Tostada salad fusion creation

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I have no idea what to call this thing, but trust me–I’m a genius when it comes to using up stuff that would otherwise just be “leftovers”! So this time, I had a little bit of browned hamburger left over from tacos, a couple of leaves of lettuce, and two tostada shells. Cook up some rice and add some seasoning, and this 5-ingredient meal was ready in no time!

For this recipe I cooked the rice in my rice cooker. If you don’t have one, follow the directions for a small amount of rice.

Ingredients:

  • Leftover browned hamburger (about half to three-quarters of a cup)
  • Rice cooked in rice cooker (smallest amount, for me three quarters of a cup before cooking)
  • Soy sauce to taste
  • Lettuce
  • Tostada shells
  • Italian dressing or balsamic vinaigrette

Directions:

1. Cook the rice as directed for your rice cooker (or on the stove top if necessary).

2. When the rice is thoroughly cooked, turn the cooker to “Warm” or the stove to the lowest heat setting and add the hamburger and soy sauce to taste. For me, that was about 5 shakes of the bottle!

3. Stir this mixture together and allow to heat a bit, stirring occasionally. When warm, remove from heat.

4. Place tostada shells on a plate, heap a generous amount of the rice/hamburger mixture on the tostada, and cover with lettuce. Drizzle a small amount of dressing over the top.

5. Eat with your fingers because messy is yummy!

Tuna avocado salad

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In true “whatever is in the kitchen” mode, I was just not in the mood to grocery shop the other day. I had everything I needed for my Pork chops in tomatoes, but I didn’t want the hassle of pulling out (and, of course, cleaning!) the electric skillet. So I raided the cupboards and fridge, and what I found was:

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Pork chops in tomatoes

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Did I mention I love my new electric skillet? Well, my mother used hers a lot when we were kids and now I’m beginning to understand why. So I picked her brain for some of my favorite recipes from childhood and one I’ve been wanting to make is her really yummy pork chops in tomatoes. Unfortunately, I hadn’t been to the grocery store in over a week and, since this blog is, after all, about what I have in my kitchen on any given day, I thought I’d see if there was another route I could go with what I did have.

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Bacon sandwich

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A friend recently said something on Facebook about being in England and needing to find a place that served a good bacon sandwich and my ears pricked up. You know I looked it up online! What could be better? Bacon, butter, toppings if you want them. And then, for some, a mysterious substance known ubiquitously as “brown sauce”, and clearly not available to me in my current location, but which looks suspiciously like brown gravy in a bottle.

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My world famous guac

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I can honestly say that people the world over have eaten and raved about my guacamole. I am fortunate to have friends from Australia to South Africa and England to Espanola (NM, that is!).

What makes mine different? Well…I don’t do mushy. For years, I couldn’t force guacamole down because it is always mashed into a goo the consistency of baby p…well…you know. So when I saw it done without mashing, I thought to myself–that’s the guac for me! Over the years I have refined the recipe, but it pretty much always includes things that are naturally in my kitchen because I use them for lots of different recipes.

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Homemade Hummus

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In the spirit of Whatever Is In the Kitchen, I’m returning with a recipe I had to make my own. In the grocery store the other day, a 12 oz carton of hummus was $6.50 and I said to myself, “I can make it cheaper.” So I bought a red bell pepper for a buck and a can of garbanzo beans for just a little more than a buck and went home equipped for my delightful dip.Or so I thought.You see, I’ve never made hummus, so I didn’t know that there was a very special ingredient: tahini. Unfortunately, even if I had known, it wouldn’t have been available to me here in the hinterlands, so I offer you my lovely, better-than-storebought, tahini-free hummus.

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