Kasia’s Shredded Chicken Tacos

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:

Lettuce
Tomato
Avocado
Cheese
Refried beans
Salsa
Sour cream
Chopped onions
Cilantro
Sliced black olives
Thin sliced bell peppers

Or whatever you like!

Red and Black Soup

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.

Maggie’s Razorback Cornbread

Dry:
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

Wet:
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.

Jamoke

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.

Brie bake

A big shout-out to Michelle  for this one!

1 sheet (1/2 of a package) of puff pastry, thaw according to package instructions
1 8 oz round of Brie cheese
1 egg
1 tbsp. water

Heat the oven to 400 degrees.
Unfold the pastry sheet on a lightly floured surface.
Place the cheese in the middle of the pastry, fold over edges to cover, press together, trim excess.

Beat the egg and water in a small bowl, brush the pastry with the mixture.
Place seam-side down on a baking sheet.

Bake for 25 minutes until the pastry is golden brown. Let stand for 20 minutes before serving.

Beer Bread

This is a loaf of delicious bread that’s ready within an hour.

3 cups of all-purpose flour, sifted
3 tsp Baking Powder
1 tsp salt
3 tbsp. granulated sugar
1 12-oz can of beer (dark or stout tastes better than light, lager or ipa)
2 tbsp. melted butter

Preheat oven to 375 degrees.
Mix the dry ingredients (flour, sugar, salt, baking powder) thoroughly
Stir in beer, mixing well
Grease or spray a 9 x 5 x 3 loaf pan with butter or oil
Pour mixture in pan
Pour melted butter over mixture

Bake 35 minutes, remove from pan and cool for at least 15 minutes

 

Pumpkin Chili

This recipe is from Thug Kitchen, here is the link. I included it because the comments in the recipe are hilarious.

1 yellow onion
1 carrot
1 bell pepper
1 teaspoon olive oil
2 to 3 cloves garlic, minced
1 jalapeño, minced
2 teaspoons soy sauce or tamari
2 1/2 tablespoons mild chili powder
1 teaspoon ground cumin
1 can (14.5 ounces) diced tomatoes
1 can (14 oz) pumpkin (NOT pie filling)
2 cups chicken or vegetable broth
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 tablespoon lime juice

Chop up the onion, carrot, and bell pepper into smallish pieces.

Cook the onion, carrot, and bell pepper in a big pot and sauté them until they begin to brown, about 5 minutes. Add the garlic, jalapeño, soy sauce, and spices and cook that all together for another 30 seconds. Add the tomatoes, pumpkin, broth, and beans and stir that up so everything is mixed.

Turn down the heat, cover, and let that simmer together for about 15 minutes. Stir it around every now and then. Stir in the lime juice and serve.

If you use vegetable broth, this is vegan. I added leftover thanksgiving turkey, and also threw in some kielbasa sausage later on (I made a huge pot, we had three meals and froze half of it.)  This is amazingly delicious, try it!

 

 

The Most Excellent Stuffed Peppers

1 chopped brown onion
4 good-sized bell peppers*
1 lb hamburger (beef or turkey, but you need spicier salsa with turkey)
1 jar salsa** (I like hot salsa)
1 cup cooked or instant brown or white rice
About 4 oz cheddar cheese, in 16 small slices. Or more if you want.

Put a big pot of water on to boil.

In a large frying pan, brown onion in olive oil, add hamburger, cook til done. Add tomatoes/salsa/rice, maybe a little water if the rice absorbs all the liquids…it should be a tiny bit wet rather than dry.

While this is cooking, cut the tops out of the peppers, slice each one in half, take out the seeds and veins. When the water boils, put the peppers in CAREFULLY and cook for two or three minutes, take out with tongs, put in a bowl or on a towel until you need them.

Preheat the oven to 350 degrees.

Put the peppers, cut side up, in a 9×13 baking pan in one layer. It’s okay to squeeze them in a bit. Put one slice of cheese in the bottom of each. Spoon hamburger/salsa/rice mixture into them, heaping up if needed. Put the other 8 slices of cheese on top.

Cook at 350 for fifteen or twenty minutes til the cheese is melted.

One half is a decent size meal, two is a big meal. They reheat just fine in the microwave.

*Get peppers that are big enough that each half will hold a decent amount of filling; I like getting half red and half green, but whatever.

**This is most of the flavor of your meal, so go crazy! Try hot salsa, pineapple/mango salsa with turkey and Monterey jack cheese, or whatever your taste buds tell you. I just used Trader Joe’s Cowboy Caviar and it was GREAT in this.

Addendum: last night I made this, but cut the peppers in pieces about 3/4 inch square. I put half of them in the bottom of the baking dish, then a layer of meat/salsa, then a layer of brown rice, then shredded cheese, then more peppers, meat/salsa and cheese, and baked it for twenty minutes at 350. It was AMAZINGLY GOOD.

Red and Black Soup

  • 3/4 lb sweet italian sausage, crumbled
  • one chopped onion
  • 4 cloves garlic, chopped OR two heaping teaspoons of jar garlic
  • 4 cups vegetable broth
  • 14 oz can of 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 onion and garlic, add sausage, cook til done.

Add the rest except the orzo (which you can cook concurrently) and simmer half an hour or so.

Drain the orzo (if you just made it) and add, cook five more minutes.

Jo Nell’s Crock Pot Pork

I was horrified at the thought of PACKAGED SPICE PACKETS, I don’t know why, but this is amazingly good.

  • A hunk of pork, roast or thick chops or cutlets.
  • I package McCormick’s slow cooker Fiesta Chicken mix
  • About 2 tbsps of Lawry’s Taco Seasoning (or it’s too bland)
  • 14 oz can of diced tomatoes
  • 14 oz can of black beans

Pour it all (except the beans) into the crock pot and cook for 4-5 hours. Add the beans and cook for another hour to an hour and a half. You can put in a little tomato paste at the end to thicken it up.