Slight chance of rain!

3 meat Chili!

2 small cans of beans of your choice (I used red kidney beans) or 1 big can
6 slices bacon
3 sausages, I use mild Italian kind
1.5 pounds ground beef
2 cans of fire roasted tomatoes, 28 ounces total
3 cloves of garlic
1 tbs cumin
2 tbs unsweetened cocoa
1 tbs chili powder
1 tbs paprika (I used the smoked kind)
1 small can of tomato paste
Optional: 1 small can of spicy Mexican tomato sauce, I used El Pato

I use a Dutch oven.

Brown bacon and set aside
Brown sausage and beef in the bacon grease, drain and set aside
Add tomatoes and let simmer, add tomato paste and let the sauce come to a boil.
Add beef/sausage and bacon
Add half of the seasonings to the mixture, add the beans
Let simmer for around 20 minutes and taste! before adding more spices.
Finish off uncovered in the oven for 30 minutes.

I found Chiplote powder and it gave it a really nice kick without making it too spicy.

Aye Spicy!

Last week my friend Kev. posted a picture of Jalapeno Poppers he brought to a party and I was slightly jealous. I wanted some and he wasn’t sharing any.
Time to make my own then.

The recipe is decidedly simple as all out but it packs a nice punch of flavor.
Added bonus, I ended up with 8 medium poppers at a grand total of 240 calories.
Excellent little snack if you keep to eating only 2 or 3.

poppers

You will need for 2 servings:

4 jalapenos
4 tbs of cream cheese ( I used Boursin)
1 package of Prosciutto or 8 slices of thin bacon (ask the butcher to slice for you)

Cut jalapenos in half, scoop out seeds.
Fill evenly with cream cheese
Wrap with bacon and put on a cookie sheet.

WASH YOUR HANDS REAL WELL!(trust me)

Preheat oven to 300 degrees and allow poppers to cook a little for 10 minutes.
Set broiler on low and place poppers on the middle rack.
Broil for about 10 minutes making sure bacon doesn’t burn.
For an additional 3-5 minutes broil on high.
Let cool a little and enjoy!

You can easily double this recipe by doubling the ingredients.
I think you’ll want to because mine were gone as soon as TallOne found out I made them.

Now for something elegant.

Sole is a very dainty fish in my mind.

It cooks fast and it tastes delicious. When you buy the fish get uniform pieces that are not too small or large, this will ensure even cooking.

Sole a la Meuniere (Sole in butter sauce)

2-3 pieces of Sole per person
(if your fish place sells bigger filets use on per person)
Flour
2-3 tbs butter
Salt and pepper (to season flour)

For the sauce:
2 tbs butter
1/2 cup white wine
1tbs lemon juice
salt and pepper
1 table spoon capers (optional)

Preheat oven to 350 degrees F.
Lightly dredge Dover sole in seasoned flour.
Heat butter in a medium pan until it begins to smoke.
Saute sole until golden brown on each side (about 1 to 2 minutes per side).

Be careful to not turn the fish for more than one time, it will fall apart easily if you do that.
Not pretty.

In a separate pan melt 2 tbs of butter, add wine, lemon juice and salt and pepper. Add the capers last and pour over sole.

Enjoy!

Fast and easy French Onion soup.

Himself for Thanksgiving bought too many onions and it’s been almost 2 weeks and I’m running out of things to add them to.
Not too long ago I saw a recipe for French Onion soup that can be put together in 5 minutes and uses precooked onions.
You saute onions until they are caramelized and they keep well in the freezer until needed.

French Onion soup.

1/2 onion per person, cooked
3 cups of chicken broth
1 cup mozzarella cheese
1 slice whole grain bread or 4 slices of french bread
salt and pepper to taste

Warm onions and broth in a pan, salt and pepper to taste
Pour in individual oven proof dishes
top with a quarter slice of bread covered with cheese
broil under broiler in oven until cheese is melted.

That’s it!

Enjoy!

Turkey Leftovers?

We survived Thanksgiving with only a pound of turkey left over.

Now what to do with the left-overs?
One thing I do every year is make a big pot of soup.
You can do this the day or so after or freeze the carcass and at a later date defrost and use.

I see the stock as a blank “slate” you can add ingredients to or keep it traditional.

Turkey “chicken” soup

Carcass, wing and thigh bones
Enough water to cover the bones
Cut up carrot,onion, salt and pepper
A bouillon cube, this you can find in any grocery store. Mine is from Knorr.
Noodles, those big fat ones would be good.

noodles
Poultry seasoning, I buy mine for the bird and keep some aside.

Cover the carcass with water
Add carrots, poultry seasoning,onion, salt, pepper and bouillon cube.
Let simmer on stove or crock pot 6-8 hours
Remove bones and strain the soup into a clean pan, I use a clean dish towel
Clean the meat of the bones
Return the meat to the soup and add noodles
Flavor with salt and pepper to taste and simmer on low heat until the noodles are cooked

Enjoy!

Ahi Poke

I may very well have found my new food addiction.
We are on vacation in Hawaii and in the supermarket they served fresh Poke.
We took home some and love it!
This is not my recipe but I’m looking forward to tweaking it.

Ahi Shoyu Poke

1 lb. fresh ahi steaks, cut into cubed, bite-size pieces
1/4 cup soy sauce (shoyu)
1/4 cup chopped green onions (tops included)
1/4 cup chopped Maui onion (or yellow onion)
2 tsp. sesame oil
1 tsp. grated fresh ginger
1 chili pepper, cored, seeded and diced (optional)
Sea salt, to taste
2 tsp. toasted sesame seeds
2 tsp. finely chopped toasted macadamia nuts (optional, as a substitute for inamona, which is difficult to find outside of Hawaii)

(Note: You can vary the ingredients to your taste.)

In a large bowl, combine all the ingredients, and mix lightly. Cover and refrigerate at least 2 hours before serving.

Enjoy!

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