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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Thursday, August 20, 2015

Stuffed Pepper Soup

The first time I ever made a stuffed pepper soup, I happen to come across a recipe which was posted on a blog titled: Ruth's Yummy Stuff! And the soup was delicious! But... the 2nd time I made the soup, I tweaked the recipe a bit, and the cooking instructions as well. And once again, I thoroughly enjoyed this delicious soup!

Stuffed Pepper Soup

1 lb. lean ground beef (I used 90% lean)
1 cup chopped onion
3 large cloves garlic, minced
1/4 tsp. ground black pepper
1/2 tsp. McCormick's Ground Sage
1/2 tsp. McCormick's Ground Thyme
1-1/2 tsp. Morton Season-All Seasoned Salt
1-3/4 cups chicken broth
1 (6 oz.) can tomato paste
1 (28 oz.) can whole peeled tomatoes, cut-up
2 cups diced green bell peppers
..... ..... ..... ..... ..... ..... ..... ..... ..... .....
1 cup water
1/2 cup long grain white rice

Spray the inside (bottom only) of a large pot with a cooking spray. (I use an olive oil cooking spray.)

Add the ground beef and onions to the pot.

Cook the ground beef and onions over medium heat for about 6 minutes, or until the meat is brown, and the onions are tender.

Now add in the minced garlic, but only cook the garlic for just 1 minute.

If there is any excess grease in the pot, then drain off the grease in a colander. (Since I used 90% lean ground beef, there really wasn't any excess grease in the pot, so I didn't have to drain it.)

Add the cooked beef/onion mixture back to the pot, than add in the ground pepper, ground sage, ground thyme, seasoned salt, chicken broth, tomato paste, the cut-up tomatoes, and the diced bell peppers. Stir well, so the tomato paste is incorporated into the soup.

Bring the soup to a boil, and then reduce the heat to a low simmer.

Cover the pot, and simmer the soup for 30 minutes. (Be sure to stir the soup a few times while it's simmering.)

While the soup is simmering, I start cooking the rice and water together.

In a small saucepan, add the 1-cup of water, and bring it to a boil.

Once the water comes to a boil, add in the rice, stir the rice, then reduce the heat to a low simmer.

Cover the saucepan, and simmer the rice for about 11 minutes, or until all the water has absorbed into the rice. (I stir the rice a few times while it's simmering, so the rice doesn't stick to the pan. Also... I did want to mention, the cooking instructions on the back of the bag of rice, states to cook it for 15 minutes, but I found I only needed to cook the rice for 11 minutes.) Once the rice has absorbed all the water, remove the saucepan from the heat.

Once the soup is done simmering, then add the cooked rice to the pot; stir, and finish heating the soup through before serving.

Yields: 6 servings

Tuesday, August 11, 2015

Southwestern Meatloaf

This is my creation for a slightly spicy Southwestern Meatloaf, which was approved by my husband. I found that the taco seasoning gave this meatloaf lots of flavor.

Southwestern Meatloaf 

Prep Time: 5 minutes
Cook Time: 1 hour

1 lb. ground beef (l used 87% lean)
1/3 cup water
1 large egg, beaten
5 tablespoons (mild) taco seasoning mix
1 tablespoon plain bread crumbs (or use ground flaxseed)
1/8 teaspoon cayenne pepper
ketchup, use desired amount to top meatloaf

Lightly grease the inside (bottom only) of one 8x8-inch Teflon coated baking pan. Set pan aside.

Preheat oven to 375º F.

In a bowl mix together thoroughly, the ground beef, water, egg, taco seasoning, bread crumbs or flaxseed, and the cayenne pepper.

Add the meat mixture to the baking pan, and shape into a loaf (7-inches in length -by- 3-1/4 inches in width).

Top the meatloaf with ketchup, and bake in the oven for 1 hour. 

After removing the pan from the oven, let the meatloaf sit for 5 minutes, before slicing and serving.

Yields: 4 servings

Note: When it comes to adding either the bread crumbs or flaxseed, be sure to just add the 1 tablespoon. Surprisingly, that's all the recipe needs to hold this meatloaf together.

Here's a photo of the meatloaf topped with ketchup, and before it's been baked in the oven.
Here's another photo of the meatloaf, and after it's been baked in the oven.

I thought I'd post another photo of the meatloaf, which I served with mashed potatoes and peas.

Saturday, July 25, 2015

Bourbon Chicken Wings

These are by far "the best" chicken wings I've ever had. I did however, substitute apple juice for the bourbon, and the wings tasted great!

Bourbon Chicken Wings

2 lbs. chicken wings (*see note)
vegetable oil cooking spray (used to cook the wings)
1/4 cup brown sugar, firmly packed
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1/4 cup less sodium soy sauce
1/4 cup bourbon (or apple juice)
2 tablespoons ketchup

In a bowl, combine the brown sugar, garlic powder, ginger, soy sauce, bourbon (or apple juice) and the ketchup.

Lightly coat a large non-stick skillet with cooking spray.

Place wings in the skillet, and pour the sauce evenly over the chicken.

Cover skillet, and cook the wings over medium heat for 16-18 minutes, or until chicken is no longer pink inside. Be sure to turn the wings often, to prevent them from sticking to the skillet.

Serve wings on a plate or platter, and spoon any additional sauce from the skillet, over the chicken.

Servings: 2-3 (12 wings, or possibly 6 wings and 6 drumettes.)

*Note: When preparing this recipe, I used 6 wings and 6 drumettes (about 2 lbs.). Also, cooking time may vary when preparing the wings. The 1st time I prepared them, they were done cooking within 18 minutes. The 2nd time I prepared them, they were done cooking within 16 minutes.

Photo of wings being cooked in a non-stick skillet.

Watermelon and Seedless Cucumber Salad

This is such a nice refreshing summertime salad. It sort of has a sweet-sour taste to it. Who'd a thought watermelon, cucumbers and green onions, would go so well together in a salad!!

Watermelon and Seedless Cucumber Salad

3/4 cup cup sugar
3/4 cup apple cider vinegar
1-1/2 cups water
1/4 tsp. salt
1/8 tsp. salt
1/8 tsp. pepper
1/16 tsp. pepper
1/4 tsp. poppy seeds, plus extra for garnish
2-3 green onions, cut into thin slices (*see note)
1 seedless cucumber (3 cups) cut into chunks
4 cups seedless watermelon (cut into 1" to 1-1/4" chunks)
In a bowl that would hold 8-cups of liquid, fruit, and vegetables, add the slices of green onion, and the chunks of cucumbers and watermelon.
In another bowl mix together the sugar, cider vinegar, water, all the salt and pepper, plus the poppy seeds. Stir until the sugar looks like it has dissolved into the liquid.
Pour the liquid mixture (the brine), over the fruit and vegetables.
Cover the bowl, and place it in the refrigerator for 2 hours, to chill and marinate the watermelon, cucumbers, and onion.
After 2 hours, remove the watermelon, cucumbers, and onion from the brine, and discard the brine.
Return the watermelon, cucumbers, and onion to the bowl, and serve the salad immediately. (If desired, sprinkle the salad with a bit more of the poppy seeds just before serving.)
*Note: In regards to the green onion: I first cut the onions to 3-1/4 inches in length, and then discarded the remaining green part of the onion. I then cut the onion into thin slices.

Chocolate Coconut Coffee

I love this coffee, it tastes like a Mounds Candy Bar!

Chocolate Coconut Coffee

3/4 cup water
1-1/4 teaspoon instant coffee
1-1/2 tablespoons chocolate syrup
1 tablespoon half-and-half cream
1 tablespoon Coffee-Mate Coconut Crème Coffee Creamer

Heat water and instant coffee together till hot, then add to a coffee cup.
(I add the water and instant coffee to my coffee cup, then heat it in the microwave.)

Add the remaining ingredients to your cup; stir and serve.

Note: If desired, top your coffee with a dollop of Cool Whip, or top with some Reddi Wip,
and enjoy!

Makes: 1 serving