Thursday, October 27, 2011

Zucchini Hash

1 large russet potato, or 2 medium, diced
1 small onion, diced
1 medium zucchini, or 2 small, chopped

Extra virgin olive oil, about 1 tablespoon
Pinch of salt
Coarse Pepper to taste

Dice the russet potatoes  onion and zucchini. In a large skillet add olive oil and potatoes  and fry  on med. High heat after the potatoes are halfway cooked add the onion  and the zucchini  and turn down to low heat and cover with a lid and cook for about 15 min, or until  zucchini is tender not mushy. Add  salt and  pepper to taste, stir, and serve.

Wednesday, October 12, 2011

Corn Pudding


1 can whole corn drained
1 can creamed corn
1 8 oz. container sour cream
1 stick softened butter diced
1 box jiffy cornmeal mix

- Mix  together  and put in a buttered 8 x 10  baking dish and bake at 350 for about 45 min. or until lightly golden brown.

Monday, October 3, 2011

Basic Chili

1 - pd. ground beef

1 - chopped yellow onion

3 - 16 oz.  light red kidney beans rinsed and drained

1 - 4 oz. can of tomato paste

1 - 16 oz of diced tomatoes

2 - heaping tablespoons of chili powder

Pinch of crushed red pepper flakes

In a large pot  put the ground beef and the chopped onion and cook until  meat is brown and add the chill powder, stir well. Then add the tomatoes ( do not drain the tomatoes)  red pepper flakes and the beans. Add about 3 cans of water and then add the tomato paste stir until tomato paste is mixed in well. Bring to a boil and turn down to simmer, put a lid on and simmer for about 30 min.

- If the chili is too thick for your taste add more water a little at a time
- If you would like  your chili to be more spicy add more chili powder a little at  time, because you can get too much.
-  Most people use tomato sauce, I prefer tomato paste because it makes the chili sweet and thick
- Always rinse and drain canned beans, it removes, fat, salt and gas : )