Sailor's Stew (Lobscouse)

Find an original recipe and interesting history at:

http://www.scouser.com/scouse-recipe/

Servings: 6

Ingredients:
• tablespoons olive oil
• 1 1/2 lbs beef or left over meat of any kind, cut into 1 inch cubes
• 3 medium chopped onions
• 3 cups beer
• 3 cups beef stock (made from concentrate cubes)
• 1 teaspoon sea salt
• fresh ground pepper to taste
• 2 bay leaves
• 6 carrots, peeled, sliced
• 6 medium Idaho potatoes, peeled and cut into 1-inch cubes
• 6 tablespoons butter (optional)
• 3 tablespoons chopped green onion tops (optional)

Directions: Cook Time: 2 1/4 hrs

1. Brown meat and cook onions in the butter, stirring occasionally.
2. Add stock, beer, bay leaves, salt and pepper.
3. Cover and simmer for 20 minutes.
4. Add potatoes, sliced carrots and continue to simmer for 2 hours.
5. Mash any remaining pieces of potato, so that you have a thick' gravy' with just a few pieces of potato.
6. Serve in bowl with 1 tablespoon butter on top.
7. Sprinkle with onion tops.

NOTE: This is a great base recipe to clear out all your leftovers.
You can throw the kitchen sink into this recipe.

Grilled Flank Steak

Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

Marinade:
1 shallot (minced)
6 cloves of garlic (minced)
2 TBS of fresh Rosemary (minced)
6 TBS of olive oil

Add all to blender making a paste.
Salt 2 lbs. of flank steak,
spread marinade paste evenly
Refrigerate at least 1 hour up to 24 hours.

Grilling Steak:
Remove from refrigerator and wipe off marinade.
It will burn. Not good. Sprinkle with pepper.

Sear steak on one side for 4 to 6 minutes
Turn and sear second side for 3 to 4 minutes
Remove from heat and let rest 5 minutes
Slice thin and serve ummmmmm!

The cooking instructions are for a medium to medium-rare steak.
Increase the grilling time if you prefer yours more well done.

sour cream chicken enchilada casserole

Serves 12

Ingredients
4 chicken breasts (boneless, skinless) cooked and diced or shredded
1 can cream of chicken soup
1/2 cup chicken broth
1 cup sour cream (reduced fat)
1/4 cup diced green chilies (if you want milder use Taco Seasoning)
1/4 tsp ground red pepper - optional
1/8 tsp ground cumin - optional
1/4 tsp dried cilantro - optional
1 cup chopped onion
1 cup shredded cheese (Mexican blend)
4 flour tortillas (mission 8 inch)

Directions
*cook chicken breasts and dice into small pieces

*cut flour tortillas into 2 inch long, one inch wide strips and arrange in a 13x9 baking dish

*in large bowl mix soup, sour cream, broth, green chilies, diced onion, and diced chicken. Stir together.

*add optional ingredients to mix for added flavor if desired

* pour mixture over tortillas in pan and spread evenly

*top with shredded cheese

* bake in 350 oven for 25-30 minutes until mixture is bubbly.

*let cool 5 minutes before serving

*great with a side of salad, corn and beans

(nutritional info based on 12 servings. If divided into 10, the following would apply...278 calories, 10.9 fat, 15.3 carb- and 29 protein


Number of Servings: 12

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
Or
Cook your own bacon for the bacon bits & use 4 tablespoons or less or bacon drippings
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (for bacon bits)

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, heat oil & butter (or bacon drippings if you cook your own bacon for bacon bits) over medium-high heat. Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
*****************************************************************************

Tip from Pioneer Woman: cooking bacon? while it’s still unopened in the package, just cut package in half so the bacon strips aren’t so long. Arrange the bacon in a single layer in a large skillet over LOW to medium-low heat. Leave the bacon on one side (without flipping) until the fat starts turning translucent and the red part starts getting browned on the bottom (use tongs to lift up the bacon and check). You really just have to watch it and keep checking, once it is brown flip all the bacon slices over to the other side. In another 5-10 mins, the other side will be nice and brown and done. Drain bacon slices on paper towels (make layers of bacon and paper towels).

Try serving the Wilted Spinach Salad with it.


A little funny to make you smile:

"I have to have a raise," the man said to his boss.

"There are three other companies after me."

"Is that so?" asked the manager. "What other companies are after you?"

"The electric company, the telephone company, and the gas company."

Maybe hitting a little to close to home?
This meal will make you forget that for a few minutes.

Pats Million Dollar Chili Recipe

A Williams & Allen family recipe passed from several generations
courtesy of Rev. Pat Allen
It’s worth a million dollars to us because it’s from our Mudear!


Ingredients:
3 med sized *finely* diced onions.
3 minced cloves of garlic (crushed)
4 cans of stewed tomatoes (with oregano & olive oil or Mexican style stewed tomatoes)
Choose organic and avoid High Fructose Corn Syrup
1 large can tomato sauce
2 cans tomato paste
1 can of beer
1/2 cup of white wine or use one( 1) 8 oz glass of wine if the pot is big (yummy)
1/2 cup of chili powder...or use 1 whole cup if a large pot of chili is being made
1 or 2 teaspoon of cayenne powder
1 teaspoon of Cumin powder
1 tablespoon of black pepper
1/2 cup brown sugar...or if using lots of peppers use 1 cup brown sugar
4 tablespoons of virgin olive oil
Optional: 2-3 diced chili peppers (just do not use or use one if you do not like it to hot or to spicy)
Optional: 2 to 3 cans or cups of pinto beans (cook from scratch or a can)
Optional: 1 can Ro-tel tomatoes with chili peppers
After adding all ingredients together with meat: personally season to taste for your family & simmer on low heat for 30 min then serve... cornbread goes best...so yummy!

Using ground beef: (ADD MORE IF NEEDED)
In separate skillet place 2-3 pounds of ground beef or ground chuck into skillet, brown ground beef with a teaspoon of garlic with parsley salt and add your onions and minced garlic to the meat then add to meat 1 teaspoon of A-1 steak sauce*, then after meat is brown and cooked add meat to chili ingredients above using very small portions of your meat broth*add extra tomato sauce or beer to thin out chili if you so desire. Or add less if you desire it thicker.




Using beef cubes: (sauté or marinate and tenderize over night if possible) if so it cooks in 15 min.
In separate bowl sauté your 4-5 cups finely diced sirloin beef cubes with 1 teaspoon of garlic with parsley salt, add your onions and minced garlic season meat with non seasoned meat tenderizer, 1 teaspoon of A-1 steak sauce place in lightly greased skillet and cook low to brown for 25-30 min. Then place in small pot with 3 cups of water to boil meat for 30 min (place top on pot to simmer...then after meat cooks and becomes tender add meat to chili ingredients above using very small portions of your meat broth*& add extra tomato sauce or beer to thin out chili if you so desire. Or add less if you desire it thicker*!

Cowboy Casserole

SUBMITTED BY: SMART-ALEKS PHOTO BY: KENDRA_07


This combination of hamburger, beans, and bacon over biscuits will bring out the cowboy in anyone. It will become a family favorite. It is so easy to make, and a great dish to make on camping trips.



Fixed this last night - Big hit! Had that sweet barbecue flavor and if there are any left overs for lunch the next day - it tastes even better.

PREP TIME 5 Min
COOK TIME 20 Min
READY IN 25 Min

INGREDIENTS
• 1/2 pound bacon
• 1 pound ground beef
• 1 small onion, chopped
• 2 (15 ounce) cans organic baked beans with pork
• 1/3 cup organic barbecue sauce
• 1 (7.5 ounce) package refrigerated biscuit dough

DIRECTIONS
1. Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned.
Drain, and cut into bite size pieces. Set aside.

2. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain.

3. Stir bacon, baked beans and barbecue sauce into the ground beef, and bring to a boil.
Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done.
Place two biscuits on each plate, and spoon beans over.



Add the Broccoli, Pepper Jack cheese & Pistachio Salad and you have a nutritious, delicious easy meal.

LAZAGNA PASTA TOSS

A re-named Rachel Ray recipe


Ingredients
· 1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
· Coarse salt
· 2 tablespoons extra-virgin olive oil, 2 turns of the pan
· 1 pound ground sirloin
· 4 cloves garlic, chopped
· 1 medium onion, finely chopped
· 1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
· Black pepper
· 1 teaspoon, several drops, Worcestershire sauce
· 1/2 cup dry red wine, a couple of glugs
· 1/2 cup beef stock
· 1 (28-ounce) can crushed tomatoes
· 1 1/2 cups part-skim ricotta cheese
· 1 cup fresh basil, about 20 leaves
· 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

Directions
Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente.
Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.

Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.

Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper.

Serve with fresh salad greens tossed with sliced green olives, Parmigiano cheese, garlic salt and EV Olive oil with accompanying hot crescent rolls. Big hit with lasagna lovers.

Chicken Parmesan Bundles

4 oz. (½ of 8-oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1¼ cups Mozzarella Cheese, divided
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1½ lb.),
pounded to ¼-inch thickness
1 egg
10 RITZ Crackers, crushed (about ½ cup)
1½ cups spaghetti sauce, heated

PREHEAT oven to 375ºF.

Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto pounded chicken breasts.

Starting at one of the short ends of each breast, roll up chicken tightly.
Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate.

Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs
in separate shallow bowl or pie plate.

Dip chicken bundles in egg, then roll in crumb mixture.

Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (165ºF).

Remove and discard toothpicks, if using.
Serve topped with the spaghetti sauce and remaining ¼ cup mozzarella cheese.

Chicken Spaghetti

1 large fryer (or use any cut you prefer)
2 large onions chopped
1 cup celery
1 red bell pepper
1 large can of mushrooms
1 LB. spaghetti
1 qt. chicken broth (4 cups)
1 LB Mexican Velveeta
Salt & Pepper to taste- dash of hot sauce

Cook chicken in water with an onion, salt & pepper
(Remove onion when done).
Debone chicken and reserve broth.
Cook pasta in reserved broth: you will need 4 cups of liquid to cook the pasta-
if not enough, add chicken broth.
Chop onions, bell pepper & celery. Cook in small amount of broth.
When done, add to spaghetti & chicken.
Drain mushrooms & add.
Add cheese & mix well.
Cook until bubbly.
(Best if stored overnight)
Serves 10.

Also great for a tailgate

Mexican Lasagna

If you are looking for a potluck recipe that will wow but won’t break the budget, Mexican Lasagna is for you.

10 flour tortillas
1 can refried beans
2 cans diced tomatoes
1 onion (diced)
1 tbs. chili powder
1 tsp. seasoned salt
1 cup grated cheddar cheese
2 lbs. ground beef

Brown the ground beef in a frying pan.
Drain it and add the chili powder and the seasoned salt.
Mix and set aside.

In a greased cooking pan, cover the bottom of the pan with two tortillas.
Spread the refried beans on the tortillas and cover the beans with two more tortillas.
Spread the tomatoes on the tortillas and cover the tomatoes with two tortillas.
Spread the meat on the tortillas and cover it with two tortillas.
Cover the tortillas with onions and cheese and top with two more tortillas.
Cover the whole thing foil and bake at 300 degrees for 20 minutes.
Serves 12.

Dinner: Pineapple Chicken Stir-Fry

Recipe from the American Institute for Cancer Research
http://www.aicr.org/ Recipe Corner



Sauce:
1 1/2 Tbsp. reduced-sodium soy sauce
2 Tbsp. unsweetened pineapple juice
1 Tbsp. fat-free, reduced-sodium chicken or vegetable broth or water
2 cloves garlic, finely minced
1 tsp. cornstarch

Stir-Fry:
8 oz. boneless, skinless chicken breast, cut into 1-inch pieces
1 tsp. reduced-sodium soy sauce
1 tsp. seasoned rice vinegar
1/8 tsp. ground ginger
1 Tbsp. sesame oil, divided
1 small carrot, sliced into 1/4-inch pieces
1/2 medium green bell pepper, seeded and cut into 1/2-inch pieces
1/2 cup snow peas, cut in half lengthwise
1/3 cup chopped green onion, green part only
1/2 cup pineapple chunks, fresh or canned in unsweetened juice and drained
1 cup cooked brown rice

In small bowl, whisk together sauce ingredients and set aside.
In another small bowl, mix chicken with soy sauce, vinegar and ginger. Set aside to marinate.

In nonstick skillet, heat 1/2 Tbsp. oil over medium-high heat.
Add carrot and green pepper, stir-frying for 3 minutes.
Add snow peas and stir-fry another 2 minutes.
Remove vegetables from pan and set aside.

Add remaining oil to hot pan.
Add marinated chicken. Stir-fry constantly until chicken is cooked through, about 3 minutes.
Return vegetables to pan.
Add onion and stir-fry for 1 minute.
Add pineapple.
Stir sauce and pour over mixture.
Stir-fry until sauce thickens, 1-2 minutes.
Serve over brown rice.
Makes 2 servings.

Per serving: 396 calories, 9 g total fat (2 g saturated fat),
45 g carbohydrates, 32 g protein, 6 g dietary fiber, 709 mg sodium


Because You are my help, I sing in the shadow of your wings.
Psalm 63:7

Doves at Assisi St. Francis
Beautiful there at Christmas, the Italians string Doves instead of lights from building to building, they inter-connect and inter twine all through the small town of Assissi.