Category: Recipes

1/2C Cream
1/2C 2% milk
1 heaping tablespoon of evaporated condensed milk
2Tbs sucralose
1/4Tsp vanilla extract
1 heaping tablespoon unsweetened cocoa.

Heat the liquids by your fav method.

Combine everything in a blender. Serves 1, so make double if you are making some for yourself in the presence of a Significant Other. Or else. *heh*

Yum.

Just the thing on a “snowed in day”.

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Meanwhile, a pot of beef stew is cooking away in the Wolfgang Puck Rice Cooker and a pot of chili’s makin’ on the stove. Whatever comes, we’ll have plenty of fare to face being snowed in or power outaged. Or both.

I like (some) quiche, but I do NOT like a process that uses more cooking utensils than necessary, so I don’t sauté onion in one pan and then bake the quiche in a baking dish, oh no! Not me!

So, tonight…

1/2 pound “hot” pork sausage, crumbled and fried
2 small yellow scourge onions, chopped and fried up with the sausage
About one-two medium potatoes’ worth of shredded potatoes for hash browns (I used some reconstituted from dried)–for the crust
About a cup of frozen green peas
2 cups of shredded cheese–I used the jack/cheddar mix I had on hand
8 eggs, whisked together with about 1/4 cup of half n half

After browning the sausage and sautéing the onions together, they were removed to a bowl. The shredded potatoes were pressed into the sides of the 10″ skillet the sausage/onion mix had cooked in, sausage and onion, peas and then cheese added in that order. Pour in egg mixture egg mixture.

Oven at 350F for about 45-50 minutes. Let it cool a tad, cut and eat. Yum.

Nicole has posted a fav “holiday recipe” over at Autumn People and asked for personal favs of our own. So, I’ll pass the idea on. Post a fav of your own too, if you will.

Super Easy Christmas “Chili”

Shredded leftover turkey–just use however much will fit in the pot you use along with the other ingredients
1 yellow onion, chopped and sautéed
2 cloves of garlic, minced and sautéed
1 large can of green enchilada sauce
2 small cans of chopped green chilis
1 can of white hominy
1 can of canellini beans (“white” beans)
1 can of Rotels, your fav flavor (I like the habanero Rotels, but the rest of my family finds it too spicy)
Edit: add water to almost an amount equal to the green enchilada sauce. Adjust to your “stewish” preference. If you used the liquid from the hominy and beans, you might need less water.

Dump it all in a crock pot and just let it go. When it’s bubbling nicely, turn to low and let it simmer.

I like to serve it with tortilla chips on the side and cheese and a few chopped peppers on top/stirred in. Seranos or jalapeños complement the rest pretty well, IMO.

No, not this one:

[audio:morning-mystery-clip.mp3]

*heh*

An almost, sort of recipe.

A pound of ground beef
2 eggs
S&P to taste (but at least grind ’em fresh, ‘K?)
a couple cloves of garlic, pressed
1/2 large yellow onion, chopped
a dash or five of Worcestershire sauce
a few dashes of liquid smoke and teriyaki sauce
Mix that all together and press into a loaf pan.
Top it with tomato paste
Cover and bake for 3/4 hour at 350° Fahrenheit
Uncover and continue baking for another 1/4 hour

Veggie will be french cut green beans with almonds. Nuked from frozen. Maybe some bacon salt on ’em. 🙂

Oh, and I took some dried potatoes out of a scalloped potato mix* and put in the bottom of the pan. We’ll just have to see how it all turns out, eh?

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A better use for ’em than using the mix itself, IMO.

As obliquely promised to Nicole, here’s another lil smoothie “recipe” (indeterminate amounts in a couple of cases almost require the “”).

Mocha Mint Smoothie

1C cold coffee (just chill some ahead of time from some coffee brewed from freshly-ground beans)
2 scoops chocolate-flavored whey powder
a small handful of fresh, rinsed mint leaves (you do have a stand of mint handy, don’t you? ;-))
2TPS heavy cream
2TBS finely-ground flax seed (almost to powder/flour consistency–use your blade coffee grinder or a burr grinder set to as fine as it’ll grind)
1/2 Tsp leucine
1/2 Tsp D-Ribose
2TBS sucralose
~1.5 C ice.

Blend until smooth.

Yum. A good breakfast all on its lonesome, when time to cook bacon and eggs, etc., might be short. Can add a raw egg if you want (pasteurize by dipping in boiling water for NO MORE than a minute, if salmonella is a concern for you).

Some good ketchup, some minced onion and this:

Just about the perfect condiment for a simple meal centered around some nice shrimp.

(No, it’s not real wasabi–or not mostly–but it is good, and makes for just the right zing in a sauce for the shrimp. Next: garlic stir-fry using some of this “wasabi” sauce, shrimp and lots n lots of minced garlic!)

I posted this a few years ago, but since it’s soup and stew weather, and since I just put a batch of this in the slow-cooker (well, actually in the Wolfgang Puck rice cooker, but that’s another story), I thought I’d repost it.

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This is a really, really simple recipe with a Southwestern flair. Since it’s mostly just “open cans, dump” it’s also quite fast to assemble. The only “cooking” required is to pre-cook some chicken.

Cook–any old way that’s easy or comfy for you–a chicken, or just cook 5-6 chicken thighs. White meat’s not as juicy and tasty, so I major in dark meat for this, but you can pick and choose for your own taste. I generally skin the chicken before cooking, but whatever suits you. Cooking the day before and store the chicken in the fridge–or even a week and freeze–then cool and de-bone the chicken.

Just assemble the ingredients listed in any order you want in a slow cooker:

Chicken, as above
1-28oz (or two 15oz) can of green enchilada sauce
2-4oz cans chopped green chiles
2-15oz cans white hominey
1-15oz can of cannellini beans
1-4oz can chopped mushrooms
1-chopped onion, pre-“sautéed” (the quotation marks are cos I “sautée” onions for such as this by placing them in a microwave safe container with a lil olive oil and nuke ’em for a minute or so. YMMV. 2 mins at half power works best in my microwave.)
about 2C water

You can feel free to add some “sautéed” minced garlic–do the garlic with the onions so as not to overcook the garlic–some freshly ground black pepper and even some cumin to taste. I do. Heck, I’ve also been known to add some Rotel’s Diced Tomato & Green Chilies for a lil added taste touch. But not the tomato and habaneros Rotel also sells. (Too much heat for my Wonder Woman.)

Crock pot as normally. Eat with (white, if you have ’em) corn chips, corn bread, lightly toasted corn tortillas, or whatever suits your fancy.

A couple of small notes: while I do rinse the cannelini beans, I do not rinse the hominy. While most folks do rinse the hominy, I’ve not found it adds any benefit to do so. 😉

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This is a chicken “white bread” version of a pork posole recipe. If you prefer, you can pre-cook some pork chops, pork shoulder or whatever, and substitute that for the chicken. It’s just as good but with a slightly different flavor. 😉