The Perfect Traditional Chili

Everyone needs a traditional chili recipe to keep on hand. Similar to the baked potato soup I recently posted, I have made a few different chili recipes. I was actually close to giving up... but when Russell requested chili one day I began my search for the perfect traditional chili recipe and I have found it. This chili has the perfect amount of spice with a meat to bean ratio that is spot on. Allowing the chili to simmer for 3 hours helps to thicken things up while also enhancing the flavor.

I only made one batch of this chili since I wasn’t sure if this would be my "go-to” recipe.  Now that I know that is it, I will definitely double the recipe the next time I make it to have some leftover to freeze. Russell enjoyed his over basmati rice while I enjoyed mine over fries (chili cheese fries!). Any way you prefer it, this is the perfect traditional chili. The recipe does call for a 12 ounce bottle of beer and after doing some reading, I have come to the conclusion to just use whatever brand you enjoy or have on hand. The original recipe suggest using either black beans, red kidney beans, or pinto beans, I choose to use red kidney beans for a more traditional chili. 

Traditional Chili

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Ingredients:

• 1.5-2 pounds ground beef
• 1 large onion, finely diced
• 3-4 cloves garlic, minced
• 2- 15 ounce cans red kidney beans, drained and rinsed (you could also use black beans or pinto beans)
• 24 ounces tomato sauce
• 12 ounce bottle of beer
• 6 ounce can tomato paste
• 4.5 ounce can diced green chilies
• 2 Tablespoons chili powder
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon cumin
• 1-2 teaspoons cayenne pepper, depending on how spicy you would like your chili
• 1 teaspoon paprika
• 1-2 teaspoons hot sauce, depending on how spicy you would like your chili

Directions:
In a large soup pot or dutch oven, brown ground beef with onion and garlic over medium-high heat. Drain beef of excess grease, if necessary. Add the remaining ingredients to the pot. Bring to a boil and then reduce heat to medium-low. Allow chili to simmer for 3 hours or until thickened. Stir occasionally. 

Top with shredded cheese, green onions, or sour cream, if you would like. You can also serve chili over rice, fries, or even top your hotdog with it. 

Source: Originally adapted from the Southern Living Cookbook, as seen on Peace, Love, and French Fries

Creamy Taco Mac

As is evident by browsing through my blog, Russell and I are pasta people. I find myself having to limit how many pasta dishes I include every week while menu planning since pasta dishes are not always on the healthy side. However, this recipe tastes great when prepared with low or reduced fat ingredients, which allows us to enjoy a pasta dish somewhat guilt-free :). This is one of my staple meals when I don’t want to do a lot of cooking, but still want to have a great dinner. For some reason when I first came across this recipe I was resistant to try it, but as this recipe continues to appear on several of my favorite cooking blogs I finally gave in. I am so glad I did--this is a quick, easy, and tasty dish!

Ingredients:

• 1 lb. ground beef (or ground turkey)
• 1 lb. medium pasta shells
• 1 can (14.5 oz) petite diced tomatoes
• 1 packet mild taco seasoning or 4 tablespoons homemade mild taco seasoning
• 3 oz cream cheese (can use reduced fat/low fat)
• 1/2 cup sour cream (can use reduced fat/ low fat)
• Salt and Pepper
• 1/4 cup Cheddar Cheese plus more for topping

Directions:

Bring a large pot of salted water to a boil and cook pasta according to directions on the box. Reserve 1 cup of pasta water.

Over medium heat, brown ground beef until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes.

Add cooked pasta, reserved water, cream cheese, cheddar cheese, and sour cream. Give it a good stir until cheeses are melty and incorporated. Allow to simmer for 2-3 minutes. Season with salt and pepper to taste. Top with additional cheddar cheese.

Source: Delish: Creamy Taco Mac

Spinach Stuffed Shells with Meat Sauce

Russell and I are finally getting settled into our new home in Georgia. During the month of October we were busy transitioning between Texas and Georgia. While this was a wonderful opportunity to see our families, I am glad to get settled back into some what of a routine. I have missed cooking & baking and have several yummy recipes I cannot wait to share with you! This is one of them. I have had this recipe bookmarked for awhile, but just now got around to making it. It is so simple to make and taste wonderful. This recipe makes plenty for a family of four. I froze half of the recipe since it is just Russell and I.

Ingredients:

• 12 oz Jumbo Shells
• 1/2 white onion, chopped
• 2 garlic cloves, chopped
• 1 tsp olive oil
• 1 lb ground beef
• 32 oz can crushed tomatoes
• 1 tbsp basil
• Italian seasonings (optional)
• 2 cups part skim ricotta
• 2 cups mozzarella cheese, shredded
• 1 egg
• 10 oz package frozen spinach, thawed and drained (can substitute chopped fresh spinach)
• 1/4 cup parmesan cheese, shredded

Directions:

Boil water and cook pasta shells according to directions on the package, make sure to cook them al dente.

While pasta is cooking, saute onion, garlic, and italian seasonings in oil. Add ground beef and brown until cooked, breaking up into small pieces. Add salt, pepper, basil, and crushed tomatoes. Cover and let simmer on low.

Preheat oven to 375 degrees F.

In a large bowl, combine ricotta, egg, spinach, mozzarella cheese, and parmesan cheese.

Once shells are cooked and cooled, fill shells with ricotta mixture and place in a baking dish with a little sauce in the bottom. Cover shells with half of the sauce, cover and bake for 40 minutes, remove foil and bake another 5 minutes.

Top with remaining sauce. Enjoy!

Source: Skinny Taste: Spinach Stuffed Shells with Meat Sauce

Mongolian Beef

In an attempt to expand my cooking style I have begun to cook some Asian dishes. I have really enjoyed learning about Asian ingredients and how they work with other ingredients. One of Russell’s favorite Chinese dishes is Mongolian Beef. Although we love take-out Chinese food, I really want to start making our own dishes at home instead of having to go out everytime we crave Chinese food. I was on a mission to find a great mongolian beef recipe. The first recipe I tried was so-so but definitely not anything spectacular. But the recipe below is great, Russell has already requested to have it again. I will definitely be making this dish again, it was better that the best take-out Chinese! After the success of this dish, I am especially looking forward to expanding my cooking comfort zone.

Ingredients:

• 1/4 cup soy sauce
• 2 tablespoons white sugar
• 4 teaspoons Mirin (rice wine)
• 4 teaspoons hoisin sauce
• 2 teaspoons rice vinegar
• 2 teaspoons chili paste
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 3 teaspoons minced garlic, divided
• 1/2 teaspoon ground ginger or 2 teaspoons fresh ginger
• peanut or vegetable oil
• 1 teaspoon sesame oil (optional)
• 1 bunch green onions cut into 2 inch pieces
• 1/2 whole chopped yellow sweet onion
• 1 pound sirloin or flank steak, thinly sliced against the grain
• 2 cups prepared white rice

Directions:

In a bowl combine the first 9 ingredients only adding 2 teaspoons of garlic, set aside.

Heat peanut or vegetable oil adding the 1 teaspoon of sesame oil in a large nonstick skillet over medium-high heat. Add ginger, the remaining 1 teaspoon of minced garlic, beef and chopped yellow sweet onion.

Saute for several minutes until beef is browned. Add green onion pieces and saute for 30 seconds.

Add soy sauce mixture and cook for 1 minute or until sauce has thickened. Serve over rice.

Adapted from: Taste and See: Mongolian Beef

Lasagna

I have always wanted to make homemade lasagna but was unable to find a recipe that really interested me, until I stumbled across Annie’s Eats Classic Lasagna recipe.

Annie’s Eats: Classic Lasagna

I am so glad I tried this recipe! Using ground sausage instead of ground beef gives the lasagna sauce wonderful flavor. This recipe is so versatile that you can change it up to fit your taste. Russell and I love garlic so I always add extra. I love the flavor of this sauce so much, I make it just for spaghetti. The preparation of this dish is somewhat involved and the total baking time is almost an hour; so for me this is a wonderful dish to make on a lazy Sunday afternoon!

Ingredients

• 12 lasagna noodles (I have used no-boil and traditional boil lasagna noodles and prefer no-boil noodles)
• 1 lb. Italian sausage
• 2/3 cup onion, chopped
• 3 cloves garlic, minced (We love garlic, so I used more)
• 2/3 cup minced flat-leaf parsley, divided ( I used dried parsley to taste)
• 3 (6 oz.) cans tomato paste
• 15 oz. tomato sauce
• 2 cups water
• 1½ tsp. Italian seasoning
• 1½ tsp. basil
• 1½ tsp. oregano
• 15 oz. part-skim ricotta cheese
• 10 oz. frozen chopped spinach, thawed and drained (I only used half this much)
• ½ cup grated Parmesan cheese (I used the entire package)
• 3 large eggs
• 2 tsp. garlic salt (I used 1 tsp. garlic salt and 1 tsp. minced garlic)
• ¼ tsp. pepper
• 3 cups shredded mozzarella cheese, divided (I use a little more)

Directions:

If using the traditional lasagna noodles (verses the no-boil kind), cook the lasagna noodles according to package directions. Drain and set aside. I recommend laying the the lasagna noodles flat once they are drained to prevent them from sticking together and tearing.

Preheat oven to 350 degrees F. While the noodles are boiling, combine sausage, onion, garlic, and parsley. Cook until meat is brown and cooked through.

Once meat is brown and cooked through, add tomato paste, tomato sauce, oregano, basil, Italian seasoning, and water. Bring to a boil. Reduce heat to medium-low and cook for approximately 5 minutes.

Meanwhile, combine ricotta, 1/2 package spinach, 1 tsp minced garlic or one clove minced fresh garlic, 1 tsp. garlic salt, parmesan, pepper, and eggs.

Now the steps to assembling everything varies depending on whether you use no-boil noodles or traditional boil noodles. If you are using no-boil noodles you need to make sure either sauce or the ricotta mixture are on top of the noodles, to ensure they have enough liquid to cook.

For no-boil noodles, place approximately 1 cup of sauce on the bottom of a 9 X 13” baking dish. Followed by noodles, ricotta mixture, sauce, noodles, ricotta mixture, sauce, mozzarella cheese, sauce, noodles, sauce, mozzarella and the remaining parmesan.

For traditional noodles, place approximately 1 cup of sauce on the bottom of a 9 X 13” baking dish. Followed by noodles, ricotta mixture, sauce, mozzarella, noodles, ricotta mixture, sauce, mozzarella, noodles, sauce, mozzarella and remaining parmesan.

Cover with aluminum foil and bake for 45 minutes. Uncover and continue to bake for an additional 10 minutes. Let cool and set another 10 minutes before serving.