Sloppy Joe Chili

One day we had discussed Manwich on my page and Kathy mentioned she added a can of Manwich to her beef stew. I thought it sounded delicious. Then I thought of Manwich Chili! This is a delicious and meaty chili. A great flavor.

Ingredients:

2 1/2 pounds ground chuck

1 onion, chopped

2 cans kidney beans, drained

2 cans Manwich, 15.5 ounce each can

1 14.5 oz whole peeled tomatoes, do not drain

1 can tomato sauce

Chili powder to taste, I used 6 Tablespoons

Garlic salt and black pepper to season beef

Optional toppings:

Cheese

Sour cream

Scallions

Doritos or corn chips

Season meat with garlic salt and pepper. Add onion. Cook beef until brown, drain grease. In a large pan (Dutch Oven), add 2 cans of drained kidney beans, 2 cans of Manwich (I used a can of original and a can of bold, both of the same flavor is just fine). Add tomato sauce and season with chili powder and your favorite hot sauce if desired. Simmer for 30 minutes, an hour is better. I like to add Doritos or corn chips yo the bottom of my bowl and top with my favorite toppings. Chili tastes even better the next day. Enjoy!

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Holy Mole Burritos

I was gifted a delicious assortment of Forte Chocolate. I was also challenged to make a savory recipe. I immediately thought of a mole sauce (pronounced mo-lay). The outcome of using this chocolate in my mole sauce was fabulous.

Mole Sauce Ingredients:

I onion

2 cloves garlic, minced

3 Tablespoons vegetable oil

1 carton low sodium chicken broth

1 8 ounces can tomato sauce

1 teaspoon garlic salt

1 teaspoon cumin

1 teaspoon oregano

4 teaspoon chili powder

1 Tablespoon sugar

1 Tablespoon peanut butter

1 Forte Dark Chocolate Bar

3 teaspoons cornstarch, make a slurry

Place oil, onion, and garlic into a saucepan. Sauté for 3-5 minutes. Add all ingredients except cornstarch in a saucepan and once everything has been combined and dissolved, pull out 1 cup of liquid and add cornstarch to make a slurry. Boil 10 minutes, reduce heat and simmer 45 minutes. Keep warm while assembling burritos.

Burrito Ingredients:

1 can of black beans, drained

1 rotisserie chicken, shredded

1 package Spanish Style Rice, I used Uncle Bens

1 can of refried beans

2 cups of grated cheese, I used a Mexican blend

Burrito Size Tortillas

Preheat oven to 350 degrees. Place a small amount of mole sauce on the bottom of a 13×9 baking dish. Spread refried beans in the middle of the burrito tortilla. In a large bowl, combine black beans, chicken and rice. Add mixture on top of the beans on the tortilla. Add cheese. Roll up tortilla and place seam down in baking dish. Once all burritos are in the pan, cover with remaining mole sauce and cheese. Bake for 30 minutes. Serve and enjoy!

 

Quiche Me Baby One More Time

When you have an extremely cute quiche pan, you name your recipe after your pan. I love all quiche, especially Quiche Loraine. This quiche is crustless, making it a delicious low carb recipe. Perfect for breakfast, brunch, lunch or dinner. I made this many times for my Mom and my friend Ana. Family and friend approved.

Ingredients:

6 eggs, I used extra large

1 1/2 cup Heavy Cream

1 teaspoon Salt

1 teaspoon Pepper

1/4 teaspoon Nutmeg

1/4- 1/2 cup Onion, I did 1/2 cup

6 strips of Bacon, cooked crisp and crumbled

4-6 ounces Swiss Cheese*, grated

1- 1 1/2 cups Ham, cut into bite size pieces

Preheat oven to 350 degrees. Spray quiche pan with Pam.

In a blender, add eggs, heavy cream, salt, pepper, nutmeg and onion. I put the blender on purify and let it blend and chop the onions until they were incorporated into the smooth liquid. Set aside.

Place 6 strips of broken cooked crisp bacon on the bottom of the quiche pan. Top with Swiss Cheese. Place ham on top of cheese and carefully pour egg mixture in blender over the top of the ham. I placed my quiche pan on top of a cookie sheet just in case. Bake for 45-55 minutes or until custard is set. I covered the top of my quiche midway through the cooking time to prevent excess browning. Let quiche cool for a few minutes before slicing and serving.

*I prefer gruyere cheese in this recipe but I had Swiss in my fridge and used that. Both make excellent flavored quiche.

Georgia’s Cranberry Chicken

I have enjoyed this recipe twice at my friend Georgia’s house. She makes it with chicken thighs, I made this recipe with chicken breasts. I have had several variations of this recipe, one being made with apricot preserves instead of cranberry sauce. I have also had this with orange marmalade instead of cranberry sauce. Both of the Jelly versions were sweet. The cranberry has a tang and is less sweet. That’s what I prefer.

The cast of characters

Cranberry Sauce Mixture

Ingredients:

1 can of cranberry sauce, whole berry or jellied cranberry works, I used whole berry

1 envelope of Lipton’s Onion Soup Mix

1 8 ounce bottle of French or Russian dressing, Deluxe French is what I used and prefer

2 pounds of chicken thighs or breasts

Right before I covered the chicken and placed it in the oven.

In a large bowl, whisk cranberry sauce, onion soup mix and dressing together. Place chicken in a 9 x 9 pan. You might want to use a 13 x 9 pan if you use chicken thighs. Pour the cranberry mixture over the chicken and cover tightly with foil. Place in refrigerator for 24 hours.

Out of the oven.

Bake covered at 250 degrees for 2 hours or until sauce is hot and bubbly. Using 3 large chicken breasts, I baked mine for 2 hours 45 minutes. If I had pounded them flat, or flatter, they would have cooked faster. I served my chicken with brown rice and veggies. I will make mashed potatoes the next time. The sauce is delicious, not too sweet and has a great tang. The sauce is excellent on the chicken and mashed potatoes. I poured some over my rice. This is a delicious family recipe and perfect if you are entertaining company. Enjoy!

Southern Macaroni and Cheese

My Dad found a recipe for Macaroni and Cheese in Southern Living Magazine. He asked me if I would make it for him. This is very creamy and cheesy, just the way I love macaroni and cheese. I realized at the grocery store I was going to have to modify this recipe because they did not have the tools and equipment to make it just like the original recipe. For example, no way to grate cheese and my grocery store did not sell a grater. So here is my version, a modified version.

Ingredients:

1 box (16 ounces) large elbow macaroni remember to make your water salty like the sea

6 Tablespoons of butter

1/2 cup of grated sweet onion

2 teaspoons of dry mustard

1/8 teaspoon nutmeg

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon Cayenne Pepper or more for heat

6 Tablespoons of All Purpose Flour

3 1/2 cups whole milk

1 3/4 heavy cream

2 teaspoons Worcestershire Sauce

16 ounces sharp cheddar cheese, divided

8 ounces mozzarella cheese, divided

Preheat heat oven to 350 degrees. Prepare pasta al dente according to directions on the box. Spray 13 x 9 pan with nonstick spray.

Melt butter in a large saucepan over medium heat. Add the onion, mustard, nutmeg, salt, pepper, cayenne pepper and flour. Cook 2 minutes until golden. Slowly whisk in milk and cream. Bring to a boil and whisk occasionally. Reduce heat to medium low and whisk occasionally until thickened, about 5 minutes. Stir in Worcestershire Sauce. Add 1 1/2 cup of sharp cheddar cheese and 1 cup of mozzarella cheese. Stir until melted. Add in pasta and combine. Pour into prepared pan.

Bake for 30 minutes. Remove from oven and cover the top with remaining cheeses. Place baking rack about 6 inches away from broiler. Put macaroni and cheese under broiler for about 2 minutes until the cheese is melted and bubbly. Let sit about 10 minutes after it’s removed from the broiler. Yields 10 generous servings. I paired my macaroni and cheese with a Caesar Salad and garlic bread. Enjoy!

Recipe inspired by Southern Living Magazine.

You Have Got To Be Kidding Me Ribs

These are the easiest, tender, fall off the bone ribs in town. Believe it or not, besides the meat, just 2 ingredients and your oven. Yes! I said oven. You cook them low and slow and you have plenty if time to fix the side dishes while they are cooking. Easy as 123!

Ingredients:
Baby Back Ribs, if you buy a slab or two, cut with kitchen shears. They will be too hot to separate after they are cooked.

Pork rub, store bought or your own, I used Grill Mates

BBQ sauce (I used Sweet Baby Rays)

Preheat oven to 350 degrees. Line cooking tray(s) with foil. Makes for easy cleanup. Separate ribs in twos or threes and place on foil. Rub both sides of ribs with pork rub. Place in oven and cook for 2 1/2 hours. Your house will be smelling amazing. Take ribs from oven after 2 1/2 hours and brush with BBQ sauce on all sides. Place back in oven for 30 minutes or finish on your grill the last few minutes. Do not over cook on the grill. The ribs will be getting direct heat. 

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