Spanish Rice


Spanish Rice~


  • 1 lb ground beef/venison
  • 1 pint Tomato Sauce
  • 1 pint tomatoes
  • 1 diced onion (Or dehydrated onions)
  • 1 diced green pepper
  • ½ tsp. chili powder
  • ½ tsp. red pepper flakes
  • 1 tsp. minced garlic
  • black pepper to taste
  • ½ cup Jasmine Rice
  • Cheese: shredded Cheddar or grated Parmesan


  1. Brown ground beef/venison.
  2. Add remaining ingredients except cheese.
  3. Bring to boil.
  4. Reduce heat, cover and simmer for 30 minutes.
  5. Top with cheese.
  6. Enjoy!

Cheesy Easy Potatoes

These potatoes can be a quick dish to make for a pot luck supper.

This past weekend I whipped these up lickety split from ingredients I had on hand to take to a family gathering.

Our new great-nephew was introduced to the family!

I had several requests for the recipe so I thought I’d share with you too!


cheesy easy potatoes


  • 2 lb bag of Southern O’Brien Style Hash Brown Potatoes (Thaw overnight in the fridge)
  • 1 lb plain Greek Yogurt
  • 1 can cream of chicken soup (any cream soup will do, I just prefer chicken)
  • ½ stick butter, cut up in pieces
  • 2 cups of shredded cheese (I use Velveeta)
  • grapeseed oil to grease pan


  1. Preheat oven to 425°.
  2. Use Grapeseed Oil to grease 9×13 baking dish.
  3. Mix the remaining ingredients together in a large bowl.
  4. Place into the greased baking dish.
  5. Bake for 15 minutes. Reduce oven temp to 375° and bake for 30 additional minutes.
  6. Enjoy!

Gluten Free Beef Stew

There’s nothing better than a hot bowl of hearty beef stew. I haven’t indulged in this family favorite since eliminating gluten from my diet. {I used to dredge the meat in flour before browning it.} I have been craving this home-style meal since the weather turned cold. I decided to try something different. Guess what? It turned out deliciously!

GLUTEN FREE Beef Stew with


  • Grapeseed Oil
  • One pound beef stew meat
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic minced
  • 2 potatoes, peeled and chopped
  • 2 carrots, peeled and sliced
  • 1 pint of peas
  • 2 cups of beef broth
  • 1 teaspoonful paprika
  • Salt and pepper to taste
  • 2 Tablespoonfuls of Arrowroot powder


  1. Heat a few tablespoonfuls of Grapeseed Oil in a large skillet. Add beef, peppers, onion, and garlic. Cook till beef is browned.
  2. Stir in potatoes, carrots, peas and broth. Bring to a boil and then reduce to a simmer. Cover. Simmer for 30-40 minutes.
  3. Add paprika, salt and pepper.
  4. Place about two tablespoonfuls of hot broth into a ramekin. Whisk in in the Arrowroot powder.
  5. Stir the Arrowroot mixture into the skillet. Stir until thickened.
  6. Enjoy!


GLUTEN FREE Beef Stew with

Arrowroot Powder can be found at your local health food store.

GLUTEN FREE Beef Stew with

GLUTEN FREE Beef Stew with

I love cooking with this deep dish cast iron skillet!


Cilantro Jalapeño Hummus

{Today my friend, Karen is guest posting a recipe for hummus. Karen enjoys hosting a Cooking Club in her self-designed gourmet kitchen.  Enjoy! ~Kathy}

I love hummus after being introduced to it about a year ago. Although I loved it, making it was something that I didn’t think I wanted to tackle just yet because I thought it had to be somewhat involved. As I was looking through recipes the other day I came across this one. I looked through the ingredient list and had everything I needed except the main ingredient, the garbanzo beans. So, I determined in my head, before my cilantro went bad I would attempt to tackle this recipe. To my surprise, this was so easy! And delicious! This was the best hummus I have ever tasted! I loved it so much I shared it with a friend and now, today, am making my second batch.

Cilantro Jalapeño Hummus with Back To

Continue reading~ Cilantro Jalapeño Hummus »

Simply Sautéed Chicken

 Healthy. Delicious. Meal. In. Thirty. Minutes. Simple.

Simply Sauteed Chicken with

Four Simple Ingredients:

Fried Apples

Looking for a quick and healthy dessert? Here ya go.

Fried Apples with

Peel a few apples. Cut into fourths and remove core. Slice.

Melt real butter in a ceramic coated skillet over medium heat.

Place the apple slices in the hot butter in a single layer.

Sprinkle with ginger, freshly grated nutmeg, and cinnamon. After about 5 minutes turn the apples.

Sprinkle with a light coating of coconut sugar. Cook for another 5 minutes or so until the sugar dissolves.

Very. very. good.

Roasted Red Pepper Soup

If you like tomato soup, give this one a try. Perfect for a brisk fall evening.

Roasted Red Pepper Soup~


Stuffed Pepper Soup

Hearty. Delicious. Comfy cozy on a cold wintry day.

This is one of those recipes where you make it your own. It makes ALOT so if you don’t want this much halve the recipe. If you don’t like rice, omit it. If you like onions, add more. You really can’t go wrong. Adjust it to your family’s needs and likes.


  • 2 lbs. ground beef or venison
  • 2 green peppers, chopped
  • 2 red peppers, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 2 cups salsa
  • 1 quart chopped tomatoes
  • 2 quarts of tomato sauce
  • 1 quart beef broth
  • 2 cups water (used to rinse out jars and cans)
  • ½ c. wild rice
  • 1 teaspoonful Italian Seasoning
  • 1 teaspoonful Omega Zest Seasoning
  • Salt and Pepper to taste
  • 1 cup instant brown rice

Stuffed Pepper Soup~

Let’s go:

  1. In an 8 quart stockpot, brown the meat. Drain fat.
  2. Add to the meat: peppers, onion and garlic. Sauté for a few minutes.
  3. Stir in: salsa, tomatoes, sauce, and broth.
  4. Use the 2 cups of water to swish around the empty jars and cans and pour into pot.
  5. Stir in the wild rice and seasonings.
  6. Cover and simmer for an hour.
  7. The last 10 minutes of cooking add the brown rice.
  8. I enjoy this even more-so the next day!

Makes about 7 quarts.

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