COWBOY COCKTAILS RECIPES
COWBOY BREAKFAST SKILLET - DELISH
This skillet takes just as much time as your standard scrambled eggs, but is oh-so-much better.
Provided by Candace Braun Davison
Categories breakfast
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 4
Number Of Ingredients 7
Steps:
- Add canola oil to large skillet over medium-heat. Heat oil.
- Add potatoes to skillet. Season with salt and pepper. Brown potatoes until crisp.
- Add1/2 cup cheddar cheese, eggs, bacon, remaining cheese and scallions.
- Bake at 350 degrees F for 10 minutes, or until eggs have set and cheese has melted.
BEST COWBOY CASSEROLE RECIPE - HOW TO MAKE COWBOY ... - DELISH
This Cowboy Casserole from Delish.com is hearty enough to feed the hungriest of cowboys.
Provided by Lena Abraham
Categories dinner
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 8-10
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large skillet over medium heat, heat oil. Add onions and cook until soft and slightly translucent. Next, add beef. When it is no longer pink, drain some of the fat and push meat and onions to outer edge of skillet. Add, garlic, chili powder and cumin. Stir and cook until garlic is fragrant, about 2 minutes.
- Add corn, tomatoes, sour cream and 1 cup cheese. Cook, stirring regularly, until cheese is melted and sour cream is incorporated. Season with salt and pepper.
- Pour mixture into a 9x13 baking dish. Top with tater tots and sprinkle with remaining cheese. Bake 20-25 minutes, or until cheese is melted and tater tots are golden. Garnish with parsley and serve.
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CHILLI CON CARNE RECIPE | JAMIE OLIVER CHILLI RECIPES
Using brisket in this chilli con carne recipe gives amazing texture and wonderful depth of flavour.
From jamieoliver.com
Total Time 4 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 426 calories per serving
From jamieoliver.com
Total Time 4 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 426 calories per serving
- Ask your butcher to trim and slice your brisket for you. If you’re doing it yourself, carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces.
- Make the coffee and, while it’s hot, soak the dried chillies in it for a few minutes to let them rehydrate.
- Meanwhile, peel and dice the onions and peel and finely slice the garlic.
- Heat a few lugs of oil in your largest casserole pan on a low heat, add the cumin, paprika, oregano, bay and onions. Fry for 10 minutes, until the onions have softened.
- Deseed and chop half the fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of sea salt and black pepper and a splash of the chilli-infused coffee.
- Stir, then add the rest of the coffee, the tomatoes, breaking them up with the back of a spoon, and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.
- After a few hours use 2 forks or a potato masher to break the meat up and pull it apart.
- Once you’ve done this, deseed, slice and add the peppers, then drain and add the beans. Leave to simmer with the lid off for 30 minutes, or until the meat is completely falling apart and delicious, stirring occasionally.
- Have a taste and season well – if you require a bit more heat (like I would), this is the time to deseed and chop the rest of the fresh chilli and stir it in.
- Dollop a big spoonful of soured cream over the chilli (if using), and serve straight from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad. Don’t forget multiple cold beers! Enjoy.
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