Beef Taco Skillet

Don’t you just love it when you find a recipe that’s quick & easy and tastes good?  Well, this one fits the bill and since DH preferred noodles instead of strips of tortillas, there was no chopping!

Here’s a link to the recipe at CampbellKitchen - Beef Taco Skillet 

Changes  --
3 cups dry extra wide noodles for the tortillas.  Cook the noodles while hamburger is browning.

Future Changes --
Next time, I will add more salsa.  Will use 3/4 cup of salsa, instead of 1/2 cup.  Used a favorite salsa from the Deli.

Served with a salad and a nice crusty Sour Dough French bread.

I look forward to the leftovers at lunch today.

Recipe – Spatchcock Chicken

I just knew I should have taken the pic of the chicken that we had the other day, it was much prettier than this one.  But, by the time I thought of taking pic, much eating had gone on!

Here’s the link to spatchcocking a chicken --
http://www.nakedwhiz.com/spatch.htm
A spatchcock chicken is a butterflied chicken and the above link tells you how to cut it to make it lay flat.  We tuck the wing tips under the bird so they aren’t poking up.

This is the only way we make chicken any more.  It is so tender & juicy. 

DH cooks it on a Weber Propane Grill on indirect heat, burners set at MOM – medium, off, medium.  350° for 55 minutes.  No peeking!  The secret is to keep that lid closed for 55 minutes.  No turning.

We have tried it with marinades and rubs, but the best way we like it is little bit of salt & pepper.  That’s it.  How much easier can you get?  Probably take-out, eh?  But, then that wouldn’t be as good-tasting as this chicken is!

Recipe – Confetti Hash Peppers

I tried a new recipe for supper last night, it’s a keeper. If you like stuffed peppers and if you like canned corn beef hash, you might give this one a try. It’s very simple & quick to fix. Got the recipe from the label on a can of Hormel reduced fat corned beef hash.
http://hormel.com/recipes/details.aspx?Id=2640

But, I did change Hormel’s recipe a little. I added twice as much onion, chili sauce & cheese. I don’t cut the tops off the peppers. I cut them in half lengthwise to stuff them. I always wondered what to do with the cut-off tops. By cutting them lengthwise, can utilize the whole pepper. I don’t par-boil the peppers. The peppers always get so mushy when you par-boil. We like them a little crisp. Here’s my changed recipe.

Confetti Hash Peppers

3 green bell peppers (I used 2 green, 1 red)
1 (15-ounce) can HORMEL® Reduced Fat Corned Beef Hash
1/2 cup frozen whole kernel corn, thawed
1/2 cup chopped onion
4 tablespoons chili sauce
2/3 cup shredded Sharp Cheddar cheese (or enuf to give each a good sprinkle)

Heat oven to 375°F.
Wash peppers. Cut peppers in half, lengthwise; remove seeds.
I do not boil peppers. Peppers will be a little crisp if not boiled.
In bowl, combine hash, corn, onion and chili sauce; spoon into bell peppers. Place bell peppers in a baking dish. Bake 20 minutes.
Sprinkle tops with cheese. Bake 10 minutes longer.