This chili recipe I finally got from my mom but I think it originates from her mother. And the bread recipe I think comes from a childhood friend of my sister. Enjoy!
Chili:
2 medium yellow onions
1 lb. ground beef (or turkey)
2 tsp. salt
1/8 tsp. pepper
2 tbsp. chili powder (add more if you like things hot)
1 28-oz. can diced tomatoes with juice
1 28-oz. can chili beans (feel free to use less if you don't care for beans that much)
Cook chopped onions and ground beef until lightly browned, stirring often, over medium heat. Add seasonings and tomatoes with juice and simmer on low for about one hour. Add the chili beans with about 15 minutes remaining and continue to simmer.
Bread:
Loaf of french bread (also really yummy with sourdough bread)
1 bunch of green onions
Parmesan cheese
Mozzarella cheese
Mayonnaise
With this recipe, the quantities come down to the tastes that you like. Chop the green onion and add it to at least 2 tablespoons of mayo in a bowl. Add both cheeses. Spread should be thick. Spread this onto the bread, cut in half and bake on a cookie sheet for approximately 5 minutes at 350 degrees. Once the cheese has melted, broil the bread until your level of "burnt" is reached. Make sure you let this cool before you try to cut it into slices. It will be very HOT! This recipe is very greasy and fattening. But oh, so good!
Enjoy!!
p.s I tried to post a picture but the upload was taking too long.
Wednesday, December 3, 2008
Monday, September 1, 2008
Entrée: Mediterranean Pasta
Mediterranean Penne Pasta
6 ounces Penne Pasta (uncooked - 1 3/4 cups)
2 cans, no salt added diced tomatoes (14.5 ounce can)
1 can garbanzo beans or chic peas, drained and rinsed (15 ounce can) *
1 tbsp olive oil
2 garlic cloves
1 1/2 tsp dried Italian Seasoning
1 tsp sugar
1 package pre-washed, fresh spinach, stems removed and chopped (10 ounce package)
2 ounces Feta cheese (1/2 cup) *
1/4 cup sliced ripe olives *
*optional ingredients
Cook pasta according to directions, drain. Heat oil in large skillet over medium-high heat until hot, add garlic, cook and stir for 30 seconds. Add tomatoes, beans, italian seasoning, and sugar; mix well, bring to a boil, reduce heat and simmer for 10 minutes. Add spinach and cook for 3 minutes, stirring frequently until the spinach wilts. Add olives. Combine with pasta and add cheese.
Helpful hints:
I double the sauce because while it simmers it cooks down.
Enjoy!
6 ounces Penne Pasta (uncooked - 1 3/4 cups)
2 cans, no salt added diced tomatoes (14.5 ounce can)
1 can garbanzo beans or chic peas, drained and rinsed (15 ounce can) *
1 tbsp olive oil
2 garlic cloves
1 1/2 tsp dried Italian Seasoning
1 tsp sugar
1 package pre-washed, fresh spinach, stems removed and chopped (10 ounce package)
2 ounces Feta cheese (1/2 cup) *
1/4 cup sliced ripe olives *
*optional ingredients
Cook pasta according to directions, drain. Heat oil in large skillet over medium-high heat until hot, add garlic, cook and stir for 30 seconds. Add tomatoes, beans, italian seasoning, and sugar; mix well, bring to a boil, reduce heat and simmer for 10 minutes. Add spinach and cook for 3 minutes, stirring frequently until the spinach wilts. Add olives. Combine with pasta and add cheese.
Helpful hints:
I double the sauce because while it simmers it cooks down.
Enjoy!
Friday, August 22, 2008
Open-Faced Jerk Vegetable Sandwiches
The vegetables can be assembled in advance and refrigerated overnight in the zip-top plastic bag. Preheat the broiler for the cheese toasts while you saute the vegetables. and you'll save even more time.
Ingredients:
1/8 tsp salt
1/8 tsp dried thyme
1/8 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp black pepper
1/8 tsp ground red pepper
1 1/2 cups (1/8-inch-thick) diagonally cut zucchini
1/2 medium onion, cut into 1/8-inch-thick slices
1 large red bell pepper, cut into 1/4-inch-thick slices
1 tsp white wine vinegar
1 tsp olive oil, divided
cooking spray
3 tbsp mango chutney
1 tsp light mayonnaise
4 (2-ounce) slices diagonally cut french bread
3 ounces thinly sliced Muenster cheese, cut into 1/8-inch-wide strips
1 cup gourmet salad greens
1. Combine first 6 ingredients in a large zip-top plastic bag. Add zucchini, onion, bell pepper, 1 tsp vinegar, and 1/2 tsp olive oil; seal and shake well to coat. Let stand 30 min, or refrigerate overnight.
2. Heat remaining 1/2 tsp olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add vegetable mixture, and saute for 5 minutes or until vegetables are tender and begin to brown. Remove from heat, and keep warm.
3. Preheat broiler.
4. Combine chutney and mayonnaise. Arrange bread slices on a baking sheet. Broil 1 min or until lightly toasted on each side; remove from heat. Spread each slice with about 1 tbsp chutney mixture; top evenly with cheese. Broil 1 minute or until cheese melts. Place 1 cheese toast on each of 4 plates; top each serving with 1/4 cup greens and 1/2 cup vegetable mixture.
Ingredients:
1/8 tsp salt
1/8 tsp dried thyme
1/8 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp black pepper
1/8 tsp ground red pepper
1 1/2 cups (1/8-inch-thick) diagonally cut zucchini
1/2 medium onion, cut into 1/8-inch-thick slices
1 large red bell pepper, cut into 1/4-inch-thick slices
1 tsp white wine vinegar
1 tsp olive oil, divided
cooking spray
3 tbsp mango chutney
1 tsp light mayonnaise
4 (2-ounce) slices diagonally cut french bread
3 ounces thinly sliced Muenster cheese, cut into 1/8-inch-wide strips
1 cup gourmet salad greens
1. Combine first 6 ingredients in a large zip-top plastic bag. Add zucchini, onion, bell pepper, 1 tsp vinegar, and 1/2 tsp olive oil; seal and shake well to coat. Let stand 30 min, or refrigerate overnight.
2. Heat remaining 1/2 tsp olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add vegetable mixture, and saute for 5 minutes or until vegetables are tender and begin to brown. Remove from heat, and keep warm.
3. Preheat broiler.
4. Combine chutney and mayonnaise. Arrange bread slices on a baking sheet. Broil 1 min or until lightly toasted on each side; remove from heat. Spread each slice with about 1 tbsp chutney mixture; top evenly with cheese. Broil 1 minute or until cheese melts. Place 1 cheese toast on each of 4 plates; top each serving with 1/4 cup greens and 1/2 cup vegetable mixture.
Tuesday, August 19, 2008
Kimberly's Famous Sweet Potato Casserole
Well, I guess I'll get this party started!
This is one of the recipes I get asked for a lot ... I traditionally make it at Thanksgiving, but it's a great dish for any time in fall ... which will soon be upon us (and I for one can't wait because Autumn is my favorite season).
So, without further ado ...
Kimberly's Famous Sweet Potato Casserole
Ingredients for Potatoes:
5 lbs sweet potatoes
3/4 c orange juice
2 large eggs
2 tbsp butter, melted
1/2 c sugar
1 tsp vanilla
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Ingredients for Topping:
1/2 c all purpose flour
1/4 c (+ 2 tb) golden brown sugar, firmly packed
1/2 tsp ground cinnamon
1/4 c (1/2 stick) butter at room temperature
1/2 c chopped pecans
Directions:
Preheat the oven to 350F. Place the sweet potatoes on a cookie sheet, prick multiple times with a fork, and bake until all potatoes are tender, about 1 hour (may take another 30 minutes or so depending on the size of the potatoes).
Remove potoatoes from oven, but maintain oven temperature. Scrape the sweet potato pulp from the skins and place into a bowl (warning ... they will be hot so use an old oven mitt to save your skin). Using an electric mixer, whip the sweet potatoes. Add the orange juice, eggs, melted butter, sugar, vanilla, ground cinnamon, and nutmeg. Beat until sweet potatoes are smooth. Season to taste with salt and pepper. Butter a 13x9x2 glass baking dish. Spoon potatoes into prepared baking dish.
Combine the first three topping ingredients (flour, brown sugar, cinnamon) in a medium bowl. Add butter, and cut in until mixture resembles coarse crumbs. Mix in the chopped pecans. Sprinkle the pecan mixture over the sweet potatoes. Bake for 60 minutes until a bit puffy. Serve immediately.
Enjoy!
This is one of the recipes I get asked for a lot ... I traditionally make it at Thanksgiving, but it's a great dish for any time in fall ... which will soon be upon us (and I for one can't wait because Autumn is my favorite season).
So, without further ado ...
Kimberly's Famous Sweet Potato Casserole
Ingredients for Potatoes:
5 lbs sweet potatoes
3/4 c orange juice
2 large eggs
2 tbsp butter, melted
1/2 c sugar
1 tsp vanilla
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Ingredients for Topping:
1/2 c all purpose flour
1/4 c (+ 2 tb) golden brown sugar, firmly packed
1/2 tsp ground cinnamon
1/4 c (1/2 stick) butter at room temperature
1/2 c chopped pecans
Directions:
Preheat the oven to 350F. Place the sweet potatoes on a cookie sheet, prick multiple times with a fork, and bake until all potatoes are tender, about 1 hour (may take another 30 minutes or so depending on the size of the potatoes).
Remove potoatoes from oven, but maintain oven temperature. Scrape the sweet potato pulp from the skins and place into a bowl (warning ... they will be hot so use an old oven mitt to save your skin). Using an electric mixer, whip the sweet potatoes. Add the orange juice, eggs, melted butter, sugar, vanilla, ground cinnamon, and nutmeg. Beat until sweet potatoes are smooth. Season to taste with salt and pepper. Butter a 13x9x2 glass baking dish. Spoon potatoes into prepared baking dish.
Combine the first three topping ingredients (flour, brown sugar, cinnamon) in a medium bowl. Add butter, and cut in until mixture resembles coarse crumbs. Mix in the chopped pecans. Sprinkle the pecan mixture over the sweet potatoes. Bake for 60 minutes until a bit puffy. Serve immediately.
Enjoy!
Monday, August 18, 2008
Welcome!
The purpose of this community blog is to share recipes with friends, family, and others who you may choose to invite to this blog. Feel free to invite whomever you please! This is a way for all of us to expand our menus and tastes. Post your favorites, post recipes you've created, and even post pictures of the final product!
If you would like someone added to this blog so they may also contribute their recipes, just e-mail their e-mail address to me.
And to add on to this: please tag your blog entry with the type of item, dessert, main entree, side, salad, bread, etc. and also by the main ingredient or type of food.
Feel free to e-mail me if you ever have any questions or suggestions.
If you would like someone added to this blog so they may also contribute their recipes, just e-mail their e-mail address to me.
And to add on to this: please tag your blog entry with the type of item, dessert, main entree, side, salad, bread, etc. and also by the main ingredient or type of food.
Feel free to e-mail me if you ever have any questions or suggestions.
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