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Month: March 2009

Green Chili Enchiladas

Green Chili Enchiladas

1 lb Pork sausage
Onion
Garlic
1 small can Green chilies
Onion powder
Garlic powder
Salt
Flour
Crushed Tomatoes

Corn tortillas
Cheddar
Muenster or Monterey Jack cheese

Brown pork sausage and remove from pan into slow-cooker. Drain most of the grease from pan, leaving about 2 tablespoons. Add garlic and onion to grease and cook until onions are translucent. Add green chilies, stir, add flour, stir cook for 2 or three minutes. Place in slow-cooker. Add onion and garlic powder, and tomatoes. Fill tomato can with water – add 2 cans of water. Cook for several hours in slow cooker. Warm corn tortillas in iron skillet with butter, fill with grated cheddar, place in glass pan, cover with green chili, top with grated muenster or Monterey jack, bake in over on 325 for 30 minutes or until all cheese is thoroughly melted.

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Sandi’s Zuppa Toscona

Sandi’s Zuppa Toscona

2 large baking potatoes
2 cups homemade turkey broth
1 lb Hot Pork sausage
¾ – 1 lb bacon
1 yellow onion, sliced
3 tablespoons minced garlic
½-3/4 cup fresh parsley
2 cups half and half
4- 5 cups water
5 tablespoons Onion powder
5 tablespoons Garlic powder
1 teaspoon Paprika
½ teaspoon Sage
¼-1/2 teaspoon thyme
Salt

Brown sausage in oven at 300 degrees for 30 minutes. Cook bacon in oven at 400 degrees for 20 minutes. Peel potatoes, cut in half lengthwise and slice. Place all ingredients EXCEPT sausage, bacon, half and half, and parsley, in a sauce pan. Cook on Med-high until potatoes are done. Add sausage and bacon, simmer 15-20 minutes, add half and half and parsley stir and bring back up to temperature, reduce to low for up to ½ hour.

I have made up this cheat sheet to print out and keep on hand while you are making the soup. It is a little easier than reading the recipe while you work.

Zuppa Toscana Cheat Sheet

2 large baking potatoes
2 cups broth
1 yellow onion
3 tablespoons minced garlic
5 tablespoons Onion powder
5 tablespoons Garlic powder
1 teaspoon Paprika
½ teaspoon Sage
¼-1/2 teaspoon thyme
Salt
4- 5 cups water
Medium – until potatoes are done

1 lb Hot Pork sausage
¾ – 1 lb bacon
Simmer 15-20 minutes

½-3/4 cup fresh parsley
2 cups half and half
Low ½ hour

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Fajitas Teriyaki

Fajitas Teriyaki

Beef cut into strips or bite-sized pieces
Salt
Lemon juice
Teriyaki sauce
Minced garlic
Cayenne pepper
Coconut oil
Grated cheese
Tortillas

I normally start out with a frozen, grass-fed sirloin steak which I thaw in milk (discard the milk). Cut the steak into strips or bite- sized pieces. Place in a ziplock baggie. Add salt liberally and shake. Add lemon juice, teriyaki sauce, minced garlic, and sprinkle with cayenne. Seal baggie and marinate from one hour to overnight, turning over occasionally to soak all of the meat. Heat coconut oil in iron skillet. Remove meat and pat dry with a paper towel, saving marinade for later. Cook meat in skillet one layer at a time, browning outside. As each batch of meat is done, set aside. When all meat has been browned on the outside return meat to skillet, pour in marinade and reduce to medium heat. Cook until meat is thoroughly done and marinade has cooked down considerably. Wrap meat and cheese in a warmed tortilla and eat!

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Sandi’s Finger Salad

Sandi’s Finger Salad

Spinach leaves
Baby carrots
Tomatoes
Green onions
Mushrooms

Rinse all ingredients well. Cut tomatoes into wedges. Cut roots and excess tops off green onions. Place spinach leaves in individual bowls. Place baby carrots in together in each bowl to one side. Repeat with green onions and mushrooms. Lay tomato wedges in the center. Top with your favorite dressing and eat with your fingers, dipping carrots, onions, and mushrooms in the dressing that goes to the bottom of the bowl.

This is a great way to get kids to eat salad, and makes a great snack for sitting around watching movies!

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Easy Whole Wheat Garlic Cheese Biscuits

Easy Whole Wheat Garlic Cheese Biscuits

2 cup whole wheat flour
5 teaspoons baking powder
3/4 teaspoon salt
¼ cup Parmesan
1 to 2 tbsp fresh minced garlic
1/4 cup butter
1 tablespoon maple syrup
1 cup milk

Topping:
2 tbsp butter
1 tbsp fresh minced garlic
Salt

Preheat oven to 450.
Combine dry ingredients, grate in butter, and stir with fork, add syrup and milk and stir with fork until well mixed. Knead a few times (5 to 10). Form into 1 ½ to 2 inch balls and flatten them to about ½ to ¾ inch. Place on cookie sheet. Bake for 9 minutes.

While biscuits are baking. Melt butter in sauce pan. Add garlic and salt. Keep on low until time to use. Brush with garlic butter topping. Bake until done.

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Orange Roast

Orange Roast

Beef roast
2 cups orange juice
1 cup soy sauce
¼- ½ cup maple syrup

Place roast in slow cooker and pour in remaining ingredients. Cook on high for one hour. Cook on low several hours or until done.

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Sweet Potato Pasta

Sweet Potato Pasta

Filling:
Cooked sweet potatoes mashed with milk and butter
Minced garlic
Onion powder
Chives
Parmesan (about ½ cup)
Salt
Sugar (to taste)

Sauce:
Butter
Cream
Garlic
Sour cream

Toppings:
Cooked bacon
Sharp cheddar

Mix filling ingredients until well blended. Use for filling in your own homemade ravioli dough or fill pre-cooked jumbo shells. Set aside. Sauté garlic in butter. Whisk in milk and sour cream. Place one layer of stuffed pasta in a casserole dish or glass baking pan. Top with cooked bacon and slices of cheddar. Repeat pasta, bacon, and cheddar. Pour sauce over layers. Cover. Bake at 350 for about 30 minutes.

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Bacon, Eggs, and Strawberries Tonight

Bacon, Eggs, and Strawberries Tonight

I did not have the time or, more importantly, the inspiration to really cook tonight (yes, even I sometimes feel uninspired about food). Rather than resort to thawing out leftovers that sound less than appetizing at the moment, I decided that we would have bacon, fried eggs, and fresh strawberries.

It feels decadent, fulfilling, and almost exotic. Yet, it is so easy and requires no forethought. The eggs are very nice locally raised eggs, and the strawberries are frighteningly flavorful for this time of year.

It has that special occasion meal kind of feeling about it. Just more proof that no time of day is the wrong time of day for breakfast food. Give it a try!

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Leftover Tortellini and Beef Stew

Leftover Tortellini and Beef Stew

Here is another variation on left-over soup. It does not require flour or broth. Any left-over cooked beef will work. Hamburger is the easiest. If you are using steaks or roast cut into bite size pieces.

Beef (cooked)
Tortellini (cooked)
Onion
garlic
butter
corn (1 can)
green beans (1 can)
diced tomatoes (1 can)
salt
water

Sauté onion and garlic in butter for 5 minutes. Add meat and any juices from meat. Continue cooking for 5 more minutes. Add tomatoes, green beans, corn, salt, and about 2 cups water. Stir. Simmer for 2 or 3 hours, longer if possible. Stir occasionally. Add water as needed until the last hour. Simmer for 30 mins to 1 hour after the last water is added for fullest flavor.

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Clean Out the Refrigerator, Left-Over-Chicken Noodle Soup

Clean Out the Refrigerator, Left-Over-Chicken Noodle Soup

The beauty of this recipe is that you can use just about anything in your refrigerator that needs to be used now or thrown out tomorrow to make a delicious and healthy meal!

What you have to have:
Onions (any kind will work)
Butter
Flour
Broth, stock, or bullion
Cooked chicken (any kind of meat can be substituted)
Cooked pasta (if you use long pasta like spaghetti cut into bite
size pieces, you can also substitute with rice)
vegetables (if you have them)

What I used last night:

2 medium-large onions
2 carrots
1 stick celery
Minced garlic to taste (3 heaping tablespoons)
¾ stick butter
3-4 cups left over cooked chicken (lemon chicken and broaster
chicken)
2-3 tablespoons flour
6 cups chicken broth (bullion)
1-2 cups left over cooked penne

Put onions, carrots, and celery in food processor until chopped up fine (can be done by hand). Melt butter and add onions, carrots, celery, and garlic. Cook stirring occasionally over med-med high heat for about 20 minutes, or until everything get soft and onions start to turn translucent. Add chicken and stir, add flour and stir, cook for 5 more minutes. Add chicken broth (this is when you would add raw vegetables) and cook at simmer – low boil uncovered for 35 minutes, stirring occasionally. Add pasta (this is when you would add cooked vegetables), cover and cook for 10 minutes more. It is now ready to eat, but will improve if you leave covered, turn down to low heat and cook for another 30-45 minutes, stirring occasionally.

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