Friday, September 30, 2016

Potato Green Bean Chowder

3 red potatoes, diced
4 c. chicken broth
2 strips of bacon
1/2 an onion, chopped
1/3 c. frozen corn
2/3 c. frozen green beans
garlic powder, to taste
thyme, to taste
oregano, to taste
coriander, to taste
dash of cumin
salt and pepper, to taste
1/2 tsp. dry mustard
5 Tbsp. butter
5 Tbsp. flour
2/3 c. whole milk
1 1/2 c. cheddar, grated
1/4 c. sour cream

In a large pot, combine the potato and chicken broth. Bring to a boil. Let the potatoes boil for 5 minutes.

In a small skillet, cook the bacon. Chop up before or after you cook it. Drain most of the grease on a plate covered with a paper towel. Reserve a small amount of the grease in the skillet. Set the bacon aside.

In the skillet with the bacon grease, add the chopped onion. Cook for about 5 minutes over medium heat.

When the potatoes are tender, and the water is still boiling, add the corn, green beans, and seasonings. Bring to a boil again; let boil for 1 minute, then reduce the heat to a simmer.

In another skillet, add the butter. Melt over medium high heat. When the butter is melted, add the flour. Stir constantly until it is all blended. Add the milk and bring to a boil for 1 minute, stirring constantly. It should get thick very quickly.

Add the thickened butter and flour mixture to the potato broth. Stir to combine. Adjust the seasonings if you need to.

Turn the heat on the chowder down to low. Add in the cheese and sour cream. Stir until combined. Let heat through.

Add a bit of crumbled bacon to the top of each chowder bowl. Serve hot.

Tuesday, September 13, 2016

Raspberry Chocolate Cake Bars

1/2 c. unsalted butter, melted
1 box yellow cake mix
2 c. semisweet chocolate chips, divided
2 c. sliced almonds, divided
3 1/2 c. shredded coconut
12 oz. raspberry jam

Preheat oven to 350 F.

Grease a 9x13 inch baking dish. Set aside.

In a bowl, stir together the melted butter and cake mix. Press into the prepared baking dish.

On top of this crust, sprinkle 1 1/2 c. chocolate chips and 1 1/2 c. almonds.

Sprinkle with coconut.

Carefully spoon jam over the top as evenly as possible.

 Sprinkle with remaining chocolate chips and almonds.

Bake 25-30 minutes, or until edges lightly brown.

Let cool before cutting into bars.

Store in the refrigerator.

Here's a link to the recipe I used:

Tiny Taco Salads

Cooking spray
12 round wonton wrappers
4-6 oz. ground beef
cumin, lots
onion powder, to taste
coriander, to taste
garlic powder, to taste
chili powder, to taste
salt and pepper, to taste
3/4 c. lettuce, shredded
3 Tbsp. black olives, sliced
1/4 of an avocado, sliced into small pieces
1 c. cheddar cheese, finely grated
1/4 c. sour cream

Preheat oven to 350 F.

Spray a 12 cup muffin pan with cooking spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with cooking spray. Bake until lightly browned, about 8-9 minutes.

Let cool about 10 minutes before popping them out of the pan.

Cook the beef over medium high heat. Add in the seasonings until it tastes how you want. Break it up into small pieces.

Evenly fill the wonton wrappers in this order: lettuce, beef, olives, avocado, cheese, and sour cream.

Really you could change up the ingredients every time you make this. You could try black beans, refried beans, tomatoes, salsa, pepperjack cheese, etc.

Here's a link to the recipe I adapted:

If you're looking for something to do with leftover wonton wrappers that you have, here's a link to my Lasagne Cupcakes:

Saturday, September 10, 2016

Crock Pot Taco Chili

1/2 an onion, chopped
15 oz. can black beans, drained
15 oz. can pinto beans, drained
8 oz. tomato sauce
14 oz. can diced tomatoes
5-7 sprigs of cilantro, chopped
1/2 c. frozen corn kernels
1 lb. ground beef
4 baby bell peppers, chopped
1 small can of olives, chopped and drained
1 Tbsp. cumin (or more, seriously)
salt and pepper, to taste
chili powder, to taste
garlic powder, a lot
onion powder, to taste
oregano, to taste
paprika, to taste
coriander, a lot
pinch of cayenne

Add all the ingredients to the crock pot, breaking up the beef into small chunks if needed. Stir it up, making sure to mix everything in. Cook on high 3-4 hours, then reduce heat to low, and cook 3-4 more hours, stirring occasionally. Taste it a few times to see if the seasonings need adjusting. Serve with avocado slices, sour cream, and tortilla chips.

Here's a link to the recipe I was inspired by: