Vegetable Beef Soup

So with this classic, there are many variations on a theme.  For me this is almost considered a left over creation, in as much as it is made with leftover roast.  I have made it 100% fresh and it is very good, but I like it best with the leftover roast.

So here’s what we’ll need:

1-1.5 lb cubed beef. ( as stated before I use leftover roast)

1 32 oz. (quart) container  Swanson’s beef broth

3 c Potato ( diced )

1 bunch celery ( top the celery and just start slicing while still attached to the bunch. When it starts getting to the light part…stop )

1 small bag baby carrots

1 large onion ( diced )

1 clove garlic ( pressed and minced )

1 T salt

1 t. ground mustard

3 C water

1 T Worcestershire sauce

These are prolly the easiest directions in the world to follow….   Combine everything in the pot.  Simmer on med-med/low  for 3 hours.

Stir every half hour or so and add a little water as needed.

Enjoy

Dirty Rice

Now this is a cajun dish that is a full meal on it’s own.  I have had many incarnations of Dirty Rice.  Some have been good…. some, not so much.

This is a pretty solid recipe, and will be sufficient to feed about 4 healthy folks and leave some leftovers.

Here’s what we’ll need.

2 c. white rice

1 lb. Ground Beef

1 lb. Ground Pork

1 lb. Ground Chicken Giblets ( heart and gizzard)

1/2 c. butter

1 c. celery ( finely chopped )

1 c. Onion ( finely chopped )

1 c. Bell Pepper ( finely chopped )

1 T. Miced fresh garlic

1 t. gound Black Pepper

2 T.  Worcestershire  sauce

1 T. Salt

1/2 c. red wine

Cook rice according to the directions on the package, but don’t start it real early. You’ll see why in just a minute.

In a large stock pot, combine everything but the rice and the wine. Cook over medium heat for  3 hours stiring every 15 min or so.  When it’s cooked for 3 hours, add the cooked rice and the wine.  Reduce heat to low and cook for another 30 min, stiring often.

Enjoy

Kitchen Sink Skillet

As the Name suggests, there is quite a bit of stuff in this. ” Everything but the kitchen sink” as it were.

This is enough to feed 4

8 Large eggs ( blended well )

8oz. tube of sausage

1 bell pepper ( diced )

1 medium red onion ( diced )

2 Jalapeño peppers ( diced )

2 Cups fresh potato ( diced )

2 Large Tomatoes ( diced )

3 C shredded Cheese ( I use a blend of Colby/Monterey Jack/Cheddar)

1t. chili powder

1t. black pepper

1/2 stick real butter

In a large frying pan (skillet) melt butter. Then add potatoes, Onion, peppers, black pepper, chili powder, and sausage. Cook till sausage is done and potatoes are tender.

Drain fat from skillet.

Add eggs and scramble well. When eggs are done, remove from heat and top with cheese and tomatoes. Cover till cheese is melted.

Enjoy

Bloody Mary Roast

When I saw the name, I knew I just had to try it =-)

This meal will serve 6 comfortably.

Here’s what you’ll need.

A big ass roaster  ( I use a large turkey roaster cause I like leftovers )

5-6lb Beef roast  ( prefer blade roast or rump roast )  p.s.  Do yourself a favor, and use 100% Angus beef.

1 bottle Tabasco brand Bloody Mary Mix

1 C. Wine ( i use a Cabernet Sauvignon but any blush or red will do, DO NOT use a white)

1 Medium ( baseball sized) red Onion     quartered

1 Medium white Onion    quartered

5-6 medium potatoes    quartered

1 16 oz. bag baby carrots

* add any other veggies to taste*  I use fresh mushrooms and celery sometimes

1 sleeve Liptons savory garlic and herb spice/dip mix

Preheat oven to 350 degrees

Place roast in pan and surround with veggies

pour wine over meat and veggies to give a nice coating on all.

pour in 1/2 of the bottle of bloody mary mix

sprinkle spice mix over the top of the meat/veggies

cover and cook for 1hr 45 min

Enjoy.