Crock-pot Cowboy Stew...

I first came across this recipe in a book by Sandra Lee, of Semi-Homemade. The orginal recipe calls from potatoes and corn. I personally thought it was too much in the carbohydrates so I took out the corn and added a can of kidney beans.
The meat in the stew is brisket. You only need 2 pounds, if you can not find a small 2 pound brisket look for corned beef. The meat in that package of corned beef is brisket, just throw away the seasoning packet that is inclosed.
We used to have eat this recipe twice a month. Super simple to throw together in the morning before work, or great on a cold day. The orginal recipe states it serves six, four is more the correct portion.

Ingredients:
2 pounds beef brisket, cut into bite size pieces
1 Tablespoon taco season
2 cups chopped potatoes
2 10 ounce cans of Rotel tomatoes and chilies
1 10 ounce can of cream of celery soup
1 10 - 15 ounce can of kidney beans, undrained
1 cup beef broth, low sodium
1 small onion chopped
2 teaspoons garlic, minced

Directions:
In a 4 quart crock-pot add brisket and sprinkle with taco seasoning
Add remaining ingredients and stir until combined
Cover and cook on hight temp setting for 4 to 6 hours.
or low temp setting for 8 to 10 hours.

Southwestern Chicken & Bean Salad

This recipe is simple and healthy dish you can eat either as a side dish, salad, or as a meal. I like it with chicken, but feel free to use turkey breast if you prefer.

Ingredients:

1 can red kidney beans

1 can corn

1 small carrot, chopped

1 small red pepper, chopped

½ cup celery, chopped

2 green onions, chopped

1 cup cooked chicken breast, chopped

Dressing:

1 teaspoon dried parsley

¼ cup red wine vinegar

1 Tablespoon canola oil

1 clove garlic, minced

¼ teaspoon ground cumin

¼ teaspoon black pepper

Hot sauce to taste

Directions:

 In serving bowl, gently toss salad ingredients together.

 In separate small bowl, whisk together dressing ingredients. Pour over salad and toss gently to combine.

 Chill for 30 minutes to 1 hour, occasionally stirring lightly.

The Get Together...

The potluck, tailgate, block party, or family large family gathering all require one thing, food.

Have you ever noticed that the same people always put out the same effort?

 You have the busy parent flying in from work, wrangling six kids and still manages to produce something fantastic. The (I fall into this) I have too much time on my hands, so let us make everything from scratch person. The person who either because they didn’t get the memo or didn’t care, sliding in with nothing in their hands. The person who on their way home from work, found out they are suppose to be bringing SOMETHING, stop by the store for either a baked treat or bread.

I have decided to use three recipes that would be great for a large get together. Some recipes are very simple and take just a few minutes to the more involved, Block Party Beans, Cornbread Salad, and a Bean and Corn Succotash.

Block Party Beans:

My Father-in-law passed this recipe to me. It came from Cook’s Country magazine and was written by Diane Unger. The best way to describe this dish is Boston Baked Beans meets Sloppy Joes.

Ingredients:

2 ½ pounds of lean ground beef

1 onion, chopped fine

4 mince garlic cloves

4 15 ounce cans of beans drained and rinsed (suggest one can of each: Kidney, Black, Pinto and Cannellini Beans)

2 28 ounce cans tomato sauce

½ cup barbecue sauce

1/3 cup packed dark brown sugar

¼ cup of cider vinegar

½ teaspoon crushed red pepper

12 ounces fresh green beans cut into ½ inch pieces

1 10 ounce package of frozen lima beans

Directions:

Adjust oven rack to lower middle position and preheat oven to 350°F

In Dutch oven brown the ground beef, drain in a colander, return to pot.

Stir in onion, cook until softened

Add garlic, stir in canned beans, tomato sauce, barbecue sauce, sugar, vinegar, red pepper flakes, ½ teaspoon of sale and1/2 teaspoon of pepper bring to a boil.

Transfer pot to oven, bake covered for 30 minutes.

Stir in green beans lima beans, continue to cook covered for an additional 30 minutes.

Season with additional salt and pepper before serving, if needed.  

Cornbread Salad:

This is dish is so yummy, why? Three reasons: corn bread, ranch dressing and bacon, need I say more? I have to refer you to Southern Plate, for the original recipe of this dish. I have tried several cornbread salad recipes, and Christy’s is the best.

 The recipe, below is the extra additions suggested by Christy, I have also cut the amount of bacon. I know you can never have too much bacon, so do not even start that argument. I found it a bit salty and with adding the bacon grease, you can cut the amount of bacon in half. If you add two hard-boiled eggs, you almost have a complete and perfect meal. If you like this dish, please make sure you drop Christy a note on her page, she would greatly appreciate it!

Ingredients:

1 pan cornbread

Hidden Valley Ranch dressing mix packet

1 Tablespoon bacon grease

1 cup diced onions

1 bell pepper, seeded and diced

1 cup diced tomatoes

15 ounce can whole kernel corn, drained

1/2 pound bacon, cooked until crisp and crumbled

2-3 cups mayonnaise (I used two)

Directions:

 Crumble cornbread and place in large bowl.

 Mix in onions, bell pepper, diced tomatoes, corn, and bacon.

In a separate bowl, blend mayo and ranch mix and bacon grease.  

Add mayonnaise mixture to salad and stir until fully mixed.

 Cover and refrigerate at least two hours before serving, the longer this sits the better it gets.

Bean and Corn Succotash:

The original recipe came from the Colonial Williamsburg Tavern Cookbook. I have tinkered a bit with it and changed it to our liking. My daughter begs for this dish a few times a year. Do not get put off about the hominy. Yes, grits come from hominy. The first time I was a bit put off, because I had never had hominy… grits, yes. You need the hominy, I would suggest actually using half can of yellow and half can of white. If you need to make this vegetarian, omit the bacon grease and use vegetable oil instead of butter.

Ingredients:

¼ cup unsalted butter

2 Tablespoons of bacon grease

1 small onion, finely chopped

1 small green pepper, diced

½ cup frozen green peas

1 15 ounce can of each, rinsed: hominy, corn, lima beans, black beans, kidney beans, and chickpeas (garbanzo)

Salt, black pepper and crushed red pepper to taste

Directions:

Defrost green peas at room temperature

In large pan (suggest a soup pot) melt butter and bacon grease.

Add onion cook until translucent, about five minutes.

Add hominy and green peas allowing to cook for another a five minutes.

Add the drained and rinsed canned beans, season with salt and black pepper, cover and cook over low heat until warm, about eight to ten minutes.

Add crushed red pepper to taste, (can be omitted)