I have to brag a little here....
I WON A CHILI CONTEST AT WORK!!!!!!!!! 1st out of 6 entries.
I have come up with a 3-Meat chili that doesn't have any beans in it.
However, I did use the chili 'broth', if you want to call it that, that Pam made with the tomatoes and peppers from the garden but I'm pretty sure I know exactly how I will make it all from scratch using Rotel, but I just need to make it that way once to ensure I have the recipe down.
I will give a little glimpse into my Award Winning Chili- the three meats are Hamburger, Pork Sausage and Cocktail Weiners! (when you have a bite with the Cocktail weiner in it it tastes like you are eating a chili dog, good idea, huh!)
And the story on how I came up with this recipe... Taylor told me he invited 20 guys over for chili after a flag football tournament... UMMM... how do I fill 20 hungry guys... LOTS and LOTS of meat! I pulled out all the stuff from the freezer and my Chili is now famous! YEAH!
Nov 20, 2009
Nov 8, 2009
Cheesy Rice and Ham Hotdish
Ingredients:
3 cups of large cubed ham chunks, I had a fresh ham and cubed it, or you can buy a package of the pre-cubed ham chunks and one package will be plenty
1 package of frozen broccoli and cauliflower
1 8 ounce package of Velveeta, cubed
1 can of cream of chicken soup
1/2 can of water and 1/2 can of milk
2 cups of rice
Salt and Pepper to taste
Preheat oven to 350 degrees. Mix all ingredients together well and put into a large glass baking dish. Bake for 30 minutes, stir hotdish two times while cooking so the rice on top doesn't get hard. Remove from oven and let stand for 5 minutes. Serve with garlic and butter dinner rolls.
Enjoy!
3 cups of large cubed ham chunks, I had a fresh ham and cubed it, or you can buy a package of the pre-cubed ham chunks and one package will be plenty
1 package of frozen broccoli and cauliflower
1 8 ounce package of Velveeta, cubed
1 can of cream of chicken soup
1/2 can of water and 1/2 can of milk
2 cups of rice
Salt and Pepper to taste
Preheat oven to 350 degrees. Mix all ingredients together well and put into a large glass baking dish. Bake for 30 minutes, stir hotdish two times while cooking so the rice on top doesn't get hard. Remove from oven and let stand for 5 minutes. Serve with garlic and butter dinner rolls.
Enjoy!
Oct 5, 2009
Mindi’s No Bean Chili- So Far
Ingredients:
1 ½ pounds of Hamburger- browned
1 can of Rotel- (Undrained) can be found next to the other canned diced tomatoes
1 can of Tomato soup
1 can of water using the Tomato soup can
2 cans of Tomato sauce
¼ cup of Ketchup
2 tablespoons of Chili Powder
In a crock pot combine all of the above ingredients and simmer on low for 2-3 hours or on high for an hour. Serve with saltine crackers and cinnamon rolls.
I say this recipe is ‘So Far’ because I don’t feel I’ve 100% perfected it yet. I’m thinking next time I may try it with 2 full pounds of hamburger and add in a can of Tomato Paste or I may put some chili powder and water into the pan with the hamburger to let the meat really soak up the chili flavor, kind of like you would taco meat. I’ll update my recipe as I try new things with it. I would say using the can of Rotel in my chili is what makes it my signature dish as Rotel seems to be in a lot of my favorite things, it gives it a nice little kick!
Rotel can also be used for a simple chip dip that we have very frequently. 1 can of Rotel per ½ pound of Velveeta, or can add 2 cans per ½ pound to really give it some zing. Cube the Velveeta in a microwave safe dish and drain the Rotel and add to the cheese and microwave and stir every 2 minutes until melted.
1 ½ pounds of Hamburger- browned
1 can of Rotel- (Undrained) can be found next to the other canned diced tomatoes
1 can of Tomato soup
1 can of water using the Tomato soup can
2 cans of Tomato sauce
¼ cup of Ketchup
2 tablespoons of Chili Powder
In a crock pot combine all of the above ingredients and simmer on low for 2-3 hours or on high for an hour. Serve with saltine crackers and cinnamon rolls.
I say this recipe is ‘So Far’ because I don’t feel I’ve 100% perfected it yet. I’m thinking next time I may try it with 2 full pounds of hamburger and add in a can of Tomato Paste or I may put some chili powder and water into the pan with the hamburger to let the meat really soak up the chili flavor, kind of like you would taco meat. I’ll update my recipe as I try new things with it. I would say using the can of Rotel in my chili is what makes it my signature dish as Rotel seems to be in a lot of my favorite things, it gives it a nice little kick!
Rotel can also be used for a simple chip dip that we have very frequently. 1 can of Rotel per ½ pound of Velveeta, or can add 2 cans per ½ pound to really give it some zing. Cube the Velveeta in a microwave safe dish and drain the Rotel and add to the cheese and microwave and stir every 2 minutes until melted.
Football Chip Dip
Ingredients:
½ pound of Hamburger
½ pound Velveeta-cubed
1 can diced tomato with green chilies (undrained)
½ red onion- chopped small
½ green pepper- chopped small
1 jalapeno- chopped small
In a fry pan brown the hamburger and turn to medium low. Add in Velveeta and diced tomatoes, onion, green pepper and jalapeno and stir occasionally until cheese is melted. Serve with chips or over a baked potato to create a super stuffed baked potato.
½ pound of Hamburger
½ pound Velveeta-cubed
1 can diced tomato with green chilies (undrained)
½ red onion- chopped small
½ green pepper- chopped small
1 jalapeno- chopped small
In a fry pan brown the hamburger and turn to medium low. Add in Velveeta and diced tomatoes, onion, green pepper and jalapeno and stir occasionally until cheese is melted. Serve with chips or over a baked potato to create a super stuffed baked potato.
Sep 21, 2009
Creamed Eggs-with a Twist
This recipe I believed was pasted down from my Grams to my mom and now to me and I of course put my own twist to it!
Ingredients:
1 pound of bacon cut into pieces
1 pound of spicy pork sausage (my twist to it)
1 dozen hard boiled eggs sliced into pieces (like you were making egg salad)
About a cup for flour
About 2-4 cups of milk
Toast or biscuits
Salt and Pepper to taste
Start off by browning your sausage in one pan and cooking your pieces of bacon in a large tall sided skillet. Once the sausage is done remove from heat, once the bacon is crispy remove the bacon and keep the grease in the pan. You are now going to add flour to the grease and mix, some bacons make more grease than others so you may need more or less flour. You are going to add flour and mix with the grease until you make a paste. Then you are going to add milk- this recipe was handed down to me by measuring with my eye- so I’m guessing 4 cups of milk is about right, if once you get all the ingredients in there and feel it needs more milk add more. Stir the milk and paste together and heat up, you will need to stir often to get the paste to dissolve into the milk. After 5 minutes of heating on the stove add in the salt, pepper, bacon, eggs and sausage and mix well. Let stand on a medium low heat stirring occasionally. If it feels too soupy you can add in some corn starch to thicken it up. To do that take about a tablespoon and a half and add in a couple table spoons of water and try to mix it the best you can and slowly add that into the mix, you should feel it thicken up quickly. Heat thoroughly and let stand for five minutes on no heat before serving. Then serve over toast or biscuits. And it stores nicely in the fridge and is even better heated up the next day.
Ingredients:
1 pound of bacon cut into pieces
1 pound of spicy pork sausage (my twist to it)
1 dozen hard boiled eggs sliced into pieces (like you were making egg salad)
About a cup for flour
About 2-4 cups of milk
Toast or biscuits
Salt and Pepper to taste
Start off by browning your sausage in one pan and cooking your pieces of bacon in a large tall sided skillet. Once the sausage is done remove from heat, once the bacon is crispy remove the bacon and keep the grease in the pan. You are now going to add flour to the grease and mix, some bacons make more grease than others so you may need more or less flour. You are going to add flour and mix with the grease until you make a paste. Then you are going to add milk- this recipe was handed down to me by measuring with my eye- so I’m guessing 4 cups of milk is about right, if once you get all the ingredients in there and feel it needs more milk add more. Stir the milk and paste together and heat up, you will need to stir often to get the paste to dissolve into the milk. After 5 minutes of heating on the stove add in the salt, pepper, bacon, eggs and sausage and mix well. Let stand on a medium low heat stirring occasionally. If it feels too soupy you can add in some corn starch to thicken it up. To do that take about a tablespoon and a half and add in a couple table spoons of water and try to mix it the best you can and slowly add that into the mix, you should feel it thicken up quickly. Heat thoroughly and let stand for five minutes on no heat before serving. Then serve over toast or biscuits. And it stores nicely in the fridge and is even better heated up the next day.
Aug 27, 2009
Cheesy Chicken Pot Pie
Ok- I’m stealing this recipe from the Kraft Foods Magazine, this is my most favorite cooking magazine by far!
Cheesy Chicken Pot Pie
Ingredients:
• 3 cups diced chicken
• 1 bag of frozen mixed veggies
• 1 can of Cream of Chicken soup
• ½ lb of 8oz Velveeta Cheese cubed in ½ chunks (don’t use the whole thing, I did by accident, it’s good, but really cheesy)
• 1 can of Crescent Rolls
Preheat oven to 375 degrees
In a greased 13x9 glass baking dish combine the first four ingredients and mix well (chicken, veggies, soup, cheese) then open the Crescent Rolls and do not separate, simply lay the whole piece of dough on top of the mixture as your crust. Bake for 20-25 minutes.
Serve with a nice dinner salad with Raspberry Vinaigrette dressing and a brownie for dessert and you have yourself quite the tasty meal!
Enjoy!
**Thank you Kraft Foods Magazine**
Cheesy Chicken Pot Pie
Ingredients:
• 3 cups diced chicken
• 1 bag of frozen mixed veggies
• 1 can of Cream of Chicken soup
• ½ lb of 8oz Velveeta Cheese cubed in ½ chunks (don’t use the whole thing, I did by accident, it’s good, but really cheesy)
• 1 can of Crescent Rolls
Preheat oven to 375 degrees
In a greased 13x9 glass baking dish combine the first four ingredients and mix well (chicken, veggies, soup, cheese) then open the Crescent Rolls and do not separate, simply lay the whole piece of dough on top of the mixture as your crust. Bake for 20-25 minutes.
Serve with a nice dinner salad with Raspberry Vinaigrette dressing and a brownie for dessert and you have yourself quite the tasty meal!
Enjoy!
**Thank you Kraft Foods Magazine**
Jul 31, 2009
Two Cheese Baked Penne
Ingredients:
Italian Sausage- browned
Penne Noodles- Boiled
1 Can of Tomato sauce
2 Cans of Diced Italian Tomatoes
1 Chunk of Cream Cheese- I use the 1/3 less fat kind
Shredded Mozzarella cheese- 1 bag
As you boil the noodles and brown the sausage, in another pot melt the cream cheese, do this on low heat and stir often, once it is half way melted or if it appears that it may start burning put in the 1 can of tomato sauce and 2 cans of Diced Italian tomatoes and stir together and heat through. Once all items are cooked drain the noodles and mix noodles, sausage and sauce all together and add half the bag of Mozzarella cheese and mix well. Pour it all into a sprayed cake pan and add remaining Mozzarella cheese to the top. You can then either refrigerate to bake another day or toss in the oven at 350 for 10 minutes. If you refrigerate bake for 20-30 minutes on 350 or until heated through.
Serve with Garlic toast and a side salad.
**Note- not many people think of melting cream cheese and adding it to a sauce but it really makes it quite tasty, it's creamy and subtly cheesy.
ENJOY!
Here is a picture of it being mixed together.
Italian Sausage- browned
Penne Noodles- Boiled
1 Can of Tomato sauce
2 Cans of Diced Italian Tomatoes
1 Chunk of Cream Cheese- I use the 1/3 less fat kind
Shredded Mozzarella cheese- 1 bag
As you boil the noodles and brown the sausage, in another pot melt the cream cheese, do this on low heat and stir often, once it is half way melted or if it appears that it may start burning put in the 1 can of tomato sauce and 2 cans of Diced Italian tomatoes and stir together and heat through. Once all items are cooked drain the noodles and mix noodles, sausage and sauce all together and add half the bag of Mozzarella cheese and mix well. Pour it all into a sprayed cake pan and add remaining Mozzarella cheese to the top. You can then either refrigerate to bake another day or toss in the oven at 350 for 10 minutes. If you refrigerate bake for 20-30 minutes on 350 or until heated through.
Serve with Garlic toast and a side salad.
**Note- not many people think of melting cream cheese and adding it to a sauce but it really makes it quite tasty, it's creamy and subtly cheesy.
ENJOY!
Here is a picture of it being mixed together.
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