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Friday, June 14, 2013

Amazing Mexican Food

2 bell peppers, each cut into 8 pieces
2 cloves garlic, thinly sliced
2 tablespoons olive oil
kosher salt and black pepper
1 small onion, chopped
1 pound ground beef chuck
1 cup frozen corn
2 teaspoons ground ancho chili powder or standard chili powder
8 corn tortillas, warmed
cut-up avocado, grated Cheddar, salsa, fresh cilantro, and lime wedges, for serving

Heat oven to 450° F. On a rimmed baking sheet, toss the bell peppers and garlic with 1 tablespoon of the oil and ¼ teaspoon each salt and black pepper. Roast until tender, 12 to 14 minutes.  Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the beef, corn, and chili powder and cook, stirring occasionally, until the beef is browned, 6 to 8 minutes more. Divide the beef mixture among the tortillas and top with the avocado, Cheddar, salsa, and cilantro. Serve with the bell peppers and lime wedges.

recipe source here

Great Taste

12 oz

 Love recipes where I can enjoy delicious food and still watch my diet. This recipe from Better Recipes does just this very successfully.

96% Lean Ground Pork
½ cupWater
6 TbspCouscous
4Large Red, orange and yellow bell peppers, or a combination
¾ cupPrepared Salsa, plus more for serving, optional
1 cupFrozen Corn, thawed
2 tspChili Powder
Salt & Pepper
¼ cupShredded Reduced Fat Cheddar, monterey jack, or mexican blend cheese

Preheat oven to 500 degrees. In a small saucepan over medium high heat, bring water to a boil. Stir in couscous, cover, remove from heat and set aside for at least 5 minutes.
Meanwhile, in a large skillet over medium high heat, cook pork, stirring occasionally and breaking up, until no longer pink, about 4 minutes. While couscous is softening, remove tops from peppers and scrape out seeds, then set aside.
In a large bowl, combine couscous, pork, salsa, corn and chili powder. Season with salt and pepper to taste. Fill peppers with pork mixture. Arrange peppers in a shallow baking pan and bake for 10 minutes. Sprinkle cheese on top, then continue baking until peppers are tender and stuffing is heated through, about 5 minutes. Serve peppers with additional salsa on the side.

Thursday, June 13, 2013

Flag Day Craft : Popsicle Stick Flag

Patriotic Craft Stick Puzzles for Kids
Materials needed:  Large Craft Sticks, Red/White/Blue Paint, Paintbrushes, Pencils, and Smocks (or an old T-shirt) to protect clothing.
Each flag puzzle will need 7 craft sticks.  On 3 of the craft sticks mark a line vertically to divide the craft sticks that will be painted with TWO colors (to form the blue area of the flag).  Have the children paint 2 craft sticks WHITE, 2 craft sticks RED, 2 craft sticks BLUE/RED, and one craft stick BLUE/WHITE.  Allow the craft sticks to dry thoroughly.  When dry, scramble the craft sticks and ask the children to put the “flag” puzzle together.
If desired, the children can use foil stars to decorate the blue area of the flags.
For younger children:  numbering the back of the craft sticks will help with placement
source here

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Wednesday, June 12, 2013

Beauty In Gods Coloring Book

I love this picture that a friend recently shared with me. How beautiful all the wonderful colors as the day begins to settle.

Monday, June 10, 2013

Menu for our home

The heat is coming so this weeks menu will be provided with no cooking in the kitchen and grilling it the southern Illinois way....

we are having a quick pasta meal helped out by the microwave, no oven here,

meatloaf burgers for the grill, baked potatoes fixed in microwave,

grilled chicken thighs, pasta salad

pork chops, cucumber salad, chips

hobo packs

cooking on grill beans and franks and any leftovers to be served

Fathers day we will be eating on the road

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