Individual Tamale Pies

This is a quick and easy dinner when you are in a hurry!!

1 lb lean ground beef

1 cup green sweet peppers, chopped

1 cup onion, chopped

2 t chilli powder

1 15-oz can tomato   sauce

1 cup corn

4-oz can diced green chili peppers

1/2 cup sliced pitted ripe olives

81/2-oz pkg corn muffin mix*

egg

milk

1/2 t ground cumin

Chili power

    Cook ground beef, green sweet peppers, and onion in a large skillet until meat is no longer pink. Drain off fat. Stir in the 2 teaspoons chili powder; cook and stir 1 minute more. Stir in tomato sauce, corn, half of the chili peppers, and the olives. Bring to boiling. Divide mixture evenly among six 10-to 16-oz individual casseroles. (I divide this between 2 casserole dishes. We eat one when I make it and freeze the other).

    Prepare corn muffin mix according to package, using egg and milk as directed. *I make my own cornbread because to me the mix is too sweet for this recipe. (I use roughly 1 cup self-rising cornmeal, 1/2 cup milk and 1 egg). Stir in remaining chili peppers and the cumin. Spoon mixture evenly over the hot ground beef mixture in the casseroles. Sprinkle the top with a little chili powder. Cook and serve or freeze.

    Preheat oven to 375F. Bake, uncovered, for 20 to 25 minutes.

Oven-Roasted Chili Corn

 8 ears fresh corn in husk

1 recipe chili butter

Sliced green onions and/or lime zest

    Preheat oven to 350°F. Place corn on sinner rack. Roast 45 minutes or until tender. Cool slightly. Remove husk and silks; spread each cob with 1 tablespoon chili butter. Serve with green onions and lime.

Chili Butter

1/2 cup butter

2 limes, juiced and vested

2 t ancho chili pepper

1 t chipotle pepper

4 cloves crushed garlic

    Combine all ingredients. Cover and refrigerate at least 30 minutes. Will keep up to one week.

Soups!

 

Blessed are those who hunger and thirst for righteousness, for they be will filled. Matthew 5:6

Vegetable Soup

Chili

Beef Borscht

Chili Chicken Stew

Gazpacho

Chicken Chili Stew

Italian Bean Soup

Chili Chicken Stew

6 chicken breast, skinned and boned 

1 medium onion, diced

1 medium green bell pepper, diced

1eT oil

2(14 oz) can diced tomatoes

1(15oz) pinto beans, drained

2/3 cup picante sauce*

1 t chili powder

1 t ground cumin

1/2 salt

    Cheddar cheese, sour cream, diced avocado, green onion

    Cut raw chicken into 1" cubes. Cook chicken and next 3 ingredients until lightly browned.Add tomatoes and next 5 ingredients. Cover and reduce heat, simmer 20 minutes. Sprinkle with your choice of toppings.

    *I use salsa because I usually have it on hand.

    Blessed is the one who listens to me. 

Proverbs 8:34

Chili

1 lb. ground beef                                

1 lg. onion chopped 

2 -14 1/2oz cans diced tomatoes

1-28 oz. can crushed tomatoes 

2 -14 oz. cans drained dark kidney beans

    (light kidney, black beans, pinto or a mix)

3 T. Chili powder

Salt and pepper

Chop(tiny) and brown beef add onion. Add the remaining ingredients and simmer.

As I have indicated this is how I do it. You may want to use more or less of anything. Some water could also be added.

Hamburger Barbecue

                       

1 T veg. oil

1 large onion, chopped

1 lb. ground chuck

1 t. salt

Dash of pepper

½ c plus 2 t catsup

½ c sweet pickle relish

1 t prepared mustard

1 T Worcestershire Sauce

1 t chili powder

          Heat oil and add onions and meat. Cook until brown. Add salt and pepper. In bowl mix catsup, Pickle relish mustard, Worcestershire and chili, stir into meat.

Chili Chicken Stew

6 chicken breast, skinned and deboned

1 med. onion, chopped

1 med. green pepper, chopped

1 T oil

2 (14 oz ) canned diced tomatoes

1 ( 15 oz. ) Pinto beans, drained

2/3 c. Picante sauce

1 t chili powder

1 t ground cumin

1/2 t salt

cheddar cheese, sour cream, diced avocado, green onions

Cut chicken into 1 inch pieces. Cook chicken and next 3 ingredients in hot oil in dutch oven until lightly browned. Add tomatoes and next 5 ingredients, cover and reduce heat. Simmer 20 minutes. Sprinkle with toppings.

Southwestern Bean Skillet

1	cup fresh corn kernels or frozen corn
2	tablespoons chopped fresh cilantro
1/2	teaspoon salt
1	small green bell pepper, chopped (1/2 cup)
1	small onion, chopped (1/4 cup)
1	can (15 ounces) chili beans in sauce, undrained
1	can (15 ounces) black beans, rinsed and drained
1	cup shredded Mexican Cheddar Jack with jalapeño pepper cheese blend (4 ounces)
2	medium tomatoes, chopped (1 1/2 cups)

	Mix all ingredients except cheese and tomatoes in 12-inch skillet. Heat to boiling; reduce heat. Cover and simmer 5 minute.
	Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in cheese and tomatoes until cheese is melted.

Burrito Pie

Ingredients

2 pounds ground beef

1 onion, chopped 

2 teaspoons minced garlic 

1 (2 ounce) can black olives, sliced 

1 (4 ounce) can diced green chili peppers 

1 (10 ounce) can diced tomatoes with green chile peppers

 2 (16 ounce) cans refried beans 

12 (8 inch) flour tortillas 

9 ounces shredded Colby cheese 

Cooking Directions

Preheat oven to 350°F. 

In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. 

Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. 

Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly. 

Yield: 16 servings

Per Serving

Calories: 431 kcal 

Carbohydrates: 33 g 

Dietary Fiber: 4 g 

Fat: 23 g 

Protein: 19 g 

Sugars: 2 g 

Easy King Ranch Casserole

1 chicken (3-4 cups), cooked & cubed

1 medium

   bag Regular Doritos

1 can cream of mushroom soup

1 can cream of chicken soup

1 can ro-tel

1 pound cheddar cheese grated

1 t Chili powder

1 Cup sour cream

    Mix together all of the ingredients except 1/2 of the cheese. Pour into baking dish. Put the remaining cheese on the top and bake at 350°F for about 30 minutes.

Texas Hash (Spanish Rice)

1 lb. ground beef

1 large onions, chopped

1 bell pepper

2 cans tomatoes

1 cup uncooked rice

2 t. salt 

½ t. black pepper

2 t. chili powder

 

Cook onions and green pepper slowly until onions are translucent. Add meat and saute until it loses red color; add tomatoes, rice, and seasonings. Arrange in large casserole. Cover and cook at 350 about 45 minutes. Remove cover and bake 15 minutes longer. Serves 4.

I usually add a little water to make sure the rice cooks.

This recipe freezes very well. Freeze before cooking. When I make this recipe I always make twice as much as I need so I have it made for another time when I am busy.

For the New Cook!

Easy Baked Chicken

Pork Tenderloin

Two Ingredient Biscuits

Hamburger Barbecue

Country Fried Pork Chops

Candied Sweet Potatoes

Egg Salad

Brazilian Vinaigrette Salsa

Texas Hash (Spanish Rice)

Beef Stew

Dump Cake

Lemon Muffins

Mashed Potatoes 

Roasted Potatoes (Latvia)

Broccoli Salad

Gravies

Taco Chicken

Bisquick Rolls and Baking Mix

Oven-Roasted Chili Corn

Sausage Balls 

Fruit Tarts

 

Vegetables & Sides!

 

   Let us be given vegetables to eat and water to drink. Daniel 1:12b

Macaroni Pie

Candied Sweet Potatoes 

Brazilian Vinaigrette Salsa

Roasted Asparagus 

Baked Spinach Gnocchi

Broccoli Casserole 

Baked Beans

Mashed Potatoes 

Roasted Mashed Potatoes (Estonia)

Roasted Potatoes (Latvia)

Sweet Potato Casserole 

Southwestern Bean Skillet 

Fettuccine with Fresh Tomato & Basil

Pineapple Casserole

Mushroom rice

Potato Salad

Cooked Apples 

Mama’s Summer Squash Casserole

Creamed Spinach 

Cheese Grits

Oven-Roasted Chili Corn

Gazpacho (Spain)

Serves 6

Ingredients:

For the soup:

2 pounds/900 g vine ripened tomatoes, coarsely chopped
1 pound/450 g ripe plum tomatoes, coarsely chopped
3 cups/700 ml chicken stock
½ cucumber, peeled, seeded and coarsely chopped
½ green bell pepper, seeded and coarsely chopped
½ red bell pepper, seeded and coarsely chopped
Two 1/2-inch-/1.5-cm-thick slices country white bread, crusts removed, bread coarsely cubed
1 cup/235 ml tomato juice
1/3 cup/70 ml red wine vinegar
1 shallot, coarsely chopped
½ jalapeno chili, coarsely chopped
1 large garlic clove, coarsely chopped
1 teaspoon/6 g salt
1/2 teaspoon/3 g freshly ground black pepper
Extra virgin olive oil

To prepare the soup:

Stir all the ingredients except the olive oil in a large pot or bowl. Set aside to marinate for 2 hours or cover and refrigerate up to 24 hours.

To finish the soup and serve:

Working in batches, place the marinated soup in a blender and blitz until smooth. Transfer the gazpacho to a bowl and freeze until it is very cold. Divide the gazpacho among serving bowls and garnish with 2 shrimp per bowl.  Drizzle the extra-virgin olive oil over the soup in each bowl and serve.

Garnish with finely chopped veggies

The way I do it

My Way

Ground Beef Casserole

Spaghetti Sauce

Vegetable Soup

Chili

Pumpkin Bread

Honey Wheat Muffins

Cheese Grits

Creamed Spinach