Taco Goulash by Joe Nunn

 

• 1 pound ground beef plus 1 pound ground sausage or 2 pounds ground beef
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 refrigerated minced garlic
• 1 packet taco seasoning
• 1 can of tomato juice
• 1 pound. package of macaroni
• 2 cups water
• Pinch basil
• Pinch oregano
• Mixture of Colby and mozzarella cheese
• Parsley for garnish

1. Brown meat and onion while stirring.
2. Add peppers and continue sauteeing.
3. Add garlic and cook for about 30 seconds to bloom it.  Do not let it burn.
4. Add taco seasoning and stir.
5. Add tomato juice and water.
6. Add macaroni, basil, and oregano.
7. Simmer until tender.
8. Add some of the cheese and stir in.
9. Add more cheese to the top and let it sit.
10. Garnish with parsley.
11. Enjoy,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bourbon Chicken

 

• 4 tablespoons canola oil
• 5 boneless chicken breasts
• 3 tablespoons cornstarch (2 for velveting and 1 for thickening at the end)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons minced refrigerated garlic
• 1 cup water
• ½ cup apple juice
• ¼ cup bourbon
• ½ cup chicken broth (or ½ cup water and 1 chicken bouillon cube)
• 2/3 cup lower sodium soy sauce
• 1/3 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 cup light brown sugar
• ½ teaspoon onion powder
• ½ teaspoon ground ginger
• ½ teaspoon crushed red pepper flakes
• 1 cup of uncooked rice, cooked (optional)

1. Cut the chicken in 1-inch pieces.
2. In a large non-stick skillet, heat 2 tablespoons of oil until a drop of water sizzles.
3. Add salt and pepper to 2 tablespoons of the cornstarch and mix. 
4. Add half that mixture into a container suitable for shaking.
5. Add half the chicken into the container and shake.
6. On medium heat, fry the chicken for 3 minutes.  Turn and fry chicken for 3 more minutes.
7. Remove chicken and set aside.
8. Repeat the procedure with the rest of the oil, cornstarch, salt and pepper mixture, and remaining chicken. 
9. Remove the chicken and set aside.
10. Add garlic, stir and saute for approximately 30 seconds, being careful not to burn the garlic.
11. Add the rest of the ingredients except for the remaining cornstarch.
12. Stir constantly until the sauce comes to a boil. 
13. Add the chicken back in and cook until the sauce reduces to about half the volume it was originally.  Stir often.
14. Make a slurry out of the remaining tablespoon of cornstarch and a tablespoon of water. 
15. Add to the mixture and stir constantly until you like the consistency.
16. Serve as is, or on a bed of rice.  Enjoy.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mexican Corn Salad for Two

 

• 1 15 ounce whole kernel corn, drained
• 1 tablespoon butter
• 1 tablespoon refrigerated minced garlic
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup light mayonnaise
• ¼ cup light sour cream
• ½ red onion, chopped finely
• 4 stems of cilantro, remove the leaves, discard the stems, and chop the leaves
• ¼ cup of shredded parmesan
• 4 stems green onions
• 1 sliced jalapeno (optional)
• 2 ounces feta cheese
• ½ bag Chili Cheese Fritos.

1.  Melt butter in non-stick skillet.
2. Add corn and saute over medium heat.  Stir occasionally, but not too often or the corn will not brown. 
3. Add the salt and pepper and stir.
4. Make a dressing out of the light mayonnaise and sour cream.  Set aside.
5. Chop the red onion and green onions. 
6. Remove the corn from the heat.
7. Stir in the dressing and half the red and green onions.
8. Add the sliced jalapeno (optional).
9. Plate the salad.
10. Top with the remaining green and red onions.
11. Sprinkle with shredded parmesan.
12. Sprinkle with the feta.
13. Serve with Chili Cheese Fritos. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cowboy Beans

 

• 45 oz. of canned beans (any mixture of cans that you like-but this time I used only pork and beans)
• 1 lb. ground beef
• 1 lb. bacon
• 1 onion, chopped
• 1 tablespoon garlic powder
• 2 teaspoons Worcestershire sauce
• 1 18 oz. bottle of Sweet Baby Ray’s barbecue sauce
• ¼ cup brown sugar

1. Bake bacon on a baking racked pan for 33 minutes at 400 degrees.  Let cool briefly and crumble.
2. Spray Dutch oven with cooking spray and brown ground beef, stirring to crumble.
3. Add chopped onion and cook until translucent.
4. Add garlic powder, Worcestershire sauce, and brown sugar.  Stir until well mixed.
5. Add barbecue sauce and stir well.
6. Add beans and stir.
7. Add crumbled bacon and stir.
8. Bake in a 350 degree oven for 60 minutes.