Company Loaded Vegetable Soup

April 3, 2013 by 1 Comment

Coach, has really been on me about blogging. “Tiffany, you need to post. YOU NEED TO POST!” He says it EVERYDAY. He promised if I started posting again, he’d be my little dish man until he gets a job. Hmm, this might just work folks. I’ve always made the mess and cleaned it up. NOW, I get to make the mess and NOT clean it up?! How could one girl get to be so stinkin’ lucky?! You bet your backside I’m alloverthis.

Yeah, we’re funny like that. Making deals with each other like we’re on the show, ”Let’s Make a Deal”.  He’s my bestest friend in the whole wide world. He knows what motivates me and it sure isn’t money, it’s dishes. ;) So, we will see what transpires for the blog through our time together without him having that J.O.B.  I’m thinking we’re going to have a lot of fun together. I can see it now – together, doing shopping, laundry, cleaning, vacuming. My house is going to be SUPER CLEAN! Huh babe?!  Just kidding babe. YOU DA MAN! For sure, (insert finger snap.) I totally know he’s shaking his head and laughing at me, reading this. ;)

UPDATE…. I no sooner wrote this post and the man went and sliced, not pricked, not grazed, not even cut, YES!!! Sliced his finger open almost down to the bone, while doing the dishes - I might add. He needed six stiches, but talked the Dr. into five. How does someone talk the Dr. into five stiches?!  I almost fainted! Seriously, I really almost fainted! Anywho, I’m back to cleaning up my KITCHEN MESSES again for the next 14 stinkin’ days. :( Bless his heart! I do really feel bad for him.

Here he is my hunk a hunk in the ER waiting to get his stiches. :(

Okay, I’ll get serious.

Honey, my grandma, made the most delicious vegetable beef soup recipe I’ve ever tasted. I remember going over quite often to her house for dinner. She’d invite the entire family over for fellowshipping and laughter. There were a lot of us when we’d get together, fun memories for sure. I remember she’d set up two long tables. They were dressed so nicely with pretty soup dishes, and crackers with buttah at every end.

I wish so badly that I would have got this recipe from her, but sadly she didn’t have one. Yeah, it was one of those recipes. She’d just throw everything in the pot and call it a day. Sometimes those are the best recipes EVER.

Well, I did just that the other night – threw it all in a pot and called it a night. This bowl of goodness took me back when I was a kid, eating at Honey’s house, with a big bowl of soup and crackers.

The flavors of all the vegetables were just amazing and tasted – oh so good! This was exceptionally good the next day as the flavors married over night. I ate me twobigbowls. ;) And my scale let me know I ate them too! Stupid scale!

I’m seriously thinking about canning this recipe this year when the veggies from the garden come in. I bet it will deliver an even fresher garden taste.

Company Loaded Vegetable Soup
 
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This bowl of vegetable goodness took me back when I was a kid. My grandmother, would make a meat version of this. You won’t miss the meat. I promise!
Author:
Recipe type: Soup
Serves: 14

Ingredients
  • 3 stalks celery, chopped fine
  • 1 medium sweet onion, chopped fine
  • 8 garlic cloves, smashed
  • 1 tablespoon salted butter
  • 3 turnips, diced
  • 2 rutabagas, diced
  • 2 parsnips, diced
  • 3 large carrots, diced
  • 5 potatoes, diced
  • approx. 8 cups water + more if needed.
  • ½ cup organic chicken bouillion
  • salt to taste
  • 2 cups frozen organic sweet baby peas
  • 2 cups frozen organic super sweet white corn
  • approx. 2 cups frozen organic petite whole green beans
  • 3 zucchini, peeled, chopped
  • 4 small yellow squash, peeled, chopped
  • 2 cans (14.5 oz.) each organic stewed tomatoes

Instructions
  1. In a large pot, and I mean large. Melt butter over medium high heat. Add celery, onion and garlic. Cook until onions are translucent. Remove from heat.
  2. Add diced turnips, rutabagas, parsnips, carrots, and potatoes. Cover with water, add bouillion and salt to taste. Bring to a boil over high heat. Once you’ve brought to a boil, reduce heat and simmer until vegetables are fork tender.
  3. Now add your peas, corn, green beans, zucchini, squash, stewed tomatoes and tomato paste. Add more salt if needed. Simmer approx. 30 minutes longer or until zuchini is fork tender. Ladle into bowls. Serve with salted buttered crackers, you won’t be sorry you buttered them. hehehe

 

 

Filed Under: Main Dishes, Soups/Salads Tagged With: , , , , , ,

Orange Ginger Tofu Stir Fry ~ Vegetarian and Vegan Recipe

January 11, 2013 by 2 Comments

Things have been changing around these neck of the woods. Not only do I have gluten free members in-the-hooouse, but now I have a very strict vegetarian. Coach, became a vegetarian a few months ago and it’s really been challenging for me, dinner wise. We watched the movie forks over knives and that was it for him. With his previous cancer history, twice, he believes with all his heart that he had to change his diet, drastically.

I’m used to vegetarians, I grew up around vegetarians. I even have family members who are vegetarian and vegan, so it’s not foreign to me, but implementing it for all of us and trying to make it so I don’t feel like a short order cook - alldaylong, has been a bit nail biting. The rest of us still eat meat, just not as much. But that delicious meatloaf I made the other night sure hit the spot. Oh, and the fried chicken tonight with buttermilk biscuits, buttah and honey will be sure to please us carnivores. :)

We tried tofu for the first time yesterday. I cooked with it! Are you proud of me?! I was a bit scared, but managed through. Working with something new is always a bit scary for me, but I relish in the experience. I developed this Orange Ginger Tofu Stir Fry yesterday for Coach and those who would try it. The flavors were pretty tasty, if I do say so. If you’re not the tofu type, don’t worry, you can totally use chicken. In my mind I had tofu pegged as some kind of fufu health food that surely had no taste, (which it doesn’t. It takes on the taste of whatever you season or marinade it in.) but I liked it. I really liked it. I think I was afraid of the taste, silly, I know. I’m sorry little tofu for thinking badly of you. But I love you now! Yay for trying new things!

5.0 from 1 reviews

Orange Ginger Tofu Stir Fry ~ Vegetarian and Vegan Recipe
 
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Author:
Recipe type: Vegetarian/Vegan
Serves: 4

Ingredients
  • 1 cup orange juice
  • ½ cup soy sauce
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • 2 teaspoons ground ginger
  • 1 tablespoon rice wine
  • 2 tablespoons brown sugar
  • 1 package (12.3 oz.) extra firm tofu
  • 2 tablespoons canola oil
  • approx. 3 cups stir fry vegetable blend
  • 1 teaspoon grated orange peel
  • 1 tablespoon corn starch

Instructions
  1. In a medium bowl, make marinade by combining orange juice, soy sauce, honey, garlic, ginger, rice wine and brown sugar. Whisk well.
  2. Open tofu, drain off water. Slice tofu down the middle. Place both tofu slices in bowl to marinate for approx 20 minutes.
  3. Preheat oven to 400 degrees F.
  4. Spray a small baking dish or pan with non stick cooking spray. Remove tofu from marinade. RESERVE MARINADE. Place tofu slices in baking dish or pan and bake for 30 minutes. After 15 minutes of baking, flip tofu over and continue baking for remainder 15 minutes.
  5. Meanwhile, heat a large wok with canola oil. Add stir fry vegetables to wok. Cook vegetables over high heat tossing frequently until veggies are slightly tender. Reduce heat to medium.
  6. You know that marinade I had you reserve? Pour all but a couple tablespoons over the vegetables in the wok along with the orange peel. Put the couple of tablespoons of marinade in a small cup. Add cornstarch and whisk until smooth. Pour into the wok to thicken sauce. Stir until sauce thickens. Remove from heat.
  7. Remove tofu from oven and cut into approx 1 inch pieces. Add tofu to stir fry; gently toss. Serve over rice.

 

Ingredients

  • 1 cup orange juice
  • 1/2 cup soy sauce
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • 2 teaspoons ground ginger
  • 1 tablespoon rice wine
  • 2 tablespoons brown sugar
  • 1 package (12.3 oz.) extra firm tofu
  • 2 tablespoons canola oil
  • approx. 3 cups stir fry vegetable blend
  • 1 teaspoon grated orange peel
  • 1 tablespoon corn starch

Directions

  1. In a medium bowl, make marinade by combining orange juice, soy sauce, honey, garlic, ginger, rice wine and brown sugar. Whisk well.
  2. Open tofu, drain off water. Slice tofu down the middle. Place both tofu slices in bowl to marinate for approx 20 minutes.
  3. Preheat oven to 400 degrees F.
  4. Spray a small baking dish or pan with non stick cooking spray. Remove tofu from marinade. RESERVE MARINADE. Place tofu slices in baking dish or pan and bake for 30 minutes. After 15 minutes of baking, flip tofu over and continue baking for remainder 15 minutes.
  5. Meanwhile, heat a large wok with canola oil. Add stir fry vegetables to wok. Cook vegetables over high heat tossing frequently until veggies are slightly tender. Reduce heat to medium.
  6. You know that marinade I had you reserve? Pour all but a couple tablespoons over the vegetables in the wok along with the grated orange peel. Put the couple of tablespoons of marinade in a small cup. Add cornstarch and whisk. Pour into the wok to thicken sauce. Stir until sauce thickens. Remove from heat.
  7. Remove tofu from oven and cut into approx 1 inch pieces. Add tofu to stir fry; gently toss. Serve over rice.

 

Filed Under: Main Dishes, Vegan, Vegetarian Tagged With: , , ,

Mexicali Fettuccine ~ Quick Dinner Recipe

October 16, 2012 by 7 Comments

Are you ready for some creamy, fatty fat goodness?! Buttah, heavy cream, do I need to go on?! Holy Mackerel this was good. I only took a few bites because of that darn “D” word, but enough to get my taste buds to thank me. I skipped dinner all together and had a piece of that chocolate cake I told you about yesterday. I’m feeling kinda sugared up, come to think of it. Won’t be doing that again. I concocted this recipe yesterday after one of my sons asked for fettuccine Alfredo for dinner. I thought, why not make a Mexicali version. The results were a huge hit.

I got a special surprise when I was cleaning up. My bestie from Cali called and we gabbed for a bit while I was doing the dishes. You know, dishes are so much more fun to do when you are preoccupied talking on the phone with your bestie. I am so blessed to have several besties who truly are like sisters.

Mexicali Fettuccine
 
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Cook time

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Mexicali Fettuccine
Author:
Serves: 6

Ingredients
  • 1 cup salted butter
  • 2 heaping teaspoons minced garlic
  • 1 teaspoon dried chopped onion
  • 1 cup heavy cream
  • ¼ teaspoon garlic salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin
  • ¼ teaspoon whole dried oregano
  • 1 tablespoon diced green chiles
  • 1 can (14.5 oz.) diced tomatoes, drained
  • ½ cup parmesan cheese
  • ½ cup pecorino romano cheese
  • 1 tablespoon fresh cilantro, chopped + more for garnish
  • 1 pound fettuccine pasta

Instructions
  1. In a large saucepan, melt butter with minced garlic and dried onion over medium heat. Make sure not to burn the butter.
  2. Meanwhile, In a large pot, boil water and cook pasta per packaged directions. Drain and set aside.
  3. Reduce heat to low, add heavy cream, seasonings, green chiles and drained diced tomatoes; whisk together.
  4. Turn heat back up to medium, add parmesan cheese, pecorino romano cheese and 1 tablespoon of chopped cilantro; whisk together until cheese is melted.
  5. Toss pasta in Mexicali sauce, garnish each serving with additional cilantro if desired.

 

 Ingredients

  • 1 cup salted butter
  • 2 heaping teaspoons minced garlic
  • 1 teaspoon dried chopped onion
  • 1 cup heavy cream
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon whole dried oregano
  • 1 tablespoon diced green chiles
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1/2 cup Parmesan cheese
  • 1/2 cup pecorino romano cheese
  • 1 tablespoon fresh cilantro, chopped + more for garnish
  • 1 pound fettuccine pasta

Directions

  1. In a large saucepan, melt butter with minced garlic and dried onion over medium heat. Make sure not to burn the butter.
  2. Meanwhile, In a large pot, boil water and cook pasta per packaged directions. Drain and set aside.
  3. Reduce heat to low, add heavy cream, seasonings, green chiles and drained diced tomatoes; whisk together.
  4. Turn heat back up to medium, add parmesan cheese, pecorino romano cheese and 1 tablespoon of chopped cilantro; whisk together until cheese is melted.
  5. Toss pasta in Mexicali sauce, garnish each serving with additional cilantro if desired.

 

Filed Under: Budget Friendly, Main Dishes Tagged With: , , ,

Company Meatloaf ~ Freezer Meal

September 12, 2012 by 2 Comments

Stepping on my soap box for just a second… Please forgive me. This was the best meatloaf I’ve made in a LONG time. This is partially my mommy’s recipe, partially mine. I had to give her kudos too. Love you, mommy! It got rave reviews from the gang and even tasted good the next day in our sammiches, as four year old Honey, would say. Now, before you turn away thinking this recipe is toooooo much meatloaf for your family, wait! I have some good news for you. Make one now, freeze one for later. Or make several in the size it takes to feed your family and freeze for those busy nights. You really can’t go wrong. Who doesn’t love pulling a freezer meal out of the freezer? I do! I do! Get those muscles flexed and get down with your groovy self to make some nummy meatloaf.

Company Meatloaf ~ Freezer Meal
 
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Author:
Recipe type: Company Meatloaf

Ingredients
  • 6 pounds ground beef 20% fat
  • 2 jumbo eggs
  • ½ cup ketchup
  • 3 sleeves Ritz crackers, crushed fine
  • 1 tablespoon minced garlic
  • 2 red bell peppers, diced
  • 2 cups shredded carrots
  • 1 small sweet onion, diced
  • 1 cup brown sugar
  • 2 tablespoons fresh cracked pepper
  • 2 tablespoons garlic salt
GLAZE
  • 1 cup ketchup
  • 1 cup brown sugar
  • 2 tablespoons mustard
  • fresh cracked pepper to taste
  • garlic salt to taste

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a super large bowl, combine ground beef, eggs, ½ cup ketchup, crackers, 1 tablespoon minced garlic, bell peppers, carrots, sweet onion, 1 cup brown sugar, 2 tablespoons fresh cracked pepper and 2 tablespoons garlic salt.
  3. Divide ground beef and shape mixture into approx. TWO, 13 inch loaves. Put each one in a 13×9 inch greased baking dish.
  4. Let’s make the glaze by combining 1 cup ketchup, 1 cup brown sugar, and 2 tablespoons mustard in a small bowl. Pour glaze evenly over the tops of each loaf. Season tops to taste with fresh cracked pepper & garlic salt. At this point you can freeze one or both your loaves.
  5. If baking, bake uncovered in your preheated 350 degree F oven for 1 hour 30 min. Remove from oven and let stand approx. 10 minutes before slicing.

 

Ingredients

  • 6 pounds ground beef 20% fat
  • 2 jumbo eggs
  • 1/2 cup ketchup
  • 3 sleeves Ritz crackers, crushed fine
  • 1 tablespoon minced garlic
  • 2 red bell peppers, diced
  • 2 cups shredded carrots
  • 1 small sweet onion, diced
  • 1 cup brown sugar
  • 2 tablespoons fresh cracked pepper
  • 2 tablespoons garlic salt

GLAZE

  • 1 cup ketchup
  • 1 cup brown sugar
  • 2 tablespoons mustard
  • fresh cracked pepper to taste
  • garlic salt to taste

Directions

  1. Preheat oven to 350 degrees F.
  2. In a super large bowl, combine ground beef, eggs, 1/2 cup ketchup, crackers, 1 tablespoon minced garlic, bell peppers, carrots, sweet onion, 1 cup brown sugar, 2 tablespoons fresh cracked pepper and 2 tablespoons garlic salt.
  3. Divide ground beef and shape mixture into approx. TWO, 13 inch loaves. Put each one in a 13×9 inch greased baking dish.
  4. Let’s make the glaze by combining 1 cup ketchup, 1 cup brown sugar, and 2 tablespoons mustard in a small bowl. Pour glaze evenly over the tops of each loaf. Season tops to taste with fresh cracked pepper & garlic salt. At this point you can freeze one or both your loaves.
  5. If baking, bake uncovered in your preheated 350 degree F oven for 1 hour 30 min. Remove from oven and let stand approx. 10 minutes before slicing.

 

Filed Under: Freezer Meals, Main Dishes Tagged With: , , , ,

Honey’s Slumgullion: Freezer Meal

August 4, 2012 by 4 Comments

Slum what?! Slumgullion or perhaps you know it best by goulash. Basically – it’s ground beef – macaroni – and tomatoes made in a skillet or large pot.
Honey – my grandmother – was an amazing cook. Sadly she is no longer with us. This meal brings back many fond childhood memories of my grandmother. She was always gathering the family to come over for dinner -whether it be this meal or one of the many other delicious meals she’d share with all of us. It excites me to know that some of her recipes are being shared here on MCK- she would be honored.

 Yields (2) three qt. baking dishes – one for now – one for later if you’re a smaller sized family. 
*SEE NOTES*

Ingredients
1 1/2 pounds ground beef
1 medium sweet onion, diced
4 celery sticks, diced
1 bell pepper, seeded, diced
6 garlic cloves
2 cans 8 oz. each tomato sauce
2 cans 14.5 oz. each stewed tomatoes
4 cups frozen corn
1 cup tomato paste
season salt, to taste
pepper, to taste
1 package elbow macaroni
mozzarella cheese, desired amount
cheddar cheese, desired amount

Directions
In a large pot, cook ground beef, onions, celery, garlic & bell pepper over medium heat until no longer pink. Remove from heat, drain off fat, season with pepper & season salt. In the pot smash the whole garlic with the back of a spoon. Add corn, tomato sauce, stewed tomatoes and tomato paste. Cook over medium to low heat for 20 minutes stirring occasionally. Meanwhile cook pasta per packaged directions. (You will want your pasta al den te’ =  a little under cooked.) Drain pasta water, add drained pasta to pot, stir. Scoop mixture into (2) three qt. baking dishes and top with cheeses. Bake in a preheated 350 degree oven until cheese is melted. Serve.

Notes:
If using as a freezer meal, make sure you have freezer safe baking dishes with lids. Prepare as directed leaving off cheese & letting mixture cool completely. Make sure to cover baking dishes with foil and then lid. To reheat bring to room temp. Pour an additional 4 oz. of tomato sauce over dish, top with cheese, bake as directed.

Filed Under: Freezer Meals, Main Dishes

Chicken Tacos With Cilantro Slaw & Chipotle Sour Cream

July 20, 2012 by 9 Comments

Are you ready to get your spice on?! Then – let’s get to it shall we. I love me some gooood tacos! I really miss living in San Diego for this very reason. You could find a great Mexican taco shop on just about every corner – but – my favorites were the little hole in the walls – this – and of course heading right down town to Mexico. The gang loved this recipe – best of all – you get your Crock Pot on! Yeah baby. I suddenly had the imagine of Austin Powers in my head. I better behave.  Anyways – enjoy!

 *See notes*


Ingredients
6 boneless skinless chicken breast
2 tablespoons dried chopped onion
4 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chili powder
1 tablespoon sugar
2 tablespoons garlic, minced

1 can 14.5 oz. diced tomatoes
1 can 4 oz. diced green chilies
corn tortillas
tomatoes, optional

Directions
Combine chili powder, cumin, oregano, dried chopped onion, garlic, sugar and tomatoes in your slow cooker; stir. Add chicken to slow cooker, spooning some of the tomato mixture over chicken. Set slow cooker to low and cook all day until chicken is easily shredded with a fork. Shred chicken inside the slow cooker with the tomato mixture. {Don’t discard tomato mixture or juices, you will want to stir this into the chicken.} Serve as desired.



Cilantro Slaw
2 cups shredded cabbage
1 handful of fresh cilantro
1/2 of a jalapeno, minced, seeds discarded
juice of 1/2 a lime
1 tablespoon honey
salt to taste

In a medium sized bowl, combine the above stir well.

Chipotle Sour Cream
1 cup sour cream
2 chipotle chilies in adobo sauce

In a blender, combine sour cream and chilies; puree until smooth.

Notes: This yields enough for 14 people or more – depending on the way they eat. Shredded chicken left overs – once cooled – can be placed in freezer safe Ziploc bags and frozen for later use for smaller sized families.

Cilantro slaw recipe adapted by My Crowded Kitchen 
Original recipe by Food.com


Filed Under: chicken, Main Dishes, Mexican Food

Beef & Broccoli

July 14, 2012 by 3 Comments

My family loves Chinese food. One of the requests last week for dinner was my Easy Chicken Egg Rolls. For a bonus I decided to throw in Beef & Broccoli. Everyone was quite happy with this meal. I’m so not a traditionalist or follow the rules when it comes to cooking. I throw everything out the window and do what works for me. For me – there are no rules in the kitchen when it comes to cooking.  Just because directions says it has to be done ‘this way’ doesn’t always mean you have to – just sayin’. I say all that to say – “I roasted the broccoli in the oven for this recipe while cooking the beef in the wok. Gasp, I know. See – told you I break the rules in the kitchen. But – the results were amazing just the same!


*See Notes Below* 

Ingredients

  • 2 1/2 pounds london broil, sliced thin- remove any remaining fat along edge of meat
  • 1 cup soy sauce
  • 2 tablespoons minced garlic
  • 1 teaspoon ground ginger
  • 3 tablespoons brown sugar
  • 2 tablespoons corn starch
  • 4 quarts broccoli florets
  • 1/2 cup water
  • 2 tablespoons canola oil or peanut oil 

Additional Sauce

  • 1 cup soy sauce
  • 2 tablespoons minced garlic
  • 1 teaspoon ground ginger
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
Directions For Beef And Broccoli

In a medium sized bowl, whisk soy sauce, garlic, brown sugar and corn starch together. Pour into a gallon sized Ziploc bag, add sliced meat. Seal bag and let marinate for 24-48 hours. (I did 48 hours).
In a large wok, heat 2 tablespoons oil over medium high heat. Pour marinade and meat slices into wok. Cook meat until no longer pink. While meat is cooking roast broccoli in a preheated 400 degree F. oven with 1/2 cup of water until broccoli has reached desired tenderness. (You will want the broccoli to be just fork tender but still crisp. This takes about as long as it takes to cook the beef.) Once meat and broccoli have finished cooking add broccoli florets to wok and stir to combine. At this point add additional sauce if desired. I highly recommend adding more sauce. Serve over jasmine rice.

Directions For Additional Sauce
Combine 1 cup soy sauce, 2 tablespoons minced garlic, 1 tablespoon ground ginger, 3 tablespoons brown sugar and 2 tablespoons cornstarch  in a heavy duty sauce pan, whisk. Cook over medium heat until slightly thickened. If it gets to thick – add a bit of water until it reaches desired consistency. Pour over beef and broccoli. Serve. 

Notes:
This can be made into a gluten free meal by replacing the original soy sauce for GF soy sauce.
I also made additional sauce because my gang is a saucy bunch. By the time you cook your original marinade with the strips of beef it cooks down to half. I made a quick batch of additional sauce on the stove top and poured it into the wok with the beef and broccoli. In my opinion it needed more sauce. But then again – we are a saucy bunch. 

Filed Under: Beef, Main Dishes

Sweet Chili Pepper Chicken

June 27, 2012 by 2 Comments
Hey y’all! I’m re-posting today. I’m really laying low. Sorry. Just know that each one of you is on my heart. I miss all the parties and blog hopping. I’ve been working on a few things here and there, but mostly been dealing with medical appointments. When things settle down, I will share. Here’s an oldie but goodie. This recipe was when I first started. As you can see, I was a professional photographer almost a year and a half ago. Wink. wink. I’m telling you, I am still learning this photography thang. It’s tuff. Why Foodgawker wouldn’t want this picture is beyond me! Totally being sarcastic. LOL Have a great day y’all. Love ya!  
Ingredients
6 boneless skinless chicken breast, cut in chunks
1 red bell pepper, sliced into strips
1 red pepper, diced
5 cloves garlic, smashed
1 can 20oz. pineapple chunks
1/2 cup green onions, chopped
1 1/2 cup sweet chili sauce (I use Mae Ploy)
1/4 cup honey
1/3 cup orange juice
1/4 cup brown sugar
toasted sesame seeds (optional)
Directions
Smash 5 cloves garlic set aside
Prepare sauce by adding chili sauce, honey, orange juice and brown sugar. whisk. Add smashed garlic, set aside.

Seed and chop red pepper. Set aside
Seed and slice red bell pepper. Set aside.
Cut chicken into chunks and fry in 3 tablespoons peanut oil.

                  Cook chicken on medium heat, and until there are no juices left from the chicken in the pan.

Once chicken is cooked, add red pepper. Stir.

Now add red bell pepper and stir.
Once peppers are tender, add sauce. Cook on medium heat. Cook for 5 minutes. Stirring occasionally.

Turn heat to low. Add pineapple chunks, stir.

Now add green onion, stir. Turn off heat, cover with a lid and set aside for at least 30 minutes. This allows the flavors to marry. When your ready to eat, simply reheat on top of stove, serve over rice. I allowed my recipe to rest for 1 hour, covered on top of the stove. I also stirred 4 X’s within the hour. Giving it a quick stir, will allow all the chicken chunks a chance to get bathed in the sauce.  
Filed Under: Main Dishes

Quick Spainish Rice

June 13, 2012 by 3 Comments

Another great one from my grandmother’s recipe box! I adapted it though, but it sure was tasty, not to mention quick. My Littles, devoured it and were begging for more. Add cooked chicken, steak or ground beef and you’ll have yourself a meal in 30 minutes or less. Now that’s quick cookin’!
Serves 6

Ingredients

  • 1 tablespoon butter, salted
  • 1 1/4 cup long grain rice
  • 1 3/4 cups water
  • 2 teaspoons chicken instant bouillon & seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1 tablespoon dried chopped onion
  • (1) 14.5 oz. can stewed tomatoes
  • (1) 4oz. can diced green chiles

Directions
In a medium sized pot, brown rice with butter over medium heat. Next add water stewed tomatoes and seasonings. Bring to a boil; cover and reduce heat. Simmer 25 minutes or until rice is done. (Don’t lift the lid.) Garnish with cheddar cheese, green onion and sour cream if desired.

Notes: To make a meal, stir in desired amount of cooked chicken, steak or ground beef; top with cheddar or Mexican cheese. Put in a 350 degree F. oven until cheese is melted. garnish with green onions, olives, fresh chopped cilantro and sour cream if desired.

Filed Under: Main Dishes, Money Saving Recipe, Quick Dinners, Quick Spainish Rice, Side Dishes

Black Bean Sun-dried Tomato Tacos

March 12, 2012 by 5 Comments

Our recipe for today was inspired/adapted by a book I picked up in the second hand store called, ”Gourmet’s Quick Kitchen”. I love to browse the used cook book section just for fun. As most of you know by now we go meatless at least twice a week. I am always on the look out for meatless meals that please the entire family. The kids ate these babies up and were asking for seconds. I was a bit surprised! I thought I might get some complaints, because of the onions, sun-dried tomatoes, organic spring mix and red cabbage I used to help create them, but they sucked them up like a Kirby vacuum. Yields approx. 15 tacos.

How was your weekend? I hope you had a great one! We enjoyed hanging out, running errands, building a cedar raised garden bed & planting our starters, lots and lots of herbs. I can’t wait to harvest all my organic goodies. We are starting 432 plants for our garden this year. Oh, I almost forgot! We also finished planting our orchard this weekend. We already had a few fruit bearing trees on our property, but it was my desire to have a full orchard. We had a beautiful orchard at our old place and I’ve missed it terribly. It was so nice to walk out on our property and pick fruit straight from our trees. I can’t wait until I’m able to do that again!

Ingredients
2 cans 15 oz. each black beans, drained & rinsed
1/2 cup sun-dried tomatoes 100% pure olive oil & herbs, julienned
1 tablespoon vegetable oil
1 cup sweet onion, chopped
1 teaspoon garlic, minced
1 1/4 teaspoon chili powder
1 1/4 teaspoon ground cumin
15 corn tortillas
oil, for frying tortillas
cheddar cheese, shredded, desired amount
organic spring mix, desired amount
red cabbage, shredded, desired amount
fresh cilantro, chopped, desired amount

Directions
In a medium sized skillet, heat 1 tablespoon oil over medium heat. Cook onions until translucent. Add garlic and cook just until fragrant. Next, add drained and rinsed black beans, sun dried tomatoes & spices to the skillet with your onions and garlic. Cook until heated through, stirring occasionally. Meanwhile, start frying corn tortillas. Pat fried tortillas with paper towels to remove excess grease; fill tacos with black bean mixture and top with organic spring mix, shredded red cabbage, cheese and fresh chopped cilantro.

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flourmewithlove 3/12/12
thingsthatmakeyousaymmmm 3/12/12
weekendpotluck 3/16/12
seaweedandsassafras 3/16/12

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Filed Under: Black Bean Sun-dried Tomato Tacos, Main Dishes