Big tastes for the big game

FORT WAYNE, Ind. (WANE) Millions of Americans will be watching the big game Sunday. However, it’s not just football that they’ll have on their mind.

Chef Laura Wilson of La Dolce Vita in Roanoke demonstrated a recipe for Texas Skillet Supper while sharing a simple trick to avoid shedding tears when it comes to chopping a signature ingredient: the onion.

Texas Skillet Supper

 1 lb ground beef

1 small onion, chopped

½ green pepper, chopped

1 16 oz diced tomatoes

1 15.5 oz kidney beans, black beans or any beans you like

½ C rice

½ C water

1 ½ t chili powder

½ t salt

½ t garlic salt

1 c shredded cheddar cheese

Fritos, crushed

Cook ground beef, onion, and green pepper meat is cooked through.  Drain on paper towels.  Stir in undrained tomatoes, undrained beans, rice, water, and seasonings. Reduce heat to simmer and cook for at least 20 minutes.  Taste for seasoning, stirring occasionally.

Serve on corn chips and sprinkle cheese.

Tearless Onion Chopping

Follow the onion’s ribbing. Watch full video above for demonstration.

“The idea is to not show the interior of the onion, which is where the gas comes up,” Wilson said.

Wilson offers cooking classes at La Dolce Vita, located at 165 South Main Street in Roanoke.

The next class, Under a Parisian Moon is Monday, March 7 from 6:30 p.m. to 8:30 p.m. and will demonstrate how to make vegetable Terrine, Mushroom Druxelles, Poisson en Croute and the ultimate rein de Saba Gateau. The class is $45.

To register, call La Dolce Vita and send a check to the below address:

7138 E Tanglewood Rd-92 Roanoke, In 46783

 

 

 

 

Comments are closed.