onion – We Aren't Chefs

Noisy Pinto Beans

Kristin W. — Fri, 17 Feb 2012 11:00:10 +0000

I’ve been experimenting with beans in my pressure cooker and through some trial and error I have made wonderful pinto beans with various meat. I first made some with peppered bacon and the latest I created included ham.

First, I soak the beans overnight. Then, using a hot mason jar, add beans to a little over half way. Then this is where you can mix it up. In the pic below, it includes ham, onion, garlic, jalapeños and black pepper and I do not add salt. When I go to use the beans that’s when I add salt. Once you have your raw ingredients in, fill up the rest of the jar with boiling water leaving 1″ head space. I’ve also tried it with peppered bacon as well as vegetarian and so far the bacon is the house favorite.

Pressure can for 75 minutes at 11 pounds.

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Pizza Stuffers

Kristin W. — Thu, 09 Feb 2012 11:00:05 +0000

We had these on Christmas Eve as a little snack and they were tasty!

Take a pizza dough and roll it out, then cut it into 10-12 squares depending how big the dough is and how much you are going to fill it. Once cut up, add your favorite toppings but no marinara sauce! That will be used on the side for dipping. I didn’t have much in the house, so this was pretty simple – pepperoni, cheese and onion with some seasonings, but you can really use anything.

Once you have your insides on the dough, fold the corners over and tuck in. In a sprayed, round pan, lay the folded side down. Once you have them all in place, sprinkle some Italian seasoning and Parmesan cheese on the top and bake at 400 degrees for 15 minutes.

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Dried Beef Dip

Kristin W. — Sun, 31 Jan 2010 10:42:08 +0000

Simple, quicky, yummy!

Ingredients

1 1/2 c. sour cream
1 1/2 c. mayo
2 tbsp. parsley
2 tsp. dill seed
2 tbsp. diced onion
1 package of dried beef, cut into pieces
Bread for dipping - rye or breadbowl

Mix together well, refrigerate for one hour before serving.

You can hallow out a breadbowl and place the dip there and use the bread for dipping or cut up pieces of rye bread. Rye tastes quite good with this dip.

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Cheesesteak Sandwiches – No Whiz

Kristin W. — Sun, 08 Nov 2009 23:58:18 +0000

When I use to think about cheesesteaks the two that came to mind where the ones you get in the mall, you know the staple mall food chain cheesesteak place that also has fresh cut french fries? Yeah, that place and then Steakums, which thinking back make me wonder what my palette was thinking when I ate those. MMM… school lunch. I found these thin steaks in the meat department and gave it a whirl. I recommend after making these a few times that you do in fact use the Thin Sliced Steaks.

Season the steak as you wish (lemon pepper, pepper, salt, red pepper, etc) and let soak in. These are great on the grill as well … cook them up in a pan, Foreman type grills work well.

In another pan (or on the grill place in tinfoil and add oil on top), add oil, onion, peppers, garlic, and mushrooms. Saute until tender. Once meat is done, slice into thin pieces, top with saute mixture and add cheese. Toss under the broil for a few minutes or until cheese is melted.

This meal is great served easy with baked beans, veggies, and homemade fries.

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Breadbowl Chili

Kristin W. — Sun, 25 Oct 2009 11:38:42 +0000

The chili tastes just as good not in a bread bowl, they are just more fun to eat. : )

Directions

Cook ground beef, onion, garlic and peppers in large pot.
Once meat is cooked and crumbly, stir in remaining ingredients.
Bring to a boil and reduce heat.
Simmer uncovered for 45 minutes to one hour.

Take the breadbowl and cut the top off, which is great for dipping, add the chili, top with cheese and you are done! Mmmmmm……

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Pesto Salmon

Kristin W. — Mon, 14 Sep 2009 10:48:19 +0000

This is a quick way to make a nice piece of fish.

Spread pesto sauce on salmon and add slices of tomato and onion. Sprinkle some salt and pepper and you are good to go!

You can either grill this or broil it, I normally grill it. Depending on the thickness of the fillet will dictate the cooking time. Wrap in tinfoil and cook until fork cuts through it easily and the fish is flaky.

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Pizza Sauce I v2.0 (ie: Pizza Sauce III)

Kristin W. — Fri, 04 Sep 2009 01:16:59 +0000

Tonight I made Pizza Sauce I and I added a few things and this turned out to be the best pizza sauce I’ve ever made. My husband claims the best he’s ever had and that’s huge. This makes a couple of servings, so use what you need and store the rest.

Directions

In saucepan, saute garlic, peppers, and onion until tender.
Add tomato sauce and then stir in seasonings.
I find using a whisk lightly works the best to ensure everything is stirred in completely.

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Simple Pasta Salad

Kristin W. — Sun, 23 Aug 2009 06:10:36 +0000

This is all done based on how many servings you need. This pasta salad stores very well in the fridge, so having extra isn’t a bad thing. If you need it for a group of people, I would suggest using an entire box of noodles, if it’s just for your family I’d use a couple of cups.

When I get the meats and cheese for this salad, I go to the deli and just ask for an inch thick slab. This allows you to cut it up into cubes rather than slices.

Cook the noodles and run cold water over them. You want to be sure your noodles are cool enough for when you add the cheese and such you don’t want it to melt. Once noodles are cool, add the rest of the ingredients and slowly add the Italian dressing. I suggest adding it slowly because if you add too much it can ruin it, so add some, stir, add more, stir, and so on. It’s so simple…Viola!