brown them with the hamburger. Drain the hamburger WELL and put back in the skillet.
Add:
1 can GOLDEN MUSHROOM SOUP(do not mistake this for cream of mushroom soup)
1 can CHEDDAR CHEESE SOUP
Stir well!

Spread into a greased 9x13 pan. Top with frozen tater tots or crinkle cut fries.( I like the crown tater tots. The 1/2 size ones... because they cook up until they're kinda crunchy) Then top with 2 cups shredded cheddar cheese. Bake at 375 for 30 minutes.

Sooo easy and soooo good! Easy cleanup too. I like to serve this with garlic bread and corn.

This serves 6-8 people and costs about $7.00 with garlic bread and toast!

That is only about $1.00 a person for a good, fast, home-cooked meal!


Happy Cooking

*Teauna*

Tacos with Homemade tortillas

Have you ever had one of those nights that you have absolutely NO idea what you are going to make and you have an hour to get dinner on the table and cleaned up? Well, tonight was one of those nights for me! I've had a crazy day, to say the least! So after going thru the freezer and my brain, I decided to go for TACOS!!! Now wait a minute---- these aren't the average soft-shelled taco. You'll make these once and never want to go back!

First of all, if you're anything like me, when you go to the grocery store, you stock up on seasoning packets, of course TACO seasoning being one of them... well I often forget that I am out. I have come up with a solution for this dilemna that happens often in my kitchen.... HOMEMADE TACO SEASONING!

So, first go get that ground beef browning on your stove! I used 2 lbs of ground beef because I like to make sure we have left overs for tomorrow's lunch :-). While it's browning, go to the SPICE CUPBOARD!

In a small jar, combine these spices together:

6 tsp chili powder

4 1/2 tsp cumin

5 tsp paprika

1/4 tsp ground oregano

1 1/2 tsp onion salt

2 1/2 tsp garlic powder

1/8- 1/4 tsp cayenne pepper

STORE IN AN AIRTIGHT CONTAINER... I like to use a small jelly jar.

FYI: 1 tsp of this mix is equal to 2 tsp store-bought mix. 1 pouch of store-bought mix contains approximately 12 tsp.

Now, once your ground beef is browned, drain it well! I like to place my ground beef in the strainer and rinse it under hot water. I don't like any extra grease. I also rinse my pan out before putting the drained ground beef back in it. Now turn your burner on low heat and add 6 tsp of seasoning and 1/2 cup water per pound of meat prepared. Stir and simmer...

Now it's time to make the star of the meal! HOMEMADE FLOUR TORTILLAS! YuMmY!

In a mixing bowl, combine:

1 cup water

3 cup flour

1/3 cup oil

1 Tbsp baking powder

shake of salt

Mix well until soft dough forms. I throw all the ingredients in my kitchenaid and let it do all the work for me until the dough cleans off the sides of the bowl. I have also mixed it by hand. Just knead it until its well mixed. This is simple. Don't overthink it!

Now, divide the dough into 12 equal balls. They should be close to golf-ball size. On a floured surface, take one ball at a time and roll it out, rolling from the center out. You want it to be about 10" in diameter and thin... Don't worry if it's not a perfect circle... I promise they won't care! However, if you are a perfectionist or trying to impress a certain someone, go ahead and take a dinnerplate out of your cupboard and use it as a template for your perfect circle using a knife or pizza cutter to cut around it.




<---- when it's thin enough, the outer edges will look like this...

Place the rolled-out tortilla into a warm frying pan.. I use medium heat. You will start to notice bubbles, then turn it over. You want it to be golden brown. Don't cook too long or it will be able to be used as a frisby :-) 1-2 minutes on each side should be plenty of cooking time! I place the cooked tortillas between paper towels on a plate and cover them with a dish towel while I'm cooking the rest.

Of course, now all you have to do is grate cheese, cut lettuce and tomatoes, and prepare whatever other toppings you like for your soft-shelled tacos....

Simple and easy to clean up! This is my kind of a meal for a day like I've had!

*Using 2 lbs of ground beef, this meal cost about $5.00. It served the 4 of us tonight and will serve us lunch tomorrow and we'll still have left-overs in the fridge! These tortillas also work great for breakfast burritos, cheese snacks, wraps, etc...*

Enjoy!

Happy Cooking!

**Teauna**

***** Yummy Fingersteaks *****

My family is a "meat & potatoes" kind of family. So I like to shake it up and make something different with the meat part every now and again. One dinner that I really like to make is fingersteaks! You can use a cheaper cut of steak and marinate them and they end up just as tender or even MORE tender than a more expensive cut of meat. When I make fingersteaks, I like to use ROUND STEAK. I went this morning to the local butcher and had them cut me 2.5 pounds of round steak. They vacuum pack them for me so they freeze well but I had no intention of freezing them today :-) The round steaks were $2.79/lb versus $4-6/lb for the more expensive cuts of steak.I brought it home and the first thing I did was trimmed the fat off around the edges. There wasn't much, however I really don't like to bite into any fat when I'm eating meat. The other thing I do to make it easy to trim the meat and cut it into strips is I use kitchen scissors! Cut the steak into approximately 1/2"-1" strips. Place them in a large bowl...

add to the meat:

1/4 cup vegetable oil

1/3 cup lemon juice

2 Tbsp soy sauce

2 Tbsp Worcestershire sauce

2 tsp garlic powder

3 Tbsp A-1 steak sauce

Sprinkle of Accent (optional)

Mix this all together and marinade meat for at least 3 hours or up to 24 hours. Of course, the longer you marinade, the more tender your meat will be. During the day, turn the meat several times and make sure to keep it covered. You want to make sure that all the meat has an equal opportunity to be marinated :-)!

Place in a collander to drain. Shake in flour. I like to use a gallon-size ziploc with flour in it and add a few fingersteaks at a time and seal the bag then shake. Deep fry in oil until cooked. Place on a paper towel to soak up excess oil.

These are delicious. I like to serve them with scalloped potatoes and corn! This will serve a family of four with a good chance of left-overs and will cost approximately $10.50... Not a bad price for a good meal of steak and potatoes!

Happy Cooking!!

*Teauna*