Sugary Sweet Chili

I love chili. No, I mean I REALLY love chili. I very rarely make the same kind twice. Recently, on one of my favorite food blogs, Prevention RD (Original recipe from Christine’s Kitchen Chronicles) ,I came across a chili recipe that had sugar in it. Now, before you judge it, try it!  I have never in my life had such a delicious bowl of chili. Its the first time that I’ve ate chili without some type of crackers crumbled in it. There was not a single bit of it leftover. 

Ingredients:

1 1/2 lb lean ground beef

1 onion, diced

1 green bell pepper, diced

1 14 oz can tomato sauce

1 14 oz can diced tomatoes

1 6 oz can tomato paste – fill can with water and add to chili also

1 can bush’s chili beans in sauce

1/2 packet chili seasoning – I used a whole packet

1/4 cup sugar

pinch of salt

black pepper

1 tsp hot sauce

shredded cheddar for garnish

Directions:

Heat 1 tbsp oil in a large sauce pot over medium heat. Add in ground beef and onion. Season with salt and pepper and brown.  Add in everything except the cheddar and simmer on low heat for about an hour. Ladle into bowls and top with a handful of grated cheddar.

Quick and Easy Vegetable Soup

This is my go to recipe for vegetable soup. Its the recipe that my mom always used when I was growing up and she still makes it to this day. Its very quick and easy. Can’t beat that can ya?  You can have this soup from stove top to table in about 30 minutes. The longer it cooks, the better is it though. The leftovers of this soup is pure Heaven by the way.  I like to serve this with grilled cheese sandwiches.

Ingredients:

1 lb ground beef

1 bag mixed frozen vegetables for soup

Tomato juice- Enough to cover the veggies. I used four 11.5 oz cans

1 cup water

Salt

Pepper

Directions:

Heat 1 tbsp oil in skillet. Season the ground beef with salt and pepper and brown. Meanwhile, in a large sauce pot, add frozen vegetables, tomato juice, and water. Bring to a boil for 5. Reduce heat. Add in browned ground beef and stir. Simmer 2o minutes. Season with salt and pepper and adjust accordingly.

Meatloaf

I don’t know about you but I love meatloaf. I love meatloaf more than any normal woman should. Unfortunately, Jeremy isn’t a huge fan so I rarely make it.  Until a couple of days ago, it had probably been close to 2 years since I had a made a meatloaf at home. Strange part? This meatloaf came to be after Jeremy requested it. He asked for simple, old fashioned meatloaf. Nothing fancy. This is my favorite meatloaf hands down. Simple.  Tasty. I served this with mashed potatoes, mac and cheese, corn, and rolls.

Ingredients:

1 lb ground beef- I like to use 85/15

1/2 cup chopped onions

1/2 cup chopped green bell pepper

1 cup cornbread, crumbled – Just use your favorite cornbread recipe for this…If you need one though, heres the one I always use

https://lilhousewifecooks.wordpress.com/2009/09/30/corn-bread/

Salt

Pepper

1/8-1/4 cup ketchup plus more for topping the meatloaf

Directions:

Preheat oven to 375. Spray a loaf pan or any other small baking dish of your choice with cooking spray. In a large bowl combine ground beef, onion, green pepper, salt, pepper, cornbread crumbs,and  ketchup. Using your hands, mix together until everything is combined. Press into baking dish. Add some additional ketchup on top (as much as you’d like) and bake for 45 mins to an hour. Top with a bit more ketchup if you’d like. Let meatloaf cool 5 mins or so before you cut it so that it will hold together.

After taking several pictures, I’ve finally realize that meatloaf just isn’t very photogenic! haha

Slow Cooker Cheese Dip

I’m pretty sure everyone has saw this recipe at one time or another or atleast a variation of it. I really have no idea where I first saw this at. Velveeta cheese website maybe??  I’m clueless. This dip isn’t really even a “recipe”. I kind of feel embarrassed to even be blogging something so simple haha However, it is delicious and addictive. This dip would be perfect for parties, showers, or any kind of get togethers. YOU WILL BE ADDICTED. You have been warned.

Ingredients:

1 large block of velveeta cheese

1 lb ground beef

1 can rotel

salt

pepper

Directions:

Heat a tbsp of canola oil in a large skillet. Add ground beef and season with salt and pepper. Let it cook until brown. Cut velveeta into large cubes and throw into the bowl of a slow cooker(be sure to spray the inside with some cooking spray). Add rotel and then the browned ground beef. Stir everything together and turn slow cooker to high. Stir occasionally. This will only take about 45 mins to an hour for the cheesy magic to happen. After the cheese is completely melted, turn slow cooker to the keep warm setting. Serve with tortilla chips.

Beef Stew

This is my first attempt at making beef stew. It turned out quite nice if I do say so.  It will definately warm you up during the colder months. Nothing says comfort like a big bowl of beef stew!  I adapted this recipe from the ultimate beef stew from Tyler Florence. Ive come to realize that is it impossible to get a good picture of soup/stew.

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-stew-recipe/index.html

Ingredients:

1 2lb beef roast, cut into 1 in. cubes

1/4 cup flour

1/2 lb baby potatoes, halved

4 sprigs fresh thyme

1/2 lb baby carrots

4 garlic cloves, minced

1 med. onion, chopped

1 tsp freshly ground black pepper

1 tsp salt

2 bay leaves

1 1/4 cups red wine

1/8 cup evoo

2 1/2 cups beef stock

1 1/2 cups frozen peas

pinch of sugar

Directions:

In large pot, heat evoo with thyme sprigs over medium-high heat. Once oil begins to smoke, remove thyme Dredge beef cubes in flour until well coated.Add beef to hot  oil and brown on all sides. Deglaze pan with red wine. Stir in beef stock until combine. Throw onions, potatoes, garlic, bay leaves and sugar in the pan. Season with salt and pepper. Reduce heat to medium-low and cook 2-3 hours, stirring occasionally.  During last 5 mins of cooking time, add peas to stew. Stir to combine.

 

 

 

Homemade White Castle Slyders

This recipe is from Devin Alexander’s cookbook, Fast Food Fix. These taste EXACTLY like slyders from White Castle. They are very simple to make and will save you tons of fat and calories. The next time you find yourself craving some of these little guys, go to the store and get the ingredients and make them yourself. Your waistline will thank you! 🙂

Ingredients:

5 oz. lean ground beef ( I used 93/7)

salt and peper

1/2 cup water

1 1/2 tbsp dehydrated minced onion

5 square dinner rolls

5 round dill pickles

mustard

Directions:

Line baking sheet with waxed paper.

Divide ground beef into 5 equal portions. On baking sheet, flatten and shape each portion into a square patty. Season with salt and pepper. Place in freeze uncovered for about 5 mins.

In large nonstick skillet, combine onion flakes with water. Cook over med heat until onions are soft. This takes about 5 mins. A thin layer of water should remain in skillet. If needed, add up to 2 tbsp of water. Place patties in single layer over softened onion. Cook 1 mins or until bottoms are brown. Flip.  Place 1 roll bottom cut side down on top of each burger. Place 1 roll top on each roll bottom. When beef is no longer pink, remove roll tops and set aside. Slide thin spatula under 1 portion of onion, burger, and 1 roll bottom. Flip stack onto plate. Top with dill pickle round and a squirt of yellow mustard. Cover with roll tops. Repeat with remaining burgers.

* You can also add cheese if you would like

This pic doesnt do these burgers justice.

Steakhouse Chili

I love this chili. Its so good. Its a nice change from my usual chili recipe. Its slightly sweet but spicy. Its been so cold outside here today, this was the perfect meal to warm me up! This recipe is from the October issue of Everyday with Rachael Ray.

Ingredients:

1 tbsp evoo

4 slices bacon, finely chopped- I used 2 thick slices

2 lb. ground beef- I used 1 lb.

1 onion, chopped

3 cloves garlic, minced

4 tbsp chili powder

salt and pepper

1 15oz can tomato sauce

1/3 cup worcestershire sauce

2 tbsp hot sauce

1/4 cup brown sugar

2 cups beef stock- I used low sodium

sour cream and chopped fresh parsley for garnish

Directions:

Heat evoo in large skillet. Cook bacon for about 3 mins or until fat starts to render. Add ground beef and brown, about 8-10 mins. Add onion and cook until soft, about 5 mins. Stir in garlic, chili powder, just a little salt (the bacon provides lots of salty flavor), and lots of pepper( I used about 10 grinds on the pepper mill).

In med bowl, whisk together tomato sauce, brown sugar, worcestershire sauce, and hot sauce. Pour into ground beef mixture. Stir in beef stock.

Bring to boil and reduce heat. Simmer about 1o mins or until chili has thickened.

Ladle into bowls and top with a big dollop of sour cream and some finely chopped flat leaf parsley.

Lasagna with homemade sauce

Its been chilly and rainy here today so I thought making a huge pan of homemade lasagna would fit the bill perfectly. I decided I was gonna make homemade sauce to use in this instead of sauce from a jar. I adapted the sauce recipe from Amy’s over at the petite filet blog.  I served this with Rachael Rays green gobble ems!

Ingredients:

1 box no boil lasagna noodles

1 15 oz. container cottage cheese- I used fat free

1 small bag of shredded mozzarella

1/2 cup grated parmesan cheese

1 egg

dried herbs- 1 tbsp oregano, 1 tbsp basil, salt and pepper

sauce:

1 28oz can crushed tomatoes

1 14.5 oz can whole tomatoes

1 small can tomato paste

1 med onion, diced

5 very large cloves garlic, minced

1 lb. ground beef

dried herbs- 1 tbsp oregano, 1 tbsp crushed red pepper flakes, 1 tsp garlic powder

fresh herbs-big handful flat leaf italian parsley, about 15 leaves fresh basil, chopped

salt and pepper

2 tbsp evoo

Directions:

In large soup pot, heat evoo. Add in ground beef and brown. Add in onion and cook about 4 mins. Stir in garlic, tomatoes, tomato paste, dried and fresh herbs, and salt and pepper. Stir to combine and cook on low heat for about 2 hours, stirring occasionally.

Preheat oven to 350.

In med. bowl, combine cottage cheese with egg, 1 tbsp oregano, 1 tbsp basil, salt, pepper, and 2 tbsp parm cheese.

Now its time to arrange the lasagna.

Spoon about 3/4 cup sauce in bottom of 13×9 pan. Top with 3 lasagna noodles. Spread some of the cottage cheese mixture over noodles. Sprinkle with a little mozzarella and some parmesan. Spoon on some more sauce.  Repeat 2 more times. Top with remaining 3 lasagna noodles. Spread remaining meat sauce over pasta.  Top with mozzarella and parmesan cheese. Cover with foil and bake 35 mins. Remove foil and bake 15 more mins to brown.

Homemade Pasta with Bolognese

I finally ventured into the world of making homemade pasta. I must admit, it was harder than I thought it would be. I saw this on the Pioneer Womans blog and it looked so easy. Well it is, until you start rolling the dough. I dont have a pasta maker so I had to roll the crap out of the dough and it did take some time. My arms are sore and very tired from all the rolling!  It was worth it though. I also made bolognese sauce and breadsticks to go along with it.

Ingredients:

2 cups flour

4 eggs

Directions:

Lightly flour large work surface.  Lay out the 2 cups of flour. Make well in the center of the flour and add eggs. Lightly combine with fingertips until combined. Knead, knead, knead until the dough is smooth and not sticky. Let the dough rest on the counter for about 15 mins or so. Using rolling pin, roll the dough out as thin as you can possibly get it. This did take some time but I promise its worth it. After you get the dough rolled out, roll into loose log. Using a sharp knife, cut the pasta dough into thin strips. Drop into heavily salted boiling water. Cook 2-3 mins.

Above is the pasta in all  its naked glory!

Here it is covered with bolognese sauce (recipe below)

I adapted this recipe from the pioneer womans bolognese.

Ingredients:

3/4 cup grated carrots

1 onion, chopped

3 tbsp evoo

1 lb ground beef

2 tbsp dried basil

2 tbsp dried oregano

1 tbsp tomato paste

3 cloves garlic, minced

1 cup red wine

1 tbsp worcestershire sauce

1 28 oz can whole tomatoes

1 small can mushrooms

salt and pepper

Directions:

In large pot, heat evoo over med heat. Add carrots and onion and cook about 3 mins. Add ground beef and brown. Pour in wine to deglaze pan. Cook 1 min. Add in dried herbs, tomatoes, garlic, mushrooms,worcestershire,tomato paste, salt, and pepper. Reduce heat and simmer 20 mins.

Cowboy Beans

I picked up Dolly Parton’s cookbook, Dolly’s Dixie Fixin’s, during my last visit to the Dixie Stampede in Gatlinburg, TN. I was pleasently surprised at the variety of recipes that are in it. When Jeremy was flipping through the book, he ran into cowboy beans and said he wanted them one day soon. So, here they are. I served this with oyster crackers. It tastes like a huge bowl of  baked beans and chili mixed. Its very good and Ill definately make it again. It does take a while to make them but its definately worth it.

Ingredients:

1 lb dried navy beans, rinsed and picked through- I used 1/2 lb

1 small ham hock

1 bay leaf

veg. oil

3/4 lb ground beef, cooked and drained- I used 1 lb

1 onion, chopped

2 cups ketchup

1 8 oz can tomato sauce

1 cup brown sugar

3 tbsp worcestershire sauce

2 tbsp molasses

1 tbsp dry mustard

1/2 tsp ground ginger

Directions:

Soak beans overnight.

Drain beans. Add fresh water (enough to cover beans by about 2 inches),bay leaf, and ham hock to large soup pot. Bring to boil over med high heat. Reduce heat and simmer about 2 hours or until beans are very tender. Drain, reserving 1 cup of cooking liquid. Discard bay leaf and return to pot.

Preheat oven to 350 and spray a 5 qt casserole with veg oil cooking spray.

Remove ham from bone and chop it into small pieces. Add ham, onion, beef, molasses, ketchup, tomato sauce, sugar, worcestershire sauce, mustard, and ginger to to beans. Stir until combined. Pour bean mixture into casserole. Add reserved cooking liquid. Cover with foil and bake for 2 hours. Stir occasionally.