I came up with this because I was craving Mexican food, but I was having one of my agoraphobic moments (I'll let you look that one up) and refused to leave the house.  This is the result of my efforts..

Huskless Chicken Tamales

2 large or 3 medium boneless skinless chicken breasts
1 packet of taco seasoning or 3 Tbsp of homemade taco seasoning
1 can of Rotel diced tomatoes and green chiles
1 C of water
put all of the above ingredients in a crockpot and let cook until it falls apart, or shreds.  If your chicken is thawed, it usually takes about 4 hours on low.

Then mix up a box of corn bread mix by using the directions for pancakes on the box.  I like to use Jiffy Mix for this. I also like using my cookie dough scoop for uniformity.
Drop by 2 - 3 Tbsp. into a hot, greased skillet and cook just like pancakes.

Place corn cakes on a plate and cover with the shredded chicken mixture.  Then add whatever you want.   I added some salsa over the top and would have like some sour cream, but sadly I was out.  It is a simple, quick dinner that gives you the taste of tamales!! Yummy!

Strawberry Pie with Shortbread Crust

Crust:  1 1/2 C flour
            1/2 C oil
            1/2 tsp. salt
            2 TBSP sugar
            2 TBSP milk

 Combine together until crumbly like this..

Then press into a pie plate..

and bake at 400 degrees for 15 minutes.

Pie Filling:  1 C sugar
                    3 TBSP corn starch
                    2 TBSP white karo syrup
                    1 C water
                    dash of salt
                    1 box of strawberry gelatin
                    1/4 tsp. of almond extract
In a medium sauce pan combine sugar, starch, syrup, and water and simmer until thick and clear....makes sure you keep stirring, this will burn.  Once it is desired consistency, take off heat and add gelatin and should look like this..
Add in a quart of cored and cleaned strawberries, I like to cut mine in half, but do what you want.  Mix to coat berries and then put them in the cool pie shell and refrigerate for about 4 - 6 hours.  Enjoy!

What I made for dinner tonight...

Fish Tacos! Yummy...

I usually use Mahi Mahi (4 or 5 fillets), but use whatever you like..
I sprinkle the fillets liberally with taco seasoning (I usually make my own, but use whatever you have).
And saute them in a well oiled skillet on med-high.
In the mean time I get all the "extras" ready, like the chili-lime sour cream.
Chop up some lettuce and get out the salsa and shredded cheese.
I realize I didn't take this pic with the lettuce and cheese on it, sorry...I got excited, but I figured most everyone reading this has made a taco at least once in their life, so they know the drill. They are delicious!


Val's Taco Seasoning
2 Tbsp of chili powder
2 Tbsp of cumin
2 tsp of dried onion
1 tsp of garlic salt
1 tsp of garlic powder
1/4 -1/2 tsp of cayenne pepper
This is can be made in bulk and stored for 6 months in an airtight container

Fish Tacos
4-5 mahi mahi fillets
2 Tbsp of taco seasoning
2 Tbsp of olive oil
8 corn tortillas
Salsa of your choice
Chili - Lime sour cream
shredded lettuce
shredded cheese

Heat oil in a skillet on med-high heat. Liberally sprinkle the taco seasoning onto both sides of the fish and place in pan. Saute until just cooked through, about 4 minutes a side. Serve on warm tortillas with Chili-Lime sour cream and your choice of condiments.

Chili-Lime Sour Cream
4 generous Tbsps of sour cream
1 lime
1/2 Tbsp Chili powder
1/2 Tbsp of cumin
pinch of salt
Mix sour cream, chili powder, cumin and salt together in a bowl. Grate the peel off half the lime and add to bowl. Squeeze the juice from the lime into bowl and mix into the rest of the ingredients.



  1. Please make them when you're here for a visit!!!

  2. I made the pie while Dad & Julie were was yummy!


    1. I'm glad you like it, I love the crust!