Mary’s G-o-o-o-d Stuff

I got this recipe from a recipe exchange that I belonged to in the late 2000s, but unfortunately I did not make a note of who submitted the recipe. If you know where this recipe came from, please let me know.

Servings: 6

2 Tbsp water
1 lb Italian sausage
1 onion, dices
4 cloves garlic, minced
15 oz can diced tomatoes
4 oz green chile, chopped
2 cups water
8 oz uncooked pasta (shells, rotini, penne, etc.)
1 Tbsp dried oregano
1 Tbsp dried thyme
½ tsp nutmeg
1 cup sour cream

  1. Heat 2 Tbsp water in a large skillet or Dutch oven.
  2. Add sausage, cover and cook over medium heat for 5 minutes. Remove cover and let water evaporate, browning sausage lightly. Drain off fat.
  3. Add onion & garlic and cook 5 minutes longer.
  4. Add tomatoes, chiles and water. Bring to a boil.
  5. Add pasta and spices. Return to a boil, turn heat to low.
  6. Cover and cook until pasta is al dente. Mixture should be loose, but not too soupy.
  7. Turn off heat and stir in sour cream.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces. You could also use fresh or frozen tomatoes.
  • You can substitute 2 – 10 oz cans diced tomatoes with chilies for the canned tomatoes and the chiles.
  • You can substitute yogurt for the sour cream.

Goulash Soup

Adapted from The Ground Beef Cookbook by Joanne Waring Lindeman. I reduced the amount of meat and changed the seasoning.

Servings: 6

1 pound ground beef
1 cup onion, chopped
1 cup potatoes*, chopped
1 cup carrots, sliced
½ cup celery, chopped
1 cup cabbage, shredded
2 – 15 oz cans diced tomatoes*, undrained
1 ½ cups water
1 cup rice*
1 bay leaf
1 tsp dried thyme
2 tsp dried basil
1 tsp salt, or to taste
¼ tsp fresh ground black pepper
1 ½ cups cheddar cheese*, grated

  1. Saute beef and onion in a hot large pot until browned. Drain fat.
  2. Add veggies and water. Bring to a boil.
  3. Add remaining ingredients except cheese. Cover and simmer for about 1 hour, or until rice and veggies are tender.
  4. Serve topped with cheese.
  • The potatoes and rice are not cooked before adding them to the pot.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces.  You could also use fresh or frozen tomatoes.
  • Parmesan cheese is also very good on this soup.

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One-Pot Creamy Ranch Chicken

This is adapted from Rachael Ray’s One-Pot Creamy Ranch Chicken Succotash. I love the flavors, but I prefer it without the beans. I also omitted the tomatoes & dill.

Servings:

1 cup corn kernels, fresh or frozen
4 chicken breast halves, halved crosswise to make 8 pieces total
Freshly ground pepper
2 Tbsp extra virgin olive oil
1/3 pound bacon, chopped
1 pound potatoes, diced
1 onion, chopped
1 Fresno chile pepper, chopped
1 cup chicken stock
8 ounces cream cheese, softened
2 Tbsp fresh chives, finely chopped
2 Tbsp fresh flat-leaf parsley, finely chopped
2 cloves garlic, grated
1-2 tsp hot sauce (to taste)
warm crusty bread, for serving

  1. Sprinkle the chicken with salt and pepper.
  2. Heat the EVOO in a large Dutch oven over medium-high heat. Add the chicken and cook until browned. Remove the chicken to a plate.
  3. Add the bacon to the pot and cook until crisp, then remove to a plate.
  4. Add the potatoes to the bacon drippings and lightly brown for a couple of minutes.
  5. Add the corn, onions and chile pepper and brown 8 to 10 more minutes.
  6. Stir in the chicken stock. Return the chicken and bacon to the pot and simmer 10 minutes.
  7. Combine the cream cheese with the herbs and garlic and season with salt and pepper. Add the cream cheese mixture to the pot and stir until well combined.
  8. Add the hot sauce.
  9. Serve with toasted English muffins or warm sourdough bread.
  • You can substitute 1 pound ground turkey for the chicken pieces. This is not quite as fancy a dish, but it is very tasty & economical.

John’s Prize-Winning Green Chile Stew

John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.

2 lb pork roast
6 cloves garlic
2 lbs potatoes, diced
1 lb onion, diced
2 16-oz cans diced tomatoes, undrained
16 oz jar green chile, undrained
5 Tbsp ground cumin
2 Tbsp ground coriander
water or chicken broth

  1. Make six slits in pork roast and stuff with garlic cloves. Bake at 350 degrees until roast can be shredded. Combine shredded pork and remaining ingredients in a large stockpot, cover with water or chicken broth and cook until vegetables are done, approximately 30 minutes. Top with grated cheese and serve with warm flour tortilla.

Creamy Chicken and Mushroom One-Pot with Puff Pastry Toppers

adapted from Rachael Ray

3 pieces boneless, skinless chicken breast
3 onions
2 bay leaves
2 Tbsp extra-virgin olive oil
8 oz mushrooms, sliced
4 potatoes, diced
1/2 lb carrots, diced
2 parsnips, peeled and diced 1/2-inch thick (optional)
2 ribs celery, chopped
A few sprigs fresh sage leaves, very thinly sliced
Salt and freshly ground black pepper
3 Tbsp butter
3 Tbsp all-purpose flour
Splash white wine
1 rounded Tbsp Dijon mustard
1/2 cup fat-free half & half
1 sheet frozen puff pastry dough, defrosted
1 large egg

  1. Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts.
  2. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes.
  3. Remove the chicken and dice or shred.
  4. Remove the bay leaf and puree the onion in the poaching liquid. Reserve.
  5. In the same pan, heat olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown.
  6. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally.
  7. Remove the bay leaf.
  8. Add butter, stir until melted. Add flour and stir to make a light roux.
  9. Deglaze the pan with a splash of white wine and add reserved poaching liquid.
  10. Whisk in the mustard and 2 cups chicken stock. Stir in the half & half. Thicken to a light gravy consistency.
  11. Adjust the salt and pepper and add the chicken.
  12. Reduce the heat to low and simmer while baking the pastry tops.
  13. Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in.
  14. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 F,  about 12 minutes.
  • I always hate to see the vegetables thrown out that were used in making poached meat, so I like to run them thru the blender or use an immersion blender to puree them into the stock.
  • I did not have parsnips, so I left those out, but any vegetables can be added – whatever you like in a pot pie.

Judy’s Hamburger and Potato Stuff

recipe courtesy of Judy Trimarchi

2 lb ground beef
2 large onions, coarsely chopped
2 cloves garlic, minced
8 med potatoes, coarsely chopped

  1. Put a tea kettle of water on to heat up.
  2. Brown ground beef until fairly brown, keeping pieces fairly large.
  3. Towards end of browning process, throw in onions.
  4. When onions are soft, add garlic. Cook for 1-2 minutes.
  5. Add potatoes to pan and add water to cover the potatoes.
  6. Salt to taste.  Check the salt again during the cooking process as potatoes absorb a lot of salt as they cook.
  7. Bring to a low boil and cook until the potatoes are done but not falling apart.
  8. Serve in a shallow bowl, mash the potatoes when eating and let them absorb the broth.
  • Feeds 6-8
  • Judy says “the browner the meat, the better the broth”
  • I add fresh ground black pepper, also.