Chili

In my quest to find a new chili recipe I turned to the Food Network website.  I have to admit, I don’t like watching Guy Fieri- from the way he wears his hair, to his over the top loud obnoxious personality -to the way he pronounces his name “Fi-etti!”  I am sorry, is there a “t” in your name? He just isn’t my cup of tea, but if you love him that’s great.. he needs a fan base– and he is on TV and I am not…

But I digress!  I did however try his recipe for “Dragon’s Breath Chili” after I read the reviews.  The name (of the chili) is more intimidating than the taste and I made some changes.  I reduced the peppers and cayenne pepper for one thing, because I wanted my kids to have half a chance of eating it!  This is a good recipe with a bit of spice to grab you, but not overpowering.  I may have to change my opinion of Fi-etti yet (Nah, that’s not going to happen!)  But the guy can cook – I give him that much!  It is more involved than my regular chili recipe that I make.  I changed a few things from the cooking too… I first cooked the peppers and onions- removed them from the pot.  Browned the chuck pieces in batches so they would brown properly (if you follow the directions of the original you won’t get nice browned pieces), then cooked the ground beef and sausage together. Once cooked added the spices and then threw it all in the crock pot to cook.  Here is the link to the original recipe. For best flavor, plan ahead and make this a day in advance.  I would place this in the medium+ heat category.  My kids were able to eat it.

Dragon’s Breath Chili

adapted from Food Network (Guy Fieri)

Serves 10-12

Ingredients:

2 Tbsp butter
3 Tbsp canola oil
2 red bell peppers, diced
2 Tbsp jalapeno, minced
2 Anaheim chiles, roasted, peeled, chopped
2 poblano chiles, roasted, peeled, chopped
2 yellow onions, diced
1/4 cup minced garlic
2 lbs boneless chuck, trimmed of most fat and cut into 1/4-inch cubes
1 lb ground beef, coarse grind
1 lb bulk Italian sausage

2 tsp dried minced onion
2 tsp granulated garlic
3 Tbsp chili powder
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp cayenne pepper
2 tsp kosher salt
2 tsp freshly ground black pepper
1 (15 oz) can tomato sauce
1 1/2 (6 oz) cans tomato paste
12 ounces lager beer
1 cup chicken stock
2 (15 oz) cans pinto beans, drained, but not rinsed
2 (15 oz) cans kidney beans, drained but not rinsed

Topping:
8 oz bacon, cooked and chopped
1 bunch green onions, thinly sliced
1 cup shredded Cheddar

Instructions:

Roasting peppers: I don’t think it is completely necessary, but it does add nice flavor.  How? You place the peppers on your gas burner grate above the flame (or over a barbecue) and turn it from time to time after the skin blisters and turns black.  Then while the peppers are still warm, place them in a paper bag and seal the bag to “steam” them. This loosens the skin and makes them easier to peel later.  I did this process the day before I made the chili.

Chop the peppers and onions.  Heat a large stock pot over medium high heat and melt the butter and heat 1 Tbsp canola oil.  Saute the onions and peppers (bell, chilis) until they are tender, about 5 minutes.  Add the chopped garlic and cook for 1 to 2 minutes until the garlic is fragrant.  Remove the pepper mixture and set aside.

Add 1 Tbsp of canola oil.  Season the chuck cubes with salt and pepper and brown them in batches in the stock pot.  Remove the browned pieces (set aside), and brown the next batches. (Julia Child was right, for proper browning, don’t crowd the meat).  After the chuck is browned, cook the ground beef and Italian sausage in the same pot.  Remove any drippings.  Add the seasonings (the long list of them- it is worth it).  Stir into the meat and cook for a minute or two. Add the tomato sauce, paste, beer, and chicken broth and bring to a boil.

Carefully pour the contents of your stock pot into your large crock pot.  Add the peppers and browned chuck beef.  Add the beans and stir everything together.   Turn the crock pot on to LOW setting.    Cover and cook on low for about 5 hours, stirring from time to time, or until the chuck beef is tender to the point of falling apart when you try to shred it with a fork.

To serve: top each serving with diced green onions, cheese and crisp bacon, if desired. Serve with cornbread or corn bread pudding.

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A Different Coleslaw

Are you tired of the over-dressed coleslaw that is heavy and ‘same old same old’?  Here is a wonderful coleslaw that has pineapples and raisins in the mix that gives it a refreshing twist on a old and tired salad.  I found this jewel at a choir gathering.  I had thirds of the salad before I found out who brought the dish.  Finally, I found my friend Frieda, who had brought it… after some discussion she told me what was in the salad, but not the amounts- she is one of THOSE cooks (dump and taste), this was something I had to play around with a little to get it to the flavor I liked.  This time I wrote it down so you also can make it without all the guess work.

I call it Frieda’s Pineapple Coleslaw.  Thank you Frieda for sharing your passion with me.  My family really enjoyed it as well.  My husband even declared, you need to make this again… really soon!  This is a super easy recipe to make too – you could even have your upcoming cooks make it.

Frieda’s Pineapple Coleslaw

Serves 6-8

Ingredients:

• 1 (14 oz) bag Coleslaw Mix (without dressing)
• 16 oz can pineapple tidbits in juice, drained- reserving 2 Tbsp juice
• 3/4 cup raisins

Dressing:

• 3/4 cup Mayonnaise
• 2 Tbsp white distilled vinegar
• 2 Tbsp reserved pineapple juice
• 3 Tbsp sugar

Preparation:

Combine the coleslaw with pineapple tidbits and raisins in a large bowl.
In a smaller bowl, combine the mayonnaise, vinegar, reserved pineapple juice and sugar and stir to combine.  Taste and add more sugar if desired.  (I don’t like it super sweet – the raisins and pineapple bring plenty of that to the table).
Pour the dressing over the coleslaw mixture and toss to coat.  Cover and refrigerate.

Turkey Burgers

Turkey burgers – you don’t like them because they are dry and lack flavor.  Well, these will change your mind about them.

These have wonderful flavor and are moist as well.  Serve on a bun with sliced tomato and pickle and a smear of mayo.  Yum.  I had to take my son to kids choir and my husband and two daughters had the four leftover burgers for dinner and they liked them even better the second day. (They were fully cooked the day before and just warmed up in the microwave)  These also freeze well.  I like to cook my onions, because I do not like the taste of raw onion.  I used a sweet Walla Walla Onion this time, but any onion will do the job.  Red onions would also be very nice in this burger.  I feel the onions add moisture to the burger once they are cooked.  The egg you could use egg whites, but I think they hold together better with yolk.  Substitute fresh parsley for the dried if you have it on hand.  I think basil would also be very nice in this burger.  I hope you enjoy.

Juicy Turkey Burgers

Serves 10-12

Ingredients:

• 1/4 cup chopped onion
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 3 lbs ground turkey (mix of white and dark meat)
• 1/4 cup Italian seasoned breadcrumbs
• 2 Tbsp dried parsley flakes
• 1 tsp seasoned salt
• 1/2 tsp McCormick Grill Mates (Montreal Steak) seasoning
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 2 large eggs
• 10-12 large burger buns, toasted

Instructions:

Heat a small skillet over medium high heat and cook the onions in olive oil until they are tender, about 3-5 minutes.  Add minced garlic and cook for one more minute.  Allow to cool a bit.

In the meantime, combine the ground turkey, bread crumbs, parsley, seasonings, and Worcestershire and soy sauce.  Add the cooled onion mixture and stir to combine.  Beat the two eggs and add to the meat mixture.  Stir to combine everything together.  Heat a cast iron skillet over medium-high heat.  Add 1 tsp olive oil.  Shape the meat into 10-12 patties. Cook over medium high heat for about 5 minutes each side, or until they are no longer pink in the center.  Top with cheese if desired, but they are quite delicious just with mayonnaise and tomatoes.  I served them on toasted burger buns.

Printable Recipe

Stuffed Bell Peppers

I made another stuffed pepper recipe that I got from allrecipes.  I made a few changes to the recipe.  I used Jenny-O Turkey Sausage instead of ground beef, added some seasonings like garlic and oregano and used Arborio Rice, and instead of using green peppers, I used yellow and red bell peppers.  The mixture took a little longer to cook than the recipe stated, but with some patience and growling stomachs the end result was very delicious.  I am sure you will also like this rendition if you try it.

Stuffed Bell Peppers

adapted from Allrecipes

Serves 6

• 6 green bell peppers (or 2 large yellow bell peppers & 2 large red bell peppers), sliced in half from top to bottom cleaned
• 1.2 lbs Jenny-O Turkey Sausage (or ground beef if you wish)
• 1 small onion, chopped
• 3 cloves of garlic, minced
• salt and pepper to taste
• 1 tsp oregano
• 1 (14.5 oz) can diced tomatoes
• 1 tsp Worcestershire sauce
• 1/2 cup Arborio Rice (this is a short thick grained rice that gives it a nice texture)
• 1/2 cup water (may need more – add a 1/4 cup at a time as it cooks)
• 1 1/2 cups cheese
• 1 carton V-8 Tomato Soup (or 2 cans Tomato Soup diluted with some water to make it like a gravy)

Instructions:

1. Bring a large pot of water to a boil and add about 2 tsp salt to the water.  Boil the sliced and cleaned peppers for 5 minutes and then turn off the water and let them simmer in the water until they are ready to fill.  This will help soften the peppers.
2. Preheat the oven to 350F.
3. In a large skillet, cook the onions in a little oil to soften them and then add the ground turkey (or beef) and garlic and cook until the meat is cooked through.  Drain any fat or liquid.  Season with salt and oregano.  Add the diced tomatoes (with liquid), Worcestershire sauce, rice and water.  Bring to a boil.  Cover and let cook at medium heat for 10 minutes.  Stir add more water if necessary.  Lower the heat to low and cover and cook for another 15 minutes or until the rice is cooked mostly through.  Add 1 cup shredded cheddar cheese off heat and stir into the mixture.
4. Remove the peppers from the hot water, drain, and put them in a 13x9x2″ baking dish.  Fill the pepper halves with the filling.  Sprinkle the peppers with remaining cheese.  Pour the tomato soup over the peppers.  Bake at 350F for 25-30 minutes until hot and bubbly.

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Amish Macaroni Salad

I’ve said I was a fan of allrecipes.com before and I will say it again.  I made this macaroni salad because I had little else in the fridge to eat for lunch, so I made this recipe.  I made a few changes to the original (the original recipe called for 3/4 cups of sugar!  – that sounds way too sweet to me for the amount of salad; I also reduced the amount of celery and changed the onion to 1/4 cup sweet onion- like Walla Walla, Maui or Vidalia).  Never the less, after tweaking the recipe it is quite yummy!

I love Macaroni Salads that have eggs in them and this is one.  Next time I will add some chopped fresh dill or parsley to brighten it up a little.

Amish Macaroni Salad

adapted from allrecipes.com

Serves 6

Ingredients:

• 2 cups uncooked elbow macaroni
• 3 hard boiled eggs, chopped
• 1/4 cup sweet onion (like Maui, Vidalia or Walla Walla_
• 2 stalks of celery, finely chopped
• 1 small red bell pepper, chopped (I used 3/4 cup chopped roasted bell peppers from the jar)
• 2 Tbsp pickle relish
• 2 cups Mayonnaise
• 3 Tbsp prepared Dijon Mustard
• 1/4 cup sugar
• 2 1/4 tsp white vinegar (or champagne vinegar is really nice here)
• 1/4 tsp salt
• 3/4 tsp celery seed (I used Mc Cormick’s Salad Supreme seasoning)
• 2 tsp fresh minced parsley or dill (optional)

Directions:

Bring a pot of lightly salted water to a boil.  Add Macraroni and cook according to package directions.  Drain, rinse, and cool completely.

In a large bowl combine the remaining ingredients and stir them together.  Pour the dressing mix over the cooled macaroni and stir to combine.  Cover with plastic wrap and cool at least 1 hour.  Enjoy.

Chocolate Chip Cookies

My kids have been clamoring for freshly baked Chocolate Chip Cookies.  My sweet-tooth of a daughter would settle for the cookie dough that comes ready to bake, but this is my favorite from scratch recipe.  I like to use the Ghirardelli brand semi sweet chocolate chips, because I am a chocolate snob.  Feel free to use any other brand though if you are less picky.

I also use the recipe on the back of the bag of Ghirardelli (link)

Chocolate Chip Cookies – adapted from Ghirardelli

Yield: 4 dozen

• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup butter, softened (2 sticks)
• 3/4 cup sugar
• 3/4 cup light brown sugar, packed
• 2 1/2 tsp vanilla extract (original 2 tsp)
• 2 large eggs
• 2 cups semi sweet chocolate chips (Ghirardelli brand are a terrific product)
• 1 cup chopped pecans (optional)

Directions:

1. Place the flour, baking soda, and salt in a medium bowl and stir to combine.  Preheat oven to 375 F.
2. Mix the butter, eggs, vanilla, brown and white sugar in a large mixing bowl until well combined and creamy.  Add 1/3 of the flour mixture at at time and start to mix on low (or it will coat your kitchen with a nice coating of flour-it may look like snow, but trust me it’s not nearly as pretty as it sounds!)  Increase the speed of the mixer to medium and make sure it is nicely combined, but you don’t need to over-beat it.
3. Add chocolate chips and chopped pecans and mix just until combined.
4. Drop the dough with a teaspoon on a baking sheet.  Depending on the size of the pan, you should fit 12-15 cookies per pan.  Bake at 375 F for 9-11 minutes or until golden brown.
5. When the cookies are done, take them from the oven, but do not immediately remove them from the sheet pan.  Let them sit for a few minutes so they firm up a little before you remove them to cool on a wire rack completely.  Store them in an air tight container if they make it to storage at all!   Best served with a tall glass of cold milk.

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Hawaiian Chicken

Here is a simple to make; easy to eat chicken recipe.  I found this on allrecipes.  The sauce is sweet and tangy and pairs perfectly with the chicken and rice.  My family asks for this on a fairly regular basis.  Other than the 1 hour cooking time, it is a cinch to prepare!  This is simple enough for a child to prepare but sophisticated enough for the whole family to enjoy!

Hawaiian Chicken – Allrecipes

Ingredients

• 1 (10 oz) jar sweet and sour sauce (I like the simmering sauces)
• 1 cup brown sugar, packed
• 1/2 cup orange juice
• 4 Tbsp white wine (or chicken broth)
• 1/4 cup butter, melted
• 4 chicken breast halves, skinless, boneless

Instructions

Preheat oven to 400F (or put in crock pot and cook for 6-8 hours on low)
In a bowl, combine sweet and sour sauce, brown sugar, orange juice, white wine and melted butter/  Mix well.
Place chicken in a greased 9x13x2 baking dish (or in crock pot) and pour sweet and sour sauce mixture over chicken.  Bake at 400F for one hour.

Great served over garlic seasoned steamed rice.  (For the garlic rice: bring 2 cups water, 1 tsp salt, 1 Tbsp butter and 1 tsp garlic seasoning to a boil.  Add 1 cup rice.  Stir, cover and simmer over low heat for 15 minutes.  Turn off burner after 15 minutes and let sit another 15 minutes or more)  The garlic seasoning I like is “Lizzie’s Kitchen Oh So Garlic Seasoning”

Recipe Notes

I have made this several times and it is delicious!  It has become one of our regular recipes in the rotation.

Skillet American Chop Suey

I remember my mother making “Chop Suey” when I was growing up.  For some of you, this means Chinese food.. no, this is the American version.  A nice way to doctor up a pound of ground beef and other staples you have in your pantry. It is a better alternative to Hamburger Helper. A much tastier one as well!

I just came home from our church’s Ladies Retreat.  What a let down to return to dishes, a broken dishwasher and the dirty laundry that multiplied while I was away, but I was getting hungry and wanted easy and tasty for dinner.  I had not gone to the store since returning, but had ground beef and this has ingredients that I usually have on hand.

http://www.americastestkitchentv.com/

This recipe for “Skillet American Chop Suey” is from America’s Test Kitchen’s book The Best 30-Minute Recipe (page 148)

Skillet American Chop Suey

Serves 4

• 2 Tbsp. vegetable oil, divided use
• 1 lb. 90% lean ground beef
• 1 onion, minced
• 1 red bell pepper, cored and chopped medium
• 1 celery rib, chopped medium (I didn’t have any this time)
• salt and ground pepper
• 2 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 1/2 cups low-sodium chicken broth
• 8 oz elbow macaroni (about 2 cups-dry)

Making the minutes count:  Before cooking, mince the onion. While the beef cooks, chop the bell pepper and celery.  While the vegetables cook mince the garlic.

1. Cook Beef: Heat 1 Tbsp. of oil in a 12-inch skillet over medium-high heat until shimmering. Add beef and cook, breaking it into pieces with a wooden spoon, until no longer pink, about 3 minutes.  Transfer to a bowl and set aside.
2. Saute Vegetables: add remaining Tbsp oil to skillet and return to medium-high heat until shimmering. Add onion, bell pepper, celery and 1/2 tsp salt and cook until vegetables begin to soften, about 4 minutes.  Stir in Garlic and cook until fragrant, about 30 seconds.
3. Simmer Macaroni: Stir in tomatoes, tomato sauce, chicken broth, macaroni, and browned beef. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until macaroni is tender, 10-15 minutes.  Season with salt and pepper to taste and serve.

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