Cowboy Stew

Thanks Brit for keeping me accountable for our weekly recipes. Since I missed a week here or there, I am trying to catch up which in returns mean more simple recipes! This recipe even though it only takes about 15 minutes to make and is super easy is also very filling and satisfying. It's warm, perfect for winter days. And since there is able to be a huge cold front this is the perfect choice. I must credit Susan (the most amazing cook ever!), my bible study teacher, as she is the one to create this recipe.

Cowboy Stew

2 lbs ground beef

1 onion chopped

48 oz ranch style beans

2 cans minestrone soup (Progressive is a good choice)

1 can rotel tomatoes (you choose how spicy or not spicy you want your stew to be)

Brown meat with onions. Once browned add other ingredients. Serve hot. The End...that's all you do...seriously...it's worth trying!

This recipe is so easy I don't really have any helpful tips.

-Laura

Creole Black Beans

I was wanting to find something to cook in our slow cooker...and something easy of course if you haven't noticed a pattern with that. We really haven't had that great of experience with our slow cooker. The first time we used it the chicken literally looked like pieces of coal. I blame the slow cooker! So it is safe to say that I am still experimenting with the good 'ol crock pot. At first I was a little intimidated by all the ingredients in this particular recipe but it wasn't bad at all. This vegetarian meal ended up being very good and I highly recommend it! This picture does not do this meal justice....apparently I need to work on my photography skills as well as my cooking skills!

Creole Black Beans

3 (15 oz) cans black beans, drained
1 1/2 cup onions, chopped
1 cup green pepper, chopped
4 cloves garlic, minced
2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 1/2 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 vegetable bouillon cube
5 bay leaves
1 (8 oz) can tomato sauce
1 cup water
Monterey Jack Cheese


Combine all the ingredients in the Slow Cooker, putting the bay leaves on top. Cover; cook on Low for 8 hours or on High for 4 hours. Remove the bay leaves before serving and serve over cooked rice. Top with Monterey Jack Cheese.

My husband and I use a rice cooker for all our rice and I highly recommend it. If you don't have one it would be a great investment. Here is the one we have:
Rice Cooker

-Brittany

White Chili

Ok so there is kind of a funny story behind this little recipe, and I promise I will branch out beyond soup and chili. So, there was this party at work and I signed up to bring soup thinking I would try this new recipe. Well, I learned an important lesson late Sunday night.....when you are cooking for 10-15 people don't try a new recipe! I attempted to double this recipe which could have been a problem because I have a tendency to forget to double everything. Anyways, when I tasted it Sunday night I didn't like it and was too embarrassed to take it to work for our Monday party. So of course Monday morning I woke up super early and went to the grocery store to buy the ingredients for Old Faithful...Can Soup. I didn't want to waste all the White Chili so hubby and I had it Monday night. So crazy, it was actually pretty tasty. Not the best white chili but not horrible. I am still in search of a good White Chili recipe but here is the one that didn't make the cut for work but still pretty good. 

White Chili

Serves 4, Prep Time...depends on how long it takes you to cut chicken into cubes and cut an onion :)

1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 1/4 cups chicken broth
1 (4 ounce) can diced green chilis
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 (15 ounce) can cannellini beans, drained
Green onions and Monterey Jack Cheese are great toppers!


Directions
1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion until onion is tender (5-6 min)
2. Stir in the chicken broth, green chilis, cumin, garlic powder, oregano, cilantro and cayenne pepper. Reduce heat, and simmer for 15 minutes
3. Stir in the beans and simmer until chicken is no longer pink and juice run clear, approximately 5-10 minutes

-Brittany

Starting Easy!

So you might think with the first recipe I would start with something impressive so everyone would know my skills....or lack of! Well, this recipe is impressive because it is SO good and SO easy. Even though I live in Texas believe it or not it has been FREEZING here. Last night it was 18 degrees which is why warm Can Soup was perfect for a night in with the hubby.

                                                                      

Can Soup

Serves 4-6, Prep Time 5-10 minutes, Cooking Time 15-20 minutes

2 Cans of Ranchero Beans

2 Cans Chicken and Rice Soup with vegetables

1 Can Tomato Soup

1 Can Chunk Chicken (or Chicken breast)

1 Can Rotel (we used the original)

1 Can Water

Put all the ingredients in a stockpot and cook until warm. Serve with cornbread (we used the Jiffy corn muffin mix because it's a little bit sweet)


-Brittany