Beefy Mexican Rice Soup

Beefy Mexican Rice Soup
Source: Tastes of Lizzy

Ingredients:
2 pounds ground beef
1/3 cup chopped onion
1 teaspoon minced garlic
3 tablespoons taco seasoning
2 quarts beef stock
2 cups frozen corn
15.5 ounces black beans (rinsed and drained) 1 can
14.5 ounces petite diced tomatoes (drained) 1 can
1 cup tomato puree
2 teaspoons lime juice
2 teaspoons salt
1 tablespoon cilantro
1 cup whole grain rice (I buy a precooked microwave pack of whole grain rice).

Directions:
In a large saucepan brown the ground beef, onion, and minced garlic. Drain.
Add in the taco seasoning and mix together.
Add the beef stock, corn, black beans, diced tomatoes, tomato puree, lime juice, salt, cilantro, and rice.
Bring this to a boil, then cover and simmer for about 25-30 minutes until the rice is done.
Serve with cheese, sour cream, and cilantro if desired.

Chicken Wrap

Chicken Wrap
Source: Adapted from Valentina's Corner

Ingredients
1 chicken breast
2 cups lettuce, sliced thin
4 slices bacon, cooked

1/2 red pepper, 1/2 green pepper sliced thin
1 tomato, cubed
1/4 red onion, sliced
1 avocado, sliced or cubed
3 Tbsp shredded cheese, optional
1/4 cup ranch
1 tsp Southwest Chipotle seasoning
flour tortillas

chicken breast seasoning:
¼ tsp ground paprika
¼ tsp garlic powder
½ tsp salt
⅛ tsp ground pepper
1 Tbsp oil, for sautéing

OR Kickn' Chicken Seasoning


Instructions
In a bowl, combine seasonings for chicken. Season both sides of the chicken.
Cut bacon into small pieces. Over high heat, cook until crispy. Empty onto plate with paper towel. In same pan, using reserved bacon grease- Sear chicken 2-3 minutes per side. Turn heat down to low, close lid of the skillet and cook another 5-6 minutes, until chicken is tender.

Slice lettuce and onion, cube tomatoes and slice or cube avocado.
In a small bowl combine together the ranch and seasoning.
In a skillet, heat the flour tortillas until desired crispiness. (Or layout tortilla on wire rack in oven and bake until crispy.)
Slice chicken into thin strands, add to tortilla. Add remaining ingredients over top of chicken. Drizzle with the ranch.
Roll the wrap. Enjoy, friends.

Black Bean & Sweet Potato Chili

Trying some new recipes out, and this one was a winner. It's a good combination of flavors that we like with some new flavors added in.

Black Bean & Sweet Potato Chili

Source: Adapted from Real Food Whole Life

Ingredients:
4 cups 1-inch chopped sweet potato (from about 3 medium peeled sweet potatoes)
2 (15-oz) cans black beans, drained and rinsed
1 (15-oz) jar salsa

1 (15-oz) can Chili

1 (15-oz) can diced tomatoes
1 teaspoon cumin
1 cup vegetable stock
½ teaspoon kosher salt
1 teaspoon smoked paprika (optional)
Optional toppings: fresh lime juice (recommended), avocado, guacamole, sour cream, chopped green onion, cilantro, or chopped jalapeño.

Slow Cooker Instructions
1. Place all the ingredients in a 6-quart slow cooker, stirring to combine. Cook on high for 3-4 hours or low for 6-8 hours, or until the potatoes are cooked through.
2. Add fresh lime juice (if using), and additional toppings, if desired.

Instant Pot Instructions
1. Place all the ingredients in a 6-quart pressure cooker, stirring to combine. Cover and cook on high pressure for 10 minutes, then quick release the pressure.
2. Add fresh lime juice (if using), and additional toppings, if desired.

Thanksgiving Punch

Once, when I was in 7th grade my English class participated in a cookbook project. We all brought our favorite recipes to eat and then made a cookbook together. Randomly, one of my very favorite things was "Thanksgiving Punch" by Kirstin Willardson - I still remember how much I loved it. My mom just came across the old cookbook and before I tossed it out, I decided to pull out that recipe and add it to this blog.

Thanksgiving Punch 
Source: Kirstin Willardson, 7th grade cookbook, Mrs. Winch's class.

Ingredients:
1 6 oz can frozen orange juice
1 6 oz can frozen lemonade
2 cups sugar
10 cups cold water
1 tsp almond extract
1 tsp vanilla extract
one orange, sliced

Directions:
Stir together and float thin slices of orange on top.

(OR serve warm for a refreshing wassail.)

This recipe will serve 36 people if you have a large enough pitcher.

Verla's Baked Beans

My Grandma Walker Verla's famous baked beans:


Ingredients:
1/2 lb hamburger
1/2 lb bacon
1 medium onion
1-15 oz red kidney beans
1-15 oz large butter beans
1/24 oz pork and beans
1/2 cup brown sugar
1/3 cup white sugar
1/4 cup barbeque sauce
1/4 cup ketchup
1/2 Tbl Chili powder
1 Tbl mustard

Directions:
1. Cut the bacon into small pieces. Cook in a frypan, drain grease. Put bacon in big oven-safe dish that has a lid.
2. Chop the onion finely. Then cook in a frying pan with the hamburger. Dump in with the bacon.
Drain the kidney beans and the butter beans, but not the pork and beans. Dump all the beans into a 9x13 casserole pan.
4. Add all the other ingredients. Mix together, be careful not to mash the beans.
5. Add salt and pepper to taste.
6. Cover and bake for 1 hr at 350 degrees.

(Double for Parties)
Different beans may be added such as navy beans or white beans, etc... I do this when I double the recipe. Also, you may put more chili powder, ketchup, and mustard according to taste.

Waffle Cones

Waffle Cones

Adapted from: Ashlee Marie 

Ingredients:
1 C granulated sugar
4 lrg eggs
1 tsp vanilla
1/4 tsp salt
4 Tbsp butter melted
1 C all-purpose flour

Directions:
Mix everything well, it will be thick. (Sometimes I use oil instead of melted butter - because I'm cheap and it's so much easier. But it really does turn out better with melted butter.) 

Preaheat waffle cone maker. (We have a Williams Sonoma brand and we really like it.)
Scoop batter into machine, about 1/8th of a cup. (I use my 1/4 cup to scoop and usually add a bit more than 1/8 cup)
As soon as it's done (about 40-50 seconds depending on temp), and the light turns green pull out gently with a fork and either place in a bowl or wrap around the cone, set it aside to cool while you start the next one.

Crock Pot Chili

Crock Pot Chili
Source: Cooking Classy

Ingredients:

1 Tbsp olive oil
2 lbs lean ground beef
1 large yellow onion , finely chopped
3 cloves of garlic , finely minced
2 (14.5) oz cans diced tomatoes with green chilies*
3 (8 oz) cans tomato sauce
1/2 cup water or beef broth
2 Tbsp chili powder
2 1/2 tsp ground cumin
2 tsp paprika
2 tsp cocoa powder
1 tsp granulated sugar
1/2 tsp ground coriander
Salt and freshly ground black pepper , to taste
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can light red kidney beans, drained and rinsed
Serve topped with:
Cheddar and Monterey Jack cheese , sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
Optionally serve with:
fresh cornbread or biscuits , baked russet potatoes, saltine crackers or tortilla chips

Directions:
Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
Add diced tomatoes, tomato sauce, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 - 6 hours.
Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth). Serve warm with desired toppings (I say the cheese and sour cream is a must, everything else is optional).
*If you don't like heat then you can use canned tomatoes without green chiles since they are a little spicy.