This is without a doubt my favorite time of year! It always seems to make me want to be in my kitchen more than usual. I love pouring over soup recipes, trying out new desserts, and setting out the honey and apple butter to go on whatever bread I put with dinner. I keep a candle burning on the counter and light the old oil lamp to make it feel even cozier. I never feel like grilling or making light meals in October or November. I always find myself craving something more savory and hearty. I have already blogged about different soup recipes and my chili, but there are so many great things to put in the big pot and let simmer all day. This past weekend, I found a huge, bright red, dutch oven at TJMaxx and decided that it belonged on my stove. It is now full of beans and the leftover ham from last night. The whole house smells wonderful and I have the peace of mind that dinner is already prepared and all I have to do is pop some biscuits in the oven this evening.
I found a new soup recipe last year and made it again last week. It's called Taco Soup and is really hearty and delicious. All you do is brown 1 and 1/2 pounds of ground chuck with 1 onion diced, then add a can of pinto beans and a can of chili beans, a large can of diced tomatoes, a can of rotel, two cans of chili with no beans, 1 pound of Velveeta, and a packet of taco seasoning. After this has simmered for just a bit, add in 2 cups of sour cream and heat through. Serve it with cornbread and you have a simple, delicious meal!
Another great meal to remember is ham. It is a little expensive but it goes so far and makes so many meals. Last night, I basted my pre-cooked ham with a sauce made out of yellow mustard, brown sugar, and coke. Then I slow cooked it covered, all afternoon. Right before I served it, I basted it one more time then let it cook without the lid on for about ten minutes.
After that meal, you have ham sandwiches for the next couple of days, and then when you're tired of sandwiches, dump it into a pot with your favorite canned beans, add extra water and some minced onion.
You have just served at least four meals off of one ham!
If you're family likes spicy Cajun food, I found a recipe for jambalaya and changed it up a little. It is one of my family's favorites.
I'll try to give you the recipe as close to the way I make it as possible.
Jambalaya
Brown 2 cloves of garlic and 2 tablespoons of butter in a large pot. Add 2 14 and 1/2 ounce cans of diced tomatoes, 2 cans of chicken broth, and two cups of uncooked instant rice, and bring to a boil. Reduce heat and let simmer about half an hour. Then add a package of smoked sausage cut up and browned, cooked ham or chicken (whichever your prefer) and a cup or two of shrimp (depending on how much you like shrimp. We LOVE it so I add quite a bit.).
Then add spices to your liking. Salt, pepper, Tony Cacheras, (the more of this you add, the more Cajun it will taste. I put in alot!), garlic salt, whatever spices you like in your Cajun food.
Of course don't forget roast! I posted different roast recipes back in January under "Regarding Roasts" so if you need a new idea for your roast, check back in my blog archives.
Well I have to hop off here now and go start one of the huge baskets of ironing screaming at me from down in the laundry room. I hope this gets you in the cooking mood and if it doesn't, then read "Farmer Boy" by Laura Ingalls Wilder. If that doesn't get you into your kitchen, then nothing will!
Bye for now!!
Wednesday, October 27, 2010
Tuesday, October 19, 2010
It's finally chilly outside!! Time for chili inside!!
I am determined to mend my ways when it comes to my blogging habits. I have had my mind fuller than usual with school, schedules, meal planning, church, and other new activities.
But I've really missed getting on here and sharing my thoughts with you!
It has seemed for the past three months, that my imagination has been on vacation or otherwise engaged, keeping me from coming up with any new and exciting ideas to give you. But I must admit that I've been looking forward to fall and holiday posts since I first started blogging.
I absolutely LOVE this time of year!! I find myself marveling at God's ingenious handiwork more than usual when it blinds me every time I get in the car or walk down the road. I love looking at the beautiful colors, taking the kids to the pumpkin place, watching Ally and Meg rake up the front yard then run in and get the little ones to come make a mess of their piles, sitting around the firepit making smores, and making chili.
Which leads me to today's topic. Chili seems to have the widest variety of recipes of any food that you can prepare. There is chicken chili, chili with beans, chili over rice, white chili, spicy chili, turkey chili, slow cooked chili, canned chili, shrimp chili, green chili, and vegetarian chili. I have never in my life tasted two bowls of chili from two different kitchens that tasted even at all the same. I have been to chili cook-offs where there were twenty different kinds of chili and they were all completely different.
I have seen people use all different kinds of secret ingredients to make their chili special. I've heard of peanut butter, sour cream, ground cloves, coke, cider vinegar, mushrooms, brown sugar, cheese, cumin, jalapenos, onion, peppers, barley, and carrots.
What is also funny, is that without fail, that woman's family thinks that their Mom's chili is "The best!". I totally agree!!
When I first got married, my version of chili consisted of ground beef, canned tomatoes and ground cloves. I was perfectly content with that but my poor husband was definitely not. He preferred his chili full of huge kidney beans and poured over rice. Being from the south, I had simply never heard of filling your chili with beans and pouring it over rice. But wanting to make his stomach happy, I decided to come up with my own recipe.
After attending a yearly fall party at some friends house, I was introduced to a very hearty chili recipe. This one was very beany with very little juice in it. The exact opposite of my recipe. Jonny could only have been happier if their had been a large barrel of rice next to it.
I got the recipe from this lady and for a year or so, followed it faithfully. My problem was that I HATE kidney beans!! I think they are way too...thick? Meaty? Beany? Well too something or other.
I also like a little more juice in mine, just in case you want to dip your cracker in or crumble up a little cornbread in it.
So I took this recipe, and did what I very often do. I changed it!
Not everything mind you. This lady had found some great ingredients that add an incredible flavor to any chili. Such as cider vinegar, and sauteed onions.
I have now found the perfect chili for my family. Every single one of us is happy with it. At least, that's what they tell me.
I have never tried to write my recipe down, because I do it a little different every time since it is all in my head. This will be my greatest effort in sharing it with you.
Brown 1 to 1 and 1/2 pounds of ground chuck with 1 or 2 large onions until no pink remains. I don't always drain off the grease unless their is alot of it. If there is just a little in the bottom, it adds really great flavor. Then I add a can of black beans, a can of great northern beans, a can of chili beans, and a can of pinto beans. Be sure and drain these. Next I put in a large can of tomato sauce and a large can of diced petite tomatoes. Then I add a package of mild chili seasoning. Stir all this letting it simmer as you keep adding things. As far as my spices go, this part will certainly frustrate you, because I leave all my spices on the counter and keep adding more of this and more of that until it tastes just right. Which would explain why I'm always full before it's done.
I add lots of chili powder. Probably two tablespoons full. Then I throw in two bay leaves, salt, pepper, parsley, and about three tablespoons of cider vinegar. I also toss in a pinch of dry pepper flakes and cayenne pepper. Just enough to make Jonny happy without killing the rest of us.
The cider vinegar is definitely the trick. Don't leave it out!!
This is the best I can do, and in case you haven't found your secret chili recipe yet, you can share mine. As long as you promise to do a little thing or two to make officially "your own":-)
My goal is to see you next Tuesday around this same time!
But I've really missed getting on here and sharing my thoughts with you!
It has seemed for the past three months, that my imagination has been on vacation or otherwise engaged, keeping me from coming up with any new and exciting ideas to give you. But I must admit that I've been looking forward to fall and holiday posts since I first started blogging.
I absolutely LOVE this time of year!! I find myself marveling at God's ingenious handiwork more than usual when it blinds me every time I get in the car or walk down the road. I love looking at the beautiful colors, taking the kids to the pumpkin place, watching Ally and Meg rake up the front yard then run in and get the little ones to come make a mess of their piles, sitting around the firepit making smores, and making chili.
Which leads me to today's topic. Chili seems to have the widest variety of recipes of any food that you can prepare. There is chicken chili, chili with beans, chili over rice, white chili, spicy chili, turkey chili, slow cooked chili, canned chili, shrimp chili, green chili, and vegetarian chili. I have never in my life tasted two bowls of chili from two different kitchens that tasted even at all the same. I have been to chili cook-offs where there were twenty different kinds of chili and they were all completely different.
I have seen people use all different kinds of secret ingredients to make their chili special. I've heard of peanut butter, sour cream, ground cloves, coke, cider vinegar, mushrooms, brown sugar, cheese, cumin, jalapenos, onion, peppers, barley, and carrots.
What is also funny, is that without fail, that woman's family thinks that their Mom's chili is "The best!". I totally agree!!
When I first got married, my version of chili consisted of ground beef, canned tomatoes and ground cloves. I was perfectly content with that but my poor husband was definitely not. He preferred his chili full of huge kidney beans and poured over rice. Being from the south, I had simply never heard of filling your chili with beans and pouring it over rice. But wanting to make his stomach happy, I decided to come up with my own recipe.
After attending a yearly fall party at some friends house, I was introduced to a very hearty chili recipe. This one was very beany with very little juice in it. The exact opposite of my recipe. Jonny could only have been happier if their had been a large barrel of rice next to it.
I got the recipe from this lady and for a year or so, followed it faithfully. My problem was that I HATE kidney beans!! I think they are way too...thick? Meaty? Beany? Well too something or other.
I also like a little more juice in mine, just in case you want to dip your cracker in or crumble up a little cornbread in it.
So I took this recipe, and did what I very often do. I changed it!
Not everything mind you. This lady had found some great ingredients that add an incredible flavor to any chili. Such as cider vinegar, and sauteed onions.
I have now found the perfect chili for my family. Every single one of us is happy with it. At least, that's what they tell me.
I have never tried to write my recipe down, because I do it a little different every time since it is all in my head. This will be my greatest effort in sharing it with you.
Brown 1 to 1 and 1/2 pounds of ground chuck with 1 or 2 large onions until no pink remains. I don't always drain off the grease unless their is alot of it. If there is just a little in the bottom, it adds really great flavor. Then I add a can of black beans, a can of great northern beans, a can of chili beans, and a can of pinto beans. Be sure and drain these. Next I put in a large can of tomato sauce and a large can of diced petite tomatoes. Then I add a package of mild chili seasoning. Stir all this letting it simmer as you keep adding things. As far as my spices go, this part will certainly frustrate you, because I leave all my spices on the counter and keep adding more of this and more of that until it tastes just right. Which would explain why I'm always full before it's done.
I add lots of chili powder. Probably two tablespoons full. Then I throw in two bay leaves, salt, pepper, parsley, and about three tablespoons of cider vinegar. I also toss in a pinch of dry pepper flakes and cayenne pepper. Just enough to make Jonny happy without killing the rest of us.
The cider vinegar is definitely the trick. Don't leave it out!!
This is the best I can do, and in case you haven't found your secret chili recipe yet, you can share mine. As long as you promise to do a little thing or two to make officially "your own":-)
My goal is to see you next Tuesday around this same time!
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