Taco Soup

This recipe comes from Paula Deen so you know it's good! Made this for a staff lunch and got lots of raves. Make sure you put all the fixins on top, it makes it all the more better. You could also use chicken in this instead of ground beef or no meat at all and it's still very good. 

This soup will definitely keep you warm on a cold night!

picture from food network.

12-16 servings

Ingredients

2 pounds lean ground beef

2 cups diced onions

1 (15 1/2 oz) cans pinto beans

1 (15 1/2 oz) can red kidney beans

1 can whole kernel corn

1 can Mexican-style stewed tomatoes

1 can diced tomatoes

1 can tomatoes with chiles

2 cans diced green chiles

1 package taco seasoning mix

1 package ranch salad dressing mix

(I also added a can of tomato sauce)

Toppings: sliced black olives, green onion, grated cheese, jalapenos, and corn chips. 

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the mean to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, ranch dressing. 

Cook in a slow cooker on low for 6-8 hours or simmer over low heat for about 1 hour on the stove. 

Serve with all the toppings on top. So good!

Sheet Pan Fajitas

These are so good! You can eat them in little flour or corn tortillas or even put them on rice. So easy and so yummy! Recipe adapted from Laughing Spatula. 

Ingredients

4 boneless skinless chicken breasts - cut into thin slices. 

1 red pepper - sliced 

1 green pepper - sliced

1 yellow pepper - sliced

1/2 large onion - sliced

1/4 cup olive oil

1 tsp cumin

2 tsp chili powder

pinch of chili flakes (or as much as you want)

1 package of Fajita mix

Instructions

Preheat oven to 400 degrees

In a small bowl combine oil, chili powder, cumin, chili flakes, and 1/2 pack of Fajita mix

In a large bowl toss chicken and sliced veggies with the oil mixture together until well coated. 

Place some parchment paper on the bottom of a cookie sheet. 

Spread out the chicken veggie mix

Sprinkle the remaining package of Fajita mix on top. 

Back for 30 mins until chicken is cooked and the veggies are soft with crispy edges. 

Serve with warm tortillas (really good if you cook them in a pan until they brown vs the microwave), sour cream, avocado or guacamole and all your favorite fixins or serve over rice with some cilantro and fixins on top. 

No-Fail Buttery Flaky Pie Crust

So I've been trying different recipes for a good pie crust and just couldn't find one that I really liked until I came across this one. I really like it. It is easy to whip up and easy to roll out. Tastes great too!

Recipe from Kittencal@recipezazz Photo from chefgeorgehirsch.com

Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups cake pastry flour 

1 Tbsp sugar

1/2 tsp salt

3/4 cup butter, cubed and partially frozen

1/4 cup Shortening, cubed and partially frozen

1 egg yolk

7 Tbsp ice water

1 tsp vinegar

Directions

1. Using a food processor whirl the flour, sugar and salt for a couple of seconds. 

In a small bowl mix the egg, vinegar and ice water together, set aside.

Add in the partially frozen butter and shortening cubes into the flour mixture; pulse until well mixed and grainy looking. Add in the water/egg mixture slowly as you are pulsing. 

Process/pulse JUST until pieces of dough starts holding together. Do not over process. 

Dump out dough onto a lightly floured surface (the dough could be still very broken up at this point and not really formed dough yet) Gather all together and kneed about 5 times to make a nice complete ball of dough. Divide into two balls and wrap with plastic wrap and put in the fridge for at least 30 mins. I do mine the night before I want to use it. 

When ready to use, take out of fridge and let sit for about 10-15 mins at room temperature. 

An easy way to roll out the dough is in between two sheets of parchment paper (you will have to use a little bit of flour on the dough as well)

Note: If you don't have a food processor go get one because it's way easier (just kidding). Just mix first 4 ingredients in a large bowl and using a pastry cutter (or two knives) cut in the very cold butter and shortening until it is like tiny peas. Mix liquids in a small bowl and slowly add this to the flour mixture and blend together until moistened and dough holds together. 

You can use the reserved egg white to brush over your pie crust for a nice golden brown finish. Also helps bottom crusts not become soggy with a cream filling. 

Another tip is cover the fluted part of the pie crust with tinfoil so it doesn't cook faster than the rest of the pie and get too brown when making filled pies like pumpkin or pecan. Take off about the last 10 mins of cooking. 

Banana Cream Delight

I made this for a co-worker who wanted a banana dessert for the doctor she works for..who loves banana cream pie. (I have a recipe for that too on here). This turned out very yummy. I couldn't find macadamia nuts in my area so went for the pecans. I would like to try it with the macadamia nuts though..sounds so good. I did another one without nuts due to allergies. Both crusts were very good. Each layer is very yummy and all together it is just so very good! You could use this recipe and do whatever flavor you want instead of the banana...chocolate, coconut cream, pineapple, pistachio ..whatever. I got the recipe off of someones blog but apparently the recipe comes from a cookbook called  Hawai'i's Best Local Desserts cookbook. 

So good, you will want to try this one! 

Ingredients

Crust:

2 cups flour

1 cup butter or margarine

1 cup macadamia nuts, chopped fine (or pecans)

Preheat oven to 350. Blend flour and butter with pastry blender. (I used my food processor). Mix in 3/4 cup of the nuts, reserving 1/4 cup to sprinkle on top. Press into a lightly greased 9x13 pan. It may seem like a lot but once you press it down really good it's perfect. Cook in oven for 25 mins or until golden brown. Cool. 

Second Layer: 

1 package softened cream cheese (8oz)

1 cup powdered sugar

1/2 container of Cool Whip (half of 12 oz) You can also use whipping cream if you prefer. 

4-5 bananas. 

Beat cream cheese and powdered sugar until blended and smooth. Mix in Cool Whip. Spread over cooled crust. Slice the bananas evenly over cream cheese layer. 

Third Layer: 

2 packages instant vanilla pudding (3oz each)

3 cups cold whole milk (makes it nice and creamy)

Whip pudding with milk until it is set a bit and then spread over bananas. Be sure to seal all edges. 

Finally top with remaining Cool Whip or Whipping Cream. 

Sprinkle with nuts. 

Korean Beef Bowl

This was a yummy find that I tried and it is so easy and so very good! I want to try it with strips of beef instead of ground beef sometime. Maybe it will be a little leaner. 

Recipe is from Damn Delicious (adapted from Six Sisters' Stuff)

Ingredients

1/3 cup brown sugar, packed

1/4 cup soy sauce

1 Tbsp sesame oil

1/2 tsp crushed red-pepper flakes, or more to taste

1/4 tsp ground ginger

1 Tbsp vegetable oil

3 cloves garlic, minced

1 pound lean ground beef

2 green onions, thinly sliced

Cooked rice, for serving

Instructions

In a bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. 

Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 min. Add ground beef and cook until browned, about 3-5 mins, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through. 

Serve immediately with rice. 

So good!