1 lb hamburger
1 large onion, chopped
1 can hot chili
2 cans regular chili or kidney beans
1 can whole kernel corn
1 (15oz) can tomato sauce
1 (15oz) can diced tomatoes
1 pkg taco seasoning mix
1 pkg ranch dressing mix
1 1/2 cup water
Brown hamburger and onion.
Add the rest of the ingredients and simmer for at least 15 minutes. You can add cheese, sour cream, or corn chips to top the soup when serving. Tastes even better the next day.
Monday, March 29, 2010
Monday, March 22, 2010
Roast Sandwiches
1 roast (beef or pork)
1 jar pepperonchini peppers
1 pkg dry Italian dressing
Cook roast in crock pot with entire jar of peppers (including the juice) and one package Italian dressing. Cook 12 hours on low. Remove the peppers after cooking and discard.
Shred meat and serve on a buttered, toasted, cheese melted on, crusty roll with sauteed onions and mushrooms atop. Yum.
1 jar pepperonchini peppers
1 pkg dry Italian dressing
Cook roast in crock pot with entire jar of peppers (including the juice) and one package Italian dressing. Cook 12 hours on low. Remove the peppers after cooking and discard.
Shred meat and serve on a buttered, toasted, cheese melted on, crusty roll with sauteed onions and mushrooms atop. Yum.
Turkey Sausage and White Bean Skillet
What’s in it?
1 tablespoon extra virgin olive oil
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 medium sweet onion, chopped
2 cloves garlic, minced
1 package sweet turkey sausage
1 teaspoon dried Italian seasoning
1 can of white beans, rinsed and drained
1 (14.5 ounce) can diced Italian style tomatoes (undrained)
Here’s How:
1. Heat olive oil in a large skillet over medium-high heat. Add yellow pepper, red pepper and onion and sauté for 5 minutes.
2. Remove sausage from casings and add to skillet, breaking into small pieces. Cook 10 minutes or until brown, using a metal spatula to break up sausage as it cooks.
3. Stir in Italian seasoning, beans and tomatoes. Reduce heat to low. Cover and cook an additional 10 minutes.
1 tablespoon extra virgin olive oil
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 medium sweet onion, chopped
2 cloves garlic, minced
1 package sweet turkey sausage
1 teaspoon dried Italian seasoning
1 can of white beans, rinsed and drained
1 (14.5 ounce) can diced Italian style tomatoes (undrained)
Here’s How:
1. Heat olive oil in a large skillet over medium-high heat. Add yellow pepper, red pepper and onion and sauté for 5 minutes.
2. Remove sausage from casings and add to skillet, breaking into small pieces. Cook 10 minutes or until brown, using a metal spatula to break up sausage as it cooks.
3. Stir in Italian seasoning, beans and tomatoes. Reduce heat to low. Cover and cook an additional 10 minutes.
Alfredo Chicken Bake
All you need to do is preheat oven to 350 and bake for 30 minutes....
Recipe:
1 box bowtie pasta
2 jars sundried tomato alfredo sauce
1/2 onion
1 clove garlic
1 meat from rotisserie chicken
2 handfuls of mozzeralla or jack cheese
Cook noodles according to package
Sautee garlic and onions for 3-4 minutes
add ingredients together and bake..
Enjoy!
Recipe:
1 box bowtie pasta
2 jars sundried tomato alfredo sauce
1/2 onion
1 clove garlic
1 meat from rotisserie chicken
2 handfuls of mozzeralla or jack cheese
Cook noodles according to package
Sautee garlic and onions for 3-4 minutes
add ingredients together and bake..
Enjoy!
Monday, March 1, 2010
Pork Chops and Apple Stuffing
Pork chops/stuffing & baked potatoes (sweet and regular)
1 package stuffing mix (6oz)
2 medium stalks of celery, chopped
1 medium tart cooking apple, peeled and chopped
1/4 c butter
1 cup chicken broth
4 boneless pork chops
Spray inside of slow cooker with cooking spray. Mix all ingredients except pork (done). Place half of the stuffing mixture in the slow cooker; top with pork. Spoon the remaining stuffing over pork. Cover and cook on low heat setting 5-6 hours or until pork is tender.
1 package stuffing mix (6oz)
2 medium stalks of celery, chopped
1 medium tart cooking apple, peeled and chopped
1/4 c butter
1 cup chicken broth
4 boneless pork chops
Spray inside of slow cooker with cooking spray. Mix all ingredients except pork (done). Place half of the stuffing mixture in the slow cooker; top with pork. Spoon the remaining stuffing over pork. Cover and cook on low heat setting 5-6 hours or until pork is tender.
Monday, February 22, 2010
Navajo Taco's
Fried Bread
6 cups flour (Kim and Jaime I halved yours)
2 TBSP Salt
2 TBSP Baking Powder
2 TBSP Shortening
oil for deep frying
Combine ingredients with enough lukewarm water to make dough the consistency of yeast bread. Mix until dough does not stick to your hands. Pinch of a piece of dough about the size of a biscuit and roll out until thin, carefully place in hot oil and cook until golden brown.
Then pile with your favorite fixings and enjoy!!
6 cups flour (Kim and Jaime I halved yours)
2 TBSP Salt
2 TBSP Baking Powder
2 TBSP Shortening
oil for deep frying
Combine ingredients with enough lukewarm water to make dough the consistency of yeast bread. Mix until dough does not stick to your hands. Pinch of a piece of dough about the size of a biscuit and roll out until thin, carefully place in hot oil and cook until golden brown.
Then pile with your favorite fixings and enjoy!!
Sunday, February 21, 2010
Prime Tenderloin and Roasted Dutch Yellow Potatoes
Prime Tenderloin
I was going to season with garlic, but the butcher said DO NOT ruin "his" meat with a marinade...so I asked or a recommendation.
His recommendation:
1.Heavily coat meat in olive oil ( this helps keep it from drying out).
2.Rub with salt, pepper (and some garlic if you like)
3.Tuck the narrow "tail" ends to achieve uniformity in thickness (Thelissa might want to do this)
4.Cover and let it sit at room temperature for 2 hours
5.Bake on rack in pan at 450 degrees for 30 minutes
6.Bring temperature down to 350 degrees until meat thermometer reaches 160 deg or a lower temperature (145-150 for rare-medium rare) until it reaches the level of "rareness" you desire
7.Slice into medallions about 1/4 inch to 1/2 inch in width
Potatoes
Baby Dutch yellow potatoes
Olive oil
Sea salt and fresh cracked pepper
Garlic powder
1.Preheat the oven to 400 degrees.
2.Par cook the potatoes in boiling water for 5-6 minutes.
3.Remove from the water and let cool.
4.Place the par cooked potatoes in a baking dish.
5.Drizzle with olive oil then season to taste with sea salt, fresh cracked black pepper and garlic powder.
6.Mix the potatoes, olive oil and seasoning thoroughly.
7.Roast in the oven for 10 - 15 minutes until crackled and fork tender.
8.Serve and enjoy.
I was going to season with garlic, but the butcher said DO NOT ruin "his" meat with a marinade...so I asked or a recommendation.
His recommendation:
1.Heavily coat meat in olive oil ( this helps keep it from drying out).
2.Rub with salt, pepper (and some garlic if you like)
3.Tuck the narrow "tail" ends to achieve uniformity in thickness (Thelissa might want to do this)
4.Cover and let it sit at room temperature for 2 hours
5.Bake on rack in pan at 450 degrees for 30 minutes
6.Bring temperature down to 350 degrees until meat thermometer reaches 160 deg or a lower temperature (145-150 for rare-medium rare) until it reaches the level of "rareness" you desire
7.Slice into medallions about 1/4 inch to 1/2 inch in width
Potatoes
Baby Dutch yellow potatoes
Olive oil
Sea salt and fresh cracked pepper
Garlic powder
1.Preheat the oven to 400 degrees.
2.Par cook the potatoes in boiling water for 5-6 minutes.
3.Remove from the water and let cool.
4.Place the par cooked potatoes in a baking dish.
5.Drizzle with olive oil then season to taste with sea salt, fresh cracked black pepper and garlic powder.
6.Mix the potatoes, olive oil and seasoning thoroughly.
7.Roast in the oven for 10 - 15 minutes until crackled and fork tender.
8.Serve and enjoy.
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