Green Chile Kickin’ Goulash


This recipe was given to me in Dallas by my dear friend, Lulu. She first tasted this dish at Central Market grocery store and found herself unable to resist a second and even a third sample! Living out in New Mexico, we got ahold of it and added our New Mexico kick. Enjoy!


  • 1 pound ground sirloin
  • ½ large or 1 small yellow onion, diced
  • 1 tablespoon minced garlic OR Spice World, minced or chopped garlic in the jar
  • ½ green bell pepper, chopped
  • 1 – 13 oz. carton of Hatch chopped, hot or mild chile… OR 8 green chile’s – 4 mild and 4 hot green chile’s – roasted, seeded and chopped
  • 1 – 15 oz. can of Trader Joe’s tomato sauce
  • 1 – 14½ oz. can of Trader Joe’s diced tomatoes OR with zesty mild green chiles
  • 1 – 15 oz. can of Trader Joe’s organic pinto beans, drained & rinsed
  • 1 – 15 oz. can of Trader Joe’s organic black beans, drained & rinsed
  • 1 – 16 oz. bag of Trader Joe’s frozen roasted corn
  • ¼ to ½ teaspoon cumin to taste
  • Sea salt and fresh ground pepper to taste
  • 1 bunch of fresh cilantro leaves, chopped. Place into the pot the last 10 minutes


Costco chicken sausage with roasted red pepper & spinach by Casual Gourmet®, made with all natural chicken, fully cooked, pork free, gluten free, no MSG, no nitrites and has only 5g of fat per link. Comes in a 3 lb. package (three packages of five). When making this dish, I use one package of five, sliced.


  1. Brown the ground sirloin in a large stock pot
  2. Add onion and cook 5 minutes
  3. Add garlic and chilies, cook 2 more minutes
  4. Add remaining ingredients and cook another 15 minutes
  5. Add cilantro at the last 10 minutes of cooking
  6. Serve topped with Mexican four cheese blend and jalapeno cornbread

Short Ribs


This is one of my favorites and one of Cub’s specialties.  He uses the pressure cooker to perfectly braise the meat until it falls right off the bone. It’s quick, easy and very delicious.


  • 3 pounds shorts ribs, bone-in
  • 3 tablespoons Trader Joe’s premium extra virgin olive oil (the bottle with the pouring cap is perfect for this!)
  • 1 10 ½ oz. cans of Campbell’s French onion soup
  • 2 tablespoon Worcestershire sauce
  • 6 fresh garlic cloves, diced OR Spice World, minced or chopped garlic in the jar
  • 1 can beef broth
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 8 – 10 small Yukon gold potatoes, clean and cubed
  • 1 small carton of small mushrooms, sliced
  • 2 – 3 dashes of Louisiana hot sauce OR Sriracha hot chili sauce by Huy Fong Foods, Inc.
  • Sea salt and fresh ground pepper to taste


Heat olive oil and brown all sides of the short ribs

Add all the ingredients and cook

My favorite way to cook these is with a pressure cooker for 1 ½ hours OR if you don’t have a pressure cooker, place into a crock pot for 8 hours

Classic Brisket


My good friend Cindy’s parents, Burnal and Kathryn Hays, have a barbeque dinner every year with friends at Ernie Cox’s home.  This was Kathryn’s special recipe for the party that never failed to be a big hit.  Cindy enjoyed it so much growing up that she continues to cook it for her family and friends.


  • Trimmed brisket
  • Liquid smoke
  • Celery salt
  • Garlic salt
  • Onion salt
  • Worcestershire sauce
  • Salt & pepper
  • Foil


Sprinkle Liquid Smoke, celery salt, garlic salt and onion salt generously over meat. Wrap in foil and set in refrigerator overnight.


Pour off liquid and pour Worcestershire sauce all over meat. Sprinkle with salt and pepper.  Reseal foil and bake in a Pyrex dish at 275 F degrees for 5 hours.


Pour off liquid and pour on ½ bottle of good barbecue sauce. Leave foil open and cook one more hour.


Can be fixed the day before and reheated in sauce.