Salpicon

3 lbs brisket*
2 TBS vegetable oil
Lawry's course ground garlic salt
course ground black pepper
2 cans french onion soup
2 cans beef broth
1 yellow onions, chopped
2 cloves garlic or 2 TBS chopped jarred garlic
2 TBS balsamic vinegar
1 small can chopped green chili
1 red onion, chopped
1 cup chopped fresh cilantro
1 large tomato, chopped (I omit this since we eat with the pico de gallo)
1/2 lbs Monterey jack or low-moisture mozzarella cheese, cut into 1/4" cubes
2 green onions, white and greens thinly sliced
2 large Avocados, cut into 1/2" cubes

pico de gallo recipe Found Here
sour cream
flour or corn tortillas, warmed over the stovetop

*In some parts of the US, brisket is not keep readily on display in the meat department, however you can ask the butcher for it, have them cut it to size and trim off the fat for you.

Place oil in a heavy pot and heat. Salt and pepper all sides of the brisket and sear each side in the oil. When all sides are well browned, carefully add the 4 cans of soup, the yellow onion, and half of the can of green chili. Cook covered over a medium heat for approx 4 hours until meat is tender and falls apart when touched. Remove from heat and place brisket on a plate, reserve the cooking liquid.

Cut the brisket diagonal to the grain of the meat into 3 sections. Using 2 forks, shread the meat. Place shredded meat in a large bowl. Separate the layer of fat from the reserved cooking liquid. Add 1 cup of the cooking liquid and the balsamic vinegar to the meat. Mix well. Add the red onion, remaining green chili, cilantro, tomato if using, the cubed cheese, green onion. Toss well and transfer to a platter.

Add the avocado on top (I serve on the side if I think I will have left overs as the avacado doesn't keep well).

Salpicon is served either cold or at room temperature.

Serve with warm tortillas, sour cream, and pico de gallo.

You can serve this several ways: cut the tortillas in quarters and spoon the Salpicon on to the quartered tortillas. Or fold whole tortillas and eat like a soft taco (as shown in the photo).

Pasta E Fagioli Soup

1 lb extra lean ground beef
1/2 tsp salt
1/2 tsp ground black pepper
2 garlic cloves, minced (I use 1 Tbs chopped garlic from the jar)
1 small onion, diced
1 large carrot, julienned
3 stalks celery, chopped
2 14 oz. cans diced tomatoes
1 can red kidney beans, undrained
1 can great northern beans, undrained
1 15oz. can tomato sauce
1 12oz. can V8 vegetable juice
1 Tbs white vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 lb ditali pasta, cooked al dente and drained


Brown ground beef, onion, and garlic in large dutch oven pot. Add carrot and celery. Simmer 10 minutes, then add remaining ingredients except pasta and simmer 1 hour.
Add cooked pasta, simmer an additional 5 minutes.

Pantry Chili

I really don't have a official name for this chili, mainly because it's my standard chili recipe, but "Pantry Chili" certainly describes it, since almost everything comes from the pantry so it's easy to always have on hand and make it on a whim.

1 lbs. lean hamburger
1 small sweet onion, chopped
1-2 Tbs. chopped garlic (i use the kind in the jar)
1 can chopped green chili
2 cans of Ranch Style Beans (this brand only and regular style)
2 cans Bush's plain pinto beans
1 can Bush's dark red kidney beans
1 can Bush's white northern beans
1 bag Carrol Shelby's Chili Kit
shredded cheese of your choice (colby, cheddar, jack, mozzarella)
sour cream, optional

**this chili is spicy enough for my taste, however my husband and son like it even hotter, so we divide it in half and he adds the following: 1/2c sliced fresh mushrooms, 3 sliced and seeded jalapeños, 1 Tbs crushed red pepper, and a few more items that I will have to come back and post after consulting with him)



In a large dutch oven pot, brown the following together: hamburger meat, 1/2 of the chopped onion, can of green chili, garlic, salt and pepper to taste. Once all of the meat is cooked through, open the Chili Kit and add the packet of masa to the meat mixture. Stir well and cook a few more minutes. Do not add any water to the meat mixture. Add the large packet of seasonings, stir well. Discard the salt packet. Add all of the beans + their juices. Cook over a medium heat, stirring often as it will stick to the pot. Depending on your preference, you can add a can of water at this point. Add the small packet of cayenne pepper from the kit. If the kids will be eating this too, remove their portion before adding this, as it gets hotter the longer it is cooked. Heat through and serve when ready. Top with cheese, remaining onion, sour cream. Serve with crackers or a boxed cornbread (all again from the pantry).

Hamburger Chowder

The soup that eats like a meal.

1/2 lb. ground beef
4 medium carrots, sliced
1 large onion
2 C. celery, chopped
1 small cabbage, chopped
1/2 green pepper, chopped
2 cans tomatoes, broken up
5 C. water
3 beef bullion cubes
1/2 C. uncooked long grain rice
3 tsp. salt
1/2 tsp. pepper
1 bay leaf

Saute meat in a large pot until brown. Add the carrots, onion, celery cabbage and green pepper to the browned meat and saute for a few minutes. I chop and add as I finish chopping. After sauteing the veggies, add the remaining ingredients and bring to a boil. Once boiling, reduce heat to simmer and cover. Let it simmer for 35-45 minutes or until all of the vegetables are tender. Remove the bay leaf prior to serving. Leftovers freeze very well.

Velveeta Mac-N-Cheese

So my kids prefer the kind that comes in a blue box, but they will eat this when I make it.

1/4 C. (1/2 stick) butter, divided
1/4 C. flour
1 C. milk
1/2 lb. (8 oz) Velveeta, cut up
2 C. (8 oz.) cooked and drained macaroni
1/2 C. shredded cheddar cheese
1/4 C. crushed Ritz crackers


preheat oven to 350 degrees. Melt 3 Tbs. of butter in a medium saucepan on low heat. Add flour; mix well. Cook for 2 minutes stirring constantly. Slowly add milk stirring until it is well blended. Cook on medium heat until the mixture boils and thickens while constantly stirring. Add the Velveeta, cook until melted. Add the macaroni and stir lightly. Spoon into lightly greased casserole dish; sprinkle with cheese. Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole. Bake for 20 minutes, or until heated through.

This makes about 5 servings.

Toasted Garlic Dipping Sauce

Very easy dipping sauce for bread on pasta night.



1 cup Extra Virgin Olive Oil
3 tbs. Balsamic Vinegar (or to taste)
2 tsp. Herbs de Provence
3-4 tbs. toasted minced garlic (found in the spice aisle)

(I usually divide this among 4 ramekins, instead of one bowl, so everyone has their own dish)

Pour all ingredients together. Dip bread of choice into it. yummy.

Cool Chick Salad

A very easy version of my favorite salad from The Red Onion in Vancouver, BC.

This is super easy because if you don't want to cook anything, just buy a store-roasted chicken and remove the skin + fat.

The combination of these ingredients is what makes this salad so good. It just isn't a "Cool Chick" without the noodles and the Catalina dressing.

You will need the following:

3-4 skinless boneless chicken breasts or 1 store-roasted chicken (omit the lemon + pepper if use)
2 lemons or limes
black pepper

1 pkg washed spring greens
1 pkg washed hearts of romaine
1/2 of a small red onion, sliced into thin rings, then sliced in half
1 jar of mandarin oranges, drained
3-4 firm roma tomatoes, cut into wedges and then cut again (or whole grape tomatoes)
2 avocados, peeled, pitted and chopped into 1/2in chunks
1 cup dried cranberries
1 cup coarsely chopped pecans
2 cups crispy Chow Main noodles
1 jar of fat free Catalina dressing

Line cookie sheet with foil, place chicken breasts on foil, cover chicken with juice from the 2 lemons/limes, slice lemons/lime and also place on top, sprinkle with pepper. Wrap with foil to seal the breasts. Bake at 325 until chicken is cooked and tender. Shred chicken.

Layer the salad as follows:

bed of mixed lettuces
tomatoes
oranges
avocados
cranberries
chicken
noodles
pecans
onion slices
drizzle Catalina dressing on top