Our favorites Chilis

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Chili is a delicious satisfying meal, perfect for an Autumn Football Sunday.  Here are four of our favorite chili recipes.  All of these can be done on the stove top or can be started in a pot on the stove top and moved to a slow cooker on low setting, or to keep warm,  to enjoy later in the day or throughout the whole game!

Beef or Turkey Chili

This recipe can be made with ground beef or turkey.

1 Tablespoon olive oil

1 onion, diced (1 cup)

1 red bell pepper, diced (1 cup)

1 green bell pepper, diced (1 cup)

2 carrots, diced (1/2 cup)

1 lb. lean ground beef, or ground turkey

1 28-ounce can crushed tomatoes

1 cup water

1 chipotle chili in Adobe sauce seeded and minced (optional)

2 teaspoons Adobe sauce (optional)

1 15.5 ounce can black beans, drained and rinsed

1 15.5 ounce can kidney beans, drained and rinsed

1 15.5 ounce kidney beans, drained and rinsed

3 teaspoon chili powder

1 teaspoon cumin

salt and pepper to taste

Garnish with grated cheddar and sour cream

Please note you can use any chili seasoning you prefer in any of these recipes to make it to your liking!

In a Dutch oven or large pot heat the oil and on medium heat sauté the onions, peppers and carrots until they are soft.  Add salt, pepper, cumin and chili powder and stir.  Warm up the seasoning to bring out the flavors.  Add ground beef, raise heat and brown.  Stir in tomatoes, chili and Adobe sauce.  Lower heat.  Simmer for 30 minutes.  Add beans and cook 20 more minutes in low heat.  Serve with grated cheddar and a dollop of sour cream.

Vegetarian Lentil Chili

1 Tablespoon olive oil

1 medium onion, diced

1 large green bell pepper, seeded and diced

1 large red bell pepper, seeded and diced

3 cloves of garlic, minced

4 cups vegetable broth

1 (16 ounce ) package lentils, we use brown lentils

1 (15 ounce) cans diced tomatoes

3 teaspoons chili powder

1 teaspoon cumin

salt and pepper to taste

cilantro to garnish

In a Dutch Oven or large pot heat the olive oil.  Sauté the onions and peppers until the onions start to become translucent, add the garlic and continue to sauté to soften the garlic.  Stir in the seasoning.  Let the seasoning warm up.  Stir in the broth, lentils and tomatoes.  Bring to a boil and reduce heat.  Stir again, and let it simmer partially covered on low heat for about 45 minutes.  You can garnish it with cilantro.

Chicken and White Bean Chili 

1 tablespoon olive oil

2 whole bone in, skin on chicken breasts

1 medium onion, diced

3 gloves garlic, minced

1 (8 ounce) can roasted green chiles, drained

1 teaspoon cumin

4 cups chicken broth

2 (15 ounce)  cans white beans, rinsed

salt and pepper to taste

sour cream and chives to garnish

In a Dutch Oven or large pot heat the olive oil.  Season the chicken with salt and pepper and lay it skin side down in the hot oil to brown.  Brown both sides of the chicken and transfer to a plate.  Add more oil if needed and sauté the onions for a couple of minutes, add the garlic and sauté. Add the chiles and cumin and stir to warm up the seasoning.  Add the chicken broth.  Place the chicken back in the pot. Bring to a boil and reduce to a simmer, add the white beans and simmer partially covered until the chicken is cooked through, about 1 hour.

Remove the chicken.  Take the skin and bone off the chicken breast and discard.  Shred the chicken.

To thicken the soup you can use a hand blender to partially blend some. Or you can remove about 1 cup of beans and 1 cup of brother and thicken it in a blender, then add it back to the pot.

Add the chicken back to the pot and serve.  We like to garnish with sour cream and chives.

 

Cowboy Sirloin Chili

4 slices bacon, chopped, this is optional, if you don’t want to use bacon, you can use 2 Tablespoons of vegetable oil

1/2 cup flour

salt and pepper

2 pound sirloins, chopped into 1 inch cubes or bite size chunks

2 large onions, chopped

1 large green bell pepper, seeded and diced

1 large red bell pepper, seeded and diced

1 jalapeño, seeded and diced

3 gloves garlic, minced

2 tablespoons chili powder

1 tablespoon cumin

1 (12 ounce) bottle of beer, we like to use an brown ale

2 cups beef stock

4 cups crushed tomatoes

2 cups canned black beans, rinsed and drained

2 cups canned kidney beans, rinsed and drained

Garnish with the browned bacon crumble, grated cheddar, sour cream and chopped scallions

Heat a Dutch Oven or large pot and brown the bacon.  While the bacon is browning, in a pie plate add the flour and some salt and pepper and toss the sirloin to coat.  Remove the browned bacon and set aside.  Shake of the excess flour on the sirloin and brown the sirloin in the bacon fat.  Remove the sirloin, sauté the onions, peppes and jalapeño for about 3 minutes, and the garlic. Add the chili powder and cumin and stir.  Add the sirloin back to the pot and pour the beer, beef stock and tomatoes.  Bring to a boil  reduce to a simmer and simmer on low heat partially covered for about 1 hour.  Stir in beans and simmer for 15 more minutes.  Serve garnished with crumble down bacon, cheddar cheese, sour cream and scallions.

Enjoy!!

 

 

 

 

 

 

 

 

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Easy Fourth of July Recipes and Ideas-incase you didn’t see this last year- here it is again just in time for the 4th!

Fourth Of July Easy and Super Cute Recipe Ideas:

  • Some of these should be pretty self-explanatory (like the American Flag tooth pick) for the ones that are not see below for recipes and ideas:Fruit Kabob:
    • Strawberry, Blueberry, Banana or Marshmallow or Pound Cake or Cream Cheese for the “white”.
    • Place on a kabob stick

Patriotic Strawberries:

  • Strawberries (dipped in the below)
  • The “White” area can be White Chocolate melted (dip strawberry in it), or White Frosting
  • The “Blue” area is Blue sprinkles

Fourth of July Drinks:

  • Red Wine Sangria can look patriotic with the below fruit:
  • Red Rum Punch can also be made patriotic with the below fruits:
  • Blueberries
  • pineapple, use a cookie cutter to cut star shapes
  • Watermellon, a cookie cutter to cut star shapes
  • Strawberries or Raspberries

Blue Pop Rock Rimmed Glasses (or Blue Sugar if you can find it. Party City or Michael’s are good places to look)

  • Trim any RED drink with the Blue Pop Rocks or Blue Sugar and voila a 4th of July Drink
  • Rum Punch or Vodka with Cranberry Juice are good choices

Fruit Plate: (you can probably figure this one out from the picture but just incase)

  • Blueberries
  • Watermelon cut into star shapes with a cookie cutter
  • You can also add other red fruits to the mix (Raspberry or Strawberry)

Flag Cake: (I make this every year) again I think you can figure it out by the photo but just incase.

  • This can be put on top of any cake (home-made or store-bought as long as the icing is white)
  • Blueberries for the “BLUE” area
  • Strawberries (or Raspberries) for the “Red” area

M&M Cupcakes: if these are in too much sun or heat the color of the M&Ms might bleed so better to keep inside until dessert time:

  • You can make the cupcakes or buy them
  • White Icing
  • Red and Blue M&Ms
  • If you want to add “White” into your design…(white M&Ms if you can find them or Mini Marshmallows)

Cake Pops: This is the Easiest way to make a Cake Pop

  • Buy Popems or Munchkins (Popems are less $)
  • Ice them with White Icing
  • Dip them in Red, White and Blue sprinkles (you can also buy the Red, White and Blue sprinkles pre mixed for multi colored cake pops)

Enjoy & Happy Fourth of July!

St. Patrick’s Day inspired Drinks

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Sparkling Shamrock Cocktail

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Green Smoothie

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Green Beer

Make one of these Green Drinks to get you in the mood for St. Patrick’s Day!

The Sparkling Shamrock-

  • 1 bottle of your favorite Prosecco, Sparkling Wine or Champagne
  • 12 ounces of Melon liqueur (Midouri makes one)
  • Honey Dew for decoration (or any Green fruit-Kiwi’s would work)
  • Sugar for the rim of the glass (optional) do this step first if using sugar

Pour 2 ounces of Melon Liqueur into champagne glass then fill the rest with the bubbly. Garnish with fruit & enjoy

Healthy Green Smoothie-

  • 2 cups almond milk
  • 2 cups ice cubes
  • 3 cups spinach
  • 2 tbsp honey (optional)
  • 1 banana
  • 1 orange, peeled and halved
  • 5 fresh strawberries
  • 1/2 cup raspberries
  • Mix all the ingredients in a blender and enjoy!

How to make your Beer GREEN….?

The easiest way to turn your Beer Green is to use a light colored beer (an IPA, pilsner or light beer)

  • Squirt 4-6 drops of Green food coloring at the bottom of the beer mug
  • Pour in light colored beer
  • Don’t stir the beer- it should turn green on its own

Enjoy!!

Cap’N Crunch Chicken Fingers!

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Cap’N Crunch & Corn Flakes mixed together sounds odd but tastes great!

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Ingredients for the dipping sauce

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Delicious alone or with the dipping sauce

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Where it all began…the first taste of the amazing chicken finger!

I discovered these in Cancun on Spring Break. My friend Dawn and I stayed across the street from a Planet Hollywood and had dinner there the first night. The waitress said we should try these and we were hooked. They are DELICIOUS! I hope you enjoy them! The recipe below is not exact to what they serve, I am sure they fry them, these are baked, and I am sure they use a lot of other ingredients but these are still tasty.

Recipe for the chicken fingers…serves 2-4 (pan fry then bake)

  • Chicken Cutlet tenders (1 packet is good for 2-4 people)
  • 2 cups Cap’N Crunch
  • 1.5 cups Corn Flakes
  • 1 cup milk
  • 1-2 eggs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • dash of pepper

Heat oven to 325 degrees…

Mix together the Captain Crunch and the Corn Flakes in a mixer until crushed (like bread crumbs) add in the onion powder, garlic powder and pepper-put all this in 1 dish. Combine the egg and milk and put in another dish. Dip the chicken in the egg/milk mixture then coat in the cereal mixture.

Heat olive oil in a fry pan (just enough to coat the pan and make the chicken a bit brown on the outside) place chicken in pan and heat on each side for roughly 1 minute until the coating is a bit brown. Then transfer to a baking dish and bake for 15-20 minutes or until done.

Dipping Sauce: mix the below together and use as a dip…I played around with the ingredients, the below is not too strong or too mayonnaise tasting. I suggest tasting it as you go along and find what you like best.

These would also be good in a ranch or honey mustard dip or with no sauce

  • 6 Tablespoons Dijon Mustard
  • 9 Tablespoons Mayonnaise
  • 3 Teaspoon creamy style horseradish
  • 3 Teaspoon honey
  • 3 Teaspoon Yellow Mustard
  • I like to add a dash of hot sauce

Enjoy!

 

Chicken Marbella…Full of Flavor and Easy to Prepare!

  Chicken Marbella is a simple yet delicious recipe that is easy to prepare. It can be made ahead of time so it is great to serve when guests are over. This goes well with fettuccine alfredo, cous cous, rice, potatoes…or a salad.

This is Betsy’s version…. (serves 6-8)

  • 6-8 pounds chicken (I use the thick chicken breasts cut in half) but this can be made with chicken thighs, legs etc…
  • 12 oz bite size Pitted Prunes (if they are large cut them in half)
  • 3.5 ounce jar of capers (drain the liquid before adding it)
  • .5 ounce bottle of oregano (I only had 1/2 bottle and it worked)
  • 6 bay leafs (can use more for decoration)
  • 1 garlic bulb minced (about 1 tablespoon)
  • 1 cup stuffed Pimento Olives (drain before adding)
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup brown sugar
  • 1 cup dry white wine (cooking wine is ok to use)
  • 1/4 cup parsley (optional)
  • 1 table spoon sea salt or kosher salt
  • 2 table spoon pepper

Combine all (except brown sugar, white wine and parsley) in a baking dish and marinade for 8 hours or overnight. Before baking add the white wine, brown sugar and parsley. I had to use 2 baking dishes and I added more red wine, olive oil, white wine and sugar as it did not look as juicy as my moms. I doubled the amount of each…(make sure to add equal amounts to balance the flavor. So 1 cup oil to 1 cup red wine vinegar etc…)

Bring to room temperature and bake at 350 degrees for 50 minutes or until chicken is done… enjoy!

Pies!!! Apple, Pumpkin and Pecan Pie… perfect for Thanksgiving or anytime!

Pumpkin-Pie

Pumpkin Pie with Whipped Cream

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                     Pecan Pie

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Apple Pie with Lattice Top

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Apple Pie-with Full crust top (this is easier)

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Apple Pie with Vanilla Ice Cream

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Apple Pie before the Crust on Top

Pies are a great dessert for the Holiday’s or anytime… these recipes are pretty simple and delicious!

Apple Pie

  • Pie Crust (pre-made in the frozen section) you need 2 crusts. (one for the top and one for the bottom)
  • 3.5 cups apples- peeled and chopped in slices (the smaller the better so they cook through)
  • 1 (16 ounce jar of apple sauce- I use cinnamon apple sauce, but plain is fine if you don’t love the cinnamon flavor)
  • 3/4 cup sugar
  • 1tablespoon all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 2-3 tablespoon butter- chopped up
  • dash of salt
  • For the crunch topping
  • 3 tablespoons all purpose flour
  • dash salt
  • 1 tablespoon sugar
  • 1 tablespoon butter- softened at room temperature

Pre heat oven to 425 degrees.Combine sugar, flour, cinnamon, and salt in a bowl and mix. Stir in apples, apple sauce and lemon juice and pour on top of the crust, place butter through out pan.

Cut the other crust into strips for a lattice design or place uncut on top of pie and put slits in the top layer. (4-6 slits near the center in a circle works and looks nice)

Crunch topping: mix sugar, flour and salt in a bowl, mix in butter with a fork until mixture is crumbly. sprinkle over the top of the pie crust

Bake for 10 minutes at 425 degrees- then reduce heat to 350 degrees and bake for 45 minutes until crust and topping are golden brown….can serve alone or with ice cream! (this can be messy when baking I suggest baking on top of a cookie sheet or foil in case it bubbles over)

Pumpkin Pie

  • Pre-made pie crust from the frozen section
  • 1 can (15 oz) pumpkin (not pumpkin pie mix but canned pumpkin)
  • 1 1/2 teaspoon pumpkin pie spice (in the spice section- Mc Cormick makes one)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs- beaten
  • 1 1/4 cup evaporated milk or half and half

Heat oven to 425 degrees, mix ingredients in a bowl and pour pie mixture into pie crust.

Bake for 15 minutes at 425 degrees then lower to 350 degrees and bake for 40 minutes or until fork inserted in the center is clean (usually 40-50 minutes). Cool for 2 hours before serving. Can top with whipped Cream. Keep pie in the refrigerator.

Pecan Pie

  • 1/12 cup pecan’s
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup corn syrup
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • Frozen pie crust

The pecans taste better when they are pre-roasted (bake at 350 for 8-10 minutes on a baking sheet)

Mix together eggs, sugar, butter, vanilla and salt. Stir in the pecans. Pour all into the pie crust. (you might want to place some of the pecans on the top of the pie). Bake for 20 minutes then cover with aluminum foil and bake for an additional 35 minutes. (the foil keeps the crust from getting too dark). Tastes great warm or room temperature and it is delicious with ice cream.

Enjoy!

PUMPKINS…Fun to decorate & Fun to Cook with!!!

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Pumpkin’s…It’s that time of year again

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Simple Pumpkin Bread or Muffins

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Pumpkin Soup with Curry

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Roasted Pumpkin & Wild Rice

Pumpkins are a symbol of Autumn they are great to decorate and fun to cook with this time of year…

Easy Pumpkin Bread (or muffins)

Preheat oven to 350°F. (bake 50-60 minutes for loaf or 20-25 minutes for muffins)

  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup pumpkin puree
  • 1/2 cup vegetable or canola oil
  • 2 eggs
  • 1/4 water
  • 1/2 teaspoon of each (cinnamon, nutmeg, all spice)
  • walnuts (optional)
    Sift together flour, salt, sugar, and baking soda.
    In a separate bowl combine pumpkin, oil, eggs, water, and 1/2 teaspoon each of cinnamon, nutmeg and allspice.
    Combine all the ingredients but, do not mix too thoroughly. Stir in 1/2 cup walnuts (optional).
    Pour into a well-buttered 9x5x3 inch loaf pan or in muffin cups & bake.

Curried Pumpkin Soup- serves 6-8

  • 2 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 tablespoons curry powder
  • 4 cups vegetable broth
  • 1 (29 ounce can) pumpkin
  • 1 1/2 cups half and half
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar
  • salt & pepper to taste
  • 2 tablespoons pumpkin seeds (optional)

Melt butter over medium heat, stir in curry & flour and stir until smooth & bubbling. slowly whisk in broth and cook until soup thickens. Stir in pumpkin & half and half. Season with soy sauce, sugar, salt & pepper.

if adding the pumpkin seeds- Bake at 375 for 10 minutes or until brown then sprinkle over soup

Roasted Pumpkin and Wild Rice-serves 6

Preheat the oven to 375 degrees

  • 3 cups peeled, seeded and diced pumpkin cubes
  • 12 small red onions peeled or 6 large ones
  • 1/4 cup olive oil
  • salt & pepper to taste

In a baking sheet toss the above ingredients & roast for about 45 minutes until pumpkin is soft. Set aside to cool.

  • Wild Rice- make 2 cups according to package & mix in pumpkin and onions

The Dressing- put the below in a food processor & blend then pour over rice & pumpkins & serve warm

  • 1/3 cup sunflower seeds
  • 1/3 cup cilantro
  • 1 tablespoon honey
  • 2 tablespoon water
  • 1/3 cup olive oil
  • salt & pepper to taste

Enjoy!!