Spicy Sweet Potatoes :) Yumm!

spicy sweet potato recipe

I wasn’t going to cook for Thanksgiving…

…and the best way to avoid that is to volunteer at a community dinner where everyone cooks and everyone enjoys.  This is in the spirit of Thanksgiving anyway, — no?  Remember it was a community gathering on the first Thanksgiving.

Four days before the event I asked what they needed.  "Nobody has volunteered to bring sweet potatoes", was the reply.

Ok, I have to admit, I am not a fan of sweet potatoes.  Continue reading

Accidentally Delicious Taco Stew

Accidentally Delicious Taco Stew

Taco Stew
Copyright: koufax73 / 123RF Stock Photo

Taco Stew – yumm

Here is a simple and delicious recipe for your venison or any other type of stew (cheap) meat.  It also helps to use up those seasoning packets you can’t remember why you bought ;-)

Yes, this was one of those happy accidents.  I have lots of stew meat due to a very productive hunting season followed by the (recent) empty nest.  Mostly stew meat is left, — because that takes planning, and I am not usually a food-plan person.  I also had a couple of packets of taco seasoning left over from a college son’s move to a summer job.  I literally threw this together knowing at least the kitchen would smell good when I returned from work.

Accidentally Delicious Taco Stew
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  • 2 lbs stew meat
  • 2 packets taco seasoning (or your own)
  • 2 cans corn
  • 2 cans beans (drained)
  • 1 can olives (drained)
  • sour cream
  • dregs from a bag of chips if available
  • tortillas if desired
  • green lettuce if desired
  1. To 2 pounds of stew meat, add 2 envelopes of taco seasoning (or your own taco seasoning) in a crock pot and cook for 3 to 4 hours on high or 7 to 8 hours on low. My stew meat was partially frozen, so I returned and stirred it after about an hour. This may also affect how long you want to cook it. I was thinking shredded venison, so overcooking was not one of my concerns.
  2. An hour before it is finished, add two cans of corn and two cans of beans (drained) and one can of olives (drained), and the dregs from any bag of corn chips. I used black beans, but you could use any you have in your pantry. Stir well and let heat through.
  3. This can be served in a bowl with a dollop of sour cream or over warmed tortillas or -- salad greens!
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My husband said he walked into the house that evening and felt loved!  Ahhh :) — the side effects of inspiration!  I had to look in the pantry for something-else-to-throw-in-there and came up with the corn, beans, olives and chips.  I served it over green lettuce with a dollop of sour cream, and it felt like we had gotten somebody’s favorite recipe.

Well, this is one of our new favorites!