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Chipotle pork fingers

I am in a keno group, once a month I try and come up with something different. Having this can of cipotle peppers has been killing me…..since they are not too hot the ladies should like the flavor and not be blown away. (Texans have whimpy mouths). I had ground pork from the pig we had processed, filo dough and frozen spinach. Filo and spinach are always a great base for finger food. So, I came up with this tasty treat. Pretty easy to make especially if you do some prep work earlier in the day or the night before. 

  • 1. 5 pounds ground pork
  • 1 can chipotle peppers
  • 1 package frozen spinach
  • 1 teaspoon salt
  • 1 package filo dough
  • Butter,  pastry brush
  • Small crockpot
  • Dipping sauce if desired  ( I used a yogurt based avocado, cilantro dressing, store bought)

To speed things up for the evening I was going to assemble I prepped the fillings earlier. The frozen spinach I thawed, opened, placed in a colander, then in a bowl. Leaving this in the refrigerator over night helped drain the water out. You will still need to squeeze the spinach in some paper towels or dish cloth to remove excess water before assembly. The pork I quickly browned that morning, grease and all I placed in the crockpot with the can of chipotle peppers and salt. Mix well and cook low for the day. This way all the flavors are blending together. Put filo dough in refrigerator the night before as well. 

To assemble drain water out of spinach. Break apart with a fork or your fingers so it is loose and easy to grab. The colander you used earlier for the spinach you can rinse and use now for the pork. You’ll need another bowl to rest the colander on. Using a  fork squish the peppers that are whole in the crockpot, if there are a few pieces that’s okay, no large ones though. Then with a slotted spoon scoop out pork mixture into colander and drain. You might need a back of a spoon to press on the meat to drain. Prepare filo dough according to package. Oven temp, care of dough, etc. You will need melted butter and a pastry brush. I used five sheets per assembly, buttering each in between. Cut into fourths or sixth, block shape. Scoop a spoonful of meat out (about 1  tablespoon) and place on dough then a good pinch ( 2 teaspoons in size) of spinach. Roll up tight by folding the ends and making it look like a burrito or egg roll. Place on cookie sheet. Brush outsides with butter.  Continue doing this until all meat is used, or you run out of something else. Bake according to package directions, until golden brown. 

These were good without sauce or with. 

As always we hope you enjoy. 


Chicken stuffed jalapeños 

Sometimes you just need a snack. We were in some intense game playing of backgammon and I did not want to break to make something large for dinner. Plus we had these beautiful peppers… I came up with this easy to make treat. 

  • 6 jalapeño peppers cut lengthwise seeded and viened
  • 1 cup finely grated cheddar cheese
  • 1 can chicken drained
  • 1 tablespoon mayo
  • 1 tablespoon bacon grease ( I keep a jar in the refrigerator ) 
  • 1/4 teaspoon minced roasted garlic 
  • 1/2 teaspoon Penzey’s Northwoods seasoning ( or something of your favorite spice) 

Heat oven to 400. Add everything but peppers in a bowl. With the back of a folk mush together until thoroughly blended and creamy like. Arrange pepper halves on cookie sheet. Take chicken mixture and shape pepper cavity size, filling each half, packing it in. Use all the mixture for the twelves pieces. Bake for 20 minutes. Move to broiler area and broil for 5-10 minutes until brown on top. 

That’s it. Serve plain or if you must with a dipping sauce. 

As always we hope you enjoy. 

Tropical rice

You would think the way I have been cooking lately I need a vacation. If you can not get there we can at least eat like we are there. We love rice, I made a fish dish ( in future post) and it needed a side. This turned out wonderful. It has a beautiful light flavor with natural sweetness. 

  • 1 cup white rice
  • 1 large can hunk pineapple plus the juice
  • 1 can coconut milk

In tall sauce pan mix all ingrediants together. Turn heat up pretty high until it starts to bubble. Stir, cover and reduce heat to medium low, cook 35-45 minutes. About halfway through gently stir rice mixture. Rice will be creamy and light. 

As always we hope you enjoy

Island style meatballs in sweet and sour sauce

Tired of the same old thing? Need some flavor in your meals? This dish will do it. Pretty easy to make, colorful and mouth watering. We had been doing hamburgers on the grill for the holiday and I had about a pound of meat left over. A bit bored with the meat on a bun so I looked to see what we had and thought sweet and sour meatballs. The I imagined how could I improve on the ordinary and make it extraordinary. The meat balls are packed with flavor and are very filling. The vegetables add color and nutrition. 

  • 1 pound Hamburger 
  • 1 green pepper
  • 1 yellow pepper
  • 1 orange pepper…… Or any color of your choice 
  • 1 onion
  • 1 yellow squash
  • 1/4 cup coconut flour
  • 1 egg
  • 1/3 cup teriyaki sauce
  • 2/3 cup rice
  • 1 large can chunk pineapple. Save the juice
  • 1 1/4 cup water
  • 1 tablespoon oil

Sweet and sour sauce

  • 2 tablespoon corn starch
  • 1/2 cup sugar
  • 1/3 cup apple cider vinegar 
  • 1 tablespoon soy sauce
  • Plus liquid from meat after cooking 

In a bowl mix hamburger and teriyaki sauce, egg then flour after well blended add rice and mix. Form into big walnut size meat balls. You should have about 6-9 meat balls. Fry in a heated skillet until brown on all sides. You should have grease at this point. Pour off the grease. In the same pan add pineapple juice and water. Cover and cook 45 minutes. Gently rolling the meatballs from time to time. 

About half way through the cooking time start the veggies. In an extra large skillet heat oil. Chopping all vegetables into large bite size pieces add to hot oil and stir. Do not add pinapple yet. Cook over medium heat. In a bowl mix the sweet and sour sauce together set aside. Check a rice kernel to make sure it is done or close to it. When vegetables are done to your likeness add pinapple. Stir sweet and sour mixture before pouring  on vegetables. Gently stir. Then add the remain liquid from the meatball pan to the sweet and sour mixture. Stir until it thickens. Add meatballs right before serving. 

As always we hope you enjoy

Kale casserole 

All you need is kale….bomb bomb de bah….. So many types of kale. I am finding the flat leaf type is a bit milder than the curly leaf kind. In making this dish that is what I used but I bet the other would work just fine. This is a great potluck addition or side for a meat dish. 

  • 1 bunch kale
  • 2 can chicken broth or vegetable if vegetarian
  • 1/4 cup finely chopped onion
  • 3/4 cup short grain white rice
  • Thin cheddar or Colby cheese slices about 6
  • 11×7 baking dish

Heat oven to 350. After washing kale and chopping onion put several leaves on the bottom of baking dish. Now chop up the remaining kale into large pieces. Sprinkle 1/4 cup rice over kale leaves that are in the baking dish, then place handful of kale over the rice, sprinkle 1/4 cup rice over that and repeat again until kale is used up. Having to top layer kale. Pour the broth over the mixture and sprinkle the onions over the top. Place cheese slices in pairs, should take all 6 slices. Cover with foil and bake 30 minutes, then remove foil and bake 15 more. 
As always we hope you enjoy. 

Easy chicken and cheese with sour cream green sauce

Seems like there always needs to be a story. But after a crazy evening at home my story has left my brain. However, I could say this is an easy meal for a hard day. A few ingrediants is all you need and about 1 hour time from start to finish. 

  • 2 chicken boob halves boneless, skinless
  • 1 tablespoon oil
  • 2 cans green (Hatch) enchilada sauce
  • 1 cup sour cream
  • 6 flour tortillas
  • 6 cheese sticks Colby/Jack type combo
  • 1/4 cup chopped onion
  • 1 hot pepper chopped   If desired
  • 1 chopped tomato 
  • 1 teaspoon cumin
  • 1 clove smashed or chopped garlic
  • 8×8 pan 
  • Skillet and a medium size sauce pan

Heat oven to 350, chop chicken into pieces heat skillet and add oil, add chicken to heated skillet. Heat 1 can of sauce in a sauce pan, add chopped onion. Have it start to boil, then simmer while preparing everything else. When chicken has touch the heat on all sides add pepper, and chopped tomato then cumin and garlic. Unwrap cheese prices. 

Take some of the heated sauce and smear on the bottom of 8×8 pan. Lay your tortillas out place one stick of cheese on each one. The chicken should be done and have juice in it. Drain the juice into the heated sauce mixture, stir. Using a slotted spoon scoop chicken into each tortilla and roll up. Placing it in the pan. Repeat until all chicken is used up. Poor sauce over the dish. Bake for 30-45 minutes until nice and bubbly. 

Heat the remaining can of green sauce. If you want you can add the sour cream to the sauce right before serving or scoop it on after the enchiladas are on your plate. Garnish with fresh cilantro if desired. 

As always we hope you enjoy. 

    Super sonic sloppy Jo’s 

    Sloppy Jo’s are one of those easy meals that just hit the spot sometimes. But why not make them super sloppy Jo’s? The flavors take an ordinary meal to a new level of yum.

    • 1 pound hamburger
    • 1 can spam finely chopped
    • 5 pieces bacon chopped into pieces 
    • Sloppy Jo mix (can or package)
    • Buns
    • 5 green onions chopped

    In a skillet start to brown hamburger meat, add  chop bacon, and finely chop spam. Brown everything together. Drain grease. Add chopped green onions and stir. Then follow your favorite sloppy Jo mix directions. Brown buns or toast slightly, pour mixture on buns and eat. 

    As always we hope you enjoy

    Baked grass….. Aka asparagus

    Spring is here and that means grass is growing. All kinds of grass, the kind you mow to the kind you pull and even the kind you eat. Commonly know as asparagus. Having a mighty fine patch of grass means picking daily. In a short time you have enough for several meals during the week. 

    I don’t know about you but I can get tired of eating something the same way over and over again. I found this recipe and tweaked it a bit. It turned out so good I could have devoured the entire pan that night. 

    • A bunch of grass rinsed and tough bottoms removed
    • 2 tablespoons lemon infused olive oil
    • 1/4 cup Italian bread crumbs
    • A shake or two of garlic salt
    • 1/2 teaspoon Italian herbs
    • 1/2 cup grated asiago cheese
    • Shallow baking dish 
    • Plastic bag or large bowl

    Heat oven to 350, place grass in bowl or bag. Add oil and close bag, mix around with hands. Open bag and add seasoning and bread crumbs, mix again. Add almost all the cheese, holding back a few tablespoons. Pour mixture into baking dish. Sprinkle remaking cheese over the top and bake for 25- 35 minutes. Depending on how crisp you like it.
    As always we hope you enjoy.


    It is close to summer, that means bonfires and roasting marshmallows. 🙂 a friend went camping last weekend and came up with another new creation. Chasity is calling them S’moreOes. So good she says you will eat the entire box of cookies with only a few mellows left. 

    • 1 box Oreo cookies
    • 1 bag marshmallows
    • Roasting sticks
    • And a good fire

    Place an Oreo on the stick carefully through the center, then spear the marshmallow and then another Oreo. Press together firmly. Roast until your marshmallow is to your liking. Carefully remove and eat! 😜

    Roasted garlic rice

    We love rice; black, red, white, wild…….you name it. Plus we love garlic. Most everyone has heard of garlic mashed potatoes but what about garlic rice? Had to think about it for a day and this is what I came up with. It takes some time to roast the garlic. I did it the day before then added it to the rice the day I cooked it. The flavor is creamy, light and surprisingly nutty in flavor. 

    • 1 cup white rice ( I would say any kind should work) 
    • 2 cup chicken broth
    • 1 head of pre roasted garlic

    Squeeze garlic out of pods. Smash garlic in a sauce pan add broth then mix well. Add rice, stir then heat to a boil. Reduce heat and cook for 40 minutes.  Fluff before serving. Yummy stuff

    Roasting garlic. You might have a garlic roasting terra cotta bowl, if not a baking dish with a lid should work. Heat oven to 350, cut top off garlic just so the cloves are exposed. Remove excess outside leaves if necessary. Drizzle good olive oil into the cavaties of the garlic sprinkle with salt and pepper. With cover on bake 30 minutes. Remove cover, drizzle some more olive oil and bake again 30 minutes. Let cool 
    As always we hope you enjoy