June 25, 2018 § Leave a comment
This is an old southern recipe that has come back to life with the resurgence of the crock pot popularity this past year. The beauty of this delicious roast is no mixing, no fuss, and will come out the same no matter how many times you make it. Great for Sunday suppers – Enjoy!
1 chuck roast, 3-4 lbs
1 ranch dressing mix package
1 au jus gravy mix package (McCormicks works well)
6 whole pepperoncini peppers
4 tabs butter (half stick)
In your crock pot (slow cooker) on low setting place in the following order – roast – on top of roast sprinkle ranch package, sprinkle au jus package, pepperoncini peppers, 4 tabs of butter. Cover and cook on low for 6-8 hours. Do not stir. Begin checking around the 6 hour mark to see if roast will pull with fork.
- Do not add water – will make its own gravy
- Do not add salt at the beginning – packages will be sufficient, and you can add salt and pepper to taste when completed
- Depending on your taste you can add more pepperoncini peppers – our family likes the tang and bite, so we always add more to the recipe
January 2, 2012 § Leave a comment
MEXICAN SPICY LASAGNA
1 pound, ground beef, 85/15
1 pound, ground pork
1 can, whole kernel corn, drained
1 can, black beans, drained
1, green pepper, finely chopped
1 medium, red onion, finely chopped
2 cans, red enchilada sauce
1 packet, taco seasoning mix
2 chipotle peppers in adobo sauce, finely chopped
18, corn tortillas (6-inch rounds)
1 tablespoon, chili powder
1 tablespoon, vegetable or canola oil
½ cup, water
2 cups, sharp cheddar cheese, shredded
Salt and pepper to taste
In large skillet, add oil to medium-high heat. Add chopped onion and pepper and cook for approximately 2 minutes, add ground pork and beef and stir occasionally until meat is almost completely browned. Add taco seasoning, chili powder, chipotle peppers, salt and pepper to taste, and brown thoroughly for several minutes until seasoning and meat mixture has melded completely. Add water to form slight sauce. Remove from heat and add corn and beans. This is ready to layer.
Preheat oven to 350° degrees. In a 13×9 baking dish add ¼ cup of the enchilada sauce to bottom of pan to light coat. Add 6 tortillas to cover the dish. Add 1/2 of the filling mixture and spread evenly. Add 1/4 cup o cheese to lightly spread across mixture. Add another layer of 6 tortillas and the remaining meat mixture (no cheese on this layer). Add the remaining 6 tortillas for the top layer. Pour the remaining enchilada sauce across the top of the tortillas. Add the remaining cheese evenly across the top of the lasagna.
Bake for 35-40 minutes in a 350° degrees oven. Let rest for 10-15 minutes before slicing. Very good with sides of sour cream, guacamole, and chopped lettuce.
By: Kenneth Bargers
May 2, 2011 § Leave a comment
- 2 cans Chili with Beans or 1 large can Chili with Beans
- 1 small red onion, diced
- 1 can Ro-Tel Diced Tomatoes & Green Chilies, drained
- Salt & Pepper
- 1 C. shredded cheddar cheese (or your favorite)
- 1 pkg. Buttermilk Cornbread Mix
- ⅔ C. milk
- 1 can Cream Style Corn*
- Sour Cream
- Fresh Chives, chopped
- Preheat oven to 425º.
- In an oven-safe baking dish, combine the chili, red onion, diced tomatoes, salt & pepper to taste. Mix until all ingredients are incorporated. Layer with shredded cheese.
- In a separate bowl, combine the cornbread mix with milk, according to pkg. instructions. Add Cream Style Corn.
- Pour cornbread mixture over chili.
- Bake at 425º for 20-30 minutes or until cornbread is golden brown.
- Remove from oven. Let stand for 5-10 minutes.
- Garnish with sour cream and chopped chives.
(Dish is even better if it sits overnight)
Source: Ms. Marvell Jacob