♥♥♥ Foodie Friday ~ Chili on a cool night ♥♥♥

Thanks Gollum for hosting Foodie Friday... Go on over to Designs by Gollum and check out the rest of the great bloggers who have participated in this fun event... Lots of food stories, great recipes & fun ideas...

It is getting chilly in the evenings here in Arkansas so one of the first things my honey always wants when the weather gets cooler is Chili. So I decided to make it for him without hesitation since I love Chili too... I also usually make enough to freeze some so we can have it another night without all the fuss of cooking... Just heat it up and serve!

Donna's Easy Chili

Ingredients:
2 # Ground beef
2 Large Onions - chopped
2 Large Green Peppers - chopped
2 Garlic - minced
2-3 cans chili beans
2 cans pinto beans - drained
2 cans black beans - drained
2 cans diced tomatoes with green chilies (Rotel is good)
1/4 cup Chili Powder
Crushed red pepper to taste
1-2 TBS Cumin
1-2 TBS Turmeric
Black pepper to taste

Optional:1-3 cans of beef broth to add if chili is to thick
(depend on how thick or thin you like your chili)

NOTE: I add no salt because there is enough in the canned beans for me

Saute onions & green peppers until tender

add ground beef & brown - breaking it up into small bits as it browns


Now it is time to add in all of the remaining ingredients. After you have added in the rest of the ingredients stir them all together and bring the chili to a boil. Once the chili starts to boil reduce the heat and simmer for 1-2 hours.

Be sure to stir every 15 to 20 minutes.


After about 2 hours we have our bowl of chili.

Just add your favorite cheese and other toppings and grab a spoon and enjoy!

It will be even better the second day but who can wait that long.

Extras ingredients you can add after it is cooked if desired: Sour Cream,

Cheddar cheese, Corn, Fritos, Macaroni, Mexican cheese, and hot sauce.

So if it is getting cooler where you are at, sit down and enjoy a big bowl

Until Later

~~~ Foodie Firday ♥ Comfort Food ~~~

Thanks Gollum for hosting Foodie Friday... Go on over to Designs by Gollum and check out the rest of the great bloggers who have participated in this fun event... Lots of great recipes & ideas...

Going out sightseeing is sometimes so tiring that we don't even want to go out to eat... I know sounds strange but it is true... You just want to come home, put your feet up, relax and eat some comfort food. So sometimes I put a crockpot meal on and when we get home it is pretty much done...

Today's meal is:

Navy Beans & Ham...

The ingredients are simple:

1 Ham bone and a few good chunks of ham & Navy Beans which I soak overnight

2-3 Onions
Black Pepper
And crushed red pepper to give it a little kick

Throw it all in the crockpot on low for 10 hour or high for 6-8 hours,

Fry up some potatoes and make a big pan of cornbread and YUMO!!!

As far as my husband is concerned it doesn't get any better then this. Being a West Virgina boy he loves good old southern cooking which I had to learn to cook being that I was raised in the south by New England parents...

Go check out some of the other Foodie Friday Blogs

"Bon appétit!"

Until Later

~~~Foodie Friday # 2 - Pepperoncini Beef ~~~

Thanks to my friend Gollum @ Designs by Gollum for hosting this fun event which will hopefully have us all cooking up new recipes in no time... She not only can whip up some great meals but she is a WIZ at Tablescapes & decorating. Probably due to her immense collection of dishes. Go check out her blog to see who else is posting tasty recipes for you to snatch up and make. Come join in on the fun!

Pepperoncini Beef

(SERVES 12)

Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple dinner on it's own served on rice or in a sandwich.

INGREDIENTS

1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini (I buy the sliced ones)
Provolone or mozzarella cheese slices

Optional: 1 carton of fresh sliced Mushrooms, 1 or 2 Onions sliced if desired ( I use them)

Note: For an extra kick throw in few Crushed Red Pepper flakes to taste

DIRECTIONS

• Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.


• Cover, and cook on Low for 6 to 8 hours in crockpot.


• When done shred the beef… I sometimes thicken the broth slightly with flour


• Serve it on hoagie rolls with provolone or mozzarella cheese. Use the juice as AuJus to dip your sandwich in.

This is great for a group functions... Just double the quantity

and serve it with crusty rolls

Until Later

~~~FOODIE FRIDAY # 1~~~

Well here it is... my first Foodie Friday post. I posted this before but I love it so much thought I would share it again... Thanks to my new friend Gollum @ Designs by Gollum for hosting this fun event which will hopefully have us all cooking up new recipes in no time... Not only is she a dish addict but she can cook up some good food too... Go check out her blog to see who else is posting tasty recipes for you to snatch up and make. Come join in on the fun!

Chicken Vegetable Casserole

SERVINGS: 6

This is a great quick-and-easy entree to make when you have company. It can be made ahead and then just bake when your guest are arriving. I always get compliments when I serve it! This dish is delish...

Ingredients:

1/2 cup butter, softened

1 cup (8 ounces) sour cream

1 egg

1 cup all-purpose flour

1 teaspoon baking

1 teaspoon salt

1/2 teaspoon rubbed sage

1 package (16 ounces) frozen mixed vegetables, thawed

2 cups cubed cooked chicken or turkey

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup chopped onion

1/2 cup shredded cheddar cheese

Directions:

In a small bowl, cream butter and sour cream until smooth. Beat in egg.

Combine the flour, baking powder, salt and sage; add to creamed mixture.

Spread into a greased 3-qt. baking dish.

In a large bowl, combine the vegetables, chicken, soup and onion.

Pour over crust; sprinkle with cheese.

Bake, uncovered, at 400° for 35-40 minutes or until heated through. Yield: 6 servings

I hope you enjoyed this recipe.... We l♥ve it...
Until Later