Mexican Ramen

Yea, I know Ramen isn't that good for you... but it sure is good :-)

I figure if we are eating right MOST of the time 

that an occasional fall from the pedestal won't hurt...

To feed 6 to 8 of us I use 4 packs of Ramen noodles and I cook it in half the water... then I add whatever I want ... in this case, for Mexican Ramen I add cooked chicken pieces (we like thighs), diced tomatoes, black beans, freeze dried bell peppers, corn and taco seasoning...

4 packs of Chicken Flavored Ramen if using chicken meat...

use the Beef Flavored if using ground beef...

cook the noodles in 4 cups of water. You will make up the other 4 cups in the added ingredients.

We make it more like a dish rather than a soup, but you can add more liquid and do a soup if you prefer...

1 pound of chicken pieces or ground beef...

1 can diced tomatoes

1 can corn

1 can black beans

1/2 cup freeze dried bell peppers or 1 cup fresh chopped (optional)

I added 1 pint home canned broth (beef or chicken depending on your meat)

Taco Seasoning to taste

Serve with Cornbread and/or Tortilla Chips, Salsa, Salad...

YUM!!!

This is one of those meals that can be for two or 20... 

also, what you add will make it a different meal.

Some Italian Sausage and Veggies and Italian Seasoning and you have Italian...

Throw in Bean Sprouts, Water Chestnuts, Broccoli, and Soy Sauce 

and you have Oriental...

 

Once in a while, what's it gonna hurt :-)

Kevin's No Knead Artisan Bread / Living Traditions Homestead

I love watching Kevin and Sara on YouTube, Living Traditions Homestead. I have learned SO much about Homesteading from those two.

Here is a super easy no knead bread that Kevin makes ALL the time. 

Lately I have been making it all the time as well :-)

Enjoy!

No Knead Artisan Bread

INGREDIENTS

3 cups flour

1/4 tsp yeast

1 tsp salt

1 1/2 - 1 3/4 cup hot water

DIRECTIONS

Mix and let dough rest for 3 hours.

Place dough ball into parchment lined bowl.

Preheat oven and Dutch Oven to 450

Rest dough ball for 35 minutes while oven heats.

Carefully move dough ball in the parchment into the Dutch Oven.

Bake 35 minutes covered, 10 minutes without lid to brown if needed.

  I usually don't bake the additional minutes because the bread is always as brown as we like it!

Pot Luck Taco Casserole

 Pot Luck Taco Casserole

Beef, Casserole

Prep Time: 25 min Cook Time: prep: 25 min. bake: 20 min. Servings: 8 servings Source: tasteofhome.com 

INGREDIENTS

2 pounds ground beef

2 envelopes taco seasoning

4 large eggs

3/4 cup 2% milk

1-1/4 cups biscuit/baking mix

Dash pepper

Toppings:

1/2 cup sour cream

2 to 3 cups chopped lettuce

3/4 cup chopped tomato

1/4 cup chopped green pepper

2 green onions, chopped

2 cups shredded cheddar cheese

DIRECTIONS

Preheat oven to 400°. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13x9-in. baking dish.

In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cool 5-10 minutes.

Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese.

Can you freeze Potluck Taco Casserole?

Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Cool for 5-10 minutes, then top as directed.

Test Kitchen Tips

"Migas" means "crumbs" in Spanish. For a migas twist, swap a cup of torn tortillas or coarsely crushed tortilla chips for the biscuit mix. Then bake till set (it may take a little longer).

For individual portions that kids will love, bake in greased muffin cups until golden brown, 15-20 minutes.

NUTRITION

1 serving: 472 calories, 27g fat (14g saturated fat), 205mg cholesterol, 1360mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 32g protein.

French Toast Casserole

 French Toast Casserole

Breakfast

Prep Time: 15 minutes Cook Time: 40 minutes Servings: Yield: 6 to 8 servings Source: simplyrecipes.com 

INGREDIENTS

1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread)

1/2 cup (45g) chopped pecans

5 large eggs

1 1/2 cups whole milk

1/4 cup (50g) granulated sugar

Zest from one medium orange (optional)

1/2 teaspoons ground cinnamon

1/4 teaspoon salt

For the topping:

4 tablespoons unsalted butter, melted

3 tablespoons (40g) dark brown sugar

1 teaspoon ground cinnamon

Pinch of salt

Dried cranberries

Powdered sugar

Maple syrup

DIRECTIONS

1 Preheat the oven to 375F (190C). Place an oven rack in the center position.

2 Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on.

3 Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans.

4 Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)

At this point, the casserole can be baked right away, or covered and refrigerated overnight.

5 Drizzle with topping: In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks.

6 Bake the casserole for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier.

7 Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table.

Homemade Graham Crackers

This is so easy and turned out SO good!!! I think you'll LOVE IT!!! 

Homemade Graham Crackers

Prep Time: 30 mins  | Cook Time: 10 mins  | Servings: Servings: 22 graham crackers 

Ingredients:

2 cups (10oz/284g) whole wheat flour

1 cup (6oz/170g) light brown sugar

1 teaspoon cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

7 tablespoons (3 1/2oz/100g) butter, room temperature

3 tablespoons whole milk

1/3 cup (3oz/85g) honey

2 teaspoons vanilla extract

Directions:

Line 2 large cookie sheets with parchment paper, set aside.

In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.

Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs. You can also do this in a food processor.

In a separate jug, whisk together the milk, honey, and vanilla.

Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft.

Wrap in plastic and chill for at least 1 hour so it's easy to roll. Like previously mentioned this is a very soft dough, so the longer it chills the better.

On a well-floured surface, roll out the dough to a little more ¼ inch thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much.

Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on either side of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.

Bake the cookies at 350°F (180°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not crunchy.

Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat as is or use them to make S'mores.

Source: https://www.biggerbolderbaking.com/homemade-graham-crackers/

My Favorite Slaw Recipe

We love Cole Slaw with our Sloppy Joes... 

I used to buy prepared slaw at the grocery store but my Mom has trouble chewing cabbage that is just chopped or roughly shredded, so... 

I now make my own. I shred it really fine in the Food Processor...

And I make my own Slaw Dressing.

The recipe is below and it is very basic.

Enjoy!!

Easy Coleslaw Dressing

Prep Time: 10 mins Cook Time: 10 mins Servings: 

Servings: 6 Source: allrecipes.com 

INGREDIENTS

½ cup mayonnaise

2 tablespoons white sugar

1 ½ tablespoons lemon juice

1 tablespoon vinegar

½ teaspoon ground black pepper

¼ teaspoon salt

DIRECTIONS

Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy.

NOTES

Read our picks for the best measuring cups to make cooking your favorite recipes that much easier.

NUTRITION

Per Serving: 94 calories; protein 0.2g; carbohydrates 9.3g; fat 6.5g; cholesterol 5.1mg; sodium 236.2mg. Full Nutrition

A New Twist on Brownies :-)

 I LOVE mixing salt and sweet these days... 

here is an idea for the next batch of brownies that you make...

Crush some pretzels into the batter...

And put some on top...

Bake as usual...

SO YUMMY!!

You can also use crushed potato chips.

Just the right amount of sweet and salty.

My family LOVES 'em!

Breakfast Casserole

 I made a Breakfast Casserole for our Sunday Midday Dinner this week and it was Scrumptious!!!

You might notice the cute little oval goodies on the table as well...

I put cinnamon roll dough (canned) in my waffle maker and then iced them. And I also put crescent roll Dough (canned) in the maker and added butter and jelly. I pulled apart the rolls and then gently formed a ball before putting them in the iron. Yum! And the canned doughs cook in about 1/3 the time when flattened in the waffle maker. There are really a gazillion (slight exaggeration ) things you can do with a Waffle Iron :-)

Here is the Recipe:

Breakfast, Casserole

Prep Time: 15 mins Cook Time: 35 mins Servings: 8 Source: karacreates.com 

INGREDIENTS

4 large croissants or 8 small croissants (baked and found in bakery section)

6 eggs

1/2 cup milk

1 packet Country Sausage Gravy Mix (makes 2 cups)

1 lb sausage, any flavor

1 cup cheese, shredded

salt and pepper

DIRECTIONS

Grease a 13×9 baking dish and preheat oven to 350.

Brown sausage in skillet and drain thoroughly.

Break croissants into 1 inch pieces and spread evenly in bottom of baking dish.

Layer cooked sausage over croissant pieces.

Sprinkle 1/2 cup shredded cheese over sausage.

Whisk eggs and milk, add salt and pepper and pour over sausage and cheese.

Prepare gravy according to instructions. Set 1/2 cup of sausage to the side and pour 1 1/2 cups over croissants, eggs, and cheese in baking dish.

Sprinkle remaining cheese over gravy.

Bake for 35-40 minutes or until eggs are cooked throughout.

Serve with extra gravy and enjoy!

NUTRITION

286 kcal
Calories: 286kcal Carbohydrates: 1g Protein: 17g Fat: 23g Saturated Fat: 9g
Polyunsaturated Fat: 3g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 180mg
Sodium: 502mg Potassium: 220mg Sugar: 1g Vitamin A: 387IU Vitamin C: 1mg
Calcium: 143mg Iron: 1mg

Welcome Back...it's been awhile!

Sorry I haven't posted lately... lots of things going on in the family... but there are plenty of great recipes and ideas throughout the blog that I know you'll like, especially if you've never been here before... just snoop around and enjoy! 

Homemade Red Enchilada Sauce

 Red Enchilada Sauce

Prep Time: 5 minutes  | Cook Time: 15 minutes  | Servings: Yield: 1 1/2 cups 

Ingredients:

2 tablespoons avocado oil or olive oil

2 tablespoons all-purpose flour

1/4 cup chili powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

2 cups chicken or vegetable stock (I use chicken stock)

fine sea salt, to taste

Directions:

Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.

Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.

Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use. I usually have homemade stock with no added salt)