Chili Happening…

 Chili was happening last night as storms made their way through in advance of a cold front. 

Chili…

From my kitchen 

1-1/2 pounds. Ground Chuck

2 poblano peppers, chopped

1 bag of tri-color peppers & onion, chopped

1 tsp. Minced garlic

1 large plum tomato, diced 

1/2 cup chopped fresh cilantro

2 Tbsp. Chopped Chipotle peppers in adobo sauce

1 tsp. Cumin

1 tsp. Mexican oregano

1 tsp. Smoked paprika

1 tsp. Chipotle powder

2 Tbsp. Mexene chili powder

1-1/2 tsp. Kosher salt

1 tsp. Fresh ground pepper

4 bay leaves

2 cups beef broth

1 can petite diced tomatoes, no salt added

1 can dark red kidney beans, undrained

1 can light red kidney beans, undrained

1 can kidney/pinto beans in chili sauce, undrained

2 Tbsp double strength tomato paste

I cooked this in the Instapot Slow Cooker that has Sauté feature. In sauté pan, brown ground beef & drain. Add poblanos, tri-color peppers & onion. Sauté 10 minutes. Add plum tomato garlic & sauté 1 minute. Add seasonings, Chipotle peppers & sauté 1 minute. Add remaining ingredients. Cook in slow cooker on high for 4 hours. Remove bay leaves & serve. 

I like white rice with my chili. 

Optional: 

Tortilla chips

Fritos

Shredded cheese

& 

Cilantro

Diced onions or scallions

Hot sauce

Sheet Pan Meatloaf Dinner

 Sheet Pan Meatloaf Dinner

Meatloaf: 

1-1/4 lb. Ground Chuck 

1-1/4 lb. ground pork

1 pkg. frozen seasoning blend (onions, peppers, celery, parsley) 

2 eggs

1/2 cup half & half

1/2 cup ketchup 

2 Tbsp. Worcestershire 

1 cup Panko bread crumbs 

1 tsp. Each fresh ground pepper & Himalayan pink salt

Combine all ingredients in large bowl. Form into loaf across center of sheet pan. 

Gravy for topping…use 1 cup prepared mushroom gravy.

Potatoes: 

1-1/2 lbs. pounds Baby Gold potatoes, halved

2 Tbsp. Olive oil

1 tsp. Each fresh ground pepper & Himalayan pink salt

Toss together & place on foil sheet to one side of meatloaf. 

Greek Green Beans: 

1 lb. Fresh whole green beans

1 shallot sliced thin

3 plum tomatoes, Quartered

1 lemon sliced

S&P to taste 

1 Tbsp. Dried  Dill weed

1 tsp. Dried oregano

2 Tbsp. Olive oil 

Place green beans on foil sheet on other side of meatloaf. Top with shallots, tomatoes and seasonings. Drizzle with olive oil & juice of half the lemon. Place remaining lemon slices on top. 

Preheat oven to 375*. Bake for 1 hour or until meatloaf registers 165 degrees in center. 

Pour prepared mushroom gravy over & cook 10 minutes longer. 

Slow-Cooker Chicken & Dressing

The first time i made this it was a recipe using Stovetop Dressing mix. it also used a Cream of Soup. This is a revised version that i have since made. MUCH MIRE to my liking! Hope you enjoy!

Slow Cooker Chicken & Dressing Paula Smith 1-1/2 lbs. Chicken breasts 1 jar Batter Than Bouillon Chicken Gravy 8” skillet of cornbread, crumbled 2 slices loaf bread, crumbled 1/2 cup unsalted butter, divided 1 cup diced celery 1 cup diced onion 1 tsp. Salt 1 tsp. Fresh ground pepper 1 tsp. Poultry seasoning 1 heaping teaspoon Rubbed Sage 1/2 tsp. Dried Thyme 1 cup low sodium chicken broth Place Chicken in crockpot. Pour jar of Chicken gravy over the chicken. Crumble cornbread & loaf bread in mixing bowl. Using 4 Tbsp. Of butter, sauté the celery & onions until starting to get tender. Add the seasonings. Mix with the crumbled breads & spoon into the crockpot. Pour the broth over the dressing. Slice the remaining butter & place on top of dressing. Cook on low 4-5 hours.

Easy Cranberry Pistachio Cheese Log

Easy Cranberry Pistachio Cheese Log 10 Minute prep creamy, sweet and tangy Cranberry Pistachio Cheese Log is the EASIEST yet most impressive appetizer you will ever make! This festive goat cheese log can be made DAYS in advance so it’s the perfect stress-free appetizer for Thanksgiving, Christmas or any holiday party! Prep Time 10 minutes Total Time 30 minutes Servings 16 servings Ingredients Cranberry Pistachio Coating 1 1/4 cups fresh cranberries 1 cup shelled roasted, salted pistachios Cheese Log 7-8 oz. goat cheese log or tub 4 oz. cream cheese, softened 2 tablespoons honey 1/4 tsp EACH ground ginger, ground cinnamon, salt, dried thyme, dried rosemary ( I omitted herbs ) 1/8 teaspoon pepper 1/2 cup Cranberry Pistachio Coating mixture (in directions) Garnish honey Instructions Add cranberries and pistachios to your food processor and chop into small pieces (but don't over-process). Remove ½ cup and add it to a medium bowl. Add all remaining Goat Cheese Log ingredients to the bowl and stir to combine. Add this cheese mixture to a large piece of plastic wrap, and form into the shape of a log. Wrap in plastic wrap. Freezer for 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the Coating to be pressed into it. Line counter with about a large piece parchment paper. Add Coating ingredients to parchment and spread into a single layer square a little larger than the length of the cheese log. Add cheese log to the edge of the Coating and roll in Coating (see photos) until evenly coated, pressing coating into the cheese so it sticks. The cheese log can be refrigerated at this point until ready to serve or serve immediately. When ready to serve, remove from refrigerator 15 minutes beforehand so it can soften. Drizzle generously with honey just before serving. Serve with crackers. Notes prep ahead The cheese log can be wrapped tightly in plastic wrap and refrigerated for several days until ready to serve, then, remove from the refrigerator about 15 minutes beforehand so it can soften and come to room temperature. Drizzle generously with honey just before serving.

Honey Balsamic Sprouts

Honey Balsamic Sprouts Paula Smith 1 lb. . Sprouts, trimmed and halved Tbsp. Each olive oil & butter Tsp. Each of Himalayan Pink Salt & Fresh Ground Pepper Tbsp. Each Balsamic Vinegar & Honey Prepare Sprouts. Heat butter & olive oil in medium skillet over medium/medium-high heat. Season Sprouts with S&P. Add to skillet in single layer & sauté 10-15 minutes, partially covered & turning occasionally until tender and lightly browned. Drizzle with Balsamic & Honey, toss to combine. Serve.

Creamy Shrimp Nachos and more

Earlier this year, I started making SHeet Pan Nachos for a Girls night with Rick's former sitter and her daughter (occasionally, we allow her husband to come). we have had California Nachos, Chicken Nachos, Carne Asada Nachos and these Creamy Shrimp Nachos that were a favorite all around! Creamy Shrimp Nachos Ingredients • 10 ounce bag tortilla chips (Scoops are easiest to eat) • 2 cups Mexican Cheese • 1.5 lb peeled and deveined COOKED shrimp, tails removed and chopped into bite sized pieces • 1 cup mayonnaise • 4 chipotle peppers in adobo sauce, chopped • ½ white onion, minced • 2 teaspoons ground cumin • ½ cup chopped fresh cilantro • ¼ teaspoon black pepper • green onion, white onion, jalapeño, Crema, cilantro, avocado for garnish Instructions 1. Preheat oven to 400 degrees. Line a baking sheet with foil. 2. Spread tortilla chips onto the lined baking sheet 3. Mix shrimp, cheese, mayo, peppers, onion, cumin, cilantro and pepper in a bowl and stir to blend. 4. Spoon shrimp mixture over the tortilla chips evenly. 5. Bake for 3 minutes, then turn on the broiler and broil until cheese is golden and bubble, about 3 minutes. Serve with optional garnishes.

Lemon Butter Cod over Wilted Spinach & Parmesan Risotto

Lemon Butter Cod over Wilted Spinach & Parmesan Risotto This really came together easily and was very tasty! I used Tbsp. Flour, tsp. Crushed peppercorn & garlic, 1/2 tsp. Smoked paprika & 1/2 tsp. Kosher salt to season both sides of a cod filet. 2 Tbsp. Unsalted Butter & sautéed 2-3 minutes per side. Squeeze a bit of lemon over. Wilted spinach...just butter, Spinach, S&P sautéed, tossing 1-2 minutes until wilted. Risotto DIRECTIONS & INGREDIENTS Cook...shallot sautéed in butter. Add Arborio and cook 2 minutes. Add wine, S&P until wine is reduced. Add 1 cup chicken stock at a time, stirring until absorbed before adding additional cup. When stock is absorbed, stir in Parmesan and parsley. For the risotto: 1 cup arborio rice 2 tsp butter 1 shallot, minced 1/2 cup white wine 4 cups fat free chicken stock, hot salt and pepper to taste 1/4 cup grated parmesan cheese 2 tbsp chopped parsley