This is not my Chili Recipe but I wanted to share it. It is so good and it’s the only chili I have been making since I got my Instant Pot. You can also make it on the stove or on a crockpot but this way is so fast.
1 T Olive Oil 2 t Minced Garlic 1lb Ground Beef 1 Large Onion Diced 1 Large Green Bell Pepper Diced 3 Celery Sticks Chopped 1 Package McCormick Chili Seasoning 1 C Water 1 15 oz Can Bush’s Southwest Style Beans 1 15 oz Can Rotel Tomatoes Original 1 15 oz Can Diced Tomatoes 1 15 oz Can Tomato Sauce Salt and Pepper to taste
First, set Instant Pot on Sauté. Add oil, onions, celery, garlic and ground beef. Chop and brown ground beef. Add salt and pepper to taste. Once it is cooked through, add the rest of the ingredients to the pot.
Drain the kidney beans but don’t drain the Southwest beans! This is where a lot of the flavor is added.
Stir all together and set the Instant Pot to Manuel 10 minutes. Seal and let it cook. After it beeps, let it natural release for at least 20 minutes. I like to make it early and let it sit on Lo for a couple of hours.
If you like it spicy, you can add cayenne pepper or jalapeños. I like mine with a little cheddar cheese and Ritz Crackers. This chili is awesome!
I have this recipe that was from an old Hungarian cookbook that I have had for years. I didn’t have the original cookbook but I had a copy of the page from the book that someone gave me. It is a wonderful recipe. It’s very comforting and filling! I usually serve it with green beans. Here is how I make it.
There is a lot of steps, but I promise it is worth it!
For the Chicken:
1 Large chopped onion
4 T Butter
2 T Paprika
1 t Pepper
1 t Salt
5 Chicken Breast or Thighs Cut into big chunks
1-1/2 C Water
1/2 Pint Sour Cream
For the Dumplings:
3 C Flour
3 T Sour Cream
1 t Salt
1/2 C Water
I’m a large skillet, Sauté the onions in butter. Add Salt, Pepper and Paprika. Cook until soft.
This is my absolute favorite Paprika! Sadly, I only had a couple of tablespoons left. I like a little more then the recipe calls for, but at least I had just enough.
Once the onions are soft, add the chicken. A lot of people use chicken thighs in this recipe, I prefer to use chicken breast.
Add water and place lid on pan, let simmer until chicken is tender.
While this is happening, prepare the dumplings! The dumplings or as I like to call them, doughy balls of goodness, are the best part of this dish, in my opinion. Bring a large pot of salted water to boil while mixing the dough.
In a large bowl, add flour and make a well and add the rest of the dumpling ingredients.
Mix all together until you get a thick, sticky dough.
Scoop out a spoonful of dough at a time. I use a cookie dough scoop, they come out to be just the right size. Drop into boiling water.
When they float to the top, they are done. this only takes a few minutes. They also puff up.
After they float to the top, scoop them out with a slotted spoon and place them in a bowl until the chicken is ready.
Back to the chicken. It should be tender by now. Scoop out the chicken with a slotted spoon and set aside.
Here’s a tip to get smooth sauce. Put the sour cream in a small bowl and add some of the hot liquid to the sour cream to warm up the sour cream a little.
Stir until creamy.
Add the mixture to the pan and whisk on low heat.
The last step is to add the chicken and the dumplings back into the sauce. Let it simmer for a little while on the stove. The starch from the dumplings will eventually thicken the sauce. Enjoy!
If you end up making a large batch, this recipe freezes very well.
When you have a jumbled assortment of ingredients during a “stay at home” order, you have to get creative. I’m trying not to go out for supplies unless absolutely necessary. I’m actually getting some satisfaction out of using up what I have on hand. I’m also disciplining myself to not be so wasteful.
Today we had snow and I was craving something savory. I assembled these ingredients together and made a rustic beef pie.
1lb stew meat, cooked
3 boiled potatoes cubed
One can sliced carrots
1/2 diced onion
2 C beef broth
1/4 C half and half
2 T butter
1/4 C flour
1/2 t salt
1/2 t dried thyme
1 t dried parsley
I started by making a beef gravy.
I melted butter in an iron skillet. Added flour and made a roux.
Next, I added beef broth, whisking over low heat until the lumps are gone.
Once lumps are gone, I added half and half. Normally I would have used heavy cream but again, “Stay at home”
Once lumps are gone, add the filling: Cooked stew meat, one can sliced carrots, (you can cook your own but I didn’t have any fresh) cubed boiled Potatoes and diced onions. You could add peas, mushrooms or green beans if you have them.
Stir together and let simmer for a few minutes.
Normally I would use a pie crust for this but all I had was a pastry crust. It’s a bit more flaky but close enough. It had a rectangular shape so I decided to “wrap” it all up. Use a nonstick pie pan or use cooking spray.
I just pulled in the corners and covered the filling.
Not too fancy, I know but hey, it’s rustic.
I added some vent holes and brushed on egg wash.
Bake at 375 degrees for 35-40 minutes. I placed on a cookie sheet just in case there was drips. I use convection so it cooks a little faster. Keep an eye on it after 30 minutes.
Here’s my finished product. I have to say, considering what I had to work with, this came out amazing! Make sure you let it cool for a few before you cut into it. Thanks for checking out my blog!
I have a super easy Crab Cake Recipe that I’d love to share with you! These can be made, start to finish, in 30 minutes. You may also make the mixture up and refrigerate it until ready to fry up for a fresh meal.
This recipe makes about four nice size cakes, about the size of a hamburger bun.
2-1/2 T of Mayonnaise
1-1/2 t Dijon Mustard
1 t Worcestershire Sauce
1 t Old Bay Seasoning (I add a little extra)
1/4 t Salt
1/4 C finely diced Celery
2 T finely chopped Parsley
1/2 C Panko or Bread Crumbs (ritz crackers work in a pinch)
6oz Can Lump Crab meat (I used Bumble Bee Fancy Lump)
Mix all ingredients together
Heat a skillet, I prefer Cast Iron, with Canola oil. Form mixture into patties and fry 3-4 minutes on each side or until golden brown.
Remove from skillet and drain on paper towel. Serve with your favorite tartar sauce.
This is a very quick meal and is great for a busy weeknight. Let me know in the comments if you try this recipe and what you think.
This is my mom’s famous easy cornbread recipe. We grew up eating this cornbread several times a week. My mom used to get requests from friends to make this for them. She would and would also tell them how to make it. Everyone said no one could make it like my mom. It’s not a hard recipe, you just have to follow the directions to a T.
Use cornmeal that already has baking powder and salt added in. I use this one.
I usually use low-fat buttermilk but full fat is fine as well.
Mix cornmeal and buttermilk together. 2 cups of cornmeal and 3 cups of buttermilk. It should look like this.
I use a 10” iron skillet. This cornbread does not taste the same if you don’t use an iron skillet. You can adjust the ingredients depending on how big your skillet is and how thick or thin you want your cornbread.
Spray your skillet with non-stick cooking spray. This is an important step.
Pour approximately 1/4 cup of vegetable oil into the skillet. You want the oil to seep up over the batter once poured into the skillet. This is what makes the outside of the cornbread crispy.
Bake in a 400 degree oven for 35-40 min, until top is golden brown.
This cornbread goes perfectly with my pinto bean recipe.
Wondering what to do with your leftover Easter Ham? Try this Pinto Bean Soup! I make this every time we have ham. I usually always make it in the crockpot but I wanted to try it in my instant Pot this time and let me tell ya, this is the way to make this recipe!
This is a very economical meal to make.
I started by soaking one pound of dried Pinto Beans. You can soak them overnight but I prefer the fast method. I rinsed and covered one pound of dried pinto beans with water in a medium pot. I put them on the stove and brought them to a boil. Let them go for about 2-3 minutes then remove from heat and cover with a lid. Let them sit in the water for about an hour. Then rinse and drain.
Here’s my ingredients:
1 lb dried pinto beans soaked
5 C Water
2-3 cups of chopped up ham (if you have a ham bone, throw that in for extra flavor. I didn’t this time)
1 medium size onion chopped
3-5 garlic cloves chopped
2 T Chili Powder
1 t Oregano
1 T Cumin
1 t salt
1/2 t pepper
Add all ingredients to instant pot. Close lid and seal. Choose manuel for 26 minutes.
After 26 minutes, let instant pot naturally release for about 30 minutes. If you had a bone, remove it.
These are so good with additional chopped raw onions and cornbread.
I don’t use much buttermilk, so when I need some I have to make a trip to the store and I use it for my recipe then it usually sits in the refrigerator until it expires and has to be tossed. Well, since COVID19, I’ve been rethinking about how I do things. I’m trying really hard to not be wasteful. I’ve been getting satisfaction from using up everything that I have on hand.
I am trying not to go out unless completely necessary. Last time we went out for supplies I grabbed buttermilk. I’m making my Smokey Pinto Bean soup today with my Mom’s famous cornbread recipe. I will let you in on that recipe as soon as I make it, it’s yummy. I am freezing the buttermilk that I don’t use today for future recipes. Here’s how I’m doing it..
Buttermilk (well obviously)
I start with fresh buttermilk. I’ve read it lasts for up to three months in the freezer.
I chose a one cup measurement for each quart bag. Liquid expands when frozen so whatever container you use, leave room for expansion. I like the baggies because if you freeze them flat, you can stack them and they don’t take up much room.
Mark the bag. I put the date I freeze and the date it should be used by and the measurement and of course what’s in the bag.
I find it less messy if you roll the top of the bag down before you pour in liquid.
Carefully, try to squeeze the air up and out before sealing. Freeze lying flat. When it’s time to thaw, it that’s fast. I sit on counter or you can run the bag under cold water. Watch for my Pinto Bean Recipe coming up soon!
I’ve been doing a lot of baking since the quarantine for several reasons.
We are only supposed to go out for essentials, A lot of places are closed, Certain foods are hard to find, and being “locked in” brings boredom.
I have been wanting pizza and our favorite pizzeria is temporarily closed so I thought I’d grill one today.
Here is my dough recipe: This makes one 12” pizza
3/4 C Warm Water
1-1/2 – 2 C All Purpose Flour
2 T Olive Oil
1 t salt
First, dissolve one packet of yeast in 3/4 C warm water. This takes a couple of minutes.
Next, stir in flour, salt and oil. You can mix by hand or use a mixer. I prefer by hand because kneading dough is very therapeutic to me.
Mix until dough forms a ball then turn out on flat surface to knead. Knead for 6-7 minutes. Add flour a little at a time if too sticky.
Form into a ball and place in a lightly greased bowl. Cover with plastic wrap and place in a draft free area. I place on stovetop and if it’s cold in the house, I turn on the oven on warm for about five minutes then shut off. The warmth helps dough rise. Rising takes about an hour to hour and half.
Once dough has doubled in size, punch down and knead on counter for a minute then form into a crust.
I place the crust on a large cutting board to transfer outside.
Preheat grill, I use gas. Rub oil on grate (important) then place crust on grill.
Close the lid and stay near by. It doesn’t take long to cook. Grill on one side and use a spatula to lift and check to see if it’s time to flip. I wait until the dough has firmed up and browned slightly, this only takes a few minutes.
This is what mine looks like when I flip it. Let it cook the same on the other side. At this point, you can apply sauce and toppings right on the grill, close lid and let the toppings melt. You have to watch the bottom of the crust so it won’t burn. I prefer to bring the crust in and add my toppings and place in oven at 425 for about 10 minutes. I like my cheese and toppings to brown a little. You don’t really get that on the grill.
You can freeze the grilled crust if you want to make it quick for a busy week night.
Here’s mine all set to go in the oven. I used some of my Easter Ham, pepperoni and onions.
Since the dough is already cooked, you can bake it right on the oven rack. It tastes amazing this way!
And that’s it! This is a great way to prepare homemade pizza!