Vegetable Soup

2 -3 lb. beef shank or meaty soup bones
2 quarts (8 cups) water
3 tsp. salt
1/4 tsp. thyme leaves
6 peppercorns or 1/4 tsp. pepper
2 whole allspice
2 cubes or 2 tsp. beef bouillon
1 bay leaf
2 medium potatoes, peeled and cubed
2 stalks celery, sliced
1 small onion, chopped
16 oz. can (2 cups) tomatoes, undrained
12 oz. can (1 1/2 cups) whole kernel corn, drained
1 can green beans, drained
1 zucchini, sliced

In large saucepan or Dutch oven, combine beef shank, water, salt, thyme, peppercorns, allspice, bouillon and bay leaf.  Simmer covered, 2 1/2 to 3 hours or until meat is tender.  Remove beef shank, peppercorns, allspice and bay leaf.  Cut meat from bones and return to soup.  Add remaining ingredients; simmer covered, 30 minutes or until vegetables are tender.

*Note:  I use meat labeled "stew meat" so there are no bones to deal with.  This totally eliminates that step from the process and is much easier.  Also, you can't ever really find the peppercorns and allspice--so everyone is always on the lookout for these as they eat.  I've done it with the 1/4 tsp. pepper and just had to lookout for the allspice.  Sometimes I remember to take out the bay leaf, and sometimes someone gets that too.*

Meat Loaf with sweet-n-sour sauce

2/3 C. dry bread crumbs
1 C. milk
1 1/2 lb. ground beef
2 eggs
1/4 C. onion, chopped
1 tsp. salt
1 tsp. pepper

Preheat oven to 350 degrees. Combine breadcrumbs, milk, ground beef, eggs, onion, salt, and pepper. Mix well and press into a greased loaf pan.

sauce:

6 T. brown sugar
1/2 C. catsup
2 tsp. dijon mustard

Combine ingredients. Spread over meat loaf and bake for 1 1/2 hours.

Chili Verde

http://onestopcook.wordpress.com/2009/01/28/authentic-mexican-style-chili-verde-pork-chunks-in-green-sauce/

Being from a "mexican" family, this wasn't quite what I expected. It turned out a little sweeter than I am use too. I ended up adding more seasoning to the sauce when it was done to spice it up a little. 

Ingredients: Pork

2 1/2 to 3lbs. pork loin ( 1/2in. cube )

1 tbsp.  salt

1 1/2 teas.  pepper

1 teas.  garlic powder

2 teas.  chili powder

1/4 teas.  cumin

4 tbsp.  olive oil

2 1/2 cups water

Ingredients: Chili Verde ( Green Sauce )

The tomatillos on the right have been peeled and washed.

1 1/2 lbs. fresh tomatillos

1 big onion

2 green or Anaheim chili’s or pablanos

4 cloves fresh garlic ( peeled )

1/2 teas. salt

1/4 teas. pepper

1/4 teas. dry Mexican oregano

1/4 teas. sugar

Method: Chili Verde with Pork

Start by cutting your pork into 1/2 inch cubes and add to a large ziplock bag. Add the salt, pepper, garlic powder, chili powder, cumin and olive oil to your bag. Close the bag leaving a little bit of air in it and “smoosh” it around to thoroughly mix the seasoning into the pork. Reopen the bag and remove as much air as you can and close. Set this aside to marinate for at least 30 minutes.

While your pork is marinating, Peel the outer shell of the tomatillos off and wash them to remove the sticky residue, cut then in half. Slice the onion into 8 equal size pieces. Slice your chili’s in half, remove the stems and de-seed them. Transfer your tomatillos, onion and chili’s along with the 4 cloves of garlic into a baking dish and bake in a preheated 350 degree oven for 1 hour to 1:15. Remove from the oven and let it cool slightly. Add to a blender along with the salt, pepper, oregano, garlic powder and sugar. Start your blender on pulse to get it started and then to blend making sure that everything gets blended. You might have to do this in a few batches. Set this aside until your pork is ready for it.

After your pork has marinated, add it and the marinade to a large deep skillet preheated to high. You will want a pan big enough to hold the pork and the sauce. A good way to know if your pan is hot enough is to add a few drops of olive oil to it and when it starts to smoke, it’s ready. Sear your pork on all sides, stirring often, this will take about 20 minutes or so. Once the pork has seared, stir in your sauce along with about 2 1/2 cups of water and bring to the boil. Reduce heat to the lowest possible setting and cover. Your looking for a very low simmer, it should barely even bubble.  Cook for about 1 1/2 hours stirring occasionally. You could also transfer your covered pan to a 300 degree oven and bake for about an hour, provided your pan and lid are oven proof. Everybody’s stove is a little different so try a piece of the meat, it should be tender, if not cook it a little longer.

Choco-Coco Cookie Bars

Combine all of the following with a spoon;
3 eggs
2 1/4 cups brown sugar
1 cup oil
1 1/2 tsp. vanilla
2 1/4 cups flour
2 1/4 TBSP. baking powder
3/4 tsp. salt

Then add 1 cup coconut and 1-2 cups choco chips depending on how chocolaty you want them.
Smash into the bottom of a large cookie sheet. Bake at 350 for about 20 minutes. Watch them and take them out just when they get golden brown.

Walking Taco's

This Recipe was also taken from See Jane in the Kitchen:

http://cjaneinthekitchen.blogspot.com/2010/03/walking-tacos.html

1 lb. ground beef

1 can chili beans

1 can refried beans

1 can stewed tomatoes

1 onion, chopped

1 can chopped green chilies

salt

pepper

cumin powder

chili powder

garlic powder

Cook meat with onion, drain fat and add beans, tomatoes and green chilies. Season with salt, pepper, cumin, chili powder and garlic powder to taste.

Layer the following:

tortilla chips

meat/bean mixtures

cheese

sour cream

avacado

olives

green onions

lettuce

tomato

salsa

Sausage Tomato Pasta

This recipe was taken from this website:

http://cjaneinthekitchen.blogspot.com/search/label/pasta

I have tried a lot of Jane's recipes and they have all been delicious!

Sausage Tomato Pasta

1 package penne, cooked according to package
1 pound mild italian sausage
1 cup heavy whipping cream
1 large can diced tomatoes with italian seasonings
1/2 onion, chopped
2 TBS olive oil
1 clove garlic, minced

1 cup shredded parmesan cheese
italian seasoning

Cook onion, sausage, and garlic with olive oil. Drain fat. Add heavy cream and simmer for 10 minutes, stirring occasionally. Add can of tomatoes and italian seasoning to taste. Sprinkle with parmesan cheese, heat and toss with pasta.

Bran Muffins

( Makes 1 Gallon that you can keep up to 6 weeks in the fridge.)

* 2 Cups 100% Nabisco All Bran

2 Cups Boiling Water

Mix and cool

*Cream together:

1 Cup Butter

3 cups Sugar

Mix with Bran and water mixture

* Mix together (in separate bowl:)

5 cups Flour

5 tsp. Baking Soda

1 tsp. Salt

4 Eggs beaten

1 qt. Buttermilk

4 cups All Bran

*Combine with the above ingredients

*bake at 375 degrees for 20-25 minutes

White Chicken Chili

6 cans Great Northern Beans

3- 5 oz. cans of Chicken (I use 2 big cans)

6 cups Chicken broth

2 cans Diced Green Chilies

12 oz Sour Cream

1 tsp. Olive Oil

2 tsp. Cumin

1 tsp. Garlic Powder

1 1/2 tsp. Oregano

1/4 tsp. White Pepper

Put everything in a BIG pot and bring to a boil. Turn it down to a simmer and let it simmer for 20 minutes. Before serving add ...

3 cups of Monty. Jack cheese ( I wait to the end to do this because it sticks to the bottom of the pan)

We like to put extra cheese on top of ours with a few salt crackers.

Shredded Beef Burritos (enchilada style)

16 oz. Cheddar Cheese
10 oz. can green enchilada sauce
10 oz. can red enchilada sauce
1 lb. cooked shredded beef
1 small onion (chopped)
1 pkg. flour tortillas
shredded lettuce

Grate cheese.  Stir green and red enchilada sauce together.  Saute onion.  Mix meat, 1/2 sauce mixture and onion together in separate bowl.  Heat tortillas in microwave to soften.  Spread a scoop of meat mixture onto center of each tortilla, top with cheese.  Fold bottom of tortilla over meat, then fold over each side.  Place burrito seam side down in a greased 9 x 13 pan.  Pour remaining sauce over burritos and top with cheese.  Place in 350 oven and bake for 15 minutes.  Serve over shredded lettuce.  Makes 5-6 large burritos.

Shredded Beef

1 chuck roast (4 to 5 lbs.)
1/4 tsp. black pepper
1 tsp. onion powder
1 can (14 oz.) beef broth
1 tsp. garlic powder
1 large onion, sliced
1/2 tsp. salt

Trim any excess fat from the roast, and place it in the bottom of a 4 1/2 (or larger) slow cooker. Sprinkle the onion powder, garlic powder, salt and pepper over the roast. Pour the can of broth around the roast, taking care not to pour it over the spiced roast.

Peel and thinly slice the onion. Separate the slices into rings and add them to the pot. Cover the slow cooker. Cook on low for 8 to 10 hours.

Working carefully, use 2 forks to tear the beef into shreds. Beef will keep 3 days refrigerated or 2 to 3 months frozen.

Baked Ziti

1 lb. cottage cheese (whole or 1%)
2 large eggs, lightly beaten
1 1/2 c. grated Parmesan cheese
Table salt
1 lb. Ziti
2 TBSP. extra virgin olive oil
5 medium garlic cloves (minced)
1 (28 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 tsp. dried oregano
1/2 c. + 2 TBSP. fresh basil
1 tsp. sugar
ground black pepper
3/4 tsp. cornstarch
1 c. heavy cream
8 oz. mozzarella cheese (whole milk, low moisture) cut into 1/4" cubes

1. Pre-heat oven to 350. Whisk cottage cheese, eggs and 1 c. Parmesan cheese together in medium bowl; set aside.  Bring 4 quarts of water to a boil.  Stir in 1 TBSP. salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander.

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Marinated Chicken with Avacados

Jeremy made this recipe up when we were dating, but doesn't remember. He gives all the credit to me and I gladly take it. :)

Ingredients:

chicken breasts

rice

avacados

monterey jack cheese

lemon

chicken marinade

Cut Chicken breasts into strips and place in marinade.

Marinade:

Soy Sauce

Lemon juice

honey

Little bit of olive oil

sometimes we add some of our favorite herbs

let it set in marinade for at least 1/2 hour, then broil or grill the chicken

Layer as follows:

rice

chicken

cheese

avacado slices

squeeze a little of lemon juice on top

Crockpot chicken and beans

I really don't know what this recipe is called or what the real measurements are for it. My sister-in-law made it for us once, told me what was in it, and I took it from there. Haha. So, these measurements are totally to your taste-bud liking.

3-4 raw chicken breasts

1-2 cups chicken broth (depending on how runny you want it and how many chickens you used)

1 can corn

1 or 2 cans black beans

salsa (I use about 1 1/2 cups, you can use more)

Throw it all in a crockpot and let it cook on low for about 4 to 5 hours. I usually put mine in the crockpot in the morning and let it cook till about 5pm. After the chicken is cooked, remove and shred it, and place back in the crockpot. At this time you can add:

about 1 to 1 1/2 cups of sour cream

shredded cheddar cheese to your liking

Put over RICE with more cheese on top and eat with tortillas.

Hamburger Turnovers

1lb. hamburger
BBQ sauce
2-8 count crescent rolls
Cheddar or ColbyJack cheese (about 1 1/2 cup shredded)

Brown hamburger. Add enough BBQ sauce to your liking. Spread first package crescents on cookie sheet. Spread BBQ hamburger on top. Then sprinkle with cheese. Then cover and seal with remaining crescents. Bake at 375 for about 12-15 minutes. Should be golden brown.

Italian Sausage and Egg Pie

Pastry dough for single-crust 9-inch pie
1 TBSP. olive oil
1 TBSP. finely chopped shallots
1 TBSP. finely chopped onion (optional)
12 oz. mild or hot italian sausage, casing removed
8 eggs
1 10oz. box frozen spinach, thawed and squeezed dry
Pinch of salt
1/4 tsp. black pepper
1/4 tsp. granulated garlic
1/4 tsp. dried basil or 1 TBSP. chopped fresh basil
2 TBSP. finely chopped fresh italian parsley
2 TBSP. grated Romano (or Asiago or Parmesan)
1/2 cup shredded mild provolone cheese

Preheat oven to 350 degrees
Line a 9-inch pie pan with pastry dough
Preheat a nonstick frying pan over medium heat. Add olive oil, shallots, and onion to the pan. When it starts to sizzle, add sausage and cook, stirring to crumble into small pieces. Cook just until all the pink in gone. Drain off any liquid and set aside to cool.
Place eggs in a large bowl and whisk will. Add spinach, seasonings, and cheese, and stir until well blended. Fold in cooled sausage.
Pour the filling into the pie shell, leaving at least 1/8-1/4 inch of room at the top.
Bake for 35-40 minutes, or until crust is golden brown and filling is set in the center. Let cool on a rack. Makes 6-8 servings.

*Adjust the ingredients according to what you have/do or don't want to buy. (ie. I left out the shallots last time and it was still yummy)

recipe courtesy of a costco cookbook

Crockpot Chicken

2-3 chicken breast
2 packets dry italian dressing
8oz. cream cheese
1 stick butter
1/2 onion chopped
1 can cream of chicken soup
1/2 cup water
Pasta of your choice of rice cooked


Put chicken, butter and 1 packet dressing in crockpot and cook on low or high depending on how long you have to cook it.
Remove cooked chicken and shred.
In large saute pan, saute onion.
Strain the juice/butter from crockpot into pan.
Combine remaining ingredients (including other dressing packet) in saute pan and heat till all warm, melted and gooey.
Serve over the pasta or rice.

Crab and Artichoke Fettuccine

3/4 lb. fettuccine or preferred pasta
2 TBSP. butter
2 TBSP. chopped garlic
10 mushrooms, quartered
1 can artichoke heart halves or quarters
1 pint heavy cream
1/2 cup grated Parmesan cheese
1 lb. crab meat (imitation works great)
2 TBSP. chopped fresh parsley, optional

Cook pasta, drain, reserve.
Heat butter in a large saute pan over medium heat. Add garlic and saute for 30 seconds.
Add mushrooms and saute until lightly browned. Add artichokes and toss with mushrooms and garlic.
Add cream and parmesan cheese; simmer to reduce and thicken for 1-2 minutes.
Add crab and reserved fettuccine and toss to thoroughly heat and coat.
Sprinkle fresh parsley on top.

(recipe courtesy of a costco cookbook)

Chicken Puffs

2-3 chicken breasts cooked and shredded
1 stick of butter
8oz. chive cream cheese

2 packages crescent rolls

Combine the first three ingredients and then put a golf ball size plop in each triangle of crescent roll.
Bake at 350-ish for about 10-12 minutes or till golden brown.

Serve with rice, cream of chicken soup (use water or milk to make a saucy consistency), and your fav vege.

Teriyaki Beef and Vegetables

1 1/2 lbs. boneless beef sirloin steak, cut in thin strips
1 pkg. (8 oz.) mushrooms, sliced
1 medium zucchini, sliced
1 medium red bell pepper, diced
1 medium red onion, chopped
4 cloves garlic, finely chopped
1/2 c. Lawry's Teriyaki Marinade with Pineapple Juice
1 TBSP. flour
Hot cooked rice

Pre-heat over to 450.  Fold 2 pieces of foil together at seams to create a larger piece of foil.  Put seam in the middle of cookie sheet and leave edges of foil over edges of pan.  Arrange beef, mushrooms, zucchini, red pepper and onion in foil bag in an even layer; sprinkle with garlic.  Combine teriyaki marinade and flour; spoon over ingredients in foil bag.  Wrap foil over food and seal together on the top and ends.  Leave on cookie sheet and refrigerate p to 30 minutes, if desired.  To cook, place cookie sheet and foil wrapped food together on rack of pre-heated oven.  Cook for 20-25 minutes.  Use oven mitts to cut open foil with sharp knife or scissors.  Carefully fold back top of foil bag, allowing steam to escape.  Stir ingredients and serve with rice.

Cafe Rio Salads

Romaine Lettuce - choppedTortillas - warmed (skillet or microwave)
Corn chips - for the top of the salad
Beans - from the can (black or pinto)
Lime wedges

Rice:
Rice
Chicken Broth
1/2 onion - sauteed
zest of 1 lime
1/4 bunch of cilantro - chopped

Cook rice according to package directions using chicken broth instead of water.  Add the rest of the ingredients toward the end of cooking time.

 Pico de Gallo:
4 Tomatoes (chopped)
1 white onion (chopped)
1/4 bunch of cilantro (chopped)
2 cloves of garlic (minced)
1/2 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper

Dressing:
1 c. mayo
1 c. milk
1 pkg. ranch dressing mix
2 tomatillos
2 serrano peppers (remove seeds)
1/2 bunch cilantro

Place ingredients in blender and blend until creamy.  Keep refrigerated.

Pork:
5-6 lb. pork roast
1 TBSP. cumin
20 oz. bottle Coke
1 c. brown sugar
12 oz. bottle red La Victoria Taco Sauce

 Cook roast on low for 12 hours with water added half-way up the roast.  After 12 hours, drain water off of roast and add remaining ingredients and continue cooking for 4 more hours.  Then shred the meat and cook for 2 more hours.

Guacamole:
3 large avocados
2 TBS. mild chunky salsa
1/2 tsp. seasoning salt
2 TBS. mayo
1/2 tsp. garlic powder

Peel and mash avocados, add remaining ingredients and mix well.  Put avocado pit in guacamole to prevent browning.