I usually cook this dish when I make my Barbacoa Beef, but it pairs well with so many other dishes. The lime zest and lime juice take this the rice to a whole new level. It’s amazing and sure to be a hit with your family!

Ingredients:

  • 1 cup Jasmine rice, rinsed and drained
  • 2 cups cold water
  • Zest and juice of 1 lime
  • 1/2 cup chopped cilantro
  • 2 tsp. light cooking oil, I used Canola
  • Salt and pepper to taste

Directions:

  1. Place rice into a pot and top with water and oil. Heat to boiling over high heat, do not remove lid.  Once boiling, turn the heat to low, and simmer 15 min.
  2. Once rice is cooked add lime juice and zest and fluff with a fork.

Notes:

Make sure you fluff your rice with a fork.  When you stir the rice it turns to mush.

My family loves when I make this dish.  There are so many ways you can use this recipe.  Try this with tortilla chips, over your taco, or burrito, and on top of scrambled eggs.  I’m certain you can find many ways to use this recipe as well.  We always have this salsa with my Barbacoa Beef Barbacoa and It’s YUMMY!

Ingredients:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) can low-sodium corn kernels*
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • ¼ cup chopped cilantro
  • 1 jalapeno, minced (optional)
  • Zest from ½ lime
  • Juice of 1-½ limes*
  • zest from 1 lime
  • 2 Tbsp. Olive oil
  • ½ teaspoon dried Mexican oregano*
  • salt and pepper to taste

Directions:

  1. Stir together black beans, corn, red onion, red pepper, cilantro, and jalapeno in a large bowl. Set aside.
  2. Whisk lime juice, lime zest, olive oil, dried oregano, salt, and pepper in a medium bowl until well combined.
  3. Pour liquid mixture over salsa and mix thoroughly. Add additional salt and pepper, to taste if desired. Cover and refrigerate at least one hour before serving.

Notes:

*If you have fresh corn, you can substitute that.  If you don’t like spicy food remove the jalapeño.

Instant pot – Barbacoa Beef

Instant Pot Barbacoa Beef

  • Servings: 8 to 10
  • Difficulty: intermediate
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Barbacoa Beef Burrito

This dish is amazing and goes well with cilantro lime rice, bean corn salsa and a nice warm tortilla. Don’t limit yourself, make a beef rice bowl, create your own taco salad, or nachos using this delicious beef.

Ingredients:

  • 5 lbs. chuck roast, cut into 4 chunks and seasoned with salt pepper and garlic powder
  • Tbsp. oil, I used Canola
  • 1 cup beef broth
  • 5 chipotle peppers in adobo sauce*
  • 8 garlic cloves, minced
  • 1/3 cup apple cider vinegar
  • 1 Tbsp., plus 1 tsp cumin
  • 2 tsp. oregano
  • 1 tsp. pepper
  • 1 tsp. salt
  • 1 tsp. ground cloves
  • 2 limes, juiced
  • 2 bay leaves

Directions

  1. Place in a blender beef broth, chipotle peppers, minced garlic, apple cider vinegar, cumin, oregano, salt, pepper, ground cloves and lime juice.  Blend until smooth, set aside.
  2. Turn your Instant Pot on and use the sauté function on med-high setting.  Add oil, and once heated add your seasoned meat and brown on all sides, about 3-min. each side.  Once browned, turn off the Instant pot, and transfer meat to a plate.  Add ¼ cup water to the pot to loosen those yummy bits left from the meat.  Put meat back into pot and add the mixture from the blender and add the bay leaves.
  3. Turn on your Instant Pot and set to manual, high for 45 minutes and close the valve.  Once the time is done allow to natural release for 10 minutes.
  4. When the time as elapsed, carefully turn the vent to open and allow steam to release.  When steam has stopped, open and take two forks and see if the meat is easy to shred (fork-tender.) If not, repeat the process for an additional 10 minutes and test again. Once the meat is fully cooked, shred and keep warm until ready to use.

Notes:

*If you don’t have limes, you can substitute with 1/4 cup lime juice. *I used a 7 oz. can of chipotle chilies, I froze the leftover for another use. Use less peppers if you don’t like spicy food.

  • Servings: 6
  • Difficulty: easy
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While traveling full-time in our RV, I found that my Ninja Foodi pressure cooker is a godsend! I can cook almost anything in it without heating up the place and trust me in a 5th wheel that means a lot.  I went to Olive Garden and tried this soup.  I love it and now I can have it anytime! Try it with a salad and crusty bread.  YUMMY!

Zuppa Toscana

Ingredients:

  • 1 lbs. hot Italian sausage (can substitute with 1 lb. mild Italian sausage)
  • 6 slices thick cut bacon, chopped
  • 1 large yellow onion, chopped
  • 3 large russet potatoes, washed, halved, and sliced thin
  • 1 small bunch of kale washed, stems removed and cut into bite size pieces
  • 6 garlic cloves, minced
  • 8 cups warm water mixed with 8 tsp. chicken bouillon*
  • 2 Tbsp. flour, mixed into ¼ cup of water to make a slurry
  • 1 cup heavy whipping cream, at room temperature
  • ½ tsp. pepper

Directions:

  1. Turn your instant pot on to sauté med-high.  Add bacon and cook until crisp, drain and set aside. 10 min
  2. To same pot heated to med-high heat, add the Italian sausage and using your spatula break it down into bite size pieces.  Cook until browned, about 5 minutes. Add onions and garlic and sauté for about 2 minutes or until translucent.
  3. Reduce heat to medium and add the chicken bouillon water, pepper, and potatoes.   Cook for about 10 minutes or until potatoes are done.
  4. When potatoes are soft, stir your flour slurry to mix up anything that may have settled.  Slowly add to your pot, stir to combine and allow to cook for 5 minutes. 
  5. Add bacon, kale, and heavy cream, stir to combine.

Notes: *Instead of the bouillon you can use chicken stock but be sure to add salt to your liking; I have found that many recipes call for chicken stock, but then you must add salt, so I often use bouillon. 

[servings=”10″ preptime=”10 min.” cooktime”1hr, 10 min.” difficulty=”intermediate”]

Wrapped Breakfast Burritos Ready to Eat or Freeze!

A delicious, easy, freezable breakfast that’s so easy to make and great when you don’t have time to cook in the morning.  I cook up a large batch and freeze them, so we have a quick warm breakfast ready to go. 

Ingredients:

  • 1 Dozen Large Eggs, whisked
  • 3 Tbsp. Butter
  • 20 Mission Soft Taco Flour Tortillas*
  • 8 Slices of Bacon, cooked and crumbled
  • 1 ½ Cups Cheddar Cheese, shredded
  • 1 tsp. Salt
  • 1/8 tsp. Pepper

Directions:

  1. Melt butter in a skillet over med-high heat.  To the whisked eggs add salt and pepper and stir to combine.  Add the eggs to the skillet and cook until done. Remove from heat and add in the cooked bacon, stir to combine.
  2. Heat flour tortillas in microwave for about 30 seconds.  Just long enough to make the tortilla pliable. Take one flour tortilla and lay down flat.  Add a 2 Tbsp. of the egg mixture to the center of the tortilla. Top with cheese and then fold.
  3. Folding the tortilla is easy Fold both sides towards the middle, then fold the bottom to the top. *
  4. Continue until all ingredients are gone.
  5. The burrito will be cool once you roll all of them, so if eating right away, heat in the microwave for 30 seconds, then serve.
Bacon and egg mixture

Notes:

I cook a big batch and freeze for an easy grab breakfast… wrap each burrito individually for a single serving or wrap a batch for several people.  I reheat by microwaving them for about 1 minute and 30 seconds.

Here is an image I found on the internet on how to roll a burrito…

Image found with a google search

  • Servings: 8
  • Difficulty: intermediate
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I can’t say enough about this dish. I cooked this in my Ninja Foodi, which is similar to the Instant Pot, but it will easily bake in your oven too. This casserole tastes amazing and it’s so filling. Please forgive my photography, before I could take a good picture my husband took a big chunk out of the dish. I guess he couldn’t wait. I asked him to help me name it and he said “Triple Layer Gut Buster. You can’t stop eating till you loosen a pant button.” I laughed so hard so I really couldn’t get mad about him ruining my image. This goes nicely with a salad, or any vegetable. I hope you enjoy this a much as we did.

My husband’s chunk removed – check out those cutting skills!

Ingredients for the mashed potatoes:

  • 3 lbs. Russet potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup sour cream
  • 4 oz. cream cheese, cut into chunks
  • 3 Tbsp. butter, divided
  • 1 Tbsp. cooking oil, I used canola
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 Tbsp. chives, minced (optional garnish)

Ingredients for meatloaf layer:

  • 2 lbs. lean ground beef
  • 1 medium yellow onion, diced
  • 1/2 cup green, or red bell pepper, diced
  • 1/2 diced cremini mushrooms
  • 4 garlic cloves, minced
  • 1/2 a sleeve saltine crackers, crushed
  • 1- 14.5 oz. can Rotel diced tomatoes with green chilies
  • 2 Tbsp. cooking oil
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup cheddar cheese, shredded

Oven Directions:

  1. Place your peeled, cut potatoes into a medium sized pot, and cover with water. Place lid on pot and bring to a boil. When it starts to boil, turn heat to med-low and allow to simmer until potatoes are fork tender, about 10 minutes.
  2. While the potatoes are simmering, heat the oil and 1 Tbsp. butter in a skillet on med-low heat. Once heated, add the crushed garlic and sauté until translucent being careful not to brown as this will make the garlic bitter. remove from heat and set aside.
  3. When the potatoes are cooked and fork tender, drain them and return to pot. To the potatoes add the garlic (scrap all that goodness on top of your potatoes, butter, and all.) the sour cream, cream cheese, and the remaining butter, then mash away*, then set aside. (I like my taters with texture, so I don’t mash until smooth, but you do you.)
  4. Preheat the oven to 350˚F. In same skillet, over med-high heat, heat 1 Tbsp. oil. Once heated add the onions, and bell pepper. Sauté for 2 minutes, then add garlic and cook an additional minute. Remove to a plate, keep warm.
  5. To the skillet heat the remaining oil over med-high heat and add the ground beef. While cooking break up the beef with your spatula into small chunks. Cook until done, about 5 minutes. Once cooked through, add the vegetables, crackers, diced tomatoes, salt, and pepper back to skillet and stir to combine. Taste your mixture and add salt if needed. *
  6. Spread the meat mixture into a 2-1/2 qt. casserole dish, and top with the garlic mashed potatoes. Next, top those mashed potatoes with the shredded cheddar cheese and bake for 25 minutes, or until the cheese is melted and bubbly.
  1. Place your peeled, cut potatoes into a medium sized pot, and cover with water. Place lid on pot and bring to a boil. When it starts to boil, turn heat to med-low and allow to simmer until potatoes are fork tender, about 10 minutes.
  2. While the potatoes are simmering, heat the oil and 1 Tbsp. butter in a skillet on med-low heat. Once heated, add the crushed garlic and sauté until translucent being careful not to brown as this will make the garlic bitter. remove from heat and set aside.
  3. When the potatoes are cooked and fork tender, drain them and return to pot. To the potatoes add the garlic (scrap all that goodness on top of your potatoes, butter and all.) the sour cream, cream cheese, and the remaining butter, then mash away*, then set aside. (I like my taters with texture so I don’t mash until smooth, but you do you.)
  4. Preheat the oven to 350˚F. In same skillet, over med-high heat, heat 1 Tbsp. oil. Once heated add the onions, and bell pepper. Sauté for 2 minutes, then add garlic and cook an additional minute. Remove to a plate, keep warm.
  5. To the skillet heat the remaining oil over med-high heat and add the ground beef. While cooking break up the beef with your spatula into small chunks. Cook until done, about 5 minutes. Once cooked through, add the vegetables, crackers, diced tomatoes, salt and pepper back to skillet and stir to combine. Taste your mixture and add salt if needed.*
  6. Spread the meat mixture into a 2-1/2 qt. casserole dish, and top with the garlic mashed potatoes. Next, top those mashed potatoes with the shredded cheddar cheese and bake for 25 minutes, or until the cheese is melted and bubbly.

Notes:

My family likes texture in the mashed potatoes, so I don’t mash until smooth, but you do what you like… Texture, no texture there is no wrong way to go about it.  Everyone has different tastes so when it comes to salt I list what I like, but you may require more. Always do a taste test and adjust to your liking. Remember, it is easy to add and hard to take away.

The first time I had this dish was at my girlfriend’s house.  I loved it so much I asked her for the recipe, which put a smile on her face (recipes are made for sharing don’t you think?).  I changed a few things to make it my own and now I am sharing it with you.  This dish pairs well with mashed potatoes and a nice green vegetable.

Ingredients:

  • 2 large boneless, skinless chicken breasts, cut in half lengthwise
  • ½ cup marsala wine
  • ½ medium onion, thinly sliced
  • 1 cup cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • ½ cup plus 2 Tbsp. flour
  • 1 tsp. chicken bouillon
  • 1 cup hot water
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/8 tsp. pepper
  • 2 Tbsp. Canola cooking oil
  • 1 Tbsp. parsley, chopped (optional for garnish)

Directions:

  1. In a small container, mix salt, pepper and garlic powder, set aside.  In a small cup or bowl, add hot water and bouillon stirring to combine, set aside.
  2. Season both sides of chicken with salt, pepper and garlic powder mixture, then dredge in ½ cup flour.  Heat oil in a large skillet on med-high heat.  Once oil is heated carefully add chicken and cook until golden brown on both sides. About 2 min. per side. When cooked remove from skillet and keep warm.
  3. To same skillet add mushrooms and onions and sauté until tender, about 2 minutes.  Add garlic and sauté an additional minute.  Add the remaining 2 Tbsp. flour and stir to combine. 
  4. Slowly add the bouillon water and marsala wine, stirring to combine.  Add chicken to the skillet and bring to a boil. Turn the heat to med-low and simmer until done about 10 minutes.  Remember to check for doneness using a meat thermometer.  

Notes: If you are full of energy, you can use a meat mallet to thin out your chicken breast. A lot of recipes call for chicken broth, but I rarely have it, so I use chicken bouillon. 1 tsp. bouillon per 1 cup of water is generally how it’s made. Marsala cooking wine is not in the wine section of the grocery store. You will find it in the vinegar section, or where ever the sherry wine is located.

Oklahoma…

We are currently in Medicine Park, Oklahoma. It is so beautiful here; the sceneries is so lush. Look into the sky and you will see beautiful blue skies speckled with a few bright white clouds. Thick, green grass begging to be laid upon, bright red Cardinals and Fireflies that twinkle in the night. (This is the first time I saw a Cardinal and Firefly in person.) Then we have beautiful Lake Lawtonka . This lake is great for swimming, boating, fishing, or just hanging out.

My amazing dogs (Piper & Boo Boo) took me for a walk and in the background you see Lake Lawtonka.

While visiting here we met some really fun people (Tammy and her Husband Verril, Larry and Nancy (Owners of a local beer and wine bar called The Bullpen and many others.) They helped make our experience unforgettable and we have had a wonderful time. Remember, a friend is someone who will sit down and share a meal with you.

Tammy cooked up some fried crappie caught by Verril using cornmeal and it was amazing. I am familiar with a flour batter, so the cornmeal was a nice treat. Along with the fish, she served a pea salad, and rice. The pea salad was also new to me since I am not a southerner (yet,) and it was delicious. I love meeting new people, and new friends while traveling. A lot of the time they are eager to give ideas on what to do while you are here and the best food/restaurants to try.

Beautiful blue skies and bright white clouds in Medicine Park, Oklahoma.

Anywhere we travel, we like to try the local food and then replicate what we have eaten. A few foods Oklahoma is famous for include Chicken Fried Steak, Fried Okra, Fried Catfish, Biscuits with Sausage Gravy, Calf-fries and Cornbread. I have made everything, besides the Calf-fries and only because I couldn’t find any. Looks a lot like southern-comfort food to me and tastes comforting too.

Our time here spent with our new friends has been an amazing experience and we will definitely come back for a visit.

Garlic Mashed Potatoes

  • Servings: 6
  • Difficulty: easy
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These potatoes are the perfect side dish and so easy to make. Certain to put a smile your families faces. We serve these potatoes with many meat dishes.

Ingredients

  • 3 lbs. Russet Potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup Light Sour Cream
  • 4 oz. Light Cream Cheese, cut into chunks
  • 3 Tbsp. Butter, divided
  • 1 Tbsp. Cooking Oil, I used Canola
  • 2 tsp. Salt
  • 1 tsp. Pepper
  • 2 Tbsp. Chives, minced (Optional Garnish.)

Ingredients:

  1. Place your peeled, cut potatoes into a medium sized pot, and cover with water.  Place lid on pot and bring to a boil.  When it starts to boil, turn heat to medium-low and allow to simmer until potatoes are fork tender, about 10 minutes. 
  2. While the potatoes are simmering, heat the oil and 1 Tbsp. butter in a skillet on med-low heat. Once heated, add the crushed garlic and sauté until translucent being careful not to brown as this will make the garlic bitter. Remove from heat and set aside.
  3. When the potatoes are cooked and fork tender drain them and return to pot.  To the potatoes add the garlic (scrape all that goodness on top of your potatoes, butter and all,) the sour cream, cream cheese, and remaining butter and mash away. *  Garnish the potatoes with the chives and serve immediately.

NOTES: My family likes texture in the mashed potatoes, so I don’t mash until smooth, but you do what you like… Texture, no texture there is no wrong way to go about it.
There are all kinds of mashers to choose from, but this is the potato masher I own. It’s easy to use and gives me the consistency I want.

TIP – Crushing the garlic… Mince your garlic cloves then using the side your knife mash the minced garlic. Do this several times to release the garlics magic!

Spicy Tuna Salad

Spicy Tuna Salad

  • Servings: 2
  • Difficulty: easy
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This delicious dish is my go to when I am craving a little spice and needing a lot of protein. It's packed full of flavor and hits the spot every time!

Ingredients

  • 2 cans Wild-Caught Tuna, drained
  • 1/4 cup Red Onion, finely chopped
  • 1/4 cup Red or Yellow Bell Pepper, finely chopped
  • 1/2 Jalapeño, seeds removed and minced*
  • 1 Tbsp. Rice Wine Vinegar1 tsp. Olive Oil

Directions

Add all ingredients to a bowl and stir to combine. Refrigerate for 30 minutes prior to serving.

This recipe is easily adaptable. I didn’t have Jalapeños, so I used a couple Thai Chili Peppers. *If you don’t like spicy food remove the peppers. I like using red and yellow bell peppers; the color just makes the dish look more appealing don’t you think? One more thing, did I mention that this is my very 1st recipe posted?