Kickin’ Hot Chilli

April 29, 2015 Leave a Comment
Kiickin' Hot Chilli

Kickin’ Hot Chilli

 

This recipe, Kickin’ Hot Chilli is from Diabetic Connect.  This chili has green chili peppers, chili powder and cayenne pepper, which will add to the HEAT in this chili.

 

Kickin’ Hot Chilli Recipe

 

Kickin’ Hot Chilli

1 ½ lb. lean ground beef or ground turkey

2 large onions, chopped

1 can (15 oz.) dark red kidney beans, rinsed and drained

½ cup chopped green or red sweet peppers

3 ½ cups water

2 can (6 oz.) NO-SALT ADDED TOMATO PASTE

1 can (14.5 oz.) NO-SALT ADDED DICED TOMATOES, UNDRAINED

1 can (14oz.) diced green chili peppers, undrained

1 Tbsp. bottled minced garlic or 6 cloves garlic

1 Tbsp. yellow mustard

1-2 tsp. chili powder

1 tsp. ground black pepper

½ tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne strips

Green or red sweet pepper strips (optional)

 

In large skillet or 4 quart Dutch oven, cook ground beef and onion until meat is brown.  Drain off fat.

In 4 to 5 quart slow cooker, combine cooked ground beef mixture, beans and chopped sweet pepper.  Add water, tomato paste, tomatoes, green chili peppers, garlic, mustard, chili powder, black pepper, cumin, salt and cayenne pepper.

Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.  Top each serving with pepper strips, if desired.              8 servings

 

(Recipe for Kicking Hot Chilli came from Diabetic Connect, 2014)

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Saucy Creole Shrimp

April 21, 2015 Leave a Comment
Saucy Creole Shrimp

Saucy Creole Shrimp

 

After looking through 6 magazines, I came across this recipe, Saucy Creole Shrimp; it reminded me of a dish my mother made every year for my birthday. ..Shrimp Creole.

 

Saucy Creole Shrimp Recipe

 

Saucy Creole Shrimp

4 Tbsp. butter

2 stalks, finely chopped

1 large green pepper, finely chopped

1 medium onion, finely chopped

1 tsp. salt-free Creole seasoning

¼ cup flour

2 medium tomatoes, chopped

8 oz. clam juice

1 ½ lbs. peeled, deveined shrimp (16 to 20 count)

1 Tbsp. Worcestershire sauce

1 Tbsp. Louisiana-style hot sauce, plus more for serving

1 ½ cups white rice, cooked (or brown rice, which I would use)

 

In 5 quart saucepot, melt butter on medium heat.  Add celery, green pepper, onion and Creole seasoning.  Cook 15 minutes or until vegetables are tender, stirring occasionally.

Sprinkle flour over vegetables.  Cook 2 minutes, stirring.  Add tomatoes; cook 2 minutes or until tomatoes are very soft, scraping up browned bits.  Stir in clam juice.  Heat to simmering on high.

Add shrimp, Worcestershire sauce and hot sauce.  Simmer 5 minutes or until shrimp are just cooked through, stirring occasionally.  Sauce over rice with additional hot sauce, if desired.        6 serving

 

(Recipe for Sauce Creole Shrimp was in a magazine)

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Gingery Meatball Soup

April 20, 2015 Leave a Comment
Gingery Meatball Soup

Gingery Meatball Soup

 

After looking through 6 magazines, I came across this recipe, Gingery Meatball Soup.  I hope you like it.

 

Gingery Meatball Soup Recipe

 

Gingery Meatball Soup

1 lb. ground pork

2 green onions, finely chopped

3 cloves garlic, finely chopped

1 piece (1 inch) peeled fresh ginger, finely chopped

2 quarts lower-sodium chicken broth (You might try…Kitchen Basic)

8 oz. snow peas, sliced

3 cups cooked white or brown rice

 

Arrange oven rack 6 inches from broiler heat source.  Preheat broiler on high.  Line large rimmed baking sheet with foil.

In medium bowl, combine pork, green onions, garlic and ½ teaspoon each salt and pepper.  Form mixture into bite-size meatballs (about 1 inch each); arrange in single layer on prepared baking sheet.  Broil 5 to 7 minutes or until browned.

Meanwhile, in covered 5 quart saucepot, heat broth to simmering on high.  Uncover; add snow peas, rice and broiled meatballs.  Reduce heat to medium; simmer 5 minutes or until meatballs are cooked through and snow peas are tender.            6 serving

 

(Recipe for Gingery Meatball Soup was in a magazine)

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Buffalo Wing Poppers

April 11, 2015 Leave a Comment
Buffalo Wing Poppers

Buffalo Wing Poppers

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The taste of buffalo wings and peppers poppers pair up in this appealing appetizer.  It will disappear fast-so make a double batch, and have copies of the recipe handy.

            Barbara Nowakowsk                                                                     Mesa, Arizona

 

Buffalo Wing Poppers Recipe

 

Buffalo Wing Poppers

20 jalapeno Peppers

1 package (8 oz.) cream cheese, softened

1 ½ cups (6 oz.) shredded part-skim mozzarella cheese

1 cup diced cooked chicken

½ cup blue cheese salad dressing

½ cup buffalo wing sauce

 

Cut peppers in half lengthwise, leaving stems intact; discard seeds.  In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves.

Place in a greased 15x10x1 inch baking pan.  Bake, uncovered, at 325 F. for 20-25 minutes.

40 appetizers

 

(Recipe for Buffalo Wing Poppers was in www.tasteofhome.com, 2015)

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Pork and Escarole Soup with Ditalini

April 10, 2015 Leave a Comment

 

Pork and Escarole Soup with Ditalini

Pork and Escarole Soup with Ditalini

I found this recipe for Pork and Escarole Soup with Ditalini, in The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  I hope you enjoy this recipe….

 

Pork and Escarole Soup with Ditalini Recipe

 

Pork and Escarole Soup with Ditalini

2 Tbsp. olive oil

2 cloves garlic, minced

1 ½ cups sliced pork (1/2 inch pieces)

3 cups (tightly packed) thinly sliced escarole

6 cups Kitchen Basic Chicken Broth

½ cup ditalini pasta

1 Tbsp. chopped fresh oregano

½ tsp. dried thyme

3 Tbsp. grated parmesan cheese, plus extra for garnish

Salt and freshly ground black pepper

 

In a soup pot, heat the olive oil on medium-low heat.  Add the garlic and sauté until soft.  Add the pork, increase heat to medium-high heat, and brown quickly.  Reduce heat back to medium-low heat.  Add the escarole and cook until it just begins to wilt.  Add broth, increase heat to high, and bring to a boil.  Reduce to a simmer and add the oregano, thyme, and parmesan; simmer for 5 minutes.  Add salt and pepper to taste.

Cook the pasta until al dente, according to package directions.  Drain and stir it into the soup.  Ladle into warm soup bowl and sprinkle with parmesan.

 

(Recipe for Pork and Escarole Soup with Ditalini, was in The Everything Soup Cookbook, 2002, 2014)

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Carnitas with Orzo and Peppers in Red Mole Sauce

April 8, 2015 Leave a Comment
Carnitas with Orzo and Peppers in Red Mole Sauce

Carnitas with Orzo and Peppers in Red Mole Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Here’s a tasty way to stretch your grocery dollar.  Pork shoulder roast is combined with orzo, peppers and mole sauce to make a spicy Mexican comfort food.

              Kari Wheaton                                                                   Beloit, Wisconsin

 

Carnitas with Orzo and Peppers in Red Mole Sauce Recipe

 

Carnitas with Orzo and Peppers in Red Mole Sauce

1 boneless pork shoulder butt roast (1 ½ to 2 Lb.), cut into ½ inch cubes

1 ½ tsp. salt, divided

½ tsp. pepper

1 cup uncooked orzo pasta

1 each medium green, sweet red and yellow peppers

2 jalapeno peppers, seeded and chopped

1 medium onion, chopped

1 Tbsp. olive oil

1 cup chicken broth

¼ cup red mole sauce

2 Tbsp. tomato paste

1 cup (4 oz.) quesadilla or Monterey Jack cheese, shredded

 

Place pork in a 15x10x1 inch baking pan, sprinkle with 1 teaspoon salt and ½ teaspoon pepper.  Bake at 325 F. for 1 ½ hours or until tender.

Meanwhile, cook pasta according to package directions; drain and set aside.  In a large skillet, sauté peppers and onion until crisp tender.  In a greased 13x 9 inch baking pan, combine the orzo, peppers and onion.

In a small saucepan, whisk the chicken broth, mole sauce, tomato paste and remaining salt.  Cook and stir until thickened and bubbly.  Pour over orzo and vegetables.  Stir in pork; sprinkle with cheese.  Cool.  Cover; may be frozen for up to 3 months.

To use frozen carnitas: Thaw in refrigerator overnight.  Remove from the refrigerator 30 minute before baking.  Cover and bake at 350 F. for 35-40 minutes or until heated through.  Uncover; broil 3-4 inches from the heat for 4-5 minutes or until cheese is lightly golden.        5 servings

 

(Recipe for Carnitas with Orzo and Peppers in Red Mole Sauce was in www.tasteofhome.com, 2015)

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Slow-Cooked Ranch Potatoes

April 7, 2015 Leave a Comment

 

Slow-Cooked Ranch Potatoes

Slow-Cooked Ranch Potatoes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Even after seven years, my family still asks for this tasty potato and bacon dish.  Try it once and I’ll bet your family will be hooked, too.

            Lynn Ireland                                                                       Lebanon, Wisconsin

 

Slow-Cooked Ranch Potatoes Recipe

 

Slow-Cooked Ranch Potatoes

 

6 bacon strips

2 ½ lbs. small red potatoes, cubed

1 package (8 oz.) cream cheese, softened

1 can (10 ¾ oz.) condensed cream of potato soup, undiluted

¼ cup 2% milk

1 envelope buttermilk ranch salad dressing mix

3 Tbsp. thinly sliced green onions

 

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.  Remove with a slotted spoon; drain on paper towels.  Drain drippings, reserving 1 tablespoon.

Place potatoes in a 3 quart slow cooker.  In a bowl, beat cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir into potatoes.  Sprinkle with bacon.

Cook, covered, on low 7-8 hours or until potatoes are tender.  Top with green onions.        10 servings

 

(Recipe for Slow-Cooked Ranch Potatoes was on www.tasteofhome.com, 2015)

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Slow Cooker Enchiladas

March 29, 2015 Leave a Comment

 

Slow Cooker Enchiladas

Slow Cooker Enchiladas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As a busy wife and mother of two young sons, I rely on this handy recipe.  I layer enchilada ingredients in the slow cooker, turn it on and forget about it.  With a bit of spice, these hearty enchiladas are especially nice during the colder months.

                Mary Luebbert                                                                  Benton, Kansas

 

Slow Cooker Enchiladas Recipe

 

Slow Cooker Enchiladas

1 lb. ground beef

1 cup chopped onion

½ cup chopped green pepper

1 can (16 oz.) pinto or kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1/3 cup water

1 tsp. chili powder

½ tsp. ground cumin

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded sharp cheddar cheese

1 cup (4 oz.) Shredded Monterey Jack cheese

6 flour tortillas (6 inches)

 

In a large skillet, cook the beef, onion and green pepper until meat is NO LONGER “PINK”; drain.  Add the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Combine cheeses.

In a 5 quart slow cooker, layer about ¾ cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers.  Cover and cook on low 5-7 hours or until heated through.          4 servings

 

(Recipe for Slow Cooker Enchiladas was in www.tasteofhome.com, 2015)

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Black and Blue Cobbler

March 28, 2015 Leave a Comment

 

Black and Blue Cobbler

Black and Blue Cobbler

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

It never occurred to me that I could bake a cobbler in my slow cooker until I saw some recipes and decided to try my favorite fruity dessert recipe.  It took a bit of experimenting, but the tasty results are “berry” well worth it.

           Martha Creveling                                                                            Orlando, Florida

 

Black and Blue Cobbler Recipe

 

Black and Blue Cobbler

1 cup flour

1 ½ cups sugar, divided

1 tsp. baking powder

¼ tsp. salt

¼ tsp. cinnamon

¼ tsp. nutmeg (ground)

2 eggs, lightly beaten

2 Tbsp. milk

2 Tbsp. canola oil

2 cups fresh or frozen blackberries

2 cups fresh or frozen blueberries

¾ cup water

1 tsp. grated orange peel

Whipped cream or vanilla ice cream, optional

 

In a large bowl, combine the flour, ¾ cup sugar, baking powder, salt, cinnamon and nutmeg.  Combine the eggs, milk and oil; stir into dry ingredients just until moistened.  Spread the batter evenly onto the bottom of greased 5 quart slow cooker.

In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil.  Remove from the heat; immediately pour over batter.  Cover and cook on high for 2 to 2 ½ hours or until a toothpick inserted into the batter comes out clean.

Turn cooker off.  Uncover and let stand for 30 minutes before serving.  Serve with whipped cream or ice cream if desired.           6 servings

 

(Recipe for Black and Blue Cobbler was in www.tasteofhome.com, 2015)

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Grilled Salmon with Black Bean Salsa

March 27, 2015 Leave a Comment

 

Grilled Salmon with Black Bean Salsa

Grilled Salmon with Black Bean Salsa

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Our taste testers raved over this fantastic combination!  The salmon is tender and flaky with nice grill marks, and grapes add a fresh, juicy crunch to the colorful salsa.  This one is sure to be a winner with family and friends!

             Diane Halferty                                                                  Corpus Christi

 

Grilled Salmon with Black Bean Salsa Recipe

 

Grilled Salmon with Black Bean Salsa

¼ cup white wine or reduced-sodium chicken broth

¼ cup reduced-sodium soy sauce

1 ½ tsp. brown sugar

1 garlic clove, mined

SALSA:       1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn, thawed

1 medium sweet red pepper, diced

½ cup seedless red grapes, chopped

¼ cup fat-free Italian salad dressing

1 Tbsp. canned chopped green chilies

1 tsp. brown sugar

 

In a small bowl, combine the wine, soy sauce and brown sugar.  Set aside 2 tablespoons mixture for basting.  Stir garlic into remaining mixture.  Place in a large resealable plastic bag; add the salmon.  Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.

Meanwhile, in a small bowl, combine the salsa ingredients.  Cover and chill until serving.

Drain and discard marinade.  Using long-handled tongs, moisten paper towel with cooking oil and lightly coat the grill rack.  Place salmon skin side down on grill rack.

Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture.  Serve with salsa.         6 servings

 

(Recipe for Grilled Salmon with Black Bean Salsa was on www.tasteofhome.com, 2015)

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