Scary Taco Tarts

After making all the traditional shapes we had (black cat, ghost,  witch, pumkin, and moon)  we got creative with the coloring and made Garfield and a striped ghost that has style.  Sadly, these shapes went quickly, but were yummy!

Picture 04291 box of refridgerated pie crust

1/2 pound of hamburger meat

1 can refried beans

mexican cheese

2 egg whites(or however many colors you will be using)

1 tsp of chili powder

1 tsp of red pepper

1/4 tsp garlic powder

1 1/2 tsps. of taco bell seasoning

food coloring

halloween cookie cutters

Directions:  Preheat oven to 350 degrees.  Cook meat in a large skillet on medium heat and add spices and refried beans.  Roll out  pie crusts and use cookie cutters to cut desired shapes.  You will need two of each shape to create one tart.  Place 1 tablespoon of the mixture onto one of each pair and sprinkle cheese on top.  Place the second shape on top and press edges down to seal.  Put egg whites into separate bowls and color as desired with food coloring.  Take a brush and paint the tarts as desired.  Place in oven on greased cookie sheet until crispy.  Kind of dry so you might want to have a salsa dip or something on the side.

 

Spicy Chicken Enchiladas

Picture 0427tortillas

1 large chicken breast

can of enchilada sauce (green or red)

1 1/2 cups of rice (uncooked)

1 can of corn

Cheddar or Taco cheese

1 tsp of chili powder

1 tsp of crushed red pepper

1/2 teaspoon of cajun seasoning

1/4 teaspoon garlic

Jalapenos

Directions:  Preheat oven to 350 degrees. Place aluminum foil in baking pan. Cook the Rice per instructions on packing and add half the cajun seasoning to rice once finished cooking.  Cook the chicken with spices and jalapenos in a large pan.  Combine chicken, rice and corn. Stir.  Let it cook together for a minute, then add cheese and turn off heat. Take tortillas and spoon mixture into tortilla and wrap the tortilla and place in the baking pan.  Once all enchiladas are in the pan pour the enchilada sauce over top and then add cheese on top.  Cover with aluminum foil and let bake 5-10 minutes. Serve with salsa and refried beans or alone.

This is a very yummy recipe that Beau came up with.  Sometimes it is more spicier than the others, but it is always very good. This is one of the few meals we work together on because there is so much going on at once.  I wish we made it more often.

Buffalo Zone

2 boxes of jiffy pizza crust mix

2 small/medium boneless chicken breasts

Mexican Cheese

Buffalo Sauce

diced jalapenos

chili powder

garlic powder

taco bell taco seasoning-sparingly

cajun seasoning

For the glaze: 

1 tablespoon vegetable oil

chili powder

oregano

basil

garlic

Directions:  Cut chicken breast into cubes and cook in skillet with jalapenos, chili powder, garlic powder, taco-bell seasoning, and cajun seasoning.  Once chicken is mostly cooked drain juices and add buffalo sauce.  Leave on heated burner until sauce thickens around the chicken.  For the crust, follow the directions on the jiffy box and “toss in a little love.”  Preheat oven to 350 degrees, grease cookie sheet.  Take half of the jiffy mixture and smooth it onto a cookie sheet(to be used as the bottom crust). Place chicken and cheese onto the bottom crust.  Then apply top layer.  Mix the glaze ingredients and paint the top of the calzone with it.  Place in oven until golden brown.