Mexican Variety with Ro*tel

I found this on Ro*tel's web site and modified it.

Ingredients:

• Pam
• 2 pkg. (13.8 oz each) refrigerated pizza crust dough
• 1 15 oz. can Wolf Brand Chili - no beans
• 1 15 oz. can Ranch Style Beans - rinsed and drained
• 2 cups shredded Mexican cheese blend (I use 4 Cheese Mexican blend)
• 1 10 oz. can Ro*tel or Hatch Diced Tomatoes and Green Chiles, drained
• 1 cup sour cream

Directions:

1. Preheat oven to 425. Spray 2 baking sheets with cooking spray; set aside.
2. Unroll pizza crusts. Cut each crust into 4 rectangular pieces, slightly stretching each piece.
3. Combine chili, beans and cheese in large bowl. Spoon about 3/4 cup filling onto one half of each rectangle. Fold dough over and press edges firmly to seal. Gently place pockets on baking sheets. Bake 13-18 minutes or until golden brown.
4. Combine drained tomatoes and sour cream in small bowl. Blend well. 
5. Serve sour cream mixture as a dip for pockets after cooling a few minutes.

MY VARIETY:
omit the sour cream and PAM

1. Mix all ingredients except the cheese together and cook on the stovetop. Heat taco shells and use the cooked mixture as taco filling - topping with the cheese.
2. Don't drain the beans or the chilies. Mix all ingredients together and cook on the stove-top adding a cup of water. Serve as a chili topping with diced onion and cheese.
3. I also added one pound of ground beef to the mixture.

All of these 3 varieties worked out well. This can be one of the meals I have dubbed "progressive". You can start one meal with the chili. Later, drain the mixtures to serve in taco shells.

Texas Garlic Mashed Potatoes

I got this one from Country Magazine - Oct/Nov 2009 edition:

Ingredients:

• 1 whole garlic bulb (or more if you like)
• 1 tsp. olive oil
• 1 tbsp. olive oil
• 1 medium white onion, chopped fine
• 4 medium potatoes
• 1/4 cup softened butter
• 1/4 cup sour cream
• 1/4 cup grated Parmesan
• 1/4 cup milk
• 1/2 tsp. salt (I use sea salt)
• 1/4 tsp. pepper

Directions:

Prepare garlic:

1. remove papery outer skin - do not separate cloves
2. cut off top of bulb
3. brush with 1 tsp. olive oil
4. wrap bulb in foil
5. bake at 425 for 30-35 minutes until soft

Prepare onion:

1. cook over low heat in 1 tbsp. olive oil 15-20 minutes until golden brown
2. transfer to food processor and process until fully blended
3. note: I added some fresh cut chives here

Prepare potatoes:

1. cover potatoes with water and bring to a boil (I only washed them; did not peel them)
2. reduce heat - cover - cook for 15-20 minutes until soft
3. drain water
4. add butter, garlic, sour cream, cheese, milk, salt and pepper
5. beat until mashed

The recipe says it makes 6 servings, but those must be large servings :)

Tilapia and mac/cheese

Tilapia with Macaroni and Cheese

The tilapia recipe came from my butcher shop; the mac and cheese recipe came from allrecipes.com.

Ingredients:

• 2 Tilapia fillets
• 1/4 cup all-purpose flour
• 1 tsp. salt (I use sea salt)
• 1 tsp. ground black pepper
• 4 tilapia filets (4-6 oz. each)
• 2 tbsp. olive oil
• 3 tbsp. lemon juice
• 3 tbsp. lime juice

Directions:

1. Combine flour, salt and pepper on a large plate. 
2. Dredge fillets in flour mixture coating both sides. 
3. Heat olive oil, lemon juice and lime juice in a very large non-stick skillet over medium high heat. 
4. Cook fillets 2-3 minutes on each side or until done to your preference. If liquid reduces too much, add about 1/4 cup water.

Traditional Macaroni and Cheese


Ingredients:

• 1 2/3 cups dry, small elbow macaroni, cooked and strained
• 2 tbsp. cornstarch
• 1 tsp. salt (I use sea salt)
• 1/2 tsp. dry mustard
• 1/4 tsp. ground black pepper
• 1 12 oz. can Carnation Evaporated Milk
• 1 cup water
• 2 tsp. butter
• 2 cups shredded sharp cheddar cheese

Directions:

1. preheat oven to 375
2. grease 2 quart casserole dish
3. combine cornstarch, salt, mustard and pepper in medium saucepan
4. stir in evaporated milk, water and butter
5. cook over medium heat - stir constantly until mixture comes to a boil
6. boil for 1 minute
7. remove from heat
8. stir in 1/2 cup of the cheese until melted
9. add macaroni and mix well
10. pour into prepared casserole dish and top with remaining 1/2 cup of cheese
11. bake for 20-25 minutes or until cheese is melted and turns a light brown