Monthly Archives: March 2011

Queen of the One Pot Dinner

Posted on by

My kids never ask what’s for dinner if I’m in a hurry, they just know it’ll all be in one pot. When they were little, I loved one pot dishes, I could put the food in the crock pot before they were awake in the morning, then by dinner time we could sit down to a nice family meal with no trouble.

I learned early on that crusty bread and salad kept well in the refrigerator and completed a healthy meal. So, one pot dinners became a normal thing for those days when mom was overworked and under-assisted. When the crock pot broke one winter, just before Thanksgiving, I added a new one to my Christmas list, but found quick ways to prepare a one pot dinner on the stove. “Mexican Joe” was born a long time before we ever heard of Qdoba or Chipotle. Mexican Joe included all the same things (as Chipotle), in a single pot, wrapped up in a tortilla with cheese and salsa.
Along the Back Roads of Yesterday

Sometimes, Mexican Joe came with rice and other times with Macaroni. If we served it with Macaroni, we didn’t bother with the tortilla, just a side of salad was plenty. With rice, we dipped it into a tortilla and rolled it all up like a burrito.

Mexican Joe

2 lbs hamburger (browned)
1 medium onion chopped fine
2 can diced tomatoes
1 package southwest frozen vegetables
2 cans beans (we like black beans) drained
1 can water
1 cup rice or 1 cup macaroni

If using rice, you’ll need tortillas.

Toppings: sour cream, grated cheese, salsa

Brown beef in cast iron skillet, add onion and cook until soft, add all vegetables and water, bring to bubbly hot and add macaroni or rice. Simmer 20 minutes or until rice or macaroni is done.

Serve in a bowl with toppings or wrapped in a tortilla with toppings and a side salad.

This will easily serve a family of 4 – 6 with some left over for work or school lunches. Wrap in tortillas and tin foil to freeze or in a freezer safe bowl for reheating at work or school.

Jan Verhoeff

Taste of Traditions – Lamar Community College

Posted on by

Are you looking for instant flavor fulfillment and the joy of doing something local with your family? Try this Multi-Cultural Event for the fun of it… And enjoy a vast assortment of flavorful food.

5:30 PM on April 7th, 2011 at the LCC Wellness Center, this annual event will allow you to taste exotic foods and experience cultural awareness from around the world. Don’t be late, you’ll miss the appetizers!

Lamar Community College students and associations put this on every year for the citizens of Lamar, Colorado. Cost is $15.00 per person.

Chipotle Grilled Shrimp

Posted on by

1 lb. tail-on shrimp
1 tablespoon dry chipotle rub (homemade or store bought)
1 lime
1 teaspoon olive oil

1 – peel and de-vein thawed shrimp
2 – sprinkle shrimp with chipotle rub and allow to rest for at least 15 minutes covered in the refrigerator
3 – squeeze half of lime over shrimp and spritz lightly with olive oil
4 – grill 3 – 5 minutes per side, turning once. Shrimp will be pink and opaque when done.

This is an awesome dish, served with coleslaw and steamed rice. Also makes a great party appetizer.

Recipe by Jan Verhoeff

Denver Food & Fun

Pasta – Pueblo Style

Posted on by

Just a short post to share about a new restaurant we found in Pueblo, CO, from our little jaunt yesterday. Noodles Pasta-Deli on the southwest corner of Jerry Murphy Road and route # 47 (the road that goes past the University), is a little Italian eatery you will not want to miss.  Louise and Joann at Noodles Pasta-Deli were just lovely with us and our food came within 5 minutes of ordering.  I cannot make better pasta or red sauce. The homemade meatball and sausage that adorned the top of our overflowing, steaming plates of pasta would put any Italian cook to shame!

The prices at Noodles Pasta-Deli are reasonable – particularly for the quality of food and quick delivery. Real Parmesan and red pepper flakes were available for use and added to the exquisite flavors in the pasta and sauce.

Noodles Pasta-Deli do not usually take checks so bring your Visa, MasterCard or cash.  Our half orders of pasta were each $4.50 plus tax and the food is usually take out.

Their menu carries many other items besides pasta; hot sandwiches of meatballs, Italian sausage and French Dip as well as regular burger items, cover comprehensive tastes.  Also available are deli sandwiches such as Hard Salami and Turkey Breast and even soup and salad.  If these people had a full size, sit-down restaurant, Olive Garden would wither away.

So don’t forget to stop in to Noodles Pasta-Deli the next time you run through Pueblo, CO.  Tell them Don and Danielle sent you.  Bring a red bib – the sauce is juicy!

Did I mention the roll that accompanies the pasta plate is just like Mom’s homemade?!

As always, Nature prevails (in the tomatoes, cheeses, herbs and good Italian Love that fills this restaurant)!  Enjoy.

Goat Cheese Steak Sauce

Posted on by

Goat cheese, olive oil, garlic, chives, goat milk, (tiny bit of vinegar), minced onion, salt, pepper, parsley, dill seed, and just enough Worcestershire sauce to make it turn a creamy brown color.

You can mix up a little or a lot, depending on the number of steaks you’re going to be serving. Heat olive oil, add fresh garlic, herbs, and simmer to soften. Add equal amounts of goat cheese, goat milk and about a teaspoon of vinegar for each cup of sauce allow to thicken slightly (adjust vinegar to taste and ALWAYS use Apple Cider Vinegar). Add dry herbs and seasonings, stir to moisten. Add Worcestershire sauce to darken sauce to a creamy brown color – about the color of coffee with cream – and serve over grilled beef steak.

You can always adjust seasonings to taste. I’ve been known to add Cheyenne pepper, oregano, or other seasonings if the meal or my taste buds require them.

This is also delicious on a hamburger “Red Robin Style.”

Recipe by Jan Verhoeff

Better than SeX Chocolate Pie

Posted on by

1 Pillsbury Pie Shell – ready to unroll refrigerator style

1 Pkg favorite Brownie mix (9X9 size) plus ingredients

1 cup chocolate chips

1 cup caramel chips

1 cup broken walnut pieces

1 can chocolate pudding (prepared)

1 can REAL whipped cream topping

Prepare –

Unroll pie shell into deep dish pie plate.

Prepare brownies and pour into pie plate on top of pie shell.

Top with walnuts and chocolate chips. Lightly stir into brownie mix – marble fashion, don’t mix too well, you want lots of swirly chocolate bits melting on top.

Bake, following directions on brownie package plus about 3 – 5 minutes extra for pie shell.

Sprinkle caramel chips on top of brownie when you remove it from the oven, cover lightly with foil and allow to sit a few minutes (like maybe 5). Uncover and gently spread/swirl caramel chips over top of brownies.

Chill brownie pie thoroughly (at least three hours).

Spread can of chocolate pudding on top of pie, angle down to edges and mound in the middle if needed (this should be a #16 can – not a gallon).

Spritz top of pie with a decorative curl of REAL whipped cream, forming stars around edges, all over top, or just a rich mound of whipped cream.

Slice and serve.

Each pie serves 12.

This decadent rich chocolate dessert comes to you from the archives of Jan Verhoeff‘s delectable food diary. She’s stored up a vast collection of orgasmic chocolate desserts to serve in those moments when nothing less than pure sinful delight will ever do.

One of her favorite cookbooks comes with guilt free real chocolate options that may suit your heart’s desire for chocolate with fewer calories or less decadent, yet, yummy delicious desserts.

NOTE: Don’t blame me, if your guests are frothing at the mouth for more…