simple taco soup

Simple Taco Soup

2 pounds ground beef

1 yellow onion, diced

4 cloves garlic, chopped

1 can (15 1/2 ounce) red kidney beans, drained and rinsed

1 can (15 1/2 ounce) whole kernel corn

2 cans (14 1/2 ounce) diced tomatoes

1 can (14 1/2 ounce) tomatoes with chilies

2 cans (4 1/2 ounce) diced green chilies

1 package (1 1/4 ounce) taco seasoning mix

1 package (1 ounce) ranch salad dressing mix

2 cups water

1 tablespoon cayenne pepper

1 tablespoon cumin

1 teaspoon garlic salt

1 teaspoon coarse grind peper

Brown ground beef in large stock pot with onion and garlic.  When browned, drain excess fat through colander and return meat mixture to pot.

Add all remaining ingredients, stirring to integrate.  Allow to simmer over low heat for at least 30 minutes.

Serve with jalapeno slices, shredded cheese and sour cream.IMG_0513

Feeds an army and always good the next day!

enjoy xo

 

thyme roasted beets

Thyme Roasted Beets

Fresh beets of similar sizes, rinsed and air driedIMG_5890

Olive oil

Thyme

Salt

Place dry beets in bowl.  Pour light stream of olive oil on beets and toss by hand to coat.  Sprinkle generously with salt and thyme.  Package beets up in foil pouch, folding and sealing sides.  Place pouch in baking pan in case of leaks.

Bake in 360 degree oven for approximately 80 minutes, depending on size of beets.  You can pull out of oven at an hour and check for tenderness.  Beets are cooked when they are knife tender.  Once cooked, remove from oven and leave in pouch to cool.

Once beets are cool enough to handle, hold beets one at a time under cool running water and allow peel to fall off.  You may need to rub lightly with fingers.  Cut as desired. IMG_0621

Serve plain or with a feta, greek or blue cheese.  Sprinkle with additional thyme and salt as desired to taste.  Warm or cold, as a side or on a salad.

enjoy xo

garlic crusted baked potatoes

Garlic Crusted Baked Potatoes

No more potatoes wrapped in foil or cooked in the microwave, please.  These take just a few extra minutes and will up your potato game immeasurably.IMG_5898

Large Russet Baking Potatoes, scrubbed and air dried

Olive Oil

Garlic Salt

Over sink, pour a strip of olive oil down potato and rub over potato until coated.  Then sprinkle whole potato generously with garlic salt.  Place potatoes on baking sheet.  Sprinkle potatoes in pan with additional garlic salt if you are missing coverage.

Bake uncovered in 375 degree oven for 15 minutes.  Reduce oven temperature to 350 and cook additional 45 minutes until potatoes are fork tender.  Outside of potato will be deliciously crusty.  You won’t want a baked potato any other way again.

enjoy xo

 

herb garden potatoes with fresh spinach and lemon

Herb Garden Potatoes with Fresh Spinach and LemonIMG_0377

2 pounds Yukon Gold potatoes, washed and quartered

1 fresh lemon, juiced and zested

1/3 cup olive oil

1 teaspoon sugar

1 cup fresh baby spinach

1/2 cup fresh parsley leaves, loosely chopped

1/2 cup fresh dill fronds, loosely chopped

6 green onions, thinly sliced

Sea salt and pepper

Cook potatoes in boiling salted water until fork tender, about 16 minutes.  Drain.

While potatoes are cooking, whisk together lemon juice and zest, oil and sugar until thick.  Pour over potatoes while potatoes are still hot and stir gently until potatoes are coated.

Add spinach, parsley, dill and onions to dressed and still hot potatoes.  Season with salt and pepper to taste.

Served either warm or cold, you will be happy.

enjoy xo

grilled cabbage

Grilled Cabbage

1 head cabbage

2 tablespoons butter

8 slices thick cut bacon, diced and cooked to crisp

salt, pepper, garlic salt to taste

Preheat grill to 400 degrees.

Rinse cabbage.  Cut into 4 pieces, removing core.  Place on aluminum foil.

Sprinkle cabbage with salt, pepper and garlic salt.  Dot with butter and bacon.

Fold foil around cabbage like wrapping a gift, sealing edges.

Place on top rack of heated grill and cook for 30-40 minutes, until cabbage is fork tender.

enjoy xo

 

loaded cauliflower casserole

Loaded Cauliflower Casserole

2 pounds cauliflower, one very large pretty head

8 ounce sharp cheddar cheese, shredded

8 ounce jack cheese, shredded

4 ounces pepper jack cheese, shredded

8 ounces cream cheese, room temperature

4 tablespoons heavy cream

4 green onions, thinly sliced

3 garlic cloves, finely chopped

8 slices thick cut bacon

coarse ground pepper

Spray 9 x 9 baking dish.

Rinse cauliflower and cut into medium sized florets.  Lightly steam.  (You do not want mush.)  Once cooked, drain well.

Cut bacon strips into small pieces.  Cook.  Drain on paper towels.

In large bowl, mix together cheeses, cream, green onions and garlic.  Sprinkle with pepper.  Stir in cooked cauliflower and bacon.  Yes, you can use your hands.

Place cauliflower mixture in baking dish.  Sprinkle with again with pepper.

Cover baking dish with foil and bake in 350 degree oven for 20 minutes.  Remove foil and continue to bake until cheese is bubbly around edges.

enjoy xo

simple squash casserole

Squash Casserole 

Simple Squash Casserole

6 tablespoons butter

3 firm fresh zucchini, thinly sliced

3 firm fresh yellow squash, thinly sliced

1/2 red onion, thinly sliced

1/2 teaspoon salt

1/2 teaspoon coarse ground pepper

1/2 cup sour cream

2 cups cheddar cheese, shredded

1/2 cup fontina or parmesan cheese, shredded

Spray 9 x 9 baking dish with pan release.

In larger skillet, sauté zucchini, squash and onion in butter until soft.  Add salt and pepper halfway through cooking.

When squash mixture is cooked, remove from heat and add cheeses.  You have permission to play with your cheeses and use up those little pieces in your fridge as long as they will work well together.

Put casserole mixture in baking dish.  Heat through at 325 degrees for 30 minutes or until cheeses are melted and beginning to bubble around the edges.

enjoy xo