Whatcha Eating?

We’re curious to your concoctions, creative entrées and kitchen successes. Plus we need a few ideas for us to make too. Send us a photo of your masterpiece. Recipes are welcome too. Email community@pennypowerads.com

 

 

Vegetable Beef Soup

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For crock pot- do not double- will not fit.

1 pound ground beef, cook first

2 cans kidney beans (red)

28 oz diced tomatoes

12 oz frozen mixed vegetables

3 cups of beef broth

1 teaspoon salt

1 teaspoon dried onion (I just chopped my own, medium size)

1 teaspoon oregano

1 teaspoon of thyme

2 basil leaves

1 teaspoon of pepper

Mix all together, and let simmer on the stove for 3 hours. Just flavor to taste then. I had to add more seasoning and my husband likes it spicy so he added Cayenne. Heat in crock pot for 8 hours, or just make on stove like I did. I doubled it and got five extra quarts to freeze. It’s only me and the hubby. But this makes so much.

 

 

Bacon Cheese Burger

 

 

Tequila Lime Chicken with

Cilantro Rice & Mexican

Street Corn

 

 

Sausage Spaghetti Pie

 

 

 

Stir Fry

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Ingredients:

Steak-umm (whole box)

Half Onion

Mrs. Dash Seasoning

Sweet Peppers

Shredded Sharp Cheddar Cheese

 

 

Seafood Boil

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Ingredients:

Mussels

Clams

Scallops

Corn

Potatoes

Andouille Sausage

Homemade White Wine Garlic Sauce with Crab Seasoning

 

 

 

Corn Mac & Cheese

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Ingredients:

2 cups uncooked elbow macaroni

2 cans creamed corn

2 cans undrained whole corn

2 cups shredded cheddar cheese

1 stick of butter

Directions:

1. Preheat oven to 350 degrees.

2. Pour uncooked elbow macaroni into 9×13 pan. Add 2 cans of creamed corn, 2 cans of undrained whole corn, and 2 cups of shredded cheddar cheese. Mix together.

3. Top with 1 stick of butter cut into pieces.

4. Cover with foil and bake for 30 minutes.

5. Uncover and bake for another 30 minutes and serve!

 

The Great American Hamburger and Cheeseburger

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(6 servings)

Ingredients:

2 pounds ground beef chuck, 85 percent lean
5 tablespoons ice-cold water
1 teaspoon ketchup
1/2 teaspoon ground black pepper Oil for coating grill grate
12 slices good quality American, provolone, or cheddar cheese (optional)
6 hamburger buns, split

Directions:

1. Heat the grill to 425 F for gas or achieve light ash for charcoal or light ash for wood.

2. Using your hands, mix the beef, water, ketchup, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.

3. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150 F, slightly pink). Add a minute per side for well-done (160 F).

4. If you are making cheeseburgers, put 2 slices of cheese on each burger 1 minute before the burgers are going to be done.

5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.

6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and the burgers separate until just before eating.

 

French Apple Pie

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(One 9 in. Pie)

Ingredients:

Plain Pie Pastry (pre-made)

2/3 cup raisins

8 tablespoons water

1/2 teaspoon lemon juice

1/4 cup light corn syrup

1 1/2 teaspoons all-purpose flour

1 1/2 teaspoons sugar 2 apples (preferably a tart variety)

1/4 cup brown sugar

1/2 cup sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 teaspoons cornstarch

1 cup confectioners’ sugar

1 tablespoon butter, softened

Directions:

1. To make the raisin filling, combine the raisins,  6 tablespoons of water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower the heat to medium-low and cook, stirring occasionally until the raisins are plump, about 15 minutes. Separately, combine the corn syrup, flour and sugar and mix well, then add to the raisins and continue cooking, stirring occasionally, until thick and syrupy, about 10 minutes. Remove from the heat and cool until the mixture is just warm, about 10 to 15 minutes.

2. Preheat the oven to 400 F. Line a 9-inch pie plate with 1 rolled-out crust. Peel the apples, cut them into thin wedges, and put them in a large bowl. Separately, combine the sugars, cinnamon, nutmeg, and cornstarch, then add to the apples and gently stir until evenly mixed. Spread the apple mixture in the crust in an even layer, then spread the raisin filling evenly over the apples. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a steam vent in the center.

3. Bake for 40 to 50 minutes, until golden brown. Cool on a wire rack for 1 to 2 hours, until completely cool.

4. To make the icing, combine the sugar and water and mix well. Add the butter and mix until smooth. Brush over the top of the cooled pie before serving.

 

Poached Eggs, Asparagus and Chorizo Breakfast

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(4 servings)

Ingredients:

1/2 tablespoons olive oil

1/2 cup coarse fresh bread crumbs

4 ounces Spanish chorizo, cut into 1/2-inch cubes (use the Spanish-style chorizo in casing, not loose Mexican-style chorizo)

1 1/4 pound medium asparagus

Kosher salt

1 tablespoon unsalted butter, diced

2 teaspoons fresh lemon juice

2 to 3 tablespoons white or cider vinegar

4 eggs Freshly ground black pepper

Directions:

1. Heat 1 tablespoon of the olive oil until hot in a medium, heavy frying pan set over medium heat. Add the bread crumbs and cook, tossing constantly, until golden and crisp, 3 to 4 minutes. Remove the crumbs to a plate. (Crumbs can be prepared 1 hour ahead; cover and leave at room temperature.)

2. Heat the remaining 1/2 tablespoon oil in the same frying pan set over medium heat. When hot, add the chorizo and stir until lightly browned, 3 minutes. Remove and set aside. (Chorizo can be prepared 1 hour ahead; leave at room temperature.)

3. Trim and discard 2 to 3 inches of the tough bases of the asparagus spears. Add the asparagus and 1 teaspoon salt to a large frying pan filled halfway with simmering water. Cook until the spears are just tender, 4 minutes. Drain and toss the asparagus in a large bowl with the butter and lemon juice. Season with salt and cover with foil.

4. Bring a large frying pan filled halfway with water to a boil. Add the vinegar and gently break each egg into a saucer and slide it into the water. Swirl the water with a wooden spoon while the eggs are cooking. Cook until the eggs are just set but the yolks are still soft, 3 minutes. Remove with a slotted spoon and drain well. (If you have an egg poacher, cook according to the manufacturer’s directions until the eggs are set.)

5. Mound some asparagus spears on each of four dinner plates. Top each serving with a poached egg and sprinkle with the chorizo and bread crumbs. Season the eggs with several grinds of pepper and a pinch of salt and serve. 

 

Fiery Corn Salsa

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(2 cups)

Ingredients:

1/4 cup olive oil

3 tablespoons freshly squeezed lime juice

2 teaspoons minced fresh cilantro 3 tomatoes, seeded and diced

1 1/2 cups corn kernels

2 to 3 jalapeno peppers, seeded and diced

Salt and freshly ground black pepper

Directions:

1. In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and jalapeno to taste. Mix well until corn mixture is well coated. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or up to 2 days. Tip: In place of the corn kernels, you can used canned corn, drained; frozen corn, thawed; or corn from the cob, cooked on the stove top. For a smoky flavor, use corn grilled on the barbecue grill.

 


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