Posts filed under ‘Chili Peppers’
It’s true ~ I hate chili. Mr. Meat Eater, on the other hand, would eat it 5 times a week if I would make it. It has taken me 32 years of wedded bliss to find a recipe that even I would eat and like and plan to make again!
The recipe calls for beer and I had some Guinness in the fridge so that’s what I used and it really gave the chili great flavor. I only used one teaspoon of cayenne so that I could actually eat it and Mr. Meat Eater added more Tabasco because we all know that if food doesn’t make you sweat, it’s not nearly hot enough.
You will have to plan ahead a bit since this cooks for about 3 hours but it’s well worth it.
I found the recipe in the Southern Living 2011 Annual and I have never been steered wrong by a Southern Living recipe so I should have known it would be good.
Chili That Even a Chili Hater Will Love
2 lbs ground beef ~ I used 85%
1 medium onion, chopped
3 to 4 garlic cloves, minced ~ I used 4 cloves
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer ~ I used Guinness
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tbsps chili powder
1 tbsp Worcestershire sauce
2 tsps ground cumin
1 to 2 tsps ground red pepper (Cayenne) ~ I used 1 tsp
1 tsp paprika
1 tsp hot sauce
Sour cream, cheddar cheese for toppings if desired
Cook beef, onion, and garlic in a Dutch oven over medium heat, stirring until meat is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven and bring to a boil.
Reduce heat and simmer 3 hours or until thickened.
Garnish with sour cream and cheese if desired.
When I first saw this recipe I was a little weirded out by the addition of the cottage cheese but it was perfect in this recipe. This is a very easy recipe and is not spicy at all. I used a can of fire roasted chilies and a can of regular chilies. Any kind of cheese would be great ~ especially Monterey Jack with peppers. I found the recipe online but not sure where since I’ve had it forever.
Green Chilie Frittata
10 eggs, beaten
1/2 cup flour
1 tsp baking powder
1 pinch of salt
1 (7 ounce) can chopped green chilies, drained (I use 2 (4 oz) cans, drained)
1 (16 ounce) container 2% cottage cheese
1 cup shredded Cheddar cheese
1/4 cup melted butter (I never add this)
Preheat oven to 400º and grease a 9×13 baking dish.
In a large bowl mix the eggs, flour, baking powder and salt. Add the rest of the ingredients and mix well. Pour into prepared dish.
Bake for 15 minutes in the preheated oven. Reduce heat to 325º and bake for another 35-40 minutes.
Cool slightly and cut into squares.
Makes 8-10 servings.
A fabulous recipe I found on Allrecipes! I served it with salsa chicken (recipe will be coming) so I left out the chicken the recipe calls for but I did put in the leftover salsa chicken and reheated the next day and it was great. I imagine the casserole with the chicken added would be a great one-dish meal.
Brown Rice Casserole
1/3 cup brown rice
1 cup water, chicken broth, vegetable broth
1 tbsp olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
2 cooked boneless chicken breasts, chopped, (optional)
1/2 cup sliced mushrooms
1/2 tsp cumin
salt and cayenne pepper to taste
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chilie peppers, drained ~ use fire roasted if you can find them
1/3 cup shredded carrots
2 cups shredded taco or Mexican cheese
Cook rice using the water or broth according to package directions.
Preheat oven to 350º and grease a casserole dish.
Heat olive oil in a large skillet over medium heat and saute onion until tender and translucent. Mix in the zucchini, chicken (if using), and mushrooms. Season with the cumin, salt and cayenne. Saute until chicken in heated through and zucchini is browned.
In a large mixing bowl, mix the cooked rice, mixture in skillet, beans, chilis, carrots, and 1/2 of the cheese. Transfer to casserole dish and sprinkle with the remaining cheese.
Cover with foil and bake 30 minutes. Uncover, and continue baking for 10 more minutes or until lightly browned and bubbly around the edges.
Makes 6-8 servings.
The other day I was looking at the piles and piles of cookbooks I have laying around, pulling some out and thumbing through them. I decided that I HAVE to start cooking more from them. So, my cooking goal this year is start going through them and cooking at least one recipe from each. Some I know that I will spend more time cooking several recipes and those that I can’t find one single recipe to make, I will donate. No sense keeping a book I won’t use ~ unless it’s it’s one of my really old, antiquey ones and then I’ll keep it. I figured it will take me years to accomplish this since I will still be cooking from other sources. At last count a few years ago, I had 1200 cookbooks. I’m guessing it’s close to 1500 now but nobody tell Mr. Meat Eater, he’d have a stroke and then I’d have to point out his zillions of tools… Anyway, I’ll be blogging for years!
So that’s my cooking goal for this year (and the next several years, LOL) ~ do you have any? I like the word goal better ~ resolution just sets me up for failure for some reason. Of course, I will continue with my usual goals of simplifying and reading 100 books this year. We’ll see how it goes.
Something else I decided to do this year is to post only on weekdays and to give myself the weekends off. I do much of my cooking on the weekends so this way I’ll have more to post during the week!
On to the recipe ~ I LOVE this recipe. These muffins go with so many of the meals I make. They are spicy but not terribly so ~ really flavorful and they are super easy to make. I found this recipe on Food.com posted by my friend and former fellow host French Tart. FT now longer participates on Food.com unfortunately and we miss her.
Spicy Corn Muffins
1 cup cornmeal
1 cup plain white flour
2 tbsps sugar
4 tsps baking powder
1/4 tsp salt
1/2 tsp cayenne pepper
1 cup buttermilk
4 tbsps butter, melted
1 egg, lightly beaten
1/2 cup chopped jalapeno peppers ~ I use the chopped jalapenos in a jar
Heat oven to 400º and grease a muffin tin or put cupcake liners in the pan and spray them as well.
Mix all the dry ingredients together and then add the buttermilk, melted butter and the egg. Mix until all the ingredients are combined – do NOT over mix or the muffins will be tough. Add the jalapeno peppers and mix gently again.
Spoon into muffin tin (I use an ice cream scoop so the muffins are roughly all the same size) and then bake for 20 to 25 minutes or until golden brown.
Makes 12 muffins.
I love sliders and I love that you can buy slider rolls in the grocery store now. These little guys are SPICY so if you don’t like spice, I would skip this recipe. They are really easy to make, of course, and are equally good as an appetizer or the main dish.
1 lb ground beef
2 chipotles in adobo sauce, diced
salt and pepper to taste
4 slices American cheese, cut into fourths
8 slider buns
8 slices tomato, if desired
8 small pieces lettuce, if desired
1/3 cup sour cream
1 tsp adobo sauce from the can of chipotles
Mix beef, diced chipotles, salt and pepper in a medium bowl then form into 8 small patties.
Grill, turning occasionally, until done to your desired degree of doneness. Top each burger with a square of cheese and let melt slightly.
Place burger son bottom bun, add a dollop of special sauce, lettuce, and tomato, and top bun.
To make the sauce, mix the sour cream and the adobo sauce until well mixed.
Makes 8 small burgers.
Yikes, I am so far behind today ~ it’s going to be one of those days, I guess.
I have a couple of grilled corn recipes that are really good but the pictures are from before I figured my camera out so they are pretty bad. Hopefully, I’ll get to the farm stands out at the beach this weekend and get some sweet corn and retake the pictures. The recipe is adapted from Coastal Living.
Grilled Corn with Jalapeno Lime Butter
1/2 cup butter
2 jalapeno peppers, seeded and minced
2 tbsps lime zest
1 tsp fresh lime juice
6 ears fresh corn
1 tbsp olive oil
2 tsps kosher salt
1 tsp fresh ground black pepper
Combine first 4 ingredients and shape into a log. Wrap in wax paper and chill 1 hour.
Remove and discard husks and silks from corn. Rub corn with olive oil and sprinkle with kosher salt and pepper.
Grill corn, covered with grill lid, over high heat for 10 to 15 minutes or until tender, turning often.
Serve with flavored butter.
I am adding a photo of Neely’s Creole Potato Salad to that post ~ I made it yesterday and it is DELICIOUS!
These aren’t true poppers but close enough that you get the idea. I use a perforated baking sheet on my grill (specifically for grilling) that I bought at BJ’s. It’s worth it’s weight in gold if you like to make complete meals on the grill like we do. Anyway, the recipe is easy to make ~ the hardest part for me is getting rid of the ribs and seeds and NOT touching my face while I am doing it. Yes, I did it this time, too. I left off the bacon bits off most of them because DH doesn’t care for bacon on anything (sacrilege, I know) but I put it on a couple for myself. I found that it was easier to sprinkle the bacon bits on after the cheese started melting as it “stuck” better. They would be a great starter for a barbecue. THe recipe came from Simple and Delicious.
Grilled Jalapeno Poppers
8 ounces Monterey Jack cheese, cut into 2×1/2 inch strips
15 jalapeno peppers, halved, seeds and ribs removed
1/4 cup dry bread crumbs
1/4 cup real bacon bits
Place a cheese strip in each pepper half. Sprinkle with the bread crumbs and bacon. Grill, covered, over medium-hot heat or until peppers are tender and cheese is melted. Serve warm