- Table salt
- 1/2 lb dried pinto beans (about 1 cup), rinsed and picked over
- 3 T cornmeal
- 2 t dried oregano
- 1/2 C chili powder
- 2 t ground cumin
- 2 t cocoa powder
- 2 1/2 C low-sodium chicken broth
- 2 medium onions largely diced
- 3 small jalapeño chiles, cut in 1/2 inch pieces
- 3 T vegetable oil
- 4 medium garlic cloves minced
- 1 (14.5 oz) can diced tomatoes
- 2 t light molasses
- 3 1/2 lbs blade steak, cut into 3/4 in pieces
- 1 (12 oz) bottle beer
I have to say my husband (who is Mexican) is pretty picky when it comes to Mexican food because he grew up on his grandma’s cooking and she’s an excellent cook! So when I was given this amazing recipe for the yummy soup, Psole, I jumped at the opportunity to see how good it was. Turns out this is such an easy recipe and tastes amazing!!! The best part is that it makes enough for leftovers!
Favorite Hot Beverage: Hot Apple Cinnamon Cider
- 2-3 lb roast
- 1 jar of pepperoncini
- Hoagie buns
Place roast in crock pot and add one jar of pepperoncini peppers juice and all. Cook 4-6 hours on high or 8-10 hours on low until meat shreds with a fork.
Butter a sliced hoagie bun and lightly toast under the broiler. Drain the juice and put meat and peppers on buns topped with provolone cheese. Put back under broiler to melt cheese and then you can add lettuce, tomato, etc.
This recipe comes from the Crystal Burch.
My sister’s sister-in-law…have I lost y’all yet?
She said she found it from Our Best Bites.
It is pretty finger lickin good.
- 30 oz can kidney beans
- 30 oz can black beans
- 15oz can hominy
- 15 oz can ranch style pinto bean
- 15 oz can white bean
- 15 oz can cut green beans
- 15 oz can corn
- 1/2 lb Jimmy Dean sausage (hot)
- 1/2 packet of taco seasoning
- 1 1/2 T Tony Chachere’s creole seasoning
- a pinch of kosher salt
It was a lot of fun too watch Titan in the snow for the first time.
- Vegetable oil
- 3 large potatoes (I used russet)
- 2 1/2 Cups flour
- 1 Tablespoon baking powder
- 3 teaspoons salt
- 1/2 teaspoon black pepper
- 1 (12 oz.) can soda water
- 1 large egg
- 16 oz white fish
Heat oil in a heavy skillet to 325 degrees F, make sure there is enough to submerge the fish and potatoes. Cut the potatoes lengthwise into fries and fry for roughly five minutes. Remove and set to drain on paper towels when finished. I sprinkled our fries with a little salt and dried rosemary to add some flavor.
Increase the heat until oil reaches 375 degrees F. In a bowl combine all dry ingredients except for 1/2 cup flour. Combine soda water and egg then whisk into dry mixture. Cut your fish fillet inch wide strips roll in flower and then dip in batter.If you are like me and enjoy some extra crunch carefully immerse your fish in the oil for roughly five minutes. If you prefer a little less like my Hubby allow the excess batter to drip off before frying. remove and set to drain on paper towel and sprinkle with salt.
Serve with tartar sauce and ketchup.