7 oz package of shredding Mexican cheese blend or your favourite cheese, ie. cheddar, mozzarella
Taco Seasoning
1 Tbsp chili powder
1 tsp paprika
1 Tbsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1-2 Tbsp Knorr chicken bouillon
Directions
Preheat oven to 375 F
Brown ground beef in skillet
Drain any excess grease
Add all the seasoning
Add 1 1/2 cups water to skillet and let the seasoning simmer for 3-5 minutes
Remove from heat and stir in shredded cheese
On a pizza pan or baking sheet arrange crescent rolls in a circle with wide ends toward circle and pointing outward. Use a small bowl for help form the ring. Remember to remove it when ring is formed
Spoon meat mixture over the crescent roll ring, keeping mixture close to center
Fold the pointed ends up over the meat and tuck them underneath to seal
Slice the breasts in half horizontally to make 4 chicken cutlets
Sprinkle each side with salt and pepper
Place in flour and coast both sides
Put in a hot pan 2 1/2 TBSP of butter and cook cutlets for 2-3 minutes or until golden. Then turn and cook the other side for about 1-2 minutes. Move chicken to one side of the pan.
In the same pan, turn down heat to medium and add garlic and remaining butter. Stir quickly to make sure garlic does not burn.
Add vinegar, soy sauce and honey. Stir to combine and simmer until slightly thickened
Turn chicken and coat with sauce til chicken is cooked. If sauce gets too thick add some chicken stock or water and stir.
Remove chicken serve by drizzling sauce over chicken.
Note: You can substitute chicken for pork chops, shrimp or fish
½ cup (125 ml) tomato ketchup (no salt added ketchup)
Pinch black pepper
¼ lb. (100 g) lean pork or low salt bacon, diced (I fry the bacon til crisp and add them to the beans when beans are almost done so they don’t turn soggy)
Directions
Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain.
Add 5 cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearly tender. Drain.
Place onion slices on bottom of 6-cup flameproof casserole dish.
Add remaining 7 ingredients in with the beans, stirring gently to combine
Pour entire mixture into casserole dish. Add enough water to cover mixture, and place sliced lean pork on top.
Cover with lid and bake in oven at 250°F for 5-7 hours. Add water as needed to keep beans covered.
(This part is originals to the recipe, but I don’t feel you need to this) When beans are tender, remove 1 cup of beans, mash, then stir back into pot carefully. Cover and continue to bake. One hour before serving, remove cover to darken up the beans. Salt to taste.
Mix cream and sugar together and put in microwave to heat (1 minute) or until bubbles
Mix everything together and put in serving dishes
Cover and put in refrigerator for 3 hours
Top with fruit and serve with pound cake
Options
Add a Shortcrust pastry(Remember to double quantity of Posset)
175g (6oz) plain flour, plus extra for dusting
75g (3oz) cold butter, cubed
1 tbsp icing sugar
1 egg, beaten
To make pastry, put iflour, butter and icing sugar in a food processor and pulse until mixture looks likes breadcrumbs. Add the egg and pulse until mixture comes together. Empty mixture onto a floured work space and lightly knead (do not overwork). Rollout and line the bottom of a quiche or pie plate. Prick the base with a fork and chill in the refridgerator for about 30 minutes.
Preheat oven to 400 degrees F (200 C) and bake for 15 minutes or until a pale golden. Allow to cool.
After making the posset add to crust and chill in the fridge for at lease 4 hours or overnight until set
Serve with berries and dust with icing sugar.
Optional: Before baking you can line the pie cust with parchment paper and weight down baking beans. Remember to remove the parchment paper 5-7 minutes before done.
Posset Options: Make a vanilla bean (vanilla extract) 1 tsp, posset. Garish with toasted coconut or banana
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