Tag Archives: Broth

Chili Topped Baked Potatoes (recipe)


Doing my Discover Fabulous duty this morning – searching for a great recipe to share with my fans… I ran across THIS YUMMO little gem! I can’t wait to get to the store to pick out some beautiful potatoes for his hearty meal.  Pair it with a green salad and “dinner is done!”

Let me know if you try it and how it turns out for you!

Chili Topped Baked Potatoes (Courtesy of Southern Living)

Ingredients

  • 1  pound  ground chuck
  • 1  onion, chopped
  • 1  (16-ounce) can pinto beans, undrained
  • 1  (15 1/4-ounce) can whole kernel corn, drained
  • 1  (14.5-ounce) can diced tomatoes, undrained
  • 1  (10-ounce) can diced tomatoes and green chiles, undrained
  • 1  (1 1/4-ounce) envelope taco seasoning mix
  • 1  (1-ounce) envelope Ranch-style dressing mix
  • 2  cups  water
  • 4  large baking potatoes
  • Toppings: shredded Cheddar cheese, sour cream, chopped green onions

Preparation

Cook ground beef and onion in a Dutch oven or deep skillet –  stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.

Scrub potatoes; prick several times with a fork.

Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings.

NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occasionally, until thoroughly heated.

Southern Living, NOVEMBER 1998

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Wednesday Favorites


My favorites for today… love these shops and their beautiful items for sale- they all make me smile. See if you can find a little grin in here somewhere…

Wednesday Favorites

$18.00 USD

  • CAOBA - Vest/Sweater

    Silvia66 $119.00 USD

  • Pink Teacup and Yellow Wild Roses Watercolor Painting Hayes

    BillingsleyR… $20.00 USD

  • Vintage Metal Industrial Bin with Chalkboard Label

    solsticehome $36.00 USD

  • Shabby Paper Rosettes

    BennBooCreat… $3.00 USD

  • LIFE IS SWEET cupcake necklace

    TheRustedCha… $25.00 USD

  • Vintage Orchard Crate

    lisabretrost… $35.00 USD

  • Extra Long Repurposed Chalkboard

    funkiefinds $62.00 USD

  • Vintage brass stencil number necklace - 2

    BlackStar $25.00 USD

  • Rumi Quote Felt and Fabric Cuff

    catcreations… $12.99 USD

  • You Are My Sunshine Typography Word Art Sign - Robins Egg Blue

    barnowlprimi… $75.00 USD

  • Obeir a la Coeur Silver Stamped Bracelet

    gardenologyk… $85.00 USD

  • Mama and Baby Giraffe Pillow Cover

    finchhome $35.00 USD

  • love

    sadieolive $85.00 USD

  • Size 9 - Kimiko Flat

    HydraHeart $53.00 USD

  • Coaster Art Party Favor

    Leaflizardar… $3.00 USD

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    Grilled Chicken Ceasar Mac (recipe from Rachael Ray)


    Yesterday morning, as I was checking mail, enjoying my coffee and figuring out the day’s plans…I overheard Rachael Ray on TV talking about this delish-dish. Really all she had to say was MAC-N-CHEESE and I was IN! This was a nice spin on it – with a meat ingredient so it can be served as a main dish! Pair it with some bread & a salad and your family will be singing your praises.

    Ingredients:

     

    Preparation:

    Heat grill pan over high heat.

    Coat the chicken in EVOO and season with salt and pepper. Grill about 12 minutes, turning occasionally, then set aside.

    Bring water in saucepot to a boil for the pasta. Salt the water, add pasta and undercook by 1 minute.

    While the pasta cooks, melt 6 tablespoons butter in a separate saucepot. Spoon out 1/2 and toss with the panko to moisten. Combine with 1/2 the grated Pecorino and reserve. To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino.

    Drain the pasta. Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs. Cool and store for make-ahead meal.

    To reheat: Reheat, covered, in a hot 425°F oven to warm through, then uncover to brown.

    Serve with shredded escarole or romaine and dress with lemon juice and EVOO. Serve alongside Chicken Caesar Mac.

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    EASY Crock Pot Beef Stroganoff (recipe)


    Everyone loves a crockpot meal…especially the cook! People are busy these days and who wants to start cooking when they get home from work?? NOT ME! (I don’t want to start cooking when I’ve been home all day either- but thats not the point) How about that smell of yummy comfort food that lovingly slaps you in the face when you open the door after a hard day. Its like someone has been home all day cooking just for you… yeah its a trick you play on yourself but in a good way 🙂

    Okay, dig out your crockpot (mine is in the utility room “somewhere” -surely covered with dust and laundry lint) -you know the one that you only use on SuperBowl Sunday for cheese dip. Although cheesedip is a good use for your crock – its really best for a great hot yummy dinner for you and your family… and the clean up is a SNAP!!

    Enjoy this SUPER EASY RECIPE for a tasty beef stroganoff!!

    BEEF STROGANOFF (recipe, serves 4)

    Ingredients:

    • 1 pound cubed beef – (I like to use round steak)
    • 1 can (10.75 oz) condensed golden mushroom soup
    • 1 medium chopped onion
    • 2 cups sliced mushrooms (fresh)
    • 1 tablespoon Worcestershire sauce
    • 1/4 cup water
    • 4 oz sour cream
    • 2 tablespoons olive oil
    • salt
    • pepper
    • Your favorite egg noodles

    In a skillet heat the olive oil and add in beef, onion, mushrooms, salt, pepper – stir/cook until beef is browned. Add skillet mix to your crock along with water, soup, Worcestershire sauce – mix well.

    Cook on HIGH setting for 5 hours – or LOW setting for 8 hours.

    Stir in sour cream just before serving over hot egg noodles.

    YUMMMMM!!!

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    The Last Supper (Chicken Fried Steak recipe)


    It has recently come to my attention that not everyone has been introduced to CHICKEN FRIED STEAK. Now, I am not referring to the measly little processed pieces of unappetizing “meat product” that you see out in a restaurant… no way folks … it’s a SIN to even CALL that CHICKEN FRIED STEAK! (which is why I think some places & people refer to it as “country fried steak”)

     I am referring to a good ‘old-fashioned plate of Heaven – that I for one will be calling for if I ever find myself “DEAD MAN WALKING”

    Okay, here’s a warning to all the dieters, vegetarians, health-nuts, etc…etc… – you should stop reading now. If you go any further and feel a need to jog 47 miles just to get the images out of your head… you’ve done so at your own risk and peril. I’ve done all I can do to save you.

    A CHICKEN FRIED STEAK dinner is not healthy – lets just get that out there right up front. Your heart won’t thank you and your doctor will NOT want to know you had this on your supper table. (So don’t mention it.) I wouldn’t suggest that you make it a nightly treat or even weekly for that matter. But if you consider how often you don’t think twice about shoving a BLOOMING ONION in your face (which is in EXCESS of 3000 calories) or a SUPER SIZED MEGGA GLUTTONOUS TRIPLE BURGER MEAL 4 times a week for lunch…  if you can just trade out one of those indulgences for this tasty CHICKEN FRIED STEAK dinner… you can just call it even (in my book).

    For those of you whose kitchen is a staged dream and you don’t want to mess it up … get the phone – and order take out. This meal is messy to make, in fact wear an apron…and if you don’t have an apron – any old bath towel and some duct tape will work  just fine. TRUST ME – it will look like a flour & egg BOMB went off in your kitchen by the time you’re done…but TRUST ME AGAIN…it will be SO WORTH IT!

    Since all my disclaimers are out-of-the-way – let’s get on with it!

    This is really more of a “how-to” rather than a “recipe” – you will realize this when you see more “little bit of this” – “splash of that” than you see actual measurements. I have watched my Mom make this meal since I was a little girl – so there’s not much thinking to it for me. Here’s what we are going to discuss in this “how to”

    • Type of beef to purchase & where
    • The best veggies to serve with this meal & how to prepare them
    • The need for an iron skillet
    • An attempt to explain how to make home-made gravy from scratch
    1. Type of BEEF and WHERE to get it:

    You will want to use tenderized cubed steak for this masterpiece. It’s not expensive. The best place to get it would be at a meat market/butcher shop since it will be the most fresh from a place like that. But, you can get it at your mega-mart or local grocery store. “Tenderized” for the purpose of this meal means “with a meat hammer” (or brick or rock or actual hammer- it doesn’t matter) If you purchase the cube steak already tenderized – it will look like it has little holes & bumps pounded into it. If you do it yourself, beat it with your tool of choice until it looks like what i described above. (Here’s a picture just in case)

    2. Cut your steaks in to strips – it’s easier to handle them that way and takes less time to cook.

    3. For DREDGING – you will need 1 medium-sized shallow dish (like a brownie pan) and 1 small bowl. Beat eggs (about 4 eggs per pound of meat) – and milk (about 1/2 a cup to 4 eggs) until mixture is well blended. In the shallow dish mix 4 cups of flour (more if you are making more than 1 pound of meat) with salt & black pepper and 2 teaspoons of BAKING POWDER (NOT baking SODA). Combine those ingredients.

    4. Pull out your iron skillet and pour about 1 – 1.5 inches of oil in it. Heat oil until it ripples in the skillet (you can test your oil by dropping a spec of egg mix into it) When its hot – dredge your meat strips in the FLOUR – then EGG – then FLOUR AGAIN. Drop into oil and fry for 4-5 minutes on each side. You will be looking for a golden to dark brown crust. Pull out of the oil and place on a paper towel covered plate in a 200 degree oven while the remaining pieces are cooking.

    5. If you don’t have an iron skillet – get one. If you can’t or don’t want to – any heavy-duty deep skillet will do – but you will have to watch for even heat distribution when frying your meat. Iron cookware distributes and holds heat evenly.

    6. VEGGIES – of course make what you like – but I recommend fresh green beans and mashed potatoes. Snap the stems & STEAM the green beans to your desired doneness. Throw in a dish with REAL BUTTER and a couple splashes of soy sauce – toss well to coat. (This is DEEE LISH!!)

    For the potatoes – I prefer flakes for convenience purposes and have pretty much perfected the art of making them to where no one can tell that they were once flakes. LOTS OF MILK  – LOTS OF BUTTER and some cream. Salt & pepper to taste – and JUST DON”T TELL ANYONE THEY ARE INSTANT. I promise – if you put enough butter & cream in anything – no one is going to complain.

    7. Okay kiddies…this is the hard part…THE GRAVY. Plain and simple…you either know how to make scratch gravy or – you don’t. Fortunately for me, I have some “backwoods” swimming around in my gene-pool – so I can do it. If any of you have taken the time to watch the movie  WINTERS BONE which is set in the Ozarks – you will see a lot of the same amazing skills I possess… except for the squirrel skinning… I can’t do that and hope there’s never a need to learn.

    You will use your grease (YES GREASE) from the fry skillet once your meat is all cooked. What you want is all that yummy goodness that has collected on the bottom of the pan… bits of crust and what looks like …well … “sludge” – but in a good way.  So you might want to run the oil through a screen or cheese cloth – but be careful its gonna be HOT. You will need about several tablespoons of the oil – well cover the bottom of your skillet. Get it hot again and start sprinkling in about  4-5 tablespoons of flour – maybe more (this is where you “just know”) -and stir until its bubbly & brown – not white- not gray- you are looking for BROWN. This is your RUE. Add milk and stir or whisk quickly or you will be enjoying lumpy gravy in a minute. You will use about 2 cups (or so) of milk.  Too much milk (in my experience) is easy to fix… When the gravy starts to bubble and it’s not as thick as you want it – mix a tablespoon of flour  with a splash of milk and whisk into the thin gravy- that should thicken it up.

    If you’re too scared to make gravy- or not sure how its going to turn out – you can buy “country gravy” packets in the grocery store. THERE I SAID IT!! GRAVY IN A PACKET… ooohhhh my.

    Well I hope you have enjoyed this HOW TO from Discover Fabulous. I am off to Cosper’s Meat Market for some cube steak and fresh green beans!

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    Chicken POT PIE anyone? (recipe)


    I don’t know what the weather is like in the rest of the world…but here in Harker Heights, Texas (home to Army base Fort Hood) -where YESTERDAY it was almost 70 degrees… TODAY its snowing and 23 degrees!! You know what they say about Texas weather…if you don’t like it – just wait a minute and it will change! So true.

    I was sitting here thinking about what would make this day a little cozier – and what popped into my mind was a warm yummy fabulous CHICKEN POT PIE!! Not the frozen kind (but I suppose that would do in a pinch) – how about a tasty homemade one! Yeah that one sounds good!! Now if I can just talk myself into getting out to the store… “Self, I will make a deal with you….. ”

    CHICKEN POT PIE RECIPE:

    Fresh and frozen vegetables combine with juicy chicken in a rich broth and buttery sauce for this simple one-dish meal.

    Ingredients

    • 1-1/2 pounds skinless, boneless chicken breast meat
    • 1 cup chicken broth
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1-1/2 cups milk
    • 3 tablespoons butter
    • 1 onion, chopped
    • 1 cup chopped celery
    • 1/3 cup all-purpose flour
    • 2 cups frozen mixed vegetables, thawed
    • 1 tablespoon chopped fresh parsley
    • 1/2 teaspoon dried thyme
    • 1 (9 inch) pastry for a 9 inch single crust pie
    • 1 egg, lightly beaten

    Cooking Instructions

    1. In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
    2. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2-1/2 cups. Cut chicken into 1/2 inch pieces.
    3. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1-1/2-quart deep casserole dish.
    4. Preheat oven to 400 degrees F (200 degrees C).
    5. Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

    Nutrition Facts

    Servings per Recipe: 4

    Amount Per Serving
    • calories: 670cal
    • total fat: 29.8g
    • cholesterol: 183mg
    • sodium: 1101mg
    • carbohydrates: 48g
    • fiber: 6.3g
    • protein: 51.7g

    Servings: 4
     
    (Check out the great finds at 2Raymond Design Co – clean up would be a snap with one of their Tea-Stained Owl Towels!)

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    Steak Soup (beef stew- recipe)


    Yesterday was brrrrr cold for Central Texas…but what a great excuse to make a yummy hot pot of Steak Soup! My Mom always called it that – but it’s really just old-fashioned beef stew… plain & simple. After a 1/2 an hour simmer on this and your house will smell deeee-vine! The longer it cooks – the better it is. Add a fresh loaf of hot french bread and everyone at the table will be smiling – not to mention full.

     

     

     

     

    Steak Soup:

    Ingredients;

    • 1.5 lbs of round steak – cubed
    • 5 stalks celery – chopped
    • 2  14.5 oz. cans diced tomatoes
    • 1 medium onion (I used yellow)
    • 4 large potatoes – peeled & cubed
    • 1 lb bag baby carrots
    • 2-3 cloves garlic – minced
    • 32 oz chicken broth
    • Seasonings; 1 tsp each – bay leaves, thyme, marjoram
    • Salt & Pepper to taste
    • 4 tablespoons flour
    • 3 cups water
    • 1/2 cup milk

    Sautee beef, garlic, onions & celery in large skillet -until beef is browned & veggies are soft. In a large pot, mix broth, potatoes, carrots, seasonings, tomatoes, add in beef mix from skillet & 3 cups water. Salt & Pepper to your liking. Heat to a boil, reduce heat to simmer for 1-2 hours. Just before serving, mix 4 tablespoons flour with 1/2 cup cold milk – pour into stew – stir until thickened. Serve with hot bread &  ENJOY!

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