Home Cookin recipes

2022-07-17T14:17:00.001-07:00

Sweet & Tangy Slaw

A delicious Sweet & Tangy slaw with no Mayo. Perfect for a picnic. Makes 6-7 cups of slaw.

Ingredients:

1/3 cup sugar

1/2 teaspoon mustard seed

3/4 teaspoon salt

1/2 cup white vinegar

3 tablespoon olive oil

1 small carrot grated

1 med. cabbage shredded (about 8 -9 cups)

1 small mild Jalapeno finely diced with the seeds removed

1/2 medium yellow onion finely diced

Directions:

In a small saucepan, mix sugar, mustard seed, salt and vinegar. Heat at med. heat and stir until dissolves. Remove from heat and add olive oil and set aside.

To shred the cabbage by hand, cut the cabbage head in half and remove the core. Then place the cabbage cut side down on a cutting board and slice it thinly with a knife.

In a large bowl add the cabbage, grated carrot, jalapeno, and onion. Pour the warm dressing over all and toss. The cabbage will wilt as it soaks in the dressing. You can add more salt, sugar and pepper if you like. You can leave the slaw out at room temp. If serving the same day or if not you can refrigerate over night.

How to Make Homemade Chicken Stock

2019-08-30T18:36:00.002-07:00

This recipe makes about 6 quarts. I doubled the recipe.

Ingredients:
2 whole chicken carcasses and the drippings from the cooked chicken
1 onion halved
3 carrots cut into large chunks
3 celery stalks
4 sprigs fresh parsley
2 bay leaves
1 tablespoon fresh black pepper
2 teaspoons salt
10 -12 cups water

Directions:

Cut the onion in half, cut the carrots and the celery into quarters

Place carcasses and the drippings into a large pot and add vegetables, fresh herbs, bay leaves, pepper and salt. Cover with water.

Cover pot and bring to a boil over high heat.

Once boiling, reduce heat to simmer partially covered for 3-4 hours

Strain broth through a mesh strainer or cheesecloth. Discard bones and vegetables.

When cool place in quart freezer containers and refrigerate 4 days or freeze.

Glazed Lemon Zucchini Bread

2019-08-13T16:39:00.000-07:00

Ingredients:
2 - cups self rising flour
2 - eggs
1/2 - cup applesauce
1 1/3 - cup sugar
2 tbsp - lemon juice
1/2 - cup buttermilk
1 - lemon zest
1 - cup zucchini grated
Glaze
1 cup powdered sugar
2 tbsp lemon juice
1 tbsp milk
Directions:
In a large bowl, beat eggs. Then add applesauce and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add the flour to the wet mixture and blend all together until well combined.
Pour batter into greased and floured 9 x 5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Cowboy Candy

2019-07-24T10:34:00.000-07:00

Ingredients:
1 - lb fresh sliced jalapenos
2/3 - cup cider vinegar
1 - cup drained canned pineapple
2- cups sugar
2 - tablespoons mustard seed
Directions:
Slice jalapenos. Mix cider vinegar, sugar, and mustard seed to low boil. Reduce for 5 minutes to a simmer. Add jalapenos at the simmer for 5 minutes more. Load hot sterilized jars with 4 to 5 chunks of drained pineapple. Using a slotted spoon add jalapenos first and add liquid filling the jars leaving a 1/4 head space. Remove air bubbles with a rubber spatula and refill to head space if needed. Wipe rims with wet paper towel. Add hot lids/rings and place in water bath canner. Process at a full boil for 15 minutes. Makes 2 pints and 1 half pints or 5 half pints.

Serving ideas:

Drain a jar of Cowboy Candy and put on your favorite Pizza and Bake.

Drain a jar of Cowboy Candy and finely chop and mix with softened cream cheese. Serve on crackers.

Roasted Mexican Street Corn

2019-07-24T10:18:00.000-07:00

Ingredients:
10 - Ears of Corn roasted
3 - tablespoons fresh Cilantro, chopped
1/2 - cup Mayo
2 -tablespoons Lime juice
Olive oil
1/4 - tsp. Paprika
Directions:
Clean the ears of corn and coat with olive oil and place on a hot grill. Once the corns starts to get a char, flip them over and do the other side. Take off the grill and set aside until the corn is cooled and cut if of the cob.
Mix corn and chopped cilantro together, set aside.
Combine mayonnaise, paprika and lime juice. Mix and then add the mayonnaise mixture to corn mixture and stir.
Place in bowl, then sprinkle a pinch of Paprika over the top.
Refrigerate until ready to serve. This recipe can eaten as a side side or as a dip with chips.

Southern Roasted Zucchini Salad

2019-07-21T15:35:00.000-07:00

Ingredients :
2 - med. sized Zucchini`s cut into 1/2 inch slices
3 - tablespoons Olive oil
1 - tsp. Ground Cumin
1 - tsp. minced Garlic
2 - tsp. Lemon juice
Salt and Pepper
2 - tablespoons of dried Parsley
1 - tsp. of dried Thyme
Feta Cheese Crumbles

1 - cup of Grape Tomatoes cut in half lengthwise

1 - cup cooked and drained Lady Cream Peas. *See notes below

Directions:

Soak 1 cup of Lady Cream Peas over night and cook until tender and drain and set aside leave at room temp.

Slice the Grape tomatoes and put in a bowl and set aside.

Slice the Zucchini`s and place in a large bowl, add the Cumin and the Olive oil, mix till Zucchini is coated.

Place a Grill skillet on the stove and heat till hot.

Place the Zucchini on the hot grill, and leave the remaining Olive in the bowl. Cook Zucchini abt. 4 min.or until it gets a char and flip over for another 4 min. . Do not over cook the Zucchini it will get mushy.

Once the Zucchini is done, place it back in the bowl with the remaining Olive oil, add the Lady Peas and the tomatoes and toss.

Add Lemon, Parsley, Thyme, Salt and Pepper, Garlic in the bowl and toss gently till all is mixed.

Transfer to a serving bowl/Platter and Sprinkle Feta Crumbles and serve at room temperature.

Serves 4

* Notes

Lady Cream Peas is a southern item. I bought my dried Lady Cream Peas from the Camellia Brand online. Depending where you live you might find them in your local grocery. Here is the link for Camellia...https://www.camelliabrand.com/shop-online/. If you love Black eyed Peas you could use them as a substitute. I prefer the Lady Cream Peas because of the mild flavor they have.

2019-04-27T13:05:00.000-07:00

Hearty Squash Soup

Ingredients:
2 tablespoons olive oil
1 pound lean ground beef
1 large red pepper, chopped
1 large chopped yellow onion
1 can (28 ounces) no-salt-added crushed tomatoes
1- med. sized peeled butternut squash, cut into 1/2-inch cubes
1 can (8 ounces) no-salt-added tomato sauce
1 cup reduced-sodium beef broth
1 teaspoon salt
1 teaspoon dried Greek oregano
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 med. sized cubed zucchini`s with the peeling left on
1 med. sized cubed yellow Zucchini with the peeling left on

Directions:
In a stock pot, heat olive over medium-high heat. Add beef, red pepper and onion; cook, crumbling beef, until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
Add the next eight ingredients. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes; add the cubed zucchini. Cover and continue simmering until vegetables are tender, another 20-25 minutes.

This soup also freezes well.

2019-02-12T08:37:00.000-08:00

Healthy Avocado Toast

Very flavorful and filling and healthy

Ingredients:
1 - avocado
2 - slices of toasted seeded bread
1/2 tsp- olive oil
2- large eggs, fried sunny side up
alfalfa sprouts
1- thin small sliced Roma tomato
1 pinch - cayenne pepper
Instructions :
Dice, then scoop avocado into a small bowl
Add 1/2 tsp olive oil and smash and stir,
then toast the bread slices.
Fry eggs sunny side up.
Spread avocado on the toast.
Add alfalfa sprouts and sliced tomato
Cover with fried egg
Sprinkle with Cayenne

Serve hot

Turkey Salad Sandwich

2017-05-24T07:43:00.000-07:00

A delicious twist on the classic chicken salad. You can cook your turkey or get rotisserie turkey from your local grocery store. A beautiful flavorful sandwich for a summer holiday or picnic. Serves 6

Ingredients :

1/2 cup mayonnaise
1/2 cup plain Greek yogurt
2 teaspoons Dijon mustard
2 teaspoon parsley flakes
1 teaspoon salt
fresh ground pepper to taste
1/3 cup dried cranberries
1/3 cup chopped pecans
1 small diced Granny Smith apple with the peeling
4 cups cooked turkey breast, cut into 1/2-inch cubes
6 croissants sliced to make sandwiches
baby Spinach

Directions :

In a medium bowl, mix together the mayo, yogurt, mustard, parsley, salt, and pepper. Taste and adjust seasoning, if necessary. Gently fold in the cranberries, pecans, apple, and turkey.
Serve on sliced croissants with some baby spinach.

BBQ Chicken Pineapple Pizza

2017-03-14T11:16:00.001-07:00

Makes 1 medium pizza

Ingredients:
2 - boneless skinless chicken breasts
1/2 - cup chopped red onion
3/4 - cup chunk pineapple
pinch - crushed red pepper flakes
BBQ sauce * I like Sweet Baby Rays Hickory/ Brown Sugar
Pizza crust * I like the Jiffy brand boxed pizza crust mix
8 ounces shredded pizza cheese

Directions:
Grill or bake the 2 chicken breasts and dice and set aside. You can use fresh or canned pineapple as long as it is cut into chunks, drain the juice and dice half a red onion and set them aside.
Preheat the oven to 400 degrees.
Make pizza dough according to the directions. Once the pizza dough is shaped start with a half cup of BBQ sauce and spread it like pizza sauce, you can add as much as you like. Add the chicken chunks and pineapple, then add the diced red onion and the pepper flakes and finish with the cheese.
Bake for about 15-20 min. or until the crust turns golden.

Irish Roasted Honey Glazed Root Vegetables

2017-03-04T18:24:00.000-08:00

These honey roasted veggies are so amazing and so sweet.

Ingredients:

3 med. size turnips thick sliced

5 carrots peeled and sliced

2 large parsnips peeled and sliced

1/4 cup olive oil

1/4 tsp. black pepper

1/4 tsp salt

3 tbsp. honey

Directions:

Preheat the oven to 350 degrees. Peel and cut the parsnips and carrots into 1 inch slices, and slice the turnips into 1/2 inch inch slices .

In a med. bowl mix the salt, pepper, olive oil and honey and whisk together, toss in the parsnips, carrots and turnips and mix till coated. Spread the vegetables on a baking sheet in a single layer and bake for about 30 min. and then with a spatula flip them over so they will brown on the other side for about another 15 min.until they start turning a golden brown and are tender with a fork. Remove and place on a platter (optional you can sprinkle with dried parsley flakes) and serve hot. Serves 4

Cranberry Almond Pound Cake

2016-12-17T14:58:00.000-08:00

Ingredients:

2 1/2 c. sugar
1 c. + 2 T. unsalted butter
3 t. almond extract
6 eggs
1 c. sour cream
1/4 c. water
3 c. self rising flour
2 c. dried cranberries

1/2 cup almond slices

Directions:
Preheat oven to 325 degrees and butter and flour 2 loaf pans

Mix sugar, butter and almond extract. Add eggs and sour cream, mix well. Mix in water. Add flour and mix well. Fold in cranberries, almond slices. Pour the batter into both buttered pans and bake both at 325 for 1 hour or more. Test with a toothpick. Rest for a few minutes in the pan before inverting and cooling on rack

For Frosting:
1/4 cup butter softened
4 oz.cream cheese softened
1 1/2 cup powdered sugar (or more to make it thick enough to spread on top of the cake)
1/4 cup dried cranberries

1/4 cup almond slices

Cranberry Feta Pinwheels

2016-12-16T16:43:00.001-08:00

Serving size 12-15

A new Holiday twist on the favorite pinwheel recipe.

Ingredients:
¾ cup dried cranberries
1 (8 oz)softened package cream cheese
6 oz. crumbled feta cheese
1⁄4 cup finely chopped green onion
3 large flour spinach tortillas
Instructions:
Combine all ingredients except tortillas, mix well.
Divide and spread mixture evenly on the tortillas.
Roll up tightly, wrap in plastic and refrigerate at least one hour.
Then cut into slices.

Turkey Sausage Patties

2016-10-14T08:41:00.000-07:00

Ingredients:

1 lb. ground turkey

2 teaspoon garlic powder

1 teaspoon ginger powder

1 teaspoon rubbed sage

1 teaspoon fresh rosemary, minced

1 teaspoon salt

1/2 teaspoon black pepper

1-2 tablespoons coconut oil

Options below: Fresh or frozen

Directions :

- In a medium bowl, combine and mix together turkey, garlic, ginger, sage, rosemary, salt and pepper.

- Shape mixture into small patties by rolling them into a ball in the palm of your hand and then flattening them. The mixture should make about 10 med. sized patties.

- Heat 1 tablespoon of coconut oil in a large skillet. Add enough patties, so they are not crowded in the pan. You will have to cook these in two batches.

- Cook them for 4-5 minutes on the first side, until lightly browned and the patty lifts from the pan easily. Flip and cook them on the second side for 2 to 3 minutes, or until they are browned on both sides. Move cooked patties to a plate and set aside.

- Option notes* For making fresh patties, add one finely diced Granny Smith Apple with the peeling to the mixture. And Fry according to the recipe.

For Frozen Patties: Place the uncooked patties in a freezer container and put wax paper in between layers and freeze, to thaw, place in the refrigerator overnight. Then fry according to the recipe.

Southwest Stuffed Avocado

2016-01-01T09:34:00.000-08:00

Ingredients
4 avocados, halved and pitted
3 (4.5 oz) cans tuna, drained
1 red bell pepper, diced
1 jalapeno, minced
2 tablespoon of Cilantro
1 lime, juiced
salt and pepper
1. Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
2. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
3. Scoop the tuna into the avocado bowls. Season with salt and pepper.

The Best Green Bean Casserole

2015-05-21T08:02:00.000-07:00

A healthier version of this classic casserole and it tastes better, no more can beans and soup!

Ingredients:

2 - pounds of fresh French style Green beans from the produce section

3 - cups Homemade Cream of Mushroom soup. * recipe below

2.8 - ounces of French`s Fried Onions

pepper to taste

Directions:

* Cream of Mushroom soup

Ingredients :

1/2 cup of unsalted butter
1/2 cup of finely minced onion
1/4 cup of finely minced celery
12 ounces of fresh button mushrooms cleaned and chopped
1 teaspoon of kosher salt
3/4 cup of all purpose flour
3 cups of chicken broth
1 cup half and half

Directions :

Melt the butter in a large skillet and saute the onion and celery over medium heat until tender but not browned. Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes. Stir in the flour a little at a time until fully incorporated, about 4 minutes, stirring constantly. Increase heat to medium high and slowly add the broth a little at a time, until fully incorporated. Reduce heat and simmer for 15 minutes. Slowly stir in half and half. And set aside

Next...Steam the green beans till slightly tender, don`t over cook and drain.

Preheat Oven to 350 degrees

In a large bowl measure out 3 cups of soup and place in the bowl, add pepper and the beans and mix. Place in a 9 x 13 baking dish and top with the fried onions and bake for 30 min. or until bubbly.

* Extra soup can be frozen, after it is frozen and you want to use use, thaw it at room temperature, then place in a sauce pan on low- med heat and stir often.

My favorite Christmas Cookie recipes

2014-12-10T08:16:00.002-08:00

M&M COOKIES

1 c. packed brown sugar

3/4 c. granulated sugar

1 c. butter, softened*

1 tsp. vanilla

2 eggs

2 1/2 c. all-purpose flour

3/4 tsp. salt

3/4 tsp. baking soda

2 c. whole M&M'S plain candies

Preheat oven to 350°F.

Beat sugars and butter in large bowl on medium speed until fluffy, about 5 minutes. Beat in vanilla and eggs; beat in flour, salt and baking soda on low speed. Stir in candies. Drop dough by teaspoon about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork.

Bake until edges are light brown, 8 to 11 minutes. Let stand 3 to 4 minutes before removing from cookie sheet.

Cookies made with butter will flatten more and tend to be somewhat darker along the edges, but are more flavorful. Watch carefully to prevent burning.

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Snowball cookies

makes 36 cookies

2 cups all-purpose flour

2 cups finely chopped pecans

1/4 cup sugar

1 cup Butter, softened

1 teaspoon vanilla

Powdered sugar

Heat oven to 325°F. raise the oven rack

Combine all ingredients except powdered sugar in bowl. Beat at low speed, scraping bowl occasionally, until well mixed.

Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 18-25 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.

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Iced Ginger cookies

2 cups of sugar

1-½ cups of coconut oil or softened butter

2 eggs

½ cup of molasses

31/2 cups of self rising flour

1 tablespoon of ground ginger

2 teaspoons of cinnamon

Extra sugar

White chocolate Bark

In a bowl, combine sugar and oil, mix well and add the eggs. Stir in the molasses, combine all the dry ingredients and add in slowly until mixed well. Roll into ¾ inch balls, roll in sugar and place on a lightly greased baking sheet. Bake at 350 for 10 to 12 minutes until just light golden on the bottom. Let cool and place on wax paper and drizzle with melted white chocolate Bark. I usually melt about 2 squares at time in the microwave 30 sec. a time in a glass measuring cup till melted.

Classic Hamburger Vegetable Soup

2014-10-06T11:55:00.000-07:00

Makes 8 quarts.

This amazing yummy soup recipe was given to me years ago from a sweet lady in Kentucky!

Ingredients:
1 - pound ground beef
1 - large yellow onion diced
1/2 - head of cabbage roughly chopped
2 - 28 oz. cans of diced potatoes drained
2 - 15 oz. cans sweet corn drained
2 - 14.5 oz. cans cut green beans drained
2 - 12 oz. bags frozen peas and carrots
1 - 64 fl. oz. tomato juice
64 fl. oz. water
1/3 - cup chopped parsley
olive Oil
salt and pepper to taste

Directions:

In a 10 qt. stock pot, over med. heat, drizzle a teaspoon of olive oil in the pan and add the ground beef crumbled up, when the meat is about halfway cooked, turn the heat up a little and add the diced onion. Stirring often till the meat is browned and the onions are soft. While this is cooking be opening the can vegetables and drain off the water.

Next add all of the canned vegetables and the frozen ones, all of the tomato juice, parsley, salt and pepper and start stirring and turn the heat up to high. When mixed add the water, I use the empty tomato juice can or bottle to fill up with water, then add the cabbage and stir, Once this comes to a boil, turn down to simmer put a lid on cook for about 2 hours. After 2 hours do a taste to see if it needs more salt and pepper, Cook longer if needed, when the cabbage in the soup is soft it is done. Vegetable soup is always better the next day!

To Freeze:
When soup is completely cold, ladle it into freezer containers and it is ready for the freezer. When your ready to eat it, just thaw it out and dump into a sauce pan and heat slowly on med./low heat and serve.

Amish Apple Butter

2014-09-22T10:51:00.000-07:00

I have been making this little recipe for years. Its very simple! It is a canning recipe.

You can also make applesauce with this recipe also by leaving out the allspice and cloves. I dont put my apples through a sieve, I like my applesauce chunky.

Smoked Gouda Mac and Cheese

2014-06-26T13:46:00.001-07:00

Ingredients
1 1/2 cups shredded Cheddar
1 cup shredded smoked Gouda
1 box med pasta shells cooked and drained
1/2 stick butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
pinch of cayenne pepper
Kosher salt and freshly ground black pepper to taste
BESCIAMELLA SAUCE:
Melt the butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you loose the floury taste.
Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes until thick and will coat the back of spoon. Season the sauce with freshly grated nutmeg, cayenne, salt, and pepper. Then add in your cheeses and stir until melted into the sauce. Stir in your cooked pasta and dumped into lightly greased baking dish 9x13 bake at 350 until bubbly and lightly brown around the edges.

Philly BBQ Brisket on Texas Toast Sandwich

2014-06-21T07:58:00.000-07:00

Makes 4 sandwiches

Ingredients :
2 - cups chopped cooked BBQ Brisket * See notes below for Brisket recipe
8 - slices of Texas toast
4 - sliced Provolone cheese
1 - med. yellow onion thinly sliced
1 - green pepper thinly sliced
olive oil
butter

Directions:

Preheat oven to 350*

In a med. skillet put a couple of tablespoons of olive oil, sliced onion and sliced pepper in and sautee` till soft and remove from heat.

Butter the Texas toast and place the 8 slices on a baking sheet, put in oven till golden on the bottom and take out of the oven and flip them over , leave them on the baking sheet, put 1/2 cup of Brisket of 4 slices and put the onion and pepper mixture and a dab of butter on the other 4 slices and place back in the oven for about 10 min. remove from oven, then put the Provolone cheese on the pepper and onions and Brisket and put back in the oven till cheese is slightly melted, Remove from the oven put the top on the sandwich and serve.

* Notes
http://homecookinrecipes.blogspot.com/2013/06/honey-barbecue-brisket.html

Chess Squares a` la mode

2014-06-15T06:58:00.000-07:00

Chess Squares are very rich in flavor but perfect with a cup of coffee!

Ingredients:
1 box yellow cake mix
1/2 cup (1 stick) butter, melted
3 eggs
4 cups (1 lb box) powdered sugar
8 oz cream cheese, softened
Vanilla Ice Cream
Butterscotch Ice Cream topping

Directions:
Preheat oven to 300º and spray a 9×13 dish with butter spray.
Mix together cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Then mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 minutes. Pour on top of crust. Bake for 40-50 minutes until top is golden brown.
Let sit for about 15 min. before cutting into squares.
Place one or two squares in a bowl and a couple of scoops of ice cream and drizzle the top with Butterscotch Ice Cream topping and serve.
* The butterscotch flavor pairs perfectly with the flavor of the Chess Squares.

COCONUT FLOUR PANCAKES WITH BLUEBERRY SYRUP

2014-06-09T08:06:00.002-07:00

Delicious and healthy!

makes 8 small pancakes or 5 med size as shown

Ingredients
4 Eggs
3 Tbsp melted coconut Oil
1/4 cup buttermilk * batter thickens as it sets add more buttermilk if necessary
1/4 cup Coconut Flour
1 Tbsp Sugar
1/4 tsp Salt
1/4 tsp Baking Powder

Directions
In a large bowl whisk together eggs, oil and buttermilk until well combined.
In a separate bowl sift coconut flour, sugar, salt and baking powder.
Add dry to wet and thoroughly mix until there are no lumps.
Ladle 2 Tbsp to 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.

Blueberry Syrup recipe
1/2 c. sugar
1 T. cornstarch
1/3 c. water
2 c. fresh or frozen blueberries

In a saucepan over medium heat, combine sugar and cornstarch. Stir in water gradually. Add berries; bring to a boil. Boil, stirring constantly, for one minute, or until mixture thickens. Serve warm, or pour into a covered jar and keep in the refrigerator for several days. Makes about 2-1/2 cups.

Choc.Zucchini Brownies

2014-05-22T08:08:00.002-07:00

Pepper Stuffing Over Rice

2014-05-19T07:37:00.000-07:00

A new twist of old favorite growing up, classic Stuffed Peppers.

makes 4 servings

Ingredients:
1 pound ground chuck
3 bell peppers diced, you can use green or the stop light colors, your choice
2 tablespoons minced garlic
1 1/2 teaspoon Worcestershire sauce
1 1/2 teaspoon ground cumin
1 teaspoon salt
1 8 oz. can tomato sauce
Basmati rice
Olive Oil
Freshly ground black pepper to taste
1 large yellow onion diced
Directions:
Add 2 teaspoons Olive oil to a med.sized skillet and brown the meat on med. heat. Once the meat is browned set aside.
In a 5 quart pan add 2 teaspoons of olive oil and add diced peppers ( * Reserve about a half a cup of the peppers for a garnish ) and add the chopped onion, and the minced garlic and saute for 10 minutes until vegetables are soft.
Then add the browned meat to the onions and peppers and add the the salt and pepper, Worcestershire sauce, tomato sauce and the cumin and stir and simmer for 15 min.
While the meat mixture is simmering cook the* Basmati rice according to the box for 4 servings.
Once the rice is done, place about 3/4 cup of rice on a plate and add a nice portion of the meat mixture on the rice and garnish with the reserved peppers, sprinkle them over the top.

* I like to use Basmati rice, it is a long grain rice and it does not get sticky.