Pastelitos

I love having access to the plethora of recipes found online! I was making a Mexicali Hamburger Casserole (Better Homes and Gardens May 2008); you know, quick, easy mexi-meat mixture with a cornbreadish topping. It was easy enough and it would feed the man clan...but probably not excite them. I had the meat mixture combined and the thought of Honduran pastelitos came to mind!

There was nothing quite like the pastelitos there in Honduras. No doubt, cholesterol bound...as all they knew to use was Manteca...by the bucket fulls. Everything there was fried in thick white hydrogenized fat. We didn't know any better; we used it too.

After a Google search and perusing several recipes, I settled on a tortilla recipe (which is posted below)and revised it to suite me. You know, my desire to better the recipes and make them a little more healthy. So, I used half white and half whole wheat for the dough and even though I fried these "baby pies" as my own little baby (now 3) kept calling them..I did use canola. The family shared in the pleasure of this wonderful taste from my past...........pastelitos.

Meat Mixture:
1 1/2 lb of cooked ground beef
1 15 oz. can of Rotel
1 cup frozen kernel corn
1 cup of finely shredded Mexican cheese blend
the above ingredients were per the BHG recipe.
cumin, pepper, salt, SW chipolte seasoning, garlic powder...to taste

Tortilla Dough
http://www.cooking-mexican-recipes.com/flour_tortilla_recipe.html
recipe adapted from the above website

• 2 cups of flour (1 cup all-purpose and 1 cup whole wheat)
  
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 2 TBS. vegetable oil
• 3/4 cup warm water

The directions for making these tortillas were rather detailed and lengthy. However, she did a great job of breaking it down and making it easy. I do encourage you to go to the above website. This was my first time attempting tortillas since my summers in Honduras as a teen. Oh, they used to make fun of my misshapen attempts at tortillas. Today's efforts were much better. Rather than trying to shape them in my hands like the dear ladies that tried to teach me in Honduras...I used my roulpat and silpat and a rolling pin... The next time I do these I will post pics! Worked like a breeze! Perfectly round tortillas to fill with the savory mexi-goodness!

The accompanying sauces were homemade salsa and Cafe Rio Dressing. The pastelitos were served with tortilla chips and a salad. Oh, so satisfying

I may serve hot dogs...but I have killer hot dog chili!!!

This has been my "go to recipe" since I found it online in 2004. I was asked to take it to a graduation party. The source stated that it was the recipe from Aiken Pool Hall in Aiken, SC. Really, if you use this on your hot dog....there is no need for anything else. Since sometimes I don't know when to stop....I still add the slaw, and sweet relish...yep, I like sweet relish on my hot dog.

I have to admit, I don't approve of hot dogs on a regular basis. It's about the nitrites, or is it the nitrates.... We eat them so rarely around here, my man clan cheers when I put hot dogs in the grocery buggy! It is a little embarrassing in the grocery store. My disapproval for hot dogs is so well known, my husband once admitted that when working from home one day he ventured to the local hot dog shop and couldn't even enjoy the hot dog for looking over his shoulder...thinking I would see him there....Craziness!!!! It did him alot of good to get it off his chest!!! Confession is good for the soul!

I promise I am not the oppressive type, I promise!!! I blame this on one of my junior high through high school classmates. He ruined it for any of us girls ever liking hot dogs by sharing with us the makings thereof. Therefore, the man clan can just thank him for my "hang-up" regarding hot dogs!

All that being said, there are just sometimes that hot dogs are the menu item of choice. JOC my son 2 of 3, most always requests them for hot dogs for celebration meals!

Here's the recipe.

1 lb hamburger meat
4 medium onions, finely diced and chopped
4 TBS yellow mustard
3 tsp. sugar (optional)
2 tsp. apple cider vinegar
2 tsp chili powder
1 cup catsup
salt to taste

Break up the hamburger meat and put into a 4 quart pan. Add enough water to make a thick mix. Stir until smooth.

Add the remaining ingredients. Cook slowly for 1 hour. Can be thinned as needed with water.


Give it a try!

Meatloaf...with great reviews!!!

This recipe is a keeper! I have been using this one for over 10 years. I found it online. The source said that it was Rosie's Diner's recipe. Not sure where Rosie's Diner is, but the folks that live near it are blessed to have such good cookin'. There is no better meatloaf than this. Until this meatloaf...there was no meatloaf that I ever craved. Set this on a plate with real mashed potatoes, kernel corn, and green beans...you will be set to scoot! That means you will have a happy table full of diners.......... I also use this recipe for making meatballs...my man clan loves it that way too.

2 pounds ground beef
2 eggs, beaten
1 cup rolled oats
1/2 cup chopped onions
1/2 cup ketchup
1/4 cup chopped green pepper (optional...I never put them in)
2 TBS your favorite steak sauce
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. garlic powder

Sauce:
1/2 cup ketchup
3 TBS packed brown sugar
1 tsp ground mustard

Preheat oven to 350 degrees and grease a 9 x 5 loaf pan. (I use Demarle pans...AKA molds) In a large bowl, combine the ground beef and beaten eggs. Add the remaining ingredients and mix well....that means take off your rings and mix it with your hands!!! Transfer to the loaf pan or form into a loaf shape and smooth the top. In a small bowl, wisk the ingredients for the sauce and spread it over the meat loaf before baking. Bake for 1 to 1 1/2 hours or until the inside temperature reaches 160 degrees. Let the loaf sit for 10 minutes before slicing. Serves 6.

(Immediately when the meat loaf is taken out of the oven, it is a good time to pour off any excess hamburger grease. ) When hamburger meat is cheap, (i just found it for $1.29/lb) I make a triple batch and freeze 4 loaves and about 20 or more meatballs.

I am very picky about my meatloaf. I only want my version. I may be biased. I challenge you to try this one. You will like it!

Mexicali Chili

This combination of spices is perfect! It is not necessary to revise it in any way. I usually double the recipe and have some to freeze. Always a family favorite. The only deviations from the recipe below is that I usually combine kidney beans, black beans and white northern beans.

Mexicali Chili
1/4 cup olive oil
1 cup chopped onion
1 cup chopped bell pepper (optional)
1 clove garlic, crushed
2 pounds ground turkey ground deer meat or ground chuck
1 (24 oz ) can diced tomatoes
1 can Rotel (if you like the spice) or another can of plain diced tomatoes
2 TBS chili powder
1 TBS salt
1/2 tsp. pepper
1/8 tsp. paprika
2 bay leaves
1 tsp. cumin
1 tsp. dried basil leaves
dash cayenne
2 (15 oz) cans kidney beans, drained

Saute onion, bell pepper, and garlic in hot oil about 5 minutes. Drain. Brown beef and drain. Add remaining ingredients, except beans. Simmer for 30 minutes or until thick. Add beans and heat several minutes.



This is the Colley revised version of  the Mexicali recipe found in "Down Home In High Style" cookbook.

Chili our way

For years my chili recipe was rather simple. My sis got me hooked on this one.

1 can chili magic
1 15 oz can tomatoes
1 pound cooked hamburger.

Simmer. You can't get any easier than that!
I still love the Chili Magic recipe. About a year ago, the "powers that be" for our local Walmart decided that they no longer needed to sell Chili Magic; that began my quest for a perfect homemade chili.

Here's chili the way ..uh huh...uh huh.. the way we like it! Hold on.........here we go!

I am feeding a man clan. So, I look for ways to give them lasting fullness. One great way is using complex carbs...like brown rice hiding under chili! Unless you are using 5 min brown rice, expect to cook it for 45 minutes. I really feel like I have planned ahead when I already have some rice precooked and in the freezer waiting on the "chili urge".


Next comes the good ol' chili. I will be posting the most fav chili recipe soon!


Cheese anyone?!?!?


Last week when dishing up the chili in our own special way, my EDC informed me that I had "not given him enough sour cream to cool his soup"! Who knew? All these years that is really why we have been putting it on the chili. If you like the cream, enjoy and cool your soup with it!




Now, for the crowning jewel! Gecha some of that fried cornbread!



Now that chili is ready to comfort, nurture and warm the ones you love!!!!