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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Berry Dream Cake

April 9, 2015 Leave a Comment

 

Berry Dream Cake

Berry Dream Cake

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

www.tasteofhome.com

 

I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect.  It’s so festive-looking.  Top it with whatever fruit you like!

               Margaret McNeil                                                             Germantown, Tennessee

 

Berry Dream Cake Recipe

 

Berry Dream Cake

1 package white cake mix (regular size)

1 ½ cups boiling water

1 package (3 oz.) cherry gelatin (any flavor)

1 package (8 oz.) cream cheese, softened

2 cups whipped topping

4 cups fresh strawberries, coarsely chopped (or fruit that matches the gelatin)

 

Prepare and bake cake batter according to package directions, using a greased 13 x 9 inch baking pan.

In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve.  Cool cake on a wire rack 3-5 minutes.  Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes.  Gradually pour gelatin over cake, being careful to fill each hole.  Cool 15 minutes.  Refrigerate, covered, 30 minutes.

In a large bowl, beat cream cheese until fluffy.  Fold in whipped topping.  Carefully spread over cake.  Top with strawberries.  Cover and refrigerate for at least 2 hours before serving.     15 servings

* You can use any flavor of gelatin, just pick fruit that would go with the color of gelatin you’re using.

 

(Recipe for Berry Dream Cake was in www.tasteofhome.com, 2015)

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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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