Recipe's?! - Page 9 - Betta Fish and Betta Fish Care
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post #81 of 358 (permalink) Old 03-31-2011, 02:36 PM
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This. Thread. Is. Awesome.

Southwest Chili (my family has dubbed it 'Southwest stuff')
Sizes vary based on how much you want to make... can exclude ingredients/add different stuff. It's good with lots of different things. Measurements aren't very specific for this.

1-2 lb ground beef (it'd work with chicken, too!)
1 can diced tomatoes (or fresh, which I prefer)
Minced onions (like 1/2-1 onion? based on how much you want)
1 can black beans
1 can pinto beans
1 can great northern beans (or any other beans)
1 can whole kernel corn
Taco seasoning
A bit of water
A really big pot

-Brown the ground beef, drain (rinse if you want, I do).
-Sautee the onions in olive oil until a little tender (we usually do this in the big pot since ours are well suited for sauteeing).
-Add browned ground beef and onions to big pot.
-Open the bean cans, drain, and add. You don't have to go too crazy with the draining. Usually half ends up staying in there. I use the lid that was removed with the can opener, just held over the can.
-Drain and add the corn.
-Add the tomatoes (leave juices- don't drain).
-From here, add a bit of water to make it the chili consistency you want. Keep in mind that some will evaporate out, depending how long you simmer. It doesn't take much water, though. Like 1-2 cups? We don't measure, lol.
-Add the taco seasoning (depending on how big your batch is, you might need two packages... I like to make mine myself based on this recipe: http://allrecipes.com//Recipe/taco-s...-i/Detail.aspx)

Let it simmer for as long as you can stand to stare at it/until it's warm. Usually on medium at first, stirring occasionally, then turn down to medium low and stir even less occasionally. As with any chili, the longer the better, of course!

It's really good with cheese on top (necessity for me!), sour cream, and tortilla chips. We usually make rice with it as well to put it on top of that. I think it's best on a bed of tortilla chips, though... with more tortilla chips for scooping.

The measurements I gave above (we usually use 2 lbs ground beef) feed 5 people (3 of which (my father, my boyfriend, and me) can PACK IT IN). And we usually have enough leftover for a 1 person lunch.

Here at school, I use less of everything since it's just me. I use like 1/2 lb ground beef and a can of mixed beans and corn (Bush's has some southwest bean mixtures). It's MUCH better with the full recipe, though, with tomatoes and onions.

Pascal 8.27.14
Sky 3.14.11-11.17.12
Mr. Fish 8.19.10-8.18.11

Last edited by kfish; 03-31-2011 at 02:50 PM.
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post #82 of 358 (permalink) Old 03-31-2011, 02:40 PM
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Mmmm... that chili sounds good! My family LOVES chili. I'll have to try it!

Sequin (m), Shortcake (f), Westley (m), and Sir Righty of Walton (m).
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post #83 of 358 (permalink) Old 03-31-2011, 02:45 PM
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Quote:
Originally Posted by Sweeda88 View Post
Mmmm... that chili sounds good! My family LOVES chili. I'll have to try it!
XD I think it's a Rachel Ray recipe that my dad COMPLETELY morphed around to make way easier and then it stuck... and now we eat it like once a week. Haha. It's a fast, easy (and cheap!) meal.

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Sky 3.14.11-11.17.12
Mr. Fish 8.19.10-8.18.11
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post #84 of 358 (permalink) Old 03-31-2011, 02:47 PM
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I'm always looking for new recipes, and it sounds yummy.

Sequin (m), Shortcake (f), Westley (m), and Sir Righty of Walton (m).
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post #85 of 358 (permalink) Old 03-31-2011, 02:48 PM
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That sounds yummy!! I love chilli, so I will have to try it sometime for the family!
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post #86 of 358 (permalink) Old 03-31-2011, 05:33 PM
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I came up with this on a whim tonight. We had one fillet of Salmon in the fridge, and I was hungry! It came out REALLY yummy, and I am a person who usually HATES Salmon.
Salmon with Sour Cream Sauce and Tomatoes.

1 Sockeye Salmon Fillet (remove skin)
1/4 cup Old Home Sour Lean
2 shakes dill
1 shake basil
1/2 shake chives
Tomatoes

1. Spray cookie sheet with nonstick cooking spray. Place salmon skin side down.
2. Mix together herbs and sour cream. Spread over salmon. Top with tomatoes, however many you want.
3. Cook at 375* F, for about 20 minutes. Serve with rice, flavored with Mrs. Dash Herb & Onion, salt, and butter. Enjoy!

Sequin (m), Shortcake (f), Westley (m), and Sir Righty of Walton (m).
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post #87 of 358 (permalink) Old 03-31-2011, 05:46 PM
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YUM! I love salmon. That sounds awesome.

Pascal 8.27.14
Sky 3.14.11-11.17.12
Mr. Fish 8.19.10-8.18.11
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post #88 of 358 (permalink) Old 03-31-2011, 05:49 PM
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It is!

Sequin (m), Shortcake (f), Westley (m), and Sir Righty of Walton (m).
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post #89 of 358 (permalink) Old 03-31-2011, 07:50 PM
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Creamy Chicken and Rice Soup(Edited from original I found)
3/4 cup chopped carrot
1/2 cup finely chopped onion(I used some frozen I had)
3/4 cup chopped celery
2 tablespoons butter or stick margarine
1/4 cup all-purpose flour
2 (14.5 ounce) cans fat free reduced sodium chicken broth
2 cups instant rice
1 cup cubed cooked chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
A dash of Season Salt if desired
1 cup 1% milk
2 tablespoons lemon juice
1 tablespoon white wine(This was in original, I omitted due to being still 20, but you can try)

In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.
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post #90 of 358 (permalink) Old 03-31-2011, 10:28 PM
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Quote:
Originally Posted by Sweeda88 View Post
That sounds goooooood! I'm DEFINITELY going to try that this month. I've been trying to cook for my family more so that we can all get healthier, and I love how spices add so much flavor, but NO calories!
Awesome! I hope you and your family like it.

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