Skillet Fiesta

Hillbilly CAST IRON Cooking

Skillet Fiesta

Ingredients:
1 pound ground beef
1 tablespoon salad oil...
1/4 cup diced onion
2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1 can (16 ounce size) tomatoes
1 can (12 oz size) kernel corn
1 1/4 cup beef bouillon
OR
1 bouillon cube dissolved in
1 1/4 cup water
1/2 cup chopped green bell pepper
1 1/3 cup instant rice

Directions:
Brown meat in oil over medium heat in skillet, leaving meat in coarse chunks. Add onion and cook until is tender but not browned.

Add seasonings, tomatoes, corn and bouillon, bring to boil. Stir in green pepper; boil again. Stir in rice, remove from heat. Cover. Let stand 5 minutes. Fluff with fork.

Hillbilly CAST IRON Cooking

CHEESY CHICKEN ENCHILADA SOUP

This delicious chicken enchilada soup is thick, cheesy, and ready to go (once your ingredients are prepped!) in just 20 minutes!

PREP: 5 MIN COOK: 15 MIN TOTAL: 20 MIN...

INGREDIENTS:
2 tablespoons vegetable oil
1 cup diced white onion (about 1 small white onion)
2 cloves garlic, minced
1/2 cup masa harina
3 cups chicken stock
2 cups cooked, shredded chicken
1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*
1 (14-ounce) can black beans, rinsed and drained
1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
1 (4-ounce) can chopped green chiles
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese, freshly grated
1 teaspoon salt, or more/less to taste
optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo

DIRECTIONS:
Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.

Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.

Serve the soup warm with desired toppings.

Hillbilly CAST IRON Cooking

 

Palos Verde Tuna Chowder

I have used this tuna chowder recipe for years.  In my last move I misplaced it.  I recently was able to get it again from the person I got it from originally and I am so happy about that.  Thanks Dee.

Palos Verde Tuna Chowder


1 can tuna drained

1 large onion chopped (1 cup)

2 large potatoes pared and thinly sliced (3 cups)

3 cups water

1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon oregano

1 can condensed tomato soup

1 tablespoon chopped parsley
1. If using tuna in oil use the drained oil to saute the onion until translucent. If using tuna in water you will have to use 2 tablespoons of olive oil or other oil or your choice.

2. Stir in potatoes, water, salt, pepper, and oregano. Cover; cook 15 minutes, or just until potatoes are tender.

3. Stir in tomato soup; flake tuna and add; simmer 5 minutes to blend flavors. Sprinkle parsley and ladle into heated soup bowls or soup plates.

Serves 4

Recipe by Helen Haun

Sausage Zucchini Soup to can

Sausage Zucchini Soup

1 ½ lbs sausage

¼ cup olive oil

3 onions, chopped

3 peppers, chopped

24 cups cubed zucchini, do not peel

3 cans (14oz) diced tomatoes

3 cups sliced carrots

12 cups chicken stock

6 cups water

1T salt

1T seasoning salt

1T. pepper

1T Italian seasonings

In a large stockpot, heat up olive oil and add sausage, onions and peppers. Cook until the sausage is no longer pink and the veggies are soft. Add remaining ingredients. Bring to a boil and let simmer a few minutes.
Fill the first 7 hot quart jars with the hot soup. Process in a pressure canner at 10lbs of pressure for 90 minutes. Repeat for the next batch.

source: http://feedingthecrew.blogspot.com/2012/06/sausage-zucchini-soup.html

Chicken Lentil soup by Sarah and her grandma

Sarah Bagley

Sorry it took me a bit to get back to you, Debbie. I use "Grandma's recipe" which doesn't really have measurements.

I boil 1 cup of lentils in 6 c water until tender.

I add 1 beef bouillion cube,

2 Tbsp Worcestershire sauce,

1/4 tsp rosemary, and

1 Tbsp minced garlic.

 Whatever vegies are handy - this time it was white onion, french-cut green beans, and sun dried tomatoes.

 I boil the chicken (I use thighs) separately in lightly salted water till cooked through, then remove the bones and add to the lentils. This is one recipe I've wanted to try in the Crock pot but havent yet. I tweak the herbs, spices, and vegies every time.

Thank you for the recipe Sarah

Cream of soup mix

Ingredients2 cups powdered non-fat dry milk3/4 cup cornstarch1/4 cup instant chicken bouillon (regular or low sodium)2 Tbsp dried onion flakes2 tsp Italian seasoning (optional)

DirectionsCombine all ingredients in a recloseable plastic bag, mixing well.Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup
Combine 1/3 cup of dry mix
 with 1 1/4 cups of cold water. Whisk until well blended.

Cook and stir on stove top or in microwave until thickened.
Add thickened mixture to casseroles as you would a can of soup.

Or just eat it! :-)

Storage

Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.

Here is another recipe for cream of soup mix.
This is a bulk recipe to use in place of canned soups in casseroles, etc.


Mix 2 cups of nonfat milk

3/4 cup corn starch

1/4 cup instant vegetable bullion

2 tblsp. dried onion flakes

1 tsp. dry basil leaves

1 tsp. dry thyme leaves

1/2 tsp. ground black pepper

Store in an airtight container until ready to use.

To substitute for one can of condensed soup:

combine 1/3 cup dry mix with

1 1/4 cups cold water in saucepan. Cook and stir until thickened. Add to your recipe as you would one can of soup. Yield: Equivalent of nine cans of soup. Variations:

Mushroom soup: Add 1/2 cup finely chopped mushrooms

Celery soup: Add 1/2 cup minced cooked celery

Potato soup: Add 1 cup diced cooked potatoes

Vegetable soup: add 3/4 cup mixed cooked vegetables

Broccoli soup: add 1 cup chopped cooked broccoli

Asparagus soup: Add 1 cup chopped cooked asparagus

Homemade cream soup mix

INGREDIENTS:


2 cups powdered nonfat milk

3/4 cup cornstarch

1/4 cup (or less) instant chicken(or Vegetable if you prefer) Boullion

2 tablespoons dried onion flakes

1 teaspoon basil leaves

1 teaspoon thyme leaves

1/2 teaspoon black pepper
DIRECTIONS:

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use. To sustitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product.
Variations: Mushroom Soup: Add 1/2 cup finely chopped mushrooms
Celery Soup: Add 1/2 cup minced celery
Potato Soup: Add 1 cup diced potatoes, cooked
Chicken Soup: Add 1/2 cup diced chicken, cooked
Vegetable Soup: Add 3/4 cup mixed vegetables, cooked
Broccoli Soup: Add 1 cup chopped broccoli, cooked
Asparagus Soup: Add 1 cup chopped asparagus, cooked
 recipe source:  http://www.cdkitchen.com/recipes/recs/610/DrySoupMix66998.shtml

Soup or Sauce [S.O.S.] Mix

Ingredients
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Directions
Combine all ingredients in a recloseable plastic bag, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.


To substitute for 1 can of cream soup
Combine 1/3 cup of dry mix
with 1 1/4 cups of cold water. Whisk until well blended.
Cook and stir on stove top or in microwave until thickened.
Add thickened mixture to casseroles as you would a can of soup.
Or just eat it! :-)

Storage
Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.

source: http://www.onegoodthingbyjillee.com/2012/03/soup-or-sauce-sos-mix.html

5 ingredient Soup

5 Ingredient Soup

1 15 oz can refried beans
1 pint/15 oz can broth
1 pint/15 oz can corn
1 pint/15 oz can black beans
1 pint/15 oz can diced tomatoes (original recipe calls for rotel)

Mix refried beans and broth until combined. Add remaining ingredients and simmer 10 minutes.

by: Lynn Szwalkiewicz..

Bean and bacon soup recipe

This old fashioned recipe is so delicious. After you've tried it, you'll never go back to the canned (but classic) Bean and Bacon Soup.
Prep Time: 25 minutes
Cook Time: 2 hours
Bean soaking time: 1 hour
Total Time: 3 hours, 25 minutesYield: 12 servings
Ingredients:
•2-1/2 cups dried navy beans
•2 quarts water
•4 cups chicken broth or stock
•8 slices bacon
•2 onions, chopped
•4 cloves garlic, minced
•2 cups diced, peeled potatoes
•2 cups sliced carrots
•28 oz. can tomato juice
•2 tsp. salt
•1/2 tsp. pepper
•1 bay leaf
•2 tablespoons Worcestershire sauce
•1 cup sour cream
•2 tablespoons cornstarch
•1/2 to 2 teaspoons Tabasco sauce
Preparation:
Combine beans, 2 quarts water, and 4 cups chicken broth in large pot. Bring to a boil and boil for 2 minutes. Cover and let stand for 1 hour. Meanwhile, cook bacon until crisp in large stock pot. Remove bacon to paper towels to drain and crumble. Add chopped onions and minced garlic to bacon drippings. Cook and stir until onions are tender. Add partially cooked beans and cooking liquid. Cover and cook over low heat for 1 hour.
Add remaining ingredients including reserved bacon pieces, except for sour cream, cornstarch, and Tabasco sauce. Cover and simmer for 50-55 minutes, stirring occasionally, until beans are tender and soup is slightly thickened. Remove bay leaf. Combine sour cream and cornstarch in small bowl; mix well. Add 1 ladle of the soup and stir until combined. Stir this mixture into the soup and simmer for 5 minutes. Season to taste with Tabasco sauce and serve. Crockpot Directions: Precook beans, bacon, onion, and garlic as directed above (this step is necessary because otherwise the beans would never get tender because of the acid in the tomatoes). Combine all ingredients in 6 quart crockpot. Cover and cook 10-12 hours on low. Remove bay leaf, add cornstarch mixture and cook for 15 minutes on high. Season with Tabasco sauce and serve.

source: http://busycooks.about.com/od/hotsouprecipes/r/Bean-And-Bacon-Soup.htm

I have been hungry for bean and bacon soup. I found this recipe and it sounds good so I thought I'd better save it until I get around to making some.

Bacon and potato soup

Ingredients:6 slices bacon, cut into small pieces
1 cup chopped carrots
1 package Simply Potatoes® Diced Potatoes with Onions
1/4 cup all-purpose flour
1 can (14.5 ounces) chicken broth
1/2 cup water
1 cup milk


Instructions:1. Cook bacon in 3-quart saucepan over medium heat until crisp; drain grease. Add carrots. Continue cooking 2 minutes or until crisp tender. Stir in Simply Potatoes and flour.

2. Slowly stir in broth and water. Continue cooking, stirring constantly, until mixture comes to a boil and starts to thicken. Reduce heat to medium-low, cook 15 to 20 minutes, stirring occasionally, or until potatoes are tender. Stir in milk. Continue cooking 2 to 3 minutes or until thoroughly heated (do not boil). Season with salt and pepper.


Nutrition Facts:1: Calories 162; Total Fat 5g; Saturated Fat 2g; Cholesterol 12mg; Sodium 729mg; Carbohydrate 21g; Dietary Fiber 2g; Protein 7g

Frito Chili Pie

http://thepioneerwoman.com/cooking/2011/09/frito-chili-pie/

I found this on the pioneer woman cooks. I thought serving this in the individual bags was cute although I most likely will never do it that way. Economy you know. I linked to her recipe because she adds masa to her chili and I wanted to remember to try that.

Wheat Chili Chowder

1 C whole kernel wheat, washed
3 C Water
1/2 tsp salt
1/2 C rice
1 lb groud beef
1/2 C chopped onion
1/2 C chopped green pepper
1 Tbl chili powder
1 tsp garlic salt
1 can corn
1 large can tomato sauce (16oz)
1 tomato sauce can of water
1 C grated cheddar

In a covered baking dish, put wheat, water, and salt. Bake at 250 degrees for 4 hours. Add uncooked rice and cook one more hour. Saute' ground beef, onioins, and green peppers until meat is almost done and add to the wheat. Add the rest of the ingredients except cheese and bake at 350 degrees for 15 minutes. Sprinkle with cheese and cook 15 minutes more uncovered. Add a little water if necessary before you put the cheese on top.
This is a recipe I got from my friend Tina. I was at her home one day years ago and she had made this recipe. So far I have gotten it from her twice. I am posting it here so I can file it under recipes so I can find it next time I want to make it.

Meatball Soup

Meatball Soup
Yield: 6 servings

2 onions, halved and sliced
1 TBS butter

1 lb pork sausage
1/3 cup minced onion
1 tsp minced parsley (fresh or dried)
1/4 cup plain bread crumbs
1 egg
1/4 tsp pepper
1/4 tsp salt

6 cups chicken broth
2 TBS Madeira
2 cups loosely packed, chopped fresh spinach

Heat a skillet over medium-high to high heat. Melt the butter and add the sliced onions. Toss onions to coat with butter and then cook, stirring occasionally until they just start to brown. Reduce heat to medium-low and continue cooking, stirring from time to time, until the onions are caramelized and show a nice, rich, brown color. It should take about 3o minutes.

While the onions are cooking, mix the meatball ingredients together and form into one-inch balls. Set aside completed meatballs on a tray or plate.

When the onions are done, add the broth and bring to a boil. Add the meatballs gently to the broth and cook for 10 minutes. Reduce heat as necessary to maintain a gentle boil. Once the meatballs are cooked through, add the Madeira and the spinach. Serve immediately.

SOURCE:http: //cooking-from-scratch.blogspot.com/search?updated-min=2010-01-01T00%3A00%3A00-06%3A00&updated-max=2011-01-01T00%3A00%3A00-06%3A00&max-results=29

Fruit of the spirit soup ~gift in a jar

Lima Beans for Love
Split Peas for Joy
Black Beans for Peace
Red Beans for Long suffering
Pinto Beans for gentleness
Navy Beans for Goodness
Lentils for faith
Black-eyed peas for Meekness
Kidney Beans for temperence

On the tag attached to the jar is the following: On a dark rainy day do you ever become depressed?
Well, most folks do. You don't want to do anything but get in bed and cover your head.

Well, I have a suggestion for you.

Let's make "Fruit of the Spirit Soup!" "But the fruit of the spirit is love, joy, peace, long-suffering, gentleness, goodness, faith, meekness, temperance." Galatians 5:22,23

DIRECTIONS: Soak beans overnight. Cook as usual. Add an onion, a little garlic and your favorite seasonings.
Submitted by: Mary Webb

source:http://www.facebook.com/notes/back-to-the-basics-hope-for-the-best-prepare-for-the-worst/fruit-of-the-spirit-soup-gift/451597900241#!

I thought this would make a nice gift. I would maybe change up the wording a bit because I think there are too many well's but that is just my opinion. I wanted to post this so I can find it later.

Chicken Stew

Today the girls and I worked at Loaves and Fishes, the local food bank. Jim and Linda, who run the Baptist Church Camp out by us worked too. Also Chayo and Al worked as translators.
Jim made a chicken stew and brought a crock pot of it to share with everyone. Here is Jim's chicken stew recipe.

Cut up 2 1/2 lbs. boneless, skinless chicken breasts into cubes and brown in 4 T. olive oil
Toss into crock pot with chicken broth. Add the following. Peeled, diced potatoes, carrots, garlic, onions, celery and any other veggies you like. For seasonings he used Thyme, garlic salt, onion salt, chili powder, oregano, basil and what ever other seasoning he thought sounded good.
He cooked this on low overnight.

It was delicious.

I am going to try this with the chicken I canned. I am hoping that if I dry the pieces off and then fry it, it will work the same.

Unstuffed cabbage soup

I love stuffed cabbage and when I saw this recipe I had to copy it to save it so I can try it. I have some hamburger to use up and some cabbage so I think I will make it tomorrow. Also I am always trying to think of easy things for Jeff to take in his lunch. This would be a good one I think.

Unstuffed Cabbage Soup (makes 4-6 servings) (adapted)
Ingredients:
1 pound ground beef

1 tablespoon oil

1 onion (diced)

1/2 cup California brown basmati rice

3-4 cups vegetable broth

1 (16 ounce) can diced tomatoes

2 – 3 cups cabbage
2 teaspoons sweet paprika

salt and pepper

1/4 cup parsley
1 teaspoon brown sugar
Method:
1. Brown the ground beef and set aside draining the grease from the pan.2. Heat the oil in the pan.3. Add the onions and saute until tender, about 5-7 minutes.4. Add the rice and toast for a few minutes.5. Add the broth and deglaze the pan.6. Add the beef, tomatoes, cabbage, paprika, , salt and pepper and bring to a boil.8. Reduce the heat and simmer until the rice is cooked, about 20 minutes (50 minutes for brown rice).9. Remove from heat and stir in the parsley ( I put the parsley on after the photos. Forgot it.)
My husband gave high praise to this. He is the kind that usually says, “It’s good.” His father used to say, “Not bad.” The generations improve. This time, he could not stop complimenting the dish and the cook. I won’t say which one, I am.

source:http://comfycook.wordpress.com/2010/02/04/unstuffed-cabbage-soup/l-cabbage-in-container/

Wednesday Menu

Breakfast: soaked oatmeal with honey and butter or brown sugar and butter

Lunch: Lentil Soup
by Crystal Miller
1 small or ½ large onion, chopped
2 T olive oil
3 cups of lentils
1 T. salt
12 cups water
1 can Rotel Tomatoes
Sauté chopped onion in olive oil. When onion is soft add lentils, salt and water. Cook for 45 minutes to 1 hour or until lentils are soft. Add Rotel Tomatoes. This dish is spicy and tastes good when served with a dollop of sour cream in each serving.

Supper: Salmon patties Made with 1 can of salmon, 2 eggs and crackers, fried in Olive oil
steamed veggies
rice

This is what I am making for supper tonight

The trick to a great French onion soup is starting with good stock. French onion soup is usually made with beef stock. I've made delicious soup with stock from the leftover rib and chine bones of a rib roast. Another important element is the proper caramelization of the onions. Caramelizing onions take at least thirty minutes of slow cooking the onions over medium high heat. The browning, or caramelizing, of the onions brings out the sweetness in them.

French Onion Soup Recipe

Ingredients
6 large red or yellow onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup of dry vermouth or dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
Method
1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
Serves 4-6.

Soups I want to try with recipes

Lentil Soup with Bacon
CDKitchen
http://www.cdkitchen.com
Serves/Makes: 6 Difficulty Level: 3 Ready In: 1-2 hrs
Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken stock
2 cups dried lentils
2 large sprigs fresh thyme
OR1/2 teaspoon dried thyme
1 bay leaf
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives or green onions
Directions:
Combine onion, celery, carrot, bacon, and garlic in a heavy, large Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low and cover and cook until veggies are tender, about 7 minutes. Uncover and add 7 cups broth, lentils, thyme and bay leaf and bring to a boil. Reduce heat and simmer uncovered until the lentils are tender, stirring occasionally, about 45 minutes.
Discard thyme and bay leaf.
Transfer 1/2 of soup to a food processor, cool slightly. Puree until smooth. Return puree to Dutch oven.
(Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to a simmer, thinning with more broth, if disired. Season soup to taste with salt and pepper. Combine parsley and chives in a small bowl. Ladle soup into bowls and sprinkle the mixture over and serve.