Thursday, October 13, 2011
This Weeks Menu
Saturday: French Bread Pizza
After returning from horse pulls
Sunday: Foot Ball Sunday Chili and Corn Bread
1 1/2 pounds ground beef
1 teaspoon salt
1 tablespoon vegetable oil (if using lean meat)
1 onion, chopped
2 16 oz. cans pinto beans (do not drain)
2 16 oz. cans mild chili beans (do not drain)
1 teaspoon cumin
1 tablespoon unsweetened cocoa powder
2 tablespoons chili powder
1 16 oz. can crushed or diced tomatoes
1 quart tomato juice
1 teaspoon sugar
1. Add ground beef, salt, chopped onion, and vegetable oil (use if cooking very lean meat) in a skillet and cook until meat is brown.
2. Combine meat mixture and all remaining ingredients in a large pot and let simmer for approx. 30 minutes.
3. Serve with cheese, sour cream, and chopped green onion. (optional)◦For Stir Fry:
Monday: Crock Pot baked Potatoes Stuffed with Steak , Peppers and Onions
Tuesday: Crockpot Caribian Jerk Chicken
4-5 pound whole chicken
1 tablespoon brown sugar
1 tablespoon all spice / yes you need tablespoon
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
3 limes, juiced (about 1/3 cup)
Use a 6-quart slow cooker. Skin the bird as much as you can (or don't. it's your choice.) and place it into the slow cooker. I prefer to cook my chickens upside down, to keep the breast meat as juicy as possible. Make sure all the giblets, neck, etc. are out!
In a small mixing bowl, combine the brown sugar and dry spices. Rub this spice and sugar mixture all over the bird, inside and out. Pour on the lime juice.
Cover, and cook on low for 6-7 hours, or on high for 4. Check doneness with a meat thermometer, or cut in to make sure the meat is no longer pink. Usually the bird falls completely apart--which is great. Moist, juicy, wondefully-flavored meat.
Wednesday: Fish Stew