Dorito Pie

I grew up in Texas and Frito Pie is one of my favorite dishes. It's so easy to make and very kid-friendly. I have been craving Frito Pie for a while and decided that's what we would have for dinner tonight. The problem is, when we received our grocery delivery this morning, the Fritos were missing!! 😭 

But, we had a bag of nacho cheese Doritos, so I thought, why not just try making Dorito Pie instead? So that is what I did. I don't really have a "recipe" for Frito Pie, but it basically crushed Fritos on the bottom of a dish, a layer of chili con carne, more Fritos on top, sprinkled with cheese, and then baked until the cheese melts. So I did the same thing with this Dorito Pie, but I added some sour cream to the chili to give it some extra creaminess. I was very pleased with how this recipe turned out and will definitely make it again! It would make a great covered dish to take to a potluck, too. If you don't like things spicy, omit the cayenne pepper and use mild salsa.

DORITO PIE

1 lb. hamburger

1/2 yellow onion, chopped

1 garlic clove, minced

1/4 cup chili powder

2 tsp. cumin

1/4 tsp. cayenne pepper (optional)

Salt & pepper to taste

1 cup salsa (I used hot)

1 4-ounce can chopped green chilies

1 8-ounce can tomato sauce

1 cup sour cream

1 bag nacho cheese flavored Doritos

2 cups shredded taco cheese (or cheddar)

1. Heat oven to 375. Prepare a 9x13-inch baking dish by spraying with nonstick cooking spray.

2. Cook hamburger, onion, and garlic in a large skillet over medium heat, breaking up meat and stirring until browned. Drain grease and return to skillet.

3.  Season cooked hamburger with chili powder, cumin, cayenne, salt, and pepper. Mix well.

4.  Add salsa, green chilies, and tomato sauce; stir well. Simmer over medium-low heat for about 10 minutes. Remove from heat and stir in sour cream.

5. Crush Doritos and then open bag. Spread 1/2 of the crushed Doritos evenly over the bottom of the baking dish. Spoon chili over Doritos, then top with remaining Doritos. Sprinkle with shredded cheese.

6.  Bake for about 15-20 minutes, until cheese is melted. Serve with fresh toppings on the side like shredded lettuce, chopped tomatoes, and sliced jalapenos. Enjoy!

Cheesy Potato Cakes

Last night, I made salisbury steak and we had about a cup of mashed potatoes left. So this morning, I made some yummy potato cakes with the leftovers. So good and makes a nice little breakfast. Or snack, or side dish. Because you know, potatoes. I love them.

Here's how I did it:

In a mixing bowl, mix leftover mashed potatoes (I had 1 cup) with a TBSP flour, a handful of shredded cheddar cheese, 1 egg white, and some Lawry's seasoned salt. Set aside.

Melt 1 TBSP ghee in skillet. Add a little diced yellow onion (about 1/4 of an onion) and cook over medium-low heat until tender, about 5 minutes. Add 1 clove of minced garlic and cook an additional 2 minutes, being careful not to burn the garlic.

Add the sauteed onion and garlic to potato mixture and mix well.

Add 2 TBSP of ghee to the skillet, increase heat to medium, and allow the ghee to heat up for a minute or two.

Shape potato mixture into little cakes and fry in ghee, each side about 2-3 minutes, until golden brown and heated through. The outsides will be crispy and the insides fluffy. Soooo good, ENJOY! 

NOTE: You can leave the cheese out if you want to go dairy-free! They will still be delicious! 

Delicious Deviled Eggs

This is a very simple, basic recipe for deviled eggs - but a little "secret" ingredient just makes them stand out above the rest: Lawry's Seasoned Salt!! I'm not even kidding, and no, I'm not getting any compensation from Lawry's, lol - I WISH! 

Ingredients:

8 eggs, hard-boiled

1 cup mayonnaise

1 tsp yellow mustard

1/2 tsp Lawry's Seasoned Salt

1/4 tsp pepper

1 TBSP dill pickle relish

Paprika

Dried parsley

Directions:

1. Slice eggs lengthwise in half. Remove yolks and place in a bowl. Lay out egg white halves in a serving dish.

2. Use an electric mixer to combine egg yolks, mustard, seasoned salt, and pickle relish.

3. Spoon egg yolk mixture into the egg white halves.

4.  Sprinkle lightly with paprika and dried parsley.

5. Cover and chill for 2 hours before serving.

Fish Tacos

I've posted about making fish tacos before, but that was because I wanted to share how I make cilantro-lime coleslaw, which tastes great on fish tacos. But tonight, I want to post my recipe for the fish in fish tacos. It's not really a recipe I guess, but just how I make them. You can be really flexible.

Ingredients:

• 2 lbs. mild tasting fish 
• 1/2 stick butter, melted and divided
• Coarse Kosher salt
• Coarse-ground black pepper
• Old Bay or Cajun seasoning
• 1/2 lime

You can use any kind of mild tasting fish. I've used haddock, tilapia, and cod. I usually buy frozen and then thaw the fish out by running each filet under cool tap water. Then I lay them on paper towels to dry.

Heat the oven to 425*F. While the oven heats, line a large cookie sheet with foil. Cut fish filets into smaller pieces to fit tacos. I usually cut each fish filet into four pieces.

Lay fish on the foil-lined cookie sheet in a single layer. Drizzle half of the melted butter over all the fish. Then sprinkle generously with seasoning. I like to use Kosher salt, coarse-ground black pepper, and either Cajun seasoning or Old Bay.

Place fish in preheated oven and bake for about 12-15 minutes, until it is cooked through and easily flakes with a fork. Remove from oven and drizzle with remaining melted butter. Squeeze half of a lime over the fish.

Serve with in warm corn tortillas and whatever fillings you like!