Saturday, December 15, 2018

Hot Mexican Dip

  • 1/2 pound Ground Beef
  • 1 Tablespoon Taco Seasoning
  • 16 oz. can of Refried Beans
  • 16 oz. Sour Cream 
  • 16 oz. Salsa
  • 1 to 2 cups Shredded Cheese (cheddar jack is what we usually use, but plain cheddar would be fine)
The ingredient portions do not have to be exact. For example, sometimes I use less sour cream and refried beans or more salsa and cheese. It just depends what I'm feeling like.

Directions: In a large frying pan:
  • Brown the ground beef. Add taco seasoning (and salt and pepper, if you like).
  • Layer on the refried beans (or what I typically do is just mix the refried beans together with the cooked ground beef).
  • Spread the sour cream in a layer over the meat and beans.
  • Pour the salsa in as the next layer
  • Sprinkle the cheese over the top for the final layer
You can, of course, do other layers, for instance some people like a layer of diced olives on top.

Serve the dip in bowls and eat with tortilla chips.

Tuesday, November 13, 2018

German Pancakes (aka Rahn's Pancakes)

2 eggs
1/2 cup flour
1/2 cup milk
2 Tablespoons Butter
Dash of Nutmeg (optional)
(our pans are a little bigger so we add a little more milk and flour, bringing it to about 2/3 cup)

Heat oven to 425 degrees. Beat eggs and add flour and milk. Mix lightly (batter will be lumpy). Put two round cake pans in hot oven with butter in the pans, 1 Tbspn each. As soon as the butter is melted, add the mixture, divided between the two pans. Close oven and bake 12 to 15 minutes. Serve with powdered sugar, maple syrup, hot apples, lemon juice, or other toppings of your choice.

Thursday, October 18, 2018

Rice Pilaf

  • 2⅔ c. low-sodium chicken broth
  • ⅓ c. unsalted butter
  • 1 tsp. kosher sea salt
  • ½ tsp. garlic powder
  • ¼ tsp. ground black pepper
  • ⅛ tsp. paprika
  • pinch onion powder
  • 2 tbsp. olive oil
  • ⅓ c. vermicelli or orzo
  • 1 c. long-grain white rice
  • 1 tbsp. chopped fresh parsley

1. In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to low heat.

2. In a large skillet set over medium-low heat, add the olive oil. When the oil is hot, add the vermicelli and cook until brown, about 4-6 minutes. Add the rice and cook until it turns bright white, about 5-7 minutes.

3. Pour the warm broth mixture into the skillet, stir to combine. Once the mixture simmers, cover and cook for 15 minutes. Remove the cover, add the parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed. Serve immediately.

-You can also microwave the chicken broth mixture in a microwave-safe bowl for 2 minutes on high right before pouring it into the rice.
-You can cut back the butter to 3 tbsp. without it becoming sticky.

1.5x recipe:
  • 4 c. low-sodium chicken broth
  • 1/2 c. unsalted butter
  • 1.5 tsp. kosher sea salt
  • 3/4 tsp. garlic powder
  • 3/8 tsp. ground black pepper
  • 3/16 tsp. paprika
  • pinch onion powder
  • 3 tbsp. olive oil
  • 1/2 c. vermicelli or orzo
  • 1.5 c. long-grain white rice
  • 1.5 tbsp. chopped fresh parsley