This makes A LOT of bean salad, so make sure you're serving a crowd. I'm taking this to a Superbowl party!
1 Can Black beans
1 Can Red Kidney beans
1 ½ Pounds Corn
4 oz. Red Onion (about half of a large one)
4 oz. Celery, chopped
1 Green Pepper
2 Red Peppers
1 Jalapeno
1 oz. Oil
10 T Cider vinegar
1 oz. Water
5 T Sugar
½ t Granulated Garlic
½ t Salt
½ t Black pepper
Mix everything together & let marinate at least 4 hours before serving. It's even better the next day!
Green Chile Enchiladas
These were a hit at my house! You could reduce the fat significantly by using fat-free soup & sour cream!
1/2 lb Ground Beef or substitute
3T Taco Seasoning
1 can Chopped Green Chilies
1 can Cream of Mushroom Soup
1 c Sour Cream
10 Tortillas
8 oz shredded cheddar
1/2 lb Ground Beef or substitute
3T Taco Seasoning
1 can Chopped Green Chilies
1 can Cream of Mushroom Soup
1 c Sour Cream
10 Tortillas
8 oz shredded cheddar
- Preheat oven to 350.
- Brown beef in a large skillet.
- Stir in taco seasoning & half of green chilies.
- Stir together remaining chilies, soup & sour cream in a separate bowl.
- Fill tortillas with about 2T ground beef mixture, roll up, & place in a lightly greased baking dish.
- Top with half of cheese, soup mixture, & then remaining cheese.
- Bake 25 minutes.
- Enjoy hot with Black Beans on the Side.
Ground Beef Substitute for Meat Eaters
This ends up making enough to sub out about a half pound of ground beef.
1/2 T Butter
2T Brown Rice
2T Bulgur
2T Soy Sauce
2c Water
2 Beef Bouillon Cubes
2T Quinoa
1/2 T Butter
2T Brown Rice
2T Bulgur
2T Soy Sauce
2c Water
2 Beef Bouillon Cubes
2T Quinoa
- Saute Rice & Bulgur in butter until lightly browned.
- Add soy sauce, water, & beef bouillon cubes.
- Boil until rice is tender.
- Add quinoa & boil another 5 minutes.
- Drain well.
Labels:
Meatless,
Tips Tricks and Substitutions
Black Beans on the Side
I made this as a side dish, & I started out with doing just one can. My oldest & I decided that one can was not enough!
1T Butter
1 Sweet Onion, diced
2 Garlic Scapes (I think you could also use one garlic clove)
1 can Chicken Broth or 16 oz water
1/4 t Cumin
1/4 t Coriander
1/4 t Oregano
1/4 t Black Pepper
1/2 t Salt, optional (I don't use it)
2 can Black Beans
1T Butter
1 Sweet Onion, diced
2 Garlic Scapes (I think you could also use one garlic clove)
1 can Chicken Broth or 16 oz water
1/4 t Cumin
1/4 t Coriander
1/4 t Oregano
1/4 t Black Pepper
1/2 t Salt, optional (I don't use it)
2 can Black Beans
- Saute onion in hot butter.
- Add garlic scapes & saute another 30 seconds or so.
- Add everything else & simmer 7 to 10 minutes or until the liquid is all gone.
- Never eat black beans any other way again!
Sweet Lime Chicken
1/4 c Soy Sauce
3 T Honey
1 T Oil
1/2 c Lime Juice
3 cloves Garlic, minced or pressed
1 T Sriracha
3 Boneless Chicken Breast, cut in half
3 T Honey
1 T Oil
1/2 c Lime Juice
3 cloves Garlic, minced or pressed
1 T Sriracha
3 Boneless Chicken Breast, cut in half
- Mix all ingredients in a large, Ziploc bag.
- Marinate in refrigerator 1 hour or more.
- Grill 6-8 minutes per side or until cooked through.
- Serve on rice with steamed veggies.
- Enjoy!
Labels:
Chicken
Chicken & Broccoli Chowder
This was super fast to make, but the first time I cut the recipe in half because I didn't think we'd like it. WRONG! So, this recipe is actually doubled from the original!
3 T butter
2 chicken breasts, cubed
2 onions, chopped
3 T flour
2 cans chicken broth
2 cans beef broth
3 c milk
2 pkg frozen broccoli
3 c cheddar cheese, shredded
1/2 t pepper
3 T butter
2 chicken breasts, cubed
2 onions, chopped
3 T flour
2 cans chicken broth
2 cans beef broth
3 c milk
2 pkg frozen broccoli
3 c cheddar cheese, shredded
1/2 t pepper
- Melt butter in large Dutch oven until foaming subsides
- Cook chicken & onion in butter 10 minutes
- Stir in broth & milk
- Bring to a boil, then simmer 10 minutes
- Stir in broccoli & simmer another 10 minutes
- Add in 2 cups of cheese & the pepper
- Stir until cheese melts
- Serve with remaining cheese
Labels:
Soup
Cheap Slow-Cooker Chili
1 T oil
3 lb Chuck roast, trimmed & cubed
1/2 t pepper
pinch salt
2 onions, chopped
1 sweet pepper, chopped
5 cloves garlic, chopped or pressed
2 cans black beans, drained
1 can beef broth
1 T chili powder
1 t cumin
1 t oregano
1 can diced tomatoes
8 oz tomato sauce
1 c cheddar, shredded
1/2 c green onion, chopped
3 lb Chuck roast, trimmed & cubed
1/2 t pepper
pinch salt
2 onions, chopped
1 sweet pepper, chopped
5 cloves garlic, chopped or pressed
2 cans black beans, drained
1 can beef broth
1 T chili powder
1 t cumin
1 t oregano
1 can diced tomatoes
8 oz tomato sauce
1 c cheddar, shredded
1/2 c green onion, chopped
- Sprinkle beef with salt & pepper
- Heat oil in heavy dutch oven & brown beef
- Put beef in slow cooker
- Add onion & pepper to dutch oven & cook until onion is translucent
- Transfer peppers & onion to slow cooker and top with garlic & beans
- Add beef broth to dutch oven & stir, scraping up fond
- Add chili powder, cumin, oregano, tomatoes, & tomato sauce to dutch oven, stirring until incorporated
- Pour dutch oven sauce into slow cooker & stir
- Cook on low 7 hours
- Serve topped with cheese & green onion
Indian Trail Cranberry Sauce
This recipe makes about two 10 ounce containers of the sauce. The whole thing is just so easy that I have a hard time believing I ever paid for this stuff! I usually peel the orange & add the peel then I remove the pith & add the sections, but if I'm using clementines, I just quarter them & toss them in. I've heard that you don't have to peel oranges, but I think it would be bitter so I've never tried it. If you do it that way, let me know how it turns out!
1 bag cranberries
1 c sugar
1 orange or 3 clementines
Indian Trail Cranberry Sauce Recipe (from the package label)
2 pkgs (3 oz.) Cherry Flavor Gelatin
2-1/2 cups boiling water
1 cup crushed pineapple (juice and all)
1 pkg. (10 oz.) Frozen Indian Trail Cranberry
Orange Sauce Thawed
1 bag cranberries
1 c sugar
1 orange or 3 clementines
- Add cranberries & sugar to Ninja Master Prep, blender, or food processor
- Peel orange, being careful to avoid the pith, and add peel to cranberry mixture
- Remove pith from orange & discard
- Quarter orange & add to cranberry mixture
- Blend to desired texture
- Pack into 10 ounce packages & freeze
Indian Trail Cranberry Sauce Recipe (from the package label)
2 pkgs (3 oz.) Cherry Flavor Gelatin
2-1/2 cups boiling water
1 cup crushed pineapple (juice and all)
1 pkg. (10 oz.) Frozen Indian Trail Cranberry
Orange Sauce Thawed
- Dissolve gelatin in boiling water.
- Stir in Cranberry Orange Sauce & pineapple.
- Pour into mold.
- Refrigerate until set
Labels:
Sauce
Black-eyed Pea Salad
15 oz. can black-eyed peas, drained & rinsed
2 c corn kernals
1/2 poblano pepper, finely diced
2 green onions, finely sliced
1 t Grey Poupon (don't scrimp on this one)
2 T cider vinegar
2 T oil
2 c corn kernals
1/2 poblano pepper, finely diced
2 green onions, finely sliced
1 t Grey Poupon (don't scrimp on this one)
2 T cider vinegar
2 T oil
- Mix peas, corn, pepper, & onions together.
- In measuring cup, whisk mustard, vinegar & oil together.
- Pour mustard mix over veggies & toss to distribute.
- Let sit 15+ minutes to let flavors meld. The longer the better.
Labels:
Meatless
Essence of Emeril
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T cayenne pepper
1 T onion powder
1 T dry oregano
1 T dry thyme
2 T salt
2 T garlic powder
1 T black pepper
1 T cayenne pepper
1 T onion powder
1 T dry oregano
1 T dry thyme
Labels:
Dip Mix,
Homemade Gifts
Pizza Dipping Sauce
This is the base topping for DeAnn's delicious Pizza Hut Crust. Sometimes we top it with meat & cheese or fresh veggies from the garden, but just as frequently we bake the crust plain & dip it in this delicious sauce!
1 can diced tomatoes
1 can tomato paste (6 oz.)
1 1/2 T olive oil
2 T fresh basil (2t dried)
1 1/2 t dried oregano
1 t sugar
2 cloves garlic
3/4 t salt
1 can diced tomatoes
1 can tomato paste (6 oz.)
1 1/2 T olive oil
2 T fresh basil (2t dried)
1 1/2 t dried oregano
1 t sugar
2 cloves garlic
3/4 t salt
- Mix everything together.
- That's it!
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