Let the Wintertime cuisine commence!!

Winter=Chili...what else is there to say about that?  Each time I make chili there is always a tweak here and there, again, I think now I have found the KING of all chili recipes.  If there was ever a cookout...this would be my entry!  

All prepped and ready to get my Chili on!!

This recipes starts with a large stock pot or Dutch oven over medium heat...once hot, throw in your bacon pieces and cook until crisp. Next, add in the onions, garlic, bay leaves and spices...saute for a few minutes.  Then throw in your ground meat and break it up with a wooden spoon as it cooks...

Now its time to get the party started for real with some beans and beer...ah yes.  I chose Fat Tire, before, during and after this wonderful winter meal :)

Throw in your beans and beer and mix it up a bit, 

then add the tomatoes.

That's it!  Now your ready to turn down the heat, simmer your chili (just shy of 2 hours) and drink so more beer!

After simmering, taste for seasoning before serving (as if you haven't been 'tasting it' for the last 2 hours...haha) and serve however you LOVE your chili best.  I like mine with a little cheddar, green onions and just a dollup of sour cream.  And a prefer a hearty bread to crackers.  How do you like your chili?

This chili is truly a work of art and what's more is it makes a HUGE batch.  Plenty to freeze for later when you are dying for a chili fix but short on precious time!

6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces

4 cloves garlic, finely chopped

2 medium onions, finely chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon chipotle chili powder...let me know if you can actually find this anywhere!

2 teaspoons dried oregano

1/4 tsp dried cilantro

1 tsp dried basil

~1/4 cup fresh parsley, chopped fine

1 tablespoon smoked paprika

Salt and freshly ground black pepper

1 pound 85 percent lean ground beef

1 pound ground turkey

1 cup beer (recommended: Fat Tire or Stella)

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 (24-ounce) can crushed tomatoes

1 (24-ounce)+1 8ozcan diced tomatoes, with juice

Directions

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, dried cilantro and chopped fresh parsley and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary.

(Original recipe-Click here)

The Very Best Beef Stew...

So, I admit, this is actually a post I swiped from one of my other blogs...I recently found myself with some leftover tri tip roast and this was the first recipe that came to mind during this especially chilly fall week.  This recipe is neat because it explores working with shallots...I really interesting alternative to white onions.  This was a really delicious stew that I served with Rosemary ciabatta rolls from, yes, Fresh and Easy!
Hope you try this one.  It also leaves a lot of room for variations!





OK, admittedly, I may have gotten too excited something as simple as beef stew...but here goes:

First thing when I got home from work I cut up some veggies; portobello mushrooms, tomatoes, celery and shallots:
First I sauteed the shallots and celery until they just started to get tender...
Then the mushrooms...And finally some tomatoes...
Then I added my cheat...McCormick's Stew seasoning...with and extra cup and a half of water...I prefer my stew more soupy...it would have been mush without extra water. Then I let the seasoning mix and veggies simmer for about 10 minutes while I cut up the baby reds I'd just boiled and the beef roast meatAnd then for my second cheat...I felt like the stew needed some more veggies, so also added 2 small bags of frozen mixed vegetables. I used the microwave steam-in-bag variety. I just microwaved them for a couple minutes, bag was still cool to the touch and then tossed them in to the mix...Then I brought the mix up to a boil, reduced heat to low and simmered for about 20 minutes while I toasted some garlic bread in the oven...and the finished product:

Who's hungry?

Where's the Beef?

I am chickened OUT!!  Seems I've had nothing around but chicken for weeks on end..so I went out in search of a great roast and a great new rub recipe for it. 
Here is what I found (with my own modifications, of course!)

I bought a 2.5 pound tri tip roast for this recipe.
The spice rub is as follows:

1 1/4 T. paprika
1/2 T. sea salt
1 tsp. garlic powder
1/2 tsp ground pepper
1/2 tsp. onion powder
1/2 tsp ground cayenne
1/2 tsp. dried oregano
1/2 dried thyme
2 T. olive oil

Preheat oven to 350
In a small bowl, mix all the spices together.  Stir in the olive oil and then let the mixture sit for about 15 minutes.
Line a cookie sheet with aluminum foil..so you can rub the spices onto the roast and then just toss the foil away when you're done.  Its best to cook the roast in a roasting pan.
 Put the roast on the foil and cover on all sides with the spice mixture

Roast about 1 hour depending on the size of your roast, or to a min. internal temp of 145.  Let your roast sit about 20 minutes before slicing.

I served up the tri-tip with my garlic mashed potatoes and some green beans tossed with bacon pieces, sunflower seeds and some shredded parm...the gravy is just a standard simple gravy made with some of the drippings, a little bit of beef broth and corn starch.

Almost like a TV dinner!

The same night I made the apple crisp, I had a few thawed chicken thighs and legs to use up and mac and cheese and crunchiness was on my mind.  So, I decided on an Oven 'Fried' chicken dinner...with some homemade mac and cheese and some veggie, I would figure it out along the way.

I breaded the chicken pieces with a panko bread crumb and spice mixture...and I usually add a couple tablespoons of shredded Parmesan  to breadings.
This particular recipe I was looking at called  for a mixture of mayo, milk and a tiny bit of ranch dressing to dip the chicken in before breading.  I have to say it was pretty good.
This chicken turned out nice and crispy!

And the mac and cheese...looks like Velveeta shells and cheese, I know...but it isn't!  Yuck.  I just like using shells because it traps in the tasty cheese sauce.

And I decided on some sauteed spinach for the veggie...













When it was all said and done...if reminded me of a TV dinner when I was a kid...minus the little weird brownie thingy...

 Just another modest, yet yummy and cheap meal idea!

A for Autumn...and Apples!

Last week, out of no where I found myself dying for a bowl of apple crisp with a scoop of cinnamon ice cream.  I realized I couldn't even remember the last time I'd had this delicious dessert.  It seems back home that there was no escaping apple crisp in the fall..it was everywhere!  Every restaurant and in everyone's home.  A definite Midwest treasure.

So off to the store I went to find some tasty apples for my fall treat.

If you've never tried a crisp, you really need to do it before fall is over.  It's just too easy and couldn't be more wonderful on a crisp autumn day.  Do it this weekend!
Just peel, core and slice about 5 cups of apples..usually 1 apple equals about 1 cup
1 c. white sugar
1T. all purpose flour
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg, if you like...I don't.
1/2 cup water (optional--depending on how ooey and gooey you want your apples)

1c. quick cooking oats
1c. flour
1c. packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 c. butter, melted

Preheat over to 350

Put your apples in a 9x13 pan...or really any kind of baking dish.  I used a big white casserole thing for mine and it was perfect.  Just cook a little longer if your using a deeper casserole type dish. Mix your sugar and spices, 1T. flour and mix it all together.  Pour your 1/2 water evenly over the top...or you can pour a couple tablespoons of melted butter over the apples instead...for an extra yummy-ness.

Next, combine oats, 1c. flour, baking soda, baking flour and melted butter together...I always add about 1/2 teaspoon of ground cinnamon to this topping mix too..cause, well, I LOVE cinnamon!
Crumble the mixture evenly over the apple mixture.

Bake for about 45 minutes..serve warm with cinnamon ice cream, if you can find it.  Otherwise vanilla will do just fine!

YUM time!

Enchiladas...a dream come true for leftovers!!

For a long time now I've been meaning to find a really great red enchilada sauce to buy so I can start practicing making enchiladas.  I've never made them before..but they are a GREAT meal plan for any type of leftover meat or chicken you may have.  For this recipe, I had some leftover roasted chicken to use up.  This recipe (complete with a HOMEMADE enchilada sauce) is SO amazing that I plan to make a pot roast over the weekend so I make them again next week!

I was finally motivated to seek out this recipe when I found myself with a mean hankering for chicken enchiladas from my favorite local Mexican restaurant...Cancun Fresh. I may have also been inspired by the newest addition to our home...a little Chihuahua named Vito :)

Alas, dining out just isn't in the budget, SO...here I go again...attempting something completely new to satisfy a mean craving!

You must try this delicious Red Enchilada Sauce recipe.  I modified the original version I found online.  It's easy to do and taste absolutely delightful.  It'll be a good excuse for you to get a few more spices to update your spice rack...this is essential for cooking more meals at home and saving yourself a LOT of $$$!

Red Enchilada Sauce

Makes about 3 cups

1 T. olive oil

3 cloves garlic, minced

4 T onion, minced

1/2 tsp. dried oregano

2 1/2 tsp. chili powder

1/2 tsp. dried basil

salt and coarse ground pepper to taste

1/4 tsp. ground cumin

1 tsp. ground cilantro

1/2 cup salsa of choice

(for this recipe I used a jarred smokey chipotle salsa which was good but, next time i will use fresh salsa for a lighter, fresher flavor) 

1 8oz can tomato sauce

1 1/2 cups chicken broth, reduced sodium

Heat the oil over medium heat in a large sauce pan.  When hot, add minced garlic and onions and saute for 1-2 minutes.  Add oregano, chili powder, basil, ground black pepper, salt, cumin, cilantro, salsa and tomato sauce.

Mix together and then stir in chicken broth.  Bring to boil, then reduce heat and simmer for 15-20 minutes.

That's it...it's too easy!!

Mmm...doesn't that look absolutely yummy?!

Okay, now it's time to whip up the enchiladas...starting, of course, with the 'insides'...

About 2 cups shredded leftover meat of choice...roasted chicken worked beautifully.

1 onion, chopped

2 T. olive oil

1/2 pint sour cream

Shredded cheddar cheese...who measures cheese??

Shredded 4-cheese Mexican blend

1 T. dried cilantro

1/2 tsp. dried oregano

1/2 tsp. coarse ground pepper

1/2 tsp. sea salt

1/2 chicken broth, reduced sodium

1 T. chili powder

1 (4oz) can diced green chilies

1 garlic clove, minced

2 cups of your yummy enchilada sauce!

corn tortillas

Preheat oven to 325 degrees

In a medium, non stick pan heat tortillas (8-10) for a few seconds on each side over high heat just until pliable.  Set aside.

In a medium, non-stick skillet (same skillet you heated the tortillas in), heat 2 T olive oil over medium heat...add onion and garlic and saute for a few minutes.  Add chicken, sour cream, cheddar cheese, cilantro, oregano and ground black pepper.  Heat until cheese melts. Stir in salt, tomato sauce, broth, chili powder, and green chilies.

Add some of the mixture onto tortillas (dipped first in your enchilada sauce), loosely roll and place in baking dish.

Cover with your remaining enchilada sauce.  Sprinkle with the Mexican 4-cheese blend and bake UNCOVERED for 20 minutes.  Cool for 10 minutes. 

Voila...I made enchiladas!!!

 

I served them with Mexican rice and refried beans...the rice was a dry packaged mixed.  I happened to have Lipton's Taco Rice mix on hand.  The beans were fat-free canned, heated over low heat with about 2 tablespoons of butter melted in.  Then a bit of cheese sprinkled on top...of course!




Hope you all try this one...it will become a favorite in your household!

Turkey Tot Ome-LOT!

One of the best things about weekends has to be sleeping in late and indulging on a nice, big brunch!  In the past, it was more a question on where to enjoy brunch...but as we all know, these days its what to make for brunch.

I woke up, made a pot of coffee and did a little web surfing while contemplating what to make.  All I really knew was that I wanted to use up some leftover cooked ground turkey I had on hand.  I was thinking maybe an omelet, hash browns and some sort of fresh fruit.  Sounds boring though and I wasn't overly excited to get started with it.  Then, out of no where inspiration hit...I thought, why not try tater tots broken up inside the omelet instead of boring HB's on the side?  I shall call it my Turkey Tot Omelet!!  Or, Ome-LOT as it turned out...

First, I cooked up the tots..."fry little piggies, FRY!!"

Once the tots were cooked, I removed them to a paper towel lined plate to absorb excess oil.

Turkey time...

The turkey was leftover from spaghetti earlier in the week.  It was already seasoned and cooked.  I just tossed the ground turkey around in a hot skillet over medium-high heat until it was reheated thoroughly, then I removed the turkey to a bowl and set aside while I prepared the eggs.

This was the 1st omelet (for my roomie) I poured 2 beaten eggs (2 whites, one yolk, with about a teaspoon of cold water mixed in) into the preheated skillet over medium heat.  I then added the ground turkey on top.
For my omelet, I modified this step...I put the crumbled tots over the eggs.

Once the first side was cooked, I flipped the omelet and added a slice of mozzarella, some fresh baby spinach and a few tots, crumbled...in that order.  (For my omelet, the order was mozzarella, turkey, spinach)


A few minutes later the OME-LOT was born!!  I couldn't believe how massive it turned out to be!!  Next time, we could easily share 1 omelot.

 A meat encrusted omelet oozing potatoes...what dude wouldn't love that?  Sean promptly
covered his omelet in ketchup and went to town.  He said it was excellent!

I covered my tot-encrusted omelet with spicy salsa and a dollop of sour cream.  Mmm, and sliced roma tomatoes (almost always on sale at Freah & Easy as a 5-6 pack for only 98 cents!) on the side...always a GREAT flavor paired with any omelet.

Another cheap, easy and yummy meal prepared for about $3 per person and in about 30 minutes!  Try it out, you'll love it!!