I love this recipe.
- 1 tablespoon oil
- 1/2 cup minced onion
- 1/4 chopped green pepper
- 1 garlic clove, pressed or minced
- 1/2 pound lean ground beef
- 2 teaspoons chili powder or 1 to 2 tablespoons chili seasoning mix
- 1/2 cup tomato juice
- 1 8-oz. can kidney beans
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 cup uncooked long-grain rice
- 1/2 cup frozen whole kernel corn
- 1/4 cup cup chopped or sliced black olives, if desired
- 1/2 cup shredded Cheddar, longhorn or Monterey Jack cheese, lightly packed
Heat oil in a 10-inch skillet over medium heat. Briefly saute onion, green pepper and garlic. Push to side of skillet. Add ground beef, breaking into chunks. Saute until no longer pink. Stir in chili powder or chili seasoning mix and cook 30 seconds. Add tomato juice, undrained kidney beans, oregano, salt and rice. Stir and bring to a boil. Cover and simmer 25 minutes. Stir in corn and olives if desired. Cover and cook 5 more minutes. Sprinkle cheese over top and cover just long enough to melt cheese. Makes 2 servings.
“Life is to be enjoyed, not endured” — Gordon B. Hinckley
I wanted to make something that had a lot of vegetables in it and guess what? It’s my favorite chili recipe now. I love it! It’s so tasty and chock full of vegetables.
- 2 16-oz packages of Jennie-O ground turkey
- 4 teaspoons of minced garlic (from a jar)
- 4-6 tablespoons oil (I used a large stainless steel pot and needed 6 TBLS)
- 1 large onion
- Six large carrots
- 4 large zucchinis
- 2 tablespoons taco seasoning
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- pinch of salt
- pinch of pepper
- 4 15-ounce cans of tomato sauce
- 2 15-ounce cans of diced tomatoes
- 1 15-oz size can drained kidney beans
- 1 15-oz size can drained black beans
- Brown ground turkey in large skillet or pot until almost all cooked through.
- Add minced garlic to ground turkey and cook. There was no fat to drain.
- I used my food processor to shred 4 large zucchinis and the onion; then I shredded 6 large carrots.
- I didn’t really cook the vegetables because they were shredded so fine. They cooked while simmering.
- I added 4 15-oz cans of tomato sauce, and two 15-oz cans of diced tomatoes into the pot and stirred.
- Add spices and stir them in well.
- Add drained kidney beans and black beans (15-oz sized cans)
- Bring chili to a boil and then reduce heat and simmer for about 45 minutes.
I got this delicious recipe from my friend Shauna.
- For the Beef
- 2 tablespoons olive oil
- 1 pound chuck roast, cut into chunks
- 1 cup chopped onion
- 1 cup sliced celery
- 1 cup sliced carrot
- 4 cloves garlic, peeled and smashed
- 2 bay leaves
- 2 sprigs fresh thyme
- Water or beef stock
- For the Stroganoff
- 1 pound cremini mushrooms, thickly sliced or quartered
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 small shallot, sliced
- 2 cloves garlic, sliced
- ½ cup heavy cream
- 1 cup braising liquid
- Kosher salt and freshly ground pepper to taste
- 8 ounces pappardelle pasta
- ½ cup créme fraiche
- ¼ cup fresh chives, chopped
- To Prepare the Beef
- Preheat the oven to 325 degrees F.
- Season the meat with kosher salt and freshly ground black pepper. Heat an oven-safe dutch oven to medium high heat with the olive oil and brown the meat in batches if needed but do not crowd the pan. Add the onions, celery, carrots, garlic, bay leaves and thyme to the meat and add enough water or stock to cover. Check after 2 hours and add more water or stock if necessary to keep the meat and vegetables covered.
- When the meat is fork tender, remove it from the oven. Pick the meat from the pot and set aside to cool and strain the liquid from the vegetables, then discard the vegetables. Cool the liquid and skim most of the fat from the top, reserving the braising liquid for later.
- To Prepare the Stroganoff
- Preheat the oven to 375 degrees F.
- Toss the mushrooms with the olive oil and a sprinkling of kosher salt and roast for 15-20 minutes.
- In a large sauté pan over medium heat, melt the butter then add the shallot, garlic, and roasted mushrooms and cook until tender, about 5 minutes. Add the reserved beef, cream and reserved braising liquid and cook until the liquid is reduced and thickened, about 7 minutes. Add salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain ghe pasta, then add it to the sauté pan and cook for 2-3 minutes.
- Serve with a dollop of créme fraiche and fresh chives.
“Never assume that you can make it alone. You need the help of the Lord. Never hesitate to get on your knees in some private place and speak with Him.” –Gordon B. Hinckley
Old Fashioned Goulash
- 2 lbs ground beef or turkey
- 3 tsp minced garlic
- 1 large yellow onion, diced
- 2 1/2 cups water
- 1/2 cup beef broth
- 1/3 cup olive oil
- 2 (15 ounce) cans tomato sauce
- 2 (15 ounce) cans diced tomatoes
- 1 T Italian seasoning
- 1 T Adobo seasoning
- 3 bay leaves
- 1 T seasoned salt
- 1/2 T black pepper
- 2 cups elbow macaroni, uncooked
- 1 cup shredded Mozzarella cheese
- 1/2 cup shredded Cheddar cheese
1. In a large pan, saute your ground meat in skillet over medium high heat until HALF cooked, remove from heat. 2. Add garlic, onions, olive oil & saute until meat is fully cooked. 3. Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and Adobo seasoning. Mix well. 4. Lower heat and cover allow to cook for about 20 minutes, stirring occasionally. 5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined 6. Cover once again and allow to simmer for about 30 minutes 7. Once cooked, remove the bay leaves 8. Add only the cheddar cheese and mix until combined 9. Add mozzarella cheese just before serving.
“Every one of us is more beloved than we can possibly understand or imagine. Let us therefore be kinder to one another and kinder to ourselves.” –Robert D. Hales
This delicious recipe is from ohmyveggies.com : http://ohmyveggies.com/one-pot-pasta-primavera/
- 4 cups low-sodium vegetable broth
- 8 ounces linguine, uncooked
- 1 small onion, halved and sliced thin
- 1 pound broccoli crowns, cut into large florets (about 2 cups)
- 1 1/2 pounds asparagus, ends snapped off and cut into 2-inch pieces
- 4 ounces sliced white button mushrooms (about 1 cup)
- 4 large cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3/4 cup frozen peas
- 1 small handful fresh parsley, chopped (about 1/2 cup chopped)
- 1/4 cup heavy whipping cream
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons freshly grated lemon zest
- Additional salt and pepper to taste
- Additional Parmesan cheese for serving, if desired
- Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.
- As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
- Continue boiling and tossing. As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.
- Note that much of the liquid will have evaporated, but not all. And that’s okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.
“The greater part of our happiness or misery depends upon our dispositions, and not upon our circumstances.” –Martha Washington.
This is one of Grandpa Milne’s favorite meals. It’s simple, unlike a lot of recipes of today, and yet it is very good and satisfying. Grandma used to buy round steak and pound and pound and pound it, and then she’d cut it up into smaller pieces. Now she uses cube steaks—which are the same thing–round steak that has already been tenderized and cut into smaller pieces, and sold in your grocery store. Much easier than having to pound and pound and pound that meat.
- 2 cube steaks
- About 1/2 to a cup of all purpose flour
- Salt and pepper
- Olive oil
Season cube steaks with salt and pepper. Put flour on a plate and push each steak into the flour and then turn it over so steak is covered on both sides with flour. Heat olive oil in a large skillet until hot and brown the meat. Turn heat down to low and add a little bit of water to just cover the bottom of your pan. Put a lid over it and simmer for about 15 minutes, frequently checking to add a little more water as needed so that the pan bottom is always covered with a thin layer of water.
If you want to add any seasoning to the water, like a bouillon cube or au jus seasoning to make a little gravy, go ahead and add it.
I’ve always seen Grandma serve the cube steaks with boiled potatoes that she has cut into bite sized pieces and heated up in a skillet with some oil.
“There are few things in life that bring as much joy as the joy that comes from assisting another improve his or her life.” –Richard G. Scott
From LDS Living magazine, courtesy of ourbestbites.com. Serves 4.
Grated orange zest (just use the whole orange)
1/2 cup fresh orange juice
1/4 cup dark brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons Asian chili sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
vegetable oil for pan
1-1/2 pounds flank steak, trimmed and sliced thin across grain and lightly sprinkled with salt and pepper (to clarify: that’s one steak that weighs about 1.5 pounds)
3-4 green onions, sliced
hot white or brown rice for serving
Whisk orange zest and orange juice, brown sugar, vinegar, soy sauce, chili sauce, ginger, and cornstarch together in a bowl.
Heat a large nonstick skillet over medium high heat. Drizzle pan with oil and tilt to coat. Add half of beef, breaking up any clumps and let cook without stirring for one minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to a bowl and cover. Repeat with remaining beef and transfer to bowl.
Whisk sauce to recombine, add to now-empty skillet, and cook over medium heat until thickened, about 2-3 minutes. Return cooked beef, with any accumulated juices, to skillet and toss to combine. Serve over rice and garnish with green onions.
Thank you to my friend Julie, who shared the recipe with me. Original site, click here.
- 1 lb. – Medium (41-60 count) Shrimp, peeled and deveined
- 2 TB – Cilantro, finely chopped
- 1 tsp – Chile powder (preferably Ancho)
- Zest from one Lime
- 8 – Fresh corn tortillas
- It’s easiest to use a grill pan with this method. If you don’t have one, soak 8-10 bamboo skewers in water for 30 minutes.
- Toss shrimp in chile powder, cilantro and lime zest. Skewer 5-6 shrimp per bamboo stick, if using.
- Preheat grill to high. (If using a grill pan, preheat it too.)
- Cook shrimp until pink — about 2-3 minutes in grill pan or 4-5 minutes skewered.
- Serve immediately on warmed (lightly grilled) corn tortillas.
- In a small stockpot or Dutch oven, season about 3 quarts of water with quartered lemon, lime or orange; a quartered onion and a TB of black peppercorns (or you can forgo the added ingredients and just use 3 TB salt).
- Bring to a rolling boil.
- Add shrimp; turn off heat and cover tightly for 5 minutes.
- Drain; Rinse with cold water (to stop the cooking process).
- Toss shrimp in chile powder, cilantro and lime zest.
- Serve immediately on warm (lightly grilled or griddled) corn tortillas.
- 1 – Small to medium avocado
- 1 cup – Crema Mexicana -or- substitute ⅔ cup heavy cream w/ ⅓ cup sour cream and 1 tsp salt
- 2 tsp – Lime juice
- 1 tsp – Salt
- 1 TB – Cilantro (optional)
- In a blender or food processor, combine all ingredients until smooth. Cover and refrigerate.