Recipes By Mike

Jalapeño Chili

Ingredients:

1 lb ground beef
2 cans 16 ounces each kidney beans, rinsed and drained
2 cans 14 ½ ounce diced tomatoes with garlic and onion
1 cans 14 ½ ounce beef broth
1 cans 8 ounces tomato sauce
2 T. chili powder
1 Jalapeño pepper chopped

Directions:

Use large sauce pan
Cook beef over medium heat until done and drain
Stir in the remaining ingredients
Bring to boil
Reduce heat cover and simmer for 20 minutes

Serve topped with sour cream and sliced jalapeños

Servings 10 – 12

Salsa Omelet

Ingredients

6 Eggs
1 T. Water
¼ tsp salt
¼ tsp Course ground Black Pepper
¼ Cup cubed fully cooked Ham chopped
¼ Cup Chopped Green Peppers
¼ Cup Black Beans – Washed and Drained
4 – 8 oz Shredded Cheddar Cheese

For Filling

In a 10” non stick skillet spray with non stick cooking spray
Combine – Ham, Green Peppers, Black Beans
Add 2 Tablespoons of salsa
Sauté on low heat until mixture is warm
Mixture should not have liquid, drain if so.

Method For Cooking Omelet

In a bowl beat the eggs, water, salt, pepper together
In another 10” Skillet or Omelet Pan
Melt pat of butter or use non stick spray
Over medium heat add the egg mixture
As the eggs set lift the edges letting uncooked portion flow underneath

Adding The Filling

When the Omelet is almost set
Add half of the filling, saving rest for second Omelet
Sprinkle some cheese inside the Omelet

Toppings

After you flip the Omelet
Add some Cheese on top
Cook until Cheese melts
Top with 2 oz Salsa

Tip - Once the bottom of the omelet has browned, just pour the omelet, with the mixture, onto a plate, using the edge of the pan to flip the empty half onto the mixture to cover it.

Yields 2 Omelets

Hearty Chicken Soup

Prep:  15 minutes
Cook:  50 minutes
Makes:  4 servings

Ingredients:

6 cups low-salt chicken broth
1 cup uncooked whole oats or barley
2 tablespoons chopped fresh thyme or 2 teaspoons dried, crumbled thyme
1 tablespoon olive oil
1 onion, chopped
2 celery stalks, chopped
2 scallions, thinly sliced
3 large cloves garlic, chopped
1 1/2 pounds diced cooked chicken breast
Salt and pepper
Chopped fresh parsley

Directions:

In a large stockpot or dutch oven, bring the chicken broth to a boil.  Add the oats or barley and thyme.  Return the soup to a boil.

Reduce the heat to medium and simmer the soup, uncovered, until the oats are tender, stirring occasionally, about 30 minutes.

In a large skillet, heat 1 tablespoon of olive oil.  Saute the onion, celery, scallions, and garlic over medium heat until translucent.  Transfer the vegetables to the chicken broth.

Add the chicken and simmer until heated through, thinning with additional broth if desired.  Season with salt and pepper.  Garnish with parsley and serve.

 Tradicional™ Tequila Tortilla Soup

A Mexican favorite and a delicious precursor to your entree, it’s told this soup will keep you safe from evil spirits. Whether that’s true or not, it will most definitely keep you safe from your hungry, demanding party-goers. It starts with a heart-warming chicken soup base and finishes with a hint of Jose Cuervo® Traditional Tequila and fresh lime.

Recipe courtesy of thebar.com

Ingredients:

4 corn tortillas
2 teaspoons olive oil
2 14.5 ounce cans chicken broth
2 cups water
1/2 cup Jose Cuervo® Traditional Tequila
1 14.5 ounce can stewed tomatoes, broken up
1 bay leaf
1 garlic clove, minced
1 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper flakes
1 pound skinless boneless chicken breast, cut into 1/2-inch wide strips
2 scallions, sliced
1/2 cup finely chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation:

Preheat oven to 350°. Brush olive oil on one side of tortillas.
Cut the tortillas in half then cut them crosswise into strips.
Spread the strips on a non-stick baking sheet.
Bake until they are
Light golden brown, about 10 minutes.
Let cool completely.

In a large saucepan, combine chicken broth, water, Tequila, tomatoes, bay leaf, garlic, cumin, and red pepper
Bring to a boil then reduce heat and simmer for 5 minutes.
Add chicken, simmer until just cooked through, about 5 minutes.
Stir in the scallions, cilantro and lime-juice.
Season with salt and pepper.
Serve soup sprinkled with tortilla strips.
Serves 4.

TIP: Next time you have a friend who is home sick, upgrade your average chicken soup recipe with this one.  They’ll get all the same nutrients and them some.

White Chili

1 chicken breast
2 good size pork chops
1 can chicken broth
2 cans northern white beans (any kind as long as they are white)
1 can Lima beans
1 can 16 oz enchilada sauce (green) NOT RED
Ground red pepper
Ground Cumin

Cut all meat up in 1 inch cubs Fry meat in skillet using olive oil (just to add color do not cook done) Add chicken broth to large pot or slow cooker Add meet let cook on high for 1 hour Add enchilada sauce, beans Add to taste ground red pepper and cumin Let cook on medium for 2 to 3 hours Reduce to low before severing

Original Tastee Sandwich Recipe

Take an 8 oz. jar and fill it with the ingredients listed below
4 oz. of ketchup
3 heaping teaspoons of prepared mustard
3 heaping teaspoons of Silver Springs Cream Style horseradish
3 level teaspoons of Worcestershire sauce
5 heaping teaspoons of iodized salt
1/4 teaspoon of black pepper
This should fill the jar, if not add ketchup, stir thoroughly.

Place 5 lbs of 85% ground beef in a flat bottom kettle
Pour the seasoning over the beef in the kettle
Fill the same jar 8 oz. with warm water and pour over meat
Fill the same jar 8 oz. with ground yellow onions, empty into kettle
Add a heaping teaspoon of Accent of top of meat
Take a wooden spoon to stir and mix ingredients

Over a low flame stir constantly with wooden spoon for about 15 minutes or until meat is broken apart finely. Then increase heat about 1/4 until it boils, let boil about 25 minutes stirring every few minutes so it doesn’t stick

Tastee Chip & Dip Recipe click here ►►► Tastee Chip & Dip

History Of The Famous Tastee Recipe ►►► Tastee History