Texas Cowboy Soup (Great for Leftover Roast)

Ingredients

1–2 cups shredded roast beef

1 small onion, diced

2 cloves garlic, minced

1 can diced tomatoes

4–5 cups beef broth (or broth + water)

3 potatoes, diced

1 can corn

1 can green beans

1 can beans (pinto, kidney, or black beans)

1 tsp chili powder

1 tsp paprika

½ tsp cumin

Salt & pepper

In a soup pot, cook the onion in oil for about 4 minutes until soft.  Add garlic and cook 30 seconds.  Stir in diced tomatoes, broth, potatoes, chili powder, paprika, cumin.  Bring to a simmer.  Add the shredded roast beef and let it simmer about 10 minutes. Stir in beans, corn, green beans.  Simmer another 5–10 minutes until the potatoes are tender. Add salt and pepper to taste.  

Toppings that make it amazing: shredded cheese, sour cream, crushed tortilla or corn chips, green onions

Cabbage Recipes

 

Stuffed Cabbage Skillet (Loose Recipe)

Brown some ground beef in a large skillet and season it well with salt and plenty of black pepper, plus a little garlic. Don’t be shy here — cabbage needs bold seasoning.

Once the beef is cooked, add a big pile of chopped cabbage and let it start to soften and cook down.

Stir in a can of corn (drained), and a little tomato sauce or canned tomatoes, just enough to bring everything together. Season again with more salt and pepper, tasting as you go.

Let it simmer until the cabbage is tender and everything is cozy and well combined. Adjust seasoning one last time before serving. Serve over baked potato or rice.

This is hearty, comforting, and even better as leftovers.

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Cabbage, Bean & Ham Chili-Style Stew (Loose Recipe)

If you’re using dry beans, get those cooked first and set aside.

In a large pot, sauté onion and garlic in a little oil until soft. Add a big pile of chopped cabbage and let it cook down until it starts to soften.

Stir in your cooked beans, chopped cooked ham, one can of corn (drained), and one can of jalapeños (with some or all of the liquid, depending on heat preference).

Sprinkle in a full McCormick chili seasoning packet and stir well. Add water or broth until everything is just covered. Taste, then add salt and pepper if needed (the ham and chili packet already bring some salt).

Let it simmer until the cabbage is very soft and the flavors come together, stirring occasionally. Adjust seasoning at the end.

This is hearty, slightly smoky, and even better the next day.

Easy Chicken Tinga–Style (Loose Recipe)

Easy Chicken Tinga–Style (Loose Recipe)

Start by sautéing some onion and garlic in a pan until soft and fragrant.

Once that smells good, add your shredded chicken and let it warm through.

Stir in canned tomatoes to make everything saucy. Add one can of jalapeños (with some or all of the liquid, depending on how spicy you want it) and a can of corn (with the juice).

Season generously with chili powder — heavier than you think — plus a little cumin and salt. Taste and adjust until it’s bold and cozy, not flat.

Let everything simmer for about 10–15 minutes, just long enough for the flavors to come together and the chicken to soak up the sauce.

Serve however you like:

• In tortillas

• Over rice

• Or piled onto a baked potato

This gets even better the next day and reheats really well.

Hamburger Casserole

Hamburger Casserole / Poor Man’s Casserole

Ingredients (serves 4-5)

• 1 lb ground beef

• 1 large onion, sliced

• 5-6 medium potatoes, thinly sliced

• 1 can cream of mushroom soup (or homemade white sauce; see note)

• 1 cup milk

• Salt and pepper

Homemade “cream soup” substitute (if canned soup was unavailable, and this also tastes very good):

Melt 2 Tbsp fat, stir in 1/2 cup flour, slowly add 1¾ cups milk or water + mushroom soup packet (if available), cook until thickened.

Method

1. Preheat oven to 375 °F.

2. Brown ground beef and onion; season well and drain fat.

3. In a greased 2-quart casserole, layer the potatoes and meat mixture.

4. Mix soup (or white sauce) with milk; pour over the top.

5. Cover and bake 1 hour; uncover last 15 minutes to brown.

Hoover Stew (aka Hobo Stew or Depression Stew)

Hoover Stew (aka Hobo Stew or Depression Stew)

Ingredients

• 1 lb ground beef

• 1 large onion, diced

• 4–5 medium potatoes, diced

• 1 can (15–16 oz) diced tomatoes or 2 cups fresh chopped tomatoes

• 1 can (15 oz) corn or mixed vegetables 

• 1 can (15 oz) green beans, undrained

• 6-8 cups water or broth

•Knorr Leek soup mix (optional)

• Salt and pepper to taste

1. Brown the ground beef and onion in a large pot; drain excess fat if desired.

2. Add all remaining ingredients.

3. Bring to a boil, then reduce heat and simmer 30–45 minutes until potatoes are tender.

4. Adjust seasoning and serve with cornbread or crackers.  (Serves 6-8)

🍅 Fresh Tomato Salad with Basil & Balsamic Glaze

I made this for our 4th of July party last week. I used our fresh garden tomatoes and fresh basil leaves. It was so delicious! I highly recommend it as a fresh, bright summer side! 

🍅 Fresh Tomato Salad with Basil & Balsamic Glaze

 🧄 Ingredients

 6–8 large tomatoes, sliced or chopped 

1/2 red onion, thinly sliced

1/2 cup fresh basil leaves, torn or chopped

Crumbled feta 

 2 tbsp olive oil 1–2 tbsp balsamic vinegar 

Salt & pepper to taste 

 🥣 Instructions

Chop or slice your tomatoes and place in a big bowl. Add sliced onion,basil and feta cheese. Drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper. Toss gently and let sit for 10–15 minutes before serving to let the flavors develop.

Peewee's Homemade Bread

 1 1/2 cups warm water

1 tablespoon honey

1 1/2 teaspoons salt

1 tablespoon dry yeast

1 teaspoon olive oil

4 cups bread flour

6 ice cubes

Combine the water, honey, salt, oil, and yeast in a bowl and let sit until bubbly (5-10 minutes).  Add in the flour slowly and mix until a dough forms.  Use bread hook to knead for 5-7 minutes.  The dough should not be sticky.  Add more flour or water if needed. 

Cover the dough and let rise for 1 hour.  Press with your fingers, if it springs back, leave it longer.  If the marks remain, it's ready.

Preheat the oven to 400 degrees.  Divide into two balls, then form into two loaves.  Place on a parchment lined baking tray.  Toss ice cubes into the oven, then quickly put in the bread.  Bake for about 20 minutes, until the loaves are golden brown. Cool on a rack.  

Quick Dutch Oven Chicken and Vegetables

Quick Dutch Oven Chicken and Vegetables

• 4 bone in, skin on chicken thighs 
• olive oil
• 2 tablespoons butter
• 1 onion, sliced
• 1 cup sliced carrots *
• 2 stalks celery, cut into pieces
• 1 cup chicken stock or broth
• Susie Q seasoning

Instructions

1. Rub Susie Q into the skin of chicken thighs.
2. Heat olive oil in a Dutch oven over medium heat on the stove.
3. Place seasoned chicken in pot and lightly brown both sides of chicken thighs.  Remove to a platter.
4. Heat olive oil and cook vegetables in Dutch oven for a few minutes until lightly browned.
5. Return chicken to pot, season again with Susie Q and pour chicken stock into Dutch oven.  
6. Cover Dutch oven and place in a preheated 400°F oven and cook for 25 minutes.  Remove lid and continue cooking for another 10-15 minutes or so. Test the thighs with a meat thermometer and if it registers 165°F, they are done.  

Crispy Chicken and Rice in the Dutch Oven *so good*

 

One-Pot Crispy Chicken and Rice

Ingredients

• 2 tablespoons olive oil

• 4-6 bone-in, skin-on chicken thighs

• Susie Q's

• 4 tablespoons butter

• 1 medium chopped yellow onion

• 4cloves garlic, minced

• 1 ½ cups uncooked long-grain rice

• 3 cups chicken stock

• 1 tablespoon finely chopped flat-leaf parsley (or dried parsley)

• 1 medium lemon, cut into wedges

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Heat oil in a large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with Susie Q's.

3. Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.

4. Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute.

5. Stir in 3 cups stock and more Susie Q's. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice with the skin side up.

6. Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

This is SO GOOD!!! Cheap and delicious!

Best Ever Cookie Jar Recipe- These cookies are SO GOOD!

 

2 cups + 2 tbsp flour

1 tbsp cornstarch

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup dark brown sugar

1/2 cup light brown sugar

1/4 cup white sugar

1-1/2 cup chocolate chips and m n ms

 

Add to that:

12 tbsp Melted butter

1 Egg

1 tsp Vanilla

 

Roll into balls.  Bake at 350 for 9-11 minutes.  Grind salt on top.

Perfect Potato Soup

Perfect Potato Soup

Ingredients

For the vegetables

▢5-6 cups diced potatoes

▢1 cup diced carrots, about 2 large

▢1 small yellow onion, diced

▢1 cup of celery, chopped

▢2 cloves garlic, diced

▢enough water to cover the vegetables

▢1 heaping spoonful Better Than Bouillon Chicken Base

▢1/4 cup fresh chopped parsley, or 1 tablespoon dried parsley

▢1 teaspoon salt

For the white sauce

▢1/2 cup butter, one stick

▢1/2 cup all purpose flour

▢1/2 teaspoon salt

▢1/2 teaspoon black pepper

▢ A couple pinches Piment d’Ville chile powder *See note at bottom

▢4 cups milk, whole milk is best

Garnishes

▢mozzarella or cheddar cheese

▢chopped green onions

▢crumbled bacon

Instructions

Dice/chop the potatoes, carrots, celery, onion and garlic.  Place in a stock pot or 3 quart pot.

Add enough water to the pot so that the vegetables are just slightly covered.  Add a heaping spoonful of Better Then Bouillon and stir. Add the parsley and salt to the pot. 

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.

Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.

Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt, 1/2 teaspoon pepper and a good pinch or two of the Piment d'Ville chile powder. Cook this mixture for 1-3 minutes, stirring constantly.

Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux every time you add more.

Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.

Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.

Serve warm and garnish with bacon, shredded cheese, and chopped green onions.

*Piment d'Ville chile powder is made from a special chile (Espelette) that is only grown in a small region of France and in a small region of California.  The powder can be purchased here:  https://www.boonvillebarn.com/products/piment-dville-collection  If you don't have it, just leave this ingredient out.  Regular chile powder is not a good substitute for this, as the flavor profile is very different.  

Adapted from: https://thefoodcharlatan.com/easy-potato-soup-recipe/#wprm-recipe-container-30881

Chicken and Rice soup

 Chicken and Rice Soup

1 pound of boneless chicken

yellow onion, chopped

carrots, chopped

celery, chopped

garlic, chopped

herbs that you prefer (dill and parsley are fantastic)

Leek soup mix

chicken broth concentrate

rice, couscous or both

Sautee the chicken, onion, carrots, celery, and garlic until partially cooked.  Season with herbs, salt, pepper.  Add the leek soup mix and broth concentrate.  Stir together.  Add 10-12 cups of water plus the rice or couscous.  Bring to a boil then simmer until done.  

Family Borscht recipe

 

Tara's Chili made into Frito Boats

 2 pounds of ground beef

1 onion, diced

garlic, diced

1 medium can tomato paste

1 can of diced tomatoes

3 cans of pinto beans, drained

packet of Cha Cha chili (or other seasonings of your choice)

1 cup of water

Saute beef and onions together.  Add the rest of the ingredients and simmer for 15 minutes.  Serve with diced green onions, chopped lettuce, cheese, and Fritos.  

Branden's famous ribs

Baby back pork ribs

salt and pepper

Kinder's Spicy Garlic or Roasted Garlic bbq sauce

Preheat the smoker to 275 degrees.  Salt and pepper both sides of the rack of ribs.  Put on smoker bone side down for 45 minutes.  Flip over to meat side down for 1 hour.  Turn temperature up to 350 degrees.  Flip to meat side up and apply coat of Kinder's bbq sauce to meat side.  Cook for 30 more minutes.  Apply more sauce if needed while cooking.  Take them off and let them rest for a few minutes before cutting to serve.  

Homemade Ice Cream

1 gallon half and half

1 quart heavy cream

3 cups white sugar

3 tablespoons vanilla extract

pinch of salt

Combine all ingredients together into a large bowl.  Pour into 6 qt ice cream maker and freeze.  

Beef enchiladas fast

 I made these enchiladas in less than 30 minutes this evening.  I browned the ground beef and sprinkled it with my Epicure fajita seasoning.  Then made the enchilada sauce with water, tomato paste and the enchilada seasoning packet from Epicure.  Stirred a little of that sauce into the meat and then rolled the meat up with cheese in tortillas.  I put them in my steamer, covered them with the rest of the sauce and handfuls of cheese.  I steamed them for 6 minutes in the microwave.  The texture is absolutely perfect and the taste is delicious.  These are one of my favorites that I have tried from Epicure!  YUM! 

Quick Salisbury Steak

 

Quick Salisbury Steak

3 tablespoons butter

8 oz package sliced mushrooms

1 package Wintry Mushroom Soup seasoning (Epicure)

2 cups milk

4 hamburger patties

 

Sauté mushrooms in butter until soft.  Add milk and Wintry Mushroom Soup seasoning.  Stir together and bring to a boil.  Remove from heat and let thicken.  Meanwhile, on a griddle cook the hamburger patties to desired doneness.  Top the hamburger patties with the mushroom gravy mixture.  Serve with mashed potatoes, steamed broccoli, and Caesar salad. 

Garlic Shrimp over Wild Rice

 olive oil

3 Zucchini, sliced 

10-12 cherry tomatoes, cut in half

3 tablespoons minced garlic

Oregano

Susie Q's

red pepper flakes

1 stick of butter

half a big bag of small shrimp, tail-less/no shell  

Wild rice 

Add ons: 

Feta cheese

Lemon wedges 

Parsley 

Cook the rice. Sauté in olive oil the zucchini, tomatoes, garlic, and all seasonings for several minutes. Melt in the cube of butter and add the shrimp.  Cook together for several more minutes. Serve over rice topped with feta, lemon and parsley.

Aunt Sherry's Plum Pie

  I use 4 cups of plums, and about 3/4 cup of sugar if the plums are tart, 1/3 c flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Add 2 Tbsp lemon juice and 2 Tbsp butter dotted on top. Bake at 425 for around 35 minutes covering edges.