Old Fashioned Beef Stew

Old Fashioned Beef Stew

Old Fashioned Beef Stew

Ingredients

• 2 pounds beef stew meat cubed chuck roast
• 4 tablespoons cornstarch divided
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves minced garlic
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1/4 cup Worcestershire sauce
• 1 1/2 pounds red potatoes cut into bite-sized chunks
• 10 ounces pearl onions
• 4 medium carrots sliced
• 4 medium celery ribs sliced
• 1 teaspoon granulated sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon ground allspice
• 1/4 cup cold water

Directions

1. Dust 2 pounds beef stew meat with 2 tablespoons cornstarch

2. season with 1 teaspoon salt and 1/4 teaspoon black pepper.

3. In a large pot, heat 2 tablespoons olive oil over medium-high heat.

4. Add the beef and sear for about 5 minutes, until all sides are browned.

5. Stir in 2 cloves minced garlic and 2 tablespoons tomato paste.

6. Cook for 1-2 minutes until fragrant.

7. Pour in 4 cups beef broth and 1/4 cup Worcestershire sauce to deglaze 

8. scraping up any browned bits from the bottom.

9. Add the diced potatoes, pearl onions, sliced carrots, and sliced celery.

10. Sprinkle in the

    1. 1 teaspoon granulated sugar,

    2. 1/2 teaspoon dried basil,

    3. 1/2 teaspoon dried oregano,

    4. 1/2 teaspoon dried parsley,

    5. 1/2 teaspoon paprika, and

    6. 1/4 teaspoon ground allspice.

11. Stir to combine.

12. Bring the stew to a boil over high heat, then reduce the heat to low.

13. Cover and simmer for 90 to 120 minutes, until the beef is tender.

14. In a small bowl, mix 2 tablespoons of cornstarch with 1/4 cup cold water.

15. Stir until completely dissolved.

16. Slowly pour the cornstarch mixture into the stew, stirring constantly.

17. Cook on low heat for a few more minutes, until the stew thickens.

18. Taste and adjust the seasoning with more salt and pepper if necessary.

19. Serve hot.

Easy Lasagna Soup

 Ingedients

• 1 pound Italian sausage (spicy or mild)
• 1 medium onion, chopped

  

  Lasagna Soup

  
  
• 3 cloves garlic, minced
• 1-2 Jalapenos, sliced
• 1 can (14 oz) crushed tomatoes
• 4 cups beef or chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teasoon Mrs Dash Garlic and Herb
• 1/2 teaspoon red pepper flakes
• 8 oz lasagna noodles, broken into pieces
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, chopped for garnish

Directions

1. In a large pot over medium heat, cook the Italian sausage until browned, breaking it apart. 
2. Add chopped onions and cook until translucent, about 3-4 minutes. 
3. Stir in minced garlic and jalapenos and cook for another minute until fragrant.
4. Pour in crushed tomatoes, Chicken broth, Italian seasoning, and red pepper flakes.
5. Bring to a boil, then lower the heat and simmer for 15 minutes.
6. Add broken lasagna noodles to the soup, cooking until tender, about 8-10 minutes. Stir occasionally to prevent sticking.
7. Stir in mozzarella and Parmesan cheeses, allowing them to melt into the soup for a creamy texture. Adjust seasoning to taste.
8. Serve hot, garnished with fresh basil or (yuk!) parsley. 
9. Pair with crusty bread or a side salad for a complete meal.

Jalapeno Popper Grilled Cheese

Grilled Cheese Popper with Bacon

Jalapeno Popper Grilled Cheese

Everything we know and love about jalapeño poppers stuffed into one mammoth Jalapeño Popper Grilled Cheese. So spicy and so delicious! Yields four - 1/2 serving sandwiches.

Ingredients

• 4-6 large jalapeño peppers
• 3 ounces softened cream cheese
• 3 green onions, minced
• Mrs Dash Garlic and Herb, to taste
• 8 slices colby jack, or cheddar jack cheese
• 4 slices sourdough bread
• 1 Tablespoon Tomato Salsa like La Victoria
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• black pepper, to taste
• 8 slices of cooked bacon
• 2 tablespoons softened butter

Instructions

1. Crank your oven to 400°F.
2. While that is warming up, cook the bacon.
3. Place the jalapeños on a flat pan and char the jalapeños in the oven, turning once, for about 10-15 minutes.
4. Place charred jalapenos in a bag to steam.
5. After about 10 minutes, gently peel off the outer skin. Slice off the tops and discard. Note: I use a knife and scrape the skin downward and it comes right off.
6. Cook the bacon so that it isn't too overdone.
7. Cut the top and a small slice off the bottom of the pepper and discard.
8. Slice down one side of the pepper and lay it flat. Carefully remove the seeds and ribs of the pepper.
9. Next combine the cream cheese, minced green onion, spices, salsa, and black pepper in a small bowl. Note: I put it all in a food processor and zip it a few times!
10. Spread a thin layer of cream cheese on both slices of bread.
11. Next add two slices of cheese, then the jalapenos, followed by the bacon and add one more slice of cheese centered in the middle of the sandwich on top. (1)
12. Butter the outside slices of bread.
13. In a frying pan, grill the sandwiches until browned and the cheese has melted.

Notes:
(1) Adding the 3rd slice of cheese on top is to hold the sandwich together. The melted cheese is what holds the bread slice on to the sandwich.

* When removing the outer skin from the jalapeno, and removing the seeds and ribs, it is best to wear gloves.

Pasta e Fagioli

Pasta e Fagioli

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion, finely diced
• 3 medium carrots, peeled and diced
• 2-3 ribs of celery, diced
• 3-6 cloves garlic, minced
• Healthy dash of Garlic Powder
• 2 jalapenos, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3⁄4 teaspoon dried thyme
• 1/4 teaspoon Mrs Dash Extra Spicy
• 3 cups chicken broth
• 2 (15-ounce) cans tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 cup water
• 1 cup dry ditalini pasta
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• spices, to taste
• grated Parmesan cheese and fresh basil leaves, for garnish

Instructions

1. Warm 1 tablespoon of olive oil in a large pot over medium heat. Add the ground beef and cook until browned and fully cooked. Set aside.
2. In the same pot, add the diced onion, carrots, jalapenos, spices and celery. Cook, stirring occasionally, until the vegetables are softened.
3. Add the minced garlic, dried basil, oregano, and thyme, and cook for an additional 1 minute.
4. Return the cooked ground beef to the pot. Stir in the chicken broth, tomato sauce, diced tomatoes, water, sugar, and ditalini pasta.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, stirring often, until the pasta is tender.
6. Stir in the drained and rinsed kidney beans and Great Northern beans. Cook for 2-3 minutes, just until the beans are heated through. Remove and discard the Parmesan rind, then taste and season with spices.
7. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve warm with crusty bread, and enjoy!

Devil's Chili

 Devil's Chili

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1 onion, chopped
• 4-6 cloves of garlic, minced
• 1-15 oz can of kidney beans, drained and rinsed
• 1-15 oz can of black beans, drained and rinsed
• 1-14.5 oz can of diced tomatoes
• 1-6 oz can tomato paste
• 2 Tablespoons Chili powder
• 1 teaspoon cumin
• 1/2 teaspoon jalapeno powder
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1/2 teaspoon garlic powder
• 2 jalapenos sliced

Directions

1. Brown the ground beef and pork in a large pot over medium heat. Drain the excess fat.
2. Add the onion and garlic until softened.
3. Stir in the chili power, cumin and jalapeno powder and sprinkle the Mrs Dash Extra Spicy over the top and stir well.
4. Add the diced tomatoes, tomato paste, kidney beans and black beans.
5. Bring to a boil and reduce heat and simmer 30-45 minutes, until the chili has thickened.
6. Serve hot with cornbread.

Adapted from some unknown, I can't remember, website.

Irish Potato Farls

 Irish Potato Farls

Ingredients

• 2 cups mashed potatoes.
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons unsalted butter, softened.
• additional flour for dusting for the work surface.

Directions

1. In a large mixing bowl, combine the leftover mashed potatoes, all-purpose flour, baking powder, and salt until well-blended.
2. Gradually incorporate the softened butter into the mixture until everything is nicely combined and forms a soft dough.
3. Lightly flour a clean work surface and turn out the dough. Knead gently for about 1-2 minutes.
4. Pat the dough into a circle about ½ inch thick. Cut the circle into quarters, forming triangular shapes.
5. Heat a non-stick skillet or griddle over medium heat. Place the farls on the skillet and cook for about 5-7 minutes on each side until golden brown and crispy.
6. Enjoy your homemade potato farls warm, topped with butter, or your favorite toppings!

Scottish Eggs

Scottish Eggs

Ingredients

• 4 large eggs
• 1 pound sausage meat
• 1 cup breadcrumbs
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1 teaspoon garlic powder
• Salt and pepper
• ½ cup all-purpose flour
• 2 large eggs, beaten
• Oil for frying

Directions

1. Put the eggs in a saucepan and cover them with cold water. Bring it to a boil, then simmer for 6-7 minutes. This gives you a slightly soft center. After cooking, move the eggs to an ice bath. Peel the eggs when cool.

2. In a big bowl, combine the sausage meat, spices, thyme, smoked paprika, garlic powder, salt, and pepper. Mix it well.

3. Divide the sausage mix into 4 parts. Flatten each part into a disc. Place a boiled egg in the center of each disc. Carefully wrap the sausage around the egg. Make sure the egg is completely covered. Smooth the surface.

4. Put flour, beaten eggs, and breadcrumbs in separate bowls. Roll each wrapped egg in flour first. Then dip it into the beaten eggs, and finally coat it in breadcrumbs. Make sure they are well covered.

5. Heat the oil in a deep pan over medium heat (about 350°F). Carefully add the coated eggs to the hot oil. Fry them 2 at a time to avoid crowding. Fry for about 6-8 minutes, turning them until golden brown.

6. Remove the Scotch eggs from the oil. Let them drain on paper towels. Allow them to cool a bit. Then, slice them in half to show off the golden yolk.

Cheesy Garlic Butter Mussels

Cheesy Garlic Butter Mussels

Ingredients

• 1 lb mussels shell removed

• 1 head garlic minced

• 1 small onion minced

• 2 teaspoons Hot Chili Sauce

• 1/4 cup butter

• 1/4 teaspoon Mrs Dash Garlic & Herb

• 1 large jalapeno sliced

• 2 tablespoons cooking oil

• 2 tablespoons cooking wine

• 1 cup mozzarella cheese

• 1/2 cup sharp cheddar cheese

• ground black pepper to taste

Instructions

1. Melt the butter in a pan, then add the cooking oil.

2. Sauté the garlic until light brown and fragrant.

3. Add the onion and cook until softened.

4. Add the mussels and sauté for 3 minutes.

5. Pour in the cooking wine, then add Maggi Savor.

6. Add the jalapenos and Mrs Dash Garlic & Herb

7. Continue cooking until the sauce reduces by half.

8. Season with ground black pepper

9. Add the mozzarella and cheddar cheese.

10. Transfer to a serving plate.

Serve with yellow rice.

Adapted from recipe by: Vanjo Merano

Witch’s Cauldron Beef Stew

Witch’s Cauldron Beef Stew

Ingredients:

• 
  1 lb beef stew meat
• 2 cups beef broth
• 1 cup red wine
• 3 carrots, sliced
• 2 potatoes, cubed
• 1 onion, chopped
• 4-6 cloves garlic, minced
• 1-2 Jalapeno peppers, sliced or diced
• 2 tbsp tomato paste
  
• 1 tsp dried thyme
• 1.4 tsp Mrs Dash Garlic & Herb
• 1 bay leaf
• Salt and pepper to taste

Directions:

1. Hollowed-out bread bowls for serving (optional)
2. Instructions:In a large pot, brown the beef stew meat over medium heat.
3. Add the onion and garlic, sautéing until softened.
4. Stir in the jalapenos, tomato paste, thyme, and bay leaf. Season with Mrs Dash Garlic & Herb.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
6. Add the beef broth, carrots, and potatoes.
7. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the meat is tender.
8. Season with salt and pepper to taste.
9. Serve in hollowed-out bread bowls for a spooky cauldron effect.

Recipe adapted found at: https://slimmingviolet.com/halloween-adult-dinner-ideas/

Fried Rice

 I have screwed up this recipe for decades. I FINALLY found a recipe that works!!

Ingredients

• 1 cup mixed vegetables, thawed and heated
• 4 cloves garlic, sliced
• 2 green onions, sliced thinly
• 1/4+ teaspoon garlic powder
• 1/4+ teaspoon chile powder
• other seasonings to taste (i.e., Dragon Snot Habanero power!!) Not for the faint hearted!!
• 1 jalapeno, diced (optional)
• 2 large eggs
• 1+ Tablespoon Olive oil for cooking
• 1+ teaspoons Soy sauce, to taste
• 2+ cups of leftover rice, warmed in the microwave

Directions

1. Cook the mixed vegetables according to instructions.
2. Using a Wok or large Skillet/frying pan. Add the Olive oil and heat.
3. Over High Heat, stir in the mixed vegetables, jalapeno and garlic. Cook for 30 seconds.
4. Crack the eggs into the pan and scramble.
5. Stir in the heated rice and mix well. Add seasonings and cook for a minute or two.
6. Add soy sauce and stir in the green onions.
7. Remove from heat and serve.

Tater Tot Casserole

 Ingredients

• 2 lbs ground beef
• 1 onion shopped
• 3 ribs celery sliced
• 4 cloves Garlic sliced
• 1/2 teaspoon Garlic Powder
• 1 can Cream of Mushroom soup
• 1 cup milk
• 16 oz bag frozen green beans sliced into 1" pieces, thawed
• or 16 oz bag of Mixed Vegetables
• 8 oz bag of frozen corn, thawed
• 2 cups shredded cheddar cheese
• 1 bag frozen Tater Tots, defrosted and heated

Directions

1. In a large skillet, brown the beef. Remove to separate platter and saute the onions and celery.
2. Mix the ground beef back into the onions and celery. Add garlic and garlic powder and heat for another 2-5 minutes.
3. Spread the meat mixture in the bottom of a 9x13 in. pan.
4. In a mixing bowl, whisk the cream of Mushroom Soup , sour cream and milk. Pour over the hamburger.
5. Scatter green beans or Mixed Vegetables and Corn over the top of the soup mix.
6. Add a layer of Cheddar Cheese over the vegetables.
7. Preheat oven to 350 deg F.
8. Arrange the tater tots in a single layer on top of the cheese.
9. Cook 45-60 minutes until the tater tots are a golden brown.
10. (Optionally), spread a layer of Cheddar Cheese over the top of the tater tots during the last 15 minutes of baking.

Enjoy with Louisiana Hot Sauce. 

Embutido (Filipino Meatloaf)

Ingredients

• 1-1/2 to 2 lbs ground pork
• 1 cub finely chopped carrots
• 1 small onion, minced
• 1/2 cup red bell pepper, chopped
• 1/4 cup jalapeno peppers, diced (optional)
• 1/2 cub sweet pickle relish
• 1/2 cup raisins
• 1 cub grated or shredded cheddar cheese
• 2 raw eggs
• 1 cup breadcrumbs
• 2 tbsp soy sauce, or to taste
• 1/4 tsp Mrs Dash Garlic & Herb
• 1/4 tsp Mrs Dash Extra spicy
• salt & pepper to taste
• 2 hard boiled eggs, quartered
• 2 hot dogs or cooked sausage halved lengthwise
• OR
• 12 oz of fully cooked lunch meat or SPAM
• foil for wrapping

Directions

1. Preheat the oven to 350 deg F.
2. In a large bowl, combine the ground pork, carrots, onions, bell pepper, jalapenos, relish, raisins, cheese, raw eggs, breadcrumbs, soy sauce, seasonings and mix well.
3. On the foil, spread the mixture out into a rectangle about 1/2" thick.
4. Arrange the hot dog halves and hard boiled eggs along the center of the mixture.
5. Carefully, roll the meat mixture into one or two logs, wrapping tightly in the foil and seal the ends tightly.
   
6. Note: Refrigerate for 1 hour, if you will slice into 1" slices and pan fry.
7. Place log into a baking dish and Bake in the oven for 1 hour.
8. Let cool slightly, slice into 1" thick slices and serve with ketchup or sweet chili sauce.

505 Green Chile Chicken Stew

 Ingredients

• 3-5 Chicken Breasts (about 3 lbs) cut into 1" square cubes
  
• 1 Large 40 oz Jar Hatch Valley 505 Southwestern MEDIUM Flame Roasted Green Chile
• 1-28 oz can Las Palmas Green Chile Enchilada Sauce
• 1-14.5 oz can Diced Tomatoes with Basil and Oregano 
• 2-14.5 oz cans Black Beans, drained and rinsed
• 1 Large Onion finely diced
• 6 cloves garlic finely diced
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Chile powder
• 1/4 teaspoon ground pepper
• salt to taste
• 1/4 teaspoon Mrs Dash Garlic and Herb seasoning
• 6-flame roasted green Chiles, tops removed and seeded. The charred blistered skin rinsed and removed. sliced horizontally into strips.

Directions

1. Cube the chicken into 1" pieces and brown in a large frying pan with olive oil. You will have to cook all of the injected water out of the chicken before it will begin to brown. Once it begins to brown, make sure there is still olive oil in the pan so it doesn't burn and stir the chicken continuously.  Sprinkle the garlic powder, Chile powder and Mrs Dash Garlic and Herb seasoning on the chicken while it is cooking and mix.
2. Pour the browned chicken into the crock pot set to High, and pour the 505 Roasted Green Chile and the Enchilada Sauce on top and mix.
3. In the same pan that you browned the chicken, add the onions and cook on medium high heat stirring constantly, when the onions begin to turn translucent, add the diced garlic and cook another 2 minutes.
4. Add the onion and garlic mixture to the crock pot and mix.
5. Keep the crock pot on High for 1 hour and lower to Low for 2 hours.
6. Add the Diced Tomatoes, Black Beans and roasted green Chiles.
7. Season with salt and pepper.
8. Cook on low for another 30 minutes and then turn to warm for serving.
9. Shred the chicken using two forks.
10. Serve with shredded cheddar cheese and tortillas.
11. Either roll it up into a burrito, or have the tortillas on the side and eat it in a bowl.