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  1. Friday, August 28, 2009

    Call for Recipes: Chili Cook-Off!

    Chili was one of the first things I learned how to cook without a recipe, so it holds a fond place in my heart. Over the years how I make chili has evolved and the great part is that it was delicious no matter what form it took! It’s one of my favorite go-to meals and my kids love it, so chili is therefore one of my favorites, too! 😉

    Recipe for Simple and Delicious Chili from @janemaynard

    As much as I love my chili (recipe below!), chili is one of those dishes I know people have recipes they are proud of and want to share. So I think it’s time for a chili cook off, don’t you? Call for Recipes posts are my favorite and I can’t wait to see what you guys have to share in the chili department. 

    Recipe for Simple and Delicious Chili from @janemaynard

    My recipe is not fancy, but it’s good, easy and flexible. And you can use whatever you have lying around. For you chili diehards out there…yes, I’m breaking all kinds of rules. (Beans! Quel horreur!) So, be nice. This is a FRIENDLY chili cook-off…anything goes, there are no rules!

    Recipe for Simple and Delicious Chili from @janemaynard

    Chili
     
    Measurements are approximate, this recipe is easy going.
    Author:
    Ingredients
    • About ⅓ of an onion, chopped
    • Bell pepper (about half of one”¦red tastes better, but green offers a nice color contrast”¦you choose!)
    • 2 garlic cloves, chopped or minced”¦if you don’t have fresh garlic, just sprinkle some garlic powder
    • ~3/4 lb ground beef (you can easily make this vegetarian by cutting the ground beef and adding an extra can of beans!)
    • 1 can kidney beans (14 oz size)
    • 1 can of chili beans (usually a mix of black, pinto and white) - I used to do 1 can of baked beans, but now I usually do the chili beans instead)
    • 2 cans petite diced tomatoes
    • 1 8-ounce can tomato sauce (or salsa/pasta sauce lying around in the fridge)
    • ~2 tablespoons chili powder
    • ~1/2 – 1 teaspoon cumin
    • ~1/2 - 1 teaspoon paprika
    • a few shakes of cayenne on the days I want some heat (red pepper flakes and hot sauce also work)
    • salt and pepper to taste
    Instructions
    1. Saute the onion and bell pepper in a about a tablespoon of oil over medium heat until onions are turning clear and vegetables have softened.
    2. Add the garlic and ground beef. Sprinkle everything with some salt and pepper. Cook, stirring regularly to break up the meat, until ground beef is browned and cooked through. Drain off fat.
    3. Add everything else, bring to a simmer over medium-high heat, then reduce to medium-low and let cook for about 10 minutes.
    4. Serve with shredded cheese, corn chips, corn bread, sour cream, whatever you like!

    Time for you to share your favorite chili recipes! Any kind of chili counts, variety is the spice of life after all! Bring it on! You want to win the blue ribbon, right?


  2. Wednesday, January 31, 2007

    Kitchen Sink Quesadillas

    Click here to see a dedicated blog post about this recipe, with adaptations and notes on the recipe provided.

    Kitchen Sink Quesadillas
     
    From: Real Simple magazine These are really good, and you can cook all your quesadillas at once, which is nice
    Author:
    Recipe type: Main Dish
    Cuisine: Mexican
    Serves: 4
    Ingredients
    • 1 15.5-ounce can black beans, drained
    • 1 11-ounce can corn kernels, drained
    • ¾ cup salsa, drained
    • 1 8-count package large flour tortillas
    • 1½ cups (6 ounces) shredded Cheddar or Monterey Jack
    • 1 small red onion, thinly sliced
    • ⅓ cup fresh cilantro leaves
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • Juice of 1 to 2 limes
    • 2 tablespoons extra-virgin olive oil
    • 1 head romaine lettuce, sliced 1 inch thick
    Instructions
    1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
    2. Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
    3. Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.