So good I made it again.

I accidentally ordered these shoulder steaks a few weeks ago when I ordered my groceries online. Didn’t know what to do with them so I made so garlic and butter steak bites. So good I made them again. Probably be better with fresh vegetables rather than frozen but trying to clean out the freezer.

November 13, 2011November 13, 2011

Spicy Green Chile Pork

This is what we had for dinner. Slow cooked for 8 hours, this is a very tasty dish.

We used homemade tortillas and had Spanish rice on the side. My father-in-law, who can tend to be a bit picky when it come to “Mexican” foods, had 3 helpings and said I need to give him the recipe.

So here it is:

Ingredients ~ Serves around 8

1 white onion, chopped
salt and pepper to taste
2 1/2 pounds pork shoulder roast
1 (16 ounce) jar green salsa (such as Frontera®)
1/2 cup chopped fresh cilantro
2 serrano chile peppers, or to taste

Directions

Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired. (we kept it and used it as topping in the tortilla).
Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

from allrecipes.com

November 10, 2011November 13, 2011

Sausage Broccoli Chowder

I made this the other night and have been asked by numerous people to share the recipe. So here it is:

Ingredients

1 pound bulk Italian sausage
1 medium onion, chopped
3 garlic cloves, minced
8 ounces fresh mushrooms, sliced
2 tablespoons butter
2 cups broccoli florets
2 carrots, diced
2 (14.5 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
9 ounces cheese tortellini, cooked and drained
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
8 cups light cream
1/2 cup grated Romano cheese

Directions

In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion, garlic and mushrooms in butter until tender; set aside.
In a Dutch oven, cook the broccoli and carrots in chicken broth until tender. Stir in sausage and the mushroom mixture. Add soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and Romano cheese; heat through.

Wish this was mine but recipe “borrowed” from allrecipes.com

January 2, 2011

Daves Spicy Chicken, Beans and Rice Soup

I made this for dinner tonight out of leftovers in the fridge, pretty much because I was too lazy to head to the store. I had no plan on writing this down, but surprisingly, my family loved this so I have to record it before I forget what went into it. I prepped it after lunch and allowed it to cook during the afternoon football games and it was done by dinner. I thought it was really good, and my son said it was tasty with just a little bit of “kick” which he really liked.

Prep Time: 15-20 Minutes Cook Time: 3 hrs 30 min

Ingredients

10 Cups of Water
1 Leftover Chicken Carcass
1 Onion (cut into 4 wedges)
4 Cups cooked & drained Pinto Beans
1 TBSP Crushed Red Chili Flakes
1 tsps. Garlic Salt
2-4 grinds Mt Shavino Grind
2 Chopped Green Chilies
1 Cup uncooked rice

Instructions

Put water into a large pot and bring to a boil
Drop Chicken Carcass into boiling water and reduce heat to simmer
Cover pot and allow chicken carcass to simmer around 2 hours
Remove all bones and skin from your broth
Place onion into broth
cover and let simmer for about 30 Minutes
Put in beans, chilies, and spices, replace cover and simmer 30 minutes
Turn up heat and heat soup to a low boil
Pour in rice, cover pot, reduce heat and simmer about 30 minutes

December 23, 2010December 23, 2010

Tonight’s Dinner – Broiled Tilapia Parmesan

Tonight ‘s dinner was a delicious Broiled Tilapia Parmesan. Very easy to make and did I mention delicious? Even my wife loved this dish and she hates Tilapia.

Ingredients

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Directions

Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

December 23, 2010

Todays Lunch~ Vegetarian Chili

Makes A LOT and is so good and easy, I think I’ll see if I can get my son to introduce this to his Boy Scout Troop on a future campout.
In all fairness this is leftover chili from Tuesday’s dinner. This is a healthy alternative to a meaty Chili Con Carne’ and you can’t even tell it doesn’t have meat with the “faux” hamburger in it. Good recipe as is, but next time I think I sauté up the onions in some olive oil to sweeten them up a bit before adding the rest of the ingredients and possibly throw in a touch of sugar. Maybe throw in some green chilies for a touch of heat.

Ingredients

1 (12 ounce) package frozen burger-style crumbles
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans dark red kidney beans
1 (15 ounce) can light red kidney beans
1 (29 ounce) can diced tomatoes
1 (12 fluid ounce) can tomato juice
5 onions, chopped
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon garlic powder
2 bay leaves
salt and pepper to taste

Directions

In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

Original recipe at allrecipes.com

December 22, 2010

Tonights Dinner: Orange Chicken

Many of you know that I have loved to cook as long as I can remember. Some of my fondest memories growing are being in the kitchen with my friends experimenting with food. We used to jar jellies, make tons of cakes and cookies, and even used to make our own candy. On occasion we were slightly teased that this time in the kitchen wasn’t “boy like”, but it never stopped anyone from eating our attempts (well except the time we made “lady fingers” with tarter sauce instead of cream of tarter. Who knew there was difference. I remember the dog wouldn’t even eat them.)

I have decided, in an attempt to update this blog more frequently, to post some recipes that we have found exceptionally good. Hope you enjoy them:

Tonight we tried a recipe from Betty Sexton I found on allrecipes.com called Orange Chicken. This was by far one of the better dishes I’ve made in quite a while. Makes a very crispy oven baked chicken with just a hint of orange flavor. A very easy dish ,with the only thing I would change would be substituting the stuffing with herb seasoned bread crumbs, as crushing up the stuffing was a much larger undertaking than expected.

Ingredients

1 egg
1/3 cup orange juice
1 cup herb-seasoned stuffing mix, crushed
1 1/2 teaspoons paprika
1 tablespoon grated orange peel
1 teaspoon salt
8 skinless, boneless chicken breast halves
6 tablespoons butter or margarine, melted
Orange slices

Directions

In a shallow bowl, beat egg, add orange juice. In another bowl, combine stuffing mix, paprika, orange peel and salt. Dip chicken in to the egg mixture, then into crumbs, turning to coat well. Pour butter into a 13-in. x 9-in. x 2-in. baking dish. Place chicken in baking dish, turning once to butter both sides. Bake, uncovered, at 375 degrees F for 45 minutes or until the chicken is tender and juices run clear. Garnish with orange slices if desired.