Taco Meatloaf-Secret Recipe Club

What a fun blog is An Affair from the Heart, my assignment for Secret Recipe Club this month.  Michaela is a mom of 4 who has been blogging regularly since 2011.  There is a wealth of great recipes and some fun party decorating ideas on her blog.

I actually made several of Michaela’s recipes.  They were all very good, and it was so hard to decide which one to feature on this post.  I made her Homemade BBQ Sauce and used it on some oven-barbecued country spareribs that I served recently.  I have several barbecue sauce recipes that I rotate through when making barbecue, and this one is definitely going into that rotation.

Because I recently scored a great buy on Jimmy Dean Sausage rolls, I tried the Pork Sausage Meatloaf using sage flavored sausage.  This was a very good, different main dish that will be great change from regular meatloaf.

I certainly noticed the sweets recipes and plan to make Almond Joy Brownies Bites and the Nutty Butter Acorns.  What a clever thing to do with a purchased cookie.  I also plan to give the Italian Style Prime Rib recipe to my daughter who does our prime rib for Christmas.

Because I found the idea so intriguing I chose to make the Taco Meatloaf for this post.  I don’t use commercial taco seasoning so used the Taco Seasoning recipe that Michaela had posted in the early days of her blog.  I did not use all of the made-up seasoning mix, I will use it all next time.  Since  there are only two of us, I use 1  1/2 lbs. of ground meat beef to make meatloaf.  The recipe called for 2 lbs. ground beef so I used 2 medium eggs and slightly less crushed corn chips then the recipe called for.  I crushed 2 cups of corn chips in my food chopper which made about 7/8 cup of crushed chips.  I did add a tablespoon of instant minced onion to the meatloaf mixture.

I served the meat loaf with Spanish Rice, whole kernel corn and salad along with salsa and sour cream.  I would have added black olives, but I was out and didn’t want to open a can since hubby doesn’t like them.  He put the Spanish Rice on his meat loaf slices and topped it with the salsa and sour cream.  We really enjoyed this as an alternative to regular meat loaf, it was great in sandwiches, and I will make it often.
 
Thanks for sharing some great recipes, Michaela.

Since most of my readers have larger households, I am posting Michaela’s original ingredients amounts.

Taco Meatloaf
From An Affair of the Heart
2 lbs. lean ground beef
1 (1 oz.) pkg. taco seasoning mix or use recipe here.
1 c. crushed corn chips (about 2 1/2 c. uncrushed)
1/2 c. sour cream
2 eggs
salt and pepper to taste
2/3 c. Mexican Blend or cheddar cheese

Place ground beef in a large mixing bowl  Sprinkle taco seasoning mix over beef.  Add corn chips and mix lightly until blended.  Measure sour cream into a 1 cup glass measuring cup.  Add eggs and mix well.  Pour egg mixture over ground beef, add salt and pepper to taste and mix until blended.  Place meat mixture in a well-greased loaf pan.  Cover with foil and bake at 350 degrees for 1 hour and 15 minutes.  Remove foil and sprinkle with cheese.  Bake until cheese is melted, about 5 minutes.  Serve with salsa, sour cream, olives and any other ingredients you would put in a taco.  Serves 6 to 8.

Click here to learn more about joining the fun that is Secret Recipe Club.  Also check out what other Group B bloggers made this month.

Blogger:

An InLinkz Link-up

Naan with Easy Cheesy Bean Dip-Secret Recipe Club

Sometimes when I am checking out the recipes at my assigned Secret Recipe Club blog I will come upon something that I have been thinking about making for awhile.  Such was the case with the blog Tasty Cheapskate, where I found not one but two different recipes for Naan and one for bean dip.  Since theses are something that I have been thinking about making, I decided that I need to get “off the fence” and just do it

Jeanie has been blogging since 2010 so has shared many great “tasty” and “cheap” recipes with her readers.  She feeds four children, one husband, and herself and shares my view that tasty food doesn’t have to mean expensive food

I did come upon a post that I want to point out that has nothing to do with food-How to Get Crayon Out of Washed and Dried Clothes Cheaply.  I have no children living here that I could blame that situation on if it happened now, but I would have loved having this information when it did happen when I had kids.

Now, back to the cooking.  There were two recipe for Naan,  One with yeast and Quick Naan made with baking powder.  The Quick Naan uses yogurt which I did not have on hand so I made the one with yeast.  It took a little time because of the rising, but the rest of the process was easy  I used all white whole-wheat flour instead of a combination of all-purpose and whole-wheat flour because I had it on hand.  The directions did not say how much or long to knead the dough so I kneaded it 100 times, turning the dough ball over after every 10 kneads.  After the first rising, I made 15 dough balls.  Mine may have been a bit smaller than Jeanie’s as she made 10.

I have a glass rolling pin so rolled the dough balls out between two sheets of waxed paper and was able to get them quite thin.  It took about 30 minutes to “bake” the Naan in a frying pan.  I would roll a new dough ball out while another one was “baking.”

I wanted something to eat with the Naan so made the Easy Cheesy Bean Dip.  I cannot begin to say how good these were together.  They definitely will a regular rotation at my house.

The bean dip recipe uses taco seasoning.  I never buy commercial taco seasoning as I always have all the necessary ingredients on hand to make it myself.  I use various homemade taco seasoning recipes and used the one Jeanie has on her blog.   I was hesitate to use the amount of salt called for since refried beans can be a little salty.  I did use that much salt and felt that the dip was just a little too salty for my taste.  I would recommend  omitting the salt in the seasoning recipe, tasting the dip and adding salt if it is needed.  Hubby is not much of a bean eater, and this makes a lot of dip so I am going to freeze some of it and see if that works.

Now I had a dilemma, should I post one recipe (and which one?) and just reference the other, or should I post them both.  I decided that it would be more convenient for my readers to post both recipes here instead of making them click around for the second one.

Of course there were lots and lots of other recipes on this blog that I am going to try.  Apple harvest is in full swing here and  I think Rebbeca’s Apple Cinnamon Rolls should be on my table soon.  There is a whole week of breakfast cookies posted back in 2010 that should be checked out.  Being one who has always liked fresh Brussels Sprouts, I loved the post on How Not to Hate Brussels Sprouts and am going to make them that way next time I have some on hand.

A visit to The Tasty Cheapskate will be well worth you time, and one thing you should check out is the Cheap Eats Challenge where Jeannie attempted to feed her family of six on $6 a day in 2011.

Naan
adapted from The Tasty Cheapskate
1 T. active dry yeast
1 c. warm water
14 c. sugar
3 T. milk
1 egg, beaten
2 t. salt
2 c. whole wheat flour
2 1/2 c. all purpose flour

In a large mixing bowl dissolve yeast in the warm water.  Stir in sugar, milk, egg and salt.  Mix in 1 to 2 cups flour.  Add another cup flour and then add flour 1/2 cup at a time until you can’t mix it with a spoon any more.  Turn out onto a floured surface ( I use a cookie sheet) and knead.  (I kneaded 100 times, turning the ball over after every 10 kneads.)  Let rise, covered in warm place until dough has doubled in size (about 1 hour). Punch down.  At this point you may knead in minced garlic or herbs if you like.  Make balls of dough about the size of golf balls.  Cover and let rise 30 minutes.  (This rising can be skipped if you’re pressed for time.)  Keep dough balls covered before rolling them out.  Heat a heavy bottom, oiled skillet until just above medium.  Roll dough balls out into rough circles and as thin as you can.  (I do this between two sheets of waxed paper, using new paper if the dough begins to stick.).  Place a dough circle in skillet and cook 2 to 3 minutes until air pockets begin to form.  Turn and cook on the second side another 1 to 2 minutes or until lightly browned.  Remove to pie plate or platter and repeat with remaining dough balls.  Stack cooked Naan to keep them warm.  Makes 10 to 15 pieces.  Let cool if not eating right away and store in a zip-top bag in the refrigerator or freeze.

Easy Cheesy Bean Dip

adapted from The Tasty Cheapskate
1 (8 oz.) pkg. cream cheese, softened (Place cheese in a zip-top bag and immerse bag in a bowl of hot water for 15 to 20 minutes to quickly soften the cream cheese.)
1 c. sour cream or Greek yogurt (I used sour cream)
1 (16 oz.) can refried beans
2 T. taco seasoning (I used one recipe of the homemade mix here)
1 1/2 t. onion powder
1 1/2 t. garlic powder
1 c. (8 oz.) shredded sharp cheddar cheese-divided
choice of chips, veggies, etc. for dipping (I used torn pieces of Naan)

In a medium mixing bow, blend everything together until well blended.  Spoon half the bean mixture into the bottom of a 9x13-inch baking pan.  Layer with half the cheese.  Repeat layers.  Baking at 375 for 20-30 minutes or until cheese is melted and bubbling at the edges.  May also be layered and cooked in a crockpot on low for about 4 hours.  Since I was eating this by myself, I placed some bean dip in a individual ramekin, sprinkled some cheese on the top and microwaved it for about 1 minute until the dip was hot and the cheese was mostly melted.  Makes about 10 servings.

Visit here to learn how to join in the fun of Secret Recipe Club.

An InLinkz Link-up

Banana Sour Cream Bars-12 Weeks of Christmas Treats

It is week 2 of 12 Weeks of Christmas Treats hosted by Brenda at Menu Planning Magic.  I felt a bit like Goldilocks this past week.  I wanted to post some new and different bar cookie recipes that, perhaps, were not already out there on the net.  Like Goldi's experience, none were "just right." 

Finally, I chose to make and post an old reliable banana bar cookie recipe.  It is a nice change from having banana bread.  I like to include banana bars and other, not so common flavors, on holiday cookie plates.  It makes for a nice contrast.  The bars can be "fancied up" by adding a half cup each of chopped, toasted nuts and chopped red and/or green candied cherries.

If I am in a hurry to get butter softened, I will thinly slice it into a bowl.  That way it softens very quickly.  I posted a trick to quickly soften cream cheese that works very well.

Banana Sour Cream Bars
1/2 c. butter softened
1 1/2 c. sugar
2 eggs
1 c. sour cream, regular or low-fat
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. salt
2 large, very ripe bananas, mashed
1 (8 oz.) pkg. regular or low-fat cream cheese, softened
1/2 c. butter, softened
1 t. vanilla
3 1/2 c. sifted powdered sugar

Cream butter and sugar together until very fluffy.  Add eggs and beat well.  Stir in sour cream and vanilla.  Combine flour, baking soda and salt.  Stir into creamed ingredients, mixing well.  Fold in mashed bananas.  Pour into a greased 15x10x1-inch baking pan.  Bake at 350 degrees for 20-25 minutes until golden brown.  Cool in pan on rack.  When cool, combine cream cheese and butter in an electric mixer bowl.  Beat with mixer until well blended and smooth.  Add vanilla and mix to combine.  Add sifted powdered sugar  and mix until well blended and of spreading consistency.  Spread over cooled cookies.  Cut into bars.  Store covered in the refrigerator.  Makes about 36 bars.

There is still time to join us and share some of the Christmas treats you are making.  You can find all the information for joining in the fun in this post at Menu Planning Magic

Linking to these great parties:
Show and Share Wednesday
What's Cookin' Wednesday
Cast Party Wednesday
Wake Up Wednesday
Whimsy Wednesday
Wow Me Wednesday at Gingersnap Crafts
Wow Me Wednesday at Polkadots on Parade
Fluster's Creative Muster


To see what other bloggers have posted this week, check out the links below.

BLT Salad with a little O

I rarely repost a recipe from another blog, but sometimes I really have to.  A couple of weeks ago, Lynn from Happier than a Pig in Mud posted the most delicious-looking tomato salad recipe.  I knew that I would have to give it a try.

Just that day, I got called into work during my vacation.  Since I had to drive to town, I stopped at our local produce stand and purchased the very first local tomatoes of the season.  We had been waiting impatiently for them.  All I could think about at work was that tomato salad, but I really wanted a bacon, lettuce and tomato salad also.  So, when I got home from work, I made a BLT salad and used the dressing from Lynn’s recipe.  I cannot begin to tell you how good this was.  There is nothing quite as good as fresh, local tomatoes.

I halved Lynn’s dressing recipe using rice vinegar instead of cider vinegar.  I needed to use only half of the dressing for a salad for one.  The dressing kept well, and I had another salad a day or two later.  Thanks, Lynn, for a great new dressing recipe.

About the “O”, I had some red onion that I needed to use up, and I like onion in my salad, so the addition of “O” it was.  Use freshly cooked bacon in this salad.  It makes a world of difference.

The ingredients listed are for a salad for one.  If it is being made for more people, increase accordingly.

B L T Salad with a Little O
2 slices bacon
1 1 /2 c. lettuce cut into chunks
1 medium fresh tomato
1/4 c. chopped red onion
some croutons to top salad

Lynn’s Dressing (This is half of her recipe and I only used half of this for the salad.)
1/4 c sour cream
1/2 T. sugar
1/2 T.  vinegar (your choice)
1/8 t. garlic powder
1/8 t. onion powder
1/8 t. dried dill weed
salt and pepper to taste

Cook bacon until very crisp.  Drain, cool and crumble into large pieces.  While bacon is cooking, stir together the sour cream, sugar, vinegar, garlic powder, onion powder, dill weed, salt and pepper.  Mix well and set aside.  Chop and measure lettuce and place in a large individual salad dish.  Slice and chop tomato and add to lettuce.  Add chopped onion and bacon.  Stir to blend.  Pour half of dressing over the salad and mix till salad ingredients are well coated.  Scatter some croutons over the top of the salad, eat and enjoy.  Serves 1.  Place remaining dressing in a small, covered container and refrigerate to enjoy with another salad in a day or so.

Linking to these great parties:

Tuesday Trivia

Tasteful Tuesday

Totally Tasteful Tuesday

Show Me What You Got

Two Cup Tuesday

Show Me What Ya Got

Tasty Tuesday

Cast Party Wednesday

Show and Share Wednesday

What's Cookin' Wednesday

What'sIn Your Kitchen Wednesday

Whimsy Wednesday

Create and Share Wednesday

Wicked Good Wednesday

 

Loaded Baked Potato Cubes

Welcome to my new followers and thanks to all who take the time from their busy lives to read this blog.  I hope that you find what you read here useful.  Hope that everyone had a wonderful holiday and that you found the time to remember family, friends and service people who have gone before us.

About a year ago, I ran across a recipe over at Mennonite Girls Can Cook for Buttermilk Dressed Potatoes.  That was the inspiration for this dish.  Although I love the flavors in ranch dressing, hubby is not particularly fond them. He does love loaded baked potatoes so I decided to make something along that line and came up with Loaded Baked Potato Cubes.

The Mennonite recipe had the potatoes cooked separately and then cooked in the oven.  Since I am inherently lazy, I decided to see if I could just cook the potato cubes in the oven and then add the “loaded” ingredients.  This worked really well, and I have made this dish often over the last few months.

Red potatoes, russets, Yukon gold potatoes, both unpeeled and peeled have been used for this dish, and they all have worked just fine.  Although I prefer a 3-cheddar cheese blend made by Kraft, I usually use whatever cheese I happen to have on hand.

The temperature at which the potatoes bake is very forgiving so this is a great side dish for a main dish that is being cooked in the oven.  Anywhere from 350 to 400 degrees will work.

If there are people who don’t like bacon (they don’t live at my house) or green onions, reserve them and serve them on the side for people who like them to use.

Loaded Baked Potato Cubes
6 to 8 medium potatoes, peeled or not
1 T. olive oil
1 t. salt
1/2 t. coarse ground pepper
1/2 t. garlic powder
1/3 to 1/2 c. water.
1/2 to 3/4 c. sour cream (low fat is fine)
1 c. shredded cheddar cheese
1/3 c. crisp cooked bacon bits
1/4 c. thinly sliced green onion

Peel potatoes if desired.  (If peeling, I usually peel six and see if that amount covers the bottom of my jelly roll pan.  If not I peel one or two more or whatever it take to make a single layer.)  Place potatoes in a large mixing bowl.  Drizzle the olive oil over the potatoes and mix until the cubes are well coated.  Combine salt, pepper, and garlic powder in a small bowl and mix well.  Sprinkle evenly over the potatoes and stir until well mixed.   Spread potatoes out in an even layer on a non-stick sprayed 10x13-inch pan.  Pour enough water into the pan to just cover the bottom.  Cover tightly with aluminum foil and place in a 350-degree oven for about 30 minutes or until potatoes are just tender and water has evaporated.  (If potatoes are tender, but there is still some water, just pour it off.)  Remove from oven and  gently mix the sour cream into the potatoes until they are evenly coated.  Sprinkle the cheese over the top and then the bacon bits.  Return to the oven and cook, uncovered, for about 10 minutes or until the cheese is melted.  Remove from oven and sprinkle with the green onion.  My hubby uses additional sour cream on his, I don’t on mine.  Makes 4 to 6 servings.

Linking to these great parties:
Totally Tasty Tuesday
Show Me What You Got
Two Cup Tuesday
Tasty Tuesday
Show Me What Ya Got
Take-A-Look Tuesday
Get Your Craft On

Southern Cola Barbecue Sauce-Secret Recipe Club

It is time once again to post the recipe for this month’s Secret Recipe Club.  This month I was assigned This Mama Cooks on a Diet.  Although Anne-Marie has been blogging since 2004, her blog was new to me.  Her tag line is Healthy Recipes & Lifestyle Tips for Busy Moms, and her blog is packed with just that.

I found many healthy recipes that I will be making such as Maple Roasted Vegetables, Maple-Sugar Ginger Roast Pork, Chicken, Sweet Potato and Apple Skillet and many others.  Because I planned to make some oven-barbecued, country-style pork ribs, the recipe I chose was Southern Cola Barbecue Sauce.
 
However, before we go there, I must share a great tip that Anne-Marie posted about making dips with World Harbors Marinades.  This is one of those “slap yourself upside of the head and think why didn’t I think of that” ideas.  The basic idea is to mix equal amounts of the marinade and sour cream, Greek yogurt or tofu sour cream to make a somewhat healthy dip.  I tried this with some World Harbors Maui Mountain Sweet ‘n Sour sauce that I had on hand and loved the result.  Now I know just what to do with those little bits of different sauces I seem to accumulate in my refrigerator.  I will use them to help the veggies go down.

Now on to the real recipe.  Because she is trying (as am I) to avoid high fructose corn syrup, Anne-Marie used a product called Pepsi Natural.  I looked everywhere and could not find it.  Since this recipe was posted in 2009, I suspect that Pepsi Natural didn’t “make the cut”; and like many healthy products that we say we want and then don’t buy, it was discontinued.  Since my hubby MUST have a can of Pepsi each day, we always have it on hand.  I just “bit the bullet” and used that.  The lemon and orange juice gave the sauce an underlying citrus “spark” that I really liked.

In her post Anne-Marie mentions the difficulty of finding commercial barbecue sauces without high fructose corn syrup.   Bull’s-Eye B B Q Sauce does not list high fructose corn syrup on it’s label.  This product is made by Kraft and should be nationally available.

I used one cup of the sauce to marinate the country-style pork ribs, for about 8 hours.  I baked the ribs in a 375 degree oven for about 1 1/2 hours, basting with the reserved sauce every 15 minutes.  I also turned them at that point.  I put the ribs on a broiler pan (both pieces of the pan sprayed very well with non-stick spray).  I did begin to get a little char on the pork towards the end of the cooking time.  Next time I will pour about a cup of water in the bottom of the broiler pan when I put the ribs in the oven.  I served the remaining sauce at the table to pour over the ribs.

Southern Cola Barbecue Sauce
adapted from This Mama Cooks on a Diet
1 c. Pepsi
1/4 c. lemon juice
1/4 c. orange juice
2 T. Worcestershire sauce
1 c. ketchup
2 T. dark brown sugar (I just used light)
2 T. light molasses (spray your spoon with non-stick spray for easier measuring)
1/2 t. grated lemon peel
1/2 t. ground ginger
1/2 t. garlic powder
1/2 t. onion powder
salt and pepper to taste (I didn’t use these)

Combine all ingredients.  Place about 1 cup in a plastic bag and use to marinate pork, chicken or beef several hours or overnight, turning often.  Put remaining sauce in a container and refrigerate.  Remove meat from refrigerator about 30 minutes before cooking to remove the chill.  While meat is resting, pour reserved sauce in a small, heavy sauce pan.  Bring to a boil, stirring occasionally.  Reduce heat, and simmer about 20 minutes, stirring often, until sauce has reduced and thickened somewhat.  Remove some of the sauce to brush on meat while is baking or grilling.  Serve remaining  sauce on the side.  Any remaining sauce can be refrigerated up to 2 weeks.

Crazy Cooking Challenge-Dilled Ranch Dressing/Dip Mix

I am so glad that Tina over at Mom’s Crazy Cooking is continuing to host Crazy Cooking Challenge.  I have so much fun with this every month.  If you would like to join in the fun, just click on over to get the details and to see what the challenges are for the next several months.

This month’s challenge is Ranch Dressing /Dip.  I suspect that most cooks have their own special recipe for this, and I am sharing a variation that is one of my favorites.  I wanted to change my basic Ranch Dressing Mix recipe up a bit; so, since I really like dill, I decided to add dried dill to the rest of the ingredients.  I guess I could say it turned out well, I am tempted to eat it by the spoonful.

To vary this when using it as a dip, I sometimes add some finely chopped dill pickle, some finely chopped black olives and some finely chopped red pepper just because I like them.

The dry mix ingredients can be kept tightly sealed for a long time if stored in a cool, dry place. Because of the paprika, the dressing/dip is a light pink color and not white like most ranch dressings.

Dilled Ranch Dressing/Dip Mix
3 T. dried minced onion
1 T. dried parsley
1 T. dried minced garlic
2 t. paprika
2 t. sugar
1 t. coarsely ground pepper
1 t. tarragon
1 T. dried dill
1 t. salt

Combine all ingredients and mix well.  Store in a tightly covered container in a cool, dry place.  Makes about 7 to 8 tablespoons of mix, enough for 7 to 8 batches of dressing/dip.

To Make Dressing/Dip
1 c. mayonnaise
1/2 c. sour cream
1/4 to 1/2 c. buttermilk or regular milk (add more for dressing, less for dip)
2 T. dill pickle juice
1 T. Dilled Ranch Dressing/Dip Mix

In a small bowl combine mayonnaise, sour cream, buttermilk or milk and the dill pickle juice.  Mix well.  Add dip mix and mix until well combined.  Place in a covered container and chill at least a few hours before serving to allow the flavors to blend.  Makes 1 3/4 to 2 c. dressing or dip.  Serve as a salad dressing or as a dip with crackers, pita chips, or veggies for dippers.  I like to put this on baked potatoes, too.

Ingredient Spotlight-Taco Corn and Bean Salad

Corn is the Ingredient Spotlight over at Eat at Home today.   I have always liked the so-called Frito Corn Salad that may or may not have originated with Paula Deen, but I wanted a salad that could stand in as a meatless main dish.

I added beans for more protein and taco seasoning to “up the flavor factor”.  I reduced the amount of mayonnaise and added sour cream and cream cheese.  Since I don’t like green peppers, I used red peppers and then green onions to supply the green color.  I also added chopped ripe olives.

Canned corn, cooked, frozen corn or fresh corn, cooked and removed from the cob can be used for this dish.  About 4 cups or frozen or fresh corn will be needed.

Use your favorite beans for this.  I like pinto or red beans, but black ones add a really nice color contrast.

I make my own taco seasoning to save money and avoid unwanted chemicals and preservatives, but a commercial packet may be used.  There are many recipes for homemade taco seasoning on the internet.  Just Google and keep trying them until you find one your family likes.

Although most recipes have the Fritos stirred into the salad, I find that they become soggy if there is any salad left over.  When I make this for eating at home I just set the crushed corn chips out in a bowl and let people top each serving.  If am taking this to a potluck, I sprinkle the crushed chips on top of the salad.  If there is any salad left over, I tip the bowl and let the corn chips fall into a shallow container.  I put them in a plastic bag and store them in the refrigerator.  When ready to use, I put them on a glass pie plate and microwave them a minute at a time until the corn chips are crisp again.

This salad is best made at least several hours ahead of serving.  I like to make mine the day before.

Taco Corn and Bean Salad
2 cans (16 oz.) cans whole kernel corn, well drained or 4 cups cooked frozen or fresh corn kernels
1 can (16 oz.) pinto, kidney, red or black beans, well drained and rinsed
1 c. chopped red pepper
1/2 c. chopped red onion
1/3 c. sliced green onions
1 can (3.8 oz.) sliced olives, well drained and halved
1 (3 oz.) pkg. low fat cream cheese, very soft
1/2 c. Low-fat sour cream
1/2 c. low fat mayonnaise
1 T. chili powder
1/2 T. ground cumin
1 t. salt
1 t. freshly ground black pepper
1/2 t. paprika (smoked if you have it)
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dried oregano, crushed
1/4 t. red pepper flakes (opt.)
2 c (8 oz.) shredded sharp cheddar cheese or Mexican blend
1 (10 1/2 oz.) bag Fritos, regular or Chili Cheese corn chips (I usually don’t need a whole bag)

 a large mixing bowl combine corn, beans, red pepper, red onion, green onion and olives mix well.  In a medium mixing bowl combine the very soft cream cheese, sour cream and mayonnaise.  Mix until well blend.  Add the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano and red pepper flakes, if using.  Stir until spices are well combined with the cheese/cream/mayo mixture.  Spoon mixture over the corn/bean mixture and stir until everything is coated with the dressing.  Add shredded cheese and stir until well blended.  Cover tightly and refrigerate until serving time.  Just before serving, crush enough corn chips to completely cover the top of the salad.  Sprinkle corn chip on the salad.  Serves 8 to 10.

Linking to Ingredient Spotlight

Cast Party Wednesday
Show Off Your Stuff
Wow Me Wednesday-Gingersnap Crafts
Wow Me Wednesday-Polkadots on Parade
What I Whipped Up Wednesday
Whatever Goes Wednesday

Eating the Alphabet-Curried Leak and Veggie Spread

Here it is time for another Eating the Alphabet post.  This month we are doing K or L.  I chose L and decided to make something with leeks.

I have not used leeks often, but after searching for recipes using leeks and developing a couple myself, I will use them more.  I sort of went on a “leek kick” and will be posting a couple more recipes using leeks soon.

For today’s post, I chose Curried Leak and Veggie Spread.  I saw a recipe over at allrecipes for a Leek Dip.  It sounded good, but by the time I got done, what I made did not resemble that original recipe at all.

To prepare the leek, slice it into thin slices and chop fine.  Put into a bowl of water and swish around to remove any grit or dirt.  Remove from the water and rinse in a colander.  Turn into a clean towel and squeeze to remove excess water.

If you don't like curry powder or fennel seeds, use another herb or just leave them out.  I just happen to like curry, but this is perfectly good without it.

To serve this, I like to split pita bread, cut it into triangles, brush it with olive oil, and toast them in a pan on the stove or in the oven.  This is also good with any kind of cracker or melba toast.

Note:  The veggies in this will begin to release their water so this is best eaten in a day or three.  After that, you are apt to have a dip.  Still good, but no longer spreadable.

Curried Leek and Veggie Spread
1 (8 oz.) pkg. cream cheese (I use 1/3 less fat), softened
1 c. creamy salad dressing like Miracle Whip (low fat is OK)
1/2 c. sour cream, I use low fat
1 leek, white and light green park, finely chopped
1/4 c. sliced green onions
1/2 c. finely chopped red pepper
1 rib celery, finely chopped
1/2 c. finely chopped carrot
! T. lemon juice
1/2 t. curry powder
1/2 t. fennel seed
salt and pepper to taste, if desired
6 strips bacon fried crisp and crumbled or 1/4 c. ready-cooked real bacon bits

Combine all ingredients together in a bowl and mix very well.  Place in a covered container and place in refrigerator.  Chill at least 2 to 3 hours to allow the flavors to blend.  Makes about 2 cups.  Serve with pita bread triangles, crackers or melba toast.

For Eating the Alphabet each month we post a recipe starting with a specific letter of the alphabet.  Next month the letters will be M, N, and/or O.  I invite you to join in the fun.  It is hosted by Brenda from Meal Planning Magic.  Just hop on over and sign up.

Check out the links below to see what the other "Eating the Alphabet" bloggers have posted this month.

Sour Cream Swiss Steak

I had a rain check from a local store for round steak at $1.99 a lb. that was about to expire so I picked up 15 lbs. this week.  We have round steak quite often due to its low price.  Round steak generally needs to be cooked for awhile in some kind of liquid for the best results.

I have already posted Steak Cubes with Butter Crumb Dumplings which is one of our favorite round steak recipes.  Tonight I made another of our favorites, Sour Cream Swiss Steak.

This recipe comes from New Southern Cooking by Nathalie Dupree, 1986.  I have changed it some from the original recipe.   For the salt and pepper, I use Spice Island Sea Salt and Pepper Grinder and just grind it until I like the amount.   The sauce makes a very good gravy to serve over mashed potatoes, rice or noodles.  I served it over mashed potato pancakes with I make with leftover mashed potatoes.  I will post that recipe soon.  The sauce is on the sweet side so if it is too sweet for you, cut the brown sugar back to 1 1/2 to 2 T.

The recipe calls for a heat-proof skillet.  I use an old Corning Ware 11-inch skillet and can get only about 1 1/2 lbs. round steak in it.  If a heat-proof skillet is not available or 2 lbs. of steak is needed, just use a regular skillet to brown the steak and transfer everything to a baking pan or dish to bake it.

Sour Cream Swiss Steak

1 1/2 to 2 lbs. round steak, cut into serving size pieces
1/4 c. flour
1 t. paprika
1 t. dry mustard
1 t. salt
1/2 t. freshly ground pepper
1/4 c. vegetable oil or 2 T. oil and 2 T. butter
1 medium onion, chopped or 3 T. dried onion
1 clove garlic, minced
3/4 c. sour cream
3 T. brown sugar
3 T. soy sauce
3/4 c. water

Using a meat mallet, pound the steak pieces on waxed paper until 1/4-inch thick.  Combine flour, paprika, dry mustard, salt and pepper in a  pie pan.  Dredge meat in flour mixture and set aside.  In a heat-proof skillet, heat oil or butter and oil until hot.  Brown round steak pieces in hot oil and set aside.  Drain off any excess oil and wipe out skillet if necessary.  Mix together sour cream, brown sugar, and soy sauce in a 1 c. glass measuring cup.  Pour mixture into skillet.  Measure the water in the same glass measuring cup to rinse out all sour cream and add to sour cream mixture in skillet.  Add any excess flour from dredging the steak, and mix well.  Return steak pieces to skillet, turning each piece over to get sauce on both sides.  Cover and place in a 300 degree oven.  Bake 45 minutes to 1 hour until steak is tender.  Remove steak to serving platter.  Pour sauce into gravy server to pass at table.  Makes 4 to 6 servings.

Tomorrow Salad Dressing 2: Recipes using mayonnaise as a base

Linking to Vintage Recipe Thursday, 
Hunk of Meat Monday
Recipe Sharing Monday
Ingredient Spotlight

Frugal Friday Tips-Make Your Own Onion Soup Mix

Today I am going to talk a little bit about onions and onion soup mix.  Onions generally keep for some time, but if they are starting to go “south” as they say, chop them up and put in the freezer.  Put the chopped onions in 1/2 c. amount in snack bags.  Put the snack bags into a large freezer bag and freeze.  The onions can then be removed as needed and added directly to soups, stews, sauces, and casseroles.

One of the handiest things to have in your kitchen is onion soup mix because there are so many things you can do with it.  Purchased onion soup mix is expensive and high in sodium.  A homemade version of the mix can be made in less than 5 minutes with ingredients probably on hand, and will be lower in sodium even with using the instant beef broth granules.  If sodium is a concern, use low sodium granules.  Note:  The mix in the photo above is not as brown as some would be due to the brand of instant broth I used.

The mix can be stored in an air-tight container and measured out as needed, or 5 T (the equivalent of 1 envelope of mix) can be measured into snack bags and stored in a larger plastic storage bag.  Dividing the mix up ahead saves time when using it.

An advantage of homemade mixes is that they can be customized to a person’s tastes.  After trial and error, this is my version of homemade onion soup mix with several recipes to use it in.  I like to place my dried onions in a 350 degree oven and toast them for about 3 minutes, but that is optional.  Watch them carefully.

Homemade Onion Soup Mix

3/4 c. dried onion flakes, toasted if desired
1/3 c. instant beef broth granules
1 T. onion powder
1 t. garlic powder
1/2 t. celery seed
1/2 t. sugar
1/2 t. black pepper

Combine all ingredients together, blending very well.  Store in an air-tight container.  When ready to use, shake container well and use 5 T. for 1 envelope of mix.  This can also be divided up into 5 T. amounts and stored in snack bags.  If using for onion dip, spread, or rice add 1 t. dried parsley to each 5 T. mix
.
Onion Dip

5 T. Onion Soup Mix
1 c. sour cream or cottage cheese (put through a blender)

Mix soup mix and sour cream or cottage cheese together and let chill at least 1 hour.

For Onion-Cheese Dip add 1 T. grated Parmesan Cheese to above mixture.

Onion Spread

5 T. Onion Soup Mix
1 pkg. (8 oz.) softened cream cheese, reg., low-fat, or fat-free

Mix soup mix and cream cheese together, blending well.  Let chill at least 1 hour.

Onion Rice Pilaf

1 T. butter or olive oil
1 c. rice, uncooked
1/2 c. vermicelli or thin spaghetti broken into 1/2-inch pieces
2 1/2 T. onion soup mix
1 1/2 to 2 c. chicken broth or water.

Melt butter in medium saucepan.  Add rice and vermicelli and cook until vermicelli is browned, watching carefully and stirring often.  Add onion soup mix and chicken broth or water.  Bring to boiling, reduce, cover and simmer until rice is done and liquid is absorbed.  I give a range on the water because most directions  call for 2 cups water to 1 c. rice, but I have better luck with 1 1/2 cups.  Serves 4.

Curried Apricot or Peach Chicken

Chicken:  may be whole, cut-up; skinless thighs, or boneless, skinless chicken breasts-enough for 4-6 people
1 bottle (8 oz.) bottle Catalina Dressing or make your own.
1 (10-12 oz.) jar apricot or peach jam
5 T. onion soup mix
1/2 –1 t. curry powder

Place chicken in a foil-lined baking pan.  Combine Catalina Dressing, jam, onion soup mix, and curry powder.  Pour over chicken.  Bake at 350 degrees 45 minutes to 1 1/2 hour depending on what chicken parts you use.  Sauce is good served over rice or couscous.  Makes 4-6 servings.

Cooking with the Journal-Sour Cream Cole Slaw

Today's recipe is for an easy coleslaw made with ingredients one usually has in the fridge and pantry. Cook's Country has a new trick to keep cabbage from weeping in coleslaws and salads.  Place the cabbage with 1 t. salt in a microwave safe bowl.  Cover and microwave on high just until cabbage begins to wilt, 1 1/2 to 2 minutes, stirring halfway through.  Transfer to a colander over a bowl and let stand 15 minutes, stirring occasionally.  Press cabbage to release moisture.  Rinse cabbage to remove excess salt and dry well in a clean dish towel.  Proceed with recipe.  I sometimes add chopped onion, shredded carrot, and chopped red pepper to this, but it is fine without the additions.

Sour Cream Coleslaw
Great Home Cooking in America
Farm Journal Books, 1976

1 c. dairy sour cream
1 T. sugar
1/2 t. salt
1/4 t. pepper
2 T. vinegar
1 T. mayonnaise or salad dressing
6 c. finely shredded cabbage

Blend together sour cream, sugar, salt, pepper, vinegar and mayonnaise, mixing well.  Stir into cabbage until well blended.  Chill until serving time.  Makes 6 servings.

Tomorrow:  Ingredient Spotlight-Blueberries