2 lbs beef
1 (29oz) can tomato sauce
1 (29oz) can kidney beans (I use 1 15oz can dark beans and 1 15oz can light beans)
1 (29oz) can pinto beans (I use 1 15oz can)
1 c. diced onion
1 small can diced green chilies
2 cans diced tomatoes (I have used regular and chili ready)
1/3 c. diced celery (I'm not sure on the measurement, I just put some in)
3 TBS chili powder (I use a little less)
2-3 tsp cumin
1 1/2 tsp black pepper
2 tsp salt
2 c. water (or more if it seems too thick)
Brown and drain beef. Add all ingredients and simmer for 2-3 hours, stirring every 15-20 minutes. There you have it, the chili that won a blue ribbon at the ward chili cook-off 3 years ago...though I'm not entirely sure that Rob didn't bribe the judges somehow :)
Wednesday, October 29, 2008
Tuesday, October 28, 2008
Quick and Yummy Hummus
INGREDIENTS
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons olive oil
1 tablespoon water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon ground cumin
DIRECTIONS
Combine the garbanzo beans, yogurt, lemon juice, garlic, olive oil, water, salt, pepper, and cumin in a blender or food processor, blend until smooth.
*I made this recipe because it's a little thinner with the yogurt but I want to make a batch that's thicker. After I made the hummus, I added cooked, shredded chicken breast to it (maybe 1 1/2 pounds?) and let it sit over night. The chicken absorbed the hummus so it then had the consistency of chicken salad. I ate it in whole wheat pita bread and it was so yummy -- and healthy! Next time I will probably put less chicken in and maybe add celery and almonds.
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons olive oil
1 tablespoon water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon ground cumin
DIRECTIONS
Combine the garbanzo beans, yogurt, lemon juice, garlic, olive oil, water, salt, pepper, and cumin in a blender or food processor, blend until smooth.
*I made this recipe because it's a little thinner with the yogurt but I want to make a batch that's thicker. After I made the hummus, I added cooked, shredded chicken breast to it (maybe 1 1/2 pounds?) and let it sit over night. The chicken absorbed the hummus so it then had the consistency of chicken salad. I ate it in whole wheat pita bread and it was so yummy -- and healthy! Next time I will probably put less chicken in and maybe add celery and almonds.
Black Bean Enchiladas
1 can black beans
1 tsp. cumin
1 tsp. dried oregano
1 tsp. chili powder
3 tbs. olive oil
salt to take
1/2 onion, chopeed
3 cloves garlic, coarsely chopped
1 bunch fresh cilantro, chopped
2 16 oz. can of tomato sauce
A whole bunch of shredded Monterey Jack cheese
Four tortillas
Heat oil in a large skillet and saute onions over medium hear until they soften. Add the garlic, salt, herbs, and chili powder. Cook for another few minutes. Add 1 can tomato sauce and most of the chopped cilantro. Simmer together for 15 minutes. Add beans. Continue heating over low to medium heat until beans are heated. Taste mixture and add more seasoning if necessary.
Pour some tomato sauce from the 2nd can into a baking pan, enough to coat tortillas. Put tortillas in baking pan and fill with black bean mixture and some cheese. When all tortillas are assembled, pour on more tomato cause, and garnish with shredded cheese and cilantro. Bake covered at 350 until warm and bubbly, about 20 minutes.
1 tsp. cumin
1 tsp. dried oregano
1 tsp. chili powder
3 tbs. olive oil
salt to take
1/2 onion, chopeed
3 cloves garlic, coarsely chopped
1 bunch fresh cilantro, chopped
2 16 oz. can of tomato sauce
A whole bunch of shredded Monterey Jack cheese
Four tortillas
Heat oil in a large skillet and saute onions over medium hear until they soften. Add the garlic, salt, herbs, and chili powder. Cook for another few minutes. Add 1 can tomato sauce and most of the chopped cilantro. Simmer together for 15 minutes. Add beans. Continue heating over low to medium heat until beans are heated. Taste mixture and add more seasoning if necessary.
Pour some tomato sauce from the 2nd can into a baking pan, enough to coat tortillas. Put tortillas in baking pan and fill with black bean mixture and some cheese. When all tortillas are assembled, pour on more tomato cause, and garnish with shredded cheese and cilantro. Bake covered at 350 until warm and bubbly, about 20 minutes.
Mint Water
Not really a recipe, I just love it. And it sort of seems to satisfy a craving for something sweet.
Add 1 tiny drop of mint extract(I have used spearmint and peppermint) to a bottle of water and shake it for a second. It tastes best if the water is cold. Be careful not to get the mint on the rim of the bottle or you will have really tingly lips when you drink!
Add 1 tiny drop of mint extract(I have used spearmint and peppermint) to a bottle of water and shake it for a second. It tastes best if the water is cold. Be careful not to get the mint on the rim of the bottle or you will have really tingly lips when you drink!
Peanut Butter Dip
As made famous by Teresa Fulwider (I have to giver her all the credit as she invented this!)
1 16 oz jar creamy peanut butter
2 small containers of extra creamy cool whip
a couple TBS of honey
Mix it all up with a hand mixer.
Sooooo yummy! Serve with celery, apple slices, graham cookies, etc.
My friend made this for the Primary kids on Sunday. Everyone, adults included, loved it. One little girl was actually carrying the bowl around licking it.
1 16 oz jar creamy peanut butter
2 small containers of extra creamy cool whip
a couple TBS of honey
Mix it all up with a hand mixer.
Sooooo yummy! Serve with celery, apple slices, graham cookies, etc.
My friend made this for the Primary kids on Sunday. Everyone, adults included, loved it. One little girl was actually carrying the bowl around licking it.
Monday, October 20, 2008
Garlic Red Potatoes
INGREDIENTS
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese
DIRECTIONS
1. Preheat oven to 350 degrees
2. Place potatoes in an 8x8 inch baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.
Wednesday, October 15, 2008
Chicken Pockets
I seriously love these things! (I just made them regular, but I think you could make these a little lighter by using reduced or fat free cream cheese and crescent rolls.)
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups cubed, cooked chicken meat
1 tablespoon minced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped pimento peppers (optional)
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
3/4 cup croutons ( I used Italian breadcrumbs instead)
I also added some dry Italian dressing to make it taste more like Anne's Chicken
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well.
Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.
Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.
Makes 4 pockets.
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups cubed, cooked chicken meat
1 tablespoon minced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped pimento peppers (optional)
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
3/4 cup croutons ( I used Italian breadcrumbs instead)
I also added some dry Italian dressing to make it taste more like Anne's Chicken
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well.
Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.
Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.
Makes 4 pockets.
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