Large or medium size flour tortillas
Grated Cheese (cheddar and swiss)
Sour Cream...for dipping them in
Optional Ingredients: Chopped ham; Chopped Turkey; Fresh Tomatoes; Chopped Broccoli and various other veggies.
Heat a large cast iron frying pan to medium high heat. Add a small amount of olive oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.
Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.
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1/2 pound ground beef
1 onion coursly chopped
1 tsp cumin
3 tsps chili powder
1 can great northern beans drained
1 can kidney beans drained
1 can black beans drained and rinsed
1 small can tomato sauce
1/2 tsp salt or to taste
2 cans chili tomatoes
Dash of Tabasco sauce (optional)
Directions: Brown ground beef on medium heat with the chopped onion. Rinse the meat mixture and put back in pot. Add the cumin and chili powder and stir into meat. Add the beans and stir. Add can 1 of tomatoes...1/2 can of water in the tomato can and add...repeat with other can of tomatoes. (Total of 1 can of water from the chili tomato can. Add the small can of tomato sauce and fill this can with water and add. Bring to a boil and reduce to simmer. Simmer for about 30-45 minutes stirring several times. Delicious chili and easy to fix.
Nothing says comfort food more than tomato soup. As a kid, if I had to stay home from school because I was running a temp, I remember having tomato soup and a grilled cheese. Back then, it was canned tomato soup (Campbells) - but made me feel loved and comfy!
This recipe is a way to take that canned tomato soup and turn it into a mouth watering cream of tomato soup. It is one of our favorite soups for the fall.
1 28 oz can of crushed tomatoes
2 small cans tomato soup
6 Tablespoon butter
one onion coarsely chopped
1/3 cup green pepper minced
1 teaspoon Italian seasoning
1/2 teaspoon basil
8 oz cream cheese softened (cut in small squares)
4 cups milk
In a large soup pot, melt your butter over a low heat. Add your onion, turn your heat to medium and slowly cook until onion starts to get tender. Add your green pepper and continue cooking until onions are tender. Add the can tomatoes, the cans of soup, and the seasonings. Bring to a boil and then add the milk and squares of cream cheese and turn down heat.
As the soup starts to reheat, make sure that you mash your squares of cream cheese (I use a big spoon to find the squares and a fork to mash them) This is not as tedious as it sounds...only takes a few minutes. You will still have small bits of cream cheese in the soup...that makes it good. Keep your soup on medium low burner and stir. At this point you can change it over to a slow cooker (crock pot). Or cook for about 20 minutes stirring to be sure it doesn't stick. Make some grilled cheese sandwiches and you've got youself a great fall meal.
I got this recipe from Bobby, who got it from him mom, Liz Maupin (he thinks she used stew meat, but we use ground beef). Bobby normally fixes this dish on the stovetop, but today...I chose the crock-pot and it turned out delicious!
Today's dish was served with a fresh pan of Southern Cornbread. Bobby and I have decided that what makes this dish so tasty is the generous amount of carrots we use. Enjoy!
- 1lb. ground beef
- 2-3 large onions (peeled & very coarsely chopped)
- 2lb bag of carrots (peeled & cut)
- 5-6 large potatoes (peeled & cubed)
- 1 cup beef broth
- 1 cup chicken broth
- Salt & Pepper to taste
- Brown Ground Beef in dutch oven until done (my ground beef was not quite thawed, so I covered it with water and cooked as it thawed and did not drain)
- Mix the other ingredients in with the beef and stir thoroughly. Pour into crock-pot.
- Add the broths and cover with water to the top of crock-pot. Add salt and pepper to taste.
- Cook on high for 5-6 hours. Taste before serving to make sure the seasoning is to your taste.
7.5 oz Macaroni
1 Can Fire Roasted Tomatoes
1 Large Can Chicken, drained
1/4 Cup Parmesan Cheese
1/2 Cup Shredded Italian Cheese
1/2 Onion Coarsely Chopped
1/2 Bell Pepper Coarsely Chopped
1 Tablespoon Butter
Salt & Pepper to Taste
Melt Butter in skillet over low to medium heat add onion and bell pepper and cook until tender. Bring to boil 6-8 cups salted water in large dutch oven pan. Add macaroni and cook on medium heat until desired tenderness. Drain and add the onion, bell pepper, tomatoes, Parmesan cheese, and chicken. Heat through stirring constantly. Salt and pepper to taste and stir thoroughly. Turn heat to low and sprinkle the Italian cheese on top and cover until cheese is melted. Serve with desired side dishes...a salad would go well with it. Tonight we had corn on the cob and left over potato salad with ours. So tasty!
As you can see from the pictures...you don't have to use expensive ingredients for your dish to be fabulous. I buy most of mine from Aldis and have never been disappointed.
Frozen Breaded Chicken Tenders
16 oz Jar Spaghetti Sauce
8 oz Thin Spaghetti
1 cup Shredded Mozzarella or Italian Cheese
1/2-3/4 Shredded Parmesan Cheese
Preheat oven to 375. Place frozen breaded Chicken Tenders in a skillet sprayed with non stick spray over medium heat...watch carefully and turn 2 or 3 times. Put in rectangle casserole dish and pour spaghetti sauce over chicken, cover with the cheeses then cover with aluminum foil and put in oven for 30-35 minutes. Uncover and bake for another 5 minutes. While the dish is baking put water on to boil (about 6 cups with tablespoon of olive oil and tsp salt added). When water begins to boil...Add dry spaghetti (I break it in 2 as I put in the water). Turn burner down to medium and cook until spaghetti is as tender as you prefer. Serve the Parmesan Chicken over a generous portion of spaghetti and a slice of garlic toast.
You can't get much simpler than this...Pork n Kraut cooked in the crock pot. Before you turn your nose up to kraut...have it fixed this way first! The kraut seasons the pork and the pork seasons the kraut, making a tasty dish.
1 package meaty country pork ribs
1 can kraut
salt and lots of pepper to taste
Put package of ribs in crock pot adding some salt and pepper and cook on high for an hour. Turn down to low and cook for a couple of hours. Add can of kraut and continue to cook on low for another hour. Told you it was easy. We fix mashed potatoes and black eyed peas to serve with this dish. Good Southern Cooking at it's best!
You'd be surprised to find out how many don't know how to make tuna salad. I have added pictures that show the steps pretty simply and the ingredients plus directions.
- 2 cans chopped tuna (in water)
- 4 eggs boiled (ten minutes
- 1/2 medium onion chopped
- 1 large kosher dill pickle chopped
- Salt and pepper to taste
- 1/3 to 1/2 cup light mayo (according to taste)
- White or wheat sandwich bread - toasted if wanted.
- Drain water off cans of tuna and place in mixing bowl
- In a sauce pan cover 4 eggs with water and bring to a boil. Turn down to medium to low heat and cover and boil for 10 minutes. Run cold water over eggs until cool enough to peel off shell...rinse and coarsely chop.
- Add remaining ingredients (except bread of course) and stir thoroughly (start with less mayo and add more as you feel is needed.
- Put a generous portion on sandwich bread and serve with soup and/or chips.