FRIED CHICKEN and DUMPLINGS – MY WAY

FRIED CHICKEN AND DUMPLINGS
3 pounds chicken thighs
2 tablespoons GHEE
2 tablespoons avocado oil
3/4 cup AP flour
1/2 teaspoon fresh ground salt
1/2 teaspoon fresh ground pepper

  • Wash and dry chicken pieces.
  • Sift together 3/4 flour, salt and pepper.
  • In a large sauté pan or stock pot heat GHEE and oil.
  • Dredge chicken pies in flour and place skin side down in hot oil. Brown chicken skin side down until chicken starts to bleed before turning, about 15 minutes per side.
  • Remove chicken pieces to plate.

STEW
2 shallots, sliced
2 medium carrots, sliced thin
2 ribs celery, sliced
4 garlic cloves, minced
1/3 cup AP flour
6 cups chicken stock
1/4 cup apple cider vinegar
1/4 cup Barefoot white Moscato
3 tablespoons sugar
8 whole peppercorns
1/2 cup heavy cream (added in at the end)
2 teaspoons fresh parsley
salt and pepper, to taste

  • Add carrots to pan and stir for a couple minutes.
  • Add celery and shallots, stirring a couple more minutes.
  • Add garlic and 1/3 cup flour stirring constantly until flour is golden.
  • Gradually add chicken stock, constantly stirring until well blended.
  • Add wine, vinegar, sugar and peppercorns and bring to a boil. Once boiling, reduce to a simmer, covered and cook for 15 minutes.
  • While the stew is simmering shred chicken from the bone into bite size pieces and begin the dumplings. Be sure to shred crisp chicken skin into bite size pieces also.

DUMPLINGS
1 1/3 cups AP flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup whole milk
2 tablespoons butter, melted
1 teaspoon LITEHOUSE basil
1 teaspoon LITEHOUSE chives
1 teaspoon LITEHOUSE red onions

  • Sift together the flour, baking powder and salt.
  • In another bowl whisk together the butter and milk.
  • Add basil, chives and red onion to milk and let sit 5 minutes.
  • Gradually whisk in the dry ingredients JUST until combined.
  • Skim any fat from stew.
  • Gently stir in cream.
  • Add the chicken pieces and crispy skin back into the stew.
  • Drop dumplings on top of stew and simmer covered another 15 minutes or so until dumplings are plump and cooked through.
  • Sprinkle with parsley.
  • Serve immediately.

Save

APPLE POMEGRANATE SALAD with HONEY GINGER VINAIGRETTE

APPLE POMEGRANATE SALAD
1 bunch romaine lettuce, torn and washed
3 green onions, sliced
1/2 cup pomegranate seeds
2 Granny smith apples, peeled, cored and chopped
1 tablespoon lemon juice
1/2 cup candied walnuts (recipe below)
1/2 cup shredded cheese, Parmesan or cheddar
1/3 bacon, diced
vinaigrette dressing (recipe below)

  • In large skillet cook bacon until browned and crispy. Drain on paper toweling and cool.
  • Toss apple pieces with lemon juice.
  • In a large bowl toss together the lettuce, green onions, apples and pomegranate seeds.
  • Top with bacon pieces, cheese, walnuts and toss again.
  • Drizzle with vinaigrette, toss again and serve immediately.

VINAIGRETTE DRESSING
3/4 cup olive oil
1/3 cup golden balsamic or apple cider vinegar
2 tablespoons Sipping Vinegar – Ginger Honey
1 tablespoon Bragg’s Liquid Aminos
1 teaspoon sugar
1 teaspoon sea salt
1 teaspoon ground pepper
1 teaspoon celery seed
1 teaspoon tarragon
1/2 teaspoon paprika
1/2 teaspoon celery flakes
1 tablespoon Ponzu

  • Whisk everything together.
  • Chill for several hours before serving.

CANDIED WALNUTS
1 1/2 tablespoons butter
1 pound chopped walnuts
1 egg white, beaten
1 tablespoon cold water
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt

  • Preheat oven to 225°.
  • Place butter on 15×10 jelly roll pan and place in oven to melt.
  • Whisk together the egg white and water.
  • Toss nuts with egg mixture until well coated.
  • Sift together the sugar, cinnamon and salt.
  • Toss nuts in dry mixture until well coated.
  • Spread in a single layer on jelly roll pan.
  • Bake 1 hour and 15 minutes, stirring to mix EVERY 15 minutes.
  • Cool completely.

NOTE: Nuts will be sticky and gooey if not turned regularly.

Save

Save

HAPPY HOMEMAKER and MENU PLAN MONDAY week 42 of 2017

Oh my gosh, it’s Monday! Where did last week go? We are down to the last 10 weeks of the year and you know what that means – Christmas is only 70 days away! I lost 2 days last week with invasive testing and another 2 days with just feeling like crap.  The good news is the doctor announced that even though the recovery time is the same, he can do the better for me in the long term surgery.  The bad news is he decided he needs one more test this next week and unfortunately it is the uncomfortable test he previously changed. Oh well, at this point I’m just praying this is all over before the holidays.

After surgery I will not be able to lift anything for 6-8 weeks so I have been working like a dog to get as much sorted, packed and donated that I can before the surgery. We are so ready to be done with this house from hell and move on to a better way of life soon.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

We had a “COLD” front move in last night LOL so we are only supposed to be in the mid 80’s this week, but the night time lows are supposed to drop into the 60’s and the humidity is supposed to drop 20-30% so I’m hoping for a more enjoyable week.

ON THE BREAKFAST PLATE

Banana, red grapes and Coffee

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… just a couple loads
  • LIVING AREAS… mostly tidy, but as always with animals and husbands I need to do floors
  • KITCHEN… mop and empty the dishwasher
  • STUDIO… I did a DEEP clean last week when I started piling boxes in this room so it will be okay for awhile
  • YARD… A little pruning
  • BLOG… some recipe updating, planning for future recipe posts and BLOGMAS 2017

CURRENTLY READING & TELEVISION / DVR

I’m reading Ava Miles Dare Valley #7 The Perfect Ingredient.

  • BIG BANG THEORY and the new YOUNG SHELDON when it returns in November
  • NCIS, NCIS NEW ORLEANS and NCIS LA, CRIMINAL MINDS
  • MADAM SECRETARY, SCANDAL, DESIGNATED SURVIVOR
  • CHICAGO FIRE, CHICAGO PD, CHICAGO MED
  • LAW & ORDER SVU, BLUE BLOODS, HAWAII 5-0
  • MACGYVER, SCORPION, BLINDSPOT
  • Z NATION, WALKING DEAD, FLASH, DC LEGENDS
  • THE GOOD PLACE, AMERICAN HOUSEWIFE,
  • THIS IS US, ONCE UPON A TIME
  • GUY’S GROCERY GAMES,

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
SCRAMBLED EGGS WITH DICED HAM
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
SLAM DUNK WINGS
SHEPHERD’S PIE QUESADILLAS
BRUSSELS BISQUE
CHILI MAC CASSEROLE
GRILLED TWICE BAKED POTATOES
PEANUTTY CHICKEN WINGS
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

I grew up in California and unfortunately fires are a fact of life out there, especially in October with the Santa Ana winds.  I’ve also been mandatorily evacuated more times that I would like and even watched from a cruise ship one year while our tiny town of 500 was on CNN in one of the fastest moving fires in LA history, but there was usually a lot of brush and trees burned and even a few structures, but in ALL those years I cannot remember any combination of fires as horrific as what California is experiencing now, especially with loss of life. Please keep California in your prayers that containment comes soon and there is no more loss of property or life.

As horrible what California is going through, there is still so much destruction and rebuilding going on that is also impacting people ALL over the country and world!

Several months ago I told you about some roof leaks that we had that required major patching and when we went into the attic to investigate the source were confronted with 40 years worth of crap that my grandfather and cousin had accumulated back in a corner we “missed” originally because it was just that, in a hard to reach corner.  Unfortunately we had to bag it and move it in order to reach the area that was leaking.  We also discovered about 500 pounds of “good” (by my grandfather’s terms) boards that I’m sure he was saving for a project as well as a bunch of bricks – really bricks in an attic? I can’t even begin to figure out what those were for. So, we bagged it all up and moved to a pile in the center to be removed later.  Well, it’s now later!

In order to get all the bagged stuff and boards down from the attic we needed several things, the first of which was cooler weather which we don’t have yet, but are running out of time on.  The second was to empty out the master closet so we didn’t get all the insulation and dirt all over our clothes. So, we bit the bullet the other day and emptied the closet so we could bring down 11-30 gallon bags the next morning.  It got too warm so we’re saving the boards for later this week.  Trash will pick up large items on Fridays so we are trying to time everything for every other Friday.

FAVORITE PHOTO FROM THE CAMERA

I took this picture several years ago down at Brazos Bend State Park, but always find myself looking for the alien cow every time we go back.

My birthday was last month, but I got a WONDERFUL birthday surprise just this past week from my brother aka PINYON RIDGE PHOTOGRAPHY. He is a VERY talented photographer with a vast array of BEAUTIFUL photographs and yes I am biased, but they are truly SPECTACULAR.  This one is printed on metal, my new favorite medium and is just awe inspiring.

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday, Terri at Darling Downs Diaries and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

Save

Save

Save

Save

Save

Save

Save

Save

TOASTED FRENCH TOAST

TOASTED FRENCH TOAST
~ We hate soggy French Toast and this recipe conquers that~
8 slices thick white bread
1 1/4 cup milk
5 egg yolks
1/8 cup flour
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon pure vanilla extract
  • Toast bread, but not browned.
  • Preheat griddle and coat with a small amount of butter.
  • Whisk together the egg yolks, milk, salt, vanilla, butter and cinnamon.
  • Whisk in flour until smooth.
  • Pour milk mixture into a baking dish.
  • Soak bread pieces for a few seconds on each side.
  • Grill for several minutes on each side until golden brown.
  • Serve with warm maple syrup.

Save

CHEESY MUSHROOM CHICKEN my version of CHICKEN DIANE

CHEESY MUSHROOM CHICKEN
2 PLUMP skinless, boneless chicken breasts
1/2 pound cremini mushrooms, sliced very thin
1 shallot, finely chopped
2 ounces sherry wine
1/4 cup heavy cream
2 teaspoon Better than Chicken Bouillon
1 teaspoon Dijon mustard
2 tablespoons butter
1 tablespoon Avocado oil
2 slices Havarti Cheese
Salt and pepper, to taste

  • Preheat oven to 350°.
  • Heat butter and avocado oil in a large skillet.
  • Season both sides of the chicken.
  • Brown chicken on both sides just until golden.
  • Transfer chicken to a small baking dish and place in oven to finish cooking, about 15 minutes.
  • Add mushrooms to skillet and saute’ until lightly browned, about 2 minutes.
  • Add shallots, and cook 2 minutes more.
  • Whisk together the sherry wine, chicken bouillon, mustard and cream.
  • Gradually stir into mushroom mixture and bring to a SLOW BOIL.
  • Season to taste with salt and pepper.
  • Just before bringing the chicken from the oven add the cheese and allow to melt.
  • Serve immediately.

 

Save

Save

CARAMELIZED FRENCH ONION CHICKEN

This is a delectable Caramelized French Onion Chicken that is juicy, a one pan meal and makes super saucy caramelized onion gravy. Oh and did I mention cheesy? 3 kinds of cheese that also make it ooey and gooey!

CARAMELIZED FRENCH ONION CHICKEN adapted from Creme de la Crumb Serves 4

2 medium Vidalia onions, thinly sliced into rings
3 tablespoons butter
1 cup plus 3 tablespoons beef broth, divided
4 boneless skinless chicken breasts, pounded to even thickness
1 tablespoon avocado oil
Fresh ground Himalayan sea salt and pepper, to taste
1 teaspoon Italian seasoning OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano**
2 tablespoons Wondra flour
2 slices Provolone cheese, halved
2 slices Muenster cheese, halved
1/2-3/4 cup shredded Parmesan cheese
Fresh flat leaf parsley and cracked black pepper for garnish (optional)

  • Preheat oven to bake at 400°.
  • In a large oven-safe skillet over medium-high heat, melt butter.
  • Add onions and 3 tablespoons beef broth sautéing onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don’t burn, for about 15 minutes longer until browned and very tender.
  • Use tongs or a fork to transfer to a bowl and cover to keep warm.
  • While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with the fresh ground Himalayan sea salt, fresh ground black pepper (to taste) and Italian herbs.
  • Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side until browned on both sides (chicken may not be fully cooked through yet, that is okay). DO NOT clean out the pan between the onions and chicken.
  • Transfer chicken to a plate cover and keep warm.
  • Return the onions to the pan.
  • Sprinkle flour over the onions and stir for 1 minute over medium-high heat.
  • Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil.
  • Season with salt and pepper to taste.
  • Return chicken to pan and spoon some of the sauce over each piece of chicken.
  • Top chicken with one half slice of provolone each, then one half slice of Muenster, then ¼ of the parmesan cheese.
  • Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
  • Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve immediately.

NOTE:  Sometimes I add 2-3 cloves of garlic, minced

Save

MAMA’S RETRO MEATLOAF UPDATED

Normally when I cook, it is 100% from scratch. Every now and then I do improvise though to make hubby happy.  He’d prefer hot dogs and mac and cheese regularly, but will settle for this improvised meatloaf.  This recipe holds together so well that it also makes one of his favorite sandwiches which is why I think he really likes it. I don’t know the originally ingredient list, but I’d bet money the recipe was originated by the Lipton Soup people. I’ve updated it for some additional flavor.
MAMA’S RETRO MEATLOAF

1 pound ground sirloin
1 pound ground pork
1 envelope Lipton Onion Soup Mix
1/2 cups Panko crumbs
1/3 cup Jalapeno ketchup
2 LARGE eggs, beaten
1 1/2 cups+ shredded cheddar cheese
1/4 cup regular ketchup

  • Preheat oven to 375°.
  • Combine the sirloin, pork, soup mix, Jalapeño ketchup, eggs and panic crumbs until well blended. Be sure and sprinkle he soup mix all over so it does not get clumped in one area.
  • Place half the meat mixture in the bottom of a 9×5 loaf pan.
  • Layer cheese evenly on top of meat mixture.
  • Top with remaining meat mixture.
  • Spread regular ketchup on top of meat loaf.
  • Bake 45 minutes.
  • Let rest 10 minutes.
  • Slice and serve.

Save

ROASTED PEPPER CORN CUPS


ROASTED PEPPER CORN CUPS serves 2
1 tablespoon butter
2 large ears of corn
2 tablespoons sugar
1 shallot, finely diced
1 Serrano pepper, remove veins and seeds, finely diced
Juice of 1 lime
1 teaspoon Worcestershire sauce (I used whiskey flavored)
1 teaspoon liquid smoke (I used mesquite)
1 teaspoon Frank’s original hot sauce
Sea salt and freshly ground pepper
1/3 – 1/2 cup Jack cheese

  • Bring a pot of unsalted water to a boil.
  • Add the sugar and ears of corn. **
  • Boil for 4-5 minutes, then cool completely.
  • Cut corn of the cob.
  • In a skillet, melt butter over medium-high heat.
  • Add shallots and chilies to butter, stirring until starting to caramelize and brown.
  • Add corn cooking until corn starts to brown.
  • Add salt, pepper, Worcestershire sauce, hot sauce, liquid smoke and lime juice stirring to coat.
  • Cook 4-5 minutes, stirring frequently, until liquid is absorbed.
  • Sprinkle a little cheese in each bowl, top with corn mixture and garnish with a little more cheese.

**NOTE: DO NOT ADD SALT TO THE WATER. Salt will harden the corn. The sugar will actually soften the corn and add a touch of flavor.

Save

PB BANANA BITES

These are so SIMPLE and relatively healthy too.
PB BANANA BITES makes 12 – 16 pieces
2 bananas, sliced 1/4 to 1/2 inch thick (size is based on your desire)
1/4 cup peanut butter
4-6 squares Candiquick
Sea Salt

  • Place a dollop of peanut butter on half the banana slices.
  • Top with the other half of the banana slices.
  • Microwave candiquick at 30 second intervals until melted.
  • Using a fork to support a stack dip it into the chocolate and place on a sheet of waxed paper to harden.
  • While the chocolate is still wet, sprinkle with seas salt.
  • Keep refrigerated.

Save

FISHY CHICKEN STIR FRY

FISHY CHICKEN STIR FRY

2 tablespoons coconut oil
1 pound skinless, boneless chicken, cut into 1 inch strips
1/4 cup Wondra flour
Fresh ground salt and pepper, to taste
2 large carrots, cleaned and sliced diagonally
2 large green onions, sliced thin
2 cups snap peas, cleaned and halved
1 cup baby spinach leaves
1 tablespoon Bragg’s Amino Acids
1 tablespoon Fish sauce
1 tablespoon white wine vinegar
Prepared rice, if desired

  • Melt coconut oil in a large skillet over medium heat.
  • Toss chicken strips in flour, slat and pepper.
  • Brown chicken pieces on both sides until golden, remove with a slotted spoon.
  • Add carrots and cook stirring 4-5 minutes until they begin to soften.
  • Add onions and snap peas.
  • Add Bragg’s liquid aminos, fish sauce and white wine vinegar and cook several minutes until everything is well coated and thickens.

NOTE: We love this meal, but there is a key to making it without family members turning up their noses before it’s even served.  The key is to pre-mix the liquid aminos, fish sauce and white wine vinegar so the fish sauce fragrance isn’t as potent as it is added to the warm pan.

Save

Save

Save

Save

HAPPY HOMEMAKER & MENU PLAN MONDAY week 41 of 2017

WOW, WHERE HAS THIS YEAR GONE? I can’t believe we’re in October already.  I hope you had a great week and weekend with fun fall activities.  It has turned quite warm here again and we spent most of the time indoors watching Movies, Baseball, Racing and some football as well as catching up with the DVR.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

This past week was supposed to be better weather and this upcoming week was supposed to be even better… then there was Nate, Hurricane Nate entering the gulf changed everything and we’re back to temperatures in the 90’s and high humidity.

ON THE BREAKFAST PLATE

Some left over omelette and coffee

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS

I had been using the spare bedroom as a storage area for all the things I have been getting packed and then hubby had an epiphany and NOT a good one.  He pointed out that the boxes and totes were blocking both the window and the closet (DUH! it just never occurred to me) and that anyone looking to buy the house was going to want to see both. So I spent 2 days rearranging the spare bedroom and studio so that NO windows or closets are blocked. I did at least get a few more items into the donation box or given to my neighbor.

  • LAUNDRY… just a couple loads
  • LIVING AREAS… mostly tidy, but really need to do floors
  • KITCHEN… quite clean, but I plan to make a mess soon.
  • YARD… mowing and edging
  • BLOG… some recipe updating and planing for future posts.  I’m even working on BLOGMAS 2017 plans and recipes

CURRENTLY READING & TELEVISION / DVR

I’m about to finish reading Book #2, Second Chance Girl by Susan Mallery and will move on to Ava Miles Dare Valley #7 The Perfect Ingredient.

We have tried a few of the new shows and are giving them a second (and sometimes a third) chance to decide before we narrow our list down.  There were a couple shows that had characters depart and one in particular that we did not care for how they handled it so we are dropping that show.

Some of the old favorites are already in the DVR line-up:

  • BIG BANG THEORY and the new YOUNG SHELDON
  • NCIS, NCIS NEW ORLEANS and NCIS LA
  • CRIMINAL MINDS
  • MADAM SECRETARY, SCANDAL
  • DESIGNATED SURVIVOR
  • LAW & ORDER SVU
  • BLUE BLOODS
  • MACGYVER, SCORPION
  • HAWAII 5-0
  • Z NATION
  • THE GOOD PLACE, THIS IS US, AMERICAN HOUSEWIFE

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
NOTHING procedure day
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
BACON & CHEESE OMELETTES
PANCAKES
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
PORK CHOPS with PEPPER JELLY SAUCE
CHICKEN & DUMPLINGS
CHICKEN & ONIONS with WHITE WINE CREAM SAUCE
FONTINA STUFFED PORK CHOPS
CHEESY & MUSHROOM CHICKEN
BOURBON HAM BALLS & ORANGE GLAZED BEETS
APPLE POMEGRANATE SALAD with VINAIGRETTE
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

 

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

YAY!! I’m finally having both of my tests on Tuesday. If all goes well we will know within the next week (one of the tests is a monitor I will where for 2 days that will need to have the results interpreted) which surgery and when I will be having it.  The time of not knowing is hopefully coming to an end.  I AM SO READY TO GET ON WITH LIFE!!!

I do find it amazing how medical technology has allowed us to determine diagnoses and treatments with less invasive procedures and wirelessly.  I am not thrilled about going under anesthesia again and then again for the surgery, but am willing to do whatever it takes to get back to sleeping comfortably in my own bed instead of trying to sleep in a recliner and living life to the fullest.

FAVORITE PHOTO FROM THE CAMERA

I have had the most beautiful butterflies in my garden lately.  They seem to especially love the yellow Lantana. The top one had the prettiest silver iridescent wings.

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday, Terri at Darling Downs Diaries and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

Save

Save

Save

Save

TATCHOS

TATCHOS

1/3 pound ground pork
1/3 pound ground chuck
1/3 pound bacon, diced
3-4 cups tater tots
4 ounce can green chiles
1/4 + 1/4 cup salsa
1 tablespoon taco seasoning
4 green onions, 2 sliced, 2 minced
1 serrano chile, seeded, de-veined and finely chopped
1/2 cup chopped tomatoes
1 cup shredded cheddar cheese
1/4 cup sour cream

  • In a large skillet fry bacon until browned and crumbly. Remove bacon with slotted spoon and drain on paper towels.
  • Bake tater tots until completely crisp while you are making the meat.
  • Add pork and beef to bacon grease and brown until cooked through and crumbly.
  • Pour off excess grease from meats.
  • Add green chiles, 1/4 cup salsa, half of the green onions and taco seasoning, stirring to combine well and cooking for several minutes to blend flavors.
  • Drain meat well of excess grease.
  • Sprinkle meat over prepared tater tots.
  • Top evenly with grated cheese.
  • Bake 5 minutes until cheese is melted.
  • Top with tomatoes, remaining green onions, serrano chiles, salsa and sour cream.

Save