Tuesday, July 27, 2010

Tasty Tuesday Burrito Pie!

Looks like Donna has sent me another great recipe! Just wish I could find the time to make it. Maybe when I get back from Orlando. I'm leaving early this morning, but I'll check in as soon as I get to my room and get my computer set up and back online.



  • 2 pounds ground beef
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • 1 (2 ounce) can black olives, sliced
  • 1 (4 ounce) can diced green chili peppers
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (16 ounce) jar taco sauce
  • 2 (16 ounce) cans refried beans
  • 12 (8 inch) flour tortillas
  • 9 ounces shredded Colby cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
  3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
  4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Here's another great review of Hero!

Tuesday, July 20, 2010

Tasty Tuesday Dill Pickle Meatloaf


Here's another recipe from our own Diva Donna!
Get the Meat from the freezer and loaf pan out of the pantry and find some BIG PICKLES!


  • 1 egg
  • 1 small onion, chopped
  • 1/2 cup dill pickle juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 slice bread, torn into small pieces
  • 1 pound lean ground beef

  • 1/4 cup chopped dill pickles
  • 1/4 cup ketchup
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Worcestershire sauce


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
  2. Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
  3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Tuesday, July 13, 2010

Tasty Tuesday Adobo Chicken Legs!

Let's see now, what fabulous recipe has Donna sent me this week? Or should I post one of my own? Actually, I made some chicken last night that was darn good. The guys liked it, anyway, and it was pretty easy. Maybe I should write it up.
Okay, here goes nothing! Just keep in mind that I didn't actually measure anything when I made this.

Adobo Chicken Legs

Chicken legs (I had seven of them)
Adobo seasoning
Lemon pepper seasoning
1 medium onion chopped
3 sweet banana peppers seeded and chopped
2 cloves of garlic, minced
1/2 cup water (or chicken broth)
1 tbsp olive oil

Coat the skillet (I use an iron skillet) with olive oil and put in the chicken legs and throw in the other ingredients, sprinkling it liberally with the Adobo and lemon pepper seasoning. If you don't have Adobo, just use salt, pepper, garlic powder, and oregano. Same thing. Then put a lid on it and cook over medium heat for two hours, turning the chicken once in a while. You can add more water while it's cooking if needed. Mix 1 tsp of cornstarch with 1 tbsp water and add this at the end to thicken the sauce. Serve with mashed potatoes and enjoy!

Tuesday, July 6, 2010

Tasty Tuesday Beer Butt Chicken!

Today's recipe courtesy of Diva Donna!



1 (12 fluid ounce) can beer
  • 1 orange
  • 1 (3 pound) whole chicken
  • 1 large sweet onion, sliced
  • 4 sprigs fresh rosemary
  • seasoned salt, to taste
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 4 red potatoes, sliced


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. DRINK half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
  2. Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
  3. Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
  4. Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
  5. ENJOY!