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Hey Grandpa, What’s for Supper? – Burger Beans

Homemade-Baked-Beans-with-BaconMy dad passed away several years ago but I have been thinking about him a lot lately.  And how he would have hated the stay at home order and not being able to visit with his cronies at the game and gun club and Susquehanna Senior Center. 

But I know he would have been messing around in the kitchen during this time to keep himself busy.  He loved to make soups and just throw things together to see how they came out and they almost always included beans of some sort. 

Burger beans is one of his creations that is surprisingly good but you do have to like beans.  I treasure his handwritten recipe.  Beano or a can of air freshener is also recommended.

Burger Beans

1 lb. ground beef

1 onion, chopped

¼ to ½ green pepper chopped, to taste

1 can pork and beans

1 can white beans

1 can butter beans

1 can pinto beans

½ c. ketchup

¼ c. BBQ sauce

Dash of chili powder

¼ c. molasses

Black pepper to taste

Brown the ground beef, green pepper and onion in a pan.  Drain all of the beans except the pork and beans and add to browned beef along with the rest of the ingredients and simmer until heated through. 

If it is too thick for your taste you can add more ketchup or some water.  It is a very hearty meal and we usually served it with biscuits or dinner rolls.  

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Hey Grandpa, What’s for Supper? – Taco Soup

Taco-Soup-4If you are anything like me this “stay at home” order which I affectionally refer to as “lock down” has not been very kind to my waistline.  It has given me too much time to bake, try new recipes and make lots of things I usually don’t have time to make in a busy week.  The biggest problem is that I can’t share with my Bellomo teammates or friends and my mom and I end up eating everything ourselves. 

And, to be honest, exercise is not my activity of choice so….   Today’s recipe is one I first learned many years ago at Weight Watchers.  It is diet friendly but you can certainly go overboard with the “add-ons” so if you are trying to eat healthy just don’t overdo.  All the flavor of tacos without the mess!

Taco Soup

1 lb. ground beef

2 c. chopped onion

2 16 oz. cans diced tomatoes

2 15 oz. cans pinto beans, drained

16 oz. can tomato sauce

2 c. water

16 oz jar of Pace Picante Sauce

1 envelope taco seasoning

½ tsp. ground cumin

1 small can chopped green chilies

Brown the meat and onion in a skillet on the stove.  Drain off the excess fat. Put the meat/onions and all other ingredients into a crock pot.  Heat on high to bring to a boil, approximately 1 hour.  Reduce heat to low and cook 4 hours stirring occasionally.  Makes 8 servings of approximately 1 ½ cups each.  Serve with shredded cheese and sour cream and a few baked tortilla chips.  

If you don’t have time for the crock pot you can make this on the stove top, just simmer for 2 hours for best flavor but you can eat immediately as well.  This freezes well if you have leftovers.  

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Hey Grandpa, What’s for Supper? – Parmesan Garlic Chicken

Chicken-parmesan-16This recipe comes to us from the back of that green shaker of parmesan cheese.  It is tasty and quick to make.  I serve it with a bag of salad and a Knorr pasta side, usually the chicken flavor fettuccini, but a quick rice or Rice-A-Roni side would work as well. 

After a full day of work you want something easy and filling for supper/dinner and this fits the bill.  This is also a low carb recipe (2 grams of carbs per serving) for those who may be on a low carb diet. 

Parmesan Garlic Chicken

½ c. Kraft 100% grated parmesan cheese

1 envelope Good Seasons Italian salad dressing mix

6 boneless, skinless chicken breast halves

½ tsp. garlic powder

Mix the cheese, garlic powder and salad dressing mix together.  Moisten the chicken with water and coat with the cheese mixture.  Place in a shallow baking dish.  Bake at 400 degrees for 20 to 25 minutes or until chicken is cooked through.  Makes 6 servings. 

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Hey Grandpa, What’s for Supper? – Creamy Shrimp Chowder

C999A677-84CD-4426-9D6D-C2ADC905021EI don’t know how may of you may be seafood fans but I do love hard shell crabs in the summer time.  But I’ll eat pretty much any seafood any time of the year. Shrimp are usually available year round in the seafood case at your local grocery store or available frozen. 

This is chowder for those of us who are not so fond of oysters and clams. And it is made with pre-cooked shrimp so comes together pretty quickly for an easy meal with a bag of salad and some rolls.  And it is somewhat healthy as it does not contain cream but gets its creamy texture and taste from the cream cheese. 

Creamy Shrimp Chowder

½ c. celery, chopped

1/3 c. onion, diced

2 Tbsp. butter

8 oz. cream cheese

1 c. milk

1 ½ c. potatoes, diced and cooked

½ lb. cooked shrimp, thawed and drained

½ tsp. salt

Old Bay seasoning to taste

Sauté celery and onions in butter in a large pot.  Mix in the cream cheese and milk, stirring over low heat until the cream cheese melts.  Mix in the potatoes, shrimp, salt and Old Bay. Heat stirring occasionally until heated through.  Serves 4

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Hey Grandpa, What’s for Supper? – Super Sloppy Joes

Sloppy joeHere is a quick and easy supper/dinner for a busy weeknight.  Spicy enough for the adult palate but kid friendly.

This is one of Rachel Ray’s Thirty Minute Meals and as a bonus I’m including her Deviled Potato salad which is a perfect side.  Just make sure you have some crusty rolls and that you toast them and have plenty of napkins because sloppy isn’t just part of the title!

Super Sloppy Joes

1 Tbsp. olive oil

1 ¼ lbs. ground beef sirloin (or ground meat of your choice)

¼ c. brown sugar

2 tsp. to 1 Tbsp. steak seasoning blend, such as McCormick brand Montreal Seasoning, to taste

1 medium onion, chopped

1 small red bell pepper, chopped

1 Tbsp. Red wine vinegar (apple cider vinegar will work in a pinch)

1 Tbsp. Worcestershire sauce

2 c. tomato sauce

2 Tbsp. tomato paste

4 crusty rolls, split and toasted

Heat a large skillet over medium high heat.  Add oil, onion, red pepper and meat to the pan.  Spread the meat around the pan and being to break it up.  Combine the brown sugar and steak seasoning and add to the skillet and mix to combine. 

When the meat has browned reduce heat to medium and add vinegar and Worcestershire sauce with meat for 5 minutes.  Add tomato sauce and tomato paste to the pan. Stir to combine. Reduce heat and simmer and cook Sloppy Joe mixture 5 minutes longer.  Using a large spoon or ice cream scope pile the sloppy joe meat onto the toasted buns.  

 

Deviled Potato Salad

5 all-purpose potatoes, peeled and diced

Coarse salt

¼ onion

3 Tbsp. prepared yellow mustard

½ c. of mayonnaise, eyeball the amount (this is a Rachael Ray recipe after all!)

1 tsp. sweet paprika

1 tsp. hot cayenne pepper sauce, may omit if desired

Boil potatoes seasoned with coarse salt until tender, about 10 minutes.  Drain potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread them out on a cookie sheet to quick cool them. 

In bottom of a medium mixing bowl grate ¼ onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine.  Add cooled potatoes to the bowl and stir to evenly distribute the dressing. Season potato salad with salt and pepper to taste.  

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