Frito Casserole

Sassy, Broke & Hungry

I have done all the dishes. Every single dish that’s ever existed has been washed by my hands. I feel as though my entire quarantine has been spent slaving over the kitchen sink. Yesterday, after telling my husband for the 36th time that I’m never washing a dish again, I realized that it’s because I’m making so many meals. Too many meals that only serve one or two.

I threw this together yesterday because I wanted something hearty and with multiple servings. This way, when my husband asks what “we” are doing for lunch or dinner, I can direct him to the casserole pan in the fridge instead of screaming “DO YOU THINK I’M YOUR MAID?!”

I’m a catch.


  • 1 lb lean ground beef
  • 1 packet taco seasoning
  • 1 jar salsa (I use medium restaurant style)
  • 1/2 can refried beans
  • 1 can corn
  • 2 cups shredded cheddar cheese
  • 3…

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Mushrooms With Spaghetti

How I Cook — by Graham Stewart

B7906A43-E59E-48D1-8644-FF4686960082703A1B54-F259-4658-A382-EA2B8339C9A8I could eat mushrooms with just about every meal, but my wife doesn’t like them as much as I do. Since I was kicked out of the kitchen today because my wife made cinnamon buns, which are great, it was spaghetti for supper. Mushrooms I had in the fridge became part of my supper. My wife didn’t want them in the meat sauce so I cooked them separately and had them on top of my spaghetti. As it turned out I actually liked it better than having them in the sauce, they retained more of the mushrooms taste. I always sprinkle my spaghetti with olive oil so it seemed like a good idea to use a fair bit of olive oil to cook the mushrooms. Garlic is a big part of how I cook and it goes well with mushrooms and I used lots. Sometimes just trying something because you…

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skipandloretta - photography, food, fun, travel

My Mom made this when I was kid countless times. A rich, creamy not fishy tasting casserole with wide egg noodles…made with Campbell’s Cream of Mushroom Soup. Over the years, I kind of forgot about Tuna Noodle Casserole…until recently. I wanted to make it from scratch, not using that, albeit tasty, sodium-laden soup. Yeah, as I’ve grown older, I have had to monitor my salt intake. Hence, scratch recipes for dishes like this.

It’s not hard to do and doesn’t take very long. And, as always, makes great leftovers!

A tip: Don’t use some oily, cheap, dark cat food tuna…stick with the white albacore in water. And, yes, mayonnaise!

YouTube video:


  • 3 tbsp unsalted butter
  • 2 tbsp flour
  • 1 cup chopped mushrooms
  • 1/4 cup minced onions
  • 1/2 cup minced celery
  • 1/4 cup mayonnaise
  • 1/2 cup low-sodium chicken stock
  • 1 cup half and half
  • 1/2 tsp garlic powder
  • 1…

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Braised Chicken Thighs with Olives and Tomatoes

Tasty Eats

In the following tasty and easy to prepare dish, cooked green olives are the dominant flavor component, and impart their unique flavor to the chicken and the sauce. While the concept of cooked olives is not widely familiar in many cuisines, it is an integral part of the Moroccan cuisine, as well as other Mediterranean cuisines, such as the French, Spanish, Italian, Greek and more, and the dish was inspired by them.

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Lebanese Picnic Salad

My Meals are on Wheels

I’m passing along a Salad recipe from the Jennie – O Turkey website I came across, Lebanese Picnic Salad. Add a Middle East flair to your dinner with this Lebanese Picnic Salad. Made with JENNIE-O® Extra Lean Turkey Breast Cutlets, Bulgar wheat, tomatoes, apples, a host of spices, and topped with a Zesty Lemon Mint Dressing. You can find this recipe along with all the other delicious and healthy recipes on the Jennie – O website. Enjoy and Make the Switch in 2020!

Lebanese Picnic Salad

This colorful, simple salad recipe is packed with crunchy fresh veggies and distinctive Middle Eastern flavors, including coriander, Bulgar wheat and a zesty lemon-mint dressing.


¾ cup Bulgar wheat
1½ cups boiling water
¼ cup lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh mint
¼ teaspoon ground coriander
salt and pepper, to taste
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey…

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How to make Roti Prata at home

Buttermilk Pantry

This is one of my favourite breakfast/lunch/dinner flat breads ever.

I know this flatbread has many different names with slight variations depending on where you are from.

I come from Singapore and so this is known as roti prata to me. 🙂

I’ve always found it fun to make prata at home but never got around to doing it too often mainly because I could buy it from restaurants (and it even comes with it’s own curry).

I love it so much that I order take away every weekend and the man making the prata at the shop recognises me even though I have never ordered from him but the cashier at the restaurant. Lol.

But every since covid happened, that restaurant has ceased it’s prata production and is only doing stir fry dishes. And as you can imagine, that only proved to be motivation to make some at home.

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Huauzontle Patties – Tortitas de huauzontle

My Slice of Mexico

Printable recipe: Huauzontle Patties

I had a small bunch of huauzontle(Chenopodium nuttalliae) seed heads, leaves and tender branches from my backyard crop:

001 huauzontle seed heads with tender branches and leaves

As I mentioned in my previous post, these are very small compared to the huauzontle branches sold at Mexican markets:


However, they are still edible, and I did not want to waste them on their debut year in my garden bed.  They also have the advantage of having branch stems tender enough to be edible as well, whereas the ones pictured above would have to be either removed in the kitchen while cooking, or at the table, while being eaten, similarly to eating a whole fish with bones.  The leaves are also removed, as seen in the photo above, but since my huauzontle seed heads are so small, I left the edible leaves on, as well.

Although there are some companies in the USA specializing in…

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New Crops 2020 – Kohlrabi

My Slice of Mexico

For this gardening season, in addition to using my seed stock, I am growing crops from four new packets:

001 seeds 2020

I have grown Long White Tokyo scallions and summer savory before, as well as cherry tomatoes (although not golden), but kohlrabi is a totally new-to-me crop.  From the German forms Kohl – cabbage and Rübe – turnip, kohlrabi received this name because of its globular shape, resembling a turnip:

710px-Kohlrabi Wikipedia CommonsKohlrabi plant growing in pot (this photo from Wikipedia Commons)

This vegetable is often confused for an actual cross between a cabbage and a turnip, but it is in fact a variety of the cabbage species Brassica oleracea, which includes many other common cultivars such as cabbage (savoy, green, etc.), cauliflower, collard greens, kale, broccoli, and Brussels sprouts.  Kohlrabi (Brassica oleracea, Gongylodes Gp) was artificially created to produce swollen stems which grow above ground (as seen above.)

The name in…

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Buttermilk-Cheese Quick Bread with Fresh Herbs

Goddess Cooks

Okay, so this should really be called “Cheese-Herb” Quick Bread, because there’s way more cheese than herb.  But, I think the herbs are much more of a forward flavor, than the cheese…whatever you call it, doesn’t matter.  Just make it…

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No Yeast Pizza Dough / Homemade Pizza Dough / No Yeast Pizza Crust

At My Kitchen

This homemade pizza dough is a super fast and simple recipe made without yeast and SO easy to make! A no yeast pizza dough made of only 6 main ingredients with no fancy ingredients, equipment and techniques. It just require a bowl; no stand mixer, no proofing and no resting.

This Easy Pizza Dough recipe comes together in less than 20 minutes because yeast is not used and there is zero rising required. Trust me you can make the absolute best pizza crust with so little effort!

This No Yeast Pizza Dough is a perfect recipe to make instant pizza whenever the cravings for pizza emerge.

This recipe is a saver when you get sudden pizza cravings. This is the recipe I created when my son had sudden pizza cravings in this lockdown period. It’s easy-to-make and quick recipe when you are lazy or don’t have much time to go…

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THE KING OF PORK CHOPS: THE PORTERHOUSE – skipandloretta – photography, food, fun, travel

Arguably, the king of the port chop world is the Porterhouse cut. Just like the beef Porterhouse, the Porterhouse Pork Chop has the bone in the center, a tenderloin side, and a larger loin side, plus some fat left on. Though the most popular cut of pork these days is the boneless loin cut, this…
— Read on

Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Loin Genoa Style

My Meals are on Wheels

This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed Pork Loin Genoa Style. To make this week’s recipe you’ll be using a Boneless Pork Loin Roast, Basil, Parsley, Pine Nuts, Garlic, Grated Parmesan Cheese, Ground Pork, Italian Sausage, Bread Crumbs, Milk, Egg, Kosher Salt, and Pepper. Stuffed is good! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020!

Stuffed Pork Loin Genoa Style
This colorful, Italian-style stuffed roast makes a flavorful centerpiece to your next gathering. Treat your guests by serving this along side of sautéed patty-pan squash.

Recipe Ingredients:
4 to 5 pound boneless pork loin roast
1/2 cup fresh basil, chopped
1 cup fresh parsley, chopped
1/2 cup pine nuts

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Recipe – Chocolate Hobnobs

Dad That Cooks

Yes, the biscuit of champions. Oaty with crunchy edges, smothered in chocolate, what’s not to like?

For 12 you will need:

  • 125g unsalted butter plus 30g for the chocolate topping
  • 50g golden caster sugar
  • 60g golden syrup
  • 100g porridge oats
  • 100g wholemeal flour
  • ½ teaspoon baking powder
  • Pinch salt
  • 200g good quality milk chocolate

Using an electric whisk, combine the 125g butter with the sugar until it’s very pale. Add the golden syrup and whisk again.

Add the flour, oats, baking powder and salt and stir with a wooden spoon until well combined. Form into a burger, wrap in cling film and place in the fridge for 15-20 minutes.

Preheat the oven to 180 degrees, place a sheet of grease proof paper on a large baking tray.

Take the dough out of the fridge and divide into 12 roughly equal amounts, roll into balls and flatten so they are 2…

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