Wendy's Chili

My husband declared this to be "the best bowl of chili I've ever had".  So that must be a good thing?



Wendy's Chili 
(This makes a huge batch...I halved it and still had LOTS of leftovers.  It freezes well too.)

From http://www.mamalovesfood.com/2010/11/wendys-chili-well-not-really-but-sort.html

• 4.5 pounds ground beef, browned and drained
• 2 large yellow (sweet) onions, chopped
• 7 large green bell peppers, chopped
• 4 celery stalks, chopped
• 2 heaping tablespoons minced garlic (I use jarred)
• 2 cans Ranch Style Beans, NOT drained (15 ounce cans)
• 2 cans dark red kidney beans, drained (15 ounce cans)
• 2 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)
• 2 cans stewed tomatoes (15 ounce cans)
• 4 cans plain tomato sauce (15 ounce cans)
• 2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)

Chili {Wendy's Style} Directions:

1. Combine all ingredients in a large stock pot.*
2. Simmer for at least three hours (I let mine cook all day long).
3. Enjoy! 

PF Changs Lettuce Wraps

I totally found this recipe from this blog here.  I was trying to find something to cook for dinner, and found this blog AND I had everything that I needed for the recipe (except peanuts).  How cool is that?  To have everything for a random recipe.  Brent loved these and I loved, loved them too. 

P.F. Chang’s Lettuce Wraps

Adapted from CD Kitchen Recipe.
Serves 2-3

Ingredients:
1lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
Directions:
1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves

Now here is my change...I had Trader Joe's Gyoza dipping sauce, and I used this for dipping.  It was so good, that on the second wrap, I just poured some into the wrap itself.  Oh how I wish there were a Trader Joe's close by!!  I brought a ton of stuff back from my California trip and already wish I would have bought more stuff!

 You should try this.  Really, it's that good. 

Mrs. Dash Pasta

This is so easy and we love it at our house.  The hardest part is cooking the chicken and the noodles.  The rest? A cinch. 


Mrs. Dash Pasta 


3 cooked chicken breasts (I used chicken tenderloins, I like them better.) cut up
Angel hair pasta, cooked
Steamed Vegetables (I used the steamer packs, so much easier)
2 tbs Olive oil
Mrs. Dash original spice
Shredded Parmesean cheese
Hot pepper flakes (optional)

Put olive oil in frying pan.  Warm on middle-high heat.  Throw in cooked chicken to brown a bit.  Then toss in pasta and vegetables.  Sprinkle with a generous amount of Mrs. Dash.  Cook together for about 5 minutes, stirring occasionally.
Toss in shredded parmesean

Cook a little longer.  Probably around 5 minutes, stirring occasionally. 

Serve and enjoy. 

Garlic Shrimp and Vegetables

One of our favorite dinners.  So easy.  Don't be afraid of frozen shrimp. They are super easy to cook with! A note about frozen shrimp.  It usually says it is deveined, which it totally is.  That just means the the largest vein is taken out.  It also means that the inside vein, which is much smaller, is left in.  Some people choose to take that out, some people leave it.  I think it depends on the size of the shrimp.  Smaller shrimp are cheaper, so this recipe used the smaller shrimp, so I didn't devein it.  With really large shrimp, I do.  Either way, you can't really tell a difference, but I just thought you should know.

Second, many sources say to never thaw shrimp under cool water.  Thaw it in the fridge.  I agree, but I also must confess that if I am in a hurry, I thaw it under running cool water.  It has worked for me, but if experts say not to, you probably shouldn't.  And now to the recipe:


Garlic Shrimp
Shrimp, as many as you would like, but note that they do shrink when you cook them.
Olive Oil
Garlic

Pour about 3 Tbsp olive oil in a nice skillet on medium-high heat. (Olive oil isn't supposed to get too hot and shouldn't smoke.)
Let oil heat up a bit.
Put 1 Tbsp minced garlic in the oil (I use more, because I LOVE garlic)
Brown the garlic in the oil for about 2 minutes
Put thawed shrimp in oil.

Shrimp cooks rather fast.  When it turns pink on both sides, it should be done.  However, for this recipe, I keep it in a little bit longer.  The garlic, oil and shrimp all brown up just right and it turns out sooooo yummy.

Vegetables:
1 bag steamer vegetables
put in microwave and cook according to directions
(tough huh? :) )


Plate shrimp and vegetables together.  Soooo good, and low fat/calories.  Yummy!

Spaghetti Squash

Brent and I love Spaghetti squash.  I like it plain, with a little butter, salt and pepper.  But it is also very good with Spaghetti Sauce on top.

We bought one last week that was 99 cents a pound.  The total was 1.19 and it lasted 3-4 meals.  Very easy and very delicious.


Preheat the oven to 350 degrees.

Wash the squash, especially around the stems.

Stab the squash with a knife while making the 'Psycho' movie sounds.

Put in oven, right on the rack.

Set the timer for 1 hour.

Pull out the squash with oven mitts.

Let the squash cool a bit, or if you are brave, use your oven mitts while it is hot.

Cut the squash in half the long way.  Scoop out the seeds and the squash guts (the stuff in the middle that is usually a darker yellow/orange. )

Be careful not to throw away the part you eat!

Scoop out the sides and the squash should easily fall apart into noodle like strands.

Put a little butter, salt and pepper on it and YUMMMO!

Soft Sugar Cookies

I always struggle with cookies...too hard, too flat, etc.  These are perfect.  They taste like those big pink frosted cookies you can buy from the vending machines.  You know the ones.  Yummy. 

1 1/4 cups butter
1 1/2 cups granulated sugar
2 tsp. baking powder

1/2 tsp. salt
2 eggs
2 Tbs milk
1 tsp. vanilla
4 cups all purpose flour
powdered sugar frosting (I bought mine, just so much easier)

Beat butter with electric mixer until smooth.  Add sugar, baking powder and salt.  Beat until combined.  Beat in eggs, milk, and vanilla until combined.  Beat in as much flour as you can with a mixer.  Stir in any remaining flour.  Divide dough in half, roll out dough to about 1/4 inch thick.  Cut dough into shapes.  Place 1 inch apart on ungreased cookie sheet.  Bake at 375 for 7-8 minutes or until edges are firm and bottoms are lightly browned.  Place on wire rack and let cool.  Frost. 

A few tips:  use room temperature butter, not melted or hard butter.  Frosting can be easily made, but store bought is sometimes so much easier.  Do not over cook, or they will be too hard. 

Cinnamon Roasted Almonds

I tried this today for the Superbowl.  My house smells amazing and the end product? OH SO GOOD!


1 egg white
1 teaspoon cold water
2 cups whole almonds
3 Tbs white sugar
3 Tbs brown sugar
1 Tbs ground cinnamon
1/4 teaspoon salt

Preheat your oven to 250 degrees.  Beat the egg white and water until frothy with a whisk in a medium size bowl.  Add the almonds, and stir until well coated.  Mix the sugars, salt, and cinnamon and sprinkle over the almonds until they are well coated.  Spread the almonds evenly on a baking sheet that has been lined with parchment paper or a Silpat. 

Roast the almonds for 1 hour, stirring every 20 minutes or so.  Allow to cool, then store in an airtight containers.

Cinnamon Rolls

I made these tonight while Brent was at a hunters banquet or something.  They are super good. I changed a recipe I had to make it a little better for you.  A little.  They are delicious!

Mix and rest for 15 minutes:

1 1/2 cups warm water

1/4 cup sugar

1/4 cup oil

2 TBS Yeast

After resting, add:

1/2 TBS salt

1 egg

5 cups flour

Mix well.  Put on floured board and knead a few minutes.  Roll out into a rectangle.  Brush with water.  Sprinkle with cinnamon and sugar-and nuts and raisins if desired. Roll up and cut.  Put on greased cooking sheet and let raise for 30 minutes.  

Bake at 400* for 10-12 minutes

Frosting:

1 canister cream cheese frosting

warm for 20-30 seconds in microwave (opened with lid off)

pour over cooked cinnamon rolls

Enjoy!

Salsa Tacos (Crockpot)

I got this recipe from here.  It is so easy and so good. Very easy and super for a Sunday meal! 

Avocado
Cilantro
Onion
Tomato
Cheddar Cheese Shredded
Lime or Lemon
Chicken Breasts 3-4  (I use chicken tenderloins)
Salsa  2-3 cups (We use our home made bottled from last year.)

Dump the chicken and salsa in the crockpot. Cook for 4-5 hours or until the chicken is done.

Shred chicken with two forks.  Use small flour tortillas.  Put avocado, tomatoes, cilantro, cheese and onions on top. Squeeze lemon or lime on top.

Serve and enjoy!

Avocado Salsa

Ingredients
4 ripe Hass avocados, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
Salt and pepper
Chopped fresh cilantro leaves, to taste

Directions
Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately.

Cabbage Stir Fry

If you like cabbage, but never know what to do with it, I think this recipe is so yummy!  Cabbage is really cheap, so it makes a nice, inexpensive meal!


1 head cabbage (sliced, chopped)
1 onion (diced)
4 chicken tenderloins (cooked and sliced)
1/2 cup peanuts
3 TBS sesame seed oil
2 TBS rice vinegar

 Put sesame oil in a frying pan and heat on medium high until a little hot.  Put onions in and fry until they are brown.  Add cabbage and chicken.  Stir around and cook for about 10 minutes, or until cabbage is soft.  Add 1/2 cup peanuts and mix around.  Stir in rice vinegar.  Season with salt and pepper to taste.

Serve!

Meal Planning

I am getting organized! After searching on the web, I decided to use all the ideas I found and come up with my own planner.  Here is one for meals and chores.

 I can only upload these as a PDF file.  If you want the word document, leave a comment or email me and I will send it to you. (You have to have a gmail account too. They are free and if you have a blogger account, you have a gmail account.)



Weekly Planner

Jalepeno Poppers

Jalepenos
Cream Cheese softened
Bacon (precooked is easiest)


Take the jalepenos and cut them in half lengthwise. Take out the veins and the seeds, since these are the hottest parts.

Stuff the cream cheese into each half of the jalepeno.

Wrap the jalepeno with bacon, and secure with a toothpick.

Cook on 350 for 5-10 minutes, depending on your bacon.

Blueberry Freeze

Blueberry Freeze

I made this dessert today, adapting it from a peanut-butter pie recipe. Oh my goodness, so good! Here is the general idea:

Use a graham cracker pie crust.

Make blueberry mixture in a pan:
2 cups fresh blueberries (frozen probably work too.)
1 cup water
1 cup sugar
boil together and smash blueberries with a mashed potato masher until the mixture turns a lovely purplish-blue color
Mix in 1 TBS cornstarch mixed with a little bit of water
Let cool.

Mix together the following until smooth:
4 oz cream cheese
3/4 cup powdered sugar
1/2 cup milk
1/2 cup blueberries
2-3 Tbs blueberry mixture

Freeze pie for about 4 hours or until solid

To serve, cut pie and we warmed up the blueberry mixture to add on the top.

So Yummy!!

***We used Strawberries last Sunday...pretty good, but not as good as this. Next, we will try peaches. Yum!

Carne Asada Tacos

Ingredients:

2 pounds flank steak trimmed of excess fat
1 recipe Mojo sauce (recipe below)
Olive oil for coating grill
Kosher salt and freshly ground pepper
16 corn tortillas
Cilantro- chopped

Medium sweet onion-chopped
2 limes for serving

Mojo:

• 4 garlic cloves, minced
• 1 jalapeno, minced
• 1 large handful fresh cilantro leaves, finely chopped
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 1 orange, juiced
• 2 tablespoons white vinegar
• 1/2 cup olive oil

Lay the flank steak in a large zip-lock bag and pour the mojo over it. Refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan (I used our George Foreman) over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with sweet onion and cilantro mixture.

No Bake Cookies

**The Key to No Bake Cookies, is making sure you boil the concoction long enough.  Otherwise, they won't set up, and they will be ooey-gooey. **

No Bake Cookies

Ingredients:
2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
1 pinch salt
1/2 cup chunky peanut butter
3 cups quick cooking oats

Directions:
1. In a saucepan over medium heat, combine the cocoa, sugar, milk and butter. Bring to a boil, stirring occasionally. Boil for 1 minute.
2. Remove from heat and stir in the salt, vanilla, oats and peanut butter.
3. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour.