ZERO DARK THIRTY MINUTE CHILI 02/18
2 pounds ground beef
2 cups chopped onion
2 cans (16 ounces each) chili beans, undrained
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
4 teaspoons chili powder
2 teaspoons paprika
1 teaspoon pepper
1 teaspoon salt
1/4 teaspoon garlic powder
Chopped green pepper
Shredded cheddar cheese
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, soup and seasonings; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until thick and bubbly. Garnish with green pepper and cheese. Yield: 6-8 servings (about 2 quarts).
Nutritional Facts 1 serving (1 cup) equals 273 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 771 mg sodium, 21 g carbohydrate, 5 g fiber, 24 g protein.
Le Mis-tery Meat Loaf
3 pounds ground round beef (80 percent lean)
Seasoned salt, to taste
Seasoned pepper, to taste
Garlic salt, to taste
4 to 6 large eggs, hard boiled
1 (16-ounce) can tomato sauce
Preheat oven to 350 degrees. In a large bowl mix together ground round, seasoned salt and pepper and garlic salt to taste. In the bottom of a 13 by 9-inch pyrex pan form 1/2 meat mixture into a free form/oval shape. Place eggs end to end across meat lengthwise. Arrange remaining 1/2 meat covering eggs. With a fork score meat all the way around. Pour tomato sauce over top and around meat loaf. Sprinkle with chopped parsley. Bake for 1 1/2 hours, cut into slices and serve.
Lincoln Lasagna Logs
AR-GOat cheese vinagarette
4 oz. goat cheese
3 healthy green onion sprigs
5 Tbsp Olive oil
2 Tbsp balsamic vinagar
1 tsp Dijon mustard
1/2 tsp pepper
1/4 tsp salt
Combine oil, vinegar, and green onion (chopped) into food processor and blend. Once blended, add goat cheese, salt, pepper, and djinn mustard. Continue blending. When you reach a creamy texture, enjoy!
Makes apx. 1 1/2 cups.
1 store-bought whole roasted chicken
1 cup favorite barbecue sauce
1 (16-ounce) container sour cream
1 (4 1/2-ounce) can chopped green chiles
2 cups frozen corn, thawed
1 small red onion, diced
1 clove garlic, peeled, crushed, and minced
1 cup shredded smoked Gouda cheese
2 cups shredded Monterey Jack cheese
1 teaspoon cumin
1 teaspoon chile powder
1 tablespoon freshly ground black pepper
24 flour tortillas
1 cup vegetable oil, for frying
Favorite salsa and guacamole, for serving
In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.
In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.
SWEET CHICKEN BACON WRAPS
1½ boneless skinless chicken breasts
1lb. pkg bacon
¾ cup firmly packed brown sugar
2 tbs.chili powder
Preheat oven to 350. Cut chicken into 1 inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a toothpick. Mix together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a broiler rack with non-stick cooking spray. Place chicken on broiler pan. Bake at 350 for 30-35 minutes or until bacon is crisp.
BUFFALO CHICKEN PIZZA
3 skinless, boneless chicken breast halves – cooked and cubed
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.
Grilled Stuffed Jalapenos
8-10 large jalapenos
3/4 cups goat cheese or cream cheese
1 lb. bacon
Cut the top off of the jalapenos, then cut in half vertically. De-seed the jalapenos.
Finely chop green onions, then mix in a small mixing bowl with your choice of cheese. Salt to taste. Fill each jalapeno half with about a teaspoon of filling (or however much will fit.) Then, firmly wrap each jalapeno half with a strip of bacon, using the toothpicks to keep the bacon on. I’ve found the most effective way of doing this is to drive the toothpick through the jalapeno at a 45 degree angle from top to bottom.
Grill at a high heat, turning them often to avoid burning. Let cool for 5 minutes. Enjoy!
BUFFALO CHICKEN EMPANADAS
· 2 cups rotisserie chicken, shredded
· 1 package Pillsbury Grands! Biscuits
· 1/4 cup butter
· 3/4 cup wing sauce
· For the sauce:
· 1/2 cup sour cream
· 1/2 cup crumbled blue cheese
· 1/4 cup mayonnaise
· 1 small clove garlic
· 1 tablespoon buttermilk
· Juice of 1/2 lemon
· Salt & pepper
Whisk together the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice. Season with salt and pepper and refrigerate until you’re ready to use as the dip..
Preheat the oven to 375°. In a saucepan over medium heat combine the butter and wing sauce and simmer over low heat until butter is melted.
In a bowl, toss together the chicken and the sauce. Lay the biscuits onto an un-greased cookie and press down to flatten. Spoon the chicken mixture evenly over the biscuits. Fold over one side of the biscuit onto the other half and use a fork to firmly seal the chicken pocket. Bake for 12-15 minutes, until golden brown. Serve with the blue cheese dip, carrots and celery. A great solution to fulfill my buffalo wing craving!