Beef Vegetable Skillet

This recipe is a great use for ALL those garden vegetables!  Some of you know what I mean….it’s August, and you’re tired of dealing with the garden, but the pesky things won’t stop growing!  If you have something else you need to use, just toss it in.

Beef Vegetable Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb ground beef
  • 1 Tbsp onion powder
  • 2 C beef stock
  • 1½ C uncooked bow-tie pasta
  • 1 tsp Italian seasoning
  • 1 tsp chili powder
  • ½ tsp garlic salt
  • ¼ tsp black pepper
  • ¼ C chopped green bell pepper
  • 1 C chopped yellow squash
  • 1 chopped banana pepper
  • ½ C frozen mixed vegetables
  • 2 C chopped tomatoes
  • 1 C shredded Mild Cheddar Jack cheese
  1. Brown ground beef with onion powder in large skillet; drain.
  2. Add beef stock.
  3. Bring to a boil, stirring frequently.
  4. Reduce heat and let simmer 5 minutes.
  5. Stir in seasonings and vegetables.
  6. Add pasta and return to a boil.
  7. Lower heat, cover, and simmer 15 minutes.
  8. Place cheese on top of mixture.
  9. Remove heat and let skillet set 5 minutes while cheese melts before serving.



Music to Cook By . . . 


Until next time, Happy Cooking!  :)

Ah, summer, what power you have to make us suffer and like it. ~Russel Baker

Chicken and Rice (Arroz con Pollo)


Chicken and Rice (Arroz con Pollo)
Cuisine: Puerto Rican
Serves: 4
  • 1 - 12.5 oz can Fully Cooked Chunk Chicken, drained
  • 1 Tbsp Adobo con Pimiento
  • 1 Tbsp extra-virgin olive oil
  • ½ packet Sazon with Achiote
  • 6 garlic cloves, mashed
  • ½ C Spanish-style tomato sauce
  • 1 green bell pepper, chopped
  • 2 Tbsp recaito
  • 8 pimento-stuffed olives
  • 1 Tbsp capers
  • 1 Tbsp onion powder
  • 2 C medium-grain rice
  • 2 C chicken stock
  • ⅓ C red roasted pepper, cut into strips
  1. In a medium-size pot or caldero, heat EVOO.
  2. Add Sazon, Adobo, garlic, tomato sauce, green pepper, recaito, olives, capers, and onion powder.
  3. Saute over medium heat for two minutes, stirring frequently.
  4. Add chicken stock and bring to a boil.
  5. Stir in rice.
  6. Return to boiling, stirring frequently.
  7. Add chicken.
  8. Lower heat; allow rice to simmer slowly until tender.
  9. Add red pepper strips.




Music to Cook By . . . 


Until next time, Happy Cooking!  :)


August, the summer’s last messenger of misery, is a hollow actor. - Henry Rollins

Cucumber Salad




Cucumber Salad
  • 3 cucumbers
  • 2 C grape tomatoes, halved
  • ½ red onion
  • ½ bottle Italian salad dressing
  1. Slice cucumbers into thin slices.
  2. Slice onion into thin rings.
  3. Combine first three ingredients in bowl with lid.
  4. Pour salad dressing over vegetables.
  5. Toss well.
  6. Cover and refrigerate for at least 4 hours before serving.


Until next time, Happy Cooking!  :)

Ah, summer, what power you have to make us suffer and like it. ~Russel Baker

Taco Pizza

Once upon a time, recipes were passed through families from generation to generation.  These days, we don’t even use cookbooks as often as we once did, preferring to find our recipes online.

I’m happy to report that the original recipe that inspired this one came from a family member.  Admittedly, I tend to communicate with all of them online more than in person (my fault; I need to work on that), but at least we still have a line of communication.  My cousin’s wife Govanna said she prepared Taco Pizza for dinner and they loved it.  She was nice enough to share it with me, and if you know me at all by now, changes were made.  Not major, you understand; how many ways can you fix Taco Pizza, anyway, right?  But based on what I had on hand, as well as our preferences, I tweaked it just a bit…..

Taco Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Taco Pizza
  • (1) Mama Mary’s pizza crust
  • 1 lb ground beef
  • 1 pkg Ortega taco seasoning
  • ⅔ C water
  • ⅔ C Ortega taco sauce
  • ⅔ C traditional pasta sauce
  • ¼ C refried beans
  • 1 C mozzarella cheese
  • shredded Kraft Taco blend cheese
  • shredded tomato
  • shredded lettuce
  • 1 – 1 oz. Cool Ranch Doritos
  1. Preheat oven to 425 degrees.
  2. Brown ground beef; drain.
  3. Add water and taco seasoning mix.
  4. Bring to a boil; reduce and simmer 3 minutes.
  5. Mix taco sauce, pasta sauce, and refried beans in a bowl.
  6. Spread thoroughly on pizza crust.
  7. Top with mozzarella and taco meat.
  8. Bake in preheated oven for 10 minutes.
  9. Remove from oven and top with crushed Doritos.
  10. Spread lettuce and tomato over pizza and serve.





Don’t look at my sad ol’ pizza pan–doesn’t this look delish?!?!?


Until next time–Happy Cooking!  :)


“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” ― Henry James

Tequila Lime Chicken


Tequila Lime Chicken
Serves: 3-4
  • 6 drumsticks or 12 chicken wings or drumettes
  • 1 C all-purpose flour
  • 1 C corn meal
  • vegetable oil
  • ½ C honey
  • 4 Tbsp lime juice
  • 2 Tbsp tequila
  • 1 Tbsp garlic powder
  • ½ tsp Kosher salt
  • Freshly ground black pepper
  1. Heat oil in pan deep enough to fry chicken without turning often.
  2. Mix flour and corn meal together in a shallow dish.
  3. Whisk remaining ingredients together in a glass bowl.
  4. Dredge chicken in flour mixture until well coated.
  5. Place in hot oil and fry until golden.
  6. When chicken is done, place in glass baking dish and pour glaze over chicken, turning pieces over until well coated.
  7. If desired, place dish in preheated 350 degree oven for 10 minutes before serving.


Music to cook by . . . 

Until next time, Happy Cooking!  :)

“In the Spring, I have counted 136 different kinds of weather inside of 24 hours.” — Mark Twain