Chili with Jalapeno Pepperjack Cornbread

February 10, 2013 § Leave a comment

Chili

Chili

  • 1 lb. lean ground beef
  • 1 lb. ground pork
  • 2 large onions, chopped
  • 1 green pepper, chopped
  • 1 cubanelle pepper, chopped
  • 2 jalapeno peppers, chopped
  • 2 28 oz. cans San Marzano tomatoes
  • 2 16 oz. cans red kidney beans, drained & rinsed
  • 1 16 oz. can pinto beans, drained & rinsed
  • 1 7oz. can chopped green chilis
  • 1 tablespoon chili powder
  • 1 tablespoon cumin

In a stockpot, brown ground beef, pork, onion, pepper and green chilies together until hamburger is cooked through and veggies are tender. Add kidney beans, tomatoes, green chilis and spices and simmer for 20-30 minutes, breaking up the tomatoes as it cooks. Serve sprinkled with pepper jack cheese.

Jalapeno Pepperjack Cornbread

  • 1 Cup Milk
  • ¼ Cup Canola Oil
  • 2 Large Eggs
  • 1 Cup Gold Medal Flour
  • 1 Cup Yellow Cornmeal
  • ¼ Cup Sugar
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • ½ Cup Grated Pepperjack Cheese
  • 2 Jalapenos, Chopped
  • 1 Tablespoon Maple Syrup

Preheat oven to 425.

In small bowl, combine milk, oil and eggs. Blend well.

In large mixing bowl, add the flour, cornmeal, sugar, baking powder, salt; blend well making sure to break it up well. Mix the wet and dry ingredients together, add the remaining ingredients and blend well. Pour into an 8×8 greased baking dish. Bake for 25-30 minutes or until golden brown.

Crab Rangoons

September 17, 2012 § Leave a comment

  • 2 whole Scallions
  • 8 ounces, weight Imitation Crab Meat
  • 1 whole Sweet Red Bell Pepper
  • 12 ounces, weight Cream Cheese
  • 8 ounces, weight Feta Cheese
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon White Wine
  • 1 package (12 Oz. Package) Wonton Wrappers

Chop the scallions, crab meat and the red bell pepper. Add to a mixing bowl along with the cream cheese, feta, mustard and white wine. Season with salt and pepper to taste. At this point you can refrigerate the mixture overnight if you like.

To wrap, lay a wonton wrapper on your work surface and place a tablespoon of the mixture in the center. Fold the wonton to form a triangle, wetting the edges with a bit of water to seal. Then, fold the sides towards the center, overlapping and wetting with a dab of water to secure.

Deep fry in hot oil (350 degrees) until golden brown, about 3 minutes, turning to make sure it is evenly browned

Bacon, Onion, Leek & Gorgonzola Galette

March 15, 2012 § Leave a comment

  • Olive Oil
  • 2 Large Red Onions, sliced
  • 1 Leek, cleaned & sliced
  • 2 Cloves Garlic, smashed & minced
  • 1 Red Bell Pepper
  • 1 Tbsp. Balsamic Vinegar
  • 3 Slices Thick Bacon
  • 1 8oz. pkg. Mascarpone Cheese
  • 1 5.5oz pkg. Gorgonzola
  • 1 round Pate Brisee (1/2 the recipe; recipe follows)
  • Half and Half

Make the pate brisee according to the directions and refrigerate. While waiting for it to chill in the fridge, add a drizzle of olive oil to a skillet and heat over medium heat. Add the onions, leeks, peppers and garlic and cook until they start to sweat. Add the balsamic vinegar and cook until the onions caramelize. Remove from heat. Add the bacon to that same skillet and cook the bacon until crisp, remove from heat. Mix the bacon, onion mix, mascarpone and most of the gorgonzola. (leaving enough  to sprinkle on top.)

Preheat oven to 400°

Take one round of the pate brisee out of the fridge and roll out. Add the onion mix on to the center of the crust, leaving an inch or so blank around the edge to fold over. Start folding the edges up over the onion mix and overlapping to get around the galette. Brush the dough with half and half and dot the top with the remaining gorgonzola. Bake for 20-30 minutes until the crust is golden and the cheese is bubbly. Enjoy!

Great with champagne (what isn’t?) and a salad. Use the other crust for an apple galette or freeze.

 

Pate Brisee (A Martha Stewart Recipe; makes a great pie crust for pumpkin pie – Thanks Martha!🙂 )

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (1 cup)  unsalted butter, cold, cut into small
  • 1/4 cup ice water, plus more if needed

In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Cold-Kicking Wonton Soup

February 14, 2012 § Leave a comment

For Wontons:

  • 1 Lb. Ground Pork (or chicken)
  • 2 Tbls. Diced Red Bell Pepper
  • 2 Tbls. Diced Celery
  • 1 Clove Minced Garlic
  • 1 Jalapeno, Finely Diced
  • 1″ Knob Fresh Ginger, Grated
  • 2 Tbls. Low Sodium Soy Sauce
  • 1 Egg
  • 1 Pkg. Wonton Wrappers

Mix all the ingredients except the wrappers and stir until well blended. Place 1 tsp. of the mixture in the center of each wonton wrapper, wet two edges of the wrapper and fold over the mixture to seal. Pinch together with your fingers and take care not to squeeze the pork mixture out onto the edges, it makes them harder to seal. Once folded, wet the two bottom corners of the triangle and fold them across the front, overlapping them. Place fully wrapped wontons on a sheet pan, without them touching. You can use these without freezing, but once the pan is full you can place it in the freezer. Once fully frozen, you can remove them from the sheet pan and toss them into a freezer bag for storing in the freezer.

For the Soup:

  • 1 Tbsp. Olive Oil
  • 1 Quart (preferrably homemade) Chicken Stock
  • 2 Tbsp. Soy Sauce
  • 2 Carrots, peeled and sliced on an extreme angle
  • 2 Stalks Celery, Slice
  • 2 or 3 cloves Garlic, Sliced Thinly
  • Baby Bok Choy
  • Red Bell Pepper, Julienne Slices
  • Scallions, Sliced
  • Freshly Grated Ginger
  • 14 Wontons

Add the olive oil to a stock pot and all the vegetables. Cook until the vegetables start to get translucent and aromatic. Add the broth and the soy sauce; cook until it starts to boil and then add the wontons. Cook until the veggies and the wontons are cooked through. Approx. 30 mintues.

This is a great recipe for cooking on the woodstove! It’s very healthy for you and great for kicking that cold. Enjoy!

 

Making and Canning Chicken Stock

December 3, 2011 § 2 Comments

  • 2 Whole Chickens
  • 2 Large Onions
  • 2 Large Carrots
  • 3 Stalks Celery
  • 2 Bay Leaves
  • Handful of Peppercorns
  • 2 Tbsp. Olive Oil

I like to roast the chickens before making stock, it’s optional but it gives great color and flavor to the stock. I use an 18 quart roaster oven because I can roast everything first and then just add the water to it and make the stock all in one pot. If you don’t have one, I would recommend one…they are also handy for making big batches of spaghetti sauce to freeze and they come in handy on Thanksgiving when the oven is too full to fit anything else in.

Toss the olive oil into the removable roasting pan and spread around with a rubber spatula. Add the chickens, onions, carrots and celery; turn the roaster oven on to 400°. Cover and cook for an hour or so, until the chicken gets some color. Add 10-12 quarts of water to the pan, keeping the temp, for now, at 400° and bring the water up to a boil. Once at a boil, reduce the temperature to 350°. Let this simmer for an hour and then if you wish to remove and save the breast meat, it’s best to do it at this point so it doesn’t taste overly stewed. Continue simmering the bones and veggies for 8-10 hours.

Remove all the bones and vegetables with a slotted spoon; discard.

Strain the stock through cheesecloth or butter muslin – I like to do this twice to get a nice clear stock. Let the stock cool. Once the stock has cooled down, put it in the refrigerator overnight to solidify the fat. In the morning, remove the layer of fat.

Return the stock to a boil, reduce heat and keep the stock simmering while you prepare for canning.

TO CAN:

  • 7 One Quart Mason Jars, Cleaned and Sterilized
  • New Rings & Lids
  • 1 Seven Quart Pressure Canner
  • Widemouth Funnel
  • Jar Lifter

If you have never canned before, I would recommend reading the Ball Blue Book before starting to familiarize yourself with the procedures.

First you will need to bring the sterilized jars up to the correct temperature by filling them up with water, putting them in a large pot of water (like a water bath canner or large stock pot) and bring the water up to a boil. Keep them hot.

Soak the lids in hot water – but don’t bring them to a boil.

Prepare the canner by placing the rack in the bottom and adding 2 quarts of water. Put the lid on (without the pressure regulator weight) and bring the water up to a boil.

Once everything is hot; the jars, lids, pressure canner and the stock, carefully remove a hot jar and dump out the water. Place the widemouth funnel on top of the jar and fill with stock, leaving 1″ of headspace. Wipe the rim clean and affix the lid and ring to the top, tighten. Using the jar lifter, place this jar in the hot canner. Repeat until all 7 jars are in the canner.

Put the lid onto the canner and lock in place. Leave the vent open until steam has escaped steadily for 10 minutes. Add the 10 pound pressure regulator and process for 25 minutes.

Revove the canner from the heat and let the pressure come down naturally on it’s own. Open the canner with the lid towards you, allowing the steam to escape in the opposite direction. Leave the jars in the water for 5-10 minutes so they can adjust to the lower temperature. Remove the jars with the jar lifter and set them on a towel, leaving some space between them, to cool. You should hear each one ‘pop’ when the lid seals. Cool for 12-24 hours. Wash the jars with a clean damp towl and store in a cool, dry place.

The recipe above will usually yeild 8-10 quarts of stock, but you can only fit 7 quarts in the canner. If you do not make more than one batch at a time, you can always freeze the extra couple of quarts or put it in the refrigerator and use within that week.

Roasted Brussels Sprout Salad

November 5, 2011 § 2 Comments

  • 1 Lb. Fresh Brussels Sprouts, washed & cut in half
  • 1 Lb. Baby Bella Mushrooms, quartered
  • 4 or 5 Slices Cooked Lean Bacon, crumbled
  • Olive Oil
  • 2 Tbsp. Pine Nuts
  • 1 Large Sweet Onion, sliced lengthwise
  • Parmesan Cheese

Heat oven to 400°.

Toss the brussels sprouts and mushrooms with olive oil, just enough to coat (2 Tbls. or so) and roast in the oven for 35-45 minutes. Add the cooked, crumbled bacon during the last 5 minutes. Remove from the oven when the brussels sprouts are cooked through and browned.

Meanwhile, heat a skillet over medium heat and add the pine nuts. Cook, stirring around constantly until they are nicely toasted. Remove to a dish and in that same skillet add a tbsp. of olive oil, the onion and season with salt & pepper. Cook until the onions caramelize; approx. 10 minutes or so.

Mix ingredients together and top with shaved parmesan cheese and the optional following salad dressing recipe:

  • 7 Tbsp. Mayonnaise
  • 4 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Honey

Add ingredients to a ball jar, cover and shake. Season with pepper.

 

Peanut Butter Balls

October 28, 2011 § Leave a comment

  • 3 Cups Peanut Butter
  • 1 1/2 Boxes Confectioners Sugar
  • 2 Sticks Margarine – Room Temp (Don’t use butter)
  • 1 Large Package Semi Sweet Chocolate Chips
  • 2 Squares Unsweetened Chocolate
  • 1/2 Square Paraffin Wax

Blend together the peanut butter, confectioners sugar and margarine and knead until well blended. Roll the dough into 1″ balls and lay out on cookie sheet.

Meanwhile, melt the chocolate and paraffin wax in a double boiler, stirring constantly until melted and well blended.

Using a wooden skewer, dip each ball into the chocolate making sure the whole thing is covered. Hold it over the chocolate to drain all the excess chocolate and then set it lightly on a cookie sheet lined with waxed paper, a twist of the skewer should help release it without pushing down on it. Pushing down will create a flat chocolate lip on the bottom of the ball. The lighter you can set them down, the rounder they will stay. Repeat until they are finished. Once they are all coated, dip your skewer into the chocolate and drizzle a bit of chocolate over the hole in the top of each one.

These can be frozen….and quite frankly, they are yummy frozen.

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