Pot Roast

This is my go to Pot Roast recipe.  Its simple and delicious. 

Pot Roast

recipe by Pioneer Woman

Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Enjoy!

Slow Cooker Chicken Tacos

This is a newer recipe that our family really enjoys.  Simple, yet very delicious.

Slow Cooker Chicken Tacos

recipe by Six Sister’s Stuff

Ingredients:
1 envelope taco seasoning
4 boneless, skinless chicken breasts
1 (16 oz) jar of salsa

Directions:
Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours.

When done, the chicken should shred easily when stirred with a fork. 

For tacos, serve the chicken with crunchy taco shells and/or soft flour tortillas, guacamole, lettuce, shredded cheese, tomatoes, olives, sour cream, and any other taco toppings you love. You could also use the chicken for for enchiladas, nachos, tostadas, quesadillas, etc, etc!

Spaghetti Casserole

Spaghetti Casserole

Recipe by Judie Burnham

Ingredients:

1 lb. ground beef

1 onion

1 tsp minced garlic

1 package spaghetti seasoning

1 jar spaghetti sauce

1 package spaghetti noodles

16 oz. Daisy Sour cream (not fat free or light)

1 package of Provolone cheese rounds

Grated parmesan cheese

Directions:

Preheat oven to 350 degrees.

Brown beef with onion and garlic until no longer pink.  Add spaghetti seasoning.  Add spaghetti sauce and reduce heat to simmer.

Meanwhile, boil noodles. 

Spray or butter a casserole pan, 13 x 9, put all noodles in bottom of pan.

Coat noodles with sour cream.  Layer with provolone cheese rounds.

Spoon meat mixture over cheese.

Top with grated parmesan cheese if desired.  Cook until thoroughly heated, approx. 30 minutes at 350 degrees.

Enjoy!

Chicken Tortilla Soup

There are a variety of recipes for Chicken Tortilla Soup that I have tried.  This one has become our family’s favorite.  I serve it with tortilla chips, avocados and shredded monterrey cheese. 

Chicken Tortilla Soup

recipe by Pioneer Woman (slightly modified)

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/2 cup Diced Green Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 1 can (15 Oz. Can) Black Beans, Drained
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 

Ladle into bowls, then top with sour cream, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Enjoy!

Chicken Pot Pie

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Pot Pie

Ingredients

4 skinless, boneless chicken breast halves or 1 cooked Rotisserie chicken

Olive oil

Salt & pepper

1 (10.75 ounce) can condensed cream of chicken soup

1 soup can of cream or milk

2 (15 ounce) cans mixed vegetables, drained

1 box refrigerated 9 inch double crust pie

Directions

 

Preheat oven to 375 degrees F.  Lightly oil, salt & pepper chicken.  Bake the chicken breasts for about 30 minutes until done. Dice.  If you using Rotisserie chicken, then debone and dice.

 

Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.

 

Bake at 375 degrees F for 45 minutes, or until crust is golden brown.

 

Note:

In lieu of canned vegetables, I will sauté diced onion, celery and carrots in a skillet until soft.  Then I add a cup of frozen corn & a cup of frozen peas to the mixed vegetables.

 

Click here to print this recipe!

Irish Nachos

In honor of St. Patrick’s Day, we had Irish Nachos for dinner.  I have had these at a local Irish bar/restaurant called J. Gilligans.  They are so good.  You have to try them before the next St. Patrick’s day.   Make sure to check out Pretty Yummy’s website. She has detailed pictures showing how to make these. 

I omitted the jalapeños, green onions and sour cream for the kids.  They loved the nachos and asked when could we have them again.

Irish Nachos

recipe by Pretty Yummy

Ingredients:

Russet potatoes (1 per person)

Olive Oil

Salt & Pepper

Bacon (1 slice per person)

Cheddar cheese, shredded

Jalapeños slices, canned

Green Onions, tops chopped

Sour Cream

Directions:

Preheat oven to 425  degrees.

Rinse potatoes.  Slice potatoes with skins on (not to thin but not to thick).  Lay slices in a single layer on a baking sheet.  Sprinkle with olive oil.  Season with salt and pepper.  Bake in preheated oven for 20 minutes.

Meanwhile, lay bacon on a baking sheet (with sides).  Place on preheated oven for 10-15 minutes while baking the potato slices.

Once the potatoes are done, remove from baking sheet into oven proof dish.  Chop bacon and sprinkle over potatoes. Add sliced jalapeños. Sprinkle with shredded cheese. Add another layer of potatoes, jalapeños,and cheese. Place nachos in preheated oven to melt cheese (approx 5 minutes).

Remove from oven. Sprinkle with green onions and add a dollop of sour cream.

Enjoy!

Click here to print this recipe.

Chicken Broccoli Pasta

This is one of our favorite weeknight meals.  We love the creamy texture of the sauce with the broccoli and pasta.  Even my kids love it.

Chicken & Broccoli Pasta

Ingredients:

1 lb boneless, skinless chicken breasts, cut into pieces

1-2 tablespoons olive oil

1 cup chicken broth

1 8 oz package cream cheese, cubed (or whipped cream cheese or cooking cream cheese)

1 1/2 cups mozzarella cheese, shredded

4 tablespoon parmesan cheese, grated

1 lb bowtie pasta

1-2 bunches of broccoli cut into florets

Directions:

Cook pasta according to package directions.  During the last 3 minutes of cooking the pasta, add the broccoli to the pot.  Drain and set aside.

While cooking patsa, heat oil in a large skillet over medium/medium high heat.  Add chicken cooking until no longer pink about 3 minutes stirring frequently. 

Remove the chicken from the pan.  Add chicken broth to the pan scraping the pan (deglazing). 

Reduce heat to medium.  Whisk in cream cheese stirring until smooth. Stir in 1/2 mozzarella (3/4 cup) cheese.

Stir in chicken, pasta and broccoli into the sauce.  Sprinkle with remaining mozzarella cheese and parmesan cheese.  Cover with lid to melt cheese then serve.

Enjoy!

Click here to print this recipe!

This is my family’s favorite goulash recipe (from Paula Deen). We eat it especially in the winter, but its good anytime of the year. My mother used to make Goulash when I was a kid so this meal always brings back so many wonderful memories.

Goulash

recipe by Paula Deen (adapted ever so slightly)

Ingredients

1/2 tablespoon Paula Deen’s House Seasoning
1 1/2 tablespoons soy sauce
2 bay leaves
1 tablespoons Italian seasoning
1 (15-ounce) cans diced tomatoes
1 (15-ounce) cans tomato sauce
1 1/2 cup water
2 cloves garlic, chopped
1 large onion, chopped
1 green bell pepper, chopped

1 lbs lean ground beef
1/2 tablespoon Seasoned Salt
2 cups elbow macaroni, uncooked

Directions

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease.

Add the onions, bell pepper and garlic to the pot and saute until they are tender, about 5 minutes.

Add water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Serve with garlic bread and a salad.

Enjoy!

Our Favorite Meatballs

We love the consistency and taste of PW’s meatballs.  I often make these meatballs with spaghetti but we will have to try PW’s Meatball Sliders recipe.  I think the milk is what makes the consistency amazing.  Then browning the meatballs with the onions adds a fabulous flavor. 

Recipe by the Pioneer Woman

Meatballs

Ingredients

• 1 pound Ground Beef
• 1/2 cup Italian Bread Crumbs
• 1 clove Garlic, Minced
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 1/2 cup Milk
• 2 Tablespoons Olive Oil
• 1/2 whole Medium Onion, Diced
• 1 jar (large) Marinara Sauce

Preparation Instructions

Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.

Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)

Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.  Serve with spaghetti. 

Three-Cheese Baked Pasta

recipe by Southern Living

Ingredients

• 1 (16-oz.) package ziti pasta
• 2 (10-oz.) containers Alfredo sauce
• 1 (8-oz.) container sour cream
• 1 (15-oz.) container ricotta cheese
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 1/2 cups mozzarella cheese

Preparation

• 1. Cook ziti according to package directions; drain and return to pot.
• 2. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of ziti mixture into a lightly greased 13- x 9-inch baking dish.
• 3. Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.
• 4. Bake at 350° for 30 minutes or until bubbly.
• Note: Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta may be substituted. For testing purposes only, we used refrigerated Buitoni Alfredo Sauce.

Note: Prepare up to 1 day ahead; cover and refrigerate. Let stand at room temperature 30 minutes, and bake as directed.

I recently found a great beef fajita marinade.   My family all agreed this was a great recipe.

Beef Fajitas Marinade

Recipe by Allrecipes

Ingredients

• 1/4 cup lime juice
• 1/3 cup water
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper

Directions

1. In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
2. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Enjoy!

Lasagna

This is my go to recipe for my friends with new babies.  It can be placed in the refrigerator or the freezer making it a good meal to share.  You can put it in the refrigerator for up to 24 hours.  When you are to bake, let it sit at room temperature for 30 minutes before baking.  If you freeze it, wrap it in heavy duty foil.  Let it thaw in the refrigerator 12 hours then set at room temperature for 30 minutes before baking.  Did I mention that this recipe makes two square pans of lasagna.  That’s right folks, one for gift giving and one for your family to enjoy!

So let’s get started. 

Preheat oven to 400 degrees F.  Spray two 8x8 pans with nonstick cooking spray.

Heat large skillet over medium heat.  Brown ground beef with onions and garlic until done.

Drain grease from ground beef.  Reduce heat to low and add spaghetti sauce to meat mixture.

Meanwhile bring a large stock pot of water to boil. Cook lasagna noodles according to package directions. 

Drain and lay flat on sheets of aluminum foil. 

In a separate bowl, lightly beat eggs.  Add ricotta cheese, cream cheese, 1 cup mozzarella cheese, and 1/2 cup parmesan cheese.

Put everything in one place for assembly

To assemble the lasagna, add a small amount of meat sauce to the bottom of each pan.

Next add lasagna noodles to cover the meat sauce in each pan.

 

Then add another layer of meat sauce to each pan.

 

Next split 1/2 of the ricotta cheese mixture between the two pans.  Spread over the meat sauce.

 

Add a small amount of mozzarella cheese to each pan.

 

Let’s do another layer - add lasagna noodles to cover the meat sauce in each pan.

Then add another layer of meat sauce to each pan.

 

Next spilt the remaining ricotta cheese mixture between the two pans.  Spread over the meat sauce.

 

Add a small amount of mozzarella cheese to each pan.

Let’s do the last layer, add lasagna noodles to cover the meat sauce in each pan.

Then remaining meat sauce to each pan.

 

Sprinkle the remaining mozzarella cheese and parmesan cheese over the meat sauce.

 

Cover with foil and bake 30 minutes.  Remove foil and bake for an additional 15 minutes.  Remove from oven and let set 10 minutes.

 

Cut and serve with a salad and garlic bread.

 

Lasagna

 

Ingredients

2 lbs ground beef

1/2 large onion, diced

3 cloves garlic, minced

2 bottles spaghetti sauce, my favorite Newman’s Own Marina

15 oz ricotta cheese

8 oz cream cheese, softened

2 eggs

1 lb mozzarella cheese, shredded

1 cup parmesan cheese, shredded

1 box lasagna noodles

Directions

1. Preheat oven to 400 degrees F.  Spray two 8x8 pans with nonstick cooking spray.
2. Heat large skillet over medium heat.  Brown ground beef with onions and garlic until done.
3. Drain grease from ground beef.  Reduce heat to low and add spaghetti sauce to meat mixture.
4. Meanwhile bring a large stock pot of water to boil. Cook lasagna noodles according to package directions.  Drain and lay flat on sheets of aluminum foil. 
5. In a separate bowl, lightly beat eggs.  Add ricotta cheese, cream cheese, 1 cup mozzarella cheese, and 1/2 cup parmesan cheese.
6. To assemble the lasagna, add a small amount of meat sauce to the bottom of each pan.
7. Next add lasagna noodles to cover the meat sauce in each pan.
8. Then add another layer of meat sauce to each pan.
9. Next split 1/2 of the ricotta cheese mixture between the two pans.  Spread over the meat sauce.
10. Add a small amount of mozzarella cheese to each pan.
11. Let’s do another layer - add lasagna noodles to cover the meat sauce in each pan.
12. Then add another layer of meat sauce to each pan.
13. Next spilt the remaining ricotta cheese mixture between the two pans.  Spread over the meat sauce.
14. Add a small amount of mozzarella cheese to each pan.
15. Let’s do the last layer, add lasagna noodles to cover the meat sauce in each pan.
16. Then remaining meat sauce to each pan.
17. Sprinkle the remaining mozzarella cheese and parmesan cheese over the meat sauce.
18. Cover with foil and bake 30 minutes.  Remove foil and bake an additional 15 minutes.  Remove from oven and let set 10 minutes.
19. Cut and serve with a salad and garlic bread.

Enjoy! 

Red Hot & Blue Potato Salad

I love RH&B’s potato salad.  I searched the internet and found the recipe in the comments of this blog.

16-17 lbs red bliss, size B potatoes (4)
13 eggs, cut into eights (3)
2 1/2 cups green onions, chop 1/8-inch size(1/2 -3/4)
5 cups mayonnaise, they buy from Ben E. Keith food distr (1 1/4 cup).
2 1/2 level tbsp. celery seed (1/2-3/4)
2 1/2 level tbsp. salt  (1/2-3/4)
steam spuds for 45-60 minutes
cut into small pcs and mix ingredients- do not refrigerate

I made it this weekend but adjusted it down to feed a few less people.  I am was very happy with how much it tasted like the original.  We served it with Grilled Chicken and Corn.  All I can say is delicious.

Red Hot & Blue Potato Salad

4 lbs red potatoes
3 eggs, diced
2/3 cup green onions, chopped
1 1/4 cups mayonnaise, the real stuff
2/3 level tbsp. celery seed
2/3 level tbsp. salt 

Steam potatoes for 45-60 minutes.  You could boil the potatoes as well until fork tender.  I found 1.5 lb Green Giant bags of red potatoes in a microwavable steam bag.  The steam bag cooks in 8 minutes.  Sweet!

In a large bowl, mix the chopped eggs, green onions, mayonnaise, celery seed and salt.  Cut potatoes into small pieces and combine with the dressing mixture.  Serve warm or room temperature.

Easter Favorites

I wanted to prepare a nontraditional dinner for Easter.  I made fajitas and all the fixins.  I didn’t get pictures of everything but it was all delicious trust me.  This is one of my favorite menus. 

Here was the menu…

Seven Layer Dip

Chili con Carne

Beef & Chicken Fajitas served with fresh pico, guacamole, homemade salsa, sour cream and cheese

Refried Beans and Mexican Rice

Strawberry Shortcake

Seven Layer Dip

recipe by Pioneer Woman

Ingredients

• 1 can Refried Beans
• Tabasco Sauce, To Taste
• 1 can Diced Green Chilies
• Ground Cumin, to taste
• ¾ cups Grated Sharp Cheddar Cheese
• 1 cup Sour Cream
• 1 cup Guacamole
• ¾ cups Monterey Jack Cheese
• 1 can Black Olives
• 1 cup Pico De Gallo

Preparation Instructions

Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives. Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.

Enjoy!

Chili Con Carne

recipe by Pioneer Woman

Ingredients

• 32 ounces, weight Velveeta Cheese Loaf
• 10 ounces, weight Rotel
• 1 pound Jimmy Dean Hot Breakfast Premium Pork Sausage
• 7 ounces, weight Chopped Green Chilies
• 1 whole Yellow Onion
• 1 whole Jalapeno, or more to taste

Preparation Instructions

Dice the onion. Using a nonstick sprayed skillet, cook sausage and onions until brown, stirring occasionally. Once browned, drain some of the fat from the skillet.

Cube Velveeta loaf. Add cubes to browned sausage and onion mixture. Add can of Rotel (juice and all), can of green chilies (juice and all), and stir over low heat.

Cut the top and bottom off the jalapeño, slice into matchsticks, then rotate and slice to create a fine dice. (For a spicy version, leave seeds and white membranes. For a milder option, remove them.) Add to queso and stir.

Serving tip: Use a fondue pot or crock pot to serve piping hot!

Chicken Fajitas

recipe by Paula Deen

Ingredients:

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt
Freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

Directions

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

Pico de Gallo & Guacamole

recipe adapted from Pioneer Woman 

Ingredients

• FOR THE PICO DE GALLO:
• 5 whole Plum (roma) Tomatoes
• ½ whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers
• Cilantro
• Lime Juice
• Salt To Taste
• FOR THE GUACAMOLE:
• 3 whole Avacados
• Pico De Gallo
• Couple shakes of cumin
• Lime Juice
• Salt To Taste

Preparation Instructions

Pico de Gallo
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo.  Add cumin.  Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

 

Mexican Rice

recipe by Allrecipes

Ingredients

1 cup long grain white rice

1 tablespoon vegetable oil

1 1/2 cups chicken broth

1/2 onion, finely chopped

1/2 green bell pepper, finely chopped

1 fresh jalapeno pepper, chopped

1 tomato, seeded and chopped

1 cube chicken bouillon

salt and pepper to taste

1/2 teaspoon ground cumin

1/2 cup chopped fresh cilantro

1 clove garlic, halved

Directions

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes.

Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato.

Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Strawberry Shortcake

Ingredients

Pound cake

2 quarts of strawberries

3 T sugar

1 pint heavy cream

4 T powered sugar

1 t vanilla

Directions

Prepare cake and let cool to the touch.

Wash and slice the strawberries.  Place strawberries in bowl.  Add sugar and toss to coat.  Cover and place strawberries in refrigerator for 1 hour.

Place heavy cream, powered sugar and vanilla in your mixing bowl.  Mix on low speed until combined, then mix on medium high until soft peaks form.  When you remove the beater, the cream should stick to the beater.  Be careful not to overmix.  Place in a covered container in the refrigerator until ready to serve.

To serve, place a slice of cake on a plate.  Top with a large dollop of whipped cream.  Add strawberries. 

Enjoy!

Baked Potato Soup

This is so worth the effort. 

Baked Potato Soup

3 slices bacon

3 medium baked potatoes, peeled and cubed

1/3 cup butter

1/3 cup flour

3 1/2 cups milk

2 green onions, chopped

3/4 cup shredded cheddar cheese

1/2 cup sour cream

Salt and pepper

Brown bacon in skillet, drain on a paper towel, and cool.   Here is a tip, cut your bacon in half to keep it from rolling up.

Slice and dice the peeled baked potatoes.  I happen to have left over baked potatoes.  If you do not, then bake in the microwave. 

Melt butter in saucepan over medium heat. 

Whisk in flour until smooth.  Stir often to prevent burning.  Congratulations.  You are making a roux. 

Slowly whisk in the milk.  By the way, I used 1%.  There is no need for a heavy cream or full fat milk in this soup.  The roux will thicken it wonderfully.  Stir constantly until flour mixture is incorporated in the milk.

Stir in the potatoes and green onions.  If you would like a less chunky soup, then mash the potatoes with a potato masher.

Bring to a boil stirring often.  Reduce and simmer for about 10 minutes.  In the meantime, grate cheese and crumble the bacon.   

Stir in sour cream, bacon, and cheese.  Add salt and pepper.  Serve once cheese has melted.

Enjoy!

Chicken Spaghetti

This is creamy and  so delicious.  Serve with a salad and crusty bread.

Chicken Spaghetti

3-4 chicken breasts

Salt

Pepper

1/2 Onion (quartered)

2-4 stalks of Celery (cut stalks)

1 lb Spaghetti broken into pieces

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 can Rotel, drained

1 jar of Mushrooms, drained

1 can sliced Olives, drained

2 cups cheddar or co-jack cheese, shredded

Preheat oven to 400 degrees F.

Boil the chicken with salt, pepper, onion, and celery. Cook about 30 minutes or until chicken is done. Remove chicken from broth and cool. Cut into bite sized pieces.  Reserve 1 cup of broth.

Boil water for spaghetti making sure to add a dash of olive oil to the water so the spaghetti will not stick.  Cook the spaghetti according to the package directions, drain, and set aside.  

In a large bowl, mix the chicken, soups, rotel, mushrooms, olives, 1 cup of cheese and cooked pasta.   Add reserved chicken broth to make creamy.  Stir together.

Pour mixture in a 9 x 13 dish.  Top with remaining cheese.

Bake at 400 degrees F for 20 – 25 minutes until bubbly.

Enjoy!

Chicken Carne Asada Tacos

I made these for the first time last week.  The were phenomenal.  Josh professed his new found love for me when I made these.  I have to admit I loved them  just as much.  The kids loved the chicken.  Its our new taco night favorite.

They are not your typical Tex-Mex taco you find all over Texas.  These are more of a fresh, authentic Mexican taco.  They Are simple and delicious.  You have to try them. 

Chicken Carne Asada Tacos

Adapted from a recipe in Cooking Light

fresh orange juice (1 orange)

fresh lime juice (2 limes)

1 teaspoon sugar

1 medium yellow onion, thinly sliced

1 package of boneless skinless chicken breasts, cut into strips

1 teaspoon dried oregano

1 teaspoon ground cumin

3/4 teaspoon salt

3/4 teaspoon pepper

1 – 2 tablespoons oil

8 corn tortillas

1 cup diced peeled avocado

1/2 cup cotija cheese

lime wedges

Combine orange juice, lime juice and sugar in a medium bowl.  Set aside.

Thinly slice onion  add to small sauce pan and cover with water.  Bring onions to a boil.  Drain and plunge onion in ice water.  Place in refrigerator until ready to serve.

Heat a cast iron skillet over medium high heat.  Let the pan get really hot then add the oil (just enough to coat the pan).  Cut breasts into strips.  Sprinkle with oregano, cumin, salt and pepper.  Toss to coat.  Place in hot cast iron skillet.  Cook about  4 –6 minutes until brown and done.

Crumble cheese, dice avocado, cut up lime into wedges.  Remove onions from refrigerator and drain.  Heat tortillas according to package directions.  I use my griddle because I can heat up 4 – 6 tortillas at a time.  Its makes perfectly hot tortillas (I set my to 400F).

To make a divine chicken soft taco, add chicken to tortilla, top with onion, avocado, cheese and a squeeze of lime juice. 

Serve with spicy black beans.

Enjoy!

Spicy Black Beans

This a quick and easy side dish for all your Mexican favorites.  The adobe sauce adds so much flavor and a little spice. 

Spicy Black Beans

recipe from Cooking Light

1 can black beans, rinsed and drained

1 small can chipotle peppers in adobe sauce

1/4 cup low sodium chicken broth

1 tablespoon fresh cilantro,chopped

Combine 1 teaspoon of adobe sauce, black beans, and 1/4 cup chicken broth in a small saucepan.  Reserve remaining peppers and adobe sauce in the refrigerator for later use.  Bring to boil then remove from heat.  Mash beans then sprinkle with chopped cilantro.

Enjoy!

Beef Stew

Adapted from Paula Deen

2 pounds stew meat

1 cup flour

2 tablespoons oil

2 cups water

1 teaspoon worcesterire sauce

1 clove garlic

2 bay leaves

1 medium onion, sliced

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

3 large carrots, sliced

2 large potatoes, cubed

2 ribs celery, chopped

1 cup water

Heat oil in skillet over medium heat.  Coat stew meat with flour.  Add meat to hot oil one piece at a time.  Do not crowd the pan.  It takes me two batches to brown the all the meat.

Add water, worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper and paprika.  Bring to boil, then reduce heat and simmer covered for 1 1/2 hours. 

Remove bay leaves and garlic clove. 

Add carrots, potatoes and celery.  Raise the heat a little.  Add a cup of water.  Cook covered for 30 to 40 minutes. 

Serve with cornbread and enjoy!

Smothered Chicken

This delicious southern recipe is a family favorite at our home. 

2 tablespoons olive oil

1 tablespoon butter

pkg of chicken breasts (3-4)

salt & pepper

4 tablespoons butter

2 tablespoons flour

1 small onion, diced

1 - 2 cups chicken broth

Heat olive oil and 1 tablespoon of butter in large skillet over medium heat.  Salt and pepper chicken breasts.  Cut each breast into two pieces. 

Add chicken pieces to the hot skillet.  Let brown, then turn.  Let brown then remove from skillet to a plate.  Chicken will not be cooked all the way. 

Add 4 tablespoons of butter to skillet.  Once melted, then sprinkle flour over melted butter.  Whisk constantly for a minute. 

Add diced onion.  Cook for a couple of minutes until translucent.   Whisk in chicken broth.  Bring to a boil. 

Return chicken to skillet.  Reduce heat to bring chicken to a simmer.  Put lid on skillet and simmer until chicken is done.   

Serve with sauce.  Perfect with mashed potatoes.