Meat-Based Chili

From Pinterest, Inspired by Tommy's Chili


Ingredients

• 1 Pound Ground Beef (80/20)
• 3 Cups Water
• 3-4 Tablespoons Chili Powder
• 1 Carrot
• 1 Medium Onion
• 4 Cloves of Garlic
• 1 Large Jalapeño, or 2-3 Small
• 4½ Teaspoons Ground Cumin
• 3½ Teaspoons Kosher Salt
• 4 Teaspoons Paprika
• 1½ Teaspoons Brown Sugar
• ½ Teaspoon Oregano
• 1 Teaspoon Black Pepper
• 1 Teaspoon Apple Cider or White Vinegar
• 1 ½ Cups Water
• ⅔ Cup All Purpose Flour
• ⅓ Cup Masa Harina

Directions

• 1)
  Remove the stem and seeds from the Jalapeño. Coarsely chop your Carrot, onion and garlic. Place chopped vegetables with the Jalapeño into a food processor and process until it becomes a paste. If you don’t have a food processor, grate the carrot, onion, garlic and jalapeño then chop them well so it becomes a paste. Place this mixture into the pot.
• 2)
  Add these to the pot: 3 Cups of Water, Ground Beef, Chili Powder, Cumin, Paprika, Sugar, Salt, Pepper, Vinegar and Oregano (if you’re not using Ground Oregano, put the dried leaves in the palm of your hands and rub them back and forth to break up the leaves into small pieces, there shouldn’t be any whole pieces).
• 3)
  Mash and break up the ground beef, there shouldn’t be any chunks left. This technique is how you get that fine texture for chili sauce (browning the beef will never give you the correct texture).
• 4)
  Instant Pot: Press Sauté and adjust to the “More” setting, after 3 minutes stir constantly with a mixing spoon or spatula for 4 minutes. Then press Cancel to turn off Sauté mode, then choose High Pressure / Manual and set it for 15 Minutes.

  Stovetop: Turn the heat on high, wait about 1 minute then stir constantly with a mixing spoon or spatula until the mixture starts to simmer. Turn the heat to low, cover your pot and let it simmer for 1½ hours.
• 5)
  *This step of browning the flour needs constant attention. Place a large stainless steel skillet pan on your stovetop and turn the heat to medium. Place Flour into the pan, shake and whisk the flour constantly for about 15 minutes or until the flour becomes a light brown color. Add Masa Harina and brown for 3 more minutes. Place the flour mixture into a bowl. Once it has cooled, add 1 ½ Cups of Water and whisk very well until smooth. Set aside. (Flour mixture should take on a light golden brown color and smell fragrant)
• 6)
  Instant Pot: When the timer is up, wait 10 minutes while it releases the pressure naturally, then switch the knob to Venting – once the pin drops open the lid. Press Cancel to turn off Keep Warm mode, choose Sauté and press Adjust so it’s on the “Low” option. Pour in the flour/water mixture slowly while whisking the chili, then whisk very well. Let the chili simmer on Sauté mode for 13 minutes stirring occasionally.

  Stovetop: Remove the lid, then pour in the flour/water mixture slowly while whisking the chili, then whisk very well. Let the chili simmer for 13 minutes stirring occasionally.
• Enjoy over hotdogs, hamburgers, or chili cheese fries!

Oreo Balls

From Sam Allen

Ingredients

1 pkg Oreos
1 pkg Cream Cheese, Softened
12 oz Dark Chocolate Almond Bark, Melted

Directions

Put the Oreos in a large plastic bag and crush until fine crumbs form. Using your hands, incorporate the cream cheese until well blended. Form into small, bite-sized balls. Dip into the melted almond bark and set on a cookie sheet. Refrigerate or freeze until set.

Trash Chicken

From Julianne Eddy

Ingredients

4-5 chicken breasts
1 block of cream cheese
1 c butter
1 c water
1 pkg Italian seasoning

Directions

Put everything into a crockpot for 8 hrs on low or 4 hours on high. The breasts can be served whole or can be shredded after cooking to feed more people.

Note: You can use frozen chicken breasts, but do not add the 1 c of water.

Pasta with Veggies and Italian Sausage

From allrecipes

Ingredients

16 oz cooked pasta of your choice (short pasta like farfalle, penne, or fusilli work well)
1 Tbsp olive oil
1 lb Italian sausage without casings or sliced sausage
2 cloves garlic, minced
1 medium onion, diced

1 head of broccoli, trimmed and cut into small florets

1/2 c sliced mushrooms

1 orange bell pepper, sliced

2 1/2 c chicken broth
1/3 c butter
1 1/2 c grated parmesan, plus more for topping
1/4 c chopped fresh parsley, or to taste, plus more for topping
1/4 tsp salt
1/4 tsp pepper

Directions

Heat the olive oil in a pan over medium-high heat. Heat a separate pan over medium-high heat and stir in the sausage until golden brown, about 7-10 min. Add the garlic and onions to the pan with the oil. Add in the broccoli, mushrooms, and bell pepper to the onion and garlic. Cook until vegetables are tender, about 5-7 min. Pour off the excess grease from the sausage and add in the broth. Bring to a boil.  Stir in the veggies, butter, cheese, parsley, salt, and pepper. Continue to simmer on medium-low heat until the sauce thickens. Add a cornstarch-water slurry if needed. Toss with the pasta and serve topped with more grated cheese and fresh parsley.

Sesame Twist Bread

Ingredients

3 c warm water
2 Tbsp yeast
4 Tbsp sugar
2 eggs
6 c bread flour
2 1/2 - 3/4 c regular flour
1 Tbsp dough enhancer (optional)
1 Tbsp salt
1 egg mixed with 1 Tbsp water (egg wash)
Sesame seeds

Directions

Using a dough hook attachment on a bosch mixer or a kitchen aid, mix together the water, yeast, and sugar. Wait until the mixture foams (about 3-4 min), then add the eggs dough enhancer and gradually add in the bread flour. Add the salt on top of the flour to prevent killing the yeast. Mix everything together on low speed. Add the regular flour gradually. If the dough remains sticky, add a bit more flour. Stop adding flour when the dough comes away clean from the side of the bowl. It is better for the dough to be a little too sticky than a little too dry. Test dough consistency. Turn the mixer on medium speed and run for 10 minutes. On a lightly floured surface, divide the dough into four portions. With a rolling pin, roll each part into a 4x12 rectangle. Cut each rectangle into 3 strips. Braid the strips together and tuck the loose ends underneath the loaf. Grease bread pans and place loaves in the pans. Cover with a damp, thin cloth and let rise for 35-40 minutes. Preheat oven to 350, in the meantime. Just before baking. brush loaves with egg wash and top with sesame seeds. Bake for 20-25 minutes or until golden brown. Remove bread from pans immediately after baking and let cool on a wire rack.

Conference Dressing and Salad

Ingredients

For the Dressing:
3/4 c white vinegar
1 1/2 c canola oil
2/4 c sugar
1 1/2 tsp salt
1 1/2 tsp dried onion flakes
3/4 tsp dry mustard
1 1/2 Tbsp fresh parsley

For the Salad:
Romaine, torn
Feta cheese, crumbled
Apple, diced
Strawberries, sliced
Avocado, cubed
Candied almond slivers

Directions

Place all dressing ingredients in the blender and blend until sugar is dissolved. Toss salad ingredients together until mixed. Pour dressing over salad and serve.

Swiss Chicken

Ingredients

6-8 boneless, skinless chicken breasts. (8-10 can also be used)
Sliced swiss cheese, enough to cover each piece of chicken
1 can cream of chicken soup
1/2 c milk
1 stick butter, melted
2 c Peppridge Farm herb seasoned stuffing

Directions

Preheat oven to 350. Place chicken in a lightly buttered 9x13 pan. Cover with cheese. Mix soup and milk together and pour over chicken. Mix butter and stuffing, sprinkle on top. Cover with foil and bake for 30 minutes. Uncover and bake for 30 more minutes.