Tuesday, March 20, 2018

"Tostchadas" A Delicious Tostada/Enchilada Hybrid

One of my best-loved things about being a food blogger (besides eating) is making friends in the foodie world.  I've met lots of great folks who share my love of cooking good food.  My pal Cydnee, AKA  Tampa Cake Girl runs a business making some of the most lovely cakes, cupcakes and other desserts you've ever seen.  She stays busy delivering her sweet treats in the Tampa, Florida area.  I've gotten to know Cydnee over the last few years.  We share tips and recipes and sometimes frustration with the internet and social media.  We've even collaborated on a dish.  Cydnee is a huge fan of Outback Steakhouse and has several awesome "copycat" style recipes on her blog.  She created "My Sinful Sundae" as a play on Outback's Sydney's Sundae.  Sidney/Cydnee.  Get it?  It truly is a sinful sundae topped with strawberries, toasted coconut and my Red Wine Dark Chocolate Hot Fudge Sauce.  In addition to her sensational sweets, she is also a busy food blogger her shares lots of fun savory recipes as well.  One of my favorite go-to weeknight recipes is her "Tostchadas."  It's a hearty tostada, with the flavors of an enchilada.  It's simple to prepare, with lots of flavor.  A fun alternative to a plain 'ol taco night.  On occasion I've been known to speed things up by using pre-made tostada shells, but it it truly worth the effort to fry your own corn tortillas.  This time I went the extra mile and fried a few extra for homemade chips.  My family loves the tostchadas, but raved over the chips as well.  Hop on over to Cydnee's blog and say hello.  You just might find your family's new favorite recipe!
A delicious tostada/enchilada hybrid
This is an "assembly dish."
Have your beans and sauce and meat warmed and ready.
Fry up your tortillas and assemble your meal.
Fry up the corn tortillas until crisp.

Dip each crisp tortilla into warmed enchilada sauce.
Place on a plate.  Spread with warm refried beans.
Top with chicken or beef.
Repeat Layers.
Serve topped with shredded lettuce,
chopped tomatoes, shredded cheese
and salsa of your choice.

Make the family rave even more.
Fry up the extra tortillas for chips.

The best side dish to Tostchadas EVER.


by: Tampa Cake Girl

corn tortillas
oil for frying
1 pound rotisserie chicken meat or cooked ground beef
1 can enchilada sauce
1 can refried beans
shredded lettuce
chopped tomatoes
shredded cheese
taco sauce or salsa

In a large skillet, over medium-high heat, fry the tortillas in oil until crisp.  Remove to a paper towel-lined platter.  (You'll want at least two tortillas per serving so fry up as many as you need.)  Meanwhile, in a small saucepan warm the enchilada sauce.  In a separate saucepan, heat the refried beans so they are spreadable.  This is an "assembly" dish, so have all of your prep done ahead so the tostchadas can be assembled and eaten right away.  To assemble: Dip a fried tortilla into the warm enchilada sauce and place on a plate.  Spread with a layer of refried beans and top with chicken or beef.  Top with another enchilada sauce-dipped tortilla and repeat the layer of beans and meat.  If you're really hungry you can continue stacking these layers.  (I usually stop with two tortillas, but the sky is the limit here.) Serve topped with shredded lettuce, chopped tomatoes, shredded cheese and your favorite salsa.

Prep Time: Approximately 30 minutes

Wednesday, March 14, 2018

St. "Patties" Day Homemade Peppermint Patties + FREE Printable Gift Tags

St. Patrick's Day is almost here.  While we don't usually celebrate much, I do decorate and try to cook some kind of fun treat for the day.  I am in fact Irish in heritage.  My great great grandfather was full Irish.  Fun Fact, there is a small town in Southeastern Oklahoma named after him: McMillan.  So I wear my green with pride!  Normally my go to treat for March is Lucky Charms Bars which are essentially Rice Krispie Treats made with Lucky Charms cereal.  It's a must try because: MORE MARSHMALLOW.  This year I decided I'd try something new to share.  Mr. Devilish Dish loves chocolate and mint together.  Junior Mints, Mint Chocolate Chip Ice Cream, mints at the Olive Garden.  All his favorites, so I had him in mind when making these.  Normally you'd think homemade peppermint patties would be appropriate at Christmas time, but they sell Junior Mints year round so I think we're okay here.  AND once you call them St. Patties, then you've got an utterly Irish treat, perfect for some St. Patty's Day sharing.  I've even included some printable tags.  I simply cut them out, folded them over, and stapled them onto the Ziploc Snack Bags.  Whether you are Irish, or just Irish for a day: You are sure to be lucky with a platter of patties for St. "Patties" Day!
An Utterly Irish Treat!
Peppermint Patties for St. "Patties" Day

Only 4 ingredients...

Perfect for gift giving...
Simply attach one of my FREE printable tags below:
Click on the image to enlarge.
Right click and save to your computer.
Open with the software of your choice
and print onto cardstock.
These images are my exclusive artwork.
Please be courteous when using these printables
and remember they are for personal use only
Happy St. Patrick's Day!

Homemade Peppermint Patties

1 (14 ounce) can sweetened condensed milk
1 teaspoon peppermint extract
6 cups powdered sugar
1 (24 ounce) package chocolate almond bark

In the bowl of a stand mixer combine the condensed milk and peppermint extract.  Gradually add the powdered sugar, a cup at time until the mixture is very thick.  (It will be a little thicker than the consistency of Play Doh.) Divide mixture into 4-6 sections and roll into logs.  (I wanted my finished patties to be a little bigger than a quarter, but feel free to make yours a little bigger if desired.)  Wrap each log in plastic wrap and freeze at least 1 hour or over night.  Keep the logs in the freezer, removing one at a time, until ready to dip so they will hold their shape.  Slice each log into 1/4-inch discs.  In a microwave-safe bowl, melt the chocolate almond bark in 30-second intervals (stirring between) until melted and smooth.  Using a fork dip each peppermint disc into the melted chocolate, coating evenly.  Place on a waxed paper-lined cookie sheet until chocolate has hardened.  Repeat with remaining logs in the freezer.  These can be stored in an air-tight container at room temperature or try them frozen for a cool treat! 

Prep Time:  Approximately 1 hour total               Cook Time:  Needs to Freeze

Yield: Approximately 132 quarter-sized patties (Not counting rejects and ones we couldn't resist eating)

NOTE: I found it easier to work with a smaller log of dough at a time.  You want it to stay cool so the patties maintain their shape.  Cut off a section and leave the remainder in the freezer or form smaller logs. 



Thursday, March 1, 2018

Border Crossing Queso

A while back I shared a recipe for the Border Crossing Restaurant's Green Chile Stew.  The restaurant is sadly long since gone.  For years it was a favorite in Norman, Oklahoma.  Patterned after The Shed Restaurant in Santa Fe, New Mexico, it was a staple of southwest cuisine in our area.  I ran across two recipes in my Aunt Judy's things after she passed away.  One was the recipe for Green Chile Stew which is worth its weight in gold.  The other was the famous queso recipe.  This is the queso ahead of all quesos.  When I shared the stew recipe on some local websites and message boards, the number one response besides, "thank you" was "do you have the queso recipe?"  As promised, here it is.  It's a very simple queso, with Velveeta as the base.  It's thick and rich, and a great foundation for anything you want to add in.  One variation the restaurant offered was queso with their stew added in.  Since the stew recipe is now readily available, I suggest you try that combination as well.  You won't be disappointed.  In fact, my husband and I opted to stay in for Valentine's Day, celebrating at home this year.  Our menu was homemade chicken taquitos with Border Crossing Queso for dipping.  I rounded out the snack fest with some Chocolate Covered Snickers Strawberries for dessert.  If there is one way to show my husband the amount of love I have for him, it is with this queso!
Just like the restaurant...
Thick, creamy and rich.

Serve with chips, AND on top of your meal.
Note, this thickens quickly.
If you have a fondue pot, or chafing dish
it would be ideal for serving this queso.

A flavor of Norman's past...
Try some Green Chile Stew mixed in for a
true flavor of The Border Crossing.


2 pounds Velveeta cheese, cut into cubes
5 ounces cream cheese, cut into cubes
1 (4 ounce) can diced green chiles (or more to taste OR use roasted Hatch chiles if you have them!)
2 ounces finely diced white onion
3 ounces whole milk

Heat in a double boiler.  Whip until smooth.  Serve with chips and on top of your meal.

Prep Time:  Approximately 10 minutes     Cook Time: Approximately 20 minutes

NOTE: The original recipe came in a HUGE quantity.  We could it down to a manageable amount.  Here is the original as written:

15 pounds Velveeta Cheese
2.5 pounds cream cheese
1 1/2 pound hot chopped green chiles
1 pound diced onions
3 cups milk
If you love the flavors of The Border Crossing,
Try my husband's famousGreen Chile Stew:

Sunday, February 25, 2018

{Gluten-Free} Waffle Pizza Dippers

So before the whole gluten-free thing I didn't even like waffles.  Honestly because we had a Belgian Waffle Bar in college,  and there may have been an incident of overindulgence during Sigma Chi Derby Days.  But we won't go into that.  Let's just say it's been several years since I've enjoyed waffles.  I read that once you go gluten-free it is not abnormal to crave carb-laden treats like waffles or pancakes.  It's true.  I would go to Waffle House for dinner right now if I could.  Rather than make a plain ol' waffle (which I now crave) I started thinking about some savory gluten-free waffle options for dinner.  Another thing I really miss is pizza.  (I do have some gluten-free pizza recipes to share soon) so the idea of a pizza waffle really intrigued me.  The only waffle maker we own is one I bought for Little Devil to have waffle sticks when she was truly little.  It hasn't been out of the cabinet in years. And I don't think it's even on the market anymore. But I fired that thing up and made the tastiest, savoriest pepperoni pizza stuffed waffles you've ever seen.  They were so yummy dipped in marinara sauce, and really satisfied my need for bread products.  Even Mr. Devilish Dish and Little Devil agreed they were really tasty and had a great crisp texture.  I'm excited about the outcome and already dreaming up new gluten-free waffle ideas.  
Satisfy your waffle and pizza craving at the same time!
What's more fun than a waffle?
A pizza waffle.
If you don't have a waffle iron that makes waffle sticks,
simply cut a traditional waffle into fourths.

Serve with warmed marinara sauce
for dipping.
A true pizza flavor!


2 cups gluten-free Bisquick Baking and Pancake Mix
1 1/3-2 cups whole milk
1 egg
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon Kosher salt
1 1/2 cups shredded mozzarella cheese
1 1/2 cups chopped pepperoni slices
1 jar marinara sauce, warmed in a sauce pan

In a large bowl, stir together the Bisquick mix, milk, egg, vegetable oil, garlic powder, Italian seasoning and salt.  Start by adding 1 1/3 cup milk.  If the mixture seems too dry, then continue adding milk a tablespoon at a time (2 cups should be enough.) The mixture should be thick but smooth.  Stir in the cheese and pepperoni pieces.  Spoon the mixture onto a preheated waffle iron.  (It may take a waffle or two before you know exactly how much batter to use so it won't ooze out the sides.  Waffle irons vary-and you may not have the waffle stick version like I do.) When the indicator light shows they are done remove from the waffle iron.  Place on a cutting board and trim the edges.  (If you are using a standard waffle iron, cut the circle into 4 sections.)  Serve with warmed marinara sauce for dipping.

*NOTE I used mozzarella and pepperoni slices because that's my favorite kind of pizza, but I think these would be equally delicious with other pizza toppings.  Feel free to experiment!

Prep Time:  Approximately 15 minutes   Cook Time: Waffle Irons Vary

Wednesday, February 21, 2018

Chocolate Covered Snickers Strawberries

It's finally time for our Winter Edition of Freaky Friday.  And as I'm typing this, boy is it Winter here in Oklahoma.  Little Devil just came home early and even our local taco joint just posted a closing.  Ice and sleet are serious stuff, making this the ideal time to stay in perusing new recipes.  There's no better place for finding new recipes and fellow food lovers than our Freaky Friday group.  If you aren't familiar with Freaky Friday, once a quarter we get together and re-create recipes from one another's blogs.  It's a secret for everyone, including you all!  The most fun is seeing who was assigned your blog and what they chose to make.  Learning about fellow bloggers and getting to know their cooking style is always great fun.  This time, I had the pleasure of getting to know Deanna, or "Dee" from Seduction in the Kitchen.  Dee is a native Pittsburgh girl, living in Ohio.  I really enjoyed perusing her blog because she has wonderful sampling of foods from her home state.  Being an Okie girl stuck here in the middle of America, I'm always anxious to sample flavors from around our glorious country.  I was really intrigued by Dee's "Pitts" Burger with Iron City Beer Braised Onions.  In fact, I was tempted to make them for Super Bowl Sunday because it sounds like exactly what every guy I know wants to eat.  When tailgate time rolls around again, I can't wait to make her Tailgate Crock Pot Pierogies with Kielbasa, Bacon and Onions.  Everything, and I mean EVERYTHING on Dee's blog is truly tempting and seductive, but in the end I chose her Chocolate Covered Snickers Strawberries for our Valentine's Day meal. These strawberries truly sum up Dee's motto, "Everyone has a love affair with food."  Nothing is more seductive than a chocolate covered strawberry, but Dee has taken it to the next level by adding caramel sauce and chopped peanuts.  Fresh strawberries with hints of Snicker Bar flavor?  I'm definitely seduced! 

From Seduction in the Kitchen...
Truly Seductive!
A juicy red berry,
cored and filled with caramel sauce.
Dipped in chocolate and rolled in chopped peanuts.

Check out my chocolate "schmear"
I was trying to be fancy.
I made these for our Valentine's Day Dinner Dessert.
The perfect valentine!
I used my Pepper Corer to hollow out the berries.
It works great on jalapenos too!

The chocolate chips were a breeze to melt
in the microwave using my silicone bowls.
Chocolate Covered Snickers Strawberries
Freaky Friday Winter 2018
Thanks Dee!

Chocolate Covered Snickers Strawberries

by: Seduction in the Kitchen
1 pint of large red strawberries, washed and cored
1 bag of semi-sweet chocolate chips (I cheated and used milk chocolate)
1/4 cup caramel sauce (I used Ghirardelli)
1/2 cup chopped peanuts

Fill the center of your hollowed out strawberry with caramel sauce. Place the chocolate chips in a microwave safe bowl, and cook in 30 second intervals, stirring in between each until the chips are melted and smooth.  Dip the strawberry in to the chocolate, making sure to cover the top, to keep the chocolate sauce in.  Shake off excess chocolate.  Dip the chocolate coated strawberry into the chopped peanuts.  You can cover the entire berry or just partially dip in peanuts, that's up to you.  Place the berries on a waxed paper-lined cookie sheet.  Refrigerate, allowing the chocolate to harden.

Prep Time:  Approximately 25 minutes  Cook Time: Needs to chill slightly

Monday, February 12, 2018

Red Hot Applesauce + FREE Valentine You're Awesome Sauce Printables

I love Valentine's Day.  Not so much the sappy roses and romance part, but the part where really corny puns are an acceptable way to tell someone you like them.  I especially like the vintage food Valentines.  You know the really corny ones that depict an ear of corn saying "It's CORNY, but SHUCKS I'd like to EAR you say you'll be my Valentine."  Those were the days when you could be silly, trade Valentines with your friends and there were no strings or connotations attached. It's easy to come up with a simple little treat paired with a silly saying as a gesture of your affection or friendship.  In the past I've done String Cheese Valentines, with tags that say things like, "Don't STRING me along, be my Valentine" and Strawberry Brownies with  "Shooting for BROWNIE points Valentine" tags.  This year I had "Valentine You're Awesome Sauce" stuck in my head.  I thought about all of the kinds of sauces I could make.  My Aunt Louise's Homemade BBQ Sauce came to mind, or some kind of homemade ketchup or hot sauce.  Which could be awesome sauce treats for adults or co-workers, but elementary school friends may not think a homemade chutney ketchup is all that awesome sauce.  Then I remembered a childhood favorite: Red Hot Applesauce!  It's a very simple homemade treat.  Apples slow cooked with a little water and brown sugar and seasoned with Red Hots candies.  It's radiantly red with a cinnamon flavor.  Comforting and a little corny too.  The ideal Valentine treat!
Aren't these the cutest?!?
The color is so vibrant
Flavored with Red Hots Cinnamon Candies
A great gift with a cute little tag!
Only 4 ingredients and a few hours in the slow cooker.

Puree to desired consistency.
Here are FREE Printable tags
(without the To/From)
Click on the image to enlarge.
Right click and save to your computer.
Open with the software of your choice
and print onto cardstock.
Here are tags, perfect for classmates,
with the To/From added.
These images are my exclusive artwork.
Please be courteous when using these printables 
and remember they are for personal use only.
A really fun gift, and a great alternative to
the typical chocolate or other candy.
Speaking of corny vintage Valentines:
Here is a small sampling of my collection.

Please don't be offended by this cute little girl.
These Valentines are many years old.
Little Devil and I are Native American and
we think she looks like us.

I even have some "spooky" Valentines.
The puns are just too much!
Whether you're giving this applesauce to someone who
is Awesome Sauce or not, definitely whip up a batch.
Not only is it delicious, but your house will smell wonderful.
And you'll have a tasty snack worthy of sharing with
someone you love.

Homemade Red Hot Applesauce

20 apples, peeled and sliced (I used Granny Smiths that were about baseball-sized)
1 cup water
1 cup brown sugar
1 cup Red Hots candies

Peel and core the apples and cut into thin slices.  Place in a large slow cooker and add the water and brown sugar.  Cook on high heat approximately 5 hours stirring occasionally.  The apples are done when they are soft enough to be mashed with a fork or potato masher.  Adjust the slow cooker to low and add the red hots.  Cook approximately 15-30 minutes, or until the candies are fully dissolved.  You will need to stir often to keep them from sticking to the slow cooker.  Allow the applesauce to cool enough to place in a food processor or blender.  Puree the applesauce until smooth (or the consistency you prefer.) Ladle into jars and refrigerate up to two weeks.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 5.5 hours

Yield: 8 (8 ounce) jars
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