How can so much time fly by?  

Mom and Dad have been here almost a year, now.  There have been a lot of days that have been devoted to getting them settled and taking care of their needs.  

It has been really good becoming reacquainted with my parents.  I have also enjoyed cooking and saving a few servings to share with Mom and Dad.  

The food at their Senior Living Place is less than fantastic, especially for people who are accustomed to very plain food.  Really?  Stewed okra and mushrooms for old people?  Ugh.  Seriously...green beans.  Corn.  Plain.

So, it has been my joy and honor to cook roast and potatoes, chicken and rice, and many of my mother's favorites.
 



 

Mexican Hamburgers

Mexican Hamburgers

Hamburger patties grilled to medium

Flour tortillas

Refried beans

Shredded Cheese

1 can green chili sauce with chicken

3 cans cream of chicken soup

Stir together

Chopped Tomato

Shredded lettuce

Chopped onion

Grill hamburgers. Cut each patty in half.

Place a small amount of sauce on bottom of pan to prevent sticking.

Spread refried beans on tortillas. Place 2 halves of hamburger on each tortilla, sprinkle with cheese, and fold tortilla over to form a pocket.

Place in pan and spoon a bit of sauce over top of each pocket.

When pan is full, spread remaining sauce over the pockets and sprinkle with more cheese.

Bake at 350 degrees until hot and bubbly.

Serve with lettuce, tomato and onion.

Calabacitas

Calabacitas

• 1 Tbsp. Olive Oil
  
• 1 yellow onion, diced
• 1 red pepper, diced
• 2 large zucchini, diced
• 2 large yellow squash, diced
• 1 cup corn kernels, (frozen or canned, drained)
• 1-12 ounce can black beans, drained and rinsed
• 1/2 tsp red pepper flakes
• 1/2 cup chopped cilantro
• 1 tsp lime juice
• salt to taste

Heat oil. Saute onion. Add red pepper, zucchini, squash, red pepper flakes, and salt and cook until soft, about 3 minutes. Add corn and beans and cook until heated through.

Pork Green Chili

Pork Green Chili

Ingredients

• 2 -3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
• 2 tablespoons cooking oil
• 1 large chopped onion (not traditional) (optional)
• 1 head minced garlic (taste great, but also helps prevent heart burn)
• 6 tablespoons flour
• 1 (15 ounce) can tomatoes, drained
• 2 cups diced green chilies (I use frozen New Mexico Chilies – can be found in the freezer case)
• 1 (15 ounce) can of green enchilada sauce
• 2 -4 teaspoons jalapenos (optional)
• 5 cups chicken broth
• 2 tablespoons ground cumin (or to taste)
• 2 tablespoons ground chili powder (or to taste) (optional)
• 1 teaspoon salt

Directions

Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).

Cool meat enough to handle.

Cube cooked pork into bite size pieces.

In the same large pan, melt the lard or bacon grease (or heat oil).

Add onions and garlic; sauté until tender but not brown.

Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.

Add broth

Cook and stir until mixture comes to boil and is slightly thickened.

Add cubed meat, drained tomatoes, green enchilada sauce, all of the green chilies and jalapeños if desired.

Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.

Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.