This makes a huge amount which is a good thing because it’s even better the next day, to kick up the heat add in a finely chopped jalapeno pepper with the onion and use spicy taco seasoning mix, we like extreme spice so I use both, don’t substitute crushed or tomato sauce for the diced it will not work

Amounts may be reduced by half if desired

If you make the spicy version top with cheddar cheese then a dollup of sour cream…

This recipe was developed and tested using long grain white rice

Servings 8

INGREDIENTS:

2 pounds ground beef

1 large onion, chopped (or 1 tablespoon onion powder)

1 medium green bell pepper, seeded and chopped

6  garlic cloves, minced (the more garlic the better, or 1 tablespoon garlic powder)

1 teaspoon crushed chili flakes (or adjust to taste I like extreme heat so I use 1 tablespoon)

2 (1-1/4 ounce) packages taco seasoning mix (can use one package but the flavor will be reduced)

2 teaspoons seasoned salt

1 (14 ounce) can black beans, rinsed and drained (or can use one 14-ounce can corn kernels, drained)

1 cup water (or can use chicken broth)

1 (28-ounce) can diced tomatoes with juice (do not drain the juice)

1 cup uncooked long grain white rice

fresh ground black pepper, to taste

shredded cheddar cheese, optional

INSTRUCTIONS:————————————-

In a large skillet or medium pot cook the beef with chopped onion or onion powder and bell pepper until the meat is no longer brown; drain fat.

Add in the  minced garlic or garlic powder and chili flakes; continue cooking until the beef is lightly browned.

Mix in the taco seasoning mix and seasoned salt then stir until combined, then add in the chicken broth or water and diced tomatoes with juice; stir then bring to boil.

Mix in the rice then season with black pepper.

Reduce heat to low, cover and  simmer for about 40-45  minutes stirring frequently or until the rice is tender.

Serve the hot rice in bowls or on a plate topped with shredded cheddar cheese if desired.

You will also find this recipe on Recipezazz.com

If you love foods with extreme flavor then you will love this sauce!… serve on cooked pasta

I strongly recommend to make this sauce a day or up to 3 days ahead and refrigerate, the flavors will blend and intensify, make this as spicy as you like by adjusting amount of chili flakes

Servings 6-8

INGREDIENTS:

olive oil

1 medium onion chopped

6 large garlic cloves, minced

1/2 teaspoon crushed chili flakes, or adjust to taste

3 teaspoons dried basil

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1/4 cup tomato paste

1/2 cup dry red wine

2 (28 ounce) cans cans Italian diced tomatoes, undrained

1/3 cup chopped pitted green olives

3 tablespoons chopped fresh parsley

1  tablespoon capers

2 teaspoons anchovy paste

1 teaspoon sugar, or as needed

salt and fresh ground black pepper, to taste

This is the the basic recipe for this dish, although this is delicious as written feel free to add to it as desired

See my marinara sauce posted HERE

Servings 6

INGREDIENTS:

1 eggplant, peeled (about 1-1/2 pounds)

1  cup freshly grated Parmesan cheese

2-1/2  cups shredded mozzarella cheese

2 cups favorite spaghetti sauce or marinara sauce (can use a litle more sauce if desired)

INSTRUCTIONS:——————————–

This is not for anyone with a plain palette!

Serve sauce on cooked pasta topped with freshly grated Parmesan cheese, 1-1/2 pounds fresh ripe skinned and seeded plum tomatoes can be used in place of the canned, 2 teaspoons each of dried oregano and dried basil may be used in place of fresh and added in with the onion (do not add the dried herbs in at the end)

Servings 4

INGREDIENTS:

1 eggplant, cut into about 1-inch cubes, about 12 ounces (does not have to be exactly 12 ounces)

olive oil (as needed)

1 small onion, chopped

4 large garlic cloves, minced (garlic lovers can use more)

1/2 teaspoon crushed red chili flakes, or adjust to heat level (can omit)

2 tablespoons tomato paste

1 (28-ounce) can diced Italian plum tomatoes, drained

1/4 cup sliced and pitted kalamata olives

1/4 to 1/3 cup chopped fresh basil

1/4 to 1/3  cup chopped fresh oregano

1 teaspoon sugar, or to taste

seasoned salt and fresh ground black pepper, to taste (can use white salt)

This takes a bit of  prep time but it’s well worth it, I usually roast the eggplant a day ahead and refrigerate, this is best served at room temperature so if you are making the eggplant ahead you may want to heat slightly in the microwave to take the chill off,

Servings 4

INGREDIENTS:

2  medium eggplants (about 2-1/2 pounds)

roasted bell peppers in the jar (use equivalant to 2 large red bell peppers)

1 small red onion, finely chopped

4 tablespoons capers, or to taste

1/4 cup chopped fresh parsley

1/4 cup fresh lemon juice

1/3 cup olive oil (along with the olive oil you can also add some of the juice from the jarred roasted red peppers for extra flavor)

2 garlic cloves, minced

1/4  teaspoon crushed red pepper flakes, or adjust to taste

salt and fresh ground black pepper, to taste

feta cheese, use as much as you like, optional

INGREDIENTS:—————————————–

Posted for “Greek Week”

Taken from my “Favorites” folder!…

Feel free to add in some sauteed zucchini or roasted chopped eggplant, sun-dried tomatoes in oil will also work well

Servings 4

INGREDIENTS

1/2 pound uncooked orzo

4 tablespoons butter

2 garlic cloves, minced

1 cup crumbled feta cheese

1/4 cup chopped fresh parsley, or to taste

1/2 pint cherry tomatoes,  halved

2 chicken breasts, cooked and cubed

salt and fresh ground black pepper

INSTRUCTIONS:———————————-

Simple but very good!….

This salad may be made up to 1 hour in advance, cooked chopped chicken is a great addition to this salad.. since you are only using about 3/4 cup of the pesto refrigerate or freeze the rest for another time

Servings 4-6  (pesto/1-1/2 cups)

INGREDIENTS:

1 pound bow tie pasta (also called farfalle)

3/4 to 1 cup prepared lemon pesto (see recipe below)

1/2 pint cherry tomatoes

1 to 1-1/3 cups crumbled feta cheese

salt and freshly ground black pepper

olive oil, as needed

LEMON PESTO:

5 big handfuls basil leaves (about 2 hefty bunches)

1/2 cup pine nuts or 3/4 cup walnuts

1/2 cup freshly grated Parmesan

juice of 1 small lemon

2 large garlic cloves, coarsely chopped

3/4 cup extra-virgin olive oil, divided

1/2 teaspoon salt, or to taste

INSTRUCTIONS:———————————–

For the pesto; place all ingredients with 1/2 cup of the oil in a processor and process, while the machine is running gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.

Season with salt to taste, start with 1/2 teaspoon and add in more if needed

Set pesto aside until ready to use.