I have always like comfort food. I need meals that are easy to prepare, that are filling and enjoyable, and have a kick to them. Nothing turns me off more than bland, uninteresting food!

This is a very simple recipe. You can play around with it - reduce the spiciness, add to it, whatever suits you. It is quick to prepare, and is very good served with a small green salad and garlic toast. I like to poke around in the freezer case at the local supermarket and find the big loaves of Texas Toast, and sometimes even find some that is made into garlic toast. I have a big loaf in the freezer right now waiting for me to make a big batch of Spanish rice…

Enjoy…

Spanish Rice

2 TBS extra virgin olive oil
1 LB ground beef
1 LB can whole kernel corn, drained
1 lb can diced tomatoes with green chilies
1 cup chopped yellow onion
1/2 cup thinly sliced green pepper
1 beef bullion cube, dissolved in 1 1/2 cup boiling water
1 1/3 cup minute rice
salt & pepper to taste
1/2 tsp chili powder

Heat 10″ skillet over medium heat. Add olive oil when pan is sufficiently warm.
Saute onions, green peppers in oil, add ground beef and cook until no longer pink. Drain
In 8 quart stockpot, put ground beef, onions, green pepper, tomatoes, salt & pepper and chili powder, and heat to boiling. Reduce heat, stir in bullion cube and rice, and simmer until rice is tender.
Serve immediately.

Peace,

Charlie~

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This has been a family favorite for more years than I can remember. It comes from my ex-wife’s family, and I sued for custody! (Just kidding) She recently gave me a copy, after a lot of struggle over the years to get one. I guess she isn’t mad at me any more…

Actually, we are good friends. We both were very young when we married, I was in Viet Nam, and it just didn’t work out for us. She turned 16 in November, and we got married in December. Back in the early 60’s that was not so unusual in our neck of the woods. We stuck it out for 34 years, but after our daughter was married and moved away, it was time to call it quits.

Now, we talk on the phone every week, and her new husband did some work for us on our brick & mortar. Carrie stayed for lunch, and my new wife and her gossiped about me. The old Coon was very outnumbered that day!

So here is the recipe. it is great for a cold March day such as this. It has been blustery and overcast here, with temperatures in the low 30’s, and I need something to warm the soul…

Meat Ball Stew

1 LB ground beef
1/2 cup soft bread crumbs
1/2 teaspoon dried thyme leaves, crushed
1 egg
1 clove garlic, minced
2 TBS canola oil (may substitute vegetable oil if desired)
1 can Campbell’s French Onion soup
1/4 cup water
3 med potatoes, peeled & quartered
3 medium carrots cut into 1 inch chunks
1 medium onion, cut into thin wedges
1 TBS chopped fresh parsley

In medium bowl, combine ground beef, bread crumbs, thyme, egg, and garlic. Mix thoroughly and shape into 20 meatballs.

Cook meatballs in hot canola oil in a 10″ skillet (medium heat) until browned on both sides. Drain fat and excess oil.

Stir French Onion soup and water into skillet, add potatoes, carrots and onion. heat to boiling; reduce heat to low, cover, and simmer 30 minutes until vegetables are tender. Add more water if needed to maintain consistency desired.

Garnish with parsley.
Serves 4.

Enjoy…

Charlie~

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Here is a great chili recipe with a different twist - it uses boneless, skinless chicken breasts instead of the traditional beef. It is served up on a warm tortilla, and is one of the better recipes I have.

I love spicy food, but have to watch my cholesterol all the time. Runs in the family! So I try to substitute pork or chicken in recipes when I have a chance. This is a fine example of that.

Enjoy…

Peace,

Charlie~

White Chili

1 1/2 lbs skinless, boneless chicken breast
1 small can green chilies
2 14 oz cans chicken broth
3 16 ounce cans Great Northern beans
2 cups yellow onion, finely chopped
2 Tbs finely minced garlic
1 Tbs extra virgin olive oil
2 heaping tsp ground cumin
1 tsp oregano
1/4 tsp cayenne pepper
Louisiana Hot Sauce to taste

Preheat oven to 350 degress. Bake chicken breast approx 1/2 hour. Cut into bite sized pieces.

In skillet, heat olive oil. sautee onions and garlic until onions are translucent.

In large pot, mix together green chilies, chicken broth, and great Northern beans.
Add chicken, onions, garlic, oregano, cumin cayenne pepper, and dash of Lousiiana Hot Sauce.
Heat until bubbling, simmer approximately 15 minutes to integrate spices.

Serve chili with shredded Monterey Jack cheese, top with salsa, chopped green onions and sour cream.

Serve on a warm flour taco shell.

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