Week 11 - Featured Chef: Sharon Baughman

HAPPY HALLOWEEN!!! I hope you all have a safe and fun Halloween this year! Don't forget to set your clocks back one hour this coming weekend. I am pleased to introduce this week's featured chef, Sharon Baughman. Sharon is a fantastic cook as well as a wife, mother, aunt and friend :) With cooler weather finally here, this week's tasty recipe is sure to warm up your family's table!

Beef Stew (Crockpot)

From: Sharon Baughman

1 can French Onion soup

1 can Golden Mushroom soup

1 can Beefy Mushroom Soup - (I never find this, so I either use a can of Cream of Onion soup or a second can of Golden Mushroom soup)

1 can water (I usually buy a can of Beef Consomme and use in place of water)

1/2 cup seasoned bread crumbs

1/2 tsp pepper

2 1/2 lbs beef stew meat

2 bags Frozen Veggies for Stew

In large crackpot, mix together soups, water, breadcrumbs and pepper. I also mix in a little (1 tsp or so) Kitchen Bouquet. Add stew meat and stir to coat. Add frozen veggies on top and cook on low for 8-9 hrs. 

Hint: Sometimes I cook on high for 2 hours and then turn down to low for remaining 5-6 hrs. 

Week 9 - Featured Chef: Dawn Watson

I am pleased to introduce this week's featured chef, my mom!! While I may be a little biased, I was super lucky to grow up eating my mom's delicious food and I can only hope to prepare meals as great as hers for my family:) I was also very lucky to have a mom who did not make us eat anything we didn't like (very picky eaters in our household). She always said, you have to try it, but if you don't like it, you don't have to eat it!!


 I am forever grateful to her for making food that she knew we liked to eat and being so understanding of our different preferences. Thanks Mom for letting me develop my own love of food. I can only imagine how hard it is to balance the need for nutrition and the desire for junk food in your children! I hope you all have a great week and GO RANGERS!

Apple Pie In A Jar

This recipe is my new favorite because I just dump it over a pork tenderloin in the crock pot and cook on low for 8 hours. When I get home it smells wonderful and tastes great! If you don't want to go to the trouble of making the apple pie filling you can buy a can. 

You will need enough apples to fill 8 qt. jars

Syrup:

4 ½ cup sugar

1 cup cornstarch

2 tsp. cinnamon

¼ tsp. nutmeg 

1 tsp. salt

10 cups water

3 Tbsp. lemon juice

Mix all syrup ingredients, except lemon juice. Cook syrup until thick and bubbly. Add lemon juice. Peel and slice apples. Fill jars with apple slices. Cover with cooked syrup. Seal by putting in hot water bath for 20-25 minutes or pressure for 10 minutes at 5 lbs pressure. When you are ready for an apple pie, open a jar and pour in uncooked crust. Dot apples with butter. Add top crust and bake until golden brown.

Cauliflower Salad Bowl

4 cups thinly sliced raw cauliflower
1 cup very coarsely chopped pitted ripe olives
2/3 cup coarsely chopped green pepper
1/4 cup coarsely chopped pimiento
1/2 cup chopped onion
Crisp salad greens
DRESSING:
1/2 cup salad or olive oil 3 tablespoons lemon juice
3 tablespoons wine vinegar 2 teaspoons salt
1/2 teaspoon sugar 1/4 teaspoon pepper

1. In medium bowl, combine cauliflower, olives, green pepper, pimiento, and onion.
2. Make dressing; in small bowl, combine salad oil, lemon juice, vinegar, salt, sugar, and pepper. Beat with rotary beater until well blended. Pour over cauliflower mixture.
3. Refrigerate, covered, until well chilled, 4 hours or overnight.
4. To serve: spoon salad into bowl lined with salad greens. Toss just before serving.
Makes 8 to 10 servings. 

Week 8 - Featured Chef: Amy Crawford

This week has already brought some great changes in the weather (cooler temps and much needed rain)! The Rangers have managed to win the first game in the ALCS, despite the multiple rain delays:) And.... somehow even with everything else that's going on we still have to eat! 


This week's featured chef is not only one of the smartest gals I know, but also a very busy pharmacist, wife and a truly wonderful friend - you know the kind of woman I'm talking about: good times, bad times, great food.... "do-we-really-have-to-eat-this" food!! I am pleased to introduce this week's featured chef, Amy Crawford!!

Tortilla Soup

1 can Ranch Style beans

1 can Mexicorn

1 can hominy (drained) 

1 can cream style corn

1 can Rotel (I use mild but can use whatever)

1 lb ground beef, cooked

1 can beef broth

Cook ground beef and add this plus all cans into the crock pot. Simmer for a few hours. I eat with tortilla chips, then soup, and melted cheese and sour cream on top. Freezes well too!

Week 7 - Featured Chef: Bette Cochran

The school year is in full swing now and it seems as though things just keep getting busier!! A fellow blogger posted last week that the first official day of Fall marks 93 days until Christmas..... SCARY! A big congrats goes out to the Rangers last night for tying up the division series against Tampa :D GO RANGERS!!!


This week I am proud to introduce Bette Cochran to Eat 'n' Meet. Bette is a sister, wife, mother, aunt and a nurse who has been 'wowing' our family with her tasty creations for years!! I will also post her much requested Angel Food Mash (very semi-homemade:)) under her recipe submissions. 

Green Chili Lasagna

1 whole chicken cooked however you like to cook your chicken. I boil mine like I would if I was making chicken soup or chicken stock. You can also bake or use a store bought rotisserie chicken. Skin, debone & shred chicken. 

2 large jars of your favorite green chili enchilada sauce. My favorite is 505 but can be difficult to find. 

14-16 oz Green chilies. Either fresh roasted or canned. 

1box Lasagna noodles. I've used the non-precook kind & that works fine but usually I use the precook kind & cook in chicken stock for 1/2 the time directed. 

1 lb Favorite Mexican cheese blend. 

In the bottom of a 9x13 start with a thin layer of sauce. Then add noodles, more sauce, chicken, green chilies, cheese. Just make layers until you end up with a top layer of noodles. Top liberally with green sauce, cheese & chilies. 

Bake at 350 until cheese is melted & bubbly & noodles are cooked through. 

Poached Orange Roughy w/mango salsa

2 fillets of orange roughy

1 shallot sliced thin

1/4 c white wine vinegar

1/4 c orange juice

1/4 c stock (chicken, fish or veggie)

1/2 c water

In a large nonstick pan Add vinegar, shallots, stock & orange juice. Simmer on med low until liquid is reduced by 1/2. Add water. Mix well. Add fillets. Poach fillets on each side 4-5 minutes or until center is done. Remove from pan using a slotted spatula. Plate each fillet. Top with salsa. 

Mango salsa:

1 large mango, peeled and chopped

1 lime, juiced

1/4 c chopped red onion

2 jalapenos, deveined and seeds removed, chopped fine

1 bunch fresh cilantro leaves, chopped fine

1/4 teaspoon salt

1/8 teaspoon pepper

Mix all ingredient together & serve on top of your favorite fish.