Sigh...........  We were recently stuck at home for my youngest son's birthday.  We usually have our feast at a local restaurant.  It is the perfect time of year to get family and friends together and relax.

With all the COVID-19 restrictions, we thought better, and decided to try something new at home.  I actually stumbled across this recipe in an old library cookbook that mentioned "for company".  

This is ultimately something special! Creamy sauce with al dente tortellini made it impossible to harbor any leftovers.  

1 package (20 ounces) refrigerated cheese tortellini
2 tab. dry white wine
Homemade Alfredo Sauce
1 lb. fresh asparagus, cut in two inch pieces, hard stems removed
1/4 tsp. crushed red pepper
1 cup cherry tomatoes, halved
3 cloves of garlic, minced
2 tab. olive oil
1 1/2 cups sliced mushrooms
1/2 tsp. salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute mushrooms, garlic, and asparagus in oil for 4-6 minutes or until crisp-tender. Add salt and peppers.

Drain tortellini; place in a large bowl. Add the mushroom mixture, tomatoes, Alfredo Sauce. Toss. Sprinkle with cheese.

Coca-Cola, you ask? Yep. It’s really not so unusual. Braising meat in rich sweet liquid is pretty common and combining cola with chili sauce makes a solid BBQ sauce. You could use other sodas—Pepsi, Dr. Pepper, cherry cola (AKA here as Cheerwine), ginger ale, even root beer. Just do NOT use diet soda! As for the pork, it’s gotta be a leg portion—any other cut is too lean. Boston butt is your cut—the name used whether from the shoulder or butt.



1 (4 -5 lb) pork roast (shoulder or butt)
12 oz. Coca-Cola (or other brand of cola)
18 oz. bottle barbecue sauce 

Cut excess fat off of roast.

Place roast in a 5 quart crock pot. Pour BBQ sauce and Coca-Cola until it reaches nearly the top of the roast (or covers it depending on the cut of meat).

Set Crock Pot on low heat and cook for 8-10 hours.

Skim fat off. 

When ready to serve, remove roast from Crock Pot to a platter. Remove any bones and trim all fat. With a fork, begin "pulling" pork apart into thin shreds.

Add back to crock pot.

Serve pulled pork on a burger bun or on its own.

I took a picture of this from and old family cookbook passed/sold by a local church.  I didn't think much of it at the time.  One glance told me it was Mexican and worth a try.
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But once I had a few minutes to peruse the page, of course AFTER I brought the ingredients, I was a bit stumped.   Mushroom soup?  Really? How did I miss that? Not for me!

But, with all ingredients already place on my counter, I had not choice.  

The results are in! This concoction was BY FAR one of the BEST Mexican casseroles we ever ate.  You're going to love it! 

1 pound ground chuck
1/2 medium-size red onion, chopped
1 (4-ounce) can diced green chiles, optional
12 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 3/4-ounce) can cream of mushroom soup
​1 (2 1/4-ounce) can sliced ripe black olives
1 cup mild enchilada sauce
1/2 cup sour cream
1 (8-ounce) block sharp Cheddar cheese, shredded and divided

Toppings: shredded lettuce, diced tomato, finely chopped red onion 

​Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.

Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1 cup cheese.

Bake at 400° for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.

An air fryer has many benefits to offer its customers.

• 
  
• Low-fat meals
• Easy clean up

Uses hot-air circulation, the air fryer cooks your ingredients from all angles- with no oil needed.
This ultimately produces healthier foods than most fryers and spares you from that unwanted aroma of fried foods in your home.

To make sure you get the most out of your appliance, most fryers are accompanied with a recipe book to help you get started right away on your journey of fast, yet healthy meal preparations.

Whether your favorite dish is french fries, muffins, chips, chicken tenders or grilled vegetables, an air fryer can prepare it all.


2 lb Chicken wings (flats and drumettes, either fresh or thawed from frozen)
3 tab. vegetable oil
1/2 cup flour
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1 1/2 tsp Black pepper


 In a large bowl, toss the wings with oil

In a separate bowl mix flour, spices and black pepper. Dredge wings.

Grease 2 racks for the air fryer oven. (If your air fryer only has a basket, grease that instead.)
Place the wings onto the greased racks, or place only enough wings into the basket to be in a single layer. (You may need to cook in 2 batches if using a basket.)

Place the racks or basket into the air fryer and cook for 15 minutes at 250 degrees.

Flip the wings over and switch the trays, so that the top is on the bottom and vice versa. Increase temperature to 430 degrees (or the highest your air fryer goes). Air fry for about 15 to 20 minutes, until chicken wings are done and crispy.

One thing you won’t find a shortage of when you eat dinner Mexican-style is protein. Whether you love beef, chicken, pork, or fish, you can find healthy dishes with any of the three. The key here is staying away from the fattier cuts of meat.

Many Mexican restaurants today offer healthy choices. Choose grilled meats whenever you can for burritos and tacos.

1 pound lean ground beef
1 (1.25-oz.) envelope taco seasoning mix
1 (16-oz.) can refried beans
1 (15-oz.) can pinto beans, drained and rinsed
5 (10-inch) burrito-size flour tortillas
2 1/2 cups (10 oz.) shredded Mexican four-cheese blend, divided
1 (10-oz.) can enchilada sauce

Toppings: chopped plum tomatoes, chopped green onions, sour cream, chopped fresh cilantro, chopped avocado.

Preheat oven to 425°. Cook ground beef in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink. Add taco seasoning and 1/3 cup water, and cook 1 to 2 minutes or until thick.

Stir together refried beans and pinto beans.

Place 1 tortilla on a lightly greased aluminum foil-lined jelly-roll pan. Top tortilla with half of meat mixture and 1/2 cup cheese; top with another tortilla, half of refried bean mixture, half of enchilada sauce, and 1/2 cup cheese. Top with another tortilla, and repeat layers once. Top with remaining tortilla.

Bake at 425° for 16 to 18 minutes or until thoroughly heated and browned. Top tortilla with remaining 1/2 cup cheese; and bake 2 to 3 minutes or until cheese is melted. Cut into wedges, and serve with desired toppings.