Friday, July 14, 2017

Skillet Potatoes


Ingredients:

2 large russet potatoes, cut into 1″ cubes……
14 oz. smoked sausage, thinly sliced
1 small onion, chopped
1/2 c. chopped bell pepper (red or green)
1 clove garlic, minced
1/4 c. chicken stock
1 1/2 tsp. paprika
1/4 tsp. each salt and pepper
1/4 tsp. dried parsley
2 tbsps. veg. oil
How to make it :
  • In a large skillet heat oil…add in the smoked sausage and cook, turning often till browned on edges. 
  • Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. 
  • Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover. 
  • Cook for about 5-6 minutes, stirring occasionally. 
  • Remove cover and check potatoes for doneness. 
  • Add the spices, stir and add in the smoked sausage.

Tuesday, July 11, 2017

Taco Soup


Slightly different than Linda's recipe.  (recipe)

Ingredients
  • 1 lb. lean ground beef*
  • 1 small onion, chopped
  • 1 (15oz) can kidney beans, undrained
  • 1 (15oz) can black beans, undrained
  • 1 (15oz) can corn kernels, undrained
  • 1 (15oz) can diced tomatoes
  • 1 (8oz) can tomato sauce
  • 1 pouch (2 tbsp) taco seasoning
    Taco Toppings:
     
  • shredded cheddar cheese
  • sour cream
  • diced tomatoes / pico de gallo
  • sliced avocado
  • corn chips
  • lime wedges
  • chopped cilantro
Directions:
  1. Brown the ground beef and onion in a large pot, until cooked through and crumbled. Drain any excess fat.
  2. Add the remaining ingredients to the pot and stir to combine. Cook over medium heat, letting simmer for about 10 minutes to let flavors blend.
  3. Serve with optional taco toppings.

Monday, May 8, 2017

Steak'n Shake Chili 5 ways lookalike recipe


Ingredients

Directions

  1. In a skillet on medium low heat sauté ground beef and onions.
  2. When beef has been cooked, drain all grease and place in a medium large sauce pan.
  3. Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients.
  4. On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.
  5. Serving:
  6. In a shallow bowl or plate place:.
  7. Generous helping of spaghetti.
  8. 3/4 Cup Chili.
  9. 2 Tbs. Chili Sauce.
  10. Chopped Onions (to taste).
  11. 1/2 Cup Shredded Monterey Jack and Colby Cheese Mix.
  12. Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.
  13. Chili sauce can be purchased at most grocery stores in the condiment area. It is sold in a glass bottle, and looks somewhat like the old glass Heinz Ketchup bottles.

Ohio Chili (sounds like Chili 3 ways)


Ingredients


  • 2 pounds ground beef
  • 4 cups water
  • 1 onion, chopped
  • 4 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 teaspoons cinnamon
  • 1 bay leaf
  • 1 tablespoon minced garlic
  • 1 can tomato sauce
  • 2 tablespoons apple cider vinegar
  • 4 cups spaghetti
  • Cheddar cheese, shredded

Instructions


1) In a large pot over medium-high heat, combine ground beef, water and chopped onion. Stir. Bring to a boil, reduce heat and simmer for 30 minutes.

2) After 30 minutes add chili powder, cumin, cinnamon, 1 bay leaf (crack it), garlic, tomato sauce and apple cider vinegar. Stir to combine. Simmer for another 2 hours.

3) Cook spaghetti according to package directions until al dente. Drain.

4) After 2 hours, serve chili over cooked spaghetti. Top with cheddar cheese,

Tuesday, March 14, 2017

Mozzarella Stuffed Meatloaf


Ingredients

 
    1 pound ground beef (85%)
    1 cup bread crumbs
    1 tsp dried basil
    1 tsp dried oregano
    1 tsp dried parsley
    1 tsp salt
    ½ tsp black pepper
    ½ cup milk
    2 TB worcestershire sauce
    8 oz fresh mozzarella, sliced
    1 cup ketchup
    ¼ cup brown sugar, tightly packed
    1 TB worcestershire sauce
    1 TB red wine vinegar
    2 cloves garlic, crushed
    ? tsp salt
    pinch cayenne pepper 
 

 Instructions 

 
    Preheat oven to 350 degrees. Lightly grease a glass baking pan (9x13) with nonstick cooking spray.
    In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, 
        pepper, milk, and worcestershire sauce. Knead until combined.
    Divide meat in half. Shape one half of the meat into the bottom half of the loaf and 
        place in prepared pan. 
    Place mozzarella slices down the center, leaving ½ inch around the ends and sides. 
    Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so
        it doesn't need to be perfect.
    In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine 
       vinegar, garlic, salt, and cayenne pepper. 
    Pour half of this mixture over the meatloaf, reserving the remaining half for later.
    Bake in the preheated oven for 45 minutes.
    After 45 minutes, remove from oven and pour the remaining sauce over the loaf.
    Increase temperature to 400 degrees and bake for an additional 15 minutes.
    Let rest 5 to 10 minutes before serving.

Friday, February 10, 2017

Buffalo Chicken Monkey Bread



Ingredients

2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
3/4 cup buffalo wing sauce
1/4 cup blue cheese crumbles (1 oz)
2 tablespoons ranch dressing
1/4 cup butter, melted
Additional ranch dressing for dipping

Directions

    1. Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
    2. In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
    3. Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place small chunk of blue cheese (about 1 teaspoon) in center of each round. Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
    4. With remaining 16 biscuits, press and stretch each into larger rounds. Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
    5. Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce. Dip each ball of dough into melted butter; layer balls in pan.
    6. Bake 15 to 20 minutes or until tops of balls are golden brown. Cool in pan slightly, about 5 minutes. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. 
    7. Serve bread with additional ranch dressing for dipping.

Wednesday, February 8, 2017

Belgian Beef Stew


Not sure the beer couldn't be a red wine. 

Ingredients

  • 2 lbs chuck roast, cut into 2-inch pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 T all-purpose flour
  • 1 T olive oil
  • 1 T butter, unsalted
  • 1 1/2 C pearl onions, peeled
  • 2 lg carrots, peeled and cut into 1/2-inch slices
  • 4 C low sodium beef broth, divided
  • 1 T light brown sugar, packed
  • 1 T tomato paste
  • 1 (2.6 oz) package beef demi-glace
  • 1 1/2 C Oud Bruin-style beer
  • 2 C small red potatoes, cut in half
  • 8 oz button mushrooms, cut in half
  • 2 tsp fresh thyme, chopped
  • 1 T flat leaf parsley, minced
  • 2 tsp cider vinegar, optional

Directions

Season beef with salt and pepper and dust with flour.
Heat olive oil in a Dutch oven or a large, heavy saucepan over medium high heat.
Add beef in batches; sear on all sides.
Transfer to a plate and set aside.
Add butter and reduce heat to medium.
Add onions and carrots and sauté until lightly golden, about 6 minutes.
Whisk together 1 C of beef broth with brown sugar, tomato paste and demi-glace.
Add to vegetables, stirring to combine.
Add beer and bring to a boil over high heat.
Reduce heat and simmer for 20 minutes.
Return beef to pan along with potatoes, mushrooms, thyme and remaining beef broth.
Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender.
Before serving, stir in parsley and cider vinegar to taste.