Chili Con Carne

 

Chili Con Carne

Ingredients

• 3 T. vegetable oil

• 1 1/2 lb. ground beef

• 2 c. chopped onion

• 1 c. chopped green pepper

• 4 tsp. minced garlic

• 2 T. chili powder

• 1 tsp. paprika

• 1 tsp. garlic powder

• 1 tsp. salt

• 1 tsp. freshly ground black pepper

• 2 tsp. ground cumin

• 1 tsp. dried oregano

• 1/2 tsp. cayenne powder

• 2 15 oz. cans crushed tomatoes

• 3 T. tomato paste

• 1 tsp. sugar

• 2 c. water

Instructions

1. Heat the oil in a large heavy pot. Add the meat. Cook until brown. Add the onion, green pepper, garlic, chili powder, paprika, garlic powder, salt, pepper, cumin, oregano and cayenne. Cook until soft. Add the canned tomatoes, tomato paste, sugar and water. Bring to a boil. Lower the heat and simmer, uncovered for 30 minutes, stirring occasionally.

Notes

This is a great chili recipe to use for chili dogs or Frito pies also.

Sauerkraut with Gin and Caraway

Sauerkraut with Gin and Caraway

2 pounds of jarred or canned sauerkraut
1 1/2 c. dry gin
1 tsp. caraway seeds
1/4 c. butter

Thoroughly drain the sauerkraut in a colander.  Combine the sauerkraut, gin and caraway seeds in a large saucepan.  Bring to a simmer over medium heat.  Reduce the heat to medium-low and simmer, uncovered, until the gin is reduced about 30 minutes.  Stir occasionally.  Cut the butter into small cubes and add to the sauerkraut.  Stir until the butter melts.  Serve warm.

I promise you will never look at sauerkraut the same way again!
Serve with polish sausage and mashed potatoes, use in a Reuben or serve as a side dish.

Sausage Hashbrown Breakfast Casserole

 

Sausage Hashbrown Casserole

Ingredients

• 1 pound ground pork sausage
• 5 whole eggs lightly beaten
• 1 medium onion finely chopped
• 1/2 c. milk
• 4 oz. shredded cheddar cheese
• 1 16 oz. pkg. frozen shredded hash brown potatoes
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions

• Preheat the oven to 350 degrees.
• Brown the sausage in a large skillet over medium-high heat, stirring and breaking up the sausage. Drain then put into a large bowl.
• Add the eggs, onion, hash browns, milk, cheese, salt and pepper to the sausage, stirring until combined. Pour the mixture into a 9" x 13" baking dish. Bake 1 hour.

Spiced Cookie Bark

Spiced Cookie Bark

1 c. flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3/4 c. sugar
1/2 c. butter, melted
1 tsp. vanilla
1/4 tsp. rum extract
3 T. coarse sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Optional:
1/4 c. white chocolate chips

Heat oven to 375 degrees.  Line a 15"x10"x1" baking pan with aluminum foil, extending the foil over the ends; spray the foil lightly with non-stick cooking spray.
Combine flour, baking powder, 1/2 tsp. cinnamon, salt and 1/4 tsp. nutmeg in a bowl; set aside.
Combine sugar, melted butter, vanilla and rum extract in another bowl; stir until well mixed.  Add the flour mixture to the sugar mixture; stir until combined.  Press the dough evenly into the prepared pan.
Combine the coarse sugar, 1/4 tsp. ground cinnamon and 1/4 tsp. ground nutmeg in a small bowl.  Sprinkle over the dough.
Bake 10-12 minutes or until the edges are light golden brown.  Cool in the pan for 5 minutes.  Remove from the pan to a cooling rack, using the foil ends.  Cool completely.
Break the bark into pieces.  Store in an air-tight container.
Optional: melt the white chocolate and drizzle over the cooled cookie bark.  Let the chocolate set before breaking into pieces.

Pecan Pie Brownies

Pecan Pie Brownies

1 family-size box brownie mix

1 c. granulated sugar

1 1/2 c. corn syrup

4 eggs

1/4 c. unsalted butter

1/2 tsp. vanilla extract

2 c. chopped pecans

Preheat the oven to 350 degrees.  Grease a 9” x 13” pan.  Melt the butter.

Prepare the brownie batter mix according to package instructions and pour into the prepared pan.  Bake for 20 minutes.

In a bowl, mix sugar, corn syrup, eggs, melted butter and vanilla.  Mix until thoroughly combined then add the chopped pecans.  Pour the pecan mixture over the cooked brownies and spread evenly.  Return the pan to the oven and bake for an additional 25-35 minutes until set but slightly jiggly in the center.  Let cool completely before cutting into squares.

                                               

Caramelized Onion Vegetable Soup

 Caramelized Onion Vegetable Soup

2 T. olive oil

1 very large or 2 medium onions

2 tsp. salt

4 cloves garlic

8 c. vegetable stock

1 (15 oz.) can diced tomatoes

1 (15.5 oz.) can great northern beans

2 large russet potatoes

3 carrots

2 stalks celery

2 c. fresh green beans

1 1/2 T. dried Italian seasoning

1/2 tsp. black pepper

1 c. frozen peas

Cut the onion in half, peel then cut into slices.  Heat the olive oil in a large stock pot over medium-high heat.  Add the onions and 1/2 tsp. salt.  Cook for 2 minutes then reduce the heat to medium low and continues cooking for 20-30 minutes until very soft and light brown in color.

Peel the garlic cloves and mince.  Set aside.  Drain and rinse the great northern beans and set aside.  Peel the potatoes and carrots and cut into 1-inch pieces.  Clean the celery and cut into 1/2 inch slices.  Cut the ends of the green beans and cut into 1-inch pieces.  Set all the cut vegetables aside.

After the onions have caramelized, add the minced garlic and cook for 2 minutes.  Pour the vegetable stock into the pot slowly and stir to get any brown bits off the bottom of the pot.  Stir in the tomatoes, the rinsed great northern beans, the potatoes, carrots, celery and green beans.  Add the Italian seasoning and the black pepper and the remaining 1 1/2 tsp. salt.  Bring the mixture to a slow boil the reduce to a simmer.  Allow to simmer uncovered for 25-30 minutes.  Add the frozen peas and continue cooking for another 15 minutes.

Taste test to make sure the vegetables are all cooked and adjust salt and pepper if needed.  

Ladle into bowls and serve.

                                                          

                                                     

    

Gruyère Walnut Crisps

 Gruyère Walnut Crisps

3/4 c. unsalted butter

12 oz. Gruyère cheese

1 tsp. salt

2 c. plus 2 T. flour

1 c. chopped walnuts

Preheat the oven to 325 degrees.  Bring the butter to room temperature.  Finely grate the cheese.  Toast the walnuts on a baking sheet in the oven until fragrant, about 5 minutes.

Using a mixer, beat the butter in a medium bowl until smooth.  Beat in the cheese and the salt.  Add the flour and the walnuts and beat just until the dough comes together, adding water by teaspoonfuls if too dry.  Divide the dough in half.  Roll each half into a 14-inch log.  Wrap in plastic wrap and chill until firm, at least 4 hours.

Preheat the oven to 375 degrees.  Line 2 baking sheets with parchment paper.  Cut the logs crosswise into 1/4” slices.  Arrange on the prepared baking sheets, spacing 1/2 inch apart.

Bake the crisps until golden brown, about 20 minutes.  Transfer to racks and cool completely.