making shopping list for chicken fajitas tomorrow
; ^)
Last night was pepper steak on noodles- eh, ok I guess, nothing to write home about. BUT along with it I cut up a couple zucchini and almost whole box of mushrooms, put some oil in the large skillet and sautee/ cooked them together. nom nom nom!! Things like that almost make me think vegetarianism is possible!
Getting single asparagus spears in garden so I just eat them raw in the yard. (Hm, was that six months ago I put on on the manure, or only five...?)
Cooking and food MidAtlantic, late winter 2013
Heeheee. Love, love sautéed veggies!!!
I think it was only 5 months ago, dear!! Hahaha
Actually, Sally, my vote would be for the little green guy... made me grin every time I saw him! He looked "tall," too.
ACK! 5months! Oh no!
No really I seem to be healthy, despite possible ant feet germs, and glad I noticed and dislodged that tiny spider yesterday..
Mexican Cornbread
This recipe is made in a large 15x10 inch lasagna pan, so you can either adjust accordingly or make two 8x8 inch dishes.
For the Cornbread batter
2 boxes of Jiffy Cornbread mix
2 eggs
1/3 c. milk
1 15 oz. can creamed corn
1 c. shredded cheddar cheese
Mix all ingredients until well blended. If the batter seems a bit thick, you can add a little more milk as needed so you can pour it into the pan.
For the Meat mixture
2 lbs. ground beef
1 c. chopped onion
1 c. chopped green pepper
1 c. diced tomatoes with green chilies, drained
1 15 oz. can whole kernel corn, drained
Crumble and brown ground beef until cooked through. When ground beef is almost done, add the onion and green pepper. Cook until the onion and pepper are just tender. Add the tomatoes and corn and heat through and mix together. Drain very well. (I line a bowl with paper towels and pour the whole mix in there, after I have drained the majority of grease off.)
On hand
Large package of American Cheese Slices
(usually takes about 20 slices in my pan)
Grease pan with non-stick spray. Pour half of cornbread mixture in pan, spreading evenly. Layer with cheese slices, leaving no gaps. (For my pan, it takes ten slices.) Gently pour entire meat mixture on cheese layer, spreading evenly. Add another layer of cheese slices, leaving no gaps. Pour remaining cornbread mixture over top, spreading evenly to cover entirely.
Bake at 350 degrees for 40-45 minutes, until top of cornbread is golden brown. (Remember this is for a big pan, so times for smaller pan will need adjustment.)
Enjoy! We serve with sour cream and salsa!
Ooohhh, sounds delightful
It's yummy.... I'm eating it now!
Not a low-fat recipe by any stretch....
But comfort food at it's max!
I bet my crew would scarf it down!
Good time to put a fresh name on this
go to new thread
http://davesgarden.com/community/forums/t/1309701/
This message was edited Apr 28, 2013 1:08 PM