1 pound hamburger cooked
2 cups pinto beans (soaked and drained)
1 onion (chopped)
3 garlic cloves (diced)
i cup sofrito
2 cans chopped or stewed tomatoes
1 can mexican tomato sauce (yellow duck)
1 small can tomato paste
1/4 cup chili powder
1 tsp cumin
1 TBS sugar
salt and pepper to taste
Bring all ingredients to a boil then simmer for about 1 or 2 hours
or put ingredients in crockpot and let simmer all day
add more liquid or chili powder as desired
Wednesday, January 22, 2020
Corn Bread
INGREDIENTS
Nutrition
2
(8 ounce) boxes Jiffy corn muffin mix
1
(8 ounce) can creamed corn
1
cup shredded cheddar cheese
2
eggs
2⁄3
cup milk or 2/3 cup sour cream
DIRECTIONS
Mix cornbread as directed on package.
Add in corn and cheese.
*If using milk add at the end and only use enough to make the consistency like thick pancake batter.
.
Recommend using a 9x13 if you want it done in 20 minutes
Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.
Nutrition
2
(8 ounce) boxes Jiffy corn muffin mix
1
(8 ounce) can creamed corn
1
cup shredded cheddar cheese
2
eggs
2⁄3
cup milk or 2/3 cup sour cream
DIRECTIONS
Mix cornbread as directed on package.
Add in corn and cheese.
*If using milk add at the end and only use enough to make the consistency like thick pancake batter.
.
Recommend using a 9x13 if you want it done in 20 minutes
Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.
Friday, January 10, 2020
Peanut butter Cookies
I've looked High and low for a great PB cookie recipe and I finally found it.
These are soft and chewy and melty if you add PB chips. They also intensify the peanut flavor
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
peanut butter chips
sugar for sprinkling, optional
INSTRUCTIONS
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Combine the flour, baking soda and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Stir until dough forms. add 1 cup peanut butter chips
Using a large cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading. (For a sparkle look, I like to sprinkle the tops of the dough with extra granulated sugar — but it’s totally optional.)
Bake for 10 to 12 minutes, or until edges are slightly browned, and remove from oven. Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely.
Store in an airtight container for up to 5 days…but they won’t last that long.
These are soft and chewy and melty if you add PB chips. They also intensify the peanut flavor
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
peanut butter chips
sugar for sprinkling, optional
INSTRUCTIONS
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Combine the flour, baking soda and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Stir until dough forms. add 1 cup peanut butter chips
Using a large cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading. (For a sparkle look, I like to sprinkle the tops of the dough with extra granulated sugar — but it’s totally optional.)
Bake for 10 to 12 minutes, or until edges are slightly browned, and remove from oven. Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely.
Store in an airtight container for up to 5 days…but they won’t last that long.
Black eyed peas soup
16 oz bag dried black eyed peas (soaked and cooked) or 2 cans cooked
2 lbs smoked sausage, sliced
2 Tbsp bacon drippings
1 onion diced
1 whole fresh jalapeno, minced
3-4 cloves garlic, minced
1 can rotel, mild or original
1 quart chicken broth
3 cups water
If using dried peas - Soak peas in cold water overnight.Drain the next day.
In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes.
Add onion and cook for 5 more minutes
Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes.
Add soaked or canned
peas, rotel with juice, chicken broth and water.
Bring to a hard boil.
Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender.
Salt and pepper to taste.
Serve with Tabasco sauce and cornbread
2 lbs smoked sausage, sliced
2 Tbsp bacon drippings
1 onion diced
1 whole fresh jalapeno, minced
3-4 cloves garlic, minced
1 can rotel, mild or original
1 quart chicken broth
3 cups water
If using dried peas - Soak peas in cold water overnight.Drain the next day.
In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes.
Add onion and cook for 5 more minutes
Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes.
Add soaked or canned
Bring to a hard boil.
Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender.
Salt and pepper to taste.
Serve with Tabasco sauce and cornbread
Jenna's Olive Garden Soup
This recipe i collected from my sister, It was super delicious on a cold winter day when I went to visit her and have made it a few times since.
serve with warm french bread and butter
1 lb Italian sausage
2 large russet potatoes (peeled and cubed)
1 onion chopped
2 garlic cloves minced
2 cups kale or swiss chard
2 cups chicken stock
2 cups water
1 cup cream
bacon bits (optional)
salt and pepper to taste
cook sausage and onion in bottom of soup pot and add the onions, then garlic then potatoes. Add broth and water and cook till potatoes are done, add bacon, kale, and cream. Season to taste and let simmer 1 hour.
serve with warm french bread and butter
1 lb Italian sausage
2 large russet potatoes (peeled and cubed)
1 onion chopped
2 garlic cloves minced
2 cups kale or swiss chard
2 cups chicken stock
2 cups water
1 cup cream
bacon bits (optional)
salt and pepper to taste
cook sausage and onion in bottom of soup pot and add the onions, then garlic then potatoes. Add broth and water and cook till potatoes are done, add bacon, kale, and cream. Season to taste and let simmer 1 hour.
Thursday, September 5, 2019
Shrimp Tacos
Shrimp
1 pound (~45) medium shrimp, peeled and deveined
2 small cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
4 tablespoons olive oil, separated
1 tablespoon unsalted butter (or use additional olive oil)
1-2 fresh limes
2 cups shredded green cabbage
1 large avocado
chopped tomatoes
Cheddar cheese
Corn (or flour) tortillas
Cilantro Lime Sauce
1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
1-2 cloves garlic add to desired preference, minced
1/2 of a large bunch of cilantro
1/2 jalapeno (or 1 full jalapeno for a spicier dressing)
1/2 cup regular full fat mayo
1/2 cup sour cream, I use fat-free
Optional: olive oil cooking spray
Instructions:
Shrimp
Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).
In a large skillet (if you don't have a big enough skillet to cook all the shrimp in a single layer, separate this process AND the butter + olive oil into 2 parts), melt butter and remaining 1 tablespoon olive oil.
Add shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.
For the Cilantro Lime Sauce
Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.
Assemble Tacos
Remove 1/2 a cup of the cilantro lime sauce and toss it with the shredded green cabbage to combine.
OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.
Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.
1 pound (~45) medium shrimp, peeled and deveined
2 small cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
4 tablespoons olive oil, separated
1 tablespoon unsalted butter (or use additional olive oil)
1-2 fresh limes
2 cups shredded green cabbage
1 large avocado
chopped tomatoes
Cheddar cheese
Corn (or flour) tortillas
Cilantro Lime Sauce
1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
1-2 cloves garlic add to desired preference, minced
1/2 of a large bunch of cilantro
1/2 jalapeno (or 1 full jalapeno for a spicier dressing)
1/2 cup regular full fat mayo
1/2 cup sour cream, I use fat-free
Optional: olive oil cooking spray
Instructions:
Shrimp
Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).
In a large skillet (if you don't have a big enough skillet to cook all the shrimp in a single layer, separate this process AND the butter + olive oil into 2 parts), melt butter and remaining 1 tablespoon olive oil.
Add shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.
For the Cilantro Lime Sauce
Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.
Assemble Tacos
Remove 1/2 a cup of the cilantro lime sauce and toss it with the shredded green cabbage to combine.
OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.
Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.
Tuesday, January 22, 2019
Lemon Cookies
1 and 3/4 cups flour
1/2 teaspoon baking soda
1 tablespoon lemon zest (about 1 small lemon)
1/2 cup butter (room temperature)
1 cup sugar
1 egg
1 teaspoon vanilla
2 tablespoons lemon juice
Glaze
2 cups powdered sugar
2 tablespoons lemon zest
1/3 cup lemon juice
INSTRUCTIONS
Preheat oven to 350 degrees
Prepare a cookie sheet with a non-stick spray, or parchment paper, set aside
In a medium bowl whisk the flour, baking soda, salt, and lemon zest.
In large mixing bowl beat the butter for a few seconds, add the sugar and mix until light and fluffy. Add in the egg, vanilla, and lemon juice. Mix until fully combined.
Continue mixing while you add in the dry ingredients. Mix until fully combined.
Drop cookie dough by the spoonful onto the prepared cookie sheet. Bake until light golden on edges, approximately 12- 14 minutes. Remove from oven, let cool on the cookie sheet about 5 minutes and then remove to continue cooling on a wire rack.
Once cooled prepare the glaze by whisking the powdered sugar, lemon juice, and lemon zest together until well combined. Spoon onto the top of the cookies. Allow to sit and dry, glaze will harden.
Store cookies in airtight container at room temperature. Enjoy!
1/2 teaspoon baking soda
1 tablespoon lemon zest (about 1 small lemon)
1/2 cup butter (room temperature)
1 cup sugar
1 egg
1 teaspoon vanilla
2 tablespoons lemon juice
Glaze
2 cups powdered sugar
2 tablespoons lemon zest
1/3 cup lemon juice
INSTRUCTIONS
Preheat oven to 350 degrees
Prepare a cookie sheet with a non-stick spray, or parchment paper, set aside
In a medium bowl whisk the flour, baking soda, salt, and lemon zest.
In large mixing bowl beat the butter for a few seconds, add the sugar and mix until light and fluffy. Add in the egg, vanilla, and lemon juice. Mix until fully combined.
Continue mixing while you add in the dry ingredients. Mix until fully combined.
Drop cookie dough by the spoonful onto the prepared cookie sheet. Bake until light golden on edges, approximately 12- 14 minutes. Remove from oven, let cool on the cookie sheet about 5 minutes and then remove to continue cooling on a wire rack.
Once cooled prepare the glaze by whisking the powdered sugar, lemon juice, and lemon zest together until well combined. Spoon onto the top of the cookies. Allow to sit and dry, glaze will harden.
Store cookies in airtight container at room temperature. Enjoy!
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