Shoulda' Won The Prize Slow Cooked Chili

In my most humble opinion...this chili SHOULD have won the annual trunk-or-treat/chili cook off last year.  Unfortunately because it did not, I have to believe that either A) the winner paid off the judges (highly likely), or B) the judges must not have tasted my chili.  I believe that this chili has all th components of good chili.  It has a major kick to it, it's chuck-full of hearty meat and beans, while still retaining a full flavor highlighted by tomatoes and a hint of sweetness that can be really hard to find in really spicy chili.

2 pounds ground beef, browned

1 packet dry ranch dressing powder

3 (15 ounce) cans pork & beans

1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1.5 large yellow onion, chopped
2 roasted jalapenos, chopped
6 cloves garlic
3 stalks celery, chopped
1 large tomato, finely chopped

1 green bell pepper, seeded and chopped

6 oz. fried-to-a-crisp bacon, chopped

2.5 C. beef broth

1/8 -1/4 C. chili powder

1 tablespoon Worcestershire sauce

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot sauce

1 teaspoon sea salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika 

1/2 lb dried kidney beans (soaked, rinsed, drained)

First, you need to soak (overnight), rinse and drain your kidney beans.  Once they are drained, place them in bottom or crock pot and turn on low.  Add all canned goods, beef broth, cilantro and spices.  Brown ground beef, (seasoned with dry ranch dressing powder, salt & pepper) pepper, tomato, onions, celery, jalapenos, garlic, and bacon in a large pot until cooked through.  Pour into crock pot. Cover, cook on low for at least 15 hours.  I cooked mine 8 hours one day and 10 hours the next, and it was fabulous - EVEN if the judges didn't think so (they obviously didn't have taste buds! booooooo!).

My own cowboy, carrying my chili to the competition.  He told me it's the best he's ever had, and he doesn't ever lie.

Seinfeld's Favorite Meatballs

There's a certain magazine that I just hate to love.  It sucks me in everytime, and I cannot resist the catchy covers with the latest "facts" on celebrity life.  Well, quite a while ago I was flipping through, there was a recipe for Jerry Seinfeld's favorite meatball.  I'm not a real meatball lover, but I figured if Jerry loves them, then I gotta try them.  I modified the recipe a bit, and the whole family loved them.  Thanks filthy gossip magazine and Jerry Seinfeld, this recipe was a winner.  I used the meatballs to make one of my favorites, but they are fabulous on their own, in a sub, or on top of regular old spaghetti!

2 lbs. meatloaf mix (yes, you can buy this) -
OR- if you do not have the meatloaf mix, use 1 lb. ground beef, 1/2 lb. ground veal, 1/2 lb. ground pork.
2 eggs
1 c. shredded parmesan
2 TBS. chopped fresh parsley
1 clove garlic, finely minced
1 tsp. salt
1/2 tsp. black pepper
2 c. Italian seasoned bread crumbs
2 c. lukewarm water
1 c. olive oil
8 c. favorite marinara

Freezes great!  Freeze on cookie sheet, then remove and put in ziploc baggies.

Ancho Chile Beef & Green Bean Stew

2 lbs. cubed stew beef, bite-sized

2 TBS. flour + 1 tsp. season salt

1 large sweet onion

5 cloves garlic, minced

1 large dried ancho chile, rehydrated in 1/2 c. water (water reserved) and chopped into thin strips

3 c. beef broth

1 can diced tomatoes, drained

12 oz. (about 3 cups) fresh or frozen green beans (NOT canned)

salt & pepper to taste

This was a cinch, and a fun twist on traditional crock pot stew.

Dip raw beef in flour/salt mixture.  Brown in a medium-high skillet with onion and garlic.  Throw into slow cooker, top with water, broth, chile strips and tomatoes. Season with salt and pepper.  Cook on low for 6-8 hours.  Add fresh green beans for the last 30 minutes of cooking.

Serve hot over rice.

Swedish Meatballs by Guest Chef Daisha

A favorite among the old and young in our family. My kids absolutely devour these meatballs!

Meatballs:
1 pound ground sausage (low-fat version works great too)
1 pound ground hamburger
2 eggs
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese
1 TBSP dried minced onion
1 tsp all-spice
A few dashes of salt and pepper

Gently mix all the ingredients with your hands in a bowl. Form 1 -1.5 inch balls and place on a cookie sheet. (I was able to fit 30 larger balls on one cookie sheet.) Bake in a 400 degree oven for 20 minutes until no longer pink in the middle.

The Sauce:
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup water
1 tsp paprika
1 tsp Worcestershire sauce
1/4 tsp nutmeg
1/4 tsp salt
A few dashes pepper

Heat ingredients in a small sauce pan until combined and warm.
Serve the meatballs and sauce over a bed of noddles or mashed potatoes. The meatballs are also great served as an appetizer. Just make the balls small and serve them covered in the sauce.

Hawaiian Meatballs

Found a recipe online for sweet & sour meatballs, and had to majorly modify it based on what we had in the pantry. It turned out great! Serve with rice and grilled veggies.

Ingredients
1 1/2 lbs ground beef
3/4 cup bread crumbs (I didn't have quite enough so I added some quick oats)
2/3 cup evaporated milk
1 teaspoon seasoning salt (Lawry's recommended)
1/3 cup flour
3 tablespoons vegetable oil

SWEET AND SOUR SAUCE
1 (13 1/2 ounce) can pineapple chunks
5 tablespoons cornstarch
1/2 cup vinegar
2 tablespoons lemon juice
1 tablespoon teriyaki sauce (we loe Yoshidas, from Costco) +1/2 cup brown sugar
1 yellow pepper, chopped into bite size chunks
1/2 tomato chopped

Directions
Combine the first four ingredients, mix well, but lightly.
Shape into meatballs--about 36 (may be frozen at this point and thawed as needed).
Roll meat ball in flour and brown in the shortening.
Place in a casserole dish and cover with the sweet and sour sauce.

SWEET AND SOUR SAUCE.
Drain pineapple (set aside)- reserve juice.
Add water to the juice to make 1 cup liquid.
In a pot over medium heat, blend cornstarch in the juice, then add vinegar, lemon juice, brown sugar, and teriyaki sauce, cook until clear.
Add the pineapple, yellow pepper, and tomato.
Pour over the meatballs and bake at 350°F for 30 minutes.

Hungry Jack Casserole

This is a quick and easy dinner fix.

1 lb. ground beef
S & P
1 large can baked beans
1 c. your favorite BBQ sauce
1/2 onion, finely chopped
1 can jumbo biscuits (8 in a can)
cheddar cheese

Brown ground beef and onions on med. high until no longer pink, season with salt and pepper. Add can of baked beans and BBQ sauce (add more or less to your liking). When mixed, add into a 9x13 pan. Open can of biscuits, flatten each biscuit out , place on top of the beef mixture. Bake according to biscuit directions (mine was 375 for 15 minutes). Take out, sprinkle with cheddar to cover, and return to oven. Broil on high for 2 minutes or until cheese is golden brown and bubbly. This meal reminded me of a campfire cookout.

Lasagna...Thrown Together

I was interested in making a lasagna that could be frozen and used for later use...I threw in some stuff I had in the fridge for "secret ingredients" (which I am about to divulge), and it was honest-to-goodness the best lasagna we've ever had. I made 2 lasagna's out of the below ingredients, and my measurements are purely estimates, so take liberties where you see fit!

Lasagna (makes 2, 9x13 pans) - Make one for tonight, and freeze one for a friend!

about 17-18 lasagna noodles, uncooked

1 lb. lean ground beef

1 lb. pork sausage

1 15 oz. carton ricotta cheese

2 c. cottage cheese

4 oz. cream cheese, softened

3 eggs

28 oz. jar cabernet marinara (or your favorite spaghetti sauce)

2 cans diced tomatoes, partially drained

1 can stewed tomatoes

1 tsp. Italian seasoning

1/2 bag of fresh spinach leaves

1-2 cans mushrooms, drained

1 onion, finely chopped

2 tsp. fresh minced garlic

s&p to season

4 c. mozzarella - divided

2 c. fresh shredded parmesan

1 c. shredded or sliced muenster cheese

1 c. fresh shredded asiago cheese


In large sauce pan, brown sausage and ground beef with garlic and onion on medium. Meanwhile, in separate bowl, mix eggs, ricotta, s&p to taste, cottage cheese and cream cheese together until well blended, set aside. Once the meat is cooked, add spaghetti sauce, all 3 cans of tomatoes, Italian seasoning, spinach and mushrooms. Simmer for 20 minutes or so, continuing to stir until well incorporated. While that's simmering, mix all the rest of the shredded cheeses together.

In 2, 9x13 pans, pour enough sauce to thinly cover bottom of each pan. Cover that layer of sauce with the dry lasagna noodles (about 4 and a half, one will be broken to fit the short end of the pan). Pour a layer of sauce on top of this, then a layer of the wet cheese mixture, then a sprinkle of the dry cheese . To complete lasagna, place another layer of noodles, then cheese mixture, then sauce, then a whopping topping of the rest of the cheese for the top.

Set one of the fridge to get cool enough to put in freezer. Cover with foil. Freeze for later.

For the room temperature lasagna - Cover with foil, bake at 375 for 45 minutes. Remove foil, and bake an additional 15 minutes or until cheese is golden and bubbly.

For the frozen lasagna - there are 2 ways to cook it. I write both on the foil and let the recipient decide. 1) From Frozen, leave foil on and bake at 375 for 1 hour, remove cover and bake for 30 additional minutes or until the cheese is golden and bubbly. -or- 2) Thaw in fridge for 8 hours. Bake with foil for 1 hour, remove foil, bake an additional 15 minutes or until cheese is golden and bubbly.

Crock Pot French Dips

Sorry, I'm lacking pictures lately....Promise to be better.

That said, no picture for this one, sorry.

2-3 lb. chuck roast
2 cans beef broth
1 packet Au Jus seasoning
1 onion, chopped how you like it
1 tsp. garlic powder
1 can chopped mushrooms (optional)

Place roast and ingredients in crock pot on low for 8-10 hours. 30 min. before serving, shred and return to juice.

Serve shredded meat on broiled/toasted hoagie buns (broil with your favorite cheese, we like provolone or gruyere), and use the remaining sauce for dipping.

We use all the leftover juice to have French Onion soup the following day. All you need to do is add 1 can of condensed French Onion soup. Warm the mixture together, top with croutons and broil gruyere or swiss cheese on top. Serve with bread.

Best Roast Marinade

We had this on pork roast (thanks Audra), but I am sure it would be divine on beef roast, or even chicken or fish. It's delicious and easy.

1/2 cup light vegetable oil (Canola)
1/4 c red wine vinegar
2 tbsp worcestershire sauce
1 tbsp fresh parsley finely chopped
1 1/2 tsp. coarsely ground pepper
1 c. soy sauce
3 tbsp. lemon juice
2 to 3 cloves garlic minced or pressed
1 tbsp mustard
1 tsp. fresh ground ginger

Combine with a whisk. Add roast in ziploc bag refrigerate for several hours or overnight, turning once or twice to cover well. We cooked our roast in the crock pot all day on low and it was tender and tasty!

Asian Marinated Steak by Guest Chef Amy

Steak, sliced in small pieces
½ cup soy sauce
Scallions, chopped
¼ cup water
2 cloves garlic
4 Tbsp sugar
Pepper

Combine soy sauce, scallions, water, garlic, sugar and pepper to form marinade. Reserve a small amount of sauce to top steak. Add steak to marinade in large sealable bag. Keep in refrigerator 5 hours to overnight. Broil on top rack in oven in broiling pan until done (about 5 minutes). Serve with rice and reserved marinade.

Tangy BBQ Sandwiches by Guest Chef Amy

1 boneless beef chuck roast (3 ½ - 4 lb.)
1 large onion, chopped
4 cloves garlic, finely chopped
½ cup packed brown sugar
2 tsp ground mustard
1 tsp chili powder
1 tsp paprika
1/3 cup vinegar
1/3 cup Worcestershire sauce
3 Tbsp lemon juice
1 ¾ cups ketchup
Oval shaped buns/hoagies

In slow cooker, mix all ingredients except buns. Cover; cook on low for 5 hours, stirring occasionally. To serve, fill buns with beef mixture.

Flank Steak Marinade by Guest Chef Kariann

3/4 cup soy sauce
3 Tbsp. dry mustard
1/3 cup lemon juice
1 tsp. pepper
1 1/2 cup oil
1/2 cup red wine vinegar
1/4 cup worcestershire sauce

Sprinkle garlic salt over meat. Pour marinade over meat. Marinate for 24 hours, then grill.

Tin Foil Dinners - Cheater Style

Since we haven't had the chance to go camping this summer, I made tin foil dinners at home, in the oven. Scrumptious! There are so many things you can do with tin foil dinners, so this is mysuggestion (with helpful suggestions from my old college buddy, Dani):

Ground beef - formed into little patties, seasoned well (garlic salt, pepper, season salt, all purpose seasoning)
par-boiled potatoes, carrots, and sweet potatoes
Sweet Vidalia Onion, sliced
2 rings of pineapple (canned or fresh) per person
season salt, pepper
sharp sheddar cheese

Use heavy duty tin foil (or double layer regular foil), shiny side up. Spray with non-stick spray. Place meat on foil and cover with onions first, then remaining vegetables (as many as you'll eat). Top with 2 rings of pineapple. Season entire stack well and seal the foil on all sides. Place dinners on cookies sheet in preheated oven at 450 for 20 minutes, turning over once. I also made a few extra packets of just the vegetables, so baby could have some too!

When you remove from oven, carefully unwrap tin foil, sprinkle with cheddar, and serve warm!

Sweet & Sour Meatballs

Sweet and Sour Meatballs
This is a fast easy recipe – especially if your meatballs are pre-made. I’m a huge fan of sweet and sour chicken, but I think the meatballs are fun and give sweet and sour a nice change.

1 can (20 ounces) pineapple chunks
1/3 cup water
3 Tbsp vinegar
1 Tbsp soy sauce
½ cup brown sugar
3 Tbsp cornstarch
1 batch of 30 meatballs
1 large green or red pepper, cut into pieces
Hot cooked rice

Drain pineapple, reserving juice. Set aside. Add water to juice if needed to measure 1 cup. Pour into large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar, and cornstarch. Stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs, and green pepper. Simmer uncovered for 20 minutes or until heated through. Serve over rice.
**You can use recipe for meatballs below, or to make it really easy you can buy meatballs in the frozen food section.


Meatballs

4 eggs
2 cups dried bread crumbs
½ cup finely chopped onion
1 Tbsp salt
2 tsp Worcestershire sauce
½ tsp pepper
4 lbs lean ground beef

Beat eggs in a large bowl. Add the rest of the ingredients, but meat. When everything is mixed together then add beef and mix again. Roll in to 1-inch balls. Bake on ungreased cookie sheet at 400 degrees, 10-15 minutes, turning once. Once meat balls cool, put on clean cookie sheet and put in freezer until they are frozen. Once they are frozen you can put them in a Ziploc freezer bag, and just pull them out of the freezer when you want them. They are also really good in spaghetti sauce.

Master Meatloaf

I've never been able to sink my teeth into meatloaf until tonight! Something about the title alone just made me quiver. But...this one was pretty darn tasty, if I do say so myself.

1 8 oz. can tomato sauce
1.5 pound lean, ground beef
1 c. oats (quick or regular)
1/2 c. plain bread crumbs
1 egg, slightly beaten
2 TBS. dried parsley
1 tsp. salt
1/2 tsp. pepper
1/4 finely chopped onion

Preheat oven to 350F. Mix above ingredients well. I like to blend mine together with a fork.
Place meat in 2 loaf pans. Bake for 40-45 minutes. Remove from oven and baste with:
Savory Topping (mix all below ingredients until smooth)
6 TBS. brown sugar
1/2 c. catsup
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. prepared mustard

Place pans back in oven for 15 minutes.

Beef & Broccoli

This was deliciously flavored, fast and easy! Tastes just like chinese takeout...but fresh (and no msg of course!)

3 tablespoons cornstarch , divided
1/2 cup water , plus 2 tablespoons water , divided
1/2 teaspoon garlic powder
1 lb boneless round steak or charcoal charcoal chuck steaks , cut into thin 3-inch strips
2 tablespoons vegetable oil , divided
4 cups fresh broccoli florets
1 small onion , cut into wedges
2 stalks celery, chopped into chunks
4 carrots, sliced
1/3 cup soy sauce
2.5 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli, carrots, celery and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.

Taco Bake

This one is a family favorite!

Brown 3/4 - 1 lbs. ground beef with onions, salt and pepper. Once browned, add 1 can tomato soup, 1.5 cups salsa (or more to taste), 1 cup shredded jack cheese, 1/2 c. milk, and 8 corn tortillas (cut into 1 inch squares). Mix well, pour into casserole dish. Sprinkle with cheese. Bake at 350 for 20-25 minutes, until cheese is bubbly on top. Serve with sour cream, guacamole, tomatoes, lettuce and tortilla chips.

Easy Stroganoff

About a pound of lean ground beef
1/2 onion finely chopped

Brown beef and onion in skillet, add salt and pepper to taste.

Bring pot of water to boil, boil package of your favorite noodles (wavy egg noodles work nicely).

To skillet add:
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 tsp. garlic powder
1 TBS. lemon juice
2 cans mushrooms (pour 1/2 can of the mushroom juice in the skillet, and drain the rest of the juice)
1/2 tsp. black pepper
1/4 c. milk (add more or less for desired consistency)

Let simmer for 10 minutes until well mixed.

Pour over cooked noodles (or rice if you prefer), serve hot, with spinach salad and cooked carrots.

Best Roast Ever from Pimp My Dinner Blog

This is amazing and the roast just falls apart! Oh I want to make it right now. Make sure to use exactly what is says or its not as good!

1 can cream mushroom with roasted garlic

1 box (2 packets) beefy onion soup mix

1/3 c. apple vinegar

1 tsp. dried rosemary

Crushed 2 garlic cloves, thinly sliced

3 lb. boneless beef chuck roast

4 carrots cut in 2 inch lengths, thick pieces halved lengthwise

2 parsnips, peeled and cut in 2 inch lengths, thick pieces halved lengthwise

5 medium red skinned potatoes, sliced 1/2 inch thick

Garnish: chopped fresh dill

Whisk soup, soup mix, vinegar, rosemary and garlic in a 5 1/2 quart or larger crock pot. Add beef, turn to coat. Arrange carrots, parsnips and potatoes around meat. Cover and cook on low 8-10 hours, or until meat and vegetables are tender. Remove meat to cutting board and slice. Place on serving platter. Remove vegetables with a slotted spoon, arrange around beef. Spoon some gravy on meat, sprinkle with dill. Serve remaining gravy at the table.