Great food for those who hate to cook, lack experience or time, or just like easy stuff

[BestButchBoy]

Originally Posted by turasultana

In my apartment it's know as... delivery.

Take out means I have to leave the apartment.

HA!

You're such a New Yawkah!

Yes, take-out - delivered.

[jenny]

Cool thread... here's an easy one for ya!

Line the bottom of a Crock Pot with chicken (breasts, thighs, whatever) -- I usually use four good sized pieces. Top with one can of whole kernel corn (drained), one medium sized jar of salsa (go one level hotter than you normally eat -- I like medium salsa, so I cook this using hot salsa), one can rinsed and drained black beans.

Let it cook on low all day, then drain off some of the accumulated fluid. Serve over rice, top with sour cream and grated cheddar.

YUM!

[Jesse]

Southwest Steak and Beans

Prep Time: 15 minutes

Cook Time: 9 hours

Total Time: 7-9 hours

Ingredients:

• 1-1/2 lbs. flank steak (can substitute chicken instead)
• 1 onion, chopped
• 3 cloves garlic, minced
• 16 oz. jar chunky salsa
• 1/2 tsp. dried oregano leaves
• 2 tsp. chili powder
• 1/2 tsp. salt ( I use sea salt )
• 1/4 tsp. pepper
• 15 oz. can black beans, drained and rinsed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cups hot cooked rice

Preparation:

Trim excess fat from steak and slice into thin strips against the grain. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans. Cover slow cooker and cook on low for 7-9 hours until meat and peppers are tender. Serve with rice or atop egg noodles. 6 servings

Note: I generally add green chilies on top of the salsa before cooking.

[morningstar55]

Originally Posted by Tranzman

Southwest Steak and Beans

Prep Time: 15 minutes

Cook Time: 9 hours

Total Time: 7-9 hours

Ingredients:

• 1-1/2 lbs. flank steak (can substitute chicken instead)
• 1 onion, chopped
• 3 cloves garlic, minced
• 16 oz. jar chunky salsa
• 1/2 tsp. dried oregano leaves
• 2 tsp. chili powder
• 1/2 tsp. salt ( I use sea salt )
• 1/4 tsp. pepper
• 15 oz. can black beans, drained and rinsed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cups hot cooked rice

Preparation:

Trim excess fat from steak and slice into thin strips against the grain. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans. Cover slow cooker and cook on low for 7-9 hours until meat and peppers are tender. Serve with rice or atop egg noodles. 6 servings

Note: I generally add green chilies on top of the salsa before cooking.

im gonna have to try this . this fall/winter...... sounds very good..
I remnember you love to cook too..... Mr Tranz.. maybe next time you or someone makes it.. take a pic .. lol i love taking pix of my food..... well sometimes. lol

lol Abby.. ty ....... i love to cook too... but ya sometimes i have my lazy moments.. and well found some quick stuff .. lol
but im kinda picky where i get my rotisserie chicken

[ravfem]

Originally Posted by Tranzman

....
flank steak
Trim excess fat from steak and slice into thin strips against the grain. ....

i am not a cook, i am a girl who tries to fix food that is edible. Sometimes i even succeed!

So....Jesse? If i'm at the meat section looking, will the package say "flank steak"? And....how do i cut it against the grain??

[Jesse]

Originally Posted by ravfem

i am not a cook, i am a girl who tries to fix food that is edible. Sometimes i even succeed!

So....Jesse? If i'm at the meat section looking, will the package say "flank steak"? And....how do i cut it against the grain??

If you can't find Flank steak, look for London Broil...they are the same thing. But you can use any beef, pork or chicken for this recipe.

As for cutting against the grain, look at the meat and you will see lines running up and down in the meat, you want to cut it the opposite way the lines are running so that you cut through the tough fibers to make the meat more tender.

[Sachita]

French bread or ciabata - slice
mix extra virgin olive oil and balsamic vinegar, ground rosemary, salt and pepper
slice tomato and mozzarella cheese- the good stuff
dip each slice of bread in oil and vinegar mix
assemble cheese and tomato add fresh basil leaves.

eat like a sandwich.

open a bottle of chianti

yum

[iamkeri1]

I made the most fantastic dinner the other night. It was also very easy.

Chicken stew/ chicken and dumplings

One for each person being served of the following
boneless chicken breast
scrubbed (not peeled) cubed potato
large carrot

Add one large chopped up onion and
One chopped up green or red pepper.

Saute the chicken till the pan you are cooking in is browned well - adds flavor, then break the chicken into pieces, add the onion and pepper and continue to saute.

Sprinkle garlic powder liberally over the mixture. My own personal little secret spice that I put in almost everthing is Luzianne cajun seasoning Adding a little gives it great flavor, adding more makes it spicy hot - its up to you To the mixture add about three tablespoons of flour and stir until mixed, then add about four cups of water and stir again. Bring to a boil and stick in the oven for one hour. A few minutes before the hour is up, mix up a batch of dumplings using the recipe on any package of baking mix. Drop buyspooonfuls on top of the chicken mixture, put the lid back on the pan and bake for fifteen minutes. Take it out and eat it.

Yummy!
Smooches,
Keri

[cinnamongrrl]

Great thread to dust off Mopsie Reminds me of a featured article called Cheap Thrills in our paper...good food done cheap and easy...lol

This isn't one of those, rather something I discovered by happenstance...

Mix some of that lovely sriracha Vietnamese spicy sauce:



With plain ol sour cream. It subdues the heat and gives a great flavor...great as a condiment or a dip...