Egg on Rice

Good morning everyone.  I am really busy packing Christmas decorations, working on my office area while cleaning up the kitchen.  My kids helped me this Christmas with dishes and cleanup, but, I need to go back and put things where they belong.  I think they just open my cupboard doors and throw things in there.  Anyway, while working away, I got hungry.  I made some blackeye peas yesterday and had some leftover rice.  Ooh, egg on rice is my favorite quick breakfast.  Here it is -- soo very easy and sooooo very good:

Heat up some leftover rice.

Fry and egg anyway you like it (it is better with a runny yoke).  I use a little butter to fry mine in, because, I love the butter flavor.

Plop that egg right on top.  

Make sure to mix that yolk up with the rice.

ENJOY!!

I know it seems weird, but, it really is delicious.  I make it for my kids when I am out of bread.  I got the idea from Lucinda Scala Quinn - Mad Hungry.

Candy Corn Fudge

Hi Everyone.  I hope you are all having a great week.  I can't believe it is already Wednesday.  Now, I know there was a full moon at the beginning of the week.  I didn't notice last night, but, I truly believe that a full moon has an effect on small kids.  This week, I have had a couple of little ones that like to grab my legs as I walk by -- YIKES.  They all call me Miss Rhonda, and this week, I know they have increased in volume and they say it even more than normal.  I love them dearly, but this week, I wanted to wrap my legs in barbed wire and change my name to Sally.  Anyway, I noticed that I don't post too many deserts.  Actually, I have only posted one other, and, that was in February.  Go here to see.  So, on to Candy Corn Fudge:

This is really easy.  You need an 8 oz brick of cream cheese (at room temp.)

2 c. powdered sugar

2 t. vanilla (I always like a little more)

3 c. white chocolate chips

1 c. dried cherries

2 c. mini pretzels (broken)

Cream together the cream cheese and powdered sugar.

Add vanilla and mix a little more.

Add broken pretzels, and,

dried cherries (I used dried mixed berries - so much cheaper) and fold in.

I put a piece of parchment paper down in my pan to make it easier to lift out. I used a smaller brownie pan for mine.

Dump it in, and,

level it out.

Sprinkle about a cup of candy corn on top and press down a little.  I put it into the fridge for about 2 hours to set.

Lift out the parchment paper and you have perfectly set fudge to cut into 1 inch squares.

I found some orange cup cake papers in the pantry to make them a little more festive.  I wish I had some mini ones.  That would be perfect ; )

YUMMY.

Please come back to see the cute package I am working on ; )

Rhonda

Chili Rellenos Casserole

Another Monday, another casserole.  I know I make a lot of casseroles, but, my family is very busy in the evening, and, casseroles are easy to put together at lunch.  I usually bake them around 3:00 p.m.  When my family starts to come in (no matter what time), they can reheat a portion in the microwave.  The last one to eat has to put the leftovers (if any) away and wash the pan.  We love Mexican food and eat it any chance we get.  This recipe delivers great Mexican flavor, especially, if you love Chili Rellenos at a restaurant.  I was so lucky to find this recipe in a magazine years ago.  It took just making it once to become a staple.  I make it at least twice a month.  Before the recipe, here is this Week's Chicken Feed:

Monday - Tater Tot Casserole
Tuesday - Taco Tuesday
Wednesday - Baked Fish and Fat Girl Rice
Thursday - Two Games and practice/Eat Out
Friday - Calzone/Pepperoni and Ham and Broccoli
Saturday - Hamburger on the Grill
Sunday - Lasagna 

If you would like a recipe from the list above, let me know in the comments and I will post it next week.  On to the Rellenos Casserole:

2 Cans (4oz each) chopped green chilies

1 lb ground beef, cooked and drained

4 cups (16 oz) shredded cheddar cheese

1/2 cup all-purpose flour

1 t salt

2 eggs

2 cups of milk

I use a large can of whole green chilies and cover the entire bottom of a 9 x 13 pan.  The next layer is the ground beef (I salt and pepper my meat a little).

Add the cheese, flour and salt in a mixing bowl.

I mix the eggs right in the two cups of mild and

Pour into my cheese mixture.  Stir well.

Pour over meat and chilies and bake uncovered, in a 350 oven, for 40 minuets.

A knife will come out clean in the center of the casserole when done.

YUMMY.......

Enjoy,

Rhonda

Menu Plan Monday

Chorizo Breakfast Burrito

A Happy Monday to all.  Wow, another weekend gone, my kids at work and school, my house full of little ones, and here I am spinning.  I had my kids clean their rooms this weekend, and I found where they stashed all their stuff.  I went into the laundry room and there was no floor.  I tried to get to my dryer and I swear something reached up from the bottom and grabbed my ankle -- looking around, there was nothing to hold on to that wouldn't go down with me.  I felt a little anger rising up, so, I decided to leave the laundry for tomorrow.  Wow, do you think that has something to do with the mountain of dirty clothes???  Do you ever have those moments?  I always have such great plans to get organized and stay that way (this time).  When I saw the  52 Week Organization Challenge, I quickly climbed aboard.  I kept thinking, what a great idea.  I was feeling pretty good about myself for about two weeks.  I have since fallen off the wagon, was run over, and I am now being dragged behind, hanging on for dear life.  I hope you stay tuned, because, I will attempt to organize and schedule my way out of this mess, yet again.

Now, my two college kids are still living at home, so, my mornings are still really crazy.  I am up at 5 a.m. because I like to take a few min. to do a little bible study and have a cup of coffee before life hits the fan.  My oldest daughter coaches her old High School's JV cheer team and is out the door at 5:50 a.m.   I get my first little one between 6:15 and 6:30 a.m.  My remaining three kids leave at 7:40 and 8:20.  While fixing my kids' breakfast and listing to them ask, "Where is?  Have you seen?  I continue getting little ones until I fix their breakfast at 8:00.  Now, my poor husband just sneaks out sometime around 6:30.  I think he is just feeling happy to have gotten out with his life clean clothes and a warm cup of coffee.   So yesterday, I made some breakfast burritos to help me in the morning.  No extra pans, bowls, and time to spend on four different breakfasts because, this is one that all my kids love.  It makes me happy to know that they got off with a decent meal to help them focus at school, and, I think I saw a couple in my hubby's hand on his way out.  YEAH.  Sorry you had to listen to me rant before I tell you how I did it:

I just bought a couple packs of Pork Chorizo.

I cubed some red potatoes and boiled them in a little salted water for about 8 to 10 min.  Here they are drained and ready.

Squeeze the chorizo into the pan and cook it off.

Add the potatoes and crack a few eggs in there and continue to cook until all the eggs are done.

Put a little of the mixture on a flour tortilla (I like Lala's) and add some cheese.

I wrap them in plastic wrap so they are easy to pop in the microwave.  Not only is it quick, but, the dishes are done and there is nothing to clean up but the plastic wrap.  I almost feel like I have super powers.  oh wait, the laundry.....  

What do you do to make your mornings easier?

Rhonda

Fish Tacos and This Week's Chicken Feed

Happy Monday All.  I hope you had a great weekend.  We celebrated Grandpa's 86th birthday.  He is doing better and is now home with a little help for him and Grandma.  Anyway, I have been really busy -- sometimes I think I am just busy to be busy!?  Here is this week's plan, let's see if I can stick to it.

Monday:       Pork Chops, Smashed potatoes, mixed veg.

Tuesday:      Chicken Casserole (Prairie Woman), Salad with apple and blue

                  cheese

Wednesday:  Salmon Patty Sandwiches, Pineapple Coleslaw

Thursday:     Crock Pot Meatloaf, Veg

Friday:         Stromboli, Salad Italian style

My fish tacos are a fast fix and my kids love them.  I just use frozen fish sticks, but, you could use any fish you would like.  I have even made it with fresh Salmon. 

I started by putting fish sticks in the oven, following the box instructions.

While they are in the oven, I soften corn tortillas in a dry skillet (I love cast iron for this).

I put them in a clean tea towel to keep them warm and pliable.

For the first topping, I put a bag of coleslaw in a bowl.  I squeeze about a 1/2 of a fresh lime, chopped cilantro, a couple three green onions (white and green parts) and about 1 T. of olive oil and mix.  Oh, and a little salt and pepper to taste.

The second topping is a mango cut into cubes, 1/2 of a red onion, fresh cilantro, lime and a little olive oil.  Mix and add a little salt to bring out the sweet in the mango.

The third is a quick topping or side dish.  Drain and rinse a can of black beans.  In a bowl, add the beans, green onion, a drained can of white shoe peg corn, you could add a tomato, although, my kids are not big fans of tomatoes so I don't add them in, fresh cilantro, lime and olive oil.  Mix with a little salt and pepper.  It doesn't take much time to do all three sides, I am done before the fish is out of the oven.

When the fish is done, put a couple pieces on your tortilla,

Then the toppings you like.  I like the coleslaw and mango on top,

Black bean salad on the side with a grape tomato.

This has no mayo, or cheese.  I think it is pretty healthful and my kids will ask for it when I don't make it for a while

Enjoy!

Rhonda

Menu Plan Monday

Grilled Cuban Sandwich & Coleslaw

Hi Everyone.  I hope you all had a great weekend.  I was busy, busy, busy, getting my kids ready for school and my house ready for daycare.  I will have pics a little later.  If you are like me, you are crazy busy getting everything done and don't have much time for dinner.  This is, yet another fast and filling meal that I put together faster than we can get take-out.  You can change it up with different meat, and, even use left over pork roast (very YUMMY).  I know that if you try it, you will like it.

I use sourdough bread.

Deli corned beef, herb flavored cream cheese, Swiss Cheese, pickle slices, lettuce (I usually use spinach) and a little softened butter.

Spread one slice with cream cheese,

add corned beef, pickle slices,

your lettuce (or spinach), and cover with Swiss cheese.

Butter both sides and grill away.

YUM.

I just make a little coleslaw to go with.

Enjoy!

Rhonda