Author Archive for Nancy Grossi

We have a fourth generation, family owned, Holstein dairy farm just 30 miles north of San Francisco. We also raise a small herd of Angus/Hereford natural beef as well. Take a peek into our life as we live it on the farm, while raising two kids who attend one of the few remaining one room school houses in the state.

Tator Tot Nachos!

Tator Tot Nachos….WHAT?!  Why haven’t I thought of this before?!  Potato nugget nachos topped with your favorite toppings…..I love it.  An easy and quick week night meal.


Recipe and photo courtesy Pillsbury

Ground Beef Totchos

Ingredients

2
bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes
1/2
lb lean (at least 80%) ground beef
1/2
package Old El Paso™ taco seasoning mix (about 2 tablespoons)
3
tablespoons water
1 1/2
cups shredded Mexican cheese blend (6 oz)
1
cup Old El Paso™ Thick ‘n Chunky salsa
Shredded lettuce
Sour cream and guacamole, if desired

Steps

1
  • Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.
  • 2Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.
  • 3Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.
Swap out the ground beef for a can of drained, rinsed black beans for a different twist!
For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

Tator Tot Nachos!

Tator Tot Nachos….WHAT?!  Why haven’t I thought of this before?!  Potato nugget nachos topped with your favorite toppings…..I love it.  An easy and quick week night meal.


Recipe and photo courtesy Pillsbury

Ground Beef Totchos

Ingredients

2
bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes
1/2
lb lean (at least 80%) ground beef
1/2
package Old El Paso™ taco seasoning mix (about 2 tablespoons)
3
tablespoons water
1 1/2
cups shredded Mexican cheese blend (6 oz)
1
cup Old El Paso™ Thick ‘n Chunky salsa
Shredded lettuce
Sour cream and guacamole, if desired

Steps

1
  • Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.
  • 2Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.
  • 3Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.
Swap out the ground beef for a can of drained, rinsed black beans for a different twist!
For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

Slow Cooker Stew

We have FINALLY been experiencing some wet weather here in California.  And with rainy days, comes my craving for stew….along with a fire in the wood stove and a glass {or two} of a full bodied Zin.  We have quite a few roasts in our freez…

Slow Cooker Stew

We have FINALLY been experiencing some wet weather here in California.  And with rainy days, comes my craving for stew….along with a fire in the wood stove and a glass {or two} of a full bodied Zin.  We have quite a few roasts in our freez…

Mini Quiche by 4H Cooking Kids

I have a confession to make.  In all of my years of baking and cooking, I have never, not even once, made quiche.  I haven’t even seen one being made/baked until this past Sunday.  My niece, Morgan, suggested a quiche baking class for …

Mini Quiche by 4H Cooking Kids

I have a confession to make.  In all of my years of baking and cooking, I have never, not even once, made quiche.  I haven’t even seen one being made/baked until this past Sunday.  My niece, Morgan, suggested a quiche baking class for …