Feb 17 2014

Green Chile, Chicken & Bean Chili



1 tbsp Olive Oil

2 Medium Onions, Chopped

1 tsp Chopped Garlic

1 tsp Salt

2 lb boneless Skinless Chicken, Cubed

2 Cans Green Chile’s, Drained

2 Cup Chicken BrothFresh Cilantro

1 tbsp Cumin

1/8 tsp Cayenne Pepper

2 Cans Great Northern Beans


1. In Dutch Oven heat Oil over medium heat, add onions & garlic
2. Cook 4-5 minutes till onions are soft
3. Stir in cumin, salt, Cayenne Pepper, Chicken.
4. Cook 6-7 Minutes till Chicken is lightly Browned
5. Stir in beans, Chiles & Broth. Heat to a Boil, Reduce heat to medium Low
6. Cover and cook for 20-25 Minutes
Feb 5 2014

Taco Seasoning

So here is my recipe for Taco Seasoning. I make this all the time and usually use seed version and grind in my spice grinder (coffee grinder) or you can grind with mortal and pestle.


2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

Mix all above together and add to your recipe (I will be posting some here in the near future).

You can also store this in an air tight container for a month or so.



Jan 22 2014

Slow Cooker Pepper Steak



2 pounds beef sirloin, cut into 2 inchstrips

garlic powder to taste

3 tablespoons vegetable oil

1 cube beef bouillon

1/4 cup hot water

1 tablespoon cornstarch

1/2 cup chopped onion2 large green bell peppers, roughly


1 (14.5 ounce) can stewed tomatoes,

with liquid

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt


1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Nov 22 2013

Bacon Wrapped Weenies



These were the Bacon Wrapped Weenies I made for the Board Game Night last weekend


1 Package of Bacon – Maple Flavored (Peppered would be good too)

1 Package Cocktail Weenies

About 1 lb of Brown Sugar

Tooth Picks



1. Heat oven to 350%

2. Cut Bacon into 3rds

3. Wrap Weenie with Bacon, Secure with Tooth Picks

4. Place in baking dish

5. Cover with Brown Sugar

6. Baste Weenies with Bacon Grease and Brown Sugar every 10 minutes

7. Bake for approx 30 -40 minutes

8. Get them quick because they went Fast!!








Jul 28 2012


Yield: 6 servings (2 enchiladas per serving)

Prep Time: 30 min Cook Time: 35 min

This simple recipe for beef enchiladas is a delicious, family-friendly meal.


1 pound lean ground beef
1 1/2 cups diced onion
1 1/2 cups (about 2 medium) finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade (see my enchilada sauce post )
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream


1. Preheat oven to 350 degrees F. Spray a 9×13-inch pan with nonstick spray.

2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on
medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a

3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables
from the pan and add to the meat mixture; set aside.

4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle.
Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling
tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12
tortillas. Place the tortillas side-by-side in the pan- it’s okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt
(about 5 minutes).

8. Serve immediately with desired condiments.



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