Taco Tater Tot Casserole

I came up with this for dinner tonight.

1 pound ground beef, browned and drained
3 to 4 tbs Taco Seasoning
1 cup water
1/2 to 1 cup salsa, your choice
8 oz frozen corn, thawed
1 can black beans, drained and rinsed
2 cups mexican style four cheese blend (without the seasoning)
1 pound tater tots

Preheat oven to 425

Brown and drain your ground beef.  Stir in the taco seasoning, water and salsa.   Add the corn and black beans and cook until hot and bubbly.

Place meat/corn and black bean mixture in the bottom of a 9x13 pan. 

Sprinkle 1 cup of the cheese over the meat.

Place tater tots ontop of the cheese.

Bake for 30 minutes.

Sprinkle the remaining 1 cup of cheese over the tots and broil until cheese is melted and getting a bit brown.  Tater tots should be nice and crispy by then.

Pink and White Swirl Bread

Today I was thinking that I needed to make some sort of cute bread for Miss V's Valentine's Day lunch.  I have been using cookie cutters and making heart sandwiches and I remembered someone making colored bread.

So I made two pounds of white bread dough.  I figured that I would just split the dough in half and tint just one half.  Well I did and it was HARD!  I ended up pulling out my Kitchen Aid mixer with the dough hook to mix in the pink gel.  It worked much better.  Next time I will do what my friend did and just add the color with the water and make two batches of dough.

So here is what it looks like:

I also split the dough into two pans.  I think next time I will just use one loaf pan and make a much taller loaf.  These will have to be itty bitty sandwiches. 

Cute huh???

I enjoy reading any and all comments! Feel free to ask any questions you have, about this recipe. If you have tried this recipe, please let me know how you liked it or if you would change it in any way.

Chocolate Waffles

Since I picked up the newest issue of Food Network magazine, Miss V has been asking to make the Chocolate Waffles.  We finally got around to making this morning.

3 tablespoons unsalted butter
3 tablespoons vegetable shortening
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons sugar
3 large eggs
1 cup milk
1/2 cup chocolate syrup, plus more for topping
1/2 teaspoon vanilla extract
Cooking spray
Confectioners' sugar and/or berries, for topping (optional)

Directions
Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.

Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.

Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
Divide the waffles among plates. Dust with confectioners'sugar and top with berries and/or chocolate syrup.

Miss V declared them "two thumbs up", but a little to sweet.  I think next time I will use much less syrup on top.  She loves chocolate, but not if it is to sweet.  She is a fan of dark chocolate and well so am I.

Tater Tot Casserole

I really do not have a standard recipe for this because I usually "wing it" with what ever may be in the freezer.

1 pound ground beef
1 packet of brown gravy mix
1 cup cold water
3 cups frozen mixed veggies (thawed)
1 cup shredded cheddar cheese
1 package tater tots
2 cups shredded colby jack cheese

Preheat oven to 400.

Brown the ground beef and drain.  Pour water and brown gravy mix over the ground beef.  Cook until thick and bubbly.  Stir in the mixed veggies.

Spread the meat/veggie mixture in the bottom of a 9x13 pan.

Sprinkle the cheddar cheese over the meat/veggie mixture.

Place tater tots on top of the cheese.

Bake for 20 minute.  Sprinkle remaining cheese on the tots and bake for another 10 to 15 minutes or until cheese is melted and the tots are crispy.

Antipasto Platters

Here is the antipasto platters that we brought to a Superbowl Party.

I love finding great things in the clearance section at Target.

 Pepperoni, Italian Dry Salami and Genoa Salami

 Meats, Caprese Bites, and Marinated Feta.

 Extra Mozzarella Pears with basil and Extra Virgin Olive Oil, extra Marinated Feta, Sweet Cherry Peppers and Mezzetta Italian Olive Antipasto.

Caprese Bites

I kind of made this up yesterday.

1 cup of balsamic vinegar
Bring to a boil then turn down to a simmer.  Reduce the vinegar until thick and syrupy.

Mozzarella Pearls
Grape Tomatoes (cut in half)
Basil Leaves (sliced in half lengthwise)
Toothpicks

Spread the vinegar syrup in the bottom of a small serving dish.

Take a half of a basil leaf and fold in half and then half again.  Skewer it onto a toothpick.

Then add one half of a tomato cut side down.

Then gently skewer the mozzarella pearl.

Place the skewer mozzarella side down onto your vinegar syrup.

Continue until your dish is full.

I totally forgot to snap a picture of the process.  I will try and make a couple this afternoon and update with pictures.

Easy Taco Casserole

I made this for dinner Friday night.  It was pretty good, but did not photograph very well. The recipe comes from the Taste of Home Ground Beef magazine.

1 pound ground beef
1 cup salsa
1/2 cup mayonnaise (I subbed sour cream, the idea of cooked mayo turns my tummy)
2 teaspoons chili powder
2 cups crushed tortilla chips
1 cup (4 ounces) shredded Colby cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 medium tomato, chopped
2 cups shredded lettuce

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the salsa, mayonnaise and chili powder.

In an ungreased 2-qt. baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce. Yield: 6 servings.

It was kind of bland.  I think it would be better with taco seasoning.  I also used mild salsa and I could have used medium for more flavor and spice.

Marinated Feta and Olive Skewers

Repost (with picture)

I made these to go on an antipasto type of platter for a superbowl party.
2 tsp fennel seeds
2 tsp finely grated orange zest
4 tbs fresh orange juice
1 tsp cracked black peppercorns
4 oz feta block cut into 24 cubes
24 fresh mint leaves
12 pitted green olives, cut in half
1/4 large English cucumber cut in 1/2 inch chunks
24 toothpicks

In a medium bowl, combine the fennel seeds, orange zest and juice and pepper. Gently stir in the feta. Marinate for 1 hour at room temperature of up to 3 hours in the refrigerator.

To assemble the skewers, push a mint leave about 3/4 inch up the toothpick, then add a chunk of cucumber, and an olive half. Gently place a cube of the marinated feta on the end.

Pierogi Beef Skillet

This also comes from my new Taste of Home Ground Beef magazine.  I can say this one came out much better than the one from last week.

1 pound ground beef
1/2 cup chopped onion
1/4 cup all-purpose flour
1can (14-1/2 ounces) beef broth
1 package (16 ounces) frozen cheese and potato pierogies, thawed
2 cups frozen mixed vegetables, thawed and drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/2 cup shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 tablespoons drippings.

Sprinkle flour over beef and drippings; stir until blended. Gradually add beef broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the pierogies, vegetables and seasonings. Cook, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese. Yield: 4 servings. 

I did find it a bit bland so I added 1/4 tsp salt and some extra pepper and Italian seasoning.