Thanks for coming to my kitchen!

Most of my chef training came from the training my family has given me as I have learned to cook for some picky eaters and a couple of bottomless pits! It has been a fun journey and I want to share my experiences with you.
My daughter and I own a catering business and have cooked so many delicious things for our clients. Here I am sharing some of our best loved foods - at home and at catering events.
I like to keep things simple, using everyday food but I am a BIG fan of spice! I love hot and spicy stuff!
(Which is why I stay married to my wonderful hubby! LOL)
Try my recipes and let me know how it turns out!
And if you have a moment, check out our catering site to see what we do.
You will find us at:
Happy Cooking!

Monday, December 9, 2013

Pizza Pockets

Another popular item from our Mi Amor Catering kitchen. These are also very popular at home, since they are easy to heat up and eat when you want a quick snack.

These are a great treat to make ahead and keep on hand for hungry kids or for quick lunches. I make these for my husband to take to work. He just loads a couple in a bag and microwaves them at lunch time.

You can purchase little round sandwich cutters that cut and seal at the same time, but they are pretty small. I recommend using a small bowl to cut around or finding a large biscuit cutter so that the pockets are a little larger.

The recipe involves two parts; the crust and the filling. Well, three parts if you count the Garlic Butter topping.

Pizza Pockets

1. The Crust

2 1/2 to 3 cups flour
1 pkg or 1 Tbls active dry yeast
1 tsp salt
1 cup warm water
2 Tbls oil
1 Tbls sugar

Mix 1 cup of the flour with all other ingredients with beaters. Let rest 10 min.
Mix in the rest of the flour.
Roll out dough on floured surface. Cut into circles.
Transfer to greased pans.
Add filling. Place a second circle on top and seal.
Brush with egg wash and sprinkle lightly with Italian seasoning.
Bake at 425F for 8-10 minutes. Check. Continue baking until tops and sides are turning golden. May take another 5-7 minutes. Remove from oven.
Brush each pocket with Garlic Butter (see recipe below).

2. The Filling

1 jar pre-prepared Spaghetti sauce (like Prego) OR 1 large can tomato sauce, 2 Tbls Italian seasoning, 1 Tbls sugar (to get rid of the bitter taste in the tomato sauce)
1 cup grated cheese (mozzarella or cheddar or cheddar jack)
1 pkg mini pepperoni slices
Additional fillings (optional):
1 can mushroom pieces and stems
1 can olives, chopped
1/2 cup real bacon bits
1 cup ground sausage, cooked

3. Garlic Butter

3 Tbls butter, melted (do not use margarine)
1 Tbls minced garlic

Melt butter in microwave for about 20-30 seconds, until melted.
Stir in garlic and let sit while you make the other items. Quickly heat again in microwave for 10 seconds before brushing on tops of pockets.

Monday, November 25, 2013

Honey Muffins

While searching for muffins I came across this recipe. It sounded good so I tried it. Can I just say Yum!?
For die-hard health enthusiasts, it isn't what you would expect (contains sugar and all-purpose flour). But for someone who just wants the taste of honey in their muffin, it's a hit.
These are great for breakfast but would be equally delicious served with chili instead of corn bread.

Honey Muffins

2 cups flour
1/2 cup sugar
1 Tblsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup butter
1/4 cup honey

1- Preheat oven to 400 degrees. Grease or line muffin tins with paper liners.
2- Combine flour, sugar, baking powder and salt in a large bowl.
3- Combine egg, milk, butter and honey in a small bowl.
4- Stir wet ingredients into dry ingredients just until moistened.
5- Fill prepared muffin cups 3/4 full with batter. Bake for 15-18 minutes or until toothpick inserted near center comes out clean. Remove from pan to a wire rack. Serve warm.

Thursday, November 21, 2013

Mini Pot Pies

Mmmmm ... these are so tasty! And easy to make!

To make things even easier, you can use store-bought pie crust. Or make up a couple batches of pie crust ahead of time and store in the fridge for another day when you are ready to make these delicious little pies.

These are great for make-ahead meals! I have made a bunch of them, then put them in the freezer for my husband to take for lunch or for the kids to have as a quick meal or snack. Be sure to wrap them in foil or plastic wrap, then put them in a gallon-size plastic bag and label. Remove the wrapping and stick in the microwave for about 1 1/2 to 2 minutes and you have a quick little meal that has "comfort food" written all over it.

I like to take simple, easy recipes and add a few professional touches to make them look and taste like something much more decadent. These have a simple topper that will make all your meal guests think you are a top chef!
Filling for pot pies - mmm!
Mini Pot Pies

6 pie crusts
1 (10 3/4 oz) can cream of chicken soup
1/2 cup milk
1 Tblsp minced garlic (or 2-3 cloves)
2 tsp seasoning salt
1 (13 oz) can chicken
2-3 large parboiled* potatoes, cubed
1 cup frozen or canned corn
1/4 cup shredded carrots
1 cup frozen or canned peas
1/2 cup chopped broccoli (I use freeze-dried broccoli that has been reconstituted)
1/2 cup chopped cauliflower (Again, I use the freeze-dried stuff, but you can use fresh or frozen)
1 onion, chopped (you can keep it fresh or saute them first)
1 cup (or so) shredded cheese (I use a colby-jack mix, but plain cheddar would do just fine, too)
1 egg
3-4 Tblsp water
3-4 Tblsp dry Ranch dressing mix

Add-ins: (these are optional. I like to change it up a little when I make them, so here are some of those things I do)

1/2 cup bacon bits
1 can green chiles
1 cup green beans, french-cut and chopped up
1/2 cup freeze-dried (and reconstituted) green and red bell pepper

*Don't let the word "parboiled" discourage you! Here's how you do it:
Wash and peel the potatoes. Cube into small pieces. Boil in a pot for about 8 - 10 minutes. They should be getting soft but not mushy. Drain and use in recipe. Easy!

Heat oven to 375 degrees F.
1- Roll out pie crust dough. Cut in 4 or 5 inch circles. I have 2 cookie cutters that size but before I bought those I used a small Pyrex bowl to measure the circles and cut them out with a table knife. You will need 2 circles per pie.
2- Mix soup, milk, garlic and salt. Add in any other spices you prefer, such as black pepper.
3- Add chicken and vegetables and mix.
4- Spoon mixture onto pie crusts. Pile the inside mixture high!
5- Sprinkle cheese on top of the vegetable mixture.
6- Cover with second pie crust. Press down on edges to seal. The bottom crust will be sticking out around the edges. Turn these edges up and press to seal it all in.
7- Place the pies on an ungreased cookie sheet. Beat the egg with the water. Brush on the tops of each pie. Sprinkle with dry Ranch mix.
8- Bake about 20 minutes. Check the pies. Keep cooking until the edges and tops are turning golden. Remove from oven and cool 5 minutes. Serve or store.

Sunday, November 17, 2013

Lasagna Casserole

This is an easy way to do lasagna - without the hassle of cooking noodles first and without lasagna noodles!

This is a very rich recipe but oh-so worth it if you only do it once in awhile! It also works well as a prepare-ahead meal that you stick in the freezer. Cover with foil and freeze for up to 2 weeks. Thaw and cook when you are ready!

I got this recipe after a friend made it for me when I had my second daughter. She brought it one night to help out and I loved it! It took me 6 years to finally get the recipe from her, but I'm glad I did. I've tweaked it a little for my own tastes, and you are welcome to do the same.

Comfort food at its finest!

Lasagna Casserole

1 pound ground beef
1/2 cup chopped onions
2 (8 oz) cans tomato sauce
1 tsp sugar
3/4 tsp salt
1/4 tsp powdered garlic, or 1 Tbls minced garlic (3-4 cloves)
1/4 tsp ground black pepper
1 cup cottage cheese
8 oz cream cheese
1/2 cup sour cream
1/3 cup chopped green onions
1/4 cup chopped green pepper
4 cups egg noodles, dry
1/2 cup shredded cheddar cheese or colby jack cheese

Brown ground beef and onions.
In a bowl, mix tomato sauce, sugar, salt, garlic and pepper.
In a separate bowl mix cottage cheese, cream cheese, sour cream, green onions and green pepper.
In a 9 x 13 casserole pan layer noodles, sauce, cream mixture, repeat.
Sprinkle shredded cheddar cheese on top.
Cover with foil.
Bake at 350 degrees for 30 min.

Monday, November 11, 2013

Artichoke Cups

Today I am posting an appetizer. Yes, this is something we do at Mi Amor Catering, but I'm sharing with you all because it is so yummy!

Of all the appetizers we do, this is one of my faves. I am more of a savory-snack type person rather than a sweet-snack person, and this hits the spot just right. I really can't stop eating these once I start!

The lemon rind gives a little zing, and the cheese is just a little salty. Perfection!

Artichoke Cups

Makes about 24.


24 won ton wrappers (or egg roll wrappers, cut into smaller squares)
1 (14 oz) can artichoke hearts
1 medium red bell pepper, chopped
1 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1 lemon, zested
1 bunch parsley, chopped
1/4 cup mayo
1 clove garlic, minced

Step One.
Spray a muffin tin with cooking spray. Place won ton wrappers in the cup portion of the tin and press inside, making sure the edges are even. Bake at 350 degrees for 3-4 minutes, until edges begin to turn golden brown. Remove and cool.

Step Two.
Mix artichoke hearts, bell pepper, half the cheeses, lemon zest, parsley, mayo and garlic. Spoon into shells.

Step Three.
Sprinkle each cup with the remaining cheese. Bake at 350 degrees for 3 to 4 minutes, until cheese melts. Cool and serve.

Tuesday, November 5, 2013

Frito Taco Salad

This is a super-easy salad, perfect for summer barbecues or camping!

Mix together:
            1 head lettuce, chopped
            2-3 tomatoes, chopped
            1 red onion, chopped
            1 can olives, sliced
            1-2 cans pinto beans, drained
            1 cup Catalina dressing, or more to taste
            2 avocados, sliced
            1 cup cheddar cheese

Before serving, add Fritos corn chips.

Tuesday, October 8, 2013

Super Easy Can-Chili

This chili is so easy because most of it comes from a can! It's a great way to use food storage things (and an easy recipe to keep food on-hand for the making of it!). It is very versatile and can be prepared spicy or not, sweet or savory. If you like it spicy, follow the extra ingredients list at the end. Try the Sweet Corn Bread recipe with it. They go so well together!

In a crock pot place:

1 can white beans (Great Northern or pinto), drained
1 can red beans, drained
1 can black beans, drained
1 can pork and beans, drained
1 can corn (or use a bag of frozen corn)
1/4 cup any BBQ sauce you prefer
3 cans tomato sauce
2 Tbl real bacon bits
1 Tbl minced garlic (3-4 cloves, minced)
1 pound ground beef, browned

For spicy chili add:
1 can chipotle peppers
1/4 cup Frank's sauce
1/4 cup jalapenos
2 Tbl chili powder

If you like the sauce to have more of a sweet and sour taste, add:
1/4 cup brown sugar
1/2 cup maple syrup or maple flavored syrup
1/2 cup ketchup
1/4 cup Worcestershire sauce

I pretty much add all of the above.

Cook on high 2 hours or low 4 hours.