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!

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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!