Pigskin Friendly

Happy Super Bowl Week! Yep, that's right people, we have less than 7 days until the big game. I realize there are many, many of you out there in EMM land that could give less about the game on Sunday, but we are a football family, and I am excited and therefore, all week I'm going to be sharing ideas for your Super Bowl party ! (And if you aren't having one, they can all be used for easy meal ideas too!)

Like I said, I know many of you probably can't even tell me who is playing in the game Sunday. Well, maybe less now that we've all been inundated with #Deflateglate for a week now, but still, I'm sure there are those who have no clue. That's okay. Or maybe, like us, your favorite team didn't make it this year, and you are lamenting. That's okay too. I understand, I really do. But I'm here to help. Super Bowl XLIX will be held in Arizona between the New England Patriots (THE CHEATERS...oops, did I say that??!!) and the Seattle Seahawks.

Now as most of you know, Mr. E and I (and 99% of our family) bleed black and gold and if the Steelers aren't in it, we show up for the food and the commercials. Well, and the game too because we really do enjoy football that much. But "The Hawks" just happen to be Monkey's favorite team (Why? I have no idea. He started liking them about 3 1/2 years ago, and after their win last year, that love only grew.) and he is super excited to watch them go for two in a row. So, this year, I will be on Team Alex and root for them also. Well, that and I can't root for anybody that cheat. Oops, did I say that again?

Anyway, these little Mexican treats are perfect for watching the game, because they are hands friendly! Your guests can munch away while shouting at the tv, and you don't have to worry about them throwing knives and forks at the screen.

Set out a ton of toppings and let everyone customize them. So fun. So easy. So yummy. But as I mentioned, they aren't just football food. They make a simple weeknight meal the kids will love too. Add some rice and beans on the side and your meal is done. Oh, speaking of beans, come back Wednesday because I've got a great recipe for those too! 

If you aren't looking forward to the Super Bowl on Sunday, please bare with me this week because we are, and it's going to be #1 on the discussion list. But don't worry, we will return to your normal scheduled programming February 2nd. 

Mini Enchilada Cups

12 small flour tortillas

1 lb. ground beef

1 packet enchilada seasoning

2/3 c. picante sauce

3/4 c. shredded Colby jack cheese

Salt and Pepper taste

Shredded Lettuce

Diced Tomatoes

Diced Green Onions

Sour Cream

Preheat oven to 350. Spray a muffin tin with nonstick spray. Warm tortillas in microwave 2 at a time, for 15 seconds. Line each well with one tortilla. In a large skillet brown beef, seasoned with salt and pepper. Drain if necessary. Increase heat to high. Add seasoning packet and picante sauce. Stir well. Bring to a boil. Decrease heat to low and simmer until thickened. Sprinkle each tortillas cup with a little cheese in the bottom. Place a heaping TBS of beef mixture into each cup. Sprinkle each with more cheese. Bake for 20 minutes. Let stand for 5 minutes before removing from tin. Add lettuce, tomatoes, sour cream and green onions to top. 

Shared on The Country Cook Jan.30, 2015

Mexican at Very Good Recipes

Back To School

One week down. 5 days done. Only 175 more to go. That's right, we are heading into our second week of the school year. Is it wrong that I'm glad at the end of it we have a three-day weekend? I think it's time. We deserve a little break. 

With the new school year, comes the need for new lunch box ideas, and ways to keep things fresh and fun for my little man. He loves his new Angry Bird lunch kit his Maa Ma bought him, and it's my job to make sure it's filled with yummy things he loves all year long. 

I actually had these at a party years ago, and immediately asked for the recipe. I love pinwheel sandwiches, for many reasons, one being because they are so versatile. They make a terrific packed lunch idea for school or the office. See, I also happen to have a husband who takes his lunch to work every day, so I'm on the hook for double the ideas, every. single. day. 

But they are also a hit at parties, barbecues or potlucks. You can whip up a huge batch of them in almost no time at all, and your guests can just keep going back for more, and believe me they will. I also love them for a simple supper. Add a tossed salad, or maybe some marinated cucumbers and fresh fruit on the side, and you've got a meal that is fresh, light and tasty after a long day.

Back to school time is so stressful in so many ways. Lunch box ideas shouldn't have to be one of them. Make sure they go to school with a great tasting, fun to eat meal for them...and super easy for you!

Salami & Spinach Pinwheels

Hard salami, sliced thin

1 (9 oz.) bag fresh spinach

1 (2.25 oz.) can chopped black olives

1 container garden vegetable cream cheese

Flour tortillas

Spread cream cheese on each tortilla, all the way to the edges. Lay 5 pieces of salami on each, overlapping a little. Sprinkle with olives. Layer spinach on time. Roll tortilla up, as tightly as possible. Slice into 1 inch pieces. Cover and chill until ready to serve.

Shared on The Country Cook Aug. 29, 2014

Celebrate At Home

It's almost time to bust out your sombrero and start pouring the margaritas! That's right, Cinco de Mayo is only a few days away. Okay, I can't lie. May 5th is usually just another day to us, and I don't think we've ever celebrated. But I know many of you do, and I bet Mexican restaurants all over the country will be packed come Monday, but I say why not celebrate at home?

Honestly, Mondays are so painful around here the mere thought of having to coordinate a dinner out makes me even more exhausted that I already am every Monday. But we can still have some yummy Mexican flare at home, and with this simple recipe, with almost no effort whatsoever. Now that sounds more like my stamina level for the beginning of the week.

I have so many Mexican recipes in my arsenal and "regular" dinner rotation, but believe it or not this was the first time I made burritos at home. I'm not sure why since they are one of my favorites, but such is life. Now, if you can't find the burrito seasoning (mine was in the baking aisle within all the packet mixes for gravy, sloppy joe, etc.) taco seasoning will work just fine. In fact, it' what the original recipe called for. Plus, you can always add some ground beef too if that sounds good to you. For me, I enjoy a simple bean and cheese version, so I omitted it.

I was so shocked at how easy these were, but the flavor totally seems like they were much harder! They are absolutely delicious, and the perfect way to celebrate Cinco de Mayo at home with your family. Make it a super fun night for the kids! Put on some mariachi band music, blend up some virgin margaritas, whip up a quick batch of restaurant salsa and have a fun party without having to start the car!

Bean and Cheese Burritos Inspired by Goodeness Gracious

10 flour tortillas, soft taco size

2 (15 oz.) cans refried beans

1 c. medium salsa

1 (16 oz.) jar picante sauce

1 c. shredded cheddar cheese

1 c. shredded Mexican blend cheese

1 packet burrito seasoning

Sour Cream

Chopped Green Onions

Preheat oven to 350. Grease a 9x13 baking pan. In a medium bowl combine both cans beans, salsa and seasoning packet. Stir well to combine. Spread mixture over each tortilla, leaving about 1/2 inch around edge; and sprinkle with cheddar cheese. Roll away from you, fold in edges, roll to edge, fold in ends. Lay seam side down in pan. (10 fit perfectly in my pan.) Spoon picante sauce over middle of each row. Sprinkle with Mexcian cheese. Bake for 30 minutes until cheese is melted and heated through. Garnish with sour cream and green onions, if desired.

Shared on The Country Cook May 2, 2014

Not Just For Muffins

When I was a working girl one of my favorite places to "go to lunch with the girls" was Uno's Pizzeria.  One, because they were close to the office, and offered a 15 minute lunch. From the time you ordered, to the time they brought you the food, it was 15 minutes, or it was FREE! When you only have an hour to spare, that's a pretty great deal. And two, because they had, hands down, two things on their menu that to me, they did better than anyone else.

The first favorite I had was their fish n chips. Oh my word. It was this huge piece of beer battered cod, served with a huge helping of their yummy fries. Just thinking about it makes my mouth water. But the other was an in-house specialty...their deep dish pizza. I'm not really a deep dish fan, but theirs? I could not get enough! They did it better than anyone. After all, they originated in Chicago, and nobody does deep dish like Chi-town! The crust was the absolute best I have ever eaten, and it was the perfect indulgence during a busy work day.

Well, Uno's closed here in Fort Wayne quite a few years back, and I have not had a deep dish pizza since. No joke! But when a friend told me about these cute little appetizer pizzas she had a party, I figured they might just be a great way to get me out of the rut. Not because they would even come close to the one I loved so much, but they were easy, and I love something that can play multiple rolls. Sure, they make a great appetizer, but make enough, add a salad and you've got a meal the kids will love! Oh, and any time I can find a new use for my muffin tin...I'm in!

Add your favorite toppings and make these a fun new pizza party treat! Get the little ones in the kitchen and let them help! If you've got extra tortillas left over from tacos earlier in the week, turn them into something completely new! There are so many reasons these would be a star in your kitchen, and you will be a total rock star for making them!

I miss those deep dish pizzas a lot, and don't know if I'll ever find another I enjoy as much, but until then, I'll munch on these to ease my pain!

Mini Deep Dish Pizzas

4 large flour tortillas

Cooking Spray

1 c. mozzarella cheese

12 turkey pepperoni, cut into 4 pieces each

1 (15 oz.) can pizza sauce

1/2 c. grated Parmesan cheese

1 TBS Italian seasoning

Preheat oven to 400. Spray muffin tin with cooking spray. In a small bowl combine pizza sauce, Italian seasoning and Parmesan cheese. Stir well. Using a glass or the empty pizza can, cut 3 rounds from each tortilla. (You want to make sure the rounds are just a little bigger then the wells in your muffin tin.) Place tortilla rounds in muffin tin, so each well is covered on the bottom and up the sides a little. Fill each with about 2 TBS of pizza sauce. Sprinkle with cheese. Top with 4 pieces of pepperoni each. Bake for 10-15 minutes until golden and crispy. Let stand 2 minutes and remove with fork.

Shared on The Country Cook Feb. 28, 2014