Crazy Teenage Mac-n-Cheese Taco
Ingredients
- 1 cup left over taco meat
- 1 cup left over Mac-n-Cheese
- 4 small soft taco shells
Instructions
- Place 1/4 taco meat & 1/4 cup Mac-n-Cheese into taco shell.
July 18, 2014
Crazy Teenage Mac-n-Cheese Taco
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July 17, 2014
Vegetable Stew
Vegetable Stew
Ingredients
- 1 sweet potato
- 1 white potato
- 1 small rutabaga
- 2 onions
- 3 parsnips
- 4 regular carrots
- 6 cups vegetable broth
- kosher salt and black pepper to taste
Instructions
- Peel and dice all the vegetables.
- Place all vegetables in stock pot.
- Bring to boil and then reduce heat to low and simmer until vegetables are tender.
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Tomato Zucchini Stew
Tomato Zucchini Stew
Ingredients
- 3 Tbsp cooking oil
- 1 large onion diced
- 2 stalks of celery diced
- 3 small zucchini shredded
- 2 lbs tomatoes diced small
- 1 cup good tomato paste
- chives for garnish
Instructions
- In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
- Combine tomatoes and tomato paste into mixture.
- Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
- Serve hot with a sprinkle of chives on top of each bowl.
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July 15, 2014
Beef Corn Chowder
Beefy Corn Chowder
Ingredients
- 1/2 lb ground beef
- 1 tsp cooking oil
- 1 Tbsp butter
- 1 Tbsp flour
- 4 cups chicken broth
- 4 cups cooked whole kernel corn fresh, canned, or frozen
- 2 spring onions chopped (include green tops)
- 1 garlic clove minced
- 1/2 to 1 Tbsp chili powder to taste
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large stock pot over medium heat, brown ground beef in the oil until browned.
- Remove meat from pot.
- Add the butter and flour to the pot and stir together until blended, then continue stirring until the flour loses its white color.
- Immediately add the chicken broth & beef, stirring to combine completely.
- Add the remaining ingredients, stir to combine, cover the pot, then turn heat down to low and simmer slowly for 15 minutes, stirring frequently.
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July 14, 2014
Sloppy Joe
Sloppy Joe
Ingredients
- 1 pound lean ground beef Turkey, Chicken or Pork can also be used
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon prepared yellow mustard
- 3/4 cup ketchup
- 3 teaspoons brown sugar
- salt and ground pepper to taste
Instructions
- In skillet over medium heat, brown ground beef, onions and peppers.
- Drain off excess liquid.
- Stir in remaining ingredients and simmer for 15 to 20 minutes, stirring frequently.
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Zucchini and More Stew
Zucchini And More Stew
Ingredients
- 2 Tbsp cooking oil
- 2 medium onions diced
- 4 large tomatoes diced
- 1 tsp salt
- 1/2 lb green beans trimmed and cut small
- 5 cups water or broth
- 6 small young zucchini, chopped
- 4 yellow squash chopped
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Dill
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Rosemary
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Basil
Instructions
- Put oil in large stock pot over medium heat, cook onion until tender.
- Add the water and tomatoes, turn heat down to low and simmer for 10 minutes, stirring frequently.
- Add remaining ingredients, stir, cover pot and simmer gently for 30 minutes or until all the vegetables are tender.
- Season with salt and pepper.
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July 13, 2014
Turkey Cabbage Soup
Turkey Cabbage Soup
Ingredients
- 1 Tbsp cooking oil
- 1 lb ground turkey
- 2 celery stalks diced small
- 1 medium size yellow onion diced
- 1 can 15 oz petite diced tomatoes
- 4 cups chicken or vegetable broth
- 1 medium head cabbage shredded fine
Instructions
- Put oil and turkey in a large stock pot over medium-high heat.
- Cook turkey completely, making sure turkey is in small pieces.
- Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.
- Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.
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July 12, 2014
Red Bell Pepper Soup
Refreshing Red Bell Pepper Soup
Ingredients
- 4 red bell peppers diced
- 1 small sweet onion diced
- 1 cup tomato juice
- 3 cups vegetable broth
- 1/4 cup chopped fresh herbs - oregano basil, thyme, rosemary, or any blend you like
- kosher salt and black pepper to taste
Instructions
- In a stock pot over medium heat, add the bell peppers, onion, tomato juice, and vegetable broth; bring to a boil, reduce heat to low and simmer for 10 to 15 minutes or until bell peppers and onion are tender.
- Pour into a bowl, add the herbs, stir, taste and add salt and pepper if needed, then refrigerate for 1 hour.
- Stir again before serving, taste and adjust seasoning.
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July 11, 2014
Classic Gazpacho
Classic Gazpacho
Ingredients
- 2 ripe tomatoes diced small (capture the juice)
- 2 young fresh cucumbers seedless or seeds removed, peeled, diced small
- 2 green spring onions finely chopped
- 1/2 cup tomato-vegetable juice
- sea salt and black pepper to taste
- drizzle olive oil
- drizzle white wine vinegar
Instructions
- Put all the ingredients in a large glass bowl.
- Stir well and cover bowl.
- Refrigerate for 2 hours.
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July 3, 2014
Creamy Turkey Rice Soup
Creamy Turkey Rice Soup
Ingredients
- 1 small onion diced
- 1/2 cup butter
- 1/2 cup flour
- 4 cups chicken broth
- 2 cups cooked rice
- 1 cup cooked turkey diced
- 1/2 tsp salt
- 1 cup half and half
Instructions
- In stockpot, put the onion and butter over medium-low heat and stir until onion softens
- Add flour slowly, stirring until flour turns golden yellow in color.
- Continue stirring and slowly add in the chicken broth, cooking until broth thickens.
- Add the remaining ingredients and cook an additional 5 minutes so all ingredients are warm.
- Server Warm & Enjoy !
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June 27, 2014
Creole Dirty Rice
Creole Dirty Rice
Ingredients
- 1/2 lb beef or chicken liver cut into 1/2 inch pieces
- 1 Tbsp cooking oil
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced celery
- 1/4 cup finely diced onion
- 1 can 28 oz crushed tomatoes
- 1/2 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups COOKED rice
Instructions
- In large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook until just browned.
- Remove pieces with slotted spoon.
- Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; reduce heat to low.
- Return liver to skillet and add crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 25 to 30 minutes.
- Stir in rice and serve.
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Beef Hominy Stew
Beef Hominy Stew
Ingredients
- 2 lbs beef stew meat
- 1 Tbsp cooking oil
- 1 large sweet onion chopped
- 1 garlic clove crushed
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 6 cups water
- 1 - 14.5 oz can diced tomatoes
- 2 Tbsp tomato paste
- 1 - 28 oz can hominy
Instructions
- Get out a large pot, add the oil, and when hot, add the beef and cook quickly just until beef browns well.
- Add the onion, garlic, salt and pepper; stir and cook for 30 seconds, then add cilantro and water; stir.
- Turn the heat down to low, cover the pot, and allow to simmer very slowly for about 15 minutes, or until the meat is very tender.
- Add the tomatoes and tomato paste, cover the pot again, and allow to simmer very slowly for about 15 minutes.
- Add the hominy, cover pot loosely, and allow to simmer slowly for another 15 minutes, stirring often.
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