Posted in Main Dish

Indian Tacos

thepartysinthekitchen.me
Footloose and fancy free,

my husband and I are on the road. We’ve decided to start a new chapter in our lives that will not include a 9 to 5, but will allow us to be more involved in the things that speak to our hearts. But first, a road trip. We have had our granddaughter with us for the summer and we are now delivering her back to her parents in Oklahoma. We have had a great summer, and these last few days will be no exception. We will be camping (in our tiny home on wheels a.k.a. travel trailer) along the way and enjoying a few of the sights. Tonight, we are sleeping in Gallup, New Mexico. All day along the highway, I kept seeing signs for Indian fry bread which inspired a dinner of Indian Tacos.

I’m not sure what the traditional recipe is. I just know what my mom, who lived in Oklahoma for the last twenty-five years of her life used to make. They included the same fixings as regular tacos– seasoned ground meat, beans, cheese, lettuce, tomato, and onion. Whatever you like really. The only difference is instead of a tortilla, everything is piled on top of a crispy fry bread. Oh man, is it yummy. Since we were on the road, I used canned biscuits that I rolled out, then fried in about ½ inch of hot oil. You can do the same or try the following recipe.


Indian Fry Bread

Ingredients
• 3 cups All-purpose Flour
• 1/2 teaspoon Salt
• 3 teaspoons Baking Powder
• 1 1/3 cup water. Can use part milk if desired.
• Vegetable Shortening or Lard for Frying
Instructions
1. Mix the flour, baking powder and salt together.
2. Add the water and mix/knead the dough until soft.
3. Let rest for 20-30 minutes.
4. Separate dough into small balls about the size of a lime. Roll out to ¼ inch thickness.
5. Fry in deep fryer or skillet with 1-2 inches of oil/shortening/lard until golden.
If you’re not having Indian Tacos, a little sprinkle of cinnamon sugar or drizzle of honey makes a very sweet treat.


This much I know. If you are what you eat, then I only want to eat the good stuff.
Ratatouille

 

Posted in Dumping Dinner, Main Dish, Slow Cooking

Dumping Dinner: Three Packet Pot Roast

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It’s been a while since I posted a Dumping Dinner recipe. Here’s one for the comfort food category. My daughter, Genny, recently posted it on Facebook, and it reminded me of its yumminess. You can cook it up now, or put it in the freezer for later. Hope it makes you week go a little smoother.


Three Packet Pot Roast

Ingredients

  • 1 3 pound chuck roast
  • 1 cup water
  • 1 packet ranch dressing mix
  • 1 packet Italian dressing mix
  • 1 packet brown gravy mix.

Directions

  1. Mix the three packets and 1 cup water. Pour over roast in the crock pot.
  2. Cook for 8 hours on low or 4 hours on high.
  3. Enjoy!

For the freezer:

  1. Mix it all together and freeze it in a gallon size bag.
  2. Remove from bag and put in crock pot straight from the freezer.
  3. Cook on low 8 hours.

“Cooking well doesn’t mean cooking fancy.”

Julia Child

Posted in Gather Together

Portable Feast: Caramelized Onion Potato Salad

thepartysinthekitchen.me

Here’s something delicious for your next BBQ or picnic. Since there is no mayonnaise involved, it can be served cold or at room temperature, making it perfect for any feast, anywhere. Even at home, so don’t wait to try it.

Caramelized Onion Potato Salad

Dressing

  • 1/3 cup olive oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons prepared horseradish
  • 2 teaspoons brown sugar, maple syrup, or preferred sweetener
  • 2 tablespoons red wine vinegar
  • Salt and pepper, to taste

Salad

  • 2 tablespoons olive oil
  • 2 large red or yellow onions, sliced ¼ sliced
  • 3 pounds yellow or red baby potatoes
  • ½ cup lightly packed chopped fresh dill, about 6 sprigs
  • ½ cup sliced green onions
  • ¾ cup chopped dill pickles
  • Salt and pepper, to taste

Instructions

  1. In jar with tight fitting lid combine all dressing ingredients. Vigorously shake until combined. Set aside.
  2. Heat 2 tablespoons olive oil in large pot over medium heat. Add the sliced onions. Cook, stirring every few minutes, for about 40 minutes (mine took longer) or until onions are very soft and deep golden brown. They should not be dry or crisp, but rather soft and almost jammy in texture. To achieve the soft, jamminess you may need to lower the temperature and add a little water. When finished, set aside to cool.
  3. While onions are cooking, place potatoes in a large pot, cover them with water, and bring to boil with no lid, over medium-high heat, then lower to a simmer. Cook for 15 minutes or until just tender when pricked with a fork.
  4. Drain potatoes. Run some cold water over them to cool enough to handle. Cut them into bite-sized pieces. Place in large bowl.
  5. To the potatoes add cooled caramelized onions, chopped dill, green onions, and chopped pickles. Salt and pepper. Pour dressing over salad and toss to combine.
  6. Yum!

 

“A picnic is a state of mind and can be made anywhere.”

 

 

Posted in Yumminess

Time Well Spent

thepartysinthekitchen.me

It was one of those weekends.

Yep, the kind I love because I had the opportunity to do something good. I was in Mexico for another Hands of Mercy project to build a small house for a very deserving family. A mom and dad along with their daughter will have a safe place to live, thanks to a group of men, women, and children who put their time and money toward loving their neighbor. It’s always fun, sometimes challenging, and very rewarding. Something changes in your heart as you work side-by-side with someone to serve others, it makes the world a little bit better place to live. Check out Hands of Mercy here or read my other posts For Goodness Sake and Hope Under Construction to learn more about this great organization.

One thing that always takes place. . .

on these weekends is good food, and this weekend was no exception. The kitchen at Rancho Casitas, our home away from home in Mexico, comes alive as the teams return from working in the surrounding community. Chopping, good conversation, and laughter happen around the kitchen island as stories of the day are shared. Before the evening is over, we gathered for a meal of something delicious. But not just stomachs were filled with goodness, hearts and souls also overflowed with satisfaction that comes from a day well spent.

We need worship for our spirit, fellowship for our soul and committed subservience for our body. ~ Larry Norman

 


 

Joy, our wonderful hostess, had us prepare a salad of cucumbers, tomatoes, and avocados which rounded out our meal of hot Italian sub sandwiches. Oh man, was it ever good. I hope you find it yummy, too.

Cucumber, Tomato, and Avocado Salad

Ingredients

  • 1 pound grape tomatoes, sliced in half
  • 1 cucumber, sliced and halved
  • ½ medium red onion, sliced or diced
  • 2 avocados, diced
  • ¼ cup chopped cilantro
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt
  • 1/8 teaspoon freshly ground pepper

Instructions

  1. Place tomatoes, cucumbers, red onion, avocado, and cilantro in large bowl.
  2. Combine olive oil and lemon juice, and pour over vegetables. Toss gently to combine. Add salt and pepper. Toss.
  3. Enjoy!

Note: There are other possibilities for this basic salad. I am omitting the avocado and cilantro tonight and tossing in some feta cheese to go with our Greek inspired dinner.

Posted in Matters of the Heart

Fellowship: Nourishment for the Soul

 

thepartysinthekitchen.me
A gathering of women from three years ago. This one was in Radeburg, Germany. It was a welcome party for this group as they started a ten-day mission where they would work in the community with women and youth. We had a wonderful time. Germans know how to do hospitality.

 


Recently, I joined a group of lovely ladies to celebrate a year well-lived.

They had just finished their session of serving the women at our church as group leaders for a Bible study. It was their turn to be served a little and just spend time together before the summer started. I was honored to provide a variety of quiches for their brunch. It was a wonderful morning where fellowship was the main event.

Fellowship is one of those words we don’t hear too much outside the church, but it goes on nearly everywhere we look. People coming together to be together is its loose definition. Dictionary.com calls it friendly relationship or companionship. It’s something that is essential to a good life. The problem is, it’s the first thing that gets thrown out of the schedule when life gets busy. We need to be intentional and make time to gather with our fellows, our friends, our chums and not let the demands of life be our only companions.

If fellowship is going to happen in our fast-paced world, we will need to be intention in our planning. Put fellowship on the calendar. Instead of viewing as another demand, protect it as a time of much needed refreshment.

We know that without food we would die. Without fellowship, life is not worth living.

Laurie Colwin


For the brunch, I took a basic quiche recipe and then switched it up to create several different flavor profiles. I made them with a crust, but you can cook them without a crust for a grain-free version. I do it quite often with the Spinach and Feta version.

Basic Quiche

Ingredients

  • 5 eggs
  • ¾ cup half and half or heavy cream (Milk can be used or even a combination of cream and milk.
  • 2 cups of cheese
  • 1 medium onion, chopped and sautéed in a little butter
  • Salt and pepper
  • 1 9” frozen deep dish pie crust.

Directions

  1. Mix eggs, cream salt and pepper in a bowl.
  2. Mix in sautéed onions and any additional ingredients*.
  3. Pour into pie shell.
  4. Bake at 400 degrees for 45 minutes. Keep an eye on it and if it begins to get too brown on top, cover with a sheet of aluminum foil to protect it. Check for doneness by inserting a knife in the center. If it comes out clean, it’s finished.

ENJOY!

Additional ingredients

Bacon and Cheddar Quiche

  • 2 cups cheddar
  • 8 slices bacon, cooked and chopped

Mushroom, Leek, and Prosciutto Quiche

  • Omit onion.
  • 2 tablespoons butter for sautéing
  • 16 ounces mushrooms, washed, sliced and sautéed. Do small batches so they don’t get too soggy.
  • 2 leeks, thinly sliced and sautéed.
  • 2 cups Swiss cheese
  • 8 slices prosciutto, chopped

Spinach and Feta Quiche

  • Olive oil for sautéing
  • 6 cups baby spinach, sautéed until just wilted
  • 2 cups crumbled feta cheese

The sky’s the limit with the types of quiche you can come up with. Here’s one I especially like.

 Tomato Basil Quiche

  • 1 medium tomato, sliced
  • 1/2 cup breadcrumbs
  • 2 teaspoons dried basil

Fry tomato slices that have been lightly breaded in Italian breadcrumbs with extra dried basil. After pouring egg and cheese mixture in pie crust, arrange slices on top and sprinkle with additional cheese, and bake.

Please tell me your favorite creation. I would love to hear from you.

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Join the Party! The More the Merrier!

 

Posted in Dumping Dinner

Dumping Dinner: Enchilada Casserole

https://thepartysinthekitchen.files.wordpress.com/2017/06/enchilada-cassarole.jpg?w=840

Yesterday, I dumped some chicken tenders into the crock pot along with a cup of salsa and a small can of green enchilada sauce. My thought was to have it ready for dinner with some left for the next day. But later in the morning, an impromptu gathering started to bubble. Before I knew it, our supper for three quickly grew to a dinner party of fifteen.

Luckily, the salsa chicken would be ready to transform into an enchilada casserole, another simple dump recipe that takes just a few items from the pantry and fridge. Tortilla chips, black beans, corn, enchilada sauce, and cheese layered into a baking dish along with the chicken produced a pretty delicious entrée to feed a crowd. And guess what? We had leftovers, so I get to enjoy it again today.


Enchilada Casserole

I am giving you the amounts for a 9×9 casserole which will feed four to six. If you need to feed a crowd just adjust accordingly.

Ingredients

  • 2 cups broken tortilla chips
  • 2 cups cooked chicken, or your choice of any cooked meat
  • 1 14.5 ounce black beans
  • 1 14.5 ounce corn
  • 1 19 ounce enchilada sauce, red or green
  • 1 cup or more shredded Cheddar/Monterey Jack cheese
  • sliced green onion

Directions

  1. Layer the ingredients into a lightly greased 9×9 casserole dish. I used garlic infused olive oil, and oh, man, did the kitchen smell good when the enchiladas were baking.
  2. Bake at 350 degrees for 30 minutes.
  3. Enjoy!

I have to thank my sister, Jeannie, for suggesting this recipe. It’s one of her go-to recipes.

 

 

Posted in Dumping Dinner

Dumping Dinner: Calico Beans

thepartysinthekitchen.me
Start with a variety of beans.

The first BBQ weekend of the summer is here and so I thought you might like and easy side dish to add to what is going on the grill. Marie, my daughter’s mother-in-law, has a version of Calico Beans that is much sought after at family gatherings and her pot usually goes home empty.

I actually grew up with a similar recipe. It was an easy week night meal that Mom could throw together in a flash. Like many of the recipes found on the internet, she used pork and beans. She cooked up onions and ground beef, then added the beans along with the catsup, mustard, and brown sugar and simmered everything a bit. I still make it occasionally when I want a taste from childhood.


Calico Beans

Ingredients

  • 4 ounces bacon, diced. You can use precooked if you like.
  • 1 pound lean ground beef
  • 1/2 cup diced onion
  • 2 14.5 ounce cans white beans, any variety [See notes]
  • 1 14.5 ounce black beans
  • 1 14.5 ounce kidney beans
  • 1/2 cup brown sugar
  • 1/2 cup catsup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon prepared mustard
  • 1 teaspoon salt

Directions

  1. Cook bacon until medium.
  2. Stir in onions and cook until soft.
  3. Add ground beef. Cook until no longer pink.
  4. Dump bacon, onion, ground beef mixture in crock pot. Dump in the rest of the ingredients. Give it a stir.
  5. Cook on low for 4 hours.
  6. Enjoy!

These beans can be put together in a freezer bag to make later. Just leave the ground beef in a chunk and break up after cooking in the crock pot. Omit the bacon. It can be added later in the cooking process. When ready to cook, dump in crock pot and cook on low for 6 hours.

Notes:

  • This recipe can be made on the stove top from start to finish or poured in a casserole dish and baked for an hour or so, until bubbly and brown around the edges. Yum.
  • You can use any combination of beans that suits you.
  • I did not have a full 1/2 cup catsup so I used some mild salsa for the rest.