Green Chili Potato Stone Soup

• Saute an onion with 1/2 t. minced refrigerated garlic, add 2 cans of green chilis (macayos and ortega mild is what we used). When the onions soften, add thawed hamburger meat (1 lb). Add 1/2 t. chili powder and a little bit of soy sauce and taco seasoning (1/4 packet). Brown. Drain the fat. 

Next add 

• 6 medium potatoes, peeled and diced. 
• 3 carrots sliced
• 1 c. frozen sweet corn
• 4 c. of water
• 2 T. cumin
• 2 T.  of BTB chicken
• 1/2 t. chicken bullion powder
• 1/4 packet taco seasoning
• 1/2 t. chili powder 
• Salt to taste, may take more BTB chicken 
• 1/4 t. Japelono chili powder 

Combine all of that and cook until potatoes and carrots are soft. Stir in about 1 1/4 to 1-1/2 c. heavy whipping cream. Add water and extra seasoning as needed. Serve with cheese. 

Enjoy! 

BBQ Beef Fajitas

BBQ Beef Fajitas

Combine:

• 1/4 t. BBQ rub
• 1/2 packet of taco seasoning 
• 1 onion, diced,
• A 2-3 lb beef roast, cut into 4 pieces 

Cook in the instapot for 50 mins.


Slice 1 green bell pepper and 1  red bell pepper and 1 large onion in butter and terikayi soy sauce, taco seasoning, and 1/8 t. BBQ rub.

When meat is done, shred. Then mix with onions and peppers and add BBQ sauce (we used Sweet Baby Rays original sauce) until it seems right.

Serve on tortillas with cheese.

Enjoy!

Cheesy Potato Casserole

Cheesy Potato Casserole

One half of a 2 lb bag of frozen hash browns (the square kind)
1/2+ cup white onion, chopped
2+ (overflowing) cups of chopped green and red peppers (about one of each)
1 can cream of chicken soup
2+ cups shredded cheddar cheese
8 ounces sour cream
1 can of chicken or fresh chicken breast cut up into bite size pieces

Preheat the oven to 350 degrees.
Spray a 9x13 baking dish with cooking spray.
In a large bowl, mix all the ingredients together until well combined.
Pour the casserole into the dish and spread evenly in the pan.
Bake for 35 minutes, or until hot and bubbly.
Enjoy!

Note: Next time we want to use fresh chicken and more potatoes...maybe 1 c. more. Also, we want to saute the chicken, peppers and onions together before baking with creole, cumin, and black pepper.  Will probably take less time to cook  too.

Original recipe

Our Sweet and Sour Sauce and Fried Tempura Battered Meat (Barbecued Pork)

So last night I made one of our favorites...sweet and sour {Chinese style cured barbecue pork} (you can use any cooked meat or veggie)  fried in tempura batter. Here's the recipe! :) Sorry I didn't take a picture...I was too hungry to think about it.

Sweet and Sour Sauce:


(image source and recipe altered from here) 
(Serves about four-- we usually use about half and freeze the rest for another day)
Ingredients:

• 1/4 cup ketchup
• 1/4 cup sugar
• 1/4 c. packed brown sugar
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1 1/2 tablespoons cornstarch
• 3/4 cup pineapple juice (use the juice from your can of pineapple, measure though because there is more than 3/4 c.) 
• 2 T-3 T. sweet chili sauce
• 3/4 of a can of pineapple chunks
• 3/4 of a green pepper, chopped

Directions.

• Mix pineapple juice and cornstarch in a bowl. Spray a medium saucepan with oil and add ketchup, white sugar, brown sugar, rice vinegar, soy sauce, sweet chili sauce, and your pineapple/cornstarch mixture. Cook over medium to medium high heat, stirring until sauce thickens. Add chopped green pepper and pineapple chunks and let simmer so that the ingredients warm through and share flavors. Stir frequently. :) 

Tempura Batter: 

1 cup of flour
1 tablespoon cornstarch
3/4 cups of seltzer water/ginger ale/ sprite

Mix all together. The batter will be like a think pancake or funnel cake batter... You don't want it too thin or it won't stick, but if it's too thick add more soda. 

(Modified from here) 

To make your fried pork: 

Heat oil over medium heat in a heavy saucepan. You will know when it is ready when it bubbles a little and if you put in some batter it will sink but quickly rise. Dip your fried pork or any other cooked meat or veggie in batter. (Cut the pork or other meat into bite sized pieces ahead of time). Let cook in oil until it floats to the top and browns. Place on a paper towel. Keep going till you have enough. This recipe makes enough for probably a full package of the sliced pork. We usually can only eat half the package which weighs about 3/4 lb. 

Serve the tempura fried meat over white rice with the sweet and sour sauce over top! So good! 

PS. The closest picture I could find to what the meat we used looks like is this: 

Image source

Meatballs

I've been craving meatballs lately and we finally got around to making some! They were delicious! 

Ingredients:

1 cup onion chopped

1/2 green bell pepper chopped

1/2 red bell pepper chopped

1 T. Butter

1 T. Teriyaki soy sauce

1 can of diced tomatoes

2 T. Parmesan cheese

1 t. Italian seasoning

1 t. Minced garlic 

1/4 t. Celery seed

1 T brown sugar

1 t. Better than boulloin chicken flavor

40 frozen meatballs (or enough to cover large sauce pan)

1-24 oz jar of pasta sauce (we used Classico four cheese) 

Directions: 

Sauté the peppers, garlic, and onion in the butter, soy sauce, and seasonings until they are soft. Add the tomatoes as cook until the onions are red/pink. Add the Parmesan cheese. Then add the sauce and meatballs. Add a little water if it's too thick or if you want to make sure it cooks down and incorporates the flavors a bit more. Bon appetit! 

Serve on hoagie rolls or over spaghetti.  Sorry for the lame photo. We were hungry!