Chili con Carne

 Chili con Carne

1 T. olive oil

1 1/2 lb. ground beef

2 c. chopped onion

1 c. chopped green pepper

2 T. minced garlic

2 T. chili powder

1 tsp. salt

1/2 tsp. ground pepper

2 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. cayenne

1 (15 oz.) can crushed tomatoes

3 T. tomato paste

1 tsp. sugar

2 c. water

2 (15 oz.) cans chili beans (optional)

Heat the olive oil in a large heavy pot.  Add the ground beef.  Cook until brown.  Add the onion, green pepper, garlic, chili powder, salt, ground pepper, cumin, oregano and cayenne and cook until soft.  Add the crushed tomatoes, tomato paste, sugar and water.  Add the chili beans if using.  Bring to a boil.  Lower the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

This chili is great without the beans to use for the chili on chili dogs.  It also makes great chili Frito pies with or without the beans.  It is great with the beans for a hearty soup.

                                             

Breakfast Pizza

 Breakfast Pizza

1 pkg. crescent rolls

1 lb. breakfast sausage

6 eggs

1 c. grated cheddar cheese

1 c. frozen shredded hashbrowns

3/4 c. diced bell pepper

1/4 c. diced shallot or onion

1/4 c. milk

1 T. minced garlic

1 tsp. red chili flakes

Salt and pepper

Set out the crescent rolls to come to room temperature.  Set out the frozen hashbrowns to thaw.  Cook and drain the breakfast sausage.  Spray a 8” x 12” sheet pan with nonstick spray.  Preheat the oven to 375 degrees.

Spread the crescent rolls out over the sheet pan, pinching the seams together to create one flat crust.  Turn up the edges of the crescent rolls to keep the egg mixture from running out.  Spread the cooked sausage, hashbrowns and cheese evenly over the crust.

In a medium bowl, whisk the eggs, milk, garlic, red pepper flakes, salt and pepper together.  Pour the eg mixture evenly over the entire pizza.  Sprinkle the shallot and pepper pieces over the top of the pizza. 

Bake at 375 degrees for approximately 25 minutes or until the eggs and dough are cooked through.  Serve warm.

Candied Dill Pickles

 

Candied Dill Pickles

Ingredients

• 1 quart whole dill pickles without garlic

• 1 T. finely chopped onion

• 1 tsp. celery seed

• 2 1/2 c. sugar

• 1 tsp. mustard seed

• 1/4 c. coarsely chopped pickled sweet cherry peppers

• 1 jalapeño chili finely chopped

Instructions

1. Drain the pickles. Cut the larger pickles lengthwise into fourths and the smaller pickles into halves. Drain the cut pickles in a colander. Mix the pickles, sugar, cherry peppers, onion, celery seed, mustard seed and jalapeño in a large glass bowl. Cover and refrigerate at least 24 hours, stirring several times to dissolve sugar. Pack the pickles back into the empty pickle jar. Store covered in the refrigerator up to 1 month. If you want spicier pickles, leave the seeds in the jalapeño chili when you chop it. For milder pickles, remove the seeds and ribs before chopping.

Notes

These pickles can also be packed in smaller jars and given as gifts.

 

Crockpot Apple Oatmeal

 Crockpot Apple Oatmeal

2 apples

1/4 c. brown sugar

1 1/2 tsp. cinnamon

Pinch salt

2 c. oatmeal

2 c. milk

2 c. water

Peel, core and chop the apples.  Place the chopped apples, brown sugar, cinnamon and salt in the bottom of a small crock pot.  Pour in the oatmeal, milk and water on top.  Do not stir.

Cook overnight for 7 - 8 hours on low.