Guacamole Anyone

When I was pregnant with Caston there was one food and one food alone that cured my carvings- Mexican!

I wanted it all....chips and dip, tacos, burritos, enchiladas....but mostly guacamole!

Guacamole is very simple to make too. We usually have avocados laying around the kitchen as well (did you know that avocados are very good for your health)! Doctors even believe that avocados are a cancer fighter....so eat up!

Here's my simple guacamole recipe that will suit your fancy!

Kick-Up Guacamole

3 medium avocados, very ripe

1 shallot, minced

1 small jalapeno chili, seeded and minced

2 garlic cloves, minced

1/3 cup cilantro, chopped

1/4 cup lime juice, fresh

1/2 tsp. lime zest

1 T. olive oil

1 tsp. salt

Place avocados and lime juice in bowl and mash with a fork, lightly. Stir in the rest of the ingredients and serve with chips!

(PHOTO: Caston turned 5 months recently...this was a couple days after his 5 month birthday!)

In a Hurry Tonight

We live in a world where we are constantly on the go. Flying from here to there with no time to really take in the simple pleasures in life. We are all guilty of it from time to time…forgetting to “take time to smell the roses”…as my father still says today.

As I have grown from a child to a wife, I’ve learned many important lessons in my life. For instance, my house doesn’t have to be spotless if it’s full of friends and family, or that life doesn’t really end at 25, it just gets better and more fulfilling. Or how about learning what true friends are and that all you really need in life is a few close friends in life instead of a huge handful of “acquaintances.”

My point to all of this is take time for the ones that really matter in your life and don’t “sweat the small stuff,” because that’s all it is “small stuff.” To help you gain a little more time in the kitchen here are some of my favorite Quick Fix Recipes….Enjoy!

Mom's Make-Ahead Meatballs
By Lane

Meatballs:
4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onions
1 tablespoon salt
2 tsp. Worcestershire sauce
1/2 teaspoon white pepper
1 tsp. Italian Seasonings
1 tsp. garlic powder
4 pounds lean ground beef

In a large bowl, beat eggs. Add the next seven ingredients. Add beef; mix well. Shape into 1-in balls, about 12 dozen. Place in single layers in ungreased 15-in X 10-in X 1-in baking pans. Bake at 400ºF for 10-15 mins or until no longer pink, turning often; drain. Cool.

Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months.

Makes: 5 batches (about 30 meatballs per batch).

Fajita Stir-Fry
By Lane

1 pound lean boneless beef (top round, sirloin)
2 cloves minced garlic
1 large red bell pepper, cut into strips
3 tablespoons lime juice
2 tablespoons oil
1 large onion, thinly sliced and separated
2 teaspoons ground cumin
1 teaspoon cornstarch
Flour tortillas for serving

Cut beef with grain into 1" strips about 1/8" thick. Place skillet over high heat; when hot, add 1 T. oil and stir-fry meat until browned (1 1/2 to 2 minutes). Transfer meat to bowl with slotted spoon. Add remaining 1 T. oil to skillet and add garlic, onion and bell pepper. Stir fry until onion is soft, about 3 minutes. Stir together cumin, lime juice and cornstarch, then add to skillet.

Return meat to pan and stir-fry until mix is hot and bubbles. Place in serving dish. Put into tortillas, and garnish as desired with cheese, avocado, tomato, salsa, sour cream. Is easily doubled.

Mexican Lasagna
By Lane McConnell, adapted from Paula Deen’s Mexican Chicken

Sour cream1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of onion soup(You can use other creamed soups as well)
1 (10-ounce) can diced tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken or use 1 lb. of hamburger
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar (I use a little more)
2 cans of green chilies
1 can pimentoes
1 diced pepper (I use whatever I have in my fridge)
2 cloves of minced garlic or use 1 tsp pf garlic powder

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with cooking spray or use butter.In a large bowl, stir together the 3 kinds of soup all seasonings and veggies and the tomatoes. Stir in the chicken or beef.

I also like to add a small handful of cheese in the mixture. Layer the tortillas and the mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Food Porn?

Willamette Week Online had a great online article that a fellow co-worker passed along to me regarding an interesting topic: Cooking Porn.

Now, it’s not what you think. The article discusses the beautiful lush food photos inside many of the cookbooks we view today. The article explains the way the photos are intriguing, but how us average folks can make the recipes, but never make the food look as glamorous as the photos inside these cookbooks. Reason why: Simple, because these photos are full of food stylists, photographers and art directors that are trained at making food look its best. In my opinion, all that really matters is that your food tastes wonderful.

The article is still worth a read in my opinion. I am like most cooks. I love for my food to not only taste superb, but also look like those cherished cookbook photos. We see a recipe from a photo and then we have the desire to make the treasured recipe, expecting our own attempts to look just as the cookbook photos. But, the reality is that doesn’t happen because we are not food stylists and food artists. We are just cooks, and that is good enough.

Here’s a quick recipe for enchiladas that has become one of my favorite quick fixes at my home. I do, however make one change to this recipe. I add two cans of green chilis and some garlic powder. This recipe comes from another co-worker, thanks for sharing Paul. If you like this recipe you will also enjoy my own Mexican Lasagna recipe.

*Side Note: Our Learfield Family Cookbook is complete. It's been such a hit around the office, even our Chairman of the Board and Chief Executive Officer, Clyde Lear, talked about the cookbook on the company blog. View his comments at the Grow Learfield Blog.

San Diego Chili Enchiladas
by Paul and Leah Roberts

12 corn tortillas
1 can Rotel
1 can Cream of Chicken soup
1 16 oz carton of sour cream
1 can diced green chilies
3 to 4 chicken breasts, cooked and shredded
2 to 3 cups shredded cheddar cheese

In medium sized pot, blend and warm Rotel, cream of chicken soup and sour cream. Warm the corn tortillas using a skillet or microwave, spraying each tortilla lightly with cooking spray or brush lightly with oil and then warming.

Assemble enchiladas: Place the desired amount of shredded chicken in warmed tortilla, sprinkle cheese, add three to four diced chilies, and spread a spoonful of cream sauce. Roll tortilla and place in oblong pan. Repeat. Spread remaining cream sauce over top of tortillas, sprinkle remaining cheese across top and sprinkle additional chilies to taste. Warm in 350 degree oven for 25 minutes or until bubbly. Best served with Lipton Spanish rice.

A Soup from Mexico

I've said it before that a great place to go for wonderful recipes are the many ag organization's websites. You can find so many recipes that will suit anyone's tastebuds.

You can find many of these sites by going to my sidebar and scrolling to "In My Cupboard." I have listed there many of the ag websites that I frequently visit for recipe ideas.

Here is one of my favorites from the Missouri Beef Industry Council's site for a Mexican soup.

Tortilla Soup
from the Missouri Beef Industry Council recipe index

2 lbs. sirloin, cut into 1/4-inch cubes
1 onion, diced
2 fresh jalapeno peppers, chopped
Tbsp. vegetable oil
1 can beef broth
1 can chicken broth
1 can (16 ounces) stewed tomatoes
1 can Rotel tomatoes and green chilies
1 can tomato soup
1 Tbsp. chili powder
1 tsp. cumin cilantro, to taste
6 corn tortillas vegetable oil for frying
8 ounces Monterey Jack cheese, shredded

Saute onion, jalapeno and beef in vegetable oil until beef is no longer pink and onion is limp.

Transfer to a large pot and add beef broth, chicken broth, stewed tomatoes, tomatoes and chilies, tomato soup, chili powder, cumin and cilantro.

Bring to a boil. Reduce heat and simmer for one hour.

Slice tortillas into thin strips. Heat 1" vegetable oil in pan until hot. Fry tortilla strips until crisp. Drain well and sprinkle with salt and chili powder. Ladle soup into bowls. Top with cheese and tortilla strips.

Ready for a Fiesta

Mexican Lasagna
by Lane McConnell, adapted from Paula Deen’s Mexican Chicken

Sour cream
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of onion soup
(You can use other creamed soups as well)
1 (10-ounce) can diced tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken or use 1 lb. of hamburger
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar (I use a little more)
2 cans of green chilies
1 can pimentoes
1 diced pepper (I use whatever I have in my fridge)
2 cloves of minced garlic or use 1 tsp pf garlic powder

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with cooking spray or use butter.
In a large bowl, stir together the 3 kinds of soup all seasonings and veggies and the tomatoes. Stir in the chicken or beef.

I also like to add a small handful of cheese in the mixture. Layer the tortillas and the mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Going South Today

Let’s go south of the border today with some out of this world Mexican dishes.

First, up I’ve got a great recipe for San Diego Chili Enchiladas, which one of my co-workers made for our company Pot Luck in March. It was a huge hit among our employees.

Next up is one of my favorites from Paula Deen. I saw her make this with her sons on a recent episode of Paula’s Home Cooking. I was amazed how easy it was to prepare and when I tasted it for the first time I was surprised because it tasted like it had taken a lot to put together. I think that comes from cooking a whole chicken to your liking first then de-boning the bird. You could just use seasoned and grilled chicken strips that are cut up for this dish to save some time, but it’s worth it to actually take the time and cut up a whole chicken.

Last, I have a recipe that Beth shared with me for the company cookbook I’m working on. She said its one of her kids favorite dishes around their house.

If you have a favorite dish around your home, share it with me. Either email me or leave a comment.

San Diego Chili Enchiladas
by Paul and Leah Roberts
From the LCI Pot Luck

12 corn tortillas
1 can Rotel
1 can Cream of Chicken soup
1 16 oz carton of sour cream
1 can diced green chilies
3 to 4 chicken breasts, cooked and shredded
2 to 3 cups shredded cheddar cheese

In medium sized pot, blend and warm Rotel, cream of chicken soup and sour cream. Warm the corn tortillas using a skillet or microwave, spraying each tortilla lightly with cooking spray or brush lightly with oil and then warming.

Assemble enchiladas: Place the desired amount of shredded chicken in warmed tortilla, sprinkle cheese, add three to four diced chilies, and spread a spoonful of cream sauce. Roll tortilla and place in oblong pan. Repeat. Spread remaining cream sauce over top of tortillas, sprinkle remaining cheese across top and sprinkle additional chilies to taste.

Warm in 350 degree oven for 25 minutes or until bubbly. Best served with Lipton Spanish rice.

Mexican Chicken
From Paula Deen

Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken. Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.


BURRITO CASSEROLE
by Beth Schoeneberg

If you’re family is bored with hamburger, this will be just the right dish for you. Serve with a salad and the meal is complete.

9" x 13" pan
1 refrigerator pizza dough
1 pound ground beef
1 package taco seasoning
1 can refried beans
1 jar salsa (you choose mild, medium or hot)
1 carton sour cream
1 cup shredded cheddar cheese

Brown the beef and drain. Return to low heat and add taco seasoning, just as you would if you were making tacos. Spread pizza dough on bottom of the 9"x13" pan (I always spray my pans with Pam) On top of dough begin layering: Spread refried beans, salsa, beef, sour cream and top with the shredded cheese. Bake at 350o or higher for about 25 or 30 minutes. Just watch the dough to make sure it is not undercooked and the cheese that it doesn’t overcook.

Variations that I’ve tried and liked:
Add chopped onion to the beef, when browning.
Layer a can of chopped green chilies along with the salsa.

NOTE: The original recipe used crescent rolls spread on the bottom of the pan for the crust… that was before Pillsbury came out with the refrigerator pizza dough. So, if you’re in a pinch and unable to find pizza dough, use the crescent roll dough…just open and spread out in the bottom of the pan, pinching the seems together.

From Paula's Kitchen to Ours

As many of you can tell from my blog I am a huge Paula Deen fan. I think she is just the most “real” person on tv and Food Network. I guess the main reason I love her and her lovely recipes is because they remind me of cooking with my mother and grandmother so very much!

She has that lovely southern draw like my family and she cooks only with the good stuff….with that I mean butter and her recipes are real that real people can cook. By real, I mean food that us normal everyday people would cook. Some of these tv cooks today most be out of their minds if they think we have time to make their fancy and expensive dishes that take about 3 hours to prepare everyday, plus I don’t keep items like hazelnuts, pancetta, sesame seeds or watercress in my kitchen at all times. Sometimes we get home in a rush and have to throw a meal together and with other cooks I’ve noticed it’s not that easy to use their recipes and do this.

Now, that I’ve said that – I will say that I do however go and buy the special items every once in awhile when I plan on making a special meal. But, my pantry usually has the traditional all purpose flour- not cake flour, or I might have plain ole milk, but not buttermilk…you all get my point.

Now, I don’t mind cooking over a stove all day on the weekends, but through the week I work and then get home, work out and then have to come up with a meal to cook for my family. Paula makes that possible, fun and her food always suits your taste buds!

I have three of her recipes to share today. The first one is a knock off from her Chocolate Gooey Butter Cake, but this time it’s cookies not a cake! And for an easy and fast dinner sandwich try this Santa Fe wrap, it’s something your family will love. Also, I’ve included her recipe for Herbed Cornbread…that any southerners will love!

Chocolate Gooey Butter Cookies
From Paula Deen

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg 1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart.

Bake 12 minutes.
The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Santa Fe Wraps
From Paula Deen

2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 (4 1/2-ounce) can chopped green chiles
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping, optional
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages flour tortillas

In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.

Herbed Corn Bread
From Paula Deen

1 1/4 cups self-rising cornmeal
3/4 cup self-rising flour
1 teaspoon sugar
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery seed
2 eggs, beaten
1 1/2 cups milk
6 tablespoons butter, melted

Preheat oven to 425 degrees F. Combine dry ingredients in a large bowl. Combine eggs, milk and butter in a separate bowl, and add to the bowl of dry ingredients, stirring until just moistened. Pour batter into a lightly greased 9-inch pan. Bake for 25 minutes or until golden brown.

Cooking with my Co-Workers II

It’s time to see what’s cooking in the Learfield kitchens again.

I love Mexican food, in fact it’s one my family's weekly meals at my house.

I am originally from the Springfield, Mo area. Springfield is home to one of the best Mexican food restaurant chains I have ever eaten at. The chain is called Mexican Villa, and there are about seven locations in city now.

Even time my husband and I are in the area visiting family and friends we are sure to been seen eating at least once at Mexican Villa.

Today, I have two recipes from two of my favorite Learfielders. Georgia has shared her take on beef enchiladas and Shelly has a great pasta recipe that your families will enjoy.

Easy Cheesy Beef Enchiladas
by Georgia Munsterman

1 lb. ground beef
1 jar Thick & Chunky salsa, divided
2 cups shredded cheddar cheese
10 flour tortillas

Brown meat, drain. Stir in ½ cup salsa
Add ½ of the cheese
Spread 1 cup salsa in 9 x 13 baking dish.
Place ¼ meat mixture down center of each tortilla, (seam side down) on salsa.

Top with remaining salsa and cheese.
Bake at 350 degrees for 20 minutes or until thoroughly heated.

Stuffed Pasta Shells
by Shelly Voss

12 uncooked Jumbo Pasta Shells

Stuffing:
1 lb. lean ground beef
1 small onion
Salt/Pepper
1 1/2 tsp. chili powder
1/2 pkg. (3 oz.) cream cheese, softened
1/4 cup taco sauce
1/2 cup taco sauce (needed separately)

Topping:
1 cup shredded Colby-Monterey Jack cheese
1/2 cup crushed corn chips
2-3 medium green onion tops
1/2 cup sour cream (if desired)

Directions: Boil Jumbo Pasta shells for 11-13 minutes until shells are tender. While shells are boiling brown the ground beef with salt, pepper, and onion to taste. Drain when finished. Place back in skillet and stir in chili powder, cream cheese, and 1/4 cup taco sauce into the beef. Cook with medium heat for 2-3 minutes, stirring until cheese is melted. Remove skillet from heat. Heat oven to 350 degrees and spray a baking dish. Fill shells with beef mixture and place in baking dish. Pour the 1/2 cup taco sauce over the shells. Cover with aluminum foil and bake 20 minutes. Sprinkle with Colby-Monterey Jack cheese, corn chips, and onion tops. Bake another 5-10 minutes until cheese is melted. You can add sour cream once done baking if desired.