Hungry Momma Mexican Chilaquiles

While living in Ames we ate at this joint and I always ordered their Mexican Chilaquiles.  It is a super yummy but simple dish.  I decided a few weeks ago I was going to try and re-create what I remembered and I was pleasantly surprised with how much it tasted like the real deal!
Here is what I did:

 Place 4-6 frozen Chicken Breast in a crock pot.

 Dice a medium sized purple onion in the onion chopper.

 I love this thing!  Best invention ever - I hate chopping onions!

 Pour over the chicken One can of Mild Red Enchilada Sauce and One small can of tomato sauce.

 Drizzle in some Olive oil.

 Pour your onions over the top.

Sprinkle in one package of your favorite Taco seasonings.

Cook it low and slow until your meat is falling apart.

How to eat this dish:
On a parchment lined cookie sheet I take my favorite thin corn chips - (El Milagro chips) and I spread this meat mixture over the top.
I then top it with Colby Jack/Cheddar blend of cheeses and broil til the cheese is just melted.
You can serve this with sour cream, guacamole, feta cheese, cilantro, salsa - you name it the toppings are endless!  What I loved about this version is that it wasn't overpowering with onion, those just cook down to nothing in your sauce.  Also I used a mild taco seasoning - Old El Paso and it wasn't too hot for my youngest to eat!  Its a kid friendly dish for sure!
I hope this makes getting to the table easier for you and your family!

Contest Submissions

Hey friends! The Contest submissions are due before midnight tomorrow night!  We can't wait to hear your suggestions for The Dish Without A Proper Name!

Cheesy Spinach Roll-Ups

My friend Sonya shared this with me several years ago.  I have been enjoying this dish - that is very similar to Lasagna ever since. 

Ingredients:
17 lasagna noodles

Mix in a bowl:
2 eggs
2 1/2 cups ricotta cheese
2 cups shredded mozzarella 
1/2 cup Parmesan cheese
1/2 tsp salt 
1/2 tsp nutmeg
1/2 tsp pepper
Box of frozen spinach, thawed and drained, squeezed and then patted dry! (in other words - get all the liquid out you can!)

Saute together:
4 Tbsp Butter
1/2 Onion chopped

1 jar of Ragu Mushroom sauce (or your favorite variety)

Take 1 cup of your filling mixture and spread in a 9X13 pan.
In each individual noodle spread 1/3 cup of your cheesy filling and roll up.  Place Seam side down in your baking dish. Top the Cheesy Spinach Roll-ups with the Marinara sauce.  Sprinkle with a bit more Parmesan Cheese.
Bake at 375 for 25-30 minutes or until it is bubbling.
Serve with Salad and French Bread!
This will usually yield 12 Cheesy Spinach Roll-ups.  If you have extra's you will just need to have more marinara on hand. 

Momma Lorraine's Sugar Cookies

We have several sugar cookie recipe's in our house.  This one is my mom's recipe that Im sure was passed on to her from someone else!

Cream Together:
1 1/4 Cup Sugar
1 Cup Crisco
2 Eggs
1/4 Cup Corn Syrup

Sift Together:
3 Cups Flour
3/4 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp Soda
Add to creamed mixture.
Chill dough, Roll out 1/4" thick.
Using your favorite cookie cutters - cut them out.
Bake at 375 for 8-10 minutes. Cool + Frost.

Frosting
2 Tbsp. Butter, Melted
3 Cups Powdered Sugar
1 tsp Vanilla
pinch salt

Add enough milk or water to make spreading consistency.

Wilted Spinach Salad

Serve this dish with Peggys Pasta! They marry quite well!
1/4 cup oil
1Tbs. Sugar
1/2 cup vinegar
1/2 cup water
Heat till boiling and sugar dissolves
Pour over spinach with crumbled bacon and purple onion slices over top.
Delicious & Simple

Momma's Rocha (Toffee)

 

This toffee is a newer holiday tradition at my parents house.  Super easy to make and so yummy.  

Here is what you need to know - It hasn't ever flopped on my mom, but she ALWAYS uses a Cast Iron Skillet!

Grease a cookie sheet so that it is ready for the completed toffee.

In this order place in your hot cast iron skillet:

1 Cup of Sugar

1 Cup of Butter - No substitutes - otherwise it will flop

On High you are going to bring this to a boil for 3 minutes.  Just adjust your temperature to make sure that you don't scorch it but don't go below medium high.  Stir this constantly with a very heat resistant spoon. 

Have hot pads handy.  When the color changes you will know that it is ready for the Vanilla.  It will start to have darker amber swirls, add 1 Tsp of Vanilla, and stir it up.  Pour immediately onto the greased cookie sheet.  Wait a few seconds and sprinkle with chocolate chips over the top. When they look glossy you will use your spoon and spread out evenly over your toffee mixture.  You can add nuts to the top now if you prefer.  Let it cool and break apart. 

So here are the notes momma gave me - 

ALWAYS use cast Iron

ALWAYS use a very heat proof utensil.

Have a hot pad handy.

If you would like to change it up a bit - you can omit the vanilla and replace with a rum flavor, and add almonds to the toffee before pouring onto the cookie sheet.

Peggy's Pasta

This is a dish that we grew up eating. One of my momma's best friends in California made it up.  Kids Love this too. There was a time growing up that I thought my brother was going to turn into Peggy's Pasta.  Its a "quick to the table" dish.  You can serve it with a huge nummy salad and garlic bread and you're good to go!

Chop 1 lb. bacon in 1 inch slices
Chop 1 red onion

Brown together with salt and pepper.

quick directions:
Boil one pkg. linguine pasta with a dab of oil. Drain Pasta as well as Bacon and Onions and toss all together while the bacon is still hot, add lots of Parmesan cheese 1/2 to 1 cup. Season with at least 1 T. Italian Seasoning. Serve Immediately.
 

Start your bacon first.  Let it get going before you add the onions, you don't want them to cook away to nothing. 

After a nice coarse chop of your Purple Onion add it to the bacon.  What you are doing to the Onion is basically caramelizing it.  It will become sweet!  So delicious.  This is why you don't add the onion immediately because you don't want it to fry up crisp like your bacon. 
Start your water for the Pasta.  The goal is to have the bacon finished just as the pasta is finished because it all marries together at the perfect time and the result is delicious!

After your bacon is crisp and onions are caramelized Drain them in a colander.

Mix your tablespoon of Italian seasoning in with your Parmesan cheese. Have it ready to go.

Drain your Linguine.

Drizzle with plenty of Olive Oil.

Add the Parmesan Cheese and toss vigorously.

Go for it Honey!

Your ready for your Bacon and Onions, (Plates should be ready &drinks on the table because you eat it immediately!








Toss Vigorously again and serve it up!  All the children rejoice - OH YAY! MOMMA, YOU MADE PEGGY'S PASTA!!!! (at least that is how it goes at our house!)