Weekly Recipes For Your Inbox!

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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

Jul 072016
 

Almond Joyous

It’s me again! It has been so damn HOT that I have not been in the mood to cook or even eat for that matter! Every day it’s been just a simple salad or a sandwich to ward off the heat. It has been over 100 degrees every afternoon in the shade for weeks now and I am not looking forward to the rest of July or even August for that matter! Moving to ALASKA!
I do hope everyone had a great 4th of July just as Kenny and I did; nice and quiet with just the two of us. We did manage to cook some steaks on the grill and again a cold salad with garlic bread to sop up the steak juices, well, for me that is as I like my steaks on the mooing side and Husband likes his deader than a door nail, ha ha! But one last story about our blueberries before I get into this recipe. The other morning while waiting for our newspaper to come, I noticed our neighbors chickens in our front yard by the blueberry bushes. Next thing I see is the two of them hovering around them and then jumping up and down. They were getting the ripe berries that I hadn’t picked yet off the bushes, cleaning off the bottom first and when none were left there, jumping up to get the ones left up higher. I’ll tell ya, between ourselves, our dog and the chicks, we have had an entertaining year as far as the berries go…………..

Some times I fell like a nut.....

Some times I fell like a nut…..

I saw this recipe on the internet (don’t know who it was by, sorry) and I said, whoa, where’s the almonds? I have always been a sucker for Almond Joys and Mounds Bars but given my preference, I want ALMONDS! The other thing that caught my eye was the fact that they used honey instead of sugar which was for sure a plus for me as Kenny and I both seem to be putting on a little extra weight and we are not happy campers, no siree!! Another factor was the chocolate and after I put the coconut part together, the honey just didn’t have enough sweetness to it so I added some semi-sweet chocolate to the dark and it went well, along with the chopped almonds that the original recipe did not have………….

 

Almond Joyous
 
Author:
Ingredients
  • 2 cups unsweetened coconut flakes
  • ⅓ cup honey, I used local not store bought and that could be the reason it wasn't that sweet
  • ¾ cup coconut oil
  • 1 cup chopped almonds plus almond halves for topping
  • ½ cup dark bitter sweet chocolate
  • ½ cup semi-sweet chocolate morsels
  • 2 tbsp milk
Instructions
  1. Combine the coconut flakes, honey, coconut oil and chopped almonds together and mix well; spread into a 9 X 5 inch dish.
  2. Melt the chocolates together with the milk in a double boiler over boiling water, yes I'm still old fashioned!
  3. Pour the warm chocolate mixture over the top of the coconut mixture and spread to cover.
  4. Top with almond halves and let sit to cool or cover and place in frig until time to enjoy, letting pieces come to room temperature before eating!!

I shared them almond joyous’ with the family and everyone loved them, including Husband and myselph!

Will make these again and can’t wait for Christmas to put another twist on them with………….. Hope you enjoy, see ya soon!

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