Thursday, June 14, 2012

Lasagna Olé


Here's a dinner recipe my Grandma provided for the Saturday Club of Rising Star, TX.  It's called Lasagna Olé, a Tex-Mex twist on lasagna.  It was really easy to put together and the flavors were great.

Here's what you'll need-

Ingredients
1 lb. hamburger meat
1 medium onion, chopped
1 (10 oz) can Ro*Tel
1 (10 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 pkg. taco seasoning,** or see recipe below
Salt & Black Pepper to taste
8 corn tortillas
1 cup (8 oz.) shredded cheddar
1 cup (8 oz) sour cream
(12 oz) slices Monterrey Jack cheese slices
(4 oz) shredded Parmesan cheese

Preheat oven to 350 degrees Fahrenheit.  I cooked the onion and meat together in a large skillet over medium heat.  When the onions had gone soft and the meat was cooked, I added the canned tomatoes and taco seasoning, stirring to incorporate all the ingredients.  Adjust seasoning with salt & pepper to taste.  I let this simmer for 10 more minutes.

Pour half the meat mixture into a casserole dish.  Layer tortilla rounds over meat, they will overlap some.  Spread sour cream over tortillas, then sprinkle cheddar on top of the smoothed over sour cream.

Pour the remaining meat mixture onto the sour cream and cheddar.  Spread it so that the meat mixture is set evenly.  Place Monterrey Jack cheese slices on top of meat and sprinkle Parmesan on top of that.  Bake for 40 to 45 minutes in oven.



A green salad would go nicely as a side for this meal.

Taco Seasoning Recipe
1 tablespoon Chili Powder
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
1 teaspoon Cumin
A pinch of Red Pepper

Wednesday, June 13, 2012

Chicken Conundrum

Raising chickens is new to our family.  We have three hens, plenty to give enjoyment and eggs (usually) for our family.  We studied up before getting the girls, but I've discovered being a chicken owner is a learning process.
Here's a picture of them leaving the cinder blocks.  Usually those are lying flat, but, from time to time, I pull them away and the girls race over to see what bugs have been hiding beneath the blocks.  They eat, peck, and scratch in a frenzy, then move along to other parts of the yard when they've decided the area has been picked clean.

One thing learned, for example, is when we first got birds, I'd read about Diatomaceous Earth (DE) being used to control pests.  It's non-toxic and therefore not supposed to be harmful.  When I first located it at a local feed store (I'd asked for food grade) the girl pointed me in the direction of what they had which ended up being an ag or horticulture grade.  I asked if it was safe to sprinkle in the run, and was told it was.  What I learned later, much later, was that it is not.  It turns out that food grade DE is the way to go.  The flour-like texture of the powder is made up of the fossilized remains of diatoms whose structure is very sharp...which is good for cutting the exoskeletons of insects thereby causing them to dry out and die, not so good for chickens.  I wouldn't want that grade of DE cutting up anything in my gals; whether it got in their eyes, crop, or lungs, the outcome would be the same, bad.

Another thing I'm learning about is the pattern of egg laying.  We got our hens early March.  Only one was old enough to start laying and she did begin by the end of March.  Up until three weeks ago we enjoyed an egg a day from Shelby.  Now, nada.  I know the heat has to have something to do with it.  I asked the lady behind the HenCam blog for her advice.  There's a lot to consider.  Here are some of the questions she posed and the answers I've given... 

Is the nesting box too hot?  No hotter than the rest of the run, but all is completely shaded and a breeze does cross through.  They roost in a box at night and it is ventilated, but our temps are 98 degrees Fahrenheit.  It's hot.

Too sunny?  No

Is your hen panting? Yes, sometimes

Is she so hot she doesn't want to walk across a sunny patch to get water? There are no sunny patches in the run and the area we keep water and food is as shaded as the rest of the pinned area.  They walk about happily.

Or, she might have decided to hide her eggs. We've searched and there are no hiding eggs.

Or, there might be a snake eating them (uggh, but it happens in your neck of the woods.) Lord, I hope not!  We haven't seen signs of a snake.  Fingers crossed that we never do.

Or someone has become an egg eater and you haven't caught her in the act.  I haven't seen any evidence of cracked egg anywhere so I don't think this is it either.



There are feathers around the run so I'm beginning to think that the hens are experiencing a heat/stress induced molt, more to come on that theory later.

I also learned that cracked corn is not all it is cracked up to be.  Cracked corn doesn't have nutritional value so should be used sparingly, as a treat once in a blue moon, and not daily as you would provide laying pellets/crumble.  Hmm, wish I'd known before I bought the big bag of cracked corn.  It's a good thing that we've only offered it to the hens twice.

The same goes for meal worms, so I've read.  You can read more about that on Terry's blog, here.

I've got to do more investigating on this molting issue to see if this is what is happening to my hens.  If you've got good advice to share about your experiences raising hens, please share.

In the mean time, here are some tips I've read about keeping chickens cool in the high Texas heat.

  • Place ice cubes in the water to keep it cool and replace the water daily so that it is as fresh as possible.
  • Place the water up above the ground so that less dirt gets in it.  It's best to keep the water clean.
  • I use electrolytes/vitamins once a week to replenish the birds.  There is debate about the effectiveness of this.  It seems it is a matter of choice.  I know some people can't fathom the heat of my area and so find the supplements unnecessary.  For now, I'm giving electrolytes a try.
  • I place frozen water bottles in the run to cool things down.  The birds seem to push water bottles aside and lay in the condensation that's cooled off the ground.
  • As the heat increases, I plan on placing a boxed fan at the entry and just outside of the run to cool the birds.
  • I toss vegetables/fruit with a high water content to aide in hydration.  The gals love tomatoes and watermelon wedges so I feel that if they're not drinking as much, at least they're getting hydrated that way.  I do this sparingly, not as their sole diet.
  • We placed the pinned area for our birds in complete shade and in a spot good for a cross breeze.
  • I have a area of loose dirt for the hens to dust bathe.  I water this spot, sometimes, because the hens like scratching and settling into cooled ground.
That's all I've got for now.  Have a good day!

Tuesday, June 12, 2012

Three Bean Salad


When the heat is up, like it is in South Texas, I like to keep the kitchen cool.  Last night we grilled beef fillets and served them alongside salads.  I already got the Three-Bean Salad in the fridge, mixing it ahead of time so that the flavors had time to develop.  Okay, I added an additional variety of beans so lets call it a Four-Bean Salad to be clear.  This is a forgiving recipe and many substitutes and additions may be made.

Here's what you will need...

Ingredients
1 can Red Beans, drained and rinsed
1 can Cut Green Beans, drained and rinsed
1 can Wax Beans, drained and rinsed
(I added a can on Chickpeas which is not necessary, you could also try Cannellini or limas if you want)
3 to 4 stalks of celery with tops, chopped
1 small green bell pepper, chopped
1 small jar chopped pimentos
1/4 cup apple cider or red wine vinegar
1/3 cup sugar
1/4 cup olive or vegetable oil
1/2 tsp. salt
1/4 tsp. black pepper
*optional: chopped red or green onion, chopped dill or parsley.

Drain and rinse canned beans and add to a mixing bowl.  Wash and chop the onion and bell pepper; add to the beans.  Dump pimentos and mix into bean salad.

In a separate small mixing bowl whisk vinegar, sugar, oil, and salt & pepper.  You may want to taste the dressing before pouring it onto the salad so that you can adjust the salt, etc.  Pour over bean salad and toss to coat evenly.

Cover and place in the fridge for four or more hours before serving so that salad has the chance to fully absorb flavors.  If you don't have the time to marinate the salad before serving, it won't be the end of the world.  I completely understand digging in before the recommended eating time. ; )

Monday, June 11, 2012

Zatarain's Creole Breakfast Casserole


I made this breakfast casserole recipe for a friend's visit a few weeks back and was pleased with the results.  I forgot to take a picture at the time, but luckily she returned the favor and made the recipe when I visited her this weekend and I remembered to remind her to snap a pic (the above picture is of the casserole she made).

I didn't follow the recipe exactly, but close enough.  Here's what you'll need...

Ingredients
1 tablespoon oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 cups chopped andouille sausage (I used your standard breakfast sausage...cooked it with the onions and peppers once they'd gone soft)
5 cups French or Italian bread cubes
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
5 eggs, lightly beaten
1 1/2 cups milk
1 tablespoon ZATARAIN'S® Big & Zesty Original Creole Seasoning


Directions

1. Preheat oven to 350°F. Heat oil in large skillet on medium heat. Add onion and bell pepper; cook and stir 3 minutes or until softened. Add sausage; cook and stir 1 minute.

2. Spread 1/2 of the bread cubes in greased 13x9-inch baking dish. Layer with 1/2 each of the sausage mixture and cheeses. Repeat with remaining bread cubes, sausage mixture and cheeses.

3. Mix eggs, milk and Creole Seasoning in medium bowl until well blended. Pour evenly over bread mixture. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.

4. Bake 40 to 45 minutes or until center is set and top is golden brown. Remove from oven. Let stand 5 minutes before serving. 


**Recipe courtesy of zatarains.com; you can visit their site for other yummy Cajun and Creole recipes.

Nutritional Info per 1 serving

Calories: 324Sodium: 877
Fat: 20Carbohydrates: 17
Cholesterol: 157Fiber: 1

Sharing @ A Slice of Southern's Southern Sundays &  Ms. enPlace


Tuesday, June 5, 2012

A Painting Party



Here are some pictures of a fun evening at Tipsy Canvas in Corpus Christi.  You can bring your own drinks and snacks; in our case, wine and cheese.  You have a guide telling you where to start, what to do next, etc. which is exactly what this amature needs.  It was a fun way to get out with a good friend.  If you've got something similar in your town, try it out for something different.  I think we will be doing this again sometime!

Sunday, June 3, 2012

Dumb Dora Coffee Cake



I've wanted to make a Dumb Dora Coffee Cake for some time.  With a name like Dumb Dora, I just had to see what it was all about.  Names like "dumb Dora" and "lazy Susan" crack me up and I wonder how such names ever came about.  If I were a Dora or a Susan, I'd be highly offended. ; )

Well, this coffee cake was very tasty and so easy to make that even this dummy didn't mess it up.

If you'd like to have a recipe on hand to serve guests in a pinch, this is it.  The cake is easy to put together and the ingredient list is composed of your kitchen basics so you're sure to have the fixings on hand.

Here's what you'll need...
2 cups All Purpose Flour
1-1/2 cups sugar
1 scant tsp. salt
2 tsp. baking powder
1/2 cup soft butter (1 stick)
2 slightly beaten eggs
1/2 cup milk
2 tsp. vanilla

Preheat oven to 350 degree Fahrenheit.  Grease and flour two 8-inch pie pans or one 10 in. like I did.  I use Baker's spray that has the flour combined in the nonstick spray.

In a mixing bowl combine flour, sugar, baking powder, and salt; work in the stick of butter with a fork or pastry cutter until crumbly (I use my hands to cut in the butter).  Remove 3/4 cup of crumb mixture for topping.

In a separate bowl, mix milk, eggs, and vanilla.  Pour liquid into dry ingredients and stir until all is combined.  The batter will be somewhat lumpy...no need to beat with a mixer.  Pour batter into prepared pan(s) and top with crumble topping.  Place in oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Optional:  May cover cake batter with thinly sliced apples or peaches before sprinkling with crumb topping or may sprinkle cinnamon over crumb topping.

I had a few peaches from our tree and from the farmer's market so I peeled those and sliced them thinly to place on top of the batter.  I went hog wild and sprinkled cinnamon on top of the crumb topping, too, before popping the cake in the oven.  Hey, who said I can't be daring?!

I found this recipe courtesy of Sue McCarty in my Corpus Christi Republican Women's Club recipe book from 1984.  


Sharing @ Slice of Southern's Southern Sunday, Rattlebridge Farm's Foodie Friday, and  Ms. enPlace










Friday, June 1, 2012

Spinach Artichoke Baked Pasta Review


Here's another easy dinner idea from Pintrest, Spinach and Artichoke Baked Pasta courtesy of the Budget Savvy Diva.  We had a warm loaf of French bread, cheeses, wine, and a salad to complete our meal.  I also added pieces of cooked chicken breast meat to our pasta to satisfy the meat eaters in the family.

This reminds me of Spinach Artichoke dip turned into a meal.  I love it.

Ingredients

14 oz of Orecchiette Pasta ( or short pasta)
1 Tbsp Olive Oil
1 Cup of Chopped Onion
3 Cloves of Garlic ( Minced)
1 Cup of Sour Cream
4 oz of Cream Cheese ( Room Temperature)
3/4 Cup of Parmesan Cheese
1 teaspoon Lemon Juice + Zest
10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
13.5 Can of Artichoke Hearts rinsed and chopped
1 Cup of Mozzarella
1/2 Teaspoon of Salt
1 Teaspoon of Pepper

What To Do
Preheat Oven To 425
Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.
Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.
In a large bowl – Mix Sour Cream, Cream Cheese,  Parmesan, Lemon (juice and zest), onions and garlic. Add Pasta and mix.