Category Archives: Recipes

Chili, Crock Pot, Recipes

Crock Pot Chili

I have been making this chili recipe since before Jordan was born, maybe longer.  (14.5 years ago).  I started with a basic recipe and tweaked it until it was just the way  we liked it!!!

Once, when Jordan was still little & Hunter wasn’t even born, I made a batch of it and there was so much left that I sent a crock pot to work with Chris the next day.  He plugged it in the break room and left it while he went to fly.  Well, he didn’t realize it (for some weird reason???) but they were having a chili cook-off  that day.  He came back from flying and our chili was gone (I’m pretty sure he had some from someone else!!!). Crazy thing??? – I WON!!!  Left-over chili took home the prize!!!

OK…the recipe for Kim’s Crock Pot Chili

  • 2-3 lb lean ground beef (I always use 2 – it is very lean – we buy a 1/2 side, have for years!! – I never even have to drain it after browning!!)
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • chili powder, your preference
  • Cayenne pepper, your preference
  • Season salt, your preference
  • 1 can or bottle Tomato juice
  • 2 envelopes chili seasoning
  • 1 can Kidney beans, drained
  • 1 can Pinto beans, drained
  • 1 can diced tomatoes
  • 1 can chopped green chilies
  • salt & pepper to taste, if desired (I never add any)

Brown beef with onions and bell pepper.  (Drain, if necessary.)

beef, bell pepper, onion
beef, bell pepper, onion

In crock pot, mix beans, tomatoes, green chilies, and season packets.

other ingredients
other ingredients

Add meat mixture to beans.  Pour in tomato juice and add the extra spices to taste for your desired level of heat.  Mix well.

all mixed up
all mixed up

Cover.  Cook on high 1-2 hours or low 3-4 hours (or until heated through).

set timer and walk away!
set timer and walk away!

You could change this and make it with ground turkey if you prefer.  You could also drop the meat to 1 pound and add in extra beans and tomatoes.  Just depends on how you like it.

And…. I’m still a Texan even though I like beans in my chili!!!!

 

Recipes, Side Dish, Vegetables

Rice with Squash

adapted from Taste of Home Comfort Food Diet Cookbook

  • 1/2 c chopped onion
  • 1 T butter
  • a can chicken broth
  • almost 1 c rice
  • salt & pepper to taste
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • grated carrots (a generous handful)

In a large skillet, cook onion in butter until tender.  Stir in broth, rice, salt & pepper.  Bring to a boil.  Reduce heat; cover and simmer for 13 minutes.

Stir in squash, zucchini and carrots.  Cover and simmer 6-10 minutes longer or until the rice and vegetables are tender.

colorful dish
colorful dish

This was super easy and made a great side dish – veggies and carbs all cooked together!!!

Chicken, Recipes

Honey-Lime Roasted Chicken

adapted from Taste of Home Comfort Food Diet Cookbook

  • 1 whole chicken 
  • 1/2 c lime juice
  • 1/4 c honey
  • ground mustard (just shake a little in)
  • ground cumin (just shake a little in)

Mix everything except chicken.  Grease pan (I use an electric roasting pan – I just sprayed it.)  Pour a little of the juice mixture into chicken cavity then pour the rest over the chicken.  Roast at 350 for 2.5-3 hours.  Baste with pan juices every half hour or so.  If it gets to brown (mine didn’t – it was perfect) – cover loosely with foil.

nice color!
nice color!

This was a hit tonight!

Chicken, Recipes, Vegetables

Braised Chicken with Peppers, Olives & Capers

(adapted from Williams-Sonoma Weeknight Fresh + Fast)

  • 8 chicken thighs (you could use breasts  but I wanted something different)
  • salt & pepper
  • 1 T olive oil
  • fresh rosemary
  • red bell pepper, sliced
  • green bell pepper, sliced
  • onion, halved then sliced
  • Pancetta, chopped (first time I have ever used Pancetta)
  • 1 can diced tomatoes
  • white wine – about 1 c
  • black olives
  • capers, 2 T

In a dutch oven, heat the oil over medium-high heat.  Salt & pepper the chicken and put it in the pot.  Cook until brown – about 10-15 min. (My pan was full and I had to keep moving the chicken around – you could, and probably should, do this in batches.)  Transfer the chicken to a plate or bowl.

Add the peppers, onion and pancetta to dutch oven.  Saute until veggies begin to soften, about 5 minutes.  Add the tomatoes, with the juice, wine, olives and capers.  Bring to a boil.

Return the chicken to the pot.  Reduce the heat to low, cover and simmer – about 30 minutes.  Uncover and simmer until meat is tender and the sauce has thickened slightly, about 15 more minutes.

Serve!  We had ours with baked cauliflower (recipe below picture).

Braised Chicken with Peppers, Olives & Capers and Crispy Baked Cauliflower

Crispy Baked Cauliflower

  • 1 head cauliflower, chopped
  • 4-6 T flour
  • garlic powder
  • paprika
  • 2 c cornflakes, crushed
  • 1 egg

Steam cauliflower until crisp-tender; drain.

Mix flour, garlic powder and paprika in a bowl.  Stir steamed cauliflower into flour mixture.  Lightly beat egg then stir into mixture.

Grease a baking sheet and spread the mixture out.  Cover with crushed cornflakes.

Bake at 425 degrees 15-20 minutes until golden brown.

The cauliflower was great with the sauce from the chicken!  The meal was a success!

 

Pork, Recipes, Soup

Tex-Mex Pork and Corn Soup

2 Comments

This recipe is an adaptation of one from The 1500 Calorie a Day Cookbook by Betty Crocker.

  • olive oil
  • pork tenderloin, cut into bite-size pieces (I used the whole thing – about 3 lb)
  • chopped onion (about 1 c)
  • minced garlic (I used a spoonful)
  • frozen corn (I had about 8-10oz left in a bag so I used it all)
  • 2 cans chicken broth
  • chunky style salsa (I used about 1.5 c)
  • 1 red bell pepper, chopped
  • 1 tomato, chopped
  • fresh cilantro, chopped

Put the oil in a dutch oven over medium heat and cook the pork until no longer pink.  Add the onions and garlic to continue cooking.  Stir in the corn, broth, salsa and pepper and let simmer.  (I let it simmer about an hour.)  Right before serving, stir in the tomato and cilantro.

Tex-Mex Pork and Corn SoupI didn’t have any because I met a friend for dinner but Chris text me that it was stupendous soup!!!  It smelled good (and will be my lunch today!).