Iron Skillet Pot Roast

Not all pot roast has to be cooked in a crock pot or in a dutch oven. This is such a simple recipe with an amazing amount of flavor.

Iron Skillet Post Roast
Here are the Ingredients:
  • 2-3 pound pot roast
  • 1 bag of Lipton Onion Soup
  • 1 tablespoon vegetable oil
  • 1 cup hot water
Preheat oven 275 degrees
Heat oil in an iron skillet on medium high. Nicely brown both sides of meat. Meanwhile mix Onion Soup in water. When meat is browned pour the Onion Soup over the top of the roast. Make sure the skillet is as full as possible with out spilling. Place in oven and place a lid or foil on top. Slow bake for 2 hours and then flip the meat and bake for another 2 hours. Make gravy with drippings and serve with your favorite potatoes or rice.

Mexican Cheese Soup

Served in my favorite bowl from my grandmother’s kitchen! See recipe under Soup!

Stuffed Red Bell Peppers

When you cook them sliced they don’t take as long and you have more control over your portions. Serve with homemade mashed potatoes and you have a perfect meal.
Stuffed Red Bell Peppers
Here are the Ingredients:
  • 4 fat red bell peppers, sliced and cored into 1 inch slices
  • 1.5 pound fresh chicken, ground
  • 1 cup carrots, finely shredded
  • 1/2 yellow onion, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 egg, slightly beaten with fork
  • 1 cup panko bread crumbs
  • 1/2 cup oatmeal, dry
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 tablespoons tomato paste
Preheat oven 375 degrees
Place all ingredients except bell peppers in a bowl and mix with your hands until blended. Place bell pepper ring on a nonstick foil lined baking sheet and fill each with meat mixture. Top each with 1 tablespoon of ketchup and spread to cover the tops. Place in oven and bake for 40 minutes. Serve with rice or mashed potatoes.
1 teaspoon garlic powder

Mexican Style Chili

If you enjoy chili this is a really good change of pace. I personally love beans and vegetables in my chili and the consistency is almost like soup.

Mexican Style Chili
Here are the Ingredients:
  • yellow onion, large chopped
  • lean hamburger, 1 pound
  • 1 can pinto beans, not drained
  • 1 can kidney beans, not drained
  • 1 can chili beans, not drained
  • 1 can Mexican style diced or stewed tomatoes
  • 1 can diced tomatoes
  • 1 1/2 cups frozen corn
  • 1.25 package taco seasoning
  • 1 oz package Hidden Valley Ranch
  • sour cream, optional
  • cilantro,garnish chopped
  • lime, juiced optional
  • tortilla chips, optional
    Saute onions and hamburger and drain out excess oil. Add packets and stir to combine. Add beans with their liquid, corn, and tomatoes. Bring to a boil then lower heat to low, cover and cook for 2 hours. Garnish and enjoy.

Panko Basa

If you enjoy catfish this is a lighter version of that. It’s great broiled, fried, or baked.

Panko Basa

Here are the Ingredients:

  • 2 large Basa filets
  • 2 eggs
  • 2 tablespoons cream
  • Panko crumbs
  • vegetable oil
  • salt and pepper to taste
  • 1/4 teaspoon garlic powder
  • lemon, thinly sliced
  • tartar sauce (see recipe)

Preheat oven 350 degrees

Take eggs, cream, and seasoning and whisk together with a fork. Pour in a container for dipping. Place Panko in a separate container for coating. Heat oil over medium high heat in a no stick pan. Dip fish into egg and coat both sides with Pank0. Place into heated oil and cook on both sides for 5 minutes each. Place on baking sheet and top with slices of lemon. Bake for 15 minutes and serve with homemade tartar sauce.

Carne Asada

If you have a grill this recipe is a must. After marination it takes minutes to cook and the flavor is epic.

I serve this with my Spanish rice, black beans, and tropical salsa. Such a winning combo!!
Carne Asada
Here are the Ingredients:
  • 3 pounds beef flap steak
  • 2 limes, juiced
  • 1 large orange, juiced
  • 1 tangerine, juiced
  • 2 tablespoons olive oil
  • 1 handful cilantro, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon garlic powder
  • 1 small red and 1 small green bell pepper, quartered
  • salt and pepper
Preheat grill to 400 degrees
Mix all the ingredients in a gallon Ziploc bag. Add meat and toss well. Let marinade in refrigerator for at least 4 hours. Cook on grill 2 minutes per side. Cut into thin slices against the grain.

Tropical Salsa

Mango and pineapple are in season and this is the perfect way to use them in a dish. It’s perfect with fish, beef, chicken, or even on grilled veggies.

Tropical Salsa
Here are the Ingredients:
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup ripe mango, diced
  • 1/2 cup pineapple, diced
  • 1/2 large jalapeno, seeds and rib removed, finely diced
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • 1 tablespoon juice from pineapple
  • 1/2 teaspoon salt
Combine all fruit and vegetables and toss with lime juice, pineapple juice, and salt, chill and serve.

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