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I have changed my recipe a little. Instead of slices of cheese I used grated cheese in the bottom of the mold and I crumbled the bacon.

I know every one makes a taco salad. But, I like mine more salad and less meat. So It needs a dressing. A lime vinaigrette!

1 Tsp lime zest

3 1/2 Tbls lime juice

1 Tbls honey

1/4 Tsp salt

1/4 Tsp pepper

1/2 Tsp cumin

2 Tbls chopped cilantro

1/4 Cup olive oil

Whisk all of the ingredients together except the oil. Add the oil in last whisking to bring it together

I had some rotisserie chicken leftover from my tostadas. We were due some rainy days and I wanted to make a casserole. So this is what I decided to do.

4oz Box of wild rice

2 Cups Chopped cooked chicken

8.5oz Package of microwave rice(I use a 7 grain blend)

8 Tbsl of butter

2 Tbls of chopped celery leaves(or celery if you prefer)

1/2 Onion chopped

1/3 Cup of matchstick carrots

1 8oz Package sliced mushrooms

1/2 Tsp ground sage

1 Tsp chopped fresh thyme

1/4 Cup of white wine

1 Bouillon cube

1 1/2 Cups chicken stock

1 Cup of half and half

1/2 Cup of heavy cream

1/4 Cup of parmesan cheese

1/3 Cup frozen peas

1 1/2 Cups grated gouda

1 1/2 Cups panko bread crumbs

2 Tbls of olive oil

I cook the wild rice the day before I need it, because it takes so long to cook it. Start by cooking the microwave rice. Stir together the cooked wild rice, the microwave rice and the cooked chicken and set it aside. Start your butter in a dutch oven on medium heat. When the butter is melted add in the celery, onion and carrots. Cook until the onion is translucent and add in your mushrooms. Cook the mushrooms until most of the liquid has cooked out. Add the wine and herbs and cook until the wine has cooked out. Add the flour and stir for about 1 minute and whisk in the stock, half and half and heavy cream. Add the bouillon cube and whisk until the sauce thickens. Off the heat whisk in the parmesan cheese. Stir in the rice mixture and frozen peas. Pour into a greased 2 qt baking dish. Top with the grated cheese. Mix your bread crumbs and olive oil together and sprinkle over the cheese. Bake at 350 for 40 minutes. Cover with foil if the bread crumbs start to get to brown.

Tostadas are a go to week night meal for me. They are so quick, easy and filling. I use flour tortillas. I dock them with a fork and spray them with cooking spray on both sides and bake them until crispy, turning them during the baking and poking any air pockets with a fork. I warm a can of refried beans for my base. I use a rotisserie chicken. I cube the chicken and put it in a non-stick skillet add your favorite taco sauce and bring to a simmer. I use Frontera brand. Top the tortilla with some beans, add the chicken and top with your favorite topping. Dinner in a flash.

Stracotta means over cooked in Italian. Low and slow. Some recipes use a whole roast and then slice the cooked meat and some use cubed beef. I prefer the cubed beef. I made it in the slow cooker this time instead of the oven. This is such an amazing dish. I once again omitted the flour and tomato paste and used some jarred tomato sauce. I made a pesto parmesan mashed potato and topped it with chopped parsley, basil and grated lemon zest. About that Stracotto: Italian for Very, Very Slow-Cooked, Sublime Stew – Forktales (juliadellacroce.com)

I had a very dear friend Charlotte Ann Harrill introduce me to this lovely creation. My research shows that is is very southern based recipe and varies from region to region. I see recipes from Tennessee, North Carolina, South Carolina, and Texas. This is her version with a little of my spin.

1/2 Can of rinsed kidney beans

1 Ear of grilled corn cut off of the cob

1 Medium tomato diced

4 Green onions chopped

1 Boiled egg chopped

3 Slices of bacon chopped

Crumbled cornbread

1 Tbls of sweet pickle relish

3/4 Cup of shredded cheddar cheese

1/2 Cup of ranch dressing more to taste

Mix all ingredients except the cornbread together. Add in the cornbread and combine. Add more ranch to taste.