CHILI- to win a competition

The Best Chili on Earth

The BEST chili your lips will ever taste. I promise.

Contributed by Megan Porta from pipandebby.com.

Published Feb 15, 2012

Serves: 12

Total time: 8-9 hrs (crockpot), 2.5 hrs (stovetop)

Ingredients:

• 2 pounds ground beef, turkey or venison
• 4 tablespoons extra-virgin olive oil
• 1 yellow or white onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 cup flat-leaf parsley, finely chopped
• 2 jalapeño peppers, finely chopped (optional)
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black ground pepper
• 1/4 teaspoon cayenne pepper
• 46-oz. can tomato juice
• 28-oz. can diced tomatoes
• 15-oz. can tomato sauce
• 16-oz. can kidney beans, drained and rinsed
• 16-oz. can pinto beans, drained and rinsed
• Shredded cheese and sour cream, for topping

Instructions:

1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
2. Add the olive oil to the skillet and heat over medium-high heat. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using). Cook, stirring occasionally, until onions are soft and fragrant, about 5 minutes. Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
3. If cooking the chili stovetop, add the cooked meat back to the skillet. If you are using a slow cooker, add everything to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

Tuscan Bean Soup

**Serve w/ Crusty bread

Easy Tuscan Bean Soup

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: The Wanderlust Kitchen

Serves: 8-10 servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 yellow summer squash, diced
• 4 cloves garlic, pressed
• ¼ teaspoon red pepper flakes
  

  McCormick Gourmet Spice

  $0.75 off at Walmart

  
• ¼ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 quart vegetable (or chicken) broth
• 2 (14 ounce) cans cannellini beans, drained and rinsed
• 1 (14 ounce) can no-salt-added diced tomatoes with juices
• 3 cups chopped kale, ribs removed
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon white sugar
• 1 tablespoon white wine vinegar

Instructions

1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
3. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
6. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

Notes

*Alternatively, transfer small amounts to a counter top blender and puree as desired.

Tried a new MEATLOAF- we approve

Ingredients:

• 2 pounds ground beef
• 1 cup crushed Ritz crackers
• 1 egg, beaten
• 1 cup milk
• 1/2 cup ketchup
• 1/3 cup onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 3/4 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup apricot preserves
• 1 tablespoon Worcestershire sauce

Instructions:

1. Preheat oven to 350 degrees F. Coat a 5x9 loaf pan with cooking spray and set aside. In a large bowl, combine the ground beef, crackers, egg, milk, ½ cup ketchup, onion, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined.
2. Pour the mixture into the prepared pan and spread evenly. Place the pan on a rimmed baking sheet and bake in the preheated oven for 1 ½ hours.
3. In a small bowl, combine ¾ cup ketchup, brown sugar, apricot preserves and Worcestershire sauce. Mix well. Spread half of the mixture evenly over the meatloaf halfway through baking. Reserve the remainder of the sauce for dipping/topping. Let meatloaf sit for 15 minutes before slicing and serving.

Fresh Quinoa Avacado Salad and Quinoa Salad with Apples Almonds and Cranberries

Quinoa- 1 C cooked in Broth
1 Can Chickpeas (Saute with Olive oil and Salt and Pepper)
Handful of Spinach and 1 T Cilantro Chopped thin
2 Roma Tomatoes Chopped
Queso Fresco (or Feta)
Salt
Juice of 2 Fresh Squeezed Limes
1 Avacado diced

mmmm.. Thanks Rocio!!!


I got this next recipe out of my Oct 2015 ALL YOU magazine and made it for Brunch at my house. I loved it. You can serve it with Lettuce leaves or crackers:

2 Crisp Apples, cored and cut into 1/2 inch dice
2 T lemon juice
1 C Red or white quinoa, rinsed well
salt and pepper
1/2 c Sliced Almonds
1 T red wine vinegar
1 t Dijon mustard
3 T Olive Oil
3/4 C dried Cranberries
2 Scallions, white and light green parts, thinly sliced

1. Preheat Oven toss apples with lemon juice
2. Mix quinoa, 1/4 t salt and 2 C cold water in pan. Cover and cook until most of water has been aborbed, about 15 min. Remove from heat, cover and let stand for 5 minutes.  Fluff with a fork, then turn out onto a baking sheet to cool for at least 10 min.
3. Spread almonds on baking sheet , toast until golden, 7-10 min. shaking pan once. Transfer to a plate to cool.
In a bowl, whisk vinegar and mustard.  Gradually add OO, whisking, until emulsified.  Season with Salt and pepper.
4. Drain apples, and add to bowl.  Add quinoa, almonds, cranberries and scallions.  Gently toss; season with S and P.
286 Cal 13 g fat 5 g Fiber 40 g Carbs
Serves 6, Cost per serving $2.14

Khoresh, Persian dish I LOVE

It has been FOREVER since we've had this and I was in the mood for it again, SO GLAD I made it. LOVE THIS DISH....

(different variations on prepping the eggplant)
1- Salt eggplant in a bowl the evening before, the next day you wont need as much oil to fry it up
2-2-3 t yogart and the yolk of 1 egg mixed together, put sliced eggplant in this mixture over night and again you wont need as much oil to fry it up

**** I actually didn't do either of those the night before and just sliced my eggplant and brushed with olive oil and baked until done****

1 onion
1-1.5 lbs beef, cut up into small cubes
Black pepper (shake shake)
Tumerick (Shake shake)
Salt (Shake shake)
Tomato Sauce
Safferon
Lemon Juice

In pot add chopped up onion to hot olive oil and cook tell soft, and in the beef and cook until no just slightly pink, add pepper, Tumerick and Salt , then add 2-3 small cans of tomato sauce and maybe a little bit of water to finsih cooking the beef
Turn heat down to Med at this point

20 minutes before serving add the eggplant to the pot and at the end add some safferon and maybe more salt. Also add in 1-2 t Lemon Juice

***Variation, 20 min before serving, add one STICK of cinnamon and take it out before serving***

Serve over long grain basmati rice. and ENJOY!!!

Whole30 Beef and Broccoli...mm

MMMMM

whole30recipesBeef and Broccoli! Good morning/afternoon and Happy Friday from the @omgheeinterns! This recipe is very simple, quick, and satisfying. Try it out and let us know what you think! 
Ingredients 
2lbs of Beef sirloin tip for stir fry
2 tbsp of ghee 
2 tbs Garlic seasoning 
1 head of broccoli 
1 onion 
1 shallot 
3 cloves of garlic
1/2 a cup of coconut aminos
1/4 tstp of chopped ginger

Prep time 30 minutes
Cook time 20-25 minutes

Prepare beef for stir fry and vegetables before and have ready to go, marinate the beef in the coconut aminos and garlic for 30 minutes. If you have a wok break it out and put it to good use! 
1. Chopped Onion and shallot in pan with 1 tbsp of ghee med-hi heat for 2-3 minutes
2. Throw the beef in the pan cook for 5-8 minutes till theres no more red visible on the beef
3. Put everything in the pan on the side in a bowl 
4. Next get the broccoli in the pan with 1 tbsp of ghee, raise the heat a little and keep the broccoli moving in the pan. Cook for 5 min 
5. Lower heat back to med-hi put beef, onion, shallot back in pan with the broccoli and cook for another 5-10 minutes. I usually gauge on the broccoli softness. 
6. Plate and ENJOY! 

Ireland Review: GOBBLED IT UP! EVERYONE... sometimes I will make rice the long way and sometimes I will use Trader Joes Rice Medley, quick and EZ

Garlic Herb Cheese Bombs....are the bomb

Garlic Herb Cheese Bombs Recipe

Makes 20 | Prep Time: 10 Minutes | Cook Time: 10 Minutes
Recipe Source: Love Bakes Good Cakes

Ingredients:

2 cans (7.5 oz. each) refrigerated biscuits
4 oz. Mozzarella cheese, cut into 20 cubes
4 tablespoons butter, melted
1/2 teaspoon garlic powder
Some fresh parsley leaves, finely chopped
A tiny pinch of salt

Method:

Preheat oven to 400°F.

Open the biscuit cans and separate the biscuits. Line a cookie sheet with parchment paper. Wrap the cheese bombs by placing one cube of the cheese in the center of each biscuit. Carefully wrap the biscuit dough around the cheese, pinch the biscuit to close and seal tight. Place the seam part down and arrange the biscuits so they are at least 1-inch apart. Bake for 10 minutes or until the surfface turn golden brown.

While the biscuits are baked in the oven, mix the butter, garlic powder, salt, and parsley leaves together. Set aside.

Remove the biscuits from the oven and brush with the butter mixture immediately. Serve warm.

EZ Chicken Pesto Bake

{Easy Dinner Recipe} Italian Chicken Bake

Ingredients

• 3-4 Boneless Skinless Chicken Breasts
• 4-6 Tablespoons Prepared Pesto
• 1-2 Roma Tomatoes
• 1 Cup Mozzarella Cheese, grated

Instructions

1. Trim the chicken and lay them in a glass baking dish in a single layer.
2. Spread 1-2 tablespoons of the pesto on top of each chicken breast.
3. Cut the roma tomatoes into slices approx 1/2" thick and lay 2 slices on top of each chicken breast.
4. Sprinkle the cheese over the top of the chicken breasts.
5. Bake at 400?F for 30-40 minutes or until the chicken is done and the juices run clear.
6. Serve over a bed of rice or a plate of pasta. Enjoy!

Salsa Chicken Casserole - New Twist

salsa chicken casserole

 

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Prep time

5 mins

Cook time

1 hour

Total time

1 hour 5 mins

 

Total Cost: $8.58

Cost Per Serving: $1.43

Serves: 6

Ingredients

• 1 cup uncooked rice $0.33
• 1 cup frozen corn kernels (thawed) $0.52
• 1 (15 oz.) can black beans $1.39
• 1 (16 oz.) jar salsa $1.99
• 1 cup chicken broth $0.15
• ½ Tbsp chili powder $0.10
• ½ tsp oregano $0.03
• 2 large (1.5 lbs.) chicken breasts $2.99
• 1 cup shredded cheddar cheese $0.94
• 2 whole green onions, sliced $0.17

Instructions

1. Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined.
2. Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
3. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.

Notes

If your chicken and frozen corn are still partially frozen, the casserole will take longer to cook. So, make sure they’re both thawed before hand.

One Pan Mexiacan Quinoa

ONE PAN MEXICAN QUINOA

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Yield4 servings

Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Make Sausage Risotto with Spinach & Tomato

 

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.