A Denver-ish omelet. More a frittata, although I did try to fold it over. Lacks mushrooms but it does have all the other elements: eggs, onions, green peppers, diced ham, and cheese.I’m loving this new stove.
It’s almost Super Bowl Sunday, when you sit down to stuff your face with favorite snack foods, drink beer and watch the Super Bowl Commercials. I think there is some football in there somewhere.
It seems to have become a tradition to repost these recipes, some of my favorites. I’ve added JeffreyW’s Hot Wings to the group. Click here for his deep fried wings (pictured above) and Bleu Cheese Dip. For all his Hot Wing variations, click here.
You can’t go wrong with nachos – easy and easy to pile high with your favorites ingredients.
Here’s a kinda healthy version: Black Bean and Corn Nachos, recipe here.
For something a little different, Buffalo Chicken Dip recipe is here.
Now it’s your turn, what are you planning on making this Sunday and more importantly what beer are you serving? Do you make chicken wings or buy them from a favorite place? Most importantly, Broncos or Panthers?
Tonight’s featured recipes – one traditional, one a bit more creative:
Quick and Easy Chili
- 1 lb ground beef
- 3-5 Jalapenos finely chopped (depending on heat)
- 1/2 green pepper chopped
- 1/2 sweet onion chopped
- 2 cloves of garlic crushed and chopped
- Lg. can V8 Juice
- 2 cans kidney beans drained and rinsed
- 1 can Original Ro-Tel
- 2 Tbsp chili powder
- 1 Tsp cumin
- 1/2 Tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
Brown ground beef and drain. Saute jalapenos, green pepper, onion and garlic. In large pot combine all ingredients bring to boil. Lower heat and simmer, covered for at least 30 minutes.
In my house we serve chili with fritos and shredded cheddar, layered in a bowl – fritos, chili, cheese and more fritos.
Slow Cooker instructions: Following instructions above, add everything to slow cooker, cook on high for 15 minutes, reduce heat to low and let simmer for 6 to 8 hours.
Also, if you are serving at a party, you can cook in large pot above for 30 minutes and then transfer to slow cooker on low or warm to keep it hot during the festivities.
Looking for a little more kicked up chili? Check out JeffreyW’s Chorizo Chili here.
And my favorites to take to a party:
Basic Tortilla Pinwheels
- 1 (8 ounce) package whipped cream cheese
- 10 (10 inch) flour tortillas
- 1/2 cup green onions, chopped
- 1/4 cup black olives, chopped (optional)
- 3/4 cup chopped ham slices
You spread the ingredients on the tortillas, roll them up and slice them into 1 inch pinwheels. Couldn’t get much easier.
So how do we add some dazzle? Flavored tortillas and a variety of fillings.
Here are some ideas I had:
Jalapeño & Cilantro Tortillas and Black Bean Tortillas
- Cream Cheese
- Pickled jalapenos
- Sliced green chilies
- Black olives
- Shredded cheddar cheese
Roasted Red Pepper Tortillas and Sun-dried Tomato & Basil Tortillas
- Cream cheese mixed with crushed roasted garlic
- Grated Parmesan
What will you be doing during the big game? Have any fun snack recipes to share? Don’t be shy, I’m always looking for something new and unusual.
I will have a Bixby/Scout update this weekend! And I have the makings for a post on how to overcome the winter cooking blues (when I really need to have some lighter, fresher dinner ingredients about this time of year). Until then…
Tomatoes! So many! The weather has been playing havoc with the yields, it may have slowed but it hasn’t stopped them. Brings up the dilemma faced by most all tomato growers: What to do with them all.Everyone loves the BLTs, what we have here is a TLT. Tuna salad is a summer favorite of ours: Tuna, mayo, pickle relish, chopped celery, chopped egg, chopped green or red bell peppers, minced onion, and this one even has shredded cheddar.The classic summer salad of sliced cucumbers and tomatoes. I make a dressing of 2 parts water to 1 part rice vinegar, a splash of canola oil, and seasoned with salt and pepper. If you like you can add a bit of granulated garlic and a dried herb or 2, basil and thyme or oregano. It’s better the next day after an overnight in the fridge.Macaroni and tomatoes is one of those simple dishes that are so good you should make some right away. Drop the tomatoes into boiling water for a minute then transfer them into an ice water bath to take off the skins. Chop them up and simmer them for a half hour in a pot in which you have softened some minced garlic in a little oil. Garnish with fresh basil and eat hot or cold.Green beans boiled with potatoes in ham broth is another summer favorite. We use cured chunks of ham or smoked ham hocks. Boil the ham and a sliced sweet onion in chicken stock for a few hours then drop in the potatoes. We used fingerlings for this but any small potato will serve, or just cut bigger potatoes into smaller pieces. Give the potatoes a head start because they will take longer to cook through, then add the green beans. Don’t be afraid to cook the beans for an hour or more. Cornbread is the perfect side.I did the sous vide ribs thing again, worked great again. We ate gratin potatoes and baked beans with them this time. Mrs J declared this “a full meal deal”.The potatoes were easy enough: I sliced these with my mandoline with the skins on, then arranged them in a casserole alternating layers with sliced onions. Pour on a cheese sauce and bake, covered for 45 minutes or so, uncover for the last 10-15 so the top browns. I made this one with cheddar.This is a dish full of chicken and rice enchiladas in a tomatillo sauce. It doesn’t look like much but it was tasty.
I went with a dry brine this time, using Morton’s Tender Quick and various other brining seasonings. Here is a decent overview of the process (he mixes his own curing salts), and here is another take on it. They both use beef briskets but Kroger had a sale on big (10lb.) shoulder roasts so I used one of those and adjusted the amount of cure to suit.It takes a good while for the curing agent to diffuse through the meat, one this big will take a couple of weeks. Be sure to flip the meat daily, I put the shoulder in a big plastic zip bag and placed that into this same tub in case the bag leaked. Here it is, after rinsing the salt off, coated with a rub prior to smoking. There are all kinds of recipes online for a proper rub but they all are heavy on ground coriander and black pepper. I like a few ground juniper berries in my mix, and also paprika, garlic, onion powder, ground mustard seed, and ground bay leaves. I left this one in the 200 degree smoker overnight and nearly all the next day. The internal temps made it to 185 when I took it out for steaming. It was so big I used a big pasta cooker, keeping the water level below the lift out strainer. I added more water a couple of times before the temp reached the target of just over 200 degrees. Save that water! You can reduce it for a nice au jus. Because my middle name is Lazy, I held back on slicing the boneless ham I bought a few weeks ago during a post-holiday sale until the pastrami was ready. The slicer isn’t that hard to clean up, but, still.