I love CHILI when it’s chilly!

 Beef, Chicken, Cold Weather Favorites, Easy Recipes, Pork, Side Dish, Vegetables  Comments Off on I love CHILI when it’s chilly!
Jan 072015
 

When it comes to the story of chili, tales and myths abound.

Most historians agree that the earliest written description of chili came from J.C. Clopper, who lived near Houston. While his description never mentions the word chili this is what he wrote of his visit to San Antonio in 1828: “When they [poor families of San Antonio] have to pay for their meat in the market, very little is made to suffice for the family; it is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat–this is all stewed together.”
From the time the second person on earth mixed some Chile peppers with meat and cooked them, the great chili debate was on; more of a war, in fact.

The desire to brew up the best bowl of chili in the world is exactly that old.

The great debate, it seems, is not limited to whose chili is best. Even more heated is the argument over where the first bowl was made; and by whom.
There may not be an answer. There are, however, certain facts that one cannot overlook.

The mixture of meat, beans, peppers, and herbs with a thick slice of buttered cornbread, can’t be beat on a cold evening!

Here is a collection of Chili Recipes that are sure to please…you may even find a NEW favorite!

 Jean, Jean’s Bean, Bean Chili

Chili_fixed

Click here to try this classic RED version

Not really craving RED chili…how about trying a WHITE version

Easy White Chicken Chili   

CQ-White chicken chili

Click here to try this delicious WHITE version

Looking for something a little more..EXOTIC?

Pumpkin & Black Bean Chili

CQ- pumpin and black bean chili

Click here for this exotic blend of Pumpkin and Black Beans

 We have RED, we have WHITE , we even had ORANGE if you count the Pumpkin…how about a GREEN version

Pork Chili Verde  

CQ-Pork chili verde

Click here for a delicious explosion of flavors

Don’t forget the Cornbread…for many, that is the best part!

Homemade Cornbread

CQ-Cornbread

Click here for this tasty recipe

Pick one or pick them all…whichever version you choose, grab a big bowl, a thick slice of warm cornbread and get ready for some good ole’fashion love in a bowl!

     

Pumpkin & Black Bean Chili

 Beef, Easy Recipes, Slow Cooker, Vegetables  Comments Off on Pumpkin & Black Bean Chili
Jan 072015
 

Pumpkin & Black Bean Chili
 
Ingredients
  • 1 lb ground beef
  • 1 tablespoon dried, minced onion
  • 3 teaspoons minced garlic
  • 15oz can pumpkin puree
  • 28oz can diced tomatoes, undrained
  • 2 cans black beans, drained and rinsed
  • 2 cups chicken broth
  • 1 teaspoon dried parsley
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1½ teaspoons cumin
  • sour cream
  • shredded cheddar
Instructions
  1. Cook ground beef in stock pot until brown, drain, and return to pan.
  2. Add the rest of the ingredients (besides the sour cream and cheese, of course) and stir to combine.
  3. Cover and bring to a boil.
  4. Reduce heat and simmer for 25 minutes, stirring occasionally.
  5. Remove from heat and allow to cool slightly.
  6. Serve in bowls topped with sour cream and cheddar.
  7. This chili is perfect with some good cornbread!

 

Apr 252012
 

It is difficult to get everyone in my family to agree on a favorite but this one makes the cut. It is one of the most requested recipes in our house. I know it says bowl but I serve it on a plate. My hubby has to have oriental coleslaw with it or he does not consider it complete.  It may not be authentic but it is delicious!

Ingredients

  • 2 green onions
  • 1 lb. skirt steak
  • 2 garlic cloves, pressed
  • 3 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 tsp. pepper
  • 1 tbsp. sugar
  • 1 tsp. vegetable oil
  • 1 c. uncooked jasmine rice
  • 2 medium carrots
  • Green beans or bean sprouts

Directions

Thinly slice green onions, place in bowl. Cut steak crosswise into 2 in. pieces. Slice into thin strips, cutting against the grain; add to bowl. Press garlic over beef. Add soy sauce, sesame oil, pepper and sugar; mix well. Cover and refrigerate. As beef marinates, make rice. Meanwhile, peel carrots to make long ribbons. Place in ice water. To finish steak, add vegetable oil to 12 in. skillet; heat over med-high 3 min. Add beef in single layer and cook undisturbed until brown. Stir in carrots and green beans or bean sprouts; cook until your desired doneness . Remove from heat. To serve, divide rice among bowls and top with beef and veggies.

 

Apr 232012
 

For the 16th anniversary of Sutter Home Build a Better Burger Contest and Cook-Off®, the search forAmerica’s best burger, judges are looking for entries to include a maximum of 16 ingredients. And here is the winner back in 1990. It still sounds like a 5-star burger today!

Napa Valley Basil-Smoked Burgers
Makes 6

PESTO MAYONNAISE

2/3 cup mayonnaise

2 tablespoons prepared basil pesto

PATTIES

2 pounds ground sirloin

1/4 cup Zinfandel

1/4 cup minced fresh basil

1/4 cup minced red onion

1/4 cup fresh Italian bread crumbs

8 sun-dried tomatoes packed in olive oil, finely chopped

2 teaspoons garlic salt

Vegetable oil, for brushing on the grill rack

8 large fresh basil sprigs, moistened with water

6 large seeded sandwich rolls, split

6 slices Monterey Jack cheese

6 red leaf lettuce leaves

6 (1/4-inch-thick) large tomato slices

6 paper-thin red onion slices, separated into rings

6 fresh basil sprigs

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Combine the mayonnaise and pesto in a small bowl and mix well. Cover and refrigerate until needed.

To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form them into patties to fit the rolls.

When the grill is ready, brush the rack with vegetable oil. Toss basil sprigs directly onto the fire. Place patties on the rack; cover and cook 5 to 7 minutes on each side. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. Top each patty with a cheese slice. Cook 1 minute.

Spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice and a basil sprig. Add the roll tops and serve.

With 16 ingredients, this burger took the grand prize in 1990

 

For dessert try the Take Your Breath Away Chocolate Pie

Oct 312011
 

 Ingredients

2 packs Grand Biscuits
1 ½ – 2 lbs ground beef, sirloin or turkey
1 package taco seasoning mix
1 6 oz can tomato paste
1 package – 16 oz. shredded taco/Mexican cheese (at least Monterey jack and cheddar)
2 tblsp Onion
2 tblsp Green Pepper
6 oz water

 

Directions

Preheat oven to 400 degrees, place biscuits together in deep dish
baker or large pie pan (this might make 2, if using regular sized pie
plates), press biscuits together gently or roll together to form a pie
crust

Meanwhile, in a large skillet sauté ground meat, onion and green
pepper for approximately 5 minutes until meat is no longer pink. Drain
grease and then add tomato paste, water (fill tomato paste can), taco
seasoning mix, cook together for 2 – 3 minutes, spoon meat mixture on
top of crust, cover with cheese and bake at 400 for 15 minutes.

Easy Boeuf Bourguignon

 Beef, Easy Recipes, Entrée  Comments Off on Easy Boeuf Bourguignon
Oct 312011
 

•       2 pounds lean stew beef
•       1 cup red wine (marinade)
•       3 cups full-bodied, young red wine , such as a Chianti (sauce)
•       4 sprigs fresh parsley
•       1 sprig fresh thyme
•       1 bay leaf, preferably fresh
•       6 ounces bacon
•       4 tablespoons butter
•       1 onion, sliced
•       1 tablespoon all-purpose flour
•       1 tablespoon tomato paste
•       2 garlic cloves, pressed (you may choose to add more)
•       3 cups full-bodied, young red wine , such as a Chianti (sauce)
•       1/4 cup beef broth
•       salt and ground black pepper to taste
•       2 tablespoons butter
•       4 ounces bacon, chopped
•       12 small onions
•       4 ounces button mushrooms, sliced

Directions
1.      In a medium bowl, combine beef, wine, parsley, thyme and bay leaf.
Let marinate for 3 hours.
2.      Remove beef; strain. Heat 4 tablespoons butter in a large heavy
casserole (preferably cast iron) over medium high heat. Sauté the
sliced onion until tender. Remove onions and add bacon to pot. Simmer
bacon for 10 minutes.  Remove bacon from pot and add in beef, and cook
until evenly brown. Do not cook too much at a time or browning will be
difficult. Remove beef and set aside. Add flour to pan, and cook,
stirring, until brown. Slowly stir in the wine making sure to get all
the yummy bits from the bottom of the pot. Now enough stock or
bouillon so that the meat is barely covered. Add the tomato paste,
garlic, herbs, and bacon. Bring to simmer on top of the stove. Then
cover the casserole and set in lower third of preheated oven. Regulate
heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is
done when a fork pierces it easily.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off
additional fat as it rises. You should have about 2 1/2 cups of sauce
thick enough to coat a spoon lightly. If too thin, boil it down
rapidly. If too thick, mix in a few tablespoons of stock or canned
bouillon. Taste carefully for seasoning. Pour the sauce over the meat
and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Cover the casserole and simmer for 2 to 3
minutes, basting the meat and vegetables with the sauce several times.
Serve in its casserole, or arrange the stew on a platter surrounded
with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20
minutes before serving, bring to the simmer, cover, and simmer very
slowly for 10 minutes, occasionally basting the meat and vegetables
with the sauce.

3.      While the beef is cooking or the day you plan to serve, prepare the
onions and mushrooms. Set them aside until needed.  Heat 2 tablespoons
butter in a medium skillet over medium high heat, add the small
onions, and sauté until onions are tender. Add mushrooms, and continue
cooking until mushrooms are golden brown. Serve as a garnish.

 

Table and Wine Suggestions

Boiled potatoes are traditionally served with this dish. Buttered
noodles or steamed rice may be substituted. If you also wish a green
vegetable, buttered peas would be your best choice. Serve with the
beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes
du Rhône, Bordeaux-St. Émilion, or Burgundy.

Sep 082011
 
Stovies a simple but classic Scottish dish that you cannot live without if you are a true Scot which apparently I am because I will not longer be able to live without it. Basically stovies consists of tatties (potatoes for the non Scots out there), onions, and meat. The meat that was traditionally used in the old days was whatever you had leftover from your Sunday dinner, such as lamb, beef or mutton.Scottish Stovies are/is (it really isn't plural) amazing. The pot roast on Saturday was mediocre at best. I tried to rush it as I did not get home until 4 pm. You can not rush pot roast. Maybe that should be my tip of the week LOL. It was turned into this wonderful mouth watering tender, flavorful, I'm sure it's not illegal dish. The aroma was out of this world. It did not look like would have enough to fill up my two hungry men (well 1 man and 1 teenager). Seconds were not needed though. It is very satisfying. This was four thumbs up (there are only 4 of us or I would give it more). It is one of the simplest meals that I have ever made and one of the most scrumptious.  I linked a video on facebook Around The World With Food – http://www.facebook.com/group.php?gid=333008371450

 

 

Ingredients:

4 tablespoons butter or lard (I used butter –  REAL butter)

2 medium to large onions finely chopped

2 pounds potatoes (which should peeled and cut into slices of various sizes no need to be neat)

Carrots chopped

Leftover pot roast (I used 5 good size slices but whatever you have will work)

Salt and black pepper (generous amount – I did a half a palm full)

Beef stock and 1/2 cup or water or what I did was add
Jar of chicken gravy (I don't care for the beef flavored ones) with a packet of beef bullion mixed in and I added the water so that it could boil

Directions:

You will need a large heavy based pan with lid.

Put the butter into the pan and allow to become smoking hot and add the onions until translucent.

Add the sliced potatoes and carrots Cover the pot and cook for approximately 10 minutes, stirring regulary to prevent sticking.

Add the gravy, meat, salt & pepper and mix well. Again, cover the pot and cook SLOWLY until the thin potatoes are mushy and the thicker ones soft…approx. 30 – 60 minutes should be sufficient  Mine was 45 minutes. You should only stir it once or twice during this time – don't let out the flavors.

The dish can be garnished with parsley and served with oatcakes and a glass of milk.