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Jul 212016
 

Taco Quiche-One of Regina’s favorite…and mine.

Hello strangers! After a little physical problem for Kenny last week and a computer glitch afterwards, things are seemingly back on track. Husband scared the living daylights out of me which ended up with a trip to the ER and then a transfer to a hospital a little over an hour from home. I wanted to stay with him but with having animals that needed attention at home, it was a daily trek to and fro until we got the word that everything looked fine and he could come home. Of course, I think they would have thrown him out anyway after he found out that everything was okay and started really nagging doctors and nurses to get him the Hell out of Dodge! Oh, and then the trip home with me driving was my biggest nightmare, as he kept telling me how to drive especially through the severe thunderstorm we had to go through with a white out rain, lightening and hail. Upon walking through the front door, I headed right to the frig for a well deserved cold one, then I was fine! Husband is still doing great thanks to the good Lord!!!

taco quesh 006

 

I actually made this quiche before all the trauma started and after I got my editor-in-chief back home, we had some computer problems so I was unable to do much. Then factor in that our daughter moved out and I needed to get the spare bedroom ready for company next week. Cooler temps would have been appreciated but NOOOO, still hitting over a hundred every afternoon! Anyone want to come cook for me, I’m tired of the heat and I’m hiring, ha ha………

taco quesh 003

You can vary this recipe with different cheeses and or spices, it’s all up to you and now…………

5.0 from 1 reviews
Taco Quiche
 
Author:
Ingredients
  • 1 flour tortilla (12 inch)
  • 2 cups grated cheddar cheese
  • ½ lb ground beef
  • 3 eggs
  • 1 cup sour cream
  • 1 small to medium tomato, chopped
  • Salt, pepper, garlic powder, cumin powder, onion powder and cilantro, all to taste
Instructions
  1. Lightly grease pie plate and add tortilla shell, pressing lightly to shape.
  2. Cook ground beef in a skillet over medium heat breaking into pieces as it cooks until no longer pink inside; drain of any excess grease.
  3. Sprinkle half of the cheese over bottom of shell followed by the cooked beef and then the tomatoes.
  4. Beat together the eggs, sour cream and spices you choose to use.
  5. Pour mixture over the tomatoes and sprinkle with remaining cheese.
  6. Bake in a 350 degree oven for 45 minutes.
  7. Let rest for 10 minutes before cutting.

Husband again, was very skeptical before trying, but Ha Ha, I got him but yet once more! Hope you enjoy and I’ll be back before long I hope………… ENJOY

Feb 102016
 

Country Living Buttermilk Corn Bread

Topped with blacked peas-chopped onions and a dash of vinegar...

Topped with blacked peas-chopped onions and a dash of vinegar…

Hey Ya’ll, Kenny here to share a recipe that I found in one of my wife’s older cook books. It’s titled – Country Living Recipes – and was written by Jean Wickstrom Liles. The recipe is by Mrs. N.A. Gilcrease from Corsicana, Texas.

As you all know, I am a big fan of corn bread and thought I would try making this recipe myself.  (Please…hold the applause for later.)

Now don’t get me wrong here…I love my wife’s Country Corn Bread the best. You knew I had to say that. After fixing up this bread I found it to be a little dry but, tasted pretty darn good. It would go great with black-eyed peas or fried fish which is what we enjoyed it with.

O.K. enough of my jabbering…here’s the recipe—>

Country Living Buttermilk Corn Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 servings
Ingredients
  • 1 cup yellow cornmeal
  • ⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon soda
  • 1 egg, beaten
  • 1 cup buttermilk
Instructions
  1. Combine the dry ingredients.
  2. Add egg and buttermilk mixing well.
  3. Pour batter into a well greased 8 inch square pan.
  4. Bake at 400 for 20 minutes or until it is golden brown.
  5. Makes about 9 servings.
Notes
I think i would have used a wider pan for a thinner bread. We like our corn bread a little cruncher.

Hope you try this corn bread and enjoy eating it. Oh yeah…..don’t expect me to do this too often….

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