Well, I can say this is award-winning since I was once the chili champ at my office's annual Chili Cook-Off! It's a prestigious honor, of course!
Tomorrow is my this year's cook-off, so I thought I'd share this recipe with you. I got the original recipe from a friend years ago, and once again, have tweaked it just a bit to suit my tastes. It is the ONLY recipe I use for chili, so I must think it's very good. I hope you enjoy it.
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8
Ingredients:
2 pounds ground sirloin
2 16 oz. cans tomato sauce
1 can black beans
1 can chili-flavored pinto beans (I buy "hot" chili beans)
2 small cans sliced mushrooms (optional)
2 onions, diced
1 jalapeno pepper, finely diced
3 can Rotel tomatoes
1 can or bottle beer (use the kind you like)
1 sack of chili mix (I use Carroll Shelby's Original Chili mix)
Tabasco sauce (to taste)
Salt and pepper (to taste)
Directions:
Over medium heat, brown ground sirloin in a skillet with the onions until the sirloin is cooked through and the onions are tender. Drain fat, if there is any, and put mixture into a large pot.
Over medium heat, dain the black beans and mushrooms and add them to the pot. Add the pinto beans, undrained. Then add the Rotel tomatoes, tomato sauce and jalapenos. Add the chili mix, a couple shakes of Tabasco and salt and pepper to taste. Finally, add the beer and stir well.
Bring the chili to a boil, then lower the heat and simmer as long as you like. The longer it simmers, the better the taste.
Sunday, January 31, 2010
Friday, January 29, 2010
Chicken Fajitas
Years ago, I relied on those little spice packets you buy at the store when I wanted to make fajitas. I began noticing that most of them had about the same spices in them; hmm, I had those same spices at home in my cabinet. So, I came to a conclusion that I could probably figure out a decent combination of items I had around the house to make a marinade for chicken.
I started with a base list of ingredients and worked with it several times until I was happy with the combination of flavors. My husband, Charlie, thinks my fajitas taste like those we enjoy in our favorite Mexican restaurant, so this is the recipe I always use.
I use boneless, skinless chicken breasts in this recipe, but you could use boneless, skinless chicken thighs, as well. It’s funny to me that I’ve never made steak fajitas, but I imagine the marinade would work just fine. Steak slices would probably just need more time to marinate.
Prep Time:15 minutes
Cook Time:15 minutes (allow 30 minutes to 1 hour for marinating)
Servings: 4
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1 large onion, chopped
1 bell pepper (any color will work; I prefer red)
1 TBSP lime juice
1 TBSP cider vinegar
1 TBSP Worcestershire sauce
1 TBSP soy sauce (I use reduced sodium)
1 clove garlic, minced
1 tsp chili powder
1 tsp ground cumin
3-4 dashes hot sauce (or to taste)
1 TBSP vegetable oil
Directions:
Combine lime juice, vinegar, Worcestershire sauce, soy sauce, garlic, chili powder, cumin and hot sauce in a medium bowl. Add chicken and veggies. Cover and refrigerate for 30 minutes to an hour.
Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 5-7 minutes until they begin to soften (I cook the vegetables first, as we like them to be more tender; feel free to switch the cooking order if you like crisper veggies). Add the chicken and marinade; saute until the chicken is cooked through, about 5-7 more minutes.
Serve the mixture with warm tortillas, shredded cheese, sour cream and salsa.
I started with a base list of ingredients and worked with it several times until I was happy with the combination of flavors. My husband, Charlie, thinks my fajitas taste like those we enjoy in our favorite Mexican restaurant, so this is the recipe I always use.
I use boneless, skinless chicken breasts in this recipe, but you could use boneless, skinless chicken thighs, as well. It’s funny to me that I’ve never made steak fajitas, but I imagine the marinade would work just fine. Steak slices would probably just need more time to marinate.
Prep Time:15 minutes
Cook Time:15 minutes (allow 30 minutes to 1 hour for marinating)
Servings: 4
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1 large onion, chopped
1 bell pepper (any color will work; I prefer red)
1 TBSP lime juice
1 TBSP cider vinegar
1 TBSP Worcestershire sauce
1 TBSP soy sauce (I use reduced sodium)
1 clove garlic, minced
1 tsp chili powder
1 tsp ground cumin
3-4 dashes hot sauce (or to taste)
1 TBSP vegetable oil
Directions:
Combine lime juice, vinegar, Worcestershire sauce, soy sauce, garlic, chili powder, cumin and hot sauce in a medium bowl. Add chicken and veggies. Cover and refrigerate for 30 minutes to an hour.
Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for 5-7 minutes until they begin to soften (I cook the vegetables first, as we like them to be more tender; feel free to switch the cooking order if you like crisper veggies). Add the chicken and marinade; saute until the chicken is cooked through, about 5-7 more minutes.
Serve the mixture with warm tortillas, shredded cheese, sour cream and salsa.
Tuesday, January 26, 2010
Sweet and Sour Mahi Mahi
This recipe is a combination of a couple of recipes I have tried in the past. My husband and I like fish, and I am always looking for a healthy way to prepare it.
Sweet and sour mahi mahi is an Asian-inspired dish and I think you will enjoy the complex tastes involved. I am sure the marinade would be good on other types of fish, such as salmon, or on chicken. This fish is very good served over a bed of rice, and it looks rather impressive, too. Enjoy!
Prep Time: 5 minutes (allow 30 minutes for marinating)
Cook Time: 20 minutes
Servings: 4
Ingredients:
4 (6 ounce) mahi mahi filets
3 TBSP honey
3 TBSP balsamic vinegar
3 TBSP soy sauce (I use reduced sodium)
2 cloves garlic, chopped
1 tsp fresh grated ginger
2 tsp olive oil
Salt and pepper to taste
Directions:
Whisk together the honey, balsamic vinegar, soy sauce, garlic, ginger and olive oil together. Season fish filets with salt and peppers and place them (skin side down, if applicable) into a shallow dish. Pour the mixture over the fish and place in the refrigerator to marinate for approximately 30 minutes.
Preheat oven to 350 degrees. Remove fish from the dish and reserve the marinade. Place fish (skin side down, if applicable) in a shallow baking pan (I use a jellyroll pan lined with Reynolds Release Foil; this makes clean up easy and keeps the fish from sticking). Place in oven and cook for about 20 minutes, until fish flakes easily with a fork.
While the fish is cooking, pour reserved marinade in a small sauce pan. Place over medium low heat and reduce the mixture to a glaze (it is done when it coats the back of a spoon).
When fish is done, place on serving platter and drizzle with glaze. Serve immediately.
Sweet and sour mahi mahi is an Asian-inspired dish and I think you will enjoy the complex tastes involved. I am sure the marinade would be good on other types of fish, such as salmon, or on chicken. This fish is very good served over a bed of rice, and it looks rather impressive, too. Enjoy!
Prep Time: 5 minutes (allow 30 minutes for marinating)
Cook Time: 20 minutes
Servings: 4
Ingredients:
4 (6 ounce) mahi mahi filets
3 TBSP honey
3 TBSP balsamic vinegar
3 TBSP soy sauce (I use reduced sodium)
2 cloves garlic, chopped
1 tsp fresh grated ginger
2 tsp olive oil
Salt and pepper to taste
Directions:
Whisk together the honey, balsamic vinegar, soy sauce, garlic, ginger and olive oil together. Season fish filets with salt and peppers and place them (skin side down, if applicable) into a shallow dish. Pour the mixture over the fish and place in the refrigerator to marinate for approximately 30 minutes.
Preheat oven to 350 degrees. Remove fish from the dish and reserve the marinade. Place fish (skin side down, if applicable) in a shallow baking pan (I use a jellyroll pan lined with Reynolds Release Foil; this makes clean up easy and keeps the fish from sticking). Place in oven and cook for about 20 minutes, until fish flakes easily with a fork.
While the fish is cooking, pour reserved marinade in a small sauce pan. Place over medium low heat and reduce the mixture to a glaze (it is done when it coats the back of a spoon).
When fish is done, place on serving platter and drizzle with glaze. Serve immediately.
Sunday, January 24, 2010
Southwestern Chicken Soup
I got this recipe from a coworker years ago. He referred to it as "Black Bean Chicken Chili (from the Deep Midwest)". Not only is this a mouthful to say, I didn't think it accurately described the dish. Since I've made this soup several times, I have revised the recipe to our tastes.
Today, I made this soup for the first time this season, and it was really delicious. It made the house smell wonderful. My husband made some corn bread to accompany the soup, and we had a nice one-pot supper. We also have leftovers for lunch this week.
Prep Time: 15 minutes
Cook Time: 1 hour
Serving Size: 8
Ingredients:
1 pound boneless skinless chicken breast
1 can black beans (do not drain)
1 can pinto beans (do not drain)
1 can whole kernel corn (do not drain)
1 can chicken broth
1 medium onion, chopped
1 clove garlic, chopped
1 cup Pace Picante Sauce (choose your own heat level)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
salt and pepper to taste
Directions:
Salt and pepper chicken on both sides. Over medium heat, saute chicken in a little oil or cooking spray until golden brown and cooked through. Remove chicken from pan and chop into bite size pieces, and reserve. Making sure you have oil or cooking spray in the pan, saute the onions, garlic, and red and yellow peppers until softened.
When vegetables have softened, add the beans, corn, chicken broth, picante sauce and chicken to the pan. Heat until the mixture comes to a boil, then simmer until the desired consistency is reached (about 30 minutes).
We serve the soup with a sprinkle of shredded sharp cheddar cheese, a dollop of sour cream and a shake of hot sauce.
Today, I made this soup for the first time this season, and it was really delicious. It made the house smell wonderful. My husband made some corn bread to accompany the soup, and we had a nice one-pot supper. We also have leftovers for lunch this week.
Prep Time: 15 minutes
Cook Time: 1 hour
Serving Size: 8
Ingredients:
1 pound boneless skinless chicken breast
1 can black beans (do not drain)
1 can pinto beans (do not drain)
1 can whole kernel corn (do not drain)
1 can chicken broth
1 medium onion, chopped
1 clove garlic, chopped
1 cup Pace Picante Sauce (choose your own heat level)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
salt and pepper to taste
Directions:
Salt and pepper chicken on both sides. Over medium heat, saute chicken in a little oil or cooking spray until golden brown and cooked through. Remove chicken from pan and chop into bite size pieces, and reserve. Making sure you have oil or cooking spray in the pan, saute the onions, garlic, and red and yellow peppers until softened.
When vegetables have softened, add the beans, corn, chicken broth, picante sauce and chicken to the pan. Heat until the mixture comes to a boil, then simmer until the desired consistency is reached (about 30 minutes).
We serve the soup with a sprinkle of shredded sharp cheddar cheese, a dollop of sour cream and a shake of hot sauce.
Subscribe to:
Posts (Atom)