To laugh often and much, to win the respect of intelligent people and the affection of children, to earn the appreciation of honest critics and endure the betrayal of false friends, to appreciate beauty, to find the best in others, to leave the world a bit better, whether by a healthy child, a garden patch, or a redeemed social condition, to know even one life has breathed easier because you have lived. This is to have succeeded.
~Ralph Waldo Emerson
May 18, 2015
MEXICAN POT PIE and LUNCH AT ROSA'S!
One of the things we missed most while living in Maine,
was some good ole' Texas Tex-Mex food!
The funny thing is,
if you don't live in Texas,
you are sometimes not familiar with
good Mexican food.
Texas offers authentic Mexican items
such as La Hacienda Ranch down in the
Fort Worth Stockyards
you can dine on some mouth-watering
Our dear blogging friend and fellow Texas gal,
noted in a recent post about celebrating Cinco De Mayo at Rosa's Cafe.
It was yet another favorite thing in Texas that we share.
The darling and I are fortunate enough to have a Rosa's right down the road from us and
I could not resist snapping a few pictures at
lunch last summer of their vibrant colorful vibe!
If you like Mexican Pottery, then you would love dining at Rosa's.
I think I am going to look for a pottery piece at Trade Days next month!
Thanks for lunch Mr. Wonderful......
He's my Cutie Patootie!
They make the most divine tortilla's you ever tasted!
don't forget to try their chocolate cake....
"Put down your I-phone and step away from the camera!"
It's time to EAT!
There is nothing better than
on a Friday night!
Mexican Pot Pie
1 cup yellow
1 ½ teaspoon salt
1 cup cold water
3 cups boiling water
2 jalapeñopeppers, chopped
1 mediumonion chopped
1 large green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
2 cups of fresh chopped tomatoes
1 tablespoon chili powder
2 teaspoons each, cumin and oregano
1 cup cooked pinto beans
1 package of frozen corn, defrosted
1 pound groundchuck, cooked
Make a cornmeal mush by combining
cornmeal, salt and cold water. Whisk the boiling water into the mush and cook
25 minutes over a double boiler, whisking occasionally.
Saute' together thejalapeno
peppers, onion, bell pepper and garlic in the
vegetable oil until soft.
Add the tomatoes, chili powder, cumin
In a greased 9-inch round baking dish,
spread half of the cornmeal mixture. Layer the pinto beans, corn, and groundchuck.
Cover with tomato filling mixture.
Spread remaining cornmeal mixture on top. Bake at 350 degrees F. for 30-40