Southwestern baked potato

 Southwestern baked potato - Serves two

2 large    Russet or golden potato

1/2 can    Black beans

1/2 cup    Frozen corn

1/8 cup    Onions chopped.

2 small     Tomatoes sliced into 8th's.

1               Thin cut breast into cubs

1/2 cup     Shredded cheddar cheese

Salt, pepper, and cayenne to taste.

Brown chicken and onions. then at the rest of ingredients and stir until bubbling. Turn down and simmer while potatoes bake. 

Bake the potatoes at 400 degrees for 15 minutes and turn over. Back another 15 minutes then slice in half cook another 5 minutes. Oven temps vary. When done spoon mixture over the top and cook for another 10 minutes. Then sprinkle with cheese and cook until melted.

Side:

Baked Cauliflower. 

1 tbsp.       Olive Oil

1 tbsp.       Balsamic vinegar

Salt and Pepper to taste. Bake on 400 for 30 minutes and then continue on top rack while the potatoes bake. 

    

Turkey and vegetable soup

 Turkey and vegetable soup - 8 -1 cup servings

1/2 cup          Celery chopped

2/3 cup          Onion chopped

1/4 cup          Green onion chopped

2                    Carrot's peeled and sliced

1/2 cup          Potatoes cubed

1 can             Great northern beans 

1 can             Fire roasted                                                    tomatoes chopped

1 lb. 4 oz.      Ground turkey 

1/2 cup          White Wine

3 cups            Chicken broth (low sodium)

1 Tbsp.          Basil

1 Tbsp.          Oregano

1 Tbsp.          Chili flakes - Optional

1/4 tsp.          Cayenne pepper- Optional

1 tsp.             Turmeric 

1 tsp.             Black pepper

1 tsp.             Garlic salt

Brown turkey in a large sauce pan, break apart. Add all the vegetables. Cook until tender and starting to stick. Then add wine and broth. Add tomatoes and beans last. Bring to a roiling boil. Turn it down just enough so it's not bubbling over and cook 10 minutes. Then turn to medium heat for 15 minutes and then simmer until vegetable are tender. 

Serve with a roll or salad, or both! 

Mary's Meatloaf

Are you tired of dry meatloaf? I know I was, so I thought how could I take the dry out of meatloaf? Here is how I did it. 

Mary's Meatloaf - 4 to 6 servings.

1 lb.        Ground beef. 

1 lb.        Ground sausage, hot or mild                      your preference. 

1/2 cp.    Onion chopped.

2             Eggs

1             Jalapeno chopped.

2 lg.        Tomatoes chopped.

1/2 cp.    Butter, unsalted.

1 tbsp.    Italian seasoning. 

Heat oven to 400 degrees. 

In a small sauce pan put half the butter in a sauce pan on medium heat. Add half the onions. Cook until onion is translucent. Turn heat off. 

In a medium to large glass bowl add the ground meat, add egg and salt and pepper to taste. Mix well and knead with your hands. Add the butter and onions and continue to mix. Chop up the rest of the butter into small cubes and add to the mixture. Mix again until thoroughly mixed. Form into an oblong mound and place on cookie sheet that has been sprayed with oil. Set aside.

I'm not a fan of the traditional catsupy topping, so here is what I use. 

In the same sauce pan, add the tomatoes, jalapenos, and the rest of the onions. Bring to a bowl stirring occasionally. Add salt and pepper to taste and the Italian seasoning. Cover. Mash to a paste like consistency. Drain all the liquid out of the paste. Spread half over the top of the meatloaf. Set the rest aside. 

Tent some aluminum foil over the loaf and bake for 40 minutes. Remove the foil.

Add the rest of the paste over the top. Place back in the oven and bake for 20 to 30 more minutes. Check occasionally. After 20 minutes cut and check to see if it's still pink inside. Cook until it's done to your liking. 

Just an FYI the butter that sizzles out during baking will make the bottom of the loaf crusty, it's good. 

Serve with mashed potatoes, salad, rolls. Enjoy

Chicken breast and Tomatillos - Easy

 Chicken breast and tomatillos - 2 people

2                Boneless chicken breasts.

10-12        Tomatillos either halved or quartered.

1/4             Onion chopped

1                Jalapeno chopped

1 tsp          Oil

3/4 cup      Jasmine rice

Seasoning; see below.

Add the oil to a frying pan to medium high. Salt and pepper the chicken. While the chicken is cooking add the veggies to a sauce pan on medium high. Add Salt, pepper, chili flakes, cayenne, and cumin. One or two shakes, depending on your taste and flavor. When the onion is translucent use a masher to mash the ingredients in the pan, turn down to not quite simmer. 

Follow the directions on the package for the rice. Get it started while the tomatillo mixture is simmering.

Once the water is boiling and you add the rice cover it to cook. 

Mash tomatillo ingredients again. Drain excess liquid. Once you have all the liquid you can get out of the mixture, pour the tomatillo sauce over Chicken. Turn to low and let cook until rice is done.

Serve over the rice. Side salad or tortilla's are good sides. Enjoy

Sausage and Sauerkraut skillet bake

Sausage and Sauerkraut Skillet Bake - serves 2

2                     Sausages sliced

4                     Carrots sliced

1 med/lg.       Potato cubed

1                      Jalapeno chopped 

1/2                  Purple onion chopped.

1/4 cup           White vinegar

2 cups             Sauerkraut

3 cloves          Garlic chopped

1 tbsp.             Oil

Salt and Pepper to taste

Heat oven to 350 degrees. On the stove top add oil to skillet and heat to medium. Add Carrots, potato, Jalapeno, and onion add the lid. Cook, stirring occasionally, until carrots are starting to soften. Turn off heat. Add sausages, vinegar and salt and pepper. Stir until mixed. Spread sauerkraut over the top. Cover with the lid and place in the oven for 40 minutes. 

Serve with rolls or a salad. Enjoy. Pairs well with a Sauvignon Blanc.

Easy Baked Chicken

Welcome to July! It's hot here. That is not an excuse to not make something delicious. This is an easy elegant main dish. Serve with roasted potatoes, a salad, and a white crisp wine. 

Easy Baked Chicken for 2

1 large chicken breast (or two if small)

1/4 cup     Onion - sliced

1 cup        Cherry tomatoes - halved

1 tbsp.      Garlic olive oil

1/4 cup     Fresh parmesan shredded

1 tsp.        Basil (fresh if possible)

1 tsp.        Oregano

1/2 cp.     Marinara 

Salt & pepper

Heat oven to 400 degrees. 

Brush both sides of chicken with oil. Mix the salt, pepper, basil and oregano together and sprinkle over both sides.  

Spray a cookie sheet or baking dishes with oil and then add the chicken, cover with the marinara. Spread the sliced onions over the tops along with the tomatoes. Sprinkle most of the cheese over the top

Place in oven for about 15 minutes. Take out and sprinkle the rest of the cheese over the top. Put back in for another 15 minutes.

It's ready to serve! ENJOY

Stuffed La Rouge peppers

Stuffed La Rouge Pepper  - Serves 2

2              La Rouge Peppers (Or red bell peppers)

1 Tbsp.    Olive oil

1/4 lb.      Ground Turkey

1              Jalapeno chopped

1/8           Onion chopped

1/2 cup    Broth  

1/4 cup    Jasmine rice

2 tbsp.     Tomato paste 

1/4 cup    Shredded cheese

Heat oven to 350 degrees

Cook rice per directions on package. Cut off the top of the pepper, clean out the seeds. Spray a oven tray and place the peppers on and set aside. 

In a small frying pan heat the oil, sauté the Jalapeno and Onion until

tender. Add meat and chop with the spatial until meat is browned and in small bits. Add tomato paste, cheese, and rice and stir until mixed thoroughly. Spoon into peppers. 

Turkey can be replaced with ground beef. 

Cook 35 to 40 minutes on 350

Serve with  salad or other side dish.