I'm so excited our youngest is home from college with great grades and a hungry tummy. His favorite?? Chili with chocolate and stout beer, yes you are reading correct. We are having his friends over this weekend for chili just like old times. Isn't family the best???!!!!
Couple of suggestions for this chili - make it a day ahead of time if you can - gives the flavor to marry together & you can substitute Rotel tomatoes for one of the diced tomatoes or add it as extra if you like lots of tomatoes. Same with the beans. Use your favorite and you can add an extra can if you like. I usually double or triple this recipe. Serve with crackers, sour cream and sharp cheddar cheese.
Enjoy!
Sara's CHAIN GANG CHILI - Craig Favorite
6-8 Servings
Ingredients
2 -3 lb. lean ground beef
4 c. chopped onions
6 cloves garlic minced
1 lg. green pepper chopped
3 tbsp. chili powder
1 tbsp. plus 1 1/2 tsp. all-purpose flour
4 tsp. salt
1 tbsp. sugar
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. dried oregano leaves
1 -2 tsp. crushed red pepper
2 (16 oz.) cans whole tomatoes chopped
1 (15 oz.) can tomato sauce
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 bottle of stout dark beer (my favorite is "Bad Penny" brewed here in Raleigh)
3 (16 oz.) cans red (Hanover brand) kidney beans or black beans
1 (1 oz.) sq. unsweetened chocolate or leftover chocolate you have on hand
1 can (12 oz) Mushrooms
Instructions
In a large Dutch oven or slow cooker, brown ground beef. Add onion, garlic and green pepper. Cook until vegetables are tender. Add spices, sugar and tomato products. Reduce heat and simmer, covered for 1 hour. Stir occasionally. Stir in beans and chocolate. Simmer covered for 20-30 minutes. Stir well before serving. Note: Prepared chili may be frozen up to 2 months.
Friday, December 18, 2009
Thursday, December 17, 2009
Today's Recipe: Popping Fresh Barbecue Cups
Today's Recipe is super easy and is a kid pleaser! You can vary this recipe in many ways, like making a bigger bread bowl for adults instead of the muffin size cups. Since you eat with your eyes first, the bigger bowl is more appealing to adults, trust me on this one, I've tested it. Totally weird! Anyway, Enjoy!
Popping Fresh Barbecue Cups
6 Servings
Ingredients
3/4 pound Ground Beef; Lean
1 tablespoon Onion; Minced
2 tablespoons Brown Sugar
12 Biscuits; *
1/2 cup Barbecue Sauce; **
3/4 cup Cheddar; Sharp, Shredded
Instructions
* Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe.
In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. Don't forget veggies or a salad.
VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results.
Popping Fresh Barbecue Cups
6 Servings
Ingredients
3/4 pound Ground Beef; Lean
1 tablespoon Onion; Minced
2 tablespoons Brown Sugar
12 Biscuits; *
1/2 cup Barbecue Sauce; **
3/4 cup Cheddar; Sharp, Shredded
Instructions
* Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe.
In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. Don't forget veggies or a salad.
VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results.
Monday, December 14, 2009
Crockpot Recipe: Hungarian Goulash
Happy Monday morning to ya! I have a busy day today so it is a crockpot meal for us tonight. Enjoy!
Hungarian Goulash
Ingredients
1 pounds beef stew meat cut into 1" cubes
1 large onion chopped
2 garlic cloves crushed
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 cup water
2 tablespoon tomato paste
2 tablespoon sweet Hungarian paprika
1 cup all-purpose flour
1 cup water
1 cup sour cream or plain yogurt
Hot cooked noodles or rice
2 teaspoons dried dill weed or poppy seeds
Instructions
Place meat in a slow cooker; cover with onion and garlic. In a small bowl, combine salt, pepper, water, tomato paste, and paprika. Pour over meat mixture. Cover and cook on LOW 8 to 9 hours.
Turn control to HIGH. In a small bowl, combine flour, water, and sour cream or yogurt. Stir into meat mixture. Cook uncovered on HIGH 10 to 15 minutes or until slightly thickened.
Serve over cooked noodles or rice. Sprinkle with dill weed or poppy seeds.
Hungarian Goulash
Ingredients
1 pounds beef stew meat cut into 1" cubes
1 large onion chopped
2 garlic cloves crushed
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 cup water
2 tablespoon tomato paste
2 tablespoon sweet Hungarian paprika
1 cup all-purpose flour
1 cup water
1 cup sour cream or plain yogurt
Hot cooked noodles or rice
2 teaspoons dried dill weed or poppy seeds
Instructions
Place meat in a slow cooker; cover with onion and garlic. In a small bowl, combine salt, pepper, water, tomato paste, and paprika. Pour over meat mixture. Cover and cook on LOW 8 to 9 hours.
Turn control to HIGH. In a small bowl, combine flour, water, and sour cream or yogurt. Stir into meat mixture. Cook uncovered on HIGH 10 to 15 minutes or until slightly thickened.
Serve over cooked noodles or rice. Sprinkle with dill weed or poppy seeds.
Friday, December 11, 2009
Today's Recipe: Beer Can Chicken with Beer and Molasses Bbq Sauce
Confession: I really, really love to make Beer Butt Chicken! It keeps the chicken so moist and you can flavor it several different ways. For instance, instead of beer, Mt Dew use fresh citrus, like limes, lemons and oranges to stuff in the other end of the chicken, maybe some fresh rosemary. so good. Season the outside with a mix of salt and pepper, garlic, whatever...
Here is a recipe to get you started with Butt chicken cooking.... I believe this is a variation of a recipe from Bobby Flay. Enjoy!
Beer Can Chicken with Beer and Molasses Bbq Sauce
Ingredients
Beer Can Chicken:
1 can good quality, beer
1 pounds roaster chicken (1 to 2)
Salt
Pepper
Garlic powder
Molasses BBQ sauce recipe follows
Instructions
Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.
My two sense on the cooking method above: if you have the time, you can cook the bird on the grill. Cook it LOW and SLOW. I usually keep the grill at about 300-350 degrees and cook from 1 to 1.5 hours depending on the size of the chicken.
Beer and Molasses BBQ Glaze:
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke
Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.
Yield: 2 quarts
Here is a recipe to get you started with Butt chicken cooking.... I believe this is a variation of a recipe from Bobby Flay. Enjoy!
Beer Can Chicken with Beer and Molasses Bbq Sauce
Ingredients
Beer Can Chicken:
1 can good quality, beer
1 pounds roaster chicken (1 to 2)
Salt
Pepper
Garlic powder
Molasses BBQ sauce recipe follows
Instructions
Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.
My two sense on the cooking method above: if you have the time, you can cook the bird on the grill. Cook it LOW and SLOW. I usually keep the grill at about 300-350 degrees and cook from 1 to 1.5 hours depending on the size of the chicken.
Beer and Molasses BBQ Glaze:
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke
Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.
Yield: 2 quarts
Monday, December 7, 2009
Today's Recipe: Pork Chops with Country Gravy and Mashed Potatoes
This is a Cooking Light recipe I haven't tried yet but I was interested in giving it a whirl since it is taking a home comfort favorite and cutting the calories and fat. Will it taste as good???
Pork Chops with Country Gravy and Mashed Potatoes
Refrigerated mashed potatoes are widely available and are already seasoned, so no additional salt is needed. The five-ingredient gravy would go well over pan-sautéed or oven-fried chicken. It's also great over an open-faced turkey sandwich. You can add mushrooms, onions & steak seasoning... Served with green beans and applesauce:)
4 Servings
Ingredients
3/4 teaspoon salt divided
4 (4-ounce) boneless center-cut loin pork chops (about 1 inch thick)
1 teaspoon butter
1 1/3 cups 1% low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes) or Country Crock or my favorite, Bob Evans
Instructions
Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
While pork cooks, prepare potatoes according to package directions. Serve with pork.
Lorrie Hulston Corvin, Cooking Light, JANUARY 2004
Pork Chops with Country Gravy and Mashed Potatoes
Refrigerated mashed potatoes are widely available and are already seasoned, so no additional salt is needed. The five-ingredient gravy would go well over pan-sautéed or oven-fried chicken. It's also great over an open-faced turkey sandwich. You can add mushrooms, onions & steak seasoning... Served with green beans and applesauce:)
4 Servings
Ingredients
3/4 teaspoon salt divided
4 (4-ounce) boneless center-cut loin pork chops (about 1 inch thick)
1 teaspoon butter
1 1/3 cups 1% low-fat milk
3 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes) or Country Crock or my favorite, Bob Evans
Instructions
Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
While pork cooks, prepare potatoes according to package directions. Serve with pork.
Lorrie Hulston Corvin, Cooking Light, JANUARY 2004
Wednesday, December 2, 2009
Today's Recipe: Wayne's Beef Macaroni and Cheese Recipe courtesy Paula Deen
It's rainy here, so I thought comfort food was in order. This is a simlar recipe that we ate as kids. What kid doesn't like mac and cheese??!!! You can change this recipe in several ways to met your needs, use ground turkey or chicken, no meat and add lots of veggies, you get it. Enjoy!
Wayne's Beef Macaroni and Cheese Recipe courtesy Paula Deen
Ingredients
1 pound box elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon dried basil ground cumin, and dried oregano
2 cups grated Cheddar (2 to 3)
Instructions
Heat the oven to 350 degrees F.
Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.
Wayne's Beef Macaroni and Cheese Recipe courtesy Paula Deen
Ingredients
1 pound box elbow macaroni
2 tablespoons vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon dried basil ground cumin, and dried oregano
2 cups grated Cheddar (2 to 3)
Instructions
Heat the oven to 350 degrees F.
Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.
Tuesday, December 1, 2009
Today's Recipe: Mexican Chicken Chowder
If you still have turkey leftover use it in this recipe. Have a great day!
oh - I'm headed to volunteer at my local food bank this morning, why don't you?
Mexican Chicken Chowder
Ingredients
2 1/2 cups chopped cooked chicken
1 can whole-kernel corn with sweet peppers (11 ounce)
1 can condensed cream of potato soup or reduced-fat (10 3/4 ounce)
reduced-sodium condensed cream of chicken soup
1 can diced green chili peppers (4 ounce)
2 tablespoons snipped fresh cilantro
1/2 a 1-1/4-ounce package taco seasoning mix (about 2
1 can reduced-sodium chicken broth (14 1/2 ounce)
1 cup water
1 cup fat-free dairy sour cream
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
Baked tortilla chips (optional)
Instructions
1. In large saucepan, combine chicken, chicken broth, corn, soup, water,
chili peppers, cilantro, and taco seasoning mix. Bring to boiling;
reduce heat. Cover and simmer for 15 minutes.
2. Stir 1 cup of the hot mixture into the sour cream. Return the mixture to the saucepan; heat through.
3. Sprinkle each serving with cheddar cheese. Serve with tortilla chips.
To use your crockery cooker: In a 3-1/2- to 4-quart electric crockery
cooker, combine all ingredients, except sour cream, cheese, and chips.
Cover; cook on high-heat setting for 3 to 4 hours or on low-heat setting
for 6 to 8 hours. Stir 1 cup of hot mixture into the sour cream. Return
to cooker. Let stand, covered, for 5 minutes. Sprinkle each serving with
cheddar cheese and serve with chips.
Nutrition facts per serving:
Servings Per Recipe 4 main-dish servings
oh - I'm headed to volunteer at my local food bank this morning, why don't you?
Mexican Chicken Chowder
Ingredients
2 1/2 cups chopped cooked chicken
1 can whole-kernel corn with sweet peppers (11 ounce)
1 can condensed cream of potato soup or reduced-fat (10 3/4 ounce)
reduced-sodium condensed cream of chicken soup
1 can diced green chili peppers (4 ounce)
2 tablespoons snipped fresh cilantro
1/2 a 1-1/4-ounce package taco seasoning mix (about 2
1 can reduced-sodium chicken broth (14 1/2 ounce)
1 cup water
1 cup fat-free dairy sour cream
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
Baked tortilla chips (optional)
Instructions
1. In large saucepan, combine chicken, chicken broth, corn, soup, water,
chili peppers, cilantro, and taco seasoning mix. Bring to boiling;
reduce heat. Cover and simmer for 15 minutes.
2. Stir 1 cup of the hot mixture into the sour cream. Return the mixture to the saucepan; heat through.
3. Sprinkle each serving with cheddar cheese. Serve with tortilla chips.
To use your crockery cooker: In a 3-1/2- to 4-quart electric crockery
cooker, combine all ingredients, except sour cream, cheese, and chips.
Cover; cook on high-heat setting for 3 to 4 hours or on low-heat setting
for 6 to 8 hours. Stir 1 cup of hot mixture into the sour cream. Return
to cooker. Let stand, covered, for 5 minutes. Sprinkle each serving with
cheddar cheese and serve with chips.
Nutrition facts per serving:
Servings Per Recipe 4 main-dish servings
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