Bringing Some Recipes to the Table

First, let me say that several folks really came through with the recipes and helpful tips!  My family thanks you!  They'll be posted as promised tomorrow (and if you haven't had a chance to send any, send 'em on and I'll add them before posting).

Since y'all were willing to share your tips and suggestions with me, I figure it's the least I can to do to add a few things of my own to the list.  So, here are the few recipes that I make with great regularity and pretty much always have the ingredients on hand.  Since it's my blog and I make the rules, my submissions aren't all within the dinnertime confines of the original recipe swap request.  I've included a few appetizers and a side dish, too.  So sue me.  But I'll say this--they're all super-easy (otherwise I wouldn't be making them!).

First up, Asian Slaw, THE best side dish for tailgates and picnics.  And it even counts as a "salad" for those of us who, well, don't really like salads... [warning:  it makes a ton--combine it in a big bowl or you'll have an overflow problem!]  I'm making this dish for a firm luncheon tomorrow.  It'll be marinating happily while I sleep tonight.

Asian Slaw
From Martha Head's Kitchen

2 pkgs Angel Hair Slaw
2 pkgs Beef Flavor Ramen Noodles
1 bunch of chopped green onions
1 c toasted sunflower seeds
1 c toasted sliced almonds
1 c oil
1/2 c sugar
1/3 c apple cider vinegar

Crush noodles in the package.  Pour crushed noodles in bottom of salad bowl.  Next, layer cabbage, sunflower seeds, almonds, and green onions in bowl.

Mix the beef flavoring from the noodle packages with the oil, sugar and vinegar to make a marinade.  Pour the marinade over the slaw and marinate for 24 hours.  Mix the slaw before serving.


Next up, a fabulous dish from our friend Bethany Redmond.  I've made this a lot since she posted it on her blog back in 2009.  It's simple, involves a crockpot, and it's delicious.  Who could ask for anything more?

Carnitas
2-3 lb pork roast
1 can rotel
2 cans El Pato tomato sauce (warning:  this is a little tricky to find.  it's in a yellow 8 oz can in the Hispanic section of the grocery store--unless you're talking about the Publix in Hoover on 31.  It's not there at all.)
1 tsp cumin
dash of garlic salt
1 can chicken broth
1/2 bunch fresh cilantro, chopped
1 can pinto beans

Dump all ingredients except the beans into a crockpot. Set on low and let it cook about 5 hours.  Add can of beans and cook another hour.  Take the roast out and shred it and add back to the pot.  Cook for another hour or so and set up a build your own carnita station, complete with tortillas, cheese, sour cream, and maybe even rice.

Seriously.  It's so good.


And of course, my all-time go-to, and it freezes too:  Taco Soup

Taco Soup
Brought into our marriage at my husband's insistence from the kitchen of Martha Head--and thank goodness!

2 lbs ground beef (I've used 1 lb ground chicken or turkey with 1 lb of beef before)
1 can ranch style beans (in a black can--they're really called "ranch style beans"--who knew?)
2 cans diced tomatoes
1 can rotel
1 can pinto beans
1 can corn
1 pkg taco seasonings
1 pkg ranch dressing mix (the dry powder)

Brown and drain meat.  Add all other ingredients and cook at medium heat 40-50 minutes.  Serve over chips or crackers (fritos scoops are by far the best with this), if desired.  Sprinkle with shredded cheese if desired (and you know you desire it).


My Mom's Spaghetti
My personal definition of comfort food.  Super-easy and yummy.  Must serve with garlic bread.

1 lb ground beef

Seasonings:
2 tsp chili powder
1 1/2 tsp dried crushed oregano
1 tsp sugar
1 tsp salt
1 tsp garlic salt

6 oz tomato paste
2 1/4 c tomato juice
2 tbsp dried minced onion
3 1/2 c water
7 oz uncooked spaghetti

In large pot, brown meat and drain. In separate bowl, combine seasonings.  Pour seasoning mix into meat.  Blend in tomato paste.  Stir in tomato juice, onion, and water.

Bring to a boil.  Carefully add spaghetti and stir to separate.  Cover and simmer, stirring frequently, for 30 minutes.



Black Bean Dip
I swear, I make this appetizer in my sleep.  I'm sure my friends and family are tired of it.  Problem is, I just don't get tired of it.  So they'll have to keep eating it anyway...

16 oz salsa
1 can black beans
1 small can chopped (not sliced) black olives (don't let this scare you--I absolutely never eat black olives except in this dish)
1 lb bag frozen corn
2 c shredded Mexican cheese
1 bag fritos scoops (or another tortilla chip, if you prefer)

Mix it all together and serve with the chips.  Makes a bunch and is perfect for a tailgate or picnic because it won't spoil in the heat.


My sister in law (in combination with Jason's Father's Day gift) has spurred our most recent go-to:  Grilled Pizzas.  The kids adore these.  We buy Stonefire flatbreads in the deli and use them as the crust. Grill them on one side and then bring them inside and top the grilled side with sauce and whatever toppings your heart desires.  We've used pesto, marinara, pulled rotisserie chicken, pepperoni, bacon, halved grape tomatoes, spinach, corn, and mushrooms in addition to different types of cheeses.  After they're topped, put the pizzas back on the grill (the ungrilled side-down this time) and cook them long enough to melt the cheese and warm the toppings.  Tip for these:  Jason gets the grill really hot and then turns the flames way down before putting the pizzas on to avoid burning the crusts.   They're great for a party because the guests can eat the toppings they want and everyone's happy.


And last but certainly not least, Sloppy Joes--from scratch.  I know.  I'm so fancy.  Go HERE.  Oh, and for obvious reasons, we call them Sloppy Saras, and sing the Adam Sandler song--"Sloppy Saras, sloppy sloppy Saras..."


So, there you go.  All my tricks in one blog post.  Don't say I never gave you anything.

Happy cooking, and I'll post the long-and-super-informative blog post with the recipe swap submissions tomorrow!