• 9th August
    2012
  • 09

Stuffed Peppers

Ingredients

  • Bell Peppers
  • Can of kidney bean (or what ever bean you like)
  • Cup of rice
  • 1/2 lb of ground beef
  • 1/2 cup of cheese
  • Seasoning (whatever you typically use when cooking ground beef)

Directions

  1. Cut the tops off the bell peppers and remove the insides. 
  2. Place the bell peppers in a pot of water and bring the water to a boil. Peppers should be covered in water. Cook until the form beings to change and the peppers are soft.
  3. While the peppers are boiling cook the rice, kidney beans and ground beef to your liking. All in separate pots, of course.
  4. Once the peppers and everything else is cooked preheat the oven at 350 degrees.
  5. Carefully remove the peppers and drain all the water. Use caution cause the peppers will be hot.
  6. Place the peppers in a pyrex dish of your liking. Fill each pepper with ground beef, rice and beans. Top them off with cheese. If your like me then don’t be afraid to let the cheese spill over.
  7. Cook them at 350 degrees for about 30 minutes or until the cheese has melted and the tops begin to brown.

Note

The dish can always be modified if you’re looking to be healthy by using lean ground beef or ground turkey. Personally I don’t like turkey but I would love to know how it turns out if y’all try it. Brown rice instead of white rice may also be substituted. 

  • 8th August
    2012
  • 08

Homemade Chicken Noodle Soup


Ingredients

  • 3 boneless skinless chicken breast (4 to 5 lbs)
  • 4 quarts of water
  • 10 chicken bullion cubes
  • 2 large onions chopped
  • 2 cup chopped parsley
  • 10 peppercorns
  • 8 whole cloves
  • 4 tablespoons of salt
  • 1 tablespoon of pepper
  • 2 dashes of thyme
  • 4 carrots chopped
  • package of spaghetti noodles
  • 8 tablespoons of butter (1 stick)
  • yellow food coloring (optional)

Directions

  1. In a big BIG BIG pot put: chicken breast, water, chicken bullion cubes, onions, parsley, peppercorns, whole cloves, salt, pepper, thyme and carrots. Bring to a boil.
  2. Reduce heat, cover and cook for an additional 2 1/2 hours.
  3. Remove chicken and allow chicken to cool.
  4. Add the uncooked spaghetti noodles to the soup while the chicken is cooling.
  5. Now we will make a roux. This allows the soup to thicken so it actually taste like soup.
  7. For the roux melt 8 tablespoons butter (a stick). Once it is melted add 8 tablespoons of flour and stir real QUICK.
  8. Add the roux to the soup and stir until the roux dissolves. 
  9. Chop the chicken as fine as desired. Add the chicken to the soup.
  10. Bring the soup back to a boil or until the noodles are good and cooked.
  11. Lastly add 8 drops of yellow food coloring and stir. (This turns the soup yellow so that it looks like chicken noodle soup)
  12. Turn the soup off and enjoy.

Note

We’re from TX so of course this feeds an army!

If you like your soup thicker than you can add more roux. Just remember that when making a roux, always stir quick. EVEN proportions are a MUST. For every tablespoon of butter you need the same amount of flour. Roux should thicken and be light brown. 



  • 7th September
    2011
  • 07