Texas Chili

This recipe started as a recipe by a woman online named Dottie. I have changed it considerably so I am reposting here the version of it I now use:

1 pound ground beef

1 pound diced steak or stew meat
2 large yellow onions – diced
2 cans (14.5 ounce) cut diced tomatoes
2 cans (8 ounce) tomato sauce
2 cans (14 ounce) beef broth
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon paprika
2 teaspoon salt
2 teaspoon ground black pepper

Shredded Cheddar cheese
Sour Cream

Brown ground beef, steak and onions, breaking it up as you go. Drain well.

Add spices and continue to cook until meat is well coated.

Add the remaining ingredients.

Reduce heat, cover and simmer for at least 30 minutes or until reduced slightly.

Add water or more broth if needed.

Serve hot with shredded cheddar cheese and sour cream.






* I have made this recipe all the way to the meat/onions and seasonings then froze it. I packed it in a cooler, took the canned items with me and finished the chili about the 2nd or 3rd day we were camping. It is a great and consistent recipe.

Chipotle Wings

Chipotle Wing Sauce

2-3 cloves garlic
Juice from one lemon
2-3 (or 4 if ya want it super spicy!) chipotle chiles in adobo + 2tablespoons adobo sauce
1 tablespoon Dijon mustard
2 tablespoons finely chopped fresh parsley or cilantro
1 tablespoon finely chopped fresh oregano
Salt and freshly ground black pepper

Put all in food processor or blender and blend until combined then drizzle in 1/2 stick melted butter or 1/4 cup good evoo while blending. Toss with 2lbs grilled wings.

I usually use 3 chipotle's, cilantro and evoo.

The recipe above is just as I got it from the girl who posted it.



These are my own notes:

the adobo sauce was so thick I could not get 2 tbsp out of it. I really liked the flavor of the adobo sauce so I wish I could have gotten more out of it.

The flavor was intense with heat but not flaming hot..... I would toss the wings in the sauce while the wings are still hot. They seemed to coat differently if the wings cooled some before I got them in the sauce. (I had three different kids of sauce going so I got delayed getting the wings into the sauce right away sometimes)

Still tasted good dipping these wings in ranch or bleu cheese like regular Frank's sauce.

The recipe does not make a whole lot of sauce but the girl who posted this said she can toss 2lbs of wings in what this recipe makes.

DELICATA SQUASH YUM!

What are Delicata Squash? They are a mild buttery tasting almost sweet squash that is only in season in Florida around Sept/Oct. and sometimes Nov. They are a great low carb substitute for potatoes, especially as hash browns. In Panama City, Publix carries them and sometimes Walmart but not often @ Walmart.

One way of cooking Delicatas is to cut in half, scoop out pulp/seeds, and place cut side down in a microwave safe dish filled with a little water. Nuke until soft, scoop out and mash with butter, cinnamon, and sugar or Splenda. Another way is Squash Browns, recipe below :)

This is what they look like:





Squash Browns

Delicata Squashes (however many on all of the listed ingredients you decide lol)
Bacon
onions, diced
Mrs. Dash
Salt and pepper


Fry bacon til crisp, set aside. While the bacon is cooking, peel the squash then cut in half. scoops out seeds/junk. cube.

fry squash in bacon grease til almost done. toss in the onions, season with Das/salt/pepper. Finish cooking til done.

EAT.IT.UP.

RECIPE REVIEW: CURRIED RICE PILAF

My friend Jenn came over and made us Chicken Curry one night for dinner and told me to keep the curry spice when she finished.

I had never had curry anything before so it was a totally new flavor to me. I really liked the chicken curry and am now looking at different curry recipes to try out.

This is the first one I tried and it is really good. I almost decided against the golden raisins but I'm glad I left them in there. They give bursts of unexpected flavor throughout the dish and the dish really would not have been the same without them and I'm not a raisin fan myself.

Hope you give it a try and if so post a comment or let me know what you think on my facebook page.

www.facebook.com/womantypingbadly

Happy eating!

Curried Rice Pilaf

Recipe courtesy Emeril Lagasse @ foodnetwork.com

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

--

Serves:

6 servings

Ingredients

• 1 tablespoon butter
• 1 cup chopped onion
• 1/4 cup chopped celery
• 1 teaspoon curry powder
• 1 teaspoon chopped garlic
• 1 cup rice
• 1/2 cup golden raisins
• 1/8 teaspoon white pepper
• 2 cups chicken stock
• 2 tablespoons chopped green onions
• Salt and pepper

Directions

In a medium saucepan, heat butter and cook onion, celery, curry powder, and garlic until tender. Add rice, raisins, pepper, and chicken stock. Stir well. Bring to a boil, cover and reduce the heat. Simmer for 15 minutes or until the rice is tender. Fold in the green onions and season, to taste, with salt and pepper.

http://www.foodnetwork.com/recipes/emeril-lagasse/curried-rice-pilaf-recipe/index.html

DEEP FRIED OREOS

yeah. like the ones at the Fair, ONLY BETTER. Cheaper too!


You will need:

ingredients:

1 package oreos
1 box buttermilk pancake mix-the kind you just add water only
powdered sugar for dusting
vegetable oil for frying

utensils:
electric skillet or frying pan on stove top
mixing bowl
a sifter (flour sifter or mesh screen hand held sieve/colander)
spatula
paper towels
Heat the oil in the skillet/frying pan. (I put it on 350 degrees on my electric skillet. on the stove top I would put it medium and turn down the heat a tad if they start burning)

While that is getting hot dump some pancake mix in the bowl, add just enough water to make a thick batter. (Thick enough that it drips in clumps not a stream off the oreo.) Open the oreos.

When the oil is hot enough to sizzle a drop of batter, lay an oreo flat in the batter. Roll it over. Make sure it is pretty much covered in batter then lay flat in the hot oil. (I can fit upwards of 9-12 in my skillet at the same time.)

Watch them closely because they can brown pretty fast. As soon as I see the oreo turning brown around the edges I flip it over.

Line a plate with paper towels. when the oreos are brown on both sides drain them on paper towels for a few minutes. Put some powdered sugar in the sifter and shake/sift it over the tops of the oreos and serve.

Additional Notes:

*do not reuse the oil. period. I got this recipe from a cousin who uses it in his restaurant. He stressed this point so I'll trust him and not find out why the hard way.

*do not use broken oreos. the cream leaks out in the oil.

*I did these in a fry daddy the first time. difficult because it was so hard to maneuver around in there with my hands/spatula and I could only do a few at a time. (READ: TOOK FOREVER)

*Don't feed these to people you don't actually like. You will never get rid of them lol.

Also, We froze a snickers bar and cut it into thirds and used the same recipe. AMAZING. Deep fried artery clogging goodness!

ok it's been a while....I have a lot of new recipes to post but not a lot of pictures, which I try very hard to include. So. Give me some time and keep checking back. New stuff is comin!

:)


Robin