In Loving Memory of My Personal Titus 2 Women, Gramma and Mom |
Tuesday, September 17, 2013
To My Elders
Posted by The Merry Band of Fife at 12:06 PM 1 comments
Labels: Christianity, culture, faith, family, home, Melissa, religion
Recipe Share - Beef and Black Bean Chili
Oh.my.word - this was deeeelicious. I know that people have their favorite chili recipes, but this one is worth breaking out of the box for. It is "fancy" enough for guests (since it's not using ground beef) but easy enough for a quick weekday meal. I like it served over rice (it tastes yummy, and it brings your cost down a bit, per serving) and topped with a bit of sour cream, along with a side of Jalapeno Corn Bread.
BEEF AND BLACK BEAN CHILI
2 Tbsp vegetable oil
2 lbs beef stew meat
1 green pepper, sliced
1 red pepper, sliced
2 cans (15 oz each) black beans, rinsed and drained
2 cans (14 oz each) fire-roasted diced tomatoes
2 Tbsp chili powder (I cut it in half for a kid-oriented meal, and double it for an adult meal)
3 tsp ground cumin
2 Tbsp minced garlic
1 oz semisweet chocolate, chopped
1. Heat oil in large skillet over medium-high heat. Add beef and cook, turning occasionally, until browned on all sides. Transfer to Crock Pot.
2. Stir in pepper slices, beans, tomatoes, chili powder, garlic, and cumin. Cover; cook on LOW 8 to 9 hours.
3. Turn off heat and stir in chocolate until melted. Serve over hot white rice, and garnish with cheese and sour cream, if desired.
Makes 8-10 servings.
Posted by The Merry Band of Fife at 9:38 AM 0 comments
Labels: diet, fall, family, Food, homemaking, Melissa, recipes
Thursday, September 12, 2013
Recipe Share - Crock Pot Thai Chicken & Noodles
THAI CHICKEN & NOODLES
2 tsp olive oil
11/2 pounds boneless, skinless chicken breasts, sliced into thin strips
1 bottle (about 10 ounces) chili sauce
3 Tbsp peanut butter
3 gloves garlic, minced
1 can (@14 oz) chicken broth (I used 2 cups of homemade)
8 oz vermicelli noodles
1 cup shredded cabbage and carrot mix
1 cup bean sprouts (optional)
Chopped fresh cilantro (optional)
Chopped roasted peanuts (optional)
1. Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned on all sides. Transfer to slow cooker.
2. Stir together chili sauce, peanut butter and garlic in small bowl. Pour over children. Stir until chicken is well coated with sauce. Add broth and stir well. Cover; cook on LOW 2 hours.
3. Add noodles and cabbage mix. Cover; cook 30 minutes or until noodles and cabbage are tender. Garnish with bean sprouts, cilantro, and peanuts, if desired.
Makes 6 servings
11/2 pounds boneless, skinless chicken breasts, sliced into thin strips
1 bottle (about 10 ounces) chili sauce
3 Tbsp peanut butter
3 gloves garlic, minced
1 can (@14 oz) chicken broth (I used 2 cups of homemade)
8 oz vermicelli noodles
1 cup shredded cabbage and carrot mix
1 cup bean sprouts (optional)
Chopped fresh cilantro (optional)
Chopped roasted peanuts (optional)
1. Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned on all sides. Transfer to slow cooker.
2. Stir together chili sauce, peanut butter and garlic in small bowl. Pour over children. Stir until chicken is well coated with sauce. Add broth and stir well. Cover; cook on LOW 2 hours.
3. Add noodles and cabbage mix. Cover; cook 30 minutes or until noodles and cabbage are tender. Garnish with bean sprouts, cilantro, and peanuts, if desired.
Makes 6 servings
Posted by The Merry Band of Fife at 9:42 AM 1 comments
Labels: cooking, diet, Food, homemaking, recipes
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