Saturday, December 29, 2012

Cowboy Stew

The simplest ever chili recipe.  You can increase the chili powder if you like more spice.  This is fantastic for a cold day.  Add a pan of cornbread and you are all set.

1 lb. ground lean beef

1 cup chopped onion

1 cup chopped green pepper

1 jar diced chili peppers

1 can diced tomatoes

1 large can Bush’s baked beans

2 14.5 oz jars Bush’s pinto beans

1 tbs chili powder

2 tsp cumin ground

1 tsp diced garlic

Pepper to taste

Hot sauce to taste

Sauté onion in Olive oil until it softens.  Add bell pepper and cook 5 mins. Add beef into and tomatoes and cook until it is not quite browned.  Add remaining ingredients and cook 2 – 3 hours.  Check level of liquid during cooking to make sure it does not get too low.

This can also be cooked in a slow cooker after you have browned the beef.  Cook on low for 6 - 7 hours.

Story behind this recipe:  This is a New England style chili recipe.  But, my Texan husband won't eat anything called "chili" if it has beans in it.  So, 'Cowboy Stew' was born.  He loves it by the

Wednesday, December 12, 2012

Quick and Easy Brunswick Stew

 Brunswick Stew is a Southern Favorite.  You can find many variations on the recipe.  This recipe is a quick and easy solution to the weeknight question of “what’s for dinner”.

Whether you cook it in a slow-cooker or on the stove, it is sure to please!


3 cups chicken broth
2 cups chopped cooked chicken
1 lb barbecued shredded pork
1  frozen vegetable gumbo mixture
1  package frozen corn
1/2  package frozen petite lima beans
1/2 cup ketchup

Bring all ingredients to a boil in a Dutch oven over medium-high heat, stirring often. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes or until thoroughly heated.  This can also be cooked in a slow cooker.  Place all ingredients in crock-pot.  Cook on low heat setting for 8-9 hours.
This can be served with cornbread and a green salad for a superb home cooked meal on a cold, Winter day.

Tuesday, October 2, 2012

Roast Vegetable Medley

A great addition to any cookout or cook-in!  This easy vegetable medley stars potatoes and peppers - how can you lose?

8 - 12 small red potatoes
1 green bell pepper
1 yellow bell pepper
2 small zucchini
2 small yellow squash
3 or 4 spring onions (or 1 sliced onion)
Olive oil
Salt and pepper

1 - 2 sprigs fresh rosemary (optional)


Wash and cut all vegetables into chunks. Toss in a grill-safe or oven safe dish (I like foil casserole pans) drizzle approx 1 tablespoon of olive oil and toss to coat. Add salt and pepper and rosemary. Cover with foil and cook on grill (or bake in 350 degree oven) for at least 1 hour.

Monday, September 17, 2012

Pecan Buttermilk Bundt Cake

·         1 package white cake mix  (For GF – use Pamela’s Cake Mix; for regular – use Betty Crocker)
·         1 cup buttermilk
·         1/2 cup melted butter
·         5 large eggs
·         3 tablespoons light brown sugar
·         2 teaspoons ground cinnamon
·         1/2 cup chopped pecans
·         Crisco Shortening
·         1 tablespoon granulated sugar
·         Buttermilk-Vanilla Glaze

1.      Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.

2.     Stir together brown sugar, cinnamon and pecans in a small bowl.

3.     Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.

4.     Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.

5.     Bake at 350° for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.

Buttermilk Glaze
·         1 cup powdered sugar
·         1 tablespoon melted butter
·         1 teaspoon vanilla extract
·         1 to 2 Tbsp. buttermilk
Stir together first 3 ingredients and 1 Tbsp. buttermilk until smooth, adding additional 1 Tbsp. buttermilk, if necessary, for consistency.

Tuesday, May 8, 2012

Crawfish Ettouffee over Brown/Wild Rice

1 pound Crawfish Tail Meat
1 stick Butter
1 1/2 T Flour
1 C Chopped Spring Onion
1 C Chopped Bell Pepper
2 T minced Garlic
1 Can Diced Tomatoes
Cayenne pepper - to taste
Cook 1/2 c wild rice. Cook 1 c brown rice. Mix together and keep warm.

Melt 1/2 c butter in a heavy bottom skillet. Add chopped onion, pepper and garlic and saute until softening. Add 1 1/2 T flour and stir until the sauce turns a pretty copper color. Add 1+ c water and stir until thickening. Add tomatoes and crawfish. Simmer until bubbling (10 minutes)

Serve over Wild/brown rice mix