Chili in a Biscuit Bowl

I am moving over some posts I'd made back when my cooking blog was on livejournal. Unfortunately I wasnt the best at crediting back then so if you recognize a recipe as your creation please please please let me know so I can give appropriate credit!

Chili in a Biscuit Bowl

Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
1 pound ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
2 (14-ounce) cans Mexican-style stewed tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon salt

Toppings:
Shredded sharp Cheddar
Sour cream
Sliced green onions (white and green parts)
Corn chips

Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.

When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.

Chicken Fried Steak

mMm. Chicken Fried Steak, mashed potatoes, cream gravy, steamed corn, biscuits, and iced tea. Really. Makes your mouth water just thinking about it doesnt it? My gosh I was so full after that meal I thought The Hermit was going to have to roll me to bed. That's just a happiness comfort meal right there! While I was browsing some food blogs I stumbled across a post over at The Finer Things in Life about Chicken Fried Steak and decided I was just going to have to make that for dinner. I'm glad I did. The Hermit made a point of saying he liked it too (without me even asking! *astonished*)

Chicken Fried Steak

found via The Finer Things in Life

1/2 cup oil (I used vegetable oil)
1 package chicken fries or round steak (if using round steak, cut into serving-size pieces and tenderize with meat mallet or fork)
1-2 cups flour
salt and pepper to taste
2 eggs
splash of milk

Heat the oil in a heavy skillet. Season the flour with salt and pepper. Combine the eggs and milk. Pie plates work great for the flour and eggs.

Dredge the steak first in flour, then the eggs, then in flour again. Place in hot skillet.

Cook on one side for 5-10 minutes. The juices will come up through the flour. Flip it over. Cook for another 5-10 minutes on the other side.

Place cooked steak on a plate lined with paper towels to soak up the oil.

Beef Lo Mein

OMG soooo good. Serious yum! I found this tasty asian morsel in the blog The Life and Loves of Grumpy's Honeybunch (along with a ton of other recipes that look REALLY good). Be sure to go check out her blog!

Ron (I think I need to come up with a netname for him!) wasnt a fan but I really enjoyed it! heh I enjoyed it so much I had two bowlfuls! Eeek!

Beef Lo Mein

Found via The Life and Loves and Grumpy's Honeybunch

1/2 lb fresh lo mein noodles or spaghetti (I used spaghetti)
3/4 cup low-sodium beef broth
1/4 cup sake or rice wine (I finally got to use the sake a friend bought me a few years ago when he visited!)
1/4 cup reduced sodium soy sauce
1-1/2 Tablespoons cornstarch
1 tablespoon sugar
1 teaspoon Asian (dark) sesame oil
1 Tablespoon canola oil
3/4 lb beef top round, trimmed of all visibile fat, cut into thin strips
1/2 lb white mushrooms, sliced
3 scallions, chopped
3 garlic cloves, minced

Cook the noodles or spaghetti according to package directions; drain and set aside. Combine the broth, sake or rice wine, soy sauce, cornstarch, sugar, and sesame oil in a small bowl. set aside. (NOTE: Do not confuse rice wine with rice wine vinegar. It is not the same).

Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 teaspoons of the canola oil, then add the beef. Stir-fry until just cooked through, 3-4 minutes; transfer to a plate. Swirl in the remaining 1 teaspoon canola oil, then add the mushrooms, scallions, and garlic. Stir-fry until softened, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 2 minutes Stir in the beef and noodles. Cook, tossing frequently, until heated through, about 1 minute

Per serving: 1 cup = 1 serving, 290 calories, 6g fat, 442 mg sodium, 2g fiber
WW Points: 6

Darn those smokey steaks!

Ok I have to admit something. Something embarrassing.

I can not cook a steak without setting off at least 1 of our 3 of our smoke alarms. Even then it's a good thing I like my steak rare because they are barely cooked. Last night I managed to set off all 3 smoke alarms! *hangs head in shame* The steaks were good but my apt was filled with smoke which is annoying to say the least.

Any tips on how to grill the perfect steak indoors?

Anyway I do bring a gift of yummy recipes with me today and not just whining! The cornbread was soooooooo yummy I couldnt stop eating it. *LOL*

These are both from 30 Minute Meals 2

Rio Grande Spice Rub Strip Steaks

4 sirloin strip steaks, 1 inch thick (8 to 10 oz ea)
1.5 Tablespoons ground ancho chili or dark chili powder (a palmful)
1.5 Tablespoons ground cumin (a palmful)
1 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper
1 large red onion, cut into 4 thick slices
Extra virgin olive oil or vegetable oil, to coat onion
Salt and freshly ground black pepper

1. Remove steaks from refrigerator and let them rest for a few minutes to take the chill off.

2. Preheat grill pan or indoor electric gill to high heat. Combine spice rub ingredients: ground ancho chili, cumin, coriander, and cayenne, and rub well into steaks.

3. Coat red onion slices in a drizzle of oil. Season with salt and pepper.

4. Grill steaks and onion slices, 5 minutes on each side. Remove from heat. Let meat stand 5 minutes for juices to redistribute. Season with salt. Top with seperated rings of grilled onions. Serve with hot Cracked Corn and Cheese Squares and Mexican Fiesta Salad.

Cracked Corn and Cheese Squares

1 package (8 1/2 ounces) corn muffin mix, mixed to package direction
softened butter, to grease baking dish (I actually used Crisco Cooking Spray instead of butter)
1/3 pound Monterey Jack cheese or Pepper Jack cheese, cut into 1/4 inch dice (I used Pepper Jack and think it gave the squares a nice little kick)
1/2 cup frozen corn kernels
1 scallion, thinly sliced

1. Preheat oven to 400F. Grease an 8" square baking dish with butter. In a mixing bowl, stir cheese, corn, and scallions into corn muffin batter. Pour batter into baking dish and bake until golden, 15 to 18 minutes.


These recipes are included in my 2009 Cookbook Challenge!!

Jerry's Mexican Pie

Yesterday was busy but fun! We finally picked up the truck from the collision place where it's lived for 3 weeks getting a facelift after the Ron wreck was in. I am sooo happy we have 2 vehicles again! Had to be up at 4:30am to go get it but definitely worth it to have that freedom of 2 vehicles and I get my Jeep back fulltime! YAY! :)

After that it was home to make up the menu and grocery list for the week. heh I still need to clean up all the cookbooks spread all over the bedroom floor. I realized I have a TON of low carb cookbooks I need to get rid of. Most of my cookbooks are low carb! I need to expand my library a bit!

I also got to have lunch with Dawnie of Eat, Play, Live at Mexican Inn Cafe. (The steak fajitas and cherry empanada were wonderful!) I really really love TexMex food. If I had to pick one of style of food to eat the rest of my life that would probably be it. YUM! Dawnie and I had some giggles about our significant others and lots of food talk. I want to pick her brain for all she is learning in culinary school! *LOL* She also brought me an awesome belated birthday present, Paula Deen's Kitchen Wisdom and Recipe Journal. Paula Deen is my idol. This woman utterly amazes me. She went from practically destitute to the Queen of Southern Cooking. My hero!

Anyway, last night for dinner we had Mexican again because well I just cant get enough Mexican. heh. This recipe was super easy and fast and was soooo good.

Jerry's Mexican Pie
from Froggy Bottom

1 prepared pie shell (I was concerned on if I should bake the crust first but it was great just as is)
1 can refried beans with chili peppers (Believe it or not I couldnt find with chilis so I just used regular refried beans. I would probably only use about half of a standard can next time because it was very beany)
1 can green chile peppers, mild
1 pound ground meat
1 (3 1/4 oz) can chopped ripe black olives
1 large onion, chopped
1 package taco seasoning (the hot and spicy kind adds a wonderful kick, especially if you cant find refried beans with chillis)
1/2 cup Montery Jack cheese, grated
1/2 cup Cheddar cheese, grated
Sour Cream, for topping (we skipped this because I forgot to pick up sour cream)

1. Put beans in pie shell. Layer green chilies over the beans. Saute meat and onions together. Drain off fat.

2. Add the ripe olives and taco seasonings. Mix well and put over beans and peppers.

3. Cover with grated cheese and bake at 350 degrees for approximately 30 minutes. Slives and serve with a dollop of sour cream.

This recipe is going to make it into my regular rotation! It's also the first recipe I am including in my challenge to make at least 1 recipe from each of my cookbooks in 2009!

Ham and Sausage Jambalaya

This was good. Not as good as my mom's or my grandmother's but I think they have some special "mom" ingredient they use and dont tell anyone about. heh. It was very good though. Ron really liked it considering it made enough for about 6 people and I only had 2 servings. He gobbled the rest. yay!

Ham and Sausage Jambalaya

Makes 6 Servings

from "Louisiana Cookin' from Tabasco Brand Pepper Sauce" Cookbook


2 tablespoons vegetable oil
1 pkg (20 oz) kielbasa, cut into 1/2" slices
2 large onions, chopped
1 medium green pepper, chopped
1 cup celery, chopped
2 garlic cloves, minced
3 cups chicken broth
1 can (16 oz) whole tomatoes, peeled, undrained (I used diced tomatoes because I hate the taste/texture of whole cooked tomatoes)
1/2 pound cooked ham, cut into cubes
1 bay leaf
1/2 teaspoon tabasco sauce (shame on me but I was out of Tabasco and substituted Frank's Hot Sauce)
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1 1/2 cups rice, uncooked

In large saucepot or dutch oven heat oil. Add kielbasa, onions, green pepper, celery and garlic; cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, tabasco sauce, thyme and allspice; simmer uncovered 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional tabasco, if desired.

Per Serving: 339 Calories; 11g Fat (29.3% calories from fat); 14g Protein; 45g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 952mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Mongolian Beef

My first attempt to make anything even a teeny bit chinese and it rocked! I still havent mastered rice so the rice that I served it with wasnt the best in the world but the Mongolian beef was good good good! The only change I'd make is to make the green onion slices smaller. 1 inch is too big for my tastes.

Mongolian Beef

from Weight Watchers Five Ingredient 15 minute cookbook - p52

1 T dark sesame oil
2t minced garlic
4 green onions, cut into 1 in pieces
1 (1 pound) flank steak, trimmed and cut crosswise into thin strips (I used round steak, not sure if they are the same or what the differences are but I couldnt find flank steak)
1/4 c water
2 T low sodium soy sauce
4 t cornstarch
2 t crushed red pepper flakes
2 t brown sugar
Toasted sesame seeds (optional)

1. Heat oil in a large nonstick skillet over medium high heat; add garlic and green onions, and cook, stirring frequently, 1 minute. Add beef, and cook 5 minutes or until beef is browned, stirring frequently.

2. While beef cooks, combne water and next 4 ingredients in a small bowl. Pour mixture over beef, cook 1 to 2 minutes or until sauce is thickened and beef is cooked through. Garnish with sesame seeds, if desired.

4 servings (serving size: 1 cup)

Nutritional info:
Cal: 234 (42% from fat)
Fat: 11g (sat 3.5g)
Pro: 25.4g
Carb: 6.7g
Fiber: 0.7g
Chol: 48mg
Iron: 2.3mg
Sod: 335mg
Calc: 47mg

Super Yummy Chili

OMG I love this chili. Seriously, first attempt to make a none mostly processed gunk chili and it turned out so well! I was very excited about it. We had it with crackers because I was just worn out and couldnt deal with cornbread but it was still excellant. Even RLD said it was great. Note he said great and not just good. ;)



Chili Con Carne

2 T Vegetable Oil
1 Large White Onion, chopped
2 Cloves Garlic, minced
1 Large Green Pepper, chopped
1 1/2 lbs Lean Ground Beef
1/2 t Caraway Seed
15 oz Dark Red Kidney Beans, drained
1 1/2 c Stewed Tomatoes
1 1/4 c Beef Broth, heated (I popped it in the micro for 30 sec)
4 T Tomato Paste
2 t Cayenne Pepper
1 t Paprika
1 t Crushed Red Peppers
Salt & Freshly Ground Black Pepper
Pinch of Sugar
Shredded Cheddar Cheese, for topping

1. Preheat oven to 350.

2. Heat oil in large, deep skillet (I used cast-iron). Add onions, garlic and green pepper; cook 7 to 8 minutes over medium heat.

3. Stir in meat and season. Add all seasonings and mix very well. Cook 5 to 6 minutes over medium heat.

4. Stir in kidney beans and continue cooking 4 to 5 minutes.

5. Add tomatoes and sugar; cook 2 to 3 minutes. Stir in beef broth and tomato paste; correct seasoning. Bring to boil.

6. Cover pan and cook 45 minutes in oven.

Yummy Meatloaf and Potatoes!

My name is Anya and I'm a carnivore. I admit it. I like meat. What's worse is I like red meat. I know I know, y'all are shocked and dismayed arent you? I am not giving up my red meat. You'll have to pry it from my cold dead fingers. Ew ok that was gross but you get my point. I'm a fan of the meat. With that said, I am *not* a fan of the chunk of ground meat lovingly referred to as "Meatloaf".

Btw did you know that October 18th is National Meatloaf Day? They have a day devoted just to meatloaf!!! Why the heck cant I have a National Anya day then. *grumble*

Anyway, back to my original train of thought. I dont hate meatloaf. I just dont want to have it all the time. I can usually handle it once a year or when I run across a recipe that might distract me from it being a big hunk of ground meat. Last night was the night for meatloaf! I havent made it this year (that I remember) and I found a cute recipe. Now I dont normally refer to recipes as cute but, seriously, if you take something that is normally big and make it teeny tiny it's gonna be cute. When I saw this recipe at Amber's Delectable Delights I had to make it. I am so glad I did! Again, I wont be making it every week but I might actually consider making it more then once a year because it tastes good and again, it's sooo cute! Little bitty meatloaves! Little loaves from the Land of Liliput.

Ok ok I've rambled enough. I know y'all just come here for the awesome recipes! :P

Teeny Tiny Italian Meat-Loaves

Found via Amber's Delectable Delights

Ingredients:
1 pound ground beef
1 egg, beaten
1 cup spaghetti sauce; divided (I used Ragu Traditional Onion and Garlic Sauce - there was a lot left over so we are gonna have spaghetti tonight I think heh)
1/2 cup mozzarella cheese
1 tbls Worcestershire sauce
1/2 cup panko (or breadcrumbs) (I used Italian Season Breadcrumbs because I didnt want to confuse RLD with panko when he went shopping)
1 tsp onion powder
1 tsp garlic powder
1 tsp parsley (left off because I didnt realize I didnt have any)
1 tsp basil
1/4 tsp oregano
Salt and Pepper to taste

Directions:
1. Preheat oven to 350 degrees.
2. Gently mix 3/4 cup of the spaghetti sauce and remaining ingredients together.
3. Divide into 4 equal size pieces and form into desired shape. Place onto greased cookie sheet.
4. Smother each loaf with the remaining spaghetti sauce and top with extra cheese (I put about a handful of mozzarella on the top of each loaf about 40 minutes into baking because I was afraid of it burning if I put it on sooner) if desired.
5. Bake for 40-50 minutes or until internal temp is 160. (I ended up baking it for 60 minutes total)

+++

Of course I couldnt resist also making the Roast Red Potatoes Amber mentioned in the same blog entry!

Roasted Red Potatoes

Found via Amber's Delectable Delights

Ingredients:
4 red potatoes
2 Tbls bread crumbs
1 Tbls olive oil
1 Tbls Parmesan cheese
Your choice of seasonings (I used garlic power, onion powder, and parsley) (I used 1 tsp garlic powder and 1 tsp onion powder)

Directions:
1. Preheat oven to 375 degrees
2. Slice potatoes into wedges and place into medium bowl. Season with all the remaining ingredients and place into preheated oven. Cook for 30-40 minutes or until potatoes are done to your desired crispness.

++++

Overall this was a very good dinner. RLD was thrilled since he loves meatloaf and I was just happy that I didnt burn them. heh.

Braised Short Ribs

Normally when I make short ribs it's pretty simple. BBQ sauce and my crock pot. I thought I'd try something different yesterday. This recipe needs tweaking for sure. It wasnt bad just not as good as plain ole BBQ sauce. I'm not going to give up though and I'm going to keep playing with it until it's just the way I like.

Braised Short Ribs

Recipe found via allrecipes.com

1/2 cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped I left this out because I didnt have any carrots
1 1/2 tablespoons all-purpose flour
4 tablespoons water
herbs I added because it was so bland
1 teaspoon rosemary
1 teaspoon basil


In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
In a large pot, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

Next up: My first attempt at homemade pizza (sauce and dough)and peanut butter cookies. Wish me luck!

Note: I really need to figure out how to make my pictures so orange. Any tips are welcome.