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Cheap Meal: Potato Burritos

Ah, Christmas approaches. There are trees to purchase, gifts to buy, and license plate renewals for both my husband and I.

Nothing makes a person feel more poor than the Christmas season.

So, to cheer you up, I am going to share one of my favorite low-cost meals. It may even be a slight bit healthy for you. (That part was an accident, I promise.)

I can’t remember where I found this recipe. I used to make it years ago when I was an unmarried gal living in my tiny apartment all by myself with a car payment that wasn’t officially included in my budget.

All done. Yum.

All done. Yum.

Potato Burritos

A touch of salsa spices up filling (but usually bland) potatoes.

(makes 2 burritos, fills up one average-sized female)

Tortillas (whatever size you like, flour or wheat or what-whatever you prefer)
Salsa (I like Tostitos Mild myself, found in the chip aisle)
Medium Potato (russet, white, yellow-they all work)

Diced potato after frying

Diced potato after frying

1. Dice the potato in small but uniform pieces.
2. Fry using vegetable oil, salt & pepper to taste. They will be done in 10-15 min, or when they begin to get brown and crispy.
3. Heat two tortillas in the microwave for 10 seconds til easily foldable.
4. Divide up the diced potatoes evenly between the shells. Top with salsa. Fold & consume.

* Potatoes can be purchased individually, or a 5lb bag of them can last for several weeks. Salsa can be stored in the refrigerator for weeks as well.

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My Perfect Burger

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It is summertime! The time for my husband to grill me up a delicious dinner while I hide inside from the swarms of mosquitoes. Now, you might remember from my previous posts that I am a picky eater.

Thus, you will never find any tomatoes on my burger–I would pick them off.

I wouldn’t stand for mushrooms.

Condiments such as mayo or mustard on my burger? Yuck.

Anything weird like feta or alfalfa sprouts or pineapple or olives is totally off the table.

No, my perfect burger has cheddar cheese–sharp cheddar is alright. American is barely passable, and usually only from McDonald’s. We are talking about home-made burgers here, preferably made on a grill (outdoor or the George–either is fine).

I like barbecue sauce on my burger. Yes, if I am somewhere else, ketchup will do. But, we are talking about my PERFECT burger here. I always use Sweet Baby Ray’s Honey Barbecue Sauce. I put it on my bottom bun.

The Perfect Burger-In Progress

The Perfect Burger-In Progress

Then I need a white onion. I love onions. And raw, none of that sauteing business. I put a few rings or slivers on top of the barbecue sauce.

Next, the WELL DONE hamburger goes on top. Grade doesn’t matter, although a nice 80/20 usually does the trick. Years ago, before my husband was my husband, he and I found out that a bit of McCormick Grill Mates Montreal Steak seasoning mixed into the meat before cooking gives it a bit of a zing. Now I kind of miss the taste if we forget to throw some in.

The Perfect Burger

The Perfect Burger

I top it off with the cheese over it, then the top bun. Some nice dill pickle chips with it. Yum!

That sounds so good, I think I will go make that for lunch right now.

Pro-Meat meme. Meat. It's what's for dinner...

Pro-Meat meme. Meat. It’s what’s for dinner…

Follow the romantic entanglements of The Riley Sisters in my books:
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When You Least Expect It AVAILABLE NOW!

Old Family Recipe

Today I will share with you an old family recipe. It is very easy to make. It is a good way to use up leftovers. It can be a breakfast, lunch, dinner, snack, or dessert. It is delicious.

Have I peeked your interested?

It is frosting on oyster crackers!

What?

Oyster crackers. You know, the little round salty soup crackers. Nabisco Premium oyster crackers are my favorite brand. If you don’t have any oyster crackers, Saltines work too. Using Saltines just makes getting the ratio of frosting to cracker more tricky to get right.

What?

Oh, you meant that this concoction sounded gross? My husband thinks so too. But I try not to judge him too harshly for it. I will do the same for you.

Ta-Da!: I present to you Frosted Oyster Crackers

Ta-Da!: I present to you Frosted Oyster Crackers

My mom used to eat this when I was little to use up leftover frosting. Because, of course, you cannot throw out extra frosting. It is sugar and fat in spreadable form. A precious commodity!

My mom often used chocolate frosting for this dish. I think I prefer vanilla. This is one of my most favorite desserts. Sometimes, if I haven’t had it in a while, I will just buy a can of frosting especially to make it.

I tell you, there is nothing quite like the combination of sweet and salty, unbleached enriched flour and hydrogenated oils (that is for you, LazyHippieMama!). That perfect little dollop of frosting smeared onto the cracker.

Hey, I wonder if I could turn them into a party snack. If I used a pastry bag (a.k.a. Ziploc bag with the corner cut off) I could make an attractive frosting peak on every cracker. Maybe I could run a toothpick into them. I wonder if my in-laws would eat them? That would mean I would have to stop double dipping though. But frosting might make the cracker soggy. Then it would not have the desirable crispiness that is required.

I am not one who usually shares recipes on my blog, and now you know why 😉 I currently have a whole can of red frosting leftover from my son’s caboose birthday cake. My waist line is already expanding. I should just throw it out. Will I?

Well, the jury is still out.

I did have to make up some crackers for the photo for this post.

And Betty Crocker frosting does last in the fridge for 30 days. (Damn it, I thought I bought Duncan Hines. I like DH better.) 6 more days to go…

What I Learned This Week – 6/23/13

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This week I learned that my kid is naughty. Now, you are probably saying “Duh! He is 2.5 years old, of course he is naughty.” But I assure you, for 2 1/2 years old, he is actually very well behaved. He is less maintenance than my German Shorthair Pointer.

Several people have been babysitting for me lately, which I am eternally grateful for. In households with other kids, he blends in. I am sure he does a few naughty things, but he gets welcomed back, so it can’t be too bad.

At my mom’s house, he is the only child there. Therefore, he becomes the naughtiest kid in the house. Or rather, smallish apartment. With nothing to compare him to (except me 35 years ago when I was that age), my mom thinks she has her hands full. And she does. But I am sure there are other kids out there that would be way worse.

What else did I learn this week? Here is a great snickerdoodle recipe I got off of Facebook. I have made it twice now. Both times I think I should have baked it longer to have a more stiffer cookie. You make it. You be the judge.

 

My Snickerdoodle result

My Snickerdoodle result

Originally found at Lovin’ From The Oven
Visit original recipe here: http://lovintheoven.com/2010/03/even-better-snickerdoodle.html

An even better snickerdoodle!

Yield: 16-18 cookies

Ingredients

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

For rolling:
2 tablespoons granulated sugar
1 teaspoon cinnamon

Directions

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

What I Learned This Week – 10/28/12

The finished product: Spaghetti Squash with Spaghetti Sauce and Cheese

This week I learned that spaghetti squash is pretty good. My friend cooked some up using a Rachael Ray recipe. I found a recipe of Ms. Ray’s (not sure if it was the same recipe) and bastardized the hell out of it. I really only used the recipe to know how to prepare the squash. For final touches, I just put Ragu spaghetti sauce and an italian shredded four cheese blend on it. My husband liked it. My toddler son LOVED it. I thought it was kind of “eh”. But if it isn’t chocolate-coated, that is often my response.

A satisfied customer (And using a fork! So advanced.)


I also learned this week that I don’t seem to be qualified to work as a part time bank teller. It appealed to me because I thought I would still have some time every week to spend with my son and keep the house clean. I interviewed at two different branches. One went with someone with 20 years of teller experience. (My experience in banking? None.) I can’t compete with that.

I haven’t heard back on the second interview yet, but the job description and the manager made it pretty clear that they wanted someone who spoke Spanish. (Alas, more skills I lack.) The recruiter didn’t seemed as concerned by my lack of this skill.

Spaghetti squash have seeds?! But Rachael didn’t say anything about what to do with seeds!


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