This is my mom's chili recipe. It's the ONLY one I ever make. It SOOO easy and really good!! Good enough that I skip over other chili recipes when I see them in a magazine :). It's a family favorite.
1 pound ground beef
1/2-1 onion chopped (I use dried onion and my kids never suspect it!)
2 cans chili beans (I use Busch's mild)
1 can kidney beans, drained and rinsed
can diced tomatoes (I use Del Monte with Zesty Chili Seasoning or something close to that)
small can tomato sauce
1/2-1 pkg. chili seasoning (if you use the regular diced tomatoes use the whole package of seasoning)
Brown meat and onion. Drain. Stir in all other ingredients and let simmer for 15 minutes. We love to put it over fritos and top with cheese.
Wednesday, October 21, 2009
Saturday, October 17, 2009
Cheesy Vegetable Chowder
Are you ready for the best comfort soup ever?! I got this from Carrie and Southern Living :). I think the recipes are basically the same. The boys love this (which actually surprised me!). When I made this last week I had some cooked chicken in the fridge that I stirred into Jared's. It was really good! That's an option if you need some meat (right Shell!!). Again, NO pictures.
3 1/2 cups chicken STOCK (I use stock b/c I think it has more flavor. You might even start with 3 cups and if it seems like there's not much extra liquid pour in a little more. That will make sense later!!)
8 celery ribs, sliced
4 carrots, sliced (I think regular carrots taste better in soups than baby carrots. There may not be a difference!)
2 medium potatoes, peeled and cubed (I used several red potatoes last time. Just use whatever you have.)
1 onion, chopped (I sprinkled in a lot of the dried onion instead of using a real onion. I think that's why the boys didn't throw a fit. It was great like that-and easier)
1/2 tsp. pepper
2 cups corn, frozen and thawed or canned
1/4 cup butter
1/4 cup all purpose flour
2 cups milk
paprika
dry musard
2 cups shredded sharp cheddar cheese (I used a cup of mild and a cup of sharp. I also used the block that you grate yourself. I've seen them talk about preferring that over the bagged kind in one of my magazines. Probably not a big deal.)
Bring the first 6 ingredients (thru pepper) to a boil in a large pot or dutch oven. Cover and reduce heat. Simmer 15-20 minutes until veggies are tender. Remove from heat and stir in corn.
Melt butter in heavy sauce pan (medium size at the smallest) over low heat; add flour, whisking until smooth. Cook 1 minute, whisking constantly. Stir in milk, 1/4 tsp pepper, 1/2 tsp paprika, and 1 tsp dry mustard; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. This part takes a few minutes :). Add cheese, stirring until blended.
Stir cheese mixture in the veggie mixture. Cook over medium heat, stirring constantly, until heated.
3 1/2 cups chicken STOCK (I use stock b/c I think it has more flavor. You might even start with 3 cups and if it seems like there's not much extra liquid pour in a little more. That will make sense later!!)
8 celery ribs, sliced
4 carrots, sliced (I think regular carrots taste better in soups than baby carrots. There may not be a difference!)
2 medium potatoes, peeled and cubed (I used several red potatoes last time. Just use whatever you have.)
1 onion, chopped (I sprinkled in a lot of the dried onion instead of using a real onion. I think that's why the boys didn't throw a fit. It was great like that-and easier)
1/2 tsp. pepper
2 cups corn, frozen and thawed or canned
1/4 cup butter
1/4 cup all purpose flour
2 cups milk
paprika
dry musard
2 cups shredded sharp cheddar cheese (I used a cup of mild and a cup of sharp. I also used the block that you grate yourself. I've seen them talk about preferring that over the bagged kind in one of my magazines. Probably not a big deal.)
Bring the first 6 ingredients (thru pepper) to a boil in a large pot or dutch oven. Cover and reduce heat. Simmer 15-20 minutes until veggies are tender. Remove from heat and stir in corn.
Melt butter in heavy sauce pan (medium size at the smallest) over low heat; add flour, whisking until smooth. Cook 1 minute, whisking constantly. Stir in milk, 1/4 tsp pepper, 1/2 tsp paprika, and 1 tsp dry mustard; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. This part takes a few minutes :). Add cheese, stirring until blended.
Stir cheese mixture in the veggie mixture. Cook over medium heat, stirring constantly, until heated.
Monday, October 12, 2009
Hot Spinach Artichoke Dip
This is easy to make and really good (do I put that at the beginning of ALL my recipes?!). I got it from Paula Dean and it was rated a 5 star! Once again, I forgot to take pictures. I always think of it half way thru. Rhonda, this is what I made on Sunday! :)
1 (10 oz) pkg. frozen chopped spinach, thawed and drained really well
2 (13 3/4) cans artichoke hearts, drained
1/2 cup mayonnaise (I use a little more)
1/2 cup sour cream (I use a little more)
1 cup freshly grated Parmesan cheese
1 cup grated Pepper Jack cheese (I use a little more)
chopped tomato, optional
Preheat the oven to 350. Grease a casserole dish with nonstick spray. Coarsely chop the artichoke hearts. Combine all the ingredients (except tomato) and put into the dish. Bake for 30 minutes. Top with tomato. I serve it with wheat thins but it's also good with chips.
1 (10 oz) pkg. frozen chopped spinach, thawed and drained really well
2 (13 3/4) cans artichoke hearts, drained
1/2 cup mayonnaise (I use a little more)
1/2 cup sour cream (I use a little more)
1 cup freshly grated Parmesan cheese
1 cup grated Pepper Jack cheese (I use a little more)
chopped tomato, optional
Preheat the oven to 350. Grease a casserole dish with nonstick spray. Coarsely chop the artichoke hearts. Combine all the ingredients (except tomato) and put into the dish. Bake for 30 minutes. Top with tomato. I serve it with wheat thins but it's also good with chips.
Limeade Pie
This is SOOOO good. It's quick and easy to make. I've seen a couple of versions and combined the two to make this one.
graham cracker crust
6 oz. (1/2 of regular size) limeade concentrate, thawed
condensed milk
regular size cool whip; thawed
Mix the limeade, condensed milk and cool whip with a spoon. Be careful not to stir the cool whip too much. Put it in the crust and freeze. The longer it freezes the better it is. It sounds really simple but TRY IT! My neighbor said that it's better than most of the key lime pies he's had!
graham cracker crust
6 oz. (1/2 of regular size) limeade concentrate, thawed
condensed milk
regular size cool whip; thawed
Mix the limeade, condensed milk and cool whip with a spoon. Be careful not to stir the cool whip too much. Put it in the crust and freeze. The longer it freezes the better it is. It sounds really simple but TRY IT! My neighbor said that it's better than most of the key lime pies he's had!
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