December 16, 2016
This recipe comes from my best friend John. See his notes at the bottom. It looks tasty!
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
1 1/2 tsp salt
1/4 tsp ground black pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 cup finely crushed saltine cracker crumbs
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November 24, 2016
This recipe comes from my Aunt Elaine by way of my Mom. Looks pretty danged tasty!
1 cup sugar
1 cup apple cider vinegar
3/4 cup light salad oil
1 teaspoon ground mustard
1 teaspoon celery seed
1 teaspoon salt
6 cups shredded cabbage
1 large onion, thinly sliced
1 large red bell pepper, thinly sliced
In a 2-quart saucepan, bring the sugar, vinegar, oil, mustard, celery seed and salt to a boil. Mix well and boil for 5 minutes, stirring occasionally.
Combine the cabbage, onion, and bell pepper in a heat-safe bowl. Pour the hot vinegar mixture over the cabbage and stir well. Cover and refrigerate for at least 8 hours before serving.
Makes 12 servings.
November 14, 2016
Mark found this recipe and for the life of me I can’t find what website he found it on. This is another really good appetizer. We served it with our Creamy Spinach Stuffed Mushrooms.
1 package (8 oz) cream cheese, cut into cubes
1/3 cup Frank’s™ Red Hot™ Original cayenne pepper sauce
1 ablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
2 cups chopped deli rotisserie chicken
1 container (8 oz) sour cream (1 cup)
Tortilla chips and celery sticks, as desired
In 10-inch nonstick skillet, heat cream cheese, pepper sauce and taco seasoning mix over medium heat 4 to 5 minutes, stirring constantly, until smooth.
Add chicken, continuing to stir and cook 1 to 2 minutes longer or until starting to bubble. Stir in sour cream; heat 2 to 3 minutes longer or until heated through.
Serve with tortilla chips and celery sticks.
It’s also good served with diced jalapenos and Roma tomatoes
November 14, 2016
This is another recipe that I found on FB. It’s very easy to make and they are so delicious. Perfect for a party appetizer for any time. We had them watching Sunday Night Football along with our Mexican Buffalo Chicken Skillet Dip. Very good combination.
20 medium-sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 ounces cream cheese
¼ cup bread crumbs
¼ cup parmesan
- Preheat oven to 375˚F/190˚C.
- Remove the stems from the mushrooms. Place the top half on a baking sheet and mince the stems.
- Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
- Add the spinach, cook until it wilts, and add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well combined
- Take a spoonful of the spinach mixture and fill each mushroom top.
- Mix bread crumbs and parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
- Bake for 12-15 minutes or until golden brown
November 13, 2016
This recipe comes from JoyTT in Texas. This is her Mom’s recipe and I made it for my family yesterday. This is a very good recipe and I think the entire family enjoyed it. It’s super easy to fix. I have never made Tortilla Soup before so I have a few things to learn on it. Please see my notes below for some tips.
This is my picture, so if Joy wants me to replace it when she makes her own, we will.
8 cups chicken broth
½ cup rice
Chipotle peppers to desired taste, chopped
1 medium onion, diced
2 Roma tomatoes, diced
1 clove garlic, minced
1 cup corn
1-2 tbsp cilantro, rough chop
2 cups shredded chicken
I thought I was doing the family a favor and let it cool down a little bit before serving. Do NOT do this; it needs to be served really hot. I also diced up Jalapenos. We garnished it with the tomatoes, jalapeno, avocado and cilantro. I made my tortilla strips from scratch. Another suggestion from the family was to garnish it with some grated up Monterey Jack cheese
November 11, 2016
This recipe comes from JoyTT in Texas, but it’s actually my brother-in-law’s recipe. Mark has been making this for a long time for us and we just never posted the recipe. This is a simple version of a pot roast, but I know first hand that it is very delicious.
3 lb chuck roast
1 liter bottle of your favorite bloody mary mix
1 bottle beer (Shiner or similar)
2 cups chicken broth
1 tsp Worcestershire sauce
2 medium onions, quartered
5 cloves garlic, minced
1 cup diced celery
1 bag fingerling potatoes
8 oz baby or large diced carrots
1 pkg sliced mushrooms (optional)
1 tbsp corn starch
Salt and pepper to taste
Salt and pepper the roast, and sear all sides in skillet heated to medium-high. Place seared roast in crock pot. Add the onion, garlic and celery. Pour in the bloody mary mix, beer, broth and Worcestershire sauce and stir. Cook low for a total of 8 hours. After the first 4 hours add the potatoes, carrots and mushrooms.
30 minutes before serving, remove 2 cups of liquid and allow to cool. When cool, whisk in the corn starch till all lumps are gone. Then return to the crock pot and stir to combine. Serve once all the liquid has thickened.
November 6, 2016
This recipe comes from JoyTT in Texas. This looks incredibly delicious! Please see the notes that she has below.
Green Tomatillo Salsa
2 Pints of Mexican Crema
2-3 Chicken breast
1-2 Jalapeños, cut into 3 pieces each
3 cloves of Garlic, smashed
Onion, small dice
2 lbs of Monterrey Jack or Pepper Jack cheese, shredded (it’s cheese, so lots. And please shred your own cheese, it melts better than the pre shredded.)
50 Corn tortillas** (see note below)
Oil to fry tortillas
Put chicken breast, jalapeño(s) and garlic in pot with water. Simmer till chicken is done. Remove chicken and reserve broth. Cool and shred.
Put an inch of oil in a small skillet on Med-high. Soft fry tortillas and place on paper towels to absorb oil.
Toss shredded chicken, onions and 1 cup (more or less depending on how wet you want your filling) of the salsa in a large bowl.
Whisk the Mexican Crema and tomatillo salsa to desired thickness and taste. Put about 1/3 cup of this mixture in the bottom of your 13×9 platter.
On a plate, put 1 tortilla with about 2 tbsp chicken mixture and 2 tbsp shredded cheese and roll tightly. Place in prepared pan. Continue rolling and filling pan. When the pan is full, cover generously with Tomatillo/Crema sauce then cover with shredded cheese.
Bake 350 degrees for 30 min, till bubbly and cheese melted.
When I make these for my son he prefers flour tortillas. So if you use flour tortillas, use the soft taco size and do not fry them. You will probably need more filling and cheese as the flour tortillas are bigger in diameter.
November 5, 2016
I got this recipe from a woman I used to work with years ago. It’s a favorite of our youngest and middle daughter’s. This version is actually a very simple version to make and very tasty also.
1 can of cream of chicken soup
1 small container of sour cream
1 small can of diced roasted green chilies
½ cup of diced jalapenos
3 cups of cubed or shredded cooked chicken breast
3 Cups of shredded Monterey Jack cheese
Cook your chicken however you like. I normally cube mine and I boil it and rinse the yuk that cooks off of it, that’s just my preference.
Mix the chicken, sour cream, chilies and 1/4 of the cheese together in a large bowl.
Heat your tortillas up in the microwave just long enough so that they are pliable so they are easier to roll.
Fill the tortillas up with the chicken mixture and roll up tightly and put in a baking dish.
Continue this process until the chicken mixture is gone.
Put the rest of the cheese on top of the enchiladas and cover with foil.
Bake at 350 degrees for 10 minutes. Remove the foil and cook for another 10 minutes. Serve immediately.
Notes: I think a great addition to this recipe would be JoyTT’s Tomatillo Salsa