Tuesday, June 28, 2016

Crunchy Potluck Taco Salad

This salad looks delicious and would also work as a tortilla or taco shell filling with a little extra meat and cheese.

Quick and easy meal, great for beginners in the kitchen.


1 lb lean (at least 80%) ground beef

1 package Old El Paso™ taco seasoning mix
1 head iceberg lettuce, broken into small pieces
2 medium tomatoes, chopped
1/2 cup sliced ripe olives
4 medium green onions, sliced (1/4 cup)
2 cups shredded Cheddar cheese (8 oz)
1/2 cup Italian dressing
1 bag nacho-flavored tortilla chips, coarsley crushed


Cook beef and taco seasoning mix as directed on seasoning mix package in 10-inch skillet.

Mix lettuce, tomatoes, olives, onions and cheese in a large bowl. 

Stir in beef mixture.

Just before serving, add dressing and chips; toss.

Monday, June 27, 2016

Grilled Three Cheese Potatoes

Those potatoes look delicious!

Love this easy prep recipe that is also versatile.  Change the type of cheese or make additions like fresh mushrooms to suit your family's tastes.

Please note that although this is meant to be cooked on the grill, it can also be baked in the oven.  See note on recipe.

Yield: 6-8 servings


    • 6 large potatoes, sliced 1/4 inch thick
    • 2 medium onions, chopped
    • 1/3 cup grated Parmesan cheese
    • 1 cup (4 ounces) shredded sharp cheddar cheese, divided
    • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
    • 1 pound sliced bacon, cooked and crumbled
    • 1/4 cup butter, cubed
    • 1 tablespoon minced chives
    • 1 to 2 teaspoons seasoned salt
    • 1/2 teaspoon pepper


Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) coated with cooking spray.

Combine Parmesan cheese, 3/4 cup each cheddar and mozzarella.  

Sprinkle cheeses over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. 

Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.

Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. 

Open foil and sprinkle with remaining cheeses.

Can also be cooked it in the oven at 350° for an hour.

Recipe and photo source

Sunday, June 26, 2016

Mushroom Cheese Bread

This bread is like little french bread pizzas!

Love the ingredient combination, but you know you can add or remove ingredients so it matches your family's tastes.  I would add italian sausage and peppers.

This recipe comes from one of my favorite recipe sources, Taste of Home.

Perfect recipe for a beginner in the kitchen . . . quick and easy!


    • 1 cup (4 ounces) shredded part-skim mozzarella cheese
    • 1 can (4 ounces) mushroom stems and pieces, drained
    • 1/3 cup mayonnaise
    • 2 tablespoons shredded Parmesan cheese
    • 2 tablespoons chopped green onion
    • 1 loaf (1 pound) unsliced French bread


Combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese and onion. 

Cut bread in half (lengthwise) and spread cheese mixture over cut sides.

Grill, covered, over indirect heat or broil 4 in. from the heat for 5-10 minutes or until lightly browned. 

Slice and serve warm. 

Yield: 10-12 servings

Originally published as Mushroom Cheese Bread in Quick Cooking July/August 2005, p37

Florida Gulf Shrimp and Sweet Pepper Stir Fry

Looks delicious!  The Captain and I make a similar recipe that does not including the sesame seeds, onion or orange juice, but we will be tweaking the recipe to make it a cross between this recipe and ours.

What I would change on this recipe . . . take the tails off the shrimp (so much easier to eat), add a pinch of cayenne pepper, use at least one or two poblano peppers (you can never have enough peppers) and garlic.

Don't overcook the shrimp . . . we usually take it off the heat as soon as it turns pink, otherwise it gets rubbery-like.


    • 1 pound Florida shrimp, peeled and deveined
    • 3 Florida bell peppers, assorted colors, sliced
    • 1 large onion, sliced
    • 1 tablespoon toasted sesame seeds
    • 1 tablespoon Florida honey
    • 1 cup Florida orange juice
    • 1/4 cup cornstarch
    • 1/4 cup low-sodium soy sauce
    • oil for cooking
    • sea salt and fresh ground pepper to taste


Lightly coat shrimp with cornstarch.

Preheat a large sauté pan over medium-high heat.

Add 1 tablespoon of olive oil to pan.

Add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes.  Don't overcook!

Remove the shrimp from the pan, add the peppers and onions and cook 4 minutes.

Add honey, orange juice and soy sauce to the pan.

Turn the heat up slightly and b
ring the liquid ingredients up to a boil.

Turn the heat back down to medium-high until the sauce is thickened (about 3 minutes).  Add shrimp back to the pan.

Serve over rice.

Garnish with sesame seeds.

Recipe and photo source

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