Fiesta Chowder

This recipe is from http://E-mealz.com, and despite the many canned foods involved I really liked it. We cooked up a side of cornbread to go with the soup.

1/2 cup chopped onion

1 t minced garlic

2 T oil

2 cans chicken, drained

1 pkg fajita seasoning

15 oz can whole kernel corn

15 oz can black beans

14.5 oz can Mexican stewed tomatoes

4.5oz can chopped green chilies

3 cups water

1 bag “ready rice,” Spanish-style (I couldn’t find that, so I used “ready rice” in long grain)

10.75 oz can cheddar cheese soup

Saute onion and garlic in oil until tender. Add chicken and fajita seasoning; mix well.  Add corn, beans, tomatoes, chilies, water, and rice. Bring mixture to a boil. Reduce heat; cover and simmer 5 minutes. Stir in cheese soup and heat through.

Sweet ‘N’ Tangy Chicken

This recipe is another condensed soup confession. But again, tomato soup doesn’t count. Right?

In a skillet, brown 4 boneless, skinless chicken breasts.

Add:

can condensed tomato soup

1/4 cup water

1 T brown sugar

1 T white vinegar

Cover and simmer until done.

Grown-Up Grilled Cheese

Brie

Thinly sliced prosciutto

Fig preserves

Butter

Bread (French or sourdough would be best, but any sandwich bread will do)

Put the first three ingredients in the sandwich and then cook with butter like a grilled cheese sandwich.  (It is okay to eat the rind of brie, but personally we don’t like it.)

I’ve also seen a similar recipe that used blue cheese in place of the Brie. So do what suits you!

Beef Taco Skillet

I confess that I’m a little embarrassed about this recipe because it uses condensed soup.  I draw the line at cream of mushroom, though, and this one calls for tomato.  In the clear.

1 1 lb ground beef

1 can condensed tomato soup

1 cup salsa

1/2 cup water

8 flour or corn tortillas (6″), cut into 1″ pieces

1 cup shredded Cheddar cheese

COOK beef in skillet until browned. Pour off fat.

ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.

TOP with remaining cheese.

Skillet Beef with Pantry Goods

My MIL gave me this recipe a long time ago.

1 lb ground beef

1/4 to 1/2 cup chopped onion

2 cloves minced garlic

Brown these in the frying pan and then add:

14 oz can stewed tomatoes

1 1/2 cans water (use the tomato can)

1/2 tsp salt

1 tsp Italian seasoning

about 2 cups uncooked noodles

Cook until the noodles are done, about 10 minutes or so.

Sprinkle about a cup or more of grated cheddar cheese on top and let melt.

Hearty Lasagna Soup

1 lb ground beef

1/4 tsp garlic powder

2, 14 oz cans seasoned beef broth with onion

14.5 oz can diced tomatoes

1/4 tsp dried Italian seasoning

1 1/2 cups uncooked mafalda or corkscrew pasta

1/4 cup Parmesan cheese

Cook beef with garlic in skillet until browned. Pour off fat.

Add broth, tomatoes and Italian seasoning. Heat to a boil.

Stir in pasta. Cook over medium heat 10 minutes or until pasta is done. Stir in cheese. Serve with additional cheese.

Serves 4.

John & Caryn’s Pizza & Sauce (starring Rocky Balboa)

Be sure to place the pizza stone in the oven at least 1/2 hour ahead of time to make sure it gets good and hot.  475 for wheat dough or 450 for white dough. 

In a small sauce pan:

2 cans tomato sauce (15 oz each)

2 tsp sugar

shake of dry oregano

shake of garlic powder

salt (coat the entire surface)

Cook until it bubbles.

Here’s well, frankly, things get more stressful than I prefer in the kitchen.  The rest of the recipe needs to be done quickly so that the dough doesn’t stick to the counter or pizza paddle and so the sauce doesn’t make it mushy before the time comes to slide it on the stone.  I recommend a couple jogs in place and some neck stretches like Rocky would do.  Or you can just hype yourself up with this short video:

Now that you’re ready, roll pizza dough (such as Trader Joe’s) on a clean countertop into a circle. Use lots of cornmeal.  John’s tip: Think of the cornmeal as ball bearings so the pizza slides easily on and off the pizza paddle.

Quickly top that baby with sauce, cheese, & whatever toppings keep you happy.  Keeping with the cornmeal/ball bearings rule, slide the pizza on a pizza paddle and then slide it on the hot stone.  Remember: the oven isn’t cooking your delicious dinner–that burning hot hunk of pizza stone is. 

When it looks done it probably is.  Employ your pizza paddle for duty once again and serve your pizza up for dinner.  (Feel free to shout, “Adrian!” at any time now.)