A few months back I tried to make something out of an old cookbook of my mama’s; it was similar to this but used polenta and unseasoned ground beef. It was… dismal. So last night I decided to make up my own version. Success! SO tasty and good gravy it smelled amazing. The Yankee ate three helpings for supper; this counts as a thumbs-up, no?
Cornbread taco pie
- One pound ground beef
- One packet taco seasoning
- One cup shredded cheese (I used cheddar)
- One box Jiffy corn muffin mix
- 1/3 cup milk
- 2 eggs
- Preheat the oven to 400F
- In a deep skillet (I obviously used cast iron) brown up and drain the ground beef; add in taco seasoning and 2/3 cup water and let it simmer (i.e. follow directions on taco seasoning packet)
- Mix up Jiffy cornbread according to package directions, but use two eggs instead of one to give yourself a little extra batter
- Turn off the heat under the ground beef and sprinkle on shredded cheese; spread cornbread batter over the top and bake at 400F for about 15-20 minutes or until cornbread is lightly browned on top
That’s it! This is perfect for a quick fall supper that tastes like you put hours of work into it. So warm and filling without you actually having to stand over the stove forever and a day. What’s not to love?
Disclaimer: Jiffy cornbread does not know that I exist; I just love the stuff.
On a trip to Hilton Head Island the Yankee and I discovered this dish: guacamole topped with crab meat. This is a win. I set out to recreate it as soon as we got home, and I’m pretty pleased with the result! This is a huge party hit, too; I highly recommend.
- Two ripe avocados
- Two Roma tomatoes, seeded and diced
- 1 jalapeno pepper, minced
- 1/2 tsp ground cumin
- 1/2 cayenne pepper
- Kosher salt to taste, but about 1/2 tsp.
- Juice from one lime
- 1 clove garlic, minced
- 1/2 medium onion, diced (or some onion powder if you hate the crunch of raw onion)
- Eight ounces lump crab meat, drained
- Chips (obviously)
- Scoop out the avocado into a bowl and mash with a fork
- Stir in tomatoes, pepper, cumin, pepper, salt and lime juice, plus onion if you’re using it
- Top with crab meat and serve with chips
What it is:
- Crazy easy to make with only two ingredients
- Completely natural, chemical free
What it’s not:
- Loaded with high fructose corn syrup
- Neon (because, um, ew)
What’s not to like?
Homemade sour mix
- 16 ounces simple syrup
- 12 ounces key lime, lime or lemon juice or some combination thereof
- Stir or shake to combine
See? Crazy easy. And you can customize it, of course, and make it a little more sweet or a little more sour — whatever floats your boat. Or your margarita shaker.
It’s summer! The time when I reach for Lucy Buffett’s cookbook before anything else.
This one is based on Lucy’s Cadillac Margarita, adapted to, naturally, include key lime juice. Because I am obsessed love it.
Key lime margarita
- 1.5 ounces tequila
- 3/4 ounce Grand Marnier
- 1 ounce key lime juice
- 1 ounce simple syrup
- juice of 1/2 lime
- Combine all ingredients in a shaker with as much ice as will fit
- Do the margarita dance (shake it up)
- Run a lime wedge around the edge of the glass and dip it in coarse salt
- When the drink is fabulously cold and frothy, pour into said glass and enjoy.
I’ve been doing a bit of desperation cooking around One Particular Kitchen.
In the initial thick of things with the flood we were trying to stay out of the way, stay home, and leave the available gas, water (oh the irony), roads and groceries for those who needed them far more than we did.
We figured since life gave us limes, we’d make margaritas. And margaritas call for chips and dip! A quick inventory of the pantry revealed no Ro*tel. How is that possible? So I threw together this.
Chilpotle cheese dip
- 1 can diced tomatoes
- 1 can chiles chilpotles
- 1 lb. Velveeta
- Pour can of tomatoes (undrained) into a large bowl
- Dice chilpotles and add to bowl
- Cut Velveeta into cubes and add to bowl
- Now melt this either in the microwave, stirring every minute or so, or by setting the bowl over a pan of boiling water, double-boiler style
- After it’s all melted either serve as-is or use an immersion blender (carefully! This stuff is hot) to make it totally smooth
- Serve with chips and mucho margaritas
Before I let you go make this, a note on my fair city: the water is going down. Nashville is open for business. We’d love to see you! Amazing things are happening here. The flood? We got this. Please come visit and see why I’m so proud to live here and why there’s no other place like this in the world. We are Nashville.
Lissa and I have decided we’re going to be professional guacamole and margarita tasters. Anyone in the market for that? Anyone? Well let us know. We’re available.
Given our fondness for that combination, I thought it was time to share Lissa’s margarita recipe with you. I declare it Lissa week here at One Particular Kitchen! We’ll celebrate! (With margaritas!)
Lissa’s frozen margaritas
- 4 oz tequila
- 2 oz Triple Sec
- Splash of liquid margarita mix
- Splash of Grand Marnier
- Splash of orange juice
- 1/3 large can frozen limeade concentrate
- Pour all ingredients into a blender with plenty of ice, blend until smooth
(One of these doesn’t hurt for these; I’m just sayin’. Mine even works after a user error fail!)
I am a saltaholic so I go for the lime-and-salt rimmed glasses. The Yankee not so much — no salt for him. The Kiddo? All Cheerios all the time. That’s how we roll.
It’s another LuLu Buffett recipe! This was every so slightly modified from LuLu’s Crazy Cheesy Queso Dip. I love it especially right now because the red and green peppers look all Christmasey. Aww!
Here’s what I used:
- 1/4 cup butter
- 1/2 sweet yellow onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 can (4 oz) diced green chiles
- 1 pound Velveeta or other melty cheese
- 1/2 cup whole milk
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper (white pepper if you have it)
- Salt to taste
To make the cheesy goodness:
- Slice cheese into 1″ chunks and put it and milk in top of double boiler, or in a large glass or metal bowl put over a pan of boiling water to start melting
- Finely dice onion and peppers in the food processor
- Melt butter in heavy saucepan and add diced veggies; cook and stir for 2-3 minutes or until veggies are soft
- When cheese/milk mixture is melted, stir in cooked veggies and add cumin, pepper and salt
- Serve immediately with chips, or keep warm in a crockpot for your fiesta