Taco Salad, Dad's Way

Super Fast, Super Easy, Super Excellent!  This one happens to be one of my absolute favorites.  Try it out and enjoy!  


Gourmet Dad's Rating:Scale of 1-5, 1 = Bad, 5 = Excellent
Simplicity - 6  (One of the simplest)
Taste - 6  (Very very very good)
Prep Time - 6  (Super fast prep)
Kid Friendly - 5  

Ingredients:
1 lb. Ground Lean Beef
1 Packet Taco Seasoning
1 Cup of Water
1 15 oz Can of Red Kidney Beans
1 Bag Plain Corn Chips
1 Medium Bag of Lettuce
1 Cup Cheddar Cheese, Grated (Mild)
1 Bottle Catalina Salad Dressing (Required! for me)
1 Tomato (Optional)
1 Small Tub of Sour Cream (Optional)
1 Avocado, Cubed (Optional)

Yield:   5-6 Servings
Preparation Time:  10 Min
Cook Time:  10 Min

Items you will need:
Large Skillet
Turner

Directions:  
The night before you begin, place your ground beef in the refrigerator to thaw over night.


1.  Brown the ground beef in the skillet and drain.


2.  Add water and seasoning packet per packet instructions.  Add an extra 1/4 cup of water.  Stir until well mixed.

3.  Open the can of Kidney Beans and drain.  Rinse by filling can and draining three or more times to get rid of the syrup.  Add to the ground beef and mix well.

4.  All the cooking is done!  Now each person gets to build their own salad.


Building Your Salad (This is the way I do it.)


1.  Take a hand full or two of Corn Chips and lay them out on your plate.  Crunch them up a bid by pressing down with your palm.  (This reduces the size so you can actually take a bite.)

Un-Crunched

 Crunched

2.  Add a hand full or two of salad greens.  Followed by the rest of the toppings.  You can add anything you enjoy with tacos and it will add to the flavor nicely.  (For me the order goes in the following, Taco Meat, Cheese, Catalina Dressing.  My wife adds Diced Tomato and a dollop of Sour Cream to that.)

Just the Salad...

Getting closer!

That's more like it!  Delicious!

Give it a try and enjoy, I'm positive you will love it!

Have a Facebook?  Comment Below!

Dad's Beef Stew (Basic)

This is an old favorite of many.  The recipe is one I made up, it makes one killer stew.

Gourmet Dad's Rating:Scale of 1-5, 1 = Bad, 5 = Excellent
Simplicity - 5
Taste - 5
Prep Time - 5
Kid Friendly - 5


Ingredients:
5 Stalks of Celery
2 lb Potatoes
1 1/2 lb Steak/Stew Beef
1 lb Chicken Breast
1 Medium Onion
1 lb Carrots (Petite preferred)
3 cups Beef Broth
2 cups Chicken Broth
2 cups Water
1 Tsp Seasoned Salt (Approx)
1 Tsp Basil
1 Tsp Sage
1 Tsp Chile Powder

Yield:  8 - 10 servings
Preparation Time:  30 min
Cook Time:  1 - 1 1/2 hour
 

Items you will need:
Large Stock Pot
Cutting Board
Chef's Knife (Chopping Knife)
Stirring Spoon
Skillet
Turner


Directions:  

1.  Begin by adding beef and chicken broth to your stock pot and bring to a boil on low heat.  (I used 5 bouillon cubes and 5 1/2 cups of water.)

While broth is heating, begin chopping the rest of the ingredients and add to the pot as you finish. 

2.  Begin with the celery, cut into 1/4 inch slices.  Add to the stock pot.

3.  Scrub potatoes thoroughly to remove all dirt from skin and slice with skin on into quarters and then 1/2 inch slices.  Add to stock pot.  (If you prefer you can peel them first)

4.  Next chop your carrots into edible sizes.  With petite carrots you only need to cut in half.  Add to stock pot.

5.  Chop your onion into edible sized pieces and add to the pot.  (Sorry I didn't get a photo of this step.)


6.  Cut raw beef into cubes, set aside.

7.  Cut raw chicken breast into cubes, set aside.

8.  In an un-greased skillet, cook beef until well done.  (Season lightly with seasoned salt during cooking.)  Scoop out with turner into stock pot, leaving grease in the skillet.

9.  Add chicken breast to the skillet and cook until just starting to turn golden.  (Season lightly with seasoned salt during cooking.)   Pour into stock pot, there should be no grease left to pour out.  If there is, scoop the chicken into the pot to avoid pouring in grease.

10.  By this time the pot should be at a decent boil.  Add Basil, Sage, Chile Powder and additional water to the pot and stir well.

11.   Lower heat to simmer and cover with a good lid.  Let boil for 1 - 1 1/2 hr. stirring occasionally to ensure no burning on the bottom.

All Done!!

12.  Serve and ENJOY!!  We prefer to eat it with either slices of nice buttered homemade bread or soda(Saltine) crackers (or both).

*Tip/Trick*  Remember with this type of recipe, you can add anything you like to it and it will make even better.  To add a little heat, add one jalapeño with out seeds.  You can add bell peppers, parsnip, turnips, radishes.  Really anything that boils well and adds flavor you like.

Have a Facebook?  Comment Below!

Easy Ice Cream Cake

Gourmet Dad's Rating:Scale of 1-5, 1 = Bad, 5 = Excellent
Simplicity - 5  Easier than I thought!
Taste - 5
Prep Time - 5
Kid Friendly - 5  (Umm... do I need to explain?)

Ingredients:
Favorite Cake Mix - Eggs, Water and Oil required for the mix.
1 Quart of Favorite Flavor of Ice Cream (Softened, not melted)
1 Pint Whipping Cream
2 Tbsp Confectioners(Powdered) Sugar
4-6 Drops Food Coloring

Yield: 1 Full sized 3 layer Ice Cream Cake
Preparation Time:  30 mins (4 hours in the freezer)
Cook Time: 30-40 min

Items you will need:
Mixer
Mixing bowl (2 if you don't want to wash it)
Spatula
2 Cake Pans Round 8 or 9 Inch  (3 makes it super easy, no waiting)

Directions:  


1.  Line one of your cake pans with aluminum foil and leave longer "handles on each edge.

2.  Scoop the ice cream into the pan and press it down and out to the edges evenly.  (Place in freezer for 30 mins - 1 hour.)  After 30 mins you can take the ice cream out of the cake pan and continue to freeze on a flat surface so you can use the pan for the cake.

3.  While the ice cream is continuing to harden, mix up the cake batter, pour into your cake pans and bake.  When baking is complete, let cake cool in pans for 10-20 mins before removing.


*Tip/Trick*  With any cake mix you can reduce the fat by replacing the oil with water.  The only benefit oil gives in a cake mix is to keep it moist longer.  If you plan on freezing it as you do with this cake or if it will be eaten all at once like at a birthday party, reduce the fat and use water!

4.  Once the cake has entirely cooled to room temp it is time to assemble.  Place your bottom cake round on your serving dish face down so the flat side is up.

*Tip/Trick*  If you don't have a fancy cake serving dish like I don't.  Clean one of your cake pans, flip it upside down and build your cake on it.  It works great and even makes frosting it easier!

5.  Next get your ice cream round from the freezer and place it face down on the bottom cake round.  Do this with the aluminum foil on to keep your hands from getting sticky, then peel off the foil once placed properly.

Getting ready to place.

1... 2... 3... Go!

6.  Now place the second cake round on top face up, and you are ready to frost!

7.  Quickly place the whipping cream into a mixing bowl add 2 Tbsp Powdered Sugar and 4-6 drops of you choice of food coloring.  Beat on high just passed stiff peak stage.

8.  Frost the cake using a spatula, butter knife, plastic scraper, or anything you have around.

Start with the edges.

Then move to the top.

Make your final touches and done!

9.  Freeze for 3-4 hours at least, overnight is preferred.

10.  Remove from freezer and let stand for 10 mins before cutting.  This allows the whipped cream to soften enough not to crack when you cut it.  If you cut too early you may just lose some frosting.  You may even dip your knife in warm water between cuts, similar to how you would and ice cream scoop.

Serve and Enjoy!!

We cut this at 2 hours in the freezer, we couldn't wait.  So the center is a bit soft.

Best home made ice cream cake I have EVER made!  (Ok so its the first one, but it was very good!)

Have a Facebook?  Comment Below!