Mom's Mexican Salad Recipe

Our house is really a 24/7 house.  I promise you can come by at any given time and someone is up.  Between my teenagers coming and going, my schedule, husband's schedule it is usually pure chaos at my house.  So I try to keep something in the refrigerator that we can quickly eat or grab and go.

So I thought I would share a recipe that my mom use to make when I was growing up. I made it today and thought I would share it with you.   I love it especially in the summer and it can be served as a side dish or main dish.   Hope you give it a try and if you do hope you like it.

1 can red kidney beans (drained)

1 can pinto beans (drained)

1 lb of hamburger (cooked and drained) If I am serving the salad as a side dish I don't include the hamburger.  My favorite is to include the hamburger and serve for lunch. YUMM

10 oz of cherry tomatoes

2 avocados (sliced and soaked in lemon juice so they don't discolor) photo does not include avocados because my kids don't like em.

1 small can sliced black olives

1 bunch of green onions, (diced)

1 head of lettuce (chopped)

1 cup of celery (chopped)

1+ cup of cheddar cheese (grated)  sorry photo does not have the cheese.  I took the photo before I added the cheese.

Toss altogether and add 1 bottle of Catalina French Dressing and mix together.

Just before serving crunch up Doritos, corn chips or Frito's and sprinkle on top or toss in salad.  I prefer Doritos but then again I am a Doritos junkie.

Have a great day.

Salad and Shrimp Stir-Fry

Well I have not posted a recipe for a long time so here is a really easy dinner that is always a two thumbs up at my house.  Well, actually my two oldest daughters are not big fans of fish.  Since they have been swimmers from the moment they could walk they have always considered themselves fish and would always say to me "mom we don't like to eat our own kind"  So with that said they would always eat this stir fry but probably wish is didn't have fish in it.


Spinach/Apple with Pecan Salad:

This salad I love because it requires very little ingredients and you can serve it with anything.

Salad:

• 1 bag spinach leaves about 10 ounces
• 1/4 C sliced red onion
• 2 large red apples, chopped into bite size pieces
• Lemon juice to soak apples
• 1/2 C toasted pecans

Dressing:

• 2 T olive oil
• 1 1/2 T apple cider vinegar
• 1T mustard
• 1T sugar
• 1/2 t. salt
• 1/2 t. ground pepper

Toast Pecans- measure out pecans and pout into a skillet over medium heat.  Toast, stirring until they turn darker brown.  Don't burn.  Set aside to cool.

Mix dressing ingredients together-set aside

Cut apples and soak in lemon juice to prevent discoloration-set aside

Just before ready to serve mix spinach leaves, onion, apples, pecans and dressing.  Toss and serve immediately.  Served approx 6


Sweet and Sour Shrimp Stir-Fry:
You will notice in the recipe that it calls for green pepper.  Well I went to the store to do my food shopping and thought for sure I had a green pepper at home.  Of course when I get home and start making dinner I DID NOT have a green pepper and was not about to go back to the store.  Therefore just pretend this photo has a green pepper in it.  LOL

• 1 can pineapple chunks, drained-reserve juice
• 3/4 C. water
• 1/2 C. lemon juice
• 1/2 C firmly packed brown sugar
• 3 T cornstarch
• 3T soy sauce
• 1 lb raw shrimp peeled and deveined (I buy the big prawns in a bag in the frozen section.  They are already cooked and deveined.  I just thaw them a little and take the tails off and pour them in )
• 1 8oz can sliced water chestnuts
• 1 green bell pepper, cut into chunks

In a large skillet combine pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce.  Over medium heat cook and stir until thickened.  Add shrimp and remaining ingredients.  HEAT.

Serve over cooked rice and drizzle a small amount of soy sauce on top.  Could also sprinkle those crunchy chow main noodles on top but I never do because I always forget.  I usually just set the rice in a bowl, the sweet and sour shrimp in a bowl so each can serve themselves, put out the salad and some rolls and say "COME GET IT"

Recipe: Praline and Carmel Sauce

Those that have requested this recipe here it is-Enjoy!!!!!!

I decided to make something very simple this year for Christmas neighbor and friend gifts.  As I was digging through my recipe box looking for my poppy seed bread recipe I ran across this recipe that I forgot I had.  If you are like me you LOVE anything with carmel.  This carmel sauce is perfect on ice cream.  The beauty about this is that they are quick and simple and made in the microwave. YUM YUM

I gave our friends the carmel sauce and some vanilla ice cream.  I am glad you guys like the sauce and for those of you that just gave the ice cream to the kids and ate the sauce right out of the container you just made my day. 

1 1/4 cups chopped pecans
7 Tablespoons butter (divided)
1 1/2 cups brown sugar
3 Tablespoons flour
3/4 cup light corn syrup
2/3 cup evaporated milk

Place chopped pecans in microwave dish with 3 Tablespoons butter.  Cook for 3-4 minutes, stirring twice.  Watch the pecans closely.  You just want to roast them not burn them

In another microwave safe bowl place remaining butter and heat until melted.  Whisk in brown sugar, flour, and light corn syrup until blended.  Cook on high for 6 minutes, stirring twice, until the sugar is dissolved.

Add in 2/3 cup evaporated milk and the pecans, stir well

Pour into jars.  Keep sauce refrigerated and  reheat slightly in microwave to pour over ice cream. 

Makes 3 Cups.-YUM

Recipe Box for a Wedding or Shower

I can tell that summer is in full swing by the wedding and shower announcements we are getting.  Ohhh goodness it's so exciting to see young love.  I would love for the bride to open my gift and say "ohh my gosh that is an awesome gift"  So as I have been on the hunt for the perfect bridal shower gift I think I have found it.  Why not give the bride a recipe box.  Even better give her a few of your favorite recipes as well.  So I have made a couple recipe boxes and they are so easy.  All you have to do is order the recipe box and then decorate it any way you choose.  You can completely customize it for each bride or use her wedding colors.  WOW the possibilities are endless.

For this box I used the following supplies (click on each supply link for more details):

Recipe/Photo Box

Cherry-O Level 2 paper pack

Cherry-O Stickease

Tulip Mini-Medleys

Lots of Dots Color Ready Alphabets

Big Pinks

Sugar and Spice recipe cards (not pictured)

I used the following cutting dimensions for the box:
6 1/4 X 4 1/4- Back and front of box
3 1/2 X 4 1/2-Sides of box (cut 2)
6 1/4 X 3 1/2- Bottom, top of box and inside lid
Contact me for template of flap

Thanks so much for stopping by.  If you have a great recipe that would be awesome to include in the box let me know.

What's on The Menu Tonight?

I love my crockpot. It is the greatest thing ever invented, especially for busy people. So anytime I can find crockpot meals that the family loves I jump for joy.

I was talking to a friend today and telling her I was making "Hawaiian Haystacks" for dinner. She had never heard of Hawaiian Haystack. OHHH my gosh I told her that we have them at least once a week.

I love it when the kids come home and say "mom whats for dinner" when I reply with Hawaiian Haystacks the usual response is "OHH SWEET"

This meal is so easy, very nutritious and each person can customized there own haystack. So have fun and play around with different toppings. There is no right or wrong to this recipe. Actually there is not a set recipe that I use, but this is how I do it.

Place three to four boneless, skinless chicken breast in the crockpot and cook all day on low (or just a few hours on high) while you go about your day. Make sure the breasts are covered with water.

SAUCE:
1) When the chicken breasts are done take them out of the crockpot and dice them into small chunks and set aside.
2) Pour 2 cans of cream of chicken soup in a large saucepan. Add enough of the broth from the chicken to make the soup as thin as you would like. I usually add 3-4 cups of the broth. It all depends how thick you want your sauce. We like it fairly thick.
3) Add spices. I seriously just open my spice cabinet and add any spices that pop out at me. I usually add some garlic powder, seasoned salt, chicken bouillon, parsley, curry just to name a few. Just season to taste and heat
4) When sauce is warm, add the chopped chicken to the sauce and keep warm until ready to serve.

RICE:
1) Make some rice according to package directions. I use white rice, but just use your favorite rice.

TOPPINGS:
This is a list of topping suggestions, but you can use as many or as few toppings as you want. Have fun and experiment with different toppings.

Cheese (this is a must)
Chopped Celery
Pineapple Chunks
Mandarin Oranges (if you are feeling really fruity)
Cashews
Diced Tomatoes
Diced onions
Peas
Chow Main Noodles (I use LaChoy)
Soy Sauce

HAYSTACK ASSEMBLY:
Load plate with rice, pile some chicken mixture on top of the rice. Add the different toppings that you want on top of the chicken mixture. I then usually add just a little more chicken mix on top of the entire haystack to melt the cheese. YUMMY. I hope you enjoy as much as we do. If you have questions or topping suggestions let me know.