Family Recipe: Frito Surprise!

It’s not a surprise. And I can’t believe I’ve never posted this recipe before. My grandma invented it one summer, driving across the country in a Winnebago full of kids, my grandfather cruising the highways and byways of America.

It’s similar to Frito Pie, but it’s a little beefier. Ya know, when you have seven growing kids, you gotta add a bit more.

My friend Kara asked for the recipe yesterday, and I thought I’d share it.

Ingredients

  • 1 pound ground beef (you could use ground turkey, but honestly this recipe is not anywhere near healthy)
  • One can of Hormel chili with beans (It has to have beans)
  • One bag Fritos
  • 2 cups of shredded cheddar cheese
  • one canned sliced black olives, rinsed and drained
  • Two tomatoes diced
  • One avocado, pitted and sliced
  • sour cream
  • salsa

Directions

I like cooking Fritos Surprise in an electric skillet, but you can cook it on the stovetop in a regular skillet.

  1. Crumble and fry the ground meat (drain as needed).
  2. Add the chili and cook until heated through.
  3. Top with Fritos and cheese.
  4. Cook on low until cheese is melted.
  5. Remove from heat.
  6. Add tomatoes, olives, and avocados.
  7. Dish out portions and top with sour cream and salsa as desired.

It serves about 6-9, depending on how much you eat. And it’s really good. In true grandma fashion, serve it with fruit salad and bread and butter.

Recipe: Roasted Onion and Caramelized Onion Bisque

I saw a video online someplace (I want to say Facebook, but it could have been on Reddit too), and it showed how to make tomato bisque using freshly roasted tomatoes.

I was excited to try it since we’ve been getting tons of big tomatoes in our CSA box over the past two weeks and I had them sitting on the counter.

This recipe is simple, but it does involve a few steps and does take some time.

It’s worth it in my opinion.

Roasted Onion and Caramelized Onion Bisque

Serves 4-6

Ingredients

  • 8-10 Tomatoes, tops cut off. If the tomatoes are not a uniform size, cut them in half /into large uniform hunks
  • 1 large onion, chopped
  • 2 cloves of garlic, diced
  • 2 tablespoons avocado oil
  • 2 tablespoons butter
  • 1 can (approx 16 oz) chicken or veggie stock
  • salt
  • pepper
  • 1 Teaspoon each: Basil, Rosemary
  • 1 bay leaf
  • 1 cup half and half
  • dash red pepper flakes (optional)
caramelized onions…. mmmmm

Directions:

  1. Preheat Oven to 425 degrees. Place tomatoes/tomato hunks on an oiled-up baking sheet. Brush tomatoes with oil and a sprinkle of salt and pepper.
  2. Roast tomatoes for 35-45 minutes.
  3. While tomatoes are roasting, melt butter in a stockpot, and over medium/low heat saute onions. in the last 10 minutes of cooking the onions, add the garlic and stir frequently to keep from burning. You will need to stir frequently.
  4. Place tomatoes in with onions, and add stock, and all herbs/seasonings, EXCEPT the bay leaf and red pepper.
  5. Using an emersion blender, blend soup until it’s smooth.
  6. Now that soup is smooth, add bay leaf and simmer for 30-45 minutes on low.
  7. Add half and half, stir well, add red pepper if desired.
  8. Serve topped with croutons.
This is what roasted tomatoes look like in a lonely stockpot.

Note: If you don’t have an emersion blender, pour tomatoes and onions into a blender and pulse until smooth.

This recipe does not make a ton of soup, as most of my soup recipes do. This recipe takes time, but it’s so good. It’s worth the time and effort for sure.

I recommend my 4-way grilled cheese to go with this soup too!

Easy Recipe: Homemade Pico De Gallo (Fresh Salsa)

Time to Salsa!!

With the massive amount of super tasty local veggies and fruit we’ve been getting, I decided to make Pico de Gallo (fresh salsa) since we had all the ingredients in this week’s box.

This recipe is super simple and takes about 10 minutes from start to finish.

Pico de Gallo (Fresh Salsa)

Ingredients:

  • 3 cups chopped and deseeded tomatoes
  • 1 jalapeno, seeds and white membrane removed, diced
  • 1/2 red/purple onion diced
  • Juice of 1 lime
  • 1/2 bunch cilantro, chiffonade (that means cut up into small ribbons)
  • Salt and Pepper

Directions:

  1. Combine all of the ingredients in a large bowl.
  2. Toss all ingredients until the lime juice coats all of the veggies.
  3. Transfer into a container with an airtight lid.
  4. Store in the fridge for at least 4 hours. This gives the flavors to meld, and the salsa to chill.
  5. This salsa stays good in the fridge for 4-6 days, but it won’t last that long.

I love this salsa with zucchini chips or tortilla chips. Or in an omlet.

 

 

Family Recipe: Marinated Salad

6f6a6154-1This salad is a  favorite at our house. Because of it’s simplicity, it’s great to take to potlucks too! It would be a great addition to any holiday feast table.  It’s Vegan, Gluten Free, Low Carb, Paleo compatible!  No excuses- Give it a shot!

Marinated Salad (serves 4)

Ingredients:

  • 1 cup Balsamic Vinegar
  • 1 Tablespoon Olive oil
  • 2 Tablespoons Mural of Flavor
  • 1 t. granulated garlic
  • 1 t. granulated onion
  • 2 large cucumbers, sliced into coins
  • 3 large tomatoes, sliced (your choice of variety)

Directions:

  1. Mix the vinegar, oil, and spices in a small bowl, set aside.
  2. Place the veggies in a large bowl.
  3. Slowly drizzle the dressing mixture over the veggies and toss lightly to coat. Cover bowl (I use a bowl like this one) and store in the fridge for 4-12 hours before serving- this allows the flavors to mingle. The salad can be stored for up to 4 days.

Sliced fresh mushrooms are also great additions to the salad, as are drained, rinsed canned artichoke hearts. If you aren’t concerned about it being vegan, adding 1/2 cup of cubed Monterey Jack cheese is tasty too!