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1 lb ground beef 1 pkg taco seasoning 1 C water 1 C pico (or salsa) 1 can of black beans, rinsed and drained 4 small flour tortillas, sliced into 1 inch strips 1 C extra sharp cheddar, shredded 1/4 C sliced green onions Sour Cream
Brown the ground beef.
Add taco seasoning, water, pico and black beans.
Simmer for five minutes or so, so that it's warmed through but it still has some moisture in there.
Stir in tortilla strips and remove from heat.
Top with cheddar. (I had to put it under the broiler for a minute or two to fully melt the cheese.)
Top with green onions and sour cream. Serve right from skillet.
Notes: Served me, my wife and our four year old with some leftovers. The tortilla strips soak up the moisture in the dish and kind of plump up like dumplings. You could probably do this with ground turkey or chicken but I haven't tried yet so I can't vouch for the quality. Next time I'm adding a can of corn (drained) during step two.
Edit: I just made it with corn and it was a bit more moist than last time. Maybe make it with 1/2 C of water is using corn. You can always add a bit more if it's too dry.
Post by potentpotables on Jan 19, 2018 7:21:35 GMT -5
I asked for a slow cooker cookbook for Christmas and got it from my in-laws. I've been cooking my way through it on the weekends, but I've made this twice so far because it's so good:
Slow Cooker Pepperoni Pizza Soup
1lb extra lean ground beef chopped pepperoni (recipe calls for 1/4 c but I've put in way more) 1 small onion chopped 4 oz mushrooms, sliced 32 oz beef broth 15 oz tomato sauce 15 oz diced tomatoes can with juice 4 oz diced green chiles 2 tbsp oregano 1 tbsp dried basil 1 tsp salt mozzarella cheese to top if desired
Brown the beef, put in slow cooker with everything else, cook on low for 6-8 hours.
I love this recipe because it's so versatile. I've put green peppers in both times - the second time I put 2.5 peppers in. I skip the black olives but you can put those in. Second time I also used ground sausage instead of beef, and using hot italian sausage added spice to the soup (but I needed to drain the grease from the cooked sausage better).
This recipe makes enough for me to eat generous servings for three meals, maybe four.
I'll post other slow cooker recipes as I go through the book.
Tonight I went for something really quick and easy that used up random things I have left (need a grocery run)
I call it Mexican quinoa.
1 cup quinoa 1.5-2 cups Mirepoix blend (carrots, celery, onion) - I had a bag of frozen stuff in the freezer. Would sub Cajun Mirepoix if I had it. Roma tomato green onion 1 can of black beans, rinsed Garlic Paprika, turmeric, salt, pepper, cayenne
Cook quinoa in a pot While quinoa cooks, saute veggies with seasonings.
When the veggies are soft and starting to brown dumo the beans in.
I threw about .25 cup of salsa into the quinoa about halfway through cooking.
When the quinoa finishes, throw it into the pan with the veggies and combine. Top with tomatoes and green onion.
I served it over tortilla chips with a fried egg and hot sauce on top.
Would been good with cilantro and avocado but I didn't have any.
Really filling and low calorie. I made burritos out of the leftovers and threw them in the freezer for easy lunches.
I asked for a slow cooker cookbook for Christmas and got it from my in-laws. I've been cooking my way through it on the weekends, but I've made this twice so far because it's so good:
Slow Cooker Pepperoni Pizza Soup
1lb extra lean ground beef chopped pepperoni (recipe calls for 1/4 c but I've put in way more) 1 small onion chopped 4 oz mushrooms, sliced 32 oz beef broth 15 oz tomato sauce 15 oz diced tomatoes can with juice 4 oz diced green chiles 2 tbsp oregano 1 tbsp dried basil 1 tsp salt mozzarella cheese to top if desired
Brown the beef, put in slow cooker with everything else, cook on low for 6-8 hours.
I love this recipe because it's so versatile. I've put green peppers in both times - the second time I put 2.5 peppers in. I skip the black olives but you can put those in. Second time I also used ground sausage instead of beef, and using hot italian sausage added spice to the soup (but I needed to drain the grease from the cooked sausage better).
This recipe makes enough for me to eat generous servings for three meals, maybe four.
I'll post other slow cooker recipes as I go through the book.
How necessary are the mushrooms? They're a hard-pass from my family but if subbing in peppers would work then we should be fine.
I asked for a slow cooker cookbook for Christmas and got it from my in-laws. I've been cooking my way through it on the weekends, but I've made this twice so far because it's so good:
Slow Cooker Pepperoni Pizza Soup
1lb extra lean ground beef chopped pepperoni (recipe calls for 1/4 c but I've put in way more) 1 small onion chopped 4 oz mushrooms, sliced 32 oz beef broth 15 oz tomato sauce 15 oz diced tomatoes can with juice 4 oz diced green chiles 2 tbsp oregano 1 tbsp dried basil 1 tsp salt mozzarella cheese to top if desired
Brown the beef, put in slow cooker with everything else, cook on low for 6-8 hours.
I love this recipe because it's so versatile. I've put green peppers in both times - the second time I put 2.5 peppers in. I skip the black olives but you can put those in. Second time I also used ground sausage instead of beef, and using hot italian sausage added spice to the soup (but I needed to drain the grease from the cooked sausage better).
This recipe makes enough for me to eat generous servings for three meals, maybe four.
I'll post other slow cooker recipes as I go through the book.
How necessary are the mushrooms? They're a hard-pass from my family but if subbing in peppers would work then we should be fine.
Not necessary at all. You can substitute liberally any toppings you would like on pizza if you think they'd go well in a slow cooker. I don't love mushrooms but I do love them in this soup. Peppers - pile them in.
Post by potentpotables on Apr 9, 2018 18:45:30 GMT -5
My wife is vegetarian and gluten free, so we've been experimenting on things we can both eat. Here, I have sweet potato tacos:
- parboil sweet potatoes that are cut in cubes. season with olive oil, paprika, chili powder, cumin, garlic powder, onion powder - roast until crunchy (half hour at 400) - some type of refried beans (we did black) - quick pickle of a red onion and jalapeno (separately - google recipes). I'd give them at least an hour but overnight is preferred. - lime wedges and avocado slices and pico de gallo
once the sweet potatoes are roasted, you just put a schmear of refried beans on a tortilla, then load it up with sweet potatoes and fixins. I have gone with squeeze of lime, pickled onion, jalapeno, and avocado.
Anybody have any good corn recipes that you wanna share? Our entrees are a more traditional turkey breast and shredded chicken tacos so something either Thanksgivingy or Mexican/Southwestern would work.
Post by garageland on Nov 18, 2018 21:43:32 GMT -5
Baked Brie with Maple Roasted Cranberries
- Ingredients
1 1/2 cups fresh cranberries, rinsed 2 Tbsp maple syrup 1 wheel of Brie cheese
- Instructions
Set oven to 375F Spread the cranberries out in a single layer in a baking dish. Toss with the maple syrup, coating all the berries. Roast for about 15-20 minutes until the cranberries are starting to burst and get juicy. Put a round of Brie in a small skillet or small baking dish. Top with the roasted cranberries and bake for another 7 minutes or so, just until the cheese is runny. Serve with crackers or a sliced baguette.
Garnish that shiz with some fresh rosemary sprigs and invite me over. I'll eat the whole thing, yo.
Anybody have any good corn recipes that you wanna share? Our entrees are a more traditional turkey breast and shredded chicken tacos so something either Thanksgivingy or Mexican/Southwestern would work.
Edit: To clarify, by corn I really do mean corn. It's not code for holiday edibles.
Trying Giada’s chicken piccata today along with some olive oil and thyme roasted golden beets. That’s preheat the oven to 425, cube the beets and toss in EVOO and dried thyme, place on parchment paper and hit with salt. Cook 15-20 minutes until fork tender.
I made some granola this weekend, and it was awesome. Never made granola before, but I had a bunch of rolled oats sitting around in my pantry and didn't know what to do with them. Here's what I did:
Add all of this to a bowl: 3 cups rolled oats 1 cup steel cut oats 1.5 cups unroasted, unsalted peanuts 1 cup of chia seeds (my wife bought these for who knows what reason from Costco. Personally they get stuck in my teeth and I have no idea what to do with them and we have a costco amount of them, so I threw that shit in here) 1/4 cup brown sugar 1/4 cup olive oil ~1/4 cup honey (i just guessed here, i feel like there's a lot wasted using measuring cups) 1 teaspoon of salt
Bake @250 for about 60-75 minutes
Then I mixed in 1/2 cup raisins 1/2 cup dried cranberries Don't add these to the oven or they will burn.
I made some granola this weekend, and it was awesome. Never made granola before, but I had a bunch of rolled oats sitting around in my pantry and didn't know what to do with them. Here's what I did:
Add all of this to a bowl: 3 cups rolled oats 1 cup steel cut oats 1.5 cups unroasted, unsalted peanuts 1 cup of chia seeds (my wife bought these for who knows what reason from Costco. Personally they get stuck in my teeth and I have no idea what to do with them and we have a costco amount of them, so I threw that shit in here) 1/4 cup brown sugar 1/4 cup olive oil ~1/4 cup honey (i just guessed here, i feel like there's a lot wasted using measuring cups) 1 teaspoon of salt
Bake @250 for about 60-75 minutes
Then I mixed in 1/2 cup raisins 1/2 cup dried cranberries Don't add these to the oven or they will burn.
Really easy. Really cheap. Really tasty.
Are peanuts in granola and I just never noticed?!?!
2 Tbs Cinnamon 2 or 3 egg whites 1/2 stick butter, melted a cup of flour 1/4 cup of unsweetened chocolate And a half cup brandy Throw in a bag or two of sugar And just a pinch of vanilla
Not always, although I always use whatever we have half empty bags of in the pantry. I also like shredded coconut in granola.
snowman, did you add the oil and then honey out of the same oiled measuring cup? I find that helps not waste honey.
Nah,I just estimated on the amount of honey, but that seems like it might be a good idea.
cdevaney I added the peanuts on a whim. I really liked peanut butter flavored Quaker granola bars as a kid, and figured it couldnt take hurt to throw some in there. Plus the bulk food place near me sells raw peanuts for pretty cheap. They add a nice flavor and make a "seed" for the oats to glom onto.
Coconut sounds like a good addition. I want to add some vanilla next time as well.
My wife is vegetarian and gluten free, so we've been experimenting on things we can both eat. Here, I have sweet potato tacos:
- parboil sweet potatoes that are cut in cubes. season with olive oil, paprika, chili powder, cumin, garlic powder, onion powder - roast until crunchy (half hour at 400) - some type of refried beans (we did black) - quick pickle of a red onion and jalapeno (separately - google recipes). I'd give them at least an hour but overnight is preferred. - lime wedges and avocado slices and pico de gallo
once the sweet potatoes are roasted, you just put a schmear of refried beans on a tortilla, then load it up with sweet potatoes and fixins. I have gone with squeeze of lime, pickled onion, jalapeno, and avocado.
We've started to do these as taco bowls, like what you might get at Chipotle/Moe's/Qdoba/whatever else. Just make some rice and then add everything into the bowl. It's awesome, healthy, and filling!
- 2 sweet potatoes cut in half (to make 4 obviously)
Filling:
- yogurt - leeks - kale
top with shredded cheese.
Bake at 425 for like 45 minutes, scoop out the inside, then bake for like another half hour. Adjust times as needed. These are amazing.
You can go sweet or savory with sweet potatoes. If sweet, butter, cinnamon, a bit of vanilla and maybe a teaspoon or two of cream when you take out the flesh and mash/beat. Baked with some pecan halves or pieces on top the last few minutes for the textural element works too. We do twice baked more with regular potatoes.
Bake potatoes as you normally would. Use a scoop or large spoon to remove potato flesh from the skin. Mash, beat, whip or blend the potatoes with salt, pepper, butter and milk, cream or sour cream (whatever you like for your mashed potatoes). Spoon mixture back into the skin and bake 15-20 minutes. I’d also recommend lightly buttering the inside of the skins before stuffing them
There are a couple of ways you can go with that basic. One is to add shit like bacon, diced onions/peppers/mushrooms and whatever you want to the potato mash. Or you can sauté that all off and top the restuffed potato half with it and finally with some shredded fresh mozzarella or other cheese of your choice and bake until top browns or is bubbly. Shit will rule and always be a go to
Post by trantsgiving on Feb 12, 2019 21:22:06 GMT -5
Does anyone have a good recipe for something chicken related? I love chicken and the amount of protein in it, but I'm not very good at making stuff with it. Also not that versatile in cooking at all so the easier the better. I kinda of want something zesty.
Does anyone have a good recipe for something chicken related? I love chicken and the amount of protein in it, but I'm not very good at making stuff with it. Also not that versatile in cooking at all so the easier the better. I kinda of want something zesty.
Made a really versatile chicken that can be used in a bunch of recipes today. We use it for enchiladas, soups, wing dip, pot pies, etc.
3 lbs boneless skinless chicken breasts 1/4 C olive oil 2 T minced garlic 1 1/2 t sea salt 1 t pepper 1/2 C chicken stock
Toss the chicken in a crock pot. Pour on the olive oil and make sure it coats everything. Add the other stuff. Cook on low for 6 hrs. It'll shred super easy.
I just separated it into 3 1lb portions, freezing what I'm not using immediately.
Does anyone have a good recipe for something chicken related? I love chicken and the amount of protein in it, but I'm not very good at making stuff with it. Also not that versatile in cooking at all so the easier the better. I kinda of want something zesty.
Here are the three chicken recipes I make most often. They are all incredibly easy and you can get every ingredient in a standard grocery store.
Adobo Chicken That's adobo as in Filipino style, not Mexican.
White Chicken Chili I usually double the spices in this one and throw in a splash of white vinegar but you can mess around with it. And if you have a Dutch oven you should use that instead and brown up the chicken a bit before you start cooking.
I think they all say to use chicken thighs but if they say otherwise... use chicken thighs.
