Chili Colorado

chili Colorado

I never knew how easy this dish was until I made it myself.  I did it all in one pot too!  You can use Pork or beef. Cook it low and slow for several hours until the meat falls apart.  This is a great crock pot meal also.  Put sauce and meat and spices all in a crock pot on low for 6 to 8 hours.

Ingredients – for about 6 to 8 enchiladas

  • 2 lbs of stew meat, either beef or Pork
  • 6 to 8 med. size flour tortilla
  • 1/2 diced onion
  • 2 cups grated cheddar cheese
  • sour cream for garnish

Enchilada sauce (this makes a lot… and you will want it)

  • 4 tablespoons oil
  • 4 tablespoons flour
  • 4 tablespoons chili powder – I use ground pasilla chili, but any chili powder will work.
  • 4 cups chicken broth
  • 2 tsp cumin
  • 4 tsp garlic powder
  • 1 tsp salt
  • 2 pinches of cinnamon
  • 1 tsp sugar

Brown the stew meat in a pot with some olive oil. There’s no need to cook it all the way through.  Transfer in a bowl and set aside.

Enchilada sauce:

First make a roux.  Add oil to your same pot you browned the meat in over medium heat.  Add the flour and lower your heat.  whisk the flour and oil for a few minutes until well mixed.  Add your chili powder and whisk.  Slowly pour your chicken broth in and turn the heat up. Add your cumin, garlic powder, salt cinnamon and sugar.  Continue whisking for about 3 minutes. If you want extra heat add some crushed red pepper flakes.

Transfer your browned meat and diced onions in the sauce.  Let sauce simmer with a lid on for about 3 hours or until the meat is tender.

I like to soften my tortillas in the microwave.  This makes them a little easier to roll. I have a tortilla warmer I put them in and microwave for about 40 seconds.

I use a slotted spoon so I just get the meat out and put a couple big spoonfuls in each tortilla and roll them up.  Lay them along side each other in a casserole dish. I top all of them with grated cheese and then spoon the leftover sauce over them.  The hot sauce with melt the cheese.  No need to bake anything.  Garnish with some sour cream and they are ready to eat!

Serve with a side of beans and rice.

Enjoy!

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Porcupine Meatballs

I scanned the Internet for a great recipe to make this dish. I got ideas from several web sites plus added a few of my own and came up with this very easy and full of flavor meal. Served with steamed zucchini makes a perfect combination!

I’m a little here and a little there kind of cook, so I’ll do my best with the ingredients. I ground my own meat, mixed the meatballs and made the sauce all in the same bowl, so very little mess was made!

For meat balls combine the following and form balls. Place in a casserole dish prepared with cooking spray.

1 1/2 pounds of ground beef –  grind your own if possible
3/4 cup long grain white rice
2 Tbls. Dried onion flakes
1 Tbls. Garlic powder
1 Tbls dried parsley flakes
2 tsp. of ground cayenne – more or less depending on your preference
1 egg
1/4 cup milk
1/2 cup Italian bread crumbs
Salt and pepper

For sauce combine the following:

1 28 oz. can crushed tomatoes
1 3/4 cups water
1/4 cup brown sugar
4 tsp. Worcestershire sauce
4 tsp all spice
Salt and pepper

Pour sauce over meatballs. Cover with foil and bake in a preheated 350 degree oven for 1 hour and 15 minutes. Enjoy!

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Make sure you cook extra… These meatballs topped with some melted pepper jack cheese on a roll is a great lunch!!!

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Pepperoni and Pineapple Pizza Lasagna

Do you like Pepperoni and Pineapple Pizza? Do you like Lasagna? I decided to combine them and WOW was it good! This will be a Keeper in our household. I really think the pineapple was the defining ingredient. You really could put what ever topping you like in the sauce. for example…Mushrooms, green peppers, etc……the ideas are endless!!!

Ingredients:

1/2 lb. of ground italian sausage
1 diced onion
1 diced carrot
1 diced zucchini
1 28 oz crushed tomatoes
3 minced garlic gloves
1 TBS sugar
Dried basil, salt, pepper and crushed pepper flakes, 2 bay leaves
1 can of olives – sliced
1 large can of pineapple tid bits – drained
Ricotta cheese mixture (recipe below)
lasagna noodles (whole wheat works great)
Sliced pepperoni
Grated Parmesan cheese
Grated mozzarella cheese

Brown the italian sausage until cooked. Add onions, carrots, zucchini and some olive oil and saute until tender.   Add crushed tomatoes, garlic, sugar and spices and cover. Simmer for about an hour.

While sauce is simmering prepare your lasagna noodles. I have found that you really don’t need to do anything and can use them raw. Sometimes its easier though when they are soft. In that case you can either boiling them or put them in a dish of boiling water and let them sit until they soften enough and are somewhat pliable. Instant hots are great for this technique. I used about 15 noodles and made 3 layers in my casserole dish (about a 12 x 9)

simmer lasagna

Add olives and drained pineapple and mix well.

Ricotta Cheese:
1 15 oz. tub
1 egg
Parsley flakes
garlic powder
mix together until smooth, set aside.

Preheat your oven to 375 degrees

Assemble your lasagna:

Start with a small layer of sauce at the bottom of your lightly greased dish add the next steps in this order:

Noodles
Ricotta cheese mixture
Pepperoni (lay on cheese in a single layer)
Sauce mixture
Mozzarella cheese
Parmesan cheese
Repeat layers ending in cheese.
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Cover with foil and bake for 45 minutes.
Remove foil and bake for another 15 minutes
Let stand to set for at least 15 minutes. Enjoy!

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Baked Penne

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This is one of those dishes where I just winged it. I’ll try and remember how I made it because it came out so good!!! Serve with garlic bread and salad.

1. A mixture of beef and Italian sausage, about 1 lb.
2. 1/2 diced onion
3. 3 minced garlic cloves
4. 1 diced zucchini
5. 1 large can of San Marzano tomatoes
6. 2 cups grated mozzarella cheese
7. 1/2 cup ricotta cheese
8. Parmesan cheese
9. Herbs de provence, dried basil, dried oregano, salt, pepper and a pinch of crushed red peppers
10. Penne pasta, about 1/2 a box

In a large pan sauté onions garlic and zucchini in olive oil. Add beef/sausage mixture and brown.
Add tomatoes and spices. (I used about a teaspoon of each and about 2 tsp. of the herb de provence.
Mix well and then add the ricotta.

Boil your pasta and drain. I did this while I was cooking the meat mixture so it would be ready when I was done.

Pour in your meat and add 1 cup of mozzarella and some Parmesan cheese. Mix well.

Transfer into a baking dish and top with the remaining 1cup of cheese and some Parmesan cheese.

Bake in a preheated 350 deg. oven for about 1/2 hour. Enjoy!

2012 in review

It’s exciting to see the statistics of how many people do look at my blog!!

Thanks to everyone and here’s to more great recipes and tips in 2013!!!

About 55,000 tourists visit Liechtenstein every year. This blog was viewed about 190,000 times in 2012. If it were Liechtenstein, it would take about 3 years for that many people to see it. Your blog had more visits than a small country in Europe!

Click here to see the complete report.

Roasted Stuffed Chicken

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You can use breasts or thighs for this dish. I used both. The breast turned out very moist but the thigh melted in your mouth. Of course pouring gravy over the top of either one is going to make anything good!

Use the thicker breasts and cut a slit down the side but not all the was thru to form a pocket. I pounded the boneless thighs out thin.

This recipe made enough for 2 breasts and 3 thighs.

Stuffing:

4 strips of bacon
1/2 diced onion
3 minced garlic cloves
1 diced carrot
1 diced celery
1tsp. Thyme

About 1 cup bread crumbs ( I used my homemade croutons, put in a zip lock bag and rolled until fine with my rolling pin)
Chicken broth
Salt and pepper

Cut up your bacon and fry. When almost done add all ingredients except for the bread crumbs and cook until tender. You may have to add a little olive oil if there’s not enough bacon grease.
Add your bread crumbs and about 1/2 cup chicken broth. You want your stuffing to stick together but not be too wet. Salt and pepper to bring out the flavors.

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Stuff your chicken breasts with the stuffing and use toothpicks to hold together.
Roll the stuffing up in your thighs and also use toothpicks to hold them together.

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Brown your stuffed chicken pieces on all sides in a pan with olive oil. Remove from pan and remove toothpicks.

In a oven proof pot. Lay 1/2 cut up onions and some carrots at the bottom. Place your browned chicken on top. Slice about 2 garlic cloves and place all around between the chicken pieces.
Pour in about 1 cup of chicken broth.

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Roast at 400 degrees for about 45 minutes basting chicken every 10 minutes!

Make gravy with your drippings! This dish goes great with brussel sprouts!

Enjoy!

Cinnamon Roll Apple Pecan Pie

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This pie started from an inspiration I found on Pinterest.. Making the crust from a store bought tube of cinnamon rolls. What a brilliant idea!! A small bag of apples from my dads tree, some pecans and there you have it!!!

I first laid the cinnamon rolls out on the counter and rolled them flat with a rolling pin making sure all the sides are connecting. Transfer to a lightly greased pie plate. Be sure and press together any holes.

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For the filling I peeled and sliced about 8 cups of apples. I mixed the following to the apples:

1 cup sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tablespoon lemon juice

Pour in your uncooked cinnamon roll crust

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For the topping, mix the following together: ( I used a food processor, I pulsed until I got a fine crumble).

1/2 stick of butter – diced
1/2 cup flour
2/3 cup sugar
1/2 cup of pecans
Pinch of salt

Sprinkle this on your apples and bake 400 degrees for 45 minutes.

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When your pie comes out of the oven use the topping that came with the cinnamon rolls and pipe it on top while hot!

Serve with vanilla ice cream dusted with cinnamon and sugar .. Enjoy!

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Chicken and Bow Tie Pasta with Avocado Alfredo Sauce

I make Chicken with Alfredo Sauce all the time.  I recently have been adding ricotta cheese to my sauce to make it creamier and richer.  This time I thought why not add an avocado, because what doesn’t taste good without an avocado!!!

I have used different pasta’s for this dish, pretty much what ever I have on hand……Penne, bow tie, rigatoni.  I really like the bow tie the best, I think the sauce tends to stay on it better.

  • Chicken (about 4 breasts)
  • 2 to 3 garlic cloves minced
  • pasta (your preference) I use about half of a 14 ounce box

For Sauce:

  • Parmesan cheese (about a cup)
  • ricotta cheese (one big spoon full)
  • 1 ripe avocado
  • about 4 tablespoons of flour
  • 1/2 cube butter
  • 2 cups milk
  • garlic powder
  • parsley flakes
  • kosher salt and fresh ground pepper

Start off with cutting up your chicken.  You can use breasts or thighs, which ever you have or like.  For 2 to 3 people I cut up about 4 chicken breasts.  Saute it in a pan with a little olive oil and minced garlic.  After chicken is cooked.  Remove from the pan and set aside.

Using the same pan melt your butter and add the flour.  Stir on low until butter is melted and you have a creamy thick paste (this is called a roux).  Add your milk.  Keep stirring until your milk is warm.  Add your Parmesan and ricotta cheese.  This is where you can adjust how much cheese.  I keep adding until I get a nice creamy consistency.  Add garlic powder, parsley flakes and salt and pepper. I pretty much add a few shakes of each.  Sorry I’m not a cook that measures and you really don’t have to be exact, I go by looks and taste!!

I then take the avocado and mash it up a bit in a bowl before adding it to the sauce.   Stir with a wire whisk, this should incorporate everything together.

Add your chicken to the sauce. Keep on warm until your pasta is ready.

Cook your pasta and drain.  TIP:  When boiling your noodles, lay a wooden spoon across your pan, this will prevent the water from boiling over.

Add the pasta to your chicken and cheese sauce and top with more parmesan cheese and chopped fresh basil.

For a side vegetable I roasted Yellow and green zucchini with onions.

Enjoy!

Egg and Edamame Salad Sandwich

Here’s a new twist on just an average egg salad sandwich….Edamame!

Gives your sandwich an extra crunch and added nutrition at the same time!

  • Hard boiled eggs
  • celery
  • edamame (frozen in the freezer section works great when needing a handful)
  • mayo
  • cayenne powder
  • Onion powder
  • salt and pepper
  • lettuce

Chop and mix your eggs, celery and edamame. Mix in the Mayo.  Please do not use much mayo, the last thing you want is a soggy sandwich.  Top with lettuce.  The amount of the ingredients really depends on how much you want to make.  I boiled 5 eggs, used one celery stalk a handful of edamame and about 1 heaping spoon of mayo.  this makes about 4 sandwiches.

Use your favorite bread.  Pictured here is jalapeno cheese bagel that I toasted.  If you like a little heat go for that!

Enjoy!

Cauliflower Crust Pizza

Yep, you read it right, absolutely no bread in this pizza and I bet you won’t miss it at all!  I really was skeptical on how this was going to taste.  I figured you’d be able to tell it was cauliflower either by the taste or the texture.  To my amazement I thought I was eating bread.

So for all of you that are on diets or can’t have gluten and love pizza, you must try this!

CRUST:

About a half head of cauliflower or 2 cups.  Shred in a food processor and microwave on high for 8 minutes (no liquid)

Let the cauliflower cool and then add:

  • 1 egg
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon dry oregano
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dry minced onion

Mix well and lay out on a silpat in a round or rectangle shape (which ever you prefer) and bake at 450 degrees for 15 minutes.

Top with your favorite pizza sauce, cheese and toppings.  I used mozzarella cheese, salami, olives and diced onions. Place under your broiler until cheese is melted.  Enjoy!

I’m going to try alfredo sauce next with chicken and artichoke hearts…YUM..Can’t wait!