Mike & Mindy's homemade recipes of the Month!
Mike's Slow Cooker Salsa chili
1 pound lean ground beef
1 medium onion
2 cups salsa - thick and chunky
1 can tomato sauce (15 oz)
1 can chopped green Chilis
2 tsp chili powder
1 can kidney beans drained and rinsed
Directions: Cook ground beef and onions in fry pan. When beef is thoroughly cooked, drain into colander.
Put into 4 qt slow cooker - mix all ingredients together.
Cook on low 7-8 hours.
Serve in bowls topped with grated sharp cheddar and chopped green onions.
Mindy's Italian Pasta Salad
1 pound tri-colored spiral pasta
6 tablespoons salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
2 cups cherry tomatoes, diced
1 green bell pepper & red pepper, chopped
3/4 cup extra virgin olive oil
2/3 cup red wine vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can black olives, chopped
1 jar marinated artichoke hearts, drained and quartered
1/2 cup cubed Cheddar or mozzarella cheese
1/2 cup sliced Genoa salami & sliced pepperoni
Directions: In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Whisk together the salad spice mix and Italian dressing or your fav dressing.
In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.
Mike's Corned Beef & Cabbage
4 large carrots, peeled and cut into pieces
10 baby red potatoes, quartered or whole
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped
Directions: Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Mike's Bacon Wrapped Scallops
1 1/2 pounds of large scallops (12 scallops) - rinse them with cool water and dry with a paper towel.
12 slices of bacon - put in over for 15 minutes at 425 degrees to begin the cooking process. When done, wrap around the scallops sealing with a toothpick.
Place the scallops and bacon on a rack (to drain excess liquids left on them) and bake at 425 degrees for 18 minutes.
3/4 cup ketchup
1/4 cup brown sugar
1/4 cup apple cider vinegar
Put all these together in a sauce pan and heat until sugar completely melts and it is smooth and shiny, about 5-8 minutes.