Vegetable Beef Stew

I was never a fan of beef stew growing up until I had my mother-in-law’s recipe. Now, thanks to her, I crave it!

Cut roast into chunks. Coat w/ flour, salt and pepper. Brown in ¼ c hot oil. Add to browning meat, chopped onions, chopped celery (leaves too) and carrots. After browning add canned tomatoes, tomato sauce, water, 3 T parsley flakes, and 1 tsp. thyme. Bring to boil and reduce heat. Simmer 2 hours, plus. Add diced potatoes, unpeeled and cook until tender; 1 hr or so. Add frozen mixed vegetables and cook until done about 30 min.

Serve with warm rolls or corn bread.

Taco Soup

2 1bs. Stew meat, diced into  ½” pieces or ground beef
1 small onion, chopped
2 cans pinto beans
1 can corn, drained
1 can black beans
1 can Rotel
4 cans diced tomatoes, Italian style
1 pkg. dry Ranch dressing
1 pkg. taco seasoning
Pinch of sugar
Season to taste with salt , pepper and garlic powder

Brown meat & onion, drain. Add everything to a large cooking pot. Let simmer 1-3 hrs on the stove or most of the day in the crock pot.

Toppings for Garnish:
               tortilla chips
               cilantro
               purple onion
               Colby Jack cheese, grated
               Sour cream

Homemade Chili

2 lbs. ground beef (or steak diced)
1 c onion, chopped
1 c green pepper, chopped
1 can black beans
1 can pinto beans
1 lg can crushed tomatoes
1 can tomato paste
3 cloves garlic, minced
salt
1t oregano
1t cumin
1t brown sugar
pepper
2 T. Chili powder
1 small pkg. frozen corn

Brown beef with onion, peppers and garlic, drain.  Place in a crock pot add the remaining ingredients cook on low for 6-8 hrs. Serve with cheese and crackers. 

This can also be made on the stove top. Simmer for 30 min or so. 

Chicken Tortilla Soup

4 T butter
1 ½ pounds skinless boneless chicken breast, cut into 1 in. cubes 
 3 T flour or cornstarch
3 (4oz) cans chopped green chilies, undrained
1 (15 oz) can pinto or black beans
1 (14oz) can diced tomatoes
2 c water or chicken broth
1 tsp salt
1 tsp chili powder
1 tsp lemon pepper
1 tsp grnd. Cumin
¼ tsp dried oregano
1 jalapeno, seeded and chopped
2 carrots, peeled and diced
6 stalks of celery, diced with chopped leaves
1 large onion, chopped
1 clove, garlic
1 T cilantro
2T lime juice
 
Toppings: sour cream
shredded Colby jack cheese, chopped avocado, slice green onions
Tortilla Chips, whole or crushed in soup

Place first two ingredients in a crock pot and toss until chicken is covered with flour. Add remaining ingredients; stir well.  Cover and cook on High for 4 to 6 hours or Low 8 hrs.  Add cilantro and lime juice 30 min before serving. Serve with toppings.
Yield: 10 cups

*This soup can also be made on your stove top by sauteing the chicken, onions and garlic, in ¼ c of olive oil. Toss in flour, add the rest of the ingredients, bring to a boil and then simmer for 1 hr.
 

Chicken Corn Chowder

Jay loves soup and I love anything with a Mexican flare. This soup is perfect!

1 ½ 1b boneless skinless chicken breasts
1/c c chopped onion
1 clove garlic, minced
3 T butter
1 T flour or cornstarch
1 c chicken broth
1 tsp. cumin
2 c half and half
2 cups shredded Monterey Jack Cheese
1- 16oz can cream style corn
1- 4oz can green chilies, chopped
 Fresh cilantro or parsley

Cut chicken into bite size pieces. In a large pot, brown chicken, onions and garlic in butter until chicken is no larger pink. Add flour and stir. Stir in broth and cumin and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, and chilies. Cook an stir over low heat until cheese melts. You can add diced tomato for garnish. Serve with tortilla Chips.

Yield: 6-8 servings

Chicken Caesar Salad

¼ c white wine vinegar                              1tsp garlic powder
2 tsp Dijon mustard                                     ¼ c olive oil
1 tsp Worcestershire sauce                       8 c torn romaine lettuce
1^1/2  T lemon –pepper seasoning             2 c garlic croutons
                                                                           ½ c shredded parmesan cheese

Combine first 3 ingredients, stirring well; set aside. Dredge chicken in lemon-pepper seasoning and garlic powder. Pour oil into a large skillet and place over medium heat until hot. Cook chicken in hot oil 5 min. or until done, turning once. Remove chicken from skillet, reserving drippings in skillet; drain chicken on a paper towel. Remove skillet from heat; stir vinegar mixture into reserved drippings, scraping particles that cling to bottom of skillet. Pour warm vinegar dressing over lettuce; add chicken, and toss. Sprinkle with croutons and cheese. Yield: 4 servings.

Mandarin Oragne Salad

6 c green leaf lettuce, cut or torn
1 (11oz) can mandarin oranges
1 ripe avocado, peeled and thinly sliced (optional)
1/2c  chopped pecans or almonds, toasted or raw
2 green onions, thinly sliced
Freshly ground pepper to taste
Italian dressing packet (mix according to directions)

Combine first 6 ingredients in a salad bowl. Add dressing just before serving and gently toss.