Beef Nachos

Years ago there was a little Pub in a nearby town that served the most wonderful nachos.  I think they were actually made with Nacho flavored Doritos, but the salsa was made in their little kitchen.  I’ve spent a lot of years trying to duplicate their recipe and haven’t quite succeeded.  But, this version is quick and easy.  It’s a great way to use up leftover ground beef.

Beef Nachos

Tortilla Chips – enough to cover the bottom of pan

*1 cup cooked, seasoned ground beef with onions

3/4 cup medium salsa

1/2 cup cheddar cheese

1/2 cup Monterey Jack cheese

sour cream – optional topping after cooking

Layer chips on bottom of a cookie sheet or pan.  Top with beef/onion, salsa and cheese.  Cook under broiler for about 10-15 minutes or until cheese is melted to your liking.  Top with sour cream and enjoy!

*If you’re not using leftover ground beef, season your meat with garlic, pepper, cumin and salt to taste.  Brown over medium heat with 1/2 cup diced onion.  Drain well and you’re ready to top your tortilla chips.

Check out more great recipes at this weeks The Grocery Cart Challenge Recipe Swap.

Happy Valentine’s Day!

Happy Valentine’s Day!  Chocolate hearts are very easy to make.  I used some white chocolate almond bark and added a few drops of red food coloring gel.  I used just enough to turn the white chocolate pink.  Then I spread a thin layer onto wax paper and let it cool.  Once it was hardened, I traced around a cutout heart made of cardboard covered with foil.  Of course, you end up with little bits of chocolate leftover.  You can re-melt it and use it in candy or make more hearts!  Hope you have a great day!

Swedish Meatballs & Noodles

 

I cheated a lot in this recipe.  I know it’s healthier to make your own meatballs, but there’s a local store brand that I love.  I usually keep a package on hand for a quick meal like this one.

1. Swedish Meatballs & Noodles

1 pound frozen Swedish meatballs

1 medium onion, sliced

1 small can sliced mushrooms, drained

1 can cream of mushroom soup

1/2 cup sour cream

2 cups wide egg noodles, cooked

1/2 teaspoon coarse ground black pepper

Heat meatballs according to package directions.  Sauté with onions and mushrooms over medium heat until onions are tender.  In the meantime, cook noodles according to package directions and drain.  Mix soup and sour cream together and add to meatballs.  Mix well and heat until bubbly.  If sauce is too thick, add some liquid from the cooked noodles or a little milk.  Add noodles and stir to coat.  Sprinkle with pepper, if desired, and serve.

A Comment About Comments

Good Morning everyone! Our 'dusting' of snow turned into a few inches overnight. Anyone ready for Spring??? I wanted to let you know that I have turned on my moderation button for comments and why I've done this. Over the past week, I've received a lot of comments in a foreign language. Also, I've received a few that are just yucky ads. Hopefully this will deter the spammers. I get so excited whenever I receive a comment and it is so disappointing to read it only to find it's spam. I don't want to sensor comments as I value honest opinions. I just don't want spam unless it's in a can! Hope you understand and have a great day!

Gypsy Stew

How often do you set your table with a quality dinnerware set?  We always used the good china for special occasions, but we had a nice set of everyday ware.  I think in this age of fast and quick meals, we sometimes forget the pleasure of gathering around the dinner table.  I’m probably as guilty as anyone of heating up a frozen dinner in the microwave and then eating it in the container.  That same meal takes on a whole new feel when you put it on a dinner plate and eat it with steerling flatware.  It’s more than presentation.  It’s about taking a step back and really enjoying the food you are consuming. 

I’m also guilty of getting stuck in the habit of cooking the same old thing.  One of the pleasures of doing this blog is that it helps me look for new ideas.  Food Recipes are found in abundance on the web these days.  Whether you’re cooking for one or a dozen, there is a recipe out there for you.  Don’t be afraid to experiment.  I recently discovered some of the wonderful uses for milled flax seed.  Did you know it can be used in recipes as a substitute for eggs and oil?  I recently tried that out with pancakes and it worked great. 

What new food have you tried recently?

None of the ingredients in Gypsy Stew are new to me. But, I have never tried it before. I ran across the recipe in my great-grandmother's cookbook. This book is so old that the cover and some pages are missing so I don't know its age. She had earmarked the page and made a note on the recipe. So, I've decided to try this one soon. As with most vintage recipes, Gypsy Stew is more method than recipe. It doesn't tell you how long to cook it, but I think it would need to simmer for a couple of hours. Let me know how it works out if you decide to try it.
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GYPSY STEW (Vintage Recipe)
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1 and 1/2 pounds round steak or veal chopped coarsely
1 bunch celery, stewed in little water until tender
When tender, add salt and pepper
3/4 cup grated cheese, the amount depending on strength and taste
1/2 cup English walnut meats
1 cup milk thickened with 2 tablespoons flour
Serve with mashed potatoes or toast

Rice Pudding

Don't you just love watching cooking shows? They have all those nifty products and gadgets. Every time I see something new, I wonder if that is the answer to the perfect dish. Sometimes it is. I've always wanted a quality set of copper cookware. It looks so shiny and pretty in all those TV kitchens. You just know that the perfect sauce would start with one of those pots.
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My Mother had a trio of copper molds that hung on her kitchen wall for years. I always loved the little designs and marveled at the salads she would make in them. When I found ruffoni copper, I was instantly reminded of those lovely molds. In addition to copper cookware, ruffoni has a beautiful line of molds, including hearts. Just right for Valentine's Day!
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Speaking of Valentine's Day, here's a quick recipe you might like to try.
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Rice Pudding
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1 cup rice
2 cups hot water
1 cup milk
1/2 cup sugar
1/2 pint whipped cream
1 teaspoon vanilla
3/4 cup shredded coconut
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In a double boiler, heat water to a boil. Gradually add rice. Continue to cook over medium heat, adding milk. When rice is done, drain excess liquid. Let cool and then put through a ricer. Add sugar, flavoring and fold in whipped cream. Turn into a mold and let stand overnight. Before serving, top with maple syrup or shaved chocolate..
This recipe and website review is brought to you by your friends at http://www.ruffonicookware.com.