You Win Some You Lose Some

I had lost the will to cook. It was pretty serious. We were eating whatever easy thing I could pull together. My family was saddend by my lack of motivation and we were not eating very healthy, and well, I needed to snap out of it and fast! So, I turned to my trusty cookin' books (as I like to call them)I scoured them diligently, plotting and planning until I came up with a way to get us out of our serious dining dilemma.

I made my usual monthly menu, but this time the VAST MAJORITY of the meals were new recipes. We have had some winners, and some losers. I have gotten excited again about cooking AND eating which is hard to do when you have been eating as long as I have. When you are as old as I am everything sort of seems like the same old same old. But alas, I am determined to take a stand and whip up some culinary masterpieces that will entice even the most uninterested palate.

So here are a couple that have graced the plates in our home as of late. Like I said some were winners, some were losers. We loved the potatoes and the burritos (not together mind you--bouns is the burritos are made in a crock-pot…which, I guess, is officially called a slow-cooker…who knew?)but there was a corn thing that was not a hit. Thats okay though, one bad experience does not a failure make! I will be back in the saddle, errr...the kitchen, tomorrow trying another recipe that is bound to be a hit!



Creamed Potatoes

Ingredients:
6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

Directions:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley. Yield: 6 servings.





Green Chili Beef Burritos

Ingredients:
2 boneless beef top sirloin roasts (3 pounds each)
4 cans (4 ounces each) chopped green chilies
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves, sliced
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon salt-free seasoning blend, optional
1 cup reduced-sodium beef broth
24 flour tortillas (8 inches), warmed

Chopped tomatoes, shredded lettuce and cheddar cheese, optional

Directions:
Trim fat from roasts; cut meat into large chunks. Place in a 5-qt. slow cooker. Top with chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. Pour broth over all. Cover and cook on low for 8-9 hours.
Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides. Yield: 2 dozen.





Cheesy Corn Casserole
Ingredients:
3 eggs, lightly beaten
1 cup (8 ounces) sour cream
1/2 cup cornmeal
1/2 cup butter, melted
1 can (8-3/4 ounces) cream-style corn
1 can (7 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies
1 cup cubed Monterey Jack cheese
1 cup cubed cheddar cheese
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
Directions:
In a large bowl, combine all ingredient. Transfer to a greased shallow 2-qt. baking dish.
Bake, uncovered, at 350° for 45-55 minutes or until a knife insert near the center comes out clean. Let stand for 5-10 minutes before serving. Yield: 6 servings.