February 24, 2012 – 8:53 am
Ingredients:
1 pound lean ground beef
1 pound Smoked Sausage Kielbasa, chopped
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
1 (6 ounce) can of yellow corn
1 (2.25 ounce) can of green chilis
3 (14.5 ounce) cans Mexican-style stewed diced tomatoes
2 stalks celery, chopped
1 small yellow onion, chopped
1 red bell pepper, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash Worcestershire sauce
1 cup red wine
Directions:
In a large skillet over medium-high heat, cook ground beef until evenly browned and add chopped onion. Drain off grease, and season to taste with salt and pepper. In a slow cooker, combine the cooked beef, keilbasa, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly. Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.
December 15, 2011 – 6:34 pm
Ingredients:
2 1/2 lbs chicken
6 c water
3 fresh celery leaves
1/4 tsp dried thyme
1/3 c sliced green onions
1/2 c sliced celery
1/2 c sliced carrot
2 tbsps minced fresh parsley
1/2 tsp salt
1/4 tsp coarsely ground pepper
1 tsp chicken bouillon granules
1 c uncooked fine egg noodles
1 bay leaf
Directions:
Combine first 4 ingredients in a stock pot and bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Remove chicken from broth and cool.
Strain broth, discard celery leaves and solidified fat. Return broth to stock pot; add green onions and next 8 ingredients. Cover and Simmer for 20 minutes.
Bone and chop chicken, add to broth. Cook for 5 more minutes. Discard bay leaf.
November 12, 2011 – 9:26 am
Ingredients:
2 1/2 – 3 pounds shredded cooked pork
4 c water
4 c frozen cubed hash brown potatoes
1 (14 1/2 ounce) can diced tomatoes
1 tbsp minced garlic
1 (14 1/2 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can cream-style corn
1 can of green chilies
1/2 c chopped onions
1/2 c barbecue sauce
1 tbsp hot sauce
1 1/2 tsp salt
1 tsp pepper
2 c frozen lima beans
Directions:
Combine all ingredients in a crock pot. Slow cook for 6 hours.
hint: go to your favorite BBQ place to get the pulled pork
Ingredients
8 oz of bowtie pasta
1 package of precooked bacon
1/4 c red onion
1 pint of cherry tomotoes, sliced
4 leaves of fresh basil
fresh ground pepper, to taste
fresh ground sea salt, to taste
1/4 c virgin olive oil
Directions
Cook the pasta according to package directions; drain and put in a large mixing bowl. Meanwhile, prepare the bacon and break into small pieces. Add the chopped onion, tomatoes, chopped basil, salt, pepper and olive oil to the mixing bowl. Let chill in the refrigerator before serving.
Optional: Serve on a bed of lettuce and add some bacon ranch dressing
Ingredients
1 package of Tri-Color Pasta
¼ lb Salami
¼ lb Pepperoni
2.25 oz can of sliced black olives
½ c sliced green olives
6 sticks of string cheese
¼ c chopped red onions
½ c chopped cucumber
½ c parmesan cheese
1(8oz) bottle Italian Dressing
salt to taste
pepper to taste
basil to taste
Directions
Prepare pasta according to package. Allow pasta to cool.
Slice or cube salami, pepperoni, and string cheese. Combine all ingredients except the Italian Dressing. Mix thoroughly. Add ¾ of the bottle of dressing and toss with remaining ingredients. Allow to chill for a couple hours then add remaining dressing.
