Texas Cowboy Stew

I found this recipe on Pinterest.  Because I loved it so much I want to share it with all of you.

The Original site is linked to the cute logo below.

 Such an Easy Recipe.  Follow steps below for a delicious mouth watering Meal.

Step # 1 - Using a Skillet Sautee' your chopped up onions over medium heat.

Step #2 - Add ground beef and cook until there is no pink left.

Step #3 - Add your cut up sausage

In a crock pot or dutch 

• Step 3. Pour in tomatoes, pinto beans, corn, potatoes, diced tomatoes with chiles and veggies
• Step 4. Mix everything until well combined, add spices

• Step 5. Add water, bring to a boil, and simmer for one hour.

WHAT CAN I ADD TO COWBOY STEW FOR FLAVOR?

In this recipe, spices make all the difference. Don’t hesitate to add more spices if you want a bit more kick.

A pinch of cinnamon, a dash of paprika as well as cumin and chili powder can render a very delicious stew.

I usually add chopped jalapenos to make it a bit spicier. Sometimes I even add cheese on top, throw it in the oven, and broil it until the cheese is melted and bubbly.

WHAT TO SERVE WITH COWBOY STEW?

To add a bit of freshness to this dish, I generally serve it with a simple mixed greens salad or coleslaw and a big slice of sourdough bread.

PRO TIPS FOR COWBOY STEW;

1. This recipe is so easy, you really don’t have to be a pro to make it. But if you

1. want to make it even more special,
2. Place cooked stew on a casserole dish, put cheese on top, and bake until bubbly
3. After cooking the ground beef and adding the kielbasa, cook it for a couple more minutes and drain the excess fat from the meat and the sausage.
4. Add chopped jalapenos for an added kick, If you want to make it a bit less “soupy” add one cup of less water and cook until desired consistency.

Ingredients

• 2 lb ground beef
• 2 packages kielbasa sausage sliced into ½ inch pieces
• 2 garlic cloves, minced
• 1 onion, chopped
• 2 (14.5oz) cans peeled and diced tomatoes, drained
• 4 medium baking potatoes, peeled and diced
• 2 (15oz) cans pinto beans, with liquid
• 1 (15.2oz) can whole kernel corn, Drained
• 2 (14.5oz) can diced tomatoes with green chile pepper, with liquid
• 1 (10oz) package frozen mixed vegetables
• 4 cups of water
• 2 tsp ground cumin
• 2 tsp chili powder
• Salt and pepper to taste

Instructions

• In a dutch oven over medium heat, sauteé onion. Add ground beef and cook until there’s no pink left
• Add sliced sausage
• Pour in tomatoes, pinto beans, corn, potatoes, diced tomatoes with chiles and veggies
• Mix everything until well combined, add spices
• Add water, bring to a boil, and simmer for one hour

Nutrition

Calories: 676.7kcal | Carbohydrates: 52.2g | Protein: 35.3g | Fat: 37.1g | Saturated Fat: 12.9g | Cholesterol: 115mg | Sodium: 1620.2mg | Potassium: 1318.8mg | Fiber: 8.9g | Sugar: 7.4g | Vitamin A: 2474.2IU | Vitamin C: 30.8mg | Calcium: 116.8mg | Iron: 7mg

Thanks for Checking out my blog.

Please Subscribe to me    aka    FOLLOW ME. 

 Just click on the little button to the left of this that says Follow Me.  

If you subscribe to my blog site you will then get updates when I add more art or another post.

Comments are Welcome.

Blueberry Sky Pie

Well I want to write something and my mind has gone blank.  So for now I will share this awesome recipe with all of my followers.  

Though there is not many of you I want to try and post more often this year than I did last.  I think I am doing pretty good so far.

Blueberry Sky Pie

Ingredients:

8 oz pkg cream cheese

1 Tbs Koolaide (Lemonaide)

14 oz Can of Sweeten Condensed Milk

8 oz Whip Topping

2 Boxes of Blueberry Pie Filling

2 Gram Cracker Crust

Instructions:

Mix all ingredients (saving out about 2 tsp. of blueberry pie filling for topping on pie when done for decoration)

Poor into Gram Cracker Crusts, then place in the refrigerator for 2 hours.  Eat and enjoy.  Great with milk or Coffee.

Number of servings 6-8
Makes 2 Pies

Some are now using a can of frozen lemonaide.  Cost more and not sure what you do with the excess.  Also see people are only chilling for 20 minutes now.  Chilling longer makes it stand up better.  Keep one for home and take one to your co workers, Dentist like I did at Christmas time or a dear friend.

p.s. pictures were borrowed from the world wide web.  I starting making this recipe in 1975.  You can also switch out blue berry for strawberry or cherry.

****************************************

Thanks for Checking out my blog.

Please Subscribe to me    aka    FOLLOW ME. 

 Just click on the little button to the left of this that says Follow Me.  

If you subscribe to my blog site you will then get updates when I add more art or another post.

Comments are Welcome.

ALL Reviews For past Years

I decided that every year or maybe even every few months I will post a combined list of posts I did over the year and the years.  

WHY ???

Well then you can see a picture with lots of pics from posts from that year.  

While looking at the Picture Collage you see something you are interested in.

So you click on the link for that year.  

It will take you to a page that will show the pics individually.

Then click on the picture you want to find info on.

It WON"T 

take you to a page you have to scroll through for weeks to find the
particular post you are looking for.

IT WILL

take you Right to that particular page you are searching for.

So why scroll through each year of posts when you can 

scroll through a review, 

see a brief pic and get a better idea if you want to read that post or not.

Reviews...Check out what was posted in 2017

Reviews....Check out what was posted in 2016

Reviews......Check out what was posted in 2015

Reviews......Check out what was posted in 2014

Reviews......Check out what was posted in 2012

Thank you for checking out my blog.  If you like what you see and want to get notified on new posts i make, join my blog site and subscribe.  I need more subscribers so please share with a friend.

Leave a message to tell me what you think.....

Rhubarb More than a Plant

Rhubarb

Not just a plant.

But it is Pretty in your flower garden.  

But it's also real tasty.

Do you like Lemons, or other sour foods.  
You will love Rhubarb with salt.  
Well I eat Lemons with salt.  

But you can back really good sweets too.  Scroll down

Break off the stalk.  Do NOT eat the leaves. Break them off when they turn red.

They also have nutritional value too

Here are just a few Recipes I borrowed from Pinterest.  

You can find lots of great recipes on there.  

This one is by Julie just click on the link below the photo.

RHUBARB CUSTARD PIE WITH AN OATMEAL COOKIE CRUST

Dinner with Julie

Ingredients

OATMEAL COOKIE CRUST:

3/4 cup oats

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/4 tsp. cinnamon

pinch salt

1/4 cup butter, cut into pieces

FILLING:

3 cups chopped rhubarb (about 1 lb)

1 1/4 cup sugar, divided

3 Tbsp. cornstarch

3/4 cup sour cream

1/4 cup heavy (whipping) or half & half cream

2 large eggs

1 tsp. vanilla

pinch salt

=================================================

=======================================================

This one I was thinking maybe I could add a little less sugar.  

 This is from Krissy's blog (I found it also on Pinterest)

STRAWBERRY RHUBARB JAM

PREP TIME

15 mins

COOK TIME

1 hour

TOTAL TIME

1 hour 15 mins

Canning in jars is easy when you know How to Make Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar and lemon without pectin.

Author: Krissy Allori

Recipe type: spread, breakfast

Yields: 4 cups

INGREDIENTS

• 5 cups rhubarb (about 3 large stalks), cut into 1⁄2" cubes
• 2 cups hulled and halved strawberries (about 1 pint)
• 2 1⁄4 cups sugar
• 1 tablespoon fresh lemon juice (from about half of a large lemon)

==============================

INSTRUCTIONS

1. Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low. You'll want the heat set to the point where it continues to bubble but not violently when stirred (you'll understand once you start cooking if jam bubbles start to pop out of the center of the pot). Continue to cook, stirring occasionally, until the jam has thickened. Plan on cooking jam for about an hour and temperature of the mixture is over 205 degrees F.
2. While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids. I do this by boiling them in water for 10 minutes or I boil the lids and run the rings and glass jars through the dishwasher.
3. Transfer sterilized jars, lids, and bands to a clean dish towel.
4. Have a very large covered pot of boiling water ready. There needs to be enough water in the pot so that when the filled jars are submerged, they're covered by at least 1" of water.
5. Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Place lids on jars, and secure ring bands. Secure just tight enough so that they are hand tightened but you can easily unscrew.
6. Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. You should hear the seals on the lids pop pretty soon after removing from the water.
7. If any jar is not fully sealed, or you chose to skip the canning process, jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.

=================================

This is one I really want to try.  

Recipe From

A Cookie Named Desire

Ingredients

Vegetarian, Gluten free

∙ Makes 1 quart

Produce

• 3 Rhubarb stalks
• 1 cup Strawberries

Refrigerated

• 4 Egg yolks

Condiments

• 2 tbsp Corn syrup

Baking & Spices

• 1 tsp Corn starch
• 1 Salt
• 1 pinch Salt
• 1 1/2 cup Sugar
• 1 tbsp Vanilla

Dairy

• 1 1/2 cups Heavy cream
• 3 cups Whole milk

Thanks for Checking out my blog.

Please Subscribe to me aka FOLLOW ME.

Just click on the little button to the left of this that says 

FOLLOW ME

Comments are always welcome