Monday, January 11, 2016

7-Bean Beef Chili- Sci-Fi Dine-In Theater, Disney Hollywood

2 pounds ground beef
1 tablespoon butter
1 medium Spanish onion, ¼ in dice
½ cup celery, ¼ in dice
1 small green pepper, ¼ in dice
1 small red pepper, ¼ in dice
1 medium clove garlic, minced
2 tablespoons chili powder
2 tablespoons cumin powder
1 1/2 teaspoon granulated garlic
1 1/4 teaspoon brown sugar
1 tablespoon Kosher salt
1 teaspoon ground black pepper
2 tablespoon ancho chili powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon BBQ sauce
2 1/2 cups diced tomatoes
1/4 cup tomato paste
1 1/4 cups V-8 juice
1 cup assorted heirloom beans
5 ounces Tillamook Cheddar Cheese, grated

Cook beans according to size and assortment with 2 bay leaves and 1 teaspoon kosher salt.
Melt butter in pan, add beef and brown. Drain off fat, add onions, peppers, celery, garlic, both chili powders, cumin, granulated garlic, brown sugar, salt, pepper, oregano and cook 20 to 30 minutes.


Add rest of ingredients except beans and simmer for 1 hour. Add beans and bring up temperature. Serve on a fried tortilla shell and garnish with Tillamook cheddar cheese and salsa

(more photo's to come)

Friday, December 18, 2015

The Crockin Girls Jambalaya

Crock Pot Jambalaya

Photo is before cooking for 7 hours


  • 1 Pound boneless skinless chicken breasts or thighs  
  • 1 Pound smoked sausage, sliced (4-5 links of Andouille OR chorizo sausage)
  • 1 (6-oz) can tomato paste
  • 28 oz Can diced tomatoes                       
  • 1 green pepper, diced
  • 1 medium onion diced
  • 3 stalks celery, diced
  • 5 garlic cloves, minced
  • 2 teaspoons dried basil
  • 2 Teaspoon oregano
  • 1 teaspoon Louisiana style hot sauce
  • 2 Tablespoons Cajun or creole seasoning 
  • 1 pound pealed and deveined shrimp
  • 1 3/4 cups instant rice, uncooked
  • Salt and Pepper to taste                                                                
  • 1 bag frozen okra (optional)

  • Directions

    1. Step One

      Add all ingredients EXCEPT SHRIMP and RICE to the slow cooker.
    2. Step Two

      Cook on low for 4 hours on high or 6 on high 
    3. Step Three

      Turn slow cooker to HIGH, Add shrimp and rice and cook for an additional 30 minutes to 1 hour before serving to cook or heat through.
    Sparks, N., & Marwitz, J. (2015). The All Dayer. In The crockin girls it's our crockin' life: Continuing our love of crockin' through every lifestyle. Early, Texas, TX: CPG Holdings LLC.

    Farmers’ Almanac Strawberry Pretzel Salad

    Strawberry Pretzel Salad

    For the Crust:
    2 cups crushed pretzels (small pretzel rods or mini twists work best)
    3 tablespoons brown sugar
    3/4 cup butter, melted
    For the Filling:
    12 ounces cream cheese, softened
    12 ounces whipped topping
    1 cup sugar
    For the Topping:
    2 6-ounce packages of strawberry gelatin dessert
    2 cups water, boiling
    1 pound (16 ounces) strawberries, fresh or frozen

    Preheat the oven to 375ยบ F. Prepare crust: Place the pretzels in a resalable bag and crush them with a rolling pin. Make sure to crush the pretzels until they’re fairly fine, but still a little bit chunky. Pour into large bowl. Stir in the brown sugar to coat the pretzels and then pour the melted butter over the top, making sure to mix well.

    Press the crust mixture into an ungreased 9×13 baking dish and bake for 8 to 10 minutes, or until the crust is lightly toasted and firm. Cool completely before adding the filling.

    To make the filling:  Beat the cream cheese and sugar until the mixture is smooth and creamy. Fold in the whipped topping and spread the mixture over the cooled crust, ensuring to cover the pretzel crust completely to seal out the gelatin layer. Allow cream cheese mixture to chill and set up in the refrigerator for at least 30 minutes before adding the topping.

    As the crust and filling are chilling, chop the strawberries into halves or quarters (unless you’re using pre-sliced frozen strawberries, in which case, you can simply add them directly to the dissolved gelatin. Just be sure they are not in sweetened liquid).

    For the Topping: Dissolve the strawberry gelatin in the boiling water. When dissolved, add the strawberries and coat completely in the liquid (note: if using frozen strawberries, reduce boiling water by 1/4 cup). Chill briefly for about 10 minutes until partially set but still runny.

    Once the crust and filling are chilled, pour the strawberry topping over the cream cheese mixture and refrigerate until completely set, about 2 hours, or overnight. Slice and serve! Makes 12 servings.

    Note: Refrigerate any uneaten portion, however, this recipe does not keep for very long and should be consumed within 24 hours for best flavor.