Posts Tagged entrees
Chili has always been a staple in my family. To me, it goes with winter like peanut butter goes with jelly, you can’t have one without the other. Growing up we ate chili at least once a week. We’d crumble crackers or cornbread up in the tomato base to thicken it up. I enjoy my family’s recipe for chili, but I do like to change it up every now and then by making Cincinnati Chili.
Cincinnati Chili, for those outside the Ohio-Kentucky area, is a delicious blend of spices–cinnamon, allspice, cumin, chili powder, etc.–onions, ground beef and tomatoes. It can be served over hot dogs with shredded cheese and chopped onions to make the Coney Dog, or it can be served as the following:
- Two Way (chili over spaghetti noodles)
- Three Way (a layer of spaghetti, chili and cheddar cheese)
- Four Way (a layer of spaghetti, chili, cheddar cheese and onions)
- Five Way (a layer of spaghetti, kidney beans, chili, cheddar cheese and onions)
Don’t be shy to try the mountainous four- or five-way chili, but whichever way you try it you must eat it with oyster crackers (small, hexgon-shaped crackers).
My recipe comes the 1987 Inter County Rural Electric Employee’s Cookbook (Danville, Ky.). It’s like a church cookbook, everything’s good!
- 2 pounds ground beef
- 2 medium onions, diced
- 4 cups water
- 16 oz. diced tomatoes
- 1-1/2 teaspoon vinegar
- 2 teaspoon Worcestershire sauce
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1-1/2 teaspoon allspice
- 1-1/2 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 2 bay leaves
- 6 servings spaghetti, cooked
- 1-1/2 cup shredded cheddar cheese
- 1 bag oyster crackers
- 1 cup onion, chopped
- 16 oz. kidney beans, drained and heated
Combine ground beef , onions and water in a saucepan. Simmer until beef is turns brown. Add tomatoes with liquid, vinegar, Worcestershire sauce and all the spices. Cover and simmer for 3 hours. The fat will float. If there is time, place chili in the refrigerator and lift the fat layer off. If times doesn’t allow, it’s ok. It tastes great. Servings: 6.
I really like Mexican food. It’s pretty easy to make and is usually a hit in my house, which includes a 5-year-old who thinks the world could survive on macaroni and cheese. Since I’m not willing to serve mac and cheese every night, my boy is forced to eat other meals. While making up this week’s menu, it was little surprise that chicken and black bean enchiladas made the short list.
It seems every time I go to a Mexican restaurant I order enchiladas–chicken, shrimp, cheese, beans, you name it. It’s the old standby and for good reason, they’re delicious. Here in Columbia, I think Rio Grande has some of the best ones yet. I attribute it to their sauce. And since I probably can’t get the proprietary recipe, I had to come up with my own sauce recipe and I’m happy to share it.
Chicken and Black Bean Enchiladas
- 1-2 chicken breasts, cooked and diced
- 1 can black beans
- 1/2 onion, diced
- 8 whole jalapenos
- 1 tablespoon olive oil
- 3 cups enchilada sauce* (see recipe below)
- 4 flour tortillas
- 3 cups shredded Mexican cheese
Boil the chicken in a pot of water with 6 halved jalapenos. Once the chicken is cooked, take off the heat and shred. Rinse the beans and add to a bowl with the chicken. Pour 1 cup of sauce over the chicken and beans. In a skillet, add the olive oil, onions and two diced jalapenos. Once tender, remove from heat. On each tortilla, spread the chicken and bean mixture along the center, top with onions and jalapenos, then finish off with a quarter cup of cheese. Roll up tortillas tightly.
In an 8×8 baking dish, pour one cup enchilada sauce in bottom of dish. Place four rolled up tortillas in the dish. Pour two cups of enchilada sauce over top. Add two cups of shredded cheese on the top.
I usually put aluminum foil over top so the cheese doesn’t brown too fast. Bake for 30 minutes. Remove the foil and cook for another 10 minutes. Serve with rice.
- 1/4 cup olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 poblano pepper, diced
- 4 chipotles en adobo
- 4 large tomatoes, diced
- 6 oz. tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 3 cups chicken stock
In a large high-sided pan, add olive oil, onion, garlic and peppers. Once tender, add tomatoes, paste, chipotles en adobo and chicken stock. Now add the spices.
Simmer 15-20 minutes. Now add the entire mixture to a food processor or blender and pulse until thick and smooth. This recipe makes 4 cups.
Sometimes I double this recipe and freeze the extra in Zip-loc gallon bags. They lay flat and take up less space than containers. It’s a nice treat to have onhand when I’m feeling lazy but want something tasty to eat.
- Two (28 oz.) cans crushed tomatoes
- Two (6 oz.) cans tomato paste
- 1 medium onion, finely diced
- 4 cloves garlic (if you use the jar kind, then remember 1/2 tsp. equals 1 clove)
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. basil
- 1 /2 Tbsp. oregano
- 2 large bay leaves
- 1 Tbsp. dark brown sugar
- 2 Tbsp. good balsamic vinegar
1) In a Dutch oven or large stockpot, bring olive oil to medium-low heat.
2) Add onions and garlic and cook until golden. The caramelization will make the sauce sweeter.
3) Add the dry ingredients, then wet ingredients. Stir until the tomato paste is smooth.
4) Simmer for one hour with lid ajar so steam can escape.
- 4-6 boneless chicken breasts
- 2 eggs
- 1 Tbsp. water
- 1 up all-purpose flour
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup Italian bread crumbs
- 1 cup Panko bread crumbs
- 1 cup Parmesan Cheese
- 2 Tbsp. extra-virgin olive oil
- 2 Tsbp. unsalted butter
- 16 oz. fresh mozzerella
1) Place 1-2 chicken breasts in a large Ziploc bag, get all the air out and seal. Use a kitchen mallet and pound chicken into thin, even pieces. By doing this in a bag, clean up is easy and there’s no chance of splattering raw chicken juices.