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.

Mom's Noodles and Butterballs

Noodles:

        6 egg yolks. 

        1  whole egg. 

        2 cups flour. 

        Salt. 

Place the flour and salt on the working surface. Mix eggs and pour into center of flour.  Mix together and knead dough until stiff and elastic. Wrap in plastic and allow to set for one hour. Roll out with rolling pin. Run through noodle machine to thin dough and cut noodles. Roll cut noodles into "nests" and allow them to dry.  Noodles can be stored in a zippered bag.

Butterballs:
        8 cups toasted breadcrumbs
        4 sticks salted butter (clarified and slightly browned)
        3 tsp allspice
        3 tsp salt
        13 x-lg whole eggs
        3 cups heavy cream (yes that much!)
Temper butter (cooled), Cream and eggs so it doesn't curdle (will look slightly curdled). Mix in dried, toasted bread crumbs. Form into balls about the size of a quarter, start with one and boil to see if it sticks together. Add milk to thin, flour if it is too wet or eggs if they need a binding agent.

Freeze overnight, then store in a zippered bag.  

To serve: Bring chicken broth to a boil and boil butterballs for about 5 minutes, or until they float.  Add noodles and cook for just a few minutes.  

Noodles and butter balls can be served as soup, or drained and placed into a casserole to be served as a side dish.

TACORITOS

      FILLING:
1 1/2-2 lb. hamburger; brown and drain
Corn tortillas
Shredded lettuce
Chopped tomato
Longhorn cheddar cheese

      SAUCE:
2 tbsp. chili powder
1/4 tsp. cayenne pepper
3 cans cream of chicken soup
1 20 ounce can Green Chili Sauce
2 cans water
2 tsp. garlic salt
1 tsp. cumin

Simmer sauce for 30 minutes. Place meat in flour tortillas and add shredded lettuce and chopped tomato; roll up like a burrito. Place in a 9x13 casserole dish.

Cover with sauce, sprinkle 1 pound of Longhorn cheddar cheese on the top and bake 15 minutes at 350 degrees. Serve hot with salsa and chips.

Slow Cooker Chicken Pot Pie

Ingredients:

1lb boneless chicken breast, cut into 1 inch cubes
3/4  cup chopped onion
1/2  cup diced celery
3/4  cup diced carrots
3/4 cup frozen peas

3/4 cup frozen corn

3/4 cup frozen green beans

4 cups diced russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2  cup chicken broth
1 1/2 cup heavy cream
1/3 cup all purpose flour

1 bag of frozen Grands Biscuits

Directions:

Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces.  Mince garlic.

To the bowl of a 5-6 quart slow cooker add chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.

Remove and discard bay leaf. 

In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30 minutes. 

Bake biscuits according to package directions.  

Serve pot pie in a bowl.  Top with a biscuit.