2 lb of ground beef
1 lg onion, chopped
3-4 cloves of garlic, minced
salt and pepper
1 lg can crushed tomatoes
1 lg can whole tomatoes
2 lg cans diced tomatoes
2 cans dark red kidney beans, drained
3 cans chili beans
32 oz tomato juice
2 T cumin
5T chili powder
1 T paprika
1 t chipotle powder
salt pepper
Brown ground beef in a large pot with onion and garlic, salt and pepper generously while cooking. Drain fat from beef. Add other ingredients and bring to a boil. Turn down to simmer for several hours. As chili cooks break apart the whole tomatoes.
Serve with shredded sharp cheddar cheese, sour cream, and saltines or oyster crackers.
Saturday, November 3, 2018
Baked Creamy Mac 'N Cheese
1 lb elbow macaroni, cooked al dente
salt
8 T butter
8 T flour
4 C whole milk
6 c shredded cheese (smoked gouda, swiss, sharp cheddar)
salt and pepper
garlic powder
Turn oven on to 350 degrees.
Melt butter in a large pan. When it is bubbling, add flour and cook for several minutes until it turns light brown. Slowly whisk in milk and bring to a low boil to allow sauce to thicken. Season with salt and pepper and garlic powder. Slowly whisk in cheese until sauce is smooth. Add macaroni and pour into a buttered baking dish (you can serve at this point if you don't feel like baked mac 'n cheese).
Bake macaroni and cheese until bubbling around the edges.
salt
8 T butter
8 T flour
4 C whole milk
6 c shredded cheese (smoked gouda, swiss, sharp cheddar)
salt and pepper
garlic powder
Turn oven on to 350 degrees.
Melt butter in a large pan. When it is bubbling, add flour and cook for several minutes until it turns light brown. Slowly whisk in milk and bring to a low boil to allow sauce to thicken. Season with salt and pepper and garlic powder. Slowly whisk in cheese until sauce is smooth. Add macaroni and pour into a buttered baking dish (you can serve at this point if you don't feel like baked mac 'n cheese).
Bake macaroni and cheese until bubbling around the edges.
Cajun Chicken and Sausage Alfredo Pasta
This is a recipe made by special request from my son.
3 T olive oil
4 cloves garlic, minced
1 C cooked andouille sausage
1 C sundried tomatoes, chopped
1 lb boneless skinless chicken breasts
cajun seasoning
1/4 c white wine
3 c heavy cream
1 lb penne pasta, cooked al dente
1 c parmesan cheese
parsley
Turn on oven to 350
Coat chicken in cajun seasoning and blacken both sides over high heat in a cast iron skillet. Put in oven for 10 minutes or until it comes to 165 degrees. Slice chicken in strips and set aside.
In a large pot, heat oil and sauté garlic, sausage, chicken slices, sun dried tomatoes, and T of cajun seasoning. Deglaze pan with white wine. Add heavy cream and bring to a boil to thicken sauce.
Add Parmesan, salt and pepper, parsley. Then stir in pasta.
Serve with green salad.
3 T olive oil
4 cloves garlic, minced
1 C cooked andouille sausage
1 C sundried tomatoes, chopped
1 lb boneless skinless chicken breasts
cajun seasoning
1/4 c white wine
3 c heavy cream
1 lb penne pasta, cooked al dente
1 c parmesan cheese
parsley
Turn on oven to 350
Coat chicken in cajun seasoning and blacken both sides over high heat in a cast iron skillet. Put in oven for 10 minutes or until it comes to 165 degrees. Slice chicken in strips and set aside.
In a large pot, heat oil and sauté garlic, sausage, chicken slices, sun dried tomatoes, and T of cajun seasoning. Deglaze pan with white wine. Add heavy cream and bring to a boil to thicken sauce.
Add Parmesan, salt and pepper, parsley. Then stir in pasta.
Serve with green salad.
Tuesday, August 21, 2018
Pork Chops in Chile Verde for the Instant Pot
Pork Chops in Chile Verde for the Instant Pot
8 bone in pork chops
salt and pepper
oil or cooking spray
1/4 c water
3 lb tomatillos, chopped
2.5 lbs Hatch chiles, chopped
2 onions, chopped
4 c Sheila's salsa verde
Salt and pepper both sides of pork chops. Turn instant pot on to sauté. Put a small amount of oil in the pot. In batches brown pork chops on each side. You may need to add a little more oil to fry all of the pork chops. Add onion and continue to saute for a few minutes. Loosen the browned bits with a little water. Layer the pork chops in the onions, tomatillos, and Hatch chilies. Pour the salsa verde over the top. Put on lid and seal vent. Pressure cook for 12 minutes. Allow to naturally vent for 10 minutes and then do quick release. Remove pork chops and blend sauce with an immersion blender. Serve with rice and extra cilantro.
8 bone in pork chops
salt and pepper
oil or cooking spray
1/4 c water
3 lb tomatillos, chopped
2.5 lbs Hatch chiles, chopped
2 onions, chopped
4 c Sheila's salsa verde
Salt and pepper both sides of pork chops. Turn instant pot on to sauté. Put a small amount of oil in the pot. In batches brown pork chops on each side. You may need to add a little more oil to fry all of the pork chops. Add onion and continue to saute for a few minutes. Loosen the browned bits with a little water. Layer the pork chops in the onions, tomatillos, and Hatch chilies. Pour the salsa verde over the top. Put on lid and seal vent. Pressure cook for 12 minutes. Allow to naturally vent for 10 minutes and then do quick release. Remove pork chops and blend sauce with an immersion blender. Serve with rice and extra cilantro.
Sunday, August 19, 2018
Sheila's Hatch Chile Salsa
August is Hatch chile time! I love to find different ways to use these delicious
chilies.
3 lbs freshly roasted Hatch chilies
6 chopped tomatoes
1 onion, chopped
1 bunch cilantro, chopped stems okay
1 T salt
few twists of smoked pepper
2 limes, juiced
Combine ingredients. Let flavors meld for 30 minutes or so and serve with tortilla chips.
chilies.
3 lbs freshly roasted Hatch chilies
6 chopped tomatoes
1 onion, chopped
1 bunch cilantro, chopped stems okay
1 T salt
few twists of smoked pepper
2 limes, juiced
Combine ingredients. Let flavors meld for 30 minutes or so and serve with tortilla chips.
Sauce from Fresh Tomatoes, Basil, Thyme and Oregano
It is that time of year when you need to find things to do with all of the produce from your garden. Normally pasta sauce is made best with plum tomatoes, but this sauce is okay with slicing tomatoes because there are just too many of them for me to eat in a sandwich!
If you have plum tomatoes, use them instead! I tried adding carrot for the first time. I read that adding a carrot, both grated and whole, will reduce the acidity in the sauce and eliminate the need to add sugar. Why not try it?
8 lbs of slicing tomatoes or 5 lbs plum tomatoes, blanched, peeled, and seeded
1/4 c olive oil
1 celery stalk, diced
1 onion, diced
1 carrot, peeled, grate half and put the other half in whole
1 head of garlic, cloves crushed
2 t anchovy paste
1 T tomato paste
1/2 t red pepper flakes or to taste
2 bay leaves
1 t salt
1/4 c dry white wine (optional)
1/4 c torn basil leaves
1/2 t dried oregano or one sprig of fresh
1 sprig fresh thyme
2 sprigs of fresh flat leaved parsley
1 1/2 c water
Heat oil in large pot. Add onion and celery and cook until translucent. Add garlic and grated carrot and cook for one more minute. Add anchovy and tomato paste and red pepper flakes and cook until color deepens. Add white wine if using and cook until most of the liquid has evaporated. Add the rest of the ingredients and cook for at least 3 hours or until the sauce has cooked down so it isn't watery. Remove the bay leaves and stems of the herbs. Use in your favorite recipes.
If you have plum tomatoes, use them instead! I tried adding carrot for the first time. I read that adding a carrot, both grated and whole, will reduce the acidity in the sauce and eliminate the need to add sugar. Why not try it?
8 lbs of slicing tomatoes or 5 lbs plum tomatoes, blanched, peeled, and seeded
1/4 c olive oil
1 celery stalk, diced
1 onion, diced
1 carrot, peeled, grate half and put the other half in whole
1 head of garlic, cloves crushed
2 t anchovy paste
1 T tomato paste
1/2 t red pepper flakes or to taste
2 bay leaves
1 t salt
1/4 c dry white wine (optional)
1/4 c torn basil leaves
1/2 t dried oregano or one sprig of fresh
1 sprig fresh thyme
2 sprigs of fresh flat leaved parsley
1 1/2 c water
Heat oil in large pot. Add onion and celery and cook until translucent. Add garlic and grated carrot and cook for one more minute. Add anchovy and tomato paste and red pepper flakes and cook until color deepens. Add white wine if using and cook until most of the liquid has evaporated. Add the rest of the ingredients and cook for at least 3 hours or until the sauce has cooked down so it isn't watery. Remove the bay leaves and stems of the herbs. Use in your favorite recipes.
Mung Dal Kitchari (Kapha Reducing)
This is my first attempt at kitchari. I may need to adjust some seasoning.
Kitchari
4 c Basmati rice
6 bay leaves
1 t cardamom
2 t cinnamon
1 t cloves
4 t cumin
6 T ghee
4 in piece of ginger
2 c mung bean
1 t salt
8 c water
Soak the mung beans for several hours before cooking and drain. Add 6 cups of water or more and bring to a boil, scooping off any foam that forms on the top. Then, strain out the liquid and add another 16 c of fresh water to the mung dal.
2. When the mung beans are dissolved into the broth (1-3 hours), grind the ginger, cinnamon, cardamom, and cumin. Make a thick paste by adding a bit of water. Let sit for five minutes, then sauce in ghee until aromatic but before they brown. De-glaze the frying pan with 1/4 c water to add to the soup.
3. Add rice and any remaining ingredients to the broth. Cover and cook on low heat for 20 minutes or until rice is tender.
Kitchari
4 c Basmati rice
6 bay leaves
1 t cardamom
2 t cinnamon
1 t cloves
4 t cumin
6 T ghee
4 in piece of ginger
2 c mung bean
1 t salt
8 c water
Soak the mung beans for several hours before cooking and drain. Add 6 cups of water or more and bring to a boil, scooping off any foam that forms on the top. Then, strain out the liquid and add another 16 c of fresh water to the mung dal.
2. When the mung beans are dissolved into the broth (1-3 hours), grind the ginger, cinnamon, cardamom, and cumin. Make a thick paste by adding a bit of water. Let sit for five minutes, then sauce in ghee until aromatic but before they brown. De-glaze the frying pan with 1/4 c water to add to the soup.
3. Add rice and any remaining ingredients to the broth. Cover and cook on low heat for 20 minutes or until rice is tender.
Friday, August 3, 2018
Instant Pot Baby Back Ribs-- The Best Recipe Ever!
If you want tender ribs in a short amount of time the instant pot is the way to go! If you buy your ribs at Costco or Sam's club, three racks come in one package and an 8 qt pot can handle it just fine.
First pull the silver skin off of the ribs. This is not my favorite thing to do, so I let my husband help out with this task. Put your ribs on a large baking sheet and using a paper towel so you can grip it okay, start at one of the ends to grab the silver skin. Once you get going it will come right off.
Then, GENEROUSLY season your ribs on the front and back with salt and pepper and your dry rub of choice. We've been using Montreal seasoning lately and it is really good, but always use more than you think you need here.
Let the ribs rest while you get out your instant pot set up. Put the cooking rack in the bottom of the cooker.
Add 1 c water, 1/2 c apple cider vinegar, 1 t liquid smoke
Next lay the ribs on their side and coil around the outside. If you have three rib racks, coil the third one in the middle of the other two (in an 8 qt pot).
Pressure cook for 25 minutes. Let it do natural release for 10 minutes and then quick release. Using a couple pairs of tongs, pull the ribs out and place on a baking sheet. Slather on your favorite BBQ sauce (we like Sweet Baby Rays Sweet and Spicy) and grill or broil on each side for 5 minutes.
The meat will be falling off the bone and delicious!
First pull the silver skin off of the ribs. This is not my favorite thing to do, so I let my husband help out with this task. Put your ribs on a large baking sheet and using a paper towel so you can grip it okay, start at one of the ends to grab the silver skin. Once you get going it will come right off.
Then, GENEROUSLY season your ribs on the front and back with salt and pepper and your dry rub of choice. We've been using Montreal seasoning lately and it is really good, but always use more than you think you need here.
Let the ribs rest while you get out your instant pot set up. Put the cooking rack in the bottom of the cooker.
Add 1 c water, 1/2 c apple cider vinegar, 1 t liquid smoke
Next lay the ribs on their side and coil around the outside. If you have three rib racks, coil the third one in the middle of the other two (in an 8 qt pot).
Pressure cook for 25 minutes. Let it do natural release for 10 minutes and then quick release. Using a couple pairs of tongs, pull the ribs out and place on a baking sheet. Slather on your favorite BBQ sauce (we like Sweet Baby Rays Sweet and Spicy) and grill or broil on each side for 5 minutes.
The meat will be falling off the bone and delicious!
Low Country Boil in Foil Pack for camping
Low Country Boil in Foil Pack for camping
This was delicious!
1 lb shrimp, deveined with shells on
2 lb turkey or chicken sausage, sliced
1 lb fresh green beans
1 lb baby potatoes, quartered
5 corn on the cob, sliced
5-6 cloves of minced garlic
6 T salted butter (1 T per foil pack)
1 t of each, Old Bay seasoning/Cajun seasoning/black pepper/paprika/Bragg's 24 herbs and spices seasoning
cooking spray
heavy foil
Prepare ingredients and toss together with seasonings in a large bowl. Divide evenly between 5 foil sheets sprayed with cooking spray. Fold foil tightly. Place foil packets on hot coals or on the grate for about12-15 minutes. Check if potatoes are done.
Enjoy!
This was delicious!
1 lb shrimp, deveined with shells on
2 lb turkey or chicken sausage, sliced
1 lb fresh green beans
1 lb baby potatoes, quartered
5 corn on the cob, sliced
5-6 cloves of minced garlic
6 T salted butter (1 T per foil pack)
1 t of each, Old Bay seasoning/Cajun seasoning/black pepper/paprika/Bragg's 24 herbs and spices seasoning
cooking spray
heavy foil
Prepare ingredients and toss together with seasonings in a large bowl. Divide evenly between 5 foil sheets sprayed with cooking spray. Fold foil tightly. Place foil packets on hot coals or on the grate for about12-15 minutes. Check if potatoes are done.
Enjoy!
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