Sweet Chili

A friend brought Sweet Chili for us when we had our sweet Lydia. It is a family favorite.

2lbs ground beef

2 cloves garlic,minced

2 t salt

1 t. black pepper

1-28oz can of diced tomatoes (or petite diced tomatoes)

1-16oz can of red kidney beans drained and rinsed  (I always use chili beans because Ben doesn’t like kidney beans)

1 large onion

2 t. chili powder

1 t. ground cumin

1 t. dried oregano

1-28oz can of tomato sauce

1 can of water (use can from tomato sauce)

½ c packed light brown sugar (less to taste or can be omitted)

1.       Brown meat, onion & garlic. Drain meat.

2.       Add seasonings, brown sugar, water.

3.       If doing on stove, bring to a boil and then reduce heat and simmer uncovered at least for 45 or longer.  Stirring occasionally.

Can be put in crockpot on low for 4-5 hours.

Serve over cooked elbow macaroni. Garnish as desired.  We serve with sour cream and shredded cheddar cheese.

This makes A LOT but it freezes well. 

Stir-Fried Beef (or Chicken) with Onions

We found this recipe in "How to Cook Everything" by Mark Bittman.  Our family loves this.  We like it made with chicken instead of beef too.  We also like to add snow peas to the stir-fry and serve it over rice with chow mein noodles

***Recipe recommends flank or sirloin cuts

3/4 to 1 pound flank or sirloin steak or other beef
salt and freshly ground black pepper to taste
2 tablespoons peanut (preferred) or vegetable oil
2 large or 3 medium onions, thinly sliced
1 teaspoon minced garlic
1 tablespoon peeled and minced or grated fresh ginger, plus 1 teaspoon
1/2 cup stock or water
1 tablespoon hoisin sauce or soy sauce (the hoisin sauce really adds flavor - I'd try to find it if you can.)

1. Slice the beef as thinly as you can; it's easier if you freeze it for 15-30 minutes first.  Cut the slices into bite-sized pieces. Season with salt and pepper and set aside.

2. Heat a wok or large skillet over high heat until it smokes.  Add 1 tablespoon of oil with the onions.  Stir immediately, then stir every 30 seconds or so until onions soften and begin to char slightly, 4-5 minutes.  Season the onions with salt and pepper, then remove; keep the heat high.

3.Add the remaining oil to the pan, then the garlic and 1 tablespoon of ginger; stir and immediately add the beef.  Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or 2 longer; stir in the onions.  Add the stock or water, the hoisin or soy, and the remaining ginger, let some of the liquid bubble away and serve immediately over rice.

Marble Squares

I got this recipe from my mom (Deb Tewes) recently.  Everyone loves them.

Brownie Base
½ cup margarine
¾ cup water
1 ½ 1-oz. squares unsweetened chocolate
2 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
½ cup sour cream

Combine margarine, water and chocolate in saucepan, bring to boil. Remove from heat. Stir in combined flour, sugar, baking soda and salt. Add eggs and sour cream, mix well. Pour into greased and floured 15 x 10 x 1 inch jelly roll pan.

Top
1 8-oz pkg. Cream cheese, softened
1/3 cup sugar
1 egg
1 6-oz pkg. semi-sweet chocolate pieces(I used Milk chocolate and they were fine)
Combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with chocolate pieces.

Bake at 375 for 25-30 minutes or until wooden pick inserted in center comes out of clean.

Baked Ziti

12oz uncooked ziti (or other pasta)
2 tsp olive oil
2 clove(s) garlic, minced
1/3 pound raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
28 oz canned crushed tomatoes
1 c shredded mozzarella cheese

• 
  
• Preheat oven to 350°F.
  
• Cook pasta according to package directions; drain and set aside.
  
• 
  
• Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
  
• 
  
• Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
  
• Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.

Rosemary Pork Chops

submitted by Jayme S.
This recipe is from 'Taste of Home's 2004 Quick Cooking Annual recipes'

1 1/2 cups dry bread crumbs

1/2 cup all-purpose flour

1 1/2 tsp. salt

1 to 1-1/2 tsp. dried rosemary, crushed

1 tsp. paprika

1/4 tsp. onion powder

3 Tbsp. vegetable oil (more for each batch when you cook it)

6 bone-in pork chops (1/2 inch thick)

In a bowl, combine the first 6 ingredients;stir in oil until crumbly. Store in a covered container in the refrigeratator. (Yield: 3 batches, 2 1/4 cups total)

To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a skillet, cook chops in oil over medium heat for 4 minutes on each side or until juices run clear.  Yield 6 servings.

This one is something nice to have the mix all ready to go and on hand just in case you want something last minute or quick.

Brunch Pizza Squares

submitted by Jayme S.
This recipe is from "Taste of Home's 2001 Quick Cooking Annual recipes". 

1 pound bulk pork sausage

1 tube (8 ounces) refrigerated crescent rolls

4 eggs (sometimes we add 1 or 2 more eggs)

2 Tbsp. milk

1/8 tsp. pepper

3/4 cup shredded chedder cheese

In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13 in X 9 in. X 2 in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat eggs, milk and pepper; pour over sausage. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 15 minutes or until the crust is gold brown and cheese is melted. Serves:8

Raspberry-Glazed Chicken Tenders

submitted by Jayme S.
Recipe from this cookbook.

1/2 cup seedless red raspberry preserves

2 tsp. minced garlic

3 tbsp. low-sodium soy sauce

3 tbsp. rice vinegar

1 1/2 lb. low-fat chicken tenders

Combine preserves, garlic, pepper, soy sauce, and vinegar in a large Ziploc bag. Seal bag and shake until ingredients are well mixed.  Add chicken tenders to bag; toss until coated. Seal bag and refrigerate 2 to 4 hours. Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray. Arrange chicken in a single layer on baking sheet; reserve marinade. Bake chicken 12 to 15 minutes. While chicken is cooking, pour marinade into saucepan; bring to boil over high heat. Cook 8 to 10 minutes until sauce thickens. Brush tenders with sauce; sprinkle with sesame seeds. Bake chicken tenders 12 to 15 minutes longer until cooked through.  Serves 6

Nutrition per serving:

calories:         186

total fat (5%)    1g

carbohydrate:   20g

cholesterol:      71mg

dietary fiber:     <.5g

protein:            24 g

sodium:           540mg