Tag Archives: tomato soup

Spicy Grilled Gumbo and Rice with Black Eyed Peas

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Chicken Marinade (I used Bone-In/Skin Removed):
2T White Vinegar
1T Louisiana Hot Sauce
1 McCormick’s Grill Mates Baja Citrus Packet (OPTIONAL, good w/o)
1T Cajun Seasoning
1tsp Creole Seasoning
1tsp Paprika
1/2tsp Pepper
2 Dried Bay Leaves

1/2 lb. Shrimp (Add shrimp to Marinade last hour!)
1/2 lb. Turkey Kielbasa (Or Link of Choice)

Corn on Cob, 1/3cut
1c Fingerling Potatoes, diced
1c Sweet Potatoes, diced
Sweet MINI Bell Peppers, halved
Onions
Mushrooms
1T Garlic, minced (I Believe I forgot!)
Asparagus (Optional)
1c Celery (Optional, I skipped)
– Sauce:
1 can Tomato Soup (*See Notes)
1tsp Lemon Juice
1/4tsp Paprika
1/4tsp Dill Weed
1tsp Worcestershire (Optional)
1/2can Tomato Paste (Optional)

blackeyedpearice

Serve with side of Rice:
2c Rice
2 Chicken Broth Cubes, crushed + 2c Water
1/2-1 can Black Eyed Peas, drained

I used Bone In Chicken and Removed the Skin. Add to ziploc bag. Toss with Vinegar and Louisiana Hot Sauce. Then, add in rest. Mix Around. Marinade 4-6 hours. LAST 30 MINUTES, ADD Shrimp to Marinade.
We charcoal grilled in foil pan: Butter Flavor Cooking Spray pan. Add in Vegis.
PREMIX Sauce. Pour over Vegis. Top with Link, then Chicken and Shrimp. Covering is optional.
Served with Side of Rice with Black Eyed Peas: Crush Broth Cubes, Add to Water and stir. Add Rice. I microwaved. Once cooked, mix in 1/2-1 can drained Black Eyed Peas.

Notes: You can try with Stewed Tomatoes, in place of Tomato Soup. You can also try Tomato Sauce, etc. I liked as was. Am leaving it.
ALSO, if Charcoal grilling: Try to make sure Coals are Level to level out heat. And, You can USE A LIL WATER to Help with Bottom Burning too Much! We did NOT have this problem, and did NOT need Water, but, your Choice! Or, you can choose to dilute the Tomato Soup.

PRECOOKED PHOTO:
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FanTAYstic Goulash (Version 2)

Goulash

KID … And DAD… APPROVED!

1 lb. Ground Beef (Pork works), browned. Season, as cooking, with:
–1/4tsp Dried Oregano
–1/4tsp Pepper
–1/4tsp Garlic Powder
–1/4tsp Dried Parsley
1c TO 1 can Tomato Sauce
1-2 cans Tomato Soup, undiluted (I do 2)
1 small can Tomato Paste
4T Ketchup
2 cans Basil Oregano Tomatoes (Drained, lightly press lid down)
1/2 small Onion
1/8tsp Red Pepper Flakes
1/8tsp Sea Salt

Elbow Macaroni Noodles: 1.5c (uncooked). Cooked in 5c water with 2-3 Beef Broth Cubes for 11min. Drained.

Brown meat, season while browning. Add in onions. Butter Flavor Cooking Spray Crock. Add in all ingredients, except Beef Broth Cubes and Noodles. Cook on low 5 hours. Bring 5c water and 2-3 Beef Broth Cubes to a boil. Add in noodles, cook 11minutes. Drain well. Add noodles to crock. Stir.
*** CAN BE COOKED ON STOVE TOP, as well!
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Smack Your Grandma Meatloaf Version 2

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Loaf:
1 lb to 1.5 lb Ground Beef
1 Pkt Onion Soup Mix
1/3c Tomato Soup
1/4c Heavy Creamer
1T Ketchup
1/2 Red Bell Pepper
1/4 tsp Course Black Pepper
1 Garlic Clove
1/8 tsp Paprika
1 tsp Worcestershire
1.5 T Brown Sugar
1 Egg
1/4c Cheese
1 cup Croutons, Whole, not blended, yet.

Glaze:
1/4c Ketchup
1/4c Tomato Soup
1T Mustard
1.5 tsp Lemon Juice
1T Brown Sugar
1 tsp Worcestershire
1/4tsp Louisiana Hot Sauce
In blender blend well the loaf ingredients. Set aside for minute, make glaze while waiting. Mix glaze ingredients well. Spray loaf pan with cooking spray. I lay down bacon on bottom of pan. Sprinkle with little brown sugar, top with a spoon or two of glaze. Add Loaf. Cover cook 350 for about 35minutes. Add rest of glaze. Cook uncovered at 375 for about 25-30 minutes more.
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