Welcome to Grubbin' Goodness!
I'm all about good grub! I LOVE to cook. Nothing
makes me happier than to see the look of pure satisfaction on someone I love's face when I've filled their tummy with something yummy. I enjoy experimenting in the kitchen and tweaking recipes until I come up with something of my own. Icing on the cake is when I can do it on the cheap!
Thursday, December 9, 2010
1 lb bag pinto beans
1 small can tomato paste
1 lb ground beef
3 slices of bacon diced
1 can diced tomatoes
1 small can drained diced jalapenos (less for less heat)
1 packet chili seasoning
1 cup diced onion
1 cup diced green bell pepper
1/2 bottle of beer (prefer to use a lager)
Soak beans in pot of water overnight. (I'm not sure if it's fact or myth, but apparently it reduces the gassiness of the beans!). Day 2 Drain the beans, put them in a large pot and cover with 2 inches of water. Bring to a boil, lower heat and simmer for 2 hours. Add more water if needed. After 2 hours add in bacon and simmer for 2 more hours. In a separate skillet brown ground beef along with bell pepper and onion. When thoroughly browned, add in tomato paste and seasoning. Once combined, add meat/paste mixture into beans. Stir to combine. Add tomatoes, jalapenos, and beer. Cook on low for another 30 minutes to an hour. Serve topped with shredded cheddar cheese and fritos. Enjoy!
Wednesday, December 1, 2010
3 cups chicken broth
2 cups diced/peeled potatoes
1 cup diced/peeled carrots
1 cup diced celery
1 cup frozen corn nibblets
1/2 cup diced onion
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
2 cups milk
2 cups cooked/cubed chicken
2 cups shredded sharp cheddar cheese
Bring chicken broth to a boil in a large pot. Reduce heat to a simmer, add all veggies (sans corn), salt & pepper. Cover and simmer for 10 minutes. Add corn and continue to simmer for 5 more minutes. In a separate saucepan melt butter, add flour and cook for 1-2 minutes to make a roux. (Add more flour for thicker chowder., we like it thick so I always add a few tbsp more) Stir in milk and cook over medium/low heat. Stir frequently to thicken, do not boil. Once thickened to liking, add to veggies/broth. Add chicken and continue to cook another 10 minutes or until heated through. Remove from heat and add cheese. Stir until melted. Serve with sourdough buttered bread.
Sunday, October 3, 2010
List of all of the Ingredients you'll need for this dish
canola oil (or veggie oil)
Long Grain White Rice
Chicken Broth (approx 4 cups)
2 cans Diced tomatoes
shredded cheddar cheese
bag of frozen peas & carrots
1 28 cans of Enchilada Sauce (La Victoria Mild)
3 cooked Chicken breasts cut up into bite sizes
First up is the Mexican Rice. Here's what you will need:
It's taken me a LONG time to get the secrets of how to make Mexican Rice out of my Mother-In-Law! Mine still isn't quite her's, but it's pretty darn tasty! The most important step to gaining authentic Mexican Rice is "washing" the rice. Who knew?!?! In order to not have sticky rice, you need to rinse off the starch.
Rinse 2 cups white rice in a strainer (about 2 minutes until water runs clear).
Set on paper towels to dry.
In a blender add 1 can diced tomatoes, 1-2 cloves of garlic (depending on size), a chunk of onion (See the above picture to see what I use. It's a slice of a yellow), and 1/2 tsp of salt. Puree.
Add chicken broth until just under 4 cups. (Another important note when making any quantity of Mexican rice is that you essentially want to almost double the liquid to the amount of rice)
Add canola oil (or veggie oil) to a saute pan or pot (enough to coat the rice). Put on med heat.
Then add liquid mixture.
Next grab your frozen peas & carrots, and throw in a handful.
Cover and simmer for 20 minutes or until liquid has evaporated.
Don't be concerned when you first remove the lid. Tomato rises, we need to stir.
Once you've stirred, it will look like this.
Now for the most wonderful/easy enchilada sauce recipe! This is what you'll need:
Heat 2 Tbsp Canola Oil in a pan over medium heat. Add 2 Tbsp Flour to make a roux. Stir and cook for 1 minute. Add 1 28oz can of Enchilada Sauce (I use La Victoria Mild), 2 cups chicken broth, 1/2 tsp salt, 1/2 tsp black pepper, 2 tbsp. chopped cilantro. Bring to a boil then lower and simmer for 45 minutes. You can find this lovely recipe here. (Btw, that is THE.BEST.ENCHILADA.RECIPE.EVER. Every time I've made them, I've gotten rave reviews!)
Now that you have your layer ingredients ready, let's layer! Grab a 13X9 Pyrex dish.
Second layer is the bite sized pieces of chicken.
Let's drown this puppy in enchilada sauce!
The only thing that could make this better is cheese. Lots of shredded, sharp, cheddar cheese!
Now throw this fabulous concoction in a 350 degree oven and bake for 20-30 minutes until it's all bubbly and the cheese is melted.
If heaven has food, this is what it would look like.
Now if you'll excuse me, this post has made my tummy growl and there are leftovers that are screaming my name! Please enjoy and let me know if you do!
Monday, September 20, 2010
1 cube of butter
1/2 cup flour
4 cups of milk
1/2 tsp pepper
1/2 tsp ground mustard
1/2 tsp Worcestershire sauce
1 tsp salt
1/4 tsp ground nutmeg
1 cup shredded Monterey Jack cheese
2 cups shredded Sharp Cheddar cheese (leave a little out of the sauce to sprinkle on finished dish)
6 slices of American cheese
1 box elbow noodles
1 bag frozen broccoli
1 cup plain bread crumbs
1/3 cup grated Parmesan cheese
Preheat oven to 350. In a sauce pan melt butter. Add flour to make a roux. Cook 1-2 minutes over medium heat. Add milk and spices. Cook over medium heat continually stirring. You don't want it to boil or scald. It will slowly thicken. In another pot cook your noodles al dente. When there is 10 minutes remaining while cooking noodles, add into the same pot the broccoli. Drain, and set aside. Back to the sauce, once thickened add the cheese. Stir until completely melted and mixed. In a big pot mix the noodles with broccoli with the sauce and chicken. Pour mixture into a 13 X 9 Pyrex dish. Top with shredded sharp cheddar cheese In a little bowl mix the bread crumbs and Parmesan cheese. Sprinkle breading on top of dish. Dot with butter. Cook uncovered for 30 minutes. Finish off by 2 minutes under the broiler to make the breading toasted.
Monday, September 13, 2010
Friday, September 10, 2010
- 1-2 lbs ground beef
- 2 cups of diced yellow onion
- 2 cans pinto beans
- 2 cans kidney beans
- 1 can black beans
- 2 cans white beans
- 2 cans diced tomatoes
- 1 can stewed Mexican tomatoes
- 1 can diced tomatoes with green chilies
- 2 cans diced green chilies
- 1 large can sliced olives(drained)
- 1 can corn (drained)
- 1 packet of taco seasoning (I add 2 if I'm adding more cans of beans to make it more spicy)
- 1 packet of ranch dressing packet (buttermilk version)
Here is what is needed:
- 6 boneless skinless chicken breast
- 3 cans of El Pato Hot Tomato Sauce (The yellow can, you can find this in your local grocer on the "international" aisle)
- garlic salt/pepper