Friday, March 23, 2018

Sweet Heat Chili

WARNING!  WARNING!  WARNING!
NO BEANS WERE CONSUMED IN THE MAKING OF THIS CHILI!

How long have I been blogging now and I have never shared my recipe for chili?  Everyone it seems has their "famous" chili recipe or "makes the best chili".  Well, yeah.....that has never been an issue for me.  It has taken me years to perfect how we like our chili.  Even then, it was sometimes not the same as the last time.   No consistency, always a crap shoot.  I finally nailed it down, wrote it down, and got it right, for GOOD!


This is a sweat chili with a good amount of heat.  Heat, as always, can be adjusted to your preference.  The sweet isn't overwhelming but definitely there.  I worked my sweetness so many ways sugar, honey, agave, and you know, nothing does it like the corn syrup.  So there you go.  If you happen to go a little over the amount on the recipe, no worries, just makes it better!  My husband will add in a couple of Thai chilies to his, but, that is how he rolls.

Let me get you started, to me, in this recipe, the order of the ingredients seems important.  I don't know why, please don't ask, because I have no sane explanation, it just seems that way!

2 lbs ground beef
1 lb ground Italian sausage (hot or mild)
1/2 tsp red pepper flakes (adjust to your taste)
1 can tomato soup
i can petite diced tomatoes1
1 tsp onion powder
3 tsp cumin
1 T chili powder
1 tsp salt
1 tsp black pepper
2 T light corn syrup

Brown your ground meats.  If it renders a lot of fat, drain it, if not, no worries.  And in your red pepper flakes.  Let cook for a minute while stirring.  Wake those babies up!  Add in soup, diced tomatoes, onion powder, cumin, chili powder, salt, and black pepper.   Stir to combine and let simmer for abut 15 minutes.  Add in light corn syrup, and make those tablespoons heaping!  Adjust to your taste adding more if you want.  Stir and simmer on low for another 30 minutes.

If you are using a slow cooker, just put your browned meet and peppers in the slow cooker, add all other ingredients except corn syrup.  Cook on low for 4 hours, and add corn syrup in about 30 minutes before serving.

Obviously you can adjust the sweet or heat to your taste, this is how we do it, and sometimes end up adding more heat to individual bowls.  Don't forget the cheddar cheese on top!

PS.  If you prefer a thinner chili, please feel free to add water or beef stock!If you groove on beans, (erp) add those too!

ENJOY!



Saturday, February 24, 2018

Long John Silvers Copycat Batter Dipped Chicken

Hey all!  Long time no see  Admittedly I have been working on filming recipes from old blogs for my YouTube channel and it has been awhile since I have posted a new recipe.  I am back with a GOOOOOD one!  I would love to have you SUBSCRIBE to my channel linked here.


I have been making a copycat of Long John Silvers Chicken for years.  I make it a couple of times a year, so not tons of opportunity to perfect it as much as I wanted.  Well, I decided to the other night, and boy, did I hit it.  At least in OUR opinion I did!  Part of the key to getting that crunch is letting it cool on a cooling rack, and not sitting on paper towels, although it won't make a ton of difference, one side just won't be as crispy.

When I sliced my chicken (I did it the short way because I used my fryer) I cut it in about 
1/2 thick slices.  After my first batch, I went thinner.  You don't want to have to worry about if the chicken is done all the way through before your batter is to dark.  So I recommend below to go for 1/4 inch thick pieces.  These are absolutely addictive and PLEASE do this with some cod, or shrimp too!

If you normally bread when you fry something, I challenge you to batter!  One thing I went easy on was salt, you can always salt it when it comes out of the fryer, but I like everyone to choose their own level of salt and there will be some in your seasoned salt.   Make sure your garlic and onion are POWDERS not salts!


Here we go!

3/4 cup all purpose flour
2 tsp corn starch
1 tsp sugar
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp all purpose season salt (pick your favorite)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp salt (optional, you can also salt them after you take them out of the fryer)
1 cup water

3 large chicken breasts thawed and cut into1/4 inch strips.  My fryer is small so I did it the short way instead of the long way.  If you are using a large pot, do it the long way.  Tomato.  Tomahto.

Combine all ingredients in a bowl big enough to hold it and the chicken.  After slicing the chicken add it to the batter and using a fork just get all the chicken covered.



Heat your oil to 350 degrees F.  Drop about 4 pieces in at a time, don't let it stick to the bottom, and let fry until golden brown.  You MAY want to check for doneness by pulling one piece out when you think they are done and cutting it in half to gauge the rest of your batches.  Mine took 5-7 minutes per batch.  As long as you don't cut your chicken to thick, they should be done as soon as the batter coating is a nice deep golden brown!


Place on to a paper towel lined cookie sheet with a cooling rack on top.  That will allow all sides to crisp even more as it cools.

Dare I say you even get the the crispy bits of batter that are so generously placed in your container of chicken or fish?  Which reminds me, do this with fish too!  Get some cod fillets and go for it! Or shrimp, YES shrimp too!

Enjoy my friends!




Wednesday, January 17, 2018

Pineapple Cream Cheese

Once upon a time, when I was young, carefree, and fun.... (HAHA)  I worked for Dana, my dear friend who owned a coffee house in my small town.  After mastering the art of coffee, I mastered the goodness of pineapple cream cheese on blueberry bagels.  If you have never tried it, please do.  This recipe is supper easy, and with the little bite and texture of pineapple I think it is absolutely amazing.  It is one of my favorite treats, on its best day ever!


Make sure to save your drained pineapple juice, mix it with orange juice or drink it alone or use it in something!  In the video, I used 2 TBSP of powdered sugar but you can use up to 4.  I tend to go with 4, but I used 2, and it was really plenty to be honest.

I have been making this for a little while, but had to nail it down to a recipe of proper measurements.  That completely stresses me out!  I do it because I LOVE YA!


I think this would be a perfect make ahead spread for bagels for a brunch or breakfast, or anytime really.  I imagine some graham cracker sticks or Vanilla Wafers might like to jump into this bowl of goodness and then into your mouth too!

Here we go!

1- 8oz pkg cream cheese
1/2 cup drained, crushed pineapple
2-4 T powdered sugar (icing sugar, confectioners sugar)
1 tsp vanilla extract

Throw it all in a bowl and using a hand mixer, let her rip.  I like to whip this on high for at least 1 minutes to incorporate some air to keep it spreadable for a long time!  Refrigerate whatever you don't use....as if.....and finish it at night when everyone else is sleeping.

ENJOY!