Thursday, November 1, 2007

Spicy Veggie-Beef Soup

I found this recipe in a Southern Living Slow-Cooker Cookbook. But my mom in law's crock pot was too small, so I simmered it in a regular pot all afternoon. It was a hit... it's almost like a bean-less chili, which is a good thing because my hubby doesn't like beans and refuses to eat them.

1 pound ground chuck
1 onion, chopped (I used a red onion)
2 (28-ounce) jars tomatoes, peppers, and spices pasta sauce
1 10 1/2 oz. can condensed beef broth, undiluted
1 1/2 c water
1/2 c dry red wine (I used sutter home merlot)
1 14 1/2 oz. can garlic and olive oil petite diced tomatoes, undrained (I used italian seasoned, generic brand)
1 10 oz can diced tomatoes and green chiles, undrained (I used mild)
1 16 oz package frozen mixed veggies, thawed (I didn't thaw them first, they did just fine)
1/2 tsp pepper (really, does anyone measure out their pepper? I just ground a bunch into it.)
1 heaping tsp minced garlic (not in original recipe, I added it)
several dashes of italian seasoning to taste

  • Cook beef and onion in a large skillet, stirring until beef crumbles and is no longer pink, drain well.
  • Combine beef mixture, pasta sauce, and remaining ingredients in a 5 qt slow cooker
  • Cover and cook on high 6 hrs or low 12 hours. Makes 4 quarts.
Goes great with grilled cheese sandwiches or garlic-cheese bread. And saltine crackers, for those who prefer to chew their soup and not sip it (like my hubby). My 2 year old loved it, too.

Wednesday, October 31, 2007

Homemade Goo-Goo's

Well, I'm finally getting around to posting a recipe on here. Yeah me!!! Anyway, these are really easy and really good. I just made them this morning, actually after I got to work, to take to a dinner tonight. There are some perks to a family owned and operated business. It takes about 15-20 minutes and then of course chill time. So here goes:

1 24oz. pkg of chocolate almond bark (can also use white)
1 cup crunchy peanut butter
3 cups rice krispies
1 can of cocktail peanuts
2 or 3 cups of miniature marshmallows

Melt almond bark in microwave according to package directions. Add the peanut butter and stir until well blended. Add the remaining ingredients and stir until well coated with the almond bark/peanut butter mixture. Drop by heaping spoonfuls on wax paper lined pans. Let harden. I like to put them in the freezer. If making ahead, cover and store in the fridge.


Monday, October 29, 2007

Hunter Style Chicken

This is what I'm making tonight. 15 minutes of prep and 15 minutes to cook. Voila! Dinner!

Serves 4

8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
5 garlic cloves, thinly sliced
1 tablespoon olive oil
Coarse salt and ground pepper
1 1/3 cups canned crushed tomatoes
3 strips orange zest, cut 3 inches long and 1/2 inch wide (I'm opting out of the orange zest this time, but it is really good)
1/4 teaspoon dried crushed rosemary
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

In a 2 1/2-quart microwave-safe dish with a lid, combine mushrooms, garlic, oil, and 1/4 cup water; season with salt and pepper. Cover, and microwave on high, 2 minutes.

Stir in tomatoes, orange zest, rosemary, cayenne, and chicken until combined. Cover; microwave on high until chicken is just cooked through, 12 to 14 minutes. Remove orange zest, and serve.

**Edited to add... I could not find boneless, skinless chicken thighs so I substituted boneless, skinless chicken breasts instead. I also used plain sliced mushrooms and not shitake. The verdict? STILL yummy! I do suggest serving over a bed of rice or pasta, though.

***One more edit... The chicken is not pre-cooked before microwaving. It does not come out rubbery at all, and I was skeptical the first time I made it. But it really does work!

Ground Beef Enchiladas

I made these last night... Totally sinful. And delicious!

Serves 4 -6 depending on the appetite

1 tablespoon shortening
1 pound ground beef
3 tablespoons flour
1 (8 ounce) can tomato sauce
2 tablespoon chili powder
Salt, to taste
3/4 teaspoon garlic powder
12 corn tortillas
1 pound longhorn cheese, coarsely grated
1 large onion, finely chopped

Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick.

Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart.

Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchiladas in a row with sides touching.

When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 degrees F until the cheese is melted. Serve immediately.