Taco Soup!

This is one of our favorite soups and it's so quick and easy to throw together.  I usually cook it on the stove, but you can also brown your ground chuck and put everything in the slow cooker and let it go on low for 6 to 8 hours.   I like to serve this with various toppings in bowls for garnish and just let everyone fix theirs like they like it.  The toppings I use are usually things you would normally eat on a taco, but feel free to use whatever you and your family like.

I had a recipe for taco soup that I have always used, but one of our 'Sweet Tea and Cornbread' readers was sweet enough to send me her recipe and I thought I liked parts of it better, so this is her recipe with a little of mine combined and it turns out delicious.


 Here is what you'll need:

1 - 1 1/2 lb. ground chuck, browned
1 medium onion diced
1 pkg. ranch dressing mix
1 pkg. taco seasoning
1 can Rotel tomatoes with chilies
1  15 oz. can tomato sauce
2  15oz.  cans Ranch style beans (can use chili beans, pinto beans or black beans)
1  15oz. can yellow niblets corn, drained or 1 (12 oz.) bag of frozen corn
3 cups of water
dash of black pepper
dash of garlic powder

Garnishes
shredded cheddar cheese
sour cream
sliced olives
jalapenos
Frito's or tortilla chips
green onions
fresh cilantro

Brown the ground beef along with the onion until the beef is browned.  Drain any excess grease.

Add all of the other ingredients and bring to a boil.  Stir and turn heat down to simmer and cook for about 30 to 45 minutes.  The flavor improves the longer it simmers.  If you want to  do this in the slow cooker, brown the beef and onion, drain and place along with all of the other ingredients in the slow cooker.  Reduce the water to 2 cups.  Cook on low for 6-8 hours.

I like to serve this soup with various garnishes on the side so everyone can fix it the way they like!



Mississippi Roast!



My sister found this roast on Pinterest originally and they really liked it, so I thought I would try it for the blog.  The recipe is a whole like what I do to make my Spicy Italian Beef, except that you use Ranch Dressing mix instead of Italian and less of the spicy seasonings. This recipe makes a really good beef gravy that is perfect with mashed potatoes or you could serve it with egg noodles or even rice.    The results were wonderful and you do it in the slow cooker.  You throw it all in the night before or in the morning before you go to work and it's ready when you get home.  As far as I can determine this recipe originated on a blog called Laurie's Life http://lseo.blogspot.com/.    I certainly want to give credit where credit is due and Laurie has a hit here.  

You will be surprised to see how few ingredients you need for this:

Roast (I used about a 4 lb chuck roast,.  I do think the chuck roast works best. )

1 envelope of ranch dressing mix

1 envelope of au jus mix

1 stick of butter

pepperoncini peppers  (the original recipe used about 4 or 5 whole peppers, I used the pepper rings and mixed some pepperoncini and jalapeno rings)

I added a sprinkling of black pepper and a sprinkling of seasoned salt, but that is very optional.

Spray your slow cooker with nonstick spray.  It makes clean up so much easier.  Place your roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.  Sprinkle the top with the ranch dressing mix and the au jus mix. 

Place peppers on top of mixes.  I used a mixture of jalapeno and pepperoncini peppers.  I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy.  My family is not big on peppers and they never see them this way.  Don't leave these out though, because they really add flavor to this. If you don't use too many, they don't even add noticeable heat.



Add the stick of butter on top!  The butter is what makes the gravy in this soooo good!  Set your slow cooker to 8 hours on low and forget it. You do not add any additional water to this!  Your roast will be tender and delicious and will have made it's own gravy!   I served with mashed potatoes, but you could serve with egg noodles or for our deep south folks, rice.

Add the stick of butter on top!  The butter is what makes the gravy in this soooo good!  Set your slow cooker to 8 hours on low and forget it. You do not add any additional water to this!  Your roast will be tender and delicious and will have made it's own gravy!  

This is great served with mashed potatoes, egg noodles, or for our deep South friends, rice! 













Southern Goulash!

When we were growing up, my mother made two very different types of  'goulash'.  One was a Hungarian goulash that was chunks of beef in a sour cream sauce spiced with paprika and served over egg noodles and the other one was a southern type of goulash that I think just about every southern mama had some sort of  'recipe' for.   Now, this wasn't an actual recipe, but just what they probably grew up on themselves or something.   This was a hamburger goulash and Mama's always has elbow macaroni in it.  It was cooked in a tomato type sauce, but not spaghetti sauce, just tomatoes and/or tomato sauce.  Sometimes, if my mother didn't have tomato sauce, she might even use a can of tomato soup.  

I used to think that I actually liked the Hungarian goulash best, but after I grew up I found myself liking the southern goulash more.   It's a quick, economic meal that really stretches a pound of ground beef.  Is this how your mother made goulash, probably not exactly, but maybe similar.  I think every family did it a little different.  But here is what you'll need for my mama's goulash:

1 lb. ground chuck, browned

1 medium onion, chopped

1/3 cup red or green bell pepper chopped

2 cups elbow macaroni, uncooked

1  15 oz. can of stewed tomatoes

1  15 oz. can tomato sauce

4 cups of water

1 Tbs. sugar

1 Tbs. Italian seasoning or 1 tsp. basil and 1 tsp. oregano

1 Tbs. Worcestershire sauce

1 tsp. seasoned salt

1 tsp. garlic salt

1/2 tsp. black pepper

1/2 tsp. Cajun seasoning like Tony Chachere's (optional)

dash of Tabasco sauce

1/2 cup grated Parmesan cheese

2 cups shredded cheddar cheese 

Brown ground beef along with the chopped onion and the chopped bell pepper. 

Add the tomatoes, tomato sauce, seasonings, macaroni and water.  Bring to a boil then turn to low. Stir well to be sure it isn't sticking and then cover and simmer until the macaroni is tender and most of the water is absorbed.  If it seems too dry add a little more water,  If it's too liquid, just leave the top off for a little while and turn the heat up a little.  The extra water will evaporate.  It's usually not too moist, but sometimes you do have to add a little water. Don't overcook the pasta.

Before serving sprinkle with the Parmesan and the cheddar cheeses. If you used an oven proof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese! 



   





Beef Stroganoff!

Beef Stroganoff is definitely one of our family favorites.  It's not exactly a southern dish per se, but it is a dish we have been making and enjoying in our southern family for a long time.  It's not a difficult recipe to prepare, but it does take time.  However, it is well worth it.  

A lot of recipes call for round steak and I have used round steak, but I prefer to use sirloin due to the reduced time it takes for the meat to get tender.  

If you do use round steak, use the top round and plan on simmering the meat for at least 45 minutes to an hour.  I also usually use canned cream of mushroom soup and a can of beef consomme in this, because it gives the best overall results.  I have made it without and I always go right back to using it...because it's better.

I find it funny when I get comments about using canned soups or mixes...usually from people who probably don't do a lot of cooking in the real world by the way...lol.   I am here to tell you that I do use canned soups and mixes of all kinds at one time or another, if they make something taste good.  I do not use convenience items when they compromise the taste of a recipe or the real, from scratch, is easy to make and much better.  I am not an ingredients snob, however.  

I am from the south, where we eat meat from cans and 'cheese' that is so processed it is shelf stable and will probably be good that way for years...lol.  And in some recipes there is just no substitute for Velveeta.   I buy a big ole 2lb. hunk of it about once a month.  I knew a southern family that loved it so much they named one of their kids Velveeta! 

So, if you are put off by a can of cream of mushroom soup in a recipe or a taco mix, you might be in the wrong place or you can leave it out if you want.  Whatever floats your boat.  I won't judge you for not using it, don't judge me for using it.  

 I rarely get these comments, because 99.9% of the folks who read my blog are reading it because they eat and cook a whole lot like me and my family or they are here to learn some new recipes or cooking tips and not to be a fake food critic.  

Now that we got that out of the way, here is what you will need to make this luscious beef stroganoff:

2-3 lbs. of sirloin steak or top round

1 cup flour seasoned with 1/2 tsp. salt, 1/2 tsp. black pepper, and 1/2 tsp. seasoned salt

1 medium onion, diced

1 cup fresh mushrooms, sliced (optional)

1 Tbs. minced garlic

3 Tbs. oil (I use Canola)

2 Tbs. butter

1 can cream of mushroom soup

1 can beef consomme or beef broth ( I prefer the consomme)

2 tsp. Worcestershire sauce

1 cup water

2 cups sour cream

parsley for garnishing

wide egg noodles or rice

Cut the beef in strips about 2 1/2 inches long.  Dredge in the seasoned flour.

Brown the beef in the butter and oil combination. Remove to a plate and saute the onion, garlic and mushrooms.  Add the beef back to skillet. Add the mushroom soup, beef consomme, water and Worcestershire sauce.  Bring to almost a boil, just to bubbling and then turn down to simmer and cover.  Simmer for about 45 minutes, stirring often to be sure it doesn't stick.  Using a nonstick skillet is best for this because it does have  a tendency to stick if you don't stir it every now and then. 

Add the sour cream to the sauce at the very end.  You need to temper the sour cream before adding it by adding a little of the hot mixture to it and mixing it in to bring the temperature up.  If you don't temper it and add it cold to the hot mixture the sour cream will 'break' and will not mix in smoothly.  Warm it back up, but do not let it boil or get too hot. It should be nice and smooth and creamy. 

Serve over wide egg noodles or rice and garnish with chopped parsley. Served with a salad, bread and of course, sweet tea...you have an amazing dinner that will become a family favorite!







Slow Cooker Spicy Italian Beef

This is not exactly a southern recipe, but it is one my family favorites.  I have tried around a half dozen different recipes for Italian beef that call for different cooking methods,  but this recipe gets the best results and is a mixture of several of the best recipes with a few additions of my own.  It's so simple to throw in the slow cooker the night before.

Here is what you will need for this:

4-6 lb chuck roast

1 envelope au jus mix

1 envelope Italian dressing mix

1 envelope onion soup mix

1/2 jar peperoncini pepper rings with juices

1 cup water

1 Tsp. Tony Chachere's Cajun Seasoning
Swiss or provolone cheese slices
Hoagie rolls

Sprinkle roast with pepper, salt and garlic salt on each side then sear and brown on both sides in about 1 Tbs of oil and 1Tbs of butter.  Do this in a nonstick skillet.  Once browned place in slow cooker sprayed with nonstick cooking spray for easy cleanup.  Deglaze the skillet with a cup of water over high high and pour this over the roast.  You can skip this step and just put the roast right in the slow cooker without browning it, but I think it does enhance the flavor.

Sprinkle the Tony Chachere's seasonings over the roast, all three of the envelopes of seasoning mixes, and some additional pepper.

Add a 1/2 jar of the peperoncini peppers and about 1/2 of the pepper juice over top.  Pour 1 cup water around the edges of the roast.

After 8 - 10 hours on low or overnight, remove the meat and shred.  return to slow cooker in the spicy au jus. 

Now it's time to make the sandwiches.  Split your hoagie buns and I like to toast them slightly in the oven.  They will hold up to the juices of the sandwich better.

Now pile on the meat and cheese.  Run back in the oven until the cheese melts or in the microwave for about 30 seconds.

If you like extra spice add more peperoncini rings.  You can also serve some of the au jus on the side for dipping!!!

Spicy Italian Beef right here in southern Kentucky!

Honey Bourbon Steak Tips!

These "Honey Bourbon Steak Tips" are a great way to prepare steak!  They are so full of flavor and are tender and delicious.  It's best to use a good cut of beef for these so they are not tough or chewy.  I used beef tenderloin, but you can use top sirloin or rib eye steak also.  The marinade for this is the key.  The bourbon gives these a great flavor.   

Here is what you will need:

2 lbs. top sirloin, tenderloin, or ribeye steak, cut in 1-2 inch cubes

1/2 cup honey

1/4 cup brown sugar

1/2 cup good Kentucky bourbon

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1 Tbs. minced garlic

1/4 cup oil

3 Tbs. butter, divided

salt

black pepper

8 oz. white mushrooms, quartered

Combine the honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, and garlic.  Stir until the sugar is dissolved.  Place the steak tips in a large Ziploc plastic bag or a contain with a tight fitting lid and pour half of the marinade over the steak.  Seal and turn to coat all of the meat.  Marinade for at least an hour, two hours is better. 

Heat the oil and butter in a large skillet that has a lid until the butter is sizzling.  You need high heat for this, but don't burn the butter.  Place the steak tips in the pan and brown on all sides.  Don't crowd the pan or you won't get them browned.  You might have to do two batches.  When they are all browned cover with the lid to steam the meat a little.  This makes it tender.  Just for about 3 -4 minutes.   Reduce heat to medium for this. 

While the steak tips cook, place the rest of the marinade in a saucepan and bring to a boil.  Reduce heat and stir and allow to reduce for 3-4 minutes. Leave it uncovered.  Watch this carefully, because it will boil over very easily.  When it starts to thicken a bit turn it off.  

Pour the sauce over the steak tips in the pan and toss to coat them.  Cook just a minute or two!  Remove the steak tips to a platter.

Add the other tablespoon of butter to the pan. There will be some of the marinade left in the pan. Saute the mushrooms!   

Add the mushrooms to the steak tips and serve!  If you are not a mushroom fan, just leave them out!





Spicy Barbequed Beans!

These barbeque beans are very different than your run of the mill baked beans.  They are less sweet than baked beans and a lot spicier.   They are also very meaty and filling and men seem to really like them, probably for that reason.  

 They are the perfect side for any type of barbecue meat and you will need some of your barbecue meat for the beans, so coordinate making these when you barbecue.  These beans are perfect with the Slow Cooker Pulled Pork in Coca Cola Barbeque Sauce.  You will need about 2 cups of the pork chopped for the beans.  You can also used chopped beef brisket.  They are also good served over Cornbread Hoecakes.   

 Here's what  you will need to make these beans:

Ingredients

1 28 oz. can Busch Homestyle Baked Beans (do not drain)

2 cans Ranch Beans (do not drain)

2 cups chopped barbequed pork or beef (I like to use the end pieces)

1 cup chopped onion (I used Vidalia, but any sweet onion will do)

1/2 cup brown sugar

1 cup of your favorite barbeque sauce

1/2 cup ketchup

1 cup Coca Cola (Diet or Regular will work)

1 tsp. yellow mustard

1 tsp. chili powder

2 Tbs. Worcestershire sauce

1/3 cup pickled jalapeno peppers, chopped

3 or 4 dashes of Tabasco sauce (optional, leave this out if you don't like too much heat)

Spray a 2 quart casserole dish with nonstick cooking spray.  Pour the beans, undrained, and all of the other ingredients except the meat in the dish and mix together.

 Add the pulled pork or brisket and mix in.

These are the Ranch beans that I use.  They are in a sauce that really gives these beans a good flavor.  They can be a little hard to find here and may not be available in your area.  If you can't find them, you can substitute 2 cans of chili beans in sauce.

Place the casserole dish in a preheated 350 degree oven for 45 minutes.  Give the beans a stir about half way through the cooking time.

Teriyaki Steak!

This grilled "Teriyaki Steak" is a great way to cook flat iron steaks and make them juicy and tender.  Flat iron steak has become quite popular in the past few years due to some restaurants marketing it as some new cut of beef in order to turn a greater profit.  Flat iron steaks are a slightly tougher cut of  'steak' and a lot of folks are just  lost when it comes to knowing what to do with it.  

The great thing is that they are less expensive than typical cuts of beef called 'steak' and if you know how to cook it, it's quite tender and tasty.   There is also not much waste at all.    The key to cooking flat iron steaks is in the marinade and slicing them thin across the grain.  The acids and enzymes in the lemon and pineapple juices are natural meat tenderizers while also adding wonderful flavor.  

Here is what you need for this Teriyaki Steak:

2 - 2lb. Flat Iron Steaks   

1 cup pineapple juice

1 lemon,  juiced

1/2 cup soy sauce

1/4 cup Worcestershire sauce

1 tsp ground ginger or 1 Tbs. grated fresh ginger

1/2 cup honey

1 Tbs. garlic, minced

1/2 seasoned salt

1/2 tsp. black pepper

dash of Tabasco Sauce

1/4 cup brown sugar

4 Tbs. butter

Mix all of the marinade ingredients together except the butter and brown sugar.   Place the steaks in a glass dish with a top that seals or in a gallon size Ziploc bag.   Pour 1/2 of the marinade over the steaks and lay them flat. Reserve the other half of the marinade.  Even if I use the Ziploc bag, I lay it on a platter or in a baking dish in case of leaks.  Marinade the steaks for at least 1 hour, 2 hours is better.  Turn the bag over once during this time.  

Melt the butter and brown sugar together in a saucepan.  Pour the other half of the marinade in and bring to boil.  Reduce heat to low.  You will be using this to baste the steak with while cooking.

Remove from marinade and grill over medium heat until done to the degree you prefer. I like to grill these on an outdoor grill, but you could grill in a grill pan also.   Baste the steak all through the grilling with the warmed marinade you reserved and prepared in the saucepan.

Place the steak on a platter and cover with foil for about 10 - 15 minutes to allow the meat to rest.  If you slice it while it's hot, right off the grill, you will lose all of the good juices and the meat will be dry.

Slice thick across the grain of the meat and serve!





Ten of Our Favorite Slow Cooker Recipes!



As I have said before, I am not a huge fan of the slow cooker for everything, like some are.  I think some recipes are really great cooked in the slow cooker, but I think a whole lot of things are not as good cooked in the slow cooker.  This might be a strange intro to a post on "10 great slow cooker recipes, but my point is that if I recommend a recipe for your slow cooker, you know that I have tried it and tested it several times and it actually is just as good or better cooked with this method.

The slow cooker is a very convenient appliance and when I was working constantly away from home and we were running here and there every night with my son when he was in sports and school activities, it was a very useful thing.   By using the slow cooker, I could still have a home cooked meal when we all finally got back home at night.  I know that many of you are in that same situation and I hope these recipes will help you also!   These are 10 of my favorite recipes for the slow cooker! I started with one of the most popular recipes on the site and ended with a slow cooker dessert!  To go to each recipe and post, just click on the title under each picture!

 

Mississippi Roast

 

 

 

Slow Cooker Baby Back Ribs!

 

 

 

Slow Cooker Breakfast Hash!

 

 

 

Slow Cooker Ranch Pork Chops!

 

 

 

Red Beans and Rice...Cajun Comfort Food!

 

 

 

Slow Cooker Hoppin' John!

 

 

 

Slow Cooker Nacho Cheese Chicken!

 

 

 

Slow Cooker Buffalo Chicken Sliders

 

 

 

Pulled Pork in a Coca Cola Barbeque Sauce!

 

 

And we even have a slow cooker dessert for you!

 

 

Slow Cooker Chocolate Pudding Cake!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Beefy Vegetable Soup!

When the weather gets chilly, there is nothing better to me than a bowl of vegetable beef soup.  It seems a lot of folks don't make vegetable soup with nice chunks of beef anymore.  So much of it is made with ground beef, chicken, smoked sausage or even no meat at all and just vegetables.

Those variations are all good and I have made them all myself at times, but they just don't compare to a good hearty and beefy vegetable soup with tender chunks of beef.

 

This soup takes some time to prepare, so it's not one of those that you can throw together when you come home from work more than likely. It's a soup you need to make on the weekend or your day off, because the meat needs time to hang out and simmer for a few hours and then the vegetables have to have time to cook and the flavor time to blend.  This is a soup that gets better the next day also and it makes a lot.

 Here is what you will need:

1  1/2 to 2 lbs. beef stew meat, round steak or sirloin, cubed

1 large onion, diced

vegetable oil for browning meat

1 large can (28 oz.) crushed tomatoes

4 cups V-8 vegetable juice (I use the hot n spicy type)

4 beef bouillon cubes or a can of beef broth

1 tsp. salt

1 tsp. seasoned salt

1 tsp. black pepper (less if you don't care for much pepper)

1 tsp. garlic powder

1 Tbs. Worcestershire sauce

2 stalks celery, sliced thin

3-4 medium size potatoes, peeled and diced

1 bag frozen vegetables for vegetable soup

1 cup frozen corn niblets

1 cup frozen baby lima beans

1 cup sliced carrots

1 can green beans, drained

1 cup sliced okra (if you use vegetable soup mixed vegetables it has okra in it, you can leave this out, but it acts to thicken the soup nicely)

6 cups water

Heat the oil in a large soup pot or Dutch oven.  Add the cubed beef and brown on all sides.

 Add the diced onion to the pot and sauté a little until slightly softened.  Add the can of tomatoes, V-8 juice, Worcestershire, salt, pepper, seasoned salt, beef bouillon or broth, and garlic powder.  Bring to a boil, then turn the heat to a low simmer, cover and let simmer for about 2 hours.

 After the 2 hours, add the rest of the vegetables and the water and bring back to a boil, turn down to a low simmer and simmer for 1 hour.  Taste for seasoning, you might need just a tad more salt depending on your tastes.

This is so good served with Cornbread Hoe Cakes!





Down Home Kid Friendly Chili!

 

 

 

 

For years now, I have always prepared a big pot of chili or some other soup to have on Halloween.  When we had kids to get ready for trick or treating, mine and usually somebody else's,  it was just a convenient meal to have when we got back from festivities and the smell of a big pot of chili just made it seem like part of what Halloween smelled like to me along with dried, falling leaves and children with chocolate on their breath.   The smells of a holiday always stick with us so much more than what we actually see or do.   That's why I think  food brings back the most memories for people. 

 

This chili recipe is very kid friendly, because it's not terribly hot and spicy and it gets a touch of sweetness from a little brown sugar.  You might think that's odd, but it makes it taste amazing.  Try it and you won't make it again without it.   This can be all thrown in the slow cooker and cooked all day or you can make it in a soup pot and have it ready in an hour.  Either way works great and it just gets better as it sits. It's even better the next day.    Also, if you like the heat and spice and you aren't cooking for children or  those who are heat sensitive, like my husband, feel free to spice it up.  I add hot sauce to mine in my own bowl because I like hot.   Here is what you will need: 

 

 



 

 

2 lbs. ground chuck

1 medium onion, diced

1/2 green bell pepper, diced small

1 can diced tomatoes with green chilis, like Rotel or Pace (use mild if you don't want too much heat)

1 can Hunt's Chili Fixins

1  15 oz. can tomato sauce

2 cans chili beans, undrained  ( I like the Ranch beans)

1 Tbs. Worcestershire sauce

1 Tbs. chili powder (may add more if you like spice)

1 tsp. cumin

1/2 tsp. garlic powder

1/2 tsp. seasoned salt

1 tsp. salt

1/2 tsp. black pepper

dash of cayenne ( to your taste)

1/2 cup brown sugar  (this makes it so much better)

3 cups water  (use 2 if cooking this in the slow cooker)

 

Brown the ground chuck with the onion and green pepper. Drain the excess grease.  If you are cooking in a slow cooker, add the brown ground beef to the slow cooker and proceed from there. 

 

Add all of the other ingredients in the order listed.  Bring to a low boil, then turn to low and simmer for about an hour.   Stir this every now and then because it has a tendency to stick at first.  After it cooks for 45 minutes or so, add a little more water if needed or depending on how thick you like your chili. 

 

If preparing in the slow cooker, set to low and let it go for 6-8 hours.  You won't need as much water added in the slow cooker. 

 

 



Down Home Kid Friendly Chili!