Ground Beef, Peppers, and Rice Skillet Meal

Growing up, my mother made stuffed peppers throughout the late summer and fall months.  I loved eating the meat and rice inside the pepper, but not the pepper itself.  If you have little ones like this, chop up the peppers and put it in with the meat. Same great flavor and a lot less waste. 

It is safe to note that the peppers that I didn't eat when I was younger, never went to waste. My mother loved peppers, so she happily ate mine.

Ingredients

3/4 c. long grain rice
1 lb. ground beef
2 sweet peppers, chopped
1 onion, chopped
3 cloves garlic, minced
3/4 c. long grain rice
2 ( 14oz) can. diced tomatoes with chilies or jalepenos
2 c. beef broth or stock **
2 Tbs. tomato paste
1 Tbs. Worcestershire sauce
1 tsp. Italian seasoning
salt and pepper to taste
1 1/2 c. shredded cheese

Directions

In a large cast iron skillet or Dutch oven, combine beef, peppers, and onion.  Cook until the meat is browned and the vegetables are tender. Drain off excess grease.

Stir in rice, diced tomatoes, beef broth or stock, tomato paste, Worcestershire sauce, and  Italian seasoning.  Add salt and pepper to taste. Bring the mixture to a boil.

Reduce heat and cover the skillet or Dutch oven with a lid.  Cook for about 18 to 20 minutes or until the rice is tender and done, stirring occasionally.

Top with shredded cheese. Cover and let cheese melt over low heat.  Serve and enjoy!

Notes:

Instead of beef broth or stock, add 2 cubes or teaspoons beef bouillon to hot water. 

 

Butterscotch Pudding From Scratch

Butterscotch Pudding

This pudding is smooth and creamy. It is comfort food. We love butterscotch pudding, especially while it is still warm. No need for a dollop of whipped cream, but you can do that if you like.

The other day, we cheated and used a box of pudding mix. I was tired, and it was late, and we thought it would be very good.  It tasted horrible when compared with our homemade version.     

Ingredients

1/2 c. dark brown sugar
1/2 tsp. salt
3 Tbs. cold water
1 c. whole milk
1 c. heavy cream or evaporated milk
3 Tbs. cornstarch
2 eggs
3 Tbs. butter
1 tsp. vanilla

Directions

In a small bowl, whisk the eggs and cornstarch together very well. Mix until smooth. Set aside.

In another bowl, mix the whole milk and heavy cream or evaporated milk together. Set aside.  

In a heavy bottom saucepan, combine brown sugar, salt, and water.  Cook and stir over medium-low heat until the sugar melts and dissolves. Bring to a rapid bubble. Cook for 5 to 6i minutes, but do not stir.  Do not walk away from this, as you need to make sure the sugar does not burn. It should begin to have that carnalized aroma and the temperature should be about 240°.

Whisking constantly, slowly pour the milk and heavy cream into the brown sugar mixture.  Be very careful because it will sizzle and splatter. 

Cook and stir over medium heat until the mixture comes to a boil.  Turn off the heat.  

Whisking the eggs and cornstarch mixture constantly, slowly pour some of the brown sugar mixture into the beaten eggs.  Do not stop stirring the eggs, or they will cook and scramble. Slowly pour the egg mixture into the brown sugar mixture, whisking constantly. 

Place the pan over medium-low heat.  Stirring constantly, cook until the mixture comes to a bubble and begins to thicken. Then switch to a spoon, so you can scrape the bottom and sides of the pot. Cook and stir until the pudding comes to a boil. Cook for 1 minute. Remove from heat.

Stir in butter and vanilla, mixing until the butter is completely smooth and incorporated into the pudding. 

Serve either warm or pour into serving bowls and cover with plastic wrap. Refrigerate 4 to 6 hours. 

Not So Dirty Rice with Sausage 

Sausage with seasoned rice and tomatoes.  This meal goes together fast and is served up in just one pot.

Ingredients

1 lb. ground sausage or use half sausage and half ground beef
2 sweet bell peppers, chopped
1 onion, chopped
3 coves garlic, minced
1/4 c. flour
2 tsp. Cajun seasoning
1 tsp. basil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp oregano
1/4 tsp. thyme
1/4 tsp. red pepper flakes
2 bay leaves
2 c. rice
3 c. beef or chicken broth
1 (15 oz.) can diced tomatoes with chilies

Directions

In a large Dutch oven, cook ground meat until browned and the meat is no longer pink.  Crumble the meat as it cooks with spoon or spatula.

Add sweet bell peppers, onion, and garlic. Cook for 4 minutes.  

Stir in flour, Cajun seasoning, basil, salt, black pepper, oregano, thyme, and red pepper flakes. 

Mix in rice, and bay leaves.

Pour in the broth and add in the diced tomatoes.  Bring the mixture to a boil.  Lower heat and cover the pot with a lid.  Simmer for about 24 minutes, or until liquid is absorbed. Fluff rice with a fork.  Remove bay leaves and serve.

Homemade Cowboy Caviar 

This is an easy-to-make side dish/salad that everyone will love.  It uses black-eyed peas, black beans and Roma tomatoes, combined with a kick of jalapeño peppers.

Ingredients

1 (14 - 15.5 oz.) can black-eyed peas, drained
1 (14 to 15.5 oz.) can black beans, drained
1 1/2 c. sweet corn
1 onion, chopped
2 sweet peppers, different colors
1 1/2 c. chopped Roma tomatoes
1 to 2 jalapenos, chopped
1/2 fresh parsley, chopped (or 1/4 c. dry parsley)

Dressing

1/3 c. olive oil
3 Tbs. white wine vinegar
1 tsp. chili powder
1/4 c. sugar, more or less to taste
1/2 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/8 tsp. red pepper flakes

 Directions

In a large bowl, combine olive oil, white wine vinegar, chili powder, sugar, salt, oregano, basil and red pepper flakes. 

Stir in black-eyed peas, black beans, sweet corn, onion, sweet peppers, Roma tomatoes, and jalapenos.  

Add fresh parsley.  Cover and chill until it is time to serve.

Chicken And Rice Casserole

Growing up, we didn’t have a lot of money coming in. My mother knew how to make satisfying meals that didn’t cost a lot. She made meals from ingredients she had on hand, and they were quick and easy to do. This is her version of Chicken Rice Casserole.

Ingredients

2 c. uncooked white rice
1 onion, chopped
2 c. milk
1 can cream of mushroom soup
1 can cream of chicken soup or cream of celery soup
1 package dry onion soup mix, divided
1 (3 lb.) chicken, disjointed
1 c. water

Directions

Preheat oven to 325°.  Grease or spray a large casserole dish or a 9 x 13-inch pan.

Put minute rice and chopped onions in the prepared casserole dish or a 9″x13″ pan.

In a small saucepan, heat the milk, cream of mushroom soup, cream of chicken soup and half a package of the dry onion soup mix. When warmed and smooth, pour over the rice.

Place chicken pieces on top of the rice and soup mixture.

Pour water into the casserole dish. Sprinkle the remaining dry onion soup mix over the top. 

Cover with foil or a lid.  Bake at 325° for 2 1/2 hours to 3 hours, or until the chicken is fully cooked, and the rice is tender.

Notes

Sprinkle some grated cheese over the top.

You can add vegetables like broccoli, carrots, or corn. They can be layered over the top of the rice, or mixed in with the rice.

This meal can go in the oven at around 180° and bake for most of the day. I will assemble the chicken rice casserole in the morning before I start my work from home job. Place it in the oven where it bakes for 8 to 10 hours, depending on how many hours I have scheduled to work or if I just need to relax after taking calls.This can also be made in the crock pot.

Creole Seasoning

 This seasoning blend is the perfect way to perk up your meals. It is great for seasoning rice, soup, stews, or meats.

Ingredients

6 Tbs. paprika
2 Tbs. black pepper
2 Tbs. garlic powder
2 Tbs. onion powder
2 Tbs. oregano
2 Tbs. basil
2 Tbs. salt
1 Tbs. thyme
1 Tbs. cayenne pepper

Directions

In a mixing bowl or a jar, combine paprika, black pepper, garlic powder, onion powder, oregano, basil, salt, thyme, and cayenne pepper.  Mix thoroughly until well blended. 

Store in an airtight jar or container.

Old Fashioned Pumpkin Bread

This is a recipe that has been passed down through the generations.  It is as good now as it was then. This pumpkin bread is moist, tender with just the right amount of sweetness. The aroma that fills your house as this bread bakes in the oven is enough to whet appetites and bring your family together.

Ingredients

3 c. sugar
3 1/2 c. flour
2 tsp. soda
1 1/2 tsp. salt
1 tsp cinnamon
1 tsp. nutmeg
1 tsp. pumpkin pie spice
1/2 tsp. cloves
1/4 tsp. ginger
1 c. chopped pecans
1 c. salad oil
4 eggs, beaten
2 c. pumpkin or 16 to 17 oz. can

Directions

Preheat oven to 350°. Lightly grease and flour two 8-inch bread pans or 1 angel food cake pan.

In a large mixing bowl, combine sugar, flour, soda, salt, cinnamon, nutmeg together, pumpkin pie spice, cloves, and ginger.

Make a well in the center of the dry ingredients. 

Add nuts, salad oil, eggs, and pumpkin into the well. Mix thoroughly.  Pour into prepared loaf pans.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.  Cool about 5 minutes, then invert the loaf pans onto a wire rack.  Serve warm or cold. Store in an airtight container when the loaves are completely cool.