Black Eye Pea Soup

1 bag of Black eye peas

1 Sweet potato, chopped

1 onion, chopped

Cilantro, chopped

5 strips of Bacon, cooked and chopped

2 tomatoes, chopped

corn kernals

carrots

cilantro

6 cups of water

Seasoning

Cornish Game Hen Bean Soup

1 package of beans, rinsed

1 onion, chopped

2 cloves of garlic, minced

dried whole red peppers

1 bay leaf

Chicken stock cube

Spices: sea salt, peppercorn, turmeric, curry, onion powder, fennel

6 cups of water

Cook on high for 4-6 hours

Remove the bones before eating.

Spicy Chili Beans

 

Spicy Chili Beans

2 cups of  dried Pinto Beans

4 cups of water

1 Table spoon of olive oil

1 Table spoon Red cayenne Pepper

1 Table spoon garlic powder

1 Table spoon curry powder

1 Table spoon salt

1 Table spoon fennel seed

1 Table spoon cumin

1 Table spoon Marsala

10 small dried red pepper

10 small cherry dried red pepper

1 lbs ground turkey

4 sliced jalapeno

1 bunch of green scallion onion diced

1 can la costena pickled jalapeno and carrots

1 package of taco seasoning

1 small can of green salsa verde

1 small can embasa smoked chipolte pepper

Toppings: Slice of cheddar cheese, a dollop of sour cream served with garlic toast.

Put the rinsed beans in the crock pot with water and cook for an hour. Brown the ground turkey in a skillet and drain fat. Add a tablespoon of olive oil and saute the jalapeno, scallions, and turkey. Add to the beans in the crock pot with the canned peppers and the taco seasoning. Salt and pepper to taste. Cook for 4 hours on high stirring occasionally.

Spicy Chili and Jalapeno Cornbread Muffins

From the Kitchen of: Jessica Brainard

Spicy Chili & Jalapeno Cornbread Muffins

 1 pound of ground Turkey

2 cans of Kidney Beans (drained)

1 can of diced green chilis

1 large can of whole stewed tomatoes

1 package of taco seasoning

1 diced onion

1 diced Green Bell Pepper

4 cloves of garlic minced

1 Jalapeno diced

salt and pepper

Garnish

Greek Yogurt and Shredded Cheese

Serve with a cornbread muffin.

Brown the ground turkey in a skillet. Dice the onion, garlic, and bell pepper. In a large stock pot heat a tablespoon of olive oil and saute the veggies in it until tender. Drain the fat from the turkey then add that to the stock pot. Stir in the beans, chilis, and tomatoes. Bring to a boil. Simmer for 10 minutes stirring occasionally.

Cheddar Cheese Cornbread

2 pk. Jiffy Cornbread Mix

2 eggs

1 cup Butter Milk

1 diced Jalapeno (optional)

Preheat oven to 400 degrees

Grease muffin pan or use paper muffin cups.

Blend ingredients batter will be slightly lumpy.

Shred yellow cheese and stir into the mixture. To spice up the cornbread muffins, spoon half the batter  into the muffin tin then sprinkle some diced jalapeno and cheese on top of the batter then cover with another spoonful of cornbread mixture.Bake 20 minutes.

Bake 15-20 Minutes

Enjoy!

Appetizers and Snacks

From the Kitchen of: Jessica Brainard

Appetizers and Snacks

Old-Fashioned Baked Beans

2 cups of navy beans

1/4 pound of salt pork, sliced

1 1/2 teaspoon of salt

1/4 cup of granulated or brown sugar

1/2 teaspoon of dry mustard

2 tablespoons of molasses

1 small onion, quartered

Bake them in the oven,or bury Grandma’s Dutch oven in the campfire coals. Wash the beans. Cover with water and soak overnight. Cook slowly until skins burst or until just tender. Drain , reserving liquid. Place half the beans in bean pot or dutch oven. Bury part of the pork in beans. Combine remaining ingredients and add half. Add remaining beans and seasonings. Place remaining salt pork over top. Cover with bean liquid. Cover and bake in slow oven at 300 degrees or  Dutch oven in campfire coals for 6-8 hours.

Stuffed Mushrooms

1 box of stuffing or homemade stuffing

1/2 pound of Italian Sausage

Diced green onion

diced garlic

Parmesan or cheddar cheese 1/2 cup

Wash the mushrooms and remove the stems. Make the stuffing. Cook the sausage throw in the chopped stems and onion. then combine the stuffing and sausage. Once cooled spoon the mixture in the cap and place them on a lightly oiled baking sheet for 10 minutes. Sprinkle the cheese on top during the last 5 minutes of cooking time.

Sweet & Sour Meatballs

1 1/2 pounds of meat balls

1 cup of breadcrumbs

2 tablespoons of Corn Starch

1/2 cup of Brown Sugar

1 13 0z can of Pineapple Tidbits (drain and reserve the liquid)

1/3 cup of vinegar

1 tablespoon of Soy Sauce

1/3 cup of coarsely chopped Bell Pepper

1/4 teaspoon of Ginger

Onion Powder to taste

Mix cornstarch, sugar, ginger, and add liquids. Cook and stir until thick. Add meat balls, use ground beef because the turkey will fall apart. Put in a crock pot on LOW to keep warm

Chili Relleno

Ingredients:

1 pound of Jack Cheese

1 pound of Cheddar Cheese

1 can of Evaporated milk

4 Eggs

4 small cans of diced Green Chilis

1 teaspoons of flour

Mix together.

Pour into a greased 9 x 13 glass pan and let set in the refrigerator for 4 to 5 hours before baking at 350 degrees for 45 minutes. Cool. Cut into squares and serve as an appetizer with hot sauce/salsa.

Enjoy!

Friday Barbecue

BEEF Cuts for the barbecue:

Friday Barbecue

Cook all beef at a low to moderate temperatures. broil or roast tender cuts, braise the less tender ones.

Some cuts, as round or flank steak may be tendered by scoring, as flank steak show in color picture below.

Or these steaks and chuck or rump roast may be tendered by marinating.

Beef Marinade

1/2 cup olive oil

1/4 cu chopped onions

1 teaspoon of salt

dash of pepper

1/2 cup of barbecue sauce

2 tablespoons of Worcestershire sauce

2 pounds of lean beef round or chuck cut in 1 inch cubes.

For memorable kabob, give husky cubes of beef this pep-up;

then roast to perfection over a charcoal fire.

 Combine all ingredients except meat, mix well.

Add meat and let marinate for 1-3 hours.

 Skewer meat and roast 6-8 minutes on each side. Makes 6 servings.

Beef Cuts

1. Sirloin Steak
2. Round Steak (needs tendering)
3. Flank Steak (needs tendering)
4. Club Steak
5. T-bone Steak
6. Porterhouse Steak

• After broiling steak, top with mushroom caps browned in butter.
• Mix finely chopped onion and parsley with softened butter; spread over broiled steak; or mix prepared mustard with butter.
• Before broiling, rub steak with a cut clove of garlic, or seasoning salts.
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• Mushroom Steak Topper
• 1/2 pound of mushrooms
• Enriched flour
• 3 tablespoons of butter or margarine
• 1/2 teaspoon of soy sauce
• salt and pepper
• Wash the mushrooms in a small amount of water. Don’t soak or peel. Cut off the tip of the stem. Leave mushrooms whole or slice. Sprinkle lightly with flour. Cook, covered, in butter over low heat till tender, about 8 to 10 minutes, turning occasionally. Add soy sauce an season with salt and pepper to taste. Serve on top of grilled steak.

 

Lamb Cuts

1. Ground Lamb (Broil, pan-broil, pan-fry)

2. Riblets (breast braise, cook in liquid)

3. Square-cut shoulder Roast

4. Shoulder Chops (Broil, pan-broil, pan-fry)

5. Shanks (Braise, cook in liquid)

6. Frenched Leg (Roast

7. Sirloin Chops (Broil, pan-Broil, Pan-fry)

Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.

Broiled Lamburgers

1 1/2 pounds of ground lamb

1 1/2 teaspoons of salt

1/3 cup of milk

5 bacon strips

Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.

Barbecued Lamb Shanks

Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.

Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!

Cook it on a SKEWER!

Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time.  These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof  dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.

Tangy Marinade:

Combine 3/4 cups of hot water

1/3 cup of soy sauce

1/4 cup of honey

2 tablespoons of olive oil

2 tablespoons of lemon juice

4 cloves of garlic, minced

1/2 cup Pineapple juice

Hawaiian Meat on a Stick Marinade

1 1/2 pounds of meat  in 1 inch cubes

1 teaspoon of dry mustard

1 teaspoon of chili powder

1/2 teaspoon of ground ginger

1/2 cup of finely chopped onion

1 teaspoon turmeric

1 1/2 teaspoons of salt

1/2 cup of coriander

4 tablespoons of lemon juice,

1 teaspoon of honey

A Hawaiian treat famous in the Islands. Mix the ingredients together in a bowl. Pour the mixture over the meat and let stand for 2 hours. Thread meat on skewers. Broil about 25 minutes, turning often on the grill or rotating skewers.

Friday Barbecue

Grilled Shish-Kababobs on a Skewer

Corn On the Cob

Western Salad Bowl

Garlic Dressing

Hot German Potato Salad

Toasty Cheese Bread

Mom’s Apple Pie

Coffee

Chicken Mushroom Enchiladas

From the Kitchen of: Jessica Brainard

Jessica’s The Best in the West Chicken Mushroom Enchiladas

Corn tortillas (12 count)

La Victoria Enchilada Sauce 2 cans (Red or Green)

Chicken breast Skinless/boneless 3 pieces

Green onion scallions 1 bunch diced (save the green ends as a garnish)

Green chilli 1 can

Whole Black olives 1 can

2 jalapeno  peppers diced

1 Habanero pepper diced

1/2 red onion, chopped

1/2  pack of mexican cheese

1 pound of Tillamook Pepper Jack Cheese

a dash of cayenne pepper or chipotle chile pepper

a scoop of butter

2 tomatoes, chopped

2 avocados, sliced

1 dollop of sour cream

Prep the ingredients: Drain the cans, rinse off and chop the veggies. CHOP: Cut food into coarse or fine irregular shaped pieces, using a knife, food chopper, blender or food processor. Cut both ends of the scallions dice the bottom half for the chicken mixture and save the top half of the scallions for the garnish put them in a bowl cover and refrigerate.  Shred the cheese. SHRED: Cut into long, thin pieces using the round, smooth holes of a shredder, a knife or food processor. Rinse off the chicken. Brown the chicken in a skillet lined with 2 tablespoons of hot olive oil.  BROWN: Cook quickly over high heat, causing the surface of the food to turn brown. Season the chicken with chipotle chile pepper , salt, pepper, a little pico limon. Drain the fat, transfer the chicken to a cutting board and slice chicken then return it to the skillet. Add  a splash of olive oil, scoop of butter and the scallions, onions, mushrooms, green chillies and hot peppers. Mix well, squeeze some lime juice on it and add a splash of beer. Bring to a simmer. SIMMER: Cook in a liquid on the stove top just below the boiling pint while bubbles rise slowly and break just below the surface. Simmering is usually done after reducing heat from a boil.

Putting the Enchiladas Together

In a separate skillet heat an inch of olive oil on a high and wait until you see it bubbling. Pour a splash of enchilada sauce into the oil to cook the flavor into the tortilla and fry tortilla in the pan on both sides for 1 minute each. Pour a splash of olive oil and 1/4  cup of enchilada sauce into the baking pan. Take the tortilla out of the frying pan let the excess oil drip off of it before you transfer to the baking pan. Place the fried tortilla in the baking pan. Scoop  the chicken mixture onto the tortilla. Place 1 whole black olive in the center of the chicken mixture and top with the pepper jack cheese roll up and continue to place  the tortillas in rows onto the baking pan until it is full. Pour the rest of the sauce on top of the assembled enchiladas. Cover the pan with aluminum foil. Bake for 20 minutes.  Remove the foil sprinkle a layer of mexican cheese on top. Put it back in the oven for five minutes to melt the cheese. For the kids I just make plain cheese enchiladas, put them on the side of the pan so you can find them after it cooks.

Garnish with sliced avocado, sour cream, green onion, guacamole, and of course salsa. Serve with corona, lime, spanish rice and refried beans on the side.

1 jalapeno=mild   1 Habenero=HOT  2 Habenero=Mauwe Caleante

This recipe is great when I am craving spicy food because I live in Oregon and the mexican food at the restaurants here is bland or tastes microwaved.  I use corn tortillas because the flour tortillas get soggy where as the corn stay firm. You can also substitute the chicken for shredded pork or beef. These taste even better the next day. You can freeze these into individual tupperware dishes and take to work for a spicy lunch. My mom makes a different version of enchiladas. They are the more authentic Mexican version she says because instead of the can of sauce she uses the dried chilies and makes her own sauce. I tried this recipe it was a lot more work and they had little more tardy of a taste they aren’t as good as mine but they are good too. It did taste a lot better than her spam tacos that she made me eat once a week as a kid. I did apply some of her techniques to my  recipe so that’s why I think it is so good. You can try both and vote on the one you like best.

This is her recipe in her words:

Mom’s Authentic Enchilada Recipe

Go to Food 4 Less for the ingredients.

1 bag of New Mexico chilies (hot or mild) by the potatoes and onions.

1 package of Guerrerro tortillas (right next to the chilies)

1 package of Asadero cheese (or any kind of mexican white cheese)

1 package of Long Horn cheese

1/2 teaspoon of cumin

1/2 teaspoon of oregano

salt

1 large can of chicken broth (its about 10 inches tall)

Place chilies in a skillet on high. Flip them over often, they burn fast. Take them out when they get soft, takes maybe a minute or two. If they start to smoke try not to breath in the smoke, it will take your breath away! Place them in a pan with boiling water in it. I had a pan next to the skillet and when they are done on the skillet I put them right in the pan. Put a plate or something heavy (I used 2 plates) to weigh them down in the water and let them set for about a half hour. Scoop them out of the pan and in to a bowl to cool till you can touch them. Save the water. When you can touch them pull the stems off and rinse out the seeds. Put them in a blender or a food processor (you might have to do 2 batches-just depends on how many chilies you can fit into it.) Add about 1/2 cup of the chili water, enough to get your blender going good. Run your blender for a while (about 3 minutes). Put a strainer over a bowl (tea strainer works great) Work the chilies thru the strainer with a spatula. Throw away the bits of chili left in the strainer. You seen me do this. In a saucepan put in about 2 teaspoons of olive oil or regular oil, just enough to coast the bottom of your pan. Turn it on a medium heat. When it is warm , add the strained chilies, can of chicken broth, oregano, cumin, and about a tablespoon of salt. Taste it. If it is bitter add a teaspoon of sugar and keep tasting it till the bitter does away. You might need salt. The salt and sugar amount just depends on the batch of chilies you have. Remember to add a little at a time and taste till you like it. You might even let it simmer for a little bit in between the spoons of sugar just to let the flavors blend. Let it cook on the stove for about 30 minutes.

Putting The Enchiladas Together:

Put plates in the oven at 200

Add about a 1/4 cup of oil to a skillet and have it on medium heat. Dip the tortillas in the sauce and fry them for about 30 seconds a side. If they fall apart when you try to flip them you need to cook them just a little longer. Stuff them with the cheeses, shredded chicken, or whatever. Put them on a hot plate and serve right away. You could also try rolling them and putting them in a cake pan. (So you could all sit and eat at once) Just bake them in the oven for about 15 minutes on 350 degrese. You don’t want to bake them too long or they dry out. Have any questions call!!!

Dips For Chips

From the Kitchen of: Jessica Brainard

Try to buy ingredients from your local farmer’s market. It will be fresh and the planet will love you for it.

Fresh Habanero Salsa 

1-Lime squeezed

1-shallot onion

2- cloves garlic

1-Habanero

1- jalapeno

1- bunch fresh cilantro also called Chinese parsley

5- tomatoes

1- avocado

2 table spoons of salt

1 tablespoon of raw sugar

Combine ingredients in the food processor. Mix and add to a serving bowl. Chill in the refrigerator for 1 hour. Use as a topping for your mexican food or eat with tortilla chips.

 

 

Guacamole Dip

3-Ripe avocados pitted peeled and mashed

2- garlic cloves

2-Jalapeno chilies, seeded and finely chopped

2-medium tomatoes finely chopped

1- lime squeezed

1-dash of pepper

2-diced green onion

Peel and slice avocados, chop tomato remove seeds, combine with the other ingredients in a medium size bowl. for extra hot add a diced habanero pepper. Cover and chill in the refrigerator for 1 hour to blend flavors. Use as a garnish on your favorite Mexican food dish serve with chips. Makes 3 cups dip

.

Mexican Cheese Dip

1 cube of butter

Red onion chopped

1 pound Mexican Velveeta Cheese

Microwave until melted

Add a chopped tomato and spinach

Serve with chips

 

 

Crowd Pleasing Bean Dip

1-30 oz. can of Rosarita Refined Beans

1-cup of salsa

8-oz of Velveeta Cheese cut into small cubes

6-slices of cooked and crumbled bacon

1-4 oz can of green chilies

Cube and place the cheese in the crock pot. Heat on a medium. Cook the bacon on the stovetop and place on a paper-towel-lined plate. Crumble the bacon and stir into cheese, add the chilies, beans and salsa. Heat on medium high until the cheese is melted. Mix well and serve with chips.

Honey Baked Ham Lentil Soup

From the Kitchen of: Jessica Brainard

Honey Baked Ham Lentil Soup

After I baked the ham for 1 hour at 350 degrees basting it with pineapple juice. I made this soup in the crock pot with the leftover ham and the bone. The pineapple gave the ham an added sweetness flavor.

RECIPE

1 Honey Baked Bone

8 Cups of Cold Water

1 Can Whole Tomatoes

1 Cup diced Carrots

1 Cup Diced Onions

1 Teaspoon Chopped Garlic

1 Package of Honey Baked Ham Soup Mix:

Varieties of lentils, blackeyed Peas, Black Beans, Small Reds, Dark Red Kidneys, Baby Limas, Large Limas, Green Split Peas, Great Northerns, Pink Beans, Yellow Split Peas, Garbazos, Pearl Barley, Pinto Beans, and Navy Beans.

Seasoning: Salt, onion powder, paprika, spices, garlic powder, and paprika.

1 Teaspoon Black Pepper

1 Teaspoon Salt

Directions: Slice the ham and place ham bone in large slow cooker.

Add water, and ham bone, beans, vegtables, seasoning and simmer on High for 2 Hours. Add more chopped ham halfway thru cooking. Serve with Cheddar Cheese Cornbread.

Garnish: Sour Cream & Shredded Cheese