Angelo ‘s Dish

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Got this recipe from the newspaper… it seems plain and simple, I like the variety of meat choices… make it easier when looking in the freezer. But boy is it tasty, Joshua loved it!

1/4 c extra Virgin Olive Oil (divided)
lb Lamb, Beef or Pork ( cut into 1 inch cubes
1/2 med onion (diced)
1 tsp Garlic Salt
1/2 tsp Pepper
4 cups Cooked rice
1/2 C Parmesan Cheese

Heat 2 Tbs oil in heavy skillet. Add meat and cook until browned. Add onions, and saute\’ 1 minute longer. Add garlic salt and enough water to cover meat. Add pepper. Cook over low heat for 2 hours, until meat is very tender. Check water level occasionally to prevent meat from scorching. Shape cooked rice into a ring on a platter. Sprinkle cheese evenly over rice. Spoon Meat into the center of the ring. Heat remaining oil in a skillet. pour hot oil over cheese. Serve with pan juices, if any remain, on the side. Serves 6

Triple Onion Chicken

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We recently made this for Easter and it has become a big hit!

3 T olive oil
2c white mushrooms
3 leeks, washed cut Julienne (white part only)
1 med onion
1/2 sour cream
1/2 half n half
1/2 shredded Cheddar cheese
( 1 oz) package of Dry Onion Soup mix
1/2 t paprika
1/4 t salt
1/4 t pepper
skinless, boneless chicken breasts ( 1 – 1 1/2 lbs)

Heat a large skillet over med heat, put oil, mushrooms, leeks and onion to pan. Cook 8 minutes stirring.. Remove from heat and add cool slightly. Stir in sour cream, half and half, cheese, soup mix, paprika, salt and pepper. Coat a 13 x 9 glass baking pan dish cooking spray. Arrange Chicken in pan. Pour cooled mushroom mix evenly over chicken. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350. Remove plastic wrap and bake uncovered for 1 hour. variation on the recipe call for 3 bacon slices, cooked and crumbed over the top before refrigerating, with 2 T bacon fat replacing oil oil to cook mushroom/onions

Chicken with Cilantro & Yellow Rice

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This is one of our family favorites and turmeric is so good for you!

4 chicken breast
( 28oz) Cans whole or diced tomatoes
garlic cloves
1/2 tsp salt
med green bell peppers ( sliced)
lrge Onion
2 tsp paprika
1/2 cup cilantro
3 1/2 cups water ( I use chicken broth, sometimes 1/2 and 1/2)
1/2 tsp salt
2 Tbl extra-virgin Olive oil
1/2 tsp ground turmeric
2 cups basmati rice ( I don\’t know where to get his so we use just plain white rice)

1. Place chicken  in large pot, crush tomatoes a little bit and pour over chicken. Add garlic and salt. Bring to boil, reduce heat and simmer partially covered until chicken is tender, about 50 min. Stirring occasionally. Add small amount of water if gets too thick. Add peppers, onion and paprika. Return to simmer uncovered til onion is tender, and sauce is a little thickened. Add cilantro last. Rice combine water, salt, olive oil and turmeric in large sauce plan ( I use rice cooker ) Bring to boil stir in rice and return to boil and reduce heat. Cover tightly and simmer about 15 minutes. or until liquid is absorbed. Fluff with fork before serving. We serve the sauce over the rice.. Enjoy!

Colorado Green Chili

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(This is modified from Chris ‘s Pueblo Green Chili Sauce)
1/4 cup vegetable oil or olive Oil
8-10 large roasted green chilies, skins removed, sliced small (we buy these in the fall fresh roasted or grow them in the garden)
24 ounces chicken broth (approximately)
1 (12 ounce) can Rotel tomatoes & chilies
1 cup water
1 teaspoon cumin
1/2 teaspoon white pepper ( opt)
1/2 teaspoon curry powder ( opt)
1 teaspoon Season-All salt
1 teaspoon fresh cilantro or dried cilantro
1 teaspoon cayenne pepper ( opt)
1/2 teaspoon crushed red pepper flakes ( opt)
2 garlic cloves, crushed
1/2 teaspoon salt and pepper
1/4 cup flour (approx.)
1 small yellow onion
1-2 lb pork (diced or ground) non the opt ‘s if you don ‘t want it too hot, we leave these out, Joshua is our too hot tester

Directions . In large stainless kettle, brown pork in bacon fat or vegetable oil.\n2. (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink. Add diced onion and garlic, cook till soft. Add flour and stir, browning flour as you would a roux (rue). Add some of your water if flour is too thick, keep stirring till it bubbles. Add chicken broth. Add the rest of the ingredients and bring to a bubble, then turn heat to low. Cook uncovered for 2-3 hours, stirring occasionally. If your chile is too thin, add more flour. If your chile is too thick, add more chicken broth. Taste often and add more spices or peppers to your liking! If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile ‘s into a blender and puree them! Serve with Flour Tortillas to dip, or scoop

Mini Pumpkin Cheesecakes

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I got this recipe from our newspaper and it is from Argo Starch, this is very easy and very tasty, great for taking to potlucks!
paper Baking cup
gingersnap cookies
12 oz Cream cheese ( softened )
3/4 c Sugar\n1 T corn starch
1t Pumpkin Pie Spice ( I made my own )
2 eggs
1 c Canned pumpkin
1/3 c corn syrup
Place paper cups in muffin pans, and put one cookie in the bottom of each cup Beat cream cheese, sugar, corn starch, & spices with mixer til well blended. Add eggs, mix well. Add pumpkin and syrup last and beat for one minute. Pour filling into cups, dividing evenly. Bake in preheated oven for 30-35 minutes until just set. Chill one hour. We put a spoonful or whipped cream on top of each just before serving. Enjoy

Michellels Crock Pot Tortilla Soup

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‘This is one of my favorite Tortilla soup recipes, it reminds me of the soup you can get at Chili ‘s. if you don ‘t like it too hot cut down on the canned Chili ‘s Ingredients

1 1/2 lbs shredded cooked chicken
1 (15 ounce) can diced tomatoes
1 (14 ounce) can hatch green enchilada sauce ( important)
2 (4 ounce) cans hatch diced green chilies
1 (15 ounce) can pinto beans, rinsed and drained\
1 medium onion, chopped
2 tablespoons minced garlic
2 cups water
1 (15 ounce) can chicken broth
2 tsp each cumin, chili powder, salt, pepper
15 ounces corn, drained ( opt)
2 tablespoons chopped cilantro
avocado, cubed  sour cream * shredded cheese, of your choice  tortilla chips add 1/2 cup of milk near end of cooking if too spicy for your taste\

Directions Put all ingredients into a large crock pot. Cook for 6 to 8 hours on low. The others items on list are for garnish. Serve in your favorite soup bowls with chips , cheese and garnish of choice. Enjoy!’, ‘


Bob the Tomato

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Harbor Freight 6×8

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We have a Harbor Freight 6 x 8 greenhouse. We like to use it to extend some summer tomatoes and   peppers, eventually it gets too cold and we just grown salad items.  Early February we start the vegetable and flowers to be ready to plant out in the garden after the last front. To winterize, first clean out everything, look for any insects, wash down the walls. Then I order a roll of bubble wrap from Amazon, ( actually one roll can last a couple of years ) you want the stuff with the largest \”bubbles\” possible. I cut into pieces matching the greenhouse glazing ( glass or panels) I have found a really nice spray glue at truvalue that is temporary and it works prefect for the bubble wrap. I spray each piece and they apply to the glazing..respraying as necessary, bubble side to the glazing. Bubble wrap on the ceiling Back wall…sorry picture seems dark and the tomatoes seem ghostly! Sometimes an edge comes unglued and I just respray it, this mostly happens on last years bubble wrap…oh well!  I put extra pieces of insulation or bubble wrap around the plants, under the shelves. I have found that the floor gets pretty cold, even freezing at night. On the North side of the greenhouse, I use foam board with the shiny foil side back towards the inside of the greenhouse Lastly in the doorway, we put a long \”curtain\” of bubblewrap in front of the door. Sometimes in the winter it can be 10 degrees and toasty warm in the greenhouse… this just buffers the doorway a bit, when someone is passing in and out! You can see this on the left side of the above picture! We have a small radiator heater on a time for nighttime only and very cold non-sunny days. But it really warms up with just the least mount of sun!  ‘Greenhouse Ready for Winter’




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One of the new foods we have discovered in the past year is Coconut oil. A friend showed us how to cook stir fry with it and was amazed at the  yummy flavor. Previously had just gotten it for making the soaps, and for the great lather it produces. But after reading this book e have been researching new healthful and yummy ways to use it!\r\n\r\nWhat is Coconut oil? Well coconut oil is extracted by cold-pressing ripe coconut meat, and it contains more saturated fatty acids than any other naturally occurring edible oil. It is a used all over the world for cooking, but coconut oil is also used for many health benefits. According to “Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the antiviral, antibacterial, and antiprotozoal monoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and heliobacter pylori, and protozoa such as giardia lamblia. Some studies have also shown some antimicrobial effects of the free lauric acid. Some of the benefits that coconut oil: Weight Loss Hair Care Use Heart Disease\r Skin Care Immunity Booster Anti-bacterial Teeth whitener Some of the uses we put Coconut oil to:   under the eyes for wrinkles, is excellent addition to just about any soup!, soap making of course, smoothies, all frying ( tasty!) and oil pulling. I have heard it is excellent for your teeth and am going to make toothpaste and see how that works!  Costco ( our favorite store ) is now carrying the Nutiva Brand in 78 ounce jar for about 13.50. One of the best prices I have found for organic coconut oil! I would encourage your family to use more of this friendly oil! , ‘Coconut Oil The \”Good for you Oil