Topsy Turvy Tacos

I saw a photograph of hard shell tacos in an enchilada sauce.  I love Mexican food, but I'm not a fan of enchiladas, so, I improvised.   This delightful dish is perfect for reheat and keeps the shells from breaking on first bite!

1 package tortilla shells 

1 pound ground beef, deer, or turkey

1 1/2 tsp cumin

1 can pinto beans

2 cans diced tomatoes with jalapenos and cilantro

1 cup shredded cheese

"taco fixins"

lettuce, sour cream, onions, avocados, more grated cheese  . . . use your imagination!

Brown ground meat, add beans and cumin.  Empty both cans of diced tomatoes in 9 X 13 pan.  Place one spoon full of meat and bean mixture in shell.  Set filled shells in 9 X 13 pan.  All 12 will fit.  Bake 20 minutes @ 350°.  Increase temp to 390°, add shredded cheese and chopped onion, bake 10 minutes.  Remove from oven and "dress" with "taco fixins."

Potato Soup

8-10 small to med. Potatoes                             1 Onion
3 Tbsp. Butter                                                   4 stalks Celery          
1 Qt. Milk                                                         Salt & Pepper

Peel and cut potatoes into 1 inch pieces.  Dice onion and chop celery. Place vegetables into Stainless steel kettle or Dutch oven and add just enough water to cover.  Add salt and cover. Cook until potatoes are tender.   Add Butter, Milk, and Salt & Pepper. Simmer until Butter is thoroughly melted.  Serve hot or cold.

     This is a wintertime favorite, so I prefer potato soup to be hot.
The best potato soup I have ever made has been through the ice storms. I am sitting here, fireside, writing this recipe by candle light. This is our second ice storm of 2007, the first being in January, and now here it is December. Through power outages, I have resorted to cooking on the grill and keeping the soup warm in front of the fire, and I‘m developing a method. With just a bit of ingenuity, it’s actually quite doable. When the electricity goes off and stays off for more than six hours; we, in this area, prepare for “the duration.” That usually entails something going in one of my steel kettles, since they are so versatile from grill to hearth, and easily preserved for reheating. With the absence of electricity, the next thing that must be considered is the refrigerator inventory. There is an “eating order.“ Canned goods, of course, will last, and the deep freeze will maintain for many days if the door is not opened, so emptying the refrigerator becomes the primary source of food supply. I wouldn’t dare think of opening a can if there is anything besides ketchup in the refrigerator. The first order of business is to consume the contents of the refrigerator that will not last a significantly lengthy power outage, and raw milk has the shortest life expectancy, so it's a matter of “use it or lose it.” After making potato soup with home grown potatoes, real butter, and fresh goat’s milk, I can honestly say, nothing compares.  Farm fresh ingredients are unsurpassed.
Although there is just something quite special about potato soup, fireside, by candle light, this recipe is quite delightful in a fully illuminated kitchen and simmered on the stove, as well.

Mexican Scramble

6 Eggs                                                    ½ C Grated Cheddar
½ C Milk                                                Cilantro
½ C Salsa                                               Sour Cream
                                                               Jalapeno Slices (if desired)


Beat eggs and milk in bowl together, with whisk.  Pour in to hot greased skillet, add jalapeno slices.  When eggs are fully cooked, pour salsa over eggs and sprinkle cheese over the top.  Cover and remove from heat.  Add jalapenos, if desired.  Let stand for 3 minutes.  Add sour cream and cilantro before serving.

Chicken Surprise

Bone in chicken breasts were on sale.  I raise most of my own meat, but I just cannot pass up a sale of this magnitude.  Four split chicken breasts $4.51 cents.  Don't pay three times the price for boneless, skinless; that's where the chicken stock is!  There is a video coming soon.  So I baked them bones, skins and all, sliced the meat off the bone, leaving just a the "trimmings" for later use.

Boneless, skinless chicken breasts served for Shabbat dinner for four, while broth and bones went to make another meal.

Drippings and bones in 1 quart of boiling water for 20 minutes.  Remove bones and separated meat to cool.  Add another quart of water, 4 stalks of celery, 1 diced onion, rubbed sage, and S & P, 2-3 carrots sliced, if there are any, handy.  Add anything that looks like "soup fixin's!"

While veggies are boiling and chicken is cooling, mix 3 eggs with 1 1/2 cups flour, salt and pepper.  Blend until mixed but dry and crumbly.  Drop in boiling stock in small pieces.  Stir . . . shred chicken from bones and add.

Enjoy a pot of chicken soup while the snow falls.