Saturday, July 21, 2012

Cowboy Casserole

It's Rodeo Time in Idaho!   Time to make a favorite western dish that always reminds me of being on a ranch, or sitting around a campfire.  Beans, beef and biscuits.  A great combination any cowboy would love! 

  • 1/2 lb. bacon
  • 1 lb. ground beef
  • 1 small onion, chopped
  • 1 glove garlic, diced
  • 2 cans Ranch, Pinto or Chili Beans or your favorite two combo
  • 1/2 cup Sweet Baby Ray's Original BBQ Sauce (or more if you like)
  • 1/2 cup cheddar cheese
  • 1 package Texas style biscuits (10 biscuits)
  1. Cook bacon in Dutch Oven until evenly browned.  Drain and cut into bite size pieces.    Set aside.  Add hamburger and onion to the Dutch Oven and cook until no longer pink and onion is tender.  Drain.
  2. Stir bacon, beans and BBQ sauce into the ground beef, and bring to a boil.  Reduce heat to medium low.  Place biscuits in a single layer over the top of the beef/bean mixture.  Cover, and simmer for about 12-14 minutes on low, or until the biscuits are done.  Sprinkle with shredded cheddar cheese and put the lid back on until cheese is melted. 
  I am saying I had every thing in the house for dinner.
Do you have the Pampered Chef Mix and Chop?  It's the only way to brown ground beef and unchunk it!
 Biscuits ready to be cooked
 Biscuits are dumpling textured, and with cheese on top....heaven!
 I think I could make 3 batches of Cowboy Casserole and it would disappear in a day!
My single serving.  My Ironman's serving (see the plate load above).

Wednesday, July 4, 2012

Caribbean Corn and Apple Salad

Caribbean Corn and Apple Salad.  A delicious and light salad to go with our summer BBQ's.

  • 4 ears fresh corn on the cob, cooked (grilled or boiled)
  • 2 apples, peeled, cored and diced
  • 1 jicama, sliced thin
  • 1 /3 cup plain Greek yogurt
  • 2 Tablespoons rice vinegar
  • 1 pinch chili powder
  • salt and pepper to taste
  • 1 lime, wedged
  1. Cook corn, cool.  Cut kernels from the the ears and transfer to a large bowl.
  2. Lightly toss the diced apples with corn and jicama.  Whisk the yogurt, vinegar, chili powder, salt, pepper in a separate bowl; stir the dressing in to the apples, corn, jicama.  Squeeze lime wedge over salad and serve.

Country Potato Salad

I am not a potato salad lover, but my family loves it.  It was the 4th of July and I felt guilty about buying a tub of potato salad from Albertson's so I attempted to make it from scratch.  I was actually kind of scared of it, and the process of boiling and peeling hot potatoes.  My Ironman never, I mean hardly ever, says anything about what I cook, or meals, or food, BUT today when I said I was making potato salad he says "white or yellow"?  Huh?  There is a difference?  Then he says the potatoes should be cooked just right or it's not so good.  I was in a tail spin by this time....not knowing whether I should use red potatoes, russets or yukon golds.   I read so many recipes I was dizzy.  I took a big leap and made this potato salad, and it got good reviews!  Whew!

  • 6 strips bacon
  • 2 lbs small red potatoes
  • 1 green onion, minced
  • 1 green bell pepper, chopped
  • 1 glove garlic, minced
  • 2 hard boiled eggs, chopped
  • 1/2 cup real mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon celery seed
  • 1 teaspoon brown mustard
  • Salt and Pepper
  1. Saute bacon, green pepper and garlic until bacon is almost crispy.  Drain on paper towels.  Reserve a few tablespoons of drippings from the bacon.
  2. Place potatoes in cold water in medium saucepan.  Add 1 teas. salt and small amount of reserved bacon drippings.  Boil until fork tender, about 15 minutes.  Drain and cool.  Cut into 1 inch cubes.
  3. Combine mayonnaise, sugar, mustard, cider vinegar, celery seed, salt and pepper.
  4. Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture.   Add mayonnaise mixture.  Season with salt and pepper to taste.