Green Chile Stew

Hi folks! It has been over a month since my last post. Time really has been flying by. It feels just like yesterday that I did my Posole Stew post from Josefina’s book. Well, this is another recipe from Josefina’s Cook Book from the American Girl series. I must say I am enjoying the simple and scrumptious recipes that are coming from these books and making them my own.

Recipe:

2 pounds stew beef

1 large onion

1 T of minced garlic

5 tablespoons olive oil

1 2oz. can of green chiles

2.5 cups water

1 teaspoon flour

Instructions:

Heat three tablespoons of the olive oil in a large pot over medium heat with the stew meat. While doing this chop up the onion. After the the meat has been browned add one more teaspoon of olive oil with the minced garlic and onion. Once the onions are browned add the chiles, personally, I did not drain the chiles, and cook for one minute. Add the water and bring it to boil in the pot. After the water is done boiling let it simmer for up to forty five minutes. Close to the end of the simmering take one tablespoon of olive oil and one teaspoon flour in a small skillet to create a roux. Stir the roux in with the stew. Let it cool and serve!

Posole Stew

It’s been a while since I have done a recipe that I adapted from the American Girl Cook Book Series. This one is from Josefina’s and it is called Posole Stew. This was one fun and delicious recipe to adapt.

1 14 oz. bag of posole corn

4 cups water

1 lb of beef stew meat

2 T of minced garlic

1 large onion

1 teaspoon oregano

2 teaspoons salt

1 T of ground red chiles

Instructions: Soak the posole corn in water for eight hours. Towards the end of the eight hours chop up the onion. After chopping up add the onion, garlic the oregano, salt, stew meat, and chiles to a saucepan. After eight hours drain the posole and place in the saucepan with four cups of water. Cook on high until the stew boils. After the stew has come to a boil check the meat to make sure that it is cooked through. If it is not lower the heat to medium and check every five to ten minutes until the meat is cooked through. Let the the stew cool and enjoy.

Cooking Hint: Make sure that the meat is defrosted before placing it in the pot!

Crock Pot Potato and Bacon Soup

Unfortunately, I am having some camera problems, so I have not been able to upload photos of meals that I have been taking with my phone. But, this recipe is another recipe that was inspired by the America Girl Cook Book series. This time the recipe came from Kirsten’s cook book. Here it is:

6 cups almond milk

5 strips of bacon

12 potatoes

1 large onion

1 T Pepper

Instructions: Cut up the bacon, potatoes, and onions and put them in the crock pot. Pour in the six cups of almond milk. Set crock pot to high for one hour then set to low for four hours. Let this cool and enjoy or freeze and save for later.

Cream of Carrot Soup

Hi all, here I am giving out a second recipe, another one, I made my own from the American Girl Cook Book series. This one comes from Samantha’s book. In this recipe I added a few vegetables.

Ingredients:

1 lb. baby carrots

4 stalks of celery

1 medium onion

1 medium red potato

Two cups almond milk

2 lb. or 32 oz. carton of chicken broth

1 tsp. paprika

1 tsp. pepper

1 tsp. salt

1 T Flour

1 T Butter

Directions:

Cut up the baby carrots and boil with two cups of the chicken broth. While the carrots are boiling cut up the onion, celery and potato. Once the carrots are boiling, let them simmer for fifteen minutes. If the carrots start to boil while you are cutting the other vegetables, stop and do the carrots. After the carrots are done simmering, put a strainer in a bowl and strain the chicken broth. Save the broth for later. Put the carrots in a separate bowl from the vegetables and mash. Take the butter and melt it with the celery and onion over medium heat. After the butter is melted pour in the almond milk and all of the chicken broth, including the strained one from earlier. After stirring this, stir in the carrots for about five minutes. After this add in the salt, pepper, and paprika. Keep on medium heat for up to 20 minutes stirring constantly. Cool, server, and enjoy after turning off the burner.

Please note that I am not affiliated with American Girl, but I am a fan of their products.

Veggie Garden Soup

This is one of those recipes that I adapted from one of my American Girl Cook Books. This one comes crom Molly’s Cook Book. The original title is Victory Garden Soup, but I feel that Veggie Garden Soup is a better name.

Ingredients:

1 medium potato

1 medium onion

2 ribs of celery

1 lb. baby carrots

1/2 tablespoon salt

1/4 tablespoon pepper

1 cup frozen turnip

1 cup frozen corn

1 cup water

1 64 oz. bottle of tomato juice

Instructions: Chop up the carrot, potato, onion, and celery. Place them in a large soup pot. Turn the heat on medium. Add the tomato juice and water. After heating on medium for 5 minutes add the corn, turnip, pepper, and salt. Keep heated over medium heat for 30 minutes stirring constantly. After this turn the burner off and let the soup cool. Serve and enjoy

Please note: I am not affiliated with American Girl. But, I am a huge fan of them.

Glop

Glop is a recipe that my dad made up years ago. Basically, it is a bunch of canned veggies and ground meat from the fridge. A couple of weeks ago I made “glop”. This glop came out fantastic and I do hope to make it again someday.

1 lb. ground turkey

1 15 oz. can of black beans

1 15 oz. can of corn

1 15 oz. can of diced tomatoes

1 4 oz. can of sliced mushrooms

Instructions: Ground the turkey up over medium heat in a pan on the stove. Once the turkey is ground stir in the black beans, corn, diced tomatoes, and mushrooms. Do not drain the canned veggies. Keep over medium-low heat for up to twenty minute stirring constantly. Turn off the burner. Serve, eat, and enjoy!

Unfortunately, I did not get a photo of this “glop”. Sadly, this “glop” does not look appetizing. But, it did taste great and gave me enough for dinner for a few days.

Stuffed Portabello Mushroom Recipe

Tonight I decided to make stuffed mushrooms for dinner. I was googling Stuffed Portabello Mushroom recipes. However, I found that I didn’t have all the ingredients from different recipes. So, I decided to make up my own!

Ingredients:

3 eggs (beaten)

3/4 cup bread crumbs

1/2 Tbs garlic powder

1/4 cup olive oil

3 T Parsley

4 Portabello Mushrooms

Salt and Pepper

1 cup Monterey Jack cheese

Instructions

Preheat oven to 450 degrees. While oven is preheated grease a cooking pan. Remove stems from mushrooms, then place them in the pan. Sprinkle the salt and pepper in the mushrooms. Put the mushrooms in the oven for 20 minutes.

While mushrooms are roasting mix: garlic powder, parsley, eggs, olive oil, and bread crumbs. When the mushrooms are done roasting spread the mixture in the mushrooms evenly. Then place back in the oven on 350 for five minutes.

After this, sprinkle the Monterey Jack cheese on top of the mushrooms. Place back in oven heated on 350 degrees for five minutes. Then eat and enjoy. But, don’t forget to turn the oven off!!!

Buffalo Chicken Dip

Today is Super Bowl Sunday! Right now many supermarkets and grocery stores ALL over America have people buying chips, soda, dip and (if they are old enough) beer. All of this in anticipation for the New England Patriots and the Philadelphia Eagles to play in the most highly anticipated football game of the year. For the game, I am preparing by making buffalo chicken dip.

However, this buffalo chicken dip came from my mom’s head. When I asked her where the recipe was she said in my head before writing it down. Later she told me she combined two different recipes. So, here is the recipe for, to me, the best buffalo chicken dip.

2 cups of shredded boiled chicken

1 8 oz. package of low fat cream cheese

1/3 cup hot sauce

1/3 cup ranch dressing

1/3 cup shredded mozzarella cheese

1/3 cup shredded cheddar cheese

Instructions!

Preheat oven to 350 degrees. Start by softening cream cheese in a medium size bowl. After cream cheese is soften stir in hot sauce, ranch dressing, and chicken. Make sure the mixture is stirred well together, then stir in the shredded mozzarella and shredded cheddar cheese. Once done stirring spread across a pie plate (that is what I use) then place in the preheated oven for 20-25 minutes. Turn oven OFF!!!! Once done let sit for 5-10 minutes before serving. Serve with celery and/or corn chips (I prefer Tostitos and Fritos).

Hope you enjoy this yummy recipe!

GO PATRIOTS!!!!

White Jumble

One of my favorite recipes to make during this time of yer is white jumble. Quick, easy, and good, this recipe is one to keep around.

1 lb. White Chocolate

1 (12 oz.) can Spanish peanuts

2 Cups thin broken pretzels

Melt white chocolate in microwave in microwave proof bowl for two minutes. Stir, if white chocolate is not fully melted. Stir in the peanuts and pretzels. Drop by teaspoonfuls onto wax paper. Makes about 6 dozen.

Mashed Turnip

With Thanksgiving tomorrow, there are some things that I look forward to. Right next to waking up to the Macy’s Day Parade and family time, there is the food that I don’t eat except for on this day. One of those is mashed turnip, which I have to wonder why. It is one of the easiest things to prepare and set up. 

Ingredients:

I medium size turnip

2 cups of water

Peel and chop up turnip. Put in a pot and add the two cups of water. Boil turnip until the turnip is soft. Drain turnip and mash up in pot. Let the turnip cool and enjoy. If the turnip cools too much, then just place in the microwave for five to ten minutes. Enjoy!

You see that easy, I know that many people add butter, sugar, etc to their turnip. In fact, this really doesn’t sound like a recipe when I wrote it. All you need is water and turnip. But, at my house we make it plain and enjoy as is.