American Chop Suey and Traditions

Any family can attest that 16 hours on a road trip can be trying and exhausting.  We broke up our drive in 2 days, both ways to help our trek to and from Oregon, via Wyoming, Utah and Idaho.  There was beautiful scenery, but for teenagers there are only so many trees, mountains and lakes sometimes.

Every traveling family car must be loaded with two things:  Snacks and Games!!  I taught my girls how to play Blackjack a few years ago...any good parent should!  It teaches them fast math and how to think quickly on their feet (or while sitting in the backseat, in this case).  

A hot "Backseat Blackjack" tournament going through Wyoming.
High Stakes:  Starburst

In preparation for our visit with my Grandma, I also taught the girls how to play Gin Rummy.  My grandma taught me the card game when I was little and I have great memories of that tradition with her.  I figured the girls better be prepared to play her...at 88 years old, she's really good!!

Playing Gin Rummy while making breakfast,
gives new meaning to "Hunger Games".

When I was growing up in the 70's, budgets were tight and meal planning needed to go far.  Another tradition I fondly remember, was my mom had a specialty dinner she called "Slumgullion", not sure on the spelling, but you get the picture.  It was simple...cooked elbow macaroni, tomato sauce and ground beef.  She cooked up a huge pot, it filled our stomachs and made great leftovers.  We always had it with a green salad and stack of white bread on a small plate.

As I was addicted to my Wahlburgers television series last year (and when I say addicted, I mean addicted), I ended up watching an episode that featured Alma's famous "American Chop Suey", a long standing family tradition.  This essentially was a tricked out version of my mom's Slumgullion...who knew a 70's dinner would be a famous restaurant favorite today!!

American Chop Suey
Courtesy of Alma Wahlberg

1 lb. bacon, diced
1 lb. ground beef
1 large onion, diced
1 large bell pepper (optional), diced
3 cans (regular sized) whole tomatoes
1 lb. elbow macaroni noodles
salt 
pepper
1 Tbl. garlic powder

In a large pot cook the bacon until half-way cooked.  Add the ground beef, onion, bell pepper, garlic powder, and salt and pepper to taste.  Cook stirring occasionally until meat is thoroughly cooked. Next, add in the canned tomatoes and crush them with potato smasher in the pot.  Let simmer on low while macaroni cooks.

Boil macaroni according to package directions.  Once macaroni has cooked, drain it well, add it to the meat mixture and stir.

**Paired this with a blue cheese wedge salad and garlic cheese toast points.
(Also a tricked out version of my mom's dinner salad and bread).

Taco Tuesdays

I know the title of this post reads "Taco Tuesdays", and yet today is Wednesday.  As hard as I tried yesterday, I just couldn't get the post finished when it should have.  You see, Tuesdays are by far my least favorite day of the week.  I know everyone else seems to dread Mondays, but for me it is without a doubt...Tuesdays that I really don't look forward to.

Everything goes wrong and chaotic on Tuesdays. Wake up late, girls wake up cranky, get to school late, cold weather makes an expanded crack all the way through my windshield.  Of course the crack conveniently goes right through my line of sight, so it's bad enough that I am already wearing transitional bi-focals, but now my windshield has it's own bi-focal line now?  Tuesdays are not my favorite!!

The only good thing that came out of this Tuesday was that the girls made these precious Halloween cupcakes, to keep our house in the spirit of the season....because there just isn't enough orange and black all over the place.

Chocolate makes everything better...even Tuesdays.

The best part of all was my husband's annual pumpkin carving event.  Every year the girls pick out their custom designs that they want carved.  As they have gotten older, they tape them up on the pumpkins, do the tooled punching of the design, then the best part comes...Mr. Makita.  Thank goodness my husband has a garage full of custom tools for this one day of the year.  He has really mastered the art of his Makita drill bits and carving of the pumpkins.

The younger's scary creation.

Every year he says, this is the last year he will do this.  Thankfully 360 days later, he has forgotten that and the girls talk him into doing it all over again.  This year though, was his masterpiece.  The oldest girl is on a Monsters Inc movie kick right now and found a Mike Wazowski template for her carving.  Are you kidding me??  I thought my husband was going to have a heart attack.  I was so proud of him though, he stepped it up and nailed the design.

Meet Mr. Wazowski

I have gotten into the routine of making some kind of Mexican food (primarily tacos) on Tuesdays.  It stems from a place in Miltona, Minnesota called "Club Miltona" that we used to visit for a few summers with our dear friends.  "Taco Tuesday" was their big draw for the week and the place was packed.  Darling, small town USA place that we will never forget...and the phrase and meal just stuck with us after all these years.

However, this recipe comes from my sister-in-law's very good friend.  These tacos are not your ordinary ingredients, but they are awesome together!!

Sandy's Tacos

Meat Mixture
(2) pounds ground beef or ground turkey
Lawry's Taco Seasoning Mix
1/2 white onion, diced

Tortillas
flour tortillas
finely grated parmesean cheese
canola oil

Dressing
4 tbl. balsamic vinegar
4 tbl. olive oil
salt
pepper
1 tbl. dijon mustard

Brown the onions and meat together until full cooked through.  Add the taco seasoning mix, according to directions and let simmer for 30 minutes.

Heat the canola oil at medium-high and fry the tortillas on both sides until lightly brown, but are still pliable.
Lightly sprinkle some of the parmesean cheese on top and either fold like a taco shell or let sit if you are going the tostada route.

Mix the dressing ingredients and let sit while you assemble with the following recommended condiments:  cilantro, diced red onion, chopped tomatoes, shredded mexican blend cheese, shredded lettuce, 2 ears of corn (cooked and shaved from husk), 3 chopped jalapenos, avocado and sour cream.

Once you have assembled your taco, drizzle with the dressing.