Category: Main Dish

Texas-Style Chili

When it’s time to think about putting on a pot of homemade chili, this is the first one to enter my mind! This is Paula Deen’s recipe and it is the only one that I have truly enjoyed, that has beans in it. I’m normally a strict, Texas chili, and all chili for that matter, needs zero beans. Zip. Nada. NONE. No beans. BUT…..I love this concoction with them! Even though the name of this recipe kind of bothers me, since I firmly believe that Texas chili has no beans, who am I to change the name of one of Paula’s recipes?? Nope. Not me. Paula is the Queen! Regardless of the bean dilemma, this recipe is absolutely delicious!! It’s cold outside. Let’s make some!

3 pounds ground chuck
1 pound hot bulk sausage
3 medium onions, chopped
4 cloves garlic, minced
1/4 cup chili powder
2 T. all-purpose flour
1 T. sugar
1 T. dried oregano
1 tsp. salt
2 (28 oz.) cans whole tomatoes, chopped with kitchen shears inside the can, with their juice
3 (16 oz.) cans Bush’s hot chili beans, drained

Combine the ground chuck, sausage, onions, and garlic in a Dutch oven. Cook over medium heat until the meat is browned; stir the meat to break it up as it cooks. Drain off the pan drippings. Stir in chili powder, flour, sugar, oregano, and salt, and mix well. (Here I add a little liquid of some sort. The recipe doesn’t call for it, but it makes me nervous to cook it like that for very long, for fear of some major scalding. Not that it would, it’s just something I’m not willing to try. Ha. So, a little red wine, juice from the canned beans, water, or beef broth are some suggestions, if you feel it needs some liquid too.)

Cover, and simmer for 1 hour, stirring occasionally. Add the tomatoes and beans, and simmer for 20 minutes longer. Adjust seasonings and serve with crackers, chopped green onions, and cheese.

*I like to add salt to the meat while it is cooking even if the recipe doesn’t call for it. I feel like it gives meat the best flavor, at the best time, rather than salting afterwards.
Also, the left over chili is great for topping baked potatoes, french fries, tater tots, fritos, and even corn casseroles.

Makes about 5 Quarts

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Mexican Lasagna

Chock full of corn, black beans, chicken and cheese, this Mexican Lasagne is sure to be one your friends and family will enjoy! This casserole is a Rachael Ray recipe off of Food Network’s website and I have always enjoyed it as well as those that I have served it to. I love the spinach tortillas, but my two littles prefer just regular flour tortillas. Either way, it’s quick and delicious!

3 T. extra-virgin olive oil
2 lbs. ground chicken breast
2 T. chili powder
2 tsp. ground cumin
1/2 red onion, chopped
1 (15 oz.) can black beans, drained
1 cup medium heat taco sauce or 1 (14 oz.) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas
2 1/2 cups shredded cheddar or shredded pepper jack
2 scallions, finely chopped

Preheat the oven to 425 degrees.

Preheat a large skillet over medium high heat. Add 2 T. extra-virgin olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes.

Add taco sauce or stewed or fired roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T. oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortillas, then cheese again.

Bake the lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Southern-Style Ham Fried Rice

I’m having the best time revisiting this 2004 Southern Living Annual Recipes Cookbook, I have. I was pregnant with Creed that year and apparently from all of my notes in this book, I was cooking up a storm! So another of my favorites from it, is this ham fried rice recipe! My household loves fried rice and this is perfect to use up leftover rice or ham that you may have on hand. Using my rice cooker ahead of time, makes this dish easy to throw together. I just cook my rice in the morning or even the day before. Throw it in the fridge to get super cold so it will be perfectly ready for frying that evening for supper! Cold rice is the key to awesome fried rice, by the way. This is good served with sweet tea and Mrs. Shcuberts frozen individual rolls topped with honey butter before baking. A sweet southern meal with an asian twist!

3 bacon slices, cooked and crumbled, reserve drippings
1 1/2 cups chopped cooked ham
1 red or green bell pepper, chopped
1/2 cup sliced mushrooms
3 green onions, chopped
1 celery rib, chopped
1 large garlic clove, minced
1/2 tsp. dried crushed red pepper
3 1/2 cups cooked rice
2 large eggs, lightly beaten
1/4 cup soy sauce or stir fry sauce

In a hot skillet over medium-high heat with the bacon drippings, add chopped ham and stir-fry for 3 minutes or until ham is lightly browned. Add bell pepper and next 5 ingredients, and stir-fry 5 minutes. Add rice, and stir-fry 3 minutes or until thoroughly heated.

Push rice mixture to sides of skillet, forming a well in the center. Pour eggs into the well, and cook, stirring occasionally, until the eggs are set. Stir rice mixture into eggs; stir in soy sauce or stir fry sauce and crumbled bacon. Spoon into individual serving bowls.
Makes 4 to 6 servings.

One-Pot Spaghetti

One of my very favorite things to do is to go camping. We have a 5th wheel travel trailer and take it to Colorado mostly, and besides decorating my camper, cooking in my camper is the highlight of the trip for me! Others are dreaming of fly fishing, hiking, and white water rafting, while I’m deciding what flowers for the picnic table and what’s for supper! I always seem to be on the opposite end of the spectrum as compared to most. Ha! This One-Pot Spaghetti is sure to please the fishermen in your life, when they come home to gather round the picnic table! It is super easy and only requires one pot! Can’t beat that while you’re out in the wilderness and needing to just poke the fire instead of wash dishes! I bet, even if you are not a camper type person, this meal will come in handy on busy days. It is delicious!

1 lb. ground beef
1 onion, diced
2 (14 oz.) cans chicken broth
6 oz. can tomato paste
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
8 oz. spaghetti, uncooked (Yay!)
Garnish: grated Parmesan cheese
Recommended side idea: Italian Garlic Salad, below

Brown ground beef and onion in a large skillet over medium heat. (I like to season my meat with olive oil, kosher salt, and Montreal Steak Seasoning as it browns. To me, this is the best time to get flavor into your meat no matter what you are cooking.) Drain on a paper plate lined with several paper towels. Return meat and onions to the skillet.

Stir in broth, tomato paste and seasonings; bring to a boil. Break spaghetti into short lengths and add to skillet.

Reduce heat and simmer, stirring often, for 15 minutes, adding more broth or water as necessary, or until spaghetti is tender. (If you are cooking in higher altitudes, you may need to add more liquid as it cooks, because more than likely, it will take longer than 15 minutes to cook your noodles.)

Sprinkle with cheese. Serve this with Italian Garlic Salad and crusty bread.
Makes 4 servings.

ITALIAN GARLIC SALAD
Tear ice berg lettuce into pieces and mix with shredded mozzarella. Dress with olive oil that has been seasoned with garlic powder, seasoned salt, and fresh pepper.

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Baked Meatballs with Mozzarella

This is another recipe from Mandy Rivers. She wrote the South Your Mouth cookbook series and I am really enjoying her books! She suggested serving these with a green vegetable and bread. I decided to make meatball hoagies with the Italian meatballs and, omg, soooo good!! The meat and marinara, with the gooey cheese and crusty garlic bread is a match made in Heaven. Pair this with her fried zucchini sticks. A terrific meal!

1 (24 oz.) jar marinara, I used Rao’s
20-24 Italian Meatballs, precooked (recipe below)
8 oz. mozzarella, shredded

Hoagie rolls, buttered (or spray with olive oil cooking spray), sprinkled with garlic salt, and toasted

Italian Meatballs:
1 onion, grated
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 tsp. Worcestershire
1 T. Italian Seasoning
1 1/2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 pounds ground beef (80/20)
1/2 cup Italian dried bread crumbs

For the Baked Meatballs with Mozzarella, spoon half of the marinara sauce into a 9 by 13 inch baking dish. Arrange precooked meatballs in pan, then cover with remaining sauce. Cook, uncovered, 10 minutes at 375 degrees or until sauce is heated through. Remove from the oven, and top with mozzarella. Cook an additional 10 minutes or until cheese is bubbly and starting to brown.

Serve with pasta or hearty green vegetables as suggested by Mandy… or…put them into your toasted hoagie rolls.
Serves 4-6 or yields 6 hoagie sandwiches.

For the Italian Meatballs, combine onion, eggs, Parmesan, Worcestershire, Italian seasoning, salt, pepper, and garlic powder, in a large bowl.

Crumble ground beef into mixture, and mix with your hands until just combined. Add bread crumbs, and continue to mix until just combined. Add more bread crumbs, if necessary, util the mixture holds together.

Turn mixture out onto a cutting board or clean counter, and shape into a rectangle. Using a sharp knife, cut mixture into 20-24 squares. Roll each square into a ball.

Line a baking sheet with aluminum foil (for easy cleanup), and spray with cooking spray. Place meatballs onto baking sheet, and bake at 400 degrees for 18-20 minutes.

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Bacon and White Bean Stew with Kale and Rosemary

This recipe comes by way of Dinnerly. Yep, you guessed it, I’ve ordered another meal delivery kit! I love these things! Dinnerly is the more humble service, offered by Martha and Marley Spoon. This is my first meal and I must say, it is sooooo tasty. My 10 year old daughter, Fallon, and I gobbled it right up! She was thrilled it lacked the sweet potatoes and gained the white beans, which came from another delivery a few weeks back and I completely agree! Now THIS is healthy and edible. Let’s be sensitive to the fact that I love bacon, now, even though some of you are heart healthy readers and eaters. Only love here! The soup is topped with more crispy bacon, fried rosemary leaves, which are the total bomb, and the leftover rosemary oil. Such a delicious meal with so few ingredients. For the kale haters, Martha says to serve this with a sparkling wine, a light prosecco (I used Lunetta) or a favorite champagne. This should clear up any kale trouble and as Martha says, the acidity, freshness and spritz from the bubbly will cut through the rich bacon goodness with ease……And by George, I do believe it does! Live well, my friends. Dilly Dilly!……..sorry, it is still football season!

1 yellow onion
2 (14 oz.) cans cannellini beans
8 oz. bacon
2 or 3 large leaves of curly kale
3 stems fresh rosemary
Kosher salt
Fresh black pepper
3 T. olive oil

Cut the bacon crosswise into 1/4-inch wide strips. Trim ends from the onion, then halve, peel and finely chop. Pick rosemary leaves from stems, and throw the stems away. Strip kale leaves from stems, discard stems, and tear the leaves into bite sized pieces. I ran my knife threw them afterwards as well to get a smaller bite of healthy stuff. Ha! In a small dutchoven or medium saucepan, cook bacon over medium-high until the fat is rendered and the bacon is crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towel, leaving the bacon fat in the saucepan.

Add the onions to bacon fat in your dutch oven or saucepan along with 1/2 teaspoon of each salt and pepper. Cook until softened, about 5 minutes. Add kale leaves and cook until wilted, about 3 minutes more, reducing heat if onions start to get too brown.

Add beans and their liquid, 1 1/2 cups water, and half of the cooked bacon. Cook over medium-high, gently crushing some of the beans with a spoon, until kale is very tender, 7-10 minutes. (Just do whatever it takes with the kale to soften it, more time if you need it.) Season to taste with salt and pepper.

Meanwhile, in a a small skillet, heat 3 T. olive oil over medium-high until shimmering. Add the rosemary, fry until crisp, 1 minute. Transfer with slotted spoon to a plate with the bacon. Season with a pinch of salt. Ladle stew into bowls. Garnish with fried rosemary and reserved bacon. Drizzle with some rosemary oil (reserve the remaining for your own use, like dipping bread in!). Enjoy!

Instant Pot Chicken Tikka Masala

Let’s go to India. Being the eclectic cook that I am, lost in a few West Texas cotton fields, I dream of traveling the world and trying every flavor. Since, I am lost in the fields, this is the closest thing I could get to the Indian restaurant, Graj Majal in Austin, Texas, today. Ok, so that is as far as I am probably going to get “out of the country” period. Ha! I am new to this cuisine, but I am a forever friend with it. Just like my forever friend chips and salsa, and nothing, I mean nothing, beats chips and salsa to me, except for masala sauce and naan….wuh?? Yes, foreign words to me, but a love that is like no other. So sorry, chips and salsa. You’ve been one upped. And a big shout out to Jodi, for the amazing Trader Joe’s Garlic Naan pictured here! This recipe is for the Instant Pot. As with all of my recipes, I recommend reading all the way through, before starting.

Prep Time: 20 minutes, plus 1 to 2 hours to marinate
Manual: 10 minutes high pressure
Release: Quick
Total Time: 40 minutes, plus time to marinate

For the marinade:
1/2 cup Greek Yogurt
4 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 tsp. ground turmeric
1/4 tsp. ground cayenne pepper
1/2 tsp. smoked paprika
1 tsp. salt
1 tsp. Garam Masala, an Indian spice blend
1/2 tsp. ground cumin
1 tsp. liquid smoke, optional
1 1/2 pounds boneless, skinless chicken (breasts or thighs), cut into large pieces

For the sauce:
1 onion, chopped
1 (14 oz.) can diced tomatoes, undrained
1 carrot, chopped
5 garlic cloves, minced
2 tsp. minced fresh ginger
1 tsp. ground turmeric
1/2 tsp. ground cayenne pepper
1 tsp. ground paprika
1 tsp. salt
2 tsp. Garam Masala
1 tsp. ground cumin

For finishing:
1/2 cup half and half, heavy whipping cream, or full-fat coconut milk
1 tsp. Garam Masala, optional depending on personal taste
1/4 to 1/2 cup chopped fresh cilantro

For serving: Basmati rice, naan bread

Make the marinade:

In a large bowl, mix together the yogurt, garlic, ginger, turmeric, cayenne, paprika, salt, garam masala, cumin, and liquid smoke, if using. Add the chicken and stir to coat. Marinate the chicken for 1 to 2 hours.

Make the sauce:
In the inner cooking pot of the Instant Pot, (and I “Pammed” mine first, which may be a no no for the instant pot, but I’m not one to take chances with sticking, no matter the “rules”!) mix the onion, tomatoes, carrot, garlic, ginger, turmeric, cayenne, paprika, salt, garam masala, and cumin. Place the chicken with the yogurt on top of the sauce ingredients.

Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes.

When the cooking is complete, use the quick method to release the pressure.

Unlock and remove the lid. Remove the chicken and set it aside. (If you like, you can brown it under the broiler or in an air fryer at this point.) I do not do either of those options.

Using an immersion blender, puree the sauce well.

To finish the dish:

Add the half and half and the garam masala to the sauce, stir well, and test for salt. Heads up here, though! I added waaay more half and half (ok, if I must be honest, heavy cream!). And DO NOT add the final bit of garam masala until you have tested for salt and are ok with the strength of the spices! And some butter melted in the sauce, never hurt anybody either! Hint, hint.

If you like, remove half the sauce and freeze it for later.

Put the chicken back into the remaining sauce. Garnish with the cilantro and serve. And don’t forget the naan!

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Laurel’s Chicken Spaghetti

This is one of my favorite chicken spaghetti recipes! It is a real crowd pleaser!….and Creed, yes, I know that you’re glad, that you are at baseball practice right now, because of the black olives. I really do hope that we can come to some sort of agreement on this. Like, if you would just eat them, you would love them!…. What’s that??…. we all have our own taste buds??…..head shaking from the mother. Smiles and big hits from the son.

1 can cream of chicken soup
1 can of regular Rotel tomatoes
1 (12oz.) canned chicken, drained
1/2 onion, chopped
1/2 green bell pepper, chopped – if it is small, use it all
1 small can chopped ripe black olives
1 pkg. sliced fresh mushrooms
1 (8 oz.) Velveeta, cubed
1 1/2 pkg. Pizza cheese or half shredded provolone and half shredded cheddar cheese
1 (12 oz.) pkg. noodles
Salt and pepper to taste

Saute onions, bell pepper, and mushrooms together in a small amount of butter. (I’m thinking half a stick here. Yaasss!)

Prepare noodles.

Add soup, Rotel, chicken, olives, and Velveeta to onions, peppers, and mushrooms. Cook until melted and bubbly. Drain noodles and place in bottom of a 9 by 13 cooking dish. Add chicken mixture and sprinkle pizza cheese on top. Cook at 350 degrees for 20 minutes or until cheese is melted.
This is so yummy! Eat the olives!

Honey Chicken Stir-Fry

The combination of honey and chicken is truly one of my favorites! And fried chicken strips, drizzled in honey, with a sprinkle of seasoned salt, is yuh-umm! Well, this stir-fry combines the two bang up flavors, in a healthy, not fried, get your veggies, kind of way, and it is delicious! And definitely something to feel good about.

1 to 2 lbs. boneless, skinless chicken strips
4 T. honey, divided (can be warmed a little in the microwave to make it more able to flow and be mixed well with the egg mixture.)
1 egg, beaten
1/3 c. plus 1 T. water, divided
1 t. Worcestershire sauce
1/2 t. dried thyme
1/4 t. lemon-pepper seasoning
1/4 t. garlic powder
1/8 t. dried oregano
1/8 t. dried marjoram
2 T. vegetable oil
1 T. cornstarch
1 (16 oz.) package frozen stir-fry vegetables
1/4 t. salt
Cooked rice

Combine chicken (I season mine with a little salt to start with), 2 T. honey, the egg, 1/3 cup water, Worcestershire sauce and seasonings; set aside. (Don’t feel like you have to use the exact seasonings either. Any mix of what you have on hand will make for flavorful honey chicken, even if it is just salt alone!)

Heat oil in a wok or large skillet over medium-high heat. Add chicken a few pieces at a time; cook and stir until golden. Remove chicken from wok; keep warm.

Mix cornstarch with remaining honey and water; set aside.

Add vegetables to wok; sprinkle with salt. Cook over medium heat until vegetables begin to thaw; drizzle with cornstarch mixture. Continue cooking until vegetables are tender; stir in chicken and heat through. Serve with rice.
Serves 4-6.

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Sausage Primavera

My sister-in-law, Laurel, brought this delicious dish over when Creed was born. We enjoyed it so much and she was so sweet to share her recipe! It has also turned into a meal that I love to prepare on Christmas Eve with the pretty red and green peppers. It is quick and comforting and just what we always need to start the holiday off right!

8 ounces thin spaghetti
1 T. olive oil
1 green bell pepper, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1/2 red onion, chopped
1 1/2 pounds smoked sausage, sliced (I love Hillshire Farms Polska Kielbasa for this.)
1 T. parsley flakes
1 tsp. salt
1/4 tsp. garlic powder or 1 garlic clove, finely chopped
Dash of cayenne pepper
4 to 5 ounces Parmesan cheese, grated
Garnish: fresh basil

Cook the spaghetti according to the package directions. Drain and keep warm.

Heat the olive oil in a large non-stick skillet over medium-high heat. Add the peppers, onions, and garlic, if using fresh. Stir-fry until vegetables are crisp tender. Add the smoked sausage and heat a few minutes longer. When vegetables are cooked as you like, add the parsley and other seasonings and continue to cook just a bit longer. After the mixture is combined well, toss with the spaghetti. Pour into a large bowl and add the Parmesan cheese tossing to coat.

I enjoy this with a chiffonade (a french slicing technique of stacking the leaves, rolling them up, and then slicing thinly) of fresh basil as a garnish too! Delicious! And fancy too, huh?