Yes, you read that correctly. Beef Tongue. Beef Tongue is an excellent cut of beef, despite what you may think. It is however, very high in fat, so have sparingly. Most people have heard of Beef Tongue Sandwiches which are made from an almost “pickled” version of beef tongue and are sliced and served cold. I love these too, my best friend’s grandma used to make the absolute best Beef Tongue sandwiches.
However, my husband’s very favorite recipe is one my Grandmama taught me to make. Beef Tongue Stroganoff. When you slow cook (I use a crock-pot) beef tongue it becomes such a soft and wonderful shredded beef, only to be compared to beef cheek meat. My husband refers to it as “beef butter”.
I do hope you enjoy this recipe.
Ingredients and utensils needed:
- 1 Beef Tongue (washed, do not skin)
- 3 bay leaves
- A pinch of salt
- tsp of chipotle pepper flakes (you expected that by now right?)
- 1 lb of fresh mushrooms
- 1 large onion sliced in half rings
- 2 cups of Greek plain yogurt (or sour cream, I use yogurt to cut down on fat)
- 3 – 4 cloves of garlic diced
- 1 tbsp of cornstarch
- 1 large crock-pot
- a thick butcher grade knife
- Wash your beef tongue. I know there is probably a joke here, but we won’t go there.
- Rub & coat with a pinch of salt & corn starch and place in the crock-pot. Place about 3 tablespoons of water in the crock-pot.
- Sprinkle the chipotle pepper flakes over the tongue.
- Put your bay leaves over the tongue.
- Set the temperature to Medium and let cook all day. Yes, ALL DAY.
- At the end of the day, remove from the crock pot and let cool on a cutting board.
- Skin the tongue. I slice down the middle just enough to cut through the outer skin, and pull the skin back.
- The tip of the tongue has it’s own “texture”. Personally its the prize for me and I keep it separate to enjoy on a piece of toast.
- TAKE OUT THE BAY LEAVES. My husband ALWAYS ends up with a piece of Bay Leaf. Make sure you get all the pieces out.
- Shred the meat of the tongue and place back in the crock-pot.
- In a frying pan, saute your onions, garlic until the onions are “limp”.
- Add in your mushrooms and saute until they are cooked but still firm.
- Pour over your meat in the crock-pot.
- Set the crock-pot temperature to warm.
- Add in your Greek Yogurt (sour cream) and stir together with all of the other ingredients.
- You should not have to add any moisture, but if you do, only add 1 tablespoon of water at a time. Remember the tongue is full of fat and should have created a nice thick broth while cooking.
- Stir off and on while you prepare your noodles, rice or potatoes that you will be serving with your stroganoff.
- Keep a watchful eye on your crock pot and stir often. This will prevent any clumping or “curdling” of the yogurt/sour cream.
- Serve over noodles, rice or potatoes and enjoy!
I hope you enjoy this very basic recipe. It also heats up great for left overs!
Until Next Time,
Mrs. Kay Lynn Rice
One of my favorite fruit choices is Black Cherries. The ultimate sweet treat in the early summer months. I love them raw, in desserts, over yogurt and cottage cheese, in jams and with chicken. Wait! What? Yes, you read that correctly, fruit goes extremely well with meat and cherries really take on a whole new flavor mixed with the smokiness of the chipotle pepper (a smoked jalapeno pepper) and chicken.
I’ve taken this dish to many pot-lucks and served as meals for friends and it always gets rave reviews. I hope you like it!
Cherry Chipotle Pepper Chicken
- 2 pounds of chicken breasts or mixed chicken meat.
- One pound of ripe black cherries, pitted and sliced.
- 1 cup of French salad dressing (yup you read that right)
- 4 fresh cloves of garlic, minced
- 1 packet of dried French onion soup mix (however, I choose to make my own using a bouillon cube of the type of meat I’m using, boiled with a small onion)
- In true Rice Household fashion 1/2 teaspoon of dried Chipotle Pepper Flakes
- Dice your chicken into large chunks.
- Spray your crock pot with a no stick spray, or grease with your choice of grease. I use a casserole style crock pot for this recipe.
- Scatter your chicken in the crock-pot.
- Add in your garlic and your french onion soup mix.
- Add in your french salad dressing and stir ingredients together.
- Add in your chipotle pepper flakes and stir in.
- Now add in your cherries. If you are using canned (I can mine when they are in season), do not use the juice, only the fruit. Save the juice to enjoy later.
- Mix the cherries through the mix.
- Place the lid on your crock-pot. Turn on low or medium depending on the way your crock-pot heats (mine runs hot).
- Cook for 5 – 6 hours in the crock pot or until the meat is completely done.
- Serve over rice.
Until Next Time,
Mrs. Kay Lynn Rice
The month of July has been a very busy month. Our class unfortunately was cancelled due to everyones schedules. But I wanted to make sure these very simple and yummy recipes got in your hands.
The same ingredients can be used for both the chicken or the eggplant parmesan. Substitute one for the other.
- 2-4 frozen lg boneless skinless chicken breasts or 1 medium eggplant sliced thick.
- 1 28 ounce can of crushed tomatoes
- 1 tbsp dried or fresh basil
- 1 tsp minced garlic
- 1/4 tsp black pepper
- 2 cups shredded mozzarella cheese (Optional)
- 1/4 cup Parmesan cheese
- 2 tbsp olive oil
- 1/2 cup breadcrumbs (OR 2 cups of rice krispies)
- 1 gallon bag
- 1 quart bags
- Write the name of your recipe on the gallon bag as well as cook 8 hrs low.
- On the small bag write ‘Toppings’.
- Put your bread crumbs or crushed rice crispies in the small bag, add your Parmesan cheese and squish it through. If you want mozzarella cheese add it in this bag as well.
- Seal pushing out all air and set aside.
- Put your frozen chicken 🐔 or sliced eggplant in the big bag.
- I also will sprinkle fruit fresh or a little lemon juice on the eggplant to prevent Browning.
- Now add in your basil, garlic, pepper, olive oil and tomatoes over your chicken.
- Carefully add your topping bag on top.
- Seal pushing out the air.
- Put in the freezer.
Day before cooking, that in the refrigerator.
Day of cooking.
- Carefully remove topping bag, set aside.
- Dump contents of the large bag into your Crock-Pot. I use my casserole Crock-Pot for this recipe.
- Evenly spread everything out.
- Sprinkle the contents of the topping bag over top.
- Cook on low for 7-8 hrs.
- NOTE: You can also wait to put your toppings on about an hour before serving.
- Serve over pasta if you like.
Until next time,
Mrs. Kay L Rice
This time of year the greens really start coming in. After awhile one gets tired of salad so here is a comfort soup made from fresh kale. You can also substitute or mix fresh spinach or collard greens with or instead of the kale. Nothing warms the soul like a hot bowl of soup at the end of the day!
- 4 cups of chicken broth
- 1 cup of water
- a “bunch” of fresh kale (or greens) stripped from their stems and chopped
- 1 yellow onion diced
- 6 yellow or red potatoes diced
- 4 large garlic scapes (message me to find out what this is or google it!)
- 3 medium golden beets
- 2 large carrots
- 1 tsp of fresh thyme
- 1 tbsp of fresh basil chopped
- 1 tsp of salt
- 1 lb of ground sausage, already browned (I use spicy sausage for an extra kick)
- Pour your stock and water in your large crock-pot
- Dice and chop all your veggies and put in your crock-pot
- On the potatoes, cut out any eyes but keep the skins on the potatoes, dice small
- Carrots, scrap off skin and root hairs and dice large
- Golden beets: cut off the greens and “tail” and scrape off skins, dice large. (You can add the fresh beet greens if you like as well, strip off the stem. Waste not want not.)
- Dice your garlic scapes small.
- Add in your herbs.
- Brown your (spicy) sausage in a separate pan until cooked.
- Add the sausage and any juice from the pan into the crock-pot.
- Stir the contents.
- Set on High for 2 hours then move to low to finish cooking.
- Add salt to taste and some fresh basil just before dishing up.
Enjoy and let me know how you enjoy this recipe.
Until Next Time,
Mrs. Kay L. Rice
I have had several requests for the Rice Household Spicy Mac & Cheese. This is such a simple recipe is and it’s great for potlucks, family gatherings or a quick meal. Enjoy!
- 16 ounces elbow macaroni
- 3 cups shredded cheddar cheese
- 8 ounces cream cheese
- 1 can Campbell cheddar cheese soup
- 3 cups milk
- 3 tbsp butter
- 4 hand roasted pablano peppers skinned & diced (or a 4 ounce can of diced hatch chillies found in the Mexican aisle of your grocery store)
- Toppings 1/4 cup grated Parmesan cheese mixed with 1/4 tsp of cayenne pepper & 1/4 tsp smoked paprika
- Spray your Crock-Pot with nonstick cooking spray.
- Place all ingredients except toppings in Crock-Pot
- Stir together
- Cook on high for 2 hrs stirring often.
- When noodles are tender turn to warm.
- Sprinkle topping and serve.
Until next time.
Mrs Kay Rice
On November 17, 2016 at 7PM we will have our next Freezer meal Prep Class at Quest Community Church. The following is Recipe #1 which we will be working with. Whether you can physically join us or join us in spirit, I hope you enjoy this recipe.
The instructions are written exactly as well will be doing them in class.
SLOW COOKER FREEZER MEAL LASAGNA
NOVEMBER 17, 2016 MEAL PREPPING FREEZER MEAL CLASS Recipe #1
- 1 ½ lbs. (precook weight) ground beef (OR ground turkey or chicken or venison), browned and drained
- 8 lasagna noodles, broken into pieces (uncooked regular noodles not the oven baked noodles) you can also use approx. a cup of the “mini lasagna noodles, or pinwheels or any noodle you like”.
- 1 (24 ounce) can/jar of your favorite pasta sauce
- ½ cup fresh mushrooms diced (optional)
- 1 cup fresh onion, diced
- ½ cup fresh green pepper diced (optional)
- ¼ cup black olives sliced (optional)
- 2 – 3 cloves of garlic diced
- 1 cup of small curd cottage cheese
- 2 cups grated mozzarella cheese
- 1 tsp ground parsley
- ½ tsp ground oregano
- ¼ tsp garlic powder
- ¼ tsp dried basil
- ½ tsp pepper
- 1 tsp salt (prefer to not put this in as the flavor cooks out)
- 1 Gallon freezer bag
- 2 quart freezer bags
- PERM MARKER FOR MARKING
- Cooler and freezer packs to transport your goods to and from class.
- PLEASE, cook your ground beef the night (or nights) before class, drain off all grease and cool and place in a small bag and place in the fridge.
- On 1 quart bag write “cheese mixture”
- On 1 quart bag write “noodles”
- On the Gallon Freezer bag write “CROCK POT LASAGNA, the date [November 17, 2016].
- DICE YOUR VEGGIES! If you have not already done so.
- First we will create our cheese mixture bag.
- Add in your cup of cottage cheese
- Add in your mozzarella cheese.
- “Squish” in bag and seal and set aside.
- Now your noodle bag.
- If you have not already broken your lasagna noodles do so here.
- If you are using a smaller shaped noodle (lots of fun here) you don’t need to break them.
- Add to your noodle bag. Seal and set aside.
- Now for your gallon freezer bag.
- Add in your browned meat.
- Add in your veggies.
- Add in all of your seasonings.
- “SQUISH” your bag to mix everything together.
- Add in your pasta sauce. Now it gets messy!
- VERY, VERY GENTLY, Add in the sealed noodle and cheese bags inside on top of the Ingredients of the gallon bag!
- Very Gently, PUSH out the air in the gallon bag and seal with the other two bags INSIDE the gallon bag.
- I like to double bag my gallon bags for a leakage safety net.
- Place in your freezer until you want it.
THE DAY BEFORE COOKING INSTRUCTIONS
- Take out of the freezer and place standing upright (in a bowl).
THE DAY OF COOKING
- Prepare your Large Crockpot (I use our 6 quart oval crockpot) by spraying with some “pam” type spray or use a crock-pot liner for your crockpot size. You will thank yourself later for this!
- Carefully remove the two separate bags from the larger bag and set aside.
- Dump your ingredients in from your larger bag into the crockpot.
- Now dump in your noodles.
- Stir the noodles throughout the mixture.
- Finally dump the cheese on the top and “spread it out a little”.
- Turn your crockpot on LOW and cook for 8 (eight) hours.
- Serve and Enjoy!
Until Next time,
Mrs. Kay L. Rice