Beefy Nacho Soup
1 lb ground chuck, browned, crumbled and drained
1 packet taco seasoning
1 carton beef broth
1 can Mexican Rotel tomatoes
1 can Pinto Beans
1 can whole kernel corn, drained
1/2 jar Pace Mexican Four Cheese Salsa con Queso
Combine all ingredients in a large pot and bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes.
This is GOOD soup! And you can't get any easier than this. I usually have a package of pre-cooked crumbled ground beef in my freezer, so I just defrosted it in the microwave and threw everything together. Dinner in 20 minutes!
Wednesday, March 23, 2011
Sunday, March 20, 2011
Bean & Cheese Enchilada Casserole
Bean & Cheese Enchilada Casserole
4 oz taco sauce
1 tbsp olive oil
1 small onion, finely diced
1 tsp garlic, minced
1 heaping tsp diced pickled jalapenos
16 oz can chili beans in medium sauce
8 oz refried beans
1 tbsp chili powder
1 tsp cumin
1/2 cup chunky salsa
2 cups shredded cheddar cheese
8 tortillas
Preheat oven to 350^F. Coat the bottom of a 9-inch square casserole dish with the taco sauce and set aside. Heat the oil in a skillet and saute the onions until soft. Add garlic, jalapenos, chili beans, refried beans, chili powder, cumin and salsa and stir until well combined and hot through. Cut tortillas into quarters (or strips) and layer half of them in the casserole dish. Top with half the bean mixture and 1 cup shredded cheddar. Repeat layers ending with remaining cheddar and bake for 20 minutes or until the cheese is melted and bubbly.
This was yummy!
4 oz taco sauce
1 tbsp olive oil
1 small onion, finely diced
1 tsp garlic, minced
1 heaping tsp diced pickled jalapenos
16 oz can chili beans in medium sauce
8 oz refried beans
1 tbsp chili powder
1 tsp cumin
1/2 cup chunky salsa
2 cups shredded cheddar cheese
8 tortillas
Preheat oven to 350^F. Coat the bottom of a 9-inch square casserole dish with the taco sauce and set aside. Heat the oil in a skillet and saute the onions until soft. Add garlic, jalapenos, chili beans, refried beans, chili powder, cumin and salsa and stir until well combined and hot through. Cut tortillas into quarters (or strips) and layer half of them in the casserole dish. Top with half the bean mixture and 1 cup shredded cheddar. Repeat layers ending with remaining cheddar and bake for 20 minutes or until the cheese is melted and bubbly.
This was yummy!
Spanish Style Slow Cooked Pork
Spanish Style Slow Cooked Pork
1/2 cup Sofrito Base, thawed if frozen (see recipe under "Seasonings")
1 heaping tsp dried cilantro
1/2 tsp cumin
1 tsp paprika
2 tsp Adobo seasoning
1 packet Sazon with Cilantro and Tomato
4-5 lb pork butt or pork shoulder
Combine first 6 ingredients until well mixed and rub it all over the pork roast. Place in crockpot and cook on high for 1 hour, reduce heat to low and cook 7-8 hours or until falling apart tender!
Very good, but I think this could be spiced up next time.
1/2 cup Sofrito Base, thawed if frozen (see recipe under "Seasonings")
1 heaping tsp dried cilantro
1/2 tsp cumin
1 tsp paprika
2 tsp Adobo seasoning
1 packet Sazon with Cilantro and Tomato
4-5 lb pork butt or pork shoulder
Combine first 6 ingredients until well mixed and rub it all over the pork roast. Place in crockpot and cook on high for 1 hour, reduce heat to low and cook 7-8 hours or until falling apart tender!
Very good, but I think this could be spiced up next time.
Sofrito
Sofrito Base
2 green bell peppers, chopped
1 red bell pepper, chopped
2 tomatoes, chopped
1 large onion, chopped
1 head of garlic (or 1 heaping tablespoon minced garlic from a jar)
Throw everything into the food processor and chop until it's almost a puree. Freeze in 1/4 cup batches until needed.
Most recipes for Sofrito include Cilantro, but I leave it out so I can use this for dishes that are not Latin flavored. It's great in bean dishes, rice, soups, stews, marinades for chicken or pork...you name it. You don't even have to defrost it to use it...just add it frozen to whatever you're cooking.
To Latin it up, add a handful for fresh cilantro and some parsley before you process it. I like spicy, so I usually throw in some pickled jalapenos.
2 green bell peppers, chopped
1 red bell pepper, chopped
2 tomatoes, chopped
1 large onion, chopped
1 head of garlic (or 1 heaping tablespoon minced garlic from a jar)
Throw everything into the food processor and chop until it's almost a puree. Freeze in 1/4 cup batches until needed.
Most recipes for Sofrito include Cilantro, but I leave it out so I can use this for dishes that are not Latin flavored. It's great in bean dishes, rice, soups, stews, marinades for chicken or pork...you name it. You don't even have to defrost it to use it...just add it frozen to whatever you're cooking.
To Latin it up, add a handful for fresh cilantro and some parsley before you process it. I like spicy, so I usually throw in some pickled jalapenos.
Saturday, March 19, 2011
Grilled Italian Beef Sandwiches
Grilled Italian Beef Sandwiches
Thin Sliced deli roast beef
Thin Sliced Provolone
Pickled banana peppers, chopped
Dried Italian herbs
Italian Bread, sliced 1/2 inch thick on the bias
Softened Butter
Spread outside of each bread slice with butter. Build sandwiches with (buttered side out) 1 slice bread, 1 slice provolone, 2 slices roast beef, some chopped banana peppers, a sprinkle of Italian herbs, another slice of roast beef, a slice of provolone and the top slice of bread (buttered side out). Heat a griddle over medium heat and grill sandwiches until golden brown, flip and grill the other side until browned and the cheese is melted.
Good sandwiches! From grouprecipes.com
Thin Sliced deli roast beef
Thin Sliced Provolone
Pickled banana peppers, chopped
Dried Italian herbs
Italian Bread, sliced 1/2 inch thick on the bias
Softened Butter
Spread outside of each bread slice with butter. Build sandwiches with (buttered side out) 1 slice bread, 1 slice provolone, 2 slices roast beef, some chopped banana peppers, a sprinkle of Italian herbs, another slice of roast beef, a slice of provolone and the top slice of bread (buttered side out). Heat a griddle over medium heat and grill sandwiches until golden brown, flip and grill the other side until browned and the cheese is melted.
Good sandwiches! From grouprecipes.com
Chunky Tomato Bacon Soup
Chunky Tomato Bacon Soup
1 (28-ounce) can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 tablespoons finely diced green onions
1 tsp minced garlic
1 1/2 Tsp dried thyme leaves
1 1/2 tsp dried basil
3 strips thick sliced apple wood smoked bacon, fried and diced
1/2 cup heavy cream
1 1/2 cups chicken broth
Salt and Pepper
Sugar, to taste
1 tablespoon chiffonnade basil, for garnish
Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat olive oil. Add green onions and cook until soft. Add garlic, thyme, and basil, and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt, pepper and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chopped bacon.
This was good...but not any better than Campbell's, so I'll stick with the canned soup cause it's a lot less work! This was adapted from a Sandra Lee recipe (I think - I can't remember where it came from).
1 (28-ounce) can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 tablespoons finely diced green onions
1 tsp minced garlic
1 1/2 Tsp dried thyme leaves
1 1/2 tsp dried basil
3 strips thick sliced apple wood smoked bacon, fried and diced
1/2 cup heavy cream
1 1/2 cups chicken broth
Salt and Pepper
Sugar, to taste
1 tablespoon chiffonnade basil, for garnish
Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat olive oil. Add green onions and cook until soft. Add garlic, thyme, and basil, and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt, pepper and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chopped bacon.
This was good...but not any better than Campbell's, so I'll stick with the canned soup cause it's a lot less work! This was adapted from a Sandra Lee recipe (I think - I can't remember where it came from).
Thursday, March 17, 2011
St. Patty's Day Chili
St. Patty's Day Chili
2 lbs. beef sirloin, cut into 1 inch cubes
Garlic Salt and Pepper
2 tbsp olive oil
1 tbsp butter
1 large onion, chopped
1 tbsp Worcestershire sauce
6 tbsp chili powder
2 tbsp cumin
1 tbsp Ranch dressing mix
1 tsp dried cilantro
1/2 tsp smoked paprika
1 tsp minced garlic
1 tbsp minced pickled jalapenos
1 tbsp Better Than Bouillon vegetarian base
1 bottle Bud Light with Lime
Water, as needed
14.5 oz can Fire Roasted Diced Tomatoes with Garlic
28 oz can crushed tomatoes
1 tsp honey
16 oz can dark red kidney beans, drained
16 oz can light red kidney beans, drained
Chopped green onions
Sour Cream
Heat oil and butter in a large, heavy Dutch oven. Season the beef cubes with garlic salt and pepper and brown well in the oil over medium heat. Add Worcestershire sauce, onion, chili powder, Ranch dressing mix, cumin, cilantro, garlic, jalapenos, and vegetarian base and stir well. Pour in beer and bring to boil. Reduce heat and simmer until beef is beginning to get tender. As the beer cooks down, add more water as needed to keep the meat covered. Stir in diced tomatoes and tomato puree, honey and adjust seasonings to suit yourself. Continue to cook until meat is very tender. Add beans and cook until heated through. Serve hot, topped with chopped green onions and sour cream.
Good chili!!! I had been going to make Irish Beef Stew for dinner but I forgot to buy the Guinness and the potatoes. The Bud Light with Lime was my inspiration for this chili and it really did turn out better than I'd even hoped!
2 lbs. beef sirloin, cut into 1 inch cubes
Garlic Salt and Pepper
2 tbsp olive oil
1 tbsp butter
1 large onion, chopped
1 tbsp Worcestershire sauce
6 tbsp chili powder
2 tbsp cumin
1 tbsp Ranch dressing mix
1 tsp dried cilantro
1/2 tsp smoked paprika
1 tsp minced garlic
1 tbsp minced pickled jalapenos
1 tbsp Better Than Bouillon vegetarian base
1 bottle Bud Light with Lime
Water, as needed
14.5 oz can Fire Roasted Diced Tomatoes with Garlic
28 oz can crushed tomatoes
1 tsp honey
16 oz can dark red kidney beans, drained
16 oz can light red kidney beans, drained
Chopped green onions
Sour Cream
Heat oil and butter in a large, heavy Dutch oven. Season the beef cubes with garlic salt and pepper and brown well in the oil over medium heat. Add Worcestershire sauce, onion, chili powder, Ranch dressing mix, cumin, cilantro, garlic, jalapenos, and vegetarian base and stir well. Pour in beer and bring to boil. Reduce heat and simmer until beef is beginning to get tender. As the beer cooks down, add more water as needed to keep the meat covered. Stir in diced tomatoes and tomato puree, honey and adjust seasonings to suit yourself. Continue to cook until meat is very tender. Add beans and cook until heated through. Serve hot, topped with chopped green onions and sour cream.
Good chili!!! I had been going to make Irish Beef Stew for dinner but I forgot to buy the Guinness and the potatoes. The Bud Light with Lime was my inspiration for this chili and it really did turn out better than I'd even hoped!
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