Chili

As winter comes to a close, I like to bring out my favorite cold-weather dishes for their last meal of the season. Chili was the dinner choice last week, and although it seems like a tedious task, it's really quite simple. All you need is the following:



Chili Cheese Frito's, Hunt's Diced Tomatos for Chili, Bush's Chili Beans, and Hunt's Tomato Sauce


You will also need:
aprox. 1lb. of ground meat (I use turkey)
1/2 a chopped onion
2T chili powder
1/2T cumin
1t salt
1/2t pepper (I used white pepper, but black is fine.)
1/4t garlic
Red Pepper to taste
1 can of cheap beer



 I like this recipe b/c I get to use my beautiful Dutch Oven.

On Med/Low heat, brown meat in Dutch Oven (or stock pot). While cooking, season with a dash (or several) of your spices. When meat is fully cooked, add your onion, beans, diced tomatoes, and tomato sauce. The cans do not have to be drained, but I get most of the juice out of them as I can. (I like my chili really thick. If you like yours a little soupier, just open the can and pour everything in.) Stir, then add your measured spices. Stir again. At this time, you should add 1/2 to 3/4 of your beer, depending on the consistency you want your chili. Turn heat to low, cover, and cook 4 to 6 hours, stirring occasionally. If the chili gets too thick for your liking, just add more beer. I serve this over Chili Cheese Frito's and top it with cheese, chopped onion, bell pepper (not pictured, as they were $2.49/ea), and sour cream.

Lemon Chicken

We celebrated Valentine's Day and the Chinese New Year this weekend with one of the best dishes I've ever made!! I found this recipe on one of the many cooking blogs I read (not sure which one, otherwise I would credit it), and I had to try it right away... especially since Lemon Chicken is one of Boyfriend's all time favorites. It was time consuming, and a true labor of love, but the end result was definitely worth it!!

Main Ingredients: 2 pounds of chicken, cut into small pieces & vegetable oil for frying.

Marinade
2 tablespoons vegetable oil
2 eggs
4 teaspoons cornstarch
2 teaspoons salt
2 teaspoons soy sauce
1/2 teaspoon white pepper

Batter
1 cup all-purpose flour
1 cup water
1/2 cup cornstarch
1/2 cup vegetable oil
1 teaspoon baking soda
1 teaspoon salt

Lemon Sauce
1-1/2 cups chicken broth
3/4 cup honey - this came to a whole small jar.
9 tablespoons freshly squeezed lemon juice - about 5 lemons.
6 tablespoons light corn syrup
6 tablespoons white vinegar
3 tablespoons vegetable oil
3 tablespoons ketchup
2-3 cloves garlic, finely chopped (Mine turned blue. Not sure why?)
1-1/2 teaspoons salt
Dash of white pepper
Peel of 1 lemon
3 tablespoons corn starch
3 tablespoon cold water

1. Marinating Chicken: Place cut up chicken in glass baking pan. In separate bowl, put together the ingredients for the marinade. Turn chicken to coat both sides. Cover and refrigerate for 30 minutes, or until you're done with the sauce.

2. Lemon Sauce: While chicken is in the refrigerator, mix the lemon sauce ingredients (except the cornstarch and the water) in a medium-sized saucepan. Bring mixture to a boil. At this point, in a small prep bowl, add the cornstarch and water together and mix very well. (Remember that old science experiment with the cornstarch and water where it ended up being not a solid, but not a really a liquid? Yeah. That's what you're making.) Then add the cornstarch mixture to sauce. Cook and stir until sauce is thickened; about 10-20 seconds. Remove from heat and discard lemon peel.

3. Deep Frying: Heat vegetable oil (about 2-3 inches) in a Wok to 350 degrees. (I found this on Med/Low end. If you get it too hot you will burn you little chicken nuggets. Trust me. I set off the fire alarm. Twice.) Dip the chicken, one piece at a time, in the batter. Fry 8-10 pieces at a time, until lightly brown -- about 2-3 minutes, then flip. When cooked, place on a paper toweled plate to help with the grease.

4. Plate and top with fresh lemon, and either pour or dip the lemon sauce. Serve with sticky rice that can be found in the ethnic section of your local grocer.

5. Enjoy!!

ps I'm pretty sure that this sauce can be used on grilled chicken as well to avoid the whole frying mess, but then you loose the batter that is oh-so-good!!

Sweet Potato Casserole

Sweet potato casserole is a new-found-old-love of mine. I've made it a couple times sans any recipes. I'm sure you've seen it with a variety of toppings, bur I make it with my two favorites--pecans and marshmallows. This way seems to keep everyone happy!!




You will need:

Aprox. 4 large sweet potatoes
1/2 cup of butter (1 stick)
1/3 cup light brown sugar, packed
A pinch (or 2) of salt
Marshmallows (about 3 cups will cover a 9x13 pan)
OR
Chopped pecans - it's best if you salt and toast these ahead of time b/c it keeps them crunchy!
2 tablespoons butter, melted
1 tablespoon light brown sugar

Bring water to a boil in a dutch oven over high heat. While you're waiting on that, remove the skin on your potatoes with a vegetable peeler, and cube potatoes so that they're all somewhat the same size--in order for them to cook the same. Boil potatoes in water until tender, then drain them and return to pot. Mash with a potato masher. (Tip: If you cook them long enough, the less mashing you'll have to do!!) Add stick of butter, brown sugar, and salt. Stir until mixed well and butter is melted. Pour mixture into 9x13" pan.

Now for the toppings: for marshallows, just spread the 3 cups evenly over the top. For pecans, mix toaster chopped pecans, melted butter and tablespoon of brown sugar in small bowl, and then spread evenly over potatoes.

Cook at 350F for about 20-30 minutes, or until marshmallows (if that's what you went with) are golden and potatoes are bubbly.

Chicken Pie

Chicken Pie is a yummy, quick fix for a weeknight meal! Pair it with a salad or some mashed potatoes and green beans, and you've provided a full-out meal!

You'll need:

1. About 1 lb of chicken, cooked and cubed
2. 8 oz sour cream
3. 1 can cream of mushroom soup
4. 1/2 teaspoon black pepper
5. 1/2 teaspoon salt
6. Ritz crackers, about 1/2 tube
7. 2 tablespoons butter, melted

You'll:

1. Preheat oven to 350F.
2. Mix soup and sour cream together in bowl.
3. Add chicken, salt and pepper to cream mixture.
4. Pour mixture into oven-safe 9" pie dish
5. Crumble ritz crackers in small bowl. Add melted butter, and mix to coat.
6. Spread cracker mixture over the top of the prepared chicken mixture.
7. Bake at 350 until the cracker topping is golden brown, probably about 20 minutes.

Nom! Nom!