Friday, March 31, 2017

{soups-salads-and-salad-dressings} Wendy's Chili

 

Henry shares

Wendy’s Chili

Ingredients

2 pounds fresh ground beef                                                                                    1 quart tomato juice                                                                                        1 (29-ounce) can tomato purée                                                              1 (15-ounce) can red kidney beans, drained                                                               1 (15-ounce) can pinto beans, drained                                                                            1 medium-large onion, chopped (about 1 1/2 cups)                                1/2 cup diced celery                                                                                        1/4 cup diced green bell pepper                                                                     1/4 cup chili powder (use less for milder chili)                                            1 teaspoon ground cumin (use more for real flavor)                            1 1/2 teaspoons garlic powder                                                                        1 teaspoon salt                                                                                                 1/2 teaspoon ground black pepper                                                                    1/2 teaspoon dried oregano                                                                                1/2 teaspoon sugar                                                                                        1/8 teaspoon cayenne pepper

Directions

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

 

 

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Thursday, March 30, 2017

{soups-salads-and-salad-dressings} Spicy Corn Stuffed Tomato Salad

 

SPICY CORN STUFFED TOMATO SALAD

6 small, ripe tomatoes
1/2 c. creamy buttermilk dressing
2 tbsp. snipped parsley
1/4 tsp. Pepper
Dash ground red pepper
2 c. cooked fresh corn kernels
1/2 c. shredded Monterey Jack cheese
1/4 c. chopped green pepper
1/4 c. chopped cucumber
1/4 c. chopped onion
Lettuce leaves

Place tomatoes, stem end down, on a cutting surface. Cut each into 4 to 6 wedges, cutting to, but not through, stem end. Spread wedges apart slightly; sprinkle with salt. Cover; chill. In a small mixing bowl, combine dressing, parsley, pepper and red pepper. In another bowl, combine corn, cheese, green pepper, cucumber and onion. Add dressing mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with corn mixture over lettuce on individual plates. Makes 6 servings.
 
Source: Nancy's Kitchen

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Rhonda in MO

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{soups-salads-and-salad-dressings} BBQ Joint Stew

 

BBQ Joint Stew

From my new (Old) cookbook Come Home to Supper [only available online from Amazon, etc.] from Christy Jordan

 

Ingredients

·                               1 bottle BBQ sauce

·                               2 cans whole kernel corn, drained

·                               1-2 cups baby lima beans (or whatever beans you want to use)

·                               1 whole fryer

·                               3-4 medium sized potatoes, peeled and chopped (use more potatoes if you need stew to go further)

·                               1 onion, chopped

·                               salt and pepper to taste (I start with a teaspoon of each but always end up adding twice that!)

 

Instructions

1.                       Place fryer in stock pot and cover with water. Add chopped onion. Cook over medium heat for about an hour, or until fully done and fall apart tender. Remove chicken from stock and set aside to cool. Add all other ingredients to stock and stir well. Debone and shred chicken and add back to pot. Add in Salt and Pepper. Bring to a low boil and reduce heat to simmer, stirring often, for about half an hour or until vegetables are fully cooked. Taste and add more salt and pepper if needed (I like a LOT of pepper in mine).

2.                       *This is excellent with a bit of hot sauce.

 

 

As you waste your breath complaining about life, someone out there is breathing their last.

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Be thankful and stop complaining.

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Wednesday, March 29, 2017

{soups-salads-and-salad-dressings} Kid's Favorite Cheese Soup - Customize Each Bowl!

 

Kid's Favorite Cheese Soup - Customize Each Bowl!

http://www.southernplate.com/2017/03/kids-favorite-cheese-soup-customize-each-bowl-100-giveaway.html


 

Ingredients

·                               1 onion, chopped

·                               1/4 cup butter

·                               2 cup broth

·                               2 cups cream

·                               16 ounces Borden® Sharp Cheddar Cheese, shredded

·                               1/2 teaspoon paprika

·                               Salt and pepper to taste (I use 1/2 teaspoon each)

Instructions

1.                       In medium stock pot, melt 1/4 cup butter. Add onions and cook, stirring often, until lightly browned.

2.                       Pour in broth and cream. Add seasonings. Reduce heat to low and simmer, stirring often, ten minutes.

3.                       Stir in shredded cheese. Continue cooking, stirring constantly, until cheese is melted.

4.                       Serve in bowls and allow family members to customize their own bowl with toppings of their choice such as: Pizza toppings and sauce, pasta, veggies, bacon, etc.

Notes

The sky is the limit when it comes to mix-ins! Most anything that compliments cheese will be great in a bowl of this soup.

 

 

As you waste your breath complaining about life, someone out there is breathing their last.

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Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Sunday, March 26, 2017

{soups-salads-and-salad-dressings} Blood Orange and Fennel Salad

 

Blood Orange and Fennel Salad

By Lennie
Photo
Photo by NewEnglandCook
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Servings: 4

ABOUT THIS RECIPE

"Untried by me; posted in response to a request for fennel recipes :-)"

INGREDIENTS

    • 3 blood oranges ( use navel oranges if blood oranges are out-of-season)
    • 1 large fennel bulb
    • 4 teaspoons white wine vinegar
    • 4 teaspoons finely chopped fresh basil
    • 1 clove garlic, minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup extra virgin olive oil

DIRECTIONS

  1. Use a sharp knife to remove orange peel.
  2. Cut oranges into segments, removing all the white pith.
  3. Slice end from fennel and remove shoots from top (reserve shoots).
  4. If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
  5. Cut in half and thinly slice.
  6. In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
  7. Arrange fennel slices and orange segments on individual serving dishes.
  8. Drizzle dressing over salads and garnish with reserved fennel fronds.
 
Source: Food.com

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Rhonda in MO

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{soups-salads-and-salad-dressings} Slow cooker hot and sour soup with kale

 

Slow cooker hot and sour soup with kale

Serves 4-6

Ingredients:

  • 4 cups vegetable broth
  • 2 cups water
  • 3 ounces shiitake mushrooms, stems removed, cleaned and sliced thin
  • 4-6 ounces firm tofu, drained and cut into 1/2-inch pieces
  • 4 ounces thin-sliced bamboo shoots
  • 3 cups kale, cleaned, stems removed and torn into bite-sized pieces
  • 3 tablespoons rice vinegar, more to taste
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon garlic-chili paste (or 1 garlic clove, minced and 1/2 tablespoon hot sauce)
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • Fresh chopped cilantro (optional) as garnish

Directions:

  1. Add the vegetable broth and water to a slow cooker set to high. Add the mushrooms, tofu, bamboo shoots and kale.
  2. Add the rice vinegar, soy sauce and garlic-chili paste to the mixture. Stir to combine, while keeping the kale at the top of the surface.
  3. Cook on the high setting for 3 to 4 hours.
  4. Just before the soup is finished, add the toasted sesame oil, and whisk in the cornstarch mixture a little at a time.
  5. Cook on high for 10 to 15 minutes longer.
  6. Serve hot in individual bowls.
  7. Garnish with a few pieces of cilantro, if desired.
Settle in for a flavorful bowl of soup!
 
Source: Fabulous Food

~@~@~@~@~

Rhonda in MO

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{soups-salads-and-salad-dressings} Buckwheat barley stew

 

Buckwheat barley stew

Beef barley stew has been enjoyed for centuries because its stewed chunks of meat and chewy, nutty barley taste good, are easy to make and fill you up. Even better, stew meat can be lean and barley is good for your heart, which means that the dish is actually good for you. However, it can be better, for instance by adding more whole grains in the form of buckwheat groats. This increases the heart health power and gives the stew a whole new flavor and texture.
Yields 12 servings

Ingredients:

  • 4 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic
  • Salt and pepper
  • 1 pound lean beef, cut into chunks
  • Zest of 1 lemon
  • 10 cups beef broth
  • 1 cup kasha (buckwheat groats)
  • 1 cup barley
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1 tablespoon dried oregano
  • 8 tablespoons grated Romano cheese

Directions:

  1. In a soup pot over medium-high heat, add the olive oil.
  2. Once it's hot, add the onion and a healthy pinch of salt and pepper.
  3. Cook the onion for 12 minutes.
  4. Sprinkle salt and pepper over the beef and then add it to the pot with the zest.
  5. Cook the beef until done, another 8 minutes or so.
  6. Add the beef broth, kasha, barley, carrots and oregano.
  7. Bring to a boil, then reduce the heat to medium.
  8. Cover and cook 30 minutes.
  9. At the last second, stir in the cheese.
 
Source: Fabulous Food

~@~@~@~@~

Rhonda in MO

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Posted by: Rhonda <rhondagray5666@att.net>
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