Comforting Chili

It's now officially fall, and with it comes cooler weather. With cooler weather comes warm homemade soups. I'm really the only one in the house who eats soup (though Lu may when she's a bit older) so I tend to freeze quite a bit of mine and munch on them all year long. However, the one "soup" my husband loves is my chili. I tried making a Cincinati chili once, and it was awful. I came across this recipe, adjusted it to our tastes, and this is our go-to chili from now on. I know Dylan likes a bit more of a kick to his, but honestly, I can't take that much more. So, I figure if he wants more, than he can add some jalapñeos or something. ;)

Ingredients

• 2 pounds lean ground beef or turkey
• 1 (29 oz) can tomato sauce
• 46 oz petite cut canned tomatoes not drained
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can light red kidney beans, drained and rinsed
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 cup chili powder
• 1/2 teaspoon onion powder

Directions

• Brown ground meat in a large pot. Season with the onion powder. Drain and place back into the pot.
  

• Into the pot, add the tomatoes, tomato sauce, kidney beans, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin, and chili powder. Bring to a boil over high heat, then reduce to low. Simmer for 1 1/2 hours.

My Take

As you can see in the pictures, I have several cans even though my ingredients just state one. Sometimes I can't find the right size of can, so I just get however many ounces I need, no matter how many cans it takes. Ha! I also tend to use 1 pound of ground beef and 1 pound of ground turkey. I usually use ground turkey in everything, though Dylan isn't a huge fan of it, so I compromise in this dish, and it comes out great since you cook them all together.

I'm sure you can cook this in the slow cooker, yet I've never done this before. I would cook it on low for 8-10 hours. That would be great for a dinner coming home from work during the cold weather days. 

"Bay Creek Camp" Lasagna

This title may seem a bit strange to you. "What is 'Bay Creek Camp'? Why are they making lasagna?" Well, Bay Creek is the name of a church camp that my parents worked at for a week each summer when I was growing up. This is the recipe which they used to feed all those hungry kids and teenagers. This is a huge recipe designed to feed 20 (though you may be able to squeeze more out of it, depending on how big you cut the pieces). I've cut it down in half before, but it still made waaaay too much for just my husband and I. So now I make it designed to feed about 5 people. Enough for us and enough for leftovers. I'm going to give you the original recipe. That way you can use it for all those big family reunions, pot lucks, and for when company comes over.

"Bay Creek Camp" Lasagna
(Printable Version)

Ingredients

Forgot the Parmesan...oops....

• 2 pounds ground beef
• 6 1/2 cups spaghetti sauce
• 2 pounds shredded mozzarella cheese
• 6 cups cottage cheese (I tend to use small curds)
• 4 eggs
• 1 cup grated Parmesan cheese
• 4 tablespoons parsley
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 1/2 pounds lasagna noodles (uncooked)

Directions

• In a large sauce pan, brown the beef. Drain. Add the spaghetti sauce and mix together.

 

• Combine the cottage cheese, eggs, Parmesan cheese, parsley, salt, and pepper together in a seperate bowl. Mix until well blended.
• Spray a 12" x 20" pan. Layer the ingredients in this order, twice:
• Noodles
• Cottage cheese filling
• Mozzarella cheese (1 pound per layer)
• Meat sauce

Forgot to take a picture of the cottage cheese layer

• Cover and chill overnight. 
• Preheat oven to 375°F. Set lasagna out to warm.
• Bake for 45 minutes, covered.
• Let stand for 25-30 minutes to set up.

 My Take

It's hard for me to say anything bad about this lasagna, as it's the one I grew up with. Not only was it the one they made for us at camp, but it's also the one my mom always makes. You can substitute ground turkey instead of beef which is usually what I do, but I had some ground beef that needed to be used up this time around. I'm thinking next time I may use Italian sausage and see how that adds to the flavor.

Please note that you need to let it chill overnight if you are using regular uncooked lasagna noodles. When this recipe was made, they didn't have those fancy oven ready noodles. I did use the oven ready kind, but I still chilled it over night. I'm not 100% sure if I needed to do that, but better safe than sorry.

Do you have a family recipe that you love and use on a regular basis? If so, what is it? Share with us in the comments. :)

Beef Enchiladas

I love Mexican food. When I was pregnant with Lucy, I craved Mexican food all the time. Thankfully, I didn't burn myself out on it, so I still make these amazing enchiladas as often as I'm able. They're probably not totally authentic, but they taste good, so for my American taste buds, they work. I'll talk more about them after the recipe.

Beef Enchiladas
(Printable Version)

Ingredients

• 1 pound lean (at least 80%) ground beef
• 1/2 cup sour cream
• 1 cup shredded Cheddar cheese
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon pepper
• 2/3 cup water
• 1 tablespoon chili powder
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon ground cumin
• 1 clove garlic, finely chopped
• 1 can (15 oz) tomato sauce
• 8 corn tortillas (5 or 6 inch)
• Shredded cheese, sour cream, and chopped onions, if desired

Directions

• Heat oven to 350°F.

• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in sour cream, 1 cup cheese, the parsley and pepper. Cover and remove from heat.

• In 2-quart saucepan, heat water, chili powder, oregano, cumin, chilies, garlic, and tomato sauce to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9-inch pie plate.
• Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased 11x7-inch glass baking dish. Pour remaining sauce over enchiladas.

• Bake uncovered about 15 minutes. Top with cheese and cook for additional 5 minutes until cheese is melted and sauce is bubbly. Garnish with shredded cheese, sour cream, and chopped onions.  

My Take

I love this recipe, because you don't use a canned sauce, so you can make it as spicy or mild as you want. The original called for a 4.5 oz can of green chiles in the sauce, but I fear that will make it too spicy for me, and I don't really like my enchilada sauce to be too chunky. 

Most of the time when I make this recipe, I usually use ground turkey. This past time I used a combo, as I only had a half pound of turkey. Also, I find that when I make the sauce as written, I don't have enough left over to pour over the enchiladas, so I usually make 1.5 times the amount of sauce. I found that this gives me enough sauce to pour over them but also gives me the texture that I like from my enchiladas.

A few more notes: For some reason, whenever I roll my tortillas, they always crack. Doesn't matter if they're straight from the fridge, room temperature, or warmed up in the microwave. I just roll with it. By the time they're covered in the sauce and cheese, you can't really tell the difference anyways. May not be the prettiest enchiladas ever, but they sure do taste good!

Sorry. Again.

Life has suddenly become quite busy and stressful for me as of late, so when I get home, I'm not really in the mood to cook anything extravagant or anything like that. The thing I've cooked the most as of late has been pancakes using Bisquick mix. That stuff is amazing. I went through a box in a month. :p

Anyways, I finally sat down and planned out some menus (which is really usefully, by the way) and I have 3 days which I'll be cooking meals. Tonight, I'm going to be attempting to be making calzones with cheese sticks. I have a recipe for the calzones (never used it before), but the cheese stick recipe I'm totally making up as I go along. I'll keep you guys posted on how that all turns out.

Secondly, I'm going to be making turkey burgers with home made fries. Both of those are things which I do all by sight, but I'll post what seasonings I use so you can maybe try it at your house.

And finally, I'm making beef enchiladas. Again, this is a recipe I've had, but never used before. I was kind of hoping to use my mom's recipe, but I found that I didn't have that one, so I'll try a new one instead.

So, those are the recipes I'm going to be making this week. I'll try to post the recipes either the night of or the day after I make them. Now I have to run to the grocery store so I can get all my ingredients! Ciao~

Cincinnati Chili

My first time making chili, so I thought it went over pretty well.

Ingredients

• 2 teaspoons vegetable oil
• 2 medium onions, chopped
• 2 teaspoons finely chopped garlic
• 2 pounds ground beef chuck
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground red pepper (cayenne)
• 2 cans (16 oz) tomatoes
• 1 can (14 1/2 oz) beef broth
• 1 1/2 cups water
• 1/2 square (1/2 oz) unsweetened chocolate, chopped
• 1 package (16 oz) spaghetti or linguine, cooked as label directs

Directions

• In nonreactive 5-quart Dutch oven, heat oil over medium heat. Add onions and cook, stirring occasionally, until tender, about 5 minutes. Transfer to small bowl; set aside. Add garlic to Dutch oven; cook 1 minute longer. Transfer to bowl with onions.
• In same Dutch oven, cook ground beef over high heat, breaking up meat with side of spoon, until meat is browned. Discard fat. Stir in chili powder, cumin, cinnamon, salt, oregano, and ground red pepper; cook 1 minute longer.
• Add tomatoes with their juice to Dutch oven, breaking them up with side of spoon. Stir in broth, water , chocolate, browned beef, and onion-garlic mixture; heat to boiling. Reduce heat; cover and simmer 2 hours and 30 minutes. Remove cover and simmer until thickened, about 30 minutes longer.
• Meanwhile, in a large saucepot, cook pasta as label directs. Drain. Serve chili over pasta.
• Makes 8 main-dish servings.

My Take

It turned out pretty good. I didn't really get to taste it, as by the time it was done, it was close to midnight. Also, it wasn't as watery as I was expecting it to be. Maybe that's because I had to stop cooking it and then start cooking it again. Probably not a good idea, but it kinda had to be done.

On a note of ingredients, I only used one onion, and just used regular ground beef. I think those were the only changes I made.

I think next time I make it, I may add kidney beans, 'cause Dylan apparently thinks that you need kidney beans in your chili to make it chili. Shouldn't be that big of a deal, right?

Tamale Pie

One of my New Year's Resolutions is to try one new recipe a week. Which means, my loyal readers, you get a new recipe once a week. I'll also throw some of my tried-and-true recipes in there for good measure. This week, you're lucky. You get two recipes! Isn't that exciting!?

Dylan and I love Mexican food. Sometime down the road I want to try making some authentic Mexican dishes, but for now, I settled on this tamale pie. Whenever I go to a Mexican restaurant, I have to have a tamale, so this particular dish sounded amazing to me. You ready? Let's start cooking!

Ingredients

• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 1 pound ground beef chuck
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 cup medium-hot salsa
• 1 can (15 1/4 to 16 ounces) whole-kernel corn, drained
• 4 cups water
• 1 cup cornmeal
• 1 teaspoon salt
• 2 ounces Cheddar cheese, shredded (1/2 cup)

Directions

• Preheat oven to 350°F. In nonstick 12-inch skillet, heat oil over medium-high heat; add onion and cook until tender and golden, about 5 minutes. Stir in ground beef and cook, breaking up meat with side of spoon, until meat is browned, about 5 minutes. Skim and discard any fat. Stir in chili powder and cumin and cook 2 minutes longer. Remove from heat and stir in salsa and corn.
• In 2-quart saucepan, heat water to boiling. With wire whisk, gradually whisk in cornmeal and salt. Cook over medium heat, whisking frequently, 5 minutes
• Pour half of cornmeal mixture into shallow 2-quart casserole. Spoon beef mixture over cornmeal; spoon remaining cornmeal over beef and sprinkle Cheddar on top. Bake 45 minutes. Remove casserole from oven and let stand 15 to 25 minutes before serving. Makes 6 main-dish servings.

My Take

Now, as I've mentioned before, Dylan and I are very picky eaters. I think he's more picky than I am, but whatever. So, when I saw this contained onions, I, for a second, grimaced. Onions are one of my most disliked foods, but I love the flavor they can add to foods. So I got the bright idea that I could chop it up really fine and we would never notice. So I sliced half of a small onion and put it in my Magic Bullet. Er...it didn't turn out like I had planned. I think I used the wrong blade, so instead of being finely chopped, it came out as onion paste.

Okay, there was no way I was going to mix that with my meat, so instead I heated up the oil and cooked the onion paste a bit, just trying to get some of the flavor into the skillet. I think it kinda worked, but there were onions in the salsa, so I wasn't freaking out about it too much.

Another problem I ran into was I don't think it was done when I pulled it out. It might have had something to do with the fact that I didn't have a "shallow" casserole dish. The cornmeal wasn't completely set up. It wasn't firm, but it wasn't really watery either. It was just slightly gooey. I thought it was kind of hard to tell if it was done or not. It tastes fine, though, so I guess it turned out okay. It tasted really yummy. 

I think next time I make this, I'm going to use a pound of turkey instead of the ground chuck. :)