Hamburger Stew

This stew is easy, inexpensive, some call it poor man's stew because it uses ground beef or chuck instead of beef roast. We like it a lot, instead of using roast, it's full of flavor with lots of spice, not too hot though.

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What you Need:

2 1/2 lb. ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 ounces) can whole tomatoes
3 c. beef stock or beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
1 small can tomato sauce
1/2 tsp. kosher salt, more to taste
1/2 tsp. black pepper, more to taste
2 tsp. dried parsley flakes
1/2 tsp. ground oregano
1/4 tsp. cayenne pepper, more to taste

(I use a tsp cajun seasoning instead of oregano and cayenne sometimes)
2-3 tbsp cornstarch for thickening

How to Make it:

1 In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

2 Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 minutes, until potatoes are tender but not overly mushy. 

To thicken this mixture to a stew consistency, scoop out 1/2 cup broth, wisk in corn starch till blended, then stir back into your pot. Stir and let simmer just a few minutes till it thickens up.

3 Stew should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed. Serve with crusty bread!

Pita Pockets Stuffed with Sausage, vegetables with Sweet Chili Sauce

 

Sautéed Sweet Italian Sausage and Vegetables in Pita Pockets then topped with fresh vegetables and cheese then drizzled with Sweet Chili Sauce  YUM

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What you need:

4 Italian Sausage cut into large chunks

4 medium potatoes diced 

1/2 onion(any will do, I used red tonight)

Mini sweet peppers, sliced thin

8 oz Mushrooms Sliced thick

3-4 cloves of garlic minced(we like lots of garlic)

season how you like(I use a little salt, Pepper, garlic, onion powder and Head Country)

For toppings, I used sliced tomatoes, fresh spinach, some cheese and sweet chili sauce(MILD)

How to Make it:

First chop, dice and slice your vegetables, cut sausage into chunks

Heat up a large skillet with about 4 tablespoons of oil till nice and hot

First add the potatoes as they take the longest to cook, then add the sausage

Cook for 7-10 minutes do not stir or flip until at least 5 minutes, to give it

time to crisp up. After 10 minutes 

Add vegetables in order of how quick they cook (I did onions, sliced peppers, cook about 3 minutes, then add garlic and mushrooms cook just till tender.

Now all should be crispy brown and delicious\

Turn off heat, quickly heat up pita pockets

Fill partially with the cooked mixture, top with fresh veggies(I used tomatoes and spinach, a little cheese), drizzle sweet chili sauce on and serve warm.

Warm Chicken Ranch Wraps

 

These are so good, easy to make too You can either fry or grill the chicken, your choice. Another nice thing about these is that they take care of all your food groups in one wrap!

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What you Need:

Serves 8

8 skinless, boneless chicken breasts

1 small onion diced

1 or 2 small peppers diced(I used the mini peppers) you can use what you like

4-5 garlic cloves minced

1 cup cooked rice

1/2 cup ranch-style salad dressing

1 teaspoon salt

1/4 teaspoon ground black pepper, onion powder, garlic powder

1/4 teaspoon cayenne pepper(optional)

1/2 teaspoon paprika

1 cup vegetable oil

8 (10 inch) flour tortillas

2 cups shredded lettuce

1 can diced tomatoes(I used basil herb tomatoes) any flavor you like works

 

How to make them:

Cut chicken breast into strips.

Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add onion,  garlic, peppers and cook 5 minutes. . Next add the can of tomatoes mix in cook just another 2 minutes to heat through. Add the cooked rice, stir all together cover and remove form the heat and let stand for 5 minutes and Stir in the salad dressing.

Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Cook the onions, garlic, peppers up till just golden, stir in tomatoes let it warm up the tomatoes then add cooked rice, gently stir all to mix.  Stir in the salad dressing. last toss in the chicken mix gently

Fill each warm tortilla with chicken and rice mixture. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.

The mixture is ready to place in tortillas

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Jalapeno Hush Puppies

Hush puppies with a pop of jalapeno peppers make any dish taste better.

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Servings: 16

What you need:

2 jalapeno peppers, seeded & chopped

1 cup plus 3 tablespoons all-purpose flour

2 cups cornmeal

1 1/2 teaspoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 egg, large

1/2 cup buttermilk

1 green pepper, small, chopped

1/2 cup butter, melted

1 cup onion, grated

1 cup water

1 teaspoon salt

Oil for deep-fat frying

How to make it:

Thoroughly combine the flour with cornmeal, baking powder, baking soda, 

sugar and salt in a large bowl. Whisk the egg with buttermilk, butter and 

water in a separate bowl.

Add in the green pepper, jalapenos and onion; give everything a good stir. 

Stir the mixture into the dry ingredients until just moistened.

Heat the oil either in a deep-fat fryer or an electric skillet, to 375 F. 

Using teaspoonfuls; carefully drop the batter into the hot oil (work in 

batches) & fry until golden brown on both sides. Place them on paper towels 

to drain. Serve & enjoy. 

These go great with Fried Cornmeal Breaded Fish recipe Here

STUFFED POBLANO PEPPERS

Southwest seasoned ground beef, rice, veggies, and cheese makes a great filling for Stuffed Poblano Peppers. They are loaded with flavor. Everybody raves about this twist on classic stuffed peppers!

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4 SERVINGS

Ingredients

4-6 poblano peppers
2 tablespoons olive oil, divided
1 medium onion, chopped
1 pound lean ground beef
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1 cup cooked rice
1 cup black beans, rinsed and drained
1 cup frozen corn
1 (15-ounce) can fire roasted tomatoes
1 1/2 cups grated Mexican cheese blend
1/4 cup fresh cilantro, chopped

Instructions

Preheat oven to 350 degrees F.

Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.

While the peppers are baking, heat the remaining olive oil in a large skillet and sauté the onion and garlic until soft, about 5 minutes.

Add the ground beef and spices, cooking and mash with a spoon until the meat is cooked through and browned.

Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.

Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.

Corn Black Bean Salad

Flavorful and with options you can add things you like best. The dressing is light and slightly sweet and zesty all together.

What you need:

For the Salad:

2 cans yellow kernel corn, drained
1/2 green bell pepper, sliced and chopped

1/2 red bell pepper or the small sweet salad peppers sliced

1-2 jalapeno peppers, sliced, seeds removed
1/2 purple onion, chopped

1 can black beans drained and rinsed

1 cup diced tomatoes (can use a can of tomatoes drained)
1 cup shredded cheddar cheese (optional)

Dressing:

Salt and pepper to taste(I use pink or sea salt and cracked pepper)
1/4 cup lime juice
Zest of 1 lime

2 tsp apple cider vinegar
2 tablespoon honey
1 teaspoon smoked paprika
1/4 cup olive oil

DIRECTIONS

Mix all the ingredients together, you can substitute different veggies, such as avocadoes, tomatoes, diced, even canned rotel works here very well and different peppers
try different cheese or leave out the cheese. I like to add either garlic powder or fresh minced garlic sometimes. Just depends on what I have on hand. This is a really delicious side to take to picnics, get togethers any time of year.