Archive for January, 2012

Orange Creamsicle Jello

1 (3 oz.) pkg. orange Jello
1 c. boiling water
1 c. orange juice
2 c. softened vanilla ice cream
1 can mandarin oranges, drained

Dissolve Jello in boiling water. Add orange juice. Stir in ice cream. Add mandarin oranges.


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  • 2 corn or flour tortillas, cut into strips
  • Cooking spray
  • 1 tablespoon vegetable oil
  • 8 slices smoky lean bacon, sliced across the strips 1/2-inch long
  • 1 red onion, peeled, quartered and sliced
  • 2 Fresno or jalapeño chili peppers, sliced
  • 4 cloves garlic, chopped
  • 1 can black beans (28 ounces)
  • 1 tablespoon cumin (a scant palmful)
  • 1 rounded tablespoon chili powder (a healthy palmful)
  • Salt and freshly ground black pepper
  • 1 cup beer, such as Negra Modelo
  • 1 can diced fire-roasted tomatoes (14 ounces)
  • A small handful of fresh cilantro leaves, chopped
  • 1 1/2-2 cups shredded hot pepper sharp cheddar cheese or pepper Jack cheese
  • 4 eggs, to prepare any style (1 per person)
  • Ripe avocado, halved, pitted and diced
  • Lime, cut into wedges
Serves 4


Pre-heat the oven to 425°F.

Cut the tortillas into strips and spray with cooking spray. Bake for 12-15 minutes until crisp. Arrange in a casserole dish.

Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add the bacon and brown, then remove with a slotted spoon. To the skillet, add the onion, Fresno peppers and garlic and sauté for a few minutes.

Add the beans and season with cumin, chili powder, salt and pepper. Stir in the tomatoes, cilantro and beer. Thicken for 1 minute, then adjust the seasonings and arrange on top of the tortillas; scatter in the bacon bits and cheese.

Cool and store for make-ahead meal.

Bake in the hot oven until bubbly and hot. Top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

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