Gluten Free Chili

Ingredients:

2 lbs ground beef

1 whole onion chopped

30 oz black beans

29 oz can tomato sauce

1 can diced tomatoes with green chiles

2 whole tomatoes chopped

1 cup Quinoa

2 tbsp garlic powder

2 tbsp onion powder

4 tbsp chili powder 

3 tbsp Bobs Red Mill Baking flour, gluten and dairy free

30 oz water...I use tomato sauce can

pepper

salt if desired

Directions:

Brown hamburger with chopped onion.  Add flour, like you're making gravy, stir and add water.  Mixture will be thick.  Add all ingredients to crockpot.  Cook on high all day.  Tastes amazing and its gluten and dairy free.

Red Pork Chili

I had some leftovers in the refrigerator and it was cold today, so I gave them a new face.  My husband said it was the best chili I've ever made.  He probably just says that to make my day, but it was pretty good!

Ingredients:

1 lbs cut up pork (I had left over ribs that I used)

1 chopped onion

2 Tbsp flour

2 Tbsp Olive Oil

1 Tbsp Garlic Salt

1 Tbsp Onion Powder

1 Tbsp Cayenne Pepper

2 Tbsp Cajun Spice

3 Tbsp Chili Powder

8 cups water

1 15 oz can Tomato Sauce

2 cans Ortega Fire Roasted Diced Green Chilis

1 can black beans

1 can chili beans

1 can kidney beans

2 Cups Steamed Brown Rice (recipe on my blog)

1 can diced tomatoes

Directions:

Warm or Cook pork in 2 Tbsp Olive oil.  Once browned, Or Warmed add Flour completely cover all meat.

add 2 cups water. stir until thickened.  Add remainder of spices and stir to mix thoroughly.  Add the rest of the ingredients.  Stir, and Cook on medium heat for about an hour.  You could also make this in your crockpot.

I poured this over a burrito and topped with guacamole.  You could top with cheese and sour cream.  Its very tasty.

Pulled Pork Tostadas

Well after Mariah's graduation we had quite a bit of left over pulled pork, so...I made pulled pork tostadas.  They turned out delicious!

Ingredients:

Pulled Pork...I used about 1 1/2 lbs. left-overs

1/3 Cup Taco seasoning

1 - 15oz can Kuners Southwestern Jalapeno black beans with lime juice

1 - 7oz can Ortega Fire Roasted Diced Green Chiles

1/4 cup water

Corn Tortillas

1/3 cup - 1/2 cup oil

 Toppings:

lettuce

tomato

shredded cheddar cheese

diced onions

guacamole

sour cream if you would like 

salsa if you would like

Directions:

Place your pulled pork in a pot or skillet, heat till warm.  Add DRAINED black beans, green chilies.  Stir until mixed well.

 Add taco seasoning and water, heat until your ready to eat it.

In a frying pan, heat oil on a medium heat.  Fry each corn tortilla until toasty brown

Place on a plate covered in napkins or paper towels to soak up excess grease.

Assemble your tostada:

1st: guacamole

2nd: onions

3rd: meat mixture

4th: cheese...so it melts

then add lettuce, tomatoes and whatever else you would like to add.

YUMMO!!!

Potato Soup

Today was a chilly day, AND I had left over celery and onion from the weekend, so we are having potato soup for dinner tonight.  So delicious, and perfect when its cold out.

Ingredients:

whole onion chopped (I used a red onion)

whole stalk of celery, including leaves...chopped

6 Cups water

6 chicken bouillon cubes

2 cups chopped ham

 12-15 peeled potatoes

2 sticks real butter

1 cup flour

1 cup milk

salt and pepper

Directions:

 Chop celery and onions and place in large stock pot.

Add 6 cups Water and 6 bouillon cubes.  Turn on

heat to high.

Add chopped ham and peeled and cubed potatoes.  Bring water to a boil.   Cook until potatoes are tender.







In separate pan melt 2 sticks real butter.  Add 1 cup flour.  Then add 1 cup milk and smooth this sauce.  Then add to large stock pot.  Stir in slowly.  The soup base will thicken.  Add salt and pepper.

 Voila...Enjoy!!

Taco Salad

Most of the time I make this as a meal all by itself.  My dad actually made this one and we had a lot of company so I threw some grilled chicken with it.  Just so happens his recipe is the same as mine.  This is great for warm days and you don't want to heat your house up, or you just want something light, yet filling.  You will love this recipe.

Ingredients:

1 lb. ground beef

1 can kidney beans drained

1 can chili beans drained

1 bunch green onions or 1 whole onion chopped

1 head of lettuce chopped

2-3 tomatoes diced

1 bag shredded cheddar cheese

1 bag Doritos crushed

1 packet taco seasoning

1 bottle Italian Dressing

Directions:

Cook your ground beef and drain any grease.  Add your packet of taco season with 1/4 cup water.  You don't want the sauce on the meat runny, but you want it well coated.  Then set aside to cool.  In a very LARGE container add chopped lettuce, tomatoes, onion, drained beans, and cheese.  After meat has cooled add it to the salad mixture.  Stir until it is all well mixed.  When you are ready to eat it add your crushed Doritos and Italian Dressing.  I like to wait if I'm taking it somewhere because the Doritos will get soft.  I like them crunchy.

Enjoy!!!

Taco Soup

This is actually my sons idea.  He made it for all of us one night, and I loved it, so here is our version.  My husband made this pot, since I'm laid up for a few weeks.  Perfect for such a cold day today.

Ingredients:

• 2 lbs. ground venison or beef
• 2 15 oz cans kidney beans
• 2 15 oz cans black beans
• 1 can corn
• 2 15 oz cans diced tomatoes
• 2 pkg. taco seasoning
• 2 pkg ranch seasoning
• 1 48 oz tomato juice
• 2 cans diced green chilis
• 1 whole chopped onion

Directions:

Cook ground burger in skillet with the chopped onion.  Drain excess fat.  Add a packets of seasoning and mix well.  Add the remainder of the ingredients and cook until warm enough to eat.  Its that simple!!  

The family likes to eat it over Frito's with cheese and sour cream dabbled on the top.  Yumm Yumm!!

Slow Cooker Venison Burritos

If you are not a venison fan, you can also use beef.  My family are wild game hunters and we eat a lot of it. I'm always trying new creative ways to cook it.  This recipe is just something I threw together today.  I had a roast in the refrigerator that needed cooked  so here's what my family is getting to try today.

Ingredients:

• 1 medium Venison Roast cubed, you could also use round steaks
• 1/2 cup taco seasoning
• 1 15 oz can Italian diced tomatoes with green chilies
• 1 15 oz can black beans drained
• 2 tbsp corn starch
• Tomatoes diced
• Onions diced
• Lettuce chopped
• Sour cream
• Tortillas
• Salsa if you choose
• Shredded Cheese

Directions:

 Cube your roast and place into crock-pot.  Top with Taco Seasoning, Diced tomatoes, and black beans.  Cover and cook on high until meat is tender.  Mix cornstarch with 1/4 Cup water.  Stir and add to meat mixture, stirring constantly.

Voila!  Simple Recipe and the family loved it!

Fill your tortilla with meat mixture.  Then top with cheddar cheese, tomatoes, onion, lettuce, and hot sauce or salsa.  Yumm Yumm!!!  Enjoy!!

Football Chili

Ingredients:

• 2 lbs. ground beef
• 1 large can tomato sauce
• 1 large can diced tomatoes
• 2 cans chili beans
• 1 can kidney beans
• 1 can black beans
• 4 tbsp chili powder
• 2 tbsp garlic powder
• 1 tbsp cajun spice
• 1 tsp pepper
• 1 tsp salt
• 1 whole chopped onion
• 6 tbsp flour

Directions:

Brown ground beef with chopped onion in a large pot or in your crock-pot.  Do not drain grease.  Add flour and stir.  It will be pasty.

Add all of the spices and mix well.

Add the tomato sauce and diced tomatoes.  Stir until it is not so pasty.  My crock-pot was too small for all 6 cans of beans, so I did 2 chili, 1 black and 1 kidney.  Mix well.  Cover and cook in crock- pot all day or in pot on stove for 1 1/2 hours on medium heat.  Stir frequently.

Add a little cheese and Frito's...DELICIOUS!!!

Venison Cheddar and Jalapeno Summer Sausage

Ingredients:

• 1 cup cold water
• 3 tbsp sugar based cure.  I use Morton Tender Quick
• 2 mustard seed
• 1 tsp garlic powder
• 1 tsp coarse ground black pepper
• 2 tsp liquid smoke
• 3 pounds ground venison
• 3/4 pounds pork fat.  I use bacon.  (this is optional)  Its not as dry with the fat.
• 1 cup shredded cheddar cheese
• 2 jalapeno peppers, seeded and minced.
• ***If you do not like jalapenos and cheese, you can leave them out.  Recipe works the same.***

Directions:

Stir the water, curing seasoning, garlic, pepper, liquid smoke together in a bowl until the curing season is dissolved.

In a separate bowl combine mustard seed, jalapenos, and cheese.

Pour water mixture over the meat mixture and mix until evenly blended and somewhat sticky.  About 3 minutes.  Stuff your casings.  If you do not have a stuffer, you can divide the mixture in half.  Roll each half into 2 inch thick logs.  Wrap each log tightly with aluminum foil and refrigerate for 24 hours.

Bake in oven at 150* for 4 hours.  Turn up heat to 200*.  Bake until internal temperature reaches 170*, usually an additional 2 hours depending on your oven.

Remove from oven and cool on a rack until they are room temperature.  Slice thinly to serve.

If you are like me and make several, you will want to either vacuum pack your sausage before you freeze it, or put in a freezer bag and wrap in freezer paper.  I froze several of the logs one year, without wrapping and I lost all of them.  The freezer dried them out.

Pepperoni Venison Snack Sticks

Ingredients:

• 1 1/2 pounds of ground beef, venison, or any meat
• 1/3 pound bacon or pork sausage
• 1/4 c water
• 1/8 teaspoon of garlic powder
• 1 teaspoon of paprika
• 1 1/2 tablespoons of Morton’s Tender quick salt
• 1 tablespoon of fennel seed
• 1 tablespoon of crushed red pepper

Directions:

Mix water and spices in a separate bowl and pour over meat. Mix thoroughly.

Form sticks with a jerky gun, meat grinder, or similar gadget that has a 1/4" to 1/2" round nozzle attachment. I have a meat grinder with attachments, therefore mine have casings on them.  This is not necessary.

Bake on wire rack for 4-6 hours at 150 degrees. Or cook on a dehydrator. Enjoy!

• If you plan on storing them.  Make sure you seal them in an air tight container.  

Taco Pretzels

I got this recipe from my sister in-law Rosslynn Riewe.  I was introduced to this yummy snack on my very 1st date with my husband.  He took me to meet his WHOLE family at a wedding reception for his brother and his wife.  Very scary but fun evening for me.  Rosslynn brought these out to the table during some fun and games, and I just loved them.  I hope you love them too!  Thank you Ross for the recipe!!

Ingredients:

1 bag of pretzels
1/2 cup oil
4 tbsp taco seasoning or 1 packet
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp lemon pepper

Directions:

Combine all of the spices with the oil.  Stir until it is mixed very well.  Pour pretzels into a container with an airtight lid.  Pour the oil mixture over the pretzels.  Place lid over the bowl and shake to cover all pretzels.  Remove the lid.  Rosslynn lets them sit for awhile before serving.  You can also bake them.  I bake them on a large cookie sheet at 350* for 15 minutes.  Let cool on large sheet of wax paper.  You do not have to bake them if you choose not too.

Sausage Cheese Roll

I made these for a family night at my house.  It was my first shot at it.  I saw a picture on Facebook, and thought I'd give it a bash.  Turned out really yummy.  My kids loved it!  Next time I will use pepperoni's and more of them, maybe more cheese too.

Ingredients:

Bread Dough:  I used my recipe in Perfect pastries and breads.  No Knead Sweet Roll Dough

1 or 2 rolls of summer sausage sliced

1 or 2 pkg. mozzarella cheese.

Butter stick

Directions:
   

Place dough onto a well floured surface.  Roll about 12 inches by 8 inches.   Top with 1 cup of mozzarella cheese and sliced summer sausage or whatever meat you would like.   

Roll over 1 time.  Tuck sides after 1st roll, then continue to roll until you get to the end.

Its not too pretty, but this is my first one.  :)

Bake in a preheated oven at 350* for 25-30 min.  Until Golden brown.

After you've baked it coat with what ever topping you'd like, frosting, glaze, etc.  Since I made a sausage roll I coated it with a stick of butter.  Just a light coat.

Voila!!  I will add more meat next time.  It was still a very yummy snack!