Thursday, February 26, 2015

Taco Soup

(I know this is simple, but I didn't want to forget what I like)

1 lb ground beef, cooked with salt, pepper, and taco seasoning
1 cup corn
2 cans kidney beans
2 cans stewed tomatoes
about a cup or so of water to make it the consistency you like
more taco seasoning and salt and pepper to season how you like

Put everything in a pot and simmer for 30-60 minutes.

sour cream
cilantro limes

Tuesday, February 24, 2015

Squash Casserole

A great way to use up some of that extra squash when it is in season. For a different texture, try shredding the vegetables or adding some different veggies. I doubled the squash when I made it but didn't quiet double the rest of the ingredients, just to make it healthier.

(There are two additions of almonds in this recipe, just FYI)

1 Tbs olive oil
1 Tbs butter
1 small onion
2 cloves garlic
4 cups peeled and cubed yellow squash or zucchini (or a mixture)
1 tsp salt
1/2 tsp pepper
1/3 cup finely chopped, raw almonds
1 cup cheese (Cheddar, Colby, etc. whatever you have on hand)
1/2 heavy whipping cream (or 1/4 cup milk and 1/4 cup greek yogurt)
2 eggs
1 can of rotel or green chills (optional-for more flavor)
1/3 cup coarsely chopped roasted, salted almonds (I roasted my own in some butter)


Preheat oven to 400 degrees F.
Heat olive oil and butter in skillet over medium-high heat; cook and stir onion and garlic until softened, about 3 minutes. Add squash, salt and pepper (and rotel or chills, if desired). Mix to combine. Cover skillet and cook about 5 minutes, until squash is soft. Transfer to a large mixing bowl. (Or casserole dish, if you don't want to wash an extra bowl like me)
Mix raw almonds and 1/2 cup cheese together. Stir into squash mixture. Whisk cream and eggs in separate bowl. Stir into squash mixture. Pour squash mixture into a 9x13-in casserole dish; top with remaining cheese and roasted almonds.
Bake 25-30 minutes, until golden brown and bubbly.

Recipe from Allrecipes

Monday, February 16, 2015

Dr Pepper Pulled Pork

Dr. Pepper Pulled Pork in the Slow Cooker
adapted slightly from Mama Foodie

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper (or any caramel colored soda pop, each will provide a slightly different flavor)
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4-1/2 teaspoon cayenne pepper (depending on personal taste.)
Salt and freshly ground black pepper
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
bbq sauce of choice
rolls or buns of choice

Place the chopped onions in the bottom of the slow cooker.  Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board.  Using two forks, shred the pork by pulling away from each other.  The meat should be very tender by this point.  Place the shredded pork back into the slow cooker and continue to cook for an additional hour. 

Drain the remaining juices and toss the meat and onion mixture in the bbq sauce of choice.  I don't have an exact amount listed- just add a bit at a time until you get to your desired sauciness! 

Top onto lightly toasted buns and enjoy!  Goes great with a good slaw and some oven fries.

Tuesday, February 3, 2015

Chicken Tortilla Soup

Rotisserie chicken shredded
4 cans chicken broth
1 can diced tomatoes
1 can rotel tomatoes (I would probably do mild and let people add hot sauce if they would like it hotter)
1 cup salsa  (Any kind is fine)
1 tb cumin
1/4 cup chopped cilantro
1 clove garlic minced
1 cup of frozen corn 

Put all of this stuff in the crock pot on low for 4 ish hours.

Serve with sour cream, cheese (I usually do Monterey jack or Colby jack), chopped avocados, salsa, chips, lime, and extra cilantro.