It’s time to put away the bunny ears and dust off the cowboy hat because it’s rodeo week in Auburn. The Gold Country Pro Rodeo is back in town. For 90 years, Auburn has hosted a rodeo, but the last two years were put on hold. Events start Wednesday […]
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It’s time to put away the bunny ears and dust off the cowboy hat because it’s rodeo week in Auburn. The Gold Country Pro Rodeo is back in town.
For 90 years, Auburn has hosted a rodeo, but the last two years were put on hold. Events start Wednesday with a free kickoff party at Echo Valley Ranch. Free hot dogs, beans, chips and water. A no-host bar will be available, and there will be dummy calf roping for the kids. This is rain or shine.
Friday night is a party at Tap & Vine. The first day of the rodeo on Saturday will be followed by Pistol Pete’s rodeo party Saturday night, and Sunday is day 2 of the rodeo.
Support our local events so they don’t go away.
This week is our cowboy recipe to get you ready for the weekend. The first recipe is a goulash for cowboy supper that’s only missing the kitchen sink. Recipe No. 2 is for beans. What cowboy does not sit around the campfire eating beans? Think Blazing Saddles! The last recipe is for cowboy chicken. This casserole will impress the family.
Yee-Haw! Have a great rodeo week and wear your cowboy or cowgirl attire when out and about.
Happy Cooking!!
Cowboy Supper
Ingredients
· 2 lbs. ground beef
· 5 medium potatoes
· 1 onion, chopped
· 3 cloves of garlic, minced
· Salt and pepper
· 1 can chili beans, undrained
· 1 can diced tomatoes, undrained
· 1 can corn, drained
· ¼ cup water
· 8 oz. shredded cheddar cheese
Directions
1. Brown the ground beef.
2. Meanwhile, add the cut-up potatoes, salt and pepper to the slow cooker.
3. Top with ground beef and spread into an even layer.
4. Add onions and garlic. Top with tomatoes, chili beans, corn and water.
5. Cover and cook on low 6-8 hours until potatoes are tender.
6. Add shredded cheese and cover and heat until melted.
7. Serve.
Cowboy Calico Beans
Ingredients
1 pound lean ground beef (90% lean)
1 large, sweet onion, chopped
1/2 cup packed brown sugar
1/4 cup ketchup
3 tablespoons cider vinegar
2 tablespoons yellow mustard
1 can (16 ounces) butter beans, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pork and beans
1 can (15-1/4 ounces) lima beans, rinsed and drained
Directions
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Transfer to a 3-qt. slow cooker. Combine the brown sugar, ketchup, vinegar and mustard; add to meat mixture. Stir in the beans. Cover and cook on low 4-5 hours or until heated through.
Cowboy Chicken
Ingredients
· 2 lbs. chicken breast boneless, skinless
· 1 cup black beans drained and rinsed
· 1 cup black eyed peas drained and rinsed
· 1 cup canned fire roasted tomatoes drained
· 1/2 cup corn kernels canned or frozen
· 1/2 cup bell pepper diced
· 1/4 cup sweet onion diced
· 1/4 cup diced jarred jalapeños optional
· 3 cloves fresh garlic pressed
· 2 tbsp Italian dressing mix divided
· 1 tbsp extra virgin olive oil
· 1 cup Colby jack cheese shredded
· 2 tbsp fresh lime juice about 1 lime
· 1 tbsp cilantro optional
Instructions
1. Lay the chicken breast flat in a casserole dish, then sprinkle 1 tbsp of the Italian dressing seasoning over the top.
2. In a bowl, mix the black beans, black eyed peas, fire roasted tomatoes, corn, onion, bell pepper, garlic, oil, lime juice and the remaining 1 tbsp dressing mix until combined.
3. Spread the bean mixture over the seasoned chicken. Bake uncovered on the middle rack at 375F for 45-55 minutes or until the chicken is cooked through (internal temp 165F).
4. 5 minutes before the baking is finished, remove the dish and cover the top evenly with cheese and return to the oven to cook until done.
5. Garnish with cilantro and serve over rice or with your favorite side dishes. Enjoy!
