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chibimonnie at 08:35am on 12/11/2011 under recipes
chibimonnie at 08:35am on 12/11/2011 under recipesI've had some requests for my recipes so here are the highlights from the last week or so.
Chili - I start this early in the morning and let it simmer in the crock pot all day. This makes a heck of a lot of chili.
1 large can crushed tomatoes
1 large can diced tomatoes
1 small can tomato paste
1 small can diced tomatoes and green chilies
1 green pepper, diced
1 orange pepper, diced
1 can dark red kidney beans
1 can light red kidney beans
1 can black beans
1 can lentils
baby bella mushrooms, sliced
1/2 red onion, diced
several garlic cloves, finely chopped
olive oil
1 can beer
Ruth Roy's chili powder
Set the crock pot to low and combine all of the tomato products, beer, beans, lentils, and chili powder.
Sautee the onion and garlic in olive oil until the onions sweat and become translucent. Then, add the peppers and mushrooms. When they finish cooking, add to the crock pot.
Allow the chili to simmer for several hours to bring the flavors together. Stir and taste occasionally, tweaking the seasonings as needed. Serve over rice and top with shredded cheddar cheese and/or sour cream. Freeze the leftovers in an airtight container.
Roasted Red Potatoes- It takes a bit of time to roast these, but it's totally worth it. You can also add rosemary.
Red bliss potatoes, quartered
olive oil
salt
pepper
several garlic cloves, minced
1/2 red onion, finely chopped
Sautee the garlic and onions until the onions become translucent.
In a large bowl toss the potatoes with the olive oil, salt, pepper, and garlic & onions. Spread on a cookie sheet with raised edges. Bake at 325 degrees until golden-brown on the outside and soft inside (about 30-40 mins). Sprinkle with garlic powder and onion powder if needed before serving.
Spinach Casserole- I got this recipe from a friend at work. Quick and delicious!
1 10oz. package of frozen chopped spinach
1 Tbsp onion, finely chopped
several cloves garlic, chopped
1/4 cup melted butter
1 egg
1 3/4 cups Peppridge Farm Stuffing mix (Blue bag- NOT CUBED)
1 1/2 cups shredded cheddar cheese (I like extra sharp)
1 can cream of mushroom soup
sliced baby bella mushrooms
olive oil
Mix butter, egg, 1 cup of stuffing mix, cheese, and soup in large mixing bowl.
Sautee onion, garlic, and mushrooms in olive oil. Add to other ingredients in mixing bowl.
Cook spinach and drain. Add to other ingredients in mixing bowl.
Spread into casserole dish. Top witn 3/4 cups of stuffing mix.
Place 4-8 pads of butter on top.
Bake at 350 degrees for 35-40 minutes.
Chili - I start this early in the morning and let it simmer in the crock pot all day. This makes a heck of a lot of chili.
1 large can crushed tomatoes
1 large can diced tomatoes
1 small can tomato paste
1 small can diced tomatoes and green chilies
1 green pepper, diced
1 orange pepper, diced
1 can dark red kidney beans
1 can light red kidney beans
1 can black beans
1 can lentils
baby bella mushrooms, sliced
1/2 red onion, diced
several garlic cloves, finely chopped
olive oil
1 can beer
Ruth Roy's chili powder
Set the crock pot to low and combine all of the tomato products, beer, beans, lentils, and chili powder.
Sautee the onion and garlic in olive oil until the onions sweat and become translucent. Then, add the peppers and mushrooms. When they finish cooking, add to the crock pot.
Allow the chili to simmer for several hours to bring the flavors together. Stir and taste occasionally, tweaking the seasonings as needed. Serve over rice and top with shredded cheddar cheese and/or sour cream. Freeze the leftovers in an airtight container.
Roasted Red Potatoes- It takes a bit of time to roast these, but it's totally worth it. You can also add rosemary.
Red bliss potatoes, quartered
olive oil
salt
pepper
several garlic cloves, minced
1/2 red onion, finely chopped
Sautee the garlic and onions until the onions become translucent.
In a large bowl toss the potatoes with the olive oil, salt, pepper, and garlic & onions. Spread on a cookie sheet with raised edges. Bake at 325 degrees until golden-brown on the outside and soft inside (about 30-40 mins). Sprinkle with garlic powder and onion powder if needed before serving.
Spinach Casserole- I got this recipe from a friend at work. Quick and delicious!
1 10oz. package of frozen chopped spinach
1 Tbsp onion, finely chopped
several cloves garlic, chopped
1/4 cup melted butter
1 egg
1 3/4 cups Peppridge Farm Stuffing mix (Blue bag- NOT CUBED)
1 1/2 cups shredded cheddar cheese (I like extra sharp)
1 can cream of mushroom soup
sliced baby bella mushrooms
olive oil
Mix butter, egg, 1 cup of stuffing mix, cheese, and soup in large mixing bowl.
Sautee onion, garlic, and mushrooms in olive oil. Add to other ingredients in mixing bowl.
Cook spinach and drain. Add to other ingredients in mixing bowl.
Spread into casserole dish. Top witn 3/4 cups of stuffing mix.
Place 4-8 pads of butter on top.
Bake at 350 degrees for 35-40 minutes.
hungry