Beef Rotel – Just in time for the “old” Tax Day

Beef Rotel 051Woot! I got my stimulus check in the bank today.  What an unexpected surprise on the “old” Tax Day.

I finally got a time slot to order from Walmart. I really, really wanted to do Rotel with the Velveeta Queso Blanco, but they were out it. It is a good thing I had the Velveeta Original to use instead. Walmart used to “spoil” me, with my favorites like Salsa Verde Doritos. But that was also out of stock, so I had to use the Cool Ranch and Nacho Cheese Doritos.

INGREDIENTS:Beef Rotel 008

  1. Ground Beef, 2 lbs
  2. Beef Chorizo, recommended: Cacique, 10 oz.
  3. Taco Seasoning, recommended: Williams, 2.5 oz (2 packages)
  4. Fiery Tasty Seasoning Mix, recommended: McCormick, 1 oz.
  5. Diced Tomatoes with Lime & Cilantro, recommended: Rotel, 10 oz.
  6. Diced Tomatoes Chunky with Green Chilies, recommended: Rotel, 10 oz.Beef Rotel 005
  7. Diced Tomatoes Original with Green Chilies, recommended: Rotel, 10 oz.
  8. Cheese Pasteurized Original, recommended: Velveeta, 32 oz.
  9. Cool Ranch Tortilla Chips, recommended: Doritos, 5 to 7 per person or more
  10. Mirepoix with yellow onions, celery, and carrots, 10 oz.
  11. Cola or soda to thin out, to your preference, recommended: Coca Cola, ½ to 1 cup
  12. Jalapeño peppers Hot & Sweet, sliced, recommended: HyVee, as desired
  13. Sour Cream, recommended: Daisy, a dollopBeef Rotel 004
  14. Cookie Baking Sheets Parchment Paper, recommended: Reynolds Kitchens, 1

INSTRUCTIONS:

  1. Freeze the Velveeta Cheese for 30 minutes (the foil only, not the box).
  2. Combine Ground Beef and Beef Chorizo in the same skillet that you will cook it in. No extra bowl to clean – Woot! I turned it 7 minutes then 8 minutes, so it was brown, about the same time as the freezer cheese.Beef Rotel 017
  3. Drain the grease.
  4. Put the slow cooker liner in the crock pot and to that add the “cooked” Ground Beef/Beef Chorizo.
  5. Next add the Fiery Tasty and both Taco Seasoning packages and stir into meat.
  6. Add the Mirepoix next.
  7. Cut the cheese into 8 pieces (I cut through the foil) on top of the Parchment Cookie Sheets and then added it to the slow cooker
  8. Add the 3 cans of Diced Tomatoes on top.
  9. If it looks too thick, you can add some Cola to thin it out.Beef Rotel 019
  10. Drain the meat grease; I used the empty Rotel can to dispose of the grease.
  11. Cook on low for 4 hours; stir to combine after 2 hours.
  12. Then I added a dollop of Daisy Sour Cream.
  13. I like to add the Sweet & Hot Jalapeño next.
  14. I crushed some Dorito Tortilla chips and put that on the top.

I am so glad that Walmart finally has some spots open for grocery delivery. I am also thankful that I could use Aldi (first 3 deliveries free) and HyVee. Food is food and it is a blessing to have it.Beef Rotel 024

 

 

 

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!Beef Rotel 027

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

Product Details

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

Product Details

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

TVDS3 Front Cover JPEG

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Beef Rotel 032

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Fritters da Diet with a “Smooth” Surprise

Fritter da Diet 065When I first started making Digger Fritters (Potatoes with Bacon and Polish Sausage), I used the Bacon Ends & Pieces that came in a box. Back in the day, that box of bacon was very cheap. However, it had a lot of fat and calories. At first, I baked the polish sausage separately to eat on the side with the potatoes and bacon. Then later I started dicing the polish sausage to fry and mix with the potatoes and bacon.

Now I use thick bacon when I make my regular Fritters. I melt cheese on top, a dollop of sour cream, and sometimes a fried Bacon Ends - Don't use this!egg. It still has a lot of calories, but it sure does taste good.

I used to make it every weekend because my family loved it. Now, I only make a few times a year.

I wanted to see if I could cut the calories by substituting Turnips for potatoes and Turkey Bacon, instead of the thick bacon. Parsnips can also be used instead of potatoes.

Fritter da Diet 006Some other changes to make would be to use a different cheese topping. Mozzarella and Feta have fewer calories than Cheddar Cheese. You can also use Yogurt, instead of Sour Cream. For Fritters Deluxe, I top it with an over-easy egg. You can also poach the egg or only use the egg whites.

INGREDIENTS:

  1. Turnips, 3
  2. Turkey Bacon, Hickory Smoked, recommended: Applegate Naturals, 3 slicesFritter da Diet 016
  3. Smoked Sausage (with Chicken, Pork & Beef), recommended: Morrell, 7 oz.
  4. Hot Jalapeno & Habanero Jack Shredded Cheese, recommended: Great Value, 8 oz.
  5. Garlic & Herb Butter, recommended: Kerrygold, ½ stick
  6. Butter, Unsalted, Sweet Cream, recommended: Great Value, ½ stick and 1 teaspoon
  7. Black Truffle Oil, recommended: Roland, ½ teaspoon
  8. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  9. Porcini Mushroom Rub, recommended: Manitou, ½ teaspoonFritter da Diet 031
  10. Granulated Garlic, recommended: HyVee, ¼ teaspoon
  11. Chicago Steak Seasoning, recommended: Weber, ¼ teaspoon
  12. Liquid Smoke, Mesquite, recommended: Wrights’, ½ cap
  13. Chicken Bouillon Cube, recommended: Knorr, 1
  14. Chopped Onions, frozen, recommended: Pictsweet, ¼ cup
  15. Chopped Green Bell Peppers, frozen, recommended: Great Value, ¼ cup
  16. Parsley Flakes, recommended: Spice World, ½ teaspoon
  17. Water, enough to fill pan of TurnipsFritter da Diet 032

INSTRUCTIONS:

  1. Cut off the Turnip top and bottom, then dice. Try to make the cuts the same size as the diced Smoked Sausage.
  2. Add Truffle Oil, Truffle Zest, Porcini Mushroom Rub and 1 teaspoon of Butter to pot and cook on low for 2 minutes.
  3. Add diced Turnips, Bouillon Cube and Water to the same pot and boil for 25 to 30 minutes.
  4. Drain the Turnips and move to colander. Season with Granulated Garlic and Chicago Steak Seasoning.Fritter da Diet 037
  5. Add ½ of Kerrygold and Unsalted Butter to a skillet and melt. Add the diced Turnips and turn until they are brown. Can take about 20 to 30 minutes, turning as needed.
  6. Dice the Polish Sausage.
  7. Fry the Bacon slices. Remove the slices and brown the diced Polish Sausage. Remove the Polish Sausage and add the Chopped Onions and Green Bell Peppers. Cook for a few minutes. Cut the Bacon into pieces.
  8. Drain excess melted Butter from the Turnip Skillet. Add the Bacon pieces, diced Polish Sausage, Chopped Onions and Green Bell Peppers. Mix together and cook on low for 10 minutes.Fritter da Diet 039
  9. Top with Shredded Cheese and cook on low an additional 5 to 10 minutes to allow the cheese to melt.
  10. You can fry or “poach” an Egg to top this. Add a dollop of Daisy sour cream and sprinkle Parsley Flakes for presentation.

Today is Shampoo Day! So I get to apply “topical” biotin on the bad spots and drink “liquid” biotin with my orange juice. Also, this week, I will take Hair & Vitamin pills as well as Biotin pills. I still use the “old school” Sulfur 8 on my braid parts, because it makes my scalp tingle.Fritter da Diet 040

Aldi messed up my grocery order and sent 8 bananas instead of 2. What to do? I thought about baking Banana Bread, but I am very short on flour. I did think ahead to order Strawberry yogurt, do why take advantage of the extra bananas and use them in a Smoothie with the orange juice?

I got this idea yesterday and ordered an Oyster Smoothie Blender from Amazon. It arrived today, so it must have been in their warehouse.

NO COOTIES ALLOWED!Fritter da Diet 042

I take special care with any incoming packages. Back in early February, I ordered 3 things from Amazon and when they arrived, I noticed they were from China. This was when we first found out about COVID. So I sent that shit back, ASAP! And used gloves and took special care in handling the packages.

Now I wear special “cootie” gloves and bleach wipes for all incoming packages. Better safe than sorry.

Fritters da Diet 004My dishwasher, washer and dryer installers did not wear masks during the install, but I did. I am not playing!

Shout out to my favorite cousin, Tony! He fixed my old dishwasher and it lasted awhile, but had to be replaced. The new Dishwasher is fantastic.

The dishes are finally being cleaned, for real this time. No fooling around!

THE VAMPIRE DANCER COOKBOOK IS COMING!Fritters da Diet 006

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

Product Details

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

Product Details

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

TVDS3 Front Cover JPEG

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Fritters da Diet 015

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Buffalo Chicken Chili

Buffalo Chicken Chili 056I thought about making a Buffalo Chicken Meatloaf, but then decided to use the ingredients to make Buffalo Chicken Chili instead.

I love Buffalo Wings and usually eat them with Blue Cheese, Carrot Sticks and Celery Sticks. So I wanted to make sure those flavor profiles were present in this dish.

INGREDIENTS:

  1. Ground Turkey Italian Sausage, recommended: Festive, 1 lb.Buffalo Chicken Chili 053
  2. Chicken Breast Tenderloins, 1.69 lb.
  3. Pork Chorizo, recommended: Cacique, 10 oz.
  4. Chicken Chili Seasoning, recommended: Williams, 1.2 oz
  5. Sriracha, Lime & Garlic Fiery Tasty Seasoning, recommended: McCormick, 1 oz
  6. Chili Seasoning, recommended: Williams, 1 oz
  7. Cream of Celery condensed soup, recommended Campbell’s, 10.5 oz.
  8. Butter Beans, recommended: Joan of Arc, 15.5 oz.
  9. Mixed Chili Beans, recommended: Great Value, 15 oz.Buffalo Chicken Chili 001
  10. Cannellini White Kidney Beans Southwestern Style, recommended: Bush’s, 15.5 oz.
  11. Petite Diced Tomatoes with Jalapeño & Habanero, recommended: Del Monte, two 14.5 oz. cans
  12. Diced Tomatoes Zesty Chili., recommended: Del Monte, 14.5 oz.
  13. Diced Jalapeño Hot Peppers, recommended: Great Value, two 4 oz. cans
  14. Diced Mirepoix Mix, fresh (Yellow Onions, Carrots, Celery), 10 oz.
  15. Garlic, diced, 10-11 clovesBuffalo Chicken Chili 006
  16. Chicken Flavor Bouillon, recommended: Knorr, 2 tablespoons
  17. Turmeric, recommended: Tone’s ¼ teaspoon
  18. Celery Seed, recommended: Tone’s ¼ teaspoon
  19. Celery Flakes, recommended: Tone’s ¼ teaspoon
  20. Chicken Broth, 1 ½ to 2 cups, use water if needed to thin it out
  21. Vinegar (Rice Wine or Apple Cider), ¼ cup
  22. Blue Cheese Crumbles, recommended: Litehouse, 6 oz.
  23. Sour cream, recommended: Daisy, a dollop
  24. Slow Cooker Liners, recommended: Reynolds Kitchens, 1Buffalo Chicken Chili 004

INSTRUCTIONS:

  1. Freeze Chicken Tenders 20 minutes to make it easier to cut into chunk-sized pieces. Add to a storage bag with the Dry Rub.
  2. Dry Rub mixture is the Chicken Bouillon, Turmeric, Celery Seed and Celery Flakes.
  3. Mix ground Turkey Italian Sausage and Pork Chorizo, brown in skillet, remove and then discard any excess grease.Buffalo Chicken Chili 011
  4. Brown the Chicken Tender chunks in the same skillet.
  5. Add the Garlic to the Slow Cooker. You can use the Liner bag to “crush” the garlic with a bowl.
  6. Add the Diced Chili Beans on top of the Seasoning Blend.
  7. Add the Chicken Chili seasoning on top of the Chili Beans.
  8. Add ½ cup of Chicken Broth.
  9. Drain and rinse the Beans and add on top of the Chicken Broth.
  10. Add the diced Mirepoix.
  11. Add the Fiery Tasty Seasoning packet on top of the Mirepoix.Buffalo Chicken Chili 009
  12. Add the Italian Sausage, Chorizo and Chicken next.
  13. Add the Original Chicken Seasoning.
  14. Add the Cream of Celery Soup.
  15. Add the 2 cans of Diced Tomatoes. With Jalapeño & Habanero.
  16. Add additional Chicken Broth for your preference, along with Vinegar (of your choice).
  17. Cook on high 4 hours or low 8 hours, stir halfway through.
  18. I stir in the 2 4 oz. cans of Jalapeño after it is done to keep it extra hot.
  19. Top with Blue Cheese and a dollop of Daisy!Buffalo Chicken Chili 018

 

 

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

Product Details

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

Product Details

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

TVDS3 Front Cover JPEG

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Buffalo Chicken Chili 025

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https://www.youtube.com/user/ShalimaraliBuffalo Chicken Chili 045

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Buffalo Chicken Chili 055

Taco Turkey Rotel

I was in the mood for some Mexican flavors. Being the cheap person that I am, I purchased the GroundRotel 045 Turkey and Ground Turkey Italian Sausage, instead of Ground Beef and Pork Italian Sausage.

The ingredients are similar to my post on August 3, 2019. However, it seems like this was a lot easier to cook. Less ingredients and less steps = Less Work!

INGREDIENTS:

  1. Ground Turkey, recommended: Festive, 1.0 lbs
  2. Ground Turkey Italian Sausage, recommended: Festive, 1.0 lbsRotel 005
  3. Pork Chorizo, recommended: Cacique, 10 oz.
  4. Taco Seasoning, recommended: Williams, 2.5 oz (2 packages)
  5. Fiery Tasty Seasoning Mix, recommended: McCormick, 1 oz.
  6. Hot Diced Tomatoes with Habaneros, recommended: Rotel, 10 oz.
  7. Petite Diced Tomatoes, Petite with Jalapeno and Habanero, recommended: Del Monte, Two 14.5 oz. cans
  8. Cheese Pasteurized Mexican with Jalapeno, recommended: Velveeta, 32 oz.Rotel 013
  9. Salsa Verde (or Cool Ranch) Tortilla Chips, recommended: Doritos, 5 to 7 per person or more
  10. Seasoning Blend, frozen with onions, celery, red peppers, green peppers, and parsley flakes, recommended: Great Value, 10 oz.
  11. Jalapeno peppers, diced, recommended: Great Value, 4 oz.
  12. Cola or soda to thin out, to your preference, recommended: Coca Cola, ½ to 1 cup
  13. Avocado, diced, suggested: Haas, 1 Jumbo
  14. Sour Cream, recommended: Daisy, a dollopRotel 009
  15. Slow Cooker Liner, recommended: Reynolds Kitchens, 1 Regular Size (fits 3 – 8 quarts)

INSTRUCTIONS:

  1. Freeze the Velveeta Cheese for 30 minutes (the foil only, not the box).
  2. Combine Ground Turkey, Italian Ground Turkey and Pork Chorizo in the same skillet that you will cook it in. No extra bowl to clean – Woot! I turned it 10 minutes, 10 minutes, then 5 minutes, so it was brown, about the same time as the freezer cheese.Rotel 017
  3. Put the slow cooker liner in the crock pot and to that add the Hot Diced Tomatoes by Rotel
  4. Cut the cheese into 8 pieces (I cut through the foil) and top the tomatoes with the cheese chunks. I added about a half cup of Cola on top of the cheese chunks.
  5. Drain the meat grease; I used the empty Rotel can to dispose of the grease.
  6. Add the Williams Taco Seasoning on top of the cheese chunks
  7. Add the drained meat on top of the Taco seasoning
  8. Add the frozen Seasoning Blend (onions, peppers, etc.) on top of the meatRotel 028
  9. Add the Fiery Tasty Seasoning on top of the onions
  10. Add 2 cans of Petite Diced Tomatoes on top.
  11. Cook on low for 4 hours; stir to combine after 2 hours. At this point, you can add additional Cola, depending on your thickness preference. I used about 1 cup.
  12. After 4 hours, add the can of diced Jalapeno Peppers. I like it hot, so I included the juice. Combine and stir.
  13. I diced the Avocado and placed it on top.
  14. I crushed some Dorito Tortilla chips and put that on the top.
  15. Then I added a dollop of Daisy Sour Cream.
  16. Top with Sour Cream dollop and enjoy with Doritos Salsa Verde or Ranch!Rotel 032

I haven’t had Rotel in quite some time. And this was so good; I could not stop eating it. I hope that you will give this cooking method or cooking suggestions a try. Enjoy!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)Rotel 049

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https://www.youtube.com/user/ShalimaraliRotel 046

BLOG:
https://learnbellydancewithshalimarali.com/

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Beef on Beef on Beefy Stroganoff with Shrooms!

Beef – that’s for dinner!Beef Stroganoff 050

I LOVE Mushrooms! I did not care for them as a kid, but now, the Shrooms rule!

Here is my take on an amped-up Beef/Mushroom Flavor Umami Bomb! How much beef can this Stroganoff handle? Well, there is:

  • Beef Ground Chuck
  • Beef Stroganoff Seasoning
  • Cream of Beefy Mushroom Soup
  • Beef Consommé Soup
  • Beef Bouillon Cubes

Is that enough beef? Let’s hope so.Beef Stroganoff 003 (2)

INGREDIENTS:

  1. Ground Beef Chuck, 2 lb.
  2. Beef Stroganoff Sauce Mix, recommended McCormick, two 1.5 oz. packages
  3. Extra Wide Egg Noodles, 16 oz.
  4. Mushroom Pieces & Stems (drained), recommended Pampa, 5.3 oz.
  5. Aged Swiss Cheese Slices: 11, recommended Sargento, 7 oz.Beef Stroganoff 005 (2)
  6. Baby Swiss Cheese Slices: 11, recommended Sargento, 7 oz.
  7. Sour Cream, recommended Daisy, 8 oz.
  8. Cream of Mushroom Condensed Soup, recommended Campbell’s, 10.5 oz.
  9. Cream of Beefy Mushroom Condensed Soup, recommended Campbell’s, 10.5 oz.
  10. Beef Consommé Condensed Soup, recommended Campbell’s, 10.5 oz.
  11. Sweet Peas (drained), 15 oz.Beef Stroganoff 043
  12. Peas and Carrots (drained), 15 oz.
  13. Beef Bouillon Cubes, 2
  14. Red Onions diced, frozen, ¼ cup
  15. White Onions diced, frozen, ¼ cup
  16. Butter, 2 pats, divided
  17. Balsamic Vinegar, 2-3 teaspoons
  18. Worcestershire Sauce, 2 teaspoons
  19. Garlic (diced or minced), 5 – 7 cloves
  20. Olive Oil, ½ teaspoon
  21. Ground Parsley (dry), ¼ teaspoon
  22. Parsley (fresh), ½ teaspoon
  23. Water Bottle, 16.9 oz. (if you prefer to brown the beef, instead of boiling, you may want to just add a can of Beef Broth or water, per Stroganoff seasoning mix instructions)Beef Stroganoff 016

INSTRUCTIONS:

  1. Boil Beef Chuck with water for about 20 – 25 minutes until it turns brown (instead of red or pink). Use potato masher to break it up every 5 minutes. Or, you can also brown it. However, the water creates a beef “broth” so that you can add the 2 packages of Stroganoff Seasoning, Worcestershire, Vinegar, Onions and Garlic. Let it cool.
  2. Melt 1 Butter pat and Olive Oil in pot with dry Parsley for 2 minutes. Add 2 Bouillon cubes, fill the pot with water and bring to a boil. Add Egg Noodles and boil for 11-13 minutes. Drain and mix in the remaining Butter pat and Fresh Parsley
  3. Mix the Cream of Mushroom, Creamy Beefy Mushroom, Beef Consommé, Sour Cream and Mushrooms and Peas & Carrots with the Egg NoodlesBeef Stroganoff 024
  4. Add half of the Noodle Mixture to the baking pan, top with 6 slices of cheese. Add a layer of the Beef Mixture and top with 6 sliced of cheese. Repeat Noodle Mixture with 6 slices of cheese and then Beef Mixture without cheese. Save 4 cheese slices for the final topping.
  5. Bake for 25 minutes at 350.
  6. Add remaining cheese slices and bake an additional 10-11 minutes to melt the cheese on top
  7. Garnish with Fresh or Dry Parsley for presentation.

We eat with our eyes!

The peas and carrots add a fresh pop of color to complete the Dinner Bowl meal. It has a protein beef, side dish pasta and veggies peas/carrots and mushrooms.Beef Stroganoff 022

The Noodles have to bring their own flavor to the meal! So instead of just plain noodles boiled in water, you want to use the Butter, Olive Oil, Beef Bouillon and dry Parsley to flavor the noodles. So that when you bite a noodle, it has enough flavor to stand up to the beef. I used to add Kosher Salt or Extra Coarse Sea Salt to my pasta. But to lower my sodium intake, I am trying to use different –non-salty options to flavor the pasta.

I love how recipes are flexible. Sometimes, I am out of fresh herbs and need to use dry herbs instead. I usually have larger diced garlic in my recipes. But I just got a new garlic chopper which allowed me to mince smaller pieces. So I was able to use more garlic in the Stroganoff.

My brother and sister-in-law test tasted this meal, and seemed to really enjoy it.Beef Stroganoff 047

Great Balls of Fire! Beam up the Beef Scotty! Captain: Make it so. Engage!

 

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIABeef Stroganoff 048

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TACO PIZZA NACHO MASHUP

Taco Pizza Nacho Mashup 044My refrigerator and deep freezer has been called a “Food Museum” so I finally got around to cleaning out my fridge. I started by throwing out the old condiments. Some dated back to 2016. Pickle juice spilled on one shelf and dried up, so I had to use a knife to remove it.

On the next trash day, I can get around to cleaning out the deep freezer. In the fridge freezer, I found frozen food, dating back to 2017. Once I had a clear picture of the remaining, fresh foods, I could start planning my dinner menus for 1 to 4 weeks.

I am trying to get away with eating a Bacon, Egg & Cheese; Sausage, Egg & Cheese or Spam Egg & Cheese for breakfast. So now I eat Cottage Cheese with fruit, or Oatmeal with Orange juice. I am going to get away Taco Pizza Nacho Mashup 018from a “Bread-based” breakfast and go for a Taco Mix up, using Corn Tortillas, Scrambled Eggs, Pepper Jack Cheese and Chorizo (veggie) crumbles: Burrito style. Not every day, but just to get out of the rut of eating Cottage Cheese or Oatmeal every day. That can get boring.

I like to mix up other food meals. After cleaning the fridge, I knew that I had a Pizza leftover from making Naan Puttanesca Pizza. I froze the remaining one. So what to do with it?

I thought about making Taco Style Beef Macaroni & Cheese or Frito Taco Pie. But I wanted something different and came up with a plan to concoct a Taco Pizza.

Ground ChuckI love how food is so diverse, that it only needs a “vehicle” to bring the meal together. Instead of using a pizza crust, I have also made a Pizza Quiche with a pie crust as the vehicle. Or, for a smaller Thanksgiving meal, I have used the Stove Top Stuffing as the vehicle for an all-in-one dinner that uses a Turkey Breast, Oysters, Cream of Celery Soup and dried Cranberries. Come to tBeef Chorizohink of it, the next time I do that, I need to make it into a Shepard’s Pie and add Mashed Potatoes on top.

INGREDIENTS:

  1. Ground Chuck, 1 lb.
  2. Beef Chorizo, recommended Cacique, 9 oz.Doritos Salsa Verde
  3. Pizza Crust, recommended Stonefire Artisan Thin Crust Pizza
  4. Diced Tomatoes & Green Chilies, recommended Ro*Tel, 10 oz.
  5. Taco Seasoning, recommended Williams, 1.25 oz.
  6. Shredded Cheese, recommended Queso Quesadilla, 8 oz
  7. Taco Chips, recommended Doritos Salsa Verde, 5 to 7 chips per slice
  8. Olives- Sliced, Green & Black mixed, ¼ cup
  9. Jalapeno peppers, diced or sliced
  10. Sour Cream, recommended Daisy, 1 dollop
  11. Cooking Spray

INSTRUCTIONS:

  1. Cheese QuesoPre-heat oven to 350, I also pre-heat the skillet and grill pan for 2 minutes before using
  2. Blend ground chuck and chorizo, then brown in pan
  3. Drain (Chorizo tastes great, but is very greasy)
  4. Mix Taco seasoning, Diced Tomatoes and Olives then add to beef
  5. Spray pan and heat Naan Pizza Crust for a few minutes on each side in a grill pan or skillet
  6. Move the pizza crust to a pizza pan and apply 4 ounces of cheese on bottom layer
  7. Add Beef Mixture on Top and bake for 15 minutes, then rest for 15 minutes
  8. Cut into 4 slices
  9. Crumble 5 to 7 Dorito chips on each sliceTaco Pizza Nacho Mashup 023
  10. Cover with 1 ounce of cheese and Jalapeno peppers on each slice (one at a time, as this will be 4 days of pizza for me). Only add the Doritos on the day you eat it, so the chips won’t get soggy.
  11. Put in Toaster Oven or Microwave to melt cheese for a few minutes
  12. Do a dollop of Daisy and then chow down on your Taco Pizza Nacho Mashup!

Recommended pairing: ♪Margarita Cha, Cha Cha♫! Daily’s Frozen Margarita Cocktail , 10 oz and Pepe Lopez Tequila 50 ml

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

Taco Pizza Nacho Mashup 029The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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