Labeling

Hey Girls!

So, if you'll notice--when you post there is a chance for you to label your post. Since we can't search our blog, I went through and labeled all the recipes so it will be easier to search. It will be organized by category, then alphabetically. So, when you post in the future, just label your recipe. Label any category it fits in, and you can create a new one if you like. I was thinking "Quick & Easy" would be a good category. If you want to adjust what I did--feel free. But, I'm excited and think it will make our blog that much more user friendly.

I love trying the new recipes, but we have so many great ones on here that are easily forgotten. So, look back and try them again!

Love you girls!

Stina

Pico de Gallo

Last night for dinner, I had a brilliant idea. Why not make nachos? Celeste made them for us one time at her house, and for some reason, I never think of making them--even though they're my favorite! So, I got some chips, sprinkled with browned ground beef and my homemade black beans and cheese. But, of course, you need some good salsa. I don't like salsa--but I love pico! I've been looking for a good recipe (although we love love Kelli's Texas Caviar, I wanted authentic Pico). And, in my search through my recipe book, I had torn one out of a Real Simple magazine. It was easy and oh so yummy!

Pico de Gallo

1 lb tomatoes (4 plum or 2 beefsteak), seeded and chopped
1 jalapeno (seeded for less heat, if desired), finely chopped
1/2 white onion, finely chopped (I like a little less)
1/4 cup fresh cilantro, chopped
1 Tbsp fresh lime juice
Kosher salt and black pepper

In a medium bowl, combine the tomatoes, jalapeno, onion, cilantrol, lime juice, 1/2 tsp salt, and 1/4 tsp pepper.

Being a shortcut-chef, I put everything in my mini-blender. Even though the tomatoes were a finer than I would have liked, it worked great and it tasted fabulous!

Flatbread Tacos

These are from my Taste of Home magazine. This recipe won the grand prize in the 30 min. meal catagory so I thought they would be worth trying. I'm so glad I did! These will definitely be a regular on my menu!

Flatbread Tacos

Ingredients
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 pounds ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1 tablespoon hot pepper sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Optional toppings: sliced ripe olives and shredded lettuce and cheddar cheese

Directions
In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.
Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
To serve, spread each flatbread with 2 tablespoons ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

Chimichangas

I saw this recipe on kraftfoods.com the other day and totally wanted to make them, but I didn't have Velveeta (which I thought was weird to put in a burrito anyway) and instead had leftover shredded roast beef, so I made up my own version using the technique in the Kraft recipe. Here it is:

Photo courtesy KraftFoods.com

1 lb or so of meat (shredded beef, pork or chicken, or ground beef)

1 tsp garlic, minced

1/2 onion, chopped

seasoning to taste (I used garlic powder, onion powder, salt and chili powder)
shredded cheese
flour tortillas
2 cups vegetable oil
sour cream and quacamole, for garnish

Cook hamburger or reheat shredded meat along with onion, garlic and seasonings. Drain if necessary. Heat tortillas so they are soft, put 1/4 cup or so meat mixture into tortillas as well as shredded cheese. Fold like a burrito, making sure the ends are tucked in too. Secure with toothpicks. Refrigerate about 20 minutes. Heat oil and then place the tortilla packets into the oil, 3-4 at a time, turning over to make sure the entire thing gets browned. Take them out when they are browned and place on a paper towel lined plate. Remove toothpicks and serve with sour cream and quacamole.

You can change this recipe up depending on your preferences or what you have on hand. Some people in the Kraft recipe added a tomato sauce to make the inside more saucy or something, but I liked them the way they were.