Every now and then, dinner time sneaks up on you out of nowhere and you have nothing prepared. One Skillet Meals are great for times like these.
This recipe is great for no time preparation.
One Dish Skillet Chili
- 1 pound of ground beef
- 1 cup of rice (dry)
- 1 cup of water
- 1 cup beef broth
- 1 small onion diced
- 1 8 ounce jar/can of diced tomatoes with jalapeno peppers
- 1 can of black beans rinsed
- 1 can of whole corn rinsed
- 5 chipotle peppers in adobo sauce sliced
- 1 cup mixed sweet & pablano peppers diced
- 3 cloves garlic diced
- Saute your onions, garlic & peppers in a large deep skillet.
- Add, brown & separate your ground beef. Do not drain off the drippings.
- Add your chipotle peppers & adobo sauce.
- Add in your dry rice.
- Stir while adding your water & broth.
- Put a lid on your skillet and simmer for 15 minutes.
- Add in the tomatoes with jalapeno peppers, the black beans and the corn.
- Stir in.
- Cover and simmer for another 15 minutes or until the liquid is not visible and your rice is soft.
- Dish up and serve.
Until next time,
Mrs. Kay L Rice
A breakfast meal from my childhood remains one of my absolute favorites. The best thing is that it takes very little time preparing and only two ingredients.
Cornmeal mush is different from a similar dish called polenta. Mush is made with course ground corn and polenta is made is fine ground corn and normally also has herbs and or seasonings.
- 1 part course ground cornmeal (I use 1 cup for a single small pan)
- 2 parts water (2 cups water for 1 cup cornmeal)
- A dash of salt is optional.
- Grease a small bread loaf pan & set to the side.
- Bring water to a rolling boil.
- Remove from heat.
- Stir in cornmeal and salt
- Place on low heat stir until well mixed and a thick bubbling consistency.
- Remove from heat.
- Pour into a greased pan
- Cover pan with foil.
- Cool in a cool place (refrigerator/ouside in snow protectedof course from animals) overnight.
- In the morning remove the loaf from the pan, slice, coat with flour, fry (best in bacon grease) until golden brown.
- Store any unused mush wrapped & in the refrigerator/cool place. I will normally place a cheesecloth or linen towel around it as it does release extra moisture as it sits & continues to firm up.
Until Next Time,
Mrs. Kay Rice