2 chicken breasts
1 jar of salsa
1 packet of taco seasoning
Put it all in the crock pot on low for eight hours if the chicken is frozen, 4-5 if it’s fresh. Stir once in a while.
When done, take out and shred, mixing the chicken with the saucy stuff from the crock pot and serve with your favorite tortillas. Taco filling suggestions:
Sliced black olives
Thin sliced bell peppers
Or whatever you like!
These are SO amazing! And easy.
4 lbs baby back ribs; cut in half to fit in your crock pot.
1/3 c dark brown sugar
1 tbsp. paprika
1 1/2 tsp chili powder
1 1/2 tsp salt
1 tsp ground cumin
3/4 tsp black pepper
3/4 tsp white pepper
3/4 tsp ground oregano
1/2 tsp cayenne pepper
1/4 tsp sugar
Cover the pork ribs with the rub, put it all (including extra leftover rub) in the crock pot, cook on low for 6 hours.
Serve with your fav barbecue sauce if you want, but no need, they’re delicious as is.
3/4 lb sweet Italian sausage (or whatever you like) crumbled
1 onion chopped
2 heaping teaspoons of jar garlic, maybe 2-3 cloves of fresh?
4 cups vegetable broth
1 14 oz can black beans, drained and rinsed
1 red bell pepper, seeded and chopped
1 tsp ground cumin
1 tsp chili powder
1 tsp oregano
Black pepper to taste
1/2 cup orzo, cooked al dente
Cook sausage, onion, garlic til done.
Add the rest except orzo, simmer.
Add orzo, give it five more minutes and serve.
8 oz sausage, cooked and crumbled
2 cups yellow cornmeal
1/2 c flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 large raw onion, diced
1 jalapeno pepper, diced
1 small can chopped chiles
2 beaten eggs
1 11 oz can whole corn kernals
2 cups buttermilk
Mix the dry stuff well in one bowl, the wet stuff separately in another bowl, then mix them together.
Put in greased frying pan or casserole pan and bake at 450 for 20-25 minutes or til knife inserted in it comes out clean.
My friend Bob sent this, it really is delicious.
!0% taste, 90% cholesterol. Amounts up to your liking and expected survivors (guests). Elbow macaroni (or other pasta, or mixed). Bacon, white onions. Stewed tomatoes. Fry bacon and onions until the onions are soft and the bacon is still not crisp. You can pour off some of the bacon grease to increase the percentage of survivors. Once the pasta is soft, pour off the water, add the bacon and onions and put in as many cans of tomatoes as needed. I like stewed best, but diced, Italian style, chipotle style or any mix of them works well. I think I used all three in DV. I add garlic salt, pepper and parsley flakes. Any other spices you like are fine also. Mix and reheat. Since there is not a very strict formula, there is plenty of room for experimentation. Cooked ground beef might be good. Probably lean, the bacon grease content is probably sufficient without the hamburger grease. Mushrooms? Small amounts of other vegetables – corn, peas, garbanzos? No one will know, until the autopsies, what you actually put in it. Hard to say what fine wine might go well with it. Possibly Thunderbird or Ripple.
I love Ramen!
2 tbsp. peanut oil
1 lb boneless chicken (I like a mix of thighs and breast)
1 tsp of fresh-grated ginger (or more)
1 clove minced or grated garlic
1 peeled and chopped sweet potato
2 red bell peppers, seeded and sliced thin
12 oz mushrooms, sliced
1/4 cup Thai red curry paste
2 tsp smoked paprika
1 14 oz can coconut milk
4 cups chicken broth
1/4 cup soy sauce
2 tbsp. fish sauce
1/2 cup creamy peanut butter
Juice of 1 lime
2 tbsp. brown sugar
4 packages Ramen noodles (discard seasoning packets)
Chopped peanuts and cilantro for serving
Brown chicken in the peanut oil in a large pot.
Take it out and reserve in a bowl.
Add a bit more peanut oil to the pot and saute the ginger, garlic, sweet potato and peppers.
Cook 8-10 minutes til the sweet potato is tender.
Add mushrooms, cook 5 more minutes.
Add curry paste and paprika, stir until the curry paste has coated the veggies.
Meanwhile, put 1 cup of broth in a microwave safe bowl and heat In the microwave til very hot.
CAREFULLY stir in the peanut butter til smooth.
Add the chicken back in, then the coconut milk, the rest of the broth, the soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar. Stir until peanut butter well mixed into soup.
Bring to a boil, add the ramen noodles and stir for 3-4 minutes til done.
Serve immediately, garnish with peanuts and cilantro.
These are good on their own, also can be added to Autumn Salad
1/4 cup butter
1/4 cup light corn syrup
2 tbsp. water
1 tsp salt
1 lb pecans
Preheat oven to 250 degrees.
Line a baking pan with foil.
In a saucepan, combine butter, syrup, water and salt, and bring to a boil.
Add pecans and stir til completely coated.
Spread nuts on baking sheet evenly.
Bake for 1 hour, stirring every 10 minutes.
Cool and serve.