Cooking With Steve And Kim: Garlic

Showing posts with label Garlic. Show all posts

Sunday, September 12, 2010

CINCINNATI CHILI

Cincinnatians consume more than two million po...

Image via WikipediaThere is one more chili recipe that we'd like to share and again it was requested by our friends on Face Book. Cincinnati Chile. Topped with shredded cheese it is the perfect texture. Simply ensure that your cheese is well chilled, shred it on your shredder (smallest holes) and there you'll have the perfect topping for this delicious meal.
INGREDIENTS:
1 tablespoon of vegetable oil
2 onions, chopped fine
1 clove of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of chili powder
1 tablespoon dried oregano
1 1/2 teaspoons of ground cinnamon
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons of dark brown sugar
1 1/2 pounds of 85-percent lean ground beef.
PREPARATION:
1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes.
Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper and allspice. Cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar and sugar.
2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15-20 minutes.
Season with salt and serve.
This can be frozen for up to 3 months or stored in your refrigerator in an airtight container for up to 3 days.
Now, add your grated cheese on top, step back and watch the fun begin.
Steve and Kim

CHILI COLORAD

Edited version of the above photo. Increased c...

Image via WikipediaA lady on FaceBook asked if we had a recipe for Colorado Chile. Well, as chance would have it - we do. Here it is.
INGREDIENTS:
4 Dried Pasilla Chili Pods
1 teaspoon of Bacon Fat (Can you hear your arteries hardening already?)
1 onion, chopped
2 Garlic cloves, chopped
2 pounds of country pork ribs
1 yellow bell pepper, chopped
1 12-ounce can of chicken broth
1 cup of cilantro, chopped
1 12-ounce can of tomatillos
PREPARATION:
Prepare the chilies
Heat chilies on stove until they burn and blister. Put them in cold water and put something heavy over them like a plate, and soak it for one hour.
Remove from the water, straining and reserving the water.
Discard stems and most seeds, then put into a small food processor and process into a paste. Set aside.
Prepare the meat
Heat up a heavy skillet and melt the fat in it. Put in the onion and garlic and saute until the onions are translucent. Then add the meat. Brown on both sides. Remove from the pan and keep warm (the pan, not you.) Add the peppers and saute until they have softened a bit.
Put the meat back into the pan and cover each piece with a little of the chili paste, turn and cover the other side of the meat with the paste. Cover and cook on low for about 5 minutes.
Add the chicken stock and the reserved chili water along with half of the cilantro. Simmer uncovered until the liquid has reduced by half then add the tomatillo and cook uncovered until the liquid has reduced by half again.
The meat is done when it is fork tender. Take a fork and pull the meat apart and stir it well into the sauce.
Serve this hot with tortillas and rice. MMMMM MMMMM GOOD!
Now that wasn't so hard now was it.
Happy Eating!
Steve and Kim

Tuesday, August 24, 2010

RED LOBSTER CHEDDAR BAY BISCUITS

Image by Kodamakitty via Flickr
I've seen many recipes that say they are Red Lobster original biscuits but they never seem to hit the nail on the head like this one does. It has the "exact" ingredients they use to prepare these mouth-watering delights.

INGREDIENTS:

2 1/2 cups of bisquick baking mix
1 cup cheddar cheese finely grated3/4 cup Whole Milk
2 talbespoons butter, melted
1/8 teaspoon garlic powder

1/2 teaspoon dried parsley flakes

1 dash of salt (don't forget to throw a little bit over your left shoulder for good luck)

PREPARATION:

Preheat your oven to 400 degrees

Combine the Bisquick with cheddar cheese, milk, 2 tablespoons of melted butter. Add 1/8 teaspoon of garlic powder in a medium bowl and mix until well-combined.

Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet.

Mix together 1/4 cup butter with 1/2 teaspoon of garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.

Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown.

Serve Warm. Make more and enjoy them again and again.

Steve and Kim

Tuesday, April 27, 2010

Taco Chip Dip

Image by hober via Flickr

If you're into tacos you'll love this quick and simple dip taco chip dip recipe.

INGREDIENTS:
8 ounces of fat-free cream cheese
1/2 cup fat-free sour cream
1/2 teaspoon of garlic salt
1/2 teaspoon cumin
1/4 cup of salsa
Place all of this in a pie plate.

AND THEN...
Add: Shredded lettuce or spinach
Chopped green onions
sliced black olives
chopped tomatoes
finely shredded low-fat cheese
Layer this on top of the ingredients that you've put into your pie plate.

Serve with baked tortilla chips or pita chips.

Put on your sombrero, add a little Mexican music in the background, pop open a Corona and enjoy!

Steve and Kim

Wednesday, April 14, 2010

Broccoli Bacon Quiche

Image by vtmikec via Flickr

This delicious, flavorful crustless quiche is made with on-hand ingredients. It is a terrific idea for a light supper or a picnic.

INGREDIENTS:
4 slices of bacon
4 eggs
1 cup half-and-half
1 cup grated Swiss cheese
2 cups of broccoli flowerets
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon lemon pepper

PREPARATION:
Preheat the oven to 350 degrees
Cook your bacon until crisp and set it aside
Beat eggs with cream and cheese
Stir in broccoli, salt, garlic powder and lemon pepper
Crumble the bacon and stir 1/2 of it into the egg mixture
Pour the mixture into a 9-inch pie plate
Bake at 350 degrees for 30 to 35 minutes or until a knife inserted halfway between the center and edge comes out clean
Top with the remaining bacon and enjoy.

Steve and Kim