Month: August 2009

My back tooth (the last one on my top right side) has been killing me since yesterday. It hurts like a mofo and I can not get it to stop. It chipped a few months back and of course I didn’t get it taken care of then cause why deal with it at the time when I can wait a few months, have it get a cavity (my first and only one so far) and put me threw all kinds of hell. Yeah, I’m smart like that. So now I am popping pain relievers like they are m&ms with a total count so far of 8 Aleve and 4 Tylenol hoping to dull the pain. Of course I know that taking that many is not a good thing but when you are in pain you really don’t think about anything other then making that pain go away. I know I am heading for an overdose of some sorts but hey maybe then my tooth will stop hurting.

Ingredients:
4 flour tortillas (8 inch)
3/4 lb. ground beef
1 Tbsp. chili powder
1/2 cup Salsa
1 cup drained canned kidney beans, rinsed
4 cups torn spring or mixed salad greens
1/2 cup Sharp Cheddar Cheese
1 large tomato, chopped
2 Tbsp. Ranch Dressing

Directions:
1. Preheat oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

2. Meanwhile, brown meat with chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add salsa and beans; cook until heated through, stirring occasionally.

3. Place 1 tortilla shell on each of four serving plates. Fill evenly with salad greens, meat mixture, cheese and tomatoes. Top with dressing.

Ok . . . this is it . . . I need to buckle down and stop dragging my feet. I need to get serious about my photography. I have always had a love for it and have been told by more then a few people that my shots are really good. I just doubt myself. When I look at my photos I see all the flaws, get more then a little frustrated, and then just hit the delete button. Well, I need to stop doing that. I have always wanted to be a professional photographer, I just don’t have the confidence in myself to do it. I know all about F stop, shutter and aperture speeds, ISO, drugging the shutter, depth of field and all that jazz. I mean, I must take decent shots if people want me to do their wedding, right? Why o’ why can I not just have a little bit of confidence in myself?

My Nan loves lemons, everything from cookies to pies. So awhile back I was trying out different lemon recipes, trying to find one that she would love. And through many trials, this was the recipe that made her swoon.

Ingredients:
20 Vanilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
2 tsp. powdered sugar

Directions:
1. Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

2. Meanwhile, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
3. Bake 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve.

I ran across this video of this too cute for words fat kitty living in Japan so I just had to share it with all of you. Also, it could be because I have nothing to write about at this moment.

Salsa is the number one condiment and do you know why? Cause people like to say salsa! I watch why too much Seinfeld!

Ingredients:
1 lb ground beef
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso Thick ‘n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) Old El Paso® chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese
Sliced green onions

Directions:
1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.

3. Cover; cook on Low heat setting 8 to 10 hours.

4. Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.