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Monthly Archives: November 2014

Enchiladas in the Crock

1 lb. ground beef or turkey

1 (10-oz.) bag of frozen seasoning blend

1 (15-oz.) can black beans or red kidney beans with liquid

1 to 2 (10-oz.) cans Ro-tel tomatoes

1/3 cup water

1 packet taco seasoning

8 (6- to 8- inch) flour tortillas

1 (8-oz.) pkg. Mexican-style shredded cheese

1. Saute the beef or turkey and seasoning blend together until meat is browned and seasoning is wilted. Drain well.

2. Add beans, Ro-tel tomatoes, water and taco seasoning. Simmer for 10 minutes.

3. Starting at bottom of slow cooker, layer tortillas, meat and bean mixture and cheese and continue in that order until all ingredients are used. Top layer should be cheese.

4. Cover and cook on Low for 5-6 hours. Serve with avocado slices, jalapenos and cilantro.

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Corn and Crab Bisque

1 stick butter
2 tbls. Flour
½ cup chopped onions
1 lb. white crabmeat
1 qt. milk
1 (16-oz.) can cream style white corn
1 (10 ½-oz.) can cream of potato soup, undiluted
½ tsp. Accent
½ tsp. Worcestershire sauce
Pinch mace
Tabasco pepper sauce to taste
1/4 cup grated Parmesan or Cheddar cheese
1/4 cup chopped parsley
¼ cup chopped green onions

1. Melt butter, add flour, blend thoroughly, then add onions. Cook slowly on low fire for 10
2. Add crabmeat, milk, cream style corn, potato soup, Accent, Worcestershire sauce, mace
and Tabasco pepper sauce. Cook slowly for 15 to 20 minutes.
3. Just before serving, add cheese parsley and shallots.
Yield: 2 ½ quarts

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Braised Sirloin Tips

1 lb. fresh mushrooms (my mother used canned)

1/4 cup butter, divided

Meat tenderizer

1 tbl. vegetable oil

1  (3lb) sirloin tip, cut in 1-inch cubes (my mother used stew meat)

3/4 cup plus 1/3 cup beef broth, divided

3/4 cup red wine

2 tbls soy sauce

2 cloves garlic, minced (my mother used garlic powder)

1 onion, chopped

2 tbls cornstarch

1/2 (10 1/2- oz.) can cream of mushroom soup (my mother used the whole can)

Salt, to taste

1. Saute mushrooms in 2 tablespoons of butter and spoon into a (3-quart) ungreased casserole. Season meat with meat tenderizer.

2. Add remaining butter and oil to skillet. Add meat and just brown. Do not cook completely. Spoon over mushrooms.

3. Combine 3/4 cup broth, wine, soy sauce, garlic and onions. Add to skillet, scraping bottom often.

4. Blend cornstarch with remaining 1/3 cup of broth and stir into wine mixture. Cook, stirring constantly, until smooth and thick. Spoon over meat, stirring to blend.

5. Cover and bake at 275 degrees for 1 hour.

6. Add mushroom soup and season with salt, if needed. Serve over noodles or rice.

Wild Rice & Apricot Salad

2 T lime juice                                 2 C chopped chicken/turkey
2 T roasted garlic rice vinegar       1 C dried apricots, cut into strips (6oz)
2 T olive oil                                    1/2 C dried cranberries
1 T honey                                      1 C chopped green onions
1/2 tsp ground ginger                    1/3 C sliced almonds, toasted
4 C cooked wild or brown rice
In a small bowl, whisk together lime juice, vinegar, olive oil, honey and ginger; set aside. In large bowl, combine remaining ingredients, except almonds.  Add dressing and toss with almonds.  Serve and completely enjoy!
Prepared this for a South Pacific engagement party — was a hit. Thanks to Ann Gregorie for sharing this recipe with me!  Can’t wait to serve it for Thanksgiving! 
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