Spicy, Smoky, & Sweet Chili

Original Recipe HERE

This chili was a success all around, with even picky *J* asking me to make it again sometime.  His vote counts twice because I get it less frequently than anyone else's. 

This recipe is easy to tinker with.  I added a can of navy beans that weren't called for in the original recipe because the chili was looking too saucy during cooking.  I'm sure the meat could be eliminated and more beans could take its place.  Also, I made it stovetop because I ran out of time to put it in the crockpot.  I didn't have enough tomato sauce, so I used one 15-ounce and one 8-ounce can.  This actually made it too tomato-y for my taste.  Next time I'll just use the 15 ounces and add a cup or so of water or broth.  Also, I put in the full three tablespoons of chili powder, and future makings will see that decreased.  The overall taste was definitely good, but it bordered on too intense.  I prefer my chili a little milder.

Ingredients

1lb ground beef or turkey
1 large shallot or 1 small onion, chopped
2 garlic cloves, minced
salt and pepper
15 to 28 ounces tomato sauce
15oz can Bush’s Vegetarian Baked Beans
15oz can black beans, drained and rinsed

1 can (15 oz) navy beans
2 to 3 Tablespoons chili powder
1 to 2 heaping Tablespoons brown sugar
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (or more or less)
Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream

Directions
(1) In a large pot over medium heat, brown beef, shallot/onion, and garlic.  Season with salt and pepper.
(2) Add remaining ingredients.  Simmer 30 minutes; stir several times.

* To make in slow cooker: transfer beef mixture to 6-qt pot, add other ingredients, & stir.  Cook on low 4-6 hours.

Kid Participation: None.

Sloppy Joe Bites

Original Recipe HERE

This is a rare recipe that got rave reviews from *J*.  He ate two of them and asked for a third, and the following night he was even excited about leftovers.  The others liked them, too, but I barely paid attention to their reactions because I was busy picking my jaw up off the floor.

I made the from-scratch sloppy joe mixture since cracking open a can of the stuff would resurrect childhood memories better left in the past.  I used Pillsbury Grands buttermilk biscuits, and the ratio of biscuit to joe wasn't balanced.  Next time I'll use smaller biscuits or maybe the flaky kind.

Ingredients

3 Tablespoons brown sugar

1 Tablespoon minced onion

1 Tablespoon paprika [I did 1/2 smoked and 1/2 regular]

1/2 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 pound ground beef

1 can (15 oz) tomato sauce

6 to 8 ounces water

1 Tablespoon mustard

2 Tablespoons cider vinegar

2 canisters (8 or 10 count each) canned biscuits

1 to 2 cups shredded cheese [I used cheddar]

Directions

(1) Mix together brown sugar, minced onion, cumin, paprika, garlic powder, salt, and pepper.

(2) In a large skillet, brown the beef.

(3) Add tomato sauce, 6-8 ounces of water, mustard, cider vinegar, and spice mixture.  Stir to combine; simmer 5-10 minutes. 

(4) Meanwhile, preheat oven to 350 degrees F.  Grease muffin tins.

(5) Flatten or roll out biscuits.  Press each into a muffin well.

(6) Fill biscuits with sloppy joe mixture; sprinkle with cheese.

(7) Bake 10-12 minutes.

Kid Participation: 

* Flatten biscuits

* Put biscuits into muffin wells

* Scoop in sloppy joe mixture

* Sprinkle cheese

Meatball & Pasta Soup

Original Recipe HERE

 

The original recipe called for premade, cheese-filled tortellini.  I wasn't in the mood for adding something additional to my kids' bowls that would've required, so I went with doesn't-even-need-to-be-chewed orzo (ditalini would work, too).  I'm sure the stuffed pasta would've made it heartier and added more flavor, though.

I doubled the amount of meatballs, and the flexibility in broth and water amounts are purely for ease of cooking and personal preference.

Also, the meatballs were tasty - but not amazing.  If you have a favorite meatball recipe, it could be substituted here.  I understand cooking them in the soup pot so additional flavor is added, but if you're feeling lazy, thawed precooked balls should work just fine (especially if still browned a bit).  More salt, pepper, or other seasoning would likely be needed to compensate, but that would cut out the bulk of the work involved in making this and turn it into an easy, fast dinner.  In which case I'd do a stuffed pasta...because...it seems like I should.

 

Ingredients

1 pound ground beef

1/2 cup grated Parmesan

2 large eggs

2 to 3 cloves garlic, pressed

salt & pepper

4 Tablespoons extra virgin olive oil

4 carrots, peeled and chopped

4 stalks celery, chopped

1/2 onion, chopped

4 to 6 cups broth

2 to 3 cups water

3 to 4 cups baby spinach, loosely packed [I used 10 oz frozen, thawed]

pasta [I used orzo]

Directions

(1) In a medium bowl, combine beef, Parmesan, egg, garlic, salt, and pepper.  Mix until just combined.

(2) Form meat into 1" meatballs.  Set aside.

(3) Begin boiling water for pasta if cooking separately.  Cook pasta according to directions.

(3) In a large pot or Dutch oven, heat olive oil over medium heat.  Add meatballs.  Cook, turning often, until browned (3 to 4 minutes).  Remove from pot.

(4) Add carrots, celery, and onion to pot.  Cook, stirring, until just softened.

(5) Add broth and water.  Bring to a boil.

(6) Return meatballs to pot (and add pasta if cooking in soup).  Simmer until meatballs are just cooked through (2 to 3 minute).

(7) Add spinach; simmer until wilted.

(8) Season with salt and pepper.  Serve with additional Parmesan.

Kid Participation: None.

Korean Beef

Original Recipe found in my mom's recipe collection

 

This is a meal from my childhood that is pretty common.  It tastes just as I remember it, and my kids gobbled it up just as my brother and I did.  This time I served it over barley and with broccoli, though my mom usually used asparagus.

 

The sugar amount can be reduced, depending on personal preference on how sweet versus salty you like your Asian-inspired food.

 

It can be made two ways: as listed below, or just dumping the beef and liquid into the pan and allowing it to all cook together.  It can be hard for me to keep track of the color of the beef when it's cooking in the liquid, so I prefer to separate the two.  Except on nights when I feel lazy and remind myself that meat can be medium-well and perfectly safe to eat.

 

Ingredients

1 lb piece of beef

1/4 cup white sugar

1/4 cup soy sauce [I used low sodium]

3 Tablespoons sesame seeds

4 green onions, chopped

2 cloves garlic, pressed or minced

3 Tablespoons sesame oil

 

Directions

(1) Slice beef very thin (less than 1/4").  Put into a large mixing bowl.

(2) Sprinkle sugar over beef.  Toss to coat.  Allow to sit 20-30 minutes.

(3) Add all other ingredients.  Toss to coat.  Allow to sit an additional 20-30 minutes.

(4) Heat a large wok or pan on medium heat.  Use slotted spoon to remove beef from liquid; add to pan.

(5) Cook beef in several batches (if necessary to avoid crowding), tossing and moving it so no sides burn.  Adjust heat as needed.

(6) Remove beef from pan.  If desired, pour liquid into pan and allow to briefly bubble and slightly reduce.

(7) Serve beef and liquid over rice.

 

Kid Participation: None, except giving me deja vu.

Bay Area Burger

Original Recipe HERE

Husband found this recipe on a night he semi-volunteered/was semi-assigned to make dinner.  I wasn't sure if it would be enough for my palette since he likes more basic burgers and I like them fancy.  But it was really tasty.  So tasty, in fact, that I didn't put a single condiment on my burger (besides cheese).  That has never happened...ever.  I am a condiment junky.  I will no longer turn a skeptical eye toward any burger recipes Husband is drawn to.

Ingredients

1 lb ground beef

2 cloves garlic, finely chopped

1-1/2 Tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon dried basil

Directions

(1) Mix all ingredients together.

(2) Form into four firmly-packed balls.  Flatten to desired patty size.

(3) Grill to desired doneness.

Kid Participation: None.  Eat hot dogs instead.

Steak & Cheese Sandwiches with Onions & Mushrooms

Original Recipe HERE

So good.  Husband and I are big fans of hearty sandwiches...I always seem to eat double the volume of food than I normally would at dinner.  These were no exception.  I assume this recipe would work with chicken, pork, or large portobello mushrooms (though that might be mushroom overload; perhaps best to eliminate the secondary use of mushrooms in that case).

The original recipes uses the oven or broiler.  I prefer to use our toaster oven when I'm in a hurry to get food on the table.

Ingredients

1/2 pound beef round steak, cut thinly
1/2 large onion, sliced into rings

8 oz sliced mushrooms

olive oil or cooking spray
garlic powder, to taste

salt and pepper, to taste

12 oz French baguette [or other bread]

sliced cheese [I used smoked provolone]

Directions

(1) Slice beef into thin strips. Season with garlic powder, salt, and pepper.

(2) Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray or add olive oil.

(3) Add half of beef. Cook one minute; turn steak over and cook an additional 30 seconds. Remove from heat and set aside.

(4) Spray the skillet again.  Add the remaining steak; repeat cooking steps and remove from heat.

(5) Spray the skillet again.  Add onions; season with salt and pepper. Cook one minute; turn and cook onions an additional 30 seconds or until golden.  Remove from heat.

(6) Lower heat to medium; add olive oil to skillet or spray again.  Add mushrooms; season with salt and pepper. Cook 1 1/2 minutes; turn mushrooms and cook another 1 1/2 minutes.

(7) Remove mushrooms from heat.  Comnbine well with beef and onions.

(8) Cut bread into four equal pieces or separate rolls into tops and bottoms.  Lightly toast in toaster oven.

(9) Remove bread.  Add steak mixture to bottom halves and top with cheese.  Broil until cheese melts.  Remove sandwich and cover with top half of bread [Or add steak mixture to bottom halves, top with cheese and top half of bread, and wrap with foil.  Toast in toaster oven for several minutes.]

Kid Participation: None.

Honey Garlic Meatballs

Original Recipe HERE

I can't stay away from cocktail meatballs at any party, so I'm always happy to try a new recipe in the comfort of my own home.  Where I can eat as many as I want (in the name of quality control, of course) and no one will judge me.  These are versatile in that they can be made smaller and served in a crock pot as an appetizer, or they can be served as a main dish over rice or pasta.  I also liked that the meat mixture could be made ahead of time and just kept in the fridge - because working with raw meat around curious little ones with grabby hands makes me nervous.

Ingredients for Meatballs

1 ½ pounds lean ground beef [or turkey]

¼ cup shredded parmesan

½ cup dry breadcrumbs

3 Tablespoons dried parsley

¼ cup tomato sauce

1 teaspoon dry mustard

¾ teaspoon dried Italian seasoning

1 teaspoon salt

¼ teaspoon black pepper, or to taste

2 cloves garlic, finely minced or pressed

thinly sliced green onions [optional]

sesame seeds, toasted [optional]

rice or pasta [optional]

Ingredients for Sauce

2 Tablespoons butter

3 cloves garlic, minced

¾ cup ketchup

½ cup honey

¼ cup soy sauce

Directions

1) Preheat oven to 400°.

2) Combine the meatball ingredients in a bowl and mix well.

3) Prepare a broiler pan by coating with cooking spray [or line a baking sheet with foil and grease it]. Shape mixture into 30 (1 1/2-inch) meatballs.

4) Bake at 400° for 15 minutes or until done. Drain the grease and set them aside.

5) While meatballs cook, melt butter in saucepan and saute garlic until it is fragrant, about 30 seconds.

6) Add ketchup, honey and soy sauce. Bring to a boil, reduce heat, cover and simmer five minutes.

7) Add meatballs to the sauce. Return to a boil and simmer uncovered until sauce glazes meatballs.

8) If serving over rice or pasta, garnish with green onion and sesame seeds.

Notes: None!

Kid Participation

* Measure dry ingredients for meatballs

* Practice eating with toothpicks