Pea Salad

The first time I heard about Pea Salad was from my husband.  It was something that his family made often, and he mentioned one evening that he had a craving for it.  Being that we were newly married and I wanted to "please my man" so to speak, lol, I told him I would make him Pea Salad no problem!  However, the idea of Pea Salad didn't sound appealing to me.  I was definitely skeptical on how this dish would taste!  Thankfully, I was pleasantly surprised!  Not only was Pea Salad easy to make, but it tasted delicious!  Now, it's a regular item on our menu.  I encourage you to try this salad, even if you're put off by the idea of it as I was!  I think, like I was, you'll be surprised at how much you enjoy it!

Ingredients:

- 3 cans Peas, drained
- 2 small onions or 1 large onion, diced
- 1 jar Sweet pickles, diced
- 1 lb Cheddar Cheese, cubed
- Mayo to taste

Directions:

1.  Begin by draining  your peas.  Toss them into a large bowl.

2.  Chop up your onions, pickles, and cheese and toss them into the bowl as well. 

3.  Stir together the peas, onions, pickles, and cheese.  Make sure you have an almost equal amount of all items. 

4.  Now, add in the mayo.  Make sure you add enough to completely dress the salad.

5.  Once you have the salad mixed together well, refrigerate overnight. 

Here's the final product.....

I served mine alongside some burgers.  It was delicious!!  Hope you try this and enjoy!

Meal Plan Monday (6/25 thru 7/1)

I know I forgot last week...oops!  But it's another day and another week, so here is what we're having this week.....

MONDAY 6/25
- Breaded Pork Chops
- Mac N Cheese
- Broccoli
- Side Salad


TUESDAY 6/26
- Hamburgers
- Pea Salad
- Side Salad


WEDNESDAY 6/27
- Chili Cheese Dogs
- Leftover Pea Salad
- Fruit Salad
- Chips

THURSDAY 6/28
- Garlic Bread Pizza
- Side Salad
- Sherbet (for dessert!)

FRIDAY 6/29
- Chicken Fries
- Mashed Potatoes
- Brussel Sprouts
-Side Salad

SATURDAY 6/30
- Pot Roast (crock pot)
- Potatoes/Onions/Carrots
- Side Salad

SUNDAY 7/1
- Leftovers! 

Chipolte Shredded Beef Tacos

This is one of my and my husband's favorite dishes!  I don't remember where I found this recipe, but I tried it about a year ago and have been making it AT LEAST once per month ever since!  When this meal is on the meal plan, we are both just WAITING for that day to come, lol.  It's sad, really, how much we love this dish!  And, it's made in the crock pot with just a bit of prep work, so it's pretty simple!  Here it is....

Ingredients:

- 1 Beef Roast (about 3-5lbs will do)
- 1 C. Beef Broth
- 2 Tablespoons Tomato Paste
- 2 Medium sized onions, chopped
- 1 Tablespoon Garlic, jarred
- 1 can of Chipolte Peppers in Adobo Sauce
- Spice Rub (consisting of:  Chili Powder, Cayenne, Cumin, Red Pepper Flakes, Paprika, Black Pepper, and Salt.  About 2 Tablespoons each)

Directions:

1.  Make your spice rub.  Pour all the spices into a bowl and move them around with a fork or small whisk.  Set aside.

2.  Chop up your onions and set aside.

3.  Open up your can of Chipolte peppers and take out about 5 of the peppers.  You can save the rest for another time in a container in the fridge.  They last a while in there.  If you've never used Chipolte peppers before, they are a smoked Jalapeno, so they have a smoky flavor and a lot of spice!  Some are spicer than others, so tread lightly.  We like spicy so I go for the gusto!  Chop up your peppers and set aside. 

4.  Open up your beef roast and pour a bit of the spice rub on one side.  Using your hands, rub the spices into the roast.  Make sure to do each side and the edges of the roast.  You want to completely cover the entire slab of meat with this!  (You will most definitely make a mess while doing this....if you do it right that is! ;-))

5.  Now heat a bit (tiny bit!) of oil (I use olive oil) in a frying pan over High heat.  You're going to sear the meat to give it a nice crust on each side.  Once your pan is hot, place the roast on one side in the pan and leave it be for a couple of minutes.  It will smoke and sizzle like it's burning...don't be afraid!  This will give it it's bark and be delicious later!  After a couple of minutes, change sides. (I am aware that my pan is well loved....but damn it sure works great, lol!) 

6.  While your meat is searing, get your tomato paste, beef broth, and peppers ready to be added to the pan.  You'll also need your handy dandy whisk here!

7.  When your meat is finished searing on both sides, remove it to the crock pot.  Put your burner on medium heat and pour in your beef broth, your tomato paste, and the chipolte peppers.  Give it a nice whisk to incorporate all of the tomato paste and to get all the bits of meat/seasoning off of the bottom of the pan.  This will create flavor in your sauce.  Let your sauce thicken for a couple of minutes.

8.  Once your sauce is thick, turn off the pan, toss the onions and garlic over your roast in your crock pot and pour the sauce over all of that.  Set your crock pot on low and cook for about 8 hours.  Right before serving, shred the beef with a fork.  It will fall right apart.  Once it's shredded, mix it with the sauce and allow that to cook for another 30 minutes in the crock pot.

Here's the final product.....

I use just a sprinkle of shredded cheese on mine, but you can garnish with your favorite taco toppings.  The beef is melt in your mouth goodness, with a nice kick of spice from the onions and the peppers.  Try this sometime...I guarantee you will not be sorry!  Enjoy!

*Just a note...I usually make my rub and chop up all my peppers and onions the night before for easier prep the next day. :-) *

Firestarter Chili

This is my super simple, super SPICY chili recipe!  It's made in the crock pot so it's nice and thick!  You can eat it as is, or use it as a great topping for hot dogs, baked potatoes, or french fries!  Try it out sometime, but be for warned....this is HOT!

Ingredients:
- 1 1/2 to 2lbs Ground Beef
- 2 Cans Kidney beans, drained/rinsed
- 1 Can Black beans, drained/rinsed
- 2 Cans Rotel w/Habanero
- 1 28oz. Can of Garlic and Herb Pasta Sauce
- Pickled Jalapenos
- Onion, chopped (either 2 regular sized, 1 large, or 3 small)
- Garlic
- Cumin
- Cayenne
- Paprika
- Chili Powder
-Red Pepper Flakes
- Salt/Pepper

Directions:

1.  Brown your ground beef in a pan until fully cooked.

2.  While your ground beef cooks, chop up your onion, drain/rinse your beans, and get your jalapenos ready.

3.  Once your meat is done, drain and add to your crock pot.  Add in your spices.  I do not measure mine, I just eyeball how much I think it will need.  However, if I had to guesstimate, I add about 1 1/2 tablespoon of each.  Also add in your garlic.

4.  Pour in your tomatoes.  Then your beans mixture.  Stir well.

5.  Add your can of pasta sauce and stir again.

6.  Set your crock pot on low and cook for at least 8 hours.  Stir every couple of hours.

 

Here's the final product.....

You can serve with as is, with crackers, cheese, sour cream....well, the possibilities are endless!  Hope you make this sometime soon.  Enjoy! 

Meal Plan Monday (6/11/12 thru 6/17/12)

 I got into meal planning because I saw it featured on a baby site I used to frequent and I began doing it since I noticed how much the women sang it's praises.  I noticed that it saved me a lot of time and money.  I write my list of what I need for the grocery store depending on what meals I have planned.  I can also write my meal plan based on the ad sales for that week.  So either way, I'm saving a lot more per week on groceries.  It's also a real help when dinner time rolls around.  I already have planned what we're eating, so it takes the guess work out of it.  I'm not scrambling around after work trying to figure out what I can make in an hour! So, I thought I would start posting my weekly menus every Monday from now on, and maybe it'll inspire others to try meal planning on for size in their families!

Here's the plan for this week....

MONDAY
- Grilled Steaks
- Garlic Baked Potatoes
- Side Salad

TUESDAY
- Crock Pot Chili
- Rolls
- Side Salad

WEDNESDAY
- Beef & Broccoli Stir Fry
- Rice


THURSDAY
- Leftovers

FRIDAY
- Breakfast for dinner (one of my families favs!  We have these almost once a week!)

SATURDAY
- Hamburgers
- Homemade French Fries
- Side Salad


SUNDAY
- Chipolte Beef Tacos
- Cheese Quesadillas (for the kids)

Baked Potato Soup

This dish is simple due to the fact you make it in your slow cooker.  It does take a bit of prep since you have to cut up a ton of potatoes, but it's worth it!  Here's the recipe....

Ingredients:

- Potatoes (about 5 lbs)
- 2 32oz containers of Chicken Broth
- 2 pkgs. of Cream Cheese, softened
- Garlic (about 5 teaspoons)
- Salt, Pepper, Red Pepper flakes to taste
- 2 small to medium sized onions, diced

Directions:

1.  Chop your potatoes and onions.  For the potatoes, keep on the skin.  That's where all the nutirents are!  Not to mention, do you really want to peel all of those potatoes?  I didn't think so.

2.  Toss the potatoes, onion, garlic, and seasoning into the crock pot.  Now pour in the broth.

3.  Turn your crock pot on low and allow to cook for about 8-10 hours.

4.  Just before serving, add in the cream cheese.  Using an immersion blender, blend the cream cheese into the soup.

5.  Serve and garnish with your fav toppings.  We used bacon bits and cheddar cheese.  Some green onion would be great too!


Here's the final product.....

Enjoy!  

NO BRAINER! Homemade Baked Tortilla Chips

Homemade chips may sound difficult, but I am here to assure you they are anything but!  This recipe uses 3 ingredients and gives you the tastiest, crunchiest chips!  This is also a great recipe to allow your kids to help out in the kitchen.  Mine like to brush the tortillas with the olive oil, lol.   Here's the recipe... :-)

Ingredients:
- Corn Tortillas
- Olive Oil
- Salt (if desired)

Directions:

1.  Cut a handful of corn tortillas into triangles using a sharp knife.  Spread them out evenly on a baking sheet.

2.  Pour a bit of olive oil into a bowl.  Using a pastry brush, brush each triangle with a bit of oil.  Turn, and repeat.

3.  Set your oven at 450 degrees and cook the tortillas for about 5-8 minutes.  Keep an eye on them...they don't take long!  You'll know they're done when they slightly brown.  You can go as crunch as you want here!

4.  When they come out, immediately sprinkle with salt and place in a bowl.  Serve with your favorites dip or eat alone for a delicious snack!

Here's the final product....

My oldest daughter LOVES these!  They don't last long so make sure to make extra!!  Hope you enjoy!