Sloppy Joe's Tater Tot Casserole

Ingredients: 

1 lb. ground beef, browned and drained

Salt and pepper (to taste)

1 green bell pepper, diced

1 medium yellow onion, diced

1 cup Pico de Gallo (fresh salsa)

1 can sloppy joe seasoning sauce 

Shredded cheddar cheese (to taste)

1 bag frozen tater tots 

Preparation: 

Preheat oven to 375. 

Spread tots onto a cookie sheet and bake until almost done. Remove from oven and set aside.  

In a heavy pan on the stove, brown the hamburger until cooked through; add onion, bell pepper, salt, pepper and simmer on low until vegetables are softened. Add sloppy joe sauce and Pico de Gallo, stir until well combined. Pour cooked meat mixture into a 9 x 13 glass baking dish and sprinkle shredded cheese on top. Arrange tots on top of the meat and cheese mixture until the entire surface is covered. Sprinkle more cheese on top of the tots and put back in the oven to finish baking. The deliciousness is ready when the tots are crispy and the meat is hot and bubbling. Enjoy!

Easy, Cheesy One-Pan Pasta

Ingredients:

1 pound of uncooked penne or ziti pasta 

1 jar of your favorite spaghetti or red sauce

1 jar of water (equal amounts of sauce to water)

2 cups of shredded Mozzarella cheese, reserve 1 cup 

1 bunch of green onions, chopped into small pieces

1 clove garlic, peeled and minced

Cooked meatballs (optional)

Salt and pepper to taste

Instructions:

In a greased 13X9 pan add all ingredients and mix together. 

Cover tightly then put in the oven at 425 degrees for 1/2 hour.  

Uncover and stir pasta, top with remaining cheese and continue to bake for 10 minutes or until pasta is cooked through. 

If you have a one-pan recipe, e-mail it to me at D@Delilah.com. I'll share it here

Black Bean Sweet Potato Tacos

1 lb. ground beef or turkey

1 packet taco seasoning 

2-3 sweet potatoes 

1 can black beans 

1 small onion, caramelized

Salsa

Shredded cheese

Shredded cabbage or iceberg lettuce 

Nonfat plain yogurt or sour cream 

Flour tortillas

Cumin and cayenne seasonings, to taste

Instructions:

Brown meat, drain, and simmer in taco seasoning for 20 minutes.

Peel and dice sweet potatoes, boil for about 20 minutes.

Drain sweet potatoes and stir in black beans, cumin and cayenne together in the pot. Stir till heated through. 

On tortilla, layer the sweet potato/black bean mixture on top of the ground meat, or go meatless, and add other toppings as desired.

Polenta Taco Bake

Ingredients:

1 lb ground beef

1 roll of polenta

Mexican shredded cheese

Taco seasoning

Onions, chopped

Toppings: Taco toppings like shredded lettuce, guacamole or avocado, olives, tomatoes, sour cream

Instructions:

Brown the ground beef and drain. Add a half cup of water, seasoning, onions (or pico de gallo), and simmer till well-seasoned.

While browning, spray a baking dish. Slice polenta and layer in baking dish. Sprinkle thin layer of cheese over top. 

Layer seasoned beef over top of polenta, then smother it in more cheese. 

Bake at 350 for 20-30 minutes, uncovered. 

Remove from oven and add taco toppings.

 

Moore's Ham & Broccoli Quiche

Ingredients:

1 frozen 10" pie crust, unbaked

1 cup diced ham

1 cup broccoli, cooked, chopped, and drained well

4 oz mushrooms, sliced

3 eggs, beaten

1 cup half and half

1 1/2 cups shredded Swiss cheese

2 T Moore's Original Marinade

2 T butter, melted

1/2 tsp salt

1/4 tsp black pepper

1 T flour

Instructions:

Bake pie crust according to package directions. Let cool.

In a large bowl combine eggs, half and half, 1 cup of Swiss cheese, Moore's Original Marinade, butter, flour, salt, and pepper; stir with a whisk.

In the pie crust, layer the remaining ingredients in this order: broccoli (well drained), ham, mushrooms, 1/2 cup Swiss cheese. Then, pour the egg mixture over the top.

Place the filled crust on a cookie sheet and place in a preheated oven at 375 F.

Cook for 40-45 minutes or until the pie sets completely and is golden brown. 

Find delicious recipes, marinades and more at MooresMarinade.com. 

 

Apple Cookie Crumble

Filling:
4 Granny Smith or other baking apples
1/4 cup dried cranberries
1/4 cup brown sugar
1 tsp. each cinnamon, nutmeg, cloves (or to taste) 

Topping:
8-10 oatmeal cookies
1/4 cup butter

Instructions:
You need a microwave safe pie pan or other dish. Spray or butter the pan or dish.

Core and cut apples in thin slices. Peeling is optional to taste.

Place in microwave safe baking dish.

Add dried cranberries, brown sugar and spices as desired. 

In a plastic bag crumble the cookies.

Scatter on top of apple mixture.

Dot butter all over the top of the cookies. 

Bake in microwave 8-12 minutes depending on the power of the microwave. 

Add a scoop of vanilla ice cream when serving, if desired.
 

Grilled Beef Skewers

Ingredients:
3/4 cup Moore's Original Marinade
3 tbsp scallions minced
1 tbsp garlic minced
1 lb beek flank or sirloin steak
1-1/2 tbsp lemon juice
16 skewers

Instructions: 
Cut beef diagonally into thin ribbon strips one inch wide. 
Thread onto skewers, allowing 1-2 ribbons of beef per skewer.
In a small bowl, combine Moore's Marinade, scallions, lemon juice, lemon peel, and garlic.
Brush skewered meat generously with sauce mixture.
Grill 2-3 minutes on each side. 
For more grilling fun and expertise, check out MooresMarinade.com for sauces, marinades and delicious recipes Dad will love!

Read more: http://www.delilah.com/articles/recipes-445391/grilled-beef-skewers-13644075/#ixzz42GGCvbNw

Winter Squash Soup!

I made up a big batch of winter squash soup. The kids ATE IT UP! Quite literally! Soup is a fall and winter staple in my home, and I rarely use any recipe, pretty much "winging it" each time.  I make extra large batches to feed my brood and tend to throw in things I might have in the fridge or that just sound good to me. There are never any left-overs!

I wrote down the ingredients as I went along, and it makes enough for a small army - which is my thing every day, but might only be yours on a football Sunday, or other fall gathering.

____________________

Winter Squash Soup

With black beans and chicken

serves 8-10 generously

Ingredients:
6 cups of winter squash (Butternut, Hubbard, Pumpkin, Acorn or any mixture of them all)
6 small or 3 large yellow onions
3 large garlic cloves, minced
1 1/2 qrts of chicken broth
2 (15oz) cans of black beans, rinsed and drained
1 tsp chili powder
1 tsp paprika
8oz of sour cream
1 pint of cream or half and half
Meat of one whole chicken (about 4 chicken breasts,) cooked and shredded

Directions:

Placed halved and de-seeded squash in shallow roasting pan; bake in oven at 375 degrees until tender-through. In the mean-time, chop onions and garlic and sauté in olive oil until onions are translucent. When squash is baked, scrape from shell into a food processor with sautéed onions and garlic. Process until it has a smooth consistency.

Place processed mixture into large stock pot with chicken broth, black beans and shredded chicken; bring to boil. Once boiling, add spices. Reduce to a simmer and add sour cream, stirring thoroughly.  Just before serving stir in cream or half and half. Garnish with minced chives if desired and a dash of paprika.  

Let me know if you try this, any alterations you make, and also if YOU have a favorite soup! Send your results and recipes to d@delilah.com  and don't forget to include a photo!

Read more: http://www.delilah.com/articles/recipes-445391/winter-squash-soup-14115326#ixzz42GEaAG9c

Valentine's Day Dinner & Dessert

Baked Greek Chicken

Ingredients:

6 Chicken breasts 

6 Roma tomatoes, chopped

1/2 yellow onion, chopped

1 cup Kalamatas, chopped

4 cloves garlic, chopped

1/3 c feta crumbles

1 - 1 ½ fresh basil, chopped

Salt and pepper, to taste

Instructions:

Mix everything but the chicken. Taste and add ingredients if needed. Bake chicken at 350 for 35 minutes. Drain all chicken juices. Toss mix on top of chicken and place back in oven for 35 minutes. You can grill this too! Just skip the last 35 minutes of baking or place chicken and mix topping in a foil wrap back on the grill.

Valentine Dessert Kabobs

Ingredients:

Cubed banana

Strawberry

Cubed angel food cake or pound cake

Maraschino cherries

Cubed brownie

1 1/2 package semi-sweet chocolate chips

1 can sweetened condensed milk

1 tsp vanilla

Instructions:

You can save time by picking up pre-made brownies and pound cake in your grocery store's baked goods section. Assemble the goodies on skewers, alternating them so like colors aren't next to each other. 

To make the chocolate fondue, melt the chocolate chips and sweetened condensed milk in a double boiler (a heat-safe bowl over gently boiling water on the stove), making sure the bowl doesn't touch the water, add a teaspoon of vanilla, and stir till glossy.

Touchdown Taco Pie

Ingredients:

Crushed tortilla chips
Bean dip
Chunky salsa
Ground meat, cooked and seasoned with taco spices.
Mexican shredded cheese
Optional toppings: shredded lettuce, diced tomatoes, sliced black olives, corn, sour cream

Directions:

Bottom layer - Spread crushed tortilla chips on the bottom.

Next layer - Spread your bean dip over the chips as best as possible. It'll be messy and totally fine if it's not a perfect layer. My bean dip already had cheese, jalapeno, and sour cream in it -- some add-ins you might consider mixing into yours.

Next layer - Spread the chunky salsa over the bean dip. 

Next layer - Spread your taco beef over top, straight from the skillet so it's hot.

Top layer - Top with a healthy amount of Mexican shredded cheese.

Bake at 375 for 20 minutes. Top with chopped lettuce, diced tomato, and a few heaps of sour cream to complete this fiesta.

 

A Recipe for Christmas Joy

I love to cook and bake and can and preserve.  I'm always looking for and trying new recipes - aren't you? 

Here's an old favorite of mine that as many times as I've attempted it, even though I'm sometimes a little heavy on some ingredients and sometimes a little short on others, it turns out perfectly every time. I've written it down for you and I do hope you'll try it and report your results back to me!

Christmas Joy

Prep time - minutes 

Serves a multitude

Ingredients:

2 1/4 cups Faith

1 tsp. Promise

1 tsp. Gratitude

1 cup (2 sticks) Belief

3/4 cup Wonder

3/4 cup Awe

1 tsp. Generosity

2 large scoops of Patience

2 cups Laughter 

The light of 1 North Star

Directions:

In a small bowl combine Faith, Promise and Gratitude. Set aside. In a large bowl, whisk together Belief, Wonder, Awe, Generosity & Patience until creamy. Gradually combine mixture of small bowl to large, stirring together evenly for a smooth consistency. Stir in Laughter, and at the last moment add in the light of the North Star.

Recipe will begin to rise immediately and will double in size every day. Begin serving as quickly as possible, multiple servings per day recommended for maximum benefit.  Excellent when accompanied with a slice of Glee and makes an elegant presentation along side a full goblet of Glory.

Keep for yourself and give as gifts to friends, neighbors and strangers.

Enjoy!

______________

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Christmas on the Equator

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I happen to know this because a big part of my heart remains in Ghana, where my charity, Point Hope, does good work bringing food, water, education, skills training, and medical resources to the people there. It’s also where I was blessed to meet five of my children.

This Christmas, the children in our Point Hope program would like to share a blessing with you. Below is a recipe for a special Ghanaian Christmas treat:

Bananas Ghana

8 bananas
1/4 cup sugar
1 cup orange juice
3 tablespoons apricot brandy (or use 3 more tablespoons of orange juice)
4 tablespoons shredded coconut and/or groundnuts (peanuts)
4 ounces sour cream, with 1 tablespoon brown sugar

Preheat oven to 350 degrees.
Cut 8 medium bananas lengthwise and then in half.
Combine 1/4 cup of sugar with 1 tsp cinnamon in a shallow bowl. 
Coat banana pieces in cinnamon sugar. 
Place coated pieces cut side down in a 9 inch ovenproof dish. 
Mix orange juice and brandy together and pour over the bananas.
Bake 20 minutes, periodically basting the bananas with the juice.
Remove bananas from oven and sprinkle 4 tbsp coconut and/or peanuts on top.
Dish up and SERVE PIPING HOT!
Optional: Blend together 4 oz. sour cream and 1 tbsp brown sugar (sweetened sour cream), serve as garnish on side.

We wish you all a Merry Christmas, or as it would be said in just a few of the 100 languages spoken in Ghana: “Afehya Pa” (Akan); “Brunya Name” (Ewe); “Burinya Tami” (Siwu, the language spoken by not more than 100,000 people, including Point Hope Ghana’s National Director, Chris Amuzu-Addo).

May your Christmas be filled with deep thankfulness for each blessing you have! To learn how about how you can help build a village and a forever family home for these children, please visit PointHope.org.

Chocolate Eggnog Pie | Listener Favorite!

Several years ago a listener named Helen submitted a Chocolate Eggnog Pie recipe that became VERY popular. I shared the recipe on air one night during the holiday season and ever since then, I get requests for it year after year... 

So before I’m bombarded again THIS year, here it is!

Helen’s Chocolate Eggnog Pie

Ingredients:

CRUST:

• 1 1/4 cups graham cracker crumbs

• 1/4 cup sugar

• 1/4 cup margarine or butter, melted

FILLING:

• 2 cups eggnog

• 6 oz (1 cup) chocolate chips

• 1 tbsp unflavored gelatin

• 1/4 cup milk

• 1 cup heavy cream, whipped

Instructions:

1. Combine crust ingredients. Press over bottom and upsides of an 8" cake pan; set aside.

2. Bring eggnog almost to simmering over low heat, stirring constantly.

3. Add chocolate chips; stir until melted.

4. Soften gelatin in milk; stir into eggnog mixture until thoroughly dissolved. Cool.

5. Fold in whipped cream when mixture begins to thicken.

6. Pour over graham cracker crust.

7. Cover and refrigerate until set.

8. To serve, cut into squares and garnish with additional whipped cream, if desired.

I’ve given this recipe to so many listeners over the years and they all rave about it. It’s one of those tried and true dishes sure to please!

Happy Holiday’s Everyone!

You CAN do it!

One of the things I love most about gardening isn’t gardening at all, it’s eating! There’s nothing better than a fresh tomato, sliced cucumber, tender-crisp floret of broccoli…  Well, maybe there is. Maybe a dilly bean with a slice of cheese, pickled beets on a winter salad, applesauce with my pork chop, spaghetti sauce full of herbs and spices… I’m talking about all the types of food I can or preserve in late summer/early fall, that I, friends, and family get to enjoy all year through; far beyond bright summer days and the end of the growing season.

Canning and preserving was a way of life for most of our grandparents, when our country was mostly agrarian, people lived rurally, and you couldn’t run to the grocery to pick up a tomato, just flown in from Chile’, any day of the year.  The tradition continued in my home because my grandparents left a 500 acre farm in Arkansas when many were doing the same in the mid-fifties. They came to the West Coast lured by the lucrative timber business, but couldn’t sever themselves completely from the lifestyle that had supported their families for generations. They always had a big garden and raised livestock. So, this time of year both my grandmothers kitchen and my mothers were a hive of activity “putting up” the various fruits and vegetables grown over the summer.  Kids were put into production chopping, grinding relishes, smashing fruits and hanging corn to dry.  Now that I have realized my life-long dream of a place to farm and my crops are large enough to do more with than have a few great dinners, I’ve been going back to my roots and relearning the skills that were instilled in me all those years ago.  And I’m having a blast doing it! 

I’ve talked about my canning on the air and on social media, and have had many, many requests for more information.  I’m going to tell you just enough to hopefully get you interested in doing more research on your own and trying it for yourselves!

There are two methods of canning; hot water bath and pressure.  The hot water method is used for high-acid food. It’s great for pickles, jellies and jams.  The pressure canning method is used for low-acid foods.  This method brings the temperature of the food up much higher than boiling water can and is necessary to prevent the growth of botulism, which, put bluntly, can kill you.  So can driving a car, going swimming, or crossing a road, which most of us do fairly regularly without panic. Don’t be frightened of home canning, but do be cautious. Get the right equipment and follow directions TO THE LETTER.  Think of it as “looking both ways” before you step into the crosswalk.  If you’re new to canning, start out with pickles and jams please, then once you get the basics down move on to pressure canning for your meats and produce like green beans and corn that are not in pickling brines.

I’d recommend jam for your very first canning experience.  You can buy grapes, berries, or other fruits from farmers markets or produce stands, and it doesn’t take much.  You will need a large pot, small (1 or 1/2 pint) canning jars (often found in your supermarket cooking aisle this time of year) lids, seals, and a box of fruit pectin (SureJell is the brand I often use.)  Buy the pectin first and read the directions, picking up any necessary supplies.  Most recipes call for the fruit, chopped or as the recipe instructs, sugar (lots of sugar!) and pectin.  The fruit mixture is usually cooked with the sugar and pectin and poured into sterilized jars. Sterilized seals and rings are used to close the jar and they are then place into the ‘hot water bath.’  The jars sit in boiling water for a specified amount of time bringing the jam and jar up to the same temperature.  After they are removed, the cooling air in the jar compresses, sealing the contents. Viola! Jam!

Homemade jam is delicious! Just the knowledge that you made it yourself makes it taste ten thousand times better than anything you can pick up in the grocery store!  Forget the toast – you want to eat this on top of ice cream, in milkshakes, a dab on a pork chop or with a sharp cheese – Ummm Ummm good!

So if you’ve ever been curious about canning – get out there and DO IT! Pick up one of the many guides put out by Kerr or Ball (standard canning supply providers) and get to jammin’! Your county extension office is also a good source for information as is your local library or, where else, the internet!

I want to know of your successes – and also if something doesn’t work right.  Many times I’ve made jam or jelly that “doesn’t  set”, but ya know what? It makes excellent syrup for pancakes and waffles!

CAN you do it? Yes, you CAN!!!