Sunday, October 8, 2017

instapot roast from frozen

3 lb frozen chuck roast
2 cups water
5 tsp beef boullion
1 onion

Cut chuck roast so it fits in the instapot. Brown sides of roast on saute feature. Salt both sides of roast. Put in inner pot. Pour in water and boullion. Place cut onion on top. Set on high pressure for 105 minutes. Let natural pressure release for 25 minutes.

Tuesday, October 3, 2017

Chicken Tacos

2-3 chicken breast
1 bottle BBQ sauce
tortillas
1 can black or kidney beans
lettuce
tomato
sour cream
cheese
salsa

Cook chicken in crockpot in some water on low for 6 hours or high for 4 or until it shreds easily, or you can boil it in a pot. Drain the water. Shred the chicken, add in the BBQ sauce and mix. Serve on tortillas with beans and other fixings as desired.

Thursday, September 28, 2017

Hawaiin haystacks

Chicken- cook and cut or canned
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
1 1/2  cups milk
1 1/2 cup chicken broth

Melt butter in a pot, add onions and garlic and salt and pepper. Once butter is melted and onions are cooked a little, add flour and mix. Stir milk and chicken broth in. Cook, stirring constantly until the mixture comes to a boil. Add chicken and continue to simmer until mixture is slightly thickened.

Serve the chicken gravy over rice with your favorite toppings such as tomatoes, pineapple, almonds, olives, and cheese. 

Thursday, September 1, 2016

Rice a roni

1/2 cup raw spaghetti broken into pieces
3/4 cup raw white rice
2 1/2 cups broth- any flavor you want
2 tablespoons butter

In a skillet sauté broken spaghetti pieces in butter until spaghetti begins to brown. Then add rice and stir until rice is fully coated in butter. Pour broth in pan. Simmer about 20 minutes until liquid is absorbed and rice is soft.

Monday, January 11, 2016

Cauliflower potatoes

10 peeled potatoes, chopped
1 head of cauliflower, chopped
1 yellow squash grated
Boil until tender
Drain
Place in a mixer
Shop with a stick of butter and 4 oz cream cheese.
Add salt and pepper to taste.

Monday, December 28, 2015

Garden Taco Rice

1 lb sausage
1 onion chopped
1 Pepper chopped
2 grated zucchinis
Cook together until meat is cooked
Add
1 tablespoon chili powder
Sprinkle of salt

Add 1 can tomatoes
1 can corn
1 can beans black or kidney

Heat
Eat with cheese chips and rice

Thursday, November 26, 2015

Roasted vegetables


  • 12 C of vegetables cut into similar size pieces. Use a combination of hard (root) and softer vegetables (carrots, red potatoes, red, yellow, orange peppers, onion wedges, whole garlic cloves, mushrooms, zucchini, green beans etc.)
  • 3/4 C olive oil
  • 1/8 C Worcestershire sauce plus 1 Tbsp
  • 1 1/2 Tbsp paprika
  • 1 Tbsp garlic salt

Directions:

1. Cut vegetables into similar size pieces. Keep root vegetables separate from softer vegetables. Mix together olive oil, Worcestershire sauce, paprika and garlic salt. Pour over vegetables.
2. Place root vegetables on cookie sheet and bake at 425 degrees for about 15 minutes or until they begin to soften.
3. Add in softer vegetables and turn vegetables on sheet making sure they are all coated in liquid mixture.
4. Bake another 15 minutes or until the veggies are fork tender.