Sunday, January 30, 2011

Pork and Black Bean Chalupas in the Crock-Pot

My friend JoEtte made these for us about 4 years ago had us over for Dinner...and I LOVED the flavor of these YUMMY Chalupa's! They are simmering in my crock-pot..and my mouth is watering just smelling all of those flavors combining.
I used two 3 pound pork roasts...but I like left overs and have a crew to feed.

This is a great Toss in and walk away well as a GREAT way to use up those dry beans!

3 lb Pork Roast
1 lb Dry Black Beans
1 small can diced Green Chili's
1 1/2 TBSP Garlic Salt
1 Tsp Cayenne Pepper
1 TBSP Chili Powder
1 TBSP Cumin
1 chopped onion or 1 TBSP Dehydrated Onion
1 tsp Oregano
1 TBSP Fajita seasoning
Water to cover

Place Roast in Deep Pot on Stove, Or Crock-Pot. Add Beans, seasonings and Chili's and Onion. Cover Roast with water, add water as needed.
Cover and Cook 8 hours, Shred Pork to Serve. Serve with Tortillas or warm Flat Bread, over chips for Nacho's, Garnish with lettuce, salsa, tomatoes , green onions , avocado...The Lime Cilantro Dip is FABULOUS with these~!

*Cilanto-Lime Dressing
2/3 cup Mayo
2/3 cup Sour Cream
3-4 Tables spoon Lime Juice
Handful of chopped Cilantro
*whisk together

Wednesday, January 26, 2011

What to do with Cooked Oatmeal Leftovers....YUMMY BREAD and Muffin Recipe's!

To follow with the theme of "Using Whatcha Got"...the next two recipes are awesome!
Mama's with TONS of kiddo's rely on oatmeal as a staple, healthy , inexpensive way to feed A LOT of munchkins..often time I make a lil' too much ....Here is some great YUMMY options to use up that cold glupey mess that you usually try to shove down the garbage disposal! Waste not, want not!
...The bread seems alot of work...but REALLY is Fabulous and easy. The bread is just so chewy and dense. the muffins are fast and easy..I eve mixed them up in my old oatmeal pan...after it had cooled after breakfast...Great after school snack!
I have pics of both and will post soon!

Making bread with with leftover cooked grains is a great way to use them up; you can make this recipe successfully with plain leftover rice, millet, quinoa, etc.
Found this recipe here.

Serves 2 loaves
Oatmeal Starter:

2 cups cooked oatmeal
2 cups water (or 1 cup water and 1 cup milk)
1/4 cup softened butter
1 tablespoon sea salt
1 tablespoon dry yeast
1 cup all-purpose unbleached flour or whole wheat flour

1.Mix oatmeal, water, milk (if using), butter, salt, and yeast in a blender and then pour into a large bowl. Add 1 cup of flour and mix well: it should resemble a thick gruel. Cover the bowl with a damp towel or plastic wrap and leave for 12-24 hours at room temperature to ferment.


1/2 cup pure maple syrup
approx. 6 cups all purpose unbleached flour or whole wheat flour
1.After the 12-24 hours, mix the sweetener into the starter dough. Stir in 2 cups white or wheat flour.

2.As you add the remaining 4 cups of flour (more or less), the mixture will become too difficult to stir by hand, so you can either mix it in Kitchen Aid mixer with the bread dough hook, or you can use your hands to knead in the flour in the bowl. When most of the flour has been incorporated and the dough is no longer sticky, transfer it to a floured surface.

3.Knead the bread dough for 10-15 minutes more or until dough is soft and springy. Wash and dry your mixing bowl and spread with a little butter. Place dough into the bowl, cover and let rise in a warm place for 1 1/2 to 2 hours.
4.When dough has risen sufficiently, punch it down. Remove from the mixing bowl and divide the dough into two equal portions. Knead each ball a bit more and then place your dough into two bread pans, or shape as you like (I usually make mine into round/oval shapes) and place on lightly buttered cookie sheet. If you want to make smaller loaves instead, go ahead. If you make 2 loaves, they will be pretty large, so you could make 3-4 smaller ones instead.

5.It will take about 45-60 minutes for the loaves to approximately double in size, so you should preheat the oven to 350°F. about 30 minutes into this rising.

6.Slash the top of each loaf 3-4 times with a serrated knife, and then place in the oven. Bake anywhere from 25-50 minutes, depending on the size and shape of your loaves. The bread is done when golden brown and a tap on the bottom of each loaf makes a hollow noise.

7.At this point, it's probably very hard to wait, but allow your bread to cool on a wire rack for about 30 minutes before slicing. If you baked your loaves in bread pans, allow them to cool in the pans for 5 minutes before transferring to the rack. If you don't wait for the bread to cool, it will have a gummy texture when you slice it, and you'll probably end up ruining the lovely appearance of your loaves, so do try to be patient!


These are so great...EASY and YUMMY! And what I LOVE is that it does not matter if you have already added raisins, brown sugar ...or anything else the first time around...just adds more flavor! I found this recipe here.


1 cup flour (I use white or wheat)
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup melted butter
2 eggs, lightly beaten
1 cup leftover cooked oatmeal
1 cup raisins (optional)
1 teaspoon vanilla

Directions:Prep Time: 10 mins
Total Time: 28 mins
1 In a large bowl, combine flour, brown sugar, baking powder and baking soda.

2 In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;. (I used half raisens and half Chocolate Chips)

3 Add to dry ingredients and stir just until moistened.

4 The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.

5 Spoon batter into 12 greased muffin cups. 6 Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.

Saturday, January 22, 2011

Meal Planning to Finish off January ~ Use whatcha Got!

Soooo DEAR January ....after a broken blender,toaster, replaceing a water heater, two toilets and lightbulbs all over the house & bulking up my Food Storage...we are a lil' tight until the end of the month....but what a PERFECT time to rotate food storage, use up potatoes,beans, and rice and move in the new stuff I bought from Smiths fabo bulk sale.So these Dinners are on hand what I have to feed my family on..before I even make a list for Grocery Shopping...are all of these my favorite recipe's ...not so much...but WOW is it AMAZEING to stop, organize, see what you have and get a little creative in meal planning and eat off what you already have hanging out in your freezer, pantry and food storage!

1. Black Bean Burritos
2. Chicken Stir-fry w/ Rice
3. Chicken Enchilada’s
4. Ham, Bacon and Potato Soup
5. Navaho Taco’s
6. Naughty Chicken w/ Potatoes
7. Peanut Chicken w/ Sauce & Noodles
8. Pancakes for Dinner
9. Chili & Baked Potatoes
10. Homemade Chicken Noodle Soup
11. Tuna Noodle Cassarole

Saturday, January 15, 2011

Slow Cooker Hot Artichoke and Spinach Dip

Want an EASY finger food that will leave EVERYONE impressed! This is similar to the $8.00 12oz container you can buy at Costco...but so MUCH more bang for the buck..and it is YUUUMMM-YYY! It makes quite a bit so if you are making it for a smaller group do half-sies on this recipe!

2 boxes (9-10 oz)frozen spinach, thawed, squeezed to drain
2 cans (14 oz) quartered artichoke hearts, drained, chopped
1 cup refrigerated Alfredo pasta sauce (from 10-oz container)
1 cup mayonnaise
1 2/2 teaspoon garlic salt
1/2 teaspoon pepper
3-6 (depending on heat preference) chopped Jalapeno's and some of the reserved juices to spice preference
3 cup of FRESH shredded Parmesan cheese (4 oz)
1 loaf (20-inch length) baguette French bread, cut into 40 slices

1. In 1- to 1 1/2-quart slow cooker, mix all ingredients except 2 cups Parmesean cheese & bread.
2. Cover; cook on Low heat setting 2 to 4 hours. Before serving yurn down heat and add remaining Cheese, Serve dip with sliced bread.

Saturday, January 1, 2011

International Crepes~ Always New years Breakfast


* 6 large eggs
* 2 1/4 cup milk
* 1 1/2 cup water
* 3 cup flour
* 1/2 cup Butter flavored Crisco
* Vanilla to taste and 1/2 cup sugar
* Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Serve with LOVE....and lots o yummy things are a couple idea's....