1 lb ground beef
1 pkg (32oz) beef broth
1 can (15.5oz) black beans, rinsed & drained
1 can (14.5oz) diced tomatoes
1 pkg (1.25oz) taco seasoning
1 can (11oz) whole-kernel corn with sweet peppers
Tortilla chips
Directions:
In large saucepan, cook beef until browned. Drain off fat. Stir in broth, beans, tomatoes and taco seasoning.
Bring to a boil over high heat; reduce heat and let simmer, uncovered, for 15 minutes, stirring occasionally.
Stir in corn.
Serve with tortilla chips.
Friday, November 6, 2009
Grandma Jackie's Chicken Rice Casserole
1/4 c. butter
1/3 c. flour
1.5 tsp salt
1/8 tsp pepper
1 c. chicken broth
1.5 c. white rice, cooked
3/4 c. milk
2 c. chicken, diced
1 can (3oz) mushrooms, optional
1/3 c. green peppers, diced
1/4 c. slivered almonds
Saute chicken with a little butter & garlic. set aside.
Melt butter over low heat, blend flour, salt and pepper, cook over low heat til mixture is smooth and bubbly.
Remove from heat, stir in broth and milk. Heat til boiling, stirring constantly.
(make kinda like gravy)
Stir in remaining ingredients and chicken. Place in 9x13 baking dish.
Bake 40-45 minutes @ 350
1/3 c. flour
1.5 tsp salt
1/8 tsp pepper
1 c. chicken broth
1.5 c. white rice, cooked
3/4 c. milk
2 c. chicken, diced
1 can (3oz) mushrooms, optional
1/3 c. green peppers, diced
1/4 c. slivered almonds
Saute chicken with a little butter & garlic. set aside.
Melt butter over low heat, blend flour, salt and pepper, cook over low heat til mixture is smooth and bubbly.
Remove from heat, stir in broth and milk. Heat til boiling, stirring constantly.
(make kinda like gravy)
Stir in remaining ingredients and chicken. Place in 9x13 baking dish.
Bake 40-45 minutes @ 350
Fiery Chicken Chili
2 tbs olive oil
2 onions, chopped
4 cloves garlic, thinly sliced
4 tsp dried oregano
2.5 tsp ground cumin
1.5 tsp salt
1 tsp paprika
1 large chipotle chili in adobo sauce, finely chopped, sauce reserved
3 lbs boneless chicken thighs, thinly sliced
2 cans (28oz) diced tomatoes with juice
3 cans (15.5oz) pinto beans, rinsed
Chopped avocados, cilantro leaves, grated cheddar cheese & sour cream for serving
Directions:
In a large, heavy saucepan, heat the olive oil over med heat. Add the onions, garlic, oregano, cumin, salt and paprika and cook. Stirring occasionally until the onion is softened and the spices are fragrant, about 7 minutes.
Stir in the chipotle and 1 tbs adobo sauce. Add the chicken and cook, stirring, until the meat begins to turn opaque, about 2 minutes. Stir in the tomatoes and beans and bring to a boil.
Lower the heat, cover and simmer for 10 minutes.
Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25-30 minutes.
Add more adobo sauce to taste.
Serve the Chili with avocados, cilantro, cheese and sour cream.
Best chili ever!!
2 onions, chopped
4 cloves garlic, thinly sliced
4 tsp dried oregano
2.5 tsp ground cumin
1.5 tsp salt
1 tsp paprika
1 large chipotle chili in adobo sauce, finely chopped, sauce reserved
3 lbs boneless chicken thighs, thinly sliced
2 cans (28oz) diced tomatoes with juice
3 cans (15.5oz) pinto beans, rinsed
Chopped avocados, cilantro leaves, grated cheddar cheese & sour cream for serving
Directions:
In a large, heavy saucepan, heat the olive oil over med heat. Add the onions, garlic, oregano, cumin, salt and paprika and cook. Stirring occasionally until the onion is softened and the spices are fragrant, about 7 minutes.
Stir in the chipotle and 1 tbs adobo sauce. Add the chicken and cook, stirring, until the meat begins to turn opaque, about 2 minutes. Stir in the tomatoes and beans and bring to a boil.
Lower the heat, cover and simmer for 10 minutes.
Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25-30 minutes.
Add more adobo sauce to taste.
Serve the Chili with avocados, cilantro, cheese and sour cream.
Best chili ever!!
Sour Cream Chicken Enchilada's
1 lb Chicken breast, boiled & shredded
1 medium onion, chopped
1 tbs olive oil
8 (8'') tortillas, softened
2 c. Morterey Jack, grated
1/4 c. butter
1/4 c. flour
1 (15oz) chicken broth
1 c. sour cream
1 (4oz) green chilies, optional or can add more to taste
Saute chicken & onion, divide chicken between tortillas.
Add 2 tbs of cheese to each tortilla.
Roll enchiladas & place seam side down in 9x13 pan.
Melt butter, stir in flour. Stir & cook till it bubbles.
Slowly mix in chicken broth, boil and stir constantly.
Remove from heat, stir in sour cream & green chilies.
Pour sauce over enchiladas, top with cheese.
Bake @ 400 for 20 minutes.
1 medium onion, chopped
1 tbs olive oil
8 (8'') tortillas, softened
2 c. Morterey Jack, grated
1/4 c. butter
1/4 c. flour
1 (15oz) chicken broth
1 c. sour cream
1 (4oz) green chilies, optional or can add more to taste
Saute chicken & onion, divide chicken between tortillas.
Add 2 tbs of cheese to each tortilla.
Roll enchiladas & place seam side down in 9x13 pan.
Melt butter, stir in flour. Stir & cook till it bubbles.
Slowly mix in chicken broth, boil and stir constantly.
Remove from heat, stir in sour cream & green chilies.
Pour sauce over enchiladas, top with cheese.
Bake @ 400 for 20 minutes.
April Gilbert's Spiced Porkchops
.5 c. all purpose flour
1.5 tsp garlic powder
1.5 tsp ground mustard
1.5 tsp paprika
.5 tsp celery salt
.25 tsp ground ginger
1/8 tsp dried oregano
1/8 tsp dried basil
1/8 tsp salt
pinch of pepper
4-6 pork chops
2 tbs vegetable oil
1 cup ketchup
1 cup water
1/4 cup of brown sugar
Directions:
In a shallow dish, combine the first 10 ingredients. Batter porkchops in mixture.
In a skillet, brown chops in oil on both sides.
Place in a greased 13"x9'' baking dish.
Combine ketchup, water & brown sugar; pour over chops.
Bake uncovered @ 350 for 1 hour or until tender.
1.5 tsp garlic powder
1.5 tsp ground mustard
1.5 tsp paprika
.5 tsp celery salt
.25 tsp ground ginger
1/8 tsp dried oregano
1/8 tsp dried basil
1/8 tsp salt
pinch of pepper
4-6 pork chops
2 tbs vegetable oil
1 cup ketchup
1 cup water
1/4 cup of brown sugar
Directions:
In a shallow dish, combine the first 10 ingredients. Batter porkchops in mixture.
In a skillet, brown chops in oil on both sides.
Place in a greased 13"x9'' baking dish.
Combine ketchup, water & brown sugar; pour over chops.
Bake uncovered @ 350 for 1 hour or until tender.
Grandma Juanita's Chicken & Dumplings
Boil a chicken, pick it clean of all bones.
3 cans of cream of chicken soup
1 can of cream of celery soup
1 large can of chicken broth
3-4 sticks of celery, diced fine
1 small bag of baby carrots
4-5 potatoes, diced
1 onion, diced
Salt & Pepper
Place all into a large pot. Soup will thicken more as it is cooking. (water can be added to thin, if desired)
Cook on med-high heat until carrots are soft. Several hours are best to blend flavors.
Dumplings:
2.5 cups of Bisquick baking mix
2/3 cups of Milk
SOUP MUST BE BOILING ON A HIGH BOIL TO START DUMPLINGS!!!
Directions:
Mix Buisquick and milk until soft dough forms. Drop dough by spoonfuls into boiling soup.
IMPORTANT: cook uncovered over low heat for 10 minutes. Cover & Cook 10 minutes longer.
This is the yummiest chicken & dumpling's I've ever had...now if only Grandma Juanita was here to make it, it would be a good life.
3 cans of cream of chicken soup
1 can of cream of celery soup
1 large can of chicken broth
3-4 sticks of celery, diced fine
1 small bag of baby carrots
4-5 potatoes, diced
1 onion, diced
Salt & Pepper
Place all into a large pot. Soup will thicken more as it is cooking. (water can be added to thin, if desired)
Cook on med-high heat until carrots are soft. Several hours are best to blend flavors.
Dumplings:
2.5 cups of Bisquick baking mix
2/3 cups of Milk
SOUP MUST BE BOILING ON A HIGH BOIL TO START DUMPLINGS!!!
Directions:
Mix Buisquick and milk until soft dough forms. Drop dough by spoonfuls into boiling soup.
IMPORTANT: cook uncovered over low heat for 10 minutes. Cover & Cook 10 minutes longer.
This is the yummiest chicken & dumpling's I've ever had...now if only Grandma Juanita was here to make it, it would be a good life.
Spicy Bean & Cheese Burritos
Ingredients:
1 tbs olive oil
1 clove of garlic, finely chopped
1 can (15.5oz) black beans, rinsed
1/3 cup pickled jalapeno pepper, drained and chopped
1/2 cup of Mexican beer, such as Corona
1 can (15.5oz) corn kennels, rinsed
1 can (14.5oz) diced tomatoes, rinsed
Juice from 1/2 lime
4 large tortillas
1.5 cups shredded monterey jack cheese
Directions:
In a small saucepan, heat olive oil over medium high heat.
Add the garlic and cook until golden, about 1 minute.
Stir in the black beans and jalapenos and cook, mashing the mixture against the side of the pan, for 2 minutes.
Stir the beer into the black bean mixture and bring to a boil.
Cook, continuing to mash, until thickened, about 10 minutes.
Stir in the corn and tomatoes and cook, stirring, until heated through, about 5 minutes.
Stir in the lime juice; set aside.
Lay the tortillas on a work surface. Sprinkle the cheese in the center and spoon about 1/4 cup of the bean mixture on top. Fold the tortilla burrito style.
Heat a large skillet over medium- high heat. Place the burritos folded side down in the skillet and cook until browned, about 1 minute on ea. side.
1 tbs olive oil
1 clove of garlic, finely chopped
1 can (15.5oz) black beans, rinsed
1/3 cup pickled jalapeno pepper, drained and chopped
1/2 cup of Mexican beer, such as Corona
1 can (15.5oz) corn kennels, rinsed
1 can (14.5oz) diced tomatoes, rinsed
Juice from 1/2 lime
4 large tortillas
1.5 cups shredded monterey jack cheese
Directions:
In a small saucepan, heat olive oil over medium high heat.
Add the garlic and cook until golden, about 1 minute.
Stir in the black beans and jalapenos and cook, mashing the mixture against the side of the pan, for 2 minutes.
Stir the beer into the black bean mixture and bring to a boil.
Cook, continuing to mash, until thickened, about 10 minutes.
Stir in the corn and tomatoes and cook, stirring, until heated through, about 5 minutes.
Stir in the lime juice; set aside.
Lay the tortillas on a work surface. Sprinkle the cheese in the center and spoon about 1/4 cup of the bean mixture on top. Fold the tortilla burrito style.
Heat a large skillet over medium- high heat. Place the burritos folded side down in the skillet and cook until browned, about 1 minute on ea. side.
Best-Ever Potato Soup
Ingredients:
5 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14.5oz) chicken broth
1 small carrot grated
1/2 cup chopped onion
1 tbs parsley flakes
1/2 tsp celery salt
3 tbs all-purpose flour
6oz Velveeta cheese, cubed
2 green onions, thinly sliced, optional
DIRECTIONS:
In a large saucepan, cook bacon until crisp; drain.
Add potatoes, broth, carrot, onion, parsley, celery salt, salt and pepper.
Cover & simmer until potatoes are tender, about 15 minutes.
Combine flour & milk until smooth; add to soup.
Bring to a boil; boil and stir for 2 minutes.
Add Cheese; stir until cheese is melted & the soup is heated through.
Garnish with green onions if desired.
5 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14.5oz) chicken broth
1 small carrot grated
1/2 cup chopped onion
1 tbs parsley flakes
1/2 tsp celery salt
3 tbs all-purpose flour
6oz Velveeta cheese, cubed
2 green onions, thinly sliced, optional
DIRECTIONS:
In a large saucepan, cook bacon until crisp; drain.
Add potatoes, broth, carrot, onion, parsley, celery salt, salt and pepper.
Cover & simmer until potatoes are tender, about 15 minutes.
Combine flour & milk until smooth; add to soup.
Bring to a boil; boil and stir for 2 minutes.
Add Cheese; stir until cheese is melted & the soup is heated through.
Garnish with green onions if desired.
Thursday, November 5, 2009
Italian Sausage and Ziti Skillet Dinner
Makes: 6 servings
Prep: 10 min, Cook 35 min, Stand 10 min.
Ingredients:
3/4 lbs. Italian sausage, casing removed.
1 cup diced onion
1 cup dice bell pepper
2 (10.75oz) Condensed Tomato Soup
1.5 cups water
3 cups of Small Ziti
2 medium zucchini, diced
1/3 cup minced fresh basil
1/2 tea freshly ground pepper
Grated Parmesan Cheese
COOK:
Sausage, onion and bell pepper over medium high heat for 8 minutes or until sausage loses its pink color and vegetables are tender. Stir in soup and water; bring to a boil, stirring until smooth.
Stir in pasta (uncooked) and zucchini; cover, reduce heat and simmer 25 minutes or until pasta is cooked and the zucchini is tender. Stir occasionally to separate pasta. Remove for heat and stir in basil and pepper.
Let Stand 10 minutes
Sprinkle with Parmesan Cheese, cover and bake at 350 for 20 minutes.
Prep: 10 min, Cook 35 min, Stand 10 min.
Ingredients:
3/4 lbs. Italian sausage, casing removed.
1 cup diced onion
1 cup dice bell pepper
2 (10.75oz) Condensed Tomato Soup
1.5 cups water
3 cups of Small Ziti
2 medium zucchini, diced
1/3 cup minced fresh basil
1/2 tea freshly ground pepper
Grated Parmesan Cheese
COOK:
Sausage, onion and bell pepper over medium high heat for 8 minutes or until sausage loses its pink color and vegetables are tender. Stir in soup and water; bring to a boil, stirring until smooth.
Stir in pasta (uncooked) and zucchini; cover, reduce heat and simmer 25 minutes or until pasta is cooked and the zucchini is tender. Stir occasionally to separate pasta. Remove for heat and stir in basil and pepper.
Let Stand 10 minutes
Sprinkle with Parmesan Cheese, cover and bake at 350 for 20 minutes.
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