All posts tagged: recipe

Gina’s take… Cracker B’s Hash Brown Casserole

Gather your ingredients… Combine all well. It won’t look too smooth at this point. It’s important to mix the casserole throughly halfway through the baking process. Bake or refrigerate till morning Ingredients 1 30oz package hash browns, defrosted 1/2 cup salted butter, softened 1 cup sour cream 1 can cream of potato soup 8 ounce package grated cheddar blend cheese 1/2 tsp salt 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp pepper Pinch of dried thyme Process Preheat oven to 375 In a medium size casserole dish combine all ingredients Cover dish Bake casserole for 1 hour, mixing half way through Take the foil off at the 1 hour mark, bake another 20 minutes uncovered Take the casserole out of oven and be ready to throughly enjoy this delicious casserole! In my house this has become a repeated request. I oblige as it is so easy to make and it can be put together day before and baked day of. * If you’re going to make this ahead remember to take it out …

Cucumber, Avocado, Tomato and Corn Salad

I love this salad, it’s so refreshing. It makes a great side dish or you can eat it alone with crackers or even in a warm corn tortilla. Ingredients 1 large cucumber, peeled and diced 1/2 avocado, peeled and diced 1 to 2 tomatoes, diced 1/2 cup whole kernel corn, drained 1/8 red onion, sliced thinly 1/4 tsp salt 1/4 tsp garlic powder Juice from 1 lemon Pinch of oregano Process Combine all ingredients Test for seasoning Chill Serve This is great made ahead and chilled. If you’re going this route don’t add the avocado until ready to serve.

Mom’s Meat & Potatoes

My mom made this quite often as I was growing up. It’s an economical way to provide a delicious main dish. We’d usually have spanish rice on the side and pinto beans too or maybe a simple salad made of thin cut iceberg lettuce seasoned with salt and pepper and tossed with a bit of mayonnaise. I am blessed to have many warm and fuzzy memories of my youth that center around a happy Momma, a warm kitchen and delicious food Today I love this stuff in a burrito, oh yum! Mom’s Meat and Potatoes would also make a perfect taco filling Precook 3 washed potatoes in the microwave (I usually set the timer to just under the number of potatoes for baked potatoes so for 3 potatoes I set my timer for 2 baked potatoes) after they cool peel and chop them Sauté 1/4 cup chopped onion in 1 tablespoon of olive oil for about 5 minutes Add in 1 pound ground round or ground turkey, cook the meat until just about done. By …

Beef Ragu with Pappardalle

Oh my yummy! What’s better than a delicious home cooked meal?. This sauce is so very good! It’s easy to make too, just brown your roast over high heat and then add all the ingredients to a crockpot, turn the temperature to high, cover and let it cook for 6 hours. This should be served with pappardalle noodles, as these noodles make a great pair up with the beef ragu, the noodles are thick and somewhat wide and will help the sauce adhere to every delish bite of this Beef Ragu with Pappardalle. In the event you can not find pappardelle noodles at your local grocery store feel free to use any wide egg noodle, they’ll do the trick. This recipe makes enough sauce for 8-10, half or quarter the recipe if you like. I froze my leftover sauce, now I have a fabulous sauce to serve the next time I have company over. Ingredients… 2 tablespoons olive oil 2 pounds chuck roast, cut into 4 chunks 1/2 white onion, chopped 2 celery stalks, chopped …

Easy Tri Tip Roast w/Vegetables

This is such a easy way to prepare a tri tip and it makes for a very tasty meal. Today I am still under the weather a tad, been fighting a bad cold (or perhaps in hindsight it was influenza B) all week, so this put together and forget about it, way of cooking a tri tip… definitely works! 2 pounds tri tip 1 tablespoon cooking oil 1 envelope Lipton onion soup mix 1 can cream of mushroom soup 1 1/2 cups water 1 white onion peeled & quartered 1/4 tsp salt 1/8 tsp pepper 1/4 tsp garlic powder 4 russet potato, peeled and quartered 1 1/2 cups baby carrots 3 celery stalks, chopped into large pieces Process… Bring your meat to more room temperature by setting it out on your kitchen counter 20 minutes before you prep it Heat the oil to hot in a large sauté pan Brown the tri tip of both sides over high heat. This should take no more than 3-5 minutes per side (don’t skip this step, by browning …

Green Enchilada Chicken Soup

This soup is so good! I’ve had my eye on a particular recipe for Green Enchilada Chicken Soup for a while now and I had all the ingredients shopped for it already. My sister happened to make a version of it recently and her finished product looked so amazing, I just had to make it sooner than later. I had two eager taste-testers in the waiting… I have to say both my husband and grandson loved my version here, hooray! Maybe you’d like to give it a try. I used a Pinterest recipe to start, then added some of my own touches to make it my own. There are a number of ways to top/garnish this soup, we’ll talk about that later. Ingredients 1 tablespoon olive oil 1/2 white onion 4 cups chicken broth 1 28oz can green enchilada sauce (mild) 1 small can roasted diced green chiles 1/4 tsp garlic powder 1/8 tsp dried comino (cumin) 1/4 tsp chile powder 1/4 tsp salt 1 cup shredded cheddar cheese (or mix of your preference) 1 …

Green (Tomatillo ) Salsa

Ingredients…  8-10 tomatillos, peeled and stems removed 2 jalapeños 4 Serrano chiles 1/4 white onion, separated 3 cloves garlic, peeled 3/4 tsp salt 1 cup chicken stock 1/4 cup fresh cilantro 1/2 tsp dried oregano Pinch of comino (cumin) 1 tablespoon lime juice Process… Broil on high (about 4 inches from the heat source) the first 5 ingredients until blistered The garlic should be removed after 3 minutes or so, so it doesn’t burn Turn the rest of the ingredients every 5 minutes or so Remove the ingredients as they become blistered enough The garlic will be done first, then the onion, then the rest of the ingredients I like to add the items to my blender as they are done *dont forget to cut off the stems of the chiles before adding them to your blender You can remove the seed in the chiles if you like, this will render a less spicy salsa Add all ingredients listed to your blender Blend Taste for salt, enjoy!

Mexican Posole w/Pork

3 – 31/2 pounds pork butt, marbled with fat, chopped into small cubes 3 tablespoons cooking oil 6 cloves garlic, minced 1 tsp salt 2 tsp crushed oregano 1/2 tsp cumin powder 1/4 tsp pepper 1 tsp garlic powder 3 bay leaves 10 cups beef broth 1 can (28oz) enchilada sauce, Las Palmas 1 1/2 cans (28oz) red chile sauce, Las Palmas 2 tablespoons chile powder 1 large can white hominy 2 cups hominy liquid