It's Chili by George!!

For those of you who are residing in Ohio like myself I am sure you can relate to the fact it's cold outside and I am tired of all of this snow already. When it comes to the seasons, winter is at the bottom of my list of favorites. Saturday was our weekly family dinner and when trying to come up with something to make I decided I wanted something quick, easy, and warm for the belly, so I settled for a nice big pot of chili. You can't go wrong with chili when the weather outside is miserable.

This recipe for chili was one I found on allrecipes.com and it has been my go to chili for some time now. I have never been a big chili fan but this is one I can say I actually enjoy. Daniel and I both like to add some shredded cheese to our bowls and Daniel also adds some chopped onion.

It's Chili by George!!

Ingredients:
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Directions:
1.) Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2.) In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Sorry no pictures...it was eaten before I could grab a picture or two.

Cajun Meatloaf

As I mentioned in my profile I absolutely adore Ree Drummond who is the author of the blog, thepioneerwoman.com. She is living the life I have fantasized about since I was a teenage girl reading the hand me down romance novels my Grandma used to buy. I can still picture it, married to handsome yet rugged cowboy, a mans man but still a helpless romantic. A cowboy that would sweep in on horseback and rescue me from the life I lived in little ol' Bellbrook to live happily ever after on his family owned Ranch in the middle of no where. I would be the loving wife and mother, responsible for caring for her family and making sure all of the handsome ranch hands were fed during the cattle drives.

Fast forward to the year 2009 and I am married to an ex-Navy man, Mustang loving, young boy at heart and the only cattle/ranch hands I can see are two Great Danes and a hefty Black Lab. Instead of living on a sprawling ranch far far away from Bellbrook, I am living in a small ranch style home a stones throw away from Bellbrook. I guess that's why they were called fantasy's, it's no where near my reality. Not that there is anything wrong with my reality, well except maybe the ranch style home. I think my Husband would agree with me when I say it would be nice to take him and our little cattle and move across the country and live on some wide open prairies out there. Maybe someday Sweetie...don't forget to pick us up a lotto ticket tonight...lol.

Anyway, three days after I started this entry :), I love a majority of the recipes that Ree posts to her site and when this one popped up I knew I had to give it a try. I love meatloaf, especially my Step-Mom's. Meatloaf with a side of mashed potatoes, green beans, and a slice of buttered bread, mmmmm.

Cajun Meatloaf:

Ingredients:
*3 Bell Peppers (2 if they’re large) - I’m using a red, orange, and yellow. Any color works well.
*2 Medium Onions (I used 1 lg. which was plenty)
*1 bunch of Celery (5-6 ribs)
*8-10 Cloves of Garlic
*3 Eggs
*6 Tablespoons of Butter (I used 8 tbsp.)
*1-2 cups of Breadcrumbs
*1 tsp. Ground Nutmeg
*1 tsp. Black Pepper
*1 tsp. Cayenne Pepper
*1/2 Cup of Milk
*1 Tablespoon Worcestershire
*1 Cups of Ketchup
*2 Tablespoons Honey (I did not use the honey)
*2 lbs of Lean Ground Beef
*1 lb of Ground Pork

Directions:
1.) Preheat oven to 400 degrees Fahrenheit.
2.) Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic.
3.) Over medium high heat melt 6 tbsp. butter. Once the butter begins browning add the vegetables and garlic. Add about 1 tbsp. of salt. After these have cooked for a few minutes add worchestire sauce, black pepper, nutmeg, and cayenne pepper. Next add about 1/2 cup of ketchup. Continue to cook while stirring for a few more minutes. Remove from heat.
4.) After allowing the mixture to cool for a few minutes add 1/2 cup of milk. Stir until combined. Next add at least 1 cup of bread crumbs. Continue adding bread crumbs until mixture is a nice thick paste.
5.) In a separate bowl place the ground beef and ground pork, whisk three eggs and add to meat.
6.) After allowing the vegetable mixture to cool down, begin incorporating into meat. Keep working together until the meat and vegetables are well blended.
7.) Spray a sheet pan with non-stick cooking spray. Next, using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 1/2 inches thick.
8.) In a small bowl mix together 3/4 cup of ketchup and about 2 tbsp. of honey. Slather this sauce over the top of the whole meatloaf.
9.) Place in oven and bake for about 40 minutes.

This recipe makes quite a bit of meatloaf which is good as I have been trying to make recipes that will go the extra mile when it comes to leftovers. I was a tad worried when I added the nutmeg and I think next time I will try it without, it was good either way. The final decision was going to have to come from Daniel and I knew this was a keeper when I talked to him this morning and he said he was eating a piece of meatloaf for breakfast, after he had eaten a piece for a snack when he got home from work last night.

Sorry that there is no picture of it after it was finishing baking, I think we all know what meatloaf looks like though!

My all time Favorite Taco Salad

This taco salad was one of the very first meals that I ever made for Daniel and for as long as I live I will always remember his initial reaction to it. This isn't the normal taco salad that I grew up eating and after the face he made the first time I don't think it was his normal either. He was a trouper though and was willing to at least try it, it was all down hill after that :). The boy fell in love with it and I think if I made it everyday for dinner he would think he was the luckiest man on earth. The addition of the Catalina dressing gives it it's flavor and it was that addition that gave me Daniel's initial reaction. He had thought I had lost my mind, like I said though, he tried it and fell in love with it so it's all good...lol.

Ingredients:
1 lg. head iceberg lettuce, rinsed and chopped
1-2 bunches green onions, chopped
4 tomatoes, seeded and chopped
2 lbs. ground beef, cooked and drained
2 packets taco seasoning
1 bag cheese flavored Doritos (we use the family size)
1 bag shredded cheese, we use mild cheddar
1 6 oz. bottle Catalina dressing

Directions:
1.) In a large skillet add ground beef and cook on medium high heat until done, drain any excess grease and then add taco seasoning packets along with the water called for on each packet. Cook meat until sauce has thickened.
2.) In a large mixing bowl combine lettuce, green onions, and tomatoes. Add ground beef mixture and toss together.
3.) Add shredded cheese and mix.
4.) Take bag of Doritos and crumble in the bag, add to the mixing bowl.
5.) Add Catalina dressing and gently toss everything together.

Veggie of the Week-Shallots

Shallots belong to the lily family. There are more than 500 different types. In addition to shallots, onions, garlic and leeks also belong to the Allium genus. Generally, shallots produce a reddish brown bulb that adds flavour to many dishes. Sautéed or cooked shallots have a sweeter taste than onions. There are many shallot-based products such as shallot pulp, frozen shallots (or chopped shallots) and peeled shallots.

The most important areas of production in the Western world are: France, the Netherlands, the United States of America and Great Britain. Other production areas can be found in South-East Asia. Ten thousand hectares of shallots are cultivated in China, Indonesia, Thailand and the neighbouring countries.

Handy to know:
● A halved shallot can help to relieve cold or flu symptoms.

● Shallots contain substances that can help prevent cancer.
● Slice shallots just before use to preserve their sweet taste.
● Shallots are an important ingredient in Worcestershire Sauce. This sauce is mainly used as flavouring in meat dishes and marinades.

● One shallot contains twice as much vitamin C as an onion.
● In recipes, substitute an onion for a shallot. You will notice the difference in taste, more pronounced and sweeter.

●Put a peeled shallot in the water to rinse your windows for a steak-free and shiny result!

The benefits of eating shallots:

Shallots are rich in vitamin A, B, C and E. Shallots contain few calories: 50-60 calories per 100 g. Regular consumption of shallots will reduce cholesterol levels and improve the blood circulation. The very high concentration of flavonoids reduces the risk of cardio-vascular diseases.

Where can I buy shallots?

Shallots can be bought at most supermarkets and greengrocers. In the supermarket, shallots are in the fruit and vegetable section close to garlic or onions. Shallots are packed per 10 to 12 bulbs in a net or bag. Shallots can also be bought loose.

What is important when buying shallots?

The first rule is that a firm shallot is fresh. You can tell an old shallot by a yellowy-white or green shoot growing from the head. Avoid packaging containing any rotten shallots.

Picture and Info provided by shallot.com.

Steak Da Vinci

Ingredients:
1 1/4 lbs boneless beef round steak, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
1/4 cup diced shallot
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
1 teaspoon beef bouillon granules
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 teaspoon garlic powder
1/2 cup sliced mushrooms
salt
pepper
8 ounces linguine, cooked, warm
1/4 cup chopped Italian parsley
1/4 cup Parmesan cheese, grated

Directions:
1.) Spray large skillet with cooking spray: heat over medium heat until hot.
2.) Saute beef, onion, bell peppers, garlic, and shallots until meat is browned and onion tender, about 10 minute.
3.) Add remaining ingredients, except salt and pepper, linguine, parsley and Parmesan cheese, and simmer, covered, until meat is tender, 45 to 60 minutes.
4.) Simmer, uncovered until thickened to desired consistency, about 15 minutes.
5.) Season to taste with the salt and pepper.
6.) Serve over linguine: sprinkle with parsley and Parmesan cheese.

Pico de Gallo

I love Mexican food and while I realize that being a Crohn's patient Mexican should be at the bottom of my food pyramid I can't help but enjoy it every now and again. During our few trips to the local Mexican joints I absolutely must get my fill of the complimentary chips and salsa, it's the staple of my meal and if I am not careful it becomes my entire meal. I am fortunate that my Husband shares my love of chips and salsa and he and I both especially love Pico de Gallo. My wonderful Husband attempted to make some Pico de Gallo on his own several weeks ago and to say that it had a strong onion flavor would be an understatement...love you honey! So after he almost bought the store made kind yesterday I promised that I would make it fresh for him at home, with a little less onion of course. This is the creation and it met his approval although I think he would have liked a bit more jalapeno. I love Mexican but I do not love heat so he compromised and didn't insist on me adding anymore.

Ingredients:
10-12 Roma tomatoes, seeded and finely chopped
2 jalapenos, seeded and finely chopped
1/2 white onion, finely chopped
3/4 cup finely chopped cilantro
2 tsp. salt
lemon juice

1.) In a large bowl combine tomatoes, onion, jalapenos, cilantro and salt. Add a splash or two of lemon juice and carefully mix together.
2.) Cover bowl and refrigerate for several hours to allow the mixture to marinate together.

I serve mine up with tortilla chips and this go round Daniel is enjoying his with Frito Scoops.

Katie's Club Sammy

Tonight was yet another family dinner and this time I served a nice pot of chili along with this sandwich I just kind of threw together. Everyone raved about how good it was and that it was better than any store bought sandwich. They actually thought I bought it so I took that as a compliment. Very simple to put together and great for all of your Superbowl parties!

Ingredients:

2 loaves of french bread

1 lb. sliced ham

1 lb. sliced turkey

1/2 red onion, finely sliced

1 bag of Dole shredded lettuce

3 tomatoes

1 package of swiss cheese, about 12 slices

Mayo

Brown Mustard

Salt

Pepper

Directions:

1.) Take your loaves of french bread and slice down the center.

2.) On the bottom layers spread on some mayo and brown mustard.

3.) Layer half of the ham and half of the turkey on each bottom half.

4.) Top meat with swiss cheese and layer with your lettuce, onion, and tomato.

5.) Sprinkle the tomatoes with about a teaspoon of salt and a teaspoon of pepper.

6.) Take the top half of each loaf and hallow out the center that way the top of the bread can cradle the veggies.

7.) ENJOY!!!

Snow Day

I am sure a good chunk of you all are experiencing the same weather as we are here in Ohio, keep safe and stay warm! I finally got a snow day off from work which is very exciting. I know my boys sure are having fun!