My husband actually liked this recipe... which is saying something!
1 tsp. extra-virgin olive oil
1/2 lb. lean ground beef
1 large onion, diced
3 cloves garlic, finely chopped
2 Tbsp. chili powder, plus more to taste
1 tsp. ground cumin
3 cups beef broth
2 cups fresh or frozen diced bell peppers
1 1/2 cups frozen corn kernels
2 (15 oz) cans no-salt added beans, such as kidney and/or black
1/4 cup tomato paste
In a large pot, heat oil over medium-high heat. Add beef and cook, breaking it up with a spoon until browned, about 5 minutes. Add onion and garlic; cook 5 more minutes. Stir in chili powder and cumin. Add broth, bell peppers, corn, beans, and tomato paste. Bring to a boil, lower the heat and simmer, covered, until the flavors blend, 20 to 25 minutes.
Thursday, May 16, 2013
Cilantro-Lime Chicken With Avocado Salsa
Another tried and true recipe! I've been on a cilantro kick lately and this looked amazing! This recipe is from myrecipes.com and it is as good as it sounds. Nathan told me I did a good job picking this one and he is usually really picky!
Ingredients:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray
Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped
1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat (we used our propane grill). Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.
Ultimate Twice Baked Potatoes
This is definitely a tried and true recipe. I got this one from allrecipes.com and it is really yummy!
Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Preheat oven to 350
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes (or until hot all the way through)
Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Preheat oven to 350
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes (or until hot all the way through)
Mom's Doctored Chili
This is my mom's doctored chili recipe.
1 can chili
1 can kidney beans
1 can stewed tomatoes (blended)
1 can pork and beans
1 can black beans
1 can pinto beans
chili seasoning
1 pound hamburger (w/sauteed onions)
ketchup
1 tbsp brown sugar
It is kind of an eclectic mess of ingredients and you can pick and choose which ones to add or not add. The recipe wasn't very definitive because my mom usually just adds whatever she has on hand. Do your best and good luck!
1 can chili
1 can kidney beans
1 can stewed tomatoes (blended)
1 can pork and beans
1 can black beans
1 can pinto beans
chili seasoning
1 pound hamburger (w/sauteed onions)
ketchup
1 tbsp brown sugar
It is kind of an eclectic mess of ingredients and you can pick and choose which ones to add or not add. The recipe wasn't very definitive because my mom usually just adds whatever she has on hand. Do your best and good luck!
Chocolate Scotcheroos
Yes I stole these from the Rice Krispie box :)
1 c. light corn syrup
1 c. sugar
1 c. peanut butter
6 c. rice krispies
1 c. butterscotch chips
1 pkg. semi-sweet chocolate chips
Put corn syrup and sugar into sauce pan. Cook on medium heat, stirring frequently until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add rice krispies, stir until well coated. Press mixture into 9x13 pan with cooking spray. Set aside.
Melt chocolate and butterscotch chips in sauce pan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into bars when cool.
Note: before measuring the corn syrup, coat the measuring cup with cooking spray- the syrup will pour easily out of the cup.
1 c. light corn syrup
1 c. sugar
1 c. peanut butter
6 c. rice krispies
1 c. butterscotch chips
1 pkg. semi-sweet chocolate chips
Put corn syrup and sugar into sauce pan. Cook on medium heat, stirring frequently until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add rice krispies, stir until well coated. Press mixture into 9x13 pan with cooking spray. Set aside.
Melt chocolate and butterscotch chips in sauce pan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into bars when cool.
Note: before measuring the corn syrup, coat the measuring cup with cooking spray- the syrup will pour easily out of the cup.
Easy Pumpkin Chocolate Chip Muffins
This recipe comes from www.ourbestbites.com. These are my favorite for fall! Nothing beats pumpkin and chocolate chip, especially when it is this easy.
2 spice cake mixes (Duncan Hines is best for this recipe)
1 (30 oz) can pumpkin
1 (12 oz) bag of semi-sweet chocolate chips
Preheat oven to 350
Combine cake mixes and pumpkin. Add in chocolate chips.
Spoon mixture into lined muffin tins.
Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean
2 spice cake mixes (Duncan Hines is best for this recipe)
1 (30 oz) can pumpkin
1 (12 oz) bag of semi-sweet chocolate chips
Preheat oven to 350
Combine cake mixes and pumpkin. Add in chocolate chips.
Spoon mixture into lined muffin tins.
Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean
Mom's Pancakes
My Mom's delicious pancake recipe. I usually halve the recipe for just Nathan and I.
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 1/3 c. buttermilk
2 eggs
3 tbsp. peanut oil
Mix wet ingredients and then add dry ingredients. Batter should be a little lumpy.
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 1/3 c. buttermilk
2 eggs
3 tbsp. peanut oil
Mix wet ingredients and then add dry ingredients. Batter should be a little lumpy.
Watergate Salad
This is what I usually bring to ward parties or any kind of potluck.
1 c. mini marshmallows
1 pkg. (3.4 oz) pistachio instant pudding
1 can (20 oz) Dole crushed pineapple in juice, undrained
1/2 c. chopped planters pecans
1 1/2 c. thawed cool whip
Combine everything, add cool whip. Refrigerate for one hour before serving
1 c. mini marshmallows
1 pkg. (3.4 oz) pistachio instant pudding
1 can (20 oz) Dole crushed pineapple in juice, undrained
1/2 c. chopped planters pecans
1 1/2 c. thawed cool whip
Combine everything, add cool whip. Refrigerate for one hour before serving
Cornbread
Great Grandma Brock's recipe
1/2 c. butter
2/3 c. sugar
2 eggs
1 c. buttermilk
1/2 tsp. baking soda
1 c. yellow cornmeal
1 c. flour
1/2 tsp salt
Melt butter, add to sugar and stir. Add eggs and beat. Combine buttermilk and soda and stir into butter/sugar mixture. Add cornmeal, flour, and salt and stir until just blended.
Pour into greased 8-inch square pan.
Bake at 350 for 25-30 minutes or until it begins to pull away from sides of pan.
1/2 c. butter
2/3 c. sugar
2 eggs
1 c. buttermilk
1/2 tsp. baking soda
1 c. yellow cornmeal
1 c. flour
1/2 tsp salt
Melt butter, add to sugar and stir. Add eggs and beat. Combine buttermilk and soda and stir into butter/sugar mixture. Add cornmeal, flour, and salt and stir until just blended.
Pour into greased 8-inch square pan.
Bake at 350 for 25-30 minutes or until it begins to pull away from sides of pan.
Coleslaw
Something my Dad is a pro at making. He doesn't follow a recipe himself so some of the amounts are vague. Really yummy though.
1/2 c. mayonnaise
1/3 c. sugar
tiny bit of vinegar
1/2 tsp. celery salt
1 apple cut into pieces
handful raisins
bag of coleslaw cabbage
Mix everything together and stir in cabbage.
1/2 c. mayonnaise
1/3 c. sugar
tiny bit of vinegar
1/2 tsp. celery salt
1 apple cut into pieces
handful raisins
bag of coleslaw cabbage
Mix everything together and stir in cabbage.
Cheesy Potatoes
For mine and Nathan's first Christmas together I wanted to make him something special. I called up the stake president's wife, Sister Dory, because I knew she was an amazing cook. This is the recipe that she gave me and, needless to say, Nathan was impressed.
2 cans cream of chicken soup
1 cup sour cream
2 cups shredded cheese
dry onion (depends on how much onion you like) or about 1 small onion chopped up
1 bag frozen hash browns (shredded)
salt/pepper
Grease 9x13 pan
Put potatoes in bottom of pan, spread soup mixture over the top
Bake at 350 for 1-2 hours (usually only takes mine 1 hour to cook)
2 cans cream of chicken soup
1 cup sour cream
2 cups shredded cheese
dry onion (depends on how much onion you like) or about 1 small onion chopped up
1 bag frozen hash browns (shredded)
salt/pepper
Grease 9x13 pan
Put potatoes in bottom of pan, spread soup mixture over the top
Bake at 350 for 1-2 hours (usually only takes mine 1 hour to cook)
4 Bean Salad
Dad's recipe!
1/2 c. sugar
2/3 c. oil
1/2 tsp. salt
2/3 c. vinegar
1 can garbanzo beans
1 can green beans
1 can wax beans
1 can kidney beans (rinsed)
1 small onion (sliced)
Add everything together in a bowl. Let sit for about half an hour to let the flavor soak in
1/2 c. sugar
2/3 c. oil
1/2 tsp. salt
2/3 c. vinegar
1 can garbanzo beans
1 can green beans
1 can wax beans
1 can kidney beans (rinsed)
1 small onion (sliced)
Add everything together in a bowl. Let sit for about half an hour to let the flavor soak in
Orange Julius
This recipe is amazing and has sentimental value for me. My best friend and I used to make these for sleepovers! So fun and delicious.
1/2 can orange juice concentrate
1/2 c. water
1/2 c. milk
1/4 c. sugar
1/4 tsp. vanilla
ice
Blend together and enjoy!
1/2 can orange juice concentrate
1/2 c. water
1/2 c. milk
1/4 c. sugar
1/4 tsp. vanilla
ice
Blend together and enjoy!
Crock Pot Roast
This recipe was given to me by a family friend at my bridal shower. Sorry to say this week was the first time I used it. It is so easy and delicious I wish I had tried it sooner. We will definitely be using it all the time.
1 (2- 2 1/2 lb.) boneless beef chuck roast
1 envelope dry onion soup mix
1 can cream of mushroom soup
Place roast in a slow cooker. Add dry onion soup mix; top with undiluted mushroom soup. Cover and cook on low 6 to 8 hours or until meat is tender. Slice and serve with mashed potatoes, baked potatoes, or over cooked noodles.
1 (2- 2 1/2 lb.) boneless beef chuck roast
1 envelope dry onion soup mix
1 can cream of mushroom soup
Place roast in a slow cooker. Add dry onion soup mix; top with undiluted mushroom soup. Cover and cook on low 6 to 8 hours or until meat is tender. Slice and serve with mashed potatoes, baked potatoes, or over cooked noodles.
Beef Enchiladas
Recipe from the can, but still the best.
2 cans (10 oz. each) enchilada sauce
1 pound lean ground beef
1 1/2 c. shredded cheese
1 package flour tortillas
Heat oven to 375. Lightly grease 13x9- inch glass baking dish. In skillet cook beef, stir in 3/4 c. of the enchilada sauce and 1 c. of the cheese.
Spoon enchilada filling onto tortillas; roll up and place seam side down in baking dish.
Poor remaining enchilada sauce over top; sprinkle with remaining 1/2 c. cheese.
Bake 15-20 minutes or until hot.
We top with cilantro and sour cream. Serve with Spanish rice and beans, makes an amazing meal!
2 cans (10 oz. each) enchilada sauce
1 pound lean ground beef
1 1/2 c. shredded cheese
1 package flour tortillas
Heat oven to 375. Lightly grease 13x9- inch glass baking dish. In skillet cook beef, stir in 3/4 c. of the enchilada sauce and 1 c. of the cheese.
Spoon enchilada filling onto tortillas; roll up and place seam side down in baking dish.
Poor remaining enchilada sauce over top; sprinkle with remaining 1/2 c. cheese.
Bake 15-20 minutes or until hot.
We top with cilantro and sour cream. Serve with Spanish rice and beans, makes an amazing meal!
7up Chicken
This recipe is courtesy of Lauren Shumway's blog (shumwayfamilyrecipes.blogspot.com). This chicken is amazing! We discovered it this summer and make it all the time.
1 cup 7 up (not diet)
1 cup soy sauce
1 cup oil
1 tbsp. pepper
2 tbsp fresh chopped garlic
1 tbsp. horseradish
Marinate chicken tenders and grill!
1 cup 7 up (not diet)
1 cup soy sauce
1 cup oil
1 tbsp. pepper
2 tbsp fresh chopped garlic
1 tbsp. horseradish
Marinate chicken tenders and grill!
Shepherd's Pie
Nathan's specialty and an easy classic recipe. Great as leftovers too!
1 pound lean ground beef
6-8 medium size potatoes
1/4 cup butter
Milk (estimate)
1 can cream of mushroom soup
1 can corn
cheese
Start by peeling potatoes and cutting into fourths. Put into a pot of water and heat to boiling. Boil for about 20 minutes or until soft. When potatoes are soft add butter, milk, salt, and pepper. Mix with a mixer or mash. While potatoes are boiling, brown ground beef in a skillet. When cooked add cream of mushroom soup and corn.
Put the ground beef mixture into the bottom of an ungreased 9x13 pan. Spread mashed potatoes evenly over the top. Sprinkle with desired amount of cheese. Bake @ 350 for 20 minutes or until cheese is melted.
1 pound lean ground beef
6-8 medium size potatoes
1/4 cup butter
Milk (estimate)
1 can cream of mushroom soup
1 can corn
cheese
Start by peeling potatoes and cutting into fourths. Put into a pot of water and heat to boiling. Boil for about 20 minutes or until soft. When potatoes are soft add butter, milk, salt, and pepper. Mix with a mixer or mash. While potatoes are boiling, brown ground beef in a skillet. When cooked add cream of mushroom soup and corn.
Put the ground beef mixture into the bottom of an ungreased 9x13 pan. Spread mashed potatoes evenly over the top. Sprinkle with desired amount of cheese. Bake @ 350 for 20 minutes or until cheese is melted.
Chicken Tacos
One of our new favorites! Super easy and amazing.
6-8 pieces frozen chicken (we use Tyson chicken tenders)
1 can or 1/3 box chicken stock (estimated, doesn't have to be exact)
1 packet medium taco seasoning
Put all ingredients in the crock pot, cook on low 4-6 hours or until chicken is cooked and falls apart easily. Pull chicken out, shred it with a fork, and return to crock pot for half an hour. Serve on small corn tortillas (we heat ours in a skillet with some olive oil) with cheese, cilantro, and salsa verde. Yummy!
6-8 pieces frozen chicken (we use Tyson chicken tenders)
1 can or 1/3 box chicken stock (estimated, doesn't have to be exact)
1 packet medium taco seasoning
Put all ingredients in the crock pot, cook on low 4-6 hours or until chicken is cooked and falls apart easily. Pull chicken out, shred it with a fork, and return to crock pot for half an hour. Serve on small corn tortillas (we heat ours in a skillet with some olive oil) with cheese, cilantro, and salsa verde. Yummy!
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