Five Way Chili

This is one of those staple meals we always had growing up... I have to say, it is definitely a favorite. Especially for my brother- in his high school English class, he had to write several poems, and I was so flattered when he chose me as one of the subjects... until I realized the next poem was about this meal. I see where I rate! ;)

The plate is ready

Dry in the cupboard

Not knowing what awaits it

First come the noodles

Boiled to perfection

Slide out of the bowl

Next is the meat

You can smell it for miles

Its spices so distinct, it's flavor so unique

Then comes the beans

Warmed on the stove

Without them it wouldn't be right

They fill a void

Almost done now

Just three more things

Cheese, Ketchup and Saltines

All ingredients important as the next

They come together in harmony

Live together perfectly and taste great

Five way chili

A taste I know well

A smell I will never forget

INGREDIENTS:

2 large onions, diced

1 1/2- 2 lbs ground beef

1 garlic clove, minced

1-2 TBL chili powder

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp cumin

1 tsp ground red pepper

1 15 oz. can tomato sauce

1 TBL worcestershire

1 TBL vinegar

1 16 oz. package of spaghetti

1 15 oz. can of red kidney beans, drained

Shredded Cheddar Cheese

Saltine Crackers

Ketchup or Hot Sauce (Optional!)

DIRECTIONS:

In a skillet, cook ground beef, garlic and 1 of the onions. Cook until all juices evaporate and onion is tender. Stir in chili powder, allspice, cinnamon, cumin, ground red pepper and some salt. Cook for one minute and then add the tomato sauce, worcestershire, and vinegar with 1/2 cup of water. Heat to a boiling and then reduce to simmer for 1 hour, stirring occasionally.

About 20 minutes before eating, prepare spaghetti and heat the can of kidney beans (either microwave or on the stove top). Set out cheese, diced onion, and crackers. 

When you are ready to eat, each person can build their own plate and choose what toppings they like/don't like. Our family has always done: noodles, meat sauce, kidney beans, cheese, onions and broken up saltine crackers. My mom loves spicy food, and when we were little, we couldn't handle it- so we added ketchup to ours to dilute some of the spice. Justin still adds ketchup, but now I'm a spice lover too, so I normally add tabasco or some other type of hot sauce. A good side is applesauce! And there you have it- a family tradition, from our home to yours!

Vegetable Salad

SO, I have to admit- this doesn't sound or look too appealing, but it is great! I have eaten almost all of the leftovers by myself!! It is a recipe I have from my Granny- a copy that is in her handwriting- so it is kind of special, too.

1 Can Shoepeg Corn

1 Can Kitchen Cut Green Beans

1 Can Small Peas

1 Cup Fine Chopped Green Pepper

1 Jar Pimentos

1 Cup Fine Chopped Celery

1 Medium Fine Chopped Purple Onion

Mix and Heat

1 Cup Sugar

1/2 Cup Vinegar

1/2 Cup Oil

1 tsp salt

1 tsp pepper

Drain all vegetables and mix together. Pour warm dressing over them and mix well. 

Ham, Potatoes and Green Beans

Pretty easy! We are lucky to live close to a fresh produce stand, that I go to every chance I get!! They had these yummy new potatoes and fresh green beans, so I had to make this meal. I served it with dinner rolls and it was delicious!

INGREDIENTS:

Ham Steak

Dijon Mustard

Honey

Fresh Squeezed Lemon Juice

Brown Sugar

DIRECTIONS:

In a skillet, or on a grill, cook the ham steak while covering with the remaining ingredients on both sides. 

*For the green beans and potatoes, I boiled them in a large pot with real bacon bits and vegetable oil. After done cooking, I drained the water and put butter, Nature's Seasoning and sliced onions and let cook until the onions were tender. 

Stromboli

This is a delicious, easy sandwich that always gets top ratings! 

INGREDIENTS:

Rhodes Frozen French Bread

Hard Salami

Ham

Pepperoni

Mozzarella Cheese, Shredded

DIRECTIONS:

Thaw bread according to package directions ( I usually just leave it sitting out overnight on a cookie sheet.) Press or roll out bread. Down the middle, layer hard salami, mozzarella, ham, mozzarella and pepperoni. Cut every 1 1/2 inches or so, and twist sides together to make a braid. Bake at 350 for 25 minutes or until cheese is melted and bread is golden brown. 

Pollo Maria

INGREDIENTS:

4 large skinless, boneless chicken breasts

1 cup Italian salad dressing

1 1/4 cups Italian-seasoned dry bread crumbs

1/2 cup butter

1/2 cup flour

2 cups chicken stock

2 cups heavy cream

1/2 tsp black pepper

2 tsp dry sage

1 cup shredded provel cheese

5 slices of bacon, cooked and chopped

8 steamed broccoli florets

1 medium tomato

1/4 cup shredded cheddar cheese

Marinate chicken in salad dressing overnight or for 2-3 hours. 

Preheat oven to 350.

Drain chicken and discard marinade. Lightly coat chicken in bread crumbs, arrange in a baking dish and bake until thoroughly cooked, about 30 minutes.

In a small saucepan, melt butter over medium heat. Whisk in flour, and cook about 3-4 minutes to make a roux. Set aside.

In another pan, stir chicken stock and cream with pepper and sage. Bring to a boil and add the roux. Cook, stirring constantly, until the mixture returns to a boil and thickens. Stir in 1/2 cup provel and remove from heat.

Coat the bottom of a medium baking dish with sauce, arrange cooked chicken over sauce. Top chicken with bacon, broccoli and tomato. Pour remaining sauce over all. Sprinkle cheddar and remaining provel over sauce, return to oven. Bake until cheese melts and begins to brown, about 8 minutes.

I had a lot of sauce left over- but no chicken... so I cooked up some penne pasta and mixed with the sauce- a new version for left overs! :)

Piergoies

Okay, so again- not a recipe, but these are such a good, easy side! You can buy them in the frozen food section- they are basically mashed potatoes inside a pastry shell. I saute mine and serve them with butter, sour cream and bacon bits. There are tons of ways to prepare them- and the back of the box gives you many ideas. 

Onion Dip

INGREDIENTS:

2 large onions

4 TBL unsalted butter

1/4 cup vegetable oil

1/4 tsp. ground cayenne pepper

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 tsp. Dijon mustard

1 tsp. balsamic vinegar

4 oz. cream cheese, room temperature

1/2 cup mayo

1/2 cup sour cream

DIRECTIONS:

Cut onions in 1/8 inch slices (easiest if you have a mandolin slicer!) Makes about 3 cups.

Melt the butter and heat oil in a medium skillet over medium heat.

Add the onions, cayenne, pepper, and salt. Saute for about 10 minutes.

Reduce heat and cook until onions are browned and caramelized (about 20 minutes).

Add Dijon mustard and balsamic vinegar and cook until mixed in.

In a large bowl, combine cream cheese, mayo and sour cream. Add onion mixture.  Refrigerate overnight, allowing flavors to blend. Serve with potato chips- my favorites with it are kettle cooked salt and vinegar chips!!

Cookies and Cream Cake

This is a family favorite on my Mom's side. SOOO good! And pretty easy, too!

INGREDIENTS:

1 box Nabisco Chocolate Wafers

1 pint heavy whipping cream

1 tsp. vanilla

6-8 TBL sugar

DIRECTIONS:

Put bowl and mixer beaters in freezer for 1-2 hours before preparing. Pour cream into bowl and begin beating- adding vanilla and sugar as you go. Cream is ready when peaks stay light and fluffy. Layer chocolate wafers with cream and cover cake with remaining cream. Refrigerate overnight. Enjoy!

Sesame Chicken with Spicy Peanut Sauce

INGREDIENTS:

6 TBL warm water

1/4 cup creamy peanut butter

1/4 cup hoisin sauce

1 garlic clove, minced

1 tsp red pepper flakes

1/4 cup chopped fresh cilantro

3/4 cup sesame seeds

1 1/2 lbs chicken tenderloins

salt and pepper

6 TBL vegetable oil

DIRECTIONS:

Whisk water, peanut butter, hoisin, garlic, pepper flakes, and cilantro in bowl for dipping sauce.

Season chicken with salt and pepper and roll in sesame seeds, pressing to adhere.

Heat oil in large nonstick skillet over medium heat until just smoking, Cook chicken, about 3 minutes per side. Transfer to a large plate lined with paper towels.

I served this with brown rice and stir fry. The chicken was tasty, even without the sauce!

Buffalo Chicken Salad

This isn't really a recipe... but it's so easy and yummy, I had to share it! You can add any toppings you'd like to make this salad to your taste!

INGREDIENTS:

1 bag of pre-washed and cut lettuce (I use the butter mix)

1 bag boneless buffalo chicken wings, cooked in the oven

Croutons

Purple Onion

Cheddar Cheese

Grape Tomatoes

Bleu Cheese Crumbles

Ranch or Blue Cheese Salad Dressing

DIRECTIONS:

Prepare the boneless chicken wings as directed on the package. Assemble salad. Enjoy!

French Dip Sandwiches

SO, I'm a slacker and didn't get a photo of this (which I hate... because I love seeing a photo of something before I make it!) but this is TOO easy and delicious to not try, trust me!

 I like to make this after the pork recipe, because I always have left over lime-horseradish sauce, and it's tasty on this too! 

INGREDIENTS:

Your favorite cut of Roast (I prefer rump roast)

1 can of beef broth

1 envelope of onion soup mix

Mozzarella or Provolone Cheese

French Bread

DIRECTIONS:

In the morning, put the roast in a slow cooker on low. Add the beef broth and sprinkle the onion mix onto of the roast. By the time you are ready for dinner, the meat will be falling apart in pieces, and will be delicious on french bread for a sandwich. The drippings are the perfect Au Jus, or you can use the lime-horseradish sauce for dipping. I melt the cheese on our sandwiches! So good, and so easy!

Poppy Seed Loaf Delight

This is so good! I've made it a few times, and it always disappears quick, with requests to make it again!

INGREDIENTS:

3 cups flour

2 1/4 cups sugar

1 1/2 cups milk

1 1/8 cups vegetable oil

3 eggs

1 1/2 TBL poppy seeds

1 1/2 tsp salt

1 1/2 tsp baking powder

1 1/2 tsp vanilla

1 1/2 tsp almond extract

1 1/2 tsp butter flavoring

Glaze:

3/4 cup sugar

1/4 cup orange juice

1/2 tsp butter flavoring

1/2 tsp almond extract

1/2 tsp vanilla 

Combine all ingredients (except for glaze ingredients!) and mix 1-2 minutes with an electric mixer. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Let cool about 5 minutes, then glaze. 

Glaze: Mix all ingredients together. Pour over warm bread before removing from pans. 

Ginger Pork Cubes with Lime-Horseradish Sauce

I got this recipe from one of my professors in college who is an awesome chef! Every time I'm back in St. Joe, I am lucky to be invited to their house to enjoy a meal... and steal the recipe! Note that this needs to be prepared the night before you eat!

INGREDIENTS:

1 1/2 lbs of boneless pork, cut into 1 inch cubes

3 TBS soy sauce

1 clove crushed garlic

1/2 tsp fresh ground black pepper

1/2 tsp sugar

1 tsp minced ginger root

1 tsp peanut oil

Lime-Horseradish Sauce (see below)

DIRECTIONS:

Mix together soy sauce, garlic, pepper, sugar, ginger and peanut oil. Place pork in 1 gallon food storage bag and add mixture. Seal bag and put into fridge- let it sit overnight. Take the meat out and allow it to come to room temperature before cooking.

Preheat oven to 325, spread the pork in a single layer in a baking pan and bake for about 1 hour, turning several times.

Put it in a bowl and serve with...

Lime-Horseradish Sauce

INGREDIENTS:

1/3 cup grated horseradish

1/3 cup lime juice (fresh is the best!)

1/3 mayo (do not use miracle whip!)

1/3 cup plain yogurt

salt and pepper to taste

DIRECTIONS:

Blend all in a processor or blender. Put mixture in a non-reactive bowl and cover tightly. Store in the fridge overnight to allow flavors to blend. 

Tasty Sides:

• New potatoes- steamed, roasted or fried in a skillet (I sliced them really thin, and fried them in a skillet with butter, onions and Nature's Season tonight).
  
• Roasted Asparagus or Green Beans slow boiled with ham hock
  
• Spring Salad! (The warm weather inspired me to spring up the meal tonight!). I just use the pre-mixed baby greens from the store, with strawberries, mango, and blueberries. The dressing, Brianna's Blush Vinaigrette is so good! You can also toast pecans to put in there, yum!
  
• Garlic Bread
  

Lemon Cream Chicken Pasta

Yum! This is one of my favorites!! I set out fresh blueberries to snack on before we ate, and made a side salad and garlic bread to go with it.

INGREDIENTS:

3 skinless, boneless chicken breasts

2 lemons (you need real lemons for the zest!)

Garlic Powder

Black Pepper

2 (14.5 oz) cans of chicken broth

Broccoli

Small Jar of Artichoke Hearts

2 Roma Tomatoes

1 box of pasta (I use whole wheat penne)

1 cup heavy whipping cream

DIRECTIONS:

Preheat the oven to 350. Put the chicken in a greased baking dish and squeeze lemon juice (1/2 a lemon) over both sides. Season both sides with garlic powder and pepper. Bake for about 40 minutes, or until chicken is no longer pink inside.

Meanwhile, in a large saucepan, season the chicken broth with garlic powder and pepper. Bring to a boil and add lemon juice (from one lemon) and pasta. Cook over medium heat covered, about 10 minutes. Add broccoli and cook until all liquid is absorbed. Stir frequently so nothing sticks or burns to the bottom!

Cut cooked chicken (or you can cut it before you cook it!) into bite-sized pieces and stir into cooked pasta. Add cream, lemon zest, tomatoes and artichokes. Cook over low heat for 5 minutes. Remove from heat and let stand so the sauce thickens. Stir well before serving.

Some Ideas...

A few ideas that aren't really original recipes, but just ways to some traditional meals delicious. I love eating at other people's house to steal their traditions and ways of cooking, so here are a few of mine!

Saturday, we had Steak Fajitas, Rice, Beans, Chips and Salsa and Guacamole, yum! I use an envelope of Old El Paso Fajita Seasoning and strips of steak that are pre-cut at my grocery store- add green, red, yellow peppers, onions and it's all set! Too easy! The rice I recommend is Rice-A-Roni Mexican Style. I use fat-free refried beans and mix in cheddar cheese and Taco-Bell hot sauce. For guacamole, I use an envelope of seasoning with the avocados- plus chopped onion, cilantro and chopped tomatoes. I was going to take a picture, but it was seriously gone before I could get to my camera. So good!!

Sunday, Andy grilled Rib-Eye Steaks- our secret to great steaks is our charcoal grill, Andy's skills...and Worcheshire Sauce, Garlic Salt and Chef Paul Prudhomme's Meat Magic. It is really good seasoning! I made baked potatoes and 'steamed' broccoli to go along with it. I melt butter in a skillet, and some sesame seeds until they are toasted, then add the broccoli until it's bright green. I add chicken broth, Nature's Seasoning (another must have on the seasonings), cover and let simmer until we're ready to eat. So yummy! The baked potatoes- I cover in shortening or butter, sprinkle on pepper, garlic powder and kosher salt- wrap in aluminum foil and bake. The skins are so tasty that way!!

We are always hungry by the time we eat- so I like to have some kind of appetizer set out. One of our favorites has become Edamame. It's normally a Japanese food, but we eat it at least twice a week before any meal- we buy them frozen, in the pods, and heat them up in the microwave with kosher salt. They are fun to pop out of the pods, are healthy and good for you- and help tide you over until dinner is ready.

Sorry no pictures, but just a few ideas for you to try! 

Celery and Pimento Spread

So easy! I am always looking for something to do with the extra celery when I need it in a recipe (or if you have a salad bar at your grocery store, you can buy already chopped up celery in smaller portions). Of course, there is the traditional veggies and ranch or celery and peanut butter- but this is yummy too if you like pimentos. Just buy a jar of the Kraft Pimento Cheese and enjoy!

Shrimp Etouffee and Collard Greens

INGREDIENTS:

1/4 Cup Margarine or Butter

1/2 Cup Chopped Onion

1/2 Cup Chopped Green Onion

1/2 Cup Chopped Green Bell Pepper

4 Cloves Minced Garlic

1/2 Cup Chopped Celery

3 TBL tomato paste

1 Can Condensed Cream of Chicken Soup

1 lb cleaned Shrimp

Salt, To Taste

Cayenne Pepper, To Taste

Hot Pepper Sauce, To Taste

Tony Chachere's Cajun Seasoning, To Taste

DIRECTIONS:

Melt butter in a large skillet- add onion, green onion, bell pepper, garlic and celery. Cook until tender. Add remaining ingredients and cook until shrimp is pink. Serve over rice (I use brown minute rice). 

I also made collard greens to serve with this...

INGREDIENTS:

Fresh Collard Greens (at our Wal-Mart, they come already chopped in a bag)

Onion, chopped

Garlic (2 cloves of minced)

1 Pkg of Bacon

Salt and Pepper, To Taste

Chicken Broth

Red Pepper Flakes

DIRECTIONS:

Cook bacon in a large skillet. Remove cooked bacon from the skillet, and in the bacon grease, cook the onion and garlic until tender. Add the collard greens, and as they begin to wilt, add chicken broth, bacon (crumble it before adding back into the skillet), salt and pepper and red pepper flakes. Simmer for about 30 minutes. 

Roasted Potatoes

INGREDIENTS:

Red Skinned Potatoes

Extra Virgin Olive Oil (1-2 TBL)

Salad Dressing Dry Seasoning Packet (I've used Ranch and also Garlic & Herb)

DIRECTIONS:

Preheat Oven to 350

Scrub and Cube Potatoes

Put Potatoes, Olive Oil and Seasoning Packet into a big ziplock bag. Shake well.

Spread potatoes onto a cookie sheet and bake about 30 minutes, or until potatoes are tender.

Green Peas Supreme

INGREDIENTS:

Canadian Bacon, diced

Butter or Margarine (1 TBL)

1 Pkg of Frozen Peas

1/2 Onion, diced

1/2 cup water

1/2 tsp salt

1/2 tsp sugar

1/4 tsp pepper

In a skillet, cook the canadian bacon in butter until lightly browned. Add the onions until they are tender. Add remaining ingredients, cover and cook about 10 minutes. 

Anniversary Chicken

INGREDIENTS:

Extra Virgin Olive Oil (1-2 TBL)

4-6 Skinless, Boneless Chicken Breasts

Teriyaki Sauce (1-2 TBL)

Ranch Dressing

Cheddar Cheese, Shredded

Green Onions, Chopped

Real Bacon Bits

DIRECTIONS:

Marinate chicken breasts in teriyaki sauce for 2-3 hours. 

Preheat oven to 350 degrees.

Heat olive oil in non-stick skillet and saute chicken breasts about 4-5 minutes per side. 

Put browned chicken into a greased 9x13 baking dish and top with ranch dressing, cheddar cheese, green onion and real bacon bits. 

Bake for 25-35 minutes, or until chicken is no longer pink and cheese is melted. 

I served this with green peas supreme, roasted potatoes and banana nut bread for dessert. The chicken can be a little salty- so go light on the teriyaki or eliminate it if you don't like that flavor. This was an easy dinner and was pretty good- not my favorite chicken dish ever, but I'd give it 3 1/2 out of 5 stars. :)

Banana Nut Bread

INGREDIENTS:

2 cups white sugar

1/2 cup brown sugar

1 cup shortening

3 eggs

1 1/2 cups mashed bananas (I use 4 black, mushy bananas)

3 cups flour

1 1/4 cups buttermilk

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon vanilla extract

1 1/2 cup chopped walnuts

1 tsp cinnamon

1/2 tsp nutmeg

DIRECTIONS:

Preheat oven to 350 degrees.

Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and baking soda. Stir in nuts, cinnamon and nutmeg if desired. Pour batter into two greased 9x5 loaf pans.

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. 

Welcome to my Recipe Blog!

Because I love to cook and share recipes, I am starting a blog dedicated to doing just that! I hope you can enjoy some of the recipes I post- I am always trying new things, and sometimes they turn out, and sometimes they don't! I also love to see a picture of a recipe before I try it, so I'll try to always include some photos. If you have any suggestions or comments, please feel free to share!!