food
Award-Winning Five Live Radar Chili
Friday, November 09, 01:02 PM By
Shelly
Three meats, two beans, that's Five
Live Radar! Garlic and onions without having to chop them,
marinating, and the crock pot make this recipe less time
consuming.
Ingredients:
1 lb chicken breast (about 3 breasts)
1 TBSP garlic powder
2 TBSP cumin
2 TBSP mild chili powder
1 TBSP hot chili powder
3 TBSP cooking oil
1 lb hamburger
1 lb Super Saver "original" Polish sausages (about 5)
1 15.5 oz can black beans
1 15.5 oz can dark red kidney beans
1 15 oz can tomato sauce
2 14.5 oz can diced tomatoes with roasted garlic and onions
Instructions:
Two days ahead of serving:
Put garlic, and ONE TBSP of each cumin and mild chili powder, and oil into large zippy bag, make sure spices mix with oil. Poke chicken breasts with fork, add to bag. Smush around until chicken is coated well. Refrigerate overnight, smush the chicken around whenever you pass the fridge.
The night before serving:
Remove chicken from marinate, bake in cake pan for 40 minutes at 350 degrees. (Dispose of bag!) While chicken is baking, fry hamburger, drain. Cut sausage into about 1/2" slices. Fry the sausage for added flavor (optional). When chicken is baked, cut each breast into bite-sized pieces. Put all drained meat into crock pot. Drain and rinse beans. (Rinsing removes some of bean's gassiness--supposedly) Add tomato sauce and diced tomatoes, hot chili powder, and the other TBSPs of cumin and mild chili powder. Cover crock pot and turn on 'warm' or 'low'. Cook overnight.
More recipes HERE.
Ingredients:
1 lb chicken breast (about 3 breasts)
1 TBSP garlic powder
2 TBSP cumin
2 TBSP mild chili powder
1 TBSP hot chili powder
3 TBSP cooking oil
1 lb hamburger
1 lb Super Saver "original" Polish sausages (about 5)
1 15.5 oz can black beans
1 15.5 oz can dark red kidney beans
1 15 oz can tomato sauce
2 14.5 oz can diced tomatoes with roasted garlic and onions
Instructions:
Two days ahead of serving:
Put garlic, and ONE TBSP of each cumin and mild chili powder, and oil into large zippy bag, make sure spices mix with oil. Poke chicken breasts with fork, add to bag. Smush around until chicken is coated well. Refrigerate overnight, smush the chicken around whenever you pass the fridge.
The night before serving:
Remove chicken from marinate, bake in cake pan for 40 minutes at 350 degrees. (Dispose of bag!) While chicken is baking, fry hamburger, drain. Cut sausage into about 1/2" slices. Fry the sausage for added flavor (optional). When chicken is baked, cut each breast into bite-sized pieces. Put all drained meat into crock pot. Drain and rinse beans. (Rinsing removes some of bean's gassiness--supposedly) Add tomato sauce and diced tomatoes, hot chili powder, and the other TBSPs of cumin and mild chili powder. Cover crock pot and turn on 'warm' or 'low'. Cook overnight.
More recipes HERE.
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Tuna Mountain Climbers!
Wednesday, October 24, 01:06 PM By
Shelly
On the days that I didn't carry my
Curiosity Shop lunch box with my cold lunch, or walk home to eat
bacon and tomato sandwiches with my parents, Tuna Mountain Climbers
were one of my favorite hot lunches in grade school.
Recipe HERE.
Recipe HERE.
Lemon Curry Sauce
Wednesday, September 12, 09:29 PM By
Shelly
See Shell's Recipes
Wednesday, September 05, 11:55 PM By
Shelly
A
few people have asked for the meatloaf cake recipe, and that has
prompted me to finish an overhaul project that I've been working
on. This is yet another blog of mine, one that I used to keep up
regularly, just on food, recipes, and cooking. I've revamped the
format to make searching for recipes easier, and deleted a bunch of
unnessessary posts. Click here to
go check it out.
Meatloaf Cake
Friday, August 31, 09:57 PM By
Shelly
Yesterday, I took the afternoon to make Bryan's surprise birthday supper: Meatloaf Cake. I'd seen them around the interwebs, and I thought it would be the perfect 'cake' for a diabetic's birthday.
He likes it! Hey Mikey!
Green Salsa
Thursday, August 02, 09:50 PM By
Shelly
- 9 medium tomatillo tomatoes
- 4 clove garlic, peeled
- 2 jalapeno chile pepper
- 2 bunches fresh cilantro
- 7 ripe avocados
- Chop cilantro, dice garlic and chile, cut tomatillos into thumb-sized pieces.
- Cut avocados in half, remove pit, and squish flesh out of skin.
- Puree all ingredients in blender, you might have to do it in batches, depending on how big your blender is. If you have a food processor, that would probably work even better, but I've never used one, so I can't say
- For best taste and dipping value, refrigerate for several hours or overnight
- Serve on tacos, or use as dip
