Sweet Onion Chowder

image courtesy real simple

6 slices bacon
2 T olive oil
4 large yellow onion
3 cloves garlic
2 cans chicken broth/ 3 bouillon mixed with 4 C water
2 C mashed potatoes (could substitute frozen hashbrowns or small diced potatoes)
2 C corn kernel
2 bay leaves
1/2 tsp thyme
1/2 tsp black pepper
1/2 C cream or whole milk

1. cook bacon. (Did you know you can cook bacon in a microwave?! Simply place on a microwave safe plate, and nuke for 3-4 minutes until crisp.) Blot with paper towel and set aside.

2. Heat oil in large pot on medium heat. Peel and dice onions and add as you chop. Raise heat to medium-high and cook, stirring frequently, until tender. (6 minutes-ish)

3. Add minced garlic, cook for 1 minute. Add broth/bouillon mix, stir well. Add mashed taters, corn, bay, thyme, and pepper.

4. Cover pot, raise heat to high and bring soup to boil. Meanwhile, crumble bacon. When soup comes to boil, remove from heat and take out bay leaves. Stir in cream until well combined, and serve with crumbled bacon on top! :)

You can add a little heat to this dish by adding a 1/2tsp cayenne or Korean chili powder. OR... chop up some jalapenos or Hot Korean peppers and throw those in with step 3. Leave the seeds in for heat or take out for mild pepper flavor!

This is great served with tortilla chips or french bread. You could even make homemade croutons with some stale bread to go on top with the bacon bits... and a little cheese never hurt anyone either! ;)

Recipe modified from Cheap.Fast.Good!

Breakfast Quesadillas

image courtesy www.lynnskitchenadventures.com

6 eggs
1/2 lb of bacon or sausage, cooked and chopped
1 to 1 1/2 cups cheese
12 tortillas (Costco, Lotte Mart, nicedeli.com)
Salsa for serving

1. Whisk eggs with 4 tablespoons of water/milk and cook in a pan, pushing the eggs around, and scrambling them.
2. Divide the cooked eggs between six of the tortillas.
3. Sprinkle the meat and cheese evenly over the eggs.
4. Top with remaining tortillas.
5. Cook in a skillet with a tad bit of oil or butter over medium heat.
6. Cook for about 2 minutes or until slightly browned on one side and then flip over and continue cooking until slightly browned and cheese has melted.
Serve with salsa and enjoy!

Courtesy Lynnskitchen
You can also try using spinach tortillas or whole wheat tortillas to add a touch of healthy! ;)

Guest Post: Asian Meatballs over Sesame Soy Noodles

Hi Ovenless Cheffies. My name is Kristen Ramirez and I'm from the great
state of Texas. Lindsey has granted me the privilege of being a guest author on her blog for her ovenless foodies. I am a mom of 2 beautiful girls and stay at home right now, but in my pre-child life, I was a professionally trained chef. I don't get paid to cook anymore, but someday soon again I will. Lindsey asked me to create something for her followers and after much thought on what is available overseas, I came up with a play on spaghetti and meatballs Asian style. Sesame and soy noodles, colorful veggies, and gingery, garlic meatballs.



Asian Style Meatballs over Sesame Soy Noodles

For the Meatballs:

1 lb ground pork
6 garlic cloves
1 1/2 inch piece fresh ginger
1/4 onion-feel free to use a few green onions instead
1 tsp salt
1/4 tsp pepper
1 Tbs ketchup
1 tsp Sriacha or other Asian hot sauce (use more if you like it spicy)
1 Tbs cooking oil of your choice

For the Sesame Soy Noodles

8 oz long noodle of your choice. I used linguine, but spaghetti, buckwheat
or soba noodles would work fine too.
1 cup carrot, thinly sliced
1 1/2 cups snow peas, thinly sliced
1/2 onion, thinly sliced
1 red bell pepper, thinly sliced
2 Tbs soy sauce
1 Tbs sesame oil*

1. In a large bowl, combine all meatball ingredients except oil. Mix
well. Shape meat into 1 1/2 inch balls.

2. Heat a large sauté pan over medium heat. Bring several quarts of
water to boil in a large stock pot. Once your sauté pan is hot, pour in 1
Tbs oil. Brown up your meatballs in 2 batches. You will cook them about
1 1/2 minutes on all sides. Reserve them on a plate lined with paper towels while your second batch is browning. Set aside when done. In the same sauté pan, add all the vegetables.

3. Once water is boiling, cook pasta according to package directions.
While pasta is cooking, keep an eye on your veggies, stirring frequently.
Season veggies lightly with salt and pepper. They will cook 5-10 minutes
depending on your crunch preference.

4. Drain pasta leaving about 1/3 cup pasta water in pot. Put noodles
back in pot. Drizzle in the soy sauce and sesame oil. Add the meatball and
cooked vegetables to the noodles. Toss to coat and serve immediately.



*my oldest daughter has a sesame allergy, so I used 1 Tbs of bottled
Teriyaki sauce instead. If you can find toasted sesame oil, use that.

courtesy Kristen Ramirez from grabafork.blogspot.com

A big thanks to our first ever guest post blogger, Kristen... for more gourmet meal options, check out grabafork.blogspot.com and become a follower! :) (You won't regret it!)

Tamale Pie... in a crockpot!

This tamale pie recipe is made with ground beef, onion, peppers, tomatoes, corn, olives, and cheese, and has a cornmeal and cheese crust.

Ingredients:
1 pound lean ground beef (or ground pork would work)
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 ounces) tomato sauce
1 large can (28 ounces) tomatoes, cut up
1 can (16 ounces) whole kernel corn, drained
1 small can (4 ounces) sliced ripe olives (Home Plus)
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons chili powder
dash black pepper
1 cup grated Cheddar or Mexican blend cheese

Crust:
3/4 cup yellow cornmeal (nicedeli.com, or check baking aisle at large stores)
1/2 teaspoon salt
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)

Preparation:
Brown ground beef with onions and green pepper; drain well.
Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper.
Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened.
Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder.
Cook over medium heat, stirring constantly, until thick.
Stir in butter.
(for oven or toaster oven)Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling.

Put in the croc pot and let the cornbread and filling cook. (Obviously you can take or leave whatever you want but the main deliciousness is the cornbread in my opinion!)

courtesy Katy Doerkson

Breakfast Burritos with Chorizo

3/4-1 cup cooked chorizo sausage (1 link)
8 (6 inch) tortillas or 4 costco size cut in halves
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa

Directions
1.Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
2.Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas(you can also pop them in the microwave). In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
3.Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
4.Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

You can easily substitute the chorizo for bacon, ham or pork sausage.
Chorizo can be found on nicedeli.com
Feel free to add any veggies you'd like to the mix, such as cherry tomatoes, bell pepper, mushrooms, onions or spinach. Get creative and enjoy!! :)

courtesy ovenlesschef

Seasoned Sausage (for meat sauces or pizza)

1 pound ground beef/pork
1/2 tsp sage (if you have)
1 tsp oregano
1 tsp basil
2 minced garlic cloves
1/2 onion minced or 2 T dried onion flakes
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Mix meat and seasonings in bowl and let set, covered, in fridge for 1-2 hours.

Brown meat in pan with olive oil, trying to keep in fairly large chunks.

Can be used immediately or frozen for future use. Simply double or triple recipe for larger batches.

This is great in Spaghetti Sauce, on Pizzas, or in Calzones.
courtesy the ovenless chef

Spaghetti Sauce with Meatballs

MEATBALLS
1 pound lean ground beef or pork
1 cup fresh bread crumbs (you can toast two slices and crumble)
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
no salt(the meatballs will absorb the salt from the sauce.)

SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
2 T olive oil
2 (28 ounce) cans whole peeled tomatoes
1 teaspoon brown sugar (optional)
1 (6 ounce) can tomato paste
6 T butter (makes sauce creamy and smooth!)
1 bay leaf
3/4 teaspoon dried basil
1 tsp oregano
1/2 tsp thyme
pinch of rosemary
1/2 teaspoon ground black pepper
Salt to taste, but most canned tomatoes and pastes have salt added... so taste first!

Directions
1.In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2.In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in remaining sauce ingredients. Cover, reduce heat to low, and simmer 30 minutes. Add meatballs and simmer 30 minutes more. Serve over pasta.

This is a great crock-pot recipe... so utilize it if you've got one by making the meatballs the night before and then loading up the pot the next morning... place it on low and let it do the work! ;)

Courtesy Lindsey Lett

Andouille Potato Soup

1/2 C butter
2 medium carrots (diced)
3 cloves garlic (minced)
3 green onions (sliced)
2 Andouille sausages (sliced)
6 small potatoes (diced)
water
4 bouillon cubes
1/2 tsp black pepper
2 tsp parsley
*Milk, 1/2& 1/2, or cream optional...


In large pot: on medium-low heat
1. Add butter, garlic, carrots, onions and sausage. Reduce butter to thick glaze while lighly browning sausage... Do not burn your butter!
2. When reduced, add potatoes and fill with water to 1 inch above contents.
3. Add bouillon cubes and bring up to boil before dropping down to simmer.
4. Add pepper and parsley. Stir occasionally.
5. Simmer for 30 minutes.
6. Using back of wooden spoon, mash some of the potatoes up against the side of the pot.
7. Serve! At this point you can turn off heat and slowly stir in milk or cream if desired. Top with shredded cheddar cheese and thinly sliced green onions! Enjoy!

******Notice there is no salt added to this soup... the bouillon, sausage and butter salt this soup nicely.******

(courtesy Lindsey Lett)
*They sell andouille sausage at Costco here in Korea... but any link sausage or brat would work. Mmm... smoked sausage...

Red Beans and Rice

Ingredients:
16 oz. red beans, soaked
1 tablespoon of bacon grease (can substitute canola or olive oil if you prefer)
1 bell pepper, chopped
1 medium yellow onion, chopped
2 celery ribs, diced
6 cloves of garlic, minced
1/4 pound of andouille sausage, cubed
1/2 cup of parsley, minced
2 bay leaves
1 teaspoon of dried thyme or 1 sprig fresh
1 teaspoon dried leaf oregano
1 teaspoon sweet paprika
1 tablespoon Worcestershire
Cayenne, salt and black pepper to taste
2 smoked ham hocks
8 cups of chicken broth or water
4 green onions, green part chopped (save the white for another use)
6 cups of cooked rice

Method:
After cleaning and sorting, soak your beans in water overnight.

In a large pot on medium heat, sauté in bacon grease the onion, celery and bell pepper for 10 minutes. Add the garlic and sausage to the pot and cook for two minutes. Add the rest of the ingredients to the pot except for the green onions.

Turn up the heat to high and bring to a boil. Let it boil for 20 minutes and then turn the heat to low, cover the pot, and let it simmer for 40 minutes.

After 40 minutes, take off the lid, stir the pot and continue to let it simmer for two hours. You might check back on it every once in a while to make sure there’s still enough liquid in the pot.

At this time, test your beans—they should be soft, but if not, continue to cook on low until they are.

When the beans are ready, with a wooden spoon smash a few of them against the side of the pot—this will make your beans extra creamy.

Pour the beans over rice, and garnish with the green onions. A few shakes of some Louisiana hot sauce such as Tabasco or Crystal is a good addition as well.

Serves six
(courtesy homesicktexan)

Universal Pilaf Recipe

(Mix and match with whatever you have!)

Grain: One cup of uncooked brown or white rice, bulgur, or couscous

Fat: Two Tbsp. olive oil, vegetable oil, or butter

Base vegetable: 2-3 cloves garlic, minced, plus one of the following, chopped: one small onion, three shallots, or one small leek (white part only)

Liquid: 2 cups vegetable broth, chicken broth, water, or cooking water from boiled vegetables

Meat or protein: ¾ c. chopped cooked chicken, cooked beans, fish, hamburger, or cubed pork or beef

Additional vegetable: ½ cup peas, chopped carrots, frozen corn, chopped green pepper, celery, and/or other favorite vegetable

Seasoning: salt, pepper, and whatever else works with your chosen ingredients



Directions: Heat fat in large skillet. Add base vegetables and cook until golden and translucent. Add protein. Add grain and fry for a minute or so to coat with the fat. Add liquid and bring to a boil. Add remaining vegetables, season, stir, return to a boil, and lower heat so it just simmers; cover. Check often. If using whole grains, may take up t o 40 minutes to cook; white rice will only take about 15 minutes. Don’t stir too much. When liquid is completely absorbed, it is done. Stir, season to taste, and serve.
(courtesy Rebecca Navokovich)

Meat-Lover's Slow Cooker Spaghetti Sauce

Ingredients
2 tablespoons olive oil
2 small onions, chopped
1/4 pound bulk Italian sausage
1 pound ground beef
1 teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
1/2 teaspoon dried marjoram
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (14.5 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can Italian-style stewed tomatoes
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
Directions
1.Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
2.Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.
you can modify spices and meat as available. Plus, you could easily just simmer in a pot on the stove if you don't have a crockpot.
(Recipe courtesy of allrecipes.com)

Slow Cooked Korean-Style Short Rib Soup

Ingredients
Ribs:
12 English-cut short ribs (about 6 pounds)
4 cups low-sodium chicken broth
1/3 cup soy sauce
1/4 cup sugar
3 tablespoons finely grated peeled fresh ginger
2 tablespoons Korean red chili paste or sambal oelek, plus more for serving
2 tablespoons dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch scallions (white and green parts, separated), thinly sliced
Noodles and Garnishes:
10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small Kirby cucumber, thinly sliced
1/2 cup cilantro leaves, torn
2 limes, cut into wedges
Directions
Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.

Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.

About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.

Skim any fat that may collect on top of the beef broth and discard.

Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

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