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Roast beef and green chile sliders

A slider is a small sandwich…..how perfect for a large crowd or game night. This is a super easy sandwich that some local Texans tried and loved. As always we hope you do too.  Rolls, cabatta or slider rolls.    I used 12 mini cabatta but regular ones work too. Deli sliced roast beef at least a pound Hatch green chiles chopped. Fresh or canned. Remember if they are fresh roast and peel. Munster cheese pre sliced is great, if it is a hunk slice thin Foil and a cookie sheet or aluminum pan.  Open up the rolls, most cabatta rolls are presliced making it easy. Put one to two slices of roast beef on. If it is a mini roll one slice is adequate. Place a spoonful of chiles on the meat and a slice of cheese. Mini rolls I used half a slice. Close roll and put on sheet. When all are made up cover the sliders with foil and bake at 225 for 30-40 minutes. Until cheese is melted and sliders warm. …

Venison Asada

  Hunting season has begun again…..If you are a carnivore wild game is a must on your plate at some point in your life. I have been fortunate to have a husband who has hunted his entire life and has taught me to love the freshness of venison, elk, wild boar…etc. For the next few months I will include some dishes exclusively for the huntress and hunter. As always we hope you enjoy. I butcher our deer, and package it. This way I get the cuts I am looking for and all the meat I can find off the animal. If you have a butcher do it you might ask them for this cut off the deer.        BY THE WAY you need 3 days  before cooking! Venison….skirt and/or flank steaks 2 oranges 1 grapefruit 2 limes   2 lemons 1 large teaspoon oregano garlic  powder… some shakes onion powder…. some shakes 4 jalapeno peppers large zip lock bag Since cooking this meal I found pounding the meat before marinading would have been better. So….pound the meat to break up the …

Vegan cacciatore 

Why not? Who says you have to make it with chicken…..I love veggies and sometimes a meatless dish is the way to go. The amounts make enough for two and lunch the next day. 2 tablespoons olive oil 1/2 large onion chopped into hunks 1 of each: green, yellow, orange and red peppers chopped into hunks. A small package of mushrooms sliced…I like to slice my own 1 teaspoon oregano ……maybe a little less 1/2 teaspoon thyme……..not a heaping teaspoon a level one Salt to taste Garlic salt…about a teaspoon as well. Or garlic powder 1 normal can tomato sauce I am thinking 7 oz 1 normal can tomatoes hunked, diced, or whatever the can says….no salt is the best Heat oil in the pan add all the vegetables and sautee, for a few minutes. Add herbs and salt, the add tomato products. Stir and put a lid on it for about 15 to 20 minutes on a simmer.  Serve with rice or some good sour dough bread.  As always we hope you enjoy.   …

Roasted cauliflower with green chile sauce

Chile heads……here is another green chile recipe. This actually is a mild recipe how ever you can spice it up by adding hotter chiles if you would like. Super easy too….. 1 head cauliflower washed and dried, large stem in the middle cut flat so the head lays flat florets up Olive oil 1 can cream chicken soup.    Not the low fat or heathy kind you want the real stuff 1/2 can of water 6 green chiles roasted, peeled and chopped.    Or yipes you could use canned (Hatch brand is the best) Heat oven to 425……while the oven is heating up place cauliflower on cookie sheet and drizzle with the olive oil, lift up and put a little bit on the bottom too. The oven does not have to be ready when you place the cauliflower in. Cook for 25 minutes, then reduce heat to 375, and cook 20 more minutes. Then cauliflower should be brown on top. Meanwhile pour soup in a sauce pan add the water and chopped chiles stir and …

Don’t give up!

Hello friends, I am one of those crazy adults who take kids out for summer camp. Mine is an education camp. (LoneStar Leadership Acadamy) We are not allowed to use any sort of electronic media during the week, and I do not cook…..No cook, no posts. Please don’t give up following me…I am here. I do this a few weeks in June and one in July……I have some amazing summer eats to post and will get to them soon….. Have a safe and enjoyable summer. Colleen

Fish tacos Baja style

These are a tasty version to the wonderful flavors of Baja California’s street fish tacos. Either grilled or fried fish, I will tell how to do both. You will be surprised how many people can eat, so make plenty.  Favorite fish to use: yellow tail or wahoo. Cod, or other firm white fish will do nicely. Cut into strips about an inch  thick. Do not make small strips they will fall apart. No skin, no bones. 1 package  of fajita seasoning mix  3-4 tablespoons flour (only if you are going to fry) + oil Corn tortillas Cilantro leaves pulled cleaned and slightly chopped Green onions diced Cabbage sliced thin Radishes sliced thin Sliced black olives Tomatoe chopped  1 pint sour cream 1 jar tarter sauce ( or a batch of homemade) Bob’s tarter sauce is the best if you can find it. If not the recipe is on line.  Before starting anything make the white sauce: mix the sour cream and tarter sauce together. Sometimes I do this in the morning or night before. About …

Birthday week! and yes I am starting early to get old

 Every wrinkle has a story    You look at my face and see each line, some deep, some long and some not so fine. I am not really old but age has set it, each wrinkle you see has become my friend.  I have used cream and good soap, sunscreen as well. It is easy to see how time does tell. Time has a story and so does my face, some stories you see can not be erased.  My childhood life was not bad you see, how could a military life have anything but glee. We moved all the time, no roots to sink in, hoping my life will produce one forever friend.  Teenage years go fast and so does that bond, mom and dad divorced when we were so young. Our lives are apart and reunions no more, our family is split and Christmas a chore. Cancer sets in and mom leaves us early, making us grow up in such a hurry. If I was funny before I am becoming mean, so sad at how …

Thai red curry chicken and broccoli 

this is one of those I have a vision about a dish and it works out. The flavor is great and the dish light.    Chicken boobs, no skin no bones diced in two inch or a little less hunks I can chicken broth I can boiled peanuts Broccoli pieces Thai red curry spice about a tablespoon Raw peanuts Chow mein noodles Cooking oil small amount Cilantro for garnish and flavor Cut chicken into pieces, coat with Thai seasoning and mix. In a stock pot start to  boil noodles according to directions. Heat frying pan with small amount of light cooking oil. Add chicken and cook on medium to high heat. You want the chicken to have “brownies” or crunchy outsides. When done put in a bowl or on a plate and set aside. While noodles are cooking and water is boiling place broccoli pieces in a screened colander and set in the water. Cook for three to five minutes, remove colander and run cold water over the broccoli, set aside. After noodles are done …