Tuesday, September 29, 2009
3-4 medium potatoes peeled and cubed (if you use red ones you might need more)
1 small carrot chopped
1 small onion chopped (I used a vadalia so it was 1/2 of an onion bc it was huge!)
1/2 cup chopped green or red pepper
1-2 tablespoons, chopped and seeded jalapeno pepper (add less than that if you don't like heat or use some hot sauce, like the green tabasco or Franks)
2 cups of water
2 beef bullion cubes
1-2 garlic cloves minced
1/8 teaspoon pepper
1 lb ground beef (you could use turkey)
1/4 lb sliced fresh mushrooms (I left this out bc I hate mushrooms)
1 tablespoon butter
2 1/2 cups of milk, divided
3 tablespoons all purpose flour
1/2 package (8oz) Velveeta cheese cubed
Crumbled cooked bacon to garnish or shredded cheese
In a soup kettle, combine the first 9 ingredients and bring to a boil. Reduce heat; cover and simmer for 15-20 mins or until potatoes are tender.
Meanwhile, in a large skilleet cook beef, mushrooms (if you added those) and butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 2 cups of milk; heat through.
In a small bowl, combine flour and remaining milk (1/2 cup) until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cubed velveeta until melted. Yield about 7 servings.
Sunday, September 27, 2009
1 lb ground beef
1 16 oz box ziti pasta (penne also works)
1 or 2 28 oz cans of crushed tomatoes
1 lb sharp cheddar cheese (1 bag)
Seasonings (I like to use oregano, garlic, salt, and pepper)
Serving size: 6
- Preheat oven to 350 degrees
- Cook pasta, just a little under the called for time (pasta will cook more when it bakes; don't forget to put some olive oil and salt in the water prior to adding the pasta)
- While pasta is cooking, cook the beef. Add in whatever seasonings you like.
- Drain the beef grease.
- Add in crushed tomatoes (I usually use 1 - 1.5 cans but it really depends on how thick of a sauce you like)
- Add in about 2/3 the bag of cheese. Let the mixture to simmer on medium low to help melt the cheese
- Drain the pasta and rinse in cold water
- Add 1/2 pasta to a greased 13x9 pan. Coat it with 1/2 the sauce. Repeat.
- Cook for 30 minutes, then immediately add remaining cheddar cheese to the top of the casserole and sprinkle with parmesan to taste.
- Put (uncovered) back in the oven for another 10-20 minutes until the top has bubbled and browned.
We were out of red onion and cilantro, so this is just with edamame, mango, and corn.
1. Cost less that $20 to make (basic pantry items like salt, flour, etc. not included)
2. You have a picture to post with it (cause we HAVE to be able to see what you made)
3. Only uses ingredients that are readily available to purchase at a local store like Kroger :)
4. Takes under an hour to make (crock pot/oven cook time don't factor into that)
Keep in mind that your staples may not be everyone's staples, so if it's not tacos or spaghetti feel free to put it up here. If you think of it please add a label listing the main ingredient. Yep. so thanks for reading and enjoy!
1 KC Masterpiece Caribbean Jerk Marinade
4 Chicken Breasts slice into thick strips
1/4 tsp red pepper flakes
2 Tbs Jerk Seasoning (Optional)
1/2 cup brown sugar
Place chicken in a gallon size Ziploc bag. Add Jerk seasoning and red pepper flakes and shake till all the chicken is well covered (if you like more spice, use more!). Add marinade and place in refrigerator for 30 minutes. After the chicken is done marinating, grill it to the juices run clear and it is ready to go!
For the pineapple, remove peel/husk/thing and slice into rings. I use a small circle cookie cutter to remove the core. Then place in a gallon size Ziploc bag (or bowl, but I HATE dishes) and add brown sugar. Shake until covered and allow this to sit for AT LEAST 10 minutes. Then toss the pineapple on the grill and allow it to cook until it caramelizes.
That's it for this one. I love it because it's flavorful, easy and delicious! Enjoy!
-4 pieces thick-sliced bacon, chopped
-1 medium onion, finely chopped
-1 medium red bell pepper, chopped
-Salt and freshly ground black pepper
-1 small jalapeno, chopped seeds and ribs removed
-3 cloves garlic, finely chopped
-1/4 cup all-purpose flour
-4 cups chicken stock
-2 large red potatoes, well scrubbed and small diced
-1 cup heavy cream
-16 ounces frozen corn
-1/4 teaspoon cayenne pepper
-1 bay leaf
In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
This is Gina Neely's recipe from food network, and it is AWESOME. I have made it 3 times since seeing the show in August. I always serve it with BLT's so you make use of the other slices of bacon!
-Brine (optional, but will help tenderize your pork):
-1/2 Gallon of water(ish, I just fill the bag 1/2 way)
-1 Cup Brown Sugar
-1 Cup Salt
-1 1/2 Teaspoons whole black pepper corns (1/2 tsp ground pepper)
-1/2 Can frozen apple juice concentrate
-2 Fresh Sprigs of thyme (or 1 TBS dried thyme)
-4 Thick Pork Chops
-Salt and Pepper
-Extra Virgin Olive Oil (or any other type of oil to grease the pan)
-2 TBS Butter
-3 Granny smith apples, peeled and sliced into wedges
-2 fresh Sprigs of Thyme, leaves only (or 1 TBS dried thyme)
-1/3 Cup Dried Cranberries
-1/2 Can Frozen apple juice concentrate
-1/4 cup brown sugar
-1/4 tsp ground cinnamon
-1/4 tsp ground cloves
-pinch of dry mustard
-salt and pepper
-1/2 lemon (or 2 TBS of lemon juice)
In a gallon size ziploc bag add all ingredients of the brine. Seal and shake until all of the salt has dissolved (you may need more water if it's not all dissolving). Open the bag and add pork chops. Place in the fridge for 30 min to 2 hours (but no longer, as the meat will get mushy).
Preheat oven to 350 degrees. Next heat a skillet to medium-high heat. Add olive oil and let it get hot. Pull pork out of the brine and pat dry. Place chops into the skillet and let them brown, about 2-3 minutes per side. Remove pork chops and place them in a baking pan in the oven and roast for 30 minutes. I like pork medium well, so about 145 degrees, but this recipe always make them closer to well done :)
Next, in clean skillet melt butter over medium-low heat. Add apples and thyme and coat in the butter; cook and stir for 6-8 minutes to give them some color. Next add dried cranberries and apple juice concentrate to scrape up the bits off of the bottom. Add rest of the ingredients and let it simmer for 10 minutes or so. Serve apples over the pork chops.
That's it. This is a modification of Tyler's Ultimate Pork Chops. Also, if you live locally and want to try this one, I have TONS of fresh thyme in my garden, so don't go buy it, just stop by and get some. Enjoy!