Tuesday, October 12, 2010

'Cause we've gotta eat.

After coming home from Nashville and reentering the crazy world that
is our lives, I thought a little about the things that are near and
dear to my heart. Namely, food.

Everyone I know is bustling around from carpool to sports to training
for marathons and are struggling like I am to find things to cook.

Ok, let me clarify. The people who are training for marathons, I
barely like anyway because they're all strong and balanced and
breathing correctly so never mind them.

But, for the rest of us, we gotta do all this stuff and still put something
decent on the table so I'm going to start posting some of my family's
most requested recipes.

Some are very simple, most are borrowed, and none are vegetarian. I
say this because we have new neighbors who are vegetarians and so I
tried to make vegetarian chili last night.

Ground beef, how I love thee. Nuff said.

So, when I get some time, over the next few weeks, I'm gonna throw out
some of my favorite, go-to dishes that are crowd-pleasers and
relatively quick.

So, here we go.

Two-soccer-game-night-with-homework-and-laundry Stone Soup and The
Very Best Cornbread You Will Ever Eat. Ever.

Stone Soup
(I always double this recipe. It makes a ton but freezes great...

1 lb. ground beef (or turkey, health freaks)
1 lg. onion - chopped fine
1 T chili powder
1 t cumin
1 t pepper
1 pkg. taco seasoning mix
1 pkg. Ranch dressing mix
1 T sugar
2 28oz cans chopped tomatoes, undrained
1 15 oz can pinto beans, undrained
1 15 oz can black beans, undrained
1 15 oz can lima beans, undrained - I promise, your kids won't bat an eye
1 15 0z can corn, undrained
1 4 oz can chopped green chilis
Grated cheddar cheese
Tortilla chips

Brown beef and onion in a large soup pot and drain grease. Add chili powder and next seven ingredients. Bring to a boil. Add remaining cans of vegetables. Simmer 30 minutes. Serve in bowls and top with cheese and tortilla chips.


The Easiest, Very Best Cornbread You Will Ever Eat. Ever.

This is from my friend Kristy. Just remember that name because any recipe she recommends is bona-fide awesomeness.

3 boxes Jiffy cornbread
1 Cup milk
3 Eggs
1 15oz can creamed corn
2 Cups grated cheddar cheese (grate it yourself - it's worth the effort)
3/4 Cup sour cream
1 can green chilis (optional - I don't add them)
Oil
Salt and Pepper

Preheat your oven to 350. Pour 1/3-ish Cup of oil in the bottom of a 9 x 13" pan. Then, shake plenty of salt and pepper over the oil.

Next, combine all the remaining ingredients and pour into the pan. Don't mix with the oil, just let it come up around the sides. Salt and pepper the top of the cornbread batter. Bake for about 30 minutes or until done.

You will love me for this one. Or Kristy. Whatever.

10 comments:

Traci said...

Okay- so I'm going to try stone soup, but can you do it without the lima beans? My kids have actually never seen a lima bean because I have horrible childhood flashbacks- anyway- I'm going to try it without the limas. And I think I'll do the cornbread as well.

Colored With Memories said...

oh yummy...

and i agree...grating your own cheddar is always worth the effort. it just tastes better!

thanks for sharing!

kerry

Kim said...

Oh how I luv ya for this. There is no such thing as fall in Hong Kong. So the next best thing is eating like it's fall. Right?!
Love & Blessings,
Kim

The Pennington Point said...

I'm still making your verde enchiladas and symphony brownies. So even though I hate lima beans and creamed corn...you have earned my complete trust and devotion. :) Lis~

Becca said...

I'm pretty positive this is what we ate when we were at your house - and I've been wanting that cornbread recipe so I'm pretty pumped about this. Speaking of that, we have a master plan to get my parents to buy us tickets to Dallas so we can visit y'all in Dec or Jan - I'll keep you posted! :-)

Kim said...

I do miss those nifty Jiffy mixes. Have to make my cornbread from scratch and often can't find chilies to spice it up, but I've found roasted red peppers add a nice sweet touch -- completely different taste but one we like.

LibbyLibbyLibbyLibbyLibby said...

You can bet your life on the fact that I will make that cornbread. :)

Misty said...

i am totally making that cornbread. sometime...it sounds like pure awesomeness!!!

Lea said...

OH YUM!!!! Made them both for a family dinner--our adopted nieces were both in from college. A BIG hit! All loved the soup and cornbread! And both recipes trumped my favorite taco soup recipe and amazing cornbread--these really were better! Thanks for sharing!

I like your new "look!" The sassy colors and legs were so cute--but this is cool and fits. :) Have a great weekend!!

Anonymous said...

i made both recipes last friday night -- awesomeness. thanks a ton!