Monday, February 27, 2012

Cincinnati Skyline Chili



Ok ok. I've been horrible at blogging lately and I just started this blog two weeks ago! I'll either forget to post the recipe entirely or I will post the recipe and forget to take a picture of the dish. Sad, I know! Anyway, here is my take on famous Cincinnati chili. I've changed the amount of seasonings a little to more of my liking. I use very little cinnamon and allspice since this tends to be too overwhelming for my taste as well as my husbands.

Cincinnati Skyline Chili
Ingredients
1 lb of ground sirloin or ground chuck
1 onion diced
1 8 ounce can tomato sauce
2 cups beef stock ( you can always had more or less depending on how you like the consistency of your chili)
2 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
1/2 tsp salt
3 tbsp chili powder
1 tbsp cumin
1 tsp cinnamon ( i used 1/4 tsp)
1/4 teaspoon allspice (I literally used a pinch)
2 tablespoons unsweetened cocoa powder
1/4 teaspoon cayenne pepper
2 teaspoons minced garlic (I used crushed)

Brown ground sirloin and onion in pan. Drain grease and then add two cups beef stock. Simmer for 10 minutes. Add remaining ingredients. Simmer for 2 hours. At this point, I add the chili to my crockpot and then let it simmer on low for 6-7 hours stirring occasionally. Serve over hot spaghetti noodles and then top with finely shredded cheddar cheese. (onion, beans and sourcream are optional)
Enjoy!

Wednesday, February 15, 2012

Cajun oven fries

Oven fries are very popular in my house and obviously much healthier than the real thing. Which is a definite plus! I decided to add a little heat with this cajun version.

3 large baking potatoes
3-4 tablespoons canola or olive oil (I used canola today)
Cajun seasoning to taste (I used 1 tablespoon of Tony Canones cajun seasoning)

Preheat oven to 450
Cut potatoes into wedges and toss in olive oil and cajun seasoning. Place potatoes in single layer onto a ungreased cookie sheet. Bake for 35 minutes or until desired crispness.

Chili's Honey Mustard Chicken Sandwiches

Boneless skinless chicken breasts (I used 3)
Bacon
Swiss Cheese
Ciabatta Rolls
Honey Mustard Dressing
Shredded lettuce
Tomatoes

Grill chicken breasts until no longer pink. While the chicken breasts are cooking slice the ciabatta rolls and place them on the grill to toast. When the chicken breasts are just about done brush with honey mustard and top with swiss cheese. Remove chicken and rolls from grill and top with bacon, shredded lettuce, tomato and drizzle with more honey mustard. Enjoy!

Tuesday, February 14, 2012

Happy Valentine's Day!

The kitchen is closed this evening. A new recipe will be posted tomorrow.

Happy Valentine's Day!

The kitchen is closed this evening. A new recipe will be posted tomorrow.

Monday, February 13, 2012

My first blog entry. Slow Cooker Cheesey Ham and Potato Soup


I have a love affair with my crockpot. I use at least once a week if not more. This soup is a definite comfort food. I served it along crescent rolls and a garden salad.

3 large russet potatoes cut into cubes
3 celery stalks chopped finely
1 medium onion finely chopped
1 teasppon pepper
3 tablespoons melted butter
1 teaspoon salt
6 cups chicken stock
2 cups milk (I used 2 percent)
1 cup shredded cheddar
2 cups cooked cubed ham

Put potatoes, celery, and onion into the crockpot. Toss together with the melted butter, salt and pepper. Cook on high for 90 minutes and then turn to low. Add chicken stock and continue cooking on low for 3-4 hours. Add cubed ham, milk and cheese and cook for an additonal hour. Stir and serve.

The picture does not do this soup justice. It is delicious!

My first blog entry. Slow Cooker Cheesey Ham and Potato Soup


I have a love affair with my crockpot. I use at least once a week if not more. This soup is a definite comfort food. I served it along crescent rolls and a garden salad.

3 large russet potatoes cut into cubes
3 celery stalks chopped finely
1 medium onion finely chopped
1 teasppon pepper
3 tablespoons melted butter
1 teaspoon salt
6 cups chicken stock
2 cups milk (I used 2 percent)
1 cup shredded cheddar
2 cups cooked cubed ham

Put potatoes, celery, and onion into the crockpot. Toss together with the melted butter, salt and pepper. Cook on high for 90 minutes and then turn to low. Add chicken stock and continue cooking on low for 3-4 hours. Add cubed ham, milk and cheese and cook for an additonal hour. Stir and serve.

The picture does not do this soup justice. It is delicious!
Related Posts Plugin for WordPress, Blogger...