"Slaved all-day" Chili with Beans short-cut

This is my --"I slaved all-day" Chili with Beans fake-out!

It tastes like you slaved all day in the kitchen but its as easy as going to the local fast food drive-thru (Which is  part of this recipe--i.e. "Wendy's").

I came up with this recipe because I needed  to put together a quick slow-cooker meal for dinner.  It was a cold fall day and I thought chili with cornbread sounded nice.  But I didn't have time to make  homemade chili from scratch. My husband is a big fan of Wendy's chili but I wanted something better than just fast food. I had some red wine left over from a Bolognese recipe I made a while ago.  (I don't drink wine but I love cooking with it, it adds the most intriguing boost of flavor to your dish that people can't quite put their finger on.).  I added 2 different brands of canned chili, 2 different kinds of heat, also added corn meal and corn, and sweetness from the Agave nectar to balance out the wine and heat. And viola! Gourmet Chili Short-Cut.

Cooking it in the Crock pot melds all the flavors together and keeps it warm.  I love to serve this with corn bread and garnish with cheddar cheese, red onion and avocado, and my kids favorite 'Fritos' corn chips. Or use to ladle over a baked potato with cheddar cheese and sour cream topping.

Total slow cooker time: 3 hours
I cook big with a 5-6 quart Crock Pot/slow cooker, for left-overs and freezing, so feel free to cut the recipe in half and use just 1-38 oz. can of your choice of chili and 2 lrg.Wendy's chili.

Ingredients:

3 large containers of Wendy's Chili

1 Family size 38 oz. can of Stagg Classic Chili with Beans

1 Family size 38 oz. can of Dennison Beef and Bean regular chili
1-small red onion; minced. Or for a short cut order your Wendy's chili with extra onions.

1 cup of dry red wine or 1 cup of Campbell's canned beef consommé

1 squirt of Sriracha Hot Chili Sauce-less if you don't like a lot of heat. 

2 to 3 shakes of red Tabasco Sauce-again less if you're a spicy light-weight!

2 Tablespoon of Agave nectar
1/4 cup corn meal and 1/2 cup warm water whisked together till smooth.

 Optional: 2 cups of frozen corn; add about 15 minutes before serving.

Directions:

 Mix all the above ingredients, except the frozen corn, into Crock Pot. Heat on high until the Chili is simmering or bubbling about 3 hours, stirring 1/2 way thru the cooking time.  If adding the corn, mix it in about 15 minutes before serving to heat it thru.  Turn your Crock pot to warm if ready to serve.

garnish:

shredded cheddar cheese

minced red onion

diced avocado

corn chips or tortilla chips

Serve with corn bread or over baked potatoes then top with cheese & sour cream. 



Red Wine Bolognese w/spaghetti

Red Wine Bolognese with spaghetti 

I love pasta! And every kind of pasta sauce there is!!

Bolognese is a thick meat sauce. This recipe makes a big batch of red sauce so if you like you can freeze half for a quick fix meal latter on.

Sauce Ingredients:

extra virgin olive oil
kosher salt and freshly cracked black pepper

1 large onion, chopped

1 medium carrot, minced

2 celery rib, minced

3 garlic cloves, minced

1-6 oz. can tomato paste 
2 cups dry red wine 
4 oz. pancetta slab (non-smoked bacon), diced into small pieces or 4oz. thick slices of bacon, diced.

1 large carton or 2 small cartons of sliced cremini mushrooms; chopped into very small pieces (buying  the pre-sliced saves you time in not having to slice them before dicing them).

3 pounds extra lean angus beef
1 Tablespoons dried basil

1 Tablespoons dried oregano

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon fennel seeds

1 teaspoon dried thyme

2-28 oz.. cans Cento crushed tomatoes

2 TBLS agave syrup

1 TBLS Balsamic Vinegar

1cup pasta water

4 Tablespoons chopped fresh parsley, plus more for garnish

 Pasta:

2 small Barilla packages of thick spaghetti

2 Tablespoons salted butter, room temperature

1 Tablespoons extra virgin olive oil

2 cups (divided) shredded parmesan cheese--1 cup for pasta toss and 1 cup reserved for garnish

Directions:

1. In a large dutch oven over high heat, add about 1 Tablespoons of olive oil once oil is hot add the onion, carrot, and celery, season with salt and pepper; cook stirring often until vegetables are tender. Add garlic and stir for 1 minute. Mix in tomato paste and cook for 1 minute. Add 1 cup of red wine (other cup red wine save for reducing with meat) and cook until liquid is almost gone; set aside.
2. Add a little more olive oil into pot add the pancetta and mushrooms and cook until pancetta is slightly crispy; set aside with vegies. Next heat a little more olive oil in pot and add ground beef, breaking it up as it cooks, once browned, season with salt and pepper and add basil, oregano, red pepper flakes, fennel seeds, and thyme and the remaining 1 cup of wine until liquid is almost absorbed.
3. Add the pancetta, mushrooms and vegies back to the pot. Stir in the crushed tomatoes, agave and balsamic vinegar. Once the sauce starts to bubble, a little, add lid, reduce heat to low and simmer for 40-60 minutes, stirring occasionally. (Meanwhile cook the pasta). Reserve 2 cups of the pasta water once pasta is cooked Al dente. Add pasta water to sauce 1/2 a cup at a time at the last 20 minutes of cooking, 10 min and little or more depending on how thin you want your sauce..but add at least 1/4 cup for a truly pasta gripping sauce!
4.  Right before serving stir in the chopped parsley.

Pasta directions:

1. In a large pot cook the pasta according to the 'al dente' directions on the package, in salted boiling water; set timer and once the timer goes off, reserve 2 cups of pasta water; set aside. Drain pasta from water and set on serving platter or large pasta bowl.
2. Add the butter, olive oil and 1 cup of parmesan to the hot pasta and toss with two forks.

Ready to serve:  Plate the pasta on individual dishes and ladle the thick sauce over the top.  Garnish with parmesan cheese and chopped parsley.  Great with garlic bread too!!



Creamy Potato-Cheddar Soup with Bacon

Creamy Potato Cheddar Soup with Bacon

Ingredients:

1-large white onion, chopped into small diced pieces

3-large baking potatoes, peeled and diced into bite size pieces, set aside in a bowl and cover with cold water to prevent browning.  (I like to use the baking potatoes because the larger size is easier to peel and you only have to peel 3 instead of 6-8 medium size potatoes)
2 1/2 teaspoons kosher salt

1/2 teaspoon freshly cracked black pepper

1 stick of butter

1 small clove garlic; minced

6 Tablespoons of flour

2 Cups Whole Milk
3 cups shredded sharp cheddar cheese (tillamook)

cooked crispy bacon, diced (optional garnish)

fresh chives, snipped (optional garnish)

fresh parsley, chopped (optional garnish) 

Directions:

• In a large pot add 6 cups of water, to that add the chopped onion and the drained, diced potatoes. Bring to a boil and cook on medium heat until potatoes are fork tender.
• Once the potatoes are done, turn off the heat and do not drain the water, this is your soup base! Season the potato-onion soup base with the kosher salt and black pepper.
• In a medium sauce pan, on medium heat melt the stick of butter then add the minced garlic, stir for 30 seconds, add the 6 Tbls. of flour and whisk for 1-2 minutes (don't let the flour-butter mixture turn brown or burn, remove from heat if color is changing too fast). Whisk in the 2 cups of whole milk into your butter/flour combo, let it cook whisking constantly until it starts to thicken then add it to the large pot of potato-onion-water, turn the heat to Medium Low and stir the soup until it thickens, if it starts to boil, turn down the heat--do not burn the bottom of your soup. Once the soup is thickened, remove from heat.
• Next stir in the 3 cups of cheese, until melted. If the soup is too thick add more milk.

Serve the soup with diced bacon, chopped parsley and/or chives.

Let soup completely cool, before storing left overs in the fridge.  When re-heating soup the next day, add more milk to thin out and add more salt and pepper to taste.

 

 

 



Chicken Dinner Layered Casserole

 4 layers of comfort-First, buttery mashed potatoes followed by bread stuffing then on top of that, tender pieces of cooked chicken followed by a drizzle of savory chicken gravy. Great meal to take over to a sick friend or a new Mother. I like to save time by buying a roasted chicken, quick-cooking stuffing and jar gravy.  I do make my own mashed potatoes but in a pinch you can buy ready-made potato mash at your local deli or buy the instant-(I don't care for the taste of the instant-your call). Serve with a vegetable side and dinner rolls. Serves 6-8

Ingredients:

5 large baking potatoes (I like to use these because the larger size is easier to peel and you don't have to peel as many!)

1 stick of butter, cut into slices

heavy cream 

chicken stock

kosher salt & freshly cracked black pepper

1 large canister of 'Stove Top Stuffing'-chicken flavor, entire box makes 8 servings.

Roasted chicken, meat removed and tear into medium pieces; also reserve any juices that remain in the bag or carton,-it's liquid gold!

2-3 jars of chicken gravy-use one can to bake and 1-2 extra to serve with. (I prefer the glass jar gravy, I think it tastes better then the canned).

Directions:

• Pre-heat oven to 350 degrees.
• Peel and cut potatoes into about 1 1/2 inch cubes, place in a large pot and fill with enough water to cover about 3 inches over potatoes. Add a little salt and boil til potatoes are tender, drain potatoes and place back in pot, off of heat. 
• Mash the potatoes with the butter. Add a little at a time, the heavy cream and chicken stock until you have reached your desired creaminess. Season to taste with the salt and pepper.
• In a medium pot, cook the entire box of 'Stove Top Stuffing' following the directions for 8 servings.
• Non-stick spray or butter a 9x13 baking dish.
• Layer the dish with the mashed potaoes, smooth evenly. Next with a fork fluff the stuffing and then spread out on top of the potatoes. 
• Place chicken pieces on top of stuffing and then pour any remaining juices that came with the roast chicken over the top of the chicken pieces and then add 1 jar of gravy evenly over the top.
• Tent the top with foil, so it doesn't stick to the top. Bake in oven for 30-40 minutes or until heated through, then remove foil and cook for 10 more minutes. Serve with warmed extra gravy.  

   

  

Buffalo Chicken Dip

                                                         Buffalo Chicken Dip
All the flavor of Spicy buffalo wings packed into this hot cheesy dip.  Serve with Tortilla Chips/Crackers and Celery Sticks.  Great for Football Game Night. 

Ingredients:
2-8oz. packages of cream cheese, softened.
1-small rotisserie  cooked chicken; meat removed and shredded 
1/2 cup of ranch dressing
1/2 cup of blue cheese crumbles
1 cup of Frank's Hot Sauce (wing sauce)
2 cups shredded Colby Jack cheese (Cheddar and Monterey Jack)

Directions:

• In a large bowl, cream together by hand or electric mixer, cream cheese and chicken.
• To the cream cheese and chicken add the ranch, blue cheese and hot sauce, mix well.
• Stir in cheese then place mixture in a 9x13 baking dish.
• Bake in oven at 350 degrees for about 25-30 minutes or until bubbly. Turn oven to broil and cook until the top is browned slightly.

Cottage Ranch Dip

                                                             Cottage Ranch Dip

                                           

       Serve this dip with ridged potato chips or veggies, it's also great on baked potatoes.

     The first time I had this cool and creamy dip was over 20 years ago, made by my friend's Mom.  Recently I got a craving for it and called my friend Janette to see if she had her Mom's recipe.  Yes, she did!  So thank you Janette and Mama Naty for this awesome dip!

Ingredients:

1-8oz. package of cream cheese, softened.
1-16oz. cottage cheese, small curd.
1-16oz. sour cream
1 packet of 'Hidden Valley Buttermilk Ranch Dressing'
3 green onions, whites and greens diced, (save a few sliced green tops for garnish).

Directions:

1. In a large bowl, whisk softened cream cheese until smooth. (If your cream cheese is cold, place it in the microwave and heat until soft).
2. To the bowl of cream cheese add the cottage cheese, sour cream and contents of the Ranch Dressing packet and whisk until blended.
3. Stir in the diced green onions, and garnish the top with a few reserved green diced tops, cover with plastic and chill before serving.  For best results make the day ahead and chill over-night.   

Tuna Casser-oh-la-la

                             This is not your Mother's Tuna Casserole!

    You can also substitute the tuna with cooked shredded chicken, just omit the dill.
    I like to make big portions for the next day left-overs, that way I only have to cook dinner every other night (and it saves $). This recipe fills a 9x13 pan, and serves about 8-10.

Ingredients:
1 lb. bowtie pasta (or medium shell pasta)
2 generous pinches of kosher salt for the pasta water
Extra Virgin Olive Oil
1-medium white onion, minced (finely chopped).
2-large celery stalks, minced
2-10 3/4 cans of cream of celery soup
1 teaspoon Kosher salt
1 teaspoon celery salt
1/4 teaspoon dried dill
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoon poultry seasoning
1/2 cup real mayo (like Best Foods)
1 tablespoon grey poupon dijon mustard
1 cup heavy cream
1/2 cup milk (skim, 1%, 2% or whole)
2 tablespoons lemon juice
2-12oz. cans solid white tuna packed in water; drained.
Opt. 1 cup of frozen peas
1 cup grated parmesan cheese
 plus 1/4 cup of grated parmesan (save the 1/4 cup of parmesan for mixing with Ritz topping).
1 cylinder package of Ritz crackers
4 tablespoons butter


Directions:

• Pre-heat oven to 375 F.
• In a large pot; boil pasta, in salted water just before it's 'al dente'- (about 9 minutes)-you don't want your pasta over cooked because you still have more time to cook it in the oven.
• Drain pasta and set aside.
• Using the same pot you boiled the pasta in, heat olive oil and sauté minced celery and onion on medium high heat. Season with a pinch of salt and pepper cook until vegetables are softened. Remove from heat.
• Add to the cooked onion & celery in pot; the pasta and all other ingredients except for the reserved 1/4 cup of grated parmesan, Ritz crackers and butter; mix together gently.
• Pour mixture into a buttered or non-stick sprayed 9x13 glass dish.
• Open the cylinder of Ritz crackers and place into a large zip-lock plastic bag; crush finely with a rolling pin or hands. Melt 4 tablespoons of butter in microwave; add it to the crushed Ritz in bag as well as the 1/4 cup of parmesan cheese, mix with the crushed Ritz. 
• Spread the Ritz mixture evenly over the top of tuna mixture and bake covered with tinfoil in a 375 degree oven for 40 minutes or until heated through; uncover and cook another 10 minutes, or until Ritz topping is golden brown. Remove from oven and serve.