I got inspiration for this recipe sitting at a Chili’s in some airport. I was eating this dish, and thought, “I could make this.” So now I do make this. This is my meatless version of the chicken egg rolls, but I have also made it with chicken. If you want your meat, just add a cup of diced cooked chicken to the corn-bean mixture
1 cup of corn
1 cup black beans
1/4 cup fresh cilantro, chopped
1/4 cup red onion, chopped
4 fresh jalapenos, seeded and chopped
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1 package of flour tortillas
If you are using frozen vegetables, take them out of the freezer to defrost. Canned vegetables work fine also.
Chop the cilantro, onion, and jalapenos.
Mix the chopped vegetables with the corn and black beans. Stir in the garlic powder and cumin.
Place a couple of spoonfuls of the corn-bean mixture on the edge of a flour tortilla.
Fold one end over the mixture. Then fold the two sides and continue rolling the tortilla.
Secure with two toothpicks.
Heat the oil in a skillet. Fry the “egg rolls” until they are golden brown on all sides.
Remove the toothpicks and serve with sour cream, guacamole, or your favorite dipping sauce.
I know most people consider potatoes a side dish, but I love cheesy potatoes enough that I consider it a meal. I hope you will enjoy my version of cheesy potatoes.
about 2 1/2 pounds of potatoes
3 Tablespoons butter
3 Tablespoons flour
1 can evaporated milk
1 chicken flavored seasoning packet from Ramen Noodles
1 pound of grated cheddar cheese
4 oz. cream cheese, softened
1 cup carmelized onions
6 slices of bacon (optional)
Carmelize the onions if you don’t already have some stored in the freezer. This takes a LOT of time, so I do this whenever I have a big block of time to stay in the kitchen and then I throw them in a freezer bag and use them for soup or casserole. I use Alton Brown’s method of carmelizing onions.
Peel and slice the potatoes.
Cover them with water in a saucepan and boil for about 5 minutes until fork tender.
Be careful not to over cook them because you want them to hold together after they are boiled while you stir in the cheese sauce and other ingredients. Drain the potatoes and put them in a large mixing bowl.
Cook and chop the bacon if you plan to use bacon.
To make the cheese sauce, melt the butter.
Then, add the flour.
Stir over low heat until it becomes a thick paste.
Add the milk and the chicken seasoning packet.
Whisk over medium-low heat until it thickens.
Add the cream cheese and all but about 4 ounces of the cheddar. You want to save some to sprinkle on top of the potatoes. If the sauce becomes too thick, just add more milk.
Stir the cheese sauce, carmelized onions, and bacon into the potatoes.
Place the potato mixture in a greased 9×13 casserole dish. Top with the remaining cheddar.
Bake at 375 degrees Fahrenheit for 25 minutes until the potatoes are bubbly and brown.
My personal claim to fame at my workplace is my ability to bake muffins. The most beloved muffins and the ones which I think I have perfected are the banana nut muffins. The great thing about bananas are their self-enclosed wrapper. This means that when they become overripe, you can just stick them in the freezer in their peel.
About 3 bananas will get you enough to make 1 cup of mashed bananas for this recipe. The photos show a double recipe.
1 cup mashed bananas
1/2 cup brown sugar
6 Tablespoons butter
2 Tablespoons cooking oil
1 Tablespoon lemon juice
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans
2 Tablespoons heavy cream
First cream together butter, cooking oil, and brown sugar.
Then mix in the eggs. Measure the flour, salt, baking soda, and baking powder into a separate bowl.
Stir in the flour, then bananas, then flour alternately, ending with flour. Stir in nuts and heavy cream.
Spoon into a muffin tin.
This recipe makes 8 or 9 large muffins. Bake at 400 degrees for 6 minutes. Then finish baking for about 16-20 minutes at 350 degrees. Check to see if they are done by inserting a toothpick in the center.
After I was an adult and had learned Spanish, I realized that this dish is actually Carne Guisada. However, my uncle was married to a Mexican woman who made this dish. We loved the dish and my dad asked her what it was. When she replied, “Carne guisada,” my dad responded, “Golly!” Therefore, in my family this dish was and still is called “Golly.”
1 1/2 lbs cubed beef roast
1/2 onion, chopped
4 jalapenos, seeded and chopped
8 oz can of tomato sauce
1 teaspoon garlic powder
1 teaspoon cumin
1/2 cup beef broth
2 tablespoons corn starch
Chop the onion and jalapenos.
Cube the roast. Add all of the ingredients to the slow cooker except the beef broth and cornstarch to the slow cooker.
Cook in the slow cooker on low for 4-6 hours. Remember, I use a lamp timer, so that it will start after I’ve already left the house because I’m gone for about 10 hours.
Whisk the broth and cornstarch together and add for the last 20-30 minutes of cooking to help thicken the sauce.