Trader Tuesday

Another trader mentioned mac and cheese on FB today, which led to me wanting to make my "Queso" shells and cheese. You know that ol' Velveeta queso dip recipe with Rotel? This is an adaption of that.

Queso Shells

2 cans Rotel (20 oz total), undrained
1 cup water
2 cups of small pasta shells (or elbows, the do just as well)
8 oz. Velveeta, cut up in little squares

Bring the Rotel and water to a boil in a pot, pan, whatever you boil your pasta in. Once boiling, add the shells. Reduce the heat to med.-low and simmer for 15 minutes. 13 minutes if you like firmer pasta. Add the squares of Velveeta and stir often until the cheese is melted. I like to let it sit for 5 minutes to congeal a bit before I serve it.

Tuesday Trader - Transition back to meat with fish

This is a recipe that was served at one of my baby showers and is an Easter favorite too. It is NOT a bargain recipe. Definitely a holiday/party treat recipe. Or maybe you're a lottery winner and can pass it off for your personal chef to make weekly; I'm not totally clear what my average reader is.....

Noodles in Dill Sauce with Smoked Salmon

Sauce:
3 Tbsp minced shallots
1/2 c. dry white wine
1 c. heavy cream
2 Tbsp fresh chopped dillweed

Combine shallots and white wine in a saucepan. Bring to a boil. Reduce and simmer until the wine is reduced to about 2 tsp. Pour in cream and bring it back to a boil. Reduce and simmer for about 5 minutes. Remove it from the heat and stir in the dillweed.

Noodles:
Cook 6 oz. of dry egg noodles according to directions.

Salmon:
4 oz. thin sliced smoked salmon. Cut it along the grain into narrow 2 inch pieces.

Pour the dill sauce over the noodles. Toss until coated. Add the salmon and stir gently. I like to add a little kosher salt and fresh ground pepper to taste before serving it.

This is also good the next day cold.

Buzzkill would like Trader Tuesday to go vegan.

If it does, should we call it Traitor Tuesday?

Anyway, in honor of Buzzkill, a requested recipe I can tolerate. But I may add bacon to it!

Vegan Black Bean Soup
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
3 or 4 cloves garlic, finely chopped
4 1-pound cans black beans, drained and rinsed
Juice of 1/2 lemon
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons finely chopped parsley
Freshly-ground black pepper, to taste
4 cups water

Optional toppings: Green onions, thinly sliced, soy yogurt, reduced-fat sour cream, or low-fat yogurt.

1. Heat the oil in a large soup pot. Saute the onions over moderate heat until translucent, 3 or 4 minutes. Add the garlic and saute until the onion is lightly golden, another 3 or 4 minutes.

2. Add the remaining ingredients, except the toppings, along with the water, and bring to a simmer.

3. Mash some of the beans with a potato-masher, just enough to thicken the liquid base of the soup. Cover and simmer gently but steadily for 10 minutes.

4. Serve hot topped with one or two of the optional toppings.

Serves 6 to 8.

This also freezes pretty well. And makes the whole family farty. Be prepared.

Trader Tuesday - Because bacon and butter make everything better.

Yummy Popcorn the Menfolk will love. Good with tail-gaiting beers.

4-6 slices of bacon cooked until crispy, drain and chop up

1 standard size bag of microwave popcorn, popped

1/4 cup grated Parmesan

4 Tbsps melted butter

2 tsps buttermilk Ranch dressing powder mix

1/4 tsp pepper

Toss everything in a big bowl.

Makes 2-3 servings.

I forgot Tuesday Trade day

It was the Punkinhead's first day at Mother's Day Out and for the first time in maybe six weeks I couldn't swing the energy to cook so Buzzkill was sent out to fetch a Little Cesaer's pizza. After making my own crust and having lots of yummy toppings I combine lately, the takeout pizza tasted like cardboard and horrible dry cheese.

So no new delightful recipe to share. But I did like Auntie M's drink recipe. Here's what I mix up when I'm screaming War Eagle! on the sofa. And okay, whenever an SEC game is on period.

Currantly Absolut Zero

Sprite Zero (Diet Sprite - has to be because it has a sweeter flavor needed for the drink)

Currant Absolut vodka

Ice

Highball glass - or iced tea class

Fill the glass with ice. Pour in 2-3 fingers of the vodka. Fill up the remaining space in the glass with Sprite Zero. Stir and drink.

You can make this with plain Absolut vodka but then it's just an Absolut Zero!

I'm falling behind

Lots to write about and I promise it's coming soon, but since is Tuesday Trade day and I've been instructed to focus on a crock-pot meal, here's something to fill bellies until I can fill y'all with my genius writing about our fabulous adventures.

Crockpot Enchiladas

• 1 lb. ground beef, cooked
• 1 medium onion, sauteed
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 flour tortillas
• 1 14 oz can corn, drained
• 1 10 oz can enchilada sauce
• 1 can Rotel tomatoes and green chiles, undrained
• 2 cups shredded cheddar cheese
• sour cream, salsa, guacamole

In a bowl, combine ground beef, onion, garlic powder, salt, and pepper.

In another bowl, mix the Rotel and enchilada sauce.

Place 2 tortillas in the bottom of the slow cooker.

Place half of the following in layers over the tortillas: meat, corn, sauce mixture, and cheese. Repeat layers.

Cook on low 5-6 hours. Use the sour cream, salsa, and guac as garnishes if you like.

Tuesday trade for Ms. Should-be-in-Texas-by-now

Since you posted a Paula dish, I'm posting one too. Also because I made it this week and everyone and their pets asked for the recipe. Two birds, one stone.

Strawberry Pretzel Salad

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple

Preheat oven to 400 degrees F.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to
cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in
the whipped topping, and spread over the cooled crust. Refrigerate until well
chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool
slightly. Add the strawberries and pineapple, and pour over the cream cheese
mixture. Refrigerate until serving time.